VARIOUS METHODS FOE THE EXTRATIOX OF JUICE. 285 



ANALYSES MILL AXD DIFFUSIOX JOCES. 



Mill juice. Diffusion juice. 



1 06746 1 W620 Specific gravity. 



11 80 per cent 9 65 per cent Sucrose. 



1.68 per cent 1 3S per cent Glucose. 



.62 per cent 42 per cent Other solids. 



14 10 per cent 11 45 per cent Total 



The difference in strength of the two juices is due to the fact, that 

 the difiiision juice was diluted by about 20 per cent additional water 

 used iu the operation. The evaporation of this excess of water must 

 be taken into account in the estimate of cost of production of sugar by 

 this process. In the above experiments, each vessel contained 4,200 

 pounds of sliced cane; and from each 4.290 jwunds of difiiision juice 

 was dravsn off; 113 gallons of this diffusion juice being equivalent to 

 100 gallons of mill juice. The 4,290 pounds was equal, therefore, to 

 3,796 pounds of mill juice, or 88.5 per cent of the weight of the 

 cane. 



In the Aska District, Madras, India, the following results were 

 obtained in the diffusion process: 



The average composition of the juice of the canes, obtained by dif- 

 fusion, was as follows : 



Sucrose SI. TO per cent. 



Glucose 12 72 per cent. 



Ash l.ii percent. 



Other solids. 381 percent. 



lOO. 



The per cent of total solids in the juice averaged 16.53. 

 The composition of the *' masse cuite" (the mixture of sugar and 

 molasses obtained by evaporation) was as follows : 



Water 5.110 per cent. 



Sugar. 76 000 per cent SO 09 per cent. 



Glucose 12 740 per cent 13 43 per cent. 



Ash 1:507 per cent 15y per cent. 



Other solids 4 643 per cent 4 89 per cent. 



100. lOO. 



It will be seen how close in composition the masse cuite is to that of 

 the diffusion juice, showing that the amount of inversion of sugar, 

 during the process, was very little — certainly no greater than that in- 

 curred in the ordinary processes. But results of an experiment with 

 the same diffusion process, iu the West Indies, were apparently not so 

 satisfactory, it beiug claimed that the syrup from diffusion juices 

 would not crystallize so readQy as ordinary syrup, and that much 

 of the sugar was therefore lost iu the molasses. The following analysis 

 of the molasses obtained would apparently justify such conclusion: 



