EXPERIMENTS IX DEFECATTO.>. 



309 



of the juice and mauufacture of syrup aud sugar, which ^vere carried 

 through quantitatively. 



By reference to Table A, it will be seen that the average compo- 

 sition of the juices in the seventy-eight experiments, and of the syrups 

 made from them, is as follows : 



byrups. 



Per cent sxicrose in total solids 



Per cent glucose in total solids 



Per cent solids, not sugar, in total solids 

 Per cent available sugar in total solids 



81 88 



7 56 



10 nS 



63 81 



From the above it appears, that, in the preparation of these syrups, 

 there was an increase of 7.65 per cent in the relative amounts of su- 

 crose, and of 22.45 per cent in the relative amounts of available sugar, 

 over the relative amounts present in the juices from which the syrups 

 were made, while there was a relative decrease of 9.79 per cent in 

 the glucose and of 39.20 per cent in the solids not sugar. 



As it is, for the purpose of sugar production, most desirable to de- 

 crease, as much as possible, the relative amounts of glucose and other 

 solids, not sugar, in the syrups (or, what is equivalent, to increase the 

 relative amount of sugar in a syrup), the above results are obviously verv 

 satisfactory. But these results do not show what proportion of the 

 sugar present in the juice was actually recovered iu the several .'^yrups. 



In table C, it will be seen that, as an average of the fourteen experi- 

 ments, there was found, of each constituent iu the several juices, and 

 in the syrups made from them, the following parts, by weight: 



In syrups. 



Sucrose 



Glucose 



Solids, not sugar 

 Available sugar. 



1,0.36 

 108 

 128 

 800 



In other words, there was a loss of 10 per cent of the sucrose, of 

 27.52 per cent of the glucose, and of 42.86 per cent of the solids not 

 sugar, and a gain of 2.83 per cent iu the amount of available sugar 

 present in these syrups, as compared with the actual amounts present 

 in the juices from which they were made. 



The recovery, then, of 90 per cent of the amount of sugar present 

 in the juices of sorghums, and an actual increase in the amount of 

 available sugar, is conclusive evidence that these juices mav be manip- 



