THE DETERMINATION OF CANE SUGAR 



513 



of Sugar in Bagasse." The means usually found to comminute the cane 

 are : — 



(a) The " Chipped beef " slicer, Fig. 337, obtainable from dealers and 

 giving, with considerable labour, very thin transverse slices. A pattern- 

 maker's trimmer may also be used with advantage. 



(b) The " Sausage meat chopper," Fig. 338, consisting of a heavy, ver- 

 tically reciprocating knife with chopping table simultaneously rotating 

 about a vertical axis in a horizontal plane. This machine produces finely 

 divided material at the expense of excessive manual labour and much noise. 



(c) The " Hyatt cane reducer," Fig. 339. This consists of a horizontal, 

 rapidl}" rotating drum, on the periphery of which are arranged a series of 

 staggered teeth, or " drunken saws." This machine rapidly reduces cane, 

 in quantity, without loss of juice, to a finely shredded condition, from which 



Fig. 337 



Fig. 338 



the juice is readily extracted. It is by far the most valuable appliance for 

 this specific purpose. 



Determination of Crystallized and Dissolved Sugar. — ^The total. sugar in a 

 massecuite or molasses exists in two forms : either separated out as crystals, 

 or still remaining in solution in the necessarily accompanying water. In 

 general, two similar juices, similarly treated and boiled to the same water 

 content, will separate out the same amount of cr3^stals, but the actual recovery 

 at the centrifugals may be widely different. For, in one case, by skilful 

 pan-boiling, the cr5^stallized sugar is obtained in a form permitting of easy 

 separation from the molasses, and, in a second, the presence of fine crystals 

 may cause considerable losses. The determination of the crystallized sugar 

 affords a valuable check on the pan-boiler. 



Vivien's Method. ^^ — -Weigh out about 200 grms. of massecuite and place 

 in the funnel of the pressure filtering apparatus, as in Fig. 340, connect the 

 apparatus to a filter pump, and wash with a cold saturated solution of pure 

 sugar and water until all molasses are removed ; transfer the crystals to a 

 tared dish and obtain their weight. Remove about 10 grms. and dry to 

 constant weight to determine the water adhering to the crystals. At a 



2M 



