920 



SUGAR 



crystallise. Thus, if oxalic or tartaric acid be added to sugar in solution, and boiled, 

 no crystals of sugar can be obtained by evaporation, even though the acids be neutra- 

 lised by chalk or carbonate of lime. By boiling cane-sugar with dilute sulphuric acid, 

 and keeping it at least at 150 Fahr., it is changed into grape-sugar, and then entirely 

 into uncrystallisable sugar. Nitric acid converts sugar into oxalic acid. Alkaline 

 matter is likewise most detrimental to the grain of sugar ; as is always evinced by the 

 large quantity of molasses formed when an excess of lime has been used in clarifying 

 the juice of the cane or the beet. 



Manufacturers of sugar should, therefore, bo particularly watchful against the for- 

 mation of acid from decomposition, or the introduction of any excess of alkali, or 

 alkaline earth. 



Sugar is soluble in all proportions in water, but it takes four parts of spirits of wine 

 of spec. grav. 0-830, and 80 of absolute alcohol, to dissolve it, both being at a boiling 

 temperature. As the alcohol cools, it deposits the sugar in crystals. Carmelised and 

 uncrystallisable sugar dissolve readily in alcohol. Pure sugar is unchangeable iu the 

 air, even when dissolved in a good deal of water, if the solution be kept covered in the 

 dark ; but with a very small addition of gluten, the solution soon begins to ferment, 

 whereby the sugar is decomposed into alcohol and carbonic acid, by the action of the 

 air; it then passes into acetic acid, when it may be still farther decomposed. 



Sugar forms chemical compounds with the salifiable bases. It dissolves readily in 

 caustic potash-lye, whereby it looses its sweet taste, and affords on evaporation a mass 

 which is insoluble in alcohol. When the lye is neutralised by sulphuric acid, the 

 sugar recovers partially its sweet taste, and may be separated from the sulphate of 

 potash by alcohol, but it will no longer crystallise. 



Cane-sugar is soluble in all proportions in boiling water, and in J of cold. 



It is sparingly soluble in alcohol of 70 pc. and insoluble in absolute alcohol. The 

 following table, by Payen, shows the quantity of sugar contained iu saccharine 

 Eolutions of various specific gravity at 59 Fahr. : 



Parts of sugar Parts of water 



100 dissolved in 50 give 

 100 60 



100 70 



100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 



80 



90 



100 



120 



140 



160 



180 



200 



250 



350 



450 



550 



650 



750 



945 



1145 



1945 



2445 



2945 



Specific gravity 

 a syrup of 1-345 

 1-322 

 1-297 

 1-281 

 1-266 

 1-257 

 1-222 

 1-200 

 1-187 

 1-176 

 1-170 

 1'147 

 1-111 

 1-089 

 1-074 



1-063 



1-055 

 1-045 



1-030 



1-022 

 1-018 

 1-015 



The following tablo appeared in a previous edition of this work, and has been 

 much used : 



Sugar in one hundred parts 

 by weight 



66-666 . 



50-000 . 



40-000 . 



33-333 . 



31-250 . 



29-412 . 



26-316 . 



Sp. gr. at 60 

 . 1-3260 

 . 1-2310 

 . 1-1777 

 . 1-1400 

 . 1-1340 

 . 1-1250 

 1-1110 



jSugar in one hundred parts 



by weight Sp. gr. at fi 



25-000 . . M045 



21-740 . . 1-0905 



20-000 . . 1-0820 



16-666 . . 1-0686 



12-500 . . 1-0500 



10-000 . 1-0395 



The annexed table, constructed by Neimnnn for the normal temperature of 63, 

 with the same object, ^rill be found useful : 



