10 



Definitions. 



2. Granulated, loaf, cut, milled, and powdered sugars are different forms of standard 

 sugars. 



3. Maple sugar is the solid product resulting from the evaporation of maple sap. 



4. Massecuite, melada, mush sugar, and concrete are products obtained by evapo- 

 rating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid 

 or semisolid consistence in which the sugar chiefly exists in a crystalline state. 



5. Molasses is the product left after separating the sugar from massecuite, melada, 

 mush sugar, or concrete. 



Standard. 



Standard molasses is molasses containing not more than twenty-five (25) per cent 

 of water nor more than five (5) per cent of ash. 



Definitions. 



6. Sirup is the product obtained by purifying and evaporating the juice of a sugar- 

 producing plant without removing any of the sugar. 



7. Sugar-cane sirup is a sirup obtained by the evaporation of the juice of the sugar 

 cane or by the solution of sugar-cane concrete. 



8. Sorghum sirup is a sirup obtained by the evaporation of sorghum juice or by the 

 solution of sorghum concrete. 



9. Maple sirup is a sirup obtained by the evaporation of maple sap or by the solu- 

 tion of maple concrete. 



10. Sugar sirup is a product obtained by dissolving sugar to the consistence of a 

 sirup. 



Standard. 



Standard sirup is a sirup containing not more than thirty (30) per cent of water 

 nor more than two and five-tenths (2.5) per cent of ash. 



b. GLUCOSE PRODUCTS. 



Definition. 



1. Starch sugar or grape sugar is the solid product obtained by hydrolyzing starch 

 or a starch-containing substance until the greater part of the starch is converted into 

 dextrose. Starch sugar or grape sugar appears in commerce in two forms, anhydrous 

 and hydrous. In the former the sugar is crystallized without water of crystalliza- 

 tion; in the latter it is crystallized with water of crystallization. The hydrous 

 varieties are commonly known as 70 and 80 sugars; 70 sugar is also known as brew- 

 ers' sugar, and 80 sugar as climax or acme sugar. 



Standards. 



(a) Standard 70 sugar or brewers' sugar is hydrous starch sugar containing not less 

 than seventy (70) per cent of dextrose and not more than eight-tenths (0.8) per cent 

 of ash. 



(b) Standard 80 sugar, climax or acme sugar, is hydrous starch sugar containing 

 not less than eighty (80) per cent of dextrose and not more than one and one-half 

 (1.5) per cent of ash. 



(c) Standard anhydrous grape sugar is anhydrous grape sugar containing not less 

 than ninety-five (95) per cent of dextrose without water of crystallization and not 

 more than eight-tenths (0.8) per cent of ash. 



The ash of these standard products consists almost entirely of chlorids and sul- 

 phates of lime and soda. 



