376 FOOD AND NUTRITION 



sugar (Art. 386) . S.UCROSE is the sugar meant as we commonly 

 use the term. Sucrose is found in nature in the sugar cane, in 

 the sorghum plant, in the sugar beet, in the sugar maple, and 

 in certain kinds of palms. When pure sucrose is obtained from 

 any one of these sources it is found to be like that from any of 

 the other sources. Pure sucrose from the cane is the same as 

 that from the beet. There is a popular prejudice against beet 

 sugar. Many people think it inferior to cane sugar. They are 

 equally nutritious. Maple sugar is prized because of its pecul- 

 iar flavor. But when maple sugar is entirely purified and its 

 sucrose extracted it is the same as sucrose from the cane or the 

 beet. Nearly all of the sugar of commerce is derived from 

 the cane and the beet. The sugar beet grows in temperate 

 climates while the cane is limited to the tropical or semi-trop- 

 ical countries. 



427. Preparation of Sugar from Cane. The sugar cane con- 

 tains about 14.5 per cent, sucrose of which less than 90 per 

 cent, is usually extracted. The cane is stripped of its leaves, 

 cut, and carried to the mill where it is run between great rolls 

 in which the cane is crushed and the juice containing the sugar 

 is squeezed out. Water is applied to the crushed cane to 

 remove more of the sugar. The crushed cane is finally burned 

 beneath the boilers of the mill for the generation of steam for 

 power. The juice is strained and then treated with lime. 

 Upon being heated a scum arises on the juice. This scum is 

 removed and the purified juice is then evaporated in vacuum 

 evaporators as in the manufacture of glucose. The sugar 

 solution is evaporated until crystallization of sugar begins 

 when it is run into tanks where it is stirred until the crystalli- 

 zation is complete. The crystals are then separated from the 

 syrup or molasses. The latter finds extensive use in the baking 

 industry and in making stock feed. The sugar, known as 

 RAW SUGAR in commerce, is then shipped to the refinery to be 

 converted into the article which we know. 



428. Preparation of Sugar from Beets. Sugar beets con- 

 tain from 14 to 17 per cent, sucrose. The beets are harvested 



