73 



Carbon 42 Ibs. 



Hyclroge n 



Oxygen 



At 59 F. sugar is soluble in one third of its 

 weight of water. It melts and becomes liquid, when 

 submitted to a high temperature and when cooling 

 becomes a mass of confused crystals, as in loaves of 

 maple sugar. If the temperature is raised a little, on 

 being cooled it produces barley sugar, and finally if 

 heated still further the mass browns and gires 

 caramel. 



By hi'Htiu^ sugar, until completely burnt, it does 

 not give cinders if altogether pure. This latter pro- 

 perty is u>< d to ascertain whether the sugar does 

 not contain mineral substances. 



When crystalized sugar is found in solution with 

 organic substances it rapidly transforms into liquid 

 sugar and is destroyed. This' explains the necessity 

 of purifying, immediately after extracting the juice. 



A solution oi pure prismatic sugar, containing lime, 

 potash, soda, does not change even if the liquid is 

 kept at boiling point. These substances, it is true 

 prevent the sugar from crystallizing but they do not 

 change it, so that once eliminated, the pure sugar 

 remains and it can then crystallize. 



But if the solution of sugar contains deteriorated 

 sugar, or liquid sugar, then boiling in presence of 

 alkaline matters will produce a color that cannot be 

 removed and the sugar produced will be more or 

 less dark. 



