Sucrose in sugar of s t purity 

 Sucrose in sugar of s purity 



RAW SUGAR 



Si (j - m) v j (s - m) __ 5j (s ~ m) 



439 



(Sj m) s (j m) s (s l m) 

 That is to say, the relative quantities of sucrose obtained in raw sugars of 

 different purities depend only on the purity of the sugar and not on the 

 purity of the juice whence they are obtained. 



Now let a definite value be given to m, say, 0-40 as typical of the gravity 

 purity of well-exhausted molasses ; then, if s be put equal to i (i.e., let the 



product be pure sugar) the value of the expression 



s-, m 



gives the 



sucrose in a raw sugar of Sj purity compared with what will be obtained 

 when pure sugar of 100 purity is made. 



In the table below are calculated values of the expression for values of 

 5j from 0-94 to 0-99. 



VALUES OF -i- - for m 40, OR SUCROSE IN SUGARS OF 94 TO 99 PURITY 

 s m 



COMPARED WITH SUCROSE IN SUGAR AT IOO PURITY. 



m} 



(i - m) 



94-0 



94 'I 

 94-2 

 94'3 

 94*4 

 94'5 



94 -6 



94'7 

 94-8 



94 '9 



95 - 

 95-1 

 95'2 



95-3 

 95-4 

 95-5 

 95-6 



0309 

 0301 



0293 

 0286 

 0278 

 0270 

 0263 

 0255 

 0247 

 0240 

 0233 

 0225 

 0218 



O2IO 

 O2O3 

 0196 

 0188 



97-4 

 97'5 

 97-6 



97-7 

 97-8 



97'9 

 98 -o 



98-1 



98 -2 



98-3 

 98-4 



98-5 

 98-6 

 98-7 

 98-8 



98 -9 

 99*0 



5 1 (r m) 

 s, m 



0181 

 0174 

 0167 

 0160 



0153 

 0146 

 0138 

 0131 

 0124 

 0117 



OIIO 



0103 



0096 

 0089 

 0082 

 0075 

 0068 



The table may also be used to obtain the relative quantity of sucrose 

 in raw sugars of different purity. Thus the sucrose contained in a raw sugar 

 of 96-5 purity compared with that in a raw sugar of 97-4 purity is as 

 1-0247 -r- 1-0181 = 1-0065. As a commercial basis of comparison, however, 

 it is the actual weight of raw sugar which is required, and to obtain this 

 comparison it is necessary to divide the values given in the above table 

 by the sucrose in the product, pure sugar being taken as i. Thus, in the 

 example given above, if the sugar of 96-5 purity contains 95-8 per cent, 

 sucrose, the weight of raw sugar compared with the weight of pure sucrose 

 will be i 0247 -J- ' 958 = i ' 0696, and if the sugar of 97-4 purity contain 

 96-1 per cent, sucrose, its relative weight will be 1-0181 -r- 0-961 = 1-0594. 

 The relative weights of the two raw sugars will be as . i 0696 : i 0594 = 

 1-0097 : I'oooo. 



To complete the argument developed above it may be also shown that 



