CANE SUGAR. 



circulation, it would bank up and burn on the coils and it would be a matter 

 of difficulty to remove it from the pans and to manipulate it afterwards. 



2. A very supersaturated solution of sugar would be formed in the final 

 stages, from which, under the ordinary process of cooling at rest, sugar would 

 separate with extreme slowness and in a form not suited to be recovered in the 

 centrifugals. 



By reducing the purity of a massecuite by the addition of molasses, 

 exhausted or unexhausted, it is possible to boil the massecuite to such a 

 concentration that all the sugar capable of recovery crystallizes out, and at 

 the same time the massecuite is sufficiently fluid to be capable of practical 

 manipulation. 



On this argument all the schemes connected with crystallization in motion 

 and return of molasses processes are capable of simple algebraical treatment. 



Dependence of the Amount of Sugar crystallized on the 

 absolute Amount of Water left in the Massecuite. The 



amount of sugar then that can be extracted as crystals from a massecuite 

 depends on the degree Brix to which the massecuite can be boiled, or, con- 

 versely, to the least possible amount of water which can be left in the masse- 

 cuite capable of retaining in solution the non-sugar, and it is immaterial, so 

 far as regards the amount of sugar that crystallizes, whether the concentration 

 is done in one or more operations. This is best shown by a worked out 

 example. 



Let there be a syrup of 80 purity, let it be concentrated to a Brix of 90 

 and let the solubility of sugar in the mother liquor be two, i.e., for every one 

 part of water in the mother liquor Jet two parts of sugar be dissolved. 

 Then the masse cuite is of composition 



Water 10 



Sugar in solution 20 



Sugar as crystals 52 



Non-sugar 18 



100 



Now let the 52 parts sugar as crystals be removed, leaving 48 parts of first 

 molasses of percentage composition 



Water 20-83 



Sugar .. .... .. .. ... .... 41-66 



Non-sugar 37-50 



100 



Brix 79-17 



Purity .. . ':. = 52-63 



and the sugar removed per cent, on that originally present is 



100 x 52 



= 72-22 per cent. 



leaving 27 -78 per cent, in the molasses. 



354 



