CANE SUGAR. 



After the pressure in the pan and the temperature of the boiling mass 

 have been determined by reference to the tables, the elevation of the boiling 

 point is found, and from this the apparent percentage of sugar in the boiling 

 mass is determined. 



Zero 



FIG. 196. 



Instead of using tables, Claassen has devised a mechanical scale for 

 determining the apparent percentage of sugar. In Fig. 197, A, B and C are 

 three scales ; A and C are fixed and B is a sliding scale ; A is the vacuum 

 scale and C is the temperature scale ; C is graduated in equal divisions 



362 



