MOLASSES. 



possessing an aldehyde group is more readily split up, and forms with the bases 

 similar compounds to the above, and extracting water has the effect of lowering 

 the solubility of saccharose, as is the case in cane molasses. When the car- 

 bonatation process is used the glucose is in great part destroyed, and saccharose 

 is found more soluble in carbonatation than in defecation molasses. When 

 glucose and an organic salt are present their mutual dissociation forms free 

 acid and causes inversion, but the inverting power of organic acids being 

 small the inversion is not great. When glucose and an inorganic salt are 

 present the same reaction occurs, and the inversion is greater for the reverse 

 reason. 



When glucose, organic and inorganic salts are present, the combined 

 effect is chiefly that due to the organic salt, and the effect of the inorganic 

 salt is modified. 



The causes tending towards the formation of molasses may be summarized 



1. The presence of non-sugar requiring water for its removal, such water 

 carrying away sugar. 



2. The formation of molecular compounds consisting of sugar and organic 

 salts, chiefly potash salts. 



3. Inversion under the influence of acids as when working with phos- 

 phoric acid and under the combined influence of glucose and salts, chiefly 

 inorganic salts. 



4. An excess of lime acting on glucose, originally present and giving rise 

 to organic salts, which then act as in (2) and (3). 



5. Viscosity of syrups resulting in formation of fine grain which passes 

 through the centrifugal. 



6. Careless pan boiling, resulting in fine grain, requiring much water in 

 the centrifugals. 



As tending to prevent the formation of molasses Geerligs indicates 

 but does not recommend the use of baryta, inclining more to the car- 

 bonation process, and when the usual defecation process is used he recommends 

 one to 



1. Use as little lime as possible in defecation but of course enough to get 

 a good clarification. 



2. Prevent by rapid working and cleanliness every source of acidity, 

 because if juices get sour they require fresh quantities of lime to neutralize 

 the acid and therefore fresh quantities of salts are produced. 



3. If any excess of lime has been used, remove it by the use of phos- 

 phoric or sulphurous acids which decompose some of the organic acids and 

 precipitate the lime. 



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