CANE SUGAR. 



influence, although when these are kept constant as already shown a fair 

 agreement follows; all that can be said is that a high initial glucose non- 

 sugar ratio probably will result in molasses of low purity, the reverse also 

 holding. 



Viscosity as affecting Molasses Formation. Geerligs 

 found that sugar crystallization was the same in a medium thickened with 

 agar-agar ; viscosity, however, tends towards sugar losses, as in viscous 

 media the crystals formed are small and to obtain free purging a lower 

 concentration is required; these causes are really outside the matters discussed 

 above which refer to a saturated molasses free from fine grain. 



Recovery of Sugar from Molasses. So far as the writer is 

 aware the schemes used to some extent in beet sugar factories are not employed 

 in cane sugar factories ; they are, however, touched on below. 



396 



