; SUGAR. 



being sufficient to treat three tons of molasses in twenty-four hours), the 

 extreme dilution of the osmosed molasses, the expense of evaporation, and the 

 small extra yield of sugar entirely discounting the monetary value of the 

 process. 



Substitution Processes. The Steffen and Scheibler substitution 

 processes although they are not worked in cane sugar factories deserve a 

 passing notice. With bases cane sugar acts as a weak acid and forms 

 saccharates, those of potassium, lime, strontia, baryta, lead and iron having been 

 studied. With baryta only one saccharate is known: 12 H 22 1 jBaO j 

 it is formed as a crystalline precipitate when a mixture of a solution of baryta 

 and sugar is heated ; it dissolves in 41 parts of water at 15 C. 



With strontia two saccharates are formed; on mixing two molecular 

 proportions of strontia with one of sugar in a boiling solution the bibasic 



saccharate 



C 12 H 22 11 2SrO. 



results and on cooling this body decomposes into the monobasic saccharate 



C 12 H 22 11 SrO 

 and strontia. 



With lime, four saccharates are formed ; the monobasic saccharate 



C 12 H 22 11 CaOH 2 



is formed by mixing molecular proportions of lime and sugar. This body is 

 soluble in the cold, and is precipitated from aqueous solution by alcohol. 



The bibasic saccharate 



is formed by mixing a double molecular proportion of lime with one of sugar. 

 It is soluble in 33 times its weight of cold water. 



The sesquisaccharate 



2C 12 H 22 11 3CaO 



is obtained by pouring an excess of milk of lime into a dilute solution of sugar 

 and evaporating to dry ness. 



If a solution of the bibasic saccharate be boiled it is decomposed, giving 

 the tribasic saccharate 



sugar and the bibasic form. 



On these reactions are based the commercial processes for the extraction 

 of sugar from exhausted molasses. 



The first processes were those of Scheibler (1865) and Seyferth (1872). 

 In them molasses and slaked or quicklime were intimately mixed in a 

 pug mill, and the resulting magma of saccharate and molasses washed with 

 alcohol to remove the salts and organic non-sugar, and the purified saccharate 

 mixed with the juice and carbonated. Many mechanical improvements were 

 introduced by Bodenbender and Manoury, the former obtaining the saccharate 



398 



