H. E. ANNETT. 



356 



The experiments carried out during February 1911 shewed that 

 very great loss of sugar had taken place during the boiling, varying 

 from 28 to 46% of the total sugar. 



The work of season 1911-12 however shews the loss to be much 

 smaller but very variable. Here the loss of sucrose varies from 

 to 23% and the loss of total sugar from T22 to 22'39. 



For the 20 experiments the average loss of sucrose works out at 

 12'5% and of total sugar to 12'2%. 



When it is remembered that the juice is normally alkaline the 

 loss of sugar during boiling should not be very high. At times how- 

 ever the juice when ready to be boiled is acid owing to fermentation 

 having set in. Thus in the experiments carried out in February 1911 

 when the losses of sugar were so high all the juices were strongly acid. 



The earthen pans in which the boiling is performed are never 

 cleaned out. New pans are bought at the beginning of the season 

 and after each day's boiling the syrup is simply drained out and the 

 pans put by till the next day. 



The same pans are in use daily throughout the season. One 

 may imagine the filthy state to which they attain. Burnt sugar 

 collects in the pans and must contribute largely to the dark colour 

 of the gur. The reason why the pans are not cleaned out is that the 

 people think if water is put into them they will crack when again put 

 over the fire. 



In order to give an idea of the amount and composition of the 

 scum formed during the boiling the following figures are quoted : 



