oxygen and 2 parts hydrogen form water, we may consider cane 

 sugar to be made up of 12 parts carbon and 11 parts water. 



Glucose, or grape sugar as it is also called, is composed of 12 

 parts carbon, 2J: parts of hydrogen, 12 parts of oxygen, or 12 

 parts carbon and 12 parts water. The only -difference between 

 the two is 1 part of water. If a solution of cane sugar in water 

 is heated with a small quantity of almost any acid, it takes up 

 one more part of water, and thus becomes changed to glucose. 

 Almost the same thing takes place when a solution of cane sugar 

 is acted upon by a ferment, such as yeast, or even by simply 

 heating for some time, large quantities of the crystallizable cane 

 sugar are changed. The one important thing in the boiling down 

 of cane juice is to guard against this change. As seen before, 

 the destruction of cane sugar may be induced in three different 

 ways : 1st By the presence of an acid. 2d. By the presence of 

 a ferment. 8d. By high and prolonged heat. We will discuss 

 them in order. 



PRESENCE OF AN ACID. 



All cane juice contains a considerable proportion of free or- 

 ganic acids. If, therefore, the juice be boiled down without first 

 neutralizing these acids, a large part of the cane sugar will be 

 changed into glucose. The amount of cane sugar destroyed may 

 be seen from the following experiment: Six hundred pounds 

 juice, coijtaining 9.96 per cent, cane sugar and 3.45 per cent, glu- 

 cose, was taken directly from the mill and boiled down to syrup. 

 The syrup was found to contain 22.4 per cent, cane sugar and 

 56.3 per cent, glucose. If no inversion had taken place, the 

 syrup should have contained 58.3 per cent, cane sugar ; so we see 

 that 61.6 per cent, of all the cane sugar originally in the juice 

 had been changed into glucose. Glucose has only one-third the 

 sweetening power of cane sugar, and its presence prevents, to a 

 large extent, the crystallization of cane sugar. The light colored, 

 putty-like deposit in amber syrup, which is often mistaken for 

 cane sugar, is glucose. 



USE OF LIME. 



If lime is added to the juice it will combine with and neutral- 

 iy^ the acid, and this union of the lime and acid forms a new 



