198 CANE-SUGAR. 



again carefully evaporated, it yields a beautiful rose 

 color. 



6. Cane-Sugar. 



= C la H 14 (OH) 8 3 . 



Occurrence. "Widely distributed. Particularly in 

 the juice of sugar-cane, beets, madder roots, sugar- 

 maple, and several palms. In small quantity in nearly 

 all sweet fruits. 



Extraction. Carefully cleansed beets are pressed, 

 mixed with half per cent, of lime, heated to 100, in 

 order to neutralize any free acids and precipitate albu- 

 minous and mucous substances, then freed of lime by 

 means of carbonic acid, filtered through thick layers 

 of bone-black for the purpose of decolorization, and eva- 

 porated in a vacuum. On cooling, a granular and more 

 or less discoloured mass, raw sugar or Muscovado sugar, 

 is deposited, which is separated from the uncrystalline 

 portion (molasses). The extraction from sugar-cane 

 takes place in a similar manner. 



Raw Sugar, an article still rendered impure by the 

 presence of syrupy sugar and other substances, is now 

 refined for the purpose of removing these impurities. 

 It is dissolved in a little water, the solution again fil- 

 tered through bone-black, and again evaporated in a 

 vacuum until crystals separate, while it is still hot. 

 The mass is then brought into iron or clay moulds of 

 a conical form and allowed to cool. The uncrystalline 

 syrup which still remains is removed by the process 

 of bottoming. From the broad end of the loaf a layer 

 two inches thick is removed; this is stirred with water 

 and formed into a thick pasty mass and then replaced 

 in the mould. The concentrated solution of sugar in 

 percolating through the loaf carries the molasses with 

 it towards the apex, where it flows out through an 

 opening in the mould. The loaves are afterwards 

 dried in warm air and by passing a current of air 

 through the moulds. 



Properties. As loaf-sugar, it forms a perfectly color- 

 less aggregate of small granular crystals; as sugar- 



