that tiie trouble is due to the acids of the cane chiefly to those formed 

 by the partial fermentation which has produced the inversion of the 

 sugar, or else the increased susceptibility of the sucrose remaining to 

 the inverting action of the organic acids. 

 The results of these analyses are given under "analytical data." 



DIRECT ESTIMATION OF SUGAR IN CHIPS. 



The samples were taken as before described. Since only a small 

 quantity could be used in each analysis (50 grams, circa), single results 

 are not strictly mean indications of the content of the whole in sugar. 

 The means, however, will give a fair idea of the composition of the chips. 



The extraction of the sugar was made in the following way : 



The weighed sample of fresh chips (48.9 grans) is placed in a strong 

 extraction-flask and water added until the total volume (marked on neck 

 of flask) is 305 cubic centimeters. The live cubic centimeters in excess 

 of 300 is the allowance made for the fiber of the cane, which, for the 

 quantity taken, amounts to five grams, and occupies a volume of about 

 5 cubic centimeters. The bottle is then tightly stoppered and heated 

 at 100 for an hour, being frequently shaken. The method is based 

 on the supposition that by this treatment complete diffusion has taken 

 place, and that the free liquor and that in the pores of the pulp have 

 the same composition. The liquor is then filtered, 100 cubic centime- 

 ters representing 16.3 grams of the original chips, treated with acetate 

 of lead, made up to 110 cubic centimeters, and polarized. After adding 

 one tenth the reading gives the percentage of sucrose present. 



A discussion of the errors attending this method of analysis will be 

 given further along. 



Following are the numbers obtained by this method of analysis, and 

 also the provisional correction which has been adopted. 



This method rests on the assumption that the liquor within and with- 

 out the chips has the same constitution. This assumption is probably 

 incorrect when the canes have deteriorated. 



Subjected to an analytical test the following data were obtained: 



Parts of glucose per 100 sucrose in free liquor, 69. 94. 



Parts of glucose per 100 sucrose in juice from the chips, 55.60. 



