54 



Weight juice drawn from each cell of chips 1,100 liters. Specific 

 gravity 1.04 = 2,516.8^ pounds. l$oS~ 



Tin* weight of normal juice in 2,0^6 pounds of cane is t,85&4 pounds. 

 The additional weigh t*6f water added by diffusion is 65fcr4 pounds/ /y /,f 



The percentage of increase over normal juice 6ff?.4 -j-4y59a4 = 3^.4 

 per cent. This increase represents what is often called the " dilution" 

 of the juice. The quantity of water to be evaporated to produce a 

 given quantity of sugar is, therefore, 39.4 per cent, greater for such a 

 diffusion than for a normal mill juice. In practice this amount could 

 easily be reduced to 25 per cent. 



COMPOSITION OF PRESS CAKE. 



The defecation and filtration of the juice from 83.25 tons of cane gave 

 197 press cakes. 



The mean weight of these cakes was 24 pounds each, and the tot* 

 weight 4,728 pounds. A sample of the cake taken directly from the 

 press and dried contained of moisture 45.37 per cent. The total weight 

 of dry matter obtained in the press cakes was, therefore, 2,582.9 pounds. 



Analyses of the dried cake gave the following results: 



Per cent. 



Albuminoids 9,585 



Sucrose Trace. 



Glucose Trace. 



Other organic matter 17. 45 



QUANTITY OF LIME USED. 



As is seen under sorghum experiments it required 1.5 per cent, lime 

 to produce a good filtration. 



I felt sure that the juice from the sugar-cane would not require as 

 reat a quantity. At the preliminary trial 1 per cent, of lime was used 

 and the cakes formed were perfect, firm, and hard. 



In the second run only .75 per cent, of lime was used, and the cakes 

 were equally as good. There is little occasion for using less lime than 

 this, for with this quantity the carbonatations were easily finished in 

 fifteen to twenty minutes. 



COEFFICIENT OF PURITY IN SECOND TRIAL. 



Per cent. 



Of the mill juices the coefficient was 73.8 



Of the diffusion juices the coefficient was 72. 6 



Of the carbonatated juices the coefficient was 72. 3 



Of the sulphured juices the coefficient was 70. 9 



Of the first semi-sirup the coefficient was 74. 6 



Of the second semi-sirup the coefficient was 73. 5 



In both trials it was seen that the coefficient of purity was increased 

 during the process of evaporation. This was, doubtless, caused by the 

 precipitation of some of the lime salts held in solution by the juices. 



