18 



Assuming that bad there been no inversion and no losses in evapo- 

 ration, &c., the molasses would have contained the same proportion of 

 non-sugars as the actual molasses did, we obtain the following: 



The actual loss from inversion is the difference between the sucrose 

 in the theoretical molasses and the actual: 47.77 41.13 = 0.64 percent. 

 sucrose inverted, based on the weight of the molasses ; 58.17 x .0664 

 = 3.86 pounds of sucrose per ton of cane. 



The difficulty is to exactly locate this inversion. The analyses of juices 

 and sirups show very little inversion between the juice box and the 

 vacuum-pan, but the actual extent of this inversion could not be de- 

 termined. 



The beet-sugar manufacturers charge about .60 l per cent, the weight 

 of the beets of sucrose to loss in the evaporation and bone-charcoal 

 niters. This is based on an average sugar content in bee{ about the 

 same as that in our cane. This corresponds to a loss of 12 pounds of 

 sucrose. 





Sucrose extracted in the juice per toil of caue ..................... .pounds.. 210. 60 



Sucrose in sugars, molasses, and press-cake per ton of cane do 181. 04 



Sucrose inverted do 3. 86 



Sucrose lost in evaporation and bone-black do 12. 00 



Total sucrose accounted for ..do... . 196.90 



Total percentage of the sucrose accounted for 93. 49 



Total percentage of the sucrose unaccounted for 6. 51 



100. 00 



Accounting for the sucrose on a basis of the weight of the juice we 

 have : 



Sucrose, per cent, juice. 



First sugars ; pounds . . 



Second sugars do 



Molasses .do 



Press-cake do 097 



lu verted do 248 



Lost in evaporation, &c do 768 



Unaccounted for ....do 880 



13. 500 



1 Fabrication du Sucre. Horsiu-Deon, p. 133. 



