11 



TABLE II. Comparinon of raw and clarified juicea Continued. 



The increase in the coefficieat of purity, as shown by Table II, was 

 1.24. There was but little change in the relative proportions of sucrose 

 and reducing sugars. In the raw juice the average quantity of redur 

 ing sugars per cent, sucrose was 4.41; after clarification this proportion 

 was reduced to 3.98. This slight reduction was probably due to tin 1 

 formation of a glucosate of lime, which was subsequently decomposed, 

 leaving the products of the decomposition in solution. 



In order to render the percentages of albuminoids more readily com- 

 parable they have been expressed in terms of the sucrose. To obtain 

 the actual per cent, albuminoids based on the weight of the juice, mul- 

 tiply the per cent, sucrose by the number given in the column albumi- 

 noids per cent, sucrose. 



In the raw juice the albuminoids per cent, sucrose was l.-l, and in 

 the clarified juice .72, showing that some of the total albuminoids wore 

 still retained by the juice. 



In 1884 the processes of defecation and clarification removed l.~.7l 

 per cent, of the total albuminoids; in iSSfi-'SO, r>.01 ; in ISSi;, 41.93. 



