than by milling, sufficient to cover whatever slight inversion there was in the bat- 

 tery, and leave a margin beside. The latter hypothesis seems to be borne out by the 

 analysis of the exhausted chips. Up to October 8 the total sugar remaining in the 

 chips was determined, no separate analyses being made of glucose and sucrose. After 

 that date both sugars were estimated. Table No. 5 gives the results, together with 

 the sucrose and glucose in the corresponding diffusion juices: 



TABLE No, 15. Acidity in mill juices and diffusion. 



The work recorded in Table No. 15 was undertaken to show the ex- 

 tent to which the carbonate of lime added to the diffusion cells neutral- 

 ized the free acids of the juice. The numbers indicate the quantity of 

 tenth normal alkali required to neutralize the acids in 100 cubic centim- 

 eters of the juice. Taking as a basis of comparison the total solids 

 in the mill and diffusion juices for the season, as indicated in Tables 

 Nos. 2 and 3, the following data are obtained : 



Total solids in mill juices 16. 14 



Total solids in diffusion juices 11. 08 



Acidity of mill juice 29. 1 cc. 



The normal acidity of the diffusion juice, had no carbonate been 

 used, is obtained by the following calculation : 



16.14:11.08 = 29.1 :X; whence 

 X <= 19.98 



The mean quantity of alkali required for neutralizing the acid in the 

 diffusion juice was 16.3 cubic centimeters. Deduct this number from 

 the calculated normal number and the difference, viz, 3.68 cubic centim- 

 eters, represents the amount of acid neutralized. 



The percentage of acid neutralized is therefore 3.68 4- 29.1 x 100 = 

 12.65. The action of the carbonate, therefore, in neutralizing the acids 

 is not as far reaching as the experiments made by the Department and 

 recorded in Bulletin 14 would lead us to expect. 



