TABLE No. 21. Raw sugars, Rio Grande, N. J. 



The molasses made at Rio Grande shows the unusual phenomenon of 

 a larger percentage of reducing sugar than of sucrose. This is chiefly 

 due to the fact that it contained so large a quantity of water that it was 

 partly fermented before the analysis was made. The samples stood in 

 the laboratory from October, 1887, to February, 1888 ; and during this 

 time suffered some inversion. 



No. 5342, Table No. 22, is an extreme instance of this inversion. No. 

 53G5 is also an anomalous sample, the data showing some fault of anal- 

 ysis which was not discovered until the tabulation was made. The pro- 

 portion of sucrose in this sample is entirely too large. 



For further data concerning the composition of the molasses consult 

 Table No. 22. 



TABLE No. 22. Molasses, Rio Grande, N. J. 



RECRYSTALLIZED SUGARS. 



In order to tit the raw sugars for market they were melted and reboiled 

 in the vacuum pan. 



The composition of these rccrystallized sugars is about the same as 

 seconds from sugarcane. The mean percentage of sucrose is 90.7, while 

 the percentage of glucose remains abnormally high. 



