54 



TABLE No. 56. Composition / bagasse. 



It will be seen that the mean percentage of the water in the bagasse 

 was 54 and the sucrose 7.79. It appears from the above analyses that 

 the bagasse contains water other than that in the sugar juice of the cane. 

 This fact is also shown by the following phenomenon. 



If a sugar-cane be passed through a small mill, the top entering the 

 mill first, drops of water will be seen to issue from the butt of the cane 

 as it approaches the rolls ; if this water be tasted it will be found to be 

 free from sugar. It appears, then, from the analyses of the bagasse and 

 the phenomenon just related that the sap in the circulatory organs of 

 the cane is entirely different from the sugar juices stored in its cells. 



ESTIMATION OF TOTAL SOLIDS BY HYDROMETERS AND BY ACTUAL 



WEIGHT. 



Attention has already been called in this bulletin to the error which 

 may arise from estimating the total solids in sugar juices and sirups 

 from the specific gravity as determined by a hydrometer. 



In Table No. 57 is given a comparison of the results obtained in esti- 

 mating the total solids in cane juices by careful drying in a flat dish 

 partly filled with sand. The method of procedure was as follows : 



A flat platinum dish was filled about two-thirds full of pure dry sand 

 and weighed; from a weighing bottle about 2 grams of the cane juice 

 was placed on the sand, and the exact amount taken obtained by re- 

 weighing the weighing bottle. 



The dish was now dried at 100 until the mo isture was nearly all 

 driven off, and then for a half an hour at 105. In each case the amount 

 of total solids as given by the Brix saccharometer was greater than that 

 obtained by actual drying. The mean increase was .56 per cent. 



TABLE 57. Comparison of total solids &// spindle and drying on sand. 



JUICES. 



