SUGAR IN SUGAR BEET 167 



dried in the air-oven at 50° C. for about forty -eight 

 hours. The loss in weight is water. 



(c) Nitrogenous Substances. 



Crude Protein. — Estimated in a portion of the dry- 

 matter by Kjeldahl's method, using salicylic acid (see 

 p. 17). 



Non-Protein. — Consisting of nitrates, amides, amino 

 acids, etc., is estimated by difference from true protein, 

 which is determined as in 143 {e), p. 150. 



{d) Sugar. 



Sugar is determined in the pulped sample by 

 extraction of 10 grams, as in 145, p. 152, or else by the 

 method described below for sugar beet (168). 



Determination of Sugar in Sugar Beet. 



Cones or sections are removed from the beets as 

 in 164 {a), after removing the leaves. The portions 

 removed are rasped with a hand-grater, or in a machine 

 with rotating knives. 



The determinations made on the juice are : — 



(i) Density, by Brix hydrometer. 

 (2) Sugar percentage by polarimeter. 



The data thus obtained give, both directly and by 

 calculation, figures for {a) Total Solids in Juice ; {U) 

 Sugar in Juice; {c) Non-sugar in Juice; {d) Coefficient 

 of Purity ; {e) Sugar in Beet. 



165. Expression of the Juice. 



The pulp is enclosed in calico and expressed in a 

 strong hand-press. 



Total Solids in Juice. — The juice obtained by 

 expression as above is allowed to stand for one hour in 

 order to remove all air-bubbles, and is then transferred 



