ENSILAGE 169 



solution, but it is generally sufficiently accurate to 

 regard all optically active substances, after clarification 

 with basic lead acetate, as cane sugar. 



167. Purity of Juice. 



The purity of the juice, or the "coefficient" or 

 " quotient " of purity, is the percentage of sugar in the 

 solids of the juice, and is obtained by multiplying the 

 percentage of sugar in the juice by 100 and dividing 

 by the percentage of total solids in the same juice. 



By many people this factor of the " purity " of the 

 juice is regarded as one of the most important factors 

 determinable in beet analysis. 



168. Sugar in Beet. 



From the percentage of sugar in the juice the 

 amount of sugar in the beet is determined by means of 

 a factor. This factor is a correction for the amount of 

 "marc" or cellular matter existing in the beet, and is 

 liable to a certain amount of variation. The beet may 

 be taken as 95 per cent, juice and 5 per cent. " marc," 

 and the factor should therefore be 0-95. 



Ensilage. 



169. Examination of Ensilage — Detection of 



Organic Acids ^ etc. 



Ensilage is sour fodder prepared by preserving such substances 

 as the grasses, maize, root-tops, etc., in a closely compacted 

 condition out of access of air. The principal fermentations 

 occurring are the acetic, lactic, and butyric, the particular acids 

 named being produced. A small amount of alcoholic fermentation 

 also goes on. 



Several hundred grams of ensilage are shredded as 

 finely as possible, digested with an equal weight of cold 



