197 



Composition of muscovado and maple sugars. 



An analysis of tho ash, however, showed a distinct difference, as is shown by the 

 following data: 



Analysis of the ash of muscovado and maple sugars. 



Jours. Kightit'iitli Annual Report, Vermont Agr. Exp. Sta., 1905, p. 331. 



Tin- a-h ..I ili- l.rown sugar consuls mostly of potassium sulphate, while over 80 

 p.-r -.-nt ..I" that ..i inaph- sugar is composed of carbonate of potassium and calcium, 

 t I,,.-,, i .xistini: in approximately equal parts. From these facts one is led 



t. l>'licv<> that a drti-rmination of water-soluble and water-insoluble ash, their ratio, 

 and thrir alkalinity would furnish the necessary evidence as to whether the product 

 un.lrr rxatiiinatiuii was composed of maple sugar or muscovado sugar. As a matter 



Q| fa, i. il. l,-trn.iiiiati..iis when carried out on one of the samples gave the results 



shown in tlu following t-.ible: 



