oa 
- per cent of albumen. 
traces of sugar, that may have gone down with the gum, 1 
- mated by treating the filtrate from the gum with a clear solution 
average samples of these latter are now being proc 
394 Messrs. Alexander and Morfit on Brown Sugar. 
the albumen, which was then separated upon a counterpoised 
filter. The filter having been thoroughly washed with cold 
water, was afterwards dried in vacuo and weighed to obtain the 
. Cusein.—A few drops of acetic acid were added to the ree 
maining filtrate while hot, but without obtaining any perceptible 
reaction. Such would not have been the case had casein been 
present, for though under the circumstances above noted it will _ — 
not coagulate like the albumen by heat alone, yet it readily sepa- 
rates upon the addition of an acid. 
5. Gum.—Afier this treatment, the filtrate was evaporated 
nearly to syrup-consistence, and the gum precipitated from 1 
pouring in absolute alcohol. A counterpoised filter was used 1 
the separation of the gum from the liquor, and after having be 
thoroughly washed with slightly diluted alcohol to remoy 
then dried in vacuo and weighed. ¢ ae 
6. Hetractive-—The coloring and undefined organic matters © | 
the sugar, included under the term extractive matter, were est 
of sub-acetate of lead in bare excess and immediately filtering 
upon a counterpoised filter, washing thoroughly with hot water, fim 
drying in vacuo and weighing. As the extractive matter was — 4 
alone carried down by the lead, it became necessary merely to 
ignite the precipitate and note the loss of weight in order to 
obtain the per cent of extractive. spe 
Ash,—The mineral constituents of the sugar were estima 
by incinerating carefully one hundred grains in a platinum cru 
cible so as to avoid vitrification of the ash. The latter was pes 
weighed to ascertain its per cent; and subsequently put throug , 
a qualitative analysis for the purpose of determining ils 0° 
position. i 
8. Sugar.—New quantities of the sugar were weighed for el 
estimation of the cane and uncrystallizable sugars, and the et 7 
tion of each was ascertained, directly, by very careful eas 
tion and the processes of the books. It is proper to ~~. 
however that we have included, under uncrystallizable or se a 
ses sugar, all the kinds present other than cane sugar, oy aE 4 
chylariose and saccharo-glucose, both of which may owe | rete 
a to a partial transmutation of the cane or crys’ 
€ sugar portion. ; ye 
The following table embraces all the varieties of brows 
which were accessible at the time of analysis, but it 1s SU i able. 
ing of several kinds, including the Sorghum — d, a 
yplementary table of their composition will be given 45 * 
nalyses of them are completed. 
