14 THE CUBA REVIEW 



ultramaturity will contain a higher percentage of invert sugar and organic non-sugars than a 

 properl,y matured cane. Then factories that have ample boiling-house provision , and crystal- 

 lizers as well as magma tanks, will be able to send out a molasses with lower purity, thus 

 recovering more of the crystallizable sugar. 



In any case there will be some molasses produced, and this constitutes a valuable sugar- 

 house by-product, if properly cared for. It may be disposed of in one of several forms, namely, 

 as a htiman food, a stock feed, a source of alcohol, factory fuel, and a fertilizer. 



Cane Molnsaes as a Human Food. 



For many years low-grade c^ine molasses has Vjeen used as human food in the United 

 States. It was originally sold under the name of New Orleans molasses, but in recent years a 

 number of companies have employed clarifying and bleaching agents and thus turned out a 

 very fancy article, under various trade names, for baking purposes. With the boiling at low 

 temperatures practiced today, there is little or no caramel formed during this work, and con- 

 sequently it is only necessary to clarify and bleach the organic non-sugars, in order to make a 

 salable molasses. The bleaching is usually accomplished by the use of a hydrosulphite, either 

 in the form of sodiiun or calcium, but sometimes only the sulphurous acid gas is used. 



The bleaching effect ot none of these reagents is permanent, especially when the product is 

 exposed to the air and light. Such chemicals must therefore be used with great caution, and as 

 late in the process as possible. Care must be exercised boo that an excessive amount is not 

 employed, since an undesirable tint is liable to result as well as an excessive amount of the 

 sulphites to be admitted, which is not permitted by the Pure-Food Law. It is astonishing how 

 much of this low-grade molasses is thus manufactured and used in the United States for cooking 

 purposes, and what a high price this product commands. 



Cane Molasses as a Stock Feed. 



Perhaps more of the exhausted molasses is used for this purpose in these Islands than for 

 any other. 



Ordinary molasses contains from 30 to 35 % of sucrose and almost as much glucose. 

 These being purely carbohydrates, it is necessary to combine them with some protein-bearing 

 feed in order to make a perfect ration. Many leguminous plants, such as alfalfa, cowpeas, 

 peanut vines, etc., may be cut fine and used as an absorbent for molasses. This makes a most 

 excellent feed as it contains a sufficient amount of roughage, and at the same time offers a 

 balanced ration if properly composed. In this country there is a great amount of exhausted 

 cake from the coconut oil factories, which is exported to Europe each year. There is no good 

 reason why this should not be used as an absorbent for the molasses in making a concentrated 

 feed, which could be transported to various parts of the Islands or exported abroad for stock. 



To-day the Philippines are dependent upon Australia and other countries for many 

 thousand head of cattle each year. The by-products from sugar factories are thrown into the 

 rivers or flushed away from the factories through drains, and the leaves and tops of the cane are 

 burned on the grovmd in order to facilitate cultivation. In the attempt to grow our own beef, 

 these feeds should be an important factor. 



Cane molasses as a source of alcohol. — Alcohol can be made from a great variet}' of sub- 

 stances containing the necessary constituents, viz., carbon, hydrogen and oxygen. 



Of the numerous alcohols possible, ethyl alcohol is the one ordinarily sought and the 

 easiest produced. This alcohol is represented by the following chemical formula: C^ H'^ -OH. 



While glucose is the substance which may be easily transferred into alcohol by fermenta- 

 tion, sucrose may also be used, providing it is first changed into glucose or invert sugar. Even 

 cellulose and starch may be used after being transferred into reducing sugars. 



The process ot changing glucose into alcohol and carbon dioxide is called fermentation and is 

 accomplished by a minute organism. Sucrose will not directly ferment, consequently it must 

 first be changed into glucose. This is usually accomplished by an enzyme which is secreted by 

 a ferment. 



The following chemical formula will serve to show the steps necessary to pass from sugar to 

 an alcohol: 



C12H22O11 (sucrose) -I-H2 O (water) Presence of an 

 342 M. W. 



