THE CUBA REVIEW 



39 



CANE VERSUS BEET SUGAR 



At a recent meeting of the ^lanchester 

 (England) Mineral Water Trade Associa- 

 tion, Mr. F. G. Richards, of the Manchester 

 School of Technology, made an important 

 statement regarding the respective merits 

 of refined cane and beet sugars. 



It seems, he said, to be a pretty general 

 opinion in the mineral water trade that 

 cane-sugar is greatly to be preferred to 

 beet. To a chemist, that seems ratlier 

 strange on the face of it, since, when abso- 

 lutely pure, no difference can be detected 

 between cane-sugar and beet-sugar. It is 

 impossible to distinguish between them liy 

 any chemical means. There is, however. 

 one test by which it can be ascertained 

 whether a sample of commercial sugar is 

 cane or beet. This is as follows : Put some 

 of the sugar in a bottle, and tightly cork it 

 (if the bottle possesses a glass stopper that 

 is even better). Then allow it to remain 

 in a warm room for several days. After- 

 wards open it and immediately smell. Beet 

 sugar w'ill possess a most unpleasant smell, 

 whilst cane sugar under similar conditions 



is practically odorless. Why is this? Ow- 

 ing to the large amount of potash salts in 

 the beet juice, it is much more difficult to 

 refine beet sugar than cane ; thus some 

 slight trace of unpleasant organic matter 

 remains attached to the crystals, and the 

 conditions of the experiment accentuate 

 tlie smell. Hence I have no doubt that with 

 anjr beet sugars but the very best ones, the 

 syrups you prepare will occasionally posses=; 

 the same disagreeable smell. 



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