MAPLE SUGAR. 



39 



The percentage of ash drops from 0.87 to 0.81 per cent, and of 

 insoluble ash from 0.31 to 0.24 per cent, the lime salts evidently 

 being the ones eliminated. The figures for the lead number show a 

 decrease of 0.28 from 2.39 to 2.11, and the malic acid value decreases 

 from 0.86 to 0.65, all indicating that a malate of lime is precipitated. 



MOISTURE IN MAPLE SUGAR. 



The percentage of moisture was determined in only a few of the 

 samples of sugars. The percentage varied somewhat, as shown in 

 Table XXV. 



Table XXV. — Moisture in maple sugar. 



Sample No. 



Condition. 



Mois- 

 ture. 



Sample No. 



Condition. 



Mois- 

 ture. 



Grain sugar: 



8413 



Very dr y 



Per 

 cent. 

 0.65 

 3.84 

 6.65 

 8.42 

 11.00 



4.19 

 5.28 

 8.18 

 7.35 

 5.87 

 1.43 

 5.21 

 7.40 

 3.15 

 2.10 

 8.88 

 9.21 

 7.53 

 7.79 

 8.24 

 7.95 

 6.97 

 6.32 



Cake sugar — Con. 

 . 8360 



Medium hard 



do 



Per 

 cent. 

 6.28 



8338 



8362 



6.46 



8339 



do 



8364 



do 



6.78 



8344 



...do.. 



8366 



do 



9.67 



8333 



Soft 



R367 



do 



7.43 



Cake sugar: 



8325 



Hard 



8375 



do 



8.50 



8378 



do 



8.31 



8324. . . 



do 



8386 



do 



5.53 



8349 



do 



8430 



do 



6.96 



8350 



do 



8433 



do 



7.08 



8351 



do 



8451 



do 



7.97 



8387 





8452 



do 



9.45 



8460 



Hard 



8454... 



do 



8.57 



8500 



do 



8501 



do 



6.22 



8372 



do 



8346 



Soft 



10.79 



8381 



do 



8347 



do 



9.64 



8326 



Medium hard 



do 



8348 



do 



10.41 



8327 



8352 



do 



10.60 



8345 



do 



8353 



do 



10.40 



8354 



do 



8365 



do 



10.66 



8355 



do 



8374 



do 



10.27 



8356 



do 



8434 



do 



9.88 



8358 



do 



8463 



do. 



11.20 



8359 



do 



8466 



do 



10.44 













As the percentage of water increases, the cake becomes softer," but 

 no exact lines can be drawn on moisture content between soft and 

 hard sugar. This depends to a great extent on the moisture content, 

 but also on the chemical composition, that is , on the percentage of invert 

 sugar. In general, sugars having more than 9 per cent of water are 

 soft enough to drain badly. In fact, if most cakes with even 7 per 

 cent of water were allowed to stand for some time there would be an 

 appreciable quantity of drained molasses. In the 47 samples ex- 

 amined, the moisture content varied from 0.65 to 11.20 per cent. A 

 former publication 1 gives as the maximum for moisture 11 per cent 

 and the minimum 3.05 per cent. Hortvet 2 reports samples with 

 4.27 to 15.67 per cent of moisture, while McGill 3 reports analyses 

 of 83 samples with a moisture content of from 0.06 to 7.06 per cent. 



The method proposed by Stanek 4 with his tables, using an im- 

 mersion refractometer, was the one used for this determination. 

 The great value of this method lies in its quick and comparable results. 



i U. S. Dept. Agr., Bu. Chem. Cir. 40. 



2 Jour. Amer. Chem. Soc, 26 (1904), p. 1523. 



3 Lab. Inland Rev. Dept. Canada Bui. 25S. 



« Zeit. Zuckerind. Bohmen, 35 (1910), p. 57; 35 (1911), p. 187. 



