188 GIBBS. 



Six liters of sap were collected over milk of lime, the clear supernatant liquid 

 having a Brix 12.0 at 30°; sucrose, 9.5 per cent; purity, 79.2 per cent; alkalinity, 

 1.36, expressed as grams of calcium oxide per 100 cubic centimeters of sap. 



The alkalinity was reduced by means of carbon dioxide, the liquid 

 filtered and concentrated to a sirup of 1,100 cubic centimeters volume. 

 This gave a Brix of 40.0 at 30° ; sucrose, 37.6 per cent; piirity, 93.5 per 

 cent, and alkalinity, 0.1316. 



The theoretical yield of granulated sugar from this volume of sirup 

 is 434 grams. On concentrating it to a massecuite, cooling, washing 

 and drying in a hand centrifuge, 192 grams of very small crystals of 

 sugar were obtained, polarizing 94.5 with 3.5 per cent moisture, which 

 means that the sugar had a polarization of 98° when dry. 



The molasses and washings from this first yield had a volume of 600 

 cubic centimeters; Brix at 30°, 38.8; sucrose, 33.4 per cent; purity, 86.1 

 per cent, and alkalinity, 0.14. Boiled to a second massecuite, cooled, and 

 dried this gave a yield of 120 grams of sugar polarizing 90°. 4 and 55 

 cubic centimeters of molasses containing 55.6 per cent sucrose. 



The total yield of first and second sugars for the six liters of tuba 

 was 312 grams, while a third sugar could have been crystallized from 

 the second molasses had it been of sufficient volume. 



The crystals of sugar were well defined and sufficiently hard. They 

 emitted a peculiar odor, while the taste was sweet, but unlike the sweet- 

 ness of sugar from the sugar cane. It was afterwards proved that the 

 use of sulphur dioxide in the clarification eliminates the peculiar odor, 

 but the confectionary taste remained. The natives are in the habit of 

 boiling the buri sap to a thick sirup, cooling it and selling the mixture 

 of molasses and mealy sugar for 3 or 4 centavos a pound as a confection. 

 Its taste is different from that of cane sugar. 



It is improbable that the buri sap can be successfully employed as an 

 independent commercial source of sugar for the following reasons: 



The preceding description of the fermentations arising in the sap shows that 

 they can be most advantageously checked by the use of lime. An excess of lime 

 salts in sugar solutions will prevent the crystallization of the sugar upon con- 

 centration of the solution and in order to remove them, a supply of carbon 

 dioxide would be necessary, the chief commercial source of which would be lime- 

 stone and an efficient kiln. In order to produce good, clean, dry grains of sugar, 

 the following installations will be required: A clarifying outfit, sulphuring ap- 

 paratus, filter presses, concentrating apparatus, steam generating plant, lighting 

 plant, boiling plant, centrifuges, and transportation facilities. The cost of such 

 a plant will necessitate an investment of practically as much money as required 

 for a cane-sugar mill minus the crushers. An attempt to state what could be 

 done by assembling second-hand machinery or employing the present Philippine 

 methods of sugar production could only be regarded as a guess. 



When a large stand of buri palms occurs in the proximity of a sugar 

 mill, it seem entirely feasible that the sap can be used with the sugar 



