75 





Its component 



24 



7 

 5 

 4 



parlS, 



ON THE SUGAR OF CRAPES, 345 



obtain a regenerated must far darker coloured than the 

 fresh: but it is to "be observed, that the latter, if a con- 

 siderable surface of it be exposed to the air, soon acquires 

 a similar Hut. Tliesc effects are peculiar to the extractive 

 principle, the saccharine and gummy being insusceptible 

 of it. Hence it follows, that the change it experiences 

 from these causes united must extend to mxiscovado, and 

 communicate to it, as to all roasted fruits, more taste and 

 colour. The following is the proportion of the products 

 discovered in this muscovado by analysis. 



lb. oz. 



Crystallizable sugar 



Fluid sugar - - - 



Gum - - - - - 



Malate of lime 



100 

 The quantity of extractive matter could not be estimated, A little extract, 

 but it must be very little, since the melasses, notwithstand- 

 ing its colour, is perfectly transparent. 



To discover the proportion of the two sugars I employed Proportions of 

 .i^.,,- Tij.1'1 r -I solid aud fluid 



the roilowing means. 1 set to dram heaps of muscovado, g^,g^,.s^ 



evaporated to such a point as experience had taught me was 



most favourable for the separation of the sirup, or fluid 



sugar. The latter, collected and kept some time secured 



against evaporation, has still let fall pulverulent sugar, 



aufl in such a quantity, that, from many experiments of 



this kind, I am persuaded the crystallizable sugar is more 



than seven eighths of the muscovado. Notwithstanding 



this, I have not thought proper to set it down above at . 



more than three fourths ; and this I mention, that more 



confidence than it deserves may not be placed in a process 



that could not possibly be accurate. 



But it is not thus with its othci' component parts, thegum The gum se- 



and the malate. If to a hundred parts of muscovado re- Pirated by at- 



^ cohoi, 



duced to the state of a thin sirup alcohol be gradually and then the 

 added, the gum is first deposited. The fluid b.>ing decanted "^^l^tc 

 off, and more alcohol added, the malate will fall down. 

 As I have frequently repeated thisexperiraent with quantities 

 of sixteen hundred grains, I have reason to believe, that the 

 proportion of these is given pretty accurately in the table. 



if 



