World’s Use and Supply of Sugar 279 
The purity of sucrose in raw sugar from different sources 
is given by Abel ! as follows: 
Taste XXI.— Averacge Prrcentace Composition or Raw 
Suaar FRoM DIFFERENT SOURCES 
OTHER 
- SuaaR FROM WatrR Cann-Sucar OraaANIc AsH| 
SvuBsTances 
Per cent Per cent Per cent Per cent 
Sugar-cane . 2.16 93.33 4.24 1.27 
Sugar-beet . 2.90 92.90 2.59 2.56 
Maize .. 2.50 88.42 7.62 1.47 
Palm... 1.86 87.97 9.65 50 
Maple .. 7.50 82.80 8.79 -91 
These figures would not be constant under different 
conditions, but they show average impurities in sugar 
from different sources before it is refined. 
SUGAR AS A FOOD 
The value of sugar as a food is discussed by Abel? as 
follows: “The main function of sugar as found in the 
blood, whether resulting from the digestion of sugar or of 
starch, is believed to be the production of energy for in- 
ternal and external muscular work, and, as a necessary 
accompaniment, body heat. This has been amply demon- 
strated by experiment. By ingenious devices the blood 
going to and from a muscle of a living animal may be 
1 Abel, Mary Hinman, ‘‘Sugar and Its Value as Food,” U. S. 
Dept. of Agr., Farmers’ Bul. No. 535 (1917), p. 13. 
2 Tbid., pp. 16-18. 
