NORTHKKN SUGAR IiNDlJSTRY. 



had an average purity coefficient of about 60. I doubt whether it will 

 ever prove [)rotitable to work juices of such a low order for sugar. They 

 will make good sirup, but necessarily will yield onl}' a small percentage 

 of sugar. In a practical way farmers and manufa^cturers can determine 

 the value of their cane juices as follows: The juice, as it comes from 

 the mill or dittuser, is allowed to stand for half an hour and cooled to a 

 temperature near 15° 0. (60° F.). Its specific gravity is then taken by 

 a hydrometer. I would advise always the use of a hydrometer gradu- 

 ated with numbers giving the specific gravity directly. If a Baume spin- 

 dle is used, the specific gravity can be calculated by the following 

 formula: 



Let s=sp. gr., and ry=reading on scale of hydrometer. 

 Then.s=Jfl- 



14:4: — (J 



Example: Let the hydrometer reading be 8°. 



Thens=^ A^^ = sp. gr. = 1.0588 



14:4 O 



For Beck's hydrometer the formula is- 



170-g 

 400 



For Brix's: 



For Twaddle's 



For Balling's: 



■400— (J 



■=r>+ioo 



100 

 200 



^' 200-g 



Having determined the specific gravity the percentage of total sugars 

 can be roughly estimated by the appended table. Since the proportion 

 of solids, not sugar, to the sugars in sorghum juices may be estimated 

 at 1.3:12,* and since these solids in solutiou may be considered for prac- 

 tical purposes to have the same specific gravity as the sugars, it is easy 

 to calculate from the specific gravity the i)roportion of sugars present. 



For example, a juice shows a specific gravity of 1.059, corresponding 

 to a peroeatage of pure sugar of 14.42. Make the proportion — 



12: L3:: 14.42:^ 

 .•.^=1.56 



and 14.42-^ 1.56=12.8C=percentage of total sugars present in juice. 



* Fifty-one analyses of fresli juices from more than 300 tons of ripe Amber cane gave 

 total solids, 14.00; total sugars, 12.68; solids not sugar, 1.38. 



