NORTHERN SUGAR INDUiSTRY. 



Table No. V. — Cane chips exhausted ivith alcohol. 



91 



Character of 

 sample. 



Method of analysis. 



do 



do 



Mean 



Optical and reducing 10. 38 



Optical I 7. 80 



do 7.50 



8.10 

 6.87 



7. 50 

 7. 70 



2. 41 



•-1 



4i cS 



S ® ® 

 S s 



a .a 



^ is * 

 P4 



9. 24 

 9. 24 



9. 24 

 9. 24 



9.24 

 9. 24 



1.44 

 1.74 



1.14 

 2. 37 



1. 74 

 1. 54 



Remarks. 



Boiled with five 

 successive por- 

 tions of alcohol. 



Boiled -with ten 

 successive por- 

 tions of alcohol. 



Boiled with five 

 times volume of 

 alcohol for one 

 hour. 



The results given by treatment with alcohol are not encouraging. 

 The green color of the extract makes accurate polarizations difficult. 

 Animal char does not readily discharge the green color. 



Table No. Yl.— Heated in closed hottlefor one hour at 100° 6 with five times weight of water 



Character of 

 sample. 



Method of analysis. 



Juice ! Optical and reducing 9. 75 



Chips I Optical 8. 67 



...do i do 8. 73 



...do I do I 9.33 



...do ; do I 8.98 



. . - do I Permanganate 8. 34 



...do I Copper ! 8.21 



Juice ! Optical and reducing . . . . ! 8. 79 



Chips : Optical i 7. 66 |. 



...do ! do I 8.14 I. 



do I Copper 7. 29 



do { Permanganate I 8. 81 



Juice 1 Optical and reducing 11. 95 



Optical 11. 52 



do 11.43 



Permanganate 10. 83 



2. 33 



Or-' 



5§ P 



.2 o mr^ 



„ a 

 "J 

 I* 

 2 ^ 

 'o 



® 



3 





5 • 



i 









J§ 





11 



II 



r 



o ® 

 to ^ 



02 

 <S 



o 

 X 



0. 01 



2. 07 

 2. 07 



0. 34 

 0.47 



L79 t 

 1.93 I 

 2.50 



7. 82 



L 86 

 1. 86 



Chips- 



0. 05 

 0. 65 

 0. 30 



0.11 

 0. 13 



10.64 



10.64 ! j 0.79 



2. 23 1 i 0.19 0.33 



Mean 



0. 52 0. 16 



0. 07 



The results of this method are extremely satisfactory for both sucrose 

 and reducing sugar. In five cases the mean deficiency of sucrose was 

 0.30 per cent. In eight cases the mean excess of sucrose was 0.52 per 

 cent. The results with the reducing sugars, as the table shows, are 

 even better. 



