92 



NORTHERN SUGAR INDUSTRY. 



Table No. YII. — Cane chips heated in closed bottle for two hours with five times weight 



oj water. 



Character of 

 sample. 



Method of analysis. 



fl a 



03'*-' 



OSS 



-ts o 



fc- 53 ® 

 Ah 



.1- 



3 

 Q 



II 



J nice . 



Chips . 

 ...do . 



do . 

 ....do . 



Optical and reducing 

 Optical 



do 

 .do 

 .do 



do I Copper 



Juice I Optical and reducing 



Chips Optical 



. . . do do 



do Copper 



do Permanganate 



Juice Optical and reducing 



Chips Optical 



do do 



do Permanganate 



9. 75 

 8. 76 



8. 75 



9. 34 

 9. 34 

 8. 39 

 8. 79 

 8. 05 



7. 99 

 6. 16 



8. 68 



11. 95 



12. 02 

 12. 26 

 11. 81 



2. 33 



0. 08 

 0. 07 

 0. 66 

 0. 66 



1. 92 



2. 09 



2. 07 



0. 29 



0.15 



2. 08 

 1.70 

 2. 50 



1. 97 



Mean 0. 97 0, 



7. 82 

 7. 82 

 7. 82 

 7. 82 



0. 23 

 0. 17 



10. 64 

 10. 64 

 10. 64 



2. 23 



0.16 



1.; 



1.62 I 



1. 17 0. 26 



0. 22 



0. 19 0. 22 



While the results in this table are satisfactory, it does not appear that 

 heating the sample for more than an hour is of any use. 



Table No. VIII. — Bagasse boiled with five times weight of water. 

 Average time, one hour and thirty minutes. 



Character of 

 sample. 



Method of analysis. 



«2 



O e$ 



Juice Optical and reducing 



Bagasse i Permanganate 



Juice I Optical and reducing 



Bagasse 1 Optical 



do do 



-.do Copper 



. do Permanganate 



Juice Optical and reducing . . 



Bagasse Copper 



do Permanganate 



do Optical 



. . do do 



10, 38 

 6. 03 

 9. 38 

 6. 09 



5. 83 



6. 00 

 5. 60 

 9. 69 

 5. 03 

 4. 10 

 5. 38 

 5. 03 



2. 41 

 2. 02 

 2. ,72 



7. 21 



L 97 

 2.18 

 2. 43 

 1.95 

 2. 00 



6. 51 

 6.51 

 6. 51 

 6. 51 



6. 73 

 6. 73 

 6. 73 

 6. 73 



Mean 1. 23 



L67 L18 



89 0.42 



...I 0.68 

 89 ' 0.51 

 89 0.91 



L 70 

 2. 63 

 L 35 

 1.70 



0. 35 



0. 08 

 0. 29 



0. 26 

 0. 31 



0. 26 



The method is unsatisfactory. The results show either inversion of 

 cane sugar in boiling the bagasse with water, or that in crushing a 

 larger percentage of sucrose than of other sugars is expressed. 



