114 



NORTHERN SUGAR INDUSTRY. 



A MORE COMPLETE SEPARATION OF THE SUOAR FROM THE MO. 



LASSES. 



My experiments in this direction are just beginning, but I think I can 

 outline their scope. 



As is well known, sugar combines with the oxides or hydrates of the 

 alkaline earths, viz, barium, strontium, and lime, to form sucrates which 

 are insoluble in an aqueous solution of sugar. 



Taking advantage of this principle, beet-sugar chemists have been 

 working for several years to secure a separation of the sugar from the 

 molasses as a sucrate of one of these bases. I have proposed to do the 

 same thing with sorghum molasses, and my experiments are now in pro- 

 gress. In the sorghum molasses, however, the problem is a more diffi- 

 cult one than with that from beets. 



The invertose and anoptose present in such large quantities are liable 

 to be attacked by the base, so that the whole operation has to be con- 

 ducted at a low temperature. I cannot yet hazard any prediction as to 

 the success with which my experiments may meet. I have already 

 gone far enough to corroborate the results lately obtained by the Ger- 

 man chemists showing that sucrose can be almost completely precipi- 

 tated by lime in the cold. 



I shall continue my work in this direction until I determine the value 

 or worthlessness of the lime process in the extraction of sucrose from 

 sorghum molasses, and its effects on the other sugars present. 



UTILIZATION OF BY-PRODUCTS. 



The by-products of the sorghum sugar manufacture an?, (l)the seed, 

 (2) the blades, (3) the bagasse or diffusion chips, (4) the scums and sub- 

 sidence products, (5) the molasses. 



The sorghum plant is a true cereal. The seods have starch, albumen- 

 oids, oil, sugar, and fiber in such proportions as render them suitable 

 for animal food. The following analyses of the seed, compared with 

 those of wheat, corn, and buckwheat, will show the place which the sor- 

 ghum holds among the more prominent cereals : 



Tahle of comparative analijses of sorghum seed. 



Cereals. 



Per cent, 

 water. 



Per cent, 

 ash. 



Per cent, 

 fat. 



Per cent, 

 nitrogen 

 free ex- 

 tract. 



Per cont. 

 crude 

 fiber. 



Per cent, 

 albumen- 

 oids. 



No. of 

 analyses. 





10. 27 



1.84 



2.16 



71. 98 



1. 80 



ll. 95 



260 





10. 04 



1..52 



5. 20 



70. 69 



2. 09 



10. 46 



114 





1.3. 10 



1.80 



3. 60 



70. 80 



2. 00 



8. 70 



*11 





12. 60 



2. 00 



2. 20 



64. 50 



8. 70 



10. 00 



*8 



"^Armsby's Farmers Annual. 



The importance of this by-product will be more apparent when it is 

 remembered that for each ton of ripe canes about 125 pounds of seed 

 will be produced. 



