30 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



CANES. 



The canes ^verc cut into thin slices. About 40 kilograms were used 

 for each sample and the chips well mixed. 



Sucrose (mean of eighteen analyses) 8. 64 



Other sugars (mean of eight analyses) 1. 92 



Total sugar in chips (mean) 10. 56 



BAGASSE. 



The bagasse, immediately after milling, was run through the cane- 

 cutter, the chips well mixed and sampled for analysis. 



Percentage of bagasse ^ ..• 35.89 



Sucrose (mean of seventeen analyses) : 6. 17 



Other sugars (mean of six analyses) , 1. 90 



Total sugars in bagasse (mean) ' 8. 16 



From these analyses the following interesting facts appear: 



(1) The ratio of the sucrose in the chips to that in the juice is 8.64: 9.31, 

 or 100 kilograms of cane contain as much sucrose as 92.8 kilograms of 

 juice. 



(2) The ratio of other sugars in the chips to those in the juice is 

 1.92 : 2.18, or 100 kilograms of cane contain as much uncrystallizable 

 sugar as 88.1 kilograms of juice. 



(3) The ratio of total sugar in the chips to that in the juice is 

 10.56 : 11.49, or 100 kilograms of cane contain the same amount of sugars 

 as 91.9 kilograms of juice. 



(4) The mean of sucrose in the bagasse was 6.17, or 2.21 per cent, to- 

 tal weight of the cane. 



The total sucrose in the cane as determined by the sum of the analy- 

 ses in the juice and bagasse was 9.31 x .64114-2.21=8.18 per cent. 



(5) The mean of uncrystallizable sugar in the bagasse was 1.99, or .71 

 per cent, of the weight of the cane. 



The total "other sugars " in the cane as determined by the analyses 

 of the juice and bagasse were 2.18 x.6411-f .71=2.11. 



(6) Total sugars as determined by analysis of juice and bagasse were 

 8.18 4-2.11=10.29 per cent.; as determined by analysis of chips, 10.56. 

 This is an agreement as close as could be expected from the difficulty 

 of obtaining perfectly similar samples. 



(7) The bagasse obtained as above, as shown by numerous experi- 

 ments, contains about 69 per cent, of water and materials soluble therein 

 and 31 per cent, cellulose and insoluble substances. In other words, 

 the bagasse has still about 69 per cent, of juice, or 24.74 per cent of the 

 weight of the cane. 



(8) The composition of the juice remaining in the bagasse can be cal- 

 culated as follows: Per cent, of juice, calculated on weight of cane, re- 

 maining in bagasse=24.7 ; per cent, of sucrose remaining in bagasse, 

 2.21 (weight of cane); per cent, of sucrose in juice remaining in bagasse 

 =2.214-24.7x100=8.95. 



For " other sugars" we have the formula .71-^24.7x100=2.88. 

 Therefore, 



Ter cent. 



Total sugar in bagasse juice 11. 83 



Total sugar in mill juice - 11. 49 



These two numbers are so nearly the same that the logical conclusion 

 is that there can be no great difference between the juice expressed by 

 the mill and that left in the bagasse. 



