98 Molasses and Sugar Foods for Live Stock, [may, 
crystallise and the molasses simply drained off, a product 
was left which contained as much as 60 per cent, of sac- 
charose,* along with some 10 per cent, or more of glucose. 
The use of centrifugal machines in the separation of the sugar 
crystals and the employment of chemical methods for extract- 
ing as much sugar as possible from the molasses have, how- 
ever, made a considerable difference in the actual sugar con- 
tent of the latter. 
At the present time a medium grade cane molasses contains 
from 30 to 35 per cent, of saccharose, and from 25 to 30 per 
cent, of glucose and other sugars. The detailed analysis of 
a low grade cane molasses, such as is used for cattle feeding, 
is given as : — 
Cane sugar ... ... ... ... ... ... 27*50 per cent. 
Invert sugar, dextrose, and levulose ... ... 23*50 ,, 
Other carbohydrates and nitrogenous albuminoids 14*25 ,, 
Ash or mineral matter ... ... ... ... 9*25 ,, 
Water 25*50 
Average medium or low grade cane molasses contains from 
50 to 60 per cent, of various sugars, along with some 
10 per cent, of crude protein. 
Beet sugar molasses is almost identical, both in appearance 
and physical properties, with cane molasses. The colour is 
perhaps a little darker, and the smell less pleasant. Beet 
molasses, like cane molasses, contains less sugar than 
formerly, owing to improved methods of concentrating the 
juice and separating the crystals of sugar. These improve- 
ments were, in fact, first introduced into beet sugar factories, 
and they were so successful that they were adopted by the 
manufacturers of sugar from sugar cane. An average analysis 
of beet molasses may be taken to be as follows : — 
Nitrogen-free extract substances (carbohydrates) 60*5 per cent. 
Crude protein ... ... ... ... ... 10*3 ,, 
Ash 7*2 
Water ... ... ... ... ... ... 21*5 ,, 
As regards the nitrogen-free extract substances or carbo- 
hydrates, the amount of these present in beet molasses is 
practically identical with that found in cane molasses, so 
* Saccharose, cane sugar or sucrose. All these terms apply to the one sugar 
which is seen in almost pure form in ordinary lump sugar. This sugar, which is 
a typical carbohydrate, differs from glucose in crystallising more readily. Glucose 
is found in molasses largely because of the " inversion " of the cane sugar during the 
boiling down of the juice. 
