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 glucDse 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. 



