MAPLE SUGAR. 
39 
The percentage of ash drops from 0.87 to 0.81 per cent, and of 
insoluble ash from 0.31 to 0.24 per cent, the lime salts evidently 
being the ones eliminated. The figures for the lead number show a 
decrease of 0.28 from 2.39 to 2.11, and the malic acid value decreases 
from 0.86 to 0.65, all indicating that a malate of lime is precipitated. 
MOISTURE IN MAPLE SUGAR. 
The percentage of moisture was determined in only a few of the 
samples of sugars. 
TABLE XXV.— Moisture in maple sugar. 
Table XXYV. 
Sample No. Condition. 
Grain sugar: 
BAL Se ee eek MOLES coe oecee 
Sebo oaee aeneE Medium dry..-.-.-.--.-- 
Sas ORe ae aa eee. OO ie cee am ae, 
Co eel Ei al nee A Ra a GORE oes ee ee 
SSB Sees ais s Sontas ees tee eae 
Cake sugar: 
GVA Che en eat Gors ETA gee ye se) Te 
SS Dawei cael Maa) Oe ee eS ei 
SBAQ UES ATES A ees GOS eRe Naostes tee 
3 cere Gerace eee CLO Bee ee rrste.< esc 
Soles. ee eee ane See COLE Sue eae ame as 
BSS lee occas ts Meryehard .<.). f. 3222 
SACO eee ARG se Ee 
S500 Sa saa Re GO SGae Sevacdnd o4 
SSID sree Ace ce alee GOFF Aa eee eee 
Cainile de edoeaates anaes ORES es Se ae 
Sey eau saoseee Medium hard...-..-- 
Bo Sab oS SORES | aces Oe ae eens be 
Re cheer ene as CAO ESE ea eae ae 
SBA NOTE on ens alS oaldr Ona geet. Se 
SROs eae eae CO Ko) ee one es ae 
SBDGE eee on eal eee Obese aes ie Wes. 
S358 aie ee seal ese ia O10) so Ser cee oe ae 
SB OO eee sees ales ORs ee Se teas 
Mois- 
ture. 
Per 
cent. 
Sample No. Condition. 
Cake sugar—Con. 
SSOOH ot teas go Medium hard.....-.. 
CR Misgauehe ses callatieds COR et eae 
SSG4 Ves Ae ep ees GORD 5 
SSCGrae te ee ae COMP ENE e Er a 
RBG (Bete: Weis Ane eeenere Ose 
SSO Mss Seer sl serene LORE e See mans ee 
SSTSE Re wR Lael Goss eae csi 
S886 se ssep ee oi al sceee CO eae. Na 
SAS OSs ae ieee BE Sa COMES Seer 
cL BO EE ae eNO erieicd Ozer ee 
COT US nes = ress (eae ee dots. eee 
Ba Dee crac sieece see GOH S352 Wane 
SSP Ua ies ies ied pt Ss i Oe eee 
SOOM es Sma Pk asl Babes Oss hates 
SBAG Sas Ae Re Sottie eA eee 
SOA ae aoe ae Soe OS ae eee 
SSA Saree Seas tara CONS es ae 
S352 Re Oa are Oe Or 2 ewe near 
SSDS Ae ee ce DLE GOtvins esd ee 
SSG ONS a wes eE al pears Come Saree aan 
CB Cos the ee [ees Osh eae 
SAG Ree aE nt ates Oe ea 
S463 her ea sel tes Se Oss 8 es 
SAG 6S Sa alee See GO sea oes 
The percentage varied somewhat, as shown in 
9. 67 
As the percentage of water increases, the cake becomes softer, but 
no exact lines can be drawn on moisture content between soft and 
hard sugar. 
This depends to a great extent on the moisture content, 
but also on the chemical composition, thatis, on the percentage of invert 
sugar. 
In general, sugars having more than 9 per cent of water are 
soft enough to drain badly. In fact, if most cakes with even 7 per 
cent of water were allowed to stand for some time there would be an 
appreciable quantity of drained molasses. 
amined, the moisture content varied from 0.65 to 11.20 per cent. 
In the 47 samples ex- 
A 
former publication ‘ gives as the maximum for moisture 11 per cent 
Hortvet ? reports samples with 
4.27 to 15.67 per cent of moisture, while McGill? reports analyses 
of 83 samples with a moisture content of from 0.06 to 7.06 per cent. 
The method proposed by Stanek‘ with his tables, using an im- 
mersion refractometer, was the one used for this determination. 
The great value of this method lies in its quick and comparable results. 
and the minimum 3.05 per cent. 
1U.S8. Dept. Agr., Bu. Chem. Cir. 40. 
2 Jour. Amer. Chem. Soc., 26 (1904), p. 1523. 
3 Lab. Inland Rev. Dept. Canada Bul. 258. 
4 Zeit. Zuckerind. BOhmen, 35 (1910), p. 57; 35 (1911), p. 187. 
