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SUGAR-CANE SIRUP MANUFACTURE OL: 
Sirup-filling machines, which may be adjusted for filling cans 
of all sizes, are recommended when canning is done on a large scale, 
as in a central canning plant. Using one of these machines or two 
suitable machines of different adjustments, the number of closing 
and labeling machines required will depend on the number of sizes 
of cans to be filled. Ifa plant desires to market all of the customary 
sizes (Nos. 10, 5, 214, and 114), it is best to install two closing machines 
and two labeling machines, in addition to the one or two filling 
machines. Ordinarily the equipment is so arranged that one of the 
closing machines and one of the labelers may be adjusted to handle 
the two larger sizes, while the second closing and labeling machines 
are adjusted to the two smaller sizes. The two sets of machines may 
be operated simultaneously or alternately. If the sirup is to be mark- 
eted exclusively in the two larger sizes or in the two smaller sizes, 
one filling machine, one closing machine, and one labeling machine © 
are sufficient. The cost of this equipment varies somewhat from 
year to year. The 1925 cost is estimated at approximately $4,050, 
divided as follows: Sirup-fillmg machine, $1,500; closing machines 
rented, $50 per year; labelers, two sizes, $800 and $950; conveyors, 
motor, pulleys, belts, and other accessories, $750. 
PREVENTION OF CRYSTALLIZATION BY THE INVERTASE 
PROCESS ” 
By H. 8. Patnz and C. F. Watton, Jr., Bureau of Chemistry, U. S. Department 
of Agriculture 
‘“Sugaring,’ or crystallization of sugar Irom cane sirup, occurs 
frequently, increasing as the cane becomes more mature and the 
density of the sirup greater. On the other hana, sirup which is of 
sufficiently low density to be free from crystallization often shows 
an increased tendency to undergo fermentation unless it has been 
carefully canned to insure preservation. 
The presence of invert sugar in sirup increases the solubility of 
total sugars and makes it possible to concentrate the sirup to higher 
density without crystallization. Cane sirup always contains some 
invert sugar in addition to cane sugar. The proportion of invert 
sugar to cane sugar, however, varies in different varieties of cane, 
some of which do not contain enough invert sugar to prevent crys- 
tallization. 
The presence of acid, particularly at higher temperatures, causes 
conversion of cane sugar into invert sugar, thereby increasing the 
proportion of the invert sugar. As cane juice normally contains 
certain organic acids, its natural acidity increases the proportion of 
invert sugar at the expense of cane sugar during the concentration 
of the juice to sirup. The quantity of invert sugar produced in 
this manner, together with that originally present in the juice, 
however, is not usually sufficient to prevent crystallization in the 
cane varieties which normally contain relatively small proportions of 
invert sugar. Gees 
In operating the sulphur-lime process the degree of sulphuring 1s 
sometimes increased for the purpose of are ed conversion of 
cane sugar into invert sugar. Hxcessive sulphuring, however, injures 
the quality of the sirup. Other methods proposed, such as the 
12 This section supersedes the mimeographed circular, “ Manufacture of sugar-cane sirup by the invertase 
process,’’ by C. S. Hudson and J. K. Dale. 
