70 BULLETIN 1370, U. 8. DEPARTMENT OF AGRICULTURE 
the greater the acidity of the cane juice and the longer the time 
required for evaporating to finished sirup, the greater the extent of 
the inversion of cane sugar. The removal of scums and dregs from 
the juice in the boiling and skimming process and the precipitation 
and removal of certain juice constituents in the sulphur-lime process 
also cause the composition of the sirup. to differ from that of the juice. 
Aside from these factors and the removal of a large proportion of the 
water by evaporation, the sirup has essentially the same composition 
as the juice. 
Although the composition of neither juice nor sirup can, in general, 
be represented by a single analysis, the analysis given in Table 18 is 
fairly typical of cane juice. A typical analysis of the mineral con- 
stituents originally present in the juice of Louisiana Purple cane is 
shown in Tabie 19. 
TABLE 18.—Composition of sugar-cane quice 
Per cent Per cent 
Nir bensae: Se res ke Se em Bes 83. 00 | Amino acids (aspartic, etc.)____ 0.12 
Cane sugar (sucrose)______---.- 15. 00 | Other organic acids (aconitic, 
invert SUGan neste eer eee . 80 ClCs) eee Sere eee Sees . 10 
NR oes Pee pe eae eek ea foabay ay 2 pap - 45.) Gums and pectins§ 2 <= =e . 10 
PROGRES ei ee eee - 0d4| Miber particles=22 ss ee 12 
INTUG ELIS oe sag RO an eet SAU Pea el De ri 22) 0X0 awie-¢ hae ae ee Sei ety) 
IPROULEOSES ao tssy. nee ey ne ene 201" | arthyemattercs swe ec, sermons . 06 
Nitrogenous bases (guanine, ChiocrophiyllMetes2 es eee . 01 
55 1 6) oes Spence DIR ea acre 3 le Meats a Trace. 
Amides (asparagine, glutamine, Rota =a © eee ees 100. 00 
(HO) Ream taeda aan aL aes Sade ALS 05 
TABLE 19.—Composition of mineral constituents of sugar-cane juice 
Per cent Per cent 
Rotash’eGKi5@) 2 22s 2 ure ee 49.63 | Silica(SiO;)eeee a2: ise 4, 80 
Socan(G@NiasG))s Ges oles sex es ia ere 1. 81 | Phosphorie acid (P:0;) 52-4 Se 5. 80 
Heimen(CaO)eose eae ere 3. 00 | Sulphuric acid (SO;) === 20. 40 
Magnesial(Vig@O) = 20 So 3. 21.|) Carbonic acid (CO)) 2 > sass 4.10 
imontoxide (le, O;) e222 a ee 70" Chiorine (Cl) 2a 5. 80 
Alumina (AGO;)) 9 eee 40 | 3 
Table 20 shows the average, maximum, and minimum percentages 
of several constituents of a large number of samples of cane sirup 
analyzed in the Bureau of Chemistry. The samples of sirup have 
been divided into those of the so-called Georgia type and those of 
the Louisiana type. 
TABLE 20.—Composition of sugar-cane sirup 
Alkalinity of 
Ash ash from 1 gram 
Hydromete Total | Cane | Invert ofsample 
- ydr r 
Type of sirup reading solids | sugar | sugar i ED 
n- oluble 
Total |Soluble Soluble neh solaple 
| 
Per. Per Per, Per Per Pen : 
Georgia: °Briz |\°Baumé| cent cent cent cent cent cent |cc.of O.1 N acid 
IVES XA THULIN ea eee | eens 5. 92 61. 61 46. 50 1. 63 1. 26 0. 53 Ong 1.4 
VEIN im Mees es en ee 69. 00 25. 34 6. 74 . 64 . 40 eee 2 .4 
AVCTA TCE Mca o, sl oa ae ce eres 73.15 | 47.84] 19.54 - 98 . 74 . 24 -5 -6 
Louisiana: 
Maximum ____- 76. 05 40.4 | 74.77 | 61.79 | 27.16 2. 68 2. 26 . 85 2. 40 1. 76 
Minimum. ____.. 69. 74 38.0] 68.50] 46.28 4. 98 . 85 . 69 Sales . 44 . 48 
Average......._| 73.32 39.8 | 71.88} 53.99} 12.82 ik Te 1.36 BEY s 1, 29 . 80 
All samples: 
Sed Viaxdm time eee eee | rene 77.36 | 61.79 | 46.50 2. 68 2. 26 .85 2. 40 1. 76 
IMbbovbeatbbode y= lyn Sosa ee te 68. 50 25, 34 4, 98 . 64 - 40 oh, - 20 - 48 
ASVOCTOL Ole aso tolh re eee | ee 72. 06 51. 08 16. 01 1.53 1. 20 .33 - 92 eral: 
