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SUGAR-CANE SIRUP MANUFACTURE 71 
Table 21 shows the average general composition of the solids of 
the sirup samples listed in Table 20. The ratio of cane sugar to 
invert sugar is subject to variation in Georgia-type sirup, and the 
variation in the sulphur-lime sirups may be even greater, owing to 
the fact that by the use of sulphur dioxide and lime the acidity may 
be varied to a greater extent. The percentage of ash or mineral 
constituents in Louisiana-type sirup is usually higher than that in 
Georgia-type sirup. 
TABLE 21.—Average composition of solids in sugar-cane sirup 
Ash 
G : : : Organic 
: ane DVert) |Saaupae ea | DOnsugar 
Type of sirup sugar sugar | In sub- 
Total Soluble solubla stances 
Per cent | Per cent | Per cent Per cent | Per cent Per cent 
Georgia eke he Se haus Gea Sait pemeliyea Sen 65. 40 26. 71 1.33 1,01 0. 32 3. 56 
ANOS 1 ea 10 a) aE a aI Ras 75. 11 17. 84 2.41 | 1. 90 51 4. 64 
PANIES A TANTO OSes Mica chee ee Oe redhat oy Th 70. 89 22. 22 2. 13 1. 67 . 46 4, 76 
The following standard for cane sirup has been adopted as a guide 
in the enforcement of the Federal food and drugs act and also in the 
enforcement of several State food laws: ‘“‘Sugar-cane sirup is sirup 
made by the evaporation of the juice of the sugar cane or by the 
solution of sugar-cane concrete, and contains not more than thirty 
per cent (30%) of water and not more than two and five-tenths per 
cent (2.5%) of ash.” 
As the scale on which the Brix hydrometer is graduated is based 
upon pure cane sugar solutions and cane sirup contains solids other 
than cane sugar, the Brix reading of cane sirup does not coincide 
exactly with the percentage of solids in the sirup. According to the 
foregoing standard, cane sirup should contain not less than 70 per 
cent of solids, but the Brix reading corresponding thereto should, in 
general, be somewhat higher than 70, the exact value depending 
upon the proportion and composition of the nonsugar solids. As a 
rule, a Brix reading of 71° to 71.5°, corresponding to Baumé readings 
of 38.6° and 38.9°, all measured at standard temperature, indicates 
a percentage of solids not lower than 70 per cent and a percentage 
of water not higher than 30 per cent. 
FOOD VALUE 
Cane sirup owes its food value essentially to its sugar content. 
he proportion of solid constituents in the sirup other than cane 
sugar and invert sugar is indicated in Table 21. Some of the sub- 
stances originally present in the juice are eliminated, either in whole 
or in part, by the clarification and evaporation from juice to sirup. 
The saits (ash constituents) and organic nonsugars in cane sirup 
have some incidental food value.’ As the dietary value of these 
nonsugar substances is somewhat indefinite, however, the food value 
is usually calculated in terms of energy units on the basis of total 
sugars. Taking as a basis of calculation a fuel value of 3.749 large 
4 Recent studies in nutrition and dietetics indicate that sugar-cane sirup and molasses contain a note- 
worthy quantity of vitamines. 
