IMPROVEMENTS IN THE REFINING OF SUGAR. 53 
c Coring matter and azotized principles which are always 
present. M. Melsens states he had found many metallic 
oxides and salts, especially the diacetate of lead, to be per- 
fectly efi'cacious in removing those azotized constituents of 
the juice with which fermentation originates ; but he thinks 
that lead could never be safely introduced into a manufac- 
turing process such as that of sugar. He was, therefore, 
induced to seek some other agent which might be equally 
efficacous without possessing the deleterious properties of 
the salt of lead, and he conceives that he has found such an 
agent in the bisulphite of lime. The salt is formed, ac- 
cording to Leibig, by saturating an aqueous solution of sul- 
phurous acid with carbonate of lime. It exists only in so- 
lution, and M. Melsens uses one the specific gravity of which 
is 1.075. Of this solution he adds about four parts to one 
hundred of the juice of the beet-root ; and in operating upon 
the sugar-cane he uses one part of the solution to one hun- 
dred parts of cane. 
The solution of bisulphite of lime is represented to possess 
the-following valuable properties : — 
1st. It is a most effectual antiseptic, preventing the pro- 
duction and action of all ferments. 
2d. From its great avidity for oxygen, it counteracts any 
tendency to oxidation in the juice to which it is added. 
3d. It is an excellent clarifying agent, causing the coagu- 
lation of all albuminous or coagulabie substances when 
heated to 212° Fahr. 
4th. It decolorizes all those coloring matters which pre- 
exist in the juice of the cane or beet-root. 
5th. It prevents the production of coloring matter which 
would otherwise be formed in the juice in the process of 
evaporation to which it is submitted. 
6th. It affords the means of neutralization for those acids 
existing naturally in the juice, which are injurious to the 
sugar, while the sulphurous acid, which in such case would 
be set free, is almost inert. 
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