164 NEW PROCESS FOR EXTRACTING SUGAR. 
is converted into sulphuric acid, combines with the latter 
and forms an insoluble salt. 
The acid sulphiles, and more especially the bisulphite of 
lime, were employed by M. Melsens for the double purpose 
of preventing fermentation by the action of the sulphurous 
acid, and of neutralising the sulphuric acid as fast as it 
formed by means of the lime. 
Sugar candy dissolved in cold water containing bisulphite 
of lime, even in excess, crystallized entirely, and without 
undergoing any change, by spontaneous evaporation, at a 
low temperature. Several other experiments of the same 
nature, but differing in their details, always gave the same 
result; in each the sugar crystallized out by spontaneous 
evaporation, without any loss either in quantity or in 
quality, and without any appearance of molasses. In these 
experiments, the sugar dissolved in water, containing bisul- 
phite of lime in excess, was boiled, and then left to evapo- 
rate, sometimes after being filtered, sometimes without any 
filtration at at all. 
From the experiments which M. Melsens has made with 
bisulphite of lime, it is probable that if a cold solution of 
this salt were to be poured on the sugar cane grinder, so as 
to mix with the juice the moment that it is expressed from 
the cane, the sugar might be kept for some time, and might 
be exposed to the heat necessary for its clarification without 
any sensible loss or deterioration. 
Hut this same salt also possesses the property of coagu- 
lating, at a temperature of 212°, milk, white of egg, blood, 
yolk of egg mixed with water. At a temperature of 212°, 
bisulphite of lime acts as a clarifier. It separates the albu- 
men, caseum, and other similar azotized matters which 
are found in the sugar cane. This separation is affected 
without appreciable loss in the quantity, or deterioration in 
the quality, of the sugar. 
Bisulphite of lime, morever, rapidly and tolerably effec- 
tually bleaches the colored substances found in the sugar 
