26 
Development  of  the  Sugar  Industry. 
/Am.  Jour.  Pharm. 
\    January,  1915. 
initiation  of  soluble  impurities,  such  as  invert  sugar,  salts,  amids, 
gums,  etc.,  in  the  molasses,  and  the  high  viscosity,  the  sucrose  crystal- 
lizes out  with  much  greater  difficulty  than  from  the  original  evapo- 
rated juice.  In  order  to  promote  the  crystallization,  use  is  made 
of  crystallizers  (Fig.  n).  The  molasses  is  sometimes  boiled  down 
to  a  second  crystallization  and  then  emptied  into  the  crystallizer, 
where  it  is  slowly  stirred  by  revolving  arms.  Or  a  certain  amount  of 
molasses  may  be  drawn  into  the  vacuum  pan  and  boiled  down  with 
Fig.  ^.-"-Interior  of  sugar  factory,  general  view. 
the  masse  cuite  from  the  pure  juice,  the  whole  being  afterwards 
run  into  the  crystallizer.  Whatever  the  process,  of  which  there  are 
many  modifications,  the  crystallizer  simply  facilitates  the  building 
up  of  crystals  by  keeping  the  particles  of  sugar  always  in  contact 
with  fresh  portions  of  molasses.  When  the  crystallization  is  fin- 
ished, as  is  determined  by  analyzing  a  sample  of  the  filtered  mother 
liquor,  the  contents  of  the  crystallizer  are  run  off  into  centrifugals, 
the  sugar  purged,  and  the  waste  molasses  pumped  into  tanks,  from 
which  it  is  usually  sent  to  distilleries.  The  utilization  of  molasses 
was  described  in  the  School  of  Mines  Quarterly,  July,  1913. 
