LIBRARY I UNIVERSITY OF I V^CAUFORNIA/ THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA GIFT OF Dan Gutleban CALCULATIONS USED IN CANE-SUGAR FACTORIES A PRACTICAL SYSTEM OF CHEMICAL CONTROL FOR THE SUGAR HOUSES OF LOUISIANA, THE TROPICS, AND OTHER CANE-PRODUCING COUNTRIES BY IRVING H. MORSE Formerly Supervising Chemist Jor the Louisiana Sugar Company, Superintendent Central Mercedita, and Central Elia in the Island oj Cuba SECOND EDITION, REWRITTEN FIRST THOUSAND NEW YORK JOHN WILEY & SONS, INC. LONDON: CHAPMAN & HALL, LIMITED 1917 Copyright, 1904, 1917 BY IRVING H. MORSE LOAN STACK GIFT OF BRAUNWORTH ft CO. BOOK MANUFACTURERS BROOKLYN. N. V. PREFACE TO THE SECOND EDITION SINCE the publication of the first edition, thir- teen years ago, the cane-sugar industry has developed rapidly, both in furnishing a much larger number of tons of the commercial product and also by the use of more scientific and eco- nomical methods of manufacture. This period has been especially noted for the improvements made in the machinery used for crushing the cane, by which the loss of sugar in the bagasses has been greatly reduced, and in the installation of multiple effects, pans, and centrifugals, that are in proportion to the capacity of the mills, thereby securing an evenly balanced and efficient plant. Chemical laboratories have multiplied and the value of chemical control now generally recog- nized, so that in many instances the entire re- sponsibility of the fabrication is placed upon the technical superintendent. For in such a position there is combined the theoretical chemical knowl- edge with the practical side of the manufacture, a combination that has added greatly to our iii iv PREFACE present knowledge, and should continue until the making of sugar will be carried on as efficiently as other great modern industries. It is for the benefit of the men holding these positions, their head chemists and assistants, that the second edition has been rewritten and enlarged and it is hoped will be of some help to them in their important work. While much of the data contained in the present volume will apply to the manufacture of sugar in the Tropics, where the author spent nine sea- sons, yet by far the greater part deals with the problems connected with the sugar industry in Louisiana. Admitting that the weather condi- tions are such that the cane never fully ripens and that an early freeze will still further reduce its value for making sugar, will it be possible to compete with other cane-producing countries, where there is a longer grinding season, the cane mature, and the supply of labor adequate? From an economical standpoint, it would appear fundamentally wrong to continue under such cir- cumstances, but if the future may be judged by the past, the question must be answered in the affirmative, for in spite of many disasters from natural causes, and harassed by debates in Con- gress over the question of Free Sugar, the sugar planters of Louisiana have persisted in their efforts, adapting themselves to each new condi- tion, and now have the satisfaction of producing PREFACE v one of the largest crops in the history of the State. But in order to prepare for the lower prices that will naturally follow the close of the European War, two things are essential to meet the new conditions first, to adopt the Two-Factory Sys- tem, by which only that part of the cane-stalk is ground that will pay a profit when manufactured into sugar, and second, to evolve a simple, econom- ical process of making standard granulated sugar direct from the cane, thereby receiving the full value for the raw product. IRVING H. MORSE. NEW ORLEANS, LOUISIANA. TABLE OF CONTENTS CHAPTER I PAGE The Sampling and Analysis of the Sugar Products I CHAPTER II The Formula for Available Sugar 45 CHAPTER III Mill Control 61 CHAPTER IV Calculations Used in the Manufacturing Processes 76 CHAPTER V Stock on Hand Calculations 90 CHAPTER VI Laboratory Reports 102 CHAPTER VII The Calculated Commercial Yield per Ton of Cane 113 vii Vlll TABLE OF CONTENTS CHAPTER VIII PAGE Manufacturing Economies 139 CHAPTER IX The Purchase of Cane by the "Unit" Method 164 CALCULATIONS USED IN CANE-SUGAR FACTORIES CHAPTER I THE SAMPLING AND ANALYSIS OF THE SUGAR PRODUCTS THE chemical control of a cane-sugar factory requires the sampling of the following products: FOR MILL CONTROL. Crusher Juice. Residual Juice. Dilute Juice. Bagasse. The underlying principle of sampling is to se- cure a small part of each product, sufficient for analysis, which will correctly represent the whole. As the cane received at the factory comes from many different localities, its composition is con- stantly changing, so that the only way to secure a fair sample of the extracted juice is to provide some device for sampling continuously. Buckets with brass gauze covers, placed under the rollers and in the stream of juice, is probably the most 2 CALCULATIONS USED IN satisfactory method for the crusher and residual juice sample, while " drip " samples may be used for the dilute juice. The bagasse should be sampled continuously also, but there are so many diffi- culties surrounding this operation that in the majority of cases an hourly sample is considered the best. All the samples are collected each hour and taken to the laboratory, where they are pre- served with a few drops of formaldehyde and analyzed at intervals of either four or six hours. FOR CLARIFICATION CONTROL. Dilute Juice. Clarified Juice. Filtered Juice. Filter Press Mud. Syrup. After the juice has been limed and pumped through the heaters into the clarifiers, it is usually well mixed and hourly samples may be taken of the clarified and filtered juices. The filter press mud should be sampled at least once each watch and the syrup hourly or from the storage tanks. FOR PAN AND CENTRIFUGAL CONTROL. Syrup. First, Second and Third Massecuites. First, Second, and Final Molasses. First, Second, and Third Sugars. All massecuites are sampled as the pans are discharged into the mixer or crystallizers, and the CANE-SUGAR FACTORIES 3 molasses when the strike is half dried, either at the storage tanks or in the trough leading from the machines. A spoonful of sugar is taken from each package when weighed and analyzed by lots or each 100 sacks. Cane-sugar products are tested for: Total solids, sucrose, glucose, moisture, ash, acidity. TOTAL SOLIDS. The juice extracted from the cane is made up of from 80 to 86 per cent of water and from 14 to 20 per cent of solid matter, most of which is sucrose. There are two methods of determining the total solids in use, first, by means of a special hydrometer, graduated to record the percentage of pure sugar in a solution, and second, by weighing the liquor in a stand- ardized flask and obtaining the required per- centage from Specific Gravity Tables. Of these two methods the latter is the most accurate, but requires more time and careful manipulation, so that in the great majority of cane-sugar labora- tories the per cent total solids is obtained by means of the Brix hydrometer. All of the instruments must first be standardized, to in- sure uniformity, and to determine whether each degree registered on the stem represents an equal amount of pure sugar in the solution. This may be done by means of the table given below, cal- culated from the following formula: Polariscope reading X - = required total solids. Sp. gr. CALCULATIONS USED IN TABLE I Total Solids. Polariscope Reading. i .0 3.85 2.O 7-74 3-o 11.65 4.0 15.60 5-0 iQ-57 6.0 23-58 7.0 27-58 8.0 31.69 9.0 35-79 10. 39-93 II. 44.11 12. O 48-35 13.0 52.54 14.0 56.82 15-0 61 .10 16.0 65-52 17.0 69-83 18.0 74-25 19.0 78.70 20. o 83.07 21.0 87.74 22,O 92.26 23.0 96.94 23.68 IOO.OO By means of this table, not only the hydrometer is standardized, but the accuracy of the polari- scope and the flasks used determined. Take, for example, a hydrometer having a scale of five degrees, from 10 to 15. First, five weighings of CANE-SUGAR FACTORIES 5 granulated sugar and distilled water in the fol- lowing proportion are made: For 10, 50 grams sugar, 450 grams water " n, 55 " 445 12, 60 " 440 " 13, 65 " 435 14, 70 430 The solutions are thoroughly mixed and placed in cylinders, and a sample polarized. If the polariscope is correct, the flask accurate, and the temperature 17.5 C., the reading will be the same as given in the table. The hydrometer to be tested is then immersed in each of the five solutions and the readings taken. If it is abso- lutely correct, the reading will correspond with the per cent solution; but if there is a difference, usually the same for each degree, it is added to or subtracted from all subsequent tests. Since all massecuites and molasses samples are diluted to the density of juices before analysis, there are only one or two hydrometers used, and the error in the instruments may be incorporated in the table for temperature correction. If, for instance, the error is .15 + , it would indicate that the hydrometer was correct at 20, and that for 21 there would be added .07 instead of .22, and at 19 the deduction would be .07 instead of an addi- tion of .08. When a hydrometer is broken, a new table for correction is made out, based on a sim- ilar standardization with a pure sugar solution. CALCULATIONS USED IN TABLE II CORRECTION FOR TEMPERATURE DEGREE BRIX Temp. C. S.o 10. C 15-0 20. o 25.0 IO .26 .29 33 36 39 II 23 26 .28 31 34 12 .20 .22 .24 .26 .29 13 .18 .19 .21 .22 .24 H 15 .16 17 .18 .19 15. .11 .12 14 .14 15 16 .07 .08 .09 .10 .10 17 .02 03 03 03 .04 18 03 3 03 03 03 19 .06 .08 .08 .09 .09 20 .14 15 17 17 .18 21 .20 .22 .24 .24 25 22 .26 .29 31 31 32 23 32 35 37 38 39 24 .38 .41 43 44 .46 25 .44 47 49 5i 53 26 50 54 56 58 .60 27 57 .61 63 65 .68 28 .64 .68 .72 .76 78 2Q 71 75 78 -79 84 30 .78 .82 87 .87 9 2 31 85 .90 94 95 I.OO 32 93 98 I. 01 1.03 i. 08 33 i .01 i. 06 i. 08 I. 12 1.16 34 1.09 1.14 1.16 I .21 1.24 35 1.17 I . 22 1.24 1.30 1.32 The use of the Brix hydrometer for the deter- mination of the total solids is not altogether sat- isfactory, even when the most accuiate instru- ments are used. When immersed in a solution CANE-SUGAR FACTORIES 7 there is often a difference of .05 in two readings, and it is only by taking the average of several tests that the danger of error is avoided. For this reason, the second method mentioned, in which the specific gravity flask is used, has a real advantage, and if the present practice is modified, will combine both speed and accuracy. A 5o-c.c. or loo-c.c. flask is now required and the weighing made on an analytical balance, sensitive to .001 gram. To secure the weight of the solution under such conditions requires considerable time, and when the small sample is considered, there is a possibility of obtaining misleading results. The improvement recommended is to use a looo-c.c. flask, and a balance, sensitive to o.i gram, which will furnish a larger quantity of the sample for analysis, and may be weighed much faster; due to a less delicate balance. A table, showing the degree Brix or total solids, corresponding to the weight, is given below. First a litre flask is standardized by filling with distilled water, with a temperature of 17.5 C., and marking the neck at the point which will just balance 1000 grams. A sugar solution is then filled to the same mark and weighed, and the total solids found in the table. The temperature is also taken, and the correction made as usual. By this method the total solids may be found in fortieths of a degree, whereas the best hydrometers offered by the manufacturers only record to the twentieths. CALCULATIONS USED IN TABLE III DEGREE BRIX CORRESPONDING TO SPECIFIC GRAVITY Wgt. 1000 C.C. Brix. Wgt. 1000 C.C. Brix. Wgt. IOOO C.C. Brix. Wgt. IOOO C.C. Brix. 1040.0 9-99 1046.0 11.42 1052.0 12.82 1058.0 14.23 IO4O. 2 10.05 1046.2 11-45 1052.2 12.87 1058.2 14.27 1040.4 10.08 1046.4 11.50 1052.4 12.92 1058.4 H.32 1040.6 10.13 1046.6 n-55 1052.6 12.96 1058.6 14-37 1040.8 10.18 1046.8 11-59 1052.8 13.01 1058.8 14.42 1041 .0 10.23 1047.0 11.64 1053.0 13.06 1059.0 14.46 IO4I . 2 10.28 1047.2 ii .69 1053.2 13.10 1059 . 2 I4-5I 1041.4 10.32 1047.4 11.74 1053-4 I3.I5 1059.4 14-56 1041.6 10.37 1047.6 11.78 1053.6 13.20 1059.6 14.60 1041 . 8 10.42 1047.8 ".83 1053-8 13.24 1059.8 14.65 1042.0 10.46 1048.0 11.88 1054.0 13.29 1060. o 14.70 IO42 . 2 10.50 1048 . 2 n-93 1054.2 13-34 IO6O. 2 14-74 1042.4 10.54 1048.4 11.97 1054.4 13.38 1060.4 14-79 1042.6 10.59 1048 . 6 12.02 1054.6 13-43 I06O.6 14.84 1042.8 10.64 1048.8 I2.O7 1054.8 13.48 1060.8 14-88 1043-0 10.69 1049.0 12. II 1055.0 13-53 1061.0 14-93 1043 . 2 10.74 1049 2 12. l6 1055.2 !3-57 1061.2 14.98 1043-4 10.78 1049.4 12.21 1055.4 13-62 1061.4 15.02 1043 6 10.83 1049.6 12.26 1055.6 13-67 1061 .6 15-07 1043-8 10.88 1049.8 12.30 1055.8 13-71 1061.8 15-12 1044 o 10.93 1050.0 12-35 1056.0 13.76 1062.0 I5-I5 IO44.2 10.98 1050.2 12.40 1056.2 13-81 1062.2 15.20 1044.4 11.02 IO5O.4 12.44 1056.4 13-85 1062.4 I5-2S 1044 . 6 11.07 1050.6 12.49 1056.6 13.90 1062.6 I5-29 1044.8 II. 12 IO5O.8 12-54 1056.8 13-95 1062.8 15-34 1045-0 11.17 I05I.O 12-59 1057.0 13-99 1063.0 15-39 1045 2 II .21 I05I.2 12.63 1057.2 14.04 1063 . 2 13-43 1045-4 II .26 I05I.4 12.68 1057.4 14.09 1063.4 13.48 1045 6 11-31 I05I.6 12.73 1057.6 H.I3 1063.6 13-53 1045-8 H-37 I05I.8 12.77 1057.8 14.18 1063.8 13.58 CANE-SUGAR FACTORIES TABLE III (Continued) DEGREE BRIX CORRESPONDING TO SPECIFIC GRAVITY Wgt. 1000 C.C. Brix. Wgt. IOOO C.C. Brix. Wgt. IOOO C.C. Brix. Wgt. IOOO C.C. Btix. 1064.0 15.62 1070.0 17.00 1076.0 18.36 1082.0 19.71 1064 . 2 15-67 1070.2 17.04 1076.2 18.40 1082.2 J9-75 1064.4 15.71 1070.4 17.09 1076.4 18.45 1082.4 19.80 1064.6 15.76 1070.6 17.13 1076.6 18.49 1082.6 19.84 1064.8 15.80 1070.8 17.18 1076.8 18.54 1082.8 19.89 1065.0 15.85 1071.0 17.22 1077.0 18.58 1083.0 J 9-93 1065 . 2 15.89 IO7I .2 17.27 1077.2 18.63 1083 2 19.97 1065.4 15-94 1071.4 17.31 1077.4 18.68 1083.4 20.02 1065.6 15-99 I07I.6 17-36 1077.6 18.72 1083.6 2O.O6 1065.8 16.03 I07I.8 17.40 1077.8 18.76 1083.8 20.11 1066. o 16.08 1072.0 17.45 1078.0 18.81 1084.0 20.15 IO66. 2 16.12 1072.2 17.49 1078.2 18.85 1084.2 2O.2O 1066.4 16.17 1072.4 17-54 1078.4 18.90 1084.4 20.24 1066.6 16. 21 1072.6 17.58 1078.6 18.95 1084.6 2O.29 1066.8 16.26 1072.8 15.63 1078.8 18.99 1084 . 8 20.33 1067.0 16.31 1073.0 15-68 1079.0 19.03 1085.0 20.37 1067.2 16.36 1073.2 I5.72 1079.2 19.08 1085 . 2 20.42 1067.4 16.40 1073.4 17.76 1079.4 19.12 1085.4 20.46 1067.6 16.45 1073.6 17.81 1079.6 19.17 1085.6 20.51 1067.8 16.50 1073-8 17.85 1079.8 19.21 1085.8 20-55 1068. o 16.54 1074.0 17.90 1080. o 19.26 1086.0 20.60 1068 . 2 16.59 1074.2 17-95 1080.2 19.30 1086.2 20.64 1068.4 16.63 1074.4 17.99 1080.4 19-34 1086.4 20.69 1068.6 16.68 1074.6 18.04 1080.6 19.40 1086.6 20.73 1068.8 16.72 1074.8 18.08 1080.8 19.44 1086.8 20.78 1069.0 16.77 1075.0 18.13 1081 .0 19.49 1087.0 20.82 1069.2 16.81 1075.2 18.18 1081 . 2 19-53 1087.2 20.87 1069.4 16.86 1075-4 18.22 1081.4 19-57 1087.4 20.91 1069.6 16.91 1075.6 18.27 1081.6 19.62 1087 . 6 20.95 1069.8 16.95 1075.8 18.31 1081.8 19.67 1087 . 8 2-1 .OO 10 CALCULATIONS USED IN TABLE III (Continued) DEGREE BRIX CORRESPONDING TO SPECIFIC GRAVITY Wgt. 1000 C.C. Brix. Wgt. 1000 C.C. Brix. Wgt. 1000 C.C. Brix. Wgt. 1000 C.C. Brix. 1088 . o 21.04 1091.0 21.70 1094.0 22.37 1097.0 23.02 1088 . 2 21. 08 IO9I .2 21.74 1094.2 22.41 1097.2 23.07 1088 . 4 21.13 1091.4 21-79 1094.4 22.45 1097.4 23.11 1088.6 21.17 1091.6 21.83 1094.6 22.50 1097.6 23-IS 1088.8 21.22 1091.8 21.88 1094.8 22-55 1097.8 23.19 1089 . o 21.26 1092.0 21 .92 1095.0 22-59 1098.0 23.24 1089 . 2 21.31 1092.2 21.97 1095.2 22.63 1098.2 23-28 1089.4 21-35 1092.4 22. OI 1095.4 22.67 1098.4 23-33 1089 . 6 21.40 1092.6 22.O5 1095.6 22.72 1098.6 23-37 1089.8 21.44 1092.8 22.10 1095.8 22.79 1098.8 23.42 1090.0 21.49 1093.0 22.14 1096.0 22.81 1099.0 23.46 1090.2 21-53 1093.2 22.19 1096.2 22.85 1099.2 23.51 1090.4 21-57 1093-4 22.23 1096.4 22.90 1099.4 23-55 1090.6 21 .6l 1093.6 22.28 1096.6 22.94 1099.6 23.60 1090.8 21.66 1093.8 22.32 1096.8 22.98 1099.8 23.64 IIOO.O 23-68 SUCROSE IN JUICES AND DILUTED PRODUCTS. The percentage of sucrose may be found by either weighing out 26.048 grams of the product and making up to 100 c.c. with lead acetate solu- tion and water, or by measuring out 100 c.c. of the solution in a loo-no-c.c. flask, and filling to the second mark with lead acetate and water. While it is doubtful whether any of the tests made, with the exception of pure CANE-SUGAR FACTORIES II sugar at 17.5 C., are absolutely correct, on ac- count of the different degrees of dilutions and the volume of the lead acetate precipitate, yet for the purpose of controlling the process of man- ufacture, they are sufficiently accurate, providing all the analyses are made by one of the two methods given above. In connection with the ico-iio-c.c. method, Schmitz' Sucrose Tables are used, by which the per cent of sucrose is found from the polariscope reading. These tables have been rearranged in a more convenient form, the possible readings for each degree Brix from 8 to 23 being given on one page. SUCROSE IN BAGASSE. Weigh out 50 grams of the sample into the inner part of a double cooker and add approximately 500 grams of water, that contains either 3 c.c. of lead acetate solution or sufficient carbonate of soda solution to neutralize the acidity present. Digest for one hour, then cool, and weigh. Draw off sufficient liquor and determine the per cent sucrose in a 400 mm. tube, the table on page 29 giving the per cent sucrose corresponding to the polariscope reading. This is multiplied by the weight of the bagasse and water, less the fibre contents, to find the per cent sucrose in the bagasse. If a 200 mm. tube is used, the last figure is multiplied by 2. 12 CALCULATIONS USED IN TABLE IV SCHMITZ' SUCROSE TABLES 8 DEGREE BRIX Specific Gravity = 1.03 1 87 Polariscope Reading i.o=.2776 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Readi-ig. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 6 1.665 14 3.886 22 6.107 7 1-943 15 4.164 23 6.385 8 2.221 16 4.442 24 6.662 9 2.498 17 4.719 25 6.940 10 2.776 18 4-997 26 7.218 ii 3-054 19 5-274 27 7-495 12 3-331 20 5-552 28 7-773 13 3-609 21 5-830 Polariscope Reading. Per Cent Sucrose. O. I .028 O. 2 0-3 055 .083 0.4 .ill o-5 0.6 139 .167 0.7 .194 0.8 .222 0.9 .250 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 9 DEGREE BRIX Specific Gravity = 1.036. Polariscope Reading i.o=.2766 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 7 1.936 16 4.426 25 6.915 8 2.213 17 4.702 26 7.192 9 2.489 18 4-979 27 7.468 10 2.766 19 5-255 28 7-745 ii 3-043 20 5-532 29 8.021 12 3-3I9 21 5.809 30 8.298 13 3-594 22 6.086 31 8-574 14 3.892 23 6.362 32 8.852 is 4.149 24 6.638 Polariscope Reading. Per Cent Sucrose. O. I .028 O. 2 055 0-3 .083 0.4 .ill o-5 .138 0.6 .166 0.7 .194 0.8 . 221 0.9 ^49 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 10 DEGREE BRIX Specific Gravity = 1.04014 Polariscope Reading i.o=.27S5 P er cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 7 1.928 17 4.683 27 7.438 8 2.204 18 4-959 28 7.714 9 2.480 19 5-234 29 7-990 10 2-755 20 5-510 30 8.265 ii 3-030 21 5.785 31 8-540 12 3-306 22 6.061 32 8.816 13 3-581 23 6.336 33 9.091 14 3-857 24 6.612 34 9-365 IS 4.132 25 6.887 35 9.642 16 4.408 26 7.163 36 9.918 Polariscope Reading. Per Cent Sucrose. O. I .028 0.2 055 0-3 083 0.4 .110 0-5 .138 0.6 .165 0.7 .193 0.8 .220 0.9 .248 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 11 DEGREE BRIX Specific Gravity =1.0443 1 Polariscope Reading 1.0= .2743 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 8 2.194 19 5.211 30 8.229 9 2.469 2O 5.486 31 8-503 10 2-743 21 5.760 32 8-778 ii 3.017 22 6-035 33 9.052 12 3.292 23 6.309 34 9-326 13 3.566 24 6-583 35 9.600 14 3.840 25 6-857 36 9.875 15 4.114 26 7.I3I 37 10.149 16 4-389 27 7.406 38 10.423 17 4.663 28 7.680 39 10.698 18 4-937 2 9 7-954 40 10.972 Polariscope Reading. Per Cent Sucrose. O.I .027 O.2 055 0-3 .082 0.4 .110 0-5 .137 0.6 .164 0.7 .192 0.8 .219 0.9 .247 i6 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 12 DEGREE BRIX Specific Gravity = i .0485 2 Polariscope Reading i.o=.273i per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 9 2.458 21 5-735 33 9.012 10 2.731 22 6.008 34 9.285 II 3.004 23 6.281 35 9-558 12 3-277 24 6-554 36 9.831 13 3-550 25 6.827 37 10. 104 14 3-823 26 7.100 38 10.378 15 4.096 27 7-374 39 10.651 16 4-370 28 7.646 40 10.924 17 4-643 29 7.920 4i 11.197 18 4.916 30 8.193 42 11.470 iQ 5.189 31 8.466 43 n-743 20 5-462 32 8-739 Polariscope Reading. Per Cent Sucrose. O.I .027 O. 2 0-3 -055 .082 0-4 0-5 0.6 .109 136 .164 0.7 0.8 .191 .218 0.9 .246 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 13 DEGREE BRIX Specific Gravity = 1.05 2 76 Polariscope Reading i.o=.2722 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. IO 2.722 23 6. 260 36 9-799 II 2.994 24 6-533 37 10.071 12 3.266 25 6.804 38 10-344 13 3-539 26 7.077 39 10.616 14 3.811 27 7-349 40 10.888 15 4.038 28 7.622 4i 11.160 16 4-355 29 7-893 42 11.432 17 4.627 30 8.166 43 11.705 18 4.900 31 8.438 44 11.977 19 S-I73 32 8.710 45 12 . 249 20 5-444 33 8.982 46 12.521 21 5-7i6 34 9-253 47 12.793 22 5.988 35 9-527 Polariscope Reading. Per Cent Sucrose. O. I .027 O.2 054 0-3 .082 o-4 .109 0.5 .136 0.6 .163 0.7 .190 0.8 .218 o-9 .245 i8 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 14 DEGREE BRIX Specific Gravity = 1.05 703 Polariscope Reading i.o=.27n per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. IO 2.711 24 6.506 38 10.302 II 2.982 25 6.777 39 10.572 12 3-253 26 7.049 40 10.843 13 3-524 27 7.320 4i II .114 14 3-795 28 7-591 42 II-385 15 4.066 29 7.862 43 11.656 16 4-338 30 8-133 44 11.927 17 4.609 31 8.404 45 12.198 18 4.880 32 8.675 46 12.470 19 5-I5I 33 8.946 47 12.741 20 5-422 34 9-217 48 13.012 21 5.693 35 9.488 49 12.283 22 5-964 36 9.760 50 13 554 23 6.235 37 10.031 51 12.825 Polariscope Reading. Per Cent Sucrose. O. I .027 0.2 054 0-3 .081 0.4 .108 0-5 -135 0.6 163 0.7 .190 0.8 .216 0.9 243 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 15 DEGREE BRIX Specific Gravity = 1.06133 Polariscope Reading 1.0= .27 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. II 2-97 26 7.02 41 11.07 12 3-24 27 7.29 42 H-34 13 3-51 28 7.56 43 II .61 14 3-75 29 7.83 44 11.88 IS 4.05 30 8.10 45 12.15 16 4.32 31 8-37 46 12.42 17 4-59 32 8.64 47 12.69 18 4.86 33 8.91 48 12.96 iQ 5-15 34 9.18 49 13-23 20 5-40 35 9-45 50 13-50 21 5.67 36 9.72 5i 13-77 22 5-94 37 9-99 52 14.04 23 6.21 38 10.26 53 14-31 24 6.48 39 10.53 54 14-58 25 6-75 40 10. 80 55 14-85 Polariscope Reading. Per Cent Sucrose. O.I .027 O.2 054 0-3 .081 0.4 .108 o-S 135 0.6 .162 0.7 .189 0.8 .216 o-9 -243 20 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 16 DEGREE BRIX Specific Gravity = 1.06566 Polariscope Reading 1.0= .2688 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 12 3-225 28 7.526 44 11.827 13 3-494 29 7-795 45 12.096 *4 3-763 30 8.064 46 12.365 15 4.032 31 8-333 47 12.634 16 4.301 32 8.602 48 12.902 i7 4-570 33 8.870 49 13.171 18 4.838 34 9-139 50 I3-440 iQ 5-107 35 9.408 51 I3-709 20 S-376 36 9-677 52 13.967 21 5-645 37 9.946 53 14.236 22 5-9I4 38 10. 214 54 14.505 23 6.182 39 10.483 55 14-774 24 6.451 40 10.752 56 15.042 25 6.720 4i II .020 57 I5-3II 26 6.889 42 II . 290 58 15-580 27 7.256 43 11.558 59 15.849 Polariscope Reading. Per Cent Sucrose. O.I .027 O.2 0-3 -054 .081 0.4 .107 0-5 0.6 -134 .161 0.7 0.8 .188 215 0.9 .242 CANE-SUGAR FACTORIES 21 TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 17 DEGREE BRIX Specific Gravity =1.07002 Polariscope Reading i.o=.2678 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose 14 3-749 31 8.302 48 12.854 15 4.017 32 8.570 49 13.122 16 4-285 33 8.837 50 I3-390 17 4-553 34 9-105 51 13-658 18 4.820 35 9-373 52 13.926 19 5-o88 36 9.641 53 14.193 20 5-356 37 9.909 54 14.461 21 5.624 38 10. 176 55 14.729 22 5.892 39 10 . 444 56 14-997 23 6.159 40 10.712 57 I5-265 24 6.427 4i 10.980 58 I5.532 25 6.695 42 ii . 248 59 15.800 26 6.962 43 II-5I5 60 16.068 27 7.231 44 11.783 61 16.336 28 7.498 45 12.051 62 16 . 604 29 7.766 46 12.309 63 16.871 30 8.034 47 12.587 Polariscope Reading. Per Cent Sucrose. O. I .027 0.2 -054 0-3 803 0.4 .107 o"-5 134 0.6 161 0.7 .187 0.8 .214 0.9 241 22 CALCULATIONS USED IN TABLE IN (Continued) SCHMITZ' SUCROSE TABLE 18 DEGREE BRTX Specific Gravity = i .07441 Polariscope Reading i.o=.2766 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 14 3-734 32 8-534 50 13-335 IS 4.000 33 8.801 51 13.602 16 4.267 34 9.068 52 13.868 17 4-534 35 9-335 53 14.135 18 4.801 36 9.601 54 14.402 19 5.067 37 9.868 55 14.668 2O 5-334 38 10.135 56 14-935 21 5.601 39 10.401 57 15.202 22 5-867 40 10.668 58 15.469 23 6.134 4i iQ-935 59 15-735 24 6.401 42 II. 201 60 16.002 25 6.667 43 11.468 61 16.270 26 6-934 44 n-734 62 16.535 27 7.201 45 12.002 63 16.802 28 7-468 46 12.268 64 17.069 29 7-734 47 12.535 65 17-335 30 8.001 48 12.801 66 17.624 31 8.268 49 13.068 67 17.869 Polariscope Reading. Per Cent Sucrose. O.I .027 0.2 o-3 053 .080 0.4 107. 0.5 0.6 133 .160 0.7 .187 0.8 .213 o-9 .240 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 19 DEGREE BRDC Speicfic Gravity = 1.07884 Polariscope Reading i.o=.2656 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 2O 5-312 36 9.562 52 13-811 21 5.578 37 9.827 53 14.077 22 5-843 38 10.092 54 I4.342 23 6.109 39 I0.358 55 14 . 608 24 6-374 40 10.624 56 I4.875 25 6.640 4i 10 . 890 57 I5-I39 26 6.906 42 11.155 58 I5-405 27 7.I7I 43 ii .421 59 15.670 28 7-437 44 11.686 60 15.936 2Q 7.702 45 11.952 61 16.201 3 7.968 46 12.217 62 16.467 31 8.234 47 12.483 63 16.732 32 8.499 48 12.749 64 16.998 33 8.765 49 13.014 65 17.264 34 9.030 50 13 . 280 66 17.530 35 9.296 5i I3-546 67 17.795 Polariscope Reading. Per Cent Sucrose. O.I .026 0.2 -053 0-3 .080 0.4 .106 0-5 133 0.6 159 0.7 .186 0.8 .212 0.9 -239 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 20 DEGREE BRIX Specific Gravity = 1.08329 Polariscope Reading i.o=.264S per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. 1 Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 30 7-935 46 12.167 62 16.399 31 8.200 47 12.431 63 16.663 32 8.464 48 I 2 . 696 64 16.928 33 8.728 49 12.960 65 17.192 34 8-993 50 I3-225 66 17-457 35 9-257 5i 13.490 67 17.721 36 9-522 52 13-754 68 17.986 37 9.787 53 I4.0I8 69 18.250 38 10.051 54 14-283 70 18.515 39 IO-3I5 55 14-547 7i 18.780 40 10.580 56 I3.8I2 72 19.044 4i 10.844 57 15.076 73 19.308 42 ii .109 58 I5-34I 74 19-573 43 n-373 59 I5-605 75 19.837 44 n.688 60 15.870 45 i i . 902 61 16.134 Polariscope Reading. Per Cent Sucrose. O.I .026 O.2 053 0-3 0.4 .079 .106 0-5 0.6 0.7 0.8 .132 159 .185 .211 0.9 .238 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 21 DEGREE BRIX Specific Gravity = i .08778 Polariscope Reading 1.0= .2633 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 30 7.899 47 12-375 64 16.851 31 8.162 48 12.638 65 17.114 32 8.425 49 12.902 66 17.378 33 8.689 50 I3-I65 67 17.641 34 8.952 51 13-428 68 17.904 35 9-215 52 I3-69I 69 18.168 36 9-479 S3 13-955 70 18.431 37 9.742 54 14.218 7i 18.694 38 10.005 55 14.481 72 i8.957 39 10.269 56 14-745 73 19.221 40 10.532 57 15.008 74 19.484 4i iQ-795 58 15.271 75 19-747 42 11.058 59 15-535 76 20.011 43 11.322 60 I5-798 77 20.274 44 11-585 6l 16.061 78 20.537 45 11.848 62 16.324 79 20.800 46 12. 112 63 16.588 Polariscope Reading. Per Cent Sucrose. O.I .026 O.2 053 0-3 .080 0.4 .105 0-5 .132 0.6 .258 0.7 .184 0.8 .211 0.9 237 2 6 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 22 DEGREE BRIX Specific Gravity = 1.0923 Polariscope Reading 1.0= .2623 per cent Sucrose Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 30 7.869 48 12.590 66 17.312 31 8.131 49 12.853 67 17-574 32 8-394 50 I3.II5 68 17-836 33 8.656 51 13-377 69 18.098 34 8.918 52 13.640 70 18.361 35 9.180 53 13.902 7 1 18.623 36 9-443 54 14.164 - 72 18.886 37 9-705 55 14.427 73 19.148 38 9.967 56 14.689 74 19.410 39 10.230 57 U.95I 75 19.672 40 10.492 58 15.213 76 19-934 41 10.754 59 I5.476 77 20.197 42 11.017 60 15.738 78 20.459 53 11.279 61 l6.OOO 79 20.722 44 11-541 62 16.263 80 20.984 45 11.803 63 16.525 81 21.246 46 12.066 64 16.787 82 21.509 47 12.328 65 17.049 83 21.771 Polariscope Per Cent Reading. Sucrose. O.I .026 O. 2 .052 0-3 079 0.4 .105 0-5 .131 0.6 -157 0.7 .184 0.8 .2IO 0.9 .236 CANE-SUGAR FACTORIES TABLE IV (Continued) SCHMITZ' SUCROSE TABLE 23 DEGREE BRIX Specific Gravity = i .09686 Polariscope Reading i.o=.26i per cent Sucrose 2 7 Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 3 7-830 50 I3-050 70 18.270 31 8.0QI 51 I3-3II 71 18.531 32 8.352 52 I3-572 72 18.791 33 8.613 53 I3-833 73 I9-05I 34 9.874 54 14 . 094 74 19.311 35 9-135 55 14-355 75 19-572 36 9-396 56 14.616 76 I9-833 37 9-657 57 14.877 77 2O . 094 38 9.918 58 15.138 78 20-355 39 10.179 59 I5-409 79 2O.6l6 40 10.440 60 15 .660 80 20.877 4i 10.701 61 15.921 81 21.138 42 10.962 62 16.182 82 21.399 43 11.223 63 16.443 83 21 .660 44 11.484 64 16 . 704 84 21.921 45 n-745 65 16.965 85 22.182 46 12.006 66 17.226 86 22.443 47 12.267 67 17.487 87 22.704 48 12.528 68 17.748 88 22.965 49 12.789 69 18.009 Polariscope Per Cent ' Reading. Sucrose. O. I .026 O. 2 .052 o-3 .078 0.4 .104 0-5 .130 0.6 157 0.7 -183 0.8 .209 0.9 -235 28 CALCULATIONS USED IN TABLE IV (Continued) SCHMITZ' SUCROSE TABLE RESIDUAL JUICE Polariscope Degree ; Brix. Reading. 2.00 3-00 4.00 S.oo 6.00 7.00 4 I. 14 5 1.42 6 1.70 1 .69 7 1.98 1.98 1-97 8 .... 2.26 2.25 2.24 9 .... 2.54 2-53 2.52 10 2.82 2.81 2.80 2.79 ii .... 3-09 3.08 3-07 3-06 12 3-38 3-36 3-35 3-34 13 3-66 3-64 3-63 3-6i T/l 302 2 QI 3 80 "T" f* . y <, 4 2O o v 410 o "y 417 x o 16 *T * *^ 4.48 y 4-47 ^T ' * 1 4-45 17 4-77 4- 75 4-73 * / 18 =; 02 t; oo iQ ** m 5-3i o ^^ 5.28 20 .... .... 5-55 5-56 21 e 84 22 .... .... ^T" 6.12 27 6 .40 *O One-tenth Reading. Per Cent Sucrose. O.I 0.03 0.2 0-3 0.05 O.o8 0.4 O.II o-5 0.6 0-13 o. 16 0.7 o. 19 0.8 O. 21 0.9 o. 24 CANE-SUGAR FACTORIES TABLE IV (Continued) SUCROSE TABLE FOR BAGASSE Use 2oo-mm. tube Polariscope Reading. Dry Lead. IOO/IIO Polariscope Reading. Dry Lead. IOO/IIO .O 259 .285 4-3 .114 1.225 .1 .285 313 4-4 .140 1-254 . 2 311 342 4-5 -165 1.282 3 337 .370 4.6 .191 1.311 4 363 399 4-7 .217 1-339 -5 .388 427 4.8 -243 1.368 .6 .414 456 4-9 .269 1.396 7 .440 484 .8 .466 513 5-o -295 1.425 9 .492 541 5-i .321 1-453 5-2 -347 1.482 2.0 -5i8 570 5-3 373 1.510 2.1 544 .598 5-4 399 1-539 2. 2 570 .627 5-5 425 1-567 2-3 .596 655 5-6 45 1.596 2.4 .622 .684 5-7 .476 1.624 2-5 .647 .712 5-8 .502 1-653 2.6 .673 .741 5-9 1.528 1.681 2.7 .699 .769 2.8 725 .798 6.0 1-554 1.710 2.9 751 .826 6.1 1.580 1-739 6.2 i. 606 1.767 3-o 777 855 6-3 1.632 1-795 3-i 803 .883 6.4 I-657 1.824 3-2 .828 .912 6-5 1.683 1.852 3-3 .855 .940 6.6 1.709 1.881 3-4 .881 969 6-7 1-735 i .910 3-5 .906 997 6.8 i .761 1.938 3-6 932 i .026 6-9 1.787 1.967 3-7 .958 1-054 3-8 .984 1.083 7.0 1.813 1-995 3-9 1. 010 i .in 7-i 1.839 2.023 7-2 1.865 2.052 4.0 1.036 1.140 7-3 1.891 2.080 4.1 1.062 1.168 7-4 1.917 2.109 4.2 1.088 1.197 7-5 1.942 2-137 30 CALCULATIONS USED IN GLUCOSE. The determination of glucose in cane-sugar products is made by titrating a weighed amount, usually 5 grams made up to 100 c.c., against a standard Fehling solution, which is prepared as follows: Copper Solution: 34.64 grams copper sulphate per litre. Alkali Solution: 187 grams Rochelle salts and 78 grams sodium hydrate per litre. Ten c.c. of each of the solutions are measured into a small porcelain evaporating dish, and brought to a boil over an alcohol lamp, then re- moved, and approximately the right amount of the sugar solution run from a burette and thor- oughly mixed, and again brought to a boil. If the correct amount has been added, there will be a rapid settling of the red precipitate, leaving a clear liquid at the surface, which will give no reaction when tested with ferrocy- anide of potassium and acetic acid, on a color plate. Should a brown color appear, it indi- cates that the copper has not been entirely reduced, and more of the sugar solution is added, always when removed from the flame. The object of this is to prevent overheating, which introduces a yellow color, making the end reaction more difficult to observe. As the normal glucose solu- tion is 5 per cent or a multiple, it is possible to use a table for obtaining the percentage direct from number of cubic centimeters indicated on CANE-SUGAR FACTORIES TABLE V GLUCOSE NORMAL SOLUTION 5 GRAMS PER IOO Burette Reading. Per Cent Glucose. Burette Reading. Per Cent Glucose. IS-0 6.67 30.0 3-33 15-5 6.44 30.5 3-28 16.0 6.24 31.0 3-22 I6. S 6.06 3I-S 3-17 17.0 5-88 32.0 3.12 17-5 5-72 32.5 3-08 18.0 5-56 33-0 3-03 18.5 5-40 33-5 2.98 19.0 5-26 34-0 2.94 iQ-S 5.12 34-5 2.89 20. o 5-00 35-o 2.86 20.5 4.88 35-5 2.81 21. 4.76 36.0 2.78 21-5 4-65 36-5 2.74 22. 4-54 37-0 2.70 22.5 4.44 37-5 2.66 23-0 4-35 38.0 2.63 23-5 4-25 38.5 2-59 24.0 4.17 39-0 2.56 24-5 4.08 39-5 2-53 25-0 4.00 40.0 2.50 25-5 3-92 40.5 2-47 26.O 3-85 41.0 2.44 26.5 3-77 4i-5 2.40 27.0 3-70 42.0 2.38 27-S 3-64 42.5 2-35 28.0 3-57 43 - 2.32 28.5 3-Si 43-5 2.30 2Q.O 3-45 44.0 2.27 2Q-S 3-39 44-5 2.24 32 CALCULATIONS USED IN the burette. In case 10, 20, or 50 grams are used, the reading is found in the table and then divided by 2, 4, or 10, in order to obtain the cor- rect percentage. MOISTURE. Bagasse. One hundred grams of the sample used for the sucrose determination are dried for four hours at 125 C. Sugar. Ten grams are dried to constant weight at from 100 to 103 C. ASH. Juices, syrups, sugars, and final molasses are tested for ash by first evaporating the excess moisture, adding a few drops of sulphuric acid, charring in a muffle and finally burning completely. The addition of sulphuric acid is arbitrarily com- pensated for by deducting 10 per cent from the weight. ACIDITY. Ten c.c. of the sample are titrated against a one-tenth solution of sodium hydrate, or sulphuric acid. CANE-SUGAR FACTORIES 33 TABLE VI MILL JUICE TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total } ounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 10. 8.668 0.867 13.0 8-773 1 .140 IO.I 8.671 0.876 I3-I 8.777 1.149 10.2 8.675 1.885 13.2 8.780 1.158 10.3 8.678 0.893 13-3 8.784 I.I68 10.4 8.681 0.903 13-4 8.787 I.I77 10.5 8.685 0.912 13-5 8.791 I.I86 10.6 8.688 0.921 13-6 8-794 I-I95 10.7 8.692 0.930 13-7 8.798 1.205 10.8 8.696 0-939 13-8 8.801 1.214 10.9 8.699 0.948 13-9 8.805 1.224 II. 8.703 0-957 14.0 8.809 1-233 ii .1 8.706 0.966 14.1 8.812 1 .242 II. 2 8.709 0-975 14.2 8.816 1.251 n-3 8.713 0.984 14-3 8.819 1 .261 11.4 8.717 0:994 14.4 8.823 1.270 ii-S 8.720 i .003 14-5 8.826 1.279 ii. 6 8.724 i .012 14.6 8.830 1.289 11.7 8.727 i .021 14-7 8.834 1.298 ii. 8 8-731 1.030 14-8 8.837 1.307 II .9 8-734 1.039 14.9 8.841 1.316 12. 8.738 i .048 15.0 8.844 1.326 12. 1 8.741 1-057 I5-I 8.848 L336 12.2 8-745 i. 066 15-2 8.852 1-345 12.3 8.748 1.076 15-3 8-855 1-354 12.4 8.752 1.085 15-4 8.859 1-364 I2.S 8-755 1.094 15-5 8.863 i-373 12.6 8-759 1.103 15-6 8.866 1-383 12.7 8.762 I. 112 15-7 8.870 1.392 12.8 8.766 I. 122 15-8 8.873 1.402 I2.Q 8.769 I.I3I 15-9 8.877 i .411 34 CALCULATIONS USED IN TABLE VI (Continued) MILL JUICE TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 16.0 8.880 I.42I 19.0 8.990 1.708 16.1 8.884 1.430 19.1 8.994 1.718 16.2 8.887 1.440 19.2 8.998 1.728 16.3 8.8 9 1.449 19-3 9.001 1-737 16.4 8.895 1-459 19.4 9.005 1-747 16.5 8.898 1.468 19-5 9.009 1-757 16.6 8.902 1.478 19.6 9.012 1.767 16.7 8.906 1.487 19.7 9.016 1.776 16.8 8.910 J -497 19.8 9.020 i 786 16.9 8.913 1.506 19.9 9.024 1.796 17.0 8.917 1.516 20.0 9.028 i. 806 17.1 8.921 1.526 2O. I 9.032 1.816 17.2 8.924 1-535 20.2 9-035 1.826 17-3 8.928 1-545 20.3 9-039 1.836 17.4 8.932 1-554 2O.4 9-043 1.845 17-5 8-935 1.564 20.5 9.046 1-855 17.6 8-939 1-574 20. 6 9.050 1.865 17.7 8.942 1-583 20.7 9-054 1-875 17.8 8.947 1-593 20.8 9.058 1.884 17.9 8.950 i .602 20.9 9.061 1.894 18.0 8-954 i. 612 21. 9.065 1.904 18.1 8.958 1.621 21. 1 9.069 1.914 18.2 8.961 1.631 21. 2 9-073 1.924 18.3 8.965 i .641 21.3 9.076 1-934 18.4 8.968 1.650 21.4 9.080 1-943 18.5 8.972 i. 660 21-5 9.084 1-953 18.6 8.976 1.669 21.6 9.088 1.963 18.7 8.979 1.679 21.7 9.092 1-973 18.8 8.983 1.689 21.8 9-95 1.982 18.9 8.986 1.698 21.9 9.099 1.992 CANE-SUGAR FACTORIES 35 TABLE VI (Continued) MILL JUICE TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 22. 9.103 2.OO2 23.0 9.140 2.102 22.1 9.107 2.012 23.1 9.144 2. 112 22.2 9.III 2.O22 23.2 9.148 2.122 22.3 9.114 2.032 23-3 9-I52 2.132 22.4 9.118 2.O42 23-4 9.156 2.142 22.5 9.121 2-053 23-5 9-159 2.152 22.6 9-125 2.063 23.6 9.163 2. l62 22.7 9.129 2.073 23-7 9.167 2 172 22.8 9-133 2.083 23-8 9.171 2.182 22.Q 9.136 2.093 23-9 9- J 75 2.192 SYRUP TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. .Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 41 .0 9.872 4.047 42.5 9-937 4.223 41. 1 9.876 4-059 42.6 9.941 4-235 41.2 9.881 4.070 42.7 9-945 4.247 41-3 9-885 4.082 42.8 9-950 4.258 41.4 9.889 4.094 42-9 9-954 4.270 41-5 41.6 41.7 41.8 41.9 9-893 9-898 9.902 9.906 9.911 4-105 4.H7 4.129 4.141 4.152 43-o 43-i 43-2 43-3 43-4 9-959 9-9 6 3 9.968 9-972 9-977 4.282 4.294 4-306 4.318 4-330 42.0 9-915 4.164 43-5 9.981 4-341 42.1 9.919 4.176 43-6 9.985 4-353 42.2 9-924 4.188 43-7 9.990 4-365 42.3 9.928 4.199 43-8 9.994 4-377 42.4 9-933 4.2II 43-9 9-998 4-389 CALCULATIONS USED IN TABLE VI (Continued) SYRUP :OTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 44.0 10.003 4.401 47.0 10.137 4.764 44.1 10.007 4.413 47-1 10.141 4.776 44-2 10.012 4.425 47-2 10.146 4-788 44-3 10.016 4-437 47-3 10.150 4.800 44-4 10.021 4-449 47-4 10.155 4-813 44-5 IO.O25 4.461 47-5 10.159 4.825 44.6 I0.02Q 4-473 47-6 10.164 4.837 44-7 10.033 4-485 47-7 10.168 4.850 44.8 10.043 4-497 47-8 10.173 4.862 44-9 IO.O47 4.509 47-9 10.177 4.874 4S-o 10.047 4-521 48.0 10.182 4.877 45-i 10.052 4-533 48.1 10.186 4-899 45-2 10.056 4-545 48.2 10.191 4.912 45-3 10.061 4-557 48-3 10.195 4.924 45-4 10.065 4.569 48.4 10.200 4-937 45-5 10.069 4-581 48.5 10 . 204 4-950 45-6 10.074 4-593 48.6 10.209 4-961 45-7 10.078 4.605 48.7 10.213 4-974 45-8 10.083 4.617 48.8 10.218 4-986 45-9 10.087 4.629 48.9 IO.222 5.000 46.0 10.092 4.642 49-o IO.227 5.011 46.1 10.096 4-654 49.1 10.231 5.024 46.2 IO.IOI 4.666 49.2 10.236 5-036 46.3 10.105 4.678 49-3 IO.24O 5-049 46.4 IO.IIO 4.690 49-4 10.245 5-o6i 46.S 10.114 4.702 49-5 10.249 5-074 46.6 10.119 4-7I4 49-6 10.254 6.086 46.7 10.123 4.726 49-7 10.258 5-099 47-8 10.128 4.738 49-8 10.263 5-ni 46.9 10.132 4-750 49-9 10.267 5-124 CANE-SUGAR FACTORIES 37 TABLE VI (Continued) SYRUP TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 50.0 10.272 5-I36 53-o 10.414 5-5I9 SO.I 10.277 5-149 53-i 10.418 5-532 50.2 10. 282 5.161 53-2 10.422 5-545 50-3 10. 287 5-174 53-3 10.427 5-558 50-4 10.291 5-186 53-4 10.431 5-571 50-5 10. 296 5-199 53-5 10.436 5.584 50.6 10.300 $.2X1 53-6 10.441 5-597 50.7 10.305 5.224 53-7 10.445 5.610 50.8 10.310 5-237 53-8 10.450 5-623 50-9 10.315 5-249 53-9 10-454 6.636 51-0 10.319 5-263 54-o 10-459 5.648 5I-I ' 10.323 5-275 54-i 10.464 5-661 51.2 10.328 5.288 54-2 10.468 5-674 51-3 10-333 5-301 54-3 10-743 5-687 51-4 10.337 5.314 54-4 ; 10.478 5-700 SI-S 10.342 5-326 54-5 10.482 5.713 51-6 10.347 5-339 54-6 10.487 5-726 51-7 10.351 5-352 54-7 10.492 5-739 51-8 10.356 5-365 54-8 10.497 5-752 SI-9 10.360 5-377 54-9 10.501 5-765 52.0 10.365 5-390 55-0 10.507 5-779 S2.I 10-375 5-403 55.i 10.512 5-792 52.2 10.380 5.416 55-2 10.517 5.806 52.3 10.384 5,429 55-3 10.521 5.819 52.4 10.389 5-442 55-4 10.526 5-832 52-5 10.394 5-455 55-5 10.531 5-845 52.6 10.399 5-468 55-6 10.537 5-859 52.7 10.404 4-581 55-7 10.541 5-872 52.8 10.408 5-494 55-8 10.545 5-885 52-9 10.411 5.507 55-9 10.550 5-899 CALCULATIONS USED IN TABLE VI (Continued) SYRUP TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 56.0 10-555 5-912 58.5 10.676 6.244 S6-I 10.560 5-925 58.6 IO.68O 6-257 56.2 IO-565 5-938 58.7 10.685 6.271 56.3 10.570 5-951 58.8 10.690 6.285 56.4 10-574 5-964 58-9 10.695 6.298 56.5 10.579 5-977 56.6 10.584 5-990 59-0 10.700 6.313 56.7 10.589 6.003 59-i 10.705 6.327 56.8 10.594 6.010 59-2 10.710 6-340 * 56.9 10.598 6.020 59-3 10.715 6-354 59-4 10.720 6.367 57-o 10.603 6-043 59-5 10.725 6.381 57-1 10.608 6-056 59-6 10.730 6-395 57-2 10.613 6^070 59-7 10-735 6.408 57-3 10.618 6.083 59-8 10.740 6.422 57-4 10.622 6.097 59-9 10.745 6-435 57-5 10.627 6. no 57-6 10.632 6.123 60.0 10.749 6-449 57-7 10.637 6.137 60. i 10.754 6.463 57-8 10.642 6.150 60.2 10-759 6.477 57-9 10.646 6.164 60.3 10.764 6.591 60.4 10.769 6-505 58.0 10.651 6.177 60.5 10.774 6.519 S8.i 10.656 6.190 60.6 10.778 6-533 58-2 10.661 6.203 60.7 10.783 6-547 58.3 10.666 6.216 60.8 10.788 6.561 58.4 10.671 6.230 60.9 10.793 6.576 CANE-SUGAR FACTORIES 39 TABLE VI (Continued) MOLASSES TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 71.0 11.31 8.03 74.0 11.47 8.49 7I.I 11.31 8.04 74-1 11.48 8.50 71.2 11.32 8.06 74-2 11.48 8.52 71-3 H-33 8.07 74-3 11.49 8-53 71.4 H-33 8.09 74-4 11.49 8-55 71-5 H-34 8.10 74-5 11.50 8-57 71.6 H-34 8.12 74-6 11.50 8.58 71.7 n-35 8.13 74-7 H-5I 8.60 71.8 U-35 8.15 74-8 11.51 8.61 71.9 11.36 8.16 74-9 11.52 8.63 72.0 11.36 8.18 75-o 11.52 8.64 72.1 H-37 8.20 75-i n-53 -8.66 72.2 n-37 8.21 75-2 ".S3 8.67 72.3 11.38 8.23 75-3 n-54 8.69 72.4 11.38 8.24 75-4 n-55 8.70 72-S H-39 8.26 75-5 11.56 8.72 72.6 H-39 8.27 75-6 11-56 8-73 72.7 11.40 8.29 75-7 H-57 8-75 72.8 11.40 8.30 75-8 n-57 8.77 72.9 11.41 8.32 75-9 11-58 8.79 73-0 11.42 8-33 76.0 11.58 8.80 73-i 11.42 8-35 76.1 11.58 8.81 73-2 H-43 8.36 76.2 "59 8.83 73-3 "43 8.38 76-3 n-59 8.85 73-4 11.44 8-39 76.4 ii .60 8.86 73-5 11.44 8.41 76-5 1 1. 60 8.87 73-6 n-45 8.42 76.6 ii .61 8.89 73-7 n-45 8.44 76.7 11.62 8.91 73-8 ii .46 8.45 76.8 ii .62 8.92 73-9 ii-47 8-47 76.9 11.63 8-93 CALCULATIONS USED IN TABLE VI (Continued) MOLASSES TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 77.0 11.63 8-95 8o.O II.So 9-43 77.1 II .64 8.97 80. 1 II. 80 9-45 77.2 11.64 8-99 80.2 ii. 81 9-47 77-3 11.65 9.00 80.3 11.82 9.48 77-4 11.65 9.02 80.4 11.82 9-49 77-5 11.66 9.04 80.5 11.83 9-51 77-6 11.67 9-05 80.6 11.83 9-53 77-7 11.68 9.06 80. 7 11.84 9-55 77-8 11.68 9.08 80.8 11.84 9-57 77-9 ii .69 9.09 80.9 11.85 9-59 78.0 11.69 9. 10 81.0 11.85 9.60 78.1 11.70 9.12 Sz'.i 11.86 9.61 78.2 11.70 9.14 8l. 2 11.87 9-63 78.3 11.71 9.16 81.3 11.87 9-65 78.4 11.71 9.17 81.4 11.88 9.67 78.5 11.72 9.19 81.5 11.89 9.69 78.6 11-73 9. 21 81.6 11.89 9.70 78.7 11-73 9.22 81. 7 ii .90 9.72 78.8 11.74 9.24 81.8 11.90 9-74 78.9 11.74 9.26 81.9 ii .91 9.76 79.0 11.74 9.27 82.0 ii .91 9-77 79.1 11-75 9.29 82.1 ii .92 9-79 79-2 n-75 9-31 82.2 11.92 9.81 79-3 11.76 9-33 82.3 n-93 9.82 79-4 ii . 76 9-34 82.4 "93 9-84 79-5 11.77 9-35 82.5 11.94 9.86 79.6 11.78 9-37 82.6 11.94 9.87 79-7 11.78 9-38 82.7 n-95 9.89 79.8 11.79 9.40 82.8 11.96 9.90 79-9 11.79 9.41 82.9 ii .96 9.91 CANE-SUGAR FACTORIES TABLE VI (Continued) MOLASSES TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. Per Cent Solids. Total Pounds per Gallon. Pounds Solids per Gallon. 83.0 11.97 9-93 85.0 1 2. 08 10.27 83-1 11.97 9-95 85-1 12.09 10.28 83-2 11.98 9-97 85-2 12.09 10.30 83-3 11.98 9.98 85.3 12. IO 10.32 83.4 11.99 10. OO 85.4 12. II 10-34 83.5 12.00 IO.O2 85-5 12. II 10.35 83.6 I2.OO 10.03 85.6 12.12 10.37 83.7 I2.OI IO.05 85-7 12. 12 10.39 83-8 12.01 10.07 85.8 12.13 10.40 83.9 1 2. O2 10.08 85.9 12.13 10.42 84.0 12. O2 IO.IO 86.0 12.14 10.42 84.1 12.03 IO. 12 86.1 12.15 10.46 84.2 12.04 10.13 86.2 12.15 10.47 84-3 12.05 10.15 86.3 12. l6 10.49 84-4 I2.O5 IO.I7 86.4 12 . l6 10.50 84.5 12.05 10. 18 86.5 12.17 10.52 84.6 I 2. 06 IO. 2O 86.6 12.17 10-54 84.7 I 2. 06 10.22 86.7 12. l8 10.56 84.8 12.07 10.23 86.8 12. 19 10.58 84.9 12. 08 10.25 86.9 12.19 10.60 CALCULATIONS USED IN TABLE VI (Continued) MOLASSES TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON AND IN ONE CUBIC FOOT Per Cent Solids. Total Pounds per Gallon. Total Pounds Solids per Gallon. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. 87.0 12. 2O IO.6l 91.49 79.60 87.1 12. 21 10.63 91-53 79.72 87.2 12. 21 10.65 91.58 79-85 87.3 12.22 10.66 91 .62 79.98 87.4 12. 22 10.68 91 .66 80. 1 1 87-5 12.23 10. 70 91.70 80.24 87.6 12. 24 10.72 91-75 80.37 87.7 12. 24 10.74 91-79 80.50 87.8 12.25 10-75 91.83 80.63 87.9 12.25 10.77 91.87 80.76 88.0 12. 26 10.79 91.92 80.89 88.1 12. 26 10. 81 91.96 81.02 88.2 12.27 10.82 92.00 81.15 88.3 12.27 10.84 92.05 81.28 88.4 12.28 10.86 92. 10 81.41 88.5 12.28 10.87 92.14 81.54 88.6 12. 29 10.89 92.18 81.67 88.7 12.29 10.91 92. 22 81.80 88.8 12.30 10.93 92.27 81.93 88.9 12.30 10.94 92.32 82.06 89.0 12.31 10.96 92.36 82.20 89.1 12.32 10.98 92.40 82.33 89.2 12.32 ii .00 92.45 82.46 89-3 12-33 ii .01 92.49 82.59 89.4 12.33 11.03 92.54 82.72 89-5 12.34 11.05 92.58 82.85 89.6 12.35 11.07 92.63 82.98 89.7 12.35 ii .09 92.67 83.11 89.8 12.36 ii .10 92.71 83.24 89.9 12.36 II. 12 92.76 83-37 CANE-SUGAR FACTORIES TABLE VI (Continued) 43 MOLASSES TOTAL LBS., ETC., IN ONE GALLON AND IN ONE CUBIC FOOT Per Cent Solids. Total Pounds per Gallon. Total Pounds Solids per Gallon. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. QO.O 12.37 11.14 92.80 83.52 QO.I 12.38 - II .16 92.85 83-65 90.2 12.38 II.lS 92.89 83.78 90.3 12.39 II. 19 92.94 83.91 90.4 12.39 II. 21 92.98 84.04 90-5 12.40 11.23 93-03 84.17 90.6 12.41 11.25 93-07 84.30 90.7 12.41 11.27 93-U 84-43 90.8 12.42 11.28 93.16 84-56 90.9 12-43 11.30 93.20 84.69 MASSECUITE TOTAL POUNDS AND POUNDS SOLIDS IN ONE CUBIC FOOT Per Cent Solids. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. Per Cent Solids. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. 91 .0 93-25 84.86 92.5 93-92 86.88 91.1 93-29 84.98 92.6 93-97 87.01 91.2 93-34 85.12 92.7 94.00 87.15 91-3 93.38 85.25 92.8 94.06 87.28 91.4 93-43 85.39 92.9 94.10 87.42 9I-S 93-47 85.52 91.6 93-53 85-66 93-0 94-15 87.56 91.7 91.8 91.9 93.58 93-64 93-68 85-79 85-93 86.06 93-i 93-2 93-3 94.19 94.24 94 . 28 87.69 87-83 87.97 93-4 94-33 88.ii 92.0 93-72 86.22 93-5 94-37 88.25 92.1 93-76 86.34 93-6 94-42 88.39 92.2 93-79 86.47 93-7 94-46 88.52 92.3 93.82 86.60 93-8 94-Si 88.65 92.4 93-89 86.75 93-9 94-55 88.79 44 CALCULATIONS USED IN TABLE VI (Continued) MASSECUITE TOTAL POUNDS AND POUNDS SOLIDS IN ONE CUBIC FOOT Per Cent Solids. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. Per Cent Solids. Total Pounds per Cubic Foot. Pounds Solids per Cubic Foot. 94.0 94.60 88.92 95-5 95.28 90.99 94.1 94.64 89.05 95-6 95-32 9I-I3 94.2 94.69 89.18 95-7 95-37 91.27 94-3 94-73 89.32 95-8 95-42 91.40 94-4 94.78 89.45 95-9 95.46 91-54 94-5 94.83 89-58 94.6 94.87 89.72 96.0 95-51 91.69 94-7 94.92 89.85 96.1 95.56 91.83 94.8 94.96 89.99 96.2 95.60 91.97 94 9 95.00 90.13 96.3 95-65 92.11 96.4 95 69 92.25 9S-o 95-05 90.30 96.5 95-74 92.39 95-i 95.10 90-43 96.6 95-79 92.53 95-2 95-14 90.58 96.7 95-83 92.67 95-3 95-19 90.71 96.8 95-88 92.81 95-4 95-23 90.85 96.9 95-92 92.95 CANE-SUGAR FACTORIES 45 CHAPTER II THE FORMULA FOR AVAILABLE SUGAR THE most important calculation made in the chemical control of a cane-sugar factory is that of determining the amount of available sugar con- tained in a measured or weighed quantity of material in process of manufacture. It is cus- tomary to divide the season into periods, either by weeks or twice a month, and at these times calculate how much sugar may be expected from the juices, syrups, massecuites, etc., on hand. The weight is obtained, directly, or indirectly from the volume, an analysis made for the density or total solids, the per cent of sucrose, and the purity calculated. Using the previous results as a basis, and assuming that the polarization of the sugar and the purity of the molasses will remain the same, the weight of the available sugar under these conditions is calculated. It has been found by experience that the yield is in proportion to the percentage of non-sugars contained, these bodies having the faculty of restraining from crystallization a definite amount of sucrose, all other conditions being the same. For example, the purity of Louisiana final molasses has been 46 CALCULATIONS USED IN found to be approximately 25 per cent, which shows that the solid matter contains 25 per cent of sucrose and 75 per cent of non-sugars, or three parts of non-sugar restrain from crystallization one part of sucrose. With this information, it is possible to predict from an analysis of juice, syrup, or massecuite, how much sugar will be obtained when manufactured and also the quan- tity and purity of molasses. Take, for example, a massecuite having a purity of 80 : Total solids 100 Sucrose 80 Non-sugars 20 If the non-sugars present restrain one-third of its weight of the sugar present, then the avail- able sugar may be found by taking one-third of 20 and subtracting the result from 80. 20^3 = 6.67; 80-6.67 = 73.33. The recovery of sugar from a massecuite having 80 purity and with the final molasses at 25 purity will be 73.33 per cent of the total solids present. But this simple calculation may only be used when the sugar obtained is absolutely pure, and will not apply the sugars polarizing less than 100. For it is evident that a part of the non- sugars in the massecuite are not removed from the crystals in the centrifugals, and the weight of CANE-SUGAR FACTORIES 47 the molasses is reduced in proportion. It is therefore necessary when the amount of raw sugar is required, to take into consideration the composition of the sugar itself. Claassen gives three formulae, the first using the total solids of the massecuite, sugars, and molasses, the second the polarization or per cent sucrose, and the third, the total solids and purity. The first two may only be used when the molasses has been un- diluted, a condition that renders them practically useless in ordinary sugar-house work. The terms that enter into the formulae are indicated by the following letters: Let x = per cent of available sugar; X' = weight of available sugar; M = weight of massecuite; a = Brix or total solids of massecuite; 6 = Brix or total solids of sugar; c = Brix or total solids of molasses; d = per cent sucrose of massecuite; e = per cent sucrose of sugar (polarization) ; /=per cent sucrose of molasses; g = purity of massecuite; h = purity of sugar; i= purity of molasses. First formula: _ioo(fl c) (b-c] ' 48 CALCULATIONS USED IN Second formula: ioo(d-/) <-/) Third formula: looa(g-i) b(h-i) The percentage obtained by any of the formulas multiplied by the WEIGHT of the massecuite or any sugar solution will give the weight of sugar to be expected when the massecuite or sugar solu- tion is manufactured. Prof. J. T. Crowley changed the third formula so that the weight of available sugar is obtained directly, but from the SOLIDS instead of the weight. x ,_aM(g-i) ' b(h-i) ' The PER CENT of available sugar may also be obtained on the solids by always making aM = 100. loo(g-i) ' b(h-i) ' This last formula has the advantage of reducing the number of calculations by one, as the weight of solids in one gallon or cubic foot may be found in Chapter I. By reducing the divisor, b(hi), to one figure, corresponding to the purities of the molasses that are usually obtained in the manu- facture, two more calculations may be saved, without interfering with the accuracy of the work. For it has been found in the making of raw CANE-SUGAR FACTORIES 49 sugars that the output is very uniform, and it is possible from the polarization to predict very closely the total solids and the purity of the sample. By analyzing different grades of sugars, and noting the decrease in the two percentages as sugars of lower polarization are tested, it becomes possible to construct a table, based on the experimental data, which will be sufficiently accurate for the work intended, viz., a short method of obtaining the available sugar from sugar-house products. Such a table is given below, showing the total solids and purities of sugars polarizing from 80 to 100 degrees. CALCULATIONS USED IN TABLE VII COMMERCIAL SUGARS Total Solids. Polariza- tion. Purity. Total Solids. Polariza- tion. Purity. IOO IOO IOO 98.0 89-5 91-33 100 99-5 99-50 97-9 89.0 90.91 99-9 99.0 99.10 97.8 88. 5 90.49 99.8 98.5 98.70 97-7 88.0 90.07 99-7 98.0 98.30 97.6 87-5 89-65 99.6 97-5 97.89 97-5 87.0 89.23 99-5 97.0 97-49 97-4 86.5 88. 81 99-4 96.5 97.08 97-3 86.0 88.38 99-3 96.0 96.68 97-2 85.5 87.96 99-2 95-5 96.27 97.1 85.0 87.54 99.1 95-o 95-86 97-o 84-5 87.11 99.0 94-5 95-45 96.9 84.0 86.68 98.9 94.0 95-04 96.8 83-5 86.26 98.8 93-5 94-63 96.7 83.0 85-83 98.7 93-o 94-09 96.6 82.5 85.40 98.6 92-5 93.81 96.5 82.0 84.97 98.S 92.0 93-40 96 '.4 81.5 84.54 98.4 9I-S 92.99 96-3 81.0 84.01 98.3 91 .0 92.57 96.2 80.5 83.67 98.2 90-5 92-15 96.1 80.0 83-24 98.1 90.0 91.74 CANE-SUGAR FACTORIES 51 The method used in obtaining the divisor in one figure, called for convenience a FACTOR, may be shown by an example. Find the per cent of available sugar from a massecuite having a purity of 80. The purity of the molasses to be 60 and the polarization of the sugar 96. The total solids and purity of the sugar are found in the table to be 99.3 and 96. Substi- tuting the figures in the formula, I0o(8o 6o) _ 2000 _ "99.3(96.68-60) ~^~ 54 But, as the process of multiplication is a simpler one than division to the majority, the divisor is changed into a multiplier by dividing it into unity. = 2.745- .3642 The example would then read: (80-60)2.745 = 54.90, and the formula for available sugar, on the weight of the solid matter in any sugar solution. (Purity of massecuite purity of molasses) factor. CALCULATIONS USED IN TABLE VIII FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. IOO 99-5 99-0 98.5 93-0 14.30 15-40 16.40 17.60 92.8 13.90 14-95 15.90 17.00 92.6 I3-50 14-50 15.40 i6.45 92.4 I3-IS 14.10 14-95 15-95 92.2 1 2. 80 13.70 I4.50 15-45 92.0 12.50 13-35 14.10 15.00 91.8 12. 2O 13.00 13.70 14-45 91.6 11.90 12.65 J 3-35 I4.I5 91.4 II.6S 12.30 13-05 13-75 91.2 n-35 12.05 12.65 13-40 91 .0 II. 10 n-75 12.35 13-05 90.8 10.85 11.50 12.05 12.70 90.6 10.65 11-25 n-75 12.40 90.4 10.40 11.00 11.50 12. IO 90.2 10. 20 10.70 11.25 II.80 90.0 IO.OO 10.55 ii .00 n-55 89.8 9.80 10.30 10.75 11.25 89.6 9.60 IO.IO 10.55 ii .00 89.4 9.45 IO.OO 10.30 10. 80 89.2 9-25 9.90 10. 10 10.55 89.0 9.10 9.70 9-90 10-35 88.8 8.95 9-50 9.70 10.15 88.6 8-75 9-35 9-55 9-95 88.4 8.60 9-i5 9-35 9-75 88.2 8-45 9.00 9.20 9-55 88.0 8-35 8.85 9.00 9-35 87.8 8.20 8.70 8.85 9.20 87 6 8.05 8-55 8.70 9-05 87.4 7-95 8.40 8-55 8.85 87-2 7.80 8.25 8.40 8.70 CANE-SUGAR FACTORIES 53 TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. 100 99-5 99.0 98.5 87.0 7.70 8.15 8.25 8-55 86.8 7.60 8.00 8-15 8.40 86.6 7-45 7-85 8.00 8.30 86.4 7-35 7-75 7.90 8.IS 86.2 7-25 7-65 7-75 8.00 86.0 7-15 7-5o 7-65 7.90 85-8 7-05 7.40 7-50 7.80 85.6 6-95 7-30 7.40 7-65 8S.4 6.85 7.20 7-30 7-55 85.2 6-75 7.10 7.20 7-45 85.0 6.65 7.00 7-05 7-32 84.0 6.25 6.45 6.63 6.80 83.0 5-88 6.06 6.21 6.36 82.0 5-55 5-71 5-85 6.00 81.0 5-26 5-40 5-53 5-65 80.0 5-oo 5-13 5-23 5-35 79-0 4.76 4.88 4-97 5-o8 78.0 4-59 4-65 4.78 4-83 77-0 4-35 4-44 4-52 4.60 76.0 4.16 4.26 4-33 4-40 75-0 4.000 4.080 4-145 4.210 74-0 3-845 3-920 3-980 4.040 73-o 3-705 3-775 3-830 3.880 72.0 3-570 3-635 3-685 3-740 71.0 3-445 3-Sio 3-555 3-605 70.0 3-335 3-390 3-435 3-475 69.0 3-225 3-280 3-320 3-36o 68.0 3-125 3-175 3-210 3-250 67.0 3-030 3-075 3.110 3-I50 66.0 2.940 2-985 3.020 3-085 54 CALCULATIONS USED IN TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. IOO 99-S 99-0 98.5 65.0 2.855 2.900 2.930 2.960 64.0 2-775 2.815 2.845 2-875 63.0 2.705 2.740 2.765 2-795 62.0 2.630 2.665 2-695 2.720 61 .0 2.565 2-595 2.62O 2.645 60.0 2.500 2-530 2-555 2.580 S9-o 2.440 2.470 2.490 2-515 58.0 2.380 2.410 2.430 2.450 57-o 2.325 2-355 2-375 2-395 56.0 2.275 2.300 2-315 2-335 55-o 2. 22O 2-245 2.265 2.285 54-0 2-175 2. 2OO 2.215 2-235 53-o 2.130 2.150 2.165 2.185 52.0 2.085 2. IOO 2.120 2.130 5i-0 2.O4O 2.060 2.075 2.090 50.0 2.OOO 2.OIO 2-035 2.050 49.0 I .960 1.980 1-995 2.OIO 48.0 1.925 1.940 1-955 1.970 47.0 1.885 1-905 i-9i5 1.930 46.0 1.850 1.870 i. 880 1.895 45-o 1.820 1.835 1.845 1.860 44.0 1.785 1.800 1.815 1.825 43-o 1-755 1.770 1.780 1.790 42.0 1-725 1.740 i-75o 1.760 41.0 1.695 I .7IO i .720 1.730 40.0 1.665 1.680 1.685 1.700 CANE-SUGAR FACTORIES 55 TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. 97-0 96.5 96.0 95-5 95- 7S-o 4.470 4-555 4-645 4.740 5.840 74-o 4.270 4.360 4.441 4.525 4.615 73-o 4-105 4-175 4-253 4-335 4-415 72.0 3-940 4.010 4.080 4.160 4-230 71.0 3-795 3-855 3.921 3-990 4-055 70.0 3-655 3.715 3-775 3-835 3.910 69.0 3-530 3-585 3-638 3-695 3-755 68.0 3.410 3.460 3-509 3-565 3.620 67.0 3-295 3-345 3-392 3-445 3-495 66.0 3.190 3-235 3-282 3-330 3-375 65.0 3-095 3-135 3-177 3-225 3-265 64.0 3.000 3.040 3.081 3-125 3-165 63.0 2.915 2.950 2.990 3-030 3.070 62.0 2.830 2.870 2.904 2.942 2.980 61 .0 2-755 2.790 2.822 2.860 2.895 60.0 2.680 2-715 2-745 2-775 2.810 59-o 2.610 2.640 2.673 2.702 2-735 58.0 2-545 2-575 2.603 2-635 2.665 57-0 2.485 2.510 .538 2.570 2.600 56.0 2.425 2.450 2-475 2-505 2-535 55-o 2-365 2-395 2.414 2-445 2-475 54-o 2.310 2-335 2-359 2-385 2.410 53-o 2.260 2.285 2-305 2-330 2-355 52.0 2. 2IO 2-235 2.254 2.280 2 .300 51.0 2. 160 2.185 2.204 2.230 2.250 50.0 2.II5 2-135 2-157 2.180 2.2OO 49.0 2.075 2.095 2. 112 2.135 2.155 48.0 2.030 2.050 2.069 2.090 2. IIO 47-0 1.990 2.OIO 2.O27 2.045 2.065 46.0 1.950 1.970 1.990 i . 005 . 2.025 CALCULATIONS USED IN TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. 97.0 96.5 96.0 95-5 95-0 45-o 1.950 1.970 1.949 1.970 1.985 44-o 1. 880 1.895 i .912 1.930 J -945 43-o 1.845 i. 860 1.874 1.895 1.910 42.0 I.8IO 1.825 1.842 i. 860 1-875 41.0 1.780 1-795 1.809 1.825 1.840 40.0 1-750 1-765 1.777 J -795 1.810 39-o 1 .720 1-730 1-747 1.760 1-775 38.0 1.690 1.705 1.718 J -73o 1-745 37-o 1. 660 1-675 1.687 i .700 I.7I5 36.0 I-635 1.645 1.659 1-675 1.685 3S-o 1 .610 i .620 i .632 1.645 i .660 34-0 1.585 i. 595 i. 606 1.620 1.630 33-o 1.560 1-570 1.582 1-595 1.605 32.0 1-535 1-545 1-557 1-570 1.580 31.0 1.510 1-525 1-533 1-545 1-555 30.0 1.490 1.500 1.510 1.520 1-530 29.0 1.470 1.480 1.488 1.500 1.510 28.0 1-445 1-455 1.466 1-475 1.485 27.0 1-425 1-435 1-445 1-455 1.465 26.0 i .410 i .420 1.425 1-435 1-445 25-0 1-385 1-395 1.405 1-415 1-425 24.0 1-365 1-375 1-385 1-395 1-405 CANE-SUGAR FACTORIES 57 TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. 92.0 90.0 88.0 86.0 84.0 6o.O 3.040 3-210 3-404 3.620 3-865 59-o 2.950 3.115 3.294 3-495 3-735 58-0 2.870 3.020 3.192 3-380 3-595 S7-o 2.790 2-935 3.094 3-274 3-475 56.0 2.715 2.850 2.003 3-175 3-360 55-0 2.645 2-775 2.919 3-080 3.255 54-0 2-575 2.700 2.838 2.990 3.160 53-0 2.515 2.630 2.761 2.905 3-065 52.0 2-455 2.560 2.689 2.825 2-975 Si.o 2-395 2.500 2.620 2-750 2.890 50.0 2.340 2.440 2-554 2.680 2.815 49-0 2.285 2-385 2.492 2.610 2-740 48.0 2-235 2.330 2-433 2-545 2.670 47.0 2.190 2.280 2-379 2-485 2.600 46.0 2.140 2.230 2.322 2.425 2-535 4S-o 2.100 2.180 2.271 2.370 2-475 44-o 2-055 2-135 2.222 2-315 2.420 43-o 2.OI5 2.090 2-174 2.265 2-365 42.0 1-975 2.050 2.129 2-215 2.310 41 .0 1-935 2.OIO 2.086 2.170 2.260 40.0 i .900 1.970 2.044 2.125 2.210 39-o 1.865 1-935 2.000 2.080 2.165 38.0 1-835 1.895 1.965 2.040 2.120 37-o 1.800 i. 860 1.928 2.000 2.075 36.0 1.770 1.830 1.892 .960 2-035 3S-o 1.740 1-795 1-858 .890 1.960 34-0 1.710 1-765 1.825 . -890 1.960 33-0 1.680 1-735 1-793 -855 I .920 32.0 1.655 1.710 1.763 .820 1.890 31-0 1.630 1.680 1-733 .790 1.855 CALCULATIONS USED IN TABLE VIII (Continued) FACTORS FOR AVAILABLE SUGAR Purity Molasses. Polarization of Sugar. 92.0 90.0 88.0 86.0 84.0 30.0 1-595 i .650 1 .702 .760 .820 29.0 1-575 1.625 I-675 730 -790 28.0 555 i .600 1.648 .700 .760 27.0 530 1-575 1.623 675 730 26.0 505 i-55o 1-597 .650 .700 25.0 -485 1-525 1-573 .620 675 24.0 -465 i-55 1-549 .600 .645 23.0 .440 1.480 i .526 -570 .610 22. .420 1.470 1-503 550 .600 21. O .400 1.440 1.482 535 570 2O. O -385 i .420 i .462 505 550 19.0 .365 i .400 1.440 .480 525 18.0 345 1.380 i .420 .460 -500 There are occasions when it is desirable to know the weight of the massecuite dried. This may be found from the weight of the sugar and the analysis of the massecuite, sugar, and molasses. M = The purity of the massecuite may be found from the weight of the massecuite and sugar, and the analysis of the sugar and molasses. _bx'(h-t)+Mai g ~ Ma CANE-SUGAR FACTORIES 59 The purity of the molasses is found from the weight and analysis of the massecuite and sugar. . _ M ag hx'b ~~ Ma-xT' H. C. Prensen Geerligs, in " Methods of Chem- ical Control," develops a formula for available sugar from the raw cane juice. x= ( 1.4 ; r . . (weight sucrose extracted. \ purity of juice/ This formula is especially valuable in com- paring the results of several runs in the same factory or that of several factories, since the per- centage of sugar obtained is absolutely inde- pendent of the kind of mill or the skill used in manufacture. When this formula is applied to the juices from several factories, the one that has obtained the best yield is the one that equals or is higher than the calculated amount, since the yield is in proportion to the purity of the juice. While the amount of sugar obtained from juices having 90 purity are much higher than from 70 or 80, yet the work of the factory having juices with a lower purity may be superior from a man- ufacturing standpoint. A table is also given by Geerligs, in which the available sugar is cal- culated for juices having a purity of 77 to 93. In order to include the somewhat less mature juices of Louisiana, this table has been enlarged, beginning at 68 and continuing by .2 to 93 purity. 6o CALCULATIONS USED IN TABLE IX PERCENTAGE OF AVAILABLE SUGAR FROM JUICE Purity Juice. 0.0 O. 2 0.4 0.6 0.8 68 81.20 81-35 81.50 81.70 81.85 69 82.05 82.20 82.35 82-55 82.70 70 82.85 83.00 83.20 83.35 83-50 71 83.70 83.85 84.00 84-15 84.30 72 84.45 84.60 84.75 84.90 85-05 73 85.21 85-35 85.50 85-65 85.80 74 85-95 86.10 86.25 86.40 86.50 75 86.65 86.80 86.95 87.10 87-25 76 87.35 87.50 87.65 '87.80 87.95 77 88.05 88.20 88.30 88.45 88.60 78 88.70 88.85 89.00 89.10 89-25 79 89.35 89-50 89.60 89-75 89.85 80 90.00 90.10 90.25 90-35 90.50 81 90.60 90.75 90.85 91.00 91.10 82 91 .20 91-35 9 J -45 91 .60 91.70 83 91.80 91-95 92.05 92-15 92.30 84 92.40 92.50 92.60 92.75 92.85 85 9 2 -95 93-05 93-20 93-30 93-40 86 93-50 93.60 93-70 93.80 93-95 87 94-05 94-15 94-25 94-35 94.40 88 94-55 94-65 94-75 94.85 94-95 89 95-05 95-15 95-25 95-35 95-45 90 95-50 95-65 95-75 95-85 95-95 Qi 96.00 96. 10 96. 20 96.30 96.40 92 96.50 96.60 96.70 96.80 96.90 93 97.00 97.10 97.20 97-30 97-35 CANE-SUGAR FACTORIES 61 CHAPTER III MILL CONTROL FOR the complete control of the mill work the following data are necessary: Weight of cane ground; Weight of saturation water; Weight of dilute juice; Brix of crusher juice; Brix and sucrose of dilute juice; Brix and sucrose of residual juice; Sucrose in bagasse; Moisture in bagasse. Probably the best method of presenting the calculations used in the chemical control of cane- sugar factories is by means of a series of blank forms, so arranged that the sucrose in the cane ground is accounted for, either in the bagasse, the sugar and molasses or the stock on hand. Space is provided for daily entries, for periods of seven or sixteen days, depending on the interval between the run reports, and at the bottom three lines for the totals and averages for the run, the same figures to date for the previous run and the sum of these two, which will give the totals and 62 CALCULATIONS USED IN averages to the date of the last run. This sys- tem makes it possible for the chemist to check up his report before presenting it to the manage- ment, and to feel certain that the figures are absolutely correct. Following each form will be given the necessary explanation for its proper use, and the formulas and calculations used to obtain the different percentages. Forms i and 2 will be given complete to show the appearance each would present when the reports are made out once weekly or twice each month, but only the headings of the different columns will be shown in the remaining forms. CANE-SUGAR FACTORIES MILL RECORD Run No. Form i. Date. CANE GROUND. MILL TIME. PER CENT LOST TIME. RATE OF GRINDING. Day. To Date. Day. To Date. Day. To Date. Per Hour. Per Day. Sunday Monday Tuesday Wed. Thurs. Friday Saturday For run Previous To date Cane Ground: Total cane weighed to date; Cane on yard; Total cane ground to date; Total cane ground to date, day previous. Cane ground for day. 64 CALCULATIONS USED IN Mill Time: Number of hours and minutes the mill is in operation, each day. Lost Time: Number of hours and minutes the mill did not grind, each day. Per Cent Lost Time: Per day Lost time divided by 24. To date Total lost time divided by total avail- able time. Rate of Grinding: Per hour Weight of cane divided by mill time. Per day Rate per hour multiplied by 24. When two or more sets of mills or tandems are used, an average is made of the mill time, providing the length of the rollers is the same; if not, it is necessary to multiply the length of the first roller by the mill time of each mill, add the results and divide by the combined length of the rollers. This calculation may be made in the following manner: Length of Roller. Mill Time. Results. Tandem A. ... 5' 22 : oo. no Tandem B 6' 20 : oo 1 20 Tandem C. . . . 4' i? : 30 70 Totals is' 20 i oo 300 300-7-15 = 20:00 CANE-SUGAR FACTORIES Run No. JUICE EXTRACTED Form 2 Date. First Quarter. Second Quarter. Third Quarter. Fourth Quarter. Total Weight. Tanks. Weight. Tanks. Weight. Tanks. i 9 Tanks. Weight. Dec. 16. Dec. 17. Dec. 18. Dec. 19. Dec. 20. Dec. 21. Dec. 22. Dec. 23. Dec. 24. Dec. 25 . Dec. 26. Dec. 27. Dec. 28. Dec. 29. Dec. 30. Dec. 31. For Run Previous To Date. 66 Run No. CALCULATIONS USED IN DILUTE JUICE Analysis. Date. Weight. Brix. Sucrose. Glucose Non- sug'ar. Ratio. Purity. Brix-Sucrose-Glucose : Obtained by analyses. Non-sugars: Brix (Sucrose + Glucose) . Glucose Ratio: 100 Glucose Sucrose Purity: 100 Sucrose Brix Weight: Obtained from Form 2. Weight Solids: Weight of Juice X Per cent Brix. Weight Sucrose: Weight of Juice X Per cent Sucrose Weight Glucose: Weight of Juice XPer cent Glucose. Available Sugar: Multiply weight of sucrose by percentage of available sugar found in Table IX, corre- sponding to the purity of the juice and divide by the polarization. CANE-SUGAR FACTORIES DILUTE JUICE 6 7 Form 3, Weight. Solid. Weight Sucrose. Weight Glucose. Avail- able Sugar. Factory Results. To Date. Weight. Bags. Weight. Bags. Factory Results. After first run, calculate the relation between the available sugar obtained from the sucrose in the juice and the actual yield of sugar, and use this percentage in the next run. In the third run use the average of the first two, the object being to furnish a correct estimation of the sugar to be expected from the juice each day. The weight may also be reduced to bags. 68 Run No. CALCULATIONS USED IN NORMAL JUICE Form 4. Analysis. Weight. Date. Brix. Su- crose. Glu- cose. Non- sugars. Ratio. Purity. Juice. Solids. Brix: Either .ggXBrix first mill juice, or .gSXBrix of crusher juice. Sucrose: Purity dilute juice X Brix of normal juice. Glucose: Per cent sucrose in normal juice X ratio of dilute juice. Non-sugars: Brix (sucrose + glucose). Ratio: Same as for dilute juice. Purity: Same as for dilute juice. Weight: Weight of solids in dilute juices per cent solids in normal juice. CANE-SUGAR FACTORIES 69 Example: Dilute Juice. Analysis. Brix 11.50 Sucrose 8 . 97 Glucose 1. 15 Non-sugars 1.38 G. Ratio 12.82 Purity 78 . oo Gallons. 570,000. Weight. 750,000X8.72 Ibs. = 6,540,000 Ibs. Weight of Solids. 6,540,000X11.50 = 752,100 Ibs. Normal Juice. Brix ist mill 15.00. Brix normal juice 15.00 X. 99 = 14.85. Sucrose. 14.85 X 78.00 = 1 1 .58. Glucose. 11.58X12.82 = 1.48. Non-Sugars. 14.85 (11.58 + 1.48) = 1.79. Weight 752,100^- 14.85 = 5,064,646. CALCULATIONS USED IN MILL EXTRACTION Run Xo. Date. Weight. Cane. Dilute Juice. Normal Juice. Dilution. Bagasse Dilution. Satura- tion. Cane Weight. From Form i. Dilute Juice Weight. From Form 3. Normal Juice Weight. From Form 4. Dilution. Dilute juice normal juice. Bagasse Dilution and Saturation: The water added to the cane between the mills should equal the sum of the dilution water in the dilute juice and the dilution water in the bagasse. Experience has shown that there is a difference, due in many cases to an evaporation which takes place during the time the cane passes through the rollers. For this reason the water of saturation is often calculated from the dilution, a factor being used based on actual work, and no account being taken of the weight of the water added. This method is admissible, providing, at the end of each run, the amount of water of dilution found in the bagasse is determined and compared with the assumed amount. If it is found that the water in the bagasse equals the water of saturation CANE-SUGAR FACTORIES MILL EXTRACTION Form 5. Per Cent Extraction. Per cent Bagasse Dilution. Per cent Saturation. B-B' Total. Water. Net. B ' water of dilution, then the factor used is cor- rect, but if the water in the bagasse is more or less, then the factor must be changed so that the two different methods of calculating may bring the same results. As the weight of the saturation water is used in obtaining the weight of the bagasse itself, it will be necessary to start with a factor and obtain the weight of the water of dilution in the bagasse by the following calculation: A weight juice in bagasse = weight bagasse weight fibre; = Brix of juice in bagasse = weight solids in bagasse weight juice in bagasse C=per cent bagasse dilution = Brix normal juice Brix juice in bagasse Brix normal juice D = weight water of dilution in bagasse = per cent bagasse dilution Xwgt. juice in bagasse. CALCULATIONS USED IN BAGASSE Run No. Weight. Date. Cane. Saturation Water. Cane and Water. Dilute Juice. Bagasse. Bagasse: Cane + saturation water dilute juice. Brix or Per Cent Solids: Per cent sucrose in bagasse -f- purity of residual juice. Per Cent Sucrose: Obtained by analysis. Per Cent Moisture: Obtained by analysis. Per Cent Fibre: Obtained by analysis or by formula 100 (solids +moisture). RESIDUAL JUICE Run No. Form 7. Date. Analysis. For Averaging. Brix. Sucrose. Purity. Tons. Solids. Sucrose. It is assumed that the juice which remains in the bagasse will have the same purity as that of the residual juice, but with a higher per cent of solids. Advantage is taken of this fact to de- CANE-SUGAR FACTORIES BAGASSE 73 Form 6. Percentage. Weight. Brix. Su- crose. Mois- ture. Fibre. Purity Solids. Su- crose. Mois- ture. Fibre. In Cane. Purity: Assumed to be the same as that of the residual juice. Weight of Solids: Bagasse X per cent solids. Weight of Sucrose: BagasseXper cent sucrose. Weight of Moisture: Bagasse Xper cent moisture. Weight of Fibre: BagasseXper cent fibre. Fibre in Cane: Weight of fibre in bagasse -f- weight of cane. termine approximately the percentage of admix- ture which takes place when the water of saturation is applied to the bagasse between the mills. It is evident that if perfect admixture took place, the two densities would be the same, while if no water was added the per cent solids would be approximately the same as that of the normal juice. Either the solids or sucrose may be used in the following calculation: . 74 CALCULATIONS USED IN Let a = Brix of normal juice; & = Brix of residual juice; c = Brix of juice in bagasse. Z7 a ~ C L . a Then, - = percentage of admixture. Example: Brix of normal juice 20.00 Brix of residual juice 8.00 Brix of juice in bagasse 12.00 n - * D = = 60; 20 p_2o 12 _ 100x40 = 60 In order that the analysis of the residual juice will correspond with that of the normal and dilute juices, it is necessary that correct averages be made in direct proportion to the cane ground. This is done by multiplying the per cent Brix and per cent sucrose by the weight of cane ground CANE-SUGAR FACTORIES 75 each day, and at the end of the run add the results and divide by the total tonnage, thus obtaining the average analysis for the run. SUCROSE ACCOUNT Run No. Form 8. Weight of Sucrose. Per Cent from Per Cent from Cane. Sucrose in Date. Cane. Juice. Bagas. Cane. Juice. Bagas. Cane. Juice. Bagas. . The weight of the sucrose in the juice and bagasse is found in Forms 3 and 6. When added together the sum will be the weight of the sucrose in the cane. The percentages are found by dividing the weight of sucrose in the juice and bagasse by the weight of the cane and the sucrose in the cane. 76 CALCULATIONS USED IN CHAPTER IV CALCULATIONS USED IN THE MANUFACTURING PROCESSES THE control of the clarification is carried on, in so far as the laboratory is concerned, by com- paring the glucose ratio and purity obtained from the analysis of the dilute, sulphured, clarified, and filtered juices and the syrup. The addition of lime and sulphur to the cold juice, the sub- sequent heating and settling, should not change the relation between the sucrose and glucose, and as a consequence the glucose ratio should always remain the same. But there is always a possi- bility of the relationship being changed by the action of an excess of lime, which will destroy a part of the glucose, or of acids, which inverts the sucrose and changes it to glucose, or fermenta- tion, which attacks both the sucrose and glucose, changing them into carbonic acid gas and a gummy residue. Fermentation occurs less fre- quently than the other two chemical changes, so that it is generally accepted that an increase in the ratio indicates inversion, while the reduc- tion shows the action of an excess of lime. Since both may occur at different periods in the process CANE-SUGAR FACTORIES 77 of clarification, it is necessary to compare the ratio of the dilute and sulphured, then the sul- phured and clarified and the clarified with the filtered and the syrup. SULPHURED JUICE Run No. (FILTERED, CLARIFIED AND SYRUP) Forms 9-10-1 i-i 2. Analysis. For Averaging. Date. i | a *^ i $ O i be o *hfl*~* O 5 1 ;3 C 3 "3 OS i |3 C/3 O The daily average of the sulphured, clarified, and filtered juices and the syrup are entered in Form 10, the Brix, sucrose and glucose multiplied by the weight of the cane ground, and the ratio and purity entered on Forms 13 and 14. RESULTS OF CLARIFICATION Rim No. GLUCOSE RATIO PURITY Forms 13-14. a 6 c d . Increase or Decrease. Date. . i 3 o | o, ^ a n 8 3 a ft 6 c c d c e Jj 3 ^ p* Q ro o fo cn 78 CALCULATIONS USED IN Inversion. Let X = weight of sucrose lost by inversion; M = weight of sugar solution before treat- ment; R = glucose ratio of sugar solution before treatment; R f = glucose ratio of sugar solution after treatment. Then R'-R \ !' + I05.26/' Destruction of Glucose: Let N = weight of sucrose in solution before treatment; X f = weight of glucose destroyed. Then, X' = N(R-R'). For convenience the juices are lettered and separate columns provided for the amount of increase or decrease daily. In the same manner the effect of the clarification on the purity is watched. The purity of the clarified and filtered juice should always be the same, as the two juices are identical, one being drawn off or decanted, while the other is forced through presses. It is usual to add a small quantity of lime to the scums, which may redissolve some of the precipitate, CANE-SUGAR FACTORIES 79 and thus reduce the purity of the filtered juice. Lime also combines with the glucose so that the analysis of the juice will show a lower purity and glucose ratio than the clarified juice. The purity of the syrup may be higher than the pro- portional average of the clarified and filtered juices due to the settling out in the storage tanks of the impurities formed during concentration in the effects. FILTER PRESSES Run No. Form 15. Percentages. Weights. Date. Su- crose. Mois- ture. Total. Prectp. Juice. Solids. Sue. Glu. Total Weight of Cake. Weigh the contents of a single frame once each week and multiply by the number of frames in a press and then by the number dumped. Per Cent Sucrose in Cake. By analysis. Weight of Sucrose in Cake. Weight of cake Xper cent sucrose. Weight of Juice in Cake: Per cent sucrose in cake Per cent sucrose in filter press juice X Weight of cake. Weight of Precipitate. Total weight weight of juice. 8o CALCULATIONS USED IN Weight of Solids in Cake: Weight of sucrose purity of filter press juice" Weight of Glucose in Cake. Weight of sucrose X glucose ratio of filtered juice. Weight of Moisture in Cake. Total weight (precipitate + solids) . The percentage of the precipitate and moisture is found by dividing the weights given above by the weight of the cake. The most efficient filter press work is the one showing the largest amount of precipitate per ton of cane, combined with the lowest percentage of sucrose. EVAPORATION Run No. Form 1 6. Brix. Weight. Per Per Sq. Date. Cent Per Hr. Ft. H.S. Dilute Juice. Syrup. Evap. Dilute Juice. Water Evap. per Hr. Brix Dilute Juice. See Form 3. Brix Syrup. See Form 10. Per Cent Evaporation: Brix of syrup Brix dilute juice Brix of syrup Weight of Dilute Juice. See Form 3. Weight of Water Evaporated. Per cent evap- orated X weight of dilute juice. CANE-SUGAR FACTORIES Si Water Evaporated per Hour: Weight of water evaporated hours operating Per Square Feet of Heating Surface per Hour: Water evaporated per hour Sq. ft. heating surface The economy in steam consumption obtained by evaporating the largest amount of the water in the juice by means of the multiple effect and reducing the work of the pans, is shown in the following table: RELATIVE WORK OF EFFECTS AND PANS Original Density of Juice 7-7 B6. Brix of Massecuite 92.0 Be. Syrup from Effects. Percentage of Evaporation. By Effects. By Pane. 2O 72.4 2 7 .6 22 76.6 23-4 24 8o.O 2O. O 26 83.0 17.0 28 85.6 14.4 30 87.7 12.3 32 8Q.S 10.5 34 Ql-3 8.7 By boiling the syrup to 34 Be. in the effects the evaporation in the pan is reduced to one-third, when compared with syrup received at 20 Be. 82 CALCULATIONS USED IN PAN WORK FIRST AND SECOXD MASSECUITES Run No. Date. Number. Analysis. For Averaging. Strike. Crystal Brix. Sucrose Purity. Wgt. Solids. Sucrose Per Cent Sugar Recovered: (Purity of massecuite purity of molassesX , ; -. factor, purity of massecuite / This formula gives the amount of available sugar from the sucrose in the massecuite. % Formula for Mixtures: Let a = purity of first solution; b = purity of second solution; c = weight of solids in first solution; d = weight of solids in second solution ; x = purity of mixture. Then ac+bd a x(c+J)-bd x(c+d) ac CANE-SUGAR FACTORIES PAN WORK FIRST AND SECOND MOLASSES Fotm 17. Analysis. For Averaging. Pola. Sugar. Per Cent Sugar Recov- ered. Brix. Sucrose Purity. Weight. Solids. Sucrose. _d(x-b) : a-x ' d ^cj*-*) x b The fifth form is used to determine how much molasses may be taken into the pans to produce a massecuite of a required purity. Example: Purity of syrup 80 Tons solids. 20 Purity of molasses 55 Required purity 75 Then 20(80-75) 75-55 5 tons. Proof: 20X80 ==1600 5X55= 275 25 1875 1875-^25 = 75 84 CALCULATIONS USED IN The same result may also be found by another formula, the percentage obtained being multi- plied by the total weight of the mixture. Purity of syrup purity of mixture Purity of syrup purity of molasses' Using the same figures, we have, Multiplying 20 per cent by the total weight of the mixture, the weight of the solids in the molasses is found. 25 tons X 20% = 5. This formula is especially well suited for con- trolling the work of the pans, since it is possible to arrive at an average weight of a strike and also the weight of the solids. For convenience, the total weight of the solids is reduced to the num- ber of inches in the storage tank, which will furnish sufficient syrup and molasses of differ- ent densities to complete the strike. First the tanks are measured and the gallons per inch determined and a table made which will show the gallons present for each inch, when measured from the top. The gallons per inch are then divided into the number of gallons which will make a ton of solids, and the result multiplied CANE-SUGAR FACTORIES by the tons necessary to complete a strike. The following table gives the number of gallons of syrup and molasses which will make one ton of solids at 140 F. : Degree B6. Gallons. Degree B6. Gallons. 20 513 31 309 21 487 32 297 22 463 33 286 23 441 34 275 24 421 35 265 25 382 36 254 26 365 37 246 27 351 38 237 28 336 39 228 29 322 40 221 30 309 To illustrate the use of the table, assume that the storage tanks have a capacity of 100 gallons of syrup and molasses per inch and the average weight of the solids in a strike to be 40 tons. If the syrup weighed 20 Be. at 140 F., it would take 5.13 inches to give a ton of solids, and 4.87 inches if the degree Baume was 21. To obtain 40 tons of solids the number of inches used would be the product of 5.13 inches X 40 tons, or 205.2 inches for syrup at 20 Be. and 4.87X40, or 194.8 inches at 21 inches, thus replacing the tons solids in the formula by inches of the syrup or molasses used. The table under these conditions has been calculated, and is given below. 86 CALCULATIONS USED IN Degrees Baum6. No. Inches per Strike. Degrees Baume. No. Inches per Strike. Degrees Baum6. No. Inches per Strike. 20 205.2 2? 146.0 34 IIO.O 21 194.8 28 140.4 35 106.0 22 185.2 29 134-4 36 101 .6 23 176.4 3 128.8 37 98.4 24 168.4 31 123.6 38 94.8 25 160.4 32 II8.8 39 91.2 26 152.8 33 114.4 40 88.4 l It is now possible to determine the number of inches of molasses necessary to take into the pans to produce a massecuite of any purity. Purity of syrup. ... ......... 80 Be. 28 Purity of molasses ........... 50 Be. 37 Desired purity of MC ....... 71 First Problem. To find the number of inches of molasses to form a mixture having a purity of 71. The number of inches in a strike containing 40 tons of solids when the molasses has a density of 37 Be. is 98.4. 98.4X30 = 29.52' CANE-SUGAR FACTORIES 87 Second Problem. To find the number of inches of syrup used in the strike. The total strike would require 98.4 and the molasses 29.52 inches, the syrup would require 68.84 inches. But this is at a density of 38 Be., and the syrup has a density of 27 Be. How- ever, in the table all the numbers given are in proportion, so that the same would be true of the inches as well. The number of inches for a strike at 27 is 140.4, therefore, 98.4 : 140.41:68.84 : X, By taking 90.1 inches of syrup and 29.52 inches of molasses, the strike will have 40 tons of solid matter and a purity of 71. 88 CALCULATIONS USED iN THIRD MASSECUITE Run No. Date. Number. Analysis. Inches. Out. Cubic Feet. Strike. Crystal. Brix. Sucrose. Purity. The sugar, 88 polarization, is estimated by means of the available sugar formula, the purity of the final molasses being assumed but based on previous results. Wgt. solids (purity of massecuite purity of mo- lasses) factor. COMMERCIAL SUGAR Run No. Date. Analysis. Lot No, Polariza. Glucose. Moisture. Ash. FINAL MOLASSES Run No. Analysis. 2 (0 S A . I o o 1 6 > la Q X n I 3 rt 1 1 a a CANE-SUGAR FACTORIES THIRD MASSECUITE 89 Form 1 8. Date. Weight. Weight Solids. Weight Sucrose. Estimated. 88 Sugar. Final Molasses. The gallons of molasses are obtained by sub- tracting the solids in the sugar from the solids in the massecuite and dividing by the solids in one gallon, found in Table VI. COMMERCIAL SUGAR Form 19. No. Packages. Weight. Total, Sucrose. Glucose. Moisture. Ash. FINAL MOLASSES Form 20. Weight. Weight. M 1 1 O s go CALCULATIONS USED IN CHAPTER V STOCK ON HAND CALCULATIONS AT the end of the run all of the data are posted in the preceding forms and the averages found, both for the run and to date. The products in process of manufacture are then measured, a representative sample of each analyzed, and the weight found from the specific gravity, and also the weight of the solids and sucrose. These figures are entered in one of the three forms given below, depending on the kind of sugar manu- factured, one for factories selling " Yellow Clar- ified " and first molasses, another for 96 test sugar and exhausted molasses and another for factories making three grades of sugar and an exhausted molasses. Each form contains four parts; the first, for calculating the available sugar and molasses in the stock on hand; the second, for adding the sugar weighed to the sugar in process of manufacture; the third, for adding the molasses shipped, on hand, and in stock, and the fourth, for combining the total sugar and total molasses, and obtaining the purity of the total product. Part i. ; CANE-SUGAR FACTORIES STOCK ON HAND Y. C. SUGAR AND FIRST MOLASSES Form 21. / inalysis . Products, j ! 1 Sucrose. >> c 3 c**t 3 ^ O Weight. CO 2 1 Sucrose. JUICES: Dilute ' Clarified Filtered SYRUP : In effects. i In tanks FIRST MASSECUITE: In pans In mixers In crystals. Total product Available sugar 00 00 O 00 I First molasses 92 CALCULATIONS USED IN Total Product. Total weight = the sum of the weight of the juice, syrup, and first massecuite. Wgt. solids =The sum of the solids of the juice, syrup, and first massecuite; Wgt. sucrose = the sum of the sucrose of the juice, syrup, and first massecuite. Brix = weight of solids X 100 -f- total weight ; Sucrose = weight of sucrose X 100 -s- total wgt. ; Purity = weight of sucrose Xioo-i- weight of solids. Available Sugar. Brix, Sucrose and Purity. Either by analysis of same grade of sugar made previous or from Table No. VII, which gives the Brix and purity for sugars of different polariza- tions. In the first case, the formula would be (Pur. total Prod. Pur. ist molasses) Brix sugar (Pur. sugar Pur. ist molasses) multiplied by the weight of the solids. In the second case the formula would be (Pur. total prod. Pur. ist molasses) factor multiplied by the weight of the solids. Weight Solids in Sugar. Total weight X Brix of sugar. Weight Sucrose in Sugars. Total weight X per cent sucrose. CANE-SUGAR FACTORIES 93 Weight of Solids in Molasses. Weight solids in total product Solids in sugar. Weight of Sucrose in Molasses. Weight sucrose in total product Sucrose in sugar. Brix of Molasses. Since there is always a certain amount of dilution caused by washing the sugar, the Brix of the molasses is taken to be the same as when shipped, and the weight and gallons calculated from the weight of the solids. Weight. Weight solids -j- Average Brix of molas- ses shipped. Gallons. Weight solids-:- Weight solids in i gal., or, Weight of molasses -r- Weight of gallon. (See Table No. VI.) Purity. Weight of sucrose XIOO-T- Weight of solids. TOTAL Y. C. SUGAR Part 2. Products. x * m Sucrose. . c 3 & Packages. Weight. 4 *o 1 Sucrose. Y C Sugar Weighed Y. C. Sugar In bins.. Y. C Sugar In Stock Total Y. C Sugar Previous report. For Run. 94 CALCULATIONS USED IN Y. C. Sugar, Weighed. The weight of all sugars, to date, is found under Form 17, with the weights of the solids and sucrose which may be copied into the above form. Y. C. Sugar, In Bins. The weight of any sugar in bins is estimated, a sample analyzed for total solids and sucrose, and all calculations made as in sugars weighed. Y. C. Sugar, In Stock. All columns are filled in from Part i, following the heading " available sugar." Total Y. C. Sugar. Add columns headed, packages, weight, solids, and sucrose, and ob- tain the average analysis in the usual manner. Previous Report. The total Y. C. sugars in the previous report are copied after the heading " Previous Report." For Run. The weight of the sugar, solids, and sucrose in the previous report are subtracted from the total Y. C. sugars, giving the weight of the sugar, solids, and sucrose for the run. The average analysis is found as usual. CANE-SUGAR FACTORIES FIRST MOLASSES 95 Part 3. Products. X i >> .e bfl ID i n | C/2 1 o O C/3 ^ Molasses shipped Molasses in tanks Molasses in stock. Total molasses Previous report For run '.... All the calculations for this part are identical with that of Part 2. TOTAL SUGAR AND MOLASSES Part 4. Products. ; x' 'C PQ Sucrose. >, 1 Weight. 03 3 1 Sucrose. Total sugar. . . .' Total molasses. .... Total product. Previous report For run Total Sugar. Copied from Part 2. Total Molasses. Copied from Part 3. The particular object in combining the weight of the sugar and molasses in Part 4 is to prove 96 CALCULATIONS USED IN whether the calculations made above are correct and also to check the entire work of the lab- oratory in the chemical control of the factory. This is done by comparing the purity of the total product with that of the syrup used in the manufacture, for if there has been no mechanical or chemical losses during the boiling and curing processes, they should be identical, but if not, and the purity of the total product is higher or lower than that of the syrup, the cause is found, First, in the weight of the molasses. Second, in the weight of the sugar. Third, in data used for the stock on hand cal- culation. Fourth, in the analysis or methods of analysis used. Fifth, in the sampling of the products. Assuming an error in the weight of the molasses the correct amount may be determined by means of the formula for mixtures. Let Purity of total product be 80 Purity of syrup 78 Purity of sugar 98 Purity of molasses 50 Weight of sugar tons solids 1000 Weight of molasses tons solids. . . . 600 CANE-SUGAR FACTORIES 97 Then, 1000(08-78) Ac 7I4t nS - The weight of the molasses would therefore be 714 tons instead of 600. But if the weight, 600 tons, was the correct one and the error in the sugar, it would be detected by the same formula. 600(78- 50) _ -- The weight of the sugar would be 840 tons instead of 1000 tons solids. But if the molasses has been weighed or the original weight confirmed, and there is no chance for an error in the weight of the sugar, the measurements and analysis used in calculating the stock on hand should be inspected, and the mistakes corrected if any should be found. But if there is no error found in the first three causes for the difference in the two purities, then the work of sampling and analysis in the laboratory must be investigated. A hydro- meter used that is not correct will cause a dif- ference in the purities of the total products, by increasing or decreasing the tons of solid matter accounted for. The same may be said of the flasks used, or the polariscope, the accuracy of the laboratory work having a direct relation to the calculations of the laboratory report. 98 Part i. CALCULATIONS USED IN STOCK ON HAND RAW SUGAR AND MOLASSES Form 22. Products. 1 Sucrose. >, e 3 A c' =2* C8(J O J3 1 w T3 1 Sucrose. JUICES: Dilute Clarified. Filtered SYRUP: In effects In tanks FIRST MASSECUITE: In pans In crystallizers SECOND MASSECUITE In pans . In crystallizers THIRD MASSECUITE. In oans In crystallizers FIRST MOLASSES. SECOND MOLASSES. Total product. Available sugar. . . . oo. 3 06.0 96 68 Final molasses. . . . The calculations used in Form 20 are the same as that in Form 19. Parts 2, 3, and 4 are also identical. CANE-GUGAR FACTORIES 99 Part id. STOCK ON HAND FIRST SUGAR Form 23. Products. Sucrose. >. c 3 PH - -4-3 Is cO O i 8 ^ u O 3 C/2 Sucrose. JUICES : Dilute Clarified Filtered SYRUP In effects. . . In tanks FIRST MASSECUITE : In pans In mixers Total product Available sugar 00 3 06 .0 06.68 First molasses 100 CALCULATIONS USED IN SECOND SUGAR Part ib. Products. FIRST MOLASSES: In stock Tanks SECOND MASSECUITE Pans. . Crystal Total product. Available sugar. . . Second molasses. . . THIRD SUGAR Part ic. Products. .2 PQ Sucrose. >, 1 ft p jg B 1 T3 1 C/3 Sucrose. SECOND MOLASSES: Stock Tanks THIRD MASSECUITE: Pans. Tanks Total products Available sugar. . . . 07 . 7 88.0 00.07 Final molasses CANE-SUGAR FACTORIES 101 TOTAL SUGARS Part 2. Products. K' c H Sucrose. >, 1 If 3^ O . 1 1 "2 1 C/2 Sucrose. FIRST SUGARS: Weighed Stock Total SECOND SUGARS: Weighed Stock Total Third sugars. Total sugars Previous For run . TOTAL FINAL MOLASSES Part 3. Products. J c PQ Sucrose. >> I Gallons. > ization. . . 88. < Third sugar, polarization 88.0 Final molasses, purity 25.0 Per Cent Pounds of Sugar. Molasses. Extrac- tion. First. Second. Third. Total. A% Gals. A% 68 165.7 10.4 4.8 180.9 1-52 3-34 .005 69 168.2 io-5 4-9 183.6 1-54 3-39 Same 70 170.6 10.7 4-9 186.2 1-56 3-44 for 71 173.0 10.8 5 o 188.8 1-59 3-49 each 72 175-5 II. 5-i 191.6 1.62 3-54 per 73 177 9 II . 2 5-2 194-3 i .64 3-59 cent 74 180.3 ii -3 5 5 196.8 1.66 3-64 Extrac- 75 182.8 ii-5 5 3 199.6 1.67 3-68 tion 76 185.2 ii. 6 5-4 202.2 1.69 3-73 77 187.7 n. 8 5-4 204.9 1.72 3-78 78 190. i 11.9 5-5 207.5 1.74 3-83 79 192.6 12. I 5-6 210.3 1.77 3-88 80 195-0 12. 2 5-7 212.9 1.79 3-93 81 197.4 12.4 5-7 215-5 1.81 3.98 82 199-8 12.6 5-8 218.2 1-83 4-03 CANE-SUGAR FACTORIES 133 TABLE XIII "RENDIMIENTO" 14 Per cent sucrose in juice Polarization 96 Mill Extrac- tion. Purity of Final Molasses. A of One Per Cent. 30 35 40 45 50 70 9. 10 8-93 8.75 8-53 8.25 073 71 9-23 9.06 8.87 8.65 8.36 .074 72 9-36 9.19 9.00 8.78 8.49 075 73 9.48 9-32 9.12 8.90 8.61 .076 74 9.61 9-45 9-25 9.02 8.73 .077 75 9-74 9.58 9-37 9.14 8.85 .078 76 9.87 9.70 9-50 9.27 8.96 .079 77 IO.OO 9-83 9.62 9-39 9.08 .080 78 10.13 9.96 9-75 9-51 9.21 .081 79 10.26 10.09 9.87 9-63 9-33 .081 80 10.39 IO. 22 IO.OO 9-74 9-45 .082 81 10.52 iQ-35 IO. 12 9.87 9-57 083 82 10.65 10.48 10. 25 9.99 9.69 .084 83 10.78 10. 60 10.37 IO. II 9.81 085 134 CALCULATIONS USED IN TABLE XIII (Continued) "RENDIMIENTO" 15 Per cent sucrose in juice Polarization 96.0 Mill Extrac- tion. Purity of Final Molasses. A of One Per Cent. 30 35 40 45 so 70 9.80 9.66 9-47 9-25 8.96 .074 71 9-94 9.80 9.61 9-37 9.09 -075 72 10.09 9-93 9-75 9-52 9-23 .076 73 IO. 21 10.07 9.89 9-65 9-37 .077 74 10-34 IO. 22 IO.O2 9.78 9-50 .078 75 10.49 10.35 10. 15 9.91 9.64 .079 76 10.65 10.48 10.28 IO.O2 9-77 .080 77 10.79 10.61 IO.4I IO.I8 9.89 .081 78 10.93 iQ-75 10.55 10.32 10.03 .082 79 11.07 10.89 10.68 10-45 10. 16 .084 80 II. 21 ii. 02 10.82 10. 56 10. 29 -085 81 "35 ii. 16 10.95 10.72 10.41 .086 82 11.49 11.30 11.09 10.85 10.54 .087 83 11.63 n-43 II . 22 10.99 10.67 .089 CANE-SUGAR FACTORIES 135 TABLE XIII (Continued) "RENDIMIENTO" 16 Per cent sucrose in juice Polarization 96 . Mill Extrac- tion. Purity of Final Molasses. Ad One Per Cent. 30 35 40 45 so 70 10.52 10.38 IO. 22 IO.OO 9.76 -075 71 10.67 10-55 10.37 10.14 9.90 .076 72 10.82 10.68 10.51 10.28 10.04 .077 73 IO.Q7 10.83 10.66 10.33 10.18 .078 74 II. 12 10.98 10.80 10.57 10.32 .079 75 - II. 27 11.13 iQ-95 10. 71 10.46 .080 76 11.42 11.27 11.09 10.85 10. 60 .081 77 n-57 11.42 ii . 24 10.99 10.74 .081 78 11.72 n-57 11.38 11.14 10.88 .082 79 11.87 11.72 n-53 11.28 1 1. 02 .082 80 12.02 11.87 ii .67 ii-43 ii. 16 .083 81 12.17 1 2. O2 11.82 11-57 11.30 .083 82 12.32 12.17 11.96 11.71 11.44 .084 83 12.47 12.31 12. II 11.85 tii-58 .085 136 CALCULATIONS USED IN TABLE XIII (Continued) "RENDIMIENTO" 17 Per cent sucrose in juice Polarization 96 . o Mill Extrac- tion. Purity of Final Molasses. u of One Per Cent. 30 35 40 45 50 70 II . 24 ii.ii 10.95 10.76 iQ-53 -075 71 H-39 11.27 ii. ii 10.91 10.68 .076 72 H-55 11.42 11.27 II.O7 10.83 .077 73 11.71 11.58 11.42 1 1. .22 10.98 .078 74 11.87 11.73 11-57 u-37 II. 12 .079 75 12.03 11.89 11.72 11.52 11.27 .080 76 12.19 12.04 11.88 11.67 11.42 .081 77 12.35 12. 2O 12.03 11.82 n-57 .082 78 12.52 12.35 12. 19 11.98 11.71 .083 79 12.68 12.50 12-34 12.13 11.86 .084 80 12.84 12.66 12.50 12.28 I2.OI .085 81 13.00 12. 8l 12.65 12.43 12.15 .086 82 13.16 12.97 12. 8l 12.59 12.30 .086 83 13-32 13.12 12.96 12.74 12.45 .087 CANE-SUGAR FACTORIES 137 TABLE X.III (Continued) "RENDIMIENTO" 18 Per cent sucrose in juice Polarization 96 . o Mill Extrac- tion. Purity of Final Molasses. T'O Of One Per Cent. 30 35 40 45 50 70 11.96 11.84 II. 70 11.51 11.30 .078 71 12.13 12. OI 11.86 11.67 II .46 079 72 12.30 12.17 12.03 11.83 11.62 .080 73 12.46 12-33 12. IO 11.99 11.77 .082 74 12.63 12.50 12-35 12. l6 H-93 084 75 12.79 12.66 12.51 12.32 12.09 .086 76 12.96 12.83 12.68 12.48 12.25 .087 77 I3-I3 12.99 12.84 12.64 12.40 .088 78 I3-50 13.16 13.02 12. 8l 12.56 .089 79 13-47 13-32 13.18 12.97 12.72 .090 80 I3-63 13-49 13-35 13-13 12.87 .091 81 13.80 13-65 13-50 13-30 13-03 093 82 13-97 13.82 13.67 13-45 13-19 .094 83 14.14 13.98 13-83 13.62 13-33 .096 CALCULATIONS USED IN TABLE XIII (Continued) " RENDIMIENTO " 19 Per cent sucrose in juice Polarization 96 . o Mill Extrac- tion. Purity of Final Molasses. iVof One Per Cent. 30 35 40 45 so 70 12.71 12. 6l 12.48 12.31 12. II 71 12.89 12.79 12.66 12-59 12.28 72 13.08 12.97 12.83 12.66 12.46 73 13.26 13.15 13.01 12.84 12.64 74 13-45 13.33 13-19 13.01 12.82 75 13-63 13-51 13-37 13-19 12.98 76 13.80 13.69 13-55 13-36 13.15 77 13.98 13.87 13-73 13-54 13-33 78 14.17 14.05 13.90 i3-7i I3.50 79 14-35 14.23 14.08 13-88 I3.6I 80 J 4-53 14.41 14. 26 14.06 I3-84 81 14.72 14-59 14 43 14-23 14.02 82 14.90 14.77 14.61 14.41 14.19 83 15.08 14.95 14-79 14-58 I4-36 CANE-SUGAR FACTORIES 139 CHAPTER VIII MANUFACTURING ECONOMIES THE financial success of a factory depends on obtaining the largest amount of sugar and mo- lasses from a ton of cane and also producing the grade which will net the greatest profit. The factors that influence the yield are Mill extraction; Maceration; Dilution of the scums; Increase of purity of syrup; Decrease of purity of final molasses. i. Effect of Mill Extraction on Yield. Two tables are given to illustrate the effect of the mill extraction on the yield, one showing the actual yield of 96 test sugar per ton of cane when the per cent sucrose in the juice is 10 per cent, 12 per cent, and 14 per cent, and the final molasses 25 per cent purity, and the other, the actual gain in pounds of sugar per ton of cane, starting with an extraction of 68 per cent. By. multiplying the pounds available by the price of 96 test sugar, the gain in dollars and cents is obtained, for any increase in the per cent extraction. 140 CALCULATIONS USED IN TABLE XIV YIELD OF 96 TEST SUGAR PER TON OF CANE Per Cent Extraction. Per Cent Sucrose. 10. 12. O 14.0 68 119.07 148.59 179-10 69 120.81 150.78 181.74 70 122.55 152.97 184.38 71 124.29 155-16 187.02 72 126.03 157-35 189.66 73 127.77 159-54 192.30 74 129.51 161.73 194.94 75 131-25 163.92 197-58 76 132.99 i66.n 200. 22 77 134-73 168.30 202.86 78 136.47 170.49 205.50 79 138.21 172.68 208.14 80 139-95 174.87 210.78 81 141.69 177.06 213.42 82 143-43 179-25 2l6.o6 CANE-SUGAR FACTORIES 141 TABLE XV GAIN IN YIELD DUE TO INCREASED EXTRACTION Increase in Extraction. Per Cent Sucrose. 10. O 12. O 14.0 I 1.74 2.19 2.64 2 3.48 4.38 5-28 3 5.22 6-57 7.92 4 6.96 8.76 10.56 5 8.70 10.95 13.20 6 10.44 13-14 15-84 7 12. l8 15-33 18.48 8 13.92 17.82 21. 12 9 15.66 19.71 23.76 10 17.40 21.90 26.40 ii 19.14 24.09 29.04 12 20.88 26.28 31.68 13 22.62 28.47 34-32 14 24.36 30.66 36.96 Example: Price of 96 test sugar 5 cents Per cent sucrose in the juice. . . 12% Increased extraction 3 points To find actual gain in cents pen ton of cane : 6.57X5 = 10.33. 142 CALCULATIONS USED IN 2. Effect of Maceration on the Yield. The addition of water between the mills is for the purpose of diluting the juice in the bagasse, there- by increasing the extraction and the sucrose re- covered. The actual results are difficult to cal- culate, since the efficiency of the mills depends largely on the speed of the rollers, the weight on the hydraulics, and the regularity of the feed. By assuming certain data, comparative percentages may be obtained, which give an approximation of the work performed. Kind of mill 9 roller Mill extraction, without water 75. 00% Total per cent admixture 50 After first mill 40 After second mill 60 Per cent water in juice 80 Per cent water in bagasse 20 Per cent sucrose in normal juice .... 12 Ratio of fibre in bagasse to juice in bagasse ,,, 1:1.5 CANE-SUGAR FACTORIES 143 TABLE XVI EFFECT OF MACERATION Per Cent Maceration. Pounds Sucrose Extracted by Total Increase. Per Cent Efficiency. Pounds 96 Test Sugar for each per cent. c o 3 P i 4.0 1.07 i-73 2.80 2.80 IOO.O 63 8.0 1.03 i-43 2.46 5-26 87.8 55 12. O I. 00 I. 12 2.12 7-38 75-7 48 16.0 94 I .01 95 9-33 69.6 44 20. o .90 1.85 75 11.08 62.5 39 24.0 .87 71 58 12.66 56.4 36 28.0 83 59 .42 14.08 50-7 32 32.0 .80 49 .29 15-37 46.1 .29 36.0 77 .41 .18 16.55 41-8 .26 40.0 74 35 .09 17.64 38-9 .24 The most important information is contained in the last two columns, which show the compara- tive efficiency of the first 4 per cent maceration, which is indicated by 100 per cent, with the subsequent 4 per cent additions; also the average number of pounds of 96 test sugar obtained from each per cent of maceration. In actual practice the amount of water added to the mill depends on the heating surface avail- able, the cost of evaporation, and also the amount of sugar obtained by the process. Naturally the per cent of maceration in one factory cannot be 144 CALCULATIONS USED IN used as a guide for maceration in any other, but the data necessary must be worked out independently. For example, assume that the cost of evaporating 20 pounds of water in the effects to be 2 cents and sugar sold for 5 cents per pound, then it would not pay to add more than 20 per cent of water, as the sugar recovered between 16 per cent and 20 per cent is only .39 pound, worth 1.95 cents and not sufficient to warrant further additions, which would entail a loss. 3. The Effect of Diluting the Scums on the Yield. Under ordinary conditions, the scums that are drawn from the clarifiers and tanks amount to 10 per cent on the weight of the cane ground, and the " cake " taken from the filter presses, to .135 per cent, having the following composition in pounds per ton of cane: Lime precipitate and other impurities 9 Ibs. Juice 18 Ibs. Total weight 27 Ibs. Sucrose, (assuming 12% in juice). . . . 2.16 Ibs. In order to obtain one-half of the sucrose con- tained in the cake, it will be necessary to add to the scums an equal weight of water, thereby reducing the per cent sucrose in the juice to 6 per cent and the sucrose in the cake to 1.08 pounds per ton of cane. But in order to recover the i. 08 pounds of sucrose in 96 test sugar, it CANE-SUGAR FACTORIES 145 will be necessary to evaporate the 10 per cent of water added, or less than .1 of 96 test sugar for each i per cent of water added. Referring to the preceding table it will be seen that i per cent maceration between 36 per cent and 40 per cent will recover .24 pound of 96 test sugar per ton of cane, or double the amount recovered when diluting the scums. For this reason, the small amount of sugar obtained for the water added, it would not be profitable to use water at this point in the manufacturing process. The same objection does not hold against the practice of disintegrating the cake, mix with water and again filter, as the amount of water necessary to dilute the juice will be but 18 pounds per ton of cane, and the sugar recovered for i per cent maceration .6 pound, so that, under ordinary conditions, a profit may be expected, sufficient to justify the extra work called for. 4. Effect of Increasing the Purity of the Syrup on the Yield. During the clarification process, a certain part of the non-sugars present in the juice are removed, thereby increasing the purity of the syrup and also the pounds of available sugar per ton of cane. Assuming the mill extrac- tion to be 75 per cent, the gain in the yield from juices having a sucrose percentage of from 9 to 14 is shown on the following page. 146 CALCULATIONS USED IN TABLE XVII Per Cent Sucrose. One Point. Two Points. Three Points. Q.O .90 .80 2.70 10.6 .92 84 2-77 II. 94 .88 2.82 12. O 95 .90 2.8 5 13.0 .96 .92 2.8 7 14.0 97 94 2.89 The gain oi one point in purity would be equal to nearly one pound of 96 test sugar per ton of cane, and is sufficient to warrant the most careful attention to the process of clarification. 5. The Effect of Lowering the Purity of the Final Molasses on the Yield. TABLE XVIII Per Cent Average Yield Between Purities. Sucrose. 25-28 35-38 45-48 9-o I. O2 .1.31 !. 9 6 IO.O 95 1.23 1.85 II. .88 I . 12 1.71 12. O 79 .98 i-53 13.0 .68 .84 i-33 14.0 .60 67 I . 10 CANE-SUGAR FACTORIES 147 The cane-sugar manufacturer has two ways of disposing of his crop, one by making raw sugars and selling to the refiners and the other by pro- ducing a grade suitable for direct consumption or one that has a special value in another line of manufacture. In the former case, the sugar has only a " sucrose value," being purchased on the percentage of pure sugar it contains, whereas the latter possesses, besides the " sucrose value," an " intrinsic value " as well. The prices paid for sugar having an intrinsic value are higher, but this does not necessarily indicate a larger profit, since there is a greater expense for manufacture and the market is not as certain as that of raw sugars. It is therefore a serious problem to de- cide what grade of sugar to manufacture, and to do this intelligently it is first necessary to find out the market quotations and then the yield to be expected from i ton of cane. With this data at hand, the grades of sugar bringing the largest returns may always be manufactured. In purchasing raw sugars, the refiners have selected as a basis for settlement, 96 test, or sugars containing 96 per cent pure sugar, and for molasses sugars, 89 polarization, and regulate the prices of other tests in the following manner : For each degree polarization above 96,. A cent additional. For each degree polarization below 96, to 94, TO cent deduction. 148 CALCULATIONS USED IN For each degree polarization below 94, | cent deduction. There is a difference between 96 test and 89 test of 75 cents per hundred. For each degree polarization above 89, A cent additional. For each degree polarization below 89, rV cent deduction. The price of raw sugars follows that of Standard Granulated, and this in turn is regulated by the world's supply and demand, the average dif- ference, between the two grades, covering a period of ten years being .83 cent per pound. Plantation Granulated, Yellow and White Clari- fied, made direct from the cane, sell a few points under Standard Granulated. The prices of syrup, first, second, and third molasses, follow the prices of sugars to a certain extent, so that all the prod- ucts obtained from the cane are dependent on whether the world supply is adequate for the world's consumption. Still, there is sufficient variation in the market quotations to warrant the manufacture of certain grades at one time and to change to other grades when conditions are different. This is especially true of the syrup and molasses, due to the fact that the purchaser represents different interests, and the supply and demand is as much dependent on the yield of corn, from which commercial glucose is made, as the world's supply of sugar. CANE-SUGAR FACTORIES 149 The problems relating to the manufacture of raw sugars will first be discussed. i. Does it Pay to Melt Molasses Sugars? The object of melting the molasses sugar is to obtain a higher polarization and a correspondingly better price, but in doing so there is always a loss, which may interfere with the expected profits, to a certain extent. By minimizing the mechanical losses attendant upon the process, the gain is sufficient to warrant its use, which is clearly shown by the following table and accom- panying calculation. TABLE XIX POUNDS OF 96 TEST SUGAR OBTAINED FROM 100 POUNDS OF MOLASSES SUGARS Polarization, Molasses Sugar. Pounds 96 Sugar Gallons Molasses. 8o.O 76.36 2.04 82.0 79-37 1.77 84.0 82.32 1-52 86.0 85.14 1.27 88.0 88.15 I.OI 90.0 91.10 .76 92.0 94.12 .50 150 CALCULATIONS USED IN EXAMPLE : Polarization of molasses sugar 88 . o Price of molasses sugar per Ib 3-35^ Price of 96 test sugar per Ib 4 . 20^ Price of molasses per gal 10.0^ Then: 100 Ibs. 88 test sugar @ 3.35^ $3-35 88.15 Ibs. 96 test sugar @ 4.20^. . $3.70 i.oi gallons molasses @ 10^. ..... .10 $3-80 Gain by melting $ . 55 The increase in polarization may be made without melting the grain by mixing the sugar with a first molasses to the consistence of masse- cuite and drying direct in the centrifugals; or it may be mixed with a syrup and drawn into the pan to furnish sufficient grain for a strike. In this case the time taken for boiling a strike is materially reduced, thereby possessing a double advantage, especially should the boiling capacity of the factory be insufficient. CANE-SUGAR FACTORIES 151 2. The Relation of the Average Polarization of the Sugar to the Profits. The average polarization for a season is found by multiplying the pounds per ton of each grade by the polarization, adding the results, and dividing by the total pounds. EXAMPLE : Pounds First sugar 143 . 3 Second sugar .... 16 . o Third sugar 7.4 Total ....... 166.7 94-53 100X157.58 =94 - 53 - It has been generally believed that the sale of sugars polarizing 96 was the most economical one for the manufacturer, but this is not the case. The refiners' cost depends on the amount of impurities present that must be removed by the filters and the higher the polarization the more is paid for the sucrose. This difference is sufficient to induce the raw-sugar manufacturer to partially refine the sugars sold and deliver all of the crop at the highest polarization possible. This may be clearly shown by means of the two tables given below. CALCULATIONS USED IN TABLE XX YIELD OF FIRST SUGARS FROM 100 POUNDS OF SUCROSE IN FIRST MASSECUITE Polari- zation. Pounds Sugar. Market Quotation Cents. Value of Sugar. Pounds Sucrose. Value of 100 Lbs. Sucrose. Re- duced Value. 9Q.O 66.9 4.387 $2.935 66.23 $4-431 98.0 68.4 4.325 2.958 67.03 4.411 .C2O 97.0 69.7 4 262 2.971 67.61 4-394 037 96.0 71.2 4. 200 2.990 68-35 4-383 .048 95-o 7 2.8 4. 100 2.985 69.19 4-3I4 .127 94.0 74-4 4. coo 2.976 69.94 4.255 .176 93-0 76.2 3-875 2-953 70.87 4.167 .264 92.0 78.0 3-750 2.925 71.76 4.076 355 In addition to receiving a lower price for the sucrose sold, there is a complete loss of the mo- lasses left in the sugar, making the total loss for each ton of cane still greater. This may be seen by calculating the yield of raw sugar from a ton of cane polarizing 98, 96, and 92 degrees and sold at prices based on the refiners' schedule. The molasses in each case is assumed to have a value of 10 cents per gallon. CANE-SUGAR FACTORIES 153 TABLE XXI RELATION OF THE POLARIZATION TO THE PROFITS Polari- zation of Sugars. Pounds Ton. Gals. Molas- ses. Price of Sugar. Price of Molas- ses. Value of Sugar. Value of Molas- ses. Total Value. 92 I73-48 4.56 S3- 75 10 $6 . 505 $-456 $6.961 96 164. 22 5-34 4.20 IO 6.858 534 7.389 98 159-94 5-69 4-325 IO 6.916 569 7.489 3. The Relative Prices of Sugar and Syrup which Warrants the Making of Syrup. There are a few factories in Louisiana so arranged that either syrup or sugar may be manufactured, and are therefore able to change from one grade to another when the prices warrant. In order to decide this, it is necessary to know the prices of syrup, Y. C. sugar, second and third sugar, and final molasses, and the pounds of solid matter from one ton of cane, and apply these prices to the tables of yields found in the previous chapter. If the total income from the sugar and molasses divided by the total solid and then multiplied by 8.64, the solids in one gallon of syrup are less than the price of syrup, then syrup should be manufactured, but if it is more, Y. C. sugar, low grades, and final molasses. 154 CA LCULA TIONS USED IN EXAMPLE : Mill extraction ................... 75% Sucrose in juice ................... 12% Yield: Y. C. sugars ...... 116.3 4-6o^ $5.35 Second sugar ..... 40.8 @ 3.35^ i .37 Third sugars ..... 7.6 3.35^ .25 Molasses ......... 5.31 @ 10^ .53 $7-5 Pounds solids in syrup per ton of cane, 216.45 $7.50-^216.45 = 3.47^. 3.47 cents is the price received for i pound of solids. If the syrup brings 31 or 32 cents per gallon, then syrup should be manufactured, but if the price is 28 or 29 cents, there will be a greater profit in the making of sugar and molasses, pro- viding the cost of manufacture is the same for both grades. Otherwise the profits are calculated from the prices paid and the cost of manufacture combined. CANE-SUGAR FACTORIES 155 4. Relative Prices which Warrant the Selling of First Molasses. A similar calculation will decide this question. Gallons first molasses from Y. C sugar. .10.03 When manufactured into sugar and final mo- lasses there will be, Pounds second sugar, 40.8 @ 3.55^. . . $0.37 Pounds third sugar, 7.6 @ 3.35^ 25 Gallons molasses, 5.31 @ 10^ 53 $2.15 $2. 1 5 -=-10.03 = 2 1. 43 P er gallon. From this result it is evident that when the price of molasses falls below 21.43 cents per gallon, the larger profits will be received by making sugar and final molasses, and if it is above 21.43 cents per gallon, it will be more profitable to make the first molasses. 156 CALCULATIONS USED IN 5. Sucrose Value of Molasses. It is often desirable at times to know whether to sell molasses of different purities or manufacture into sugar, when the relation of the molasses to the yield per ton is unknown. This may be done by applying the formula for available sugar, calculating the 88 test sugar and molasses, mul- tiplying by the market quotations for the various grades, and comparing the total returns with the price paid for the original molasses. Example: Analysis of molasses: Brix 83.4 Sucrose 50 . 04 Purity 60.00 Weight of one gallon : Total solids 10 . oo Sucrose 6 . oo Available sugar, 5.505 Ibs. 3.35 cents 19. 5 cents Molasses, .462 gals. @ 10 cents 4.6 cents 24.12 Therefore the molasses must sell for 24.12 cents per gallon to bring in returns equal to that of the available sugar and black-strap. CANE-SUGAR FACTORIES 157 6. The Composition oj 'Cane Suitable for the Manu- facture of Syrup. It has been shown that fac- tories prepared to make either syrup or sugar and molasses, may calculate which will bring the greatest profits, by using the market quota- tions, and the amount of each of the products per ton of cane. There is, however, another fac- tor in such a calculation, the composition of the cane ground as shown by the analysis of the extracted juice, which much be considered, for it has been found that when the value of the syrup will just equal the value of the sugar and molasses in cane of average sucrose content, that cane with lower percentage of sucrose will pay better when made into syrup, while cane with a higher sucrose will pay a larger profit for the output of sugar and molasses. This may be illustrated by three examples, using the price of granulated sugar at 5 cents, final molasses at 10 cents per gallon, a mill extraction of 75 per cent and 12 per cent sucrose in the juice, to represent cane of average sucrose content, the yield of syrup being 25 gallons per ton. 158 CALCULATIONS USED IN First Example: Find the price of syrup which will give the same income per ton of cane as sugar and molasses. Granulated sugar, 155.84 @ 5 cents $7-79 Final molasses, 6.06 @ 10 cents 61 Total $8.40 $8.40^25=33.6 cents Second Example: To find the increased value of syrup selling for 33.6 cents per gallon obtained from a ton of cane, yielding a juice of 9 per cent sucrose. Granulated sugar 109.93 I DS - @ 5 cents. ... $5 . 50 Final molasses, 7.33 gals. @ 10 cents 73 $6.23 21.2 gals, of syrup @ 33.6 cents $7. 12 Increased value of syrup 89 Third Example: To find the increased value of sugar and molasses obtained from a ton of cane yielding a juice of 14 per cent sucrose. Granulated sugar, 187.76 @ 5 cents $9-39 Final molasses, 4.69 @ 10 cents 47 $9.86 27 . 2 gals, of syrup at 33.6 cents $9. 14 Increased value of sugar and molasses . 72 CANE-SUGAR FACTORIES 159 7. The Two-Factory System. The distribution of the sucrose in the cane stalk has been investi- gated by different Experimental Stations, both in this and other countries, and the conclusions reached completely establish the fact that the bottom joints mature first and the ripening proc- ess proceeds from the bottom toward the top as the season advances. Dr. Geerligs, in " Cane Sugar and Its Manufacture," gives the results of his work on this subject in a series of tables, which show the analyses of each joint of the cane stalk at regular intervals. These figures have been condensed and so arranged that the sucrose found in the lower and upper half of the stalk, at the end of six, eight, ten and twelve months are given. Lower Half. U H P a^ Six months I0.o8 6.65 Eight months .... 12.65 5-94 Ten months I3-I7 13.46 Twelve months. . . 14.81 15-30 These figures would indicate that if the cane is allowed to grow until fully mature, as is possible in the tropics, there will be an even distribution of the sucrose in the cane stalk, but in Louisiana, where the growing season extends only from March until October or November, the greater part of the available sugar is found in the lower joints of i6o CALCULATIONS USED IN the cane. Analyses made by the author in 1913 of juices obtained from the lower and upper half of the cane stalks are as follows: Lower Half. Ear Brix. . I ^ 02 12 03 Sucrose 13 72 7 00 Purity <* ' 86 io 61 80 It was also found that the weight of the juice extracted from the lower half of the stalk, due to the larger diameter, was nearly double the weight of the juice from the upper part, showing that two- thirds of the juice extracted comes from the lower half of the stalk. In calculating the yield this fact is utilized, the extraction assumed to be 75 per cent, and the two kind of juices manu- factured into 96 test sugar and final molasses. Lower Half, I Wgt. Upper Half. fWgt. Full Stalk. Pounds 96 test sugar 130.6; 32.18 162.80 Gallons molasses .... 1.98 2.8 7 4-85 The value of the lower and upper part of the cane may be found by taking the price of 96 test sugar at 4.2 cents per pound and final molasses at io cents per gallon. CANE-SUGAR FACTORIES 161 Lower Half, I Wgt. Upper Half, i Wgt. Full Stalk. 96 test sugar Final molasses $5.48 .20 $1-35 .28 $6.83 .48 Total $> 68 $l 63 $7 71 The profit or loss to be expected by manu- facturing the juices from the two parts of the cane, into 96 test sugar and molasses, can be determined by deducting from the total income of each two-thirds and one-third of the cost of manu- facture and the cane, this cost being as follows: Cost of cane $4 . 20 Operation, insurance, upkeep, etc 2 . 20 $6.40 Two-thirds cost of manufacture $4.27 One- third cost of manufacture 2.13 Lower Half, i Wgt. Upper Half, J Wgt. Full Stalk. Total income $5 68 $1.63 $7.31 Total cost 4.27 2.13 6.40 Profit $i 41 $O.QI Eoss . "?o It would appear from these results that when immature cane is ground, there is a serious loss 162 CALCULATIONS USED IN sustained from the manufacture of the upper part, a handsome profit from the lower part, and that the profit on the entire stalk depends on how much greater this profit is than the loss. By grinding only the lower part, the cost of the cane would be increased, since the amount expended in the cultivation is divided into the number of tons obtained, and the profits made by the manu- facture of richer juices would be absorbed by the larger proportional cost of the cane itself. The one solution of the problem, therefore, will be to manufacture the upper part of the cane stalk into syrup, which has just been shown to bring in a larger profit than sugar, where the cane yields a juice of low sucrose content. If the upper half of the stalk is ground by itself, and the juices boiled down to the proper density, there will be seven gallons of syrup, and, at 33.5 cents per gallon, would have a value of $2.35, or $0.72 more than when manufactured into sugar, and insures a profit on the manufacture. Lower Half, 1 Wgt. Upper Half, iWgt. Full Stalk. Total income Total cost $5-68 4.27 $2.35 2.13 $8.03 6.40 Profit $1 4-1 $O 22 $i 6^ Loss $i. 63-$. 91=80.72 CANE-SUGAR FACTORIES 163 The profits obtained by grinding and manu- facturing the two parts of the cane stalk in dif- ferent factories amount to $0.72 per ton and are sufficient to justify each sugar planter in building or operating a syrup factory in connection with his sugar factory. The cane may easily be cut in the field so that the part intended for the syrup mill will have a sucrose percentage between 7 and 9 per cent, while the lower part will have a juice containing from 12 to 14 per cent sucrose. By manufacturing a cane with a high sugar yield, the cost per pound will be reduced and it will be much easier to produce a grade suitable for direct con- sumption, since the coloring matter is found largely in the upper part of the stalk. Cane growers, who are shipping cane to central fac- tories, may use a part of the cane stalk for syrup and send the more valuable part, which will be paid for by the sucrose test, thus avoiding the cost of the freight on one-third of the cane that does not pay the factory to manufacture into sugar. 1 64 CALCULATIONS USED IN CHAPTER IX THE PURCHASE OF CANE BY THE THE cane contract used in Louisiana contains the following clause relating to the method of settlement : - the party of the first part agrees to pay the party of the second part, for the faithful per- formance of the above written contract, the sum of - - cents per ton of 2,000 pounds cane for each cent and fraction of a cent thereof, in pro- portion to the weekly average price of prime yellow clarified sugar, as sold on the New Orleans market during the week of delivery; said weekly average to be established by the Secretary of the Louisiana Sugar Exchange in New Orleans." In some instances the basis of settlement is made the price of 96 test sugar instead of prime yellow clarified. The amount the cane grower receives per ton of cane, when the contract specifies different rates and for different prices for either yellow clarified or 96 test sugar, is shown in the table given below: CANE-SUGAR FACTORIES 165 TABLE XXII PRICES" PAID FOR ONE TON OF CANE Prices of Sugar in Cents. 4.00 Basis of Settlement. .80 85 .90 95 1. 00 $3.20 $3-40 $3-6o $3-80 $4.00 4.20 3-26 3-57 3.78 3-99 4. 20 4.40 3-52 3-74 3-96 4.18 4.40 4.60 3-68 3-Qi 4.14 4-37 4.60 4.80 3-84 4.08 4-32 4-56 4.80 5.00 4.00 4-25 4-50. 4-75 5.00 This schedule makes it possible for the manu- facturer to pay the grower more for his cane when the prices of sugar are high and he is making a good profit, and less when the prices are low, and in this respect the plan is excellent. But the method of settlement, based solely on the weight of the product, is unfair to both parties, since no account is taken of the solid matter con- tained in the cane, and it is this part of the cane that is of value. Under these conditions the profit the grower secures depends on the tons of cane he obtained from an acre of land, which places a premium on delivering immature and green cane and favors the custom of topping as high as possible, for it will cost no more to plant, cultivate and fertilize an acre which yields 30 tons per acre than on that which will y eld 10 tons per acre, the only difference being in the i66 CALCULATIONS USED IN cost of harvesting more tons in one case than the other. To illustrate the inequalities of the present method of settlement for cane, two tables will be given, showing the profit and loss for the grower, when the yield per acre is 10, 15, 20, 25, 30 and 35 tons, and then the profit and loss for the manufacturer when the sucrose in the cane is 9 to 14 per cent. It is assumed that the cost of harvesting is $0.75 per ton and all other ex- penses $55.00, and the price paid per ton $4.20. TABLE XXIII PROFIT AND LOSS FOR CANE GROWER Tons per Acre. Cost of Growing. Cost of Harvest- ing. Total Cost. Cost per Ton. Profit. Loss. IO $55-oo $ 7-50 $62.50 $6.25 $2.05 15 55-oo 11.25 66.25 4.41 .21 20 55-oo 15.00 70.00 3-50 $0.70 25 55-oo 18.75 73-75 2-95 I- 2 5 30 55-oo 22.50 77-50 2.58 1.62 35 55-oo 26.25 81.25 2.32 1.88 The data used in calculating the profit and loss for the manufacturer per ton of cane are: Price paid for cane $4 . 20 Cost of manufacture . . 2 . 20 $6.40 CANE-SUGAR FACTORIES 167 Price of 96 test sugar 4.2^ per pound Price of 88 test sugar 3-35^ per pound Price of molasses 10. ^ per gallon TABLE XXIV PROFIT AND LOSS IN MANUFACTURE Per Cent Sucrose. Total Income. Total Cost. Profit. Loss. Q.O $5 2O $6 40 $1 II IO.O 6.03 6.40 37 II .0 6.67 6.40 $0.27 12. O 7-32 6.40 .92 13.0 7.96 6.40 1.56 14.0 8.6! 6.40 2. 21 While it will be impossible to establish a definite relationship between the sucrose in the juice and the tons of cane per acre, yet experience has shown that a light tonnage will usually give a high yield per ton, while a heavy tonnage will give a low yield. This may be explained by the weather conditions which prevail during the growing period, the rains and temperature having an important function in the proper growth of the cane. From the time the cane sprouts until laid by in July, dry weather is the most favorable, but with sufficient rainfall to insure a steady growth. Later, a high temperature with heavy rains bring the stalk to its maximum size, and during the month preceding the beginning of i68 CALCULATIONS USED IN grinding, cool dry weather, to cause the cane to ripen. If there is a drought during the first two periods, and the stalk does not reach its full size, the tonnage will be light and the per cent of sucrose high, but if rains continue during the time the cane usually ripens the tonnage will be heavy and the sucrose low. For this reason, the cane grower can well afford to sell at a lower price when his yield is high and thus prevent a probable loss by the manufacturer, while the price per ton may be increased when the available sugar is above the average. The solution of the problem is, therefore, a method of buying cane which will take into consideration the intrinsic value of the cane, and this may be done by using the " unit " method, which will now be explained. The " unit," as it is used in this connection, is a figure, having no value in itself, but when mul- tiplied by the price of granulated sugar and the per cent sucrose in the juice, will give the total income to be expected from a ton of cane. The price of standard granulated is used instead of yellow clarified or 96 test because it depends on the world's supply of sugar and will not be in- creased or decreased by local conditions, thus insuring the cane grower the full value of his crop and the manufacturer a price for the raw material which will enable him to make a regular profit on each ton ground. CANE-SUGAR FACTORIES 169 The first step in developing the " unit " will be to calculate the pounds of available sugar per ton of cane for each per cent sucrose from 9 to 14 per cent and also the resulting final molasses. TABLE XXV YIELD OF GRANULATED SUGAR PER TON Per Cent Sucrose. Pounds Gran. Sugar. Gallons Molasses. Q.O 109.93 7-33 IO.O 124-93 7-03 II .0 I4O. 22 6.60 12.0 I5S-84 6.06 13.0 171.69 5-42 14.0 187.76 4.69 It will be noted that the sugar increases and the molasses decreases from the lowest to the highest per cent sucrose, due to the constant increase in the purities corresponding to the sucrose per- centage, so that it is impossible to obtain a " unit " in this form. To remedy this, there is a relation- ship determined between the gallons of molasses and the pounds of sugar by means of the price: Price of granulated sugar. . 5 cents Price of molasses 10 cents When the products are sold, one gallon of mo- lasses will bring as much as two pounds of sugar, 170 CALCULATIONS USED IN so that if the gallons of molasses are multiplied by two and added to the pounds of granulated sugar, the result, multiplied by the price of granulated sugar, will be the same as when the usual method is followed to obtain the total returns from a ton of cane. In the table given below this has been done and the number obtained divided by the per cent sucrose that corresponds to the yield. TABLE XXVI UNITS FOR DETERMINING THE YIELD Per Cent Sucrose. Granulated Sugar. Units. 9-0 124-59 13.84 IO.O 138.99 13.90 II .0 I53-42 13-95 12. O 167.96 13-99 13.0 182.53 14.04 14.0 197.14 14.08 The use of six " units " in calculating the available sugar would be inconvenient, especially as the figures are so nearly the same, and in all probability the number 14 would be selected for use in all cases, which would be admissible since in the calculation no allowance has been made for the effect of the fibre on the per cent extraction. For if the extraction is assumed to be 75 per cent and the fibre 10 per cent, then the fibre will hold 15 per cent of juice, or a ratio of i : 1.5. It is CANE-SUGAR FACTORIES 171 a well-known and accepted fact that as the cane matures the per cent fibre increases, so that there would be expected a higher percentage of fibre in the cane that yielded a juice having 14 per cent sucrose than from cane yielding 9 per cent sucrose. Accepting the number 14 as the " unit," the effect on the fibre and extraction is shown in the next table, and is believed to correspond closely to the actual conditions existing in actual grind- ing operations. TABLE XXVII EFFECT OF "UNIT" 14 ON EXTRACTION AND FIBRE Per Cent Sucrose. Granulated Sugar. Extraction. Fibre. 9.0 I26.O 75.87 9.65 10. O 140.0 75-54 9.78 II. 154-0 75-27 9.89 12. O 168.0 75.00 10.00 13.0 182.0 74-79 10.08 14.0 196.0 74.58 10.17 This table shows that the mill extraction de- creases as the per cent sucrose in the juice and the fibre increase, so that the same " unit " may be used, irrespective of the percentage of sucrose in the juice, and the total value of the commercial products obtained from a ton of cane may be found by multiplying the product of the per cent sucrose in the juice and the price of granulated sugar by the number 14. 172 CALCULATIONS USED IN Example : Price granulated sugar 4 . 85^ per pound Per cent sucrose in juice 12 .00 Then, 14X12X4-85^=48.15 But as the value of the output from a ton of cane when made into 96 test sugars and final molasses is much less than when refined, the " unit " in this form will be of little benefit to the manufacturer of raw sugars and it will be neces- sary to develop one that will be suitable for the purpose. If we accept as true the asser- tion just made that each per cent sucrose will give a proportional amount of granulated sugar per ton of cane, then the same will be equally true of raw sugars as well, for in the refining process there is a well-known relationship exist- ing between the weight of the raw sugar melted and the finished product. Under these conditions the value of the two grades will be in direct pro- portion to the prices and the " unit " for raw sugar obtained by the following formula: Raw sugar " unit " = Price 96 test sugar X 100 - Price of granulated sugar CANE-SUGAR FACTORIES 173 Example. Find the value of the commercial products obtained from a ton of cane, the per cent sucrose being 12, the price of granulated and 96 test, 4.85^ and 4.02^ respectively per pound. 4>02Xl -.i 4 58 = 12.08 Unit for raw sugars. 4-85 12.08X12X4.85=17.03. The question of what part of the total value of the cane will be paid to the grower depends upon conditions, and must be adjusted between the two parties interested. An equitable method would be by finding out the investment made by each in the cane and divide the proceeds in the same proportion. Cane Grower. Manu- facturer. Total. Cost of cane . . . $3 56 $2. 2O $5.76 Interest on investment . 21 .13 34 Depreciation of factory .40 .40 Total $3.77 $2. 73 $6. =;o 100X13-77 ~ The division of the total proceeds from the sale of the commercial products between the cane grower and the manufacturer would be 58 per 174 CALCULATIONS USED IN cent to the former and 42 per cent to the latter. But as the same result will be obtained by divid- ing the " unit " itself in this proportion, a table is given below that shows the part of the " unit/' which, if multiplied by the per cent sucrose in the juice and the price of granulated sugar, will give the price to be paid for the cane. In the first column is given the per cent difference between granulated sugar and 96 test, using the weekly market quotations, and the " unit " corresponding to this per cent difference, while in the last two columns are given the part of the " unit " that should be paid the cane grower and the part re- tained by the manufacturer. CANE-SUGAR FACTORIES TABLE XXVIII UNITS FOR PURCHASING CANE 175 Per Cent Difference in Price. Units. 58 Per Cent Cane Grower's. 42 Per Cent Manufacturer's. IO 13-12 7.61 5-51 II 12.97 7-52 5-45 12 12.83 7-44 5-39 13 12.68 7-35 5-33 14 12-54 7.27 5-27 15 12.39 7.19 5-20 16 12.24 7.10 5-14 17 12. IO 7.01 5-09 18 11.96 6-93 5-03 iQ XX. 8l 6.84 4-97 20 11.66 6.76 4-90 21 11.51 6.68 4-83 22 n-37 6-59 4-78 23 II. 22 6.51 4-71 24 II.08 6.42 4.66 25 10.93 6-34 4-59 26 10.78 6.25 4-53 27 10.64 6.17 4-47 28 10.49 6.08 4.41 2Q 10-35 6.00 4-35 30 10. 20 5-92 4.28 Rule. Determine the per cent sucrose in the juice obtained from the cane of each grower, and multiply by the price of granulated sugar and the " unit " corresponding to the difference in per cent between the prices of granulated sugar and 96 test sugar. i 7 6 CALCULATIONS USED IN Example. Find price to be paid for cane when the price of granulated sugar is $, that of 96 test sugar 4^ per pound and the sucrose in the juice 11.5 per cent. From table, Then, 20% = 6. 76. 6.76X11.5X5^=^3^9. The fairness of this method will recommend itself to both the cane grower and the manufacturer, as the price paid for the cane increases and decreases in direct proportion to the value of the commercial products obtained. Using the same unit as in the example, the price to be paid for cane when the per cent sucrose is 9 to 14 will be shown in the table below. TABLE XXIX PRICE PAID FOR CANE Per Cent Sucrose. Price Paid for Cane. Per Cent Sucrose. Price Paid for Cane. 9.0 $3-04 12.0 $4.06 IO.O 3.38 13.0 4.40 II. 3-73 14.0 4-74 CANE-SUGAR FACTORIES 177 The cane delivered by the different cane growers to the sugar house may be sampled by first pro- viding a set of shelves in the mill room upon which are placed wide-mouth bottles that are labeled with the name of each grower. As the cane passes through the first mill, a sample is taken, and 100 c.c. measured out and emptied into the bottle, to which is then added 1.2 grams of dry lead acetate, which both preserves the sam- ple and prepares it for the polariscope as well. As many samples are taken as there are cars or carts delivered and at the end of each day or six hours, the samples are polarized and the percentage of sucrose found from the reading in the following table. 178 CALCULATIONS USED IN TABLE XXX SUCROSE TABLE FIRST MILL JUICE Polariscope Reading. Per Cent Sucrose. Polariscope Reading. Per Cent Sucrose. 36 8.QI 50 12. 24 37 9-15 51 12.47 38 9-36 52 12.71 39 9.62 53 12 -95 40 9.87 54 13-19 4i IO. II 55 I3-42 42 10.38 56 13.66 43 10.58 57 13.90 44 10.82 58 14-13 45 1 1. 06 59 14.38 47 u-53 60 14.61 48 11.77 61 14.84 49 12.00 Polariscope Reading. Per Cent Sucrose. . I 03 . 2 05 3 .07 4 .09 5 .6 . 12 14 7 17 .8 .19 9 . 21 CANE-SUGAR FACTORIES 179. Cane that has been frozen or otherwise damaged so that it is impossible to obtain the usual yield for each per cent sucrose in the juice, may also be settled for by the " unit " method, but with a reduction made in proportion to the percentage of acidity in the juice above the normal. From what has been learned in the laboratories during the manufacture of sugar from sour cane, certain bacteria attack the glucose and sucrose and change them into alcohol, gums and acids. The analysis of alcohol and the gums are not practicable, but the determination of the acidity is both easy and accurate, and forms the best indication of the progress of the fermentation and there- fore to judge the damage caused by the freeze to the value of the cane. When the juice ex- tracted from frozen and sour cane is manufactured into sugar, it is found that there is great difficulty experienced in evaporating the water in the effects and concentrating the syrup in the vacuum pans to the proper density. As a result the cost of manu- facture is increased, first by the necessity of using more fuel oil, and second by reducing the capacity of the mill, less cane being ground than when nor- mal cane is received. There is also a definite loss, some of the available sugar being held in the final molasses as the massecuites contain a larger per- centage of water than ordinary. In justice to the manufacturer a deduction should be made on the i8o CALCULATIONS USED IN price of the damaged cane that will at least cover the increased cost of manufacture. But on the other hand, owing to the custom of " topping " lower when the cane has been frozen or windrowed, the part delivered to the factory may have a greater value for sugar-making purposes than the entire stalk, delivered before the freeze, and it is only fair that additional pay should be given the cane grower to compensate him for the tops left in the field. Recent decisions of the Su- preme Court of Louisiana hold that if the cane has been frozen, the purchaser has the right to reject it entirely or pay for it in proportion to its value. Under these conditions the juice from the cane delivered by each grower should be analyzed for the per cent sucrose and acidity and calculations made to determine whether the cane is of less value and what reduction should be made in the price. As has been intimated the reduction is made when the value of the commercial products is less than would be obtained from sound cane having the same per cent sucrose and also when the cost of manufacturing the damaged cane has been increased. The data necessary for the purpose are as follows: Weekly average per cent sucrose in the juice. Weekly average per acidity in the juice. Weekly average of pounds of first, second and third sugar and the final molasses. CANE-SUGAR FACTORIES 181 Weekly average prices for first, second and third sugars and the final molasses. Unit of Value: Multiply the pounds of the dif- ferent grades of sugar and molasses by the prices, add the results and divide by the per cent sucrose in the juice. Unit of Cost: Divide the average cost of manu- facture per ton of cane by the per cent sucrose in the juice. These different percentages are averaged from the beginning of grinding until damaged cane is received and are used as a standard with which the results, obtained from the damaged cane, are compared. First. Find the reduction in the price of damaged cane due to the lower value of the com- mercial products. Let A =Unit of Value sound cane; = Unit of Value damaged cane; X = Per cent Reduced Value. Then, X== A * 1 82 CALCULATIONS USED IN Second. Find the reduction in the price of damaged cane due to the increased cost of man- ufacture. Let C = Unit of Cost sound cane; Z> = Unit of Cost damaged cane; X' = Per cent Increased Cost. Then, A The total reduction in the price of the damaged cane would be expressed by the formula: (X+X') Unit of Value sound cane. Third. Find the relationship between the per cent acidity caused by fermentation and the total reduction in the price of the damaged cane. Let M = Per cent acidity sound cane; ]V = Per cent acidity damaged cane; X" = Per cent acidity caused by fermentation. Then X" = N-M. Also X" = (X+X*) Unit of Value sound cane and /X-\-X'\ i% acidity =( ) Unit of Value sound cane. CANE-SUGAR FACTORIES 183 In order to obtain the reduction in price paid for damaged cane, in dollars and cents, it will be necessary to multiply the Unit of Value sound cane by the per cent sucrose from sound cane which will give the total value of the commercial products from one ton of cane. But it has been shown that this may be found by multiplying the " unit " for raw sugars by the per cent sucrose in the juice and the price of granulated sugar, so the formula may be changed to the following: i% acidity = -77- (" Unit " X per cent sucrose ^L X price granulated sugar). Example. Find the price to be paid for cane when the price of granulated sugar is 5^ per pound, 96 test, 4^ per pound, the per cent sucrose in the juice 11.5% and the acidity caused by fermentation 1.7 per cent. The " unit " for raw sugars is n.66 and for the cane grower 6.76. The price for the cane, if sound, would be $3.89. (See page 176.) X+X' -^716%. 10X1.7 = 17. Then, .17(11.66X11. 5X5) =$1.13. $3.89-$!. 13 =$2. 76. 1 84 CALCULATIONS USED IN In order to utilize the method just given in making settlements for purchased cane, the par- agraph found at the beginning of this chapter may be omitted and the following substituted in the cane contracts. the party of the first part agrees to pay to the party of the second part, for the faithful performance of the above written contract, fifty- eight per cent of the value of the commercial products obtained from the cane delivered, such value to be determined from the per cent of pure sugar contained in the extracted juice and based on the weekly average price of Standard Granulated sugar, 96 test, and molasses as sold on the New Orleans market during the week of delivery, said weekly average to be established by the Secretary of the Louisiana Sugar Exchange of New Orleans. In the event of a freeze and the cane delivered at the sugar house by the party of the second part, is found to be seriously dam- aged, so that its value for sugar making purposes has been impaired, the party of the first'part is given the right to make such reductions in the price, that will balance the reduced yield obtained and the increased cost of manufacture, such re- ductions in price to be in direct proportion to the per cent acidity of the extracted juice from said cane, that is above the normal acidity of sound cane, and therefore caused by the cane being exposed to freezing weather. And if the cane CANE-SUGAR FACTORIES 185 so delivered by the party of the second part is found to be absolutely worthless, and would, if ground with other cane having a real value, in- terfere with proper manufacture of said cane, the party of the first part is given the right to grind the worthless cane and run the extracted juice into the ditch and shall in no way be held responsible for either the price of the cane, the derrick charges, or the freight from the loading station to the sugar house." INDEX FORMULAE: PAGE Bagasse Dilution 70 Bagasse Ratio 109 Destruction of Glucose 78 Inversion 78 Mixtures 82 Purity of Massecuite 58 Purity of Molasses 59 Pan Control 83 Weight of Available Sugar: Claassen 47 Crowley 48 Geerligs 59 Factors based on Crowley's Formula 51 Weight of Massecuite 58 CALCULATIONS: Composition of Cane Suitable for the Manufacture of Syrup 157 Does it Pay to Melt Molasses Sugars? 149 Effect on Yield: Mill Extraction 139 Maceration 142 Diluting the Scums 144 Increasing the Purity of Syrup 145 Lowering the Purity of the Final Molasses 146 Paying for Sound Cane 175 Paying for Frozen Cane 183 Relation of the Average Polarization of Sugars to the Profits 151 Relation of Spanish and American Weights no Relative Work of Effects and Pans (Table) 81 187 1 88 INDEX CALCULATIONS: Continued PAGE Relative Prices of Sugar and Syrup which Warrant the Making of Syrup 153 Relative Prices which Warrant the Selling of First Molasses 155 Sucrose Value of Molasses 156 Two Factory System 159 LABORATORY RECORDS: Form i. Mill Record 63 Form 2. Juice Extracted 65 Form 3. Dilute Juice 66-67 Form 4. Normal Juice 68 Form 5. Mill Extraction 70-71 Form 6. Bagasse 72-73 Form 7. Residual Juice 72 Form 8. Sucrose Account 75 Form 9. Sulphured Juice " 77 Form 10. Filtered Juice 77 Form ii. Clarified Juice 77 Form 12. Syrup 77 Form 13. Results of Clarification Glucose Ratio 77 Form 14. Results of Clarification Purity 77 Form 15. Filter Presses 79 Form 16. Evaporators 80 Form 17. Pan Work 82-83 Form 18. Third Massecuite 88-89 Form 19. Commercial Sugar 88-89 Form 20. Final Molasses 88-89 Form 21. Stock on Hand, Y. C. Sugar and First Molasses 91 Form 22. Stock on Hand, Raw Sugars and Final Molasses 98 Form 23. Stock on Hand, First, Second, and Third Sugars and Final Molasses 99 Form 24. Laboratory Report: For Louisiana 103 For Tropical Factories 112 TABLES I. Standardizing Laboratory Apparatus 4 II. Correction for Temperature 6 III. Degrees Brix Corresponding to Specific Gravity . . 8 INDEX 189 TABLES PAGE IV. Schmitz' Sucrose Tables: For Juices, Diluted Products 12 For Residual Juice 28 For Bagasse 29 V. Glucose 31 VI. Total Pounds and Pounds Solids: Gallon 34 Cubic Foot 42 VII. Commercial Sugars 50 VIII. Factors for Available Sugar 52 IX. Percentage of Available Sugar from the Juice .... 60 X. Yield of Sugar and Molasses from One Ton of Cane, Y. C. Sugar, and First Molasses 115 XI. Yield of Sugar and Molasses from One Ton of Cane, Y. C. Seconds, and Third Sugars and Final Molasses 121 XII. Yield of Sugar and Molasses from One Ton of Cane, 96 test, Second and Third Sugar and Final Molasses 127 XIII. " Rendimiento" 133 XIV. Yield of 96 Test Sugar per Ton of Cane 140 XV. Gain in Yield Due to Increased Extraction 141 XVI. Effect of Maceration 143 XVII. Effect on Increasing the -Purity on the Yield 146 XVIII. Effect of Lowering the Purity on the Yield 146 XIX. Pounds of 96 Test Sugar from 100 Pounds of Molasses Sugar 149 XX. Yield of First Sugar from 100 Pounds of Sucrose in First Massecuite 152 XXI. Relation of the Polarization to the Profits 153 XXII. Prices Paid for One Ton of Cane Present Method 165 XXIII. Profit and Loss for Cane Grower 166 XXIV. Profit and Loss in Manufacture 167 XXV. Yield of Granulated Sugar per Ton 169 XXVI. Unit for Determining the Yield 170 XXVII. Effect of "Unit" 14 on Extraction and Fibre 171 XXVIII. Units for Purchasing Cane 175 XXIX. Prices Paid for Cane, Unit Method 176 XXX. Sucrose Table For Buying Cane 178 YA 06900