On Cane Sugar And the Process of Its Manufacture in Java
On Cane Sugar And the Process of Its Manufacture in Java
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In the first case, one part of water contains about 2-2 parts of sugar = 19-03 per cent, of the masse-cuite ; so that 62 '07 per cent, of crystallised sugar is present. In the second case, the water contains no more than 1 "5 part of sugar = 13'5 per cent, of the masse-cuite, leaving 60-6 per cent, of crystallised sugar present, or only about 1*5 per cent, less than in the former case. In any case a masse-cuite always contains, dissolved in the molasses which are removed in curing, some 12 to 1...8 per cent, of sugar from 64 the original thick- juice, which only conies back in the second boiling, and for this reason it has been attempted to obtain part of this sugar also along with the first runnings. This may be done by boiling the masse-cuite very close, to such a degree that in ordinary working it would be impossible to get it out of the pan, so that the maximum of sugar crystallises out. A small quantity (about 5 per cent. ) of hot molasses is then drawn in, boiled for a moment with the masse-cuite to obtain thorough admixture, when the latter is discharged, and owing to its greater liquidity it is very quickly out of the pan.
What to read after On Cane Sugar And the Process of Its Manufacture in Java?
You can find similar books in the "Read Also" column, or choose other free books by H C Hendrik Coenraad Prinsen Geerligs to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In the first case, one part of water contains about 2-2 parts of sugar = 19-03 per cent, of the masse-cuite ; so that 62 '07 per cent, of crystallised sugar is present. In the second case, the water contains no more than 1 "5 part of sugar = 13'5 per cent, of the masse-cuite, leaving 60-6 per cent, of crystallised sugar present, or only about 1*5 per cent, less than in the former case. In any case a masse-cuite always contains, dissolved in the molasses which are removed in curing, some 12 to 1...8 per cent, of sugar from 64 the original thick- juice, which only conies back in the second boiling, and for this reason it has been attempted to obtain part of this sugar also along with the first runnings. This may be done by boiling the masse-cuite very close, to such a degree that in ordinary working it would be impossible to get it out of the pan, so that the maximum of sugar crystallises out. A small quantity (about 5 per cent. ) of hot molasses is then drawn in, boiled for a moment with the masse-cuite to obtain thorough admixture, when the latter is discharged, and owing to its greater liquidity it is very quickly out of the pan.
What to read after On Cane Sugar And the Process of Its Manufacture in Java?
You can find similar books in the "Read Also" column, or choose other free books by H C Hendrik Coenraad Prinsen Geerligs to read onlineMoreLess
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