The Sugar-Beet Industry

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Sucrose.
Per cent.
13.28 11.49 19.52 9.91 10.14 10.13 15.32 13.51 9.69 Glucose.
Per cent 0.370 0.010 0.010 0. 052 0.009 0.017 0.230 0.100 0.160 21.6 17 23.7 19.3 20.4 19.3 23.7 23.7 23.7 Specific gravity.
1.098 1.070 1.100 1.082 1.085 1.080 1.100 1.100 1.100 Co-effi- cient of purity.
H. H. Nicholson, Director.
Kachel liLOYD, Analyst.
EXPERIMENTS AT GRAND ISLAND, NEBRASKA.
Great success also attended the growing of sugar beets in Nebraska, at Grand Island, in 188S. As will be seen by the followi
...ng table, sam- ples of these beets were analyzed by various chemists, and all found them excellent for sugar-making purposes.
185 Brix.
Sugar.
Co-efficient of purity.
Brix.
Sugar.
Co-efficient of purity.
Per cent.
Per cent.
*17.2 14.9 86.00 +16.0 13. 71 85.70 *18.9 16.1 85.00 :i7.1 14.2 83.00 *19.5 17.5 89.00 §16.3 13. 10 80.40 *21.4 19.2 90. 00 1118.9 15.8 83.60 *19.7 16.7 84.00 1118.2 15. 20 83.50 *21.8 19.8 90.00 1118.4 15.90 86.40 tl8.8 16.4 87.10 * Analyzed by Prof. William Hucli, from Shoemingen, Geruianv.


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