779

Appendix

List of Tables
Table A.1 Density and Baume of Pure Sucrose Solutions
Table A.2 Sucrose Solubility in Pure Sucrose Solutions
Table A.3 Sucrose Solubility in Impure Sucrose Solutions
Table A.4 Boiling Point Elevation (BPE) of Pure Sucrose Solutions
Table A.5 Boiling Point Elevation (BPE) of Impure Sucrose Solutions
Table A.6 Specific Heat Capacity (CP ) of Pure Sucrose Solutions
Table A.7 Specific Heat Capacity (CP ) of Impure Sucrose Solutions
Table A.8 Specific Enthalpy (H) of Pure Sucrose Solutions
Table A.9 Specific Enthalpy (H) of Impure Sucrose Solutions
Table A.10 Properties of Saturated Steam and Water
Table A.11 Density of Massecuite at Different Crystal Contents and Temperatures
Table A.12 Viscosity of Pure Sucrose Solutions
Table A.13 Viscosity of Massecuites at Different Crystal Contents and Temperatures
Table A.14 Refractive Index of Pure Sucrose Solutions
Table A.15 Bulk Density of Materials used in Sugar Production
Table A.16 Bulk Density of Products and By-products of a Beet-Sugar Factory
Table A.17 Conversion Factors
Table A.18 Useful Formulas from Geometry

Table A.1 Density and Baume of Pure Sucrose Solutions (at 20C)

bapp.indd 779

Density

DS
(% m/m)

(kg/m3)

(lb/ft 3)

0
1
2
3
4
5
6
7
8
9
10

1000.00
1003.89
1007.79
1011.72
1015.67
1017.85
1023.66
1027.70
1031.76
1035.86
1039.98

62.25
62.49
62.73
62.98
63.23
63.47
63.72
63.97
64.23
64.48
64.74

Density

(lb/ga)

Baume
(degree)

DS
% (m/m)

(kg/m3)

(lb/ft 3)

(lb/ga)

Baume
(degree)

8.32
8.35
8.39
8.42
8.45
8.49
8.52
8.55
8.59
8.62
8.66

0.0
0.6
1.1
1.7
2.2
2.8
3.4
3.9
4.5
5.0
5.6

11
12
13
14
15
16
17
18
19
20
21

1044.13
1048.31
1052.52
1056.77
1061.04
1065.34
1069.68
1074.04
1078.44
1082.87
1087.33

65.00
65.28
65.52
65.79
66.05
66.32
66.59
66.86
67.14
67.41
67.69

8.69
8.72
8.76
8.79
8.83
8.87
8.90
8.94
8.98
9.01
9.05

6.1
6.7
7.2
7.8
8.3
8.9
9.5
10.0
10.6
11.1
11.7

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Appendix
Table A.1 Continued
Density

DS
(% m/m)

(kg/m3)

(lb/ft 3)

22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60

1091.83
1096.36
1100.92
1105.51
1110.14
1114.80
1119.49
1124.22
1128.98
1133.78
1138.61
1143.47
1148.37
1153.31
1158.28
1163.29
1168.33
1173.41
1178.53
1183.68
1188.87
1194.10
1199.36
1204.67
1210.01
1215.38
1220.80
1226.25
1231.74
1237.27
1242.84
1248.44
1254.08
1259.76
1265.48
1271.23
1277.03
1282.86
1288.73

67.97
68.26
68.54
68.82
69.11
69.40
69.70
69.99
70.29
70.59
70.89
71.19
71.50
71.80
72.11
72.42
72.74
73.06
73.37
73.70
74.02
74.34
74.67
75.00
75.33
75.67
76.01
76.35
76.69
77.03
77.38
77.73
78.08
78.44
78.79
79.15
79.51
79.88
80.43

Density

(lb/ga)

Baume
(degree)

DS
% (m/m)

(kg/m3)

(lb/ft 3)

(lb/ga)

Baume
(degree)

9.09
9.13
9.16
9.20
9.24
9.28
9.32
9.36
9.40
9.44
9.48
9.52
9.56
9.60
9.64
9.68
9.72
9.77
9.81
9.85
9.90
9.94
9.98
10.03
10.07
10.12
10.16
10.21
10.25
10.30
10.35
10.39
10.44
10.49
10.53
10.58
10.63
10.68
10.75

12.2
12.7
13.3
13.8
14.4
14.9
15.5
16.0
16.6
17.1
17.7
18.2
18.7
19.3
19.8
20.4
20.9
21.4
22.0
22.5
23.0
23.6
24.1
24.6
25.2
25.7
26.2
26.8
27.3
27.8
28.3
28.9
29.4
29.9
30.4
30.9
31.5
32.0
32.5

61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99

1294.64
1300.59
1306.57
1312.60
1318.66
1324.76
1330.90
1337.08
1343.30
1349.56
1355.85
1362.18
1368.58
1374.96
1381.41
1387.90
1394.42
1400.98
1407.58
1414.21
1420.88
1427.59
1434.34
1441.12
1447.94
1454.80
1461.70
1468.62
1475.59
1482.59
1489.63
1496.71
1503.81
1510.96
1518.14
1525.35
1532.60
1539.88
1547.19

80.61
80.98
81.35
81.73
82.11
82.49
82.87
83.25
83.64
84.03
84.42
84.82
85.22
85.61
86.02
86.42
86.83
87.24
87.65
88.06
88.48
88.89
89.31
89.74
90.16
90.59
91.02
91.45
91.89
92.32
92.76
93.20
93.64
94.09
94.54
94.99
95.44
95.89
96.35

10.78
10.83
10.88
10.93
10.98
11.03
11.08
11.13
11.18
11.23
11.29
11.34
11.39
11.45
11.50
11.55
11.61
11.66
11.72
11.77
11.83
11.88
11.94
12.00
12.05
12.11
12.17
12.23
12.28
12.34
12.40
12.46
12.52
12.58
12.64
12.70
12.76
12.82
12.88

33.0
33.5
34.0
34.5
35.0
35.6
36.1
36.6
37.1
37.6
38.1
38.6
39.1
39.5
40.0
40.5
41.0
41.5
42.0
42.5
43.0
43.4
43.9
44.4
44.9
45.3
45.8
46.3
46.7
47.2
47.7
48.1
48.6
49.0
49.5
49.9
50.4
50.8
51.3

Source: U.S. National Bureau of Standard, Circular C440

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781

Appendix
Table A.2 Sucrose Solubility in Pure Sucrose Solutions
Temperature
(C)

Sucrose
Solubility

Sucrose
Solubility

Sucrose
Solubility

(g/g)

(% m/m)

Temperature
(C)

(g/g)

(% m/m)

Temperature
(C)

(g/g)

(% m/m)

1
2
3
4
5

1.82
1.83
1.83
1.84
1.85

64.53
64.62
64.71
64.80
64.90

41
42
43
44
45

2.37
2.39
2.41
2.43
2.46

70.30
70.49
70.68
70.88
71.08

81
82
83
84
85

3.73
3.79
3.84
3.89
3.94

78.88
79.11
79.32
79.53
79.74

6
7
8
9
10

1.86
1.87
1.87
1.88
1.89

65.00
65.10
65.21
65.32
65.43

46
47
48
49
50

2.48
2.51
2.53
2.56
2.59

71.29
71.50
71.71
71.92
72.13

86
87
88
89
90

3.99
4.04
4.09
4.15
4.20

79.95
80.16
80.37
80.57
80.77

11
12
13
14
15

1.90
1.91
1.92
1.93
1.94

65.55
65.67
65.79
65.91
66.04

51
52
53
54
55

2.61
2.64
2.67
2.70
2.73

72.33
72.54
72.75
72.96
73.18

91
92
93
94
95

4.25
4.31
4.37
4.42
4.48

80.97
81.17
81.37
81.56
81.74

16
17
18
19
20

1.96
1.97
1.98
1.99
2.01

66.18
66.31
66.45
66.59
66.74

56
57
58
59
60

2.76
2.79
2.82
2.85
2.89

73.39
73.61
73.83
74.05
74.27

96
97
98
99
100

4.53
4.59
4.65
4.71
4.77

81.92
82.10
82.30
82.48
82.66

21
22
23
24
25

2.02
2.03
2.04
2.06
2.07

66.86
67.01
67.16
67.31
67.47

61
62
63
64
65

2.92
2.95
2.99
3.02
3.06

74.48
74.70
74.92
75.14
75.36

26
27
28
29
30

2.09
2.10
2.12
2.14
2.15

67.63
67.79
67.95
68.13
68.30

66
67
68
69
70

3.10
3.14
3.17
3.21
3.25

75.59
75.82
76.04
76.27
76.48

31
32
33
34
35

2.17
2.19
2.21
2.23
2.24

68.47
68.64
68.81
69.00
69.18

71
72
73
74
75

3.29
3.33
3.37
3.42
3.46

76.70
76.92
77.13
77.36
77.58

36
37
38
39
40

2.26
2.28
2.30
2.32
2.34

69.35
69.54
69.73
69.92
70.10

76
77
78
79
80

3.51
3.55
3.60
3.64
3.69

77.81
78.04
78.25
78.46
78.68

Calculated based on Eq. (3.16.2)

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bapp.indd 782

20

2.01
2.00
1.99
1.98
1.97

1.96
1.96
1.95
1.95
1.95

1.94
1.94
1.94
1.94
1.94

1.95
1.95
1.95
1.95
1.96

1.96
1.97
1.97
1.98
1.98

Purity
(%)

100
99
98
97
96

95
94
93
92
91

90
89
88
87
86

85
84
83
82
81

80
79
78
77
76

2.03
2.04
2.04
2.05
2.05

2.01
2.02
2.02
2.02
2.03

2.01
2.01
2.01
2.01
2.01

2.03
2.02
2.02
2.01
2.01

2.07
2.06
2.05
2.04
2.03

25

2.11
2.12
2.12
2.13
2.14

2.09
2.09
2.10
2.10
2.11

2.09
2.09
2.09
2.09
2.09

2.11
2.10
2.10
2.09
2.09

2.15
2.14
2.13
2.12
2.11

30

2.20
2.21
2.22
2.22
2.23

2.18
2.18
2.19
2.19
2.20

2.17
2.17
2.17
2.18
2.18

2.19
2.19
2.18
2.18
2.18

2.24
2.23
2.22
2.21
2.20

35

2.30
2.31
2.32
2.33
2.34

2.28
2.28
2.29
2.29
2.30

2.27
2.27
2.27
2.27
2.28

2.29
2.28
2.28
2.27
2.27

2.34
2.33
2.32
2.31
2.30

40

2.42
2.43
2.44
2.45
2.46

2.39
2.40
2.40
2.41
2.41

2.38
2.38
2.38
2.38
2.39

2.40
2.39
2.39
2.38
2.38

2.46
2.44
2.43
2.42
2.41

45

2.56
2.57
2.57
2.58
2.60

2.52
2.53
2.53
2.54
2.55

2.51
2.51
2.51
2.51
2.52

2.52
2.52
2.51
2.51
2.51

2.59
2.57
2.56
2.54
2.53

50

2.70
2.71
2.72
2.74
2.75

2.66
2.67
2.68
2.68
2.69

2.64
2.64
2.65
2.65
2.66

2.66
2.65
2.65
2.64
2.64

2.73
2.71
2.69
2.68
2.67

55

2.87
2.88
2.89
2.91
2.92

2.82
2.83
2.84
2.85
2.86

2.80
2.80
2.80
2.81
2.81

2.81
2.81
2.80
2.80
2.80

2.89
2.87
2.85
2.83
2.82

60

Temperature (C)

3.05
3.06
3.08
3.09
3.11

2.99
3.00
3.01
3.02
3.04

2.96
2.97
2.97
2.98
2.98

2.98
2.97
2.97
2.96
2.96

3.06
3.04
3.02
3.00
2.99

65

3.24
3.25
3.27
3.29
3.30

3.17
3.18
3.19
3.21
3.22

3.14
3.14
3.14
3.15
3.16

3.15
3.14
3.14
3.13
3.13

3.21
3.25
3.19
3.17
3.16

70

Table A.3 Sucrose Solubility in Impure Sucrose Solutions (g sucrose/g water)

3.48
3.50
3.52
3.54
3.56

3.40
3.42
3.43
3.45
3.46

3.36
3.36
3.37
3.38
3.39

3.36
3.36
3.35
3.35
3.35

3.46
3.43
3.41
3.39
3.38

75

3.74
3.76
3.78
3.80
3.83

3.64
3.66
3.67
3.69
3.71

3.58
3.59
3.60
3.61
3.62

3.59
3.58
3.58
3.57
3.58

3.69
3.66
3.63
3.61
3.60

80

4.01
4.03
4.06
4.11
4.18

3.90
3.92
3.94
3.96
3.98

3.82
3.83
3.85
3.86
3.88

3.82
3.82
3.81
3.81
3.82

3.94
3.90
3.87
3.85
3.83

85

4.31
4.34
4.37
4.40
4.54

4.17
4.20
4.22
4.25
4.28

4.09
4.10
4.11
4.13
4.15

4.08
4.07
4.07
4.07
4.08

4.20
4.16
4.13
4.11
4.09

90

782
Appendix

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bapp.indd 783

1.99
1.99
2.00
2.01
2.01

2.02
2.03
2.04
2.04
2.05

2.06
2.07
2.08
2.14
2.16

2.19
2.20
2.23
2.26

75
74
73
72
71

70
69
68
67
66

65
64
63
62
61

60
59
58
57

2.28
2.30
2.34
2.38

2.17
2.19
2.21
2.23
2.26

2.09
2.10
2.11
2.12
2.13

2.06
2.07
2.07
2.08
2.09

25

Calculated based on Eq. (3.16.5)

20

Purity
(%)

2.40
2.43
2.47
2.50

2.27
2.29
2.31
2.34
2.36

2.18
2.19
2.20
2.21
2.22

2.14
2.15
2.16
2.17
2.17

30

2.53
2.57
2.61
2.65

2.38
2.42
2.44
2.47
2.49

2.28
2.29
2.30
2.31
2.32

2.24
2.25
2.25
2.26
2.27

35

2.69
2.73
2.76
2.81

2.52
2.55
2.58
2.61
2.64

2.39
2.40
2.41
2.42
2.44

2.34
2.35
2.36
2.37
2.38

40

2.87
2.92
2.97
3.02

2.66
2.71
2.74
2.78
2.81

2.52
2.53
2.54
2.55
2.57

2.47
2.48
2.49
2.50
2.51

45

3.08
3.13
3.20
3.26

2.83
2.88
2.92
2.97
3.02

2.67
2.68
2.69
2.71
2.78

2.61
2.62
2.63
2.64
2.65

50

3.32
3.39
3.46
3.54

3.05
3.10
3.14
3.20
3.25

2.83
2.84
2.86
2.87
2.98

2.76
2.77
2.79
2.80
2.81

55

3.61
3.69
3.78
3.87

3.28
3.32
3.37
3.44
3.52

3.05
3.10
3.14
3.18
3.22

2.93
2.95
2.96
2.98
2.99

60

Temperature (C)

Table A.3 Continued

3.95
4.04
4.15
4.26

3.56
3.64
3.72
3.77
3.85

3.30
3.32
3.34
3.36
3.44

3.13
3.14
3.16
3.18
3.20

65

4.35
4.46
4.58
4.72

3.89
3.94
4.04
4.14
4.23

3.57
3.60
3.68
3.75
3.82

3.34
3.36
3.38
3.47
3.50

70

4.81
4.95
5.11
5.27

4.27
4.37
4.46
4.56
4.69

3.88
3.93
4.02
4.09
4.16

3.62
3.65
3.67
3.69
3.77

75

3.90
3.93
4.02
4.09
4.15

80

4.26
4.30
4.36
4.46
4.53

85

4.62
4.69
4.75
4.86
4.94

90

Appendix

783

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784

Appendix
Table A.4 Boiling Point Elevation (BPE) of Pure Sucrose Solutions

DS
(% m/m)
10
15
20
25
30
35
40
45
50
55
60
62
64
66
68
70
72
74
76
78
80
82
84
86
88
90

Boiling Point of Water (C)

60

70

80

90

100

110

120

0.08
0.15
0.25
0.37
0.50
0.63
0.84
1.07
1.37
1.82
2.34
2.52
2.74
3.02
3.36
3.77
4.26
4.84
5.51
6.30

0.08
0.16
0.27
0.39
0.54
0.70
0.90
1.16
1.46
1.92
2.52
2.71
2.95
3.24
3.61
4.05
4.57
5.19
5.92
6.76
7.74

0.09
0.18
0.29
0.42
0.56
0.75
0.96
1.24
1.57
2.04
2.70
2.90
3.16
3.48
3.87
4.34
4.91
5.57
6.35
7.26
8.30
9.5

0.09
0.19
0.31
0.45
0.62
0.81
1.04
1.34
1.66
2.22
2.89
3.11
3.39
3.73
4.15
4.65
5.26
5.97
6.81
7.77
8.89
10.2
11.6

0.10
0.21
0.34
0.48
0.66
0.86
1.11
0.42
1.79
2.36
3.09
3.33
3.62
3.99
4.44
4.98
5.63
6.39
7.28
8.32
9.52
10.9
12.4
14.2

0.11
0.22
0.35
0.51
0.71
0.92
1.20
1.52
1.91
2.50
3.31
3.56
3.88
4.27
4.75
5.33
6.02
6.83
7.79
8.90
10.20
11.6
13.3
15.2
17.3

0.12
0.24
0.37
0.54
0.75
0.98
1.28
1.64
2.04
2.68
3.54
3.80
4.14
4.56
5.07
5.69
6.43
7.30
8.32
9.51
10.90
12.4
14.2
16.2
18.5
21.0

Source: From U.S. National Bureau of Standard, Circular C440 and abstracted from Sugar Technologists Manual with the
permission of Bartens

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Appendix

785

Table A.5 Boiling Point Elevation (BPE) of Impure Sucrose Solutions

Purity
(%)

DS
(% m/m)

Boiling Point of Water (C)

60

70

80

90

100

110

120

90

10
20
30
40
50
60
65
70
75
80
85
90

0.09
0.29
0.57
0.97
1.59
2.65
3.24
4.22
5.73

0.09
0.31
0.61
1.04
1.71
2.85
3.48
4.54
6.16
8.52

0.10
0.33
0.66
1.12
1.83
3.05
3.74
4.87
6.60
9.14

0.11
0.36
0.71
1.20
1.96
3.27
4.00
5.21
7.08
9.79
13.6

0.11
0.38
0.76
1.28
2.10
3.50
4.29
5.58
7.57
10.5
14.5

0.12
0.41
0.81
1.37
2.25
3.75
4.58
5.97
8.10
11.2
15.5

0.13
0.43
0.86
1.47
2.40
4.00
4.90
6.38
8.65
12.0
16.6
22.8

80

10
20
30
40
50
60
65
70
75
80
85
90

0.10
0.34
0.67
1.13
1.85
3.02
3.69
4.79
6.47
8.91

0.11
0.36
0.72
1.22
1.99
3.24
3.96
5.14
6.95
9.57

0.12
0.39
0.77
1.31
2.14
3.48
4.25
5.52
7.45
10.3
14.2

0.12
0.41
0.82
1.40
2.29
3.73
4.56
5.91
7.99
11.0
15.2

0.13
0.44
0.88
1.50
2.45
3.99
4.88
6.33
8.55
11.8
16.3

0.14
0.47
0.94
1.60
2.62
4.27
5.21
6.77
9.14
12.6
17.4
23.8

0.15
0.51
1.01
1.71
2.80
4.56
5.57
7.23
9.77
13.5
18.6
25.5

70

10
20
30
40
50
60
65
70
75
80
85
90

0.12
0.40
0.79
1.33
2.18
3.46
4.22
5.47
7.39
10.2

0.13
0.43
0.84
1.43
2.35
3.71
4.53
5.88
7.94
10.9
15.1

0.14
0.46
0.91
1.53
2.52
3.98
4.86
6.31
8.51
11.7
17.2

0.15
0.49
0.97
1.64
2.70
4.27
5.21
6.76
9.12
12.6
18.5
23.7

0.16
0.53
1.04
1.76
2.89
4.57
5.58
7.23
9.76
13.4
19.8
25.4

0.17
0.56
1.11
1.88
3.09
4.88
5.96
7.73
10.40
14.4
21.1
27.2

0.18
0.60
1.19
2.01
3.30
5.22
6.37
8.26
11.20
15.4
22.6
29.0

Source: From Sugar Technologists Manual with the permission of Bartens

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786

Appendix
Table A.6 Specific Heat Capacity (CP ) of Pure Sucrose Solutions (kJ/kg.C)

Temperature
(C)
0
10
20
30
40
50
60
70
80
90
100
110
120
130

Sucrose Content (%)

0

10

20

30

40

50

60

70

80

4.19
4.19
4.19
4.19
4.19
4.19
4.19
4.19
4.19
4.19
4.20
4.21
4.22
4.23

3.94
3.94
3.95
3.96
3.97
3.97
3.98
3.99
4.00
4.00
4.01
4.02
4.03
4.04

3.69
3.70
3.72
3.73
3.75
3.76
3.78
3.79
3.81
3.82
3.83
3.85
3.87
3.89

3.43
3.46
3.48
3.50
3.52
3.55
3.57
3.59
3.61
3.64
3.66
3.68
3.70
3.72

3.18
3.21
3.24
3.27
3.30
3.33
3.36
3.39
3.42
3.45
3.48
3.51
3.54
3.57

2.93
2.97
3.01
3.04
3.08
3.12
3.16
3.19
3.23
3.27
3.30
3.33
3.36
3.39

2.68
2.73
2.77
2.82
2.86
2.91
2.95
3.00
3.04
3.09
3.12
3.15
3.18
3.21

2.43
2.48
2.54
2.59
2.64
2.69
2.75
2.80
2.85
2.90
2.95
3.00
3.05
3.10

2.18
2.24
2.30
2.36
2.42
2.48
2.54
2.60
2.66
2.72
2.77
2.83
2.89
2.95

Note: Values for T > 90C were obtained by interpolation of the graph
Calculated based on Eq. (1.18)

bapp.indd 786

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bapp.indd 787

10

3.93
3.94
3.95
3.95
3.96
3.97
3.98
3.98
3.99
4.00
4.01
4.01
4.02
4.03

Temp.
(C)

0
10
20
30
40
50
60
70
80
90
100
110
120
130

Purity (P) = 90%

3.68
3.69
3.71
3.72
3.74
3.75
3.77
3.78
3.80
3.81
3.83
3.84
3.86
3.87

20
3.42
3.44
3.47
3.49
3.51
3.53
3.56
3.58
3.60
3.62
3.65
3.67
3.69
3.71

30
3.16
3.19
3.22
3.25
3.28
3.31
3.34
3.37
3.40
3.43
3.46
3.49
3.52
3.55

40
2.91
2.95
2.98
3.02
3.06
3.10
3.13
3.17
3.21
3.25
3.28
3.32
3.36
3.40

50
2.65
2.70
2.74
2.79
2.83
2.88
2.92
2.97
3.01
3.06
3.10
3.15
3.19
3.24

60

Dry-Substance Content (%)

2.40
2.45
2.50
2.56
2.61
2.66
2.71
2.77
2.82
2.87
2.92
2.98
3.03
3.08

70
2.14
2.20
2.26
2.32
2.38
2.44
2.50
2.56
2.62
2.68
2.74
2.80
2.86
2.92

80
4.26
3.93
3.94
3.95
3.96
3.96
3.97
3.98
3.99
3.99
4.00
4.01
4.02
4.02

10
3.67
3.68
3.70
3.71
3.73
3.74
3.76
3.77
3.79
3.80
3.82
3.83
3.85
3.86

20
3.41
3.43
3.45
3.47
3.50
3.52
3.54
3.56
3.59
3.61
3.63
3.65
3.68
3.70

30
3.15
3.18
3.21
3.24
3.27
3.30
3.33
3.36
3.39
3.42
3.45
3.48
3.51
3.54

40

2.89
2.92
2.96
3.00
3.04
3.07
3.11
3.15
3.19
3.22
3.26
3.30
3.34
3.37

50

2.63
2.67
2.72
2.76
2.81
2.85
2.90
2.94
2.99
3.03
3.08
3.12
3.17
3.21

60

Purity (P) = 80%

Dry-Substance Content (%)

Table A.7 Specific Heat Capacity (CP ) of Impure Sucrose Solutions (kJ/kg.C)

2.37
2.42
2.47
2.52
2.58
2.63
2.68
2.73
2.79
2.84
2.89
2.94
3.00
3.05

70

2.11
2.17
2.23
2.29
2.35
2.41
2.47
2.53
2.59
2.65
2.71
2.77
2.83
2.89

80

Appendix

787

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bapp.indd 788

3.92
3.93
3.94
3.94
3.95
3.96
3.97
3.97
3.98
3.99
4.00
4.00
4.01
4.02

0
10
20
30
40
50
60
70
80
90
100
110
120
130

3.66
3.67
3.69
3.70
3.72
3.73
3.75
3.76
3.78
3.79
3.81
3.82
3.84
3.85

20

30
3.13
3.16
3.19
3.22
3.25
3.28
3.31
3.34
3.37
3.40
3.43
3.46
3.49
3.52

40
2.86
2.90
2.94
2.98
3.01
3.05
3.09
3.13
3.16
3.20
3.24
3.28
3.31
3.35

50
2.60
2.64
2.69
2.73
2.78
2.82
2.87
2.91
2.96
3.00
3.05
3.09
3.14
3.18

60

Dry-Substance Content (%)

3.39
3.42
3.44
3.46
3.48
3.51
3.53
3.55
3.57
3.60
3.62
3.64
3.66
3.69

Calculated based on Eq. (1.18)

10

Temp.
(C)

Purity (P) = 70%

2.33
2.39
2.44
2.49
2.54
2.60
2.65
2.70
2.75
2.81
2.86
2.91
2.96
3.02

70
2.07
2.13
2.19
2.25
2.31
2.37
2.43
2.49
2.55
2.61
2.67
2.73
2.79
2.85

80
3.92
3.93
3.93
3.94
3.95
3.96
3.96
3.97
3.98
3.99
3.99
4.00
4.01
4.02

10
3.65
3.66
3.68
3.69
3.71
3.72
3.74
3.75
3.77
3.78
3.80
3.81
3.83
3.84

20
3.38
3.40
3.42
3.45
3.47
3.49
3.51
3.54
3.56
3.58
3.60
3.63
3.65
3.67

30
3.11
3.14
3.17
3.20
3.23
3.26
3.29
3.32
3.35
3.38
3.41
3.44
3.47
3.50

40

2.84
2.88
2.92
2.95
2.99
3.03
3.07
3.10
3.14
3.18
3.22
3.25
3.29
3.33

50

2.57
2.62
2.66
2.71
2.75
2.80
2.84
2.89
2.93
2.98
3.02
3.07
3.11
3.16

60

Purity (P) = 90%

Dry-Substance Content (%)

Table A.7 Continued

2.30
2.35
2.41
2.46
2.51
2.56
2.62
2.67
2.72
2.77
2.83
2.88
2.93
2.98

70

2.03
2.09
2.15
2.21
2.27
2.33
2.39
2.45
2.51
2.57
2.63
2.69
2.75
2.81

80

788
Appendix

10/12/2006 2:36:57 PM

Appendix

789

Table A.8 Specific Enthalpy (H) of Pure Sucrose Solutions (kJ/kg)

Temp.
(C)
10
20
30
40
50
60
70
80
90
100
110
120
130

Sucrose Content (%)

0

10

20

30

40

50

60

70

80

41.9
83.7
125.6
167.5
209.4
251.2
293.1
335.0
376.8
418.7
462
506
549

39.4
78.9
118.4
158.0
197.7
237.5
277.4
317.3
357.3
397.4
437
477
517

36.9
74.0
111.2
148.6
186.1
223.8
261.6
299.6
337.7
376.0
414
452
490

34.5
69.1
104.0
139.2
174.5
210.1
245.9
281.9
318.2
354.7
392
429
466

32.0
64.3
96.8
129.7
162.9
196.4
230.2
264.2
298.6
333.3
367
403
438

29.5
59.4
89.6
120.3
151.3
182.7
214.4
246.6
279.1
312.0
345
378
412

27.0
54.5
82.5
110.8
139.7
169.0
198.7
228.9
259.5
290.6
322
353
386

24.6
49.7
75.3
101.4
128.1
155.3
183.0
211.2
240.0
269.3
299
329
359

22.1
44.8
68.1
92.0
116.5
141.5
167.2
193.5
220.4
247.9
275
304
333

Note: Values for T > 100C were obtained by interpolation of the graph
Calculated based on Eq. (1.19)

bapp.indd 789

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bapp.indd 790

10

39
79
118
158
198
237
277
317
357
397
437
477
517

Temp.
(C)

10
20
30
40
50
60
70
80
90
100
110
120
130

Purity (P) = 90%

37
74
111
148
186
223
261
299
337
375
413
452
491

20
34
69
104
139
174
209
245
281
317
353
390
427
464

30
32
64
96
129
162
195
229
263
297
331
366
401
437

40
29
59
89
119
150
181
213
245
277
310
343
376
410

50
27
54
82
110
138
167
197
227
257
288
319
351
383

60

Dry-Substance Content (%)

24
49
74
100
126
153
181
209
237
266
296
326
356

70
22
44
67
90
115
139
165
191
217
244
272
300
329

80
39
79
118
158
197
237
277
317
356
396
436
477
517

10
37
74
111
148
185
223
260
298
336
374
412
451
489

20
34
69
103
138
173
208
244
280
316
352
388
425
462

30
32
64
96
128
161
194
228
261
295
330
364
399
434

40

29
58
88
118
149
180
211
243
275
307
340
373
407

50

26
53
81
109
137
166
195
224
255
285
316
347
379

60

Purity (P) = 80%

Dry-Substance Content (%)

Table A.9 Specific Enthalpy (H) of Impure Sucrose Solutions (kJ/kg.C)

24
48
73
99
125
151
178
206
234
263
292
322
352

70

21
43
66
89
113
137
162
188
214
241
268
296
324

80

790
Appendix

10/12/2006 2:36:57 PM

bapp.indd 791

39
79
118
157
197
237
276
316
356
396
436
476
516

10
20
30
40
50
60
70
80
90
100
110
120
130

37
73
110
147
185
222
260
297
335
373
411
450
488

20

30
31
63
95
128
160
193
226
260
294
328
362
397
432

40
29
58
88
118
148
179
210
241
273
305
338
371
404

50
26
53
80
108
136
164
193
222
252
282
313
344
376

60

Dry-Substance Content (%)

34
68
103
138
172
208
243
279
314
351
387
423
460

Calculated based on Eq. (1.19)

10

Temp.
(C)

Purity (P) = 70%

24
48
72
98
123
149
176
203
231
260
288
318
348

70
21
43
65
88
111
135
160
185
210
237
264
291
320

80
39
79
118
157
197
236
276
316
356
396
435
476
516

10
37
73
110
147
184
222
259
297
334
372
410
449
487

20
34
68
102
137
172
207
242
278
313
349
385
422
458

30
31
63
95
127
159
192
225
258
292
326
360
395
430

40

29
58
87
117
147
177
208
239
271
303
335
368
401

50

26
52
79
106
134
162
191
220
250
280
310
341
372

60

Purity (P) = 90%

Dry-Substance Content (%)

Table A.9 Continued

23
47
71
96
122
148
174
201
228
256
285
314
344

70

21
42
64
86
109
133
157
182
207
233
260
287
315

80

Appendix

791

10/12/2006 2:36:57 PM

bapp.indd 792

Vapor
pressure
(kPa)

0.6
0.9
1.2
1.7
2.2
3.2
4.3
5.6
7.4
9.6
12.4
15.8
19.9
25.0
31.2
38.6
47.4
57.8
70.1
84.6
101.4

Temperature
(C)

0
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100

2501.6
2510.7
2519.9
2528.9
2538.2
2547.3
2556.3
2565.4
2574.3
2583.2
2592.1
2600.9
2609.6
2618.3
2626.8
2635.3
2643.7
2651.9
2660.1
2668.1
2676.1

Saturated
Vapor (H V )
(kJ/kg)
0.0
21.0
42.0
62.9
83.9
104.8
125.8
146.6
167.6
188.5
209.3
230.2
251.1
272.1
293.0
313.9
334.9
355.9
376.9
398.0
419.0

Liquid
(HC )
(kJ/kg)

Enthalpy

2501.6
2489.7
2477.9
2466.0
2454.3
2442.5
2430.5
2418.8
2406.7
2394.7
2382.8
2370.7
2358.5
2346.2
2333.8
2321.4
2308.8
2296.0
2283.2
2270.1
2257.1

Vaporization ()
(kJ/kg)
32
35
40
45
50
55
60
65
70
75
80
85
90
95
100
110
120
130
140
150
160

Temperature
(F)
0.1
0.1
0.1
0.2
0.2
0.2
0.3
0.3
0.4
0.4
0.5
0.6
0.7
0.8
1.0
1.3
1.7
2.2
2.9
3.7
4.8

Vapor
pressure
(lb/in. 2)
1075.4
1076.7
1078.9
1081.1
1083.3
1085.5
1087.7
1089.9
1092.0
1094.2
1096.4
1098.6
1100.7
1102.9
1105.0
1109.3
1113.5
1117.8
1121.9
1126.1
1130.1

Saturated
Vapor (H V )
(Btu/lb)

Table A.10 Properties of Saturated Steam and Water (in Metric and English systems)

0.0
3.0
8.0
13.0
18.1
23.1
28.1
33.1
38.1
43.1
48.1
53.1
58.1
63.1
68.1
78.0
88.0
98.0
108.0
118.0
128.0

Liquid
(HC )
(Btu/lb)

Enthalpy

1075.4
1073.7
1070.9
1068.1
1065.2
1062.4
1059.6
1056.8
1053.9
1051.1
1048.3
1045.5
1042.6
1039.8
1037.0
1031.3
1025.5
1019.8
1013.9
1008.1
1002.1

Vaporization ()
(Btu/lb)

792
Appendix

10/12/2006 2:36:57 PM

bapp.indd 793

120.8
143.3
169.1
198.5
232.1
270.1
313.0
316.3
415.4
475.8
543.1
617.8
700.5
791.7
892.0
1002
1254
1554
2548
3973
5942
8581

105
110
115
120
125
130
135
140
145
150
155
160
165
170
175
180
190
200
225
250
275
300

2683.8
2691.5
2699.0
2706.3
2713.5
2720.5
2727.3
2733.9
2740.3
2746.5
2752.4
2758.1
2763.5
2768.7
2773.6
2778.2
2786.4
2793.2
2803.3
2801.5
2785.0
2749.0

Saturated
Vapor (H V )
(kJ/kg)
440.2
461.3
482.5
503.7
525.0
546.3
567.7
589.1
610.6
632.2
653.8
675.6
697.3
719.2
741.2
763.2
807.6
852.5
966.8
1085.4
1210.1
1344.0

Liquid
(HC )
(kJ/kg)
2243.7
2230.2
2216.5
2202.6
2188.5
2174.2
2159.6
2144.8
2129.7
2114.3
2098.6
2082.6
2066.2
2049.5
2032.4
2015.0
1978.8
1940.8
1836.5
1716.1
1574.9
1405.0

Vaporization ()
(kJ/kg)
170
180
190
200
210
220
230
240
250
260
270
280
290
300
310
320
340
350
360
370
380
390

Temperature
(F)
6.0
7.5
9.3
11.5
14.1
17.2
20.8
25.0
29.8
35.4
41.9
49.2
57.5
67.0
77.6
89.6
117.9
134.5
152.9
173.2
195.6
220.2

Vapor
pressure
(lb/in. 2)

Source: Abstracted from Steam Tables by Keenan et al. (1969), with the permission of John Wiley and Sons, Inc.

Vapor
pressure
(kPa)

Temperature
(C)

Enthalpy

Table A.10 Continued

1134.2
1138.2
1142.1
1145.9
1149.7
1153.5
1157.1
1160.7
1164.2
1167.6
1170.9
1174.1
1177.2
1180.2
1183.0
1185.8
1190.8
1193.1
1195.2
1197.2
1199.0
1200.6

Saturated
Vapor (H V )
(Btu/lb)
138.0
148.0
158.0
168.1
178.1
188.2
198.3
208.4
218.6
228.8
239.0
249.2
259.4
269.7
280.1
290.4
311.3
321.8
332.4
343.0
353.6
364.3

Liquid
(HC )
(Btu/lb)

Enthalpy

996.2
990.2
984.1
977.8
971.6
965.3
958.8
952.3
945.6
938.8
932.0
924.9
917.8
910.5
902.9
895.4
879.5
871.3
862.9
854.2
845.4
836.3

Vaporization ()
(Btu/lb)

Appendix

793

10/12/2006 2:36:57 PM

794

Appendix
Table A.11 Density (kg/m3) of Massecuites at Different Crystal Contents and Temperatures

DS
Massecuite
(% m/m)
88

89

90

91

92

93

94

DS
Mother Liquor
(% m/m)

Crystal
Content
(%)

75
76
77
78
79
80
76
77
78
79
80
81
77
78
79
80
81
82
78
79
80
81
82
83
79
80
81
82
83
84
81
82
83
84
85
86
84
85
86
87
88
89

52.0
50.0
47.8
45.5
42.9
40.0
54.2
52.2
50.0
47.6
45.0
42.1
56.5
54.5
52.4
50.0
47.4
44.4
59.1
57.1
55.0
52.6
50.0
47.1
61.9
60.0
57.9
55.6
52.9
50.0
63.2
61.1
58.8
56.3
53.3
50.0
62.5
60.0
57.1
53.8
50.0
45.5

Temperature (C)
40

50

60

1472.4
1471.9
1471.2
1470.5
1469.7
1468.8
1480.6
1480.0
1479.3
1478.6
1477.7
1476.8
1488.8
1488.2
1487.5
1486.8
1485.9
1485.0
1497.3
1496.6
1495.9
1495.2
1494.3
1493.3
1505.8
1505.2
1504.5
1503.7
1502.8
1501.8
1514.0
1513.3
1512.5
1511.6
1510.5

1468.4
1467.8
1467.1
1466.3
1465.4
1464.4
1476.7
1476.0
1475.3
1474.4
1473.5
1472.5
1485.0
1484.4
1483.6
1482.7
1481.8
1480.7
1493.6
1492.9
1492.1
1491.2
1490.3
1489.2
1502.3
1501.6
1500.8
1499.9
1498.9
1498.7
1510.5
1509.7
1508.8
1507.8
1506.7
1505.4
1518.0
1517.0
1515.9

1464.3
1463.6
1462.8
1461.9
1460.9
1459.8
1472.6
1471.9
1471.1
1470.1
1469.1
1468.0
1481.1
1480.4
1479.5
1478.6
1477.5
1476.4
1489.8
1489.0
1488.2
1487.2
1486.1
1484.9
1498.6
1497.9
1497.0
1496.0
1494.9
1493.7
1506.9
1506.1
1505.1
1504.0
1502.7
1501.3
1514.4
1513.4
1512.1
1510.6
1508.9

1521.5
1520.6

70
1459.2
1458.4
1457.4
1456.3
1455.1
1468.5
1467.7
1466.8
1465.8
1464.6
1463.4
1477.1
1476.3
1475.3
1474.3
1473.2
1471.9
1485.9
1485.1
1484.1
1483.1
1481.9
1480.6
1494.9
1494.1
1493.1
1492.1
1490.9
1489.5
1503.3
1502.3
1501.3
1500.1
1498.7
1497.1
1510.8
1509.6
1508.3
1506.7
1504.8
1502.6

80

90

1452.8
1451.6
1450.3

1445.5

1462.4
1461.3
1460.1
1458.7

1455.5
1454.1

1472.1
1471.1
1470.0
1468.7
1467.3
1482.0
1481.0
1480.0
1478.9
1477.6
1476.2
1491.1
1490.2
1489.2
1488.0
1486.7
1485.3
1499.6
1498.6
1497.4
1496.1
1494.6
1492.9
1507.2
1505.9
1504.4
1502.7
1500.6
1498.2

1465.7
1464.3
1462.8

1475.9
1474.7
1473.3
1471.8
1486.3
1485.2
1484.0
1482.6
1481.0
1495.9
1494.8
1493.6
1492.2
1490.6
1488.8
1503.5
1502.1
1500.5
1498.7
1496.5
1494.0

Source: From Sugar Technologists Manual with the permission of Bartens

bapp.indd 794

10/12/2006 2:36:57 PM

Appendix

795

Table A.12 Viscosity (in cp) of Pure Sucrose Solutions

DS
(% m/m)
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64

bapp.indd 795

Temperature (C)
0

10

15

20

3.8
4.0
4.2
4.4
4.7
5.0
5.3
5.6
5.9
6.3
6.7
7.2
7.7
8.3
8.9
9.6
10.4
11.3
12.3
13.4
14.7
16.1
17.8
19.7
21.9
24.5
27.4
30.8
34.8
39.5
45.1
51.6
59.5
69.0
80.5
94.5
111.8
133.2
160.1
193.9
237.4
293.7
367.2
464.9
595.7

3.2
3.3
3.5
3.7
3.9
4.1
4.3
4.6
4.8
5.1
5.5
5.8
6.2
6.7
7.2
7.7
8.3
9.0
9.7
10.6
11.5
12.6
13.9
15.3
16.9
18.7
20.9
23.3
26.2
29.5
33.4
38.0
43.5
50.0
57.8
67.3
78.8
93.0
110.0
132.0
160.0
195.6
241.2
300.7
379.2

2.7
2.8
2.9
3.1
3.2
3.4
3.6
3.8
4.0
4.3
4.5
4.8
5.1
5.5
5.8
6.3
6.7
7.3
7.8
8.5
9.2
10.1
11.0
12.1
13.3
14.7
16.2
18.0
20.1
22.6
25.4
28.7
32.6
37.2
42.7
49.3
57.2
66.9
78.7
93.4
111.7
134.7
164.1
201.8
250.8

2.3
2.4
2.5
2.6
2.7
2.9
3.0
3.2
3.4
3.6
3.8
4.0
4.3
4.6
4.9
5.2
5.6
6.0
6.4
6.9
7.5
8.2
8.9
9.7
10.6
11.7
12.9
14.2
15.8
17.6
19.7
22.1
24.9
28.3
32.2
36.9
42.5
49.3
57.6
67.6
80.1
95.6
115.1
139.9
171.6

2.0
2.0
2.1
2.2
2.3
2.5
2.6
2.7
2.9
3.0
3.2
3.3
3.6
3.8
4.1
4.4
4.7
5.0
5.4
5.8
6.2
6.7
7.3
7.9
8.6
9.4
10.4
11.4
12.6
14.0
15.5
17.4
19.5
22.0
24.9
28.3
32.4
37.2
43.1
50.2
58.9
69.7
83.0
99.8
121.0

25

30

35

40

1.7
1.8
1.9
1.9
2.0
2.1
2.2
2.4
2.5
2.6
2.8
2.9
3.1
3.3
3.5
3.7
3.9
4.2
4.5
4.8
5.2
5.6
6.1
6.6
7.1
7.8
8.5
9.2
10.2
11.3
12.5
13.9
15.5
17.4
19.5
22.1
25.1
28.7
33.0
38.1
44.5
52.0
61.4
73.0
87.6

1.5
1.6
1.6
1.7
1.8
1.9
2.0
2.1
2.2
2.3
2.4
2.5
2.7
2.8
3.0
3.2
3.4
3.6
3.8
4.1
4.4
4.7
5.1
5.5
6.0
6.4
7.0
7.7
8.4
9.2
10.2
11.3
12.5
13.9
15.6
17.6
19.8
22.5
25.7
29.5
34.1
39.6
46.4
54.7
65.0

1.3
1.4
1.4
1.5
1.6
1.6
1.7
1.8
1.9
2.0
2.1
2.2
2.3
2.5
2.6
2.7
2.9
3.1
3.3
3.5
3.8
4.0
4.3
4.7
5.0
5.4
5.9
6.4
7.0
7.7
8.4
9.2
10.2
11.4
12.7
14.2
15.9
18.0
20.4
23.2
26.7
30.8
35.7
41.8
49.2

1.2
1.2
1.3
1.3
1.4
1.5
1.5
1.6
1.7
1.8
1.8
1.9
2.0
2.2
2.3
2.4
2.5
2.7
2.9
3.0
3.3
3.5
3.7
4.0
4.3
4.6
5.0
5.4
5.9
6.4
7.0
7.7
8.5
9.4
10.4
11.6
13.0
14.5
16.4
18.6
21.2
24.3
28.0
32.5
38.0

10/12/2006 2:36:58 PM

796

Appendix
Table A.12 Continued
Temperature (C)

DS
(% m/m)
65
66
67
68
69
70

773.1
1020
1365
1859
2579
3654

484.1
626
822
1096
1486
2052

10

15

20

25

30

35

40

315.3
401
517
677
899
1214

212.8
267
339
436
568
752

148.2
183.3
229.4
290.5
372.7
485.0

106.1
129.7
160.2
200.1
252.9
323.9

77.9
94.1
114.9
141.7
176.8
223.2

58.4
69.9
84.2
103.0
126.9
158.1

44.7
53.0
63.4
76.5
93.2
114.8

Source: U.S. National Bureau of Standard, Circular C440

Note: Boldface values are extrapolated

Table A.13 Viscosity (in Pa.s) of Massecuites at Different Crystal Contents (CC) and Temperatures
DS
Massecuite
(% m/m)
Purity = 90%
90

91

92

93
Purity = 80%
90

91

92
93

bapp.indd 796

DS
Mother
Liquor
(%)

CC
Massecuite
(%)

Temperature (C)
40

76
77
78
79
82
83
84
83
84
85
83
84
85

58.3
56.5
54.6
52.4
50.0
47.1
43.8
52.9
50.0
46.7
58.8
56.3
53.3

199
155

78
79
80
80
81
82
82
83
84
85

54.6
52.6
50.0
55.0
52.6
50.0
55.6
52.9
56.3
53.3

116
99
89
296

50
97
73
58
48

60
52
38
29
23

70
30
22
16
12
73
53
53

300

54
44
38
122
99
84
318

28
22
18
59
46
37
140
105

16
12
10
31
23
18
69
49
177
120

80

13
9.5
7.1
38
26
20
26
20
151
91

7.0
5.4
18
13
9.7
37
25
87
57

90

4.4
21
14
10
14
10
7.6
82
48
30

2.6
7.5
5.5
21
14
46
29

10/12/2006 2:36:58 PM

Appendix

797

Table A.13 Continued

DS
Mother
Liquor
(%)

DS
Massecuite
(% m/m)
Purity = 70%
90

91

92
93
94
Purity = 60%
90

91

92
93
94

CC
Massecuite
(%)

Temperature (C)
40

50

60

70

35
31
29
90
76
68
224
186
652

17
15
13
43
34
29
97
77
254
196

9.2
7.6
6.6
22
17
14
47
35
112
82
219

9.3
7.4
24
18
54
38
90

28
19
41

27
26
26
57
57
60
165
146
461
408

12
11
11
24
23
23
70
59
175
145
423

5.2
11
10
9.7
33
27
75
59
150

27
60

27

80
81
82
81
82
83
83
84
85
86
88

50.0
47.4
44.4
52.6
50.0
47.1
52.9
50.0
53.3
50.0
50.0

80
74
73
214
190
178
587

82
83
84
84
85
86
84
85
86
87
88

44.4
41.2
37.5
43.8
40.0
35.7
50.0
46.7
50.0
46.2
50.0

64
66
71
153
162
182
445
418

80

90

3.6

Source: Abstracted from Sugar Technologists Manual with the permission of Bartens

Table A.14 Refractive Index (RI) of Pure Sucrose Solutions (at 20C)
DS
(% m/m)
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4

bapp.indd 797

RI

DS
(% m/m)

RI

DS
(% m/m)

RI

DS
(% m/m)

RI

DS
(% m/m)

RI

1.3330
1.3333
1.3336
1.3339
1.3341
1.3344
1.3347
1.3350

1.6
1.8
2.0
2.2
2.4
2.6
2.8
3.0

1.3353
1.3356
1.3359
1.3362
1.3365
1.3368
1.3370
1.3373

3.2
3.4
3.6
3.8
4.0
4.2
4.4
4.6

1.3376
1.3379
1.3382
1.3385
1.3388
1.3391
1.3394
1.3397

4.8
5.0
5.2
5.4
5.6
5.8
6.0
6.2

1.3400
1.3403
1.3406
1.3409
1.3412
1.3415
1.3418
1.3421

6.4
6.6
6.8
7.0
7.2
7.4
7.6
7.8

1.3424
1.3427
1.3430
1.3433
1.3436
1.3439
1.3442
1.3445

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798

Appendix
Table A.14 Continued

DS
(% m/m)
8.0
8.2
8.4
8.6
8.8
9.0
9.2
9.4
9.6
9.8
10.0
10.2
10.4
10.6
10.8
11.0
11.2
11.4
11.6
11.8
12.0
12.2
12.4
12.6
12.8
13.0
13.2
13.4
13.6
13.8
14.0
14.2
14.4
14.6
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2
16.4

RI

DS
(% m/m)

RI

DS
(% m/m)

RI

DS
(% m/m)

RI

1.3448
1.3451
1.3454
1.3457
1.3460
1.3463
1.3466
1.3469
1.3472
1.3475
1.3478
1.3481
1.3485
1.3488
1.3491
1.3494
1.3497
1.3500
1.3503
1.3506
1.3509
1.3512
1.3516
1.3519
1.3522
1.3525
1.3528
1.3531
1.3535
1.3538
1.3541
1.3544
1.3547
1.3550
1.3554
1.3557
1.3560
1.3563
1.3566
1.3570
1.3573
1.3576
1.3579

16.6
16.8
17.0
17.2
17.4
17.6
17.8
18.0
18.2
18.4
18.6
18.8
19.0
19.2
19.4
19.6
19.8
20.0
20.2
20.4
20.6
20.8
21.0
21.2
21.4
21.6
21.8
20.0
20.2
20.4
20.6
20.8
21.0
21.2
21.4
21.6
21.8
22.0
22.2
22.4
22.6
22.8
23.0

1.3583
1.3586
1.3589
1.3592
1.3596
1.3599
1.3602
1.3605
1.3609
1.3612
1.3615
1.3619
1.3622
1.3625
1.3628
1.3632
1.3635
1.3638
1.3642
1.3645
1.3648
1.3652
1.3655
1.3659
1.3662
1.3665
1.3669
1.3638
1.3642
1.3645
1.3648
1.3652
1.3655
1.3659
1.3662
1.3665
1.3669
1.3672
1.3675
1.3679
1.3682
1.3685
1.3689

23.2
23.4
23.6
23.8
24.0
24.2
24.4
24.6
24.8
25.0
25.2
25.4
25.6
25.8
26.0
26.2
26.4
26.6
26.8
27.0
27.2
27.4
27.6
27.8
28.0
28.2
28.4
28.6
28.8
29.0
29.2
29.4
29.6
29.8
30.0
30.2
30.4
30.6
30.8
31.0
31.2
31.4
31.6

1.3692
1.3696
1.3699
1.3703
1.3706
1.3709
1.3713
1.3716
1.3720
1.3723
1.3726
1.3730
1.3733
1.3737
1.3740
1.3744
1.3747
1.3751
1.3754
1.3758
1.3760
1.3765
1.3768
1.3772
1.3775
1.3779
1.3782
1.3786
1.3789
1.3793
1.3797
1.3800
1.3804
1.3808
1.3811
1.3815
1.3818
1.3822
1.3825
1.3829
1.3833
1.3836
1.3840

31.8
32.0
32.2
32.4
32.6
32.8
33.0
33.2
33.4
33.6
33.8
34.0
34.2
34.4
34.6
34.8
35.0
35.2
35.4
35.6
35.8
36.0
36.2
36.4
36.6
36.8
37.0
37.2
37.4
37.6
37.8
38.0
38.2
38.4
38.6
38.8
39.0
39.2
39.4
39.6
39.8
40.0
40.2

1.3843
1.3847
1.3851
1.3854
1.3858
1.3861
1.3865
1.3869
1.3872
1.3876
1.3879
1.3883
1.3887
1.3891
1.3894
1.3898
1.3902
1.3906
1.3909
1.3913
1.3916
1.3920
1.3924
1.3928
1.3931
1.3935
1.3939
1.3943
1.3947
1.3950
1.3954
1.3958
1.3962
1.3966
1.3970
1.3974
1.3978
1.3982
1.3986
1.3989
1.3993
1.3997
1.4001

DS
(% m/m)

RI

40.4
40.6
40.8
41.0
41.2
41.4
41.6
41.8
42.0
42.2
42.4
42.6
42.8
43.0
43.2
43.4
43.6
43.8
44.0
44.2
44.4
44.6
44.8
45.0
45.2
45.4
45.6
45.8
46.0
46.2
46.4
46.6
46.8
47.0
47.2
47.4
47.6
47.8
48.0

1.4005
1.4008
1.4012
1.4016
1.4020
1.4024
1.4028
1.4032
1.4036
1.4040
1.4044
1.4048
1.4052
1.4056
1.4060
1.4064
1.4068
1.4072
1.4076
1.4080
1.4084
1.4086
1.4092
1.4096
1.4100
1.4104
1.4109
1.4113
1.4117
1.4121
1.4125
1.4129
1.4133
1.4137
1.4141
1.4145
1.4150
1.4154
1.4158

Source: U.S. National Bureau of Standard, Circular C440

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Appendix

799

Table A.15 Bulk Density of Materials Used in Sugar Production

Beet seed
Beets, washed
Beet tare:
Soil and sand, wet
Soil and sand, dry
Stones
Trash
Limestone
Coke
Carbonation gas
Coal

kg/m3

lb/ft 3

700
660

44
41

2100
1600
1400
300
1500
400
1.5
750

131
100
87
19
94
25
0.1
47

Note: Values are approximate

Table A.16 Bulk Density of Products and By-products of a

Beet-Sugar Factory

Granulated-refined sugar
Powdered sugar
Brown sugar
Molasses, 80% DS
Betaine, 55% DS
Raffinate, 60% DS
Pulp:
Pressed
Dry pulp, 90% DS
Dry molasses, 90% DS
Pellets, 90% DS
Carbonation lime residue, 70% DS

kg/m3

lb/ft 3

lb/ga

900
450
850
1400
1300
1250

56
28
53
87
81
78

12
11
10

620
220
200
650
1100

39
14
12
41
69

Note: Values are approximate

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800

Appendix
Table A.17 Conversion Factors

Acceleration
1 ft/s2 = 0.3048 m/s2
Acceleration of gravity (gravitational force)
= 32.19 ft/s2 = 9.81 m/s2
Area
1 ft 2 = 0.2832 m 2
1 acre = 4047 m 2 = 43515 ft 2 = 0.405 hectare
1 hectare = 104m 2 = 2.471 acre
1 in. 2 = 6.452 104 m 2 = 645.16 mm 2
1 yd 2 = 9 ft 2 = 0.837 m 2
Density
1 lb/ft 3 = 16.019 kg/m3
1 lb/ga = 1.198 102 kg/m3
1 kg/m3 = 0.062 lb/ft 3 = 0.0083 lb/ga
Diffusivity
1 ft 2/hr = 2.581 105 m 2/s
Energy
1 Btu = 1.055 kJ = 252.16 cal = 0.252 kcal
1 kcal = 4.184 kJ
1 J = 1 N.m = 1 kg.m 2/s2
1 kWh = 3.6 103 kJ
Enthalpy
1 Btu/lb = 2.326 kJ/kg
Force( f )
1 lbf = 4.448 N
1 N = 1 kg.m/s2
1 dyne = 1 g.cm/s2 = 105 kg.m/s2
Heat flow
1 Btu/h = 0.293 W
1 Btu/min = 17.58 W
1 kJ/h = 2.778 104 kW
1 J/s = 1 W
Heat flux
1 Btu/h.ft 2 = 3.155 W/m 2
Heat transfer coefficient
1 Btu/h.ft 2.F = 5.678 W/m 2.C = 5.678 kJ/m 2.C
1 Btu/h.ft 2.F = 1.357 104 cal/s.cm 2.C
Length
1 ft = 0.3048 m
1 in. = 2.54 102 m = 2.54 cm = 25.4 mm
1 micron = 1 m = 106 m
1 nm = 10 -9 m
1 = 1 m = 1010 m
1 mile = 1.6093 103 m

1 metric ton = 103 kg = 0.9078 short ton

1 g = 103 mg = 61 1022 Dalton
Power
1 hp = 745.71 W = 550 ft.lb/s = 0.707 Btu/s
1 W = 1 J/s = 14.34 cal/min
1 kWh = 3412 BTU
1 Btu/h = 0.293 W
Pressure
1 psi = psig + 14.7
1 psi = 6.895 kPa = 0.069 bar = 6895 103 N/m 2
1 bar = 105 Pa = 105 N/m
1 Pa = 1 N/m 2
1 atm = 1.0133 bar = 14.7 psi
1 atm = 1.0133 105 Pa = 101.33 kPa = 760 atm
1 lb/ft 2 = 4.788 102 dyne/cm 2 = 47.88 N/m 2
Specific heat
1 Btu/lb.F = 4186 J/kg.C = 103 cal/kg.C
Temperature
TF = 1.8 TC + 32
TC = (TF 32)/1.8
K = C = 273
Thermal conductivity
1 Btu/h.ft.F = 1.731 W/m.K
1 Btu.in./ft.h.F = 1.442 102 W/m 2.K
Velocity
1 ft/s2 = 0.3048 m/s2
Viscosity
1 cp = 102 g/cm.s = 103 kg/m.s
1 cp = 102 poise = 103 Pa.s = 103 N.s/m 2
1 lb/ft.h = 0.413 cp
1 lb/ft.s = 1488.16 cp
1 N.s/m 2 = 1 Pa.s = 1 kg/m.s
Volume
1 ft 3 = 7.481 U.S. ga
1 U.S. ga = 4 qt = 0.083 British ga
1 U.S. ga = 3.785 L = 3.785 103 m3
1 ft 3 = 0.028 m3 = 28.32 L = 18.28 in. 2
1 qt = 0.946 L
1 oz = 29.55 ml
1 m3 = 103 L = 35.31 ft 3
1 L = 103 cm3 = 103 ml
Work
1 hp.h = 0.746 kWh = 2.6845 J = 2544.5 Btu
1 ft.lb = 1.356 J

Mass
1 lb = 0.45359 kg = 16 oz
1 oz = 28.35 g

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Table A.18 Useful Formulas from Geometry

Rectangle

Cylinder
A: area
A = ab
Perimeter = sum of all sides

b
a

h
r

Square
A=a

Hollow cylinder
r1
r2

a
2

Parallelogram

2
2

A = ab

b
a

Cone

Triangle
2

V=

h
A = ab
2

a
Truncated cone
r2

Circle
r: radius
d: diameter
C: circumfrence
2
A r
d 2r
C d

r
d

V=

(r12+ r 2 2+r1 r2)

r1
Pyramid

Rectangular solid
b
a

V: volume
S: surface area
V = abc
S = 2 (ab + ac + bc)

V=

abh
3

b
a
Truncated pyramid
a2 b
2

Sphere
3

r
3
3
d
V=
6

V=
r

bapp.indd 801

V=

h
b1

1 1

2 2

1 1

a1

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