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Extract sucrose from sugar cane………………………..pg 3-8
Sources………………………………………………….pg 17
Conclusion………………………………………………pg 18
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The extraction of sucrose from sugar cane
Processing this crop is primarily a physical process, but there’s
quite a lot of chemistry behind the changes that sugar cane juice
undergoes before it makes it to our sugar bowl. After harvesting
the sugar cane is washed of impurities like dirt and small stones.
Then it goes on to the crushing process.
The cane is then crushed with the use of large rollers to extract
all the juice from it.
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The juice from the mills, a dark green color, is acid and turbid.
The clarification (or defecation) process is designed to remove
both soluble and insoluble impurities (such as sand, soil, and
ground rock) that have not been removed by preliminary
screening. The process employs lime and heat as the clarifying
agents. Milk of lime (about one pound per ton of cane)
neutralizes the natural acidity of the juice, forming insoluble lime
salts. Heating the lime juice to boiling coagulates the albumin
and some of the fats, waxes, and gums, and the precipitate
formed entraps suspended solids as well as the minute particles.
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The sugar beet solution, on the other hand, is purified by
precipitating calcium carbonate, calcium sulfite, or both in it
repeatedly. Impurities become entangled in the growing crystals
of precipitate and are removed by continuous filtration.
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To concentrate this clarified juice, about two-thirds of the water
is removed through vacuum evaporation. Generally, four vacuum-
boiling cells or bodies are arranged in series so that each
succeeding body has a higher vacuum (and therefore boils at a
lower temperature). The vapors from one body can thus boil the
juice in the next one—the steam introduced into the first cell does
what is called multiple-effect evaporation. The vapor from the
last cell goes to a condenser. The syrup leaves the last body
continuously with about 65 percent solids and 35 percent water.
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Crystallization of the sugar starts in the vacuum pans, whose
function is to produce sugar crystals from the syrup. In the pan
boiling process, the syrup is evaporated until it reaches the
supersaturation stage. At this point, the crystallization process is
initiated by “seeding” or “shocking” the solution. When the
volume of the mixture of liquor and crystals, known as
massecuite, reaches the capacity of the pan, the evaporation is
allowed to proceed until the final massecuite is formed. At this
point, the contents of the vacuum pans (called “strike”) are
discharged to the crystallizer, whose function is to maximize the
sugar crystal removal from the massecuite. Some mills seed the
vacuum pans with isopropyl alcohol and ground sugar (or other
similar seeding agent) rather than with crystals from the process.
From the crystallizer, the massecuite (A massecuite) is transferred
to high-speed centrifugal machines (centrifugals), in which the
mother liquor (termed “molasses”) is centrifuged to the outer
shell and the crystals remain in the inner centrifugal basket. The
crystals are washed with water and the wash water centrifuged
from the crystals.
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he high-speed centrifugal action used to separate the massecuite
into raw sugar crystals and molasses is done in revolving machines
called centrifugals. A centrifugal machine has a cylindrical
basket suspended on a spindle, with perforated sides lined with
wire cloth, inside which are metal sheets containing 400 to 600
perforations per square inch. The basket revolves at speeds from
1,000 to 1,800 RPM. The raw sugar is retained in the centrifuge
basket because the perforated lining retains the sugar crystals.
The mother liquor, or molasses, passes through the lining (due to
the centrifugal force exerted). The final molasses (blackstrap
molasses) containing sucrose, reducing sugars, organic
nonsugars, ash, and water, is sent to large storage tanks.
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Fractional Distillation of Crude Oil
Crude oil or Unprocessed oil, when taken directly from its source
(on land or sea),is a mixture of hydrocarbons . These hydro
carbons vary in chain length. The longer the molecule gets, it will
have a stronger molecular force and will require a lot of energy to
break them apart. The smaller and shorter molecules will
therefore have a weaker molecular force and in turn will require
less energy to be boiled. This also affects the boiling point of the
fractions. The more less energy required to break these molecules
the lower the boiling point and the more energy required will
increase the boiling point.
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slow down the rate of the rising vapor. The molecules then
condense and are eventually collected in the trays.
- Fuel Oil
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- Used in ships
- Lubricating Oil
- Used to lubricate bikes ect.
- Waxes
- Used to polish surfaces
*PLEASE SEE NEXT PAGE FOR MORE DETAILS ABOUT THE FREATIONAL
DISTILATION PROCESS*
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Thermal and Catalytic Cracking
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Modern cracking uses zeolites as the catalyst. These are complex
aluminosilicates, and are large lattices of aluminium, silicon and
oxygen atoms carrying a negative charge. They are, of course,
associated with positive ions such as sodium ions. You may have
come across a zeolite if you know about ion exchange resins used
in water softeners.
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The zeolite catalyst has sites which can remove a hydrogen from
an alkane together with the two electrons which bound it to the
carbon. That leaves the carbon atom with a positive charge. Ions
like this are called carbonium ions (or carbocations).
Reorganisation of these leads to the various products of the
reaction.
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In thermal cracking, high temperatures (typically in the range of
450°C to 750°C) and pressures (up to about 70 atmospheres) are
used to break the large hydrocarbons into smaller ones. Thermal
cracking gives mixtures of products containing high proportions
of hydrocarbons with double bonds - alkenes.
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Sources
https://www3.epa.gov/ttn/chief/ap42/ch09/final/c9s10-1a.pdf
https://www.youtube.com/watch?v=JZdvsQzOKuk&t=171s
https://www.youtube.com/watch?v=EP_fgp7zYKk
https://www.decodedscience.org/processing-chemistry-sugarcane/43324
https://link.springer.com/article/10.1007/s12649-010-9046-2
http://www.udop.com.br/index.php?item=noticias&cod=2641
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