CalculationsUsedinCaneSugarFactories 10276489

B ERK ELEY
L IB R A R Y
L IB R AR Y
OF
THE U NIVE R S ITY
O F CAL IFO R NIA
GI FT O F
D an Gu t l e b a n
C A L C U L AT IO N S
US E D IN
CANE S UGAR FACTOR IE S-
A P R A CT I CAL S Y ST E M OF CHE M ICAL

C O NT R OL FO R T H E S U G AR HO US E S OF
LO UI SIANA T HE TR O PIC S AND OTHE R
, ,
CAN E P R O D U C I N G C O UN T R I E S
-
IR V IN G H . MO R S E
F o r m e r ly S fi e r m s z ng Ch e mis t/o r tile L o u is ia n a S u ga r Co mpa ny
’ ’
u ,
S uper in ten den t Cen tra l Me rcedz ta a n d Cen tra l

'
E lia in tile Is la n d f C u ba
o
SE COND E DITION/
, RE WR I TTE N
FIR S T T H O U SA N D
NE W YO R K
J O HN WILEY S O N S , IN C .
L O ND O N : C H AP MAN H AL L ,
L mnm n
I9 1 7
Co py ri g ht , 1
9 04 , 1917
BY
IR V IN G H . MO R S E
PR E FA CE T O T HE S E CO N D ED I T I ON
S IN CE th e p u bli c a ti on of th e fi rs t e di ti on thi r
,
tee n y ears a g o th e c ane sugar industry has

,
-
de v e l o p ed rap i dly both in furnish i ng a much

,
l arger numb er of tons O f t h e c ommer cia l p rodu c t

and a l so b y the use Of more sc ientifi c and eco
nomica l met h o d s of man ufa c ture
.
. This p eriod
has been espe ci a lly note d fo r th e imp ro v ements
made in th e machinery use d fo r c rushin g the
cane b y which th e l oss o f su ga r in th e bagasses
,
has been grea t ly re d u c e d an d in th e insta ll ati on

,
of multiple effec ts p ans an d c entrifuga l s th at

, , ,
are in p ropo rti on to th e c ap a ci ty of th e mi ll s ,
thereb y se curing an e v en ly bal an c e d and effi cient

plant C hemi c a l l aboratories h av e mu l tip lied an d
.
the val ue of chemica l contro l now generally re c og

niz ed so t h at in man y instan c es the entire t e
,
sponsib ili ty of th e fabrication is p l a c e d up on the

technic al superintendent Fo r in su c h a p ositi on
.
there is combined the theo retigglchemica lknow l

edge with the p ra c tical side O f the ma nu fa ctu re
_ ,
,
a c om b i na ti on th a t has a d de d gr eat ly to our

m
I .
858
IV PR E FA CE
p resent knowl edge and shou l d continue unti l th e

,
making of sugar will be carried on as effi cientl y

as other great modern industries It is for the .
benefit of the men ho l ding these p ositions their ,
h ead c hemists and assistants th at the se c ond ,
edi tion has been rewri tten an d en l arged ; and it

is h o p e d w i ll be o f so m e h e lp t o them in th eir
imp ortan t wo rk .
While mu ch o f th e d ata c onta ined in th e p r esent

vo l um e wi ll apply to th e manufacture of sugar
in th e T ropics where the author spent nine sea
,
sons y et b y fa rthe greater p art deal s wi th the

,
p rob l ems c onne c ted wi th the sugar industry in

L oui siana A dmitting t h at the weather condi
“
tions are su ch that the cane never fully ripens

an d th at an ear l y freeze will sti ll further reduce
its va lue for making sugar will it be p ossible to,
c omp ete wi th other cane producing c ountries -

,
where there is a l onger grinding season the cane ,
mature and the suppl y o f labor adequate ?

,
From an economical sta ndp oint it would ap pear ,
fundam enta lly wrong to continue under such cir

cumsta nces b ut if th e future ma y be judged b y
,
the past the questi on must b e answered in the

,
affirmati ve for in sp i te of many disasters from

,
natura l causes and harassed b y debates in C on

,
gress over the questi on of Free Sugar th e sugar ,
planters of Louisiana hav e persisted in their

efforts adapting themse lves to each new condi
,
ti on and now have th e satisfaction of prod u c ing

,
PR E FACE
one of the largest crop s in the history of t h e

S tate .
B u t in order to p repare for th e l ower pric es that

will naturally fo ll ow the cl ose of the E uropean
Wa r two things are essenti a l to meet the new
,
—
c onditi ons first to adopt the Two Factory Sys
,
-
tem b y which on ly that p art of the cane sta lk

,
-
is ground that wi ll pay a profit w h en manufactured

into sugar and se c ond to e vo lv e a simp l e eco nom
, , ,
i c a l pro c ess of making standar d granulate d sugar

direct from the cane thereby receiving t h e full
,
v a l ue for the raw product .
I R V I N G H M OR S E
. .
NE W O R L E ANS L O U ISIANA
, .
T A B L E O F CO N T EN T S
C HA PT E R I
The S a mp li ng a nd Ana ly is s o fthe Su g r P r du c t
a o s
C HAP T E R II
T he Fo rmul a for Ava ila b l e S uga r
C HAPT E R III
M il l Contro l
C HAP TE R IV
Ca lc ula t ions Used in th M nu f c turing P ro c esses

e a a
C HAPT E R V
S to ck on Hand C a lc ul a ti ons
C HAPT E R VI
L a b o ra to ry R eport s
C HAP TE R VII
T he C a lcu l a ted C o mmer ci l Yi eld per T on o fCa ne
a
viii TAB LE O
OF C N TE N TS
C HAPTE R VIII
M anu fa c turi ng E co nom i es
C HAPT E R IX
T he P ur chase ofCane by the “
Uni t
”
M ethod
C A L C U L A T IO N S
USE D IN
C A N E SU G A R
-
FA C T O R IE S
C HAP TE R I
THE S AM P LI N G AND ANA LYS IS OF THE SU GAR

P R O D U CT S
THE chemical control of a c ane — sugar factory

requires the sampling of the fol l owi n g pro d u c ts
F O R MILL C ON TR OL .
C rusher Jui c e .
R esidual Juice .
D ilute Juice .
B agasse
/
.
Th e und erlyi ng p rincip l e o f s amplin g i s t o se

cure a smal l part of each product suffi cient fo r ,
analysis which will correctly represent the whole

,
.
As the cane received at the factory c omes from

many different localities its comp osition is c on
,
sta ntly changing so that

,
the only wa y to se c ure
a fair sample of the ex tracted jui c e is to p ro vi de
some device for sampling continuous ly B uckets .
with brass gauze co v ers placed under the rollers

,
and in the stream of juice is p robably the most

,
2 CALC ULA TI ONS US E D IN
satis f a c tory method for the c rusher and resi dual

juic e samp l e whil e drip samples may be used
,
for the dil ute j ui c e The bagasse should be samp l e d

.
c ontinuously al so but th ere are so many difii

,
culties surroun din g thi s operation th at in th e

majori ty of c ases an hour l y sample is considered
the best All th e samples are c o ll ected each hour
.
and tak en to the l aboratory where th ey are pre ,
serv ed wi th a few drops of forma l dehy de and

‘
analyz ed at inter v a l s of ei ther four or six h our s .
FOR C LAR IF I CA TI ON C ONTR OL .
D ilute Juice .
C l arified Juice .
Fil te r e d Jui ce .
Fi l ter P ress M u d .
S y ru p .
A f te r th e jui c e h as b een li med an d p ump ed

through the heaters into the cla rifiers it is usually ,
well mixed and hour l y samples may be taken of

the c larified and filtered j uices The filter press .
mud should be sampled at least once each watch

and th e s yrup hourl y or from the storag e tanks .
F O R PAN AND C E N TR IF U GA L C ON TR OL .
S yrup .
F irst , S econdand Third Ma ssecuites .
First S econd and Final M olasses

, ,
.
F irst S e c ond and Third S u gars

, ,
.
All massecu ites are samp l ed as the p ans are

discha rged into the mixer or crystallizers and the ,
-
G
CA NE S U AR FA C TOR IE S 3
molasses when the strike is half dried either at ,
the storage tank s or in the trough leading from

the machin es A sp oonfu l of sugar is taken fr om
'
ea c h package when wei ghe d and analyzed b y l ots

or each 1 00 sacks .
C ane sugar p rodu c ts are teste d for : Tota l

-
so lids sucrose glucose m oisture ash a cidit y

, , , , ,
.
—
TO TAL S o L ID s The jui c e extracted from the
.
c ane is made up of from 80 to 86 p er c ent of

water and from I 4 to 2 0 p er c ent of so lid matter ,
most of which is sucrose There are two methods .
o f d eterminin g the tota l solids in use first b y '
, ,
means of a specia l hydrometer g raduated to ,
record th e p ercentag e of pure sugar in a so l ution ,
and second b y weighing the liquor in a stand

,
a rdiz ed flask and ob taining the required per

centage from Specific G ra v ity Tab l es O f these .
two methods the l atter is the most a ccurate but ,
requires more time and careful manipulation so ,
that in the gre at majority of cane sugar labora -
tories the per cent total solids is obtain ed by

means of the B rix hydrometer All of the .
inst ruments must first be stan d ardized to in ,
sure uniformity and to determine whether each

,
degree registered on the stem represents an equal

am ount of pure sugar in the solution T his may .
be done by means of the table gi ven b e l ow cal ,
cu la ted from the following formula
P olariscope e
r a dingx required total so lids .
Sp . gr .
4 CA LC ULA TI ONS US E D IN
TA BLE I
To t l S li d
a o s
.
B y meansof this table not only the hydromete r

,
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 1 0 t o I 5 First fi ve weig hin gs of

,
.
,
6 CAL C ULA TI ONS US E D IN
TAB L E II
O
C R R E CT I ON FO R T E M P E R AT UR E
DE GR E E B R IX
T em p C
. .
Th e use of the B rix hydrometer fo r the deter

‘
mination of the total solids is not altogether sat

isfa cto ry even when the most accu rate instru
,
ments are used When immersed in a solution

.
CAN E -S U AR G FA C TOR I E S 7
there is often a difference of 05 in two readings .

,
and it is only b y tak ing the average of se veral

tests that the danger of error is avoided Fo r .
this reason the second method mentioned in w hich

, ,
the sp ecifi c gravity flask is used has a rea l ,
advanta ge and if the present practice i s modified

, ,
will combine bot h sp eed and ac curacy A 50 c c .

-
. .
or 1 00 c c flask i s now require d and the weighing

-
. .
made on an ana l yti c a l b al an ce sensitiv e to 001 ,

.
gram To secure t h e weight of t h e so l ution under

.
such c on di ti ons requ ires c onsiderab l e tim e and ,
when the sma ll samp l e i s c onsidered there is ,
a possibility o f obtaining mi s l eading resu l ts The .
impro vement recommend e d i s t o use a 1 000 c c -

. .
flask and a balance sens i ti v e t o

,
gram which
, ,
will furni sh a l arger quantity o f the sample for

analy si s an d may be weighe d muc h faster ; due
,
to a l ess delicate b al ance A tab l e showing .

,
the degree B rix or total solids c orresp on ding to

'
the weight is given b e l ow First a litre flask

,
.
is standardized b y filling wi th disti ll ed water ,

°
with a temp erature of 1 7 5 C an d markin g the . .
,
neck at the p oint which wi ll just bal ance 1 000

grams A sugar solution is then filled to the same
.
mark and weighed and t h e tota l solids found in

,
the table Th e temperature i s al so taken and

.
,
the correcti on made as usual B y this method .
the tota l so lids may be found in fortieths of a

degree whereas the best hydrometers o ffered b y
,
the manufacturers only record to the twentieth s .

8 L
CA C U A T L I ON S US E D IN
III
TA B L E
DE GR E E ERIx C OR R E S P ON D I N G P
TO S E C I FIC
G R AVITY
W gt m"
W gt a
cc B
cc cc
o o
‘
I o oo . . 1 000 . . roo o . .
CANE -
S U AR G FAC TOR IE S
—
TABLE III ( Continu ed)
D E GR E E B R IX O
C RRES PONDIN G TO S PE CI F IC
G R AVIT Y
W gt B rix W 8“ B rix W 8“ a
1 000 cc
. . 1 000 cc . . 1 000 cc
. .
’
1 07 2 . 2
20 16 9
19 -
53
2
IO CAL C ULA TI ONS US E D IN
TABLE —
III ( Con tinued)
D E G R E E B R IX O
C R R E SP N O DIN G TO P CI FI C
S E
G R AVIT Y
W gt a
W et law n
W gt
cc cc cc a
.
'
1 000
'
1 ooo . . I ooo . . . .
1 09 6 . 6 1 099 . 6
S U CR OS E
JUI CE S AND D ILU TE D PR OD U CT S
IN .
Th e per centage o f su c rose may be found by ei th er

weighin g out gram s of the p roduct and
makin g up to 1 00 c c wi th l ead a c etate so lu . .
tion an d wate r o r by measur in g out 1 00 c c

,
. .
—
o f the so l uti on in a 1 00 1 1 0 c c flask and -
. .
,
filling to the se c ond mark wi th l ea d a c etate

and water While i t is d oub tful wheth er any
.
o f the tests made wi th th e exc ep ti on of p ure

,
—
CAN E S UGAR FAC TOR I E S II
sugar at 1 7 5 C are abso lutely c orr e c t on a c

.
°
.
, ,
c ount o f the different degrees of dilutions an d .
the v o l um e of the l ead acetate p recipitate yet ,
for th e p urp ose of c ontrolli ng the p ro c ess of man

uf a ctu re the y are su f
,
fi cientl y a cc urate p ro vi ding ,
al l t h e analy ses are made by one o f th e two

methods gi v en ab o v e In c onne c ti on wit h t h e .
—
1 00 1 1 0 c c met h o d S chm i tz
-
. .
’
S u c rose T abl es a r e
,
used by whic h the p er cen t o f su c rose i s f oun d

,
from the p o l ari s c op e readin g Th ese t abl es h av e .
b e en rearran g ed in a m o r e c on veni en t f orm .

,
th e p ossib l e reading s fo r ea ch d e gr e e B rix fr om

8 to 2 3 b ein g gi v en on one pa g e .
SU CR O S E IN B AG A S S E — Weig h out 50 gr am s of .
th e sampl e into th e inner p art o f a d ou bl e c ook er

an d add approxim a tely 500 gram s o f water that ,
c on tains ei the r 3 c c o f l ead a c etate so luti on or

. .
su flicient c arbona t e o f soda so l u ti on to neutra lize
the a c idity p resent D iges t f or one h our th en .

,
c oo l an d wei gh D raw o ff suflicient li quor and

,
.
determine th e pe r c ent su c rose in a 4 00 mm tube .

,
the tab l e on p age 2 9 giving th e p er c ent su c rose

correspondin g to the po lari s c ope reading This .
is mu l tipli ed by the weight o f the b agasse and

water less the fibre contents to fin d th e per
, ,
cent sucrose in the bagasse If a 2 00 mm tu b e . .
is used the l ast fi gure is mu l tip lie d by 2

, .
I2 CA L C ULA TI ONS US E D IN
TABLE IV
S C HM ITZ C O SE B
’
SU R TA L E S
8
D E G R E E B R IX
S p e ifi c c G r v i ty =
a
P ol a ri scope R ea di ng 1 o = . . 27 76 p er c nt S u cr s
e o e
PerC t P l ri c p
en o a s o e P er C t P l ri c p
en o a s o e P erC t en
Sucr R
o se di g
. ea n . S u cr R
o se di g
. ea n . Su cr o se .
CA CU A T L L I ON S US E D IN
TABLE IV ( C on tinu ed)
S CHM IT Z C OSE BL E
’
SU R TA
10
D E GR E E B R IX
Sp e i fi c c G r vi ty =
a
P olari scope R ding

ea . 2 7 55 per c nt S u c r s
e o e
P er C t P l ri c p
en o a s o e P er C t P l ri c p
en o a s o e
S u cro seR .di g ea n . S u cr R
o se d i g S u cr
. ea n . o se .
P l ri c p C t
‘
o a s o e P er en
R di g
ea n . Sucr
o se .
CANE -
G
S U A R FA C TOR IE S 15
TA B L E IV ( Continued)
S C HMIT Z SU R C OSE B
’
TA L E
11
D E GR E E B R IX
Spe fi ci c Gr v i ty a 1
"
Pola riscO p e Rea ding . 2 743 p er c nt S u c r
e ose
P l ri c p
o a s o e Per C t P l ri sc p
en o a o e C t P l ri c p P C t
P er en o a s o e er en
Rea di g
n . Su cr R
o se d g
. ea in . Sucr R di g S u cr
o se . ea n . o se .
P l ri c p
o a s o e P er C t en
R eadi g n . Sucro se .
16 CALC ULA TI ONS US E D IN
TABLE IV ( Continued)
S CHM ITZ S UC R O S E T ABL E
’
12
D E GR E E B R IX
S peci fi c G ra v i ty
P o la ri sco pe R ea ding . 273 1 p er c nt S u r
e c ose
P l ri c p
o a s o e P erC e nt P l ri c p P C e t
o a s o e er n
R ea di g
n . Sucr o se . R d i g S ucr
ea n . o se .
P l ri c p
o a s o e
R di g
ea n .
CA N E S U AR FA C TO R IE S
-
G 1 7
TABLE IV
S C HM I TZ O SE B
’
S UCR TA L E
13
D E GR E E B R IX
S p eci fi c G ra v i ty 05 7 6 1 . 2
P ola ri scop e R ea ding . 27 22 p er c nt S u c r

e ose
P l ri c p
o a s o e Per C t P l ri c p
en o a s o e Per C t P l ri c p P C t
en o a s o e er en
Rea di g
n . S u cro seR .di g ea n . S ucr R
o se di g Suc r
. ea n . o se .
P l ri c p
o a s o e
Rea di g n .
S CHMITZ SUC R O SE T AB L E
’
14
D E GR E E B R IX
S peci fi c G ra vi ty =
P ola riscope R ea ding . 27 1 1 c t S u cr
per en ose
P l ri c p
o a s o e P er C t P l ri c p
en o a s o e C t
P er en
R di g
ea n . S u cr o se . R ea d i ng . Sucr o se .
P l ri c p
o a s o e
R eadi g n .
CAN E S UGAR -
FAC TOR I E S I9
TABLE IV ( Continu ed)

SCHM ITZ SUC R O S E T AB L E
’
15
D E GR E E B R IX
c
S pe i fi c G ra vi ty
Pola ri scope R ea ding . 27 p er c nt S u c r
e ose
P l ri c p P C t P l i c p
o a s o e er en o ars o e P l ri c p
o a s o e
Rea di g S u c r
n . R
ose di g
. ea n . Rea di g
n .

SC HM ITZ S UC R O S E T AB L E
’
16
D E G R E E B R IX
S peci fi c G ra v i ty =
P ol a ri sc op e R ea ding . 2 6 88 p er c t S u cr
en o se
P l ri c p
o a s o e PerC t P l ri c p
en o a s o e P erC t P l ri c p P C t
en o a s o e er en
Rea di g
n . Sucr R
o se di g
. ea n . Su cr R
o se d i g Su cr
. ea n . o se .
22 CAL C UL A TIONS US E D IN
S C HM IT Z SUC R O SE B
’
TA L E
18
D E GR E E B R IX
S p ec ifi c G ra vi ty 07 44 1 . 1
P olariscope R ea ding . 27 66 c nt S u crose

per e
P l ri c p
o a s o e P er C t P l ri c p
en o a s o e P er C t Pl ic p P C t
en o ar s o e er en
R di g
ea n . Su c ro se . R e a din g . S ucr ose . R e a di n g . S u cr o se .
CANE S UGAR FAC TOR I E S
-
23
—
S C HMITZ SUC R O SE B
’
TA L E
19
D E GR E E B RD{
Speicfic G ra vi ty 1 07 884
.
P ola ri sc op e R ea ding . 2 6 56 p er c nt S u c r
e o se
P l ri c p
o a s o e P erC t P l ri c p
en o a s o e C t P l ri c p P C t
P er en o a s o e er en
'
Rea di g
n . S ucr R
o se di g
. ea n . Sucr R di g Sucr
CA C U A T L L I ONS US E D IN
TAB LE IV ( Continu ed)

S CHM IT Z SUC R O SE TABL E
’
20
D E GR E E B R IX
ci fi c G r vi ty
Sp e a 1 083 29
.
P l ri c p R di g
o a s o e ea n . 2 6 4 5 p er c t Su cr
en ose
P l ri c p
o a s o e C t P l ri sc p
P er en o a o e C t P l ri c p
P er en o a s o e P er C ten
di g Sucr di g Sucr di g S u cr
.
Rea n . R
o se . ea n . Ro se . ea n . o se .
P l ri c p
o a s o e
R di g
ea n .
CA NE S UG A R FACTOR IE S
-
25
TABLE IV (C ontinu ed)

S C HM IT Z S U C R O SE T AB L E
’
21
D E G R E E B R IX
Sp eci fi c G ra vi ty 087 7 8 I.
Po l a ri sco pe R ea ding . 2 6 33 p er cent Su c r o se
P l ri c p
o a s o e P erC t P l ri c p
en o a s o e C t P l ri c p
P er en o a s o e PerC t en
Rea di g
n . Su cr R
o se di g
. ea n . Sucr R
o sedi g
. ea n . Sucr o se .
P l ri c p
o a s o e P er C t en
Rea di gn . Sucr o se .
26 CA C U A T L L I ONS US E D IN

S C HM ITZ SU C R O S E TABL E
’
22
D E G R E E B R IX
S peci fi c G r v i ty a 09 3 1 . 2
P ol a ri s ope R ea ding
c
. 26 23 p er c nt S u c r
e o se
P l ri c p
o a s o e P l ri c p
o a s o e P er C t P l ri c p PB C t
en o a s o e r en
R di g
ea n . S u cr o se . Rea di g n . S u cr R di g S u cr
CANE -
S UGAR FAC TOR I E S 27
TABLE IV (Continu ed)

S U C R O SE TAB L E
’
S CHNIITZ
23
D E G R E E B R IX
cifi c G r v i ty Sp e a
P l ri c p R di g o a s o e ea n . 26 1 p er c nt S u c r
e o se
P l ri c p P C t P l ri c p
o a s o e er en o a s o e P er C t P l ri c p P C t
en o a s o e er en
R ea di n g . Sucr o se . R ea di n g . S u cr R
o se di g Su cr
. ea n . ose .
P l ri c p
o a s o e
Rea di g n .
S C HM I T Z S U CR O S E T ABL E
’
R E SID UA L J UI CE
D g r B rix
P l ri c p
e ee .
o a s o e
R di g
ea n .
30 CAL C UL A TI ONS US E D IN
G LU CO S E —The determination of glu cose in

cane sugar products is made by titrating a weighed
-
amount usually 5 grams made up to 1 00 c c

, . .
,
a gainst a standar d Fe hling so l uti on whic h is ,
prep are d as follows

Copp er S olu tion : grams c opp er sulp h a te
pe r litre .
A lka li S olu tion : 1 87 grams R o ch e ll e sa l ts an d

gram s so dium hydr ate p er litre .
T en c c o f each of th e so l uti ons ar e m easu r ed

. .
in t o a sma ll p or c e l a in evaporating di sh and ,
b rough t to a b oil over an al coho l l amp then re -

,
m ove d an d app roxim ate ly the right am oun t of

,
th e sugar so lution run f rom a buret t e and t h o r

oug hly mixe d an d again b rough t to a b o il
,
.
If the c orrect am ount has b een add ed th ere ,
wi ll b e a rap id sett lin g o f the re d p re cipitate ,
l ea vin g a cl ear li qui d at the surf a c e whi ch ,
wi ll gi v e no rea c ti on wh en tested wi th ferro cy

a nide o f p otassium an d a c e ti c a ci d on a c o l o r ,
p late S hould a b rown c o l or appear i t indi

.
,
cates t ha t the c opp er h as not been entire ly r ed u c ed ,
an d m o r e o f the sugar so l uti on i s adde d a l wa y s ,
when r emo v e d from th e flame The object o f .
th is i s to p revent overheating which introduces ,
a y e ll ow co l or makin g the end rea c tion more

,
diflicult to observ e As the no rmal g lucose so l u

.
tion is 5 per cent or a mu l tiple it is possib l e to ,
use a tabl e for obtaining th e per c enta ge dire c t

-
from number of cubic centimeters indicated on

CANE -
G
S U AR FAC TOR I E S
TA BLE V
GL UCO S E
—
N OR MAL S OL UTIO N 5 GR AMS PE R 1 00
3 2 CAL C UL A TI ONS US E D IN
the burette In case 1 0 2 0 or 50 gram s are

.
, ,
used the reading is found in the table and th en

,
divi ded b y 2 4 or 1 0 in order to ob tain the c or

, , ,
rect percentage .
—
M OI S TUR E B ago sse O ne hundred grams o f .
the sample use d for th e su c rose detérmiiia tion

are dried for f our h our s at 1 2 5 C °
.
—
S u ga r T en gram s are dri e d t o c ons tant weight
.
° °
at from 1 00 to 1 03 C .
ASE — Juices s yru p s su g ars an d final mo l asses

, , ,
are tested for ash by first e v ap orating the excess

moisture a dding a f ew drops of su lphuric acid
, ,
c h arring in a muffle an d finally burning completel y .
The addition of sulphuric acid is arbitrarily com

p en sa ted f or by d e d u c t i n g 1 0 p er c en t from the
weight
—
.
ACID ITY Ten c c o f the sample are ti trated

. . .
against a one ten th so luti on of sodium hydrate

-
,
or sulphuric acid .
CANE -
G
S U AR FA C TOR I E S 33
TABLE VI
M ILL J UI C E
T O T A L P O UN D S A ND P O UN D S S O L ID S IN O NE GAL L O N
G ll
a on .
TABLE —
VI ( Continu ed)
M ILL J UI CE
O AO UND S
T T L P AN D P O UND S S O L ID S IN O NE GAL L O N
T t l o a To tl
a
nlg t
P u
gf G ll d o
p S
n
a
lsi
G ll
on
d
.
er o
a
s
on.
p er SoiSI G ll
P l
P u ze It
d
l ci
o n
a
s
o n.
p er
CANE G
S U AR FA C TOR IE S
-
35
—
TAB L E VI ( Continu ed)
M ILL J UI CE
T O TA L P O UN D S A ND P O UND S S O L ID S IN O NE GA L L O N
T t l o P u
a d o T t l n Ps u d a o n s
nlf
o
é
t
en
s
P u od
G ll
pn
a
S lid p
s
on .
nlg er
lé
O
t
G ll
P
a
u d pS
on
S l
er
.
i d p
en
o
G ll
n
a
s
on .
er o
G lla
s
on
er
.
2 . 07 3
2 . 083
2 - 09 3
Y P S RU
P O UND S AN D P O UN D S S O L ID S O N E GA L L O N
Pe g
T t l o P u d
a o T t l
n P
s u d o a o n s
P u d p S lid p § l%
P
g
e nt
s l1é s
o n s er o
t
P u sd p S l
er i d
r
p
en
o n s er o s er
G ll
a on . G ll a on .
1 5‘
G ll
a on . G lla on .
3 6 CAL C ULA TI ONS US E D IN
TABLE —
VI ( C ontinu ed )
YR UP S
O TAL P O UN D S AN D P O UN D S S O L ID S
L IN O NE GAL L O N
T t l o a P u d o n s
P f
gl é
r t
P
en
u do p n Ss l i d per o s er
01 5 °
G lla on . G lla on .
3 8 CAL C UL A TI ONS US E D IN
TABLE VI ( Continued)
S YUK L H?
O A
T T L P O UND S AND P OUND S SO L ID S IN O NE GAL L ON
To t a l Pu do n s
P
$12
12
P u d
“
o n s p er S lid p
o s er
0
G ll a on . G lla on .
CANE -
S U AR G FA C TOR I E S 39
TAB L E VI ( Continu ed)

MOLASS E S 0
T O T A L P O UND S A ND P O UND S S O L ID S IN O NE GAL L O N
T t l
o a P u d o n s T t l P u do a n
n
o s
I
S T P u d S l i d q P u d S l i d
P t t n
z
S
O
I
o n s
p er po s er p o pn s er o s er
h
I I S
G lla on . G lla on . G ll a on . G lla on .
—
TABLE VI ( Continued)
MOLAS S E S
O
T TALO UND SP AND P O UND S S O L ID S INGAL L O N
O NE
Per en
T t l
C t Pu d p o a
Per en
T t l P
C t P u d p S l id p ou d a o n s
S nd s‘
G ll
o n
a
s
on .
er
SO hd s '
o
G ll
n
a
s
o n.
er o
G lla
s
on
er
.
CANE -
TAB L E VI ( C on tin u ed)

MOLASS E S
O AL P OUND S
T T A ND P O UND S S OL ID S IN O NE GAL L O N
C t Pu d To tl
a Pu d o n s
C t Pu d To tl
a P u d
o n s
P er
S lid
en
o n s p er S lid p
o s er
Per en
S li d o n s p er S li d p
o s er
o s.
G ll a on . G ll a on .
o s
G ll
.
a on . G lla on .
42 CA L C ULA TI ONS US E D IN
—
TAB L E VI ( C o n tinu ed)
MOLAS S E S
T O TA L P O UND S AND P O UND S S O L ID S IN O NE GAL L O N AN D IN
O N E C U B IC F OO T
To tl
a Totl P u d
a o n s
P u d
o n s p er S li d p
o s er
G lla on . G lla on .
TA BLE VI (C ontinued)
MOLAS S E S
O AL
T T LBS .
,
E TC IN O N E GA L L O N AND IN O NE CUB IC FOO T
.
,
To tl To tl P u d To tl Pu d P u d
C ubi c
a a o n s a o n s o n s
Pu d S lid p S lid p
C ubi c F t
o n s p er o s er per o s er
G lla on . G ll a on . F t oo . oo .
M A S S E C UI T E
T O TAL P O UND S AND P OUN D S S O L ID S I N ONE CU C FOOBI T
P er en
P
C t P u d p S l id p u d To tl
a o n s
S lid C ubi c F t C ub i c F t
o s .
o n s
oo
er
.
o s
oo
er
.
93 97 87 7 01
9 3 76 86 3 4
93 79
44 CA L C UL A TI ONS US E D IN
TABLE VI (C ontinu ed)

MAS SE CUI TE
O A
T T L P OUND S AND P OUND S S OL ID S IN O NE U C FOO T
C BI
P
To tl
au d o n s To aP
tl u d o n s
nlg
l
t
P
en
s
u d po S nl isd
C ubi c F t C ubi c F t
p
oo
er
.
o s er
oo .
P
glg
r
lz
01
tn
P u o d n
p Ss l i
oo
d
C u b i c F t C u bi c F t
er p
.
o s er
oo .
9 0 -99
9 5-3 2
9 5-3 7
9 5-4 2
9 1 -54
9 5- 1 0
95 I9 90 7 I -
found to be approx imately 2 5 per cent which ,
shows that the solid matter contains 2 5 per c ent

of su c rose and 7 5 per cent of non sugars or three -
,
parts of non sugar restrain from c rysta llization

-
one p art o f sucrose With this info rm

. a tgn it ,
is possi b l e to p re di c t from an analysis of jui c e ,
s yru p or massecuite how much sugar will be

, ,
ob tai ne d when manufa c tured and a l so the quan

tit y an d puri t y o i mo l asses Take f or examp l e
'
.
, ,
a masse c ui t e h a vin g a p uri ty o f 80 :

Tota l solids .
S u c rose
N on su gars
-
If the non sugars present restrain one third of

- -
its weight of the sugar present then the avail ,
ab l e sugar may be found by taking one third of -
2 0 and subtra c tin g the resu l t f rom 80 .
2 0 —3
80
The re c o v e ry of sugar from a massecui te h a ving

80 purity and with the final molasses at 2 5 p urity
wi ll be per cent of the total so lids p resent .
B u t this simple calculation m ay onl y be used

when th e sugar ob tained is abso l ute ly p ure ,
and will not app ly the sugars p o l arizing less than

1 00 . Fo r it is evi dent that a part of the non
sugars in the massecuite are not remov ed from
the crystals in the c entrifuga l s an d th e weight o f
,
CANE -
S UGAR FACTOR IE S 47
the mo l asses is re d u c e d in p roportion I t is .
therefore necessar y w h en t h e amount of raw ,
sugar is required to take into c onsiderati on the

,
c omp osition of the sugar itse lf C l aassen gives .
three formu lae t h e first usin g the total so lid s of

,
the massecuite sugars and mo l asses th e second

, , ,
the po l arization or per cent sucrose an d the ,
third the tota l so lids and purity The first two

, .
m ay only be use d when the molasses has been u h

diluted a condition that renders them practica lly
,
useless in ordinary sugar house work The terms

-
.
that enter into the formu la are indicated b y the

fol l owing letters
L et x = cent of avai l able sugar ;

p er
X = weight o f available sugar ;

'
M = weigh t O fm assecuite ;
a = B r ix or tota l so lids of masse cuite ;
b = B rix o r tota l so l ids of sugar ;
C = B rix o r tota l so lids of mo l asses ;
d = p er c ent sucrose of massecuite ;

e = pe r cent sucrose of sugar (polarizati on ) ;
f = per cent sucrose of molasses

;
g purity of massecuite ;
k purity of sugar ;
i = pu rity of molasses .
F irst formula
S e c on d fo rmu l a
—
I oo (d f)
—
(6 f)
T hird formula
—
1 00a (g i)
—
b(lt i)
T h e p er c en tage obtained by any o f th e f orm u la

mu l tiplied b y the W E I G HT of t h e massecuite or
any sugar so luti on will give the weight of sugar
to be expected when the massecuite or sugar solu
ti on is manufa c tured P rof J T C rowl ey changed
. . . .
the third formula so that the weight of available

sugar is obtained directly but from the S O LID S,
instead o f the weight .
a M(g
X
1
—
b(h i)
T h e PE R CE N T of available sugar may a l so be

obtained on the so lids by always making O M 1 00 .
—
1 00 (g i)
—
b(lt i)
This last formula has the advantage of reducing

the number of calcu l ati ons by one as the weight ,
of so lids in one gallon or c ubic foot may be found

in C hapter I B y reducing the divisor DUI i)
.
— , ,
to one figure corresponding to the purities of the

,
molasses that are usual ly obtained in the manu

facture two more calculations may be saved
, ,
without interfering with the accuracy of the work .
Fo r it has been found in the making of raw

CANE -
G
S U AR FA C TOR IE S 49
sugars that the output is very u nifo rm and i t ,
is possible from the polariz ation to predict v er y

c lose l y the total solids and the purity of the
sample B y analyzing different grades of sugars
.
,
and noting t h e d ecrease in the two percentages

as sugars of l ower polarization are tested i t ,
becomes possib l e to c onstruct a table based on ,
the experimenta l data which wi l l be sufliciently

,
accurate for the work intended viz a S hort , .

,
method of ob taining th e av ailab l e su gar from

sugar house products
-
Such a tab l e is given
.
below showing the total solids and purities of

,
sugars po l arizin g from 80 to 1 00 d egrees .

CAL C ULA TI ONS US E D IN
TAB LE VII
C OMM E R CI AL S U AR SG
To tl
a tl
To a P 01a riz a
P urit y
S lid
o s . ti on .
.
G
CANE -S U AR FAC TOR IE S 51
T h e method used i n obtaining the divisor in

One figure called for convenience a F A CT OR ma y
, ,
be shown by an examp l e .
F ind the per cent of a va ila ble suga r from a

ma ssecu ite ha ving a p u rity of 80 The p u rity of .
the mola sses to be 6 0 a nd the p ola riz a tion of the

sugar 9 6 .
The total so lids an d p uri ty o f th e sugar are

foun d in the table to be and 9 6 S u bsti .
tutin g t h e fi gures In the fo rm u l a ,
—
6 0) 2 000
6 0)
as the process of mu l tiplication i s a s imp l er

B u t,
one than division to t he majority the divi sor is ,
changed into a multiplier by di vi ding it i nto unity .
I
2 -7 4
5
. 6
3 4 2
_
The examp l e would then read
( 80 —6 o ) 2 .
74 5
=
s4 o .
o
and the formula for available sugar on the weight ,
of the solid matter in any sugar solution .
—
(Purity of massecuite p urity of mo l asses ) fa c tor .
TABLE VIII
FACT OR S FOR A VAI L ABL E SU G AR
P l riz ti f S u g r
o a a on O a .
TA BLE —
VIII (C on tinu ed)
FACTOR S FO R V L BL E
A AI A S U AR G
P l ri ti
o a za o n of Sug r
a .
G
CA N E S U A R
-
FA C TOR I E S 55
TA B L E —
VIII (C ontinu ed)
FA CT O R S F O R V I L ABL E
A A SU GAR
P l riz ti
o a a o n of Sug r
a .
97 -0 9 5 -0
L L
CA C U A T I ONS US E D IN
—
TABLE VIII (C ontinu ed)
FACT O R S FO R AVAI LABL E S U GAR
P l riz ti
o a a on of Sug r
a .
9 5 -5 9 5 -0
CANE —
S UGA R FA C TOR IE S 57
—
TABLE VIII ( C ontinu ed)
FA CT O R S FO R AVAI LABL E S U GAR
P l
o ar iz ti
a on of Su g r
a .
—
TABLE VIII (C ontinu ed)
FACT O R S FO R AV AI LABL E SU G AR
P l riz ti
o a a on of Sug r a .
There are occasions when it is desirable to

know the weight of the massecu ite dried This .
m ay be found from the weight of the sugar and

th e analysis of the massecuite sugar and molasses
, ,
.
h r’ h
( —i )
—
a (g i)
The purity of the massecuite may be found from

the weight of the massecuite and sugar and the ,
ana ly sis of th e sugar and molasses .

CANE -
G
S U AR FA CTOR IE S 59
The purity of the mo l asses is found from th e

weight and analy sis of the masse cuite and sug ar .
—
Ma g hx b ’
—
Ma n b ’
H C P rensen G eerligs in M eth o d s o f C h em

. .
,
”
ical C ontrol develops a formu l a for a v ail ab l e
,
sugar from the raw cane juice .
4 0
weight sucrose extracted
.
puri ty of jui ce
,
T his formu l a i s esp ecially valuab l e i n c om

paring the resu l ts of several runs in the same
factory or th at o f several factories sin c e the per ,
centage of sugar obtained is absolutely in d e

pendent Of the kind o i mill or the S ki l l used in
manufacture When this formu l a i s applied to
.
the jui c es from several factori es t h e one that has

,
obtained th e b est yie l d is t h e one th at equa l s

or is higher th an t h e ca l culate d amount sin c e the ,
yield is in p ropor ti on to the p urity of the juice .
Whil e t h e amount of sugar obtained from jui c es

havin g 9 0 p urity are much higher than from 7 0
or 80 yet the work of the facto ry h avin g julces
,
with a l ower purity may be sup erior from a man

ufa c tu ring standp oint A table is a l so given
.
by G eerligs in which th e available sugar is c a l

,
cu la ted for j uic es havi ng a purity of 7 7 to 93 .
In order to in clude the somewhat less mature

juices o f L ouisiana t his table has been enlarged
, ,
begi nning at 6 8 and continuing by 2 to 9 3 p urity . .

TA BLE IX
P E R C E NT AG E OF V ILABL E
A A S U ARG F R OM J UIC E
averages to the date of the l ast run This s y s .
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
,
absolutel y correct Followingeach form wil l be

.
given the necessary explanation for its prop er

use and the formul a and calculations used to
,
o bta in the di f
ferent percentages F orms 1 and 2
'
will be gi ven complete to Show the appearance

each wou l d present when the reports are made
out once weekly or twice each month but only ,
the headings of the different c olumns wi ll be

shown in the remaining forms .
CANE S UGAR
- FA C TOR I E S 63
M I LL RE COR D
Form 1 .
MIL L T IME
PE R CE NT R AT E OF
'
L O S T T IME . G R IN D IN G .
D t
a e .
To Per Pe r
D
D a t e .
D a y .
D a t e .
ay
.
D a t e . H ur
o . D ay .
S un dy
a
Ddonda y
T ues dy a
T hurs .
F rid ya
S a tur dy a
Fo r ru n
To dta e
Ca ne G rou nd
—
Total cane weighed to date ;
C ane on yard ;
—
Total cane ground to date ;
—
Total cane ground to date day pre vi ous , .
C ane ground for day .

N umberof hours an d minutes the mill is in

op eration each day ,
.
L ost Time
N u mber
o f hours and minutes the mill did not
grind each day
,
.
P er Cent L ost Time

—
P er da y L ost time di vided by 2 4
'
—
To date Total lost tim e divided b y tota l avail
ab l e time .
R a te o f G rinding
—
P er hour W eight of c ane divided by mill tim e .
—
P er day R ate per hour multip lied by 2 4 .
When two or more sets of mills or tandems

are used an average is made of the mill time
, ,
pro vi ding the l ength of the rollers is the same ;

if not it is necessary to multiply the length of
,
the first ro ll er by the mill time of each mill add ,
the results and divide by the combined length

of the ro llers This c alculation may be made
.
in the fo ll owing manner

L en t
g h of R o ll r
e . Mi ll T im e . R ul t
es s .
T o ta l s 20 00
00 + = 2 0 z 00
3 1 5
CANE S UGA R FA CTOR IE S
-
65
J UICE E XT R A CTE D
R un No . F orm 2
Fir ts Sc d
e on Th ir d Fo urt h
Qu rt r
a e .
Q u rt r
a e .
Q u rt r
a e .
Q u rt r
a e .
D t
a e . To t lW
a igh
e t .
D IL UTE J UI CE
R un N0 .
A ly i
na s s .
D a t e .
B rix S u crose G lu cose

- -
O btained by an alyses .
N ou su ga rs -
B rix ( S ucrose G l u c ose) .
G lu cose R a tio
1 00 G lucose
S ucrose
P u rity
1 00 S ucrose
B rix
O btain ed from Form 2 .
Weight S olids
W eight of Jui c e >< P er c ent
Weight S ucrose
W eight of Jui c e >< P er c ent S ucrose
Weight G lu cose
W eight of Jui c e >< Per c ent G l u c o se .
A va ila ble S u ga r
M ultiply weight o f su c rose by per c en ta ge of
available sugar found in Table IX corre ,
spo n ding to the purity of the juice and

divide by the po larization .
CANE -
G
S U AR FA C TOR IE S 67
D IL UT E J UIC E
F orm 3 .
0
Fa c t ry
o R es ul t s . To D t
a e .
W i gh t W i g h t W i ght
e e e
A ‘a il
S li d Su cr Glu c a b le
.
o . o se.
Sug r o se .
a .
W ei gh t . B a gs . W i ght
e . B a gs .
Fa ctory R esu lts —A fter first run c a lculate th e

.
,
re l ation between th e available sugar obtained

from the su c rose in the juice and t h e actual
yield of sugar and use this per c entage in the
,
next run In the third run use the average of the

.
first two the o b ject being to furnish a correct

,
estimation of the sugar to be expe ct ed from

the juice each day The weight may also be .
reduced to bag s .
O M AL J UI CE
N R
R un N 0 . F or m4 .
A ly i
na s s. W i gh t e .
D a t e.
B rix
ither 9 9 >< B rix first mill juice or
E .
,
.
9 8 XB rix of
c rusher juice .
S u crose
P uri ty di lute juice >< B rix of n o rin a l jui c e .
G lu cose
P er c ent sucrose in normal juice Xra tio of di lute
jui ce .
N ou -
su ga rs
B rix
R a tio
S ame as for dilute juice .
S ame as for dilute juice .
Weight
W eight of solids in dilute ju ice + per cent solids
in normal juice .
7 0 CAL C UL A TI ON S US E D IN
M ILL E XT R A C T I O N
R un No .
W i gh t
e .
D a t e .
Ca ne Weig —
ht From Form ‘
1 .
Dilu te J u ice Weig

—
ht From Form 3 .
N orma l J u ice Weig

—
ht From Form 4 .
D ilu tion .
—D ilute jui c e normal jui c e .
B a ga sse D ilu tion a nd S a tu ra tion

The water added to the cane between the mills
Should equal the sum of the dilution water in the
dil ute j uice and the di lution water in th e bag asse .
E xperience has S hown that there is a dif ference ,
due in many cases to an evap orati on which takes

place durin g the tim e the cane passes through the
rollers Fo r this reason the water of saturati on
.
is often calculated from the dilution a factor being ,
used based on actual work and no account being ,
taken of the weigh t of the water added This .
method is adm issible providing at the end of , ,
each run th e amount of water of dil ution found

,
in the bagasse is determined and c ompared with

the assumed amount If it is found that the .
water in the bagasse equals the wa ter of sa tu ra tion

—G
CA N E S U A R F A C TO R IE S 71
M ILL E XT R A CT I O N
P er C t E xtr cti
en a on
c t P c nt
.
P er en
B g
er e
a
D i l uti
S tur
on
t
a ss e
.
i a a on .
—wa ter of dilu tion then the fa c tor use d is cor

,
rect but if the water in the bagasse is more or

,
l ess then the factor must be change d so that the

,
two different methods of calculating may bring

th e same resu l ts As the weight of the saturation
.
water is used in obtaining th e weight of the

bagasse i tsel f it wil l be necessary to start with
.
a factor and obtain the Weight of the water of

dilution in the bagasse by the fo ll owin g c alculation °
A = weight J u lce In ba ga sse = w eight b agasse

weight fibre ;
B =B rix of juicein bagasse

weight solids in bagasse
weight juice in bagasse
C = p er cent bagasse dilution

—
B rix normal juice B rix juice in bagasse .
0 0 0
a normal ju lce
D = weight water of dilution in bagasse

per cent bagasse dilution Xw gt juice . in bagasse .
B AGASSE
W i ght
e .
D t
a e.
Ca ne +sa tura tion —

water dil ute jui c e .
B rix or P er Cent S olids:

P er c ent sucrose in ba ga sse + pu rity of residual
jui c e .
P er Cen t S ucrose
O b t ained by ana ly sis .
O btain ed b y analy sis .
P er Cent F ibre
O btained by analysis or by formula 1 00 ( solids
+m oistur e) .
RES I D UAL J UIC E

R u n N0 . Form 7 .
A ly i
na s s . For A r gi g
ve a n .
It is assumed that the juice which remains in

the bagasse will have the same purity as that of
the r esidual juice but with a higher per cent of
,
solids Advantage is taken of this fact to de

.
CA N E — G
S U AR FA C TO R IE S 73
B AG ASSE
P rc t g
e en a e . W i ght
e .
P u rity
A ssumed to be the same as that of the residua l
juice.
Weight ofS olids

B agasse per cent solids .
Weight ofS u crose

B a ga sse Xp er cent sucrose .
Weight ofMoistu re
B agasse Xp er cent mo IS tu re .
Weight ofF ibre:

B a ga sse Xp er cent fibre .
F ibre in Ca ne:
W eight of fibre In —
bagasse z weight of cane .
termine approximate l y 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 p l ace ,
the two densities would be the same while if ,
no water was added the per cent solids would be

appr oximate l y the same as that of the normal
juice E ither the solids or su c rose may be used
.
in the fol l owing ca l cu l ati on

L et a = B rix
of normal j uice ;
b = B rix of residual juice ;
c = B rix of jui c e in ba g asse .
—percentage of admixture .
E xample
B rix of normal juice
B rix of residual juice
B rix of juice in bagasse
20 —12
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 B rix

and per cent sucrose by the weight of ca ne ground
CAN E -
S UGAR FA CTOR IE S 75
each da y and at the end of the run add the,
results and divide by the total tonnage thus ,

'
obtaining the average analysis for the run .
S UC R O S E ACC UNT O
R u n N0 . Form 8 .
W i ght
e of S ucr o se . P er C t fr m C
en o a ne .
D a t e .
J ui c e . B a ga s . C a ne . J ui c e . B a ga s . C a ne .
J ui c e . B a g a s.
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

weigh t of th e cane and the su c rose In t h e c ane .
76 CA L C UL A T I ON S US E D IN
C HAP TE R IV
L
CA CU A T L I ON S U SE D IN THE MA NU FA CTUR IN G
PR O CE S S E S
T HE control of the clarification is carried on ,
in so far as the l aboratory is concerned by com ,
paring the glu c ose ratio and purity obtained from

the ana ly si s of the dilute sulphu red clarified , , ,
and filtered jui c es and the s yrup T h e ad dition .
of lim e and sulphur to the c old jui c e the sub ,
sequent heating and settling S houl d not ch ange ,
t h e r elati on between the sucrose an d glu c ose and ,
as a consequence the glu c ose rati o s h ould a lways

rema in the same B u t th ere is a lways a possi
.
bility of the re l ationshi p being c hanged by the

action of an excess o f lim e which will destroy a
,
part of the glucose or o f a cids which in verts the

, ,
sucrose and changes it to glu c ose or fermenta ,
tion whic h atta cks both the sucrose and gl ucose

, ,
changing them into carbo nic a cid gas and a

gummy residue Fermentation occurs l ess fre
.
quently than the other two chemica l changes ,
so that it is generally accepted that an increase

in the rati o in dicates in version whil e the redu e ,
tion Shows the action of an excess of lime Since .
bo th may occur at different periods in the proc ess

7 8 CALC ULA TI ONS US E D IN
Inversion .
L et X = weight of sucrose l ost by inversion ;

M = weight of sugar solution before treat
ment ;
R = g l u c ose ratio of su g ar so l uti on b e f ore
treatment ;
'
R = gl ucose ratio o f su g ar so l uti on after
treatment .
I
R R
X=M
“
,
R
Destruction ofG lucose

L et N = weight of su c rose in so lution before
treatment ;
’
X = weight of glu c ose d estroye d .
Th en ,
’
X N (R
Fo r c onvenien c e the juices are l ettered and

separate co l umns p rovided for the amount of
increase or de c rease dail y In the sam e manner
.
the e ffect of the clarifica ti on on th e purity is

watched .
The purity o f th e cl arifie d and filtere d juice

should always be the sam e as the two j uic es are
,
identical one being drawn o ff or de canted 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 ,

CAN E S UGAR FA CTOR IE S
-
79
an d t hus reduce the purity of the filtered jui c e .
L im e also c ombines wi th the g l ucose so th at the

analy sis of the juice will S how a l ower p urity
and glu c ose ratio than the clarifie d ju i c e T h e .
purity o f the syrup may be higher than the p ro

portional av erage of the cl arified and filtered jui c es
due to the settling out in the storage tanks o f
the impurities formed durin g concentration in the
effects .
F I LT E R P R E S S E S
R u n No .
F orm 1 5
.
P rc t g
e en a es . W i gh t
e s .
D a t e .
—
Tota l Weight of Ca lm W eigh the contents of
a single frame once each week and mu l tiply by
the number of frames in a p ress and then b y
’
the number dump ed .
P er Cent S u crose in Ca ke —B y analysis

—
.
Weight ofS u crose in Ca ke Weight of c ake p e r

cent Sucrose .
Weight ofJ u ice in Ca ke

P er cent
sucrose in cake
P er cent sucrose in filter press juice
XW eight of cake .
Weight of P recip ita te

— —
Total weight weight
.
of juice .
80 L
CA C U A TL I ONS US E D IN
Weight ofS olids in Ca ke

W eight of sucrose
purity of filter press J u lce
—
Weight of G lu cose in Ca lm W eight of su c rose
glucose ratio of filtered juice .
—
Weight of M oistu re in Ca ke Total weight
( precipitate solids)
T he p ercen ta ge of the precipitate and moisture
'
is found by divi ding the weights given above by

the weight of the cake The most efficient filter .
press work is the one Showin g the largest amount

of precipitate per ton of cane combined with the ,
lowest percentage of sucrose .
E VAP O R AT I ON
R un No . F or m 1 6 .
W i gh te .
Pe r S q
t Hr
.
D a e P er Ft H S
Hr
. . . . .
p er .
B rix D ilu te J nice — S ee Form 3 .
B rix S yru p — S ee F orm 1 0 .
P er Cent E va p ora tion :
—
B rix of syrup B rix dilute juice
B rix of syrup
Weight of Dilu te J 3 nice —S ee Form .
—
Weight of Wa ter E va p ora ted P er cent evap
o ra ted eight of dilute juice .
CANE -
Wa ter E va p ora ted per Hou r

W eight of water evaporate d
hours operating
P er S q u a re F eet of Hea ting S u rfa ce per
W ater 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 o f the pans is shown in the ,
fol l owing table :
RE LAT IVE WOR K OF E FF E CT S AN D PAN S

O ri gi l D it y fJ ui c
na en s o e B6
B rix f M c uit
. .
o a sse e
P rc t g e of E p r ti
S y ru p
e en a va o a on .
Bé
f r m E ff c t
.
o e s
ct P
.
By Ef
fe s . By a ns .
°
By b oiling the syrup to 3 4 R 6 in the efl ects .
the evaporation in the pan is reduced to one third -

,
°
when compared with syrup received at 2 0 B é .
82 L L
CA C U A T I ONS US E D IN
P AN WO R K
FIR ST AND SE CO ND MA S S E CUIT E S
R un N0 .
P er Cent S uga r R ecovered
—
P urity of massecuite purity of mo l asses
purity of massecuite
.
This formula gives the amount of avail able

sugar from the sucrose in the massecuite .
F ormu la for Mixtu res

L et a = p u riof first so l ution ;
ty
b= purity of second so l ution ;
c = weight of solids in first solution ;
d = weight of solids in second soluti on ;

x = pu rity of mixture .
x (c +d) —bd
C
x (e +d) —ac
d
G
CANE S U A R FA C TOR IE S
-
83
P AN W OR K
FIR ST A ND SE C O ND MOL ASSE S
A ly i
na s s . F or A r gi g
ve a n .
T h e fifth form is used to determine how much

molasses may be taken into the pans to produce
a massecuite of a required purity .
E xa mp le
P urity of syrup
Tons solids ,
P urity o fmolasses
.
R equired purity
Then
7 5)
5 tons .
75 55
P roof
20 X 80 : 1 6 00
S X SS 275
25 18 75
1 87 5 -
M s 75
84 L
CA C U A T L I ONS US E D IN
The same result may also be found by another

formul a the percentage o btained being mu l ti
,
p lied by the total weight of the mixture .
—
P urity of syrup purity of mixture
—
P urity of syru p purity of molass es
Usin g the same figures we have , ,
—
80 7 5
80
M u l tip l yi ng 2 0 per cent by the total weight

of the mixture the weight of the solids in the
,
mo l asses is found .
25
This fo rmu l a is especial l y well suited for con

tro lling 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 Fo r convenience the
.
,
total weight of the so lids is reduced to the num

ber of inches in the storage tank which Will ,
furnish su fficient 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 mea sured ,
from the top The gallons per inch are then

.
divided into the n umber of gallons which will

mak e a ton of so lids and the result multiplied
,
D gr N 0 In ch D gr N 0 In ch gr
D e e es N0 In ch
S tri k S tri k S tri k
e ee s es e ees es es
u me
. . .
B au mé .
p er e . B a .
p er e . B a u mé .
p er e .
It is now possible to determine the number

of inches of molasses necessary to take into the
p ans to produce a massecuite of an y purity .
P urity of syrup 80 B 6 . 28
P urit y of molasses 50 B 6 37
.
D esired p uri ty of M C 7 1
—
F irst P roblem To find the number of inches
of mo l asses t o f orm a mixture ha ving a p urity
of 7 1 .
The number of inches in a strike containi ng

4 0 tons of so lids when the molasses has a density
°
of 3 7 B 6 is .
X3 0
CAN E S UGAR FA C TOR IE S
-
87
—
S econd P roblem To find the number of i nc h es
.
of syrup used In the strike .
The total strike would require 9 8 4 and the .
molasses inc h es the syrup would require

,
°
inches B u t this is at a density of 3 8
.
Ho w
°
B é and the syrup has a density of 2 7 R é
.
,
.
ever in the table all the numbers given are in

,
proportion so that the same wou l d be true of the

,
inches as well The number of inches f or a

.
strik e a t 2 7 i s th ere f o re ,
X,
By taking inches of syrup and 2 9 52 in ches .
of mo l asses the strike will have 4 0 tons of so lid

,
matter and a purity of 7 1 .

88 CALCULA TI ONS US E D 1 IV
T HI R D M AS SE CUIT E
R u n N0 .
A ly i
na s s .
The sugar 88 po l arization is estimated by

, ,
means of the available sugar formula the purity ,
of the final molasses being as sumed but based on

previous results .
Wgt .
—
so lids (purity of masse c uite purity of mo
lasses ) factor .
C OMM E R CIAL SU G AR
R un No .
A ly i
na s s .
FIN AL MOLAS SE S
R un N0 .
A ly i
na s s .
90 CA L C UL A T I ONS US E D IN
C HA P TE R V
O
S T CK ON HA N D L
CA CU L A TI O N S
AT th e en d o f t h e run all of th e data are posted

in the p receding forms and th e averages found ,
both for th e run and to date The p roducts in .
process of manufacture are then measured a ,
representati v e samp l e of each ana l yzed and the ,
weight foun d f rom th e sp e c ifi c gravity and also ,

.
the weight of the so lids and sucrose Th ese .
figures are entered in one of the thre e forms given

below depen ding on the kind o f Sugar manu
,
fa ctu red one for f actories selling

, Y ellow C lar
ified and first mo l asses anoth er f o r 9 6 test ,
sugar and exh auste d m o l asses and another for

factories making thr ee gra d es o f sugar and an
exhausted mo l asses E ach form contains four
.
parts ; the first fo r ca lcu l ating the available

,
sugar and molasses in th e stock on h and ; the

second for adding the sugar weighed to the sugar
,
in process of manufa c ture ; the third for adding ,
the molasses Shipped on hand an d in stock , , ,
and the fourth for Combining the total sugar and

,
total molasses and obtaining the plirity of the

,
total p roduct .
l
p
CANE
.
-
G
S U AR F A C TOR IE S 91
t
5 O CK H AN D
“
g ST ON
P a rt Ia
Y . C . SUGAR AN D FIR ST MOL ASSE S
A ly i
na s s .
P r d uct t
.
s f
o s .
y n .
t o u
i l
r l
a
C
u
P G
J UICE S
D il ut e
Cl ri fi ed
a
F il t r d
e e
S Y R UP
In e ffec t s
In ta nk s
FIR ST MASSE CUITE
In p a ns .
In m i x er s
In c ry st a l s
To ta l prod uc t
Av a il a b l e su ga r .
F i rst mol a sses

9 2 CA LC ULA TI ONS US E D IN
Tota lP roduct .
Tota l w eight = the sum of the weight of the jui c e ,
s yrup and first massecuite

,
.
Wgt . so li ds = T he sum of the solids of the juice ,
syrup and first massecuite ;

,
Wgt . su crose = the sum of the sucrose of the jui c e ,
s yrup, and first masse cuite .
weight of so lids X 1 00 tota l weight ;

—
weight of su crose X 1 00 tota l wgt ; .
weight of sucrose X 1 00 weight of

solids .
A va ila ble —
S uga r B rix
.
, S ucrose an d Pu rity .
E ither by analysis of same grade of sugar made

previous or from Table N o . VII which gives the
,
B rix and purity for sugars of difleren t polariza

tions In the first case th e
.
,
formu l a wou l d be
( total
Pu r . P rod .
—P u r 1 st molasses)
.
B rix sugar ( P u r .
—
sugar F ur I st molasses ) .
mu l tiplied by the weight of the so lids . In

second case the formula would be
( P u r total prod
.
—P u r I st molasses ) factor
. .
multiplied by the weight of the solids .
Weight S olids in —
S uga r Total weight >< B rix
.
of sugar .
Weight S u crose in S uga rs .

—Tota1 weight Xper
c ent sucrose .
L L I ON S D
“
94 CA C U A T US E IN
.
—
Y C S u ga r Weighed The weight of all sugars
.
, ,
to date is found under Form 1 7 with the weights

, ,
of the solids and sucrose which may be copied

in to the above form .
Y . C . S uga r, In B ins
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 S uga r In
.
, i
n
S tock A ll s are filled
. co l
u ir
in from P art 1, fo l lowing the heading available “
”
sugar .
Tota l Y . C . S uga r .
—A d d co l umns headed ,
packages weight solids and sucr o se and ob

, , , ,
tain the average analysis in the u su a lzma nn er .
P reviou s —
R ep ort The total
sugars in Y . C .
th e previous report are copied after the heading

”
P revious R eport .
F or R u n —T h e weight of the sugar solids and , ,
sucrose in the previous report are subtracted from

the tota l Y C sugars giving the weight of the
. .
,
sugar solids and sucrose for the run The

, ,
.
a v erag e analy si s is found as usua l .

CAN E S U A R FAC TOR IE S
-
G 95
FI R ST MOLAS SE S
P r d u ct
o s.
M l s
o a ses Sh i pped .
M l s
o a ses in t a nk s
M la
o sses in st o ck . .
To ta l mol a sses .
P revi o u s rep o rt .
Fo r run
A ll the i
ce lcu la tio n s fo r this part a re identi c al
with that o fP art 2 .
T OT A L S U AR G AND MO L ASSE S
P a rt 4 .
Pr du ct
o s.
3
To t a l suga r
T o t a l m o l a sses ;
To t a l pro d uc t .
P revi o u s rep o rt .
Tota l S uga r — C opied from P art 2 . .
To ta l Mola sses C opied from P art .

-
3 .
The particular object in combining the weight

of the sugar and molasses in P art 4 is to pro ve
whethe r t h e calcu l ations m ade above are corre c t

and a l so to check the entire work of the lab
oratory in the chemi c a l c ontrol of the factory .
This is done by c omparing the p urity of the

tota l product with that of the syru p used in the
manufacture for if there has been no mechanical
,
or chemical l osses during the boiling and curing

pro c esses they S hould be i dentical but if not
, , ,
and the purity of the tota l product is higher or

l ower than that of the s y rup the cause is found
, ,
Fi rst , in the weight of the mo l asse s .
S e c ond , in the weight of the sugar .
Third in data used for the stock on hand cal

,
cu l ation .
F ourth in the ana ly sis or methods of analysis

,
use d .
Fifth , in the sampling of the products .
A ssuming an error in the weight of the molasses

the correct amount may be determined by means
of the formula for mixtures .
L et
P urity of total product be
P urity of s y rup
P urity of sugar
P urit y of molasses .
—
W eight of sugar tons solids
—
Weigh t o f mo l asses tons so lids . .
9 8 CA C U A T L L I ON S US E D IN
O
ST CK ON HAN D
P art 1 . Form 2 2 .
R AW SUGAR AND MO L ASSE S
m
Pr duct
o s. 5
g5
z : 3
«3 0
f
I 0 B
J UICE S
C l ri fi d
a e
SY R UP
In ef
fe ct s
In ta nk s
FIR ST MASSE C UITE
In p a ns
In c ry sta lli z ers .
SE C O N MASS CU
D E I TE
In pa ns
In c rysta lli z er s .
T HIR D MASSE CUI TE .
In p a ns
In c ryst a lliz ers .
FIR ST M O L ASSE S .
S E C O ND M O L ASSE S . .
l pr d u c t
T o ta o
Av il b l
a aug r e s a .
Fi l m l
na o asses
The calculations used in Form 2 0 a re the same

as that in Form 1 9 P arts 2 3 and 4 a re a lso .
, ,
.
identical .
CA N E -
G UGA R O
FA C T R IE S 99
ST O CK O N HAN D
P a rt I a . Form 23 .
FIR S T SUGAR
,
t
s
y nF
P r d u ct o s .
t
i
r
u
l
l
o
a
u
C
P G
JUICE S
D il ute
Cl a ri fi d e
Fil t r d
e e .
S Y R UP '
In efe f ct s
In t a nk s
FIR ST MASSE CUITE
In p a ns
In m i x er s
To ta l pr d u c t o
Av il b l
a a ug r e s a .
Fi r t m l
s o a sses
1 00 CA L C UL A TI ONS US E D IN
SE CO ND SUGAR
P a rt 1 b .
Pr d u c t
o s .
FIR ST M OL ASSE S
In t ck
s o . .
T a nk s . .
SE CO N MASS C U
D E ITE
P a ns . .
C rysta l .
l pr duc t
To ta o
Av il b l
a ug r
a e s a .
S c d m l
e on o a sse s .
TH IR D SUGAR
P a rt 1 c .
+5
0;
r
‘
gj
P rO du CtS .
E (6 0
5
Q4 0
SE C O N M O ASS S
D L E
St cko .
Tan ks .
M D MASSE C UITE
P a ns
T a nks
l pr d u c t
T o ta o s
Av il b l
a aug r e s a
Fi l m l
na o a sses .
C HAP TE R VI
LAB OR A TOR Y RE P OR T S
THE laboratory report is a condense d statem ent

of the work of the factory compiled by either the
superintendent in charge of the manufacture or
th e head chemist from th e data contained in the
p revious forms The object of the report is to
.
p resent to the management and owners in a ,
c oncise an d sy stematic manner the pro gress ,
m ad e in th e grinding an d b y means of c omparin g

,
conse c uti ve runs determine whether the maxi

,
mum results are b ein g ob tai ned T h e report .
c ontains tota l s averages of analyses and such

, ,
p ercentages th at give definite information A .
c omp arison of r ep orts from L ouis i ana and th e

trop ics s h ows a marked diff erence due p artly ,
to th e in divi duality of t h e men in c h arge and

partly t o the methods of manufacture Fo r ex .
am p l e in L oui siana th e yiel d is calcul a ted as

,
pounds p er ton of cane wh ereas in other c ountries

,
this is gi ven as p er cent on c ane Th en too in

.
, ,
the trop ics one grade of sugar is made while in ,
L oui siana two and sometimes three are manu

fa ctu red . Fo r this reason a typical form o f -
laboratory report is given which is adapted

,
’
-
G
CA NE S U AR FA CTOR IE S 1 03
the conditions existing in L ouisiana which wil l ,
be followed by such changes as will be neces sary

to make it suitable for factories in the tropi c s .
S U AR G CO .
L A B O R AT O R Y REP OR T F m 24
or .
R un N o F ro m 19 1 . . to 191
Fo r R un . To D a t e
WO R K O F THE M ILLS
Total hours available for grinding .
A ctual grinding time .
—
L ost time P er cent avail ab l e t im e .
Tons o f cane ground .
Tons of c ane ground per h ou r .
R ate of grindin g per day .
P er c entmil l extra c tion .
P er cent dil ution .
P er cent saturation ( by ca lc u l a t i on ) .
Per cent admixture .
B agasse ratio .
R oller speed per minute in feet .
Tons of cane per lineal foot first mil l ,

.
cent su c rose extracted from su c rose

'
P er In
juice .
Y IE LD OF SU GAR AND M OLAS S E S

P ounds first sugar made and estimated .
P ounds second sugar made and estimate d .
P ounds t o ta l sugar made and es tim ated .
P er ton of cane ,
First sugar .
S e c ond sugar .
Tota l sugar .
S ugar weighed .
S u g ar in pro c ess .
P oun d s tota l sugar made per hour ( gri nding

tim e) .
R ate per da y in packages

,
.
P ounds tota l sugar redu c ed to basis of 9 6 test .
P ounds 9 6 test sugar per ton of cane .
P ounds 9 6 test sugar fo r 1 pe r cent sucrose in

normal test .
G a ll ons of molasses made an d estimate d .
G allons of mo l a sses per ton of can

,
G a ll ons of mo l asses per hour .
R ate p er day .
1 06 CA L C ULA TI ONS US E D IN
FUE L A CCO U N T
Tons bagasse burned .
Tons c oal .
G allons f ue l oi l .
C or d s wood .
B TU. . .
—
per ton o f cane '
B agasse .
C oal .
W ood .
In p er c enta g e .
B agasse .
C oal .
O il .
Wood .
S U PP LIE S
B arrels of lime used .
—
P ounds used p er ton o f c ane .
P ounds su lphur used .
—
P o un d s use d p e r ton of cane .
CA NE S U AR FA C TOR IE S —G 1 07
C OM P O SIT I O N OF C AN E AN D B A GASS E
C a ne. B a g a s se .
Fo r R un . To D a t e . For R un. To D a t e.
O O O O O O O O O O O O O O O
0 0 0 0 0 0 0 0 0 0 0
C OM P O SITI O N OF G
SU AR S
F ir t S u g r
s a .
l S c d Sug r
e on a . A rg
ve a e .
Fo r R un To D a t e For R un To D a t e For R un To D a e t
0 0 0 0 0 0 0 0 0
C OM P O SIT I O N OF FI NAL MOLASS E S

Fo r R un . To D a e t .
0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
COM P O SITI ON O F PR O D UCTS IN P R O C E S S OF

M AN UFACT UR E
P d u ct
ro s . B ri x Su c r
. o se Gl u c o se P urit y .
D il ute juice —
T d o a e t
N o rm a l juic e .
R es id u l juic
a e .
Fi rst m asse c uite .
Fi rst m ol asse s .
M i x d m assec ui te
e .
Se c nd m l
o o asses .
Th i rd m asse c uit e .
In Spani s h speaking countries the weights differ

-
s l ightly from the American standards so that a ,
corre c tion must be made if the specifi c gravity

ta b l es given in the previ ous chap ter are to be
used in the calculations C ane and sugar a re . - _
bought and so l d by the a rroba or 2 5 pounds , ,
S pa nish weight The rel ation between the two

.
standards and fa c tor used in changin g from one

t o the other are given below
O ne S panish pound grams .
O ne Am erican pound = 4 5 grams .
T h erefore ,
O ne S panish pound American pounds .
O ne arroba American pounds .
O ne Spanish ton Am erican pounds .
To reduce S panish tons to . American tons

M u l tiply by 3 .
To reduce arrobas to American tons

M ultiply by . 01 2 6 9 .
The bags used in s hipping the raw sugars ha ve

a capacity of either 1 2 or 1 3 arrobas and , ,
weigh and American pounds .
To reduce to American tons :

M ultiply No . of 12 arroba bags b y . 1 52 2
M ultiply No . of 1 2 5 arroba bags by

. . 1 585
M u l tip ly No . of 13 arroba bags by . 1 59 8

CANE -
G
S U AR FA C TOR I E S I11
In factories where the cane ground is reported

in arrobas the following should be add ed to
,
the rep ort under the heading of Work ofthe Mill:

,
A rrobas of cane ground .
A rrobas of cane ground per hour ,

.
R ate of grinding per day ,

.
A c omplete change is made in the p art of the

report relating to the yield and in the sucrose ,
a c count .
Y IE LD OF S U GAR
M OLA S S E S
AND
“
N o bags of sugar weighed

. .
N o bags in process of manufacture

. .
.
—
N o bags total .
P er cent on cane ,
S ugar weighed .
S ugar in process of manufacture .
Total sugar .
Total sugars R educed to 9 6 test .
basis .
per cent yield 9 6 test

1 00
Factor of yield .
P er cent sucrose i n normal J u i ce
B ags made per hour .

( G rinding time ) .
R ate per day .
G allons of mo l asses .
G al l ons of molasses per ton of cane .
G allons of mo l asses p er bag of sugar .
G a llOns made per hour .
R ate per day .

S U CR O S E A CCOU N T
Tons o f su c rose ,
In c ane .
In juice .
In bagasse .
In sugars .
In molasses .
L ost in m fg .
P er c en t on c ane ,
In cane .
In juice .
In bagasse .
In sugars .
In mo l asses .
L ost in mfg .
Per c en t on sucrose in c ane ,
In juice .
In bagasse .
In sugars .
In molasses .
L ost in mfg .
P er c en t on sucrose in jui c e .
In sugars .
In molasses .
L ost in mfg .
—
S u c rose l ost p er c ent on ca ne ,
In bagasse .
In molasses .
L ost in mfg .
To ta l .
P R OBLE M — F ind the number of pounds of

.
Y ellow C larified sugar polarization per

ton of cane and also the number of gallons of
molasses when the juice has
,
per cent sucrose .
F rom Tab l e No X
. we find
lbs . Y . C sugar
.
4 (4 X 1
3 9
gal s molasses
.
4 (4 X 01 3
-
) . 05
A nswer
L bs Y C sugar
. . .
G als molasses
.
CANE -
S UGAR FAC TOR I E S 11 5
TA BLE X
'
Y I E LD O F S U AR G AN D MOLAS S E S FR OM O NE TO N
O F C AN E
9
Per c nt u c r
e s o se ui c
in j e
P l riz ti o n of s ug r
B ri x f m l
o a a a
o o a sse s .
F or 1
15 Per C t
en
C t
.
P er en
E xtr c ti
a on
Sug r Mo l a sse s
.
a . .
TABLE X ( C on tin u ed)

YI E LD O F S U G AR AN D MOLASSE S FR OM ONE TO N
OF CANE
10
P er c n t u cr
e s o se in jui c e
B r x fm l
o a a a
i o o a sse s
F o r 15
1 P er C t
en
C t
.
P er en
E xtr c ti
a on
Su g r Mo l a sse s
.
a . .
118 CALC ULATIONS US E D IN
—
TABLE X ( Continu ed)
YI E LD OF S U G AR AN D MOLASS E S FR OM O NE TO N
OF C AN E
12
P er c ent su cr o se in jui c e
B rix f m l
o a a a
o o a sse s .
Fo r 1
15 P er C t
en
C t
.
P er en
E xtr c ti
a on
Sug r
.
a .
CANE -
G
S U AR FA C TOR I E S 119
TA BLE X ( C ontinued)
YI E LD OF SU G AR AND MOL AS SE S FR OM O NE T ON
v
OF CAN E
13
P er c nt u cr
e s ose in jui c e
B rix f m l
o a a a
o o a sse s .
F o r {6 P er C t
en
C t
.
P er en
E xtr c ti
a on.
Mo l a sses .
TABLE X ( ontinu ed)

C
YI E LD OF G
SU AR AN D MOL ASS E S FR OM O NE T ON
OF CANE
14
P er c nt u cr
e s o se in jui c e
P l riz ti on ofs ug r
B r x fm l
o a a a
i o o a s se s
For 1
15 P er C t
en
C t
.
Per en
E xtr c ti
a o n.
Sug ra . Mo l a sses .
1 22 L
T AB L E —
X I ( C o nti nu ed)
YI E LD OF SU G AR AND MOL AS S E S F R OM O NE TO N
OF CAN E
10
c nt u c r i jui c
P er e s o se n e
F ir t u g r p l riz ti
S c d u g r p l r i z ti
s s a , o a a on
T h ir d u g r p l riz ti
e on s a . o a a on
p urit y
s a o a a on
lml
,
Fi na o a sse s ,
P u d
o n s of Sug r a . Mo l a sses .
F ir t S c d
s . e on . T h ird . To tl
a . G l
a s .
1
16 70
CANE S UGAR FAC TOR I E S
-
1 23
TA B L E XI ( Continu ed)
YI E LD O F S U AR AN D G MOL AS S E S FO R O N E T O N O F
C AN E
11
c nt u c r in jui c
P er e s o se e
F ir t u g r p l riz ti n
S c nd u g r p l riz ti n
s s a , o a a o
e o s a , o a a o
on
p urit y
s a o a a
Fi n l m l
,
a o asses,
P u d
o n s of Su g r a . Mo l a sses .
F ir t
s . Sc de on . T h ir d . To tl a . G l
a s .
{3 %
1 24 CA LCULA TI ONS US E D IN
T AB LE XI ( C o n tinu ed)
YI E L D OF S U G AR AND MOLAS S E S FO R O N E T O N OF
C AN E
12
c nt u c r in jui c
P er e s o se e
S c d u g r p l ri z t i
s s a , o a a on
e on s a , o a a on
on
F na l m l asse p urit y
s a , o a a
i o s,
P u d
o n s of Su g r a . MO la sse s .
F ir t
s . Sc de on . T h ir d . To tl
a .
16
1
70 G l
a s .
l
lo %
TA BLE —
XI ( Continu ed)
YI E LD OF SU G AR AN D MOLASS E S F R OM O NE TON
OF C AN E
14
c t u c r i jui c
P er en s o se n e
s s a , o a a on
e on s a , o a a on
p urit y
s a o a a on
Fi lm l
,
na o as se s,
P u d
o n s of Sug r a . Mo l a sse s .
F ir t S c d
s . e on . T h ir d . To tl
a .
l
I5 % G l
a s .
flo %
CA N E S U AR FA C TOR IE S
-
G 1 27
TAB L E XII
'
YI E LD O F SU AR G AN D MOLAS S E S FR OM O NE TO N
O F C AN E
9
c nt u c r in jui c
P er e s o se e
Fi r t u g r p l riz ti
S c d u g r p l riz ti
s s a , o a a on
e on s a , o a a on
on
m p urit y
s a o a a
i
,
F na l l
o a sses,
P u d
F ir t S c d
s . e on . Th ir d . To t l
a . G l
a s .
TA B L E —
XII ( Continued)
YI E LD O F S U AR G AN D MOL AS S ES FR OM O NE TON
O F C AN E
10
P er c nt u c r
e s o se in j icu e
F ir t u g r p l izati
c d u g r p l ri z t i
s s a , o ar on
Se
on s a , o a a on
on
p urit y
s a o a a
Fi lm l
,
na o a sses ,
P u d
F ir t
s . Sc de on . Th ir d . To tl
a .
15
1
% G l
a s . X%
I,
1 36 CA L CUL A TI ONS US E D IN
TAB L E —
XII (Continued)
Y IE LD OF SU AR G AN D MOLASSE S FR OM
OF CAN E
12
c nt u c r in j i c
P er e s o se u e
Fi r t u g r p l riz ti
S c d u g r p l riz ti
s s a , o a a on
e on s a , o a a on
Fi n l m l p urit y
s a , o a a on
a o a sse s ,
Pu d o n s of Su g r a . Mo l a sses .
F ir t S c d
s . e on . T h ir d . To tl
a .
1
15 70 G l
a s. fi; %
CA N E S U AR FA C TOR I E S
-
G 131
TA B L E —
XII (Continu ed)
YI E LD O F S U AR G AND MOL A S S E S F R OM O NE TO N
O F C AN E
13
c nt u c r in jui c
P er e s o se e
F i r t u g r p l riz ti
s s a , o a a on
e on s a , o a a on
on
lm l p urit y
s a o a a
Fi
,
na o a sses ,
Pu d o n s of Sug r a . Mo l a sses .
F ir t S c d
s . e on . Th ir d . To tl
a .
fl; % G l
a s .
1
15 %
TA BLE —
XII ( Continued)
YI E LD OF S U AR G AND MOL AS S E S F R OM O NE TO N
OF C AN E
14
c t u c r in j ui c
P er en s o se e
S c d u g r p l ri z t i n
s s a , o a a on
T h ir d u g r p l riz ti n
e on s a , o a a o
p urit y
s a o a a o
lm l
,
Fi na o a sse s ,
P ou n d s of Su g r a . Mol a sses .
F ir t S c d
s . e on . Th ir d . To tl a .
96 70 G l
a s .
TABLE —
XIII ( Continued)
REN D I M IE N TO
P er c nt u cr
e s ose in jui c
e
r t
Pol a i z a i on .
P urit y i l
o f F na Mo l a sses .
CA N E — G
S U A R FAC TOR IE S 135
TABLE —
XIII ( Continued)
“
REN D IM IE NT O
16
P er c t ucr
en s o se in jui c e
P l riz ti
o a a on .
P urit y i l
o f F na Mo l a sse s .
136 L
CA C U A T L I ONS US E D IN
TABLE —
XIII ( Continued)
REN D IMIE NT O
17
P er c t u cr
en s o se in j ic
u e
P l ri z ti
o a a on
P urit y i l
of F na Mo l a sse s .
TABLE XIII (Continued)

REN D I M I E NT O
P er c nt u c r
e s o se in ju i c e
P urit y i l
of F na Mo la sse s .
CA NE -
G
S U AR FA C TOR I E S 1 39
C HAP T E R VIII
MA N U F A CTU R IN G E CO N O MIE S
THE financia l success of a fa c tory d ep ends on

obtaining the l argest amount of sugar and mo
lasses from a ton of cane and also producing the
grade which wil l net the greatest p rofit The .
factors that influence the yield are

Mill extraction ;
M aceration ;
D ilution of the scums ;
Increase of purity of syrup ;
D ecrease of purity of final molasses .
1 .
f
E j ectM ill
o E xtra ction on Y ield —Two
/
tables are given to illustrate the effect of the mill

extraction on the yield one showing the actual
,
yield of 9 6 test sugar per ton of cane when the

per cent sucrose in the juice is 1 0 per cent 1 2 ,
per cent and 1 4 per cent and the final molasses

, ,
2 5 per cent purity and the other the actual gain

, ,
in pounds of sugar per ton of cane starting with ,
an extraction of 6 8 per cent B y multipl ying . .
the pounds available by the price of 9 6 test sugar ,
the gain in dollars and cents is obtained for any ,
increase in the per cent extraction .

T ABLE XIV
YI E LD OF 9 6 T E ST G
SU AR PE R T ON OF CANE
P er C t S uc r
en o se
C t
.
P er en
E xtr c ti
a on .
. 1 _
142 CA L CULA TI ONS US E D IN
2 . E j ect
f M o
ace ra tion on the —
Y ield T he
addition of water between the mills is for the
purpose of dil uting the juice in the bagasse there ,
by increasing the extraction and the sucrose re

c overed The actual resu l ts are diffi cu lt to c al
.
_
culate S in c e the effi ciency of the mill s dep ends

,
largely on th e spee d of the ro ll ers the weight on ,
the hydrauli c s and the regu l arity o f the feed B y

,
.
assuming certain data comparative percentages

,
may be obtained w hich giv e an approximation

,
of the work performed .
K ind of mill
Mill extraction without water
,
. .
Tota l p er cent admixture

After first mill
After second mill
P er cent water in juice
P er cent water in bagasse
P er cent sucrose in normal juice .
R atio of fibre in bagasse to juice

CANE S UGA R FA C TOR IE S
-
1 43
TABLE XV I
E FF E CT OF M A C E R AT I O N
P u d Su c r
o n s o se E xtr c t d by
a e
The most impo rtant info rmation is contained in

the last two columns which show the compara ,
tive efficien cy of the first 4 p er c ent maceration ,
which is indi cated b y 1 00 p er cent with the ,
subsequent 4 p er cent ad di ti ons ; a l so th e average

number of poun d s of 9 6 tes t su gar o b ta ined from
e ach per cent of maceration .
In actual pra c tice 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 N aturally the .
per cent of ma c eration in one fa c tory cannot be

used as a guide f or maceration i n any other ,
but the data necessary must be worked out

indep endently Fo r example assume that the
.
,
cost of evap orating 2 0 pounds of water in the

effects to be 2 c ents and sugar sold fo r 5 cents
per poun d then i t would not p ay to add more
,
than 2 0 p er cent of water as the sugar recovered,
between 1 6 p er cent and 2 0 p er c ent is only 3 9 .
pound worth ,
cents and not su flicien t to
warrant further ad ditions whi c h would entai l a ,
loss .
3 T.he E j ect ofD ilu tingthe S cu nis on the Y ield .
Under ordinary conditions the scums that are ,
drawn from th e cla rifiers and tanks amount to 1 0

per cent on the weight of the cane ground and ,
the cake taken from the filter presses to 1 3 5 ,

.
per cent having the following c omposition in pounds

,
p er ton of cane :
L ime precipitate and other impurities 9 lbs .
Juice 1 8 lbs .
Tota l weight 2 7 lbs .
S ucrose ( assuming I 2 % in
,
lbs .
In order to obtain one half of the sucrose con

-
ta ined 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
pounds per ton of cane B u t in order to recover
.
the pounds of sucrose in 9 6 test sugar it ,

TA B L E XVII
O ne P i t
o n . Two Po i n t s . T hr P i t
ee o n s .
The gain o f one po int in purity would be

equa l to nearl y one pou nd of 9 6 test sugar p er
ton of cane and is sufficient to warrant the most
,
careful attention to the process of clarification .
5 T
. he E j ect of L owering the P u rity of the Fin al
M ola sses on the F ield .
TA B L E X VIII
A rgve a e Y i ld B t w
e e e en P uriti es .
—
25 28 —
35 38 45 48
-
-
G
CA N E S U AR F A C TOR IE S 147
The cane sugar manu facturer h as two ways of

-
disposing of his crop one by making raw sugars

,
and se llin g to the refiners and the other by pro

du cing a grade suitable for direct consumption
or one that has a specia l value in ano ther line
of manufacture In the former case the sugar
.
,
”
has only a su crose value being p urch ased on
“
,
the p er c entage of pure sugar it contains Whereas ,

” “
the latter possesses besides the sucrose v alue
, ,
an “
intrinsic va l ue as we l l The p ri c es paid .
for sugar havi ng an intrinsic value are higher but ,
this d oes 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 expecte d from 1 ton of cane With this .
data at hand the grades Of sugar brin ging the

,
l argest returns ma y always be manufactured .
In p urchasing raw sugars th e refiners have ,
selected as a basis for settlement 9 6 test or sugars , ,
containing 9 6 p er cent pure sugar and for ,
molasses sugars 89 p olarization and regulate the

,
“
p rices of other tests in the following manner

Fo r each degree polarization above 9 6 fi cent , .
r
additional .
F o r each degree polarization be l ow 9 6 to 9 4 , ,

l
I l? c ent deduction
"
.
Fo r each degree po l arization bel ow 9 4 5 cent ,
deduction .
There is a difference between 9 6 test and 89

test of 7 5 cents per hundred .
Fo r each degree p olarization above 89 fi c ent ,
additional .
Fo r each degree p o l arization be l ow 89 HI c ent ,
deduction .
The price of raw sugars follows that of S tandard

G ranulated and this in turn is regulated by the
,
’
world s supply and demand the average dif ,
ference between the two grades covering a

, ,
period o f ten years being 83 cent per po un d . .
P lantation G ranulated Y ellow and W hite C lari ,
hed made direct from the cane sell a few points

, ,
under S tandard G ranulated The prices of s y rup .

,
first second and third molasses follow the prices

, , ,
of sugars to a certain extent so that all the prod ,
u cts obtained from the ca ne are dependent on
whether the world supply is adequate for the

’
world s consumption S till there is suflicien t .
,
v ariation in the market quotations to warrant the

manufacture of certain grades at one time and
to change to other grades when conditions are
different T his is espe cia ll y t rue of the syrup
.
and mo l asses due to the fa c t that the purchaser

,
represents different interests and the supply and ,
demand is as much dependent on the yield of

co rn from which commercial glucose is made as
, ,
’
the world s supply of su gar .
1 50 I ONS
CA L C UL A T US E D IN
E XA MP LE
P olariz ation of molasses
P rice of molasses sugar per lb .
P rice of 9 6 test sugar per lb

P rice of mo l asses per gal
Then
1 00 lbs 88 test sugar
.
lbs 9 6 test sugar

.
ga ll ons mo l asses 10 ¢
G ain by melting
The increase in po l arization 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 sufli cien t grain for a strike In .
this case the time taken for boiling a strike is

materially reduced thereb y possessing a double
,
advantage especially should the boiling capacity

,
of thef a c to r y be insuffi cien t .

CA N E S U AR
-
G FA C TOR I E S 1 51
2 . The R ela tion

f o the A vera ge f Pola riz a tion o
the S u ga r to the P rofits —The average polariz a tion

.
for a season is found by multiplying the pounds

per ton of each grade by the polarization adding ,
the results and divi ding by the total pounds

,
.
E XAMP LE
First sugar
S econd sugar .
Third sugar
Total
9 4 53
It has been generally believed that th e sa l e of

sugars polarizing 9 6 was the most economical
one for the manufacturer but this is not the,
case The refin

.
’
ers c ost depends on the amount
of impurities present that must b e removed b y
the filters and the higher th e po l arization th e
more is paid for the sucrose This difi erence is
’
suffi cient to induce the raw sugar manufacturer to

-
partially refin e the sugars sold and d eliver all of

the crop at the highest polarization possible .
This may be clearly shown by means of th e two

tab l es given be l ow .
TABLE XX
Y I E LD OF FI R S T G
S U AR S FR OM 100 P O UND S OF
S U C R O SE IN FI R ST M AS S E CUI T E
P l P d Ma r kt
e
V l f P ‘’d l u f Va e o R e
stil
?
t $ 223 s fc ié i $353 ;
1 s .
9 9 -0 354 4 3 1
-
. c 20
4 26 2 . 03 7
. 04 8
. 1 27
7 4 -4 4 -000 . 1 76
7 0 7 87 . 2 64
.
3 55
In ad dition to receiving a lower price for the

sucrose so l d there is a complete loss of the mo
,
lasses left in the sugar m aking the total loss for

,
each ton of cane still greater T his may be seen .
by calculating the yield of raw s u gar from a ton

of cane polarizing 9 8 9 6 and 9 2 degrees and sold
, ,
’
at prices based on th e refin ers s chedule The .
molasses in each case is assumed to hav e a value

of 1 0 c ents pe r ga ll on .
1 54 CA L C U L A TI O N S US E D IN
E XA MP LE
M ill extraction .
S u c rose in j ui c e .
Y ie l d
Y . C sugars
. . I I 6 -3 4 6o t
.
$53 5
S econdsugar .
40 8 3 3 5¢
-
Third sugars .
7 6 3 3 st 25
Molasses 53-I ro t -
53
P ounds so l ids in syrup per ton of cane ,
$7 47 t
-
cents is the price received for 1 p ound of

so lids .
3 .
47 c . X8 64 .
= 0
3 gt .
If the syrup brings 3 1 or 3 2 cen ts per ga ll on ,
then syru p should be manufactured but if the ,
price is 2 8 or 2 9 cents there will be a greater

'
,
p ro fi t in the making of sugar and molasses pro ,
viding the cost of manufacture is the same for
both grades O therwise the profits are calculated

.
from the prices paid and the cost of manufacture

combined .
-
G
CA N E S U A R F A C TOR I E S 1 55
4 . R ela tive P rices which Wa rra nt the S elling of

First M ola sses . A
-
similar calculation will d ecide
this question .
G allons first molasses from Y . C sugar .
W hen manufactured into sugar and final mo

lasses there W i ll be ,
P ounds second sugar , 3 .

$0 3 7
.
P ounds third sugar , 3 3 . 25
G allons molasses ,
io i
g
.
53
per gallon .
From this result it is evi d ent that when the

price of molasses falls below cents per gallon ,
the larger profits will be received by making

sugar and final molasses and if it is above 2 1 4 3
,
.
ce nts per gallon it will be more profitable to

,
make the first molasses .

S ros V lu e of M l — I t i s often
5 . u c e a o a sses .
d esirab l e at times to know whether to sell

molasses of different purities or manufacture
into su gar when the rel ation of the molasses
,
to the y ield p er t on is unknown This may be .
done by appl ying the formu l a for availab l e sugar ,
c alcu l ating the 88 test sugar and molasses mul ,

‘
tip lying by the market quotations for the v arious

grades and comparing the total returns wi th
,
the pri c e p aid fo r the ori gina l mo l asses .
E xamp l e
Ana l ysis of molasses

B rix .
S ucrose
P urity
W eight of one gallon

Total solids
S ucrose
Availab l e
sugar ,
lbs . cents cents
M olasses 4 6 2 gals
,
. . 10 cents cents
The r ef o r e th e mo l asses must sell for

cents per ga ll on to bring in returns equal to that
of the available sugar and b l ack strap -
.
First E xample
Find the price of syrup which will give the same
income per ton of c ane as sugar and molasses .
G ranulatedsugar , 5 c ents
Final molasses ,
1 0 c ents 61
To tal
—
z c ents
S e c ond E
xample
To find the incr eased va lue of s yrup se lli n g for
cents per gallon obtained from a ton of
cane yieldin g a juice of 9 per c ent su c rose
, .
G ranulated sugar l bs .
5 cents . .
$5 50
F inal molasses ,
gals . 10 cents .
73
gals of syrup
. cents
In c reased va lue of s y rup
Third E xamp le
To fin d the increased value of sugar and molasses
obtained from a ton of cane yie ldin g a jui c e of
1 4 per c ent su c rose .
G ranulated sugar , 5 cents

Final molasses ,
1 0 cents
gals of syrup at
. cents .
In c reased value of su gar and molasses

CANE -
S U AR G FA CTOR I E S 1 59
7. T he Tw O F a cto ry S
-
ys tem — The distribution
of the sucrose in the cane stalk has been in ve sti
gated by different E xperimental S tations both ,
in this an d other countries and the con clusions ,
reached c ompletel yestablish the fact that the

bottom joints mature first and the ripening p ro c
ess p roceeds from the bottom toward the top
“
as the season advances D r G eerligs in C ane . . .
”
S ugar and Its M anufacture gives the results of ,
his work on this subject in a series o f tables w hich ,
Show the analyses of each joint of the cane s talk

at regular intervals These figures hav e b een .
condensed and so arranged that the sucrose found

in t he lower and upper half of the sta lk at the end ,
of six eight ten and twe lve months are giv en

'
.
, ,
S ix
E ight m th on s .
T en mon ths
T w el v e m
.
o n th s .
These figures wou l d in dicate that if th e c ane is

allowed to grow until fully mature as i s possible ,
in the trop i cs there will be an even distributio n

,
of the sucrose in the cane sta lk but in L ouisiana , ,
where the growing season extends only from M arch

until O ctober or N ovember the greater part of ,
the available sugar is found in the lower jo ints of

the cane Analyses made by the author in 1 9 1 3

.
of juices obtained from the lower and upper half

of the cane stalks are as follows :
It was also found th at the weig h t o f t h e juice

extracted from the lower half of the stalk due to ,
the larger diameter w a s nearly double the weight

,
of the juice from the upper p a rt Showing that two ,
thirds of the juice extracted comes from the lower

ha lf of the stalk In calculating the yield this
.
fac t is utilized the extraction assumed to be

,
75 per cent and the

,
two kind of juices manu
fa c tu red into 9 6 test sugar and final molasses .
L o w r H lf
e a . U pp r H lf
e a .
F ull S t l k
a
i W gt . W gt .
.
P u nd s 9 6 t st u g a r
o e s
G ll
a o ns mol a sses .
The value of the lower and upper part of the

c ane may be found by taking the price of 9 6 test
sugar at c ents p er pound and final molasses
at 1 0 c ents per ga ll on .
sustained from the manufacture o f th e upp er

part a handsome profit from the l ower part and
, ,
that the profit on the entire stalk depends on how

much greater this profit is than the l oss B y .
grinding only the l ower p art the cost of the cane ,
would be increased since th e amount expended

,
i n the cultivation is divided into the number of

tons ob tained and the p rofits made by th e manu
,
factu re of ri c her jui ces would be absorbed b y the

l arger proportiona l c ost of the cane itself The .
one solution of the p roblem therefore will be to , ,
manufacture th e upper p art of the cane stalk into

syrup whic h h as just been shown to bring in a
,
l arger profit th an sugar where the cane yie l ds a

,
juice of l ow su c rose content If the upper ha lf .
of the sta lk is ground by itself and the juices ,
bo il ed down to the proper density there wi ll be ,
seven gallons of syru p and at cents per

, ,
gallon would h ave a value of $2 3 5 or

,
more .
,
than when manufactured into sugar and insures ,
a profit on the manufacture .
L o w r H lf
e a , U pp r H lf
e a ,
u l St l k
F l a
3 W gt 5 W gt
.
. .
To ta l i cm n o e
T o ta lc t os
CA N E S U AR
-
G FAC TOR IE S 63
The profits obtained by grinding and manu

fa ctu ring the two parts of the cane stalk in dif
feren t factories amount to per ton and are
suffi cient 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 syru p

mil l wil l have a su c rose percentage between 7 and
9 per cent while
,
the lower p art wi ll have a juice
containing from 1 2 to 1 4 per cent sucrose B y .
manufacturing a cane wi th a high sugar yie l d the ,
cost p er p ound wil l be reduced and it wil l be much

easier to p rodu c e a grade suitable for direct con
sump tion sin c e the co l oring matter is found
‘
l argely i n the upper part of the sta lk C ane .
growers who are shipping cane to centra l fac

,
tories may use a part of the cane stalk for syrup

,
and send the more val uable part which will be ,

"
paid for b y the sucrose test thus av oiding the
,
cost of the freight on one third of the cane that

-
does not p ay the factory to manufacture into

sugar .
C HA P T E R IX
PUR CHA S E O F CA N E BY THE U NI T ME TH O D
T HE cane contract used in L ouisiana contains

the following clause relating to the method of .
settlement :
the part y of the first part agrees to pay
the party of the second part for the faithful per
,
fo rma nce of the above written contract the sum ,
of cents per ton of p ounds c ane for

each cent and fraction of a cent thereof in pro ,
portion to the weekly average price of p rime

yellow cl arified sugar as sold on the N ew O rleans
,
market durin g the week of d elivery ; said weekly

average to be established by the S ecretary of the
”
L ouisiana S ugar E xchange in N ew O rl eans .
In some insta nces the basis of settlement is

made the price o f 9 6 test sugar instead of prime
ye ll ow clarified The amount the cane grower
.
receives per ton of cane when the contract specifies

,
different rates and for di fferent prices for either

yellow clarified or 9 6 test sugar is Shown in the
,
table given be l ow
1 66 L
c ost of harvesting more tons in one case than the

other .
To illustrate the inequa lities of the present

metho d of settlement for cane two tables will ,
be gi ven showing the profit and loss for the

,
grower w h en the yield per a c re is

, I 5 20 2 5 , , ,
3 0 and 3 5 tons and then the profit and loss for

,
the manufacturer when the sucrose in the cane

is 9 to 1 4 per cent It is assumed that the cost .
of harvesting is 5 per ton and all other ex

penses 85 an d the p ri c e p aid p er ton
TAB L E XX III
P R OFI T AN D LO S S FO R CA N E G R OW E R
T o n s p er C t f
os O tl
To a C tp
os er
Pr fit
A cr e . G r wi g
o n . C t
os . Ton .
o . L O SS :
The data used in calculating the profit and l oss

for the manufacturer per ton of cane are :
P ricepaid for cane .
C ost of manufacture
CA N E S U A R -
G FA C TOR I E S 67
P rice of 9 6 test sugar per pound

P rice of 88 test sugar 3 35¢ per pound
P rice of molasses 10 . per gallon
TAB L E XXIV
P R OFI T AN D LO S S IN M AN U F A C T U R E
L o s s.
W hile it will be impossible to establish a definite

re l ationship between the sucrose in the juice
and the tons of c ane p er acre yet exp erience has ,
shown that a light tonnage will usua lly give a high

yield per ton While a hea vy tonnage will give a
,
low yield T his may be exp lained b y t h e weather

.
conditions w hich prevail during th e growin g

p eriod , the rains and temp erature h avin g an
important function in the p roper growth o f the
cane From the tim e th e cane sp routs until
.
laid by in July dry weath er is the most favorable

, ,
but Wi th su fficient rainfall to insure a steady

growth L ater a high temperature w ith heavy
.
,
rains bring the stalk to its maximum size and ,
during the month preceding the beginning o f

grindi ng cool dry weather to cause the cane

, ,
to ripen If there is a drough t 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 c ontinue during the time

,
the cane usua ll y ripens the tonnage Wi ll be h eavy

and the sucrose l ow Fo r this reason the cane .
,
grower can we ll a fford to se ll at a lower price

when his yiel d is high an d t hus prevent a probable
l oss b y t h e manufacturer while the price per ,
ton may be increased when the available sugar is

above the average T h e so l ution of the problem
.
is therefore a met h od o f bu ying c ane which wil l

, ,
‘
take into c onsideration the intrinsi c v a lue of

.
the c ane and t his may be d one b y using the

,
“
unit method which wi ll now b e exp l aine d
,
.
”
The unit as i t is used in this c onnection is
, ,
a figure havi n g no v al ue in itself but wh en mul

, ,
tiplied b y the p ri c e of granulated sugar an d the

per cent su c rose in t h e juice wi ll gi v e the total ,
income to be expe c ted from a ton o f cane The .
pri c e o f stan d ard granu l ated i s used instead of

ye llow c l arifie d or 9 6 test be c ause it depends on
’
the wor ld s supply of su gar and wi ll not be in
c reased or d e c reased by l o c a l con ditions thus ,
insuring th e cane grower t h e fu ll value of his

c rop and the manufacturer a price for the raw
material which wil l enable him to make a regular
profit on each ton ground .
so that if the ga ll ons of molasses are mul tip lied by

two and added to the pounds of granulated sugar ,
the result multiplied by th e p rice of granulated

,
sugar wi ll be the same as w h en the usua l method

,
is followed to obtain the tota l returns from a

ton of cane In th e table given below this has
.
been done and the number obtained divided by

the per c ent sucrose that corresponds to the yield .
TAB L E XXVI
I
UN T S F O R D E T E R M INI N G THE YI E LD
Un it s .
Th e use of S ix units in calculating the

available sugar wo uld be inconve nient especially ,
as the fi gures are so nearly the same and in a ll ,
probability the number 1 4 would be select ed for

u se in a ll cases whic h would be admissible since
,
in the ca lculation no a ll owance h as been made

for th e effe c t of th e fibre on th e per cent extraction .
Fo r if the extracti on is assumed to be 7 5 per cent

and the fibre 1 0 per cent then the fibre will hold
,
1 5 per c ent of juice or a rati o of 1

,
It is
—
CA N E S UGAR FA CTOR IE S 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 yi e l ded a jui c e havin g 1 4 per cent
sucrose than from cane yieldin g 9 p er c ent su c rose .
” “
Acceptin g the number 1 4 as the unit the
'
effect on the fibre and extraction is shown in the

next ta bl e and is believed to corresp ond closely
,
.
to the actual conditions existing in actual grind

“
ing operations .
TAB L E XXVII
E FF E CT OF UN I T 14 O N E XTR A C T I O N
”
AN D FI B R E
G r ul t d
an a e
xtr c ti F ibr
Sug r
a
E a on. e .
This table shows that the mill extraction d e

creases as theper 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 1 4 .
1 72 CALC UL A TIONS US E D IN
E xample
P ricegranulated sugar 55
7 per pound
P er cent sucrose in juice
I4 >< 1 2
B ut as the value of the output from a ton o f

c ane when made into 9 6 test sugars and final
molasses is much l ess than when refined the ,
unit in this fo rm wi ll be of little benefit to the

manufacturer of raw sugars and it will be n oces
-
sary to develop one that will be suitable for

the purpose If we accept as true the as ser
.
tion just made that each per cent sucrose will

give a proportiona l amount of granulate d 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 wel l known relationship exist
ing between the weight of the raw sugar me l ted
and the finished product Under th ese conditions
.
the va lue of the two grades will be in direct pro

portion to the prices and th e unit for raw
sugar obtained by th e foll owing form ula
R aw sugar unit
P rice 9 6 test sugar >< 1 00
X ° I 4 58°
P rice of granulated su ga r
CA L C ULA TI ONS US E D IN
c ent to the fo rmer and 4 2 per cent to the latter .
B u t 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 th e u nit ,
which if multip lied b y the per cent su c rose in the

,
j uice and the price of granulated sugar wi ll give ,
the price to be paid for the cane In the first .
column is given the per cent difference between

granulated sugar and 9 6 test using the weekly
,
market quotations and the unit c orresponding

,
to this per cent difference while in the last two

,
”
columns are given the part of the unit tha t v
should be paid the cane grower and the part re

ta ined by the manufacturer .
CANE -
G
S U AR F A C TOR IE S 1 75
TAB L E XXVIII
I
UN T S FO R P UR C HASI N G CANE
Um t 58 P er C t en 4 2 Per C t en
s‘
C ane Gr w r
o e
’
s . Ma n uf c tur r
a e
’
s.
R u le —Determine the er cent su crose

p in the ju ice
obta in ed from the ca ne o f ea ch grower,
a n d mu ltip ly
by the p rice f gra nula ted suga r a nd the u nit
o
corresp onding to the dijerence in per cent between
the p rices ofgra nula ted suga r a nd 9 6 test suga r .

1 76 CA L C UL A TI ONS US E D IN
E xampl e —
F ind price to be paid for cane when
the price of granulated sugar is that of
9 6 test sugar 4 ¢ per pound and the su c rose in the
jui ce per cent .
1 00 ( 5t—4 t)
5¢
From tab l e ,
6 76
. .
The fairness of thi s method will recommen d i t self

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 commercia l
products obtained U sing the same un it as in the
.
example the price to be paid for cane when the

,
p er cent su c rose is 9 to 1 4 wi ll be shown in the table

bel o w.
TAB L E XX IX
P R I CE PAI D FO R CANE
1 78 L
TAB L E XXX
SU R C O SE TA BL E
F IR ST MIL L J U ICE
P l ri c p
o a s o e
R ea di g
n .
P l ri c p
o a s o e P erC t en
R di g
ea n . Suc r o se .
CA N E -
S U AR G F AC TO R IE S 1 79 .
C ane that has been frozen or otherwise damaged

so that it is impossible to o b tain the usual yield s
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 th e percentage

of acidity in the j uice abo v e the norma l From .
wh at has been learne d i n th e l aboratories during

the manufacture of sugar from S Ou r cane certain ,
bacte ria attack the glucose and sucrose and change

them into alcohol gums and acids The analysis
,
.
of alcohol and the gums are no t p racticable ,
but the determma tio n o f the acidity is both

easy and accurate and forms the best indication
,
o f 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 diflic u lty
,
experienced in a va p o ra ting the water in the effects

and concentrating the syrup in the v acuum pans to
the proper density A S a result the cost of manu
.
facture is increased first by the nece ssity 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 fina l

'
molasses as the ma ssecu ites contain a larger per

centage of water than ordinary In justice to the .
manufacturer a deduction should be made on the '

1 80 CALCULA TI ONS US E D IN
pri ce of the damaged cane that wi ll at l east cover

the increased cost of manufacture .
B u t on the other hand owing to the custom

,
of topping l ower when the cane has been frozen

or wi ndrowed the part delivered to the factory
,
may have a greater v alue for sugar making purposes

-
than th e enti re sta lk d elivered before the freeze

, ,
and it is o nly fair that additional pay should be

given th e cane grower to c ompensate him for the
tops l eft in the field R ecent decisions of th e Su
.
preme C ourt of L oui siana h o l d that if the cane has

b een frozen the p urchaser h as the right to reject
,
it enti rely or p ay for it in proportion to its value .
Under th ese c onditions th e juice from th e c ane

de livered b y ea ch grower should be analyzed for
th e per c ent sucrose and acidity and cal c ulati ons
made to determine whether the c ane is of l ess
value and what reducti on should be made in the
price As has been intimated the reduction is
.
made when the val ue of the commer cial products

is l ess than would be ob tained from sound cane
having the same per cent sucrose and also when the
cost of manufacturing the damaged cane has been
'
increased The data ne c essary for th e purpose

.
are as follows :
W eekly a verage p er c ent su crose in the juice .
W eekly average p er a cidity in the juice .
W eekly average of pounds of first second and ,
third sugar and the final molasses .

1 82 CA L CUL A TI ONS US E D IN
—
S econ d Find ther ed u c tion in the price of
dam aged cane d ue to th e increased cost of ma n
ufa ctu re .
—
L et C Unit of C ost sound cane ;
=
D = —
Unit of C ost damaged can e;
‘
’
X = P er cent Increased C ost .
D —C
A
The total reduction in the p rice o f 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 .
—
L et M P er cent acidity sound cane ;
=
—
N P er cent acidity damaged cane ;
=
”
X P er cent acidity caused by fermentati on .
X = —
N M .
X (X +X —
Unit of Value sound c ane
a c d t y —
Unit of Value sound can e
I % i i
CA N E - S U A R G F A C TOR IE S 1 83
In order to obtain the reduction in pri c e paid

for damaged cane in dollars and cents it will
, ,
'
be necessary to multiply the Unit of Value sound—

cane by the p er cent sucrose from sound cane
which wi ll give the total value of the commercial
products from one ton of cane B u t 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
m
,
th e fo rmu l a ay be ch ang ed to the fol l owi ng :

X +X '
1 % acidity X
II
Unit per cent sucrose
X price granulated sugar) .
E xampl e — Find the price to be paid for cane

when the price of granulated sugar is 5¢ per
pound 9 6 test 4 ¢ per pound the per cent sucrose
, , ,
in the juice and the acidity caused by

fermentation /p er cent .
”
The unit for raw sugars i s
“
and for the
c ane grower
The price fOr the cane if sound wou ld b e, ,
(S ee p age
’
X +X
X
II
1 84 CAL C ULA TI ON S US E D IN
In order to uti liz e the method just given in

making settlements for purchased cane the par ,
a gra p h found at the be ginnin g of t his chapter
may be omitted and the following substituted

in the cane c ontracts .
the p arty of th e first part a grees to p ay

to the party of th e se c ond p art for the fai thful
,
performance of the above written c ontract fifty ,
eight per cent of the va l ue of the comm ercial

p roducts O btained from the cane de livered such ,
va l ue to be determined from the p er cent of

pure sugar contained in the extracted juice and
based on the weekly average price of S tandard
G ranu l ate d sugar 9 6 test and mo l asses as sold
, ,
on the N ew O r l eans mark et during the week of

de livery said weekly average to be estab lished
,
by the S ecretary of the L ouisiana Sugar E xchange

of N ew O rleans In th e event of a freeze and the
.
cane de livered at the sugar h ouse b y th e p arty

of the second part is found to be serious ly dam
,
aged so that its value for sugar making purp oses

,
‘
has been impaired the party of the first part is
,
given the right to mak e such redu c tions in the

.
price that wi ll balance the reduced yield obtained

,
and th e increased c ost of manufacture su c h re ,
du ctio ns in price to be in direct proportion to the

per c ent 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 th e cane

.
I N D EX
F OR MUL AE
B a g sse Dil uti on
a
B a g sse R t i
a a o
D stru c t ion o f Gl u c o
e se
Inv rsi n
e o
M ixtures .
P uri ty fM ec ui t e
o a ss
P u rity o fMola sses . .
P a n Co ntro l .
W ig ht
e o fA va il a b l e S ug a r
C l a a ssen
F c t r b sed o n Cro wl ey s Fo rmula

a o s a
’
Weight f M ss c u i te
o a e
C AL C UL ATIO NS
C mpo i t i n o fCa ne S u i ta b l f r th M nu f c tur
o s o e o e a a e o fS yrup
D s i t P y to M el t M ol ss s S ug r ?
oe a a e a s
Ef f c t n Y i ld
e o e
M ill E xtr c t io n a
M a c r t i on
e a
D ilu ting the S cums . .
Inc r i ng th P uri ty f
L wering th P uri ty o fth Fi n l M
ea s e o
o ol
asses e e a
Pa ying f r S un d C ne
o o a
P yi ng f r Fr z n C ne
a o o e a .
R e a l ti on of th e A v er a g e P o l a r i z a t i o n of Su gr
a s to the
m
P r fit
o s
p a ni sh a n anWeight s
.
R e a l ti on o f S dA e ric
R e a l tiv e Work o fE f fec t s a n d P a ns ( T a b l e)
1 87
1 88 I N DE X
L L —
C A CU A O NS C ti d TI z on nue P AG E
R l ti v P ric
e a ef S ug r es o a a nd S yrup wh ic h Wa rra nt th e
M ki g fS yrupa n o 1 53
R l t i v P ric w hic h W rr
e a e es a an t the Selling o fFi rst M o lasses 1 55
Su cr V l u fM l
o se a e o o a sses 1 56
T w F c t ry S y t m
o a o s e .
LA O A O R CO S
B R T RY E RD :
P o rn
; M ill R1c r.d e o . 63
Fo rm 2 65
—
.
F rm o 3 . D ilut J u ic e e 66 6 7
Fo rm 4 N o rma l J u ice 68
—
. . .
Fo rm 5 . M ill E xtr c ti on a 70 7 1
Fo rm 6
Fo rm 7 .
72
Fo rm 8 S u cro se Acco u nt
. . .
75
F rm o 9 . S ulphu red J u ice .
77
Fo rm 10 . F il t r d J u ic
e e e .
77
Fo rm 11 . Cl rifi ed J u ic e
a .
77
77
F rm u l t s o f Cla rifica tion—Gl u c o se R a t i o
R esu l t s o f C la rifica tion—
o 13 . R es .
77
F rm o 14 . P uri ty 77
F rm o 15 . Filter P resses .
79
F rm 16 E va po ra t o rs 80
—
o . .
F rm o 17 P a n Wo rk 82 83
—
. .
F rm o 18 88 89
88—
.
Fo rm 19 89
—
.
F rm o 20 . F inal M las o ses . 88 89

Fo rm 21 . S tock d Y C Sug r
on Ha n ,
. . a a nd ir t M l
F s o asses 91
Fo rm 22 . St ck
o H d R w Sug r
on an ,
a a s an d Fi l M l
na o a sses 98
Fo rm 23 . S t ck
o H d Fi r t S c d
on an ,
s ,
e on ,
and T hird S u g r a s
an d Fi l M lna o asses 99
Fo rm 24 . La b ra t ry R epo rt
o o :
Fo r T r o p ic l F c t ri
a a o es
T AB L E S
I S ta nd a r diz ing L b or t ry App r tu s
. a a o a a .
II C rrec t ion fo r
. o
III D g rees B rix C orresp nding toSp cifi c G r vi ty

. e o e a .

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B ERK ELEY

CANE S UGAR FACTOR IE S-

A P R A CT I CAL S Y ST E M OF CHE M ICAL

S uper in ten den t Cen tra l Me rcedz ta a n d Cen tra l

tee n y ears a g o th e c ane sugar industry has

de v e l o p ed rap i dly both in furnish i ng a much

l arger numb er of tons O f t h e c ommer cia l p rodu c t

has been grea t ly re d u c e d an d in th e insta ll ati on

of multiple effec ts p ans an d c entrifuga l s th at

are in p ropo rti on to th e c ap a ci ty of th e mi ll s ,

thereb y se curing an e v en ly bal an c e d and efﬁ cient

the val ue of chemica l contro l now generally re c og

sponsib ili ty of th e fabrication is p l a c e d up on the

there is combined the theo retigglchemica lknow l

a c om b i na ti on th a t has a d de d gr eat ly to our

p resent knowl edge and shou l d continue unti l th e

making of sugar will be carried on as efﬁ cientl y

beneﬁt of the men ho l ding these p ositions their ,

h ead c hemists and assistants th at the se c ond ,

edi tion has been rewri tten an d en l arged ; and it

While mu ch o f th e d ata c onta ined in th e p r esent

sons y et b y fa rthe greater p art deal s wi th the

p rob l ems c onne c ted wi th the sugar industry in

tions are su ch that the cane never fully ripens

its va lue for making sugar will it be p ossible to,

c omp ete wi th other cane producing c ountries -

where there is a l onger grinding season the cane ,

mature and the suppl y o f labor adequate ?

From an economical sta ndp oint it would ap pear ,

fundam enta lly wrong to continue under such cir

the past the questi on must b e answered in the

afﬁrmati ve for in sp i te of many disasters from

natura l causes and harassed b y debates in C on

gress over the questi on of Free Sugar th e sugar ,

planters of Louisiana hav e persisted in their

ti on and now have th e satisfaction of prod u c ing

one of the largest crop s in the history of t h e

B u t in order to p repare for th e l ower pric es that

tem b y which on ly that p art of the cane sta lk

is ground that wi ll pay a proﬁt w h en manufactured

i c a l pro c ess of making standar d granulate d sugar

v a l ue for the raw product .

Ca lc ula t ions Used in th M nu f c turing P ro c esses

THE S AM P LI N G AND ANA LYS IS OF THE SU GAR

THE chemical control of a c ane — sugar factory

Th e und erlyi ng p rincip l e o f s amplin g i s t o se

analysis which will correctly represent the whole

As the cane received at the factory c omes from

sta ntly changing so that

with brass gauze co v ers placed under the rollers

and in the stream of juice is p robably the most

satis f a c tory method for the c rusher and resi dual

for the dil ute j ui c e The bagasse should be samp l e d

c ontinuously al so but th ere are so many diﬁi

culties surroun din g thi s operation th at in th e

and tak en to the l aboratory where th ey are pre ,

serv ed wi th a few drops of forma l dehy de and

analyz ed at inter v a l s of ei ther four or six h our s .

FOR C LAR IF I CA TI ON C ONTR OL .

A f te r th e jui c e h as b een li med an d p ump ed

well mixed and hour l y samples may be taken of

mud should be sampled at least once each watch

F irst , S econdand Third Ma ssecuites .