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Calculations Used in Cane-Sugar Factories A Practical System of 1000766688
Calculations Used in Cane-Sugar Factories A Practical System of 1000766688
Calculations Used in Cane-Sugar Factories A Practical System of 1000766688
USED IN
CANE-SUGAR FACTORIES
BY
IRVING HrMORSE
Formerly Supervising Chemist Jor the Louisiana Sugar Company ^
FIRST THOUSAND
NEW YORK
1917
Copyright, 1904, 1917
BY
IRVING H. MORSE
pmwu OF
BRAUNWORTH h. CO.
BOOK MANUFACTURERB
BROOKLYN N. Y.
PREFACE TO THE SECOND EDITION
390466
iV PREFACE
important work.
While much of the data contained in the present
voliune apply to the manufacture
will of sugar
in the Tropics,where the author spent nine sea-
sons,
one
of the largest in the history of the
crops
State.
conditions
first, to adopt the Two-Factory tem,
Sys-
Irving H. Morse.
CHAPTER I
PAGB
CHAPTER II
CHAPTER in
Mill Control 61
CHAPTER IV
CHAPTER V
CHAPTER VI
CHAPTER VII
Vll
VIU TABLE OF CONTENTS
CHAPTER Vni
PAGE
Manufacturing Economies
139
CHAPTER IX
USED IN
CANE-SUGAR FACTORIES
CHAPTER I
PRODUCTS
Crusher Juice.
Residual Juice.
Dilute Juice.
Bagasse.
The imderlying principle of sampling is to cure
se-
Syrup.
After the juice has been limed and pimiped
through the heaters into the clarifiers,
it is usually
well mixed and hourly samples may be taken of
the clarified and filtered juices. The filterpress
mud should be sampled at least once each watch
and the syrup hourly or from the storage tanks.
For Pan and Centrifugal Control.
Syrup.
First,Second and Third Massecuites.
degree registered
on the stem represents an equal
amount of pure sugar in the solution. This may
be done by means of the table given below, culated
cal-
from the followingformula:
PolariscopereadingX =
requiredtotal solids.
Sp. gr.
CALCULATIONS USED IN
Table I
Table II
DEGREE BRIX
Table III
IO4I .
2 0.28 047.2 .69 053^2 3.10 059.2
1042 .
2 0.50 048.2 93 054.2 3.34 060.2
1042 .
8 0.64 048.8 2.07 054.8 3.48 060.8
Table III
{Continued)
DEGREE BRDC CORRESPONDING TO SPECIFIC
GRAVITY
Table IV
8
'Degxee Bedc
SpecificGravity = i .03 1 87
PolariscopeReading 1.0= .2776 per cent Sucrose
CANE-SUGAR FACTORIES 13
Table VJ {Continued)
9
Degree Brdc
SpecificGravity i .036.
PolariscopeReading i.o .2766 per cent Sucrose
14 CALCULATIONS USED IN
Table IV
{Continued)
10
Degree Bsdc
SpecificGravity = i .04014
PolaiJscopeReading 1.0= .2755 per cent Sucrose
CANErSUGAR FACTORIES IS
Table IV
(Continued)
11
Degsee Bsdc
SpecificGravity i .0443 1
Table IW {Continued)
SCHMITZ' SUCROSE TABLE
12
Degsee Brdc
SpecificGravity =1.04852
PolariscopeReading i.o=.273i per cent Sucrose
i8 CALCULATIONS USED IN
Table IV
{Continued)
SCHMITZ' SUCROSE TABLE
14
Degsee Bsdc
Gravity
Specific 1.05703
Table IV
(Continued)
SCHMITZ' SUCROSE TABLE
15
Degxee Bhdc
Specific
Gravity=1.06133
Reading i.o
Polariscope .27 per cent Sucrose
20 CALCULATIONS USED IN
Table IV
{Continued)
SCHMITZ' SUCROSE TABLE
16
Degree Brdc
SpecificGravity =
1.06566
PolariscopeReading : .0= .2688 per cent Sucrose
CANE-SUGAR FACTORIES 21
Table IV {Continued)
SCHMTTZ* SUCROSE TABLE
17
Degxee Bsdc
Specific
Gravity 1.07002
Polariscope
Reading i.o^ .2678 per cent Sucrose
48 2.854
49 3122
SO 3 390
SI 3.658
52 3 926
S3 4.193
54 4.461
55 4.729
56 4.997
57 5.26s
58 5. 532
59 5.800
60 6.068
61 6.336
62 6.604
63 6.871
22 CALCULATIONS USED IN
Table IV (Continued)
SCHMITZ' SUCROSE TABLE
18
Degkee Bbix
Specific
Gravity b i. 07441
Reading i.o
Polariscope .2766 per cent Sucrose
14 3-734 50 3-335
IS 4.000 51 3.602
16 4.267 52 3.868
17 4-534 53 4.13s
18 4.801 54 4.402
19 5-067 55 4.668
20 5-334 56 4.935
21 5-6oi 57 5 202
22 5-867 58 5 469
23 6.134 59 5-735
24 6.401 60 6.002
25 6.667 61 6.270
26 6.934 62 6.535
27 7.201 63 6.802
28 7.468 64 7.069
29 7-734 65 7.335
30 8.001 66 7.624
31 8.268 67 7.869
CANErSUGAR FACTORIES 23
Table TV^CatUinued)
SCHMITZ* SUCROSE TABLE
19
Degree Bkdc
SpeicficGravity = i .07884
PolariscopeReading 1.0=^.2656 per cent Sucrose
24 CALCULATIONS USED IN
Table IV
(Continued)
SCHMITZ' SUCROSE TABLE
,
20
Degree Brdc
SpecificGravity = i .08329
PolariscopeReading 1.0= .2645 per cent Sucrose
r
26 CALCULATIONS USED IN
Table IV (Continued)
SCHMITZ* SUCROSE TABLE
22
Degree Brdc
Gravity
Specific i .0923
Reading
Polaria^xipe 1.0= .2623 per cent Sucrose
CANErSUGAR FACTORIES 27
Table IV (Continued)
SCHMITZ' SUCROSE TABLE
23
Degree Brix
SpecificGravity 1.09686
PolariscopeReading i.o=.26i per cent Sucrose
28 CALCULATIONS USED IN
Table TN {Continued)
SCHMITZ' SUCROSE TABLE
SESIDUAL JUICE
CANE^UGAR FACTORIES 29
Table IV
(CanHnued)
SUCROSE TABLE FOR
BAGASSE
prepared as follows:
Copper Solution: 34.64 grams copper sulphate
per litre.
Alkali Solution: 187 grams Rochelle salts and
Table V
GLUCOSE
NORMAL SOLUTION
divided by or
in order to obtain the rect
cor-
2, 4, 10,
percentage.
are
dried for four hours at 125 C.
are
tested for ash by first evaporating the excess
moisture, adding a
few drops of sulphuric acid,
charring in a
muffle and finally burning completely.
weight.
Acidity.
^Ten c.c. of the sample are titrated
against a
one-tenth solution of sodium hydrate,
or sulphuric add.
34 CALCULATIONS USED IN
Table VL~(ConHnued)
MILL JUICE
TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON
CANB^UGAR FACTORIES
Table VliConlinued)
MILL JUICE
TOTAL POtTKDS AND PO0NDS SOLIDS tS ONE GAIXON
ONE GALLON
36 CALCULATIONS USED IN
Table \l {Continued)
SYRUP
Table VI{CofUinued)
SYRUP
TOTAL POUNDS AND POUNDS SOLTOS IN ONE GALLON
38 CALCULATIONS USED IN
Table VI
{Continued)
SYRUP
Table VI
(Continued)
MOLASSES
TOTAL POUNDS AND POUNDS SOLIDS IN ONE GALLON
40 CALCULATIONS USED IN
Table VI
(CotUinued)
MOLASSES
63 80.0 43
7.0
64 80.1 45
7.1
64 80.2 47
7.2
7-3 65 80.3 48
7.4 65 80.4 49
75 66 80.5 51
7.6 67 80.6 53
7.7 68 80.7 55
7.8 68 80.8 57
7.9 69 80.9 59
81.0 ,60
rS.o 69
rS.i 81. 1 ,61
70
r8.2 70 81.2 63
r8.3 71 81.3 65
r8.4 71 81.4 .67
72 81.5 69
r8.6 81.6 70
73
r8.7 73 81.7 72
r8.8 74 81.8 74
rS.p 74 81.9 76
74 82.0 77
rg.o
75 82.1 79
rg.i
82.2 81
r9.2 75
76 82.3 82
r9-3
r9-4 76 82.4 84
82. 5 86
77
^9-6 78 82.6 87
78 82.7 89
r9.8 79 82.8 90
Table VI
(Continued)
MOLASSES
Table VI (Continued)
MOLASSES
TOTAL LBS., ETC., IN ONE GALLON AND IN ONE CUBIC FOOT
MASSECUITE
TOTAL POUNDS AND POUNDS SOLIDS IN ONE CUBIC FOOT
CALCULATIONS USED IN
44
Table YI (Continued)
MASSECUITE
CHAPTER n
Sucrose 80
Non-sugars 20
20-^-3= 6.67;
.
80-6.67 =
73.33.
followingletters:
g= purity of massecuite;
A = purity of sugar;
f= purity of molasses.
First formula:
looja-c)
""" '
(b-c)
48 CALCULATIONS USED IN
Second formula:
^_ioo(d-/)
Third formula :
iooa{g-i)
'
b{h-i)
The percentage obtained by any of the formulae
bQi-i) .
ioo{g-i)
'
b{h-i)
This last formula has the advantage of reducing
the number of calculations by one, as the weight
of solids in one gallonor cubic foot may be found
in Chapter I. By reducing the divisor,b{hi),
to onefigure,correspondingto the puritiesof the
molasses that are usually obtained in the manu-
facture,
Table VII
COMMERCIAL SUGARS
CANErSUGAR FACTORIES 51
sugar g6.
The total solids and purity of the sugar are
100(8060) 2000
=
2.745-
.3642
(80-60)2.745 =
54.90,
Table VHI
factors for available sugar
CANE-SUGAR FACTORIES S3
a{g-i)
_bx\hi)+Mai
CANE-SUGAR FACTORIES 59
._Mag--hx^b
Max'b
"
H. C. PrensenGeerligs,in Methods of Chem-
ical
x=\i.A . .
Iweight
.
sucrose extracted.
,
\ punty of juice/
This formula is especiallyvaluable in paring
com-
the the
juicesfrom several factories, one that has
obtained the best yield is the one that equals
or is higher than the calculated amount, since the
Table IX
CHAPTER III
MILL CONTROL
MILL RECORD
Cane Ground:
MUl Time:
Number of hours and minutes the mill is in
each day.
operation,
Lost Time:
grind,each day.
Rate of Grinding:
Per hour
^Weightof cane divided by mill time.
Per day Rate per hour multipliedby 24.
When two or more sets of mills or tandems
are used, an average is made of the mill time,
providing the length of the rollers is the same;
if not, it is necessary multiply the length of
to
no
120
70
300
66 CALCULATIONS USED IN
DILUTE JUICE
Run No.
Analysis.
Date. Weight.
Non-
Brix. Sucrose. Glucose Ratio. Purity.
suifar.
Brix-Sucrose-Glucose :
Obtained by analyses.
Non-sugars:
Brix
(Sucrose+ Glucose) .
Glucose Ratic:
ICO Glucose
Sucrose
Purity:
ICG Sucrose
Brix
Weight:
Obtained from Form 2.
Weight Solids:
Weight Sucrose:
Weight of JuiceX Per cent Sucrose
Weight Glucose:
Available Sugar:
Multiply weight ofby percentage of
sucrose
DILUTE JUICE
Form 3.
Avail-
Weight. Weight Weight able
Solid. Sucrose. Glucose.
Sugar.
Weight. Bags. Weight. Bags.
next run.
In the third the of the
run use average
reduced to bags.
68 CALCULATIONS USED IN
NORMAL JUICE
Brix:
crusher juice.
Sucrose:
Glucose:
Non-sugars:
Brix (sucrose+glucose).
Ratio:
Purity:
Same as for dilute juice.
Weight:
Weight of solids in dilute juice-^ per cent solids
in normal juice.
CANE-SUGAR FACTORIES 69
Example:
Brix
11.50
Sucrose 8.97
Glucose 1
.
15
Non-sugars i .38
G. Ratio 12.82
Purity 78.00
Gallons.
5 70,000.
Normal Juice.
Brix St mill
I 15.00.
Glucose.
II. 58X12.82 = 1.48.
Non-Sugars. 14.85
(i 1.58+ 1.48) =
1.79.
MILL EXTRACTION
MILL EXTRACTION
Form 5.
weight fibre;
BAGASSE
Bagasse:
Cane+saturation water dilute juice.
Brix or Per Cent Solids:
Per cent sucrose in bagasse-s-purity of residual
jtiice.
Per Cent Sucrose:
Obtained by analysis.
Per Cent Moisture:
Obtained by analysis.
Per Cent Fibre:
Obtained
by analysisor by formula loo (solids
+moisture).
RESIDUAL JUICE
D =
^;
a
Then,
yr-
= percentage of admixture.
Example:
Brix of normal juice. .
20.00
20 8
r, ^
Z)= = 60;
20
2012
E =
=40;
20
60
obtaining the
average analysis for the run.
SUCROSE ACCOUNT
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
CHAPTER IV
PROCESSES
SULPHURED JUICE
RESULTS OF CLARIFICATION
Inversion.
treatment;
i?'= glucose ratio of sugar solution after
treatment.
Then
^^K^^f^e)-
Destrtiction of Glucose:
Let iV= weight of sucrose in solution before
treatment;
X' = weight of glucosedestroyed.
Then,
X'=N{R'-R').
FILTER PRESSES
^By analysis.
Weight of Sucrose in Cake.
^Weightof cake Xper
cent sucrose.
Weight of Precipitate.^Total
weight weight
of juice.
8o CALCULATIONS USED IN
Weight of sucrose
^Weight of sucrose
EVAPORATION
PAN WORK
/Purity of masseciiite
purity of molassesX r
\ purity of massecuite /
Then
ac+hd
x =
'
c+d
x(c+d) bd
i_x{c+d)-'ac
CANErSUGAR FACTORIES 83
_d{x-b)
c
,
ax
j_c(a'-x)
xo
Example:
Purity of syrup 80
Tons solids 20
Purity of molasses 55
Required purity 75
Then
20(80-75)^ tons.
75-55
Proof:
20X80 = 1600
5X55= 27s
25 1875
1875-^25= 75
84 CALCULATIONS USED IN
80-75 _
= 20%.
80-SS
molasses is found.
25 tons X 20% =
5.
solids at 140 F. :
80-71
-,^0/
98.4X30=29.52".
CANE-SUGAR FACTORIES 87
Second Problem.
To find the number of inches
molasses
29.52 inches, the
syrup
would require
proportion, so
that the same
would be true of the
inches as
well. The number of inches for a
strike at is therefore,
27 1404,
-X' =
90.i.
THIRD MASSECUITE
previous results.
factor.
COMMERCIAL SUGAR
Run No.
Analysis.
Lot
Date.
No,
Polariza. Glucose. Moisture. Ash.
FINAL MOLASSES
Run No.
90 CALCULATIONS USED IN
CHAPTER V
STOCK ON HAND
Total Product.
solids.
^Weight sucrose
in total product Sucrose in sugar.
shipped.
Gallons.
^Weightsolids -5- Weight solids in gal.,
i
Purity. Weight
of sucrose Xioo-t- Weight of
solids.
TOTAL Y. C. SUGAR
94 CALCULATIONS USED IN
Y. C. Sugar Weighed.
The weight of all sugars,
f
any
as in sugars weighed.
F. C. Sugar, In Stock.
^AU columns are filled
"
in from Part i, following the heading available
sugar."
Total F. C. Sugar.
^Add coliunns headed,
Previous Report.
^The total Y. C. sugars in
For Run.
^The weight of the sugar, solids, and
FIRST MOLASSES
r(?/a/ Sugar,
Copied from Part 2.
Total Molasses.
Copied from Part 3.
Let
Purity of syrup 78
Purity of sugar 98
Purity of molasses 50
Weight of sugar
tons solids 1000
Weight of molasses
tons solids 600
98 CALCULATIONS USED IN
STOCK ON HAND
identical.
CANE-GUGAR FACTORIES
99
STOCK ON HAND
Portia, Form
23.
FIRST SUGAR
lOO CALCULATIONS USED IN
CANErSUGAR FACTORIES loi
TOTAL SUGARS
Part 2.
CHAPTER VI
LABORATORY REPORTS
Run No ; . .
From 191 to iqi . .
Bagasse ratio.
Roller speed per minute in feet.
juice.
I04 CALCULATIONS USED IN
First
sugar.
Second sugar.
Total sugar.
Sugar weighed.
Sugar in process.
time).
Rate per day, in packages.
normal test.
Fuel Account:
Tons coal.
Cords wood.
B.T.U.
Bagasse.
Coal.
Oil.
Wood.
In percentage.
Bagasse.
Coal.
Oil.
Wood.
Supplies :
^per
Pounds used
COMPOSITION OF SUGARS
MANUFACTURE
CANErSUGAR FACTORIES 109
RESULTS OF CLARIFICATION
day of the
grinding season multipliedby
24, with the exception of the first and last days,
where a deduction is made for the part of the
day not utilized for grinding.
Bagasse Ratio:
Spanish-speaking
In countries the weights differ
Therefore,
One Spanish pound = i. 01433 American pounds.
One arroba =25.358 American pounds.
One Spanish ton = 2028.66 American pounds.
Multiply by i. 01433.
Multiply by .01269.
account.
Total sugar.
Total sugars. Reduced to 96 test
basis.
'
100 per cent yield 96 test
Ft f IH
'
Sucrose Account:
Tons of sucrose,
In cane.
In juice.
In bagasse.
In sugars.
In molasses.
Lost in mfg.
Per cent on cane,
In cane.
In juice.
In bagasse.
In sugars.
In molasses.
Lost in mfg.
Per cent on sucrose in cane,
In juice.
In bagasse.
In sugars.
In molasses.
Lost in mfg.
Per cent on sucrose in juice,
In sugars.
In molasses.
Lost in mfg.
Sucrose lost per cent on cane.
In bagasse.
In molasses.
Lost in mfg.
Total.
114 CALCULATIONS USED IN
Problem.
Find the number of pounds of
Yellow Clarified
sugar (99.0) polarization per
ton of cane
and also the number of gallons of
.4
(4X.97) 3-9
.4
(4X.013) OS
1 1.4
^o
.
o^
Answer:
Lbs. Y. C.
sugar iio-3.
Table X
OF CANE
Table X {Continued)
OF CANE
10
Table X (Continued)
OF CANE
11
Table X
(Continued)
YIELD OF SUGAR AND MOLASSES FROM ONE TON
OF CANE
12
Per cent socroae in juice
Table X (Continued)
OF CANE
13
Table X
{Continued)
OF CANE
14
Table XI {ContitiMcd)
OF CANE
10
Per Cent sucrose in juice
Table XI (Continued)
CANE
11
Table XI (Continued)
CANE
12
Second polarization 88 o
sugar, .
Third polarization 88 o
sugar, .
Table XI (Continued)
OF CANE
13
Third polarization 88 o
sugar, .
Table XI
{Continued)
OF CANE
14
Third polarization 88 o
sugar, .
Table XII
OF CANE
9
Per cent sucrose in juice
Table XH (Continued)
OF CANE
10
OF CANE
12
OF CANE
13
Per cent sucrose in juice
OF CANE
14
Second polarization 88 o
sugar, .
Table Xm
"RENDIMIENTO"
14
Polarization 96
CALCULATIONS USED IN
134
"RENDIMIENTO"
15
Polarisation 96.0
CANE-SUGAR FACTORIES 135
Table XIII
{Continued)
"RENDIMIENTO"
16
Polarization 96 o
.
136 CALCULATIONS USED IN
" "
RENDIMIENTO
17
Polarisation 96.0
138 CALCULATIONS USED IN
" "
RENDIMIENTO
19
Pdaritation 96 o
.
CANE-SUGAR FACTORIES 139
CHAPTER VIII
MANUFACTURING ECONOMIES
Mill extraction;
Maceration;
Dilution of the scums;
Table XIV
Table XV
Example:
6.57X5 = $0.33.
142 CALCULATIONS USED IN
bagasse 1:1.5
CANE-SUGAR FACTORIES 143
Table XVI
EFFECT OF MACERATION
loss.
Table XVII
Table XVIIl
CANE-SUGAR FACTORIES 147
do this it is
intelligently first necessary to find
additional.
For each degree polarizationbelow 96, to 94,
T^ cent deduction.
148 CALCULATIONS USED IN
deduction.
additional.
deduction.
The priceof raw sugars follows that of Standard
calculation.
Table XIX
Example:
Polarization of molasses
sugar 88 .o
Then:
$3 -So
Example:
Pounds Polarization Sucrose
iooXi57-58_
"^^'^^*
166.7
Table XX
Example:
Yield:
?7.50
$7.50-^216.45 = 3.47^.
combined.
CANE-SUGAR FACTORIES 155
4.
Relative Prices which Warrant the Selling of
First Molasses,
^A similar calculation will decide
this question.
Pounds second
sugar, 40.8 @ 3.55 ji. . .
$0.37
Pounds third
sugar, 7.6 @ 3.35 jf 25
$2.15
$2.15-5-10.03 =
21.43 P^r gallon.
Example :
Analysis of molasses:
Brix 83.4
Sucrose 50.04
Purity 60.00
Sucrose 6 .00
24.12
of Syrup.
^It has been shown that tories
fac-
First Example :
Total 18. 40
$8.40-^25=33.6 cents
Second Example:
To find the increased value of syrup sellingfor
33.6 cents per gallon obtained from a ton of
$6.23
21.2 gals,of syrup @ 33.6 cents $7.12
Increased value of syrup 89
Third Example:
To find the increased value of sugar and molasses
obtained from a ton of cane yieldinga juice of
14 per cent sucrose.
$9.86
27 .
2 gals,of syrup at 33.6 cents $9 14 .
Gallons molasses . . . .
1.98 2.87 4-85
his
sugar factory. The cane may easily be cut
growers,
who are shipping cane to central tories,
fac-
sugar.
1 64 CALCULATIONS USED IN
CHAPTER IX
" "
THE PURCHASE OF CANE BY THE UNIT METHOD
of
cents per ton of 2,000 poimds cane for
each cent and fraction of a cent thereof,in portion
pro-
to the weekly average price of prime
yellow clarified sugar, as sold on the New Orleans
market during the weekdelivery; said weekly
of
TABLE XXn
TABLE XXIII
Cost of manufacture 2 20
.
$6 40- .
CANE-SUGAR FACTORIES 167
TABLE XXIV
TABLE XXVI
" "
The use of six units in
calculatingthe
available sugar would be inconvenient,especially
as figuresare so nearly the
the same, and in all
"
Accepting" the nimiber 14 as the unit," the
effect on the fibre and extraction is shown in the
TABLE XXVII
Example:
Price granulated sugar A-^si per pound
Per cent sucrose in juice 12 .00
Then,
i4Xi2X4.8Sf5=$8.is
" "
Raw sugar imit =
-
.1458 = 12.08 Umt for raw sugars.
4-85
same proportion.
Total.
Cost of cane $5 76
Interest on investment. .34
Depreciation of factory .40
Total 16. 50
iooX$377^58%.
SO
But as
the same
result will be obtained by ing
divid-
" *'
the imit itself in this proportion, a
table
granulated sugar
and 96 test, using the weekly
"
market quotations, and the "
unit corresponding
" "
columns are given the part of the unit that
by the manufacturer.
CANErSUGAR FACTORIES 175
TABLE XXVm
jxiice
1 1.5 per cent.
100(5^-4^)
= 20%.
5^
From table,
20% = 6 .
76.
Then,
6.76Xii.sXSJ^=*3-"9-
below.
TABLE XXIX
TABLE XXX
SUCROSE TABLE
a reduction in
proportion to the percentage
made
of acidity in the juice above the normal. From
having the same per cent sucrose and also when the
in the juice.
the juice.
compared.
First.
^Find the reduction in the price of
products.
5= Unit of Value
damaged cane;
Then,
l82 CALCULATIONS USED IN
D = Um't of Cost
damaged cane ;
Then,
^ '
cane;
Z" = Per cent aciditycaused by fermentation.
Then
X''=N-M.
Also
and
zzj;-
) Unit of Value sound cane.
CANErSUGAR FACTORIES 183
"
1% acidity =
- (" Unit X per cent sucrose
X pricegranulatedsugar).
when the
price of granulated sugar is 5ff per
pound, 96 test, 4^ per pound, the per cent sucrose
= 10%.
-J^
10X1.7 =
17.
Then,
.17(11.66X11.5X5)=$1.13.
$3.89-$!. 13 =$2.76.
l84 CALCULATIONS USED IN
Formulae: page
Bagasse Dilution 70
Purity of Massecuite 58
Purity of Molasses 59
Pan Control 83
Weight of Available Sugar:
Claassen 47
Crowley 48
Geerligs 59
Factors based on Crowley's Formula 51
Weight of Massecuite 58
Calculations:
Composition of Cane Suitable for the Manufacture of S)Tup 157
Does it Pay to Melt Molasses Sugars? 149
Effect on Yield:
Mill Extraction 139
Maceration 142
Profits 151
Relation of Spanish and American Weights no
187
1 88 INDEX
Tables
I. StandardizingLaboratory Apparatus 4
II. Correction for Temperature 6
III. Degrees Brix Corresponding to SpecificGravity . .
8
INDEX 189
TABLES PAGE
FEi^?d,