The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1865-11-04

Admit the presence IF sucre inJeryerti in juice.
it Is e.sy u comprehend the first difficulty which
presents itself and the almost absolute iupo-si-
biIity u combat il effectively. In fact the ques-
ton Is how to avoid 50 Irejudical an action Of
lime upon lcyulO-c which, 1T the temperature OF
cbullition and in contact with this alkali, gives
birth . those black glucose products whose
presence alter 50 profoundly the color OF Juice
and finally the quality Of the sugar obtained 10
Obviate 50 great an Inconvenience. and 1T the
same time arrest the too great tendency which
the juice shows during ebCll!tion 10 produce
"a great quantity u glucose The lining
tEGCGIHsfel II the liquid, without doubt, would
pat an end - this rapid transformation bat
this lining lt=elf would nave IL such cases more
fatal consequences then the evil against which
1t would be applied. Lime, whose utility j. IN
CJHtastable, but whose Importance we are dis
ped Il eZ4ggeTate, cannot then be employed al
excess without becoming the cause Of some VI
the most injurious qualifications that Juice I'M
dergOe., and the Interior consequence Is the
production Of a dirty dead cGlOred sugar. lth-
ont entering farther into the details Of this action
Of lime upon juice containing u certain quantity
leyulOse. details too well known 20 require ey-
PLANTATION here, / will say that the difficulties
experienced in manufacturing sugar IN moist
places and the inferior qualities produced there
even up 70 the time when vacuum pans were
used, must be attributed principally II not com
pletely 10 the great proportion Of glucose which
canes naturally contain in those places, and are
almost always cut while in full vegetation.
When the juice contains only traces Of this
substance, Us is the case in dry and airy regions,
it i much easier work but even then the employ
o. lime cannot be forced without injuring very
lnanifestly the quality of the sugar.
The Office of lime in the fabrication as it Is
used now days, ought then to be limited to neu-
tralizing little by little. and moderately the
acidity OF the juice-emPlOyed in too small guam
titv, this alkali will not put sufficient obstacle 70
the transformation Of crystallizable sugar into
glucose under the influence Of azote matter non
coagulable by heat, and the sirop Will be strong
ly charged with lGvulose employed in a manner
to keep up in the liquid a light alkaline action,
juice sugar will scarcely be interyerti but it
will acquire a color which will place it in the
market ia 4 quite inferior rank, and Us the quail
titles or colJrs (grades) the most sought after and
the most rcmuncratiye, cannot be obtained ex-
cePt by maintaining the juice slightly acid. the
attention OF the manufacturer ought 10 be 50
directed as To realize these grades and sustain the
least glucose transformation possible, that Is, the
degree Of acidity shall not exceed u certain type
which said grade Of sugar requires.
But it i above all after the separation Of the
scum that the acidity Of the juice ought to be
carefully observed for the temperature of the
liquid IS then rapidly raised, and the interversion
of crystallizable sugar is then only the more
easy. This acidity augments by reason of albu-
minOus matters nOn-cOaguldble becoming TINS
the indirect cause, but active in forming glucose.
10 be concluded next week.