The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-02-08

An examination of the above analysis
will give u correct idea OF the relative
value OF the different varieties OF white
and refined sugars, and 1t will 10 seen
that the granulated stands higher in per
cent OF pure sugar and contains less i'm
purities and moisture.
In the-process OF refining sugars the
raw sugar Is dissolved in about one.thinl
OF its weight Of water and heated for some
time, when it is strained through cloth
filters, and then allowed to percolate
through beds OF animal charcoal, often 10
the height Of fifty feet.
As the syrup emerges from the char.
coal it is perfectly col0rless, and all that
remains to be done is to evapOrate the So
luton in vacuum pans to dryness, leaving
the pure sugar in the granular or crystal
inc form.
The straining removes all pieces Of
cane, sand and such other impurities as
are not dissolved by water, and the char
coal removes the coloring matter. Form
erly the serum of bullocks' blood was en-
ployed in purifying sugar. 1t was put in
the sugar when first dissolved, and by its
property Of coagulating it inclosed the
mechanically mixed impurities, and
brought them to the surface, where they
were skinned of. This practice, howev.
or, has long since been discontinued.
BROWN suGAR-IMPrRlTiEs LlEELYTo OCCUR.
Glucose, or grape sugar, starch, sporules
and fillaments Of fungus. The acarus,
fragment OF sugar cane, minute sawdust
like fragments, gypsum or plaster Paris,
dextrin, whiting, bone dust and common
salt. Glucose, OF which 50 much has lately
been said, is a variety OF sugar, chemically
speaking, which is manufactured upon a
considerable scale by allowing mixture
Of starch with u sufficient quantity of wa
ter 10 render it liquid, follow gradually ut
d temperature OF about 1872 in vat con-
taiaing water acidulated with one per
cent Of sui phuric acid. This liquor after
the starch has been added, is kept con-
stantly ut the boiling point, for about half
an hour; at the end Of which time the
starch is completely converted into glu-
Cose or grape sugar. The liquor is then
drawn of, and the acid neutralized with
chalk aud concentrated by heat to a
density Of about l.2S specific gravity. This
variety OF sugar is used to mix with raw
sugars OF commerce, on account OF its
cheapness. The objections TO its use are,
that the sugarso made possesses less sweet
ening properties than cane sugar, as It
takes two and one-half pounds Of glucose
to sweeten as much as one pound OF cane
sugar. Also. the presence Of more or less
OF the sulphuric acid, or oil OF vitriol
makes Its introduction into the stomach
very Objectionable.
The Acarus SaCchari, or sugar mite il
brown sugar. This insect cannot be term.
ed an adulteration, but exists as an I'M
purity in many varieties OF brown sugar
and is terminated and developed in the
sugar.
The acari have been found in most OF the
less pure sugars, and this insect is suppos
ed TO cause the grocers itch, one OF tho
symptoms Of which is extreme irritation
nditching. This occurs, however, mos
commonly with those engaged in mixing
or handling" sugars, as the warehouse
men.
The Acarus Sacchari actually belongs L
the same germs as the Acarus Scahiei, Of
itch insect. the former, however, possess
ing still more formidable organism.
Professor Cameron, in veryinterestin[
pamphlet on the sugar mite, and who ha(
examined over one hundred and Oft!
specimens Of sugar, found in nearly all thl
raw or unrefined sugars mineral and or
ganic impurities often in great abundance
He says: "In the rcdned sorts l fount
nothing but crystalizable and uncryStaliza
bic sugar and a little saline matter; in tn
raw kinds organic and mineral filth, oftor
| in great abundance. One OF the sample
which examined contained larger nun
Der OF insects than had previously beer
noticed, or at least recorded, by any oh
server. In ten grains weight estimate,
no fewer than fvo hundred, most Oiwhicl
were so large as to be distinctly visible t
1.-THE naked eye. It is no oxaggoration I,
affirm that there cannot be less than on
hundred thousand ofthese insects in ever
pound-of4his sugar.
The above statement has been corrobo
rated by some half dozen eminent miCrOs
copists in England, and DR.. Barker est
mated no fewer than | 400 in Is grains Q
sugar or at the rate OF 2GS, 900 dcdri in cac
pound oil sugar. LII
OF tho other impurities noted abov
none are go renugneant or harmeiula as til
two Just described, and The gencrg
character OF most OF the others are general
known.
The result ofthe eSaninattonoftw Invent!
Ave samples Of brown sugar, derived frot
tho same source as the white sugars. d.
monstrates tho fact that not ono Of thet
were free from glucose, and other In
t.Nr{ttaa
Glucose was found to exsist in nearly o
proportions, from 3.68 ner cent to sop n
cent. Fragments Of cane were present
every example examined, The acari We
present In four specimens. Two Sampl
contained starch In SUCH proportion
as to lead to the inference that thE
, we're adulterated.
Average analyspsof brown sugars:
|: IL f sssls. ss.l R'E sslp,
I Cain gaF....,.''.'''',,s's.'.' SsSS!!SS n
q Ulueoss. ,.,.,ss,s. ,..,sastH'H',' lt'tS
Insoluble lnatter.....a...., y ifs
: Mineral mAtteF... .......,..- I'G :!
; Water ACKNOWLEDGEMENT. 9'9 ~
A I'M m 100