The Douglas independent. [volume] (Roseburg, Or.) 187?-1885, 1883-09-01
GLUCOSE IN SORGHUM.

sorgum syrup, we hnd ourselves orotssns
directly down to the chemical distinc-
tions between glucose and sucrose,
known in common language as grape
sugar and cane sugar. Aad with the
difference in their composition we must
meet also the different relations they
sustain to the laws and the force of
crystallization. We have long been
familiar with the fact that cane sugar
cfystallizes readily, but that grape SUI
gar in it's ordinary states will not crys-
tallize at all. We have also known that
sorghum syrup was in chief part So
lutien of glucose in water, and that
because of the presence of this uncrys-
tallizable sugar we failed to obtain any
CRYSTALS, though We were well aware
that sucrose was also present This
may be fairly stated as about the ex-
tent of our practical knowledge, three
years ago The fact remained that no
one could tell what given lot Of scr
ghum syrup would do; perhaps it
would crystalline, perhaps it would not.
In the special report Nc. 33 of the
Department of Agriculture we have
the q aanalytical aud other work done
on sors shum and cornstalks, by the
chemical division of the department
July to December 1890" Dr. Collier,
chemist of the department. establishes
here certain points, from which we
may make our own inferences. One
of the chief objects he had in view was
to ascertain the actual and the relative
quantities of cucrose and Of glucose
contained in the, juice of the sorghum
during the successive stages ef its
growth. This was done carefully and
continuously and with extreme accu-
racy. The laws of increase and of di-
minution were ascertained as fully as
the work of single season would al
low, and in the report he was able to
repssnt these results IN series Of
graphical plates " which show at
glance the proportions of sucrose and
of glucose at the dates given. One of
these may serve for all very correctly,
for though no two agreed fully, as
mi ght have been expected, yet all
| agreed in the main features, and they
prove this succession of events.
Commencing in the late days of July
we see that the glucose exceeds the su-
crosse in quantity, but this condition
ceases by abeat tks first of August
From this time the sucrose increases
rapidly though net uniformly, partial
retrogressions occurring, of brief dura.
ton. When the seeds begin to harden
say about the middle of September, the
increase is checked until the seed il
nearly ripe; then it goes on, and at the
full maturity Of the seed it has reached
its maximum, which it maintains viii
only at the most small waste. Thi!
maximum is equal, as schedule shows
to the average sucrose of sugar cane
and in some varieties gees decided,
above it.
While these changes have takel
place III the amount of sucrose, pre-
cisely the opposite has been going ol
with the glucose. It has as steadil
grown less and less, and at the time G
maturity it has fallen to very nearl
the average of the glucose of suga
cane, and in some varieties is even be-
low it.
We have then this condition: whe
the sorghum cane is fully mature, il
. sucrose has reached it's maximum an
t its glucose it's minimum, and each {
: these is in about the quantity and I'll
= proportions in which it exists in ave
P age sugar cane. We may therefore il
a fer that il will yield return of sugs
0 of equal weight and value to that {
v sugar cane, and will do it as surely ar
1 as readily. If this were absolutel
0 true, we should have the key of the 81
e uatlon in our hands, but cur sugar
n not yet certain, though fortunately "
= are able to make it so. Sorghum jul
is is not sugar cane juice. It is unstab
: in its chemical character. Its sucro
l though so largely in the ascendanc
# has strangely perverse tendency
: take to itself another equivalent
" HOG and thus become at once slucos
y Unless this tendency is arrested eve
le grain of available sugar may have d
Il appeared, ard probably will, within
sf hours from the commencement of
: change, that is, from the tune Of t
cutting of the sorghum. The transft
ss nation can be prevented by the use
,e lime, bat practically this is best do
e by boiling.
) Here then is the mystery laid ba,
y the key is now fairly in CUR han'