, 1909-08-18

Water Wat, ...24-3o 25-28 1S38
Having defined molasses ana considered
It il relation to the possibility OF the eNtrac-
ton Of cane-sugar, it will be convenient to
deaI with the question of the modes of for
nation Of this product The Oldest expIa-
nation of the matter is what is known rs
the mechanical theory, and consists in the
statement that the Yiscosity of the solution
prevents the extremely small particles Of
cane-sugar from coming together to form
crystals. This became obsolete, and gave
place to chemical theories, the earliest Of
which Was that the formation of molasses
was entirely due to the presence of glucose.
This is discredited in the light of modern
investigation and has been succeeded by the
more generally accepted ash theory OF Herr
field and Geerligs, in which the presence Of
ash c%onstitu nts is held to be mainly re-
sponsible for the formation Of molas5es.
In this, the chief responsibility il placed
upon the mineral matter which the juice
originally contained and upon that which
has been added in the process Of "Iim
ing" Cane sugar forms. with the ash ma
terial, very soluble compounds, and thus
the difficulty OF recovering it from the
AuOlhbbG5 ID hCCOuAtC0 vi o0A WO us4C
Their interesting consideration. Cane sugar
forms such compounds less readily than glu-
cose und- r similar conditions, therefore the
greater proportion of the latter which is pre-
sent the less is the likelihood Of the cane
sugar forming compounds from whicAitisul-
crystailizaDie Hence we are faced with IN APP
parent onomaly-namsly, the greater the
glucose content Of the molasses the larger
the recovery of cane sugar. Peck in Hawaii
has drawn attention to another cause which
may prevent the growth of sugar crystals in
q massecuite, and that Is the presence OF
gummy mat er. He his shown that removal
of gums from mOlasses promotes the further
recovery of sugar crystals aud he is inclined
to attribute this to mechanical action and
to return to the mechanical theory Of molas-
ses formation.
The suggestion has, however, been put
forward locally that the real action Of the
gum is, under certain conditions, to coat the
small CRYSTALS as they are formed and to stop
their increase in bulk from the sugar which
is in solution. Local experience furnishes
support to- this explanation, for 1t Is found
that continued stirring, aftAr the first crys-
tails have been formed, distributes the gum
my matters through the mass in such a way
as to cause them to form u layer on those
crystals, which has the effect Of preventing
the further depo ,ition OF sugar on them. 1t
is suggested that the foregoing may form
an EXPLANATION in harmony with the accepted
theories of Herzield and Geerligs, and also
With the observed facts in relation to gums.
1t is we'll known that moIasses, in storage,
generally undergoes very evident changes;
these are generally broadly referred to ms
fermentation, and include "irothing" and
sesouring." The former Of these occasions
direct loss owing to the overhowing Of the
liquid consequent on eforvescence, it does
not appear, however, that there are any
deep-seated alterations in its
more valuable contents. Careful expert
ments have gone to show that it is not of
nature of a true fermentation-that is,
one IN which organisms are thriving at the
of those contents but that it real
" uas its origin in the breaking up of easily
3econposable products. Thus no internal
may be apprehended in the presence Of
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