Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1916-10-13
CHEMISTS END WORK ATNOONAND
HOLD ANNUAL BANQUET TONIGHT

ing that II never amounts TO Hloit {
than 02 per cent or % per cent
Another method that has come into
general use during the last few years
is the hot moiasses process. Mr.. /
Orths account Cf the procedure at
Koloa gives a good description OF the
method: ~"..:.
" To hasten the drying of low grade I
sugars We now use hot mOlasses IN
the centrifugals, preferring 1t to
steam. The centrifugal is started
empty After II has gathered enough
speed to prevent swinging, the masse-
cutie is run slowly. the hot molasses
flowing in at the same time.
Must improve Quality
In closing Pratt said:
AS we must sell our sugar in COM /
Petition with other countries, it is OBJ
,ious that we should make as far as
I ossible, a desirable sugar (from the
re fner's point of viewD. Otherwise,
when the competition grows keener,
We are liable to find ourselves discrim.
irated against and sugar from other
places given the preference.
DIR Norris has given seven main
objections, which are:
Il The large amount Of ash in Hal
vaiian sugars. f." Il
80 The large amount of lime sui
phate i'm Hawaiian sugars. r..
"3. Very uneven grain and consid-
cradle fine grain
"A Most OF the sugars have dull,
muddy appearance and, produce a
cloudy liquor when dissolved I'll ~
CAl,tNin41N ~ flfnr
very slowly and produce viscous re-
fined liquors and sticky massecuites.
20. The sugars vary greatly in
color. -.... ...-..
~ Sugars of the same color re-
quire different amounts of water for
washing to the same standard of color
Some OF these objections, such as
the size of the grain and the amount
of fine grain, can, no doubt, be RENE
died rather easily, but others will re-
quire considerable time and research.
| Possibly the simplest way to over
come number of these objections
would be a revision of the scale of
prices so that it would be more pro-
fitable to sell higher grade of sugar.
| AS long as il is most profitable to sell
molasses coated sugars, so long will
il be difficult to change the grade we
ship
The question of losses during ship
ment proved a rather delicate one.
Ii seems to me that it is high time
that this matter ceased to be such
mystery. The plantations receive
their money from the sugar that is
landed at the refinery and not for
that which is piled up in the sugar
room or warehouse So the loss dur
ing transit should be as much a mat
! ter OF interest as the extraction, the
boiling house recovery, or similar fig
lures
| Details Chemical Treatment
In taking up the topic. Evaporation
and Sugar Boiling" Orth said in his
| introduction:
"In spite OF the good results and
| efficiency with carbonate of soda or
caustie soda in maintaining the eva
porator apparatus by proper chemical
/ treatment of the juices in regard to
scale forming ard the periodical clean
ing reported by number OF factories
at last years meeting the use of it
has not become common. Of the many
answers received, only Mr. VIM.
Weights and Mr.. G. F. Renton's state
ment that they found the use of soda
| of benefit in its effect on scale. Mr..
Jno. Muller found no improvement;
| the gentlemen from Puunene see no
| particular benefit in lessening scale
] formation Mr.. James w. Donald has
not reached conclusions"
Orth then gave parts of letters re-
ceived from the various sugar chem
lists on the plantation in which they
either spoke for or against the chem
zeal treatment and in a number of
cases presented other methods.
In speaking of sugar boiling Orth
said ~.,.~-. +
THE calandria pan seems to be
more and more accepted as superior
/ to coil pans. Rapid boiling and the
/ many reasons for it, accessibility of
all parts, facility OF cleaning, are some
| of the advantages given. To nay mind,
though, there is one point, at least,
1 in favor of correctly constructed
coil pan. 1t allows of more play in
/ the choice of the grain one wants to
boil, having part of the heating sur
face lower down in the pan and, there
fore, not requiring as voluminous
charge of initial granting syrup or
molasses in order to have the heated
surface covered. A preceding pan
would, of course. eliminate this diff
Guilty 49,.
From answers received to a ques.
ton on that point | CLEAN that most
sugar boilers having calandria pans
have been spared my unpleasant eXpe-
rience with them, that they discharge
| poorly. Mr.. Ebeling. working with the
Truscott pan, tells me that at Maka-
well they never had any hard Humps
in the sugar which gave us at koloa
a lot of bother since using calandria
] pan. Mr.. H. d. Beveridge had SINH
| lar experience; he thinks that the
1 heating surface is too low in the pan
l fDr pOod circulation pSnecially when