The Ocala evening star. [volume] (Ocala, Fla.) 1895-1943, 1920-11-06

JUf6d IN the defalimenL OF OeaDodTu
Air Line train at Apex, N. c.. today.
Five express cars left the rails.
small amount of this yeast extract
that the pleasant flavor of the finished
product is in no way affected.
The manufacture of cane syrup
that will not crystalline, using inver-
tage as the inverting agent. necessi-
tates evaporation of the cane juice to
syrup in two stages. The juice is
first evaporated to semi-syrup of a
density about 20 deg. Raume and the
iEvertase is then added. Inyertase
does not act instantaneously in trans
forming sucrose into invert sugar, but
several hours must be allowed for this
process to take place. After sufficient
of the sucrose has been transformed
into invert sugar the semi-syrup is
evaporated to heavy bodied finished
syrup. The above is the principal in
novation in the manufacturing pro-
cess. Instead of cooking the juice di-
rectly to syrup as is usually done
there must be break in the evapora-
tion at which point the invertage is
added and then given sufficient
length of time to get in its work of
Transforming sucrose into invert
sugar before the evaporation can be
finished.
Besides the above very essential
point in the proper carrying out of
this process there are several other
points which must be observed.
First. The density or Baume of the
partially evaporated cane juice to
which the invertage is added. Inver-
tase acts rapidly upon sucrose in di-
Lutte solutions but in concentrated liq-
uors the rate of its action is greatly
reduced. The concentration at which
the rate of inversion begins to be very
materially reduced is 20 deg. Baume
measured at so deg. Fahrenheit. The
first evaporation of cane juice should
not be carried beyond this point. On
the other hand, it is desirable that the
first evaporation be carried to as near
this density as possible so that the
least storage capacity possible will be
required for this semi-syrup during
the period while the invertase is act
ing upon it.
Second. The temperature of the
cane juice liquor at the time of add
ing the invertase. The action of in
vertase in Transforming sucrose to
invert sugar is greatly influenced by
the temperature. At low temperature
the action is very slow but the rate OF
inversion increases rapidly with an
increase in temperature until maxi
mum rate is reached at about lao deg
Fahrenheit. At temperatures higher
than this the invertase is rapidly de-
tstroyed. Hence, to get the maximum
i Transformation of cane sugar to in
vert sugar in a cane juice liquor the
invertase should be added to the liq-
uor when the temperature of the lat
ter is near, but not above, LAO deg. F.
/ 1t is also desirable that the tempera-
ture be maintained near this point
during the entire period allowed fo1
the action of the invertase. However
Iif invertase be added to a large vol
lume of cane juice liquor at this tenn
perature and the tank containing the
liquor be covered, this liquor will cool
so slowly that for all practical pur.
poses the temperature viii be high
enough during the time necessary fol
inverting action to take place.
Third. The acidity of the cane juice
liquor. Invertase exerts its greatest
activity in slightly acid sugar solu.
ton. To get proper efficiency from
an invertase preparation the cane
juice liquor should be distinctly aciC
to htmus. This point should give nj
difficulty as cane juice is alway:
slightly acid and this acidity is JUS
about the proper degree to get the
best results from invertase.
i Fourth. The amount OF invertase
to be used and the length of time tt
be allowed for its action. These tws
fstcors are dependent largely upo1
Cne another. A smaller amount of in
.lvertase can be used and longer tim'
lallowed for its action or a largel
amount of invertase may be added Il
the cane juice liquor and the time al
lowed for its inverting action short
iened. In the operation of a syrul
Iplant employing the invertase metho,
herein described, it was found con
vcnient to allow twelve hours for tn
linverting time; that is to say, twelv,
hours from the time the invertase wa
added to the semi-syrup until com
mencing it's, final evaporation to sy
laIp. Allowing this period of time TO
the inverting action to take place,
WAS found necessary to add thre
Ipints of intase per 100 gallons O
lsemi-syrup to obtain. sufficient trans
: formation of sucrose to invert suga
to prevent capitalization in the fin
Eished syrup. II the above points ar