Improvements in Purifying and Decolorizing Saccharine Liquors.
Year: 1898

page_text: Date of Application, 5th Dec., 1898
Complete Specification Left, 26th May, 1899-Accepted, 19th Aug., 1899
PROVISIONAL SPECIFICATION.
Improvements in Purifying and Decolorizing Saccharine Liquors.
I, OLIVER IMRAY, of Birkbeck Bank Chambers, Southampton Buildings, in
the County of London, Chartered Patent Agent, do hereby declare the nature of
this invention (as communicated to me from abroad by Ranson's Sugar Process
Ld., of 48, Boulevard Haussmann, Paris, France) to be as follows:
It has been proposed to purify and decolorize saccharine liquors by acting on
them with nascent hydrosulphurous acid obtained by the action of sulphurous
acid on zinc powder.
My foreign correspondents have also found that certain compounds of tin
owing to their insolubility effect the decoloration and purification of saccharine
liquors, especially when these compounds are formed in the liquid itself. For
this purpose my foreign correspondents employ a tin paste free from all foreign
matters and without a trace of oxide, being prepared by chemical, electrolytical
or mechanical operations, but, at all events this tin paste must be kept always
under water to avoid oxidation.
A convenient mode of preparing the paste is to subject metallic tin in an
alkaline bath to electrolysis so that the tin paste is deposited on the negative
electrode.
The process for purifying and decolorizing is carried out as follows:
The syrup into which a current of sulphurous acid has been introduced in
quantity suited to the syrup to be acted on, has added to it the tin paste, where-
upon hydrosulphurous acid and tin sulphite are formed.
The tin sulphite, in consequence of its great dilution in the liquor, becomes
decomposed into sulphurous acid and tin oxide, also tin sulphide is produced.
The decomposition is completed by heating the liquor before filtering.
As the tin oxide and sulphide are insoluble and are produced in the body of
the liquor in nascent state, they easily carry down with them mechanically the
organic and colouring matters in insoluble condition. There is no tin left in
the final product. Thus the combined action of hydrosulphurous acid and
insoluble compounds of tin serves to purify and decolorize saccharine · liquors.
Dated this 5th day of December 1898.
ABEL & IMRAY,
Agents for the Applicant.
Improvements in Purifying and Decolorizing Saccharine Liquors.
I, OLIVER IMRAY, of Birkbeck Bank Chambers, Southampton Buildings, in
the County of London, Chartered Patent Agent, do hereby declare the nature of
[Price 8d.]

page_text: this invention (as communicated to me from abroad by Ranson's Sugar Process
Ltd., of 48, Boulevard Haussmann, Paris, France), and in what manner the same
is to be performed, to be particularly described and ascertained in and by the
following statement:―
(
It has been proposed to purify and decolorize saccharine liquors by acting on
them with nascent hydrosulphurous acid obtained by the action of sulphurous
acid on zinc powder.
My foreign correspondents have also found that certain compounds of tin
owing to their insolubility effect the decoloration and purification of saccharine
liquors, especially when these compounds are formed in the liquid itself. For
this purpose my foreign correspondents employ a tin, paste free from all foreign
matters and without a trace of oxide, and the process for purifying and decolor-
izing is carried out as follows:-
The syrup into which a current of sulphurous acid has been introduced in
quantity suited to the syrup to be acted on has added to it the tin paste where-
upon hydrosulphurous acid and tin sulphite are formed.
The tin sulphite, in consequence of its great dilution in the liquor, becomes
decomposed into sulphurous acid and tin oxide, also tin sulphide is produced.
The decomposition is completed by heating the liquor before filtering.
As the tin oxide and sulphide are insoluble and are produced in the body of
the liquor in nascent state, they easily carry down with them mechanically the
organic and colouring matters in insoluble condition. There is no tin left in
the final product.
Thus the combined action of hydrosulphurous acid and insoluble compounds of
tin serves to purify and decolorize saccharine liquors.
The tin paste is prepared electrolytically in the following manner:
The electrolytic bath consists of a solution of caustic potash to which is added
rochelle salt and tin protochloride; the anodes are of tin and a current is passed
through the bath when it is heated to about 90° C. Tin is precipitated while the
anodes become dissolved, and the precipitate is washed with warm water until
the wash is no more alkaline, the paste being then ready for use or for storing in
hermetically closed vessels.
The proportions of sulphurous acid and tin paste employed depend on the char-
acter of the liquor,treated.
By way of example beetroot syrup at 25° to 30° Bé at a temperature of 45°
to 50° C. has passed into it sulphurous acid until it contains 1.5 to 2 grammes
SO, to the litre. With this are thoroughly mixed 75 to 100 grammes of the tin
paste per 1,000 litres of syrup. The whole heated to 75° to 80° C. is filtered.
Purer liquors naturally require less of the sulphurous acid and tin paste as
may be readily understood:
1
Having now particularly described and ascertained the nature of this
invention and in what manner the same is to be performed, I declare that what
I claim 'is:
.4
!"
For purifying and decolorizing saccharine liquors a process utilising the chemi-
cal bleaching power of hydrosulphurous acid and the chemical and mechanical
action of insoluble tin 'compounds by the combined use of nascent hydrosulphur-
ous acid and insoluble tin compounds produced in the body of the liquid
resulting from addition of sulphurous acid and tin paste as described.
Dated this 26th day of May 1899.
ABEL & IMRAY,
Agents for the Applicant.