THE 
 
 M A U 7 A G 7 U K I OP SUGAR 
 
 WITH 
 
 VARIOUS NOTES ON THE IHEUSTRY 
 
 B T 
 
 DR. H. CLAASSEH. 
 
 SEC01ID EDITION 
 
 1904 
 
 Translation by Edgar Baruoh. 
 

 ? *: D-vJL 
 i 
 
 H 1 I f 
 
 SB&1B9 W ' 
 
 
 1KB " 
 
PREFACE TO THE FIRST EDITION 
 
 The present voluce should serve the technioal sugar nan 03 a 
 sti:;ulous tcrr^rd-? noting and observing all the details which are so 
 important in the :aanufacture of sugar; it should serve further as a 
 guide to the beginner in the practical difficulties of the work. 
 
 The text and hand-books of sugar -raking are in no way covered 
 '-ithin the scope of this volui^e; in fact, it is taken for granted that 
 the reader already has a very general knowledge of sugar ohenistry and 
 technology. In text books, one rarely finds the details of the tech- 
 nical wor"; carefully outlined, and even the theorectical principles are 
 not sufficiently emphasised; vrhile the numerous difficulties rules, and 
 devices of the wor"; which are so essential to 0u.ccer,s, are invariably 
 omitted. The practical sugar r,an. is ait to find little new in the 
 cook, but ::ay nevertheless be jler.sed to find short synopses of 
 the problems which are apt to occupy his thoughts in the long pauses 
 between campaigns . 
 
 rany of 
 
 A concise and accurate work on the industry can only be vrr it- 
 ten IT one r r l:o is, in" the practical side of the business; but any par- 
 tialit'/ of opinions expre^ned herein, riunt be excused for they have 
 been based on actual experience. I believe though, that I have been 
 as objective as possible in deriving cy vie^s, and I 
 Carefully e.^tir^.ted the experiencoB of a great nunber 
 -:hoin I have come in contact, and have also cc.refully 
 litei attire on the rrvibjects. The principal original 
 Thich I hr.ve useil, T-ill be found in tlie bibliography inserted 
 end cf the bocl:, fror, ^hich the reader will be able to derive 
 
 have gathered and 
 of operators T7ith 
 invsetis?.ted the 
 investigations 
 in the 
 sufficient 
 
 data to answer any special problens in r ?hich he ray be involved. 
 
 _j i- 
 
 Dor resell, A'->ril 1901. 
 
 DR. H. GLAASSE1I. 
 d of apollgiO* ar es 
 
 PRETACE TO SEOOKD EDITION 
 
 By additions and changes, I thinly that the boo:: has been 
 bettered without in any way injuring the brevity or scope of the wxric. 
 
 Dornagen, Hovenber 1903. 
 
 DR. H. CLAASSEH. 
 
 991 1.93 
 
tfi" 
 
 
 ' aoirlqv. 
 
 t'.'-'^k '' -rv't >'' : - " - vrikf-->: ^-r7-~;t 
 
 -.lain- eu.j.-jJB. . .**" 
 
 1 evrD9R -Mirofft 'ii - ;riBi;g Jio a^tfvK 
 
 'r\ - U* iBOiJ 9'a^'hi TOOO9<J ! 
 
 , "i p^ I.qi^rr-orro OP 91- 
 er: eliJlI j I B! ''r-o : T-^im Ici*o --IT 
 
 > : 9i'-r acr B*eXwi^ia? ".3." s , 
 
 :i 8*. -.00 oJ- J^a s^r^ fei Ir r\:s: 
 
 '"^"Jt?.'.*l /:C .tSCf 
 
 ,:, ; qrlj- ' ?r eJ .Pjrtjs oalcrroo A 
 
 Sixl -. - ,^R ^BOltc it ni pi 
 
 Yrtt oxe c ^RJJT ,nlei9.I .^errw-r.x.a erb^::l._c- 
 
 eveilecf I .eo/reiiscxs :lroce .no 
 
 '* ' ^? f 8^"" ft-T V ^Zi ^ITX VX *X9x^ flX 9Xu Q5 ^ 
 
 oelfi ov.<5fl .^fi-3 f J-oB^rroo rri. v erjoo ov '.'.: 1 
 1 Isnlr-l^o iRiior:!^: ?:I7 .p^cetc.'.'Tr 9>.";t .nc 
 ^-re.eni -."v-;.-5icoJ:Icflcf e Ij .--jt arf HJtr ,,6efiir e"-T I 
 
 arf ricir?" ."i e^slcciv Itioe 
 
 - 
 
 . HO 
 
 .1091 liir.'A ,r^<vv. 
 
 HO IT: -otr 
 
 . ---^ :T 
 10 
 
 > P.-COX I \,Z 
 
 ~t 
 
 -J8AAJO 
 
 Hff 
 
 001 
 
 , 
 ' 
 
TRANSLATORS gQTj . 
 
 Attempt was made throughout this work to adhere to a "close"' 
 translation. The only liberties taken by the translator were the 
 
 <-, T^ -^ i 1 **' -7 \- " - '* 
 
 omission .of a few sentences and paragraphs, rrtiich seemed to convey 
 unnecessary repetition. Appendix III, which contains nothing but 
 German tonnage and price statistics, was omitted because of its lack 
 of interest to English readers. Appendix IV containing the bibliog- 
 raphy was omitted because practically all the references are in foreigr 
 periodicals, none of which are available in this country. 
 
 The majority of the translation Tras accomplished during a 
 busy period of construction; its present form is so crude that the 
 translator is well aware that a fund of apoligies are essential to 
 
 ; s* 
 
 cover the work as it now appears. 
 
 THE TRANSLATOR. 
 
 Larcar, Colorado, July 1905. 
 
s ctf atsrffts o^ QU. aJtrO,' Wris^offt a'atf BBT 
 
 ' .- 
 
 . J :'* 
 
 erf* eiew ^O4*l8aflti e* YCT. Kwfo* iei^isdiJ \ : Ino -eriT. 
 
 
 
 6easea rfoiriv. v , BrfqBisaiAq fcnjti" eebnB^nae' Tval B -' 
 
 Bn'JtB^'oo rfolriw XXS^tlMltqqU' '.not ' 
 
 ,. . ; 
 
 dBweoocf Jbe^dMflro ew ,oJiiiB*t soiiq h.^B 
 
 " , i ... : 
 
 snlnJtflJri'oo VT xJttT<piA .BTsJb^bi riall? r n3 
 nl atca Beone.TsieT efSU 1 HB YllBot'^oeiq ^B-i/teoecT 
 
 nl eldeIJtBVfi STB floirfw lo snon: ', 
 
 t" i ' ' 
 
 BJT noiJBlafiBiJ srf^ lo i^ioro(;flni sriT 
 erf* ..*BrM ^Ainb 1 OB i maol Jnsao-rqr a* ;nbl^oirrd-onoo lo Jbolisq 
 
 " *' ' 
 
 oj XBJ-n9Be e^fl' esil!o<iB lo' ftmrt B tBfo etccrB^iisw aJ: l 
 
 ' 
 
 BB Xiow ortt T 
 
 . . : 
 
 .HOTAJ3PIAHT 3HT 
 
 ,0>B10loO rTBTu 
 
TABLE OF CONTENTS 
 
 PREFACE 
 
 INTRODUCTORY 
 
 CHAPTER I . 
 
 CHAPTER II . 
 
 CHAPTER III. 
 
 O.iAPTER IV. 
 
 CHAPTER V. 
 
 CHAPTER VI. 
 
 CHAPTER VII . 
 
 CHAPTER VIII 
 
 CHAPTER IX. 
 
 CHAPTER X. 
 
 CHAPTER XI . 
 
 CHAPTER XII . 
 
 CHAPTER XIII. 
 
 CHAPTER XIV. 
 
 CHAPTER XV. 
 
 CHAPTER XVI . 
 
 CHAPTER XVII. 
 
 CHAPTER XVIII. 
 
 CHAPTER XIX. 
 
 CHAPTER XX. 
 
 CHAPTER XXI . 
 
 .' :'< C 
 
 *-Klln T 
 
 6 fit, l-"36'08 
 
 -i- Work. 
 
 *: r ^t . 'Mr t\ " on of th 1 "* FcrX. ar.'' th* il LCI' 
 
 Supervision t Harvest ing, Storage and Siloing of the Beets 
 
 Transportation and Washing of the Beets. 
 
 ' O 7" "' ' " 1*1 "; -. 
 
 The Weighing and Cutting of the Beets. 
 
 I 
 
 Di 'fusion. 
 
 Handling of the Pulp. 
 
 The Purifying and Preheating of the Diffusion Juice. 
 
 Defecation. 
 
 Saturation. 
 
 i 
 * 
 
 The Filter Press Station. 
 
 The Second Carbonation and Filtration. 
 
 Other Methods of Juice Purification. 
 
 Evaporation. 
 
 Condensation of the Vapors. 
 
 The Saturation and Filtration of the Thick Juice. 
 
 Boiling of the Thick Juice. 
 
 Working of the Fillmass. 
 
 Centrifugal Work. 
 
 Raw Sugar. 
 
 The Production of White Sugar. 
 
 The working of the Syrups 
 
 Methods of Purifying the Green Syrups. 
 
8 '-T * "3 ' * M '0 'L "9. J ' 9 A T 
 
 J lo 
 
 tn, 
 
 .-I 
 
 erf* 1o sfiitteB^ IWTB 
 
 .8*9sa sr:* 1o sni JtoO -JWIB snfee 9riT .III 
 
 . noxfej^l" -i'ij VI 
 
 . <jli/*l I 9rf* lo 3ftl'IJE>n/?H .7 
 
 srf* ^o sirUBorfeocI Jbns snJt^iiiLf 5 ! prfT -.'IV 
 
 . IlV 'H!3[T^.\ii 
 1 1 IV 
 .XI 
 
 "B.TB nd'x*BnocftcBO BnooeS orfT . ;-.X fl^TT^AHO 
 
 ebiirL lo bJ5vorf*9M isrl*0 
 
 . eioc[BV fe'ild- -"fo 
 
 . eolih, jf'bi-ftT erf* ^fo 
 'Sifif 56 
 
 . IX 
 
 -,IJX HST'IAIIO 
 .IIIX H 
 .V-IX 
 
 .VX 
 
 -;. IIV-X Ir 
 
 "rtbatO 
 
 -.iGsi/a -v;Bfl 
 
 o .tVi^oiffeo'-rq'-erfT 
 H^J I'o ' gnl iTi'c 7 ''erf T 
 * tb 
 
 .XIX H1T1AHD 
 
 -. .;XX 
 /IXX H,T 
 
CHAPTER XXII. 
 CHAPTER XXIII. 
 CHAPTER XXIV. 
 CHAPTER XXV. 
 CHAPTER XXVI. 
 
 CHAPTER XXVII . 
 
 CHAPTER XXVIII 
 CHAPTER XXIX. 
 APPENDIX I . 
 APPENDIX II . 
 
 Molasses and its Utilization. 
 
 Boiler House work. 
 
 The Line-Kiln Work. 
 
 Heat Losses during the Work. 
 
 The Supervision of the Fork and the Determination 
 of the Loss of Sugar. 
 
 General Criticisms on the Management and Supervis- 
 ion of a Beet Sugar Factory. 
 
 The Value and Use of the Waste Products. 
 Analyses of Beets, Juices and Sugar Products. 
 Formulae, Tables, and Data. 
 
 Calculations and Diagram of a Heating Installation 
 showing the Heat Balance of a Sugar Factory. 
 
 
.noiJ6s.tI.tJU 8*1 .brie 
 
 .jfioT' sei/oH lelioa 
 .XioW nllX-QatJ orfT 
 
 ' -' 
 
 srtt gnlrj/fc 
 
 rf.t JbnB XaolT erfcf ^o noiaivisctirS 6riT 
 
 lO 88OJ SrfJ 10 
 
 -8lvieq[i/8 Jbne Gnomes Bfrj3.f ertt no a 
 
 "io no. 
 arf^ lo eall bna sirlBV ariT 
 
 a lo 
 
 TB3JJ8 fl 10 fJOflBlBS 
 
 .EOlCffiT 
 
 Jbns 
 
 .IIXX 
 
 J. 
 
 . IIIXX K3TIAIIO 
 
 v '- 
 
 .vixx na 
 .vxx r 
 
 .IVXX 
 . IIVXX 
 
 I I IVXX H3T1AHO 
 .XIXX H3T1A1IP 
 . I XIOITS^A 
 .II XI 
 
 - ^8 
 
 
p_ it _r F A. _c JR. 
 
 For the operation of a well constructed Beet Sugar Factory, 
 a beet rich in sugar in the first and most important consideration. 
 TCith this end in vien the manufacturer of sugar must strive to urge 
 . the beet contractor to cultivate in such a way, that he can obtain a 
 Sufficiently large tonnage, a large amount of sugar and a pure juice. 
 The surest tray in Thich one can obtain this object is for one to pay 
 for the beets not only by weight, tut also on their sugar content; 
 unfortunately this method is not practiced, as generally as should be. 
 "^ One must be milling to ?ive to the contractors a seed that is well 
 
 adapted for the ground. At the sr.;:'e t~''.e the farmer should be thorough- 
 ly instructed in the prone::- uethodc of fertilisation and preparation 
 of the soil. 
 
 A beet rich in sugar which yiel-'-.o a pure juice is under all 
 conditions worth r.iore than, a beet v;hinh gives impure juice, or than 
 one poor in sugar. Under the latter conditions, the loss of sugar- in 
 working is higher, and the cost of wording just as great, if not great- 
 er, because of subsequent difficulties in running. The sugar content, 
 the purity of the beet and juice, do not depend entirely on the condi- 
 tions which ~ ; an controls. One has to contend with c lima tic and soil 
 conditions. TTheve the climate allots, one should allow the beet har- 
 vest to rer.ain in the field as long as possible; at least until the 
 advent of the frost a, for the longer the period of vegetation lasts, 
 the nore sugar will gather in the beet, the purer will be the jtiice and 
 the higher the tcnnago. All th^se questions, important as they are, 
 are minor consideration:; for tl-3 '.ianufaotvrer, when the delivery of his 
 beets begins. 
 

 
 . : 
 
 
 - 
 
CHAPTER I - 
 
 % 
 
 SUPERVISION, HARVESTING, TJ'OF.AQT 1 A7H3 SlTiOITTG 0? THT sBI3!T.6 ;. -,'_ 
 
 The time for starting the campaign does not de-perifl.; eTitirelTy; oil, 
 the ripeness of the beets, out also on the quantity and the ease rrith 
 which they can be worked in the factors'-. If a factory has & large 
 crop to work, so that the campaign lasts lor.--, it should begin vri-th 
 the \7ork as soon as possible. The beginning or middle of September is 
 best; as soon as the sugar contents of the Leets vzill warrant their 
 being worked. To decide this point it is essential to make tests of 
 the beets in the field froa the end of August until the time cf ripen- 
 ing. 
 
 If a factory has, however , only a small crop, the campaign 
 aho\ild be delayed as Ion:; as possible, so that ripe beets are worked 
 fron the start. In short, the vrork must be no arranged so that one can 
 obtain the largest possible amount of sugar fro:.; the beets. If too 
 early a start is made, one encounters the difficulty of unripe beets, 
 poor in sugar; by start inr too late so th?.c the beets are stored too 
 long, nuch of the sugar is lost by deterioration into starch. 
 
 In southern countries ^here beet culture has been established, 
 other conditions govern the harvesting. The beets ripen there very 
 rapidly in sur.mer and :..ust then be worked as scon as possible, before 
 
 If 
 
 the rainy periods of autumn start a net? growth, and the sugar contents 
 of the beets deteriorates into starch. Besides this, in countries 
 vrlth early and periodic frosts one :.;ust arrange the harvest so as to 
 have all of the beets out of the ground before everything freezes. 
 
 A regulated delivery is often arranged; in fact many factor- 
 ies state definitely in their contracts havr many beets are to be de- 
 livered each vreek, even each day. But not all factories are in 
 . Position to follow such a plan, for the sugar manufacturer is often 
 
V . 
 
 :: ;i :%?. V-, 
 
 **-* ., 
 
 - '. i 
 
 
 
 
 -^V;A'^ v..*3.9r. 
 
confronted with gr<r?.t pr-oMens aiui troubles in 'the factories; in 
 eonsequ.ence , many plants can only l"y ciOwTi general rules for this 
 supervision: while others follow none at all, tut arc compelled to 
 take the beets whenever they are delivered. 
 
 These different conditions must be considered in harvesting 
 
 
 
 and storing the beets. With a well regulated supervision, no large 
 storage, for the beets is essential, it is only necessary to have 
 storage for one day. Where deliveries cannot be controlled, the beet 
 bins must be larger. Beet bins that are too large are a source of 
 injury, particularly so, when provided with beet troughs thst carry 
 hot or warn water. Under such conditions, the beets lie, not only days 
 but weeks, in a warm vapor and deteriorate so tr. >t they are not only 
 difficult to work but give a dark juice and a low yield of sugar. 
 
 Storage piles for bceto are laid on the ground, or under it, 
 in so called beet cellars, which are Cither thatched or left open. 
 Beet cellars are undoubtedly the most economical fern for the unload- 
 ing of the beets, and the delivery of the sairc into the bins. It is 
 of little importance whether or not the "bins are covered, provided 
 the beets do not lie too long. For storage of beets delivered by rail, 
 the side walls of the bin should not be higher than the floor of the 
 car, 30 that the beets can be shoveled out of the doors readily. The 
 wider the bins are, the steeper the sides should be, so as to insure 
 the beets falling into the troughs readily. The position of the bins 
 
 
 
 should be such that the cars can be easily and quickly handled. 
 
 A very important problem in the delivering of the beets is 
 the determination of the amount of adhering dirt . Sometimes this 
 determination is merely estimated; most often though, a precise deter- 
 mination is made for a reliable result. The beets are dumped out in 
 such a manner that 25 to 50 kilogram.;.; are caught on a beet fork. A 
 

 " 
 
 
 
 
 ->;V?J T- 
 
 '?f 
 
 ^ 
 
 3r 
 
 - . - 
 
 - ' 
 
 
sample is taken from each wagon, the heads are chopper*, off and the 
 beets brushed and Trashed. Since it is impossible to obtain closer 
 than a quarter percent tare in each test ; with car beets it is best 
 to take several samples. The strictest control and supervision in 
 the tare-room must be maintained, in order to keep peace between con- 
 tractors and factories. 
 
 In the determination of dirt by Trashing, a deduction of 
 must be r.oade for the water adhering to the beets. The heads should be 
 cut off directly under the leaves; when the beets have tops that are 
 large, .green or -fv.ll of holes, it is essential to take a deeper cut. 
 The green portion of tiie beets and that full of holes is poor in sugar 
 and gives an impure juice. Frozen, injured or rotten parts of the 
 beets, so far as they are due to the farmer, are cut out. Injury to 
 
 
 
 the beets during transportation to the factory is borne, as a rule, by 
 the factory. One of the r.ost annoying difficvilties in transportation, 
 is a sudden a no. heavy frost, that not only freezes the oeets but makes 
 the unloading alr.iost impossible. Frozen beets must be worked immedia'te- 
 ly because they spoil very rapidly on thawing. Long exposure to cold, 
 even to -1 G., is readily endured by the beets without freezing . 
 
 By exposure to a slightly greater cold, they freeze together 
 without an actual freezing of the roots. The freezing first shows 
 itself by the destruction of the cells. Beets which remain in the 
 earth protected by their own covering, can stand heavy frosts, and even 
 long periods of cold, with little or no damage; but on uprooting they 
 must be worked immediately. Practice has shown, that beets rich in 
 sugar, which generally have a firm structure, are less easily injured 
 by cold than beets that are poor in sugar with soft flabby flesh. 
 Where beets have to be transported in ships, care must be taken to have 
 them uncovered, and the beets should .remain in the holds as short a 
 
 while as possible, for they easily heat &.i.d then work poorly anc 1 give 
 a dark bad juice. 
 
fc 
 
 d TBO rfJ 
 
 :.- ' f .'>.' - ; 
 
 IMIB IOT^HOO 
 
 --'' ' 
 
 * 
 
 M9 .-i 
 
 
 ' 
 
 
 y rtoj . t.;ti -jf;.-i.t no V-DiT.;. r ".T 
 
 ' exff 
 
 . J ' 
 
 .oi;itT a^d 
 
 "e 6rr'6 BJ-toil Yv*fl i>ni^B r 
 ri^ yifj'ooiiiw no fird ,-^an 
 
 ,t r rnroriE 
 sis T eT: 
 
 a oJ 
 
 '' TO !i ' 
 
 i- r t~f* 
 
 .. . 
 
 1R. 
 
 - ,.. 
 
The siloing of the beets at the factory. Those beets which 
 cannot be utilized immediately on delivery nust be siloed or stored in 
 houses. In choosing a method of storage, one raast talte into consider- 
 ation the loss of sugar and the cost of covering etc. A definite loss 
 of sugar occurs by long siloing, for the beets breathe as long as they 
 are sound, and the sugar stored in then is the r-aterial v;hich is utiliz- 
 ed in their breathing. The essential point in storing beets in the 
 silo, is that they be stored as late in t::e season as possible; under 
 no conditions before the riddle of October and then freshly harvested 
 and uninjured by cold. It appears to be best to store the beets in' 
 SUP 11 covered rounds; even beets to be used for seed culture are stored 
 in this manner. This uethod is izvpractical though for the factory, 
 "beosruse it talces too nuch roon and is too costly. The methods in use 
 33*6 those of large earth silos or piles. In ::.ild clir.ates large un- 
 ccrvered > iles are preferable, because by such ireans the losn of sugar 
 is snail and but little space and la cor are essential. 
 
 Beets suffer but snail changes fro:.. sr.iall ar.ount^ of cold 
 and later thawing, when they lie unmolested. Even after heavy frosts 
 and sudden thaws only the top layers are injured- for the cold enters 
 into the pile cut slorrly. In r.ild clirates the loss of beetn by thaw- 
 ing and subse<Tuent rotting is very sr.all. The beets should be properly 
 dlrtrii3tit-ed on the piles with a smooth even surface on top, in order 
 tc-errpose as small an area as possible to the weather. Attempts are 
 Often u3a<*.e to shield the beets under roofs. Those protecte- 1 in this 
 .J3*nner show a higher sugar content than those left uncovered, because 
 tbey lose sore in weight, but the actual loss in sugar does not amount 
 to much. In localities where the beets gain in weight, roof coverings 
 are to be recormended. Tfnere the beets suffer no deterioration, the 
 Covering is hardly warranted because of the cost. In places with heavy 
 
. 
 
 
 
 r.rrcvr vd . 
 
 r 
 
 >i 
 
 - 
 
 ..:-'.. R . 
 
 
 
and early frosts the piles must "be covered, but the "best method 13 to 
 use large earth silos or beet cellars provided with ventilation. The 
 cellars serve their purpose best when the period of siloing is not too 
 long and the beets are dry and have dirt adhering to then. In southern 
 countries where the temperature is high during the period of working, 
 the beets alter very rapidly and become bad very quickly. 
 
 In all methods of storage there is a greater or less alteration 
 in^ wegfat , usually a decrease. Only such beets as are subject to rains 
 and moisture of the earth or those which are kept on the bottom of the 
 pile absorb much weight, that is when they are harvested in dry weather. 
 The loss in weight iu to some extent proportionate to the dampness at 
 the time of harvesting and siloing. The more the air is witheld from 
 the beets the warmer the center of the storage piles will be. In cov- 
 ered and ventilated piles or cellars, the loss in weight is at the 
 greatest 5 to 10$. 
 
 Tho loss in sugar of siloed beets is proportionate to the 
 temperature and the differences of moisture in the piles ancL in the 
 atmosphere, and also to the extent of ventilation. The actual loss 
 in sugar per day is about .010-. 012$ in large uncovered piles, .012 - 
 .017$ in ventilated piles, and .019$ in large earth silos. These' con- 
 ditions prevail in mild climates where the average temperature during 
 siloing is about 5G. , and the period of siloing lasts from the end of 
 October until the middle of December. Those figures are for sound 
 uninjured beets. Injured beets or those from which the tails have 
 been broken, those which have been too heavily topped, and those which 
 have been mutilated with the fork or hoe in unloading, lose far more 
 sugar. They suffer a large shrinkage and are subject to maladies such 
 as Phoma, Rhizoctonia and Sclerotinia. T/hen beets continue to grow 
 during periods of siloing, it indicates that they are stored too warm 
 
el 
 
 I . ^: ' 
 ' f * : , 
 
 ">Sif 
 
 oot *orr EI r.'t-to 
 
 - "" 
 
 y r.3 . .::S. 
 
 *r^r-! 
 
 
 
 , 
 
 i sis 
 
 3! a- 
 
 oli? Jb 
 
 o 
 
 ,' . 
 
 x* cyorcv 
 i --. ./ . 
 
 ">r*j rit *ITB e 
 
 HCoI-lBir^ss.; 
 
 -.1 V 
 
 ftc! . . . 
 ' 
 
 *- 
 
 
 
 roecfs 
 
 " 30! 
 
 J- 
 
 ' 
 
 
and too damp. Fith the formation of shoots there is a stronger breath- 
 ing with big changes in composition and great loss of sugar. In the 
 shoots themselves, there is little sugar, since their weight is made up 
 of a definite percentage of starch from the beets, and they contain 
 only from 3 to 4$ of cane and invert sugars. 
 
 The temperature in the interior of the pile is about that of 
 
 s* * 
 
 the exterior atmosphere. All temperature changes in the atmosphere 
 are readily noticeable in the piles and silos, in the uncovered piles 
 more so, naturally, than in those covered uith earth end protected from 
 the atmosphere. Since by breathing of the beets heat is developed, 
 the teorperature in the piles becomes slightly higher than the average 
 temperature of the atmosphere. The greatest differences occur when 
 the air is Kept in motion. By the perservation of t*;e beets, an increase 
 in the organic nonsugars in the juice is prevented, while the sugar 
 and the insoluble non-sugars remain in such condition that they can be 
 separated in the worlc. 
 
 -- 6 :- 
 
irrro erft rttl? .qtatafc <*f fina 
 
 ..,-.. . -f . ; --'..-: ' 
 
 nrrm **n aioT ~o ^R TtMfrrxv 
 
 ~ .> HA 
 
 tpi ^ac el 
 
 norl rloojB^n lo ss*ndq[ s^irJT^ A 
 
 t-igvnjt firs TTBO lo ^tf of E 3rtl 
 .'l^" ti/0-Js..aI liq drft ^o iCi^aar.i: rf* ui fttj/tfneqpapj- erfl 
 
 ' tfiiJ ni ,80lia Jbns eellq 9fl* ni el 
 
 tl JteJos.fonq; J&ra .fUnce " iiJixT hsrtovoc Sfcorii' nl nurfi 1 ,'cllBiy^an 
 
 ^ ortt lo ^'rririJe^Td '^cf ecnlS . 
 
 -.--, 
 tTB-. V Karl*.. Tftrisi^ -OOOQ Bolici 9f^ rj - c^Btwj^ftl MLt 
 
 ..':* -.. - .- >. ., .-< - -.-. 
 
 .w jx,j-o6 pnserjl: s 'J-OO^SOIT: '.-lT . . T3fi<po^Jfl ^rl^ 
 
 "'^'*^ to fio-tJiBvrfHstoQ artt YC! " .noi^or ; f > nf^x tJ: 
 
 tf .IBS feju'^ -7^.1^ ";;.q>i f if>r:or. " rj:' r-aift". 'B&? i>n 
 
CHAPTER II. 
 
 TRANSPORTATION AND WASHING OP THE BEETS. 
 TRANSPORTATION FROM THE BINS JFO THE FACTORY. 
 
 Formerly beets rrere carried from the storage piles to the 
 wash-houses by small cars or by means of baskets. The practice in 
 vogue today is that of floating the beets into the houses by means of 
 troughs. The troughs are arranged in the center of the bins so that 
 the beets fall down the sides and into the water with little atten- 
 dant labor. The bottoms of the bins are nade either solidly or of 
 lattice construction. In the latter case, dry earth and debris falls 
 through the interstecies, and the troughs do not have to carry so 
 much dirt to the washing machines. Another advantage is, that one is 
 able to remove the dirt from under the bins. However, under conditions 
 where damp weather prevails during the period of harvest, the mud 
 surrounding the beets renders the lattice bins almost wholly useless. 
 
 The troughs are constructed, as a rule, out of brides with 
 oement lining on the inside. Where movable troughs are desirable, iron 
 is used. They are, as a rule, about 500 -600 m.m. high, and from 300 - 
 500 m.m. broad. On the upper edge there is a "set back" for the cover 
 boards, which are of wood, sheet, or cast iron. In most cases the 
 troughs are set on a grade of .8 - 1.0^, on straight stretches, and 1. ~ 
 1.2$ in the curves. When the beets are dirty and covered with weeds, 
 leaves etc., the grade has to be greater. For the proper operation of 
 the troughs, the beets must not be dumped in at more than one place at 
 the sane time, and the point of delivery must be free and open. If the 
 water does not run away freely, the lifting device must have sufficient 
 Capacity to take the water away fast enough so that it does not back 
 up in the trough. The slightest obstruction in the trough blocks not 
 only the beets, but stones and sand as well, and causes very aggravating 
 
:fi rf 
 
 ' " 3T' I'?*'- ' 
 
 -ao-ri 
 
 -\3 10. erifso Iljw 
 
 tr - .'-".- -. ; 
 
 BTTe. ?" 
 
 erfi o^fri ^rrs 89J&ia acfr r^rob CB 
 
 . J ' ; 
 
 ef-srr d*C i iwiltr *U la isSot^o.l- 6rfT : 0.^/5; 
 
 ,- 
 
 lTd^Jb fens dJ^s Ttfi .,9080 i^^tfll sitt foirt^rr( 
 
 * " ' " '*:,..' 
 
 ^0.1. s-lsi/ia^ ' T.aet'bo^Bisfn rt 
 
 lo ^q a-rf^ sri-a/fc -Iiffv >^Tt I- 
 
 . %cfbcs 
 
 ?. fOJT ^E> >?; 
 
 f fnl a a& . .s i e.; i 9rf* ro -sain i I ^. ::o 
 
 : jfens ,r&- f 'd .ct.a 003- 005 j-irods .elurr s s^.,. ?>iv xe.lT ...Jbeaif 
 
 ^ 
 A ridL i '.ftp 1 ^f*js. ?oow cioitl^. v r 
 
 '" ; 
 
 "i 5rt... t 8oott>rj8 J'.l^-fir.J'B rto-,^ - A. -..lo -.fcfi'rv' if :TO' itefi '^ 
 
 ,.a : ?r? rteiw jb.OT-> 
 
 .... .''.-'. 
 
 fflst 
 
 a-'e^JBi'q: a.to , iqp; *4^ajl) 6cf' ton .fcur! s^sod art* :'art:i 
 
 - . , * ,-. 
 
 XLinc K! 8K3 it^, fefe ^o tnloi*rt*' JbaM J : 
 
 6n aeoJb ft ^B'J o 
 
 - 
 
 3B orifis lae HsaotfEK^rtf .^Bi i - : 
 
delays. The aoptOlt of water to "be used depends on the amount of oeets 
 to be carried into the house, the size and grade of the trough. If 
 . there is an insufficiency of water, the size and grade of the trough 
 ia of greatest importance. The water utilised for floating in the 
 beets is usually taken froia the condensers. Fhen this water is cooled 
 anc. used again in the factory, it is necessary to use the vre.ter from 
 the cashing machines after settling the dirt out of it. 
 
 It is apparent that quite a loss in sugar occurs by the 
 "beets reiiaining sore tir/.e in warn water in the troughs, bxit these 
 losses are, as a rule, snail. The average results show that vatr; 100 
 Parts beets, in a trough, 220 m. long, with healthy beets and war:.! 
 water (40-45C.) the loss is .02-. 03^, though sometimes as high as 
 .05^. Y7ith frozen or injured beets or warmer water, the loss is . 1 - 
 .57$. 
 
 Under usual conditions, the loss of sugar in the troughs is 
 snail enough to be negligible, particularly so when the troughs are 
 short and the water cold. The losses depend on the length of the troughs, 
 the tine of immersion,' and the temperature .of the water, tfith frozen 
 beets as well as those lumped together by dirt , cold rater cannot be 
 used; the frosen dirt and debris has to be thawed out, and under such 
 conditions the loss of sugar cannot be considered. During the inver- 
 sion of the beets, they absorb some water and increase in weight, 
 wilted and dry beets more so, of course, than those that are fresh. 
 The absorption rarely exceeds more than 1/2 to 1$. 
 
 A little distance before the point of delivery, stone 3atchers 
 of various construction are used. An undercurrent of water which sep- 
 arates the dirt and stones from the beets is often installed. Prong 
 arrangements are used to catch leaves and straw, particularly the 
 material that floats on top. 
 
 -> 
 
v 
 
 ^4 ??*-?">:: 
 
 i.^M*Vii2* '. 
 ;ib :?>*. -. - o-fs 
 
 . :?Q.5i ;a>.tj' _ 
 
 ..^.-.: ...-.'flA ' :U^: f . r .B 
 
 .;j7--f 
 
 
 BffcJ;- 3^ 
 
 - - .'.:.'** 
 
 6i;:o 
 
 
 
 ro. v*n*- : 
 
 1 1 n s ^ 
 
 h ~sq; r WBT 
 
 arfJ 
 
The transportation of the siloed beets is usually managed, by 
 use of wheel-barrows, though movable troughs are used whenever possible. 
 These are arranged so that they can be pushed to any desired spot and 
 the beets are thrown in by hand. 
 
 The best means of taking tlie hot oondensor water to the beet 
 troughs is in open channels. Pipes are not only too costly but are 
 often obstructed by a deposition of scale from the hot -.rater. 
 
 The Trashing of the beets. Tlie troughs discharge directly 
 into the crashing machines or are provided with lifting devices in the 
 form of wheels, screws, or bucket elevators, which lift the beets either 
 alone or with water. Before the beets enter the washing machine, they 
 nust be freed from the water of the troughs, so that the dirty "water 
 does not contaminate the fresh water of the machine, llany factories 
 use unclean water for washing, such as the drain water fro:., the 
 diffusion battery and pulp presses, or clarified drain water fror. the 
 house. I^resh warn water should be used whenever possible so as to 
 avoid talcing annoying skums into the battery, which spoil the juice. 
 Under all conditions the beet should finally be washed under clean 
 water . 
 
 The washing machines used, are long Machines with radial arms, 
 with large spaces for catching stones. Drum machines, because of their 
 difficulty in working are no longer used. Vertical cylindrical machines 
 have been used because of their ability to get rid of the stones , straw 
 
 
 
 and leaves ; but since the beets are now freed of most of their debris 
 in the troughs', these machines are not much in vogue. The washing 
 machines serve their best purpose in protecting the knives and so fur- 
 nishing better cossettes. 
 
" : "'' : '3l ''Ltst 
 
 '' '' ' I'-'e 
 
 - 
 
 
 \;Xno -'^ort 
 
 . ;. , ,r^rf93'-: : 
 
 ,~ f - . - 
 
 - 
 
 ^ '^flfoffit . e/"i5^ra.. JascJ srTT 
 
 3 e^qi'^*' . elerjr;.\-(o r.rnjo rrl ai 
 
 - 
 
 LLt^.iL v Ait-'^t'"-6'vi' -:.s '-i^ ' as: In.c'ji'Tf ? r > .-r.- ori? otr 
 
 ro.er-!3ace . 
 IE . % r srit t-^jro pt^o? sa^ 9**o'tc i 3 .'lejiw 
 
 .*-. ." 
 
 ^fjr-1^ OB ^urlsi/ci^ *-Or ^o,- i-^r^- orl^f ::pt^ 
 ; :-?,,'' .'.-.:.,.- 
 
 .er eti* rS&ei^ ^ 
 
 ' 
 
 10 
 
 ^ 
 
 irre 
 
 snails 
 
 
 
 
 >. -' - -vi. 'i' 
 
 V r 
 
 .' 
 
 
 :. '5 : 
 
CHAPTER III. 
 
 * r c N cj 
 
 From the Trashing machine the beets are lifted by means of an 
 elevator into a storage "bin. In early days it was considered essential 
 to dry the beets as well as possible after talcing then from the washer, 
 because they passed directly to the pay scales. This method is no long- 
 er in use, but it is still important to drain them as much as possible, 
 in order to ;ret O ff the dirt and sand that remains suspended in tie 
 vater and injures the cutters. 
 
 Many different Icinds of weighing machines are in use. Most 
 factories do not weigh the "beets after washing them, but taXe the rough 
 weight fron the -agon scales after do'luctin:: the tnre, for the amount 
 of beets worked; or else calculate tho a. ount frorj the diffusion juice. 
 Both of these methods are entirely unreliable, and the only, correct 
 way to Know the amount of beeto worked is to weigh the beets after 
 washing then. 
 
 Since reliable rrei sheas ters are difficult to obtain, it is 
 best to utilise automatic scales which insure accurate control, and in 
 the end are cheaper than manual weighing. 
 
 Prom the scales the beets fall into the cutter or into a bin 
 from which they are elevated into the slicer. Flier e space and height 
 permit, the first method is preferable, for the cutter c?n be filled 
 more readily and evenly and can be Kept constantly full, a condition 
 that is absolutely essential. 
 
 The cutting of the Eegt?. The boots nro nowadays cut of 
 sliced into cossettes by moan? cf a revolving horizontal disc fittad 
 with a number of Knives. Centrifuge. 1 cutters fj'o cut sparsely used. 
 Of late a drum machine is coming into uoc, the xcr.ives of which, are set 
 on the periphery of a drum that revolves or. a horizontal axis. The 
 beets fall through a slotted, opening in the drum and are pressed by a 
 
I !t H ? 
 
 v "io 
 
 - 
 
 . ".'*' ' * 
 
 '.'K. 
 
 Jt/o 8' 
 
 * 
 
crescent like baffle plate, onto the knives. The machine shottld work 
 easily and give a long cossette. The ordinari' machines differ from 
 eaoh other only in size and arrangement of the space above the cut- 
 ter disc. 
 
 The diameter of the discs is not greater than 1200 - 1500m.ru, 
 though in other countries they are sometimes extended to 2500 m.m. 
 Small wheels are run at a speed of 100 - 150 R.P.M., while the large 
 cutters are run as low as 50 R.P.1.1. In general, the large cutters 
 revolving at a slow rate of apeed, give the best cossettes; but more 
 time is consumed, in the larger machines, changing knives and removing 
 rocks . 
 
 The otitters are usually driven by means of belts, though there 
 are some machines driven by individual steam drives, or electric motors, 
 in order to control the speed. Such arrangements are useful bv.t expen- 
 sive. 
 
 Over the cutter disc is a cover which must not be placed too 
 close to the walls, or the beets will bridge over the knives. The 
 sllcer should be designed so that the greatest possible amount of beets 
 should fall on the knife boxes. The cutter consists of two concentric 
 cylinders with only enough room between them for the knife boxes. 
 This space should be a trifle wider than the length of the boxes. It 
 is best to make the inner cylinder, or cone, a low convex cap, so th?.t 
 the beets Till slide off readily onto the knives. The outside cylin- 
 der shoxild be from 1.5 to 2 m. high, so as to give as large a storage 
 as possible above the knives. Over the cutting space, attached to either 
 the outer or inner cylinder, there should be a number of baffle plates 
 to prevent the beets from sliding around with the knives. When the 
 fall of the beets is unhindered, the cutters can be run more rapidly. 
 

 ;O 
 
 
 [ ^cf to 
 10 f Rf. 
 
 .-.- T -s 
 
 rfcr? 
 
 v 3 rl 
 
 iv- r r 
 
 
 e 
 
 8E OV-:*"- Oj 
 
 1 ''i ^il ^ j 
 
 r 
 J' 
 
 '" r>f 01*"+ ~f * 
 
 - . i - N JiiV .). , 
 
 V ftr*- ~'f 
 
 ec 
 
The outer cylinder should be provided with doors for the renoval of 
 foreign matter such as stones, iron, vrood or coke; and should also 
 have a nui'ber of holes through vrhich one can sties": iron rods to keep 
 the beets from falling on the "boxes TThen the cutter has to be cleaned. 
 The r.onent any foreign natter gets into the rja chine, operations should 
 be suspended immediately; for this purpose a reliable brake should be 
 provided. 
 
 The nunber of knife boxes used in the Gutters vary consider- 
 ably. Naturally, in the cutters of larger diameters, a greater number 
 of larger boxes can be used than in siiall r.:?.chines. The boxes can be 
 placed as closely together as they can go, providing the discs are 
 properly brace:", underneath. The Gerrnan Knife boxes are about 28 Oar:. , 
 long and 90 to 180 rail. , broad. The boxes are sor.evmat larger in the 
 big cutters but vary greatly in size and construction. The important 
 features for a good box are : 
 
 1. A good hard mterial that will not -rear out or break easily. 
 
 2. Solid construction, rithout parts subject to heavy vrear or 
 
 difficult to handle. 
 5. The passage for the cossettes should be as free as possible. 
 
 4. Ready means for lifting and placing the boxes, and also easy 
 
 and rapid means for obtaining the correct height and dis- 
 tance of the knives, fro:?, the frame. 
 
 5. Light stiff frames that fit correctly into the position for 
 
 the boxes. 
 
 6 . The boxes nust all fit evenly into the discs without the 
 
 projection of corners or edges. 
 
 When these conditions are all fulfilled, the construction of 
 the boxes calces little difference. Those of simpler construction are 
 the r.ost practical. With fibrous beets or these carrying grail stones, 
 the frames are serrated so that only enough of the snail points of the 
 Knives project to take hold of the beets; the stones readily fall 
 throtigh the large openings in front of the knives. The knives must 
 fit very accurately in the frames, for the slightest irregularity from 
 
. 
 
 
 - 
 
 " 
 
 i "' 
 
 JO^:9 
 
 .-.-. ' 
 
 "*"."* " - 
 
 
 
 
 
 - r rr 
 
 1 * .'"* I . 
 
 *. 4 W V ^ 
 
 .;" ^T ,''"/.' - . '-- 
 
 
 lir*i" STU 
 
 * j- r 
 
 \'Irc T^r 
 
 .- - ? 
 
 
 
the proper position givea poor cossettes. Hence, it is not advisable 
 to put old boxes in new discs nor to use new boxes in old discs. 
 
 The linives which are used for the small boxes are about 140cm. , 
 long, and two can be placed in one box. Their width is regulated by 
 the size of the box and they range fro::. 7-9 mm., in thickness . There 
 are three kinds of knives in use. 
 
 Tiie "Dachrippen" knives have the advantage of ease of hand- 
 ling, and a full cut. They are made in various sices fro:.: 20 - 40 
 divisions to the knife, so that the divisions are from 3 1/2 tc 7 mi. 
 apart. The sharpening of these takes much ti:.:e and care, and is accom- 
 plished by means of steel frases . 
 
 The "Konigsf elder" knives take only a half cut, and the div- 
 isions are only 5-7 irn. , broad. They are sharpened more easily and 
 
 p 
 
 quickly and do not fill up with fibres so readily. They are sharpened 
 by either f rasing or filing. 
 
 By correct adjustment of either of these knives, and with 
 proper distribution of the beets, a long clean cossette can be obtained. 
 The ridges of tl:e knives should, in all cases be raade part of concen- 
 tric circles, coincident with the diameters at which they are set. 
 
 Since it is advantageous to have a syr.etrical cut on all of 
 the cossettes, in oiler to get a proper digestion, the double !:nife 
 is frequently used; this gives a three cornered cossette. The double 
 knives are encased in a box T7ith an ordinary knife superimposed on a 
 flat cutting edge. The first knife cuts out a three cornered edge 
 while the second cuts it snooth again. While the cossettes cut by this 
 method are entirely syaetrical, they are not as well adapted for the 
 digestion in the battery, as shredded cossettes. It is impossible to 
 

 ""1? 
 
 XK-' 
 
 
 "10 -toe. 
 
 :c . i; ^ 
 
 . 
 
recommend any single method of cutting. Good results can be obtained 
 with most any knives, provided they are sharp, will tempered and prop- 
 erly set in the frames. The knives are sharpened on ^chines, with 
 emery? eorundrum, or carborundruni wheels, an<". the finishing touches are 
 put on T?ith a fine file. 
 
 To obtain good cossettes , the "beets must be well washed and 
 free frou stones. Y/hen the beets are unhealthy ancl unsound, it is 
 best to increase the sise of the cossettes. Good cossettes are essen- 
 tial for good diffusion work, and any improvements that can be made 
 in the wash-house to accomplish this end, no matter how costly, will 
 be well warranted. The cossettes depend, to some extent, on the struc- 
 ture and condition of the beets. It is very difficult to obtain good 
 cossettes from hard fibrous beets, or those which have gone to seed. 
 
 From the cutter the oossettes fall into wagons, elevators-, 
 or conveyors, which take them to the diffusion battery. 
 
# .f!i* .- 
 
 is . " 
 
 , . '-f" v- ^Vi *T * ''- ." 
 
 - v * . -. - . 
 
 . , 
 
 " 
 
 . .. . 
 
 1 
 
 , 
 
 ?3<^-1 *>[" 
 
 " .is" 
 
 t 
 
 .-''V :- 
 
 . . -:. : jo 
 
CHAPTER IV. 
 
 B I 3 1 3? U S 1 II, 
 
 The extraction of the .sugar out of the cos setts takes place an 
 a number c:f extraction "bodies combined to for'm vhdt is called a Diffu- 
 sion Battery... The u umber of cells in such a battery 'varies from G 
 to 16, the smaller number "being used in the short 3 or divided batter-' 
 iesy which are heated to a high temperature- and through which the juice 
 passes cloi'/iy., while the greater number is used in connection \v:i. th low- 
 er temperatures and with a high velocity of the juice, "In general 
 bstt^v'ies of from 12 -- '* 4 cells are now preferred, - the cells be:i.::.ig 
 
 / 
 
 pr< tp'l ::.n straight lines. The method of erecting the cellr in a -.:.:- 
 cle baring the Slicer in its center is no longer used- 
 
 The form and volume of the cells varies greatly, the capacity 
 of the cells varies all the way from l.,2 - 6-0 tuns, but at pro-sent 
 large cells of from 3-0 to 5.0 tons capacity are preferred.-, The small 
 cells which used to be used in Austria { thr.-r:. were some in use which 
 had only a capacity cf 180 Ibs*)* are to be considered as altogether 
 impracticable.. But also in trie case- of large cell:., bad conditions 
 may arise, especially when run at low capacity, and when the cossetts 
 
 ; 
 
 are not very gc'od or are cut too fine*. 
 
 The shape of the cell should be such that the extraction shall 
 be as good and as regular as possible at all points without : etarc.^ng 
 the flow of the juice. But these conditions cannot be comb ins el in 
 such a way as to completely fulfill them all. At first in considering 
 lhu shape of the cells we have to consider the ratio between height 
 and diameter- The extraction is naturally the better, the greater tuo 
 height of the cells and the smaller their diameter. But with the 
 height, the length of the space filled with cossetts , through v'lich the 
 juice has to flow, also increases, and with this also the rei^ir: ; -,c'.noo 
 wh i ch the s t r eaoa 
 
.Vt H: 
 
 oi'a; -i clloc "io lacfrca.'j.; suLT ,': 5*^.i,efiC noia 
 rlv' rti ij'&si.- 
 'ruj-jB'iscjsisJ- :i$,iA .0 o 
 too fti.ixaai.' si .tecfuti/n X9y9"sa siil elirfw r ^. r .w 
 
 "r.o 
 t Bs-3T6l:3~c; won S'ljs slltui 3-'' SI ao" 
 
 ^co -borid'am erfT .asm I rfs- h --' --'^ 
 
 on &t Te5rr&o aj-i ni icoilS sril g.; 
 ;ng ssitsv allso ft '"io sniuIoT .bna ran^l srfT 
 
 J'l asii^-.v slls 
 0- rur^.l: '10 
 
 enros aievr v.^fij ) st"fcrs;iA. a): Jbes;/ ed oj- bsaw rfoiifw 
 ;j 3 l>ST6bian:po so o^ *1J5 ((^scfl.OOI lo Y^i"^''?*^ * vino 
 :oe tacT t iliyc ag'i.'JI lo 03*:^ ariJ- si OBl.e v irti" 
 
 jso' wol : 'J~ rr;/t rrtrfw v-^-^s- 
 
 \ 
 
 .erril: ood 1 Juo si*; -to boir* ^isr .;;;a 
 cf Jt'Cuoria XXoo srlj lev, e-qi5fp, -aiiT 
 
 jiw scJnroq HJB JB olcfiaeoq s^? TBluasi SJB l^n/i b'>o,g SB 
 atf J'prtnyso snoijiLnos aaarij ^i;S -.ao-ii/L e^j '!' well 
 ni ^siil J'A . -Iljs oeri^ Xlll-ii/^ Yle^elQjaoo oj- aj? VJBW i? 
 nsow^sd oi**i srfJ 1 isbtaaoo o* sv&si w allso erf^.lo 9r>>r:- 
 
 r 
 
 no -^OJBI^XS oiiT is^siasi 
 "f.csrti Tslima eri.t Jbn^ aJIeo ert* 1o ii 
 iw JbsJII.il a^& , ari.? 'lo 
 
 'U8 3 irfV," 
 
has to overcome o With the smaller diameter the size of. .the lower 
 
 
 
 sieve surface on which the cossetts rest 1 also decreases, and as, be** 
 sides this, some of the holes "become stopped up b.y cossetts, the flow 
 of the juice is very materially slwed down. 
 
 It has "been tried to determine "by experiment which relation 
 between diameter and height is best, but rules which would apply in 
 all cases cannot be made, as the resistance offered to the flow of 
 the juices is not only determined by the length cf its path through 
 one cell, but also by the number of cells in use, and besides this, 
 by the area of the lower sieve which allows feree passage of the j'uice, 
 the thickness and other characteristics of the cossetts and the action 
 of the cossetts during diffusion, especially during warmingo As lass's 
 last two items are not alike in any two factories,, and also vary great- 
 ly in one and the same factory, it is clear that every change in the 
 mode of working would require different relations. Nevertheless it 
 is possible to put up some rules by means of which the chief dimensions 
 
 .- 
 
 ox' the cells should be determined^ If very thin cossetts are to be 
 used it will bs found, best to use low vessels with large diameters 
 But in case thick cossetts are to be used., the vessel should be made 
 f a greater height and of a smaller diameter . For average working 
 conditions and an average size of cells a ratio of diameter to height 
 of 1:1-1/4 to 1-1-1/2 is nt/.v mostly used for ordinary cylindrical -ves- 
 sels A ratio of 3U 2 is found less often, as it is preferable to in- 
 crease the number of cells in the battery, making the ratio of the 
 cells l:l-l/2o 
 
 The above refers to ordinary cylindrical vessels* Experiments, 
 which will be mentioned again later, have bhovvzi that the extraction at 
 different points of the cell may vary greatly/a Thus the opinion de- 
 veloped that this. defect might be remedied by changing the form of the 
 vessol., and conical vessels were actually put in use., Still it does 
 
."Jo s^i 
 
 -f- 
 
 rfo'irivr ac> 
 
 eyai 
 
 TJ.<T qy fcff^cjoib sjio 
 
 b sea-so II JB 
 
 r 
 -, 
 !7T &' 
 
 ' .ttardi) fr9wf3'- ' Y'DIain&tflra Y^-SV ai 3 T b.tu srtd- lu 
 (idirf'w j'rroirr.f TS 1 ^ 9 '.j<f ercicrie/efB oJ fcel't.t csee'cf e'srf .tl 
 . fili/cw Mlrfitf 39I0T .tVcf j^'ssV i J-figle'fi bn^ - 
 .woll jsr7 6J- ba-tsTto e'onjscfsi39T 3 : rff'&,6 1 3i/iJ3 50 
 
 ^ 3ti.-' ' 
 
 , 
 
 a9f)i89cr fcrrs t OBi: nr slleo lo teJrawn srtf vi o&l : 
 
 t e Id oa'jsasfiq oeVl a'woJ!ljs' 'ifisii&r STS^?. ol eiU io !"' eriif 1 - \;rf 
 
 o srij- brtB 8^^8?/E(?o arfd *io sdMai*t5^6'j5 v w3rio tP.K;?"6 .'iri-B 1 s-39J:i->Cdirf^ 9-ri.t 
 
 j 1 eA oSrf^tBw g : aj-ftf> Yll^iJ-sqns rrtcxBifl'irfi si^f'tVA gr.rl9>.eo6 6rl-j "io 
 
 ..-.-... , , . 
 
 Y'^-Sv ofels f>rrfi c sei'foci'O^l ow.t ^HB ril s:.l'ls j-orr o 1 !^ ^rrre^ i owj- cfSBl- 
 
 arfd- ni gn^ib v-rsvS jsrfi- t&s'Io sir fi ^"ioO'bB'i sri*a erixf isne arfd nf ^1 
 *i BaelerfjTsyaK ofenoi^Blsi j-naisi'ii.b s-txup'o^- M-ucv;; arif^cfw 1:6 dl>oci 
 
 iisnrifc "JSlrio srf^- xfoirfw 'o artasm yd" S8li;' 1; i emoo q^f ix/cj o'J- ^Icfifesog. si 
 
 t 
 
 ecf o* siJ iSid-assoo nidi v^sr il Usoriinrrisoo.b scf Mircaa ail^b sr^ 10 
 
 ::9-.j bmjo'l 'cf IJ-l.v Ji ^j-a^ 
 
 *..>- . , 
 
 .9d bluorfe Issaat nii^ t Jbe'err 3d" oi o-a> sjie:: :.o 
 
 how 9g' 
 :rf qf- i 
 
 * 
 
 3QT vMi 
 
 ti o^ s 
 
 ic ' 
 
 el .ti 
 
 
 na s lc LHJS iMiaisrf Y 
 6 To s-si-; s.ijv'ii 1 , ;.i -n Jaiis 
 
 . v ' 
 
 '^i iatt" v/^a SA. i \i-I-s-l oj- 
 a'sol : fimr<-.'i: : ci S^J. 'ifeo o^jfl'*i A 
 
 I-I:2 alleo 
 
 - 
 
 'io "fool oitt SiflgMfb 
 
 i iii'j&g^j ^snOii'ii^Ei scf - ; 
 '^fica H'eo xtt Tc6 'a^^io^ 
 btf j-nliu 'i-jb-ieJi srxi^ - : JB[> 
 
net seem probable that the shape of the vessel^ unless it is too ab 
 normal y will have any decided influence upon the extract! on o 
 
 T?ae form of the lower part of the cell is detennir.ed. by the 
 mods of emptying. In case the emptying takes place through riian holes 
 in the sides of the vessel, the lower part is usually cylindrical, the 
 lower one "being flat in this case and having the diameter of the cello 
 Some cells have the "bottom opposite the manhole rounded off so as to 
 make the emptying of the pulp easier., In cells emptying from the 
 "bottom the form of the vessel is also cylindrical at the "bottom, in 
 case the lower cover has the sa.me diameter of the vessel, which is near- 
 ly always the, oa.se when the diameter is not too large; or it is coni- 
 cal, the cover fitting on the small ends In cells emptying at the bot~ 
 torn, the sieves are placed in the cover, and in tjiose having a conical 
 lower part they also form the conical surface.. In the latter case it 
 was found to "be very serviceable to make these holes small and further 
 apart in the upper part of the conical sieve than in the lower 
 
 When the cells, whatever may be their form, are connected up to 
 make a "battery, their chief requirement for this "battery is to make as 
 little resistance to the flow of the juice as possible* In -order to 
 improve the flow the following methods may be useds 
 
 l e Increase the water pressure on the last cello 
 2 Reduce the counter pressure in the measuring tank. 
 3o Increase: the size of the pipe line and valves 
 4, Perfect evacuation of air 
 
 5o Increase free passage through lower sieves*, 
 Q'f all the methods it is in most cases found to be of most use 
 to increase the free passage thi ^ugh the lower sieves- It will not 
 suffice to have this free passage a number of times larger than the 
 aroa of the- pipe, as the pulp will cover and stop up a greater part of 
 ilii ho'l^s, especially when the cOssetts are very thin arid soft* 
 
lo 
 
 anorr 
 
 sorrt 
 
 isv/oX 
 
 yl 
 
 .rrco K& ftsvo ysvsis 3-riv , mot 
 
 97?.e? -::=>*'+ j?J erf.* nl -.^o&'l-^iiZ! Leolrroo srit :T--) oc.rj3 v&sl$ ti.scr iswol 
 
 ':KI'L bfts.,rJi j ^ 8<>J*vr pr.errj 1 ':>;[.-::: -;' elffjRso suf ot i/rt^ol ssw 
 
 'to iadauf.fi j?' o^jBsa^g Ad'il -s,i 
 
T'.xe frse sieve surface should therefore, "be as large as possible, and 
 those sieves are the best which have the greater number of holes or 
 c:iti' o.f ;" o r r :-;.'; t siie s and at the same time are strong enough, t 
 sijt ^.: i?T'?t>uj's exertytl or. th&iiu Gieves which v/i-r-j fVu-inerly 
 in the up^ei' lied: o the cells are now no longer used, as thoy a.re zi"t 
 only absolutely useless &ut also harmful, as due to their limited size 
 they impair the flow of the juice very much, as soon as pieces of pulp 
 from the before placed cell flow over it and stop up the holes 
 
 What effect the, increasing of the water pressure in the last 
 cell will have, becomes very doubtful as soon as the difference in 
 level between the water tank and the measuring tank exceeds 32 C feeto 
 According to the well known law, the velocity of flow increases as the 
 square root of the pressure. But due to the higher pressure the coss-' 
 etts are also pressed the harder against the sieve. With strong hard 
 cossetts this may be no drawback, but in case the cossetts are small 
 ' and soft an increase in water pressure may even have a harmful effect* 
 The remedy does not aid when it is needed the most. It is, therefore; 
 not correct to have a pump acting directly upon the battery, because 
 in this case, the harmful action of the pound of the pump _e added t:t 
 that of the increased pressure * Centrifugal pumps are batter suited 
 fnr this purpose = 
 
 The reduction of the counter pressure due to ths measuring 
 tank by introducing a suction pump between it and the bitt'cur^ is also 
 of service only in certain caseso But this also may act injuriously 
 in case the suction becomes too strong so that air is drawn into the 
 cells o i'or this reason and a!so> due to the greater complications ~;.icl 
 
 ost s the suggestion of introducing centrifugal pumps between &L 
 different cells, was never made use of In order to reduce th& pi 
 
ij?t: v^y aoi^; to ./^.il otlt i. is ami v& 
 
 j-v arid lo ynisiistoiii or(/ .-tosll 
 
 xiooa as Iwl^tfuofc \-\9^ .oemooeo r 
 
 * ia^cr gffitxj'r-^sa: ad^ i>as siriJRo tsisw silj r;os 
 v/oll '3;o vj^ioolev arfj ,wl Llew .'> oj- 
 
 9;tifP"9*rq SliJ 10 .o 
 
 Tsf--rri eilj ieoeaiq oal-.fi, .9 IB 5d~ 
 
 93,60 HI j-fjcf t lCo^Cf'Wf:.-Tib Cu 9d" \'Sia 3.feri 
 
 vs VJSJH siuess'tq -toj,B,/- ni &8.s9'taru n,c j-'io? 
 arij haf)9n si Jx r t -3rlv; r.iB ^orr a^oL xhsmsi sii r i! 
 
 ; r-';,:' "io noi^ct.;.;^ 
 .( iio j.w- vjj& -^ j^i'^'^-^-i 
 
 oJIJj 3x1^ rj C!^L : ;:/.? J.;..';A CJOSiJS': oXtl- 
 
 t c;j- 
 
sure of the ccssetts on the sieves, chains or grates were hung inside 
 the cel'is A certain amount of success was met with "by doing this., but 
 as all tliese-. arrangements make the emptying of the cell much more diff- 
 icult, they are taken only as a last resort in case frozen or spoiled 
 beets are used- The "bad effect of large amounts of air upon the flew 
 of the juice is explained "by the fact that the juice travels from the 
 top toward the bottom, while the imprisoned air has a tendency to tra- 
 vel froL; the bottom toward the top* It is due to this fact that large 
 amounts of air or gas, especially when distributed through the whole 
 cell, are a great resistance to the flow of the juiceo For removing 
 the air which collects at the upper part of the cell we use air cocks, 
 or what is better, automatic air vents* Under normal conditions, or we 
 when only water is used for pressing, the automatic air vents are not 
 necessary- But in case the juice is pressed out of the last cell by 
 compressed air, it may happen that, due to leaky valves the air from 
 the pressure line may get into the other cells ana then the automatic 
 air vents may be of great servioe, aiid also in case gases are generat- 
 ed by the cosse'tts during diffusion,, 
 
 How, whether one is in general satisfied with the manner in 
 which the jui^a is flowing or not, in all cases it is advisable to 
 provide calorisators with pi assure gauges If this is done one knows 
 instantly at which point the pressure is decreased the greatest and 
 where the flow of the juice finds the greatest resistanceo 
 
 Pipe lines and valves of large cross sectional area are certain- 
 ly of sorae value but the benefit of their action is often over estimat- 
 ed^ In case the velocity of the juice in the pipf does not exceed 328 
 to 4 92. fte per second, an increase in the size of the pipe can be of 
 no advantage; the poor pressure is then due to another cause * 
 

 eb, ri f>T9' 39rf-J3-ia to anx.6rio <B6V9J:?. 9rfj no s;tJ9aaoo $&$ to . 
 
 oj 
 
 Yrf rfJxw J-sm 3w aeeoojja to JrurooLs r;isj;? 
 
 . siom rioum II eo erW to striyjqme ertf 92m aJnsBisyriJST-uD ^ae^? Us B 
 &9lUiq8 to nesott esjso "02: j-tossT + 3.01 c as vino rie^BJ- at \:srij t 
 wall: ertt noqi/ ti lo stnuoias O^TJHI lo ^osllie b^rf 9rfT 
 
 .^!t' sIsvjsT' ^oii/t, Oftt j-sdJ- .tosx Sil^ ycf ^snlslc^xe yc eoii/i: 9iij "i.o 
 Ae-xr- oJ ^oneferro^ /; asfi irjR bsrcoai^fiii erf^ slifiw t moj-jrcf s.cj- ij-uswo? qo^ 
 
 sirf^ c? sufc 3i tl -qot 9ri# f)-iBwo? nroj-tocf sn'-t -jo^l lev 
 /joirfj- J)^jucfj:^^3ib nariw vlljaioeqaa , sS3 i.c 
 ivoirie-r tol oe'oiwt eri* "io woll: sxi.t o* 9orrr^8i?ej ?B9i3 B g-rs 
 
 1 tijs 93jj- svr Ilsb 9ri.t to ttfiq Tsqq-tf sdt $s aj-psllpo roiiv.v 
 
 > errOi.tiJbnoo lairnorr isbnU .sd-frsv itu oi*rao.tir ? Ta^+$iri: 31 j-eriw to 
 
 ^B -aJ-nev *iia oiJ-BmoJ-u arfd- t gni3a9-jq Tot Jbsf-i; si ISJ-BV/ ylno i3ilw 
 
 - r IIso *BS! erfJ lo' ^i/o isassiq ei 9oy(, siiJ- es^o -rrz 
 
 iot^t "i i erij esvlsv Y^S! o* eirJb t t&ri^ ccsqqjsri v-Bffi i.i. 
 
 .o^jj-js srlj nerCj iiB''8ll9o isrlJ-o 9/J- o^rrx Jo^ ^BI?: srr.i.C '= iu 
 
 , j ' i 
 
 'b 91 293J33 O3.30 fiX : 3'Ifi >f c eoiV*t9B JBS^ii if ;?cT vfiOt 
 
 rKOiauTliJC) ^nciifr. 0^^^53.60. . . 
 igon^n 9.ri* rij-iw be/laij-^a Ijs.-isnsg ni ei ano f&;{tri\v t v/oTJ 
 
 ^ . 
 
 od^ ftttfaeJiTfc* ax ^i SOSJBO II JB ni t 3on. to yirlwola BX ' oZ^'(, 9^ rioirfw 
 aworr.i eno eaoi) si sxrit II ., segues S'lweee .q rLtiw BiDd-jseitoIao. 9>.xvo-iq 
 erLt tgaBe-roaL sx 9^0s?.9^q axi^ Jrixoq xlo 
 x59-T .taejfie-rg erij- sinx'i 9oi;it erf;M 
 go 9-1.6 B8TJ3 Tsnox^Dsa 83010 0g-j io 89VIJBV Jbn^ semi " sqii: 
 
 ' -I9VC -nscfio ex noxd-o* TisriJ lo ^i-isn9d" 9rt* Jucf eul^v e.ins^.'io \:I--_ 
 x-9 *orf eertfc rr.cq actt rrl sori/c sif* lo M^xoolev erld". &3*5o.rrl,. , O^Q- 
 o sqfc rf,t to ssie erf^ nx 9EJ39ioni oe <inoo9e Tsq .^1 5t\<*- od" 
 
 J7BO t'9i,: - l 911^ H8fi^ 8l 9"ti/Seet ICO Srfcf- :9,tf.BVl5. OCI 
 
To warm the juice in going from one cell to another, closed 
 coil heating tubes are used or the steam is directly injected into the 
 juice<i In general the closed coil heaters are preferred, as they can 
 "be cheaply heated "by means of vapors from the evaporators* In case the 
 steam is injectsd into the juice only expensive "boiler steam can "be 
 made use of- The claim that the juice heated "by this latter method is 
 thinner due to ^"'e steam injected into it than that heated "by closed 
 pipes , v;as not supported "by experiments.. Without doubt all the steam 
 injected is condensed in the juice and the juice will, therefore,, be 
 diluted in the calorisators , but the last concentration -cakes place in 
 the freshly filled cell, after which the j aj ce is no more heated in the 
 battery* and consequently a dilution of the drawn off juice is hardly 
 noticeable* Then also, the fact should not be overlooked that the 
 closed coil heater . : ias a bad effect upon the density of the juice ? for 
 the juices in the cell become more concentrated the more cossetts the 
 cell contains* Less space is filled with juice, and all such spaces 
 are lost for the Diffusion process = The closed tube heaters also have 
 the drawback that due to leaks, losses in juice may occur, which is not 
 possible when steam is injected*. 
 
 In order to save steam in the diffusion process, warm water is 
 often used as pressure water., Per this the water from the condensers, 
 the condensed, water xVora the evaporators- or water which has been heat- 
 ed without cost by the last vapors from the evaporators, may be usede 
 The water is heated usually to only about 104 F, but can be used hotter 
 in case the cells are emptied thi ough the bottom or by means of compres- 
 sed air*. In case the pulp is not dried but fed when fresh, or is 
 siloed, it must be entirely cooled before it is pressed, for when they 
 are pressed while still hot they get spoiled in a short time,, In this 
 case it is usual to work with two water lines in such a way as to start 
 

 neo y&rid" Bfi tfcQ-fis'ie-'.of etc s*i6;t,srf lioo ceraolo 3ii^ Is'ie 
 + e^Bo nl caTO.t.a-t'-u-:[,Pvs 9ii;t oio-A 
 
 8Cf aBO m.68*-: '^i 
 
 r -boi'Lj'aiu T8j,t*iJ eiiij" \c' >ej\n8ii oC'ii\". ^.'i.: ' r .r\rf'J" 
 
 ctl t.eoij;^ 
 v.Cq^auo erf 
 
 j,fi I 31 fttSSJ' 3 
 
 -"to OBI; 6b,fyr: 
 
 
 scf c 9ioleT9 
 
 eo-sfq; sojfB 
 
 ><f;J- JrW oS.-rr.emi'feqx yc I);r(0qgi/?; .ton SJEW t seqlq 
 soiu;, erf.) Lns soiirt .arid- wx fceenahrtoo si I/slosttii 
 . .labiToo ;l-&sf 9rf,t Jucf ^ 8":o.tJS3i-iolO orfj ni 
 
 o scf tort blworis 
 
 srit os/s nerfr 
 
 erf.t fc 
 
 srooecf J.Iso 
 
 J- to'l *r;c' 
 
 on el ri 
 
 ai 19JJ3V.' rrrr-ev/ . sseoo-iq uc :3u'!i:l 
 t stoansirroo srij- utoil: te.tx-w 
 ^B5;i nescf ?,j3:f xiorrfov i^j.-3v; 
 
 d - n 
 
 ,t9,f,av' e-i-j 
 
 elcfi8 
 -eito nl 
 ' BJB baaa 
 
 hssif scf njsc chrcf ,'T *OI 
 
 'io aft'9ra \jcf TO 'raoj-d-otf etf 
 ei -to r rfa&tl: rrsdw bsl: ti/tf 'fe 
 rreriw tol t baps0Tg si' jl eT 
 rrl -.eix.j ttoria nr Jbsllogs 
 o. .-j? -.r^jw s iiojjs rri a&nxl -ts 
 
 v'lno oJ- Y-C-C-^^su i>sJ-BS,r[ si teJ.sw srfT 
 iifS fceitcjniB &IJB -allso a.:.'-j- SS.AO rri 
 ort 5i glug; edJ- ea^o nl oixs b9o 
 rf b&Io^o Yl^TiJ.te ecf Jatrm ^-jt .Jb*olia 
 93 yeiiJ- lonC IIzj-8 e-IMw b*--iaetc[ o TB 
 W owcf' alj-rw ^to* od l*w&.w s/ ?x 53.s.? 
 
with hot water, and press off and rinse out after emptying with cold 
 water. 
 
 The work with the diffusion "battery is nowadays conducted diff- 
 erently in every factory,, Alike in all processes is the continuous 
 working, the heating of the juice "between the cells,, and the direction 
 of flow of the juice* In all cells the juices flow from the top toward: 
 the "br-ttom except in those freshly filled with cossetts , when the juice 
 is passes fr^M the "bettor towards the top for a short time in order to 
 drive cvt.the air. All the rest of the conditions,- above all, ths 
 temperatures, the tine of drawing and the density of the drawn juice 
 varj.es between wide limits As the size and number of cells in trio 
 battery and the constituency of the betts and cossetts very greatly ? a- 
 method which will do for all cases cannot be imagined., Thorefurt; a'csi. 
 luted rules cannot be given, but only general ones by the aid of which 
 the best method of working, for any one factory raust be determined* 
 
 The first requirement for a successful diffusion is naturally 
 a clear so:'t water, containing as small an amount as possible of diss- 
 olved salts- In case such water cannot, be had, the purity of the diff- 
 usion juice suffers- this being especially the case where factories 
 have to contend with small amounts of water arid are forced to use. pur- 
 ified waste water, in which a large quantity of mineral and also organ~ 
 ic matter remains in solution., for diffusion,, 
 
 A good diffusion should give well extracted pulp and juices 
 which are as pure and concentrated as possible. The work with the 
 diffusion battery is not as the name implies, and as was fust thought 
 when this method of extraction was first introduced, a diffusion -pure 
 and simple, but is at the same time, a laxivation and digest ion, 
 in smooth cossetts many cells are torn, and the more so the thinn : 
 cossetts are.. With ordinary cossetts whieh are more or less rough.. 
 
i,j Tto 
 
 ax 
 
 r?ffc 'e.ij- si seesa 
 
 JiLs n elzxA 
 
 > Siltf Jios ^^IL*:* e-cu* rs-ow^scf a.jtuf sri* *to uri^^e.;. 
 9^1-^ raoT'S wcJl Baoitr* o;.{j s.cieo n>, nl .. eoiw'f, 9r 
 aeriw f stjeeeoa .xiJ 1 cw l>^J.i-r1 vlas'3-ti a.?.orfj rri jqso 
 n. srait *TOii^ B '"ol qoi siiJ ai; - iswoj r.^tjocf sr! . '- 
 
 Sji.j 1~ J 35"! S^ri 
 
 Tf-rl5- 9iu 4 "in .^oisnei) exi^ i)r:B anJcwfi-rb 'to ef: 
 
 : .lifeo lo fscfatfjfl b'xt* esis 9-iij" sA - ntimil e>J,."A' . : 
 
 >rrji? sj-tacf eii^ lo \-oneu^i^saoo >.. 
 
 ecf tonnso SQ3.o HB TO! ob .fliv/ 
 
 i>> ecf iona^ 
 
 sno vrs 
 
 LilB 
 
 \nfas Ilsm-a -s-s: :4:TJ;KiJ8trjo? < ^0,^;.y .t' 
 
 Cf'^ ieiJBO ."iS.lf ftOJ/8 e.PBO A 
 
 ".ll.^ios^as :;r:r.ocf eiii", r -s-rsllf/s 
 
 g.i.SW 1,- fe.tnUOl.U-, Il,hTP ri'iv LriC^ 
 
 v^i jrisj/p sjj-usl J3 ifoi.iv; rri . -.et^w 
 ..fro !{/?.! iij TO' ^rroituXOK rvi' c-.j.tJ:irf9 
 Haw 
 
 i/i)0t^fri 
 
 sxi? . as 'Jon si \"vs ,&d r-ciQi 
 s,ev/ rtoid'oeijxs 1:o border:' stri^ 
 
 oa, -eioa s:iv Jbn^ t ftto.t ^ sllso ^osot 
 
the number of torn cells is much greater and. from these the contents 
 are simply washed out,. Then also the cell walls, which when perfect 
 cause diffusion, as well as the contents of tlie cell, contain substan- 
 ces which dissolve when kept in contact with water for some time. 
 These are especially Pectins and organic salts of Calcium and Potass~ 
 ium. 
 
 During the treatment of t,-e cossetts in the diffusion "battery 
 three actions take place at the same time, namely: 
 
 1. The, washing of the juice out of the torn cells. 
 
 2. The dialysis of the soluble substances out of the perfect 
 cells . 
 
 3. The dissolving of the substances which are indissolu /ole 
 in the "beet. 
 
 While the first two. especially the dialysis, are those actions 
 which -,ve strive to obtain in diffusion, the third is a harmful effect 
 which should "be reduced as much as possible., It is a sad coincidence 
 that those conditions which are the best for a. good diffusion are also 
 the most favorable t<"> cause the dissolving of the indissoluble substan- 
 ces. 
 
 . The dialysis takes place t~e more rapidly the higher the tem- 
 perature used, the thinner the juices and tae thinner the cossetts; it 
 is more perfect the- longer it is allowed to act. But not, slow working 
 and thin juices as well as thin cossetts are also the best conditions 
 for dissolving the indissoluble substances of the cells - 
 
 It is the work of the technical sugar man to at all times con- 
 sider which mothods under the given conditions would give the best re- 
 sult in diffusion, but first of all, which will allow the best extrac- 
 tion of sugar . At the same time it should be noted that one rnathod 
 of procedure may take the place of another. For instance, the time of 
 
 - : 8 : - 
 
duratic-n of the diffusion when higher temperatures and a stronger flow 
 of juice are used, may "be shortened, while lower temperatures may "be 
 used in case the time of duration of diffusion is increased and the cos- 
 setts are made finer,, 
 
 If the diffusion could he conducted "by using thread like cossett 
 this would be an ideal mode of working, as the entire diffusion would 
 take only a few minutes. Only small vessels would then "be needed and 
 only a small part of the undissolved substances of the cells and cell 
 walls would be dissolved,, while the juice would, nevertheless, be highly 
 concentrated* 
 
 Unfortunately, it is not possible to produce such cossatts, and 
 neither would it be possible to keep up a large enough flow of juice 
 when using such fine cossetts., Most factories cannot even continually 
 produce cossetts of 1/12 inch in thidkness, or smooth cossetts of a 
 somewhat constant cross section. The time of duration of diffusion 
 must be determined by the degree of extraction of the largest cossetts* 
 The greater their number the longer diffusion must act in order to ob~ 
 tain a good average extraction* By the time a good average extraction 
 has been reached, the extraction of the sugar from the thinner oossotts 
 is nearly perfect, and quite an amount of non sugar has already been 
 dissolved from their cell walls, while the thick cossetts still contain 
 far more than the average amount of sugar that should be kept in them 
 Therefore, in order to obtain a good diffusion the cossetts should ba 
 made as uniform and thin as possible, without having them thereby im- 
 pair the flow of the juice* 
 
 There is an upper limit for the temperatures en the battery 
 which lies where the cossetts begin to get soft, or when they become 
 scalded/* Scalded cossetts will pack so tightly upon the lower sieve 
 that the flow of the iJiuice becomes very slow For different kinds of 
 
 beets the temperatures vary at which the cossetts become scalded.-. In 
 
 . < 
 -: 9 s- 
 
* Tewol 
 tins b&' al n 
 
 i^w 1 \'rf ' -'3 9 rf >Xi/6o n '1 oii* 
 
 sTMnS' OiiJ & '' t jin lifted lc ei>oar J!fi' : 'bi*frA acT J; ".yo^r sirfj 
 t &ji'UQ'0 .f;?ieo'9v' 'Ijsae \ v l'frC .sefUftici' sl a -.irib -skiir 
 tit ic'" 8o : b:frr^scfi; . ; IlA-3?-. "fe \-Inc' 
 
 >Il'^ifOite ssijsl'-'js cri- ^sei 6* 
 
 " "' ' : ' ' A r . ""' "' " 
 
 '.co rtjoojfa T." . r " nl 11001 SL\I 10 s**c*7 ; *oi 
 
 to rfol-jsii."' "Jc VL-*;I *"'rJT itoi*o93 S^OTO J'ns^c.tco 
 ;.i_* e J* "Yc- froit5^ttjC9 lo eT3^b 6di ^cf Jb'oninie j'si 'e-.f 
 
 rri' ' *oi- ?SJrtC ; 'ndJ e'TlliL :?:>; no I eiir '-re 5t"rL i n Tlerft 
 
 to 
 ;o I fi's e^opa ^ii 
 
 ecf i>lOffa a^tipec eii^Tfolr " " ' ~' 
 
 ' 
 
 rf ^joasqo &i^/w ^i: rftbi*- 
 
 ' ' ' .joa'-iaiiJsoB *fceil.-o3' 
 
 :". ; 
 
general, fresiily harvested ripe beets will stand a higher temperature 
 than beets which have been siloed, but the method of fertilization and 
 climate during O rowth also have an influence upon this* In the case 
 of sound beets the juice may be heated to 176 to 183F without having 
 to fear any overheating. It should also be noted that the temperature 
 of the cell contents is always a number of degrees lower than the ther- 
 mometer in the calorisators registers- No cossetts will stand a tem- 
 perature above 1943? without getting soft. Naturally a great deal de- 
 pends upon the length of time during which the cossetts are subjected 
 tothis higher temperature.. This is why it is possible to use higher 
 temperatures in connection with quicker work, i.e, a more rapid ex- 
 changing of cells than with slow diffusion. 
 
 When unsound, rotten or frozen beets have to be handled, high, 
 temperatures cannot be used under any conditions, as the cossetts from 
 such beets, that is where the beets can really be sliced into the form 
 of ccssettS) are soft from the start and get softer even in case com- 
 paratively low temperatures are used. 
 
 The temperatures to be used are also different for long and short 
 batteries and for large and small cells,- The shorter the battery and 
 the smaller the cells the higher the temperatures that must be used, the 
 greater the number of cells that have to be kept at the high temper- 
 ature, even the pressure water should be quite hot, while in the case of 
 long batteries with large cells, the temperature has to fall in the 
 direction of the first cell, and only a few cells should be kept at 
 the highest temperature., 
 
 In order to draw ui'f juices of high concentration, which, be- 
 sides a good extraction; we slioul'l always strive to obtain, the cossetts 
 should, during the cntii e v;vocess of diffusion, be surrounded by as 
 little liquid as possible.. The concentration will become the higher, 
 
 10 :~ 
 
.-- ' ^f-r- *-. ; .-!*ii; 
 n?'<p,- :. e-o, j 
 
 j? 
 
 
 *:* /fc 
 
 ',. 
 
 l7F J 'R 
 
 
 tr> 
 
 in t; 
 
 ^.,. 
 
 .^ '-N?ri 
 
 >. ."''" ; " iin 
 
 -- . 1 '; 
 
 'bi 
 
 . i 
 
 : ttf -frlimila 
 
 r-o 
 
 '.-. ^ ,, 
 
 v 
 
 
 l i 
 
 
 ? 
 
 ' 
 
 at ~'. 
 
 _*flTU^. 
 
 a5 
 
 4jj*i'i fJfc wl 
 
 W%irt -' : --' ', Xi 
 
 ' ' ' ', f 4.4. , 
 
 I ^ 
 
 . 
 
 . 
 
 - T ' 
 
 , : * -* -'.'. -. ' 
 
 TJ 
 
 "?.30i t 
 
 , 
 ** s^ 
 
 " ' ' : . . . .-^, 
 
 atiJ eXIea 
 
 " ' . Lrr-'' - ' .] 
 
 
 .-- -. 
 
 4^ 
 
 - '-'r^ -r - 
 
 "Xc .-; 
 ';-.: .-;/. :-,, . . -. 
 
 -WJjJC 
 
 cj- %o f vro nl 
 
 - . 
 
 - o Oj. .s^ 
 
 
other things remaining the same, the more cossetts by weight are con- 
 tained in a cell or the nigher the so called filling is. In this dire- 
 ction the large cells again have an advantage over the small oneso 
 By using stampers it is possible to get 120 to 130 Its. and more of cos- 
 setts per 1 hi. into the large cells, while in case of smaller ones, 
 especially when the working is rapid and there is no time for stamping 
 only 110 Ibs. per 1 hi. can be gotten in. Evidently, the condition 
 in which the cossetts are has a great influence upon the magnitude of 
 the filling, as thin cossetts and those from fresh beets can be packed 
 tighter than thick cossetts and those from dry beets* 
 
 Basing our conclusions upon the above treatment, we can dis- 
 tinguish the following typical methods of working from one another. 
 They have their advantages and disadvantages depending upon local con- 
 ditions. 
 
 (1) In the work with a long battery of from 12 - 14 cells of 
 small capacity - 1.2 to 13 tons, the cossett nust be thin and the tem- 
 perature of the whole battery up to the last cell must be kept as high. 
 as possible. VJarin pressure water should be used. The diffusion 
 should be short, I.e. last from 1 - 1-1/4 hours. Hence, the change 
 
 of cells and the flow of the j^ice must be rapid. The drawn off juice 
 will usually exceed the normal amount. 
 
 (2) In the work with a long battery of from 12 - 14 cells of 
 large capacity - 3.0 to 5.0 tons, the cossetts should not be too thin 
 and should be of uniform size. The temperature must be high in the 
 front and must drop toward the back a little more than in case (l). The 
 pressure water should be cold or only slightly heated, the diffusion 
 should last from 1-1/2 to 1-3/4 hours, the change of cells should be 
 less and the flow of juice slower than in case (1). The drawn off 
 

 --,,.. 
 " f ' 
 
 'bh f 
 
 ai bs< 
 
 v|n "Aj sIcFl^notl i 
 
 rtf \rJtfw W^ : "^' : *** j ' d . 1 yi ** 
 j \ri6 "i iqi 5 i T-niaft^v il* ::uw 
 
 ' ,n'{ rtftV'to;, 
 
 , >j. ":-:. * .---''''' 
 
 :.., f- + .. _*X 
 
 * . : " 
 
 - '" ,.- 4 '*.. ''.+; .jflllli 
 
 ; S8OiV* Oi 
 
 Xti) noil s?.Ct^ to^ e 
 
 * JN, * 
 
 .L- * 
 
 kA 1 '" 
 
 
 ... 
 
 , . -t 1 + -i.ri} > 3 
 
 ?: "- : '-; 
 
 ^ IOn ?-* U :: 8 t- ; ' : - -'- ' 
 
 -rt It."^ 1 
 
 -., -- ' " " ." - "' 
 
 ..'.:-' V- PL 
 
 : ... ,. ... . 
 
 ' 
 
 ^.. 
 o.* S.I ^> ta^*,o 
 
 
 - 
 
 .. 
 
 ^ < 
 
 *^ 
 
 wol^ ttl* b.'ijs elleo ^ 
 
 .jji/'^as I*iTtoa *L* fcs 
 
 
 
 
 r 4 * V r 
 
 ^ *j 
 
 - ' ' fcf fclifOdS t^ 
 
 etir- orm tTD"? * 
 
 lfi ;ir t 'f)J 
 
 nwatii 
 
 nl 
 
 newoa 
 
 
 
uice can be reduced to 100^ of the filling. 
 
 (3) In tae work witn a short 'cattery with from 6-3 large 
 lls, the cossetts should be kept as in case (2} and the temperature 
 6f the entire battery should be maintained as high as possible. The 
 ressure water should be warn and the diffusion last from 1/1/4 to 
 1-1/2 hours* The chaise of calls should "be still smaller and the flow 
 of the juice slower than, in case (2) e ?_-.? amount cf drawn off Juice 
 will be somewhat higher t^an in case (2). 
 
 When one must vorl: witn a diffusion battery already installed in 
 a factory, one can select the uost appropriate of t^e above given three 
 methods of wording, in order to secure, together with a maximum capa- 
 city, the highest concentration of juice and a good extraction. 
 
 How far t.ue extraction should be continued is entirely a matter 
 of calculation. In case the battery is comparatively small and the 
 quantity of beets to be worked is large, it would not be correct to try 
 to get a thorough extraction by decreasing the capacity or by drawing 
 off more juice, as the gain in tno sugar would be balanced or over bal- 
 anced by the increased cost of operation, due to running at low capacity 
 
 loss of sugar in the stored 'oasts and the coal consumption. But if 
 the battery is plenty l~r,_;c ,. it ."ci-lcl bo \vrou,; not to drive the extrac- 
 tion as far as possible "?- r.:,i..j; t^c correct tai.-'peraturas and time of 
 draw of diffusion, out of fo-r t..at t.ij juices cbtainod from the last 
 cells would have too lov n puriLy,, and \vould therefore, have a bad 
 effect upon the rest of the juic33 c Although this last opinion is 
 wide spread it can only be applied in exceptional cases- as ?n working 
 very poor, frozen and rotten "beets- In case of sound and ripe beets 
 the thin juices from the last cell, when separated, often have a low 
 purity, but by separation and saturation so many non sugars are precip- 
 itated or so changed that the purity is very considerably increased. 
 

 Uil.JlCiBv '-;..': ^;'-A.. '.Hf* 1 ^ 6 .? 6 
 
 WO.TT. *-; itxus;' 
 
 ' 
 
 -""*.*;.-; r t ~ * *% %/ 
 
 i^e-- .!*> ^-u . ;i^_ . , . , ... 
 
 yj. . ... J 
 
 "" " - . '.' " *. 
 
 so .-a-'^iiJfer ior5;... jCi^ct- " ,rt. 
 '.ii r:qi 
 
 R*i*T blTii I^JiiiS -"*.?<' . ' 
 
 it. .t^jb 
 
 ?- v * ^ * ii>'ii'] ; Cl .. fTO 1 J Cv?i* r . 
 
 Uq*c vol ^ ^-{.;.li . .L#':.~". ^3 bfron 
 
 *. > '.'*.' 
 
 : o- j.,> "*, >.* . 
 
 " i '. *** -nc ... -. '-:.: b - . * 
 
 '., ,. !> 
 
 -!;: ^?i 
 
 '.': .'-?; -r-. p 9aj3 .... SC ii^.0 
 
 '" . * * ' 
 
* 
 
 In case the syrups made from the purified Juices are corractly neutra- 
 lized,, tiis sugar can "be profitable extracted "by crystallization, as they 
 are otherwise costless and are obtained without an increase in the work-*' 
 ing cost or coal bill. The fact that tne carbonated alkalies, which 
 are found in great quantities in the separated and saturated after juicas 
 of the diffusion,, and have to be carefully neutralized before they are 
 worked alone,, when worked together with the diffusion juice, as takes 
 place when high extraction is used, act favorably instead of unfavorably 
 is explained by the circumstance thnt the thin juices usually contain 
 soluble salts of calcium, which latter is precipitated as calcium car-. 
 
 s 
 
 bonate upon the addition of the carbonated -alkalies. In case such sol- 
 uble salts of calcium are not present in the separated juice, a satura- 
 tion of the thick juice with sulphurous acid will act very favorably* 
 
 In considering the question of the limits of extraction we should 
 not leave the fact unmentioned that the extraction of the cosset ts 
 is different in different parts of the cell, and that the extraction of 
 eugar, as well as of non sugars is naturally less in the thicker coss- 
 etts than in the thin ones. Experiments roade, to determine the differ?- 
 ence i;j extraction in different parts of the cell, gave varying nuner- 
 ical results, but all proved, as we should naturally suppose, that the 
 percentage of sugar in the pulp increased from the top towards the 
 bottom, so tiiat the pulp near tne bottom sieve contained 0.1 to 0.2f and 
 sometimes more sugar than that near the top. If conical sieves are 
 used as in cells emptying from below, the extraction towards the center 
 of the conical part may possibly be very poor if most of the juice flows 
 through the upper holes in the sieve. In large cells a higher percent- 
 age of sugar is sometimes found in the pulp in the upper corners when 
 the cylindrical part is surmounted by a flat top. All these variations 
 
 13 :- 
 
;$?,*.*. tHi<q**";* v -Rot-. 
 
 f "*-.\' s >' ..ji' 1 - . . 
 
 ^ : i-sTP ; -...; 
 
 .;-- ., 
 
 .; .-^.1.^4 * OITJ .e-*- .<uo -Oflji^s 
 
 " *~ *' > .-.^ . ' . * - . 
 
 : V ' '-' ' .-' * 
 
 -NI .... . ;-, it* ;H9l. < tjBOO ,ei 
 
 - :/,,-,, r ;^ --//' 
 
 I . i : : > .."^ t ,v<- 
 
 . 
 
 
 
 i>^*rm*jBe ' '*">:. .../... . 
 
 ' - r. '..;,;' ,.... . - '. 
 
 :.~:'.. -. 
 
 f tola ':? |."""-- ; .- i>;^> ^jc^itj;' 
 
 " 
 
 - * 
 
 . M^-ffoivt co^tirlllJb at *ii -tei-y ^^-"v/i- v^.^^^w ^9.^- 
 
 ;.*' .-'', 
 
 Jb*?p;i ..-I -.., .. 
 
 ' : - ;..- . -'-J 
 
 ILau^u *99lul attU 1 xi? 't<*ji> ^aia:tfeu;>Tia, .:i 
 
 *-;* ::*.'.' J 
 
 -^ -- ;_;.., , , ? 
 
 .Q..*. la i 
 
 r^.: . __ --';.;.../. >r, ,. B ^ 4 ^ . 
 
 a-n ?9t*no^T .":* 'If.f ;<., .-./-b* g.vt noq[ 
 
 ,.* .: ...,.. _^ ^'oit^e'^^'JBij.ia^p lo 
 
 vjQA ;i^t^;'tflk**'u 0^ 
 
 w-.ao2.'tpT ~ rT*j^tfp' rt*-^. r s4.*ifcico9 nl 
 
 *'"'< j ***;":*..- 
 * .>.'. 
 
 ~' f . -. f, ^e^'/ji^ *o,;t 
 
 ' ' 5 ' . ... '; - J H 
 
 ^o nc i^p^T^JC^ pi^ }d*).i bsus , lo''8^"K*i3 !.!:*.". ^t-ib ni 
 
 * ' ^ >i . 
 ^9l*ifc'-iiJ nti-zife '' . " 
 
 nU;n anivw 1 nie3tiii).r nf .noi 
 
 .<*;..-. ,^fq-. , f ,. 
 
 -. - 
 
 "*-, v. 
 
 , fc6?c-T9iTi qliiq air. , . t*aiq[ 
 
 .. -iff . i... ,i/& 
 
 " ...'." *. . 
 
 " ' -. -. s" 1 Jt" ",Vbrrf'-efO'T.1. ^tfe*i;iJsr3 
 
 v;' .;'..... " * ' 
 
 .'-;..,,. f. ' 
 
 ftftt' Vtffr o_ qfk($ ?* 
 
 IIA .qn^ tall ^rf bojrjuosnu* ai 
 
 __ r . 
 
in extraction appear only on a small scale when the extraction Is good 
 in general. Taut "become very large when the extraction is poor, or when. 
 the pulp contains as much as 0.5/b sugar on the average,. This fact 
 also shows that the extraction should be carried quite far, as only 
 then the actual loss in sugar tallies with the determined loss* 
 
 The amount of juice drawn off per 1 ton of "beets is" determined 
 by. the degree of extraction,. Before increasing the draw of the diff- 
 usion juice, in order to improve an unsatisfactory extraction, one 
 should try to do so "by improving the cossetts, using higher temperatures 
 by an increased heating of the last cell, or a "better filling of the 
 cells while keeping the flow constant. 
 
 The measuring of the diffusion juice is usually conducted in 
 open pro-heaters.. The amount drawn off is either indicated "by an ord- 
 inary float or by a controlling apparatus with regulating attachment a 
 This method of measurment must be considered quite crude, at any rate it 
 is impossible to get exact figures by means of it.-. Sufficiently acc- 
 urate figures may be obtained by measuring the juice in a tank provided 
 with an overflow, -if from this tank all the juice is drawn after each 
 filling and its volume has been predetermined by filling it with a 
 known weight of water* If the overflow is adjustable *so that the capa- 
 city of the tank can be regulated by means of it, such a measuring tank 
 will come up to all requirements, and will even take the place of aut- 
 omatic measuring apparatus, of which there are a number of commendable 
 forms 
 
 In many cases the juice of every draw is spindled*. If stress 
 is laid upon the getting of a good, average sample., this mode of control 
 is of great value. But when it is suggested to regulate the draw acc- 
 ording to its density, so as to immediately increase the draw when the 
 density rises and decrease it when the density falls, the suggestion 
 
.-* 
 
 /--.. 
 
 
 
 
 iff_.f.S9ii :J 
 
 "... :" 
 
 *ri~ 
 
 
 _.-.. "-.'.I :.' 
 
 n rnoo 
 
 
 
 wnfc~#&lir 
 
 .si ai j A srr u- > vrr"; 
 
 ,- 
 
 
 a:iA"Tii 
 
 lo. 0-tis srit \ 
 
 r 
 
 fli C 3JT?, ?O 
 
 ':c*n"'f \;"cf : s o> OJ ^tjf fcli;-:.^ 
 r io "3rtlfra*a ts%j5nn rts vi 
 
 rtulnj5a erfT 
 
 T*^JB.'l-DtT f 
 
 iToTlrroa \.d to *^oll x*'^" 
 
 i#3*'l forxp i'9.- of 
 ;eE isttxVttfc sVJ 
 
 
 iiij* 
 
 If 3 Vs. 
 
 Id"*E.-ro JHOO lo ^eAcurr >i^ 
 
 -i" 
 
 ^ " 
 
 n {j ^^-i 
 
 J19T 
 eii^ -Ci.s*io 
 
 : bo 
 
 'ir aq sh 
 
 arf-Ji 
 
 ju 
 
seems to have no sound "basis. The beets should be veil mixed when 
 they get to the slicers and the cossetts become mixed still better, so 
 that the filling of the cells does not vary much irf its percentage of 
 sugar each day, and the density of the juices varies but little when 
 the filling is uniform,, Then also, the density of the draw and the 
 extraction depend upon so many things besides the flow of the juice, 
 that such a regulation of the flow may even have bad consequences if the 
 percentage of sugar in the cossetts in the different cells really is 
 different., Consequently, the best rule is to change the rate of flow 
 only when the percentage of sugar in the pulp is no longer normal, and 
 can be decreased in no other way- Such a regulation is only seldom 
 necessary and can "be easily conducted with ordinary- measuring tanks 
 
 By experiment it was shown that concentrated diffusion juices 
 usually are of higher purity than thinner ones, and this fact becomes 
 
 i 
 
 the more noticeable when the pressure water is impure., Por this' reason 
 and the coincident economy in coal, one should strive to draw as small 
 an amount of juics as possible* Many factories get along with a draw 
 of 9,,1 TIL per one ton of beets* More than 10 to 10.5 HL per one ton 
 of beat.- should never be drawn where coal is expensive, but in case the 
 extraction is not great enough it is better to make appropriate changes 
 in the diffusion battery > 
 
 When one wants to insure oneself that the method of working 
 used is correct, samples of juice should be tested simultaneously from 
 all cells of the battery for purity and percentage of sugar Prom the 
 determined percentage of sugar one can find the increase for each cell. 
 If the found figures are now platted, the numbers of the cells being 
 taken on the axis cf abscissa and the per cent increase in sugar on the 
 axis of ordinates, we get a curve, which in case the method of working 
 is correct, will have a definite regular shape <, But if the method of 
 

 
 i a - 
 
 JT Jon e 
 
 ,ut, ri* 
 
 wfiif^erf*. lo x*i* ft*. t 
 ,oli;L iiJ *io 
 li ^Qfs^p* 
 
 k Xwt Jed erIJ t ^I*asyo9eiTcO -^rr^sllli: 
 
 - 
 "" 
 
 Bcble 1 * "zXno >>^ ni>lJ' t *" 
 
 o tr:'> CTTOLftR aa* ?i tn : 
 jdrrrTi-id- ns.rf^ v*^^." 1 * 1 
 
 * - # 
 
 = **.; rtireEiKl s^ ' n * I . I T ' 
 
 
 
 [it* fciirolte. CKC t Xiwi oi x w K ^ 
 
 5^ Rei-neJOBl \-or-"- '**Dtocq aa 
 
 r o? 01 * I^M - 3 - eod l0 ,"' 
 
 
 Isae 
 
 1o 0iB'v;IXaaij 
 oi^cn etoa ri,t 
 
 . 211- -''3 i^ ^-^ 
 
 . , ^. ..^-rr- -f 
 
 sric, 
 
 al jwtf 
 
 B, 
 
 ar ' ' 4uo ? 
 
 V ' 
 
 
 
 -I^ .-*T 
 
 i.t mm'v 
 
 . - :.*;. :* v " 
 
 > f^.. 
 
 - red uXIo oiir Ic 
 
 ' 
 
 "'??> ^ w 
 
 r ' ^ y 
 
 
 
 lo t 
 
 
 
 lo 
 
 : ,.^ i . *.?'';;; .*?;' 
 
 ' ''*'' '' ' '"* " ^ 
 
diffusion is incorrect this curve "becomes irregular in shape, which 
 means that the extraction in the different cells is not uniform, as it 
 ought to "be, and the total work done "by the battery is not a maximum* 
 
 The purity of the diffusion Juice does not always allow us to 
 draw conclusions as to the value of the juices, as not only the con- 
 stituency of the non sugars varies, but also because it is unknown as 
 to the amount of these non sugars that will be removed during separa 
 tion and saturation,, It is hence easily possible and often happens 
 that a diffusion juice of low purity gives a better fillmass than ons 
 of higher purity,, nevertheless the determination of the apparent 
 purity of the diffusion juice has a certain practical value, as it is 
 : often possible by its aid to draw a conclusion as to how the juice may 
 act and what troubles may arise in later stages of the process. Such 
 conclusions are only allowable then, when many and regular purity de- 
 terminations are made, and only then is it possible to judge whether a 
 change in the working of the diffusion, especially a more rapid and 
 hotter working will be advantageous to the purity of the juice. 
 
 It must be considered quite wrong to judge the value of the 
 diffusion by comparing the purity of the diffusion juice with the pur- 
 ity of the pressed beet juice, and by believing the diffusion the better 
 the greater the difference in the purities* It is well known that the 
 purity of the pressed juice of the same kind of beets varies with the 
 fineness of the pulp and the applied pressure, and that beets grown 
 under different conditions give press juice of very different quantity 
 and composition. There is therefore, no press Juice which is charac- 
 teristic of the tested beets, and therefore, comparisons with it are 
 untrustworthyo 
 
 Estimates as to the value of the work of diffusion can be made 
 
fit f 
 
 asEtooocf vti/o s&tt Joe-noon! al noluTt 
 
 -.' 
 
 
 9iij 'lo yofteirtiJa 
 
 "ai tl 
 
 tttQ-taqiG ssi* 1o acti^ 
 
 ' - ' ' - '. 
 
 Ifd'tlsAiv 
 
 oit srf/' wcri c'.* 'P.S ff? 
 -P t0^ 
 
 nftriTr 
 
 ''**'.. 
 
 larftsrfw "dfc^r 'e'o'5 5 ?-r ri" 
 
 r -. ; .-.. 
 
 , 
 
 b^ 
 
 w*.1fc 
 
 ^ elcT^ 
 
 bta.s^i "^tf Icffe^o-q rr 
 - 
 
 
 e-il:,..^'- -. i ^{ '*.*, : : ,rri":^qcno9 x^ oolstfllii 
 snivsilacf" vtf : jbnjf t p4J>.L^^etf fce?Tq[' a^ti 1 lo Y* 
 nvrrnf Mew el"?J5' * % R 
 
 .- :- 
 
 " ' 
 
 - 
 
 ^:-- 
 
 \&tio al 
 
 t 
 
 d n*?o ncxRi^^iJ 
 
 'r - ' r 
 
 - .'.< 
 
 erL) 50 
 efii 1 '?o E 
 
 ; ^ t.'_- 
 
 ft- eisa-jV evi^ e.^^ ^^p Jiiei*T$l 
 
 5.*i , e-told-.fiiJ. ki!' - \ ' *n 
 IP i'"" ' ~ < BTr?t-iCii?* i>a* . &j " ' -a'*' efi^ 
 
 x* '. ; . , ' * " .- 
 
 - V " - .:...- 
 
 t * 
 
 -3 
 
 
only oy comparing diffusion experiments It is still undecided whether 
 a comparison of tlie work in practice and a laboratory experiment, which 
 is only a digestion, has any practical value* At any rate a Juice pre*- 
 pared by digestion is more -suitable for comparison with diffusion juice 
 from the same kind of beets than the press juice* The best comparison 
 between two methods of working is given only by trial runs with two 
 batteries, using the same kind of beets<, As such tests can only be 
 conducted with lots of trouble and great expense, on a large scale, it 
 is best in general to base upon figures obtained by the use of small 
 experimental batteries, to regulate the working according to them, and 
 "besides that, make it a chief requirement to obtain a good extraction 
 and concentrated juices. The changes through which the Materials of 
 which the beets are composed go, by changes in the methods of working 
 the battery, are only little known. The chief constituent, the sugar y 
 apparently suffers no change, even when working hot and slowly, as in 
 many experiments no or only a doubtful increase- in invert sugar was 
 found, doubtful in so far as it is uncertain whether the slight increase 
 in invert sugar took place in the battery and caue from the raw sugar , 
 or whether the other constituents tend to produce reducing agents. 
 The diffusion juices contain from .05 to .15;",' of reducing agents, ac- 
 cording to the greater or less per cent contained in the beets. Of 
 the albuminous substances a larger part seems to remain in the cossetts 
 when the work is hot than when it is cooler. The per cent of acid in 
 the diffusion juice varies only slightly. The acid reaction is partly 
 due to acids and partly to acid salts of potassium, which either were 
 in the dissolved state in the beets or were dissolved during diffusion. 
 The amount of dissolved pectins and of the soluble calcium and potassium 
 salts increases rapidly with the length of duration of diffusion and 
 
 -: 17 :- 
 
IllJe e 
 
 .J.Tft.niT 9.7x0 v-i~ 
 
 i . T " *. 
 
 fA . 
 
 -,-: 
 
 lul Jti:t *i*i- 
 
 ;*, 
 
 c*t, inOjlJa '-.; - 
 a.*i aol***Mii> t<f-b9i 
 
 cf to feniii s.'ibR. rl? Er?>"T 
 la T^ !?*"' 
 
 i .. 
 t IjBOs t e 
 
 s to f.rti.B.tiio Q.^ }&cit Iwjptan Is ..?- 
 
 - '-" '" . 
 
 ^. 
 
 t;w ^?' 
 
 . ^ 
 
 
 ;>. r >ru 
 
 a .- 
 
 
 tl&ncd ind-*> 
 
 ..! U/: i* t ,RSl : 
 
 * 
 
 
 
 nslogo - 
 
 TOW rred 
 
 t a<- 5^-. 
 
 Ft 
 
 
 
 t. 
 no 
 
 - 
 
 Tto- 
 
 t . 
 
 tevloesils ettt-' fit 
 iii 
 
 ^ r* ^ 
 
the number of cells. The fertilization and grade of ripeness of the 
 "beets has a very great influence upon the solubility of these substan- 
 ces. From beets which were fertilized with too much potassium and Ni- 
 trogen a greater quantity of non sugar is dissolved than from beets fer- 
 tilized with the correct amount of phosphoric acid, not only because 
 these substances are present in greater quantities and are more soluble 
 in the former beets, but also because these beets cannot be extracted 
 as easily, and hence higher temperatures must be used or the diffusion 
 must last longer. Frozen or rotten beets suffer greater changes dur- 
 ing diffusion, especially when a long and hot diffusion is used; in this 
 case the percentage of invert sugar, acid and substances containing 
 pectins, rises most. 
 
 Changes in the ordinary methods of diffusion have often been 
 suggested and tried without becoming a practical success, or being used 
 for any length of time. In order to reduce the great number of valves 
 in the diffusion batteries used at present, trials were jaade to carry 
 on the entire diffusion in one body This mode of working stranded 
 on the impossibility of keeping the juices of different densities from 
 mixing, so that an imperfect extraction was obtained in spite of draw- 
 ing off thin juices. Then again, it was tried to have the juice flow 
 from the bottom towards the top instead of fron the top towards the 
 bottom with the purpose of keeping the cossetts floating and thereby 
 doing away with the stopping up of the lower sieves. But the flow 
 of the juice crowded the cossetts towards the top, thereby stopping up 
 the holes in the upper sieves. Besides that the flow from the top 
 towards the bottom is preferable, as it is then possible to displace 
 the thick juice by the following thinner ones without causing them to 
 mix. In order to coagulate the albuminous substances while still in 
 
 * 
 ' I 
 
eoaecIV ' " : ?* & * 
 
 i-Te rf 
 
 .T>H'- f 
 
 -xo 
 
 ~s. i 
 
 r5 acootets 
 
 ot 
 
 T3* c.i- .;-i* 
 
 [lip 1 *> Cifll 
 
 *n-ieruc Ix- 
 
 ^ fl^i>JE .'.i fcSf^J^TClO 
 
 f i* aJbtfivo^ <jo+ eiij oil 
 "jcieTs^ Jbns ^niJiJcIl s?^ 
 
 WOll e.U 1 tl/S .9Ti 
 
 l^ an2q^o*a vtfaisrtt 1 ,(ji>t .sat s 
 
 30 1 e^t cion^ troll. 
 
 8o*'I?jaifc ct Idi?2j 
 
 e.* ta&iif ^ntsojBo ^coii^i 
 
 al flits elixlw Roni--te 
 
 ni 
 
 nlq*2{ To 
 
 rrj 
 
 tewar 
 
 
 rrl 
 
 no 
 cjnii slit no 
 
 ' ' , ; 
 
 " i al>TJB^ 
 
 . -^AJ ..3j,niq;i Ira e : s^.fii/c ftrU 1 - 
 *a* lc^ <jo ^ai;^bt f'l Ail* 
 
 h *?Jse<ko *;i'j u bslwona eoiirf, 
 dizc : ->. --"'- " : .<-J\:' 9tif rri selofl erU 
 
 -'si aot'tod &ii^ ' 
 
 . ri 
 
 of tai>no nt 
 
the cells so as to prevent their getting into the juices, ib was tried 
 to heat the cossetts just after having "been filled into the cell, "by 
 steam or very hot juice y to such a temperature at which the albumer.. 
 coagulates. It is very doubtful whether this method, erven in case it 
 *:-. . .feasible, would have any practical value 5 as the albumen which 
 coagulates whsn heated would not create any trouble in later processes 
 But this method really cannot b c . executed at all, as heating of the 
 fresh cossottc by means of strain would not only m^ke ths juices very 
 much thinner, "but would also scald a part of the ocssetts so badly that 
 they would get soft and resist the flow of the juice., Py m^-ans of 
 hot juice one could, even if it were as hot as ?12 V -]? only heat a part 
 of the cossetts to a temperature above 160 V 3? and would, at the same time 
 scald a portion of the cossetts. 
 
 The fact that the air contained in the oossetts hinders extrac** 
 tion, led to the suggestion of pumping all the air out of ths cells be- 
 fore letting in the juice,, The profit due to this mode of working is 
 so small that it does not balance the increased expenditure i jr appara~ 
 tus and power* 
 
 Disturbances in the work of diffusion sometimes require a change 
 in the mode of working. Such disturbances may be due to the conditions 
 of the beets, the inattentivencss of the? workmen, or by a shut down in 
 another department < 
 
 One of the most difficult problems is to work frozen or 
 rotten beets without slowing the work down too much and getting very 
 poor juices. 
 
 Beets which have become frozen through and through in a heavy 
 and lasting frost, will not thaw out in the warm water of the ditches or 
 washing machines. One can be satisfied if the adhering dirt thaws up 
 enough to be washed off. Prom such beets good cossetts cannot be made. 
 

 
 
 
 
 .oh;>ijt scf jcii^so 3jj08Poo Jbooa 
 
 
The ordinary knives will not do at all, and we have to use finger knives 
 of which those with "roof ripper" (Dachrippen) fingers are to be pre- 
 ferred to those with smooth fingers. In this way one gets small cosa- 
 
 r . - .> 
 
 etts mixed with much pulp which, as such, causes enough trouble in 
 diffusion., Very often the cossetts containing much ice freeze togeth- 
 
 > 
 
 er and form a solid lump as soon as the warm juice is let into the cells 
 and these lumps do not thaw out during the whole time the diffusion 
 lasts. On emptying the cells one therefore, finds besides the normally 
 extracted cossetts also those cossetts which were in the frozen lumps 
 and which have only a small part or none of their sugar extracted. In 
 order to avoid this bad condition as much as possible i* is advisable 
 to allow sufficiently warmed juice to enter from the bottom while the 
 cells are being filled* On the other hand, comparatively low temper- 
 atures must be used in the rest of the cells, as the cell walls of the' 
 beets have already been partly destroyed by the frost and the cossetts, 
 therefore, get soft very easily. Rotten or poorly siloed beets must 
 be treated in a similar way. The temperature must be lowered in accor- 
 dance with the amount of frozen or spoiled beets in order not to have 
 the pressing too poor* 
 
 Self evidently, the extraction of the cossetts under these con-* 
 ditions is very irregular, but of two evils we must chose the lesser, 
 and that in this case is the increased loss in sugar as compared with v;- 
 the use of iii;.l.er temperatures, which finally would bring the flow of. 
 the Juice to a standstill, and thereby make the working of such beets 
 an impossibility. The greater loss in sugar is also the smaller evil 
 as compared with a lowering of tlie quality of the juices,, "which takes 
 place in a large degree when high temperatures are used in connection 
 with slow worko 
 
 . * 
 
 -: 20 :- 
 
nit str J v*rf * v v fcn* , r '- ** :- ; ton ' 
 -**! vd oJ -tf p-T^raT.fl . -xft.") * 
 
 .- ' -, v 
 
 > 
 
 '-'" 
 
 
 ^ gTcfuc *s, *ri 
 
 ' " ' *'* - 
 
 M"U *? see i'l' r* *Tt 
 
 .c '!? '.~f'. r -i --.' 9oii;"!. -rjjtlw *it SB nooe s>* 7i-.-j_ : o~ t~< t-rtci - 
 
 " ' " - . y.r.. -.-?. A . . . x p- 
 
 . '. . no 1 e J^ ^ i ?U - eiftf'^y v V 1 J 
 
 xXXjBr^oft jsi-* 9tl6rf SafUX acl6tef. *fipk ' -^f.?'-:^<|ti9 : "'0 ' ''. 
 
 ' ""--"' '7' ' I" nl .siflw ,.oi.''*' o'**^' ^oo sp.^i^ oda s.f ?9eroo !><>t 
 :_.^.' . "-.'* *' v * - 'I,T ' 
 
 ".t ic tiMr 1IMV8 4 ^Efoo erii ..oi.f^ Ac; 
 
 rt*. .IJtdw o*J7rf ^i* . -ti -rsJrre C T * opiu?, ^ ' :1u wof 
 
 ^If'TJt.vJriiftOTEOO t irruu| .Tfltfi- o 9n* 
 
 '** *-.^i- ; * . '. :- 
 
 .il? l-b--.all*w . Ifto -eiC? B* t eilo..>iJ lo t^' 1 
 
 , ; '^<f fcexo"it8b ^Un*;j -nd ^i)Beil ay* 
 
 to 
 
 ni Jsfio telloj* to ne^on'i lo Jmrcvsm eri^ M^>* & C"LB|J 
 
 "^ . . - .; 
 
 'i'tcr .eril 
 
 fi? . :'.:! .-.. t --.' *.tJfeir9 tT'2 
 
 so^.o j-a^ia * aire cvr^- o .^irc .n 
 
 4 ->- - 
 
 nr eo ' ssjaaio.. . . 
 .., ;, .. . . T? . , , 
 
 I '.T^f iiJ! 
 
 ' 
 
 . 
 
 ^jBiif s . erLf caJC* si 1^:1/12 \lU-.i4lmijpil 
 
 ... . . lo YiiJt^ vni-rtwcl * lti* 
 
 " ; -" if --""' ' ' l *>*. -.. l.> . s-;' -i." . 
 
 tu 
 
 .' T-eiiW S3T . ^*Ji. ,4*- flfl W 
 
 . ..'i~ >*' -. . : - .. 
 
The generation of gas during diffusion appears less often in 
 the rapid and hot work used nowadays than it did when slower and cooler 
 work was done. This generation of gas presents itself in the fact 
 that a strong formation of foam appears, especially in the last cell, 
 The foam is caused by gases, composed mostly of hydrogen, which are 
 generated in the cells by fermentation, "but experience has taught us 
 that gas is generated mostly when dirty "beets are worked, or impure 
 water is used as pressure water. 
 
 21 
 
'? 
 
 
 ai 
 
CHAPTER V. 
 HANDLING OP THE PULP. 
 
 The pulp Is discharged through the bottom of the cells, and in 
 order that this discharge shall be rapid and regular, the cells nust 
 have proper ventilation at the top. The cells discharge in a heap 
 and the pulp fluries nust be wide and deep enough to accomodate the 
 entire mass. With the side discharge cells, considerable pulp renains 
 behind; this can be best rer.oved \7ith a strong current of vrater inject- 
 ed through the bottom screens. 
 
 Pulp troughs are generally employed for transporting the ex- 
 hausted cossettes and are, like beet flioes, the simplest method of 
 transporting on horizontal planes, and the methods of operating then 
 are the same. The troughs should have considerable breadth and depth, 
 but a heavy grade is not necessary, 50 mi., in 1 n. , being sufficient. 
 The size of the troughs depend, of course, on the size of the diffusers. 
 The pulp carries more than its OTTO weight of vrater, and it is usually 
 necessary to float it with the addition of water at the heal of the 
 flune. L'any factories use air to aid in discharging the pulp from the 
 cells, but it is not alTYays successful. One aethod of discharging by 
 air, is to pass the air in at the bottom of the cell to thoroughly 
 agitate the pulp, a sliding door in the bottom of the cell is opened 
 at the sane time and as soon as the pressure is sufficient, the whole 
 mass is discharged in the direction of the pulp presses. 
 
 To elevate the pulp from the flumes, bucket elevators are 
 used, but these present difficulties and do not entirely fill with 
 pulp or drain the water fast enough. These obstacles can be overcome 
 by naming the rater discharge higher and by placing the elevators 
 directly in the path of the flume. The difficulty with this arrange- 
 ment, is that the elevator has to work empty for a while and then is 
 
, - - 
 
 nit ftftg ,allso erfJ "ro iaoJJorf tfJ rt-j/oirtt fc^tBiloaXA Bl <lXzrr fPP 
 
 >lf> ftXX? 1 ' " ; j 
 
 < .-_ .- .. . . 
 
 - 'IVOR* 4&f)b kXB V 
 
 .. .. 
 
 19^8*.? lo ^nd-nx/o snci^a B :^i% tavo^^T ic r c" ^ ;so 
 
 9 .it i 
 
 Is-trtosiiofi no s^ 
 Bi^orrj orIT .wsse erfif 
 
 nletf , .nr X ni , .c^: 03 ,*-^BEa*cn ton ni a 
 
 - -'".'.. 
 
 ".o ca ertl no ,OSTUOO "io ' f 
 . r .Bii&iJ a i ti i>n rTotsv: lo ^fijalor OTO ei'Jt 
 rit ^o ?*."irt 0^4- ^e ^*wr lo rtoj.*]f>^6 Ml* rUiv 1 isol'i oi 
 
 rri Jbia ol xta aeu eeirroi-Ofil 'jt 
 
 
 lo ao^toti erft 1 nl rtta arli' 
 
 - r;; ' '' 
 
 ix rf lo ro^jotf atfj rri toot) ^rrtJblXe s'.^Xoq; 
 eJ; *IL ^s^ic: ?ri? 30 nooe e/s JMti aciJ 
 
 erW lo noitceUri ert* ni Msi^oall> el 
 
 of 
 
 - . .-t... ..-. . - -. 
 
 ' 
 
 --^-.. , --;...; i - --'"' 
 
 : "?: >> ..- : : :,- ' : ./' ' 
 
 UT.I-V-B 8lrl^ fiti'sr xtXr/oiTill? wff .carXl erl* lo to ox 
 
 . / : . -> '= ,/: i v. '. ' - .-: 
 
 i tftfo Jbnjp '"IJ-rffr, s 10*?- \'}^r3 .-f'tc.r '^ ) ;rt lolsveXd c 
 
entirely buried when a cell is dumped. To obviate thia, smaller elerra- 
 tors are -used end a horizontal an.: is made to revolve in such a manner 
 as to catoh the pulp, press and raise it from the "bin at the same time. 
 These are oat-isfactory as far as lifting is concerned but do not give 
 a eiaiioiont ly dry pilp. Pulp purr's rith large pressure pipes are made 
 to TTor'ri in tae same way. 
 
 Prom the lifting devices, the pulp is distributed over the 
 pulp presses. A thorough and constant distribution of pulp is essen- 
 tial, for tr.e presses do not ?/ork unless they are entirely filled. 
 The distribution is nado 07 means of a scroll conveyor over the line 
 of presses; the ccnvej^r trough being provided with proper gates over 
 each press. Pulp presses are of all sortd of design, but the essen- 
 tial feature in all of then is that tho screen against which the pulp 
 is pressed should be strong and sufficiently porous, and the press 
 water should be properly removed, \7ith all the pulp presses, there is 
 a certain loss of pulp through the screens. In order to prevent this 
 Iocs, the press water is reconveyed to the pulp flumes. 
 
 There is some question as to the value of powerful presses 
 with regulated pressure. With excessive pressure, many of the valuable 
 constituents of the press waters are lost. For direct feeding or 
 souring, the pulp must not be pressed too much, and for these purposes 
 10$ dry substance is considered the desirable amount. If on the con- 
 trary the pulp must be dried, it must be pressed as much as possible 
 in order to save in fuel, which is more important than the loss of 
 nutritive material. 
 
 The dry substance left in the pulp depends not only on the 
 construction of the presses, but on the properties of the cossettes and 
 the work in the diffusion. Thin crisp cossettes, or those rchich are 
 warn or hot, press better than those which are thick, spongy, or cold. 
 
i.9ftnnar B rfoira nJf 9vIo<T 
 
 tai J c .,BR ori^ id nJtef dill 
 
 s Jon of) 
 
 tff- . 
 
 
 rtie 
 
 . 
 ovo 
 
 ei 
 
 '1.1 JT.O 
 
 ' -. 
 
 
 
 ."" ,. . *" 
 
 Tan* .- --. iTOT5 rl; 
 -iwees s^ ^wc 
 : <{X9 rtt rfolil-v ^s*r.i 
 
 
 lo 
 
 
 r ^w 
 
 :l 
 
 EX 
 
 
 "io 
 
 ' 
 
 # nc 
 
 ;T BB noun 
 
 "ri 
 
 no 
 
 OTB i 
 
 . .To 010 
 
 lo a 
 
 
 
 
 
 
 
At the sar.e tine, pulp which has been worlced hot too long, is harder 
 to press than that vrhich has undergone quicK. worjc in the diffusion, 
 the reason for which, is that the cells of superheated pulp thoroughly 
 cook and fill with water. TThen the pulp is to be dried, it should be 
 handled in the flumes r ;ith hot rr.ter and pressed thoroughly, but when 
 used for souring it should be worked cold; for deprived of its nutritive 
 substances, it ferments in a fe- hours and does not Keep -jell in the 
 silos. To increase the dry substance of the pulp and to precs it 
 better, very snail quantities of milX. of llr.e are sometir.es added. 
 This method is apt to ccuse a larger loss of nutritive material and 
 is detrimental to the feeding value of the pulp. 
 
 Pulp Drying. The question as to rnether or not it is more 
 advantageous to dry the pulp than to sour it, cannot be disciisses here, 
 for the conditions governing the case are too varied to warrant ony 
 single conclusion. The advantages are 30 doubtful that few factories 
 have installed drying processes. A cLrying process necessitates an 
 increased capital without any apparent rich re burns, farriers alone 
 deriving the benefit. Then there are no acLvar.tajen over feeding wet 
 or sour pulp, the factory should not "burden itself with a drying pro- 
 cess, v/iiich can only be of use Trtien the pulp cannot be utilised in the 
 inmediate vicinity of the factory. 
 
 The pressed rulp is dried directly by contact with gases of 
 combustion, in ovens or drums or by means of steam. The drying by 
 neans of gases is done in the so called stage-ovens, in which the 
 pulp comes in contact with the gaseo heated to GOO to 1000 C. The 
 gases are forced in at the top, after being freed from ashes a.nd odor- 
 ous gases by passing through combustion chambers and traps. The pulp 
 is agitated and falls from one strge to another until thoroughly dried. 
 The temperature is readily controlled by the air ventilators and the 
 fire, so that the pulp rarely burns or turns brown. 
 
,s 
 
 .i 
 
 rroasei o^J 
 
 'L 
 
 ior 
 
 
 
 -JIB o::*l" to ;'-Zi:;. lo 9 
 i itr^inr- ";o- rmol' ff.<-~3l .1 
 f>r:^ lo v.:l'>tv ?.n 
 
 
 ^ 
 
 ;? 
 
 
 
 r- ~/ .- 'f ''' " - . 
 
 A- . Al*^ - . .-. . *V. . t -f'S 
 
 -^.i. 
 
 
 
 
 - 
 
 'i.^ ci 
 
 
 riJ.fr- 
 
 r"- 'j r^ c - 
 
Y'ith the :"rur: apparatus, the pulp con.es directly in contact 
 rrith the hot gases by topping through the:.:. The drur; systems vary 
 only in t::e method of introdti.cing and conduct ing the gas oxtrrents. 
 The droiis are uT.ially her ted vrith one oven, and the pulp fed through 
 single openings. It is ;.ere difficult to regulate the heat vrith this 
 tsyste:.-. than in using ovens, and the pulp is apt to be, on account of 
 this - -.ore unstable . 
 
 The indirect drying with steam is done in double eased hous- 
 ings provided rrith a number of trayc placed one above another, stean 
 pipes provided with shovels and ralces are revolved in the trays to 
 thoroughly nix the pulp. The pulp :.;ust be hashed up after pressing, in 
 order to insv.re thorough drying. The -^ater vapor is dravm off, thus 
 
 * 
 
 drawing some air through the bottom, of the apparatus and aiding the 
 evaporation. The temperature, during the operation, is about 100 c., 
 and even r. r ith slo-.7 '.7or!t doer; not exceed that very i;Tuch. The lull" never 
 brooms t>y this ...,e-';hod and i-iaintains its natural color and porous struct- 
 ure, TThile the fire dried pulp is souerrhat dark and glassy. The steam 
 drying requires less c^.re and is simpler than the fire process, tut 
 cannot be forced. The costs are higher on account of fuel, though cheap- 
 er coal can be used for the TorK. The original cost of the step.:.: process 
 is higher biit the repairs of the fire process r&e up the difference. 
 The advantages of the fonuer are in giving a superior product, and it 
 is i-iost generally in use. Yfith the direct drying, it is possible to 
 use as i.uch as C0$ of the total heat value of the fuel, though such 
 intensive rorlx is apt to give poor pulp. 
 

 ' f - A A f \f} 
 
 
 
 . 
 
 . .,. 
 
 
 pfl 
 wr-o'^s . 
 
 ^rfnr 
 
 r 
 
 
 
 
 n.'L ' ' ", i~t 
 
 lo exiSda- sivJ Jt 
 
 o t ' ' - i 
 
 "-v *^ ~ 4 
 
 ' *. ^ ;;>-.* Jt7 
 
 jtf'i'ft.-^-ifi'si 
 
 e r:^ 3x 
 
The changes which occur in the pulp while drying are not 
 thoroughly understood. As long as the pulp is uninjured, that fro.~ 
 the fire process seens to be the nost durable. The pulp dried by 
 steals is really the best and has the advantage of swelling rapidly in 
 cold water. The pulp dried in the fire process has a soKer?hat higher 
 dry substance on account of the vret pulp aldorbing jc.ae fine ashes. 
 
 The quantity of dried pulp fror.i 100 parts of beets, varies 
 from 5.5 to 6.5$ according to the sugr.r content, the extent of the 
 digestion, the pressing, and subsequent lorsoes. In the fire process 
 the losses are soueyrhat greater, but do not exceed %p of the entire 
 dry natter. 
 
 The durability of the dried pulp is proportionate to the 
 drying, and Lrust be stored dry and well ventilated. In damp storage, 
 Etoulds are apt to grow, particularly when there is any sugar left in 
 the pulp. Material dried at a high temperature is laos apt uO absorb 
 water than porous, s team-dried pulp. 
 
 Before drying, pulp is often soaked in hot dilute molasses- 
 4 to 5 parts of molasses being added to 100 parts of fresh pulp. The 
 molasses is readily absorbed, and the drying occurs in the usual v,-ay. 
 Caranel is apt to forri and cannot be prevented in the fire process. 
 In the stean process, ;-.o lasses is added after drying and is quickly 
 and easily absorbed, giving a dry permanent feed. 
 
2*. 8 c* 2*. 2 
 
 
 o 
 
 eX' TOQ '^6 
 
 
 
 35 
 
 101 O? ^<jfi Bi 
 
 .- 
 
PURIFYING AltD PKE-HEAT1 1TG OF 
 DIFFUSION 
 
 The raw juice obtained by diffusion is a yellowish, turbid liq- 
 uid which becomes dark rapidly when exposed to the air ; so that after 
 a few minutes it becomes black. The juice contains nearly all sub- 
 stances which are dissolved In the beet and such which are dissolved 
 during diffusion. Usually the density of the raw juice varies between 
 12 - 15 Brix and contains from 10 - 13/> of sugar* The larger part of 
 the organic-non-sugar constituents are unknown; for every 100 parts 
 0-: sugar there are about 2 - 2-X/2 parts albuminoids, 2-1/2 - 3 parts 
 other nitrogenous substances, 1-1/2 parts reducing agents, 1 part Pent- 
 osan and 0.4 - 0.8 parts Oxalic acid present. The inorganic consti- 
 tuents are mostly Potassium, Sodium, Calcium, Magnesium, Phosphoric 
 Acid, Sulphuric Acid, Chlorine together with other bases and acids in 
 very small quantities,. The reaction of raw juice is always acid and 
 amounts to e,bout 2/ normal acid* 
 
 The object of purifying of the diffusion juice is to remove all 
 of the pulp and fibres, which find their way through the sieves, before 
 "separation"^ 
 
 The removal of all pulp and fibre before separation is of great 
 importance and should never be neglected. These substances act harmful 
 ly by depositing themselves on the heating surfaces of the pre-heaters, 
 thereby decreasing their efficiency, and also, in case they reach the 
 separator, they are partially decomposed by the lime and are converted 
 into slimy substance." a part of which remain in the juice as impurities, 
 while the rest are precipitated during separation as a slimy mass which 
 slows down the filtration greatly if present in any appreciable quantity. 
 
i- 3*5 9 ft a 
 
 * . 
 
 > -" 
 
 "to x 
 
 lc ^tl' "-' Or 'otl aai^aco bft& xiiS 31 - 
 
 ~-tl% S\I-I t 8Oft**t^iE ?0 
 
 5rr8ftT^ "JbiOA 6iixi- 85-tj^ e.O 
 
 LL& 10 I*JVOT.9T < 
 CUI 
 
 
 ft ni tn^Tq Ai vl/itji ndln^m" 9 /it owob 
 
For the mechanical filtration of the diffusion Juice we use 
 pulp or cossett catchers, of which there are a great number of types* 
 In all of them t.^e filtration takes place through a fine metallic sieve, 
 which is kept free from fibres by brushes or scrapers. Arrangements are 
 made so that the scraped off fibres can be removed easily. These fil- 
 ters are the more efficient the finer the sieve is but then the filter- 
 ing surface has to be larger and the scraping arrangements the more 
 perfect* 
 
 In placing the pulp catcher between the pre-heater and the battery, 
 arrangements raust be. made to pass the pulp, which is filtered out, 
 back to the diffusion cells, as only in this way the juice which passes 
 out with it can be easily extracted. The pulp catcher should be empt- 
 ied into a cell half full of fresh cossetts- and then the filling of the 
 cell with fresh cossetts may be completed. This method must b? follow- 
 ed strictly, so that the small pieces of pulp and fibres get scattered 
 between the good cossetts and do not hinder the flow of the juice, when* 
 as when emptied upon the lov/er sieve they stop up the holes and cause 
 bad pressing, 
 
 The fact that albuminous substances are coagulated by heating 
 the juice, especially the pressed juice, lias led to the construction 
 of so called albumen-catchers through whicn the diffusion juice, heated 
 to 176F, is passed in order to free it from albumen. The whole idea 
 is erroneous. 3y heating the raw juice only a very small quantity of 
 albumen can be separated and that is in such a form that it cannot be 
 filtered. Of the small quantity of albumen present in the raw juice 
 (about 0.2 - 0.3;') only about 10 X <, i.e. 1. 02- - 0.05;? of the juice can 
 be coagulated by heat. Such a quantity is hardly worth considering and 
 certainly does not warrant the establishment of an expensive plant. 
 
.i I . 
 
 to -rd^of.'a' t-'^ .^i it *ttf.-i*. rio.taw le' 4 an<-.ttef*o t*0*oa to. <j. 
 
 - ' ' - 
 i ''*-,. : P- - 'i - . ^ 
 
 ' .:. . p . ' X.,i: - 
 
 V * 
 
 -" - . :r ' ., ' ' '' . . . 
 
 .? 5 .lo'Ys << !w-f *i<: -;*tiino" ,Td ?' : tqbi- *...3i;x.. 
 
 .'."'*'**' 
 
 li'l JbiBva/^^..^^ fu-9.. ^i TNfc'*Ill- *^f{8 > . a. a .-,. , 
 
 "". i" v 
 
 -t MI M .ur ,*a<f Bi v^l r rU* >. RI . 
 
 '** 
 
 i"jA jja^^tP" 
 
 ^ ( l . 
 
 ''i^?Jsti-9T av-"'iiiy< w .*3 % 
 
 "''- "- , - 
 
 .Vtf'ii'Jw ll-i sum 
 
 '' -v, .;: -.. v,.T' a XI * ; ':'* 
 
 " 'i - 
 
 > 9' 
 
 , - _____ 
 
 [J - iftW-'-3 ^iT ^'. 
 
 .. . 
 
 - ; ': 
 
 "' c 
 
 <olt n* i-o^ 
 
 * * 
 
 " * v * 
 
 vj-^'O* "r- ;;?^(w. i 
 
 " 
 
 i?>lJ3 :30ttiit?'iL 
 
 n-oiJout^ftn-jo ii? o?- feo.I--.;.^I ../ I i/*eTcr on^ 'II^'l! 
 
 * ^ ' 
 
 :.*jr il^JO : bi BD. i? 
 
 il Ji j&-rl " ^*d^I. JO* 
 
 ' '% ;&& o?oiii( .. 'auofl<KiT 
 
 " * " :r ---' j i' '.:. 
 
 ^* "'; ;. 9i.l*ii: ,.>- 
 
 *' *-' ' * * - ? .-,-.. 
 
 .. 
 
 ^^t 1 :i^iiroT A 'J XS*'saJ' --tO'- - . b* : v.- 
 
 -5.w .5.1 , S^O 1 
 
 * 
 
 +o,t 
 
 -: 2 :- 
 
Jhen too, there is no object in filtering off the coagulated albumen 
 before separation, as it is not then acted upon by lime and can be 
 separated in tne filter presses. If, as is maintained, good results 
 are obtained by using albumen catchers, the fact should be attributed 
 to the removal of the pulp. If the albumen catchers are very large 
 so that the juice is not in constant motion at all points, their action 
 nay become very harmful due to the micro-organisms in the juices. 
 
 For purifying the diffusion juice the use of sulphurous acid, 
 baryte and the electric current have been proposed, the latter in con- 
 nection with soluble electrodes and electrodialysis. These all caus 
 the precipitation of organic and coloring matters, but as nearly all 
 these non sugars are precipitated by lime it seems unnecessary to sub- 
 stitute more expensive materials for cheap lime, the superiority of 
 which, if it exists at all, is in no direct ratio with the increased 
 cost. 
 
 ... *.- 
 
 THE PRE-H32AT1TTG OP TTI3 DIFFUSION JU3CE: 
 
 In the measuring tanks the diffusion juices have a very variable 
 temperature. It depends upon the node of working and the temperature 
 of the fresh cossetts, and might therefore., vary from a little above 
 32* to 104F - in most cases it lies between 77 and 95*F. In order 
 to heat the juice to the temperature necessary for separation it is 
 passed through tube heaters which are made either horizontal or verti- 
 cal, or open or closed. 
 
 By pre-heating the juice those substances which are coagulated 
 by heat and resist the decomposing action of the lime are separated 
 better than when in the insoluble state. A part of these substances 
 are albumenoids, but the greater part are substances which do not con- 
 tain nitrogen-. 
 
brt* Mtll v* noqtf b9Jo* rra.^ ?o ti i I a* 
 
 ni 
 
 
 lo 
 
 ni 
 
 tit _Tt-v saj^o 
 
 
 9& 
 
 . 
 
 1. . - .' . ' ' : 
 
 &9&e*7C.'(i ..* djiir .diton *09i ir.- c. rri ai ,11s .t*. ,:*r : ix? *i ^i ^^ioi^.i 
 
 f o- 
 
 . 
 
 sil* ni 
 to sfion eii^ 
 
 r ' * 
 
 rri rt9 4 iw rrAcL 
 
 . I '"",-.; -J ' ' ' .' ... --^ ; > - " ' '. * - r " 
 
 -a. o Jon ob ..'...... Bf^oa*.;c^JJf .*T fi*q i9*8*fs 9ii? turf t 
 
 .' ' 
 
In general the open preheaters are preferred "because they can 
 be cleaned without "being cut out. The disadvantages of these halters 
 are their -low efficiency and the fact that the surface of the liquid 
 is exposed to the air. Their efficiency can be raised by improving 
 the circulation of the juice by means of piunps or sceolls and also by 
 the use of mechanical devices for continuously cleaning the tubes. 
 
 The closed preheaters are more appropriate than the open ones. 
 In them the velocity of the juice is increased by having to pass through 
 a number of sets of heating tubes. In such preheaters the deposits 
 formed on the tubes are slight and therefore their action is quite reg- 
 ular* 
 
 The best preheating plant consists of a battery of small pre- 
 heaters which contain long tubes of small diameter and in which the 
 velocity of the juice is kept at at least 3-6 ft. per second by means 
 
 of special pumps. Although when the juice flows at this velocity the 
 
 . 
 deposit on the heating tubes forms very slowly, each separate heater 
 
 shouod be so provided with valves that it can be cut out and cleaned 
 without interfering in the least with the rest of the work. The trans- 
 fer of heat in these preheaters is very much greater than in the open 
 ones and therefore their heating surface may be smaller or they may be 
 heated with low pressure vapors. 
 
 Preheaters of too large a volume should not be used as the juice 
 is kept in them for an unnecessary length of time, and too long a heat- 
 ing of the juice always has bad consequences, such as a noticeable in- 
 version of the sugar. Even when acid reactions have no effect upon 
 the juice as long as the temperatures remain normal, an inversion always 
 sets in when the juice is kept at a temperature of 194P or over for 
 

 o* 
 
 KS9 *{0i: 
 13 iytun'to' 
 
 
 i 
 
 " v '. . . p..:...., 
 
 B90 :TJ ' ': *: 
 
 f^, .i. 
 
 t si 
 
 nl 8c'ut jjottA lo 
 
 rro 
 
 teft 
 
 *..> 
 
 'ic ereianoo tttKLq .^at^ar;-?q fra* .: .IT 
 i*hi r?i brw ne^MuilJb IJTfli8 lo aatfu^ Bo^ rrl^^noD rloiriw 
 
 ;rf fcneo8^ iq ^1 d - C ?& ^ ^ Jq3l al 9iu(. e.*U t* 
 . _"-. ' , -v _ . -: - -.... : " 
 
 'loclsv aiil^ f# twc>n oiu(, eri^ rt;iw r%uo*i^XA .^mi/q I^ic 
 
 
 fart ^uo ttT9 -" n*30 ^1 ^ArfJ aerlv fi^iw fcpfciTotqr oa ei 
 
 - . 
 
 iJ:5*fe;{ei(T eazl^ ni Jdd to 
 
 . . ', /rr, - if : 
 
 : ; ini^*Si; -rte.-^ iolfnn^ I 
 .sicqr^r siuec9T'i wol ri?lw fcs^sft' 1 : 
 
 :-". 
 
 t to 
 
 t/ K* n 
 
 - a : e ,wl 
 
 ' 
 noqu toslte on ey^u 3noi^o**i fcio* rre ST .-u 
 
 nol ird to ^*X lo m^ieqrowj ^ ?qi 1 oit *-w :isri 01 gj 
 
 
 t -* 
 
 Jt>eu scf ton fclnorie 
 
 1 
 
any length of time. In order to prevent such harmful consequences of 
 the acidity about 0.2// of milk of lime is sometimes added to the raw 
 Juice in order to make it slightly alkaline before entering the preheat- 
 er The addition of the milk of lime also acts usefully by reducing 
 the deposits upon the heating tubes. But it was often noticed that, 
 due to the addition of the lime the filter presses ran slower so that 
 the "pre- separation" which is really seldom necessary, is rarely used. 
 
 Host factories have two preheaters or two preheating system*, 
 of which the first is heated l^y the vapors from the last body of the 
 Quadruple Effect, and therefore heats the juice without expense up to 
 113* or 131 P while the second is heated with vapors from the first 
 body in which the juice is heated to the temperature neces&ary for sepa- 
 ration - at least to 158P, better to 176 or 185?. 
 
 As at the beginning of the campaign no vapors from the evapora- 
 tors are at hand, every heater must be so connected up that it can be 
 heated with boiler stee^n or exhaust steam from the engines. Especially 
 when beginning work, when the juices, apparatus and pipes are all cold 
 arrangements must be so that the juices can be heated to the correct 
 temperatures, which should be a little higher than usual. When the 
 juices are insufficiently heated the work suffers greatly. 
 
 Every preheater must be so arranged that it can be cut out when 
 it has to be cleaned or becomes leaky* In order to discover leaks the 
 condensed water should be tested regularly for sugar ^ Losses of sugar 
 are more likely to occur in the heater than in the evaporators for in 
 the former the pr&ssure is in the part of the apparatus containing the 
 juice is usually higher than the pressure in the heating tubes, while in 
 the latter the reverse is the case. 
 
 In order to prevent the ammonia vapors from attacking the heat- 
 ing tubes ammonia outlets should be arranged as in the evaporators . 
 
etolstf 
 
 osX 
 
 
 
 el o 
 *ill ^il^ , ' 
 
 Qi.J erail- e.^ lc 
 
 ' 
 
 iU 'cf t<^jss 
 
 cf 
 
 os ecf 
 
 ... n't 
 
 lo 
 
 i 
 
 a : ';fc*.tw 
 
 so' 
 
 ,?.uU OB 
 
 
 a&a j-i f&d.} JbegnB-.iJB cs ecT Jeim "je**.e 
 
 ^3LfcI eeio&o'-7o 
 
 
 r.i 30t"ftt*$*T<MMT9 tiJ 01 aetj 1 -t^*a Oii^ nl itrooo 05 ^ClI etoc? n* 
 
 : -t 
 Xlrfw t 0fuj a.tij*ri A^ -at 
 
 
CHAPTER VII. 
 DEFECATION* 
 
 When the heated raw juice is treated with lime it undergoes a 
 defecation* Heretofore Defecation and Saturation was used in all 
 factories, and is still used in many today.. In this process the sat" 
 uration with carbonic acid begins as soon as lime, in the form of milk 
 of lime, has been added to the juice o A large amount of lime is thus 
 changed into calcium carbonate before it has a chance to act on the 
 juice and therefore a very rrnch greater amount of lime is used in the 
 process than when the defecation is conducted in special defecating 
 pans 
 
 There is a distinction made between the milk of lime or "wet 
 defecation" and the 'Sry defecation" In both processes a part of the 
 lime is dissolved but the greater part remains suspended in the juice 
 The solubility of lime in sugar solutions depends upon the per cent of 
 sugar they contained and the temperatures. At ordinary temperatures 
 so much lime is dossolved in the thin juice, after a sufficient inter- 
 val, that the ratio between sugar and dissolved lime is such that the 
 Mono-saccharat can be considered in solution. The higher the temper- 
 ature of the juice the less lime is dissolved, so that at the ordinary 
 temperatures of defecation (about 176F) only about 0,25 - 035 parts 
 
 jf 
 
 of lime are dissolved in 100 parts of juice containing from 10 - 12;^ of 
 sugar. The wet, or lailk of line defecation is conducted by adding 
 thick milk of lime, of about 20 Be, to the raw juice., The defecating 
 pan used for this purpose is equipped with an ordinary stirring device 
 in order to get a good mixture in a short time.. If the saturation 
 tank is also used for defecation, the mixture of the juice and the mi He 
 
 1 
 
>KO ITAD 
 
 eiot 
 
 '.as'- 
 
 oe 
 
 "io -e^Tcja^ 001 "nf 
 
 
 
of lime is ma.de by passing the saturation gas through the<n 
 
 In small factories milk of lima is often rondo by slacking the 
 lime in flat slacking pans* It is much more appropriate to use drums 
 constructed on the principle of the bone black washers, as in these the 
 slacking is much more perfect and takes place without annoying the won 
 men.- l?or slacking it is best to use the last sweet water from the 
 presses., When this is not present in sufficient quantities, cold well 
 water should not be used, but pure condensed water frora the evaporators 
 or thin juice 
 
 In order to remove the soluble substances present in the lime 
 slacking the lime witi; much water was suggested* The thin milk of lime 
 eettles to the bottom and the water with th; dissolved impurities can be 
 drained off- Most limes contain few salts soluble in water, excepting 
 the alkalies, and those constituents of lime which dissolve with diffi- 
 culty, calcium silicate and clay for instance, can never be removed in 
 the above manner as they are more soluble in juices than in wat3r> In 
 consequence no advantage can be ascribed to this process; the work be- 
 comes complicated and the advantage of using freshly slacked lime is 
 lost. The longer milk of lime stands the less vigorous will be its 
 action on the juice. This is probably due to t-iS fact that when stand- 
 ing the lime combines v/itn a greater amount of water.. Slacked lime 
 that lias been slacked for any length of time defecates tiie juice slowly 
 and imperf ectly. 
 
 The dry defecation is now nearly always conducted by adding 
 lime, in pieces about as large as a fist, to the diffusion juice heated 
 to at least 149 to 158F. The addition of lime in the pulverized 
 condition has, due to the increased work and cost of grinding^ proved 
 to be unnecessary and unprofitable. 
 

 -3 C- i IJ j, 
 
 ->Vt 
 
 ; t 'l^L 
 
 tol 
 
 ' 
 
 ' 
 
 
When the burned llm* is put into the hot juice it immediately 
 begins to s3!ack. As its eembination with water is always accompanied 
 by a generation of heat (lib. upon slacking gives off 272 B.T.U.) and 
 a local overheating of the juice would produce harmful decomposition,. 
 More attention should be paid to the construction of dry defecating 
 pans to avoid such injurious effects, especially in handling lime that 
 slacks easily and vigorously. 
 
 The old way of conducting dry defecation by hanging a basket 
 filled with pieces of lime into the juice is not commendable* A correct 
 dry defecation plant should fulfill the following conditions: 
 
 1. The lime must be in a flat layer when it comes in contact with the 
 juice. 
 
 2. The Juice and the lime must be kept in motion constantly 
 
 3. The pan must be easily emptied of residual stones and grit.- 
 
 These conditions are fulfilled when the lime is spread on a 
 stationary or rotary sieve while the juice is kept moving by a stirring 
 device which has arms above and below the sieve. The tank must also be 
 provided with man holes for cleaning. 
 
 The dry as well as the wet defecation can be made continuous by 
 having the juice enter the defecating pan from below and flow off, 
 through an overflow, to the saturation pan, and every time a measuring 
 tank full of juice flows through the pan the necessary amount of lime 
 is added, A valve must be at the bottom of the pan so that it can be 
 completely emptied for cleaning. JTOW often this has to be done depends 
 entirely upon the nature of the lime used. 
 
 The method of defecation to be preferred depends upon conditions 
 which have nothing to do with the action of the lime, for as far as the 
 purifying of the juice goes no difference can be found between tne two 
 methods. 
 

 
 ... ,J,> 
 
 '"'-'" '- - '- ' - 
 
 *-, 
 
 '.nc.t'f f ?V?noosi> X 
 
 eni^Tb Taool s 
 
 
 a nlgmiei-X<F riyKbislst" vtJb 
 
 
 erIT .ri 
 
 cf nso i j- 
 errot 
 
 V" . * 
 
 ejR^-tfcl -i* 
 sr. * nosw 
 
 it Ib 
 
 9tt 
 
 Ic' ^er bio 
 to eiWlq rlf h bII11 
 
 .^o Jtw 
 
 "' \ '-.-;- ; ; --- : c 
 
 at?i's ^i^ot -1 v 
 & jMrorfji acrt*. ejaii" ubi.iw 
 V' *^ol : eelo*-i-'rtB rfJiw b 
 
 erit- *ie 
 
 ai 
 
 *AJ im/r twi^f to Vi 
 
 ^?J 
 
 aoq-tf 
 
 
Any differences would moreover "be theoretically impossible 
 The dry defecation is most appropriately used when little sweet water Is 
 available from the filter presses and the kiln is situated near the 
 defecating pan, so that the lime can "be handled inexpensively* The 
 wet defecation is best for factories which sweeten off the filter press- 
 es well, and where the kilns are so far away that the lime is handled 
 "best "by pumping as milk of lime., 
 
 To the credit of dry defecation, should be stated the fact that 
 the action of lim<a is quicker and more vigorous than in the wet defeca- 
 tion, so that in the former, a smaller quantity of lime is necessary 
 to purify a given amount of juice than in the latter,. But juice under- 
 going dry defecation contains a greater amount of line in the dissolved 
 state than juice defecated by means of milk of lime* This fact accounts 
 for a more rapid saturation and gives a better absorption of the satura- 
 tion gas. As it is still questionable whether a thorough sweetening 
 oft of the filter presses is profitable, and the sweetening water is 
 never sufficient to slack all the line unless the presses are sweeten- 
 ed off very thoroughly, fresh water is always added at the slacker* 
 There is good reason to fear passing the purified thin juice back to the 
 slacker. In consequence the coal consumption in factories using wet 
 defecation is higher, other conditions being equal, than in factories 
 using dry defecation. The fact that the juice itself is heated a number 
 of degrees by the slacking of the lime during dry defecation, while the 
 sweet water cools off in evaporating should also be mentioned, In gen 
 era! therefore, unless special conditions occur, the dry defecation is 
 preferable to the wet- 
 
 It is notable that in a number of experiments made with dry 
 defecation, it was found that the losses in sugar were greater and the 
 purity lower than in wet defecation; but those results seem to be due to 
 

 *b lo 
 
 -iai 
 
 o* 
 at 
 
 oT 
 
 ill lo nolt 
 or 
 erig * \t 
 
 bf'B ,IIW 9 
 
 lo 
 
 aCoAd soi 
 
 ni rso 
 
 J ot a 
 
 
 t - 
 
 elooo 
 
 brrucl 
 
 aoi* 
 
 lo 
 
 ai tff 
 
 to 
 
erroneous methods of handling the dry defecation process, which causes 
 the formation of insoluble saccharate which is not "broken up in satura- 
 tion. The gray tint of sugar which is blamed to dry defecation is due 
 to entirely different causes. Insoluble saccharate can be formed in 
 the wet defecation as well as in the dry, as the insoluble lime salts 
 formed during defecation have a tendency to pull down small quantities 
 of soluble lime salts, such as saccharate upon precipitating,. Insol- 
 uble saccharate is again precipitated out of all defecated juices if 
 they are heated too highly after defecation* Naturally more is pre- 
 cipitated from juices undergoing wet defecation, as the former have more 
 lime dissolved in them. Hence care must be taken, especially after 
 dry defecation, that the Juices are not reheated before they are entire- 
 ly saturated, and that no local overheating takes place. Therefore 
 the temperature of the raw Juice must be high enough not to need any 
 reheating before saturation is completed. 
 
 The action of the lime on the raw juice is chemical as well as 
 mechanical in nateure* The lime acts chemically by precipitating and 
 decomposing the non sugars and mechanically, by carrying down substances 
 suspended in the juice when precipitating. Suspended in the raw juice 
 are fine beet fibres which are not caught in the pulp catchers, and all 
 substances which are not coagulated by heating; also a great amount of 
 micro-organisms and ferments which make themselves noticeable by an in- 
 version of the sugar and a souring of the juices when they are allowed 
 to stand for any length of time. All these substances are carried down 
 "by the precipitates The precipitate so formed easily settles on the 
 bottom while the remaining juice is light yellow, clear and perfectly 
 sterilized. A separation of scum such as in the pressed juice from the 
 beets is not possible with diffusion juice. 
 
*on i 1(0 13* **idftoa Itfulocnl )o fl 
 fc at 1> naif rf ai rtotthr 1*308 lo into t*ra 
 JjrmdO'Oat Xtftflosnl . MMtr ttx9ie^\Lb "Liitist* of 
 nt ii.t a c irft cU at * Xlv s noi 
 ci> IXu o* ^9tnbK9t * ri fioi^jtbili 
 
 60 J i f. j^e.i' 
 o 
 
 i 
 ieTO I*ool 0.1 Je.i-* 
 
 ( , r : .-% ' 
 
 n 9.1? no Mill *:* lo rxoitan^ariT 
 
 i 
 
 e.i* tri Jngjjso ^cn ot ;oiviw BttfZl ?*aa' onll ei* 
 
 P ^vl ti ">I26i * Q O*IOiB 
 
 iTio i* eo;t,p$&tfu6 &PSHJ IIA . 
 
 o *I*Je8 ^Ifs^e I>&onol 3 a ^^iq 
 
 l9^ : n^ .1 fti 
 ni sa lio^a tawoe lo rroJt^aiJiqea A . 
 
TIae chemical action of the lime on the non sugars takes place 
 in such a way that the lime first neutralizes the acids and acid salts 
 and forms insoluble salts with a part of the organic and inorganic acids 
 such as oxalic and Phosphoric acids. Also all substances which are in- 
 soluble in alkaline lime solutions are precipitated. The alkalies, 
 such as ammonia and the organic bases, which are combined with the pre- 
 cipitated acids, are not free and act together with the surplus lime on 
 the remaining non sugars. The alkalies as the strongest of the bases 
 immediately combine with the acids which form no insoluble compounds 
 with lime, if such acids are present, while ammonia and the organic 
 bases remain uncombined in the juice. 
 
 Many of the organic non sugars which remain in solution are 
 more or less decomposed in alkaline solutions, especially the invert 
 sugars, amides, amids and albuminoids. All these substances which, 
 though not acid in character give off acids in hot alkaline solutions, 
 while nitrogen ous substances are decomposed into ammonia and organic 
 bases. . 
 
 The acids which form soluble salts with lime, combine first 
 with the free alkalies which may be present only after they have been 
 burned with lime. 
 
 Hence, the lime acts in two ways during separation, first it 
 tends to purify the juice by precipitating non sugars, second, it 
 changes the nature of some non sugars without removing an appreciable 
 amount of them. Both these actions are advantageous in the after work, 
 the second no less so than the first. The amount of non sugars that are 
 precipitated is less than is generally supposed. By the defecation and 
 the saturation the purity of the juices is only increased from 4 - 6^. 
 Of the 12 - 15 parts of non sugars contained in 100 parts of solid 
 matter in the juice only one quarter or at .most one third are precipita- 
 ted. 
 
* . - - s 
 
 JI*e Jbto* i>r.a e-'ic*. cKj aesil^Tt;;^.: *si'il 9trril an* ?ariJ X** * *'Cwe tri 
 -a oiii6$Tcrri ic* olrurjio eii* Ic ^->^ i uJ.hr 8JLe elrfuloerrl ecrrol fans 
 
 ocu 
 
 rw eclJ 80Icn:v.'e e.i? ii*i 
 i^ * .: 
 
 e:.^ to ^es^noTJa erij- 3. eetljiilB ti.T .P". .-r;n --i-i 
 
 qnroc elouloaai ?.r nnp"i iior:.w eLiOjs JJlw e.r- -coo 
 
 r i, 
 
 nocarta ell/.w ^trfrfsiq t -. k:a ^^ 
 
 ,eort't eu* ni. ; f r^J-rtoofri; ;; 
 
 '.' 
 
 rrot^trlop IT! niiiinoi ..niaw B-^-^-'a r.or oir^j-.o ..? lo 
 se , srrc 
 
 
 St 
 
 i.i a*0 
 , ai^ue non 3f4?i,*^!ioe-T 
 
 sjj 
 -t^ire .lort to *m ocu -T .Jeill :it aii BBG! O.T bnooae er 
 
 031 r:j i^'/rit^iico tw';ij? norr lo ar"f>q I - SI ;i* 10 
 sno .?sr>n ^ 70 "*i*L- err v 
 
The decomposing action of the lime upon the substances remaining ia so- 
 lution is very often undervalued. By decomposition these substances 
 lose many of their characteristic properties which in the future working 
 especially the crystallization, would act harmfully.- 
 
 The alkalies present in the raw juice* are not removed by de- 
 fecation. A very small portion is carried down by the lime precipitate 
 during saturation, but by far the greater portion remain, combined with 
 acids, or as free alkalies in solution, (after saturation as salts of 
 carbonic and sulphurous acids) and finally reappear in the fillmass.- 
 
 The amount of free alkalies present in the defecated juice 
 depends entirely upon the acids with which they are combined in the raw 
 Juiae. If the raw juice contains many acids that combine to form in- 
 soluble compounds with lime, then the acids remaining in solution after 
 saturation do not suffice to bind the alkalies, of which a large portion 
 thereof remain frea and act decomposingly upon the sugars during defeca- 
 tion as well as in later processes. Juices whici; after saturation 
 still contain alkalies combined with carbonic acid, have a reduction of 
 alkalinity during evaporation which is in no way harmful. Only traces 
 of calcium salts are found in them. 
 
 If the greater part of the acids in the raw juice combine to 
 form soluble salts with the lime, then the alkalies set free during de- 
 fecation will combine with these acids during saturation, or even during 
 defecation, and lime will be set free. Free alkalies or alkalies comb in,"'- 
 ed with carbonic acid are then no longer present in such juices and the 
 alkalinity which is then left in the juices, is not due to alkalies 
 but to ammonia, organic bases or lime. If in juices of this constitu- 
 ency the decomposition of the invert sugar, the amides and the albumi- 
 noids does not take place during defecation, they may become neutral 
 or sour later on. To avoid this, toe saturation of the thin juice 
 

 -ai 
 
 c 
 
 ooltioq 
 
 tr 
 
 tc 
 
 
 
 n 
 
 tat* bnl- 
 
 ince' i 
 00 04 
 
 bnicfj8or 
 
 a* 
 
 
 Hit* 
 
 to 
 
 cnot 
 
 
 lo nc 
 
 
nhould t>e conducted just far enough to leave some free lis:e present, so 
 that it can bring the decomposition to an end and bind the acids, which 
 become free during the working of the juices. Such juices are always 
 rich in lime salts. 
 
 The decomposition of the non-sugars whichare broken up by 
 
 . 
 
 lime, should be carried as far as possible during defecation. It is 
 impossible to completely finish the decomposition during defecation, as 
 sor.e of the substances are decomposed slowly, under the conditions 
 present during defecation. It is not advisable to continue the action 
 too long, or to use high temperatures, because of the danger of dis- 
 solving non-sugars and precipitates. Besides the conditions during 
 evaporation are so favorable for further decomposition, that it is not 
 advisable to conduct the defecation other than for a light saturation. 
 
 For normal beets, the bea"t temperatures for defecation are 
 between 158 and 185 P. Cold defecation has also been tried and recom- 
 
 * 
 
 mended, with the assumption that at higher temperatures the lime would 
 again decompose some of the precipitated substances and carry them into 
 solution. There is nothing to prove that there is any appreciable 
 difference between hot and cold defecation, when the juices undergoing 
 cold defecation are heated after filtration and the action of the lime 
 is kept within practical limits. Many experiments even show hot def- 
 ecated juices to be superior to those treated cold, besides cold def- 
 ecation cannot be used at all in practice, as the juices obtained by it 
 cannot be filtered rapidly, even when substances like "Tripoli" are 
 added to the precipitate. 
 
 In general, it is not advisable to use temperatures above 194 
 or even 212 F during defecation. Higher temperatures have a favorable 
 action only when the beets are poor and contain much invert sugar, and 
 other substances that are decomposed by lime. But under such conditions 
 
 t 
 
 8 : - 
 
'S TO* vsdJt 
 
 M. . . C* - ' ' '-- 
 
 ' .:>'.** . t, 
 
 > 
 
 . . 
 
 - a- -fcfio 
 
 
 TSn'C-C-ftw gffejsir?'- ' nc-*^ f-^t- ' 
 
 .J *' -, . '.;- .."' 
 
 lei ^niriff ?sr i iuorfa 
 
 -* 
 
 t U^ 9l^,:1 
 
 Sfc : ;ljri 
 
 .._ .-.'-' ' -"'- 
 
 . l^^^iit"; .;. , B'jgiTJ r-^q;jii? ' 
 
 -iff- : ^. :c*. " 
 
 tvt;.' >;TDi?I:,RCv io.rr.*iL' ! ?; , 07^*'^": '^e.---9i& c v -.* 
 
 wxjt*';'*:;'": ?>?.,.. ::.;. , n^.es's 
 
 : /- 
 
 Ql.1*" *Te-^. OaJ rjfii'. -; -r&r- . t:> : -~; 
 
 * . - 
 
 ^:?j" ".'/.JKjraq. :.?! 4 rot 
 
 ' f*-n :-'>;-''.*:., jjr.. ;v r a;i^ " v o 
 
 r noi,J-o9Jb J&l-riftfi jojt .!o*ffjo 
 
 "-'"?Vfi.1* aJ'f!tM' L "lF;5i?OJ5'3 .fjfw 
 
 . 
 
 i-;i,. .^i-M ! 'ijc ',r - -;.- ; ann; 
 
 *' _. * . * 
 
 '""-' -'""":!: L- a*?^* ; ,-\i^iiB-r" " 
 
 >o;r Ififete-a; 
 
 r ?i? 
 
 *bff:.iug 
 
the juices should not be boiled for aujr length of time in order to 
 
 ! 
 
 avoid the redissolving of the precipitates. The notion that boiled 
 defecated juices are more easily filtered after saturation is incorrect ; 
 bailed juices are more difficult to saturate, and yield lime cake high 
 in sugar. 
 
 The duration of the defecation irrust be Kept within definite 
 limits. For low temperatures of from 158 to 176 ?.. it should last 
 about 15 minutes , while for higher temperatures from 5 to 10 minutes 
 are sufficient. 
 
 The quantity of line that is necessary for defecation varies 
 between wide limits in different factories. For the neutralization of 
 the raw juice, and the precipitation of all substances precipitated by 
 Ijj.e, only 0.15 - 0.20$ of lime is necessary. A true separation, i.e. 
 a quickly settling precipitate and a clear juice is not obtained until 
 0.50 to 0,75$ of lime have been added. But even this amount of lime is 
 insufficient for practical conditions, as the juices obtained in ^hia 
 manner can only be filtered slowly, even after saturation. The filter- 
 ing after saturation is not satisfactory until 1.50 to 2.00vi of line 
 is added. In many factories more line than this is used, the niniaun 
 being from 0,50 to 3.00$. 
 
 Lir.e is added to the raw juice with the idea that, the more 
 lime that is used, the greater the purification of the juices will be. 
 By using more lime, we certainly get lighter colored juices, containing 
 somewhat less lime salts; but a difference in the purity is never found 
 when either large or small quantities of lime are used. The decomposi- 
 tion of the salts, decomposable by lime, will not take place more rapid- 
 ly or vigorously because of an excess of lime, for it is only the dis- 
 solved lime that acts, and this amount does not depend upon the lime 
 added but upon the sugar content and the temperature alone. For this 
 
 -: 9 :- 
 
. . 
 
 . fh. 
 
 i ;\ M 
 
 i;tt -a***- 1 
 
 
 
 
 
 o*,; "nt xis Li/jli , 
 
 <jf"> ."':_ .-t : ' ."" ' ~: 
 
 .OfTJB ^i~&.*ffQO .TJTUrp f-: 
 
 ' --- : V ,:.*,?"?:"*<. '-** 
 
 ., 
 
 .- a 
 
 .. - 
 
reason the improvements due to large amounts of lime never show during 
 defecation, and do not become apparent until saturation. Y/hether these 
 advantages are important enough to counter balance the numerous diffi- 
 culties connected with the use of an excess of lime, depends on each 
 individual case. Larger quantities of lime not only increase the costs 
 because of the excess line and carbonic acid, but increase as well the 
 quantity of line cake and the sugar losses connected therewith, and 
 require more filter presses and a larger line kiln. Tfnere very light 
 colored juices are required, for instance in factories making rock candy 
 or granulated sugar, the use of large quantities of line seems to be 
 justified, but this is hardly the case in factories which produce raw 
 sugar - 
 
 The milk of line which is added to the ravr juice should have 
 a uniform density 20 Be 1 , in order to prevent variations in the amounts 
 of line added. For dry defecation the line, after having been broken 
 into pieces of uniform size, should be weighed or measured. Although 
 at first sight , weighing vrould seen to be the more accurate nethod, 
 measuring is to be preferred, so that the effect of poorly burned (and 
 therefore heavier line ) causes less error than when the material is 
 weighed. 
 
 The line should be used as soon aa possible after burning, as 
 it is then slacked nore reaclily and acts quicker. If after storing a 
 length of tine the line starts to drop apart, its action has been re- 
 duced, erring to the formation of calcium hydrate and calcium carbonate, 
 and largor anonnts must consequently be used. If the lime is burned by 
 combustibles in the kiln, the ashes should be separated from the lime 
 as veil as possible, in order to avoid their getting into the jxtices 
 and decreasing their purity. 
 
5 .8 
 
 -,; - '/JT .:**" - 
 
 ;.^,.- * 4 - 
 
 
 
 
 '.:.. .. '. ; 
 
 ' J>^ 
 
 * .- -iCi-- 
 
 
 
 
CHAPTER V.TII. 
 S A T U R A * I H . 
 
 In order to precipitate the lime out of the defecated juice, 
 use is made of the carbonic acid, gac pToraued in the line kiln. In 
 the pact, sugar inkers were inclined tc thin!: that carbonic acid gas 
 when passed into the limed juice, would tend to dissolve the precipi- 
 tated substances. These conclusions were bast>l upon the fact that 
 over saturated juices, that is jv.ices which have absorbed enough gas 
 to make them neutral, or even give them a light acid reaction, assune 
 8. blackish tint. Consequently, methods were advocated in which the 
 juices were saturated after the precipitate, which had forned during 
 defecation, had been filtered off. These methods proved unsatisfae-^ 
 tory, due to the reasons which Trill be explained later. 
 
 Nowadays - the defecated juice is almost universally saturat- 
 ed while still containing the precipitated substances and the undis- 
 solved lime. The defecated juice flows from the defecating pan into 
 the saturation tank, which in places "he- 3 the "^e^acation Saturation" 
 Process is used, takes the place of the defecating pan. The satura- 
 tion tanks are round or rectangular, open or cloned vessels and are 
 often made of considerable height. In the lov/er portion of the tanks, 
 are devices for distributing the carbonic acid s?s &"icL open or closed 
 coils for steam heating. The simplest and commonest means of distribu- 
 ting the carbonic acid gas is by the use of perforated pipes. The gas 
 is thus destributed fairly well but the holes ~et stopped up easily, 
 especially rrhen they are small . Cleaning the holes while the pipes 
 are still in the tank is a disagreeable and dangerous task for the 
 workmen, so arrangements are uacle by which it is possible to extract 
 the perforated pipes, which become scaled, and insert new ones in their 
 Places. In order to do away with the work of cleaning entirely, dietrib- 
 
c 
 
 ^r 
 
 ."r* r -*.- 
 
 .-'.""-'" " t"; V * '_, 
 
 '" -'. r's* J~ 
 
 
 '/l 
 
 
 .'nUo 
 
 ' '*,' 
 
 . 
 
 .* 
 
 - ; 
 
 -. r:l .. s en - - 
 
 i - :: e f ordbedf L 
 
 "-* 
 
 
uting boxes are used. These boxes are open below and have their lower 
 edge indented so as to give an even distribution of the saturation gas. 
 Sometimes the side walls of these boxes are perforated. 
 
 Even with distributing arrangements it is only possible to 
 utilize one-half or at most two-thirds of the carbonic acid gas deliv- 
 ered to the pipes, the absorbtion being the greater as the height of 
 the juice in the tank is increased. The longer the path that the 
 bubbles take through the juice the better will be the absorbtion of 
 the carbonic acid gas. This explains the advantage of having a great 
 'height of juice in the tank. The utilisation of the carbonic acid gas 
 is also better the smaller the bubbles, and the more intimate the mix- 
 ture of gas and juice. Turbine or injector-like emission arrangements, 
 as well as stirrers which keep the Juice In motion and split up the 
 bubbles, have proven very satisfactory. TO utilize the carbonic acid 
 gas in the departing gases, the introduction of finely atomized juice 
 has been suggested, but this idea though good in itself, is impossible 
 of realization, because the juice atomizers get stopped up constantly. 
 There is usually no need of a complete utilization of the carbonic 
 aoici gas, as all factories which burn their own lime have plenty of 
 it to spare . 
 
 Closed heating ooils for heating the limed juice in the sat- 
 uration tanks cannot be used as they quickly become inefficient due to 
 scaling with lime. Hence, if it is found necessary to heat the juioes 
 in tanks, open heating tubes should be tised. In general, heating the 
 juice before saturation should be avoided, though it is advantageous 
 to heat the saturated juices to a high temperature. In order to avoid' 
 the thinning of the juice which occurs when open heating tubes are used, 
 and to make it possible to use exhaust steam from the evaporators, it 
 is advisable to pump the saturated juice through closed tube heaters , 
 heated with steam of at least 212F . Deposits of liiae on the heating 
 

 
 10 Tt 
 
 ifc.fjU.^ 
 
 /*- -. ' 
 
 rr ?*i 
 
 *^ _,e<9C-iCi sr.w 
 
 
 
 : . ;__;. " 
 
 ;-. o-rrlcftL'T 
 
 
 
 
 lo er 
 u, Ja SB Cla^. 
 
 
 v IX.4. ". i 
 
 -sols' 
 
 
 ^- 
 "-' * - 
 
 '^ 
 
 
tubes are not apt to occur if the juice i.s allowed to enter the heater 
 from above and flow out at the bottom. 
 
 The height of the juice in the saturation tanks must be, as 
 stated above, as great as possible in order to get a good utilization 
 of gas, but naturally should not be such that the gas pump cannot 
 overcome the counter pressure with ease. The foaming space too, should 
 be as high ae possible, at least 10 ft., so that the foam formed during 
 saturation can find plenty of room. A high foaming space is the best 
 remedy for f oaming-over , the higher the space the fewer means are neces- 
 sary for preventing the difficulty. Foam is destroyed by the injec- 
 tion of steam or the addition of fat. Steam foam-killers use much 
 live steam and thin Mae juice. The addition of fats and oils is ex- 
 pensive and besides, unsuitable brands lower the quality of the juices 
 or produce difficulties in the filter presses,, causing low filtration 
 when the fats are not easily saponif iable. Still, the use of small 
 quantities of oil or fat cannot readily be avoided. In such cases, 
 oils with a high viscosity should be used such aa castor oil, tallow 
 etc. , because less of them is required. Arrangements should always be 
 made by which the quantities of oil added can be Controlled. For this 
 purpose a large tank should be provided with a gauge glass, from which 
 the oil can be pressed or pumped, through pipes, to the saturation 
 tanks. The pressure in the tank can be obtained by making connections 
 with the gas-pump. 
 
 The saturation gas, deprived of most of its carbonic acid in 
 passing from the tanks, is discharged tare agh pip* 3 jf large diameter, 
 in which any foam which may have been carried along, has a chance to 
 collect. Sometimes these vapor pipes are provided with an enlarged 
 section which acts as a juice catcher. When one vapor pipe is used for 
 a number of tanks, arrangements should "be made so that the foam from 
 
 -: 3 :- 
 
! t -C 
 
 ' '/r^v 7 .":" 
 
 t?.* 
 
 iio 
 
 Ydsll^i 
 
 
 
 
 o < rtr.Oi :o ; ,^ 
 
 
 
 >^i : ,-"liV j 
 
any one tanK. cannot pass over into another, in order to prevent unsat- 
 urated Juice from getting into a tank already saturated, which wmld 
 result in bad filtration and a smearing of the presses. In order to 
 
 X* 
 
 test the discharged gases for the amount of carbonic acid they contain, 
 a gas collector should be connected to the vapor pipe. 
 
 The saturation gas is nearly alrrays pumped into the juice. 
 The pumps used for this shoiild never be belt driven, and should al- 
 ways be provided with their OT?n steam cylinder, so that the puinp capac- 
 ity can be changed at any tine, in accordance rzi h the amount of gas 
 that is required. Steam injectors vrhich are sometimes used to foroe 
 the gas into the juice are not to be recomer.decl, on recount of the 
 expense of the stecjn, the overheating and dilution of the juices; they 
 are only useful in cases of emergency r.iien repairs have to be made on 
 the pumps. 
 
 The saturation of the defecated juice requires great atten- 
 tion from the carbonation nan, for a poorly conducted or a slow satur- 
 ation reduces the quality of the juices and often causes aggravating 
 difficulties in the running of the filter presses. Hence, the position 
 of the man in charge of the saturation is just as responsible as that 
 of the man in charge of the diffusion be.ttery, especially v:hen the 
 juices are in a bad condition from the start. If a special defecating 
 station is present, the workman should air/ays assure himself that the 
 juice is troll defecated before he turns on the saturation gas. IThen 
 saturation in complete a sample should separate quiclcly into a precip- 
 itate and a clear filtrate. In case dry defecation is used, the fil- 
 trate should have an alkalinity of from .025 - .032, according to the 
 temperature, though fjomerfliat leas ia catiofactory in defecation. 
 
 As coon as the saturation jc.nl^ becomes filled to the correct 
 height, the gas valve should be opened gradually, in order to avert 
 
 -: 4 :- 
 
ijo. 
 oJ ie. 
 
 
 ' 
 
 :ce 
 
 (tt oars; I-' '3 v rTr;-:-fi. .-;. 
 
 ' 
 
 It fat 
 
 fji 1 * - * ;_,/ - | '_! 
 
 1o 
 
 oi,6 B 10 
 
 no 
 
 rJ 
 
 , : t*P 
 
 * ' . 
 
 -Ill ortj .;'6r.L ~z :i 
 OC.^ oj ^r^.'r-iorr;^ 
 
 - ' '; 
 

 violent f caning. For the gas POOP to m>rTc uninterruptedly and the 
 utiliratic?i or the gas to be 33 high as possible, the valves on each 
 of the tarhs should "bo opened in such a i.nanner that the tr.nlt in '.rhich 
 the obturation is furthest advanced and in which the juice fca::;s leant 
 shall get the nost gao. Wording in this r/c.y all tanko should br. filled 
 to the s~~'ic level, or on account of the differences in pro mure, due 
 to the head, one tank 7/ould obtain more gas than others, and the sat- 
 uration rrculd take place very unevenly* destroying the regular sequence 
 vrhich is so desirable for ".etching and regulating the saturation. 
 
 While obturating, the -.rcrkr-an takes rruLicrous sa:.v. les ancl 
 natchcs the settling cf the vrecipite.te. TThen open tanks rro ujod, the 
 sample ir, fAfccn cut ty ::.cans of a Ir.dle v;ith r lon.T h^.ncllo, or "oy luoans 
 of r snail pitr-i:. Proi.i clorjoc". t~.n':s the r-^iiiplo iz tr.!-:en cv.t of a x^raoet 
 near the bo t ton. r , r oll trained '.vor'Cii'Cn can saturate quite accurately 
 by the appcarr-ncc of thc^>o s^r.plcn. In oonc f:-ctorico the -^or^uen sat- 
 urate only by the SOUTK. raade by the rushing gas. The conduct of the 
 juicer, during saturation is- as far 03 outside appearances go, as 
 
 folio ITT: 
 
 Soon after the gas is turned on the juice begins t? thiohcn, 
 
 proportionately so in regard to the amount of sugar it contains. A 
 sarple Trill sho^ that the precipitate is of a gelatinous nature and 
 ~ill not settle. The consequences of this gelatinous constituency are 
 f casing at the beginning of the saturation and a runbling noise naclc 
 by the gas. A filtration of the juioc at this ti::ic is absolutely im- 
 possible and nhcn it accidcntly gets into the prcs-jos, tho cloths bo- 
 come sucarod at once. Or. continuing to ~-c.sn tho gas through tho juice 
 its gelatinous conntituor.cy nlorrly risappcaro, tho ran ijsuoi :.:oro 
 tinforrJ.y and in smaller bubbles, tho juice again boconc:; loss viscous, 
 the foaming finally steps, and a liquor is obtained in rhich the pro- 
 cipitate settlor; rr-.pidly and is easily filtered off. 
 
 _ _ c 
 
 - . 5 . 
 

 >"'! c-a'? - .>OO*TTO jfrja'rtttlft cl ^A/^sfrt^^. . 
 
 TlTr ' >f '...^ir6r' ..;;.*>,; vttO'i 0:!^;, ^u ; II 
 
 btf'.i "^.'-os.?.^ o. . pv : o. 
 
 '"ol.J '*9!rf. !; .r :"f^ -ftl" L::C-,; .'/V'C ^O. .f^^erf,^;^ Dj 
 
 .^ .rr; N' r T^fun .'^if.c-'-Cic 
 
 -K -*V;-f f 'i^ 7-"' r ,i--^ : -i;;of ,. ^c*L., :-IJ. :^ir--J>.C' r'i-.-lpi 
 
 ' ; '"*~' "-" 
 
 * 
 
 r^' : , -' O-'ni'."*"' -": .* 3.*-.r . * : ' ' ' ; ?V:I?,* ! 'X . '* . T ") itOit ^ 
 
 ' "f '. V ':. v > * r~i. ^.'lOB 
 
 1 '-5 ' ' *.. r ..j J-g- 
 
 V .1 . i ' J> ' - . 
 
 - 1 J 
 
 ^".rto .Vo^rii ,.,..' -^ j- 
 
 '! - 
 
 *<-<>-- j. f r - , ,-f -,.-*- ^. *-, ' * r 1 * '- *r *** ^- T - 1 
 
 .,. 
 
 '- M v l ^rtf-.T^ 
 
 " u r y " "t" 1 ."^ "'i*^" r />' r*^ ** c<*" *~ " " r "*^ % * 
 
 . -.-- -'- 
 
 -.' ' H .-;.;:;;-,! 
 
 V - "'.Oil *'^"G 
 
 -^xJ "ori*oic '\-;^ rc*cc^3 oxij..-.i&ji *:*; 
 
 -"* - r?r , - *'' f -^.^ ,' + V f i --, 
 
 U -.-*... - *.^ ... _ , .a .- w j '^s. .^.j 
 
 -.f . 
 
 'T ct -r 1 ''"'. "ijrfu?.. -, :bv J:^: vLv-Ta-'t. 
 
 
During the catur?.tticn ths ^-1 *:. Unity c-^ tLe j-.'.ice naturally 
 decreases, "out not in a unifcri- manner. At fir at t:.o alli'r.lirj.ty decreas- 
 es rapidly from 0.35 to about 0.15-0.18. At this :,:oini.. it reiiains 
 practically unchanged, for quite a rrhile and nearly as ;.rach line dis- 
 solves in the juice as is precipitated "by the carbonic acid gas. Fhen 
 finally the last liiie beoones dissolved, the alkalinity sinks rapidly 
 fro:.: 0.15 - 0.18 to 0.07 - 0.10; this amount is foimd to yield the 
 best constituency and filters best trith juices of the 1st saturation. 
 Therefore, the T^orlcnen roist natch the hot portion of the saturation 
 with particular care, in order not to oversatttrate. 
 
 In all factories in v;hich chor'vcal sui: ^r^ision i<; established 
 every tan!: is titrated irhc-i the saturation is thought to be coi. '.plate, 
 in order to be certain that juices of correct end unifor:: r.l>:;;-.linity 
 are cent to the presses. Hence, the precipitate teat is only used for 
 obtaining a preliminary clue ar; to the advancement of the saturation. 
 The appropriate degree of *Iie final allic-.linity vr.riea v;ith the con- 
 stittiency of the juice from 0.07 - O.lOfi lime, (Phenolphtaloin test) 
 or 0.09 - o.U3$ line (Rosolic acid test). 
 
 Tlie chenical reactions during saturation hrve not yet been 
 nadc qtiite clccT. Upon injecting the carbonic acid gao, not only cal- 
 oiuLi carbonate is forned but also a cor.bination of or.lciu:,- carbonate, 
 saccharate and possibly calcium hydrate. This combination forr.s r. 
 gola^-inouo precipitate \7hich ir.Tprisono large amounts of :;ugar in the 
 forr of in30luble oaccharatc. The uore this precipitate is formed, 
 the thicker the juice, the colder the saturation is conducted and the 
 higher the percentage of crug-.r in the ccJco. Besides thooo phenomena, 
 a number of other unKno\7n actions are to bo noted in connection v:ith 
 the conijtitucncy and arount of those coiibino.tions. 3y heating t.nd 
 thinning and by treating continuoxioly vith cc.rbonic acid gas the COLT- 
 
* ,3 
 
 
 .^a^ 
 
 :-M-^.'-' '1- *-.-;: L ^i'. jf -.-.? : r- IL3 ^' 
 
 M'v*-- cf. :.-o'. B! ^^c.is^mir:! -;CI,_ -. i?0..,' <?* <'tf : , :,.2I. 
 
 ril^.insqf ^-J^l.^;.; X9- r i ? : &^- 
 
 v ; ;t-i -.;.;j...* .* *r~ uw ;i|r- ,o- 
 
 : ; i- . o . - y. . ". ' r,-- ; 
 
 
 ^ ';-'I,.>0 T J-IfiCT ffd 
 
 ' *-' : .! -Tii i 
 
 &W* 
 
 -v i* .--. --;; \_. ...,_-' ^?fi 
 
 
 
 .--. . . t/. 
 
 f-;- T),-ouLf-pr .ao...< 
 
 .'-. .' ;.. i'i '>....; 
 
 *;.*tf r '^.","10'. fl. 9^ 
 
 -^.cr:^T-: ; . 1 
 >TO:i-i>KT 
 
 . ^ ^ * Jt ^ > t-z ; ciwr*! * *it-r 
 
 -.q.^rs ,!6. 
 
 . ^ 
 
 iO o*" -"'"- o;.'v f 
 
 
 
bination is partly decomposed. During saturation the amount of this 
 combination constantly decreases, until the alkalinity is "brought to 
 the correct point, when nothing of it is left. In 3 one cases, though, 
 the decomposition is retarded so that snail amounts of the double salts 
 renain in the precipitate and cause an increased loss in sugar. 
 
 Be-sides, the action of the saturation which in directly con- 
 nected with the neutralisation of the line, some secondary effects are 
 produced, which ere partly of a favorajl- and pa:~t2y of a harnful nature. 
 A favorable action is the precipitation of a part of the lime salts 
 which are soluble in allcaline solutions, together with the calciun car- 
 bonate. This precipitation can only be due to the formation of double 
 salts, for the more these line salts are thrown down the nore line must 
 be used for defecation and the more calciun carbonate is formed and pre- 
 cipitated in the juice. 
 
 Another effect of the saturation is the carrying down, with 
 calciun carbonate, of the light, slir.iy, voluminous, organic and in- 
 organic precipitates forned during defecation. The precipitation of 
 the calcium carbonate does not happen instantaneously, but taKes some 
 tine. The precipitate forms nore easily and rapidly when a nucleus of 
 growth is present, such an the impurities floating in the juice. These 
 light particles which, as such, can be filtered off only slowly and 
 with difficulty are partially or totally covered by a shell of calciun 
 carbonate, and thereby loose their sliny or gelatinous consistency to 
 such an extent that they can be easily filtered. Saturated juices can 
 therefore be filtered nore readily than defecated juices, even when 
 calcium carbonate, diatonatious earth, etc., are added to then, as the 
 nixing cannot taice the place of the mechanical precipitation during 
 saturation. 
 
 An unfavorable condition sometimes arises due to saturation, 
 even after a normal termination of the reaction, by the retention of 
 
 -: 7 :- 
 

 f Jn Ji <xv ^f 
 ^-i si no, 
 
 .[ 
 
 ~ ' 
 
 - /-. : 
 
 >;_lj. r J^ 
 
 ' - ^ '-" ^ *" p ^ r 
 . <-\' . * * -* 
 
 
 "iO ; 
 
 
 -,. 
 
 -- - A- 1 
 
 :o;?x9 
 
 ' 
 
 r 
 
an appreciable amount of sugar in the precipitate in the form of sao- 
 charate . 
 
 Hence, the presence of insoluble saccharate in the precipi- 
 tate can be due to three causes; 1st., the precipitation of saccharate 
 during defecation, caused by local overheating of the juice or by too 
 high a heating after the addition of line. 2nd., the fact that a part 
 of the precipitated saccharate formed during the early part of satura- 
 tion remains undissolved, even after the saturation is ended, and 3rd., 
 the fact that saccharate nay be precipitated together with the insol- 
 uble line salts during both defecation and saturation. The quantities 
 of saccharate which are precipitated due to any of these causes are, 
 in general, very small, but may become quite appreciable under unfavor- 
 able conditions, and all three causes may act at the cane time. The 
 effect of such saccharate formations are high percentages of sugar in 
 the lime cake which cannot be materially decreased by sweetening off, 
 and a decrease in the purities of the juices. 
 
 If a comparatively large amount of saccharate is precipitated 
 and the filter presses cannot be well sweetened off, the condition can 
 be remedied by lowering the alkalinity of the juice as much as possible. 
 But as insoluble saccharate is decomposed with certainty only in juices 
 free from calcium hydrate, it is sometimes advisable to over-saturate 
 the juice in case the presses cannot be successfully sweetened off. 
 The juice and precipitate then assume a dark, nearly black., color, the 
 precipitate does not settle well and consequently the juice reniains 
 turbid; such over-saturated juices cannot be filtered at once, but if 
 a little milk of lime or freshly defecated Juice is added to it so that 
 the alkalinity again rises to at least 0.10 the a?pcaranoe of the mix- 
 ture will be the same as that of juice correctly saturated to the same 
 alkalinity. 
 
 _ Q 
 O 
 
- . -T 
 
 nl *JBJ-^iosn t nt s^qa na 
 
 ': 
 
 owrci erfl nl 9-jjBTctfeoai. elL'losrrl lo soneaeri *(** , or*!F 
 
 ^ - >'! i -f ,* 
 
 doese lo nci'tsJMiwm erf* ~, .?sl Yei/ae siJ 
 
 . . /- ' . - - - -?r '.... . 
 
 td TEO ^rirrt f~ to sniJiwfcroVo Unco's. \-.rf hsiu/BO ."iroi t *09ljj sn 
 Jaafr^o'b* ofo /.rcS '.a^r 1o" oJJtfefes ri'/tn'Sfri^ooil B "^s 
 
 ai "rib'r.+BWtiie "^^ -ie*ls nev> , rsvioaclbn V cHiiBesTc' 
 
 fas V 
 -I'oenl erf^ ilJJhr ioffi"*^o> .^'tr^iviio?-JJi ^ '"'rsa ! 'fn'i^rfr.o'^B - + cr.t foc'l 
 
 jncjjp dT "Jhor, r ' ' ' 
 
 -,. , . .'.. 
 
 " 
 
 jcf filiv^fi "T f <v ,lfli3n^S ft-fc 
 
 .;.-. ,., . v. t ,...' ."*(: *?' '>: ' : '"1; 
 
 35ftLT^C 'i^'-L f * - I r'r.;.: . JiilCi^i. '. ' 
 
 ':;:::" "l . ' v" 
 
 OTS E.nCir".~TO ^jCtG-.S^EB JiClTlB JO 
 
 t *ttc * v ' 'W?8 \J f > '9a0'* ;r ' c ir \ r LBti '?**." **<f *o.inco ttolrfff 
 
 '."":.9'birr 'ei** * " 'BOJ riibn" er.'^'ni 
 
 " 'r'c "hc^rn Vi3 eclift s.ij lo v^ir. rs-Is 9ft* shnraro! \'a i.;A"i5ai:aa ocf 
 
 
 ! 
 
 :': : - n ''.;.= 
 
 ' Lv.'ii.: 
 
 on* 
 
 V 
 
 ts 
 
 oa Jl o i>oi>i) BI *o*x/ i^^R-'btab xl".B^rl icc ^rll lo ilia 
 
 v- -. . . * 
 
 9rrr>a ^ri t . -rii/lAc ^I^oenoo c;i/j, le /BIU SB OSES 
 
Without doubt over-saturation produces inferior juicea, due 
 to the action of the carbonic acid gas. Juices Tree from calcium 
 hydrate, when neutral of slightly acid, redissolve organic- non-sugars 
 as well as precipitated lime salts and coloring natter. Whether or not 
 all the dissolved non-sugars in trie oversaturated juice are again pre- 
 cipitated upon the addition of milk of lir.o or freshly defecated juice, 
 has never been shown, though it seems very probable that such is the 
 case, as no difference can be detected, in the subsequent working, be- 
 tween the behavior or such juices and those which have been correctly 
 saturated; unless the former are too highly over-saturated and later 
 have so much line added to them that the mixture has an alkalinity 
 above 0.10, and has to be saturated again for a short time. 
 
 The saturation has been described here as it is usually con- 
 ducted, namely, the saturation of each tank separately. A continuous 
 working has certain advantages and many experiments have been made in 
 this direction. The experiments made with continuous saturation were 
 conducted in sucL a way that tho defecated juices, together with the 
 saturation gas, were forced '.^ ro"..\gh coils of pipe so as to secure a 
 better utilization of tl.e gas by creating a r.ore intimate nixing of 
 juice and gas. All attempts liave failed tocf.nsc of the impossibility 
 of obtaining a uniform alkalinity. The juices, on leaving the pipe 
 were not saturated enough at one time, and were over-saturated at other 
 movements. In these experiments the fact was overlooked, that, in 
 order to produce a uniform alkalinity, large quantities of juice must 
 be worked at once, as the variations in the percentage of carbonic acid 
 in the gas, as well as the arount of lime in the juice, are quite large. 
 The best results were obtained with quite a simple continuous saturation, 
 which io conducted as follows: 
 
 The defecated juice is allowed to flow into an ordinary 
 
srl- 
 
 - : V; . 
 
 ! fq "'IMS 
 
 ei "(td?a ' 
 V r .f . 
 
 ah : i 
 
 "- 
 
 .*- -vJrf; -rf 
 
 .t--* 
 
 -no 
 
 '&?-*'' ''' 
 
 
 . *!'* ~- - , - 
 
 I, -- ' - '." 
 
 . - 
 : ^ 
 
 \0 
 
 C'"OIT 
 
 TIL ' .'.f'nilf F ,-'fc^: ; 
 au r% 'f'o r a ; 4'y 
 
 * ; />-.: '^^n^ul-: -^^''--n 
 
 
 ' ;'^'r:. v * ; T--;r^t fl'^BB?--erl 
 
 
 rr 
 
saturation tank into which the necessary amount of saturation gas is 
 injected. Prom this tank the partially saturated juice flows into a 
 second tank, through a riser leading from the bottom of the first tank 
 to the top of the second, in which it is treated with enough gas to 
 "bring the alkalinity down to the required point. For the second tank, 
 or better for a third tank, into which the second overflows, a preheater 
 may be substituted. By careful regulation of the f IOTJ of the juice and 
 the gas, a very good and uniform saturation may be obtained. 
 
 Disturbances during saturation manifest themselves most often 
 by slow working. For this there are many causes. It is self evident 
 that a gas containing sufficient carbon dioxide is the first require- 
 ment for rapid saturation. From such a gas, not only a higher absolute 
 amount but also a higher percentage of gas is absorbed, by the juice, 
 than from a poor gas. The required amount of saturation gas must also 
 be delivered to the juice. If the gas pump is too small or works badly, 
 the saturation will always be defective. The sise of the pump cylinder 
 should therefore be made large enough s that u"dT ordinary conditions 
 only ? small number of revolutions of the pumps are necessary and pos- 
 sible defects, such as leaky pistons or valves, poor throttling due to 
 high piston speed, can be overcome. The amount of gas and the capacity 
 of the pump will also be reduced when the pressure in the suction pipe 
 drops. A certain reduction in pressure is always present in the suction 
 pipe on account of the resistance of the flow in the pipe itself, and 
 in the gas washers, but it should not be more than that which corres- 
 ponds to a water column 2'-5 n to 5'-.?" in height. In order to measure 
 the pressure and find the point of greatest resistance, it is advisable 
 to connect water manometers to the pipe before and after entering the 
 washer, as well as near the pumps. It is then possible to determine 
 whether the excessive resistance is due to the irregular working of the 
 
 -: 10 :- 
 

 -ET.'Oll 9 
 
 -* ' ,*>-';,v aot-, . . -- fi -.-."a 
 
 /! 
 
 3.1J Tot 
 
 lo 
 
 O* 
 
 
 -r-- 
 
 
 el 
 
 vino j'on ,***, 
 
 
 BT 10! 
 
 
 - *. .. c - 1 ^ '" ^e v I; I t>i) .. &cf 
 
 'iTi'iV ?3rjo .Tfc. 
 
 ,.- . ;,'- 
 
 I '-j roJEjio r:i" 
 
 ../^.-- 
 
 TO^'lG 
 
 
 
 ;.v^ no 
 
 - ' 
 
 
washers or to the choking of the auction pipe with ashes from the line 
 kiln. 
 
 An increase in the time of saturation also occurs when too 
 ruch line is added to the juice or when the milk of lime is made too 
 thick or too much dry line io added. Besides these obvious delays in 
 saturation, there are others which are probably connected in some way 
 with the composition of the diffusion juice, but for which no satisfac- 
 tory explanation has as yet fceon found. Pectins probably play a part in 
 the natter, as a poor saturation due to a poor diffusion juice only 
 occurs when working unripe , neavily manured or unsound beets , and is 
 connected with the way the diffusion is handled. Pectins, when present 
 in any quantity, seems to thicken the juice, combining with lime in 
 much the same way as sugar, out the thickening so caused is less easily 
 done away with, and in consequence the saturation lasts longer. As a 
 reans of remedying this, it is advisable to change the work of diffus- 
 ion in such a manner as to work quickly and use only moderately high 
 temperatures. In cases of very retarded saturation, no matter what the 
 cause, the quality, color and purity of the juices suffer, Therefore, 
 causes of the difficulties shoiild always be sought as quickly as possi- 
 ble, and proper remedies applied. 
 
 A further troublesome disturbance, during saturation, is 
 caused by excessive foaming. This phenomena also depends largely upon 
 the constituency of the beets and the mode of diffusion, and usually 
 occurs in conjunction with a poor circulation, so that the causes of 
 both bad conditions seem apparently, to be the same. If the foaming la 
 so violent that a large foaming space does not suffice, the only re- 
 source is an increased addition of fat or oil. 
 
 o 
 
 11 
 
1 : >-J- 
 
 , ^ ... _. 
 
 . .-. ' . ?&.... 
 
 
 
 
 >I :" 
 
 -rro'J- 
 
 1- 
 
 sS c .. ....-., i/.- 
 
 =t -*. .-> 
 
 . 
 
 ''-.' r .'d=T../O^' 
 
CHAPTER IX. 
 THE FILTER PRESS STATICS. 
 
 Prom the saturation tanlcs, the defecated juice is pumped, 
 under pressure to the filter presses. Juice lifters or air pumps are 
 rarely used, on account of the great number of evils connected with 
 them, such as their uncleanliness and the dilution of the juice caused 
 by condensation of steam, when the latter is used instead of air, and 
 also the difficulty o^ .'regula^' pressure in the work. Plunger pumps 
 are most generally in vogue, working either singly or doubly, and con- 
 structed to work either with automatic pressure regulations or under 
 roarnial direction. In the suction line, a stone catcher should be placed, 
 so that stones and grit can be caught before entering the pumps or the 
 narrow orifices of the filter presses. The pressure of the pumps 
 should depend on the size of the press and filtering surface, and also 
 on the qualities of the cake. In general, a pressure of 2 to 3 atmos- 
 pheres is none too high and the cake so -obtained is then sweetened off. 
 With bad cake or small filtering surfaces, the pressure should be in- 
 creased to 4 - 8 atmospheres. A higher pressure is not warrantable 
 since tlie frames in the presses are apt to be broken by uneven pressure 
 on one side or the other. To properly guage the pressure, manometers 
 or pressure gauges should be placed on each press. In the pressure 
 line, behind the pumps, a reservoir should be installed so as to give 
 a regular pressure on chc juice when the pump work is irregular. 
 
 For filtration, either "chamber" or "frame" filter presses 
 are used. The chamber presses are those in which the juice canal lies 
 in the middle, and the cloths are filled through holes in the center 
 for this purpose. These presses have the advantage that they hold 
 voiid. better on the outside because the outer surfaces have 4 layers of 
 cloth. The disadvantages are, that they take a great deal of time to 
 
8 
 
 ftns ,IJP> i'o Wc 
 
 c 
 
 
 -noo IITIB tYl^^j; 10 vrs-'f-iQ ''^.i^^r. ".;*.^TCffl . oir*. v.-Pit r 'n^n 
 
 tslniw ."^to .artoi^aXi/3 T-BiliBfi^^Qr c QSus-^tJ': i.'i 1 ' >:-*is-. : oi'. 
 
 < ' 
 
 OflXsj scf Mi/orta "3.1o^ab ono^re a. :>iuJ rjoi tm;.i ^r.: .noi*5-'3Ti 
 
 f*it-; *i~ e'f.TO.'^ . ^:i* v.: 111^9 ! ^ri%trprv..<t'.i <. . ^?j 'o^a "t^fW; ^>. 
 
 . t 
 Lnj..- i& * 
 
 oalB: j&'tB . ,Ofl^Tc/B in/'ro-llJtl fcns fQ'.Ti.tT^ eri 1 no'"bniai6 i)firc:iE 
 
 7C '''J- Cr. '. i fii/P ?>il'.t 
 
 , ^ ^ 
 
 7. irfo o anr>;( \e i, ' B o 
 
 
 
 
 jfes/-~ 
 
 
 5:31/0 ei.St :r-rf* . .eo A </ 
 
 
 I 
 
 .erf-j rtl 
 
 :i* :\tr. 
 
renew the cloths; the filling of the frames is not satisfactory, and 
 the holes in the cloths are apt to tear and fray. The frame presses 
 are most often used. In these, the cloths lie flat between the frames 
 so that the dressing of a press is not difficult and can be carried on 
 rapidly. The disadvantage of these presses is, that they break more 
 readily with high pressures, but this can be prevented very largely by 
 careful work and preventing the cloging of the cake in the holes on the 
 frames, and at the same time, being careful that the cloths are flush 
 and urmrinkled between the frames. A further disadvantage is that the 
 cloths on the upper edges of the frames become easily injured and torn. 
 This point is particularly noticeable when the workmen slam the frames 
 together, or else use high pressure in closing their presses. It is 
 immaterial whether gasket, filter cloths, or rubber rings are used to 
 close the opening in the frames, provided good joints are obtained. 
 
 The size of the filter presses, as well as the size and num- 
 ber of the frames and plates, depends on the work. The joints of the 
 press must be such that the work can proceed uninterruptedly. Hence, 
 it is poor policy for a small factory to use a single large press, or 
 to use one large one and one small, because with such methods, when the 
 large press is fresh and empty, not as much juice can be worked',as the 
 press has capacity for; while the juice and the work are held back 
 when the press is nearly full. At the same time, it is improper for 
 large factories to use a number of small presses, because of the in- 
 creased labor and cloths, essential. 
 
 The sise of the frames varies between 600 and 1,000 m.m. , 
 square. The number in a press or in a section of a double press, varies 
 from 20 to 40 , and the thickness of a cake is from 15 to 30 mm. A very 
 thick cake is a great disadvantage with bad scums. With good easily 
 filterable material it is a decided advantage and in some factories the 
 cake is made as thick as 30 mm. 
 
". V, l-i .;,/. J -H 
 
 JV ' ' 
 
 f rtl- 
 
 tso otf n0;,T ; lsfifl *X<ic"TtJ:6 ">o B*'vr?f i ifc ttf .Ja'rLf o 
 
 wwa^ 
 
 . * .- . 
 
 * fiaa 'aiiit *wd ,;-iiroertTKT ffslrf 
 
 ,- 
 
 ':' 
 
 . /TQ, a.Ipri ertt-ni Vjfao adt 16 'jalr^JCa rf^ unliney lie .frow 
 
 rtairl-1 OTj^iO!;olo erfj titf lirteTSO'snisd ,4^Jf* so **rt*" ^-fl fc'rts 
 
 .. . . 
 ert^r vtBrfJ; el ^afetnsvftaai,' 1 ) Ts/irf-tcft A .wKJ^rt- ifJ 
 
 / ^lU no 3fttoi ; o 
 
 i '*! .rf*8W| xt ;t 
 
 - 7, :. .; 
 
 :^a*r..-is 'Sfrit f scftfin 10 t d*o !6* Teti.Hf"**i'iss 
 
 ^* ft^fciv D'xq". , t^rt. 1 -^ oftl'.i-i' Lt*qo erW 
 
 3lf'<^'86 -'IIW k .M.?t*89lEf' I4.JI11 T* 
 
 fC.* lo B.tn^d^ iit<- .Xfot r^fU - na o-brcstiaf-- r s"ffif^l erf^ l 
 
 * . 
 .^It3tr|ja-n?.trjJ:ru/ A^DOTT ~ &...$ ?8 
 
 * ,. 
 
 to ,83^'ifg es'rsl eXsrtte s ^ca" ot ,:to^os-'} ro* 
 
 ^^i sGWflO'^ct r .tlfissfc ; - ?r.< ^w/ .o- 
 
 ' ^ - . ' ' ' . * 
 
 fteo eoiv'g ijloaa 
 
 MIB 3(*fsw ort.t-i.Jtr.B*'?*rui- v ^rf* ^I.'ffw j-rc'l :^.TC 
 
 ' hi >,-. ;.t J^-. , ^Mii i M ft "i rf ;* . J 
 
 i/3J&fl!fT-^aw ttqt lace .'Ji - ; 1a4;ii 
 
 ". i i tffS>lfitf i otl**> I b 
 
 A'..' 
 adkaoTl 'ert^-^o 1 nrt E? "*f( : 
 
 t * ' 
 
 ^y /sn^-ia ^Irfno^/B !5ro froltfraf'*'-->- f.i 5O 4 88fit<l c ^.t -i^'dfafn " a/tT .^tsiT 
 
 . 
 
 .,;-. ',..''- .' ' '/ * 
 
 -X , .sue PS WT 3 noECt BJL-.ojt^c s ^ aasfiXoiril" tert* M"', 0* o> OS cr 
 
 , . 
 
 .flea- c.t es Sfol/il afl *& nx 
 
The filtering surface essential for any definite amount of 
 "beets is absolutely undeterminable on account of extreme variation in 
 the filtering qualities of the juice. However, the surface should be 
 sufficiently large for the worst kind of work, in order to be absolute- 
 ly certain of being able to work to full capacity at all tines. 
 
 During campaigns, it is not necessary to clean the filter 
 frames or the passages in the same. After each campaign, this work 
 must be carefully atterled to. The holes in the screens, the cake 
 and sweetening off holes, as well as the outlet holes, must be all 
 carefully freed from scale, when brushing and scraping is not satis-- 
 factory, the plates should be immersed in a diluted solution of Hydro- 
 chloric acid, or concentrated acid should be pumped through all of the 
 passages. In all cases, they must then be carefully washed off with 
 water, in order to remove the last traces of acid, and in order to 
 further prevent any possibility of rusting, they must be carefully 
 varnished. When too great a wearing of the plates is feared by dip- 
 ping in acid, properly constructed scrapers can be used with advantage. 
 In many factories, hot dilute Hydrochloric acid is pumped through the 
 presses at the end of each campaign, but such methods of cleaning, 
 though they save much ^ labor, must be used with a great deal of caution, 
 in order not to injure the pumps, pipes or cocks on the presses. 
 
 The choice of the cloths is of great importance for good work, 
 but here also there are a great many varying conditions. In some fac- 
 tories, heavy material gives the best results, while others use cloths 
 of very light weave. As a rule, jute material is used in the first 
 saturation. press because it is the cheapest and is least injured by the 
 alkalinity of the juices. The durability of the cloths depends entire- 
 ly on the alkalinity and temperature of the juices. When the cakes are 
 

 
 ffc*. . '""/PI- 
 
 
 - 
 
 .70 vI^/r 
 
 "' ; "'" 
 
 fP( 5 * 
 
 
 . ( i- 
 
 
"bad, the cloths must be changed and washed frequently, and care must 
 be talcen to choose cloths with a good weave and of good material. When 
 the beet juice gives u good cc.ce, cheaper and lighter cloths can be 
 used just as satisfactorily, and these can remain on the presses until 
 they become totally clogged, a period of fourteen days or longer. Of 
 course it is necessary for the cloths to have an even woof and no holes 
 or rents . 
 
 In many factories it is the custom to change only single 
 cloths when they are found to give poor or clouded juices. This custom 
 is not as satisfactory as changing the entire press, because portions 
 of the press are apt to filter unevenly. When cloths show signs of 
 wear, the entire press should be redressed in order to fill and sweeten 
 off the press evenly. 
 
 Various kinds of washing machines are used to clean the cloths. 
 Those which are most satisfactory are built with rolling cylinders, in 
 which the cloths are kept agitated into hot water, which enters at one 
 end and flows off at the other. 
 
 It is not necessary to soften up new cloths when using jute 
 material. In order to give the cloths a good resting surface on the 
 frames* a fine lead beading is placed on the margin. Nowadays, filter 
 Plates are raade with long corrugations or canals to take the place of 
 the sieves. These have the advantage of being more readily cleaned 
 than the screens and there is no reason why they should be any harder 
 on the filter cloths. 
 
 Properly formed cakes should lie evenly distributed between 
 both cloths. The heavier portion of the cake, as particles of grit i 
 etc., fall as a rule, to the bottom portion of the frame as long as the 
 contents are soft; and the lower portions probably fill faster than 
 the upper, but on the whole, the cake forms fairly evenly over the 
 

 .,,. , r .,*" ,. 
 -. < -v [- r?6 '1 '"M'fifir ..:' 
 
 ^ 
 
 * * 'Xfcte .- t-r 
 
 .; - 
 
 .., . = S", ".', r.^ ':" .'V.:- - 
 
 i. : " -'. .v --<- .;-' 
 
 ....;,--,:. .-;; >>/r. V'^'-'^.' 
 ,._ ..... . .- ;.' ."' '. ..i-v ;*- ' ' 
 
 T, ,v J0?aij*.i} n^ 
 
 . ..,, ( . ; , r . -,-- : ;..- .-;:;:' "' .b -^ ' ' 
 
 1,01-^4 B , ,/]t?r^iV. -.<. -3*0,* ' 
 - . . " -' VO:' :.. '*" -'-^ 
 
 l.^^'-* 1 ' 1 
 
 ,l 
 
 Lts- vino < '.a; ;..'. ^o.f.iG^ 
 
 . p.j. ixtutri ...-;.! 
 ' 
 
 i^rrA/.'> v ,pi?,^ < x.c*j 
 
 U, <v , r 7l 
 
 : i. : . ' : '* ' V " ' ' 
 
 , . . "*-f >vr 
 . ' j . ' 
 
 tJ. ; ri^. tJU 
 vo ; VTC^O.B tni :..,^ ta^ . f 
 
 . ';. - . " * ' 'T'- 
 
 7 , otnt I^ts^ti^.n Jqeoi IP a 
 
 * i -* ' _. . 
 
 *>;ii *tfi . '^ 
 a -- ..V ' " 
 
 : 
 * *-.-, -J. TS - frV.-* 
 
 ^vv*. c.j. i^^r 
 .'i- .'''.' 
 
 iga^&cf 1,^'i 
 
 ...-.-; r.; .v. . iV - 
 
 ! a. ?T-IO 
 
 J-orr -p-i 
 
 9Ti i 
 
 
 ,;:.' 
 
 . . 
 
 ^c(* TCJ;- 
 
 * '-,,-' .".' ..',"' -" ~ 
 
 :;j r t 
 
 ' ' 
 
 
 rreswJS'Cf I 
 1o 
 
 xbr 
 
 "to in el *rrii 
 
 -'' '. -;;; 
 tovc "Cm vo 
 
 
 ^ i . 'vI'XO 
 ' i' c > ."."""' " 
 
 q 
 
 .-' -. f - 
 
 
 
 .-^. -u 1 "iT^,. ^ iJ5 .-^ J L AP i ; -^v 
 
 tj .^.Corfvf ortcf no isjrJ . 
 
entire cloth when the pumps act properly, and the stream of liquid is 
 properly injected. One can always tell irregularities of work by the 
 different colors of the layers of She cake, which show on fresh fract- 
 ures. IThen the saturation is carried on singly, every tank shows a 
 differently colored cako; hence, the layers are sometimes yellow and 
 sometimes slightly blue in color. with continuous saturation, cakes 
 are very evenly colored. 
 
 When the inlet valve of an empty press is opened, the juice 
 is thrown, in a stream against the outlet valve; the cake is immediate- 
 ly deposited on the cloths, and as the layer becomes less and less 
 permeable, the more the juice is held back, until after one or two 
 hours the press is entirely filled and the juice comes out of the cocks 
 in a very small stream. The foreman must know, from experience, when 
 his press is sufficiently filled. Too long a filling is a raste of 
 time, while an under filling of the presses with too little cake pre- 
 vents the proper sweeping off and causes a smearing of the cloths and 
 the frames, so that the presses leak and run poorly. The better and 
 firmer the cake, the more readily one can sweeten off and maintain 
 regular work; hence, even though the presses run slowly, they should 
 be allowed to fill thoroughly. It is impossible to increase the 
 capacity by emptying an underfilled press merely because it runs slowly, 
 because the difficulties encountered with soft cake take far more time 
 to remedy in the end than proper work in the beginning. 
 
 The cause of slow and bad running presses, and poorly filter- 
 able juices of mushy const ituency, depends on either the qualities of 
 the beets or the methods of work. The diffusion work has an unques- 
 tionable influence on the qualities of the oake. When the beets are 
 the cause of poor work in the presses, a change in the work of the 
 diffusion battery alone is often a great help. 
 
roBtl 
 
 :-. -T * '* ' ' -' 
 
 ^^^^ 
 
 ,- r 
 
 Jl! 
 
 
 Prf* 
 
 
 
 
 - f 
 
 
 r -B^::ojTi ot oXincxj3j ej 
 
 - .,..,...,. 
 
 Bftirr 7l'yh*n r.fc-:' ; T4 
 
 ; v" 
 
 v> 
 
 
 
 
 "Hi! 
 
An increase in the addition of lime within certain limits is 
 seldom much of an advantage, aside from which fact, most factories have 
 an excessive amount of cake for the capacities of their apparatus. 
 Neither has the oft recommended bolling-up of the juice any decided 
 advantage, for by this means, only the packing of the press is made 
 more satisfactory, without obtaining a better cake than with tempera- 
 tures of 80 to 90 desr-es c.; -neither does a change in the alkalinity 
 of the saturated juice aid materially. In most cases, the only sat- 
 isfactory method of improving the press work is a frequent change of 
 cloths. Since the difficulties at the beginning of the campaign are, 
 as a rule, due to unripe beets and unskilled labor, these troubles 
 should vanish after a coi;.paritively short period of work. 
 
 From the proceeding, it is very apparent that poorly saturated 
 juice, such as that which is under, or that which is over-saturated, is 
 bound to filter poorly. In order to obtain proper saturation, great 
 care isust be exercised, particularly when the cake has bad characteris- 
 tics. Intermittently bad running of the press can often be attributed 
 to incomplete saturation of single tanks, or to leaks in the discharge 
 valves in the line. Sometimes the foaming over of one tank into another 
 is also a source of trouble. Such causes of poor cake are easily detect- 
 ed by titration of the juices in the line on their way to the presses, 
 showing a decidedly Iii^ner alkalinity than those which are properly 
 saturated. Such titration control should be made frequently and reg- 
 ularly. A slight increase of the alkalinity sometimes occurs when 
 small grains of lime or saccharate occur in the juices and dissolve 
 slowly in a small layer of juice. As a rule, this increase of alkalin- 
 ity does not exceed 0.01$ of CaO. Soft mushy cakes occur most often 
 
 from too slight pressure in the pumps, hence, a manometer in the press- 
 ure line is absolutely essential for the proper supervision of the work. 
 

 TJ^.^S'J-: a.- ;vai"r:l 
 
 ^rfw*- r 
 
 o. e^rrarfo 
 
 ; 
 
 B. 8 ^ncotr- R 
 
 -iBO edit. 19 sni^nij: 
 
 0-(/>ftf(^M : 
 srf'^ ebniB .rfftKv.ro 
 "o*-- 
 
 .mt.finriovc a! 
 
 ^5. t 
 
 
 rti 
 
 *T 
 
 
 iflcv.i:--\ r '?:'>^. tJ ^-tl ,su-Lt.09oert?i ort'j 
 fAw; ^ijr;;?; i o- , 7-^Jbfti.'. 'Bi tM-? "? 
 
 .\;fto 
 
 O ^ , n{>.^ .xXifilJ^c la '~<i- , &ec? -T-J^A 
 oij^^ci.orf* 
 
 o.%e^nj5-,T;.-'-'f':."i rf .J'?3 < T'6 .t-"* 
 
 T6VO pi,-;. oir;.U^^-^':;' : ftrfil -'-sff/'nl' e 
 
 rxr I"., a^oifa.c -rfciri. ' .".^IIJOT.*. " :-'beJ!>.- 
 
 i*-'no,.en > Jti .'9rt*'*il. ?,Q&&:-J,-'FH<;.^-'! ; 
 
 B 
 
 A - 
 ' 
 
 ,rii:f.e-?il^. ^>n^ ,ftcf. SB'Jfl*r??fi' 
 
 Ta^. a. *? 
 
 rrt'T.^^.: 1 . . "i A - " 
 
 a 
 
 i 
 
 fc 
 
 toi 
 
 Jt^jliefleB" : 
 
 
The sugar content of the unoweetened cake is the same ao that 
 of the defecated juices, though the amount of insoluble saccharate is 
 extremely variable. As a rule, the cake consists of 40 parts of solid 
 matter and 60 parts of juice. As the latter contains 10 to 12 parts of 
 sugar, the sugar content of th^ cake is between 6 and 7$.. The sweeten- 
 ing oftf of the cake should be so arranged that the sweet water should 
 be as concentrated ao possible, with a thoroughly good digestion of the 
 cake. This result can only be obtained when the juice is force'?, out 
 of the cake by suitable means with water. In some factories the cake 
 is removed from the press unsweetened; is then mixed with water and 
 resweetened in the presses. By this means however, a very dilute water 
 is obtained, with the same amount of sugar IOBS in the cake as when 
 sweetening off in the presses. The first method has the advantage, 
 that the very oinplest of filter presses can be used. 
 
 The sweetening off from the presses can be arranged In one of 
 several ways. Either the water enters through canals at the side of 
 the cake frame, permeates it and flows off at the other side, or the 
 water takes the same course as that of the juice, entering in the middle 
 of the cake, permeating both halves and f 10-71115 array on both sides. 
 Details which cannot bo omitted in the sweetening off of the presses 
 are heterogeneous cakes of even thickness, throughout the press, and 
 cloths of the same woof and permeability. If the cake is thinner and 
 softer in one portion of the press than another, the water passes 
 through that portion in excess, and the thin portions are sweetened off 
 long before the thicker parts of the cake. This error is particularly 
 noticeable when washing off with water at high pressure. An altogether 
 even distribution of the cake is hardly possible, for on account of the 
 construction of the presses, the cakes are bound to have uneven and bad 
 spots. With the chamber presses the bad portions of the cake are apt 
 
 -: 7 :- 
 
' 1 
 
 .foe la act-leg 1 ^i I'o gJal'& 
 
 SI oJ c T 
 
 "' '."' ; 
 
 oriT /.^ ' Jbka "8 V / 
 
 > ,: . , >f> 
 bi abii/' stW 
 
 ar.oe 
 
 9KV."'*ar:.f Vb 
 
 io 
 
 < . 
 
 Ekf ai WXsO" o'b s 
 
 'be^ik^'.e <i"R "ocf blijtrris 
 
 it: 1 ' s rf^lrr ",Xc'a0^o'q' OB '1 
 
 . r ' T - 
 o HBO Jlirorvt s'trPT 
 
 \c? 
 
 . . 
 
 e*rrI*Jb 
 
 a f 
 eiri ni 
 
 slrft 
 ,r8' lo 
 
 . , 
 
 ' sril 'ft.t 
 
 ril Ti 
 
 ' 4 'iq o.~IJ- coil l'io jn-tnraJ-o 
 
 -. " I,'-'. --' '{ -' . .. - 
 
 is 5.1tf rf.e clsri^J? ri^L'orjn*- ai^r'ns Tc-J/yr of:.* isriffiS ''.evw 
 
 o r eJ>:8 lor.jo ^ftl .3 ":*'ic etrol': Sari^tJ: dc^aeETcxi iaif': 
 
 iJ rii ^f!li9J'i: e > .HOXL'J; ai!f "f teriJ 'EK nsit/oo iiasfe ortt eo 
 ;lB .1,toST no \B^'s ;:nivcf^ fm 
 
 ei 
 
 . 
 
 :lo "Hfifi^ 
 
 ;L4 n^ri* 'ceeici '."1 '";o .'frctioq" '^ho hi 
 
 - ,. y ;' ' .. f ' f . r .. i . ^ ... . 
 
 e^s eifi Bftot^'foq ni.ff'eacf' irre . cescxff 'irl no-J'io<i fen* ' 
 
 tsgo^i. 
 lo '^ 
 
 ap o.-.v 20 
 
 '.tA .eit/h-xa 'iSi^'^a 'le.tsr rUitr Tio'' 3f;lrt 
 oer. Ao 101 ^ICtee^i i:-^'' f ,.i ri ejfui oii^ "io .TO I ^ilrdr /"'->' 
 sni/ fftfi o'v* trtirc'd ''i 1 ? "so^feo' 4'rT* V89BSf5'i'<i im*" r fc r?ol'Jot/* 
 so &r(^ "Jo a 
 
to lie on the periphery of the frame where the cakes are thinner and 
 are apt to be mushy; with the frame presses, the difficulty is apt to 
 lie between the iron frame and the cake where the adhesion of the 
 scum is less than the cake underneath. It is not advisable to pack 
 a cake too hard, because of the difficulty and waste of time in sweeten- 
 ing off and the excessive water pressure necessary, also on account of 
 the extreme variations due to slight differences in the thickness of 
 the cake. 
 
 In order to prevent the evils of an uneven or too great a 
 pressure, the pumps are, in many factories, not allowed to work on the 
 filter presses but are led to a reservoir in which the pressure is reg- 
 ulated to 1-1/2 atmospheres. The presses should sweeten off better 
 and quicker by this method than with pumps acting directly. A high 
 water pressure is rarely coincident with a good sweetening off of the 
 oakc. But with lower pressures the sweetening off takes an undue 
 amount of tine and the number of presses must be increased. 
 
 Frequently the pressure of the s?/eetening off pump is reg- 
 ulated by that of the first carbonation Pump, so that the former is 
 only a trifle higher than the latter. When the first carbonation 
 pump is worked with a low pressure, the differences can be increased, 
 though it is better to determine the pressure of the sweetening off 
 pump, so that at any definite time a certain amount of dilution can be 
 obtained. The pressure of the sweetening off pump must necessarily 
 be regulated in accordance with the properties and thickness of the 
 cake; but a certain maximum limit must not be passed, so that the 
 cake will not be injured or sweetened off irregularly. The maximum 
 pressure of sweetening off with little water, should not exceed 2 
 atmospheres. Every increase of pressure causes an increased dilution 
 of the sweet water, with cakes of the same sugar content. 
 
rf-r -r-r^ .i;^- ^ 
 >"' O* :>qa .'ai- tW^SiTilD '"tfrt* i^'sWt^g^^^T-^ril-^iwV^Vf'- ^ .?-*oi &!# 
 
 . 'fsfosq o^ rWflJVJb/*-xfort 'ai'^I 
 ira-ni 
 
 1.S9TS 0* to: T:<TV9mr:B''' v c:.fr'i v'- tvir ' u *.-w'v%iq 'O^ 
 
 'nJ? ,"^ij5- 'wff^irt A o'rlt ',iirrj-8a 
 /iou^' ".^"jbol etjar 'tftW "&98ne\Ki o*Ii1 
 
 i-I' : ' 
 
 -&i.i- icfn^rrr erf/ t 
 
 ai inciol 9rft- *fcrf* -^a iqjtoq-'.'JoltAr.orff : *"Q : I ^^Ht-'c'j f)c 
 
 cf-^BO -.-ft-ir" /r. *;^. . .. rf*.?iG 
 rS885'io.ii -i'df riso 
 
 -.'i inyoaB'.Tlb'ci^c sf dai*' e^iniat \.^s' SB-'fys&f '' 
 
 ari^ Mlvi -bSaski':^^^- JL^jeiV; 
 ^' oe- f jbaaea- ^tfv ton 
 
 "'j'O ' ''?""- i!t2 U '?TvI 
 '. ) -AfJ-'i-J: 'W*xy;) ; -!^^W v 
 
 -v^:::-.. 
 
The duration of sweetening off with a sugar content of 1$ is, 
 with low calces, from 20 to 30 minutes, "but one obtains on this basis 
 100 to 150 parts of sweet water on every 100 parts of cake. If the 
 pressure is increased, which must be the case with poor cakes, the 
 amount of sweet water increases, though the time is also shortened. 
 As a rule, it is impossible to obtain a lower sugar content of the 
 cake than 1$. German factories are generally satisfied with an aver- 
 age sweetening off of 1-1/2 to Sffo, 
 
 The question as to whether or not hot or cold water should be 
 used in sweetening off is, as yet, undetermined. It is certainly not 
 apparent that the temperature of the water has any influence on the 
 purity of the sweet water, as long as pure clean water is used. Since 
 considerable pure, hot water is obtained from the bodies of the evap- 
 orators, it may just as well be used to sweeten off without taking the 
 trouble to cool it. The single advantage of cold water is, perhaps * 
 that it cools off the cake and thus exposes the laborer to less annoy- 
 ance with hot vapors when the presses are emptied. Cold, "hard" spring 
 water should be used "ith caution when sweetening off, since in the hot 
 chambers of the presses it Is apt to deposit scale in contact with the 
 lime-saturated juices, and thus clog up the cloths, channels and per- 
 forations of the screens. A deposition of scale can also occur by 
 the use of evaporator waters, when these contain Ammonium Carbonate, 
 though this io apt to occur only when the thin juice is super- saturated 
 with carbon dioxide. It is evident that the sweet-water dissolves 
 much organic matter out of the cakes, in consequence, the last sweet- 
 water is of lower purity than the first, though this always remains 
 sufficiently high so that a defecated sweet-water gives a very good 
 crystallizing fillmass. Under no conditions is the cake to be sweeten- 
 ed off as far as possible, even though the number of presses would allow 
 
 it, on account of the excessive dilution. 
 
 -: 9 :- 
 
5d " 
 
 kf ; 
 
 "51 
 
 yaftv<...rr> 
 
 oq tiv etap .Rfl.^ 1 
 
 . Jo-^irg 1o etasg,. vdJ oj. 
 -- a/. 
 
 lo- 
 
 lif^tfo 
 
 L : ^ 
 ft 
 
 el 
 
 .^ o-j aX-i io. 'iio : 
 .ton- ta, ': r^arf^ o.t- : ee noi j'&--5i/p 
 
 ^8 t ^ Tio_ Tj-T.fng.tae 
 
 
 ai i 
 
 Id 
 
 .!,* i* ^ft^a^:: 
 
 Ho ^ 
 
 al 
 
 Moo "Jo 
 
 'Bl ^ 
 
 T 
 
 i8 ,11o 
 
 stf,- -.1-9^ ^s fai.; 
 
 -. ..ti loco 
 
 UB.I^BO fr.st '1'^p el ri 
 rf* n*3rtw Bioqny. tori rfj ^pn 
 
 wC' ' b 
 
 j Jb.'liB slsnr.afio ,&rl A tjj:o -ort 
 
 B lo 
 
 olo 
 
 
 W - 
 
 irartw , 
 
 /t-p "ii/ 
 
 * ./!>.:: 
 
 :'.? ,f'? 
 
 .f>. : ''F 
 
 d 
 
 i.t vit-'^T 19^0! 'Lc ..a. 
 r;-.];/; .\Xt.n9io 
 
 " ' 
 
 '..r^*-: : -"'Yj : -%*.xji ;. 
 
 1 :*" ^- t ^^ff^.-^^v-' , oldt^isiPT ..e 
 
The choice of the method of sweetening off to be used, whether 
 through the sweet-water channels and full cakes, or through the cake 
 channels with half cakes, depends on concomitant circumstances. As a 
 rule, it is best to sweeten off through the sweetening off channels, 
 when the presses are properly constructed, for under such conditions, 
 the cake is sweetened off with more certainty and evenness and the 
 juices are less diluted. In factories where milk of lime is used for 
 defecations, the nore diluted sweet-waters should be separated from the 
 rest of the liquor and used to dissolve the lime. Since 5 to 6 parts 
 of water are necessary to dissolve one part of lime, and one part of 
 lime gives from 4-1/2 to 5 parts of cake, it is apparent that one need 
 not dread an excessive dilution of the sweet-water, for 150$ of the 
 weight of the cake is necessary to dissolve fresh lime. In contrast 
 to this, in factories with dry defecation, every unnecessary dilution 
 EMst be avoided In order to prevent an extravagant use of fuel. 
 
 The cake (Pressschlamra or Scheideschlaram) falls from the 
 presses into wagons, or into conveyors, or mixers underneath the press- 
 es in which it is mixed with water to form a thick mush so that it can 
 be conveyed to the sewers or pumped to settling ponds. As a fertilizer 
 of the soil, those cakes which have the least lime and the greatest 
 amount of phosphoric acid and nitrogen are the most valuable. 
 
 -: 10 :- 
 
. t 
 
 ,~ -.>'. v *" 
 
 fx* * * : ' i . < ... 
 
 .. ..... ..-,. ... .-..--.. ,r**\ift '#;; '^ij 
 
 u - | if.-. .-I r, , "".J"? * ** * . . .1, 
 
 fl.n.vf'.ri *$':? ^>cl2tttv,rft.' 
 ,gl9n,1rfo ./rrtf "HP-. /Je,f.wj .-p,*-, tfe^. 1 !' 
 
 
 ^ Jbna ^.ilft^i^o "T<a:, rl^i^. 1^ ^.r*^~^ij B^ ^^' eri-t 
 
 .; ?f -."I f- .-..-- - *' 
 
 o^rnt r.I- . , J>-t. lilj -:gool eSs n-fto^, 
 " 
 
 p . V v>^- rfe.- -iif f , 
 
 . .- . ; .' ' Hf t 
 
 *t*i 3 o'J a oonfg .anil oriJ- ovlopeif), oJ.^eau .taa^O^il.fertt 
 
 : : :' -. '"' ' 
 
 to ^oq ano irifi oail lo j-usq > >.yJlonEJJ> - * .vip^'.iTOSin sxii- lorfB^ lo 
 
 : : " -' '*'* 
 
 fto ^srl* ^fratfiqqs ei ii ^sxrp, '-\9,,a^fl1 3 !T\5\*~* '-^ sevis-aall 
 
 TO! f i^BTf~^ iw 5ri*. lo < .noi^li<bvayieB'ftxo--/t8 Jbeo- 
 j '. 
 
 o* \"jr.a9^.t ai '.9Kj?o - :;Artt 
 
 '?t 
 .feift "Jo oat/ ^.tcsir/G-rt..' ra */idv.oi*i cir,--jei;^c .t.t 'fc^fif.rjvs 
 
 i. -. ". - 
 
 ..... ;'.'"' '' : '~ ' 
 
 9* 
 
 rfj frr.B anjti ^psol ert.t owl x'iol'^fv? liO.flo -,Q;o,1ct ,'1-tC'n o-fl* 10 
 
 r !" ; 
 
 9dt oijB nrv:.oii.|/T fins JbioB cj-iQi'-iJSO.'lq lo *furoai 
 
 t, ' . r 
 
CHAPTER X. 
 THE SECOND CAHBONATION AND FILTRATION. 
 
 After coning from the first presses and running in the troughs, 
 the juico is cooled off to such an extent that it has to be reheated, 
 and should be brought and maintained at a temperature of about 100 C. 
 This high temperature is essential for tne action of the line on the 
 remaining organic matter, .and to prevent the formation of any double 
 salts of lime and carbon-dioxide. In the second carbonation the heat- 
 ing nust be done before tlie addition of the line to the juice, in order 
 to prevent heavily lined juice being brought to the evaporators, for 
 juices saturated with line at 70 to 80 C., precipitate insoluble 
 saccharate on heating to 100C . As a rule, 25$ of line, in the form of 
 milk of , line, is added to the juice just before the second carbonation, 
 though this second addition is not usually necessary, because it con- 
 tains sufficient line in the first carbonation to thoroughly decompose 
 the organic natter at the high temperature of the second. T/hen dry 
 defecation is used in the first carbonation, the second addition of 
 line should be entirely omitted. The addition of dry lime into the hot 
 juice is apt to forn considerable insoluble saccharate. 
 
 The second carbonation is generally worked continuously, the 
 juices flowing fron one tank to another after coming from the heater. 
 Only two tanks are used, the juice being carbonated in the first and 
 pumped fron the second. A third carbonation works in precisely the 
 sane manner. The essential consideration for both the second and third 
 carbonation, is a high temperature. TTIien only a second saturation is 
 used, carbon-dioxide alone, or carbon-dioxide andsulphur-dioxide are 
 used together. With two af ter-carbonations, the first is operated with 
 carbon-dioxide alone, and the second as stated above. The question as 
 to the advisability of two af ter-carbonations is quite unsettled. It is 
 difficult to decide whether a second and third carbonation afford an 
 
' 
 
 '' ; t' '"Kj " : 
 
 riv l 
 
 
 cf To 
 
 f)d#.9 'el 
 
 * .'' - 
 
 ;t Jbrrr 
 
 r> c f--"* -o^ 0? 
 
 
 -t '*B 
 
 
 .' 1 " 
 
 1 -f'C 
 
 : 
 
 
 
 ?,:l 
 
 '-ji/ . * > T 5 .o yi.7.r? e y ^ 
 
 
 v^ 
 .,, 
 
 . -ro 
 
opportunity for more careful regulation of the operation, and less dan- 
 ger of injury by carrying the operation too far. Two saturations make 
 the work more complicated and require more care, so that many factories 
 operate just as successfully with one after-carbonation. A third car- 
 bonation is essential when there is any amount of magnesia in the lime 
 or juice.. Magnesia goes into solution when the juices are saturated 
 below an alkalinity of .05, probably as Ammonium-magnesiuin-carbonate, 
 or as Bi-carbonate of magnesium. Both salts are decomposed on boiling 
 to magnesium-carbonate. In the presence of these salts, the alkalinity 
 in the carbonation must be maintained at .05, and the correct alkalin- 
 ity should not be reached before the juice is filtered. There is luich 
 diversion of opinion in regards to the amount of alkalinity which should 
 be left in the thin juice. A general answer would be to have an alkal- 
 inity sufficient to give a neutral thick juice, at the same time thor- 
 oughly removing all the organic matters. When the thin juices are 
 brought to neutrality with sulphuric acid, they have a brighter color 
 than alkaline juices, though the color cannot be relied upon for the 
 work. 
 
 In reheating, the juices are usually maintained above a tem- 
 perature of 100o., or some time, often in the preheaters the temper- 
 ature reaches 115 or 120C., and is ever above 300 c., in the first 
 body of the evaporators. Only neutral or very weakly alkaline juices 
 cannot be handled in this manner, since the alkalinity increases on 
 boiling. Noutrai juioea usually decompose, giving dark colored juices* 
 while with just sufficient alkalinity they are not noticeably injured 
 when the temperature does not exceed 115 to 120 C. Intense heating 
 really seems to improve a juice for the alkali acts energetically and 
 destroys the nonsugars ouch as Amides and Albuminoids which remain 
 unacted upon in the defecation. The alkalinity in such oases shows a 
 
 -: 2 :- 
 

 
 
 -?'. .9 8. 
 
 
 
 
 
 
 J? . ' t .__. 
 
 ? r 
 
decided increase which however, does not reach the point of neutrality, 
 and there is no sugar destroyed, on the contrary, acids result from the 
 combination of the alkalies and nonsugars, which unite with the freed 
 ammonia . 
 
 The question as to whether or not the thick juice should be 
 strongly or weakly saturated, depends on the last amount of line added 
 .and whether or not it is precipitated as carbonic or sulphuric line 
 in either the thin or thick juice. The solubility of these substances 
 in sugar solution, is also important here, since an extreme saturation 
 of the thin juice can only be advantageous when the Hue salts are as 
 difficultly soluble in thin juices as in thick. Nearly all lime salts 
 are, however, nore difficult ly soluble in concentrated sugar solutions 
 than dilute, and in heating the thin juices, carbonates, sulphates and 
 other salts of line separate out on the tubes of the evaporators, 
 whether the thin juice is alkaline or neutral. All conditions der.iand 
 a permanently alkaline thin juice sufficiently alkaline so that the 
 unsaturated thick juice (or "middle juice") will still remain alkaline. 
 It is not proper to Maintain any definite alkalinity of the thin juice; 
 this should vary with the qualities of the juice and its contents after 
 heating. In consequence, only the extreme Units can be given, below 
 and above which it should not vary. The upper limit is that at which 
 the alkalinity is such that the line docs not react or form saccharate, 
 while the lower Unit is that which will yield a soundly alkaline thick 
 juice; for the latter an alkalinity of .05 to .10$ or thereabouts is 
 sufficient. The alkalinity of tlie tiiin juice must be increased when 
 that of the thick jvJ.ce fells below the point of neutrality. As a rule, 
 an alkalinity of the thin juice of .03 . 05fi (indicator Phenolphtalein) 
 is very snail, very little of the line existing as CaO, most of it 
 being combined witn acids. The greater part of the permanent alkalinity 
 
; " T > ; 
 
 "* "- & '* **"' *f" ' f r'"*-' r r-' * , , .-r r. ~'~ '"if *:" ^ ' ^ -" >*' *T 
 
 * V " . 1 C* 
 
 '^ , v. .... 
 
 11..1o ^^'o.ifl .te.,r- ^."'.I'f - " . Sflcraeti/^s--.^!^^" ; 'n 
 ol-anjil'.-R w^ oii-roilT Ir.-^f-aj: ji ^on 
 
 -?rii'r9c s.:ii lo r^l. 
 
 ?. Q J " f>0i. r /t .IX ~I 
 
 6 si ^ 
 5 ** "^1-j.ilCjtr^. 
 
 "- . '.. , . f ', 
 
 1 aj 
 
 rt -io 
 
 ' " " ^ i 
 
 . . .^ f . 
 
depends on organic "bases and annnonia. If the jttice acts energetic- 
 ally on the alkalies or the free line, during evaporation, as is often 
 the caoe with -unripe beets, the alkalinity of the thin juice should be 
 maintained as high as possible. At the cane ti.e, it ^nist be noted 
 that strongly alkaline juices create a great deal of scale in the 
 evaporators, which retards evaporation. 
 
 The final alkalinity should be the same whether the s-eoon??. 
 satiu-ation is carried on with carbonic or stilphurous acid, and depends 
 on the iTiirity and ease of working of the juice. For simplicity and 
 cheapness of v/orking, carbonic acid is the iriost advantageous and affords 
 the opportunity of omitting the treatment of the thick juice vritn aul- 
 phurous acid. TThen two second saturations are considered desirable, 
 the alkalinity of the first should be maintained at fror. .01 to .02$ 
 higher than that of the thin juice, in order to effect a third satura- 
 tion. A double filtration of the thin juice is absolutely essential 
 whether one or two second saturations are used, in order to obtain an 
 entirely clear juice for evaporation. For the first filtration, filter 
 presses are used, which are covered vrith thickly woven cloths, cotton 
 or jute. ?or this purpose, filter presses are used without sweetening 
 off channels, for such channels have the disadvantage of affording no 
 means of shutting off the juice fron- the Liain ~:ody of the liquid, when 
 any specie.! code begins to run dirty.. The simplest presses are sweet- 
 enec" off through the lime hoppers, though, in general, the last calces 
 are not sweetened off at all, for the anount of cake scarcely ar.ounts 
 to . 1$ of the weight of the boots and the loss of sugar in thio man- 
 ner, at the .:.ost , can iiarily be noted. If a large quantity of ce.-ve is 
 forned, it io best to return it to the first saturation to be resweeten- 
 ed in the first presses, in order to decompose the insoluble saccharate 
 
 which often forr.is in the second saturation, the unsweetened oalce of 
 ?;i:ich sometimes runs as high as 4 to 7% of sugar. The filtration of 
 

 "i olscs ^ 
 
 lirt, enllsrallc- 
 rc.TBvo s cifS 
 
 c iluc-rlc ^*. '! 
 
 
 n 
 
 -JU*3 ritir 
 
 s ia 
 
 - 
 
 c. ot if*. 
 
 s 
 
 ^.- ., .- - 
 
 "rrl ,opi:?G 61:i -'erir Ic cr/?r:i s:W' 
 
 r; 
 
 on- j;r,ixii-:- 
 r'r ,&!ypll 
 
 --ic ^itf: ; ociirfc tfl 
 
 ^'' l-'&i" '- ^^^ ^^ .-iotrSr. "^oc 
 
 Rir o>:t 97 
 
 .* ' * 
 
 -j- "B>.- t * l:^o '~i?'i* firrfr 1^ BITS-- 
 
 ff 
 
 -nei_ ci;U 
 
 E ^o ec'o* or* ^na c/w 
 
 4o :3n9# 
 .trisi'or *rft ^o 
 
the cake of the second saturation seldom offers any difficulties. At 
 tiries though, the presses stop running in a short while and there is 
 not a full cake in the frames, while the cloths are covered with a smeary 
 scum. This condition occurs generally when the first saturation yi&lds 
 a poor cake or when the first is carried too far. Under such conditions 
 as previoi^sly described, carbonate of Eagnesia goes into solution and 
 separates out again in the second saturation. Nearly all precipitated 
 salts of magnesia, a,3 well as the carbonate, are sliiiy and filter vith 
 difficulty. The second filtration of the thin juice is best accomplished 
 in bag filters of Daneks , which afford a large filtering surface in a 
 snail space with little pressure. Little pressure is essential in order 
 to prevent the smallest particle of cake from being forced throiv^li the 
 woof of the cloth. The advantages of any one type of apparatus depciK'uj 
 on the ease with which the cloths can be changed and their durability. 
 A very good and reliable filtration is that over gravel, coarse sand or 
 similar granular material. On the whole, these filters need more nianual 
 work in renewing filter material and nust be frequently washed in order 
 to work satisfactorily, ifuch praise has been given to filtration through 
 partioles of swinging cork which floats on the upper surface of the fil- 
 ter, the juice circulating from the bottom upwards. Filtration through 
 sawdust and excelsior is also often successful. Frequently, material 
 is added to the thin juice which allots fine particles of a cake to 
 coagulate, thus af forcing a more satisfactory separation. For this 
 purpose, fine sawdust, cellulose, and boneblack are used; the sawdust 
 is prepared by soaking in a weak alkaline solution until the addition 
 of fresh liquor is not discolored; with boneblack, care nnist be taken 
 that the correct kind is used in order to obtain a clear colorless 
 liquid, such that the acids contained therein do not unite with the 
 alkali of the juice to cause a decrease of the latter. Every thin juice 
 filter should be provided with two troughs from v.liioii the clear juice 
 can be led from one to the evaporators and returned fron the other to 
 the e-eooncL 
 
8r- ' - 
 -. . 
 
 t f : ' 
 
 Tl? 
 
 ; dOft'run 
 
 ~ 
 
 .... 
 
 . ir 
 
 
 
 / a 
 
 e 
 
CHAPTER XI. 
 
 OTHER METHODS OP JUICE PURIFICATION. 
 
 Beoid.es the purification by means of line and carbonic and 
 sulphurous acids, there are more than 300 other methods for decoloriz- 
 ing and purifying the juices. Forty utilize acids of sulphur, 25 those 
 of phosphoric acid and its combinations, 23 various organic acids and 
 their combinations, 47 alkalies, alkaline earths and their salts. 69 
 metals and metallic salts, 56 organic materials, and 12 depend upon 
 electrolytic methods. (November 1903). 
 
 Some of these materials are used in the diffusion battery, 
 some in the ravr juice, the thin juice, the thick juice or the syrups. 
 Most of t!:e methods of purification are applicable only in special oases, 
 T7hile the majority of the materials used are too expensive to irarraJlt 
 any practical application. In some oases poisonous materials are in- 
 troduced into the juice, irhich, even if they do not affect the sugar, 
 alvayn appear in the molasses, injuring the sale of the latter as cattle 
 food. As far as purification of the diffusion juice before defecation 
 is concerned, the action must be mostly on the organic materials v/hich 
 occur in largest quantities in this condition; the same applies to the 
 no-lasses. Ao a rule, either the methods yield comparitively poor re- 
 sults or they are too costly. Only few substances are really advanta- 
 geous for addition to the thin or thick juices. The most important 
 of these are the carbonic and sulphuric alkalies, or quick lime, which, 
 more than anything else, converts the organic lime salts into correspond- 
 ing alkaline salts. Phosphoric acid is also used vfhich precipitates 
 lime as phosphates. Baryte is used to preciritate sulphuric acid and 
 combinations of organic acids; the chloride of barium should increase 
 crystallization, 'iagnesia, irhich sometime ago was said to have very 
 satisfactory action, stands far behind lime in reference to its fteility 
 
'%. * jv-"^ sj * *" r}i - 
 
 ^ 
 
 -. f ' rf. - . t- ^ p c-fi ^'^t*'; 1 ! 
 
 . - t .* -- , - . ij * - j ^. ^ 
 
 
 9 , Ol5rt L CA 
 
 ^ r- f f - * 
 
 :*fl^';v; 
 
 )Rlr> c 
 
 p . 
 
to purify the juices and render them filterable. Clay acts as a cl^rify- 
 ing agent on the r?.7i juice, Tannie acid precipitates albumen, vrtiile 
 carbon as col;e, boneblacX., or charcoal, acts as clarifiers without pur- 
 ifying the juices. Other bleaching substances are sulphurous acid, hydro- 
 sulphurous acid, and. ozone, rrith or without the conjunction of boneblaclc. 
 Some of the salto of the heavy metals, such as sine, tin, and lead, also 
 decolorise. A good action on the rat: juice is obtained with electroly- 
 sis by soluble lead or sine electrodes, using at the sane ti::e a method 
 of Dialysis, but the method is too expensive to be practical, and the 
 sugar losses are too great. 
 
 In the diffusion, acids such as oxalic, phosphoric, or hydro- 
 cliloric, used to be used in snail quantities to decre^.ie the solubility 
 of substances, which in the filtration of the saturated juice caused 
 a poorly filtering cake; the consequences of their use 7/ere undoubtedly 
 uniiiportant , excepting the injury to the trails of the diffusion cells. 
 The addition of antiseptics such as phenol or fornaldehyde, in order to 
 prevent the development of gas or fermentation, are almost entirely 
 useless, for- the substances are too costly to add in large quantities 
 or else give a bad taste and odor to the sugar. 
 
 -o- 
 
ir . 
 
 fto no 
 .e;'b 
 
 Vtf sis 
 
 o4;i 
 
 x , 
 
CHAPTER XII. 
 
 EVAPORATION. 
 
 In evaporation,, the thin juice should be concentrated from 
 12 to 13 Brix to approximately 60 Brix, and about 80$ of water should 
 be evaporated in the operation. TThen the heating surfaces of the 
 evaporators are too small or lacking in capacity, concentration to 50 
 Brix is all that can be obtained; but this naturally necessitates the 
 use of an increased amount of fuel. A properly constructed evaporating 
 station should be so arranged that even under the poorest circumstances, 
 one would never obtain a thick juice less than 65 to 60 Brix. a density 
 of 65 to 70 is not advisable on account of the difficulties in boiling, 
 and the possibility of crystallization of the mass by cooling of the 
 liquors in the pipes. 
 
 The amount of thin juice usually obtained per 100 kg of beets, 
 using the dry defecation process and 2$ of lime, is as follows:- 
 
 Draw in the diffusion, about 105 litres = 110 kg. of beets. 
 
 Sweet-water from the presses (125$ of 
 
 8$ cake) * 10 " " " 
 
 Various waters of condensation - 2 " " " 
 
 Total thin juice 122 " " " 
 
 In factories which use the wet defecation or nilk of lime 
 process, considerably more lime is used and there is in consequence, 
 more sweet-water. As a rule, the sweet-water is not used to dissolve 
 the lime, and the thin juice obtained is about 125 kg per 100 kg of 
 beets. 
 
 Diffusion juice with a sugar content of 12 to 13$ gives there- 
 fore, a thin juice of 10-1/2 to 11-1/2 percent of sugar. In factories 
 with a daily capacity of 500,000 kg of beets, 625,000 kg of thin juice 
 are made, or a total of 1-1/4 to 2-1/2 million kg to be concentrated 
 for every 10,000 to 20,000 kg. worked. 
 
o.^Cfc 'nrorfa i>'rrs y.,fe '"^X^f*^^^*^ tf^iU-:*- 
 
 
 ' 
 
 " 'c*f "f*f ' A r ^ !-> ' '" 4 
 
 t:. ^;U ;.'o 
 
 T-fff <5j g? 
 
 lJ- 
 
 
 , 
 
 m Z'->v,r>?, r.6 
 
 'P- ufif Mi--Q;;n 
 
 I."'* r I 
 
 r,?tfcr> : .-if- it^.lp..i -an si^osK 
 
 ' >.: >; iw rtfc'^tfQ'-^iJtjjAa .^00- al- C" 
 
 'rr rcji 'V: I-r.^ s ;,' 5 .7P' io- \^illot-ctBoq- 
 
 S..^n 
 
 te-:.tl; ( 
 
 ' 
 
 ,-ri rr 
 
 . 
 
 'iia ; - 
 
 'iia ; - 
 
 *'i^B ^.rlf ;: -fiJu"a(r: J 
 louoiJ o* Jbo;/-'^o BJ ..tj-?~-f ^vn ! '*w + . 
 
 OT 
 
 .islrf r,: nA 
 
 - i'S 
 
 '* 
 
 c^'SX lo ^rr^.fr - 
 
 ,.fiKve ' 
 
 rro.tL-": 
 
 ^ c 
 
 
For the evaporation of such immense quantities of water, there 
 have been systematic improvements in evaporation installations. The 
 
 heating surfaces are, as a rule, tubes expanded into end sheets, the 
 juice circulating arjv.-id the c^tride of the tubes. The length of the 
 tubes was, in the earlier apparatus, 1.25 to 1.50 m; with later types, 
 3 to 4 m. , and they range from 20 to 50 mm. in diameter. The important 
 features of construction have not been altered much ir. the improvement 
 of the apparatus. Every evaporator should be provided with indivual 
 thermometers and quioK-silver vacuum gauges, as well as the proper peep 
 and light glasses, so that the contents can be carefully watched. 
 
 In the single effect evaporator, 1 K.g of steam evaporates at 
 best 1 Kg of water. A better utilization of the heat iti the steam can 
 not be obtained unless the steam developed is again used for evapora- 
 tion or heating; Honce, we would hardly be justified in considering 
 the economy of steam when studying evaporating apparatus, but should 
 confine our attention to the conditions under which these apparatus 
 give off the greatest amount of water from the heating surfaces. We 
 
 must also place our attention on the greatest possible capacity and 
 
 \ 
 
 various coincident evils. 
 
 The best construction to attain this object will be when the 
 following conditions of heat transference are thoroughly fulfilled. 
 The transference of heat from the heating surfaces to the boiling fluid, 
 increases as-'-- 
 
 1. The velocity of the circulation of the juice on the heating 
 
 surfaces . 
 
 2. The juice level and the jiiice pressure on the heating sur- 
 
 faces decreases. 
 
. is3 &3 lo -if.f JflrT&ap wit?c^ 
 
 .emit Jail *8fcJ: YfoifrfeidgoVo "r : "Bin&ra 
 
 -.. .. viJ ? 
 
 ...?: - , - ; -' r -'. ,/V'-'' " "^ ' ' 
 
 "40- riijg.'Te'l- 5 > iiT-' J ' /a^ci'y^ erf;t r 1'c 
 
 't of ?.*.!' roi'trtiKi 
 
 h rti" .."." 33 c'j Cn'Vjoi'}: f^isi YerLt itp f .!.-! ; 
 
 n . . ., 
 
 WSH&r ?/.i :i'r: r rirjBnf''/^T6^1s"neod overl no^otrr^aroo . 
 
 i i r'liro^y 
 
 "r-* : :> .' !> -.-- '' 
 . ' 86 ' ieepiTBS' ^u-Xoijj'p 
 
 ..berio^f* Jt^lii-1 -";c"b 'jsit> a"hi tsrl* oa , 
 
 t . . . j 
 
 i-H .js.^y-e.'-iotir.v^ - 3&"*t'n lo ^>, , tolt'JB^oqfijve ^r>ip': t*) slsnte iflcJ' rl 
 
 ' fV. '.. ; 
 
 vl til 
 
 { , , 7- ^ .. .. -i ''. , ' f .,, 
 
 ^r;i':tUiii jr.. ! 9rf n.oi 
 
 irorfar ,'^uo , BW.te^fi'qe aiTii/foq^-, tvfctfjta ^srfw msod-a "io \ r aonor)a o.r 
 
 ... in 
 
 ^te tc.ro en.flnc.^ 
 
 r, .,,. . :<*. 
 
 . B t WiV'i'a/rf" ^ n-V f 9 .1 * o k c 
 
 > . , "( V . -"" ""- 
 
 Jbar Y^iOBQfen el-cfi'sacq ?8'eitJse -^ nrl^ no .lo^tnel^c 11/0 ^oeln .at, 
 
 r ':.. ..:':'' 
 .ellvs j not I on loo B^O.-IBV 
 
 .. .- *''. 
 
 '^bj;a"o'-eJ 
 
 . M ..... . .., ., ... :.-. i . 
 
 " 
 
 - . . . . *- .'..'' 
 
 art*' rto-Ti ,teofi lo i ic . : ^ T . or " 
 
 j. . - i .' ''J 
 
 jjflr rto .c/>'.t, o:i; *f< -.'^*irol^v oitr 
 
 ?'!Lrg ^.ii'LlJ^^i o-fi^ ."-:'o -^Tt''-;' ortJ .!).'>>, i "^'*-f 'Of^h 
 
 . >3. ' -R ;-'-'" i !!*.-'. ! ". B'. 
 
3. The speed with hich the heating vapor is condensed on the 
 heating surfaces. 
 
 4 r The speed with which the condensed water is removed from the 
 heating surfaces. 
 
 5. The completeness of the vacuum in the heating space. 
 
 
 
 6. The cleanness of the heating surfaces from scale and deposits, 
 
 so that the heat will "be conducted better through the heat- 
 ing surfaces. 
 
 7. The less viscous the Juice is the better the work. 
 
 8. The hotter the juice becomes. 
 
 9. The increase in temperature between the heating vapor and 
 
 boiling juice. 
 
 These conditions Erust be obtained by the simplest methods, so 
 that the practical operators of the evaporators will have a simple and 
 easily manageable apparatus. Then too, care must be taken to avoid 
 any losses of juice, and lastly, the installation must not be too expen- 
 sive. All such machinery, to be used in sugar factories, must be of 
 the simple construction, for the evaporating apparatus has to work day 
 and night, and there are very ferr hours Sundays during which they can 
 be cleaned and repaired, so that all installations which are apt to give 
 the slightest trouble should be discarded. 
 
 As a rule, the vertical and horizontal types of apparatus, in 
 use in most factories, are satisfactory as far as simplicity. With 
 many types of construction, particularly with the theoretical type of 
 spray apparatus, losses and irregularities of work have occured, so that 
 they have met with little favor in modern practice. In places where 
 the tube systems are used, either vertical or oblique tubes are used 
 for the evaporation and boiling. For certain purposes, these have 
 advantages, though, it is hard to understand why they should be used 
 more than the properly constructed types. One must bear in mind, that 
 the capacity of an evaporator depends, in the end, on a choice between 
 "the use of two types of construction, in which one must pay as much 
 
 ff * 
 . O f 
 
.*.. 
 
 * 
 
 ra.'' rt,< ?v. . ; 
 
 ,- ! 
 
 
 
 . 
 
 J.( 
 
 '^'.v* .* .- 
 
 - ; -' : ' 
 
 \ .rx-p"**" * ;w(; 
 
 . 4t<Ksv -.-yy: ^ .ti/-.t .15: ^7r ' I 
 
 -' 
 
 /jta ^l^ ;ar : ,6sn .a*t3fo 
 
 i, I ^ft? 
 
 ^ 
 
 
 
 o ., or^ n^ftT 
 ";; v* 
 
 
 #10% 
 
 ecs ; 
 
 q 
 
 -' 
 
 
 v , . 
 
 I . . r 
 
 #3t *f 
 
 <.. 
 
 , h sis* c F; J:J> i" x-^itte, o I cfXrp it 
 B^a^Bgi a.Tx r Ho: *- 
 
 9J 3 ' s*7.ojm7r.i^aa flrt 
 
 t : /-8pl*ai:0<ifti ^A L'*ic'^(j , ?o 
 
 r.-^'nqo evac: UitirfwjjBTii jfcns 
 
 il 
 
 ir 
 
 91* 
 
 Jrj : 
 
 o^r 
 
 .?'V,-:--.- \->;- 
 
 oA 
 
 ie, . 
 
 OB 
 
 
 
 
 * ^'r i* oti> 
 
 
 y.t 
 
attention to the capacity per eq. ft. per heating surface, as when 
 using double the area in another construction in which the capacity is 
 only half as great. Then too, the capacity of an evaporator has, as 
 a rule, nothing in common with the heat-economy of the entire system, 
 for this depends on the proper combination of the separate bodies. 
 
 The capacity of the single effect evaporator, is a most im- 
 portant consideration from first to last. With successful types of 
 apparatus, one must be able to ^onstantly work, it to its full 
 capacity. By proper thought in this direction, one can, with very 
 simple means, reach excellent results and obviate costly increases of 
 the evaporator station. Hence, it seems essential to consider the 
 means of increasing the capacity of existing types of apparatus. 
 
 The most important influences on the capacity of the evapor- 
 ators, are the height of the juice and the Juice stream. Earlier, it 
 was thought that one should never allow the juice to fall below the 
 level of the tops of the tubes, and that the juice should never be 
 maintained at a height less than the length of the heating tubes, that 
 is, from 1-1/4 to 1-1/2 m. ; but the pressure, and consequently the 
 boiling point at any spot on a tube increases with the height of the 
 column of Juice around the heating surface. Against this considera- 
 tion, we have the experimental data which shows that thermometers 
 placed both at the top ancl bottom of the tubes give exactly the same 
 temperatures. This is on account of the circulation of the juice, 
 which is sufficiently active so that there is no superheating at any 
 one point on the heating surfaces, and the excess heat in the form of 
 steam is rapidly mixd with the juice current so that the temperature 
 of the juice, as far as it can be measured with thermometers, is the 
 same throughout the mass. It is nevertheless apparent, that at any 
 Particular moment, there is a difference in temperature between the 
 
 -: 4 :- 
 
BB 
 
 , . 
 
 ."r 
 s ,Bjrf 70?B;? 
 
 reorto " 
 
 O .^ru.'o r *rcj 
 
 C8 9ff^ .10 .^idei^?- 5ffT. ,. 
 
 . . ; '. t ' ; 
 
 r e.Xt*. .^QlO-^3,ii8ItOP.. -jT 
 
 - ,o gcj .^aijcr;. ..ono. .aat 
 
 t*|-tn "i B^^br.. .? .noXoB^o 
 
 . SJLf?.BTqq[f- lc ^y,* > .J-irai^r ies^ionju '. io-'an 
 
 $: v-ti^Bcflo - c --rf* nro' afcnsuXiani tfra^ 
 
 ..-3661^9 r '.*it'l &A$^bfcs.9tt8\f' etti -ito ttsteti .ortjt ^-rfe' f 8*rot 
 c*.-^ ii't :afi8. : orrQ JpiU t-^s;/0il* ci 
 
 cf 'iKwon Wxroria- eoiifj;-- ^ft/. .1 '.,-B^H* erfj ,lo e>io. v t erfJ .lo. I?y 
 
 ' ^ . *' 
 
 .-,^ ^9 if j.rf: ^-o .i.tx;".^^ eru Ef ; d-flsi'eK-i'B^B >nj.B*i 
 
 rt?- x'XJ-floijr^Rfico tXs .o-iir'M-; :--.%! ?ri,t ttrtf :'.d t^i-I.c^ *\I-I 'acrrt .E 
 
 tri;- -^fi/Oifit :<cpp' < ir/r xf^*- ; .io.. 
 
 1 1? n ^ *"' R'ii'o' > ' >t ' : *'L''"Ts 
 
 . err. , no 
 
 .-..if;* r ic ..*!,''. p^i 
 
 K^ 
 
 ' 
 
 o 
 
steam being developed at the top and the bottom of a tube. The tem- 
 perature difference between the heating vapor and the heating surface, 
 decreases also when the juice pressure increases, and since the evap- 
 oration is proportionate to the difference in temperature, the capacity 
 is correspondingly diminished as the juice pressure increases. Hence, 
 in vertical apparatus, the heating tubes have been considerably shorten- 
 ed; but this feature necessitates apparatus of large cross section, in 
 order to obtain the same heating surfaces. But on other considerations, 
 the diameter should not exceed 3m. A shortening of the heating tubes 
 is not only unnecessary, but is also a detriment to the capacity when 
 working with low juice levels in the evaporator. The reason for this 
 is, that the bubbles of vapor coming off of the liquid, entrain consid- 
 erable sugar and cause excessive foaming, which is not only a drawback 
 to the work, but is also a positive loss. The longer the tubes are, 
 within definite limits, the faster the circulation will be in them, 
 providing that the pressure in the bottom portion is not too great. 
 
 The depth of the juice, which can always be measured, by com- 
 municating gauge glasses, depends on a number of conditions such as the 
 viscosity of the juice and the volume of vapor given off. In conse- 
 quence, the thick juice bodies can be maintained at a lower level than 
 those filled with thin juice; the proper level must be determined by 
 experimenting. It is only essential to maintain the juice at a suffi- 
 cient height to cover the tops of the tubes. With horizontal appar- 
 atus, the juico level should also be maintained as low as possible, 
 though as good a circulation can never be obtained as in the vertical 
 types. On the other hand, with this type of apparatus, it is possible 
 to install a very large heating surface with a small amount of head-room, 
 particularly when the apparatus is coffer shape, which is really perfer- 
 able to all other forms. 
 
. &ly,l p 
 
 .<:>:.' t .; '.;-,: r ;,..,-,.,-,.! ,.,. . . i: .-.,.... ..; 
 
 ,.... ..,; 
 
 ' ' '' : *"'' . "' ,' : 
 
 >o.rrJ8 .bit** , eo8&**" ! -o:'! i SIITRROI^I aoltrj, Drftf rre.TT 
 
 ^OB^RO...9rf^ , O1Lf.''eTPq[.TT' '"'nOJt't'fM. 
 
 . ' .-- J 
 
 I - . I . - , 
 
 i ' '.. :* ' - 
 
 (' eVBrf fi*>OL-t 
 
 i^n 80070 
 Abienoo ^carf^o no J 
 
 -ton JBIi/orla le^actftt 
 
 o .tno.tit.tJ oai -Yi"^R'3' 
 
 f ' . ;' V" . . 
 
 ":QQfioi orfT.. ni elovsl ao^i/t VQl ft-* it? ^iJTio 
 
 " 
 
 , a \*J"no .ton e: rloirfw , ^rir-ao'i 6v a:eor^ seis/to .fcrrc Lfi^ 
 
 arlT rieo c osJs ei 
 
 % --->-r. HJ 5/t^ ,?3 
 
 OJ o.o^ *pr rU npiJTou. ino jo'f <=fi.t m r 'iiifiiB!5iq erl^ ?Cil^ r^W-voi 
 ^-fv-a.jrjEF-tv 
 
 -ae rioifa ar.r: LV:- 1 
 
 ' :' 
 
 rtl ,^lp 
 
 . 
 .-Xavq-I orrqj p 
 
 -. ..' ' ' . 
 \"f .j&QaJbCnolv.b . ?tf , j 
 
 , ,. T . ' 
 
 i'i^iWB -R ^B. ':0,tur 
 
 " 1 . 
 
 ..-T6TCIB ifijnOS.L'TQfl 
 
 ' " . ' - 1 - - . . 
 
 . ., flcfie.BOcj. RB wol > BB Jb'in n^n. ' BC fcf MtT'rfe i*v^X ooJc|, 
 
 . lBOjo7jyv. ( c>rft..;' 
 
 - ; ' - .- t 
 
 ltJJ. OBorj.. B i. | , , ^if j HtT, 'i 
 
 . > ":.-" ; 
 
 :&;cin ^^"n^'rtir xlTBl/;>. 
 
 c. -.-.-, 
 
 ' " r-io'? 'io.lJ-o Ila ot 
 
 
In order to increase the circulation of the Juice in the ver- 
 tical types of apparatus x circulating wells are placed in the center 
 so as to make a positive circulation in one direction. Sometimes the 
 circulation is aided by means of annular spaces between the tubes. 
 
 Sometimes staves of wood or enameled iron are hung in the heat- 
 ing tubes; these, in section, are in. the form of a cross, with a slight 
 spiral twist. The wooden stavet, have the disadvantage of becoming 
 soft and decomposing by the action of heat and alkaline juices, and 
 after boiling out the evaporators with acid, they have a tendency to 
 color the juice dark., and iron staves are too expensive for the work. 
 The speed of the juice in the tubes can also be increased by using 
 tubes of smaller cross section, so that the contents of the tube is 
 less in proportion to the heating stirface. Hence, smaller tubes are 
 oftener used for the first than for the last bodies, in order to main- 
 tain the diameter of the tubes in a more satisfactory ratio to the vol- 
 ume of the evolved vapors. An installation !7hich improves the circu- 
 lation in the first body, is that, of a so called "cij-culator" which 
 consists of another smaller evaporating apparatus which is connected 
 both above and below with the thin juice body; the circulator is heated 
 with live steal.:. The vapor developed carries the juice up with it and 
 serves as motive power through the tube system of the larger apparatus. 
 The action of this circulator is, however, very doubtful. When the 
 circulator increases the evaporation, the cause very probably lies in 
 the fact that it is being run with high pressure steam,' the use of 
 rhich is very expensive. 
 
 The transference of heat depends further on the speed with 
 which the heating vapor passes over the heating surface and upon the 
 ease with which the condensed water flows off of the same. T7ith 
 vertical apparatus, the velocity of the heating vapor in the steam 
 space is not very great, but the condensed water flows off of the tubes 
 
rftp -srfi.rtl ^,Lq : iw .^-. 
 
 ^ ; -; . -.! ,/ ., 
 
 *; _/?.,. fU| ^.{ii^V 
 
 ;u ^oe^js.Jn : 
 
 .' 
 
 o.e^rf "&o s r ^xr^.. ;;,. 
 
 bjiK '.^rf eLrlOJ^JLift'TiO '..".? 
 
 .Li.- rl^t'. q;,'.^oJ iu^ 
 
 .->;[.; ;;:> ;; 5 T C;7 I O t ' " C V^ '\T - 
 
 '-i" a..;'-^r pEv.V- - . f ,.v, r . 
 
 
 79 
 
 
 '.;:.. 7 ;i 
 
 ^c a.. 'i- 
 
 C.T., T.'O-Ifltf. f'.rs . *.VOQ'.j6 
 
 :. fi ' i .* H . -,;> cu T^X? 7. . ;T . r 
 
 r-^ .,.t. . 
 
very rapidly. With horizontal apparatus, the heating vapor attains 
 considerable velocity, particularly when the heating tubes are of a 
 small diameter, such as 20 mm. or under. This velocity is greatest 
 at the point where the steam enters and decreases near the water outlet, 
 until it becomes entirely nil. The condensed water flows away very 
 slowly from the horizontal tubes, the lower portion of which are never 
 free from water, even when the water is not spattered all over the 
 tubes by the velocity of the steam. Improvements on vertical apparatus 
 should be made in attemps to increase the velocity of the heating vapor, 
 while with horizontal apparatus, the improvements should be in the line 
 of proper drainage of the water. 
 
 All steam, live as well as exhaust, contains a small quantity 
 of non-condensable gases such as air and small quantities of carbon 
 dioxide and ammonia. In speaking of non-condensable gases, one usually 
 means ammonia, though the greatest amount of ammonia from the condensed 
 waters are absorbed. If the non-condensable gases are not withdrawn 
 from the heating space, they gather and seriously retard the transfer- 
 ence of heat. Hence, it is important to continually and completely 
 relieve the evaporators of these gases. The importance of this is 
 further obvious when one considers the dangers of strong corrosion of 
 brass and copper, due to the action of ammonia combined with the oxygen 
 of the air. Attempts have been made to use absorption apparatus to 
 take up the ammonia in the exhaust steam lines, by using sulphurous or 
 sulphuric acid, caustic potash etc. 4 the idea being that the ammonia 
 salts obtained would cover the costs of the process. None of these 
 installations have been successful, for they have yielded absolutely no 
 profit, the quantity of ammonia in the vapor having been over-estimated. 
 In the evaporation of thin juice, from 100 kg. of beets, only about 
 
 -: 7 :- 
 
si 
 
 in 
 
 
 . XJ ?;j; 
 
 eie rtftirfw l 
 
 tr^woi r -irfj f a9rfirt lB*n'.:j:.;.'^vri ed-J ;aoil tl^c 
 '.- aJ: TetEW eitt rtetft ff^v^ ,ie.tEW ao-To: ^"r1 
 :o s^rwaovonqtRiI srit ">.o \. 4 ioolov ert.t v.-f 
 
 lev 3fiitael ert^ le v^icolev. erf? ^Q^fioftl o.t a..j.nat,?jB -il c '^fifi pd .Jt>ii/c>f>. 
 j liD/orta 8^fravoij3t Qff^ ,etf*j8isq(i IJB^ DSXTOri rf.jjfir 1*1 
 
 :3,t#w erlt "to 
 8 enisJrroo ,^8/BrIx es II?w BS fvii 
 
 fcrre ijre SB rCoim B^B'; altfBO^eJJno^ -non 
 on 1o ^rtlMs^a^ r.I .g^rfc-rrni'..^ LITP 
 
 it ^Binoii^s an, 
 
 10 
 
 
 lo Bs.t. 
 erro ,898B 
 
 ton ess 
 f>rrs 
 
 .Jbns 
 
 art 
 
 ot ^nBt 
 
 a.i a.trt^ lo 
 
 o 
 
 ddtiw 
 
 oi 
 
 noLtcrtosJo 
 
 Q aiio-n/rktlire jj^ 
 
 a,, ti . 
 
 ei9jbienr>> sno 
 >i:Soc < "i^ 
 
 ot sfiec. fuartf OVE 
 
 jia te 
 
 orti 
 
 ..taen 
 
 
 . 
 -I. 
 
 .tl.fi 
 
 t* nl flfrtorzas **rf* in 
 ; ,-iar:ao -tot 
 oo- tii. o ;;;!- ^j^< 
 rt^fltf rsvsrf ex^r? i/Ii^t 
 'io y^I./rjewiv - 
 t*sJ: lo. .s^ ' 31 oral's. ,*aii.r|, nlfCf ID- rr^J'fiicx^. 1 
 
 erf 
 
10 to 20 grans of ammonia are developed, so that with normal work, cfcily 
 from 100 to 200 kg. of NH 3 can be obtained per day, even when there is 
 a total absorption. This small amount does not pay for the costly 
 method of the process which must be installed in every body of the 
 evaporators; and moreover, at best, only prevents corrosion, for gases 
 other than amonia remain in the steam and are drawn up with it. Gases 
 such as carbon dioxide, TThich are developed in large quantities, are 
 frequently due to the over-saturation of the thin juice. An entire 
 separation of the gas from the steam occurs normally, in the heating 
 space in which, though there is rapid circulation, there are places 
 where the motion is slight and where the gases collect. Experience 
 hac shown that with vertical types of apparatus, the brass tubes are 
 attacked only in their upper portions, because it is there that the 
 gases collect. Hence, the relief valves should be put in the upper 
 tube sheets, and should be located farthest from the steam inlet. This 
 is particularly essential when there are no steam baffles to remove the 
 condensed water and traces of steam- vapor. tfhen there are several 
 superimposed steam baffles, it is best to put the gas relief line in 
 the middle, between the plates. If the corrosion of the heating tubes 
 still continues in other portions of the evaporators, relief valves 
 should be placed in close proximity to these spots, in order to prevent 
 the deteriorating influences of the gases. Care must also be taken 
 that the baffle plates themselves do not bind the gases. 
 
 With horizontal apparatus, the steam inlet is arrays on one 
 side, and the non-condensable gases are carried with the condensed 
 water to the end of the tube. Hence, the baffles are placed only on 
 the upper portion of the exit chamber. If the tubes are not entirely 
 horizontal but bent, gases are apt to bind in the tubes and cause com- 
 plete decomposition in a short time. 
 
Tto vl>ocf 
 
 .*l9tHtXQtJfr p'138l ,TA ^TOl^VoJj '^ ' !"'-'' .*'. v ixail- 
 
 rt^ : rii- .^Ilafe 
 ei'i* f>'i^'r?t'' : ffioi 
 
 c rft ich'?r 'lurtif" tri^lle at ndt^ob' ert 
 
 'R^i^'F 
 ^c' ,ehV; *-T^t ?*(.! ,-;ir--Lt out* ni xl-i^ Z^Mo/' 
 
 n-el < i i lr'CJ':. i 0Bv*r. . '>' ^V- ^'i-p'-'fl^- ;;\^tv" T lsf .fftften^' 'vlislnOi JTBcr 'si 
 
 Ff>rf --if;.X5- T^^b'x^ 5 '-' 1 '*":^ 1 "' ^^^^-rol:^- fri ; *' i c*'> 
 
 ocrm' 1 ^" '''!"' '. i. **r.rqf'--rto-rffD' :> ni B^i/ffitrcob Ilii 
 
 *>h'ii'.. ' ib^ns^rtsi/ilri^ i 
 
 MfV! Sfti ! *;>o'? *" i4%tih'!&ti&b' 
 
 ' - + 
 
 ,-> :;!:!>. .<o-jNr4 ^te i ifl^.stf '<"R^--,Srfr'' ^-i 
 .^i-^'-M^*: - fg"'^ $?/T '"'- f '.-'- ; i i-' tftdteft^^i^e*' ifitf -'to 
 
As previously mentioned, it is Impossible to entirely absorb 
 the gaaea without taking up correspondingly large amounts of steam, the 
 amount of which can only be determined by experimenting. A small loss 
 of steam is less dangerous than an excess of gas, which causes corrosion 
 of the tubes and a decreased capacity of the apparatus. Great care 
 must be taken to properly regulate the amount of gas to be taken from 
 the steam space to the thin juice body, for it is there that the great- 
 est amount of gases are developed, while in the thick juice body where 
 the heating vapor has coniparitively a low tension, the gases from the 
 steam should be removed from large openings. The escape valves on the 
 thin juice body need only have a diameter from 5 to 10 mm. , while on the 
 last bodies, they should be from 25 to 50 mm., and never less than half 
 open. In order to maintain the heat losses within normal limits, the 
 drawn off vapors, which contain hardly 1$ on non-condensable gases, are 
 not led directly to the condensers, but out of the heating space into 
 the juice space of the same body, so that the steam can be fully utiliz- 
 ed in the following bodies. 
 
 For a 'sufficient and quick vacuum, great care must be taken 
 in installing the apparatus, or the heating spaces are apt to become 
 bound with air. In order to utilize the heat of the steam, there must 
 be close contact with the heating walls. The materials used for the 
 tubes are brass, iron or steel; copper. is rarely used for heating, except 
 for the coils of the vacuum pan. The conductivity of the metals varies, 
 but this property does not play any important part as long as the sur- 
 faces are kept free from scales and deposit. A point of greater im- 
 portance is the thickness of the walls, though with poorly conductive 
 iron, the walls are, as a rule, thicker than with brass. A very im- 
 portant consideration is the quality of the outside surface of the metal, 
 not only that in contact with the juice, but also that next to the steam. 
 
 -: 9 :- 
 

 f ftie3if3 I.e.- p., 1 : i~K-*'.. ; i"*.i' 
 iaol ilflrae A. . r>-f. ^Yvsi^ev. 
 
 ;\. ^r r . r. :- 'Itr a-i^ 
 
 . 
 
 .t?i:d~ 
 
 ,.a?.nI.T&jio 
 
 ,>" v a.:.*~' " ^tf I rr*. i , 
 
 **j?-*J ,\ i / b 
 
 
 . BI.V ; av 'i '"o 
 
 ?* fr.-J't .^u. M^^C --t^B **!.* "io- 
 
 ftaooo<J' - . -?. 
 
 -\ . i/ 
 
 1^ -re*! 
 
 -'irj .ji, r ifT3pv i if f J?i-o ".''.T^Tl ':"trfa' a: '1*9''" 
 
 ; ta ;.jfi-.'. ' tL** ' -.oir.^B'^fflL!v.p erfl' ^i*ilJj*jt' .-: 
 
 ,Ti 
 
 -T 
 
 j 
 
 aer ;. 
 o :CKJ riiJir- 
 
 
 . r;.ju ", ^d'* oa 
 
 Itl :. rr*>'."^ \-.S'to :. 
 
 ^& sv:;'.. "*'<* r --. QT. 
 
 TO ^n^fcril>' ti.t ??. : "- 
 *' ".rr/.v g-:.'J'U ''?:: 
 
 ^ onHje- " " ... a. ..... ai irf^ ^ v ' <: .r^^"^t> : .: 
 
Brass tubes are preferable to iron because, in a comparatively short 
 time, the latter are certain to be covered with a layer of rust. This 
 cannot be removed and conducts heat very poorly. Many factories dis- 
 card iron tubes, even when very thin, because of the ease with which 
 they are attached when boiling out with hydrochloric acid t and after 
 short usage have to be renewed. 
 
 On the juice side, the deposition of scale is the main con- 
 sideration. There are very few thin juices which deposit absolutely 
 no scale, even though they filter and boil satisfactorily. If the 
 thickness of the scale remains within reasonable linits, the capacity 
 of the apparatus is not apt to be greatly impaired; in course of time, 
 however, the scale becomes so thick that it is absolutely essential to 
 remove it. The deposition of scale varies greatly in the different 
 "bodies, the largest amount coming down in the last effect, on account 
 of the quantity of the difficultly soluble liine salts present. If the 
 second saturation is poorly managed and if not carried on sufficiently 
 hot, or if the filtration is not careful enough, a thick incrustation 
 is very apt to show in the first body. This scale carries, in conjunc- 
 tion with it, particles of lime cake which deposits in the first body, 
 and the deposition in the last bodies is also increased on account of 
 the extra amount of lime. Under such conditions as these, the boiling 
 of the thin juice before evaporation is not apt to decrease the deposi- 
 tion of the scale in the last body. As advantageous as it is to boil 
 the juice before and after the first saturation, there is little gained 
 by a separate station for that purpose, though such stations are useful 
 in roany countries, particularly when the work proceeds uninterruptedly, 
 dayc in and out. In the majority of cases, filtration of the juice 
 Dtiween the separate bodies is perhaps the most useful, and when the 
 F-reseure is not sufficient, pumps should be utilized to force the juice 
 
 tlrrough the filters. 
 
 -: 10 :- 
 
t t-'- .-: 
 
 rmt 'tours'* vtflM .vl^oocf :.\*rr^v tft^rC le 3 
 riJiw BS9 erti ' eei/r . .t;i *'' 
 
 MB. ft** 1 * OCT^.T "** ^^.T;-;,",= 
 
 rt&o fliBGT erCr ai elaoc ^o mi 
 
 . VX-i'W 
 
 tOJ-i^H lcfsr"'r;.a'. 
 
 
 ; i it? j w nn j. raryr lUjsoa 1 -. eriJ "Jo B<> 
 
 ' I 
 
 "to \"$i -trrai/p" 
 
 '' 
 
 [''Luy : n 'j rt . '; f< ">". R ~ ss y J/ -^' "> " 1 R ^ ' -10 1 1* fcTX* 
 
 r ,P 
 
 c- 
 
 ;:1 r>;*ino ; : ^.. :r ,-->' v . > r> < - ruiJ I To oi^rjBCj. . 1 
 
 !>8i 
 
 ti. ee 
 
 r 
 
 oq^Jb. '-:lf- 
 
 .-; 
 
 ^rlcf 
 
 :" ^r&t-- '--;! 
 
 
 :u;- :i 
 
During campaigns, the removal of scale by mechanical means, 
 such as brushing or scraping, is only possible with vertical apparatus. 
 With the horizontal types, the tubes have to be removed; but even in 
 
 the vertical apparatus, mechanical cleaning is unsatisfactory and ex- 
 tremely difficult labor, hence, the chemical method of cleaning with 
 soda and hydrochloric acid, or acid alone, is usually adopted. Such 
 methods are quite satisfactory when one is able to clean the apparatus 
 every week. 
 
 When the scale consists mostly of carbonate of lime, boiling 
 it with dilute acid alone is sufficient. Very often, though, many 
 other salts of lime are contained which are not at all, or only slight- 
 ly, soluble in the dilute hydrochloric acid,- such as salts of sulphur- 
 ic, sulphurous and oxalic acid, which with the scums of the juices form 
 very stable salts in the apparatus. Other constituents of the scales 
 are silicic acid, and aluminum and ferric oxides, which are derived 
 from the lime and decomposed fats which are injurious insofar as they 
 prevent the action of hydrochloric acid on the deposits. In the 
 presence of such salts, it is advisable to boil out with a dilute soda 
 solution in order to convert these lime .salts into carbonate of lime 
 and to further decompose the insoluble fatty matters. After thus alter- 
 ing the scale, hydrochloric acid attacks it quite readily. It is very 
 seldom that this method does not prove thoroughly satisfactory, and 
 under such circumstances, the reason is probably due to the excessive 
 presence of silica and aluminum, and then mechanical cleaning only is 
 satisfactory. 
 
 The hydrochloric acid used for boiling out must not be too 
 concentrated so as to avoid, dissolving any appreciable amount of Iron 
 fror. the walls of the evaporator; moreover, scales dissolve quite readily 
 
 _ IT _ 
 I JL -L . " 
 
sift* **/&!*** ^MH a" *SiW*o TOT- sniifrr<f 04 rfpo 
 
 .. 
 
 r 
 "50 fcefl^ac " ^9tf3Ofi'& 5>ri ft ^^' MTL 
 
 6t .pnolB M 3.9, M?J0 r 
 ?fe ^'' v^cr-tGii 
 
 ,enJt-l 1o e.tsnocfis*' ip- 
 
 ^''3 ,.CI .tor. ^^ ; rtoiriT? xrjj'a?noo *t8* sail, 
 .-fefl BP.-.IOAW -,l>lr>^. pirtoijigo^fcxiff/ e*trlil* m!J fii" o 
 
 ^? To eijufr. rft rf v f i,*- ).;;%, .J>'iO6 ql.Jisxb J&HB 
 pe 91/t-i .ifii.|-s^f^'^r{^ nl aJIaa sltfata 
 
 'ST^ . rtSLf - w f.Ef'ft,"? 1 '' uIi/nLSU/X.B fertB ( Jb.^f>B Oi'Oi'iiB 
 
 r,o L r j:-f>.i;4cyo < tty;ii;'to no-|:.to^ 
 
 : I.t^Cf Q*- ->l|. : r 11 f/- wr-iiw.-: fioirss-: 1 
 
 ^ao- otnl -.f 
 
 *. xaB^B^imJito- ; 
 lJ: 
 
 v'-ftft.-/ - jQfiej.|r . vp- -j^ t.-,* :">ft 
 irp. i >ne*'\ BS^^fjfi;- - ^/^^Torj J-'|-?^^T^?V : 
 
in dilute acids. The amount of HC1 should never exceed one per cent, 
 even in the last bodies where the greatest amount of scale deposits, 
 and in the first todies it need not exceed one-quarter to one half per 
 cent. In order to prevent the strong acid from injuring the inlet or 
 any one portion of the apparatus, it should "be distributed over the 
 entire surface fully * by means of a pipe inserted in the middle and 
 so arranged that a thorough mixture of the acid occurs with the water 
 as soon as the boiling is commenced. The boiling out with acid should 
 not be carried on at too high a temperature, nor longer than one hour. 
 Working in this way the apparatus is rapidly brought to its original 
 capacity, is never injured and will probably last twenty years. The 
 vapors from the evaporator during the boiling out with acid should never 
 be used with tail pipe water for injection into the boilers, for they 
 are sure to have a decided acid reaction. 
 
 For boiling out with soda, a solution of one half to one and 
 a half percent of sodium Carbonate should be used. The boiling out 
 with this solution should last as long as possible and should be at as 
 high a temperature as can be reached, and in consequence, should be 
 carried on as near atmospheric pressure as possible. Strong boiling 
 in this manner makes the boiling out with acid more easy. After the 
 boiling out with acid the apparatus should be immediately emptied of 
 the acid-water and thoroughly sweetened off with clean, fresh -water; it 
 is deemed best to fill the evaporator with water up to the level of the 
 vapor pipes. The water valves of all the bodies should Tae of such a 
 type and arrangement that they can be safely shut off so as to prevent 
 N . any misuse or leakage which would cause dilution of the juices. 
 
 In order to prevent any detonations in the apparatus from the 
 
- V Y: Gfr- : ' oc ' ''f<r 'tt- rfi 
 
 nl J>6^ieRftl. -"^(i i "ho ^rtW '-"' ' '' : - '*'- 
 
 
 no 
 
 t-bn v 
 
 BO "skJ 
 
 
 
 I 
 
 '. : 
 
 gftiXiob ^iCT 
 - 71 --; MiT^r&j Jbhf? *rb r iabf> :: { V. r '^ 
 
 ' tl -hns 
 
 -:'r.i f 
 
 i'ofl rlii'w -^i/6 ; 'iila-', f '"^ ^iTinh 
 
 -; B.i^ :I B ,1 
 
 010*1^ 
 
 : 
 
 *^in \ .'./'< .' ;< 
 
 -" ; ,.A: 
 
 ... '-^ 
 
 . 
 
presence of fulminic acid gas, it is best to draw considerable air 
 through the apparatus before starting to boil the juice. If the capac- 
 ity is not up to its original point after boiling out, it is evident 
 that the cleaning solutions have been too dilute, or that the boiling 
 has not been carried on sufficiently long a time. The following week 
 the work should be done properly. It is, however, not essential for 
 the heating tubes to be entirely free from scale after boiling out, but 
 the layer should be very much thinner and decidedly porous. It is 
 obvious that the chemical solutions should be introduced rapidly so 
 that as much as possible of the available time during cleanups may be 
 utilized. One of the most important influences in the transference of 
 heat is the viscosity of the juice. Since the juice to be evaporated 
 should have a purity of 90 or more, it has a comparatively small amount 
 of organic matter relative to the amount of sugar present. Hence, the 
 organic matter is not apt to have much influence on the viscosity of the 
 juice. Juices of equal concentration have practically the same vis- 
 cosity, but this increases very rapidly as the condition of concentra- 
 tion of the juices increases and depends on the sugar content. There- 
 
 - " 
 
 fore, thick juices are far more viscous than thin juices, and the capac- 
 ity of the thick juice bodies is less than that of the thin. In addi- 
 tion to this, the thick juice bodies work under more unfavorable condi- 
 tions. The boiling point is less, due to the greater vacuum. The 
 coefficient of transference of heat is less at lower temperatures than 
 at higher, and at temperatures under 100 C., falls in far greater pro- 
 portion than the temperature, while at 100 C., and over, tfie differ- 
 ence is not so great; hence, it is apparent that it would be best if 
 all the bodies of the evaporators could be made to boil at about 100 C. 
 But the highest allowable pressure of the exhaust steam is from 10 to 
 15 Ibs. , with a temperature of from 115 to 120 C, , so that the total 
 
 -: 13 :- 
 
..''. ; ',,-. ,;iy.<h - , tsfl a f ,r ;] .;; ' i- ~ otft&ft ?' - - ' 
 
 ,-.i i; ' . *, /0 ,, r , = , ,v>^HVt>^.-;rf '^tfif?- - rfJ'oSf j .:* J ; ^ 
 
 ed* k .]UfJ*y\/ v 3 ?V ; :v'" .'..-^ ...... -' r .,.ywi..B oij^l^e.^^.^y^ ,. et-1 ..1.^^.' 
 
 . ., _ge.i J .. ^ r . ;v r , : ,^ . J^.O-'J^B ,&.o- fcsi-^'igo 
 
 t ,. . *. * ..,'*. * . * *. ^ .- v y rf ^. xx .* *.> * 
 
 e .tQrt ,'iev^wo f .e.'. ..*'' - - -^^ '.^.^ac^.-^v^--^- 1 ?^ ^ 13 . : ^i 
 i;^^ Xe.o ';.,v/r-r1.,-XlB-ilt';f _ v .. '^ ; ,.asK(jj /" .puri-*, 
 
 ^ei .,:.' i^n.-7;i'rriJ:-i|.j rio^r;. v^v gd iXwp.ffs ^^ 
 
 ; 
 
 sv.fuecf '.^ ;{;.. it,. 3.0. 
 
 j;Qji^_II^o S \-J 
 
 ' 
 
 
 ^~ ^"8- L ,-.Y 
 
 "ic ,\. ;,-^ 
 
 ;io ^o 
 
 . .^' ; ^ r f-o/>^ ^i.^fyja.^\ 1,0144 ^.^n ^i^-r^^jR 
 
 CEBB .eii.J )pIXfi.!&i^f'^{ ,9v^ri :.,Tc.. t .^n ^i'-'.p/i.p' .frp.?- as>oirT. 
 >.^fti^j' 
 
 -o'^driT . J.n,trxp/>, ..XB^S .^rW 430 .ab,t^g[eJb : ,|>nj3 a-sce3^onl.-eo-JL^ ..erfef.-^-o K^ 
 
 '> 
 
 >rf/ - .An ^ it >vx/4/ f. ...ft j jl .t - r. a[i t . , pi;o.p p :; y ,p,3" *r . . ~,. g ' : . $ i 
 -i-|je .nlil^.. to > JnriJ- .us^ T ;i pE?f sJ... ee^ptf .a>tf(; Jfoiri^ .a . lo\jtj 
 
 tt; X^'-^^x-^J^sf .- t *n;.jj|r 4sJ,.a^ ^^ ,.st ; ::J- 
 
 .. . ~\ i.tf;, ..... ! j* 
 
 V! i^\^,:, : v: .i v .e ; an i /./rtl ,, ; -- 
 
 5^cT .p^^K/^n-s^qjuw .^,' . ....:;,?-. .5: .,...:.,-/; 
 S ; ;jwrt i . 
 
 
 
 
 
 . f 
 
 o^i>v; ..j* -,,., <<? i:ptf oi 
 
 -OSI 
 
 
available drop in temperature in the quadruple effect is too small. 
 However, thick juice should be boiled at as low a temperature as pos- 
 sible in order to prevent decomposition. To avoid the bad effects of 
 the inevitably high boiling point of the thick- juice-bodies, it is ad- 
 visable to attempt to increase the difference in temperature between 
 the lowest vacuum bodies. Not only the amount of heat is increa3ed by 
 this drop, but the coefficient of transference also increases. This 
 coefficient is the amount of heat transferred from one square meter 
 heating surface per hour per one degree difference in temperature. 
 
 In a properly constructed evaporating apparatus, there must 
 be no mechanical losses of sugar. Among the causes of such losses are 
 leaks in the tubes o- tube sleets, though during actual work this can 
 be the cause of little loss of juice because the pressure of the heat- 
 ing vapor is higher than the pressure in the boiling space in which the 
 juice circulates. Of course, condensed water can get into the juice 
 through the leaks, but the reverse is hardly ever apt to occur, unless 
 the apparatus is shut down. Hence, it is very important to have good 
 tubes and to have them properly expanded into the tube sheets. Before 
 the campaign, the steam space should be completely filled with water 
 uii.-icr 14 pounds pressure, or mere, and tested for leaks. In the hor- 
 ifc-orital apparatus, water should be put in the juice space when testing. 
 
 The second cause of sugar losses is entrainment of particles 
 of ^uice with the vapor which is given off. Under these conditions, 
 great losses can occur, since they happen under the most unfavorable 
 conditions and can continue without any ready means of detection. En- 
 trainment of the juice is apt to increase in accordance with the amount 
 of steam and vapor developed in the juice; the more energetically the 
 bubbles of vapor hit the surface; the greater the viscosity of the 
 
 juice and the greater the velocity with which the juice is withdrawn. 
 
 -: 14 :- 
 
.1.... 
 
 *!'-'' I '"'. .-' '"'' 
 
 . -c. >.: :: > '.'h. irci.t r: 
 
 .: ,"- 
 Xoirtt j. 
 
 
 
 i '.*< J .-'... . 
 
 -7-.W3C; ; ^-M-;?^-* 1 ^^ 
 
 .' '; I- i '..' . ". . . : ''.*!. ' t ' : .' 
 
 sr;* .ae^.iO;:. oj 
 
 ' 
 
 
 ' 
 
 3-Lbocf 
 
 'jJ ^o-^, >J J ^'] aqio. ? 
 ^d 'io J. 
 
 l>efl9TorrJ: el dta^rf 'to 
 
 f G.el 
 
 lorbfit . :vr.,-.w >tj : - T.^rr 
 
 V *'' ' ' 
 
 t .oQn.QT^J Ht p. 1 ?^ ;.;i rori '.'.5KJ-. tBP.ff .T., 
 
 ^5?-j;^:r> HV edr,&fi raaToja-.- ,iTocioiqf .B .nj ..- 
 
 ' '- * * ; . -v , f. ^ : ; i ' * . -.1, * * v ^- < T^ ; 
 
 'lo. ;.. .. . ^rft nfu.^., ^inn m- ; io e^aQOl ./ 
 
 , ' t* < t-!-. .;. 
 
 i^ 
 
 jrr 
 
 
 Off 
 
 rfoirfw 
 
 I/Bqi; girid tT 
 
 ' ' 
 
 ie i;fltcxf -rf,t 
 
 pJ ? 
 
 v gX r flfcf. ^Irf, T.%:-J- ^.-8 
 
 - ^ ' 
 
 f^rf -Oi - W-.P [9H.< . ...... 
 
 w "- ' > "?>' v ^ *' : : ... ' ' 
 
 fi>^ri8 %;'' stfr/T.L ^otrBf,^. ;,.,; -*|^Ai . ^ 9Vafr v ..-; f>3 ; , ;: 
 
 ^Jfc^^rpjp f.^.-^^; ?^\ > 3 4- ti . u 
 
 , sTJUi,^^, ; -m ' : . 
 
 i 
 
 
 
 
 ^*y ^rfo'-'j '' "'''i:. .''W^^v 
 
 
 "f'&i'U, :.-:.. '-'j^V B i. rrfO i ilW ' *'-'.'*!-{. 
 
 * ."* *** .* *, 1 '*""* 
 
 \-vtti- .">.*> i AfAil -,ci.t ,.-H>n-J. 10 H 
 
 v ; !/' > .' ' '. "' ' 
 
 v&.. -."^IK-? 
 ~ '. -i...:.v -.:"..' 
 
 - V 3' ; >?-::-: :l^ 
 
 '- - ( , 
 
 .' ''noli* >s lane o*cotu ^r! sf>j'Sf{;-..-<ii^. 
 j ' ',* w'~ i 
 
 V*lao.OBly : :-ortl ^>oi^. ^ilf- 
 .Qt^Lul'^r .rfr r 
 
 *.' -Wi'ti- - : iC -/iV r 2 
 
 -* , ' T ' *~ L. ' .-.*.- . . 
 
 
 S * {"* 
 
In the first body of the evaporators, the danger of entrainment is very 
 small because of the small vacuum, the comparatively small space oc- 
 cupied by the vapor given off and the low viscosity and slow speed of 
 the vapor. But in the thick juice bodies, where the vapor occupies a 
 space six times as great as in the first body, the impelled particles 
 of vapor spray, to a greater or lesser extent, the viscous juice, when 
 the particles are carried into the vapor lines, a speed, of the vapor of 
 100 meters or more per second is sufficient to carry the solid matter 
 over into the condensers from which it is carried away in the tail pipe 
 waters. To catch these particles of juice, numerous forms of juice 
 catchers have been installed in the vapor lines; the operation of each 
 being based on the principle of catching the projected particles on 
 sieves or hanging walls, from which the drip can be recovered. The 
 efficiency of these juice catchers is rather doubtful. The best en- 
 trainment catchers are merely high walls in the evaporators on which 
 the juice spray is caught and retained. The velocity with which par- 
 ticles are thrown upward is increased by the speed of the current of 
 vapor and is only decreased by the action of gravity. In the vapor 
 space, the gases attain a velocity of about 4 to 5 meters per second - 
 the speed of a rather strong wind. Hence, it is apparent that it takes 
 very little of the thin vapor to accelerate the positive upward move- 
 ment. Against this action, gravity acts with equal force on both large 
 and small particles. To make the vapor space high enough to catch the 
 smaller particles in their upward motion, a space of three to five 
 meters, above the surface of the liquid, would be essential, and at the 
 same time there would still be danger of juice being lost in the thick 
 juice bodies. It is generally thought that the juice is not lost in 
 
 
 
 the form of solid spray, but aa small bubbles which have very thin 
 skins, light specific gravity, very small volume; and are readily 
 
 -: 15 :- 
 
-if." ; ' ': "' I'"- " '. V "'. '''. 
 
 ... * j : -'-: .: :;:.'. ' .1 >..': ' '.\- 
 '.tiepOB-LV. WGf "9.?f; ::fS8 '."I^O"n*Vi 
 
 J ; O*,L ;j)(ri .*# ;;$ 
 
 i$i<i *>i.l*i~ erf* t^bccS J&xil; art* ni t- *iwrts a Eeait xic 90e<re' 
 . r, rs. BL-- - : -irf* t ins^xo TMM TC-TBlei8 -o? ,Y3*:tffi- ':;,:' 10. 
 v erfl lo.b* -j-l.B. a -t $"' >?*v *rt^ o^nl J^oiTiBO oia 
 
 21 f ilOB ft.'tt YTlflO .O^ ^nflollljUB 8i fcHOO'i." "V^ f-':^J 10 
 
 a* rtt rti -YflVB fta^i^BOr *, Ji rtoirtw moil eioart^bnoo erLf 
 
 ^aortj' . 
 
 ' ' ' 
 
 j o.e (/"!; e>'tLt o lo el-qlonJtTKi f-ftt no 
 
 *' '' .' 
 cf,n;BO ,'li'w. ^ 
 
 'pc : -ftofKr B.; 
 
 \*.O'ItIi rr *'*-'i> 
 
 V s nlflcf^jj ' 
 
 ^fi, ^ ^ a-i^X q ; OB . #f 
 ' -..- -'^i^fpfi' ' *iv8T!B- nojtlo^ ajf 
 
 v .erfy /yXjaj!..-^? 'i.wjIoi^'iBCi: 
 : ..> " 
 
 . soul we' 
 Jeol ii 'a. ?'iwt "i^ ,sj/!af> cf liiJiB' felirow o-isit? 
 
carried over with the stream. This bubble hypothesis does not satisfy 
 any rational tests. It is quite evident that thick Juice bodies with 
 sufficiently high vapor space, lose little or no juice in the tail pipe 
 waters. An excellent and easy method of determining whether or not 
 the juice is carried over in the vapor lines is to put a collecting 
 apparatus in the horizontal portion of the vapor line. A snail por- 
 tion of the particles carried over are caught on the projecting surface 
 and are readily collected in the sampling apparatus: When the water 
 obtained by this means contains only traces of sugar, or none at all, 
 it is quite evident that the juice losses are slight. 
 The Manifold Effect Apparatus :- 
 
 From the separate bodies, the particular object to be kept in 
 view is the most rapid and satisfactory evaporation possible, in order 
 
 to get the greatest possible efficiency from the exhaust and boiler 
 stean used for heating, evaporating and boiling. The more bodies a 
 system has one after another, the greater will be the efficiency of the 
 steam for simple evaporation. Too often, however, several bodies are 
 heated with steam of the same pressure so that the effect is merely 
 that of a single body of the evaporator. In such cases, it is best not 
 to lead the juice and the vapor from one body to another, but to connect 
 them up so that the juice enters in one portion of the apparatus and 
 flows over baffles before leaving the other side, 7/hile the steam in 
 the heating space flows in the opposite direction from one body to an- 
 other. T/ith this arrangement, a greater capacity and easier control 
 of the system can be maintained, provided the juice level is kept the 
 same throughout all the bodies. For the manifold utilisation of steam 
 there are definite limits. The total temperature difference, i.e., 
 the difference between the heating temperature of the vapors in the 
 
 first effect and that of the exhaust steam temperature of the boiling 
 
 -: 16 :- 
 
$*& AHl>l"v Bi'i 
 
 t^ i:"ifi ^De'Ifsfejl 
 
 B ^i/q ot el: 'er:tl *Tvi^v '<5rt,t rr> vo jbBiTtelb El 
 <xt ilaa.8 A .swtfc! loguv -ert* lo naTJrroq Ijst.'iosliori sttf nl eir^B'iBct^r; 
 iife sr:lioot;(tq eri't i"o *ilsiij3r *t*5 levc /iii-i-r^o e^Ioi^TBC. sri^ lo noi- 
 
 :8^BTBqvfS anii^.r~XR atooIXr, 'ilii-eei 9iu 5ns 
 
 10 ,1031/8 lo Bwwi-t Vine 
 
 . ^itsit a "ifl niaRDOl oii/t ^a^ f&fif ixoptv* etii/p :ai '^'1 
 
 o* 'rfo 
 rrl ,I:fiQ8oq ;io'lij6ft.oar-v& viewer ^^a'ri-ce ^nn M^JSI -^ao^: -srfr el \r*Jtv 
 
 ori^ sicvi* Tfp io^l^re 'sl^iaeoci 'rfe9lc3T3s ertt : ^9jj 
 
 e :ftttj'ijctf i>nB r^ni*/? oq^va , grU-tfiorTiol jboBi/.as'' ; tn 
 
 re^-c i-^ ri; ; ;t -;f!9.;i3;of!)? io-*!t 9HO - 
 noii-piocieva elq'!^!'-: 
 icj <r!^r-; ^rfj *to -^.f.o'^a r.-.i.. 
 
 .'aeeco rtfli>.ri?J .YQ^-C.IO.IBV^ oTtf "lo Y&O<^ olyrto :B" 
 
 ii': ' RriJ' ;/* ?';to . 
 
 "^ lo rrdid-toq srro rsi aie^e er.J:!;^ erl^ Jsxf;? oe-cji/ r. 
 ,dJbJ:a -rarito *rf.t ^r 1 v ..* xl i -j 
 
 -i^ n " /'i o ' -ti ^ 
 
 noi^iSslirti; Moliaaa r;;cr{r,wcirfl O.-TJ- 
 
 [.!* iij - *iu^BT<ta*); Id^otf 9ilT .e^i.'sj" 
 
 aiifl^EBvp:.' sriMaarf ert* XK D:ioiell) arJ 
 
 ^ ^ ' * $ O 
 
juice in the last body is at the highest 50c., beca.uae the exhaust 
 steam cannot possess more than ten pounds pressure with the engines and 
 machinery working economically, and the vacuum in the last body cannot 
 be held at much better than sixty centimeters. This total drop cannot 
 be divided into equal parts. There are decreasing limits of drop in 
 each body of the evaporators. The only :ray to obtain an equal evapor- 
 ation is to increase the area of the heating surface.. On the grounds 
 of practical experience, the temperature drop in the first body, the 
 contents of which boil at 100c. , and over, should not exceed four to 
 five degrees; in the middle bodies, seven to ten degrees; in the thick 
 juice body, the difference should not be less than 15C. From which 
 it is apparent that it is hardly possible to separate the temperature 
 drops so as to obtain more than six bodies in the apparatus and obtain 
 satisfactory work in sugar factories. In fact, sextuple effects work-- 
 ing with exhaust st^a" , presert innumerable difficulties, and even 
 guiri tuple effects are not generally used in sugar factories as nraoh as 
 O.uao.L'uple effects, while many places work with the triple effect with 
 oi without preheaters. 
 
 If all the vapor which is used in the apparatus for boil ing 
 and h oat ing were removed, then in every evaporating system all the 
 steam developed in one body would be condensed in the next and the 
 total amount would be recovered on the heating surfaces without any 
 loss. 
 
 One kilogram of steam gives, on condensation, different amounts 
 of heat, according to the temperature of the condensed water. It is 
 evident that the condensed water has the temperature of the heating 
 space, and carries off considerable heat from it. The higher the pres- 
 sure of the heating vapor, the smaller will be the amount of heat loast 
 
 by condensation, because a greater portion of the heat remains in the 
 
 -: 17 :- 
 

 [0 ' *' ' "'"' 'fW ^n. t -- . - . . er 
 
 ' . ? . . r . 
 
 
 
 
 O 
 
 
 aeoq 
 
 
 * ,Bf -z 
 
 
 ow B 
 
 Qfi, 
 
 D^a^f8*31tt^)8rt64|Bv<* 1 :xrfr>v>..-ft^ nort*. 
 ~^^fl/-ni fj^rir : :: J - 
 
 Jt 
 
 * 
 
 . ^f 1 - 
 . o-t ,,ac 
 
 
 ,-i ( j-o. 
 
 .. .ftt 
 
 '' * 
 
 
 d 
 TMf* lo : i'a 
 
 "9cfcf 
 
 .-aorft: ,f 
 i;ri-*r T 
 
condensed water. With one Kilogram of exhaust steam, not quite one 
 kilogram of water is evaporated, but somewhat lees, and in the same way 
 in the manifold effect, not two, three, four or more kilograms from the 
 juice, but always somewhat less on account of the loss of heat in the 
 condensed water, which amount is equivalent to the difference between 
 the temperature of the juice and that of the water. But since this 
 quantity is small, it can, as far as practical considerations are con- 
 cerned, be neglected. 
 
 If it is desirable to evaporate the same amottnt of water in 
 each body of the apparatus, the heating surfaces must necessarily be 
 different on account of the great variations in the transference of 
 heat in the different bodies. As previously noted, there are a number 
 of causes which are more unfavorable to the transference of heat in the 
 thick juice bodies than in the thin, such as viscosity of the juice, 
 the lower boiling point and greater deposition of scale. Under these 
 conditions, in order to obtain the highest possible capacity of the en- 
 tire system, great care must be taken not to alter other important con- 
 ditions of the first bodies, in order that the capacity of the system 
 may not be changed., The means adopted for increasing the transference 
 of heat in the thick juice bodies is td increase the drop In temper- 
 ature so as to maintain a boiling point as low as possible, with a com- 
 paritively small amount of vacuum. If the vacuum increases beyond. 
 60 centimeters, drop in temperature increases very rapidly. With each 
 centimeter of vacuum, the coefficient of heat transference should de- 
 crease exceedingly rapidly with the decrease in temperature. Hence, 
 it is hardly advisable to hold the vacuum higher than 60 centimeters; 
 moreover, sinoe such vacuum is difficult to obtain, unless there are 
 large quantities of cold water available, (and the efficiency of the 
 
 -: ;8 :- 
 
'- <" --- 
 " **-' 
 
 "' 
 
 to 
 
 r " ' ' - ' '" 
 
 ai ^t 
 
 no eaai 
 
 ciB.rfolrfw 
 
 
 
 I 
 
 
 
 aw 
 
 B^ft al- ^1 
 xiKKis .6iW 
 
 
 
 to* 
 i lo Y^iooel^ 
 
 o*'elBrovirtWf ^-ro. 
 
 iK di 
 
 $AS'.*B 
 
 L 5Si aix . to : jy> 5qo 
 at.- 8l" 
 nioq[ 
 
 tei^io at . 
 
 J-eiJtl ri.t- lo srt 
 
 
 
 -rtaiw wrfelrt 
 
 -Jblbrf 
 
 Yl-sn^ x* 
 vl*t*ri - 
 
 
 
 
vacuum pump is very low under such conditions), it la best to maintain 
 practical work at about 60 cm. Since the boiling temperature cannot 
 be decreased further than that corresponding to a vacuum of 60 cm and 
 the temperature of the heating vapor must be increased, it follows that 
 the duties of the other apparatus must be decreased, though the total 
 capacity of the installation is determined by these conditions. These 
 capacities of the different units must be so arranged that the first 
 body will have a very small difference in temperature between the heat- 
 ing vapor and the boiling juice, and the rest of the temperature differ- 
 ences should be divided between the remaining thick juice bodies. A 
 further consideration, to be noted, is that the heating surface of the 
 
 thin juioe bodies must be increased as the temperature differences are 
 decreased, in order to evaporate the necessary amount of Trater from the 
 juice. While the thick juice bodies need a small heating surface, the 
 first bodies must be correspondingly larger than the last, because the 
 steam used in them is partly utilized for heating the juice for boiling 
 as thick juice. The body from which the heating vapor is to be dra^m 
 should be chosen from the size and the heat-transferring-qualities of 
 the heating surfaces in the boiling and preheating apparatus, and also 
 from consideration of the temperatures at which the juice is to "be 
 heated and boiled. When the boiling temperature in the first body is 
 too lo^r for proper boiling and heating, on account of the last bodies 
 being too large and the steam pressure in all the bodies too low,- the 
 pressure can be decreased by the introduction of spray pipes in the 
 vapor lines between the first and second bodies, in order to decrease 
 the pressure of the exhaust-steam and vapors. But, such types of 
 installation are rarely successful without the most careful supervision, 
 and should never be used without regulators to prevent the spraying 
 
 apparatus from becoming entirely shut off. 
 
 -: 19 :- 
 

 
 
 lU&^wtf e* 
 
 -" - 
 
 *+ 
 
 :>9 16 
 
 
 
 rf* ^rfi^o 
 
 
 r< ecf 
 
 TO'r^ii ou'e t arf*- e's 
 
 icf ^rtrrfm;' v^B'-joV. srt*' ^nioofBVe o^ -ito m 
 
 T'-tiSj if; >n <(& 
 atOMNRf ^8dX ertrf' narftf' ttijgliafit "Clstfi'finoqewr 
 
 'Xf o^ et T 
 
 ai^- 
 
 irorft ybbc? 
 
 't :foir.f> ee- 
 
 - 
 
 rteno 
 
 B 
 
 Qli/>BT^q^ 
 to ^/ruoeea Kf 
 
 " '- **. 
 
 *4fc oJ hno ni .fe^lJbocr A 
 
 e'fSf 
 
 -ral xr6l o^ 
 
 ni -* 
 
 l 
 
 16 g'siroso^t 
 
 cf -tsvsn filtrorin Ma 
 
The cold raw juice can easily tie heated with the exhaust vapoa 
 of the last body, since this vapor has a temperature of 60 to 70 c., 
 while the juice is only about 25 to 30 G. This reheating is desirable 
 because it is so cheap and can be done with vapors, the heat from which 
 would otherwise be lost in the work. The size of such a heater need 
 not depend on the size or capacity of the evaporating apparatus, for 
 it is merely a form of surface condenser inserted in the vapor lines. 
 
 All other juices need to be heated with steam of at least 90 
 to 100 0. This must be taken from the first two bodies of the mani- 
 fold apparatus, or the first body of a triple effect when a thin juice 
 reheater is used. The so called juice boilers or preheaters are mere- 
 ly heating bodies of the manifold system, which are heated with boiler 
 steam of high or low pressure. Their installation is advisable when 
 there is not sufficient exhaust steam for evaporation and it is essen- 
 tial to use high pressure steam for heating purposes. In the preheater, 
 the pressure of the steam can be as high as 3/4 to 1 atm. , above the 
 normal pressure, and the boiling point can rise as high as 115 to 120c 
 without any danger of destroying the sugar or darkening the juices, pro- 
 viding of course, the latter are sufficiently alkaline. Since with 
 high pressure steam, the heating surfaces and steam pipes can be made 
 smaller, they are considered very advantageous. Some factories have 
 installations of two juice preheaters, in which high pressure steam is 
 used in the first, while the second, is heated with the exhaust vapors 
 from the same. This installation is most advisable when, through the 
 centralization of the e..^ines, -L^e.-e is an insuff icien6y of exhaust 
 steam; high pressure steam can thus be made to serve a double purpose 
 before it is added to the exhaust steam to be used in the evaporators. 
 There are, naturally, many difficulties connected with the operation of 
 
 the juice-boilers in conjunction with an evaporating system, which can 
 
 only be obviated by proper means in the latter. It is never advisable 
 
 -: SO :- 
 

 ....,:'-' . *7- ,Jfe* Oft ,fIT... /,-* 
 
 " ' - t .!...'... , * '.^ ' . ' ' {--.* 
 
 setf * *tf scxjBy j3.triJ.8on.tB w xM 
 
 ,. 
 
 
 ~it. &: ."i 
 
 i' ' / ' ' ' i ' 
 
 .... -*J ,^e i-if5Baiiicvr>jj 
 
 *'.' 
 
 ix^'v ejrfJ;.*tD OBCTBO ID .&si $*" I ' ; W* 
 
 . ' * 
 
 .i'acjv . e-tU tfi i^e*.iar. t:oen-3>noo. o.bj$1ii/B. lo LTTO! \ r l9T^jjftrj ^ 
 j; jfl lo aBeJe tltf.v .'j ; o^ r^^n. eoe^uf, i^ 
 
 Xs-t r cf atari 
 
 - 
 
 
 q -To 
 
 i^^i-Xe 
 i Jb/J*._fto j-aQ^.eVo ,*jo 
 
 iil. e?t^. 10' , 
 
 KV f>98,.8r 
 
 t.'RaeT? /rol jcpisiit ; i 
 dxn *niOJt;,txra ton 
 
 I of 511 SB rl&iri SB 
 
 > ;. . '. 
 
 taiQjf-;.^ <;.<-. f.i.;-^ 
 
 ' . .: ; i- .'.';: - 
 
 U-f%XiB,.\ ..-.a ?: . . ,..t^Bl eri*., rt w^HOQ 1o &t 
 
 tq j 9.oc?^ : .j 'J.;/^ 9iiit ,,.:ia'?c .B^u-rae^Tcg 
 
 :T,V'^'^ '.,>.. . : - 'arc ..?>2B ; .\' ^o^J.ar.c 
 
 ii'tt W. ,. 50 ftOJ 
 
 ' 
 
 RV \ 
 
 
 
 ~.t'V -.. acsa > 
 /Uo,.b sitt ID nol^Bsi 
 
 a.), *Jt^ 
 
 
to pump the entire amount of thin juice through the juice boiler, for 
 it is not essential to heat the entire amount to the boiling tempera- 
 ture. Under such conditions, when the juice is drawn into the evap- 
 orators, the excess heat is given off in the f o;m ct vapor and corres- 
 pondingly larger amounts of high pressure steam are conflensed in the 
 juice bodies; hence, it is best to take only sufficient Juice through 
 the preheater to give a final density of 15 to 30 Brix, and the rest 
 of the thin juice should be taken directly into the first body. 
 
 Preheaters are sometimes apt to have the disadvantage of var- 
 iability in their capacity, for example, when the vacuum apparatus is 
 freshly installed, very little time and .much heating vapor is used for 
 the first concentration of the thick juice and very little steam is 
 needed for the final-bo iling-off. At the same time, it is possible 
 for momentary stoppages to occur in the juice going to the first body 
 with the subsequent lack of use of the exhaust steam. At such times, 
 the preheater needs considerable steam, and in consequence, much must 
 "he taken from the boilers while the exhaust steam passes off through 
 Mis roof. To ovoid these evil conditions, the exhaust steam lines 
 should have a by-pass into the steam line to the preheater, which should 
 alwayo be kept open during the usual ?rork. Hence, one line is suffi- 
 cient for both the exhaust and the juice vapors, which are conducted to 
 the heating and boiling apparatus. The pressure and regulation of the 
 amount of heating vapor can be regulated at the desired point by very 
 simple means in the reheater. The juice is never found to foam badly 
 in the preheater, because the development of vapor is far more regular, 
 and sudden increases of temperature with rapid decreasing pressure and 
 strong foaming are quite unlikely. When the preheaters are used in 
 general steam work in the house, apparatus for regulating the influx of 
 the high pressure steam into the boiling space is not only unnecessary, 
 
 ~: 31 :- 
 
; ' 
 
 ->. .s ;* * '-^ttttt^d /!$ { ,- . 
 otnl mflrtfc *fr-- 
 
 ':> - : ' 
 
 
 
 nl .:,- \-.\ 
 
 . ' 
 
 .' " ' ; 
 
 
 l i t 
 
 
 r ; ' . 
 
 
 .. 
 
 ' 
 
 *; ;*- 
 
 ' " - 
 lo, f 
 
 . "- 
 
 -* 
 
 -" 
 
 
 
 .-.-. - 
 
 rfv: r ^ij asf 
 ki^a ^1 
 
 CJft>jfl< . * 
 
 jjftijjjB^Tjj 
 
 fcnagaattsa 
 
 ". ? .... . . - ' " 
 
 99-^f / &.:": '''' "A**B e: 
 
 . ,.' : ' eAJ- 
 
 fitj? -erf>; ,an61.*ifcr ? 'ixv^ .'-- : 
 
 on^ -ori^ 6'^.. ttrtxl- arfiOvt-'fi'-erit oJ'ni dfeB(l-\tf fl'efVBrf j 
 
 j-rej:' ;.-!".' TOr- dif- jr?^-iwB C; r?ti< 
 
 '*>.%<.': 96i^-- K "t?Jti;"' f^'<W 
 
 ''if,' i. "'-'';' ,:^l v '::; ' 
 
 ifc^j,^'-6n'^ is r.'3ii;J ^ .* " -"5>cT ^sc^-'i^jAv 'Sfji^B* 
 
 ^-f:^T^^ : :--: . 10 . ' V .3 f'..3 
 
 v '!....-{' 
 
 i .. *T'*.' >.'> -''ii riJ'^&ift 
 
 .. jv . | . v* ' '>./ ;. .' > i.' !r-v/... . vv'-,' 
 .> - ." . 'T/^i-Ifi ;i/p : -4^B--:;' 
 
 .^ 
 
 :rt"o 
 
 x :- 
 
 
but superflous, for strong sudden changes of pressure are impossible 
 and a careful workman only has to watch the guage in the exhaust steam 
 line. Wherever preheaters are used, the entire evaporating apparatus 
 must be of such capacity as to thoroughly evaporate to the proper den- 
 sity the amount of juice which is sent to it regularly in the work. 
 Irregularities which are necessarily incident with certain types of evap- 
 orating apparatus can never be entirely prevented in practice. They 
 are in part dependent on the operations of manufacture, for example, 
 varying amounts of exhaust steam used at different periods of the work 
 and the boiling of thick juice to a f illmass . Moreover, it is well 
 known the flow of juice in the factory is never entirely regular. 
 Sometimes the juice runs a trifle slow in the diffusion on account of 
 poor cosettes, or unequal or irregular pressure; sometimes the rate of 
 saturation varies; and at the filter presses runs faster or slower; or 
 the juice accumulates in the storage tanks beyond an extent calculated 
 for it when the evaporating installation is only designed for normal 
 capacity. 
 
 The bodies of the evaporating system must be chosen, not only 
 so they will have the proper amount of space in the first bodies, for 
 the purpose of heating and boiling, but they must also be able to evap- 
 orate sufficient quantities of water from the juice. In consequence, 
 for temporarily forced work, the heating surface should have an addition 
 sufficient for ten percent above the normal capacity, for all bodies; 
 and there should be a further allowance for the decrease in the trans- 
 mission of heat due to the deposition of scale on the heating surfaces . 
 But since such depositions occur in large quantities only in the last 
 bodies, the increased heating surface is to be supplied on this basis 
 in these bodies only. While an increased flow of juice calls for larg- 
 er heating surface in all the bodies of the evaporating system, an in- 
 creased amount of vapor for boiling and heating, results in increased 
 
 -: 22 :- 
 
' 
 
 
 '-.' 'f 
 
 i<ioi/t ;f rf'f oj 
 
 axe 'lol ,orJ ; d < Wh'l to a 
 rl^ lo afcoirc4' ^ns-ce^HJb 
 
 
 lo J-fu/ooofi ntf ft 
 
 
 10 ji 
 
 9rfcf nt wole 
 
 na 
 
 ^''' ' '' 
 
 ' ' v * . ";;.';':- ' 
 
 OCf T&V'flfl ''.t'O 8. f ' r 1 r ; -1 ".' "TJ JT"C 
 
 1 . ; *>-j ?.' : 
 
 ,'*"' " '.'. "' 1 
 
 lo 
 
 i- B eitjj*r b'it;t 
 :' *ro "Thi/p'onu 1 '16 
 *r":q[ rat.fi'i erft .tA "J&TJB .'R 
 erf 4 
 
 
 iow 
 
 
 .eeJtfcexf 
 
 .,.. . 
 
 si '^i'-; 3t8^\( 'Siii^B'-t 
 erfl' ni >'c>s<i : lo 
 '' 
 
 < . 
 
 ", soJh..'t ' 'eif^' iac-rt 'ietfsw 'to 
 ftltfbrfa "esiai^rtr 1 jrtiVfe^rf arfj' / 
 l'VT^^oMfl^' CArnon 6'.H Votfii 
 'oei> ' Art* ' toi : WoKawotij '" 
 1* no' ' 
 
 .., 
 
 lo oaJfDotf srtT 
 
 j 4ri^ ftvsd IIlw \ r ri^ oa 
 
 
 >o net ol Jr 
 s cf Mirorte 
 
 aitMont srt^ aeiJt> 
 ine aalxioef ecortJ' c 
 
 16 
 
capacity of the bodies in vfliioh this increase of rapor occurs. Because 
 this irregular development of vapor effect* only the first body and the 
 preheater, it is not necessary to figure on the heating surface for the 
 largest use of steam; and it is quite satisfactory to figure on the 
 average amount of steam which can be used on the heating surface, pro- 
 viding care is taken to anticipate any possible increase In the teis>er- 
 ature of the heating vapor. Since the capacity of the evaporating 
 apparatus is within normal limits proportional to the temperature dif- 
 ference, the normal amount of which rarely exceeds 6 to 8Q an increase 
 in the temperature of the heating vapor of 2 to 3C., (corresponding to 
 a pressure difference of 2/10 of an atmosphere) would increase the cap- 
 acity of the apparatus 1/4 to 1/3. This increase should be possible 
 in order to cover the great irregularities in the use of steam in the 
 boiling and heating stations. 
 
 The manifold effect system is quite flexible and, as a rule, 
 every change in the evaporating conditions adapt themselves rapidly to 
 the best conditions possible under the circumstances. The greatest 
 variations are due to the temperature differences in the single bodies. 
 It is these changes, with corresponding variations in the coefficient 
 of heat transmission, which alter the capacity of the system. All cal- 
 culations on the heating surface must be based on the Known conditions 
 of evaporation, the values of which remain unaltered by other conditions 
 
 later in the work. The great adaptability of the manifold effects is 
 due in part to the large number of complicated conditions which govern 
 the operation. These can never be wholly taken into account from a 
 theoretical stand point. 
 
 The bodies of an evaporator sho\\ld be placed in a line, with 
 the separate bodies so arranged that they can be used as the sa^e units, 
 
 thus decreasing the number of effects. Each body, when coffer shaped, 
 
 -: 23 :- 
 
n 
 
 20^ 
 
 erfj.ro tttr&g.-* > 
 
 ^T"TP)> 'J' ; 
 
 '- 
 * 
 
 ~" ' ' r 'v '- i 
 
 
 o 
 
 t srfJ no 011/5^1;"?* -vippo-^oen. vto- eJ 
 
 osk.ol8l:^ ^iup -Jii:.^- 1 frfrfl jaaoJ-s 
 
 ' ? :^oi-ri^ : ^e e .*a 
 
 ^njs -o*iqi otJn? ,o^ -flteif*^ 
 -? : .loqar/, $nJ 
 
 rO;:? < OT^ pt: ^ rjt- 
 
 S'^j-' vil 350. 
 
 ''..' 
 
 J "'tow srri^^ 
 
 , : 
 
 Jc. 1 
 
 l'4 
 
 vlaaj 
 
 i^ 
 
 
 rtf . > f- 
 
 
 
 jfiQp 1 
 JMa^tefia ^itJ.i'S 
 
 " r 
 
 rloi^i? 8noi*l|j?:po 
 
 or 
 
 ^r oj euft OVC.T.'- i- 
 ^j> ,j Ma;i . 
 
 '? -'*' .UQ?ReJ^ai.iBi^-* 
 _,.. i3.. ; ?ftt*p^ 
 
 * ' 
 
 nffi-f?; -aai/^v eril ,,701,1^1:^ 
 
 ^liM-a 
 
 '- ' 
 
 ' * 
 
 wtt c^ .t^sgr rtl- 9 
 
 r ' : - 
 
 '^-^^ 
 
 ff 
 
 to 
 
 . 
 
 nu e>i 
 
 . 
 
 ;; 89lbQC( OJ-. 
 
 16^95 
 
has its particular heat ing- tube- space fitted with vertical tubes. The 
 heating space is connected "by means of proper channels with the main 
 steam line and the vat>ors pass from one or more openings through the 
 usual cooking space into the vapor lines. The juice circulation is 
 thus quite satisfactory, for the single tube heating systems give a 
 sufficiently broad space in between the walls. In these types, of 
 apparatus, increased capacity can be made with little cost and few 
 changes in construction, and in the same way, changes of the units will 
 allow changes in the heating surfaces in different bodies, when this is 
 found desirable. 
 
 The basis for calculating the heating surface depends on the 
 coefficient of transference of heat. with the usual types of the ver- 
 tical or horizontal apparatus, the following figures can be used for 
 practical work: 
 
 With the quadruple effect, the coefficients in the first body 
 are: In I. (&nd in the pr cheater } 40 to 50; in II. 30 to 40; in III, 
 20 to 30; in IV. 10 to 15. 
 
 With the t. iple ef-^ct: In I. 40 to 50; in II. 30 to 35; 
 in III. 12 to 15. 
 
 Of course, it must be understood that these figures axe only 
 applicable during proper operation of the evaporators. If the amount 
 of thin juice and available steam for heating and evaporating are deter- 
 mined, all the conditions for calculating the size of the required 
 heating surfaces are at hand (See Appendix II). It is very important 
 in these calculations not to contemplate too high a temperature for the 
 exhaust steam in the first body. The heating surface will then be 
 sufficiently largo for the proper capacity and manifold effect evapor- 
 ator, and for the correct incidental conditions. The evaporating 
 station should have a capacity sufficiently large to utilize all the 
 
 -: 24 :- 
 
,99tfU*. iBtJ 1T"2V,. ASi*. bO Mil rO: .;' v-c'i.vt-^nf.M^.'' -tsl 
 
 "-!';*: /'..' ; >'. ' , ... . 
 
 OXT 1o '",r 3 on ( "5 Jb^ *'''''..'' "^o** 1 o. 1 " ^^:iv'<y """." ? .' i^' 
 *i.io aiof^- ^8Q e^^-.?^ 1 .' ? 
 
 * ' - . 
 
 '1Y9 ]6i'Ut,B8rt tfCJ>t 
 
 fl>Kjrrtt nl . .ullew srit ooflqo"Ji>flb't'if vi Jr 3/01 '-'; 
 
 rf^fXw t>ft::,' MO ?o ^.tioeqflb h8a^-r,h7 ' , a'thr > i; :i ; 
 
 ' ' ' ' .: ' .;..., 
 
 5.. . Y6V; ;M!^Q rt ri* _li b^TB f .T") . *OifT J'rTOb V.l Of^^i':!':' 
 
 : * *. ''"""' " ' * * . i 
 
 . "* .'"fw . e^ifcod >rf!^i?']^xJb ni ^''O.'"''" J JT, *..ie." oilt v ^*v 1 '^io TO! Cr. 
 
 Ic -e ( ' jTsve^.; '-.,' 
 1 Jbeerr 9 
 
 . :.J- ni 
 
 K. 
 
 i; : c. ._-c.>sL.:xr *?U vfsjjin +1 . f S'.;..'/ob 10 
 . . ^* Ic noi^s'-e^o i^qoiq jrici;.* ii'i^f) 
 :j .yta rfiiij' =/. n fj't;. -' 
 
 sc^J- T 
 
 : . *. J .;.. (. T'? , 
 
 -/Re 
 
 Tue.;, ~ .^7'Tl 
 
 ::!>. Y^- 1 ''* 1 ' ' ' * ''"''"jro'-tf) 
 
 . arroJtJ 
 
steam in the factory for heating purposes. Experienced calculations 
 have shown that the steam economy is better the more fully the steam 
 from the evaporating apparatus is used for boiling and heating; there- 
 fore, under these conditions, no high pressure steam, should be used. 
 In this manner, with proper usage of the exhaust vapors for boiling and 
 warming, better results are obtained with the quadruple than with the 
 quintuple or sextuple effect evaporators , in which the use of exhaust 
 vapors is necessarily careless. Even a triple effect can be used to 
 advantage when fuel is cheap. 
 
 In factories with properly designed evaporator installations, 
 the total steam used per 100 kg of beets is about 60 kg., including the 
 cooling losses. No factories use more than 70 to 75 kg., and this total 
 amount of steam should be used (either as exhaust steam from engines or 
 high pressure steam from the 'ooilers ) in the first body or the preheater, 
 unless it is advisable to inject steam into diffusion lines. The use 
 of steam can be curtailed by enlarging the bodies of the evaporator 
 station, or by increasing the use of the steam in the same, or by rais- 
 ing the temperature of the vapors for the reheaters. In each change 
 of installation, calculations should show a sufficient saving in fuel 
 to warrant any increase or repairs on the station. 
 
 A theoretically interesting, although impractical system of 
 steam utilization, by means of which steam can be decreased below 60 
 kg per 100 kg beets, is that which depends on removing the vapor dev- 
 eloped in the firat or second bodies, and increasing its pressure by 
 means of pumps to that of the high pressure steam, so that it can be 
 reused as such. Naturally, this method can only be employed when the 
 compression pumps are operated by water power, but the evil of extreme 
 
 - 25 - 
 
' 
 
 . : '. ' ' " .' * ' 
 
 .totf sol Jtoatr al a 
 
 
 snlliotf tol RToev 
 
 lo <atr ^^ fiolAr rri 
 b*?oi/ 5tf nco Jcsl'i* 
 
 i ,^ji :-a .^;;ocfn el a^ 
 
 . ' 
 f ' 9 
 
 
 enT .aenll 4t'olaLTii 
 
 
 
 ;.< rrl . BIO j 83/ 
 
 TO 
 
 rT 
 
 Ifi^O^ OJ 
 
 
 
 erf* 
 
 
 Vj va/ Be o.- : y ,., 
 
 
 
 lrro HBO od. 
 
 'I ^ J 'f fu zt 
 rf sat COI TI 
 l ert.t al ^ 
 
 .rtotm as 
 
superheating in the compressed steam has to t>e contended with. Super- 
 heated steam is entirely impracticable for heating purposes in the evap- 
 orators, because it is not cooled sufficiently at saturation temperatures, 
 
 CL v" J 
 as normal gas, and gives up its heat very slowly on the walls of the 
 
 heating tubes. The superheat is not taKen up sufficiently rapidly, even 
 by means of water sprayed into the vapor lines; the compression pumps 
 are also heavily charged with oil, and the compressed steam carries much 
 of this material, which collects on the heating tubes and seriously 
 retards the transference of heat. The disadvantages of this system can 
 be obviated by injecting high pressure steam into the low pressure lines. 
 By means of this apparatus, exhaust vapor of low pressure, or even high 
 pressure steam, can be increased at least 1/2 atmosphere pressure with- 
 out losing any heat and without any undue amount of super-heat in the 
 steam mixture. The amount of exhaust vapor which can be brought to a 
 
 higher pressure in this manner depends on the pressure of the boiler 
 
 . 
 more than the increase of pressure obtained. To increase the pressure 
 
 , 
 of 1 lag of exhaust vapor by 1/2 atm. , 2 kg of boiler steara of about 6 
 
 atm are essential. In the transfer, as the evaporator station needs 
 
 . 
 
 f i 
 
 high pressure steam, it is best to use steam in the form of a steam 
 spray apparatus, the installation of which is comparitively cheap. It 
 is important, in working with this apparatus, to use boiler steam of 
 full pressure. But since the amount of boiler steam essential is very 
 variable, it is advisable not to install a steam spray apparatus any 
 larger than for the required capacity, it being better to install two 
 small apparatuses, the combined capacity of which is equal to the full 
 amount necessary for the work. In calculating the capacity of this 
 apparatus, it should be made sufficiently large to heat the exhaust 
 vapor from the second body to the same temperature as that needed for 
 the preheater. At the beginning of the work, when the evaporating 
 
 26 I ** 
 

 .,. , , , , ? ... '-. 
 
 *'* " ' " r '' 
 
 ' lo' 
 
 ' "' ' ' 
 
 
 
 ea 9Txreo*&i bl ort 
 
 ni3tqr < 
 
 D ? {- 
 ffsi/W' jo' rtofrt* 
 
 ot 
 
 "to 
 
 4 a i$ 16 SIT;;' ".:,; ; 
 
 
 itSocr 
 
 '. 
 
 v - ' ' >$ ai/i 
 'ftirfj 'Yo ytLO 
 
 ' 
 
 ;<- 
 
 Jlw- 
 
 . 
 
 no 
 
 JBllB^Bn srf.r 
 irf* rf^tw sni*row n 
 
 X l 
 
 a orit , 
 
 ejtf -T; -ttlMod.i 
 
 :' " 
 
apparatus is not in use, fauring Sunday pauses or breaks in the work) di- 
 rect high pressure steam must be used for reheating and boiling, and 
 the steam valves on the apparatus should be carefully watched to prevent 
 >ny misuse; they should be provided with locks, or have the hand-wheels 
 removed when not in use. It is advisable to have only one large valve 
 on the exhaust steam or vapor lines to the evaporator, instead of a 
 number of small ones, and to inject boiler steam through these lines, 
 A single valve can be watched better than several small ones. 
 
 It is generally maintained that there are no great losses due 
 to the destruction of sugar in the evaporating apparatus unless the boil- 
 ing temperature exceeds 115 to 116C, , or the juice is not sufficiently 
 alkaline. Small losses do certainly occur, but in nor-mal work, theso 
 do not exceed a hundredth part of one percent. These sugar losses do 
 not increase with the temperature, but with the duration of the boiling 
 of the juice at a high temperature; for every hundred parts of sugar in 
 the juice there are, for example, .14 parts of sugar destroyed for every 
 hour of boiling at 100 C; at 110, .163 parts, and at 115, .175 parts. 
 Hence, if juice were to be boiled in one evaporator for half an hour at 
 115 c., and in another at a lower temperature, say 100c . , for one hour, 
 there would be more sugar destroyed in the latter than in the former. 
 
 Long delays of the juice in the evaporators occur when the 
 amount of juice contained in the bodies is excessive, or when the tem- 
 perature conditions are insufficient for proper boiling. The juice 
 contents are greater than necessary when the boiling is carried on with 
 a high juice level, or when there is too much tube volume in vertical 
 apparatus, or too much juice room within the horizontal apparatus, in 
 consequence, the juice level should be maintained as low as possible 
 during boiling, and the apparatus should be so constructed that the 
 extra space is merely that sufficient for the proper circulation of the 
 
 -: 27 :- 
 

 Bt 
 
 r*rt ic , s 
 
 
 t nt>iffi*:ccvj 
 
 aeno : 
 
 
 
 JfcLyrorft 
 
 rigtrf 
 
 : , 
 
 oj 39.111 loqay 10 uaeJa i9UBtix& ed 
 
 yifOG *oo(;,,i otf |>n ,er:o ilane lo i9< 
 
 
 
 ')0"C> )'^; 
 
 lo *i 
 
 rirri B eeex9 
 
 
 : ppYOT^t^fl :;j-.;rr ; "So '.';.. ? 
 'I.. SXI *s fcns ..ajiisj 
 
 .'-! tJ-C;-, -l<ri ICJB'J 
 
 
 
 T 
 
 * Hi 
 
 H-- ^eXlorf sd 
 
 ^ * r r e i, 
 
 q 'io* 
 
 
 aoJtirJ; 11 ,e 
 r.i hna , . b 
 ecf j&X;/ow ir 
 
 oo >i:i/j; lo 
 
 ;^ . 
 
 jfo X**vol ooi.i/,, yr.^ 
 
juice. The "bad habit of filling the apparatus full of juice when there- 
 ia an excess of thin juice,, or the thick juice is not taken away suf- 
 ficiently rapidly, should "be carefully avoided, for this has a tendency 
 to decrease the capacity of the apparatus at the very moment when attempts 
 are made to increase it. Too great a retention df the juice in the 
 evaporating apparatus, when the heating surfaces are too large for the 
 quantity of the thin juice, is injurious irrespective of irregularities 
 of the work. The boiling point should never exceed 120c in any type 
 o.f apparatus, certainly not for any length of time, because for every 
 degree in excess of this temperature, the destruction of sugar increases 
 very rapidly. If on any ground whatever, thin juice must te boiled 
 neutral or weakly acid, (a method always to be depricated) the boiling 
 temperature should never exceed 100C., and even this is critical. 
 Under such oonditilons it is impossible to obtain an economical utilisa- 
 tion of steam. 
 
 The perfection of the work of the evaporating apparatus de- 
 pends upon the following conditions*' - 
 
 Firstly: That the steam shall be regulated by the quantity of 
 thin juice. 
 
 Secondly: That the pressure in the first body and in the preheater 
 does not exceed the previously described limits. 
 
 Thirdly: That the vacuum in the thin juice body should be main- 
 tained as high as possible. 
 
 Fourthly: That the juice level in all bodies should be as low as 
 possible . 
 
 V'l itv.ily: That the thick juice should be drawn from the last body 
 at the same rate and the same density. 
 
 If these conditions are carefully maintained, all the other 
 conditions will properly regulate themselves. Since the exhaust steam 
 from tho engines is rarely sufficient for evaporation, it is seldom 
 necessary to throttle the inlet valve of the same. With, however, a 
 
OO4 1 
 
 nl 0OSX 
 
 R lo 
 
 en 
 
 ) tf '^ BVBWlB 
 
 si ertl* neve I/-;B . . D? 
 
 lo taeoxo -a e 
 
 r ' i iO ; -'! f * ;;; " 
 
 tf er{ 
 
 fJ- "c Xiow 
 
 
 
 .;;ori8 
 
 r oriT 
 erf? 
 
 7; ^- 
 
 at * 
 
 
 t Yl"B'i el 
 
 9vl6v Jel 
 
 8S :- 
 
lack, of Juice the valve must be closed and the steam must be blown off 
 through the safety valve. In such oases, it is never advisable to 
 draw water into the juioe in order to prevent blowing off of steam 
 through the roof for the juices are only injured thereby. The pressure 
 in the heating space of the first body should not exceed the back pres- 
 sure of the exhaust steani which, with too great a counter pressure, da- 
 creases in its rate of flow and does not allow economical work. The 
 amount of boiler steam conducted to the evaporators from the preheater 
 must be regulated by the pressure in the boiling space of the firwt body. 
 
 In the thick, juice bodies, the vacuum should be maintained at 
 a constant height for any decrease lowers the temperature in the first 
 body. At the same time, it is essential to maintain the thick juice 
 at a constant density, for any increase above 60 Brix calls for a rap- 
 idly increasing boiling point, and the viscosity of the juice becomes 
 noticeable immediately in the increase of pressure in all the previous 
 bodies. By the increase of the boiling point, the working temperature 
 conditions are decreased; on account of the increased viscosity which 
 decreases the coefficient of heat transference with a thick juice of 
 50 to 60 Brix, this is about two -thirds; with a thick juice of 70 it 
 falls to about one-thlud of th- coefficient for water. The statement 
 that the specific heat of the thick juice influences this coefficient is 
 false. A regular density of the thick juice is very advantageous and 
 in consequence, the density should be determined frequently by spindling, 
 or better still by automatic regulating devices. A simple and practi- 
 cal method is the spindling of the juice as it comes out from the pres- 
 sure line from the pump, by means of a spindle cylinder with a float 
 valve through which the thick juice runs continuously. 
 
 In order to withdraw the thick juice from the evaporators i 
 juice lifters are rarely used. Punpo should be installed in every 
 
- . <," 
 
 : v - 
 
 
 Yl>o?f 
 r 
 ;1 
 
 d^-'ai oq*\'.Af' t 
 
 r.t'i f n:o ^or ^nil lex* ferf^ nt -' 
 
 dtferfxo ert* 
 ' 1 - " 
 
 isH niAf/UH|^4 
 
 8XIBC XiTH -*08 lYr^s 
 
 a^Tcr srf^'^cf -b*-slus9f ad 
 iJbctf-^oii/t'JlolJt* dJ nl 
 ^odfi rdt trfsJi ^naf. 
 
 a el >/ .wail saee 
 
 
 OB 
 
 
 ff lo ^ 
 erttf to 
 
 . 
 
 [^ : ^r 
 
 
 L.f^ 
 
 't a A 
 
 
 ?/-C ^1 
 
 solirfc 
 
 ttft'-^^si' -3ri^ w 
 
 
 ' ' - ' 
 
 rfolrfw "rfji6ii(* evlsv 
 
case In order to obtain a constant draw of juice, and thus obtain a thick 
 juice of even density. Pumps work best against the vacuum of the ap- 
 paratus when they are placed as far. below as possible, in order to have 
 the column of juice counter-act part of the effect of the vacuum. The 
 transference of juice from one body to another should be uninterrupted 
 and regular. A careful worker learns very rapidly how to regulate the 
 transfer valves so their position rarely has to be altered, as long as 
 the juices enter the evaporator regularly. The transfer pipes should 
 never enter the upper heating space of the apparatus , but the under por- 
 tion beneath the heating tubes and should be introduced through perfor- 
 ated pipes. Juice in being transferred from one body, to another with 
 a lower pressure is overheated, for the latter, on its entrance, devel- 
 opes suddenly a very large amount of steam, which, when conducted into 
 the upper portiftn of the heating surface is sprayed over the apparatus 
 and is the cause of considerable loss of sugar through entrainment. If 
 the juice is led under the heating tubes, the ensuing bubbles and vapor 
 
 of stean are quite advantageous in increasing the circulation. In order 
 
 
 
 to precisely regulate the juice level, stand glasses should be so in- 
 stalled both below and above the heating spaces. Juice guages which 
 stand entirely above the heating tubes are of no advantage. Large eye 
 and light-glasses, through whinh one can note the contents of the evap- 
 orators, are quite essential in all types of apparatus. When these pre- 
 catitions are followed, normal conditions can be readily obtained, in 
 which the pressure of vacuum conditions remain the same in each body, as 
 long as the exhaust steam pressure and vacuum of the condenser are con- 
 stant. Variations from these rules are the cause of decreased capacity 
 and stoppages in the work due to difficulties of evaporation. If these 
 variations occur regularly at the end of the week in such a manner that 
 77ith a constant vacuum in the thick juice body the pressure in the pre- 
 vious body increases, it is a sign of deposition of scale on the heating 
 
 -: SO :- 
 
' . 
 
 ' ri ' ' :( I 
 
 erii'ld ^C'i^ 
 
 )<? .*5 : . 
 
 <<:: ' ' "61 1 ie oa -iJtferi^ oe-. ee-v-Isv - .L: 
 Xii^ ' ^5 - : TOI^.VO *rU 
 
 jlieKj rfsi/oiftt Jboi/bOT^nl" ecf ^liforle t^tti? r 
 
 > - 
 
 .\bf>cf ^ncv'itlonc^ b9Ti9~W.fi':* sni 
 
 no f v r.>'.tYBl f>fli>' "rol- r i6e^ - p9r(i9iro al 
 
 ' ' snabriB 
 
 "U.; ; y_ ^A.^ -^ ^^f 
 
 o pfeoi ^-l.rii^. - - --. \; . r; . arf^ e 
 
 
 ^oj&itfi ^jiii'"* Bo-r' -oi~ii -"<V'O'^ -bnjB w" 
 
 7-so afio rff>.' fiw risz/ 
 !! '.tl .'iGitn 
 
 t -i- ' r - : *Sv : i>rtr.s *rB9'l5 
 J " i "r r ' ri - ' :A ^-;'v- ' ?>'! r- 
 
 ^"ti" ir-'L- ,^6* aui?;.^ 8e;>- f 
 
 ! *. - 
 
 *^ -^ 
 
 9*j L'rt^-'^rtj 
 
 ; si'bq t 1 >o "ft^t'i^ 1 a; te 
 
tubes, and this indicates, to some extent t the strength of the fluid 
 with which the evaporators must be boiled out and the time which will be 
 necessary. Further disturbances in the pressure conditions occur when 
 the condensed water from the heating tubes is not fully withdrawn and 
 thus decreases the heating surface. In order to prevent these difficul- 
 ties, water guages should be placed within the heating spaces. The 
 removal of condensed water from the heating spaces in which the steam 
 has a pressure greater than 1 atm. , can be accomplished by means of 
 traps , but great care must be taken that these discharge properly with- 
 out allowing steam to blow through them. The water condensed in the 
 
 thick juice bodies, is either pumped or removed in the tail pipe in the 
 form of a water column, which is sufficient to overcome the vacuum in 
 the heating space; this necessitates a height of six to seven meters. 
 At the sane time, condensed water from other apparatus is led to this 
 container and pumped from there to points where it is to be used, though 
 it is best not to mix this hot water with cold. That which is over 
 100 C., should be used for feed water to the boilers, while the rest 
 should be used for diffusion, sweetening off the filter presses, slack- 
 ing of lime, etc. 
 
 In some factories, attempts have been made to utilize the heat 
 from the condensed water for evaporation by running the water from the 
 heating space of one body to that of the next of lower pressure, in 
 which manner the excess heat is given off in the form of vapor. In this 
 manner all of the water finally collects in the heating space of the 
 thick juice body, from which it drains with the low temperature of this 
 heating space. When this method is used, drain lines must be utilized 
 in order to prevent any possible accumulation of water. Any further 
 advantage is questionable, for the heat which is thus utilized in the 
 evaporators, is lost for boiler purposes. 
 
 -: 31 :- 
 
. ' '*' 
 
 >. ^ 
 
 oo 
 
 rfi -r--.' 
 
 
 
 
 o ., 
 
 . t.i/ 
 
 
 -" -- 
 
 lis 
 
 el 
 
 o^ !: ^i s^ 
 
 10 j 
 
 loi jr.'B-gl rfotrfw . 
 af.Kjyti^ 
 
 
 
 oo .,%::, 
 
 T I 
 < / 
 
 lo. 
 
 tti . 
 
 
 .1 ':.' ~o 
 
 Utun ,: 
 
 ~i .'.mil 
 
 l -lo ^><9n 
 
 "T ^ 
 
 ..u^i-T-jiojii .-^v.a n I 
 O jsjj r ^tn c b 
 ._ ^ "60^ auto 1o 
 
 i. J ,^7is-at 
 
 
 c \-JC4-c 
 tfi.tr e 
 
 fv ai .JN3rf*ftE..aitW 
 
 to 3TQl: 
 
 
 ' . 
 
The pressure conditions can also change when the juice starts 
 to foam. The formation of foam Is advantageous within certain limits, 
 when the juice levels are maintained properly, but if the foaming "be- 
 comes too violent the heating surfaces are no longer satisfactorily wet 
 over their entire surfaces and every dry spot is inactive; hence, with 
 violent foaming, an increase of pressure occurs in the heating space. 
 To precipitate the foam, fats must be put in the apparatus; these should 
 be of high viscosity so as to use as small an amount as possible, be- 
 cause the ensuing lime soaps and undeconiposed fats injure the filtration 
 of the thick juice. To insert fat into the apparatus, an oil pump with 
 a butter valve should be installed in the vacuum space of the boiling 
 body. 
 
 A low vacuum in the last body and high pressure in the first 
 is a frequsnt occureiice in the oeginning of the campaign on account of 
 the inequalities in the density of the lower vacuum working bodies and 
 evaporator lines, due to influx of air which prevents the condensation 
 of the steam in the condenser , and is the cause of overloading the air 
 pump. Such irregularities can be detected by the sucking sound of the 
 air or by means of a flame, and can then be remedied by cement or putty. 
 Changing the simple methods of working is never essential; changes in 
 the practical \?orkings of the evaporators are rarely successful in prac- 
 tice, and such propositions, as a rule, are only made upon paper and 
 are not experimented with, nor their feasibility not demonstrated by 
 actual practice. 
 
 -o- 
 
 -: 32 :- 
 
> 
 
 ' .;.,;...*> ,:!.: -,;.&',;. . : . ?. . 
 
 P.'iSi .,'LS*C. . . -;-.'^ r _>.: _j ,t^, -' r 
 
 ..pi -'..\'.^ : .:;;... e/^o- 
 
 j ? 
 
 - ' ^ ' : ' 
 
 ': - 
 
 ,.ur: a 
 
CHAPTER XIII. 
 
 CONDENSATION OF THE VAPORS. 
 
 For a number of years the duplex effect evaporators and their 
 vapors were used for heating and boiling, and in consequence, large 
 quantities of vapors from the juice ^ere gathered in the condensers. 
 T7ith the present type of evaporating apparatus, comparitively small 
 amounts of v?."_;or reach the condensers. TJhere heating and boiling 
 occurs, there is, naturally, a condensation of steair.. Apparatus to 
 acconplisli this purpose serve also as condensors, usually surface con- 
 densers. T/hen speaking of condensors in sugar work, the term is applied 
 only to the spray condensers which condense the vapors alone. 
 
 Of 100 leg of water evaporated by expansive heating of the 
 juice v;ith vapor and boiling in the quadruple effect evaporators, (which 
 represent about the amount Trhich must be evaporated from the juice of 
 100 kg of beets), only 10 leg are conveyed E.J vapor from the thick juice 
 bodies to the spray condensors, '.-hile a portion of these vapors are 
 sometimes used to heat the rejr juice and are condensed in the preheaters . 
 The remaining 90 kg of ^ater are condensed on the heating surfaces of 
 the reheating and boiling apparatus, being precipitated as pure, some- 
 v?!iat ammoniacal, condensed r/ater. Besides the vapor fro::: the thick 
 juice bodies, that of tho pans must also be condensed. According to 
 the density of the thick juice, fro:... 10 to 15 kg of Trater must be evap- 
 orated per 100 kg of beets. And as much again must be evaporated in 
 the evaporator bodies, Trith the differences that the evaporation in the 
 latter is distributed equally throughout the 24 hours. In consequence, 
 the condensor capacity of the former rrast be sufficient to take oare of 
 the j^axizron development of vapor . 
 
 The vacuum pimps are of either the "dry" or "wet" type. They' 
 rerjove the noneondensacle gases and the hot irater used in condensation. 
 
ftrrs 
 
 
 f-' v^--:!'--^ *ft2L' 
 
 "-'" 
 
 "'vc'rocr ccioov ;."* .tbs 
 ^ rn^x),"..^,/ nL r t 
 
 !"^'jriv : e r k;. 
 iofenf. f *rr'3t?. ' 
 
 -^ . . ' 
 
 " 10- j;t 
 
 * J . : 
 
 Viof 
 
 ^r,-' 
 
 
 
 
The wet pumps have the disadvantage of precipitating scale from the hot 
 water. The counter current condensers do not show this failing because 
 the cool gas coming in contact with the hot water is rewarmed, occupy- 
 ing a larger space but thereby diminishing the capacity of the pump. 
 Hence, in sugar factories, the dry vacuum pump is favored, with high. 
 eor.de ns or s fro:;: which the wc.ter flows through a barometric column. The 
 condensers are nearly all of the counter current types in which the 
 vapors enter at the bottom and come in contact with -Tailing water. The 
 failings of these condensers -?hica gave many difficulties in their 
 earlier installations, and caused the use of the more unsatisfactory 
 direct current condenser o, were namely; the blocking of the counter cur- 
 rent condensors, thereby causing irregular wor": and sending large quan- 
 tities of water into the vacuum pumps. These difficulties could have 
 been obvir.ted by raising the height of the condenoor and increasing 
 its cross section, also arranging the spray holes sufficiently far apart, 
 particularly in the lower portion where the vapors enter. It is also 
 important to bring the vapors in sufficiently high from the bottom, so 
 that they will have space enough to travel a short distance with the 
 falling water. By these means, the condensers are rarely blooked. The 
 inner arrangements are quite varied; in some the water runs over trough?? 
 or shelved plates, in others it folio in the form of a spray or fine 
 drops, while in others it flows over inter supposed baffles. ?or sugar 
 factory practice, they ail worl: satisfactorily when they have sufficient 
 oolct water injected, and give a si'JTficient vacuum, that is about GO cm., 
 which is essential for boiling in the pans. 
 
 Condensers worl-: satisfactorily developing a vacuum of 60 cm. , 
 when the temperature of the tail pipe water is not more than 10C . more 
 than that of the vapors, and when the gases drawn from the pump are of 
 the temperature of the spray water. The condensers should be controlled 
 

 I- 
 
 
 O.I 3 
 
 
 r'i' 
 
 .- ;. * r*. 
 
by the insertion of thermometers in the tail pipes and vacuum pipes 
 near the pumps; the temperatures indicate quickly whether or not the 
 correct amount of spray water is being injected, and indicates" as well, 
 the action of the vacuum pump. The tail pipe should have a straight 
 fall of at least 10 m. from the bottom of the condensers to the upper 
 surface of the water in the seal tank. This height should be maintained 
 whether or not a complete vacuum is sought, in order to make full 
 allowances for any shrinkages of the column of water in the pipes. The 
 tail pipe should have a sufficiently large diameter, particularly with 
 waters which precipitate much scale, so that the pipes will not become 
 entirely closed during the campaign. Any cleaning during the campaign, 
 should be avoided, not only because of the necessary delay but because 
 the connections should not be broken during the work. 
 
 The temperature of the tail pipe water depends, of course, on 
 the temperature of the spray waters. Under usual conditions when the 
 vapors are of about 62 to 65C., and the temperature of the tail pipe 
 water about 10C. , and the spray water about 10 to 15C . , 15 kg. of 
 water are used per kg. of vapor, which is, on 100 kg. of beets, about 
 150 kg. for heating, and 150 to 225 kg. for evaporation. TTith the in- 
 crease of the vacuum, the variation in temperatures between the vapor 
 anc the spray water decreases, and the quantity of injected water must 
 be increased. It is only possible to calculate the amount of condenser 
 water when the amount of vapor to be condensed is constant. The amount 
 of water used is extremely variable when each evaporator has its own 
 condenser and vacuum pump. The supervision of such an installation is 
 extremely difficult, and the costs of construction are high. Some fac- 
 tories have gone to the other extreme of installing one central conden- 
 sor and vacuum pump; this has the advantage of the use of a constant 
 
 amount of water and a single large pump corresponding to its capacity. 
 
 _ <z 
 
 . o 
 
.rot;' 
 
 
 i^ 
 
 r- '' 
 
 .G * 
 
CHAPTER XIV. 
 
 THE SATURATION AND FILTRATION OP THE THICK JUICE. 
 
 The juice thickened in the evaporators has a brown color and 
 is full of fine precipitates which separate out on concentration. The 
 alkalinity depends on that of the juice and its properties; the more 
 amnonia, amides, albumens, invert sugars and line salts the thin juice 
 contains, the more the alkalinity is apt to decrease on evaporation. 
 When such a decrease does not occur, a thick juice of 60 Brix should 
 have an alkalinity of 5 tines the strength of thin juice of 12 Brix, 
 though the alkalinity of the thick juice is only o or 4 tines .greater 
 than the thin juice, so that the rest is distilled off in the forn of 
 aisnonia, or else is neutralised in such a manner that the alkalies unite 
 with the decomposition products of the nitrogen, invert sugar, and or- 
 ganic line substances. The color of the thick juice is darker than it 
 should be from the concentration alone, 7/hich is readily proved by 
 diluting the thickened juice to the density of the thin juice; the color 
 vd.li generally be found to be darker than that of the unboiled material. 
 
 The alkalinity of the unsaturated thick juice, should be main- 
 tained between .07 and .05$. Since a juice as strongly alkaline as this 
 cannot be readily boiled, it should be saturated with carbonic or sul- 
 phuric acid. In some factories, the alkalinity is decreased to almost 
 the point of neutrality, while in others, it is kept to abo^at .05 to .04$. 
 If the alkalinity decreases very nuch on boiling, it should be maintained 
 sufficiently high in the thick juice, so that the fillr.ass, the first 
 sugar, and the syrup, should remain sufficiently alkaline to give a 
 decided red color upon the addition of phenol. If the thick juice holds 
 much free alkali and no lime salts, it can be saturate! to nearly the 
 point of neutrality, and there will be little likelihood of the alkal- 
 inity deteriorating. The disadvantages of higher alkalinitien are poor 
 

 ! 
 
 - - .' 
 
 
boiling of -the thick juice, and high ash sugars. The boiling of the 
 thick juice is very tedious and slow, vrhen the alkalinity is due to CaO, 
 also in the presence of any hot saccharate. With an alkalinity of .03 
 to .05, this is not the case, for the alkalinity is very apt to be clue 
 to carbonic acid, caustic alkalies, ammonia, or organic bases, but an 
 increase in the ash content cannot always be attributed to the alkalin- 
 ity. Under favorable circumstances, saturation of the thick juice with 
 carbonic or sulphuric acid, precipitates the line salts in conjunction 
 with considerable quantities of the soluble alkali salts. At moat ,03 
 to .05 gm, of lime are precipitated from 100 gm. of thick juice, which 
 holds a total ash of about 2 gn. or about 1/2 to 2$ of the total aoli, 
 an amount Tliich is hardly noticeable in the sugar. But since the amount 
 of carbonic and sulphuric alkalies which decompose, with the line salts, 
 is never complete, small portions of lime are always reprecipitated in 
 saturation and re-dissolved in filtration, working to neutrality is hardly 
 apt to increase to any noticeable extent the yield of sugar. The feature 
 of neutrality is not nearly as important as the maintenance of a proper 
 temperature in the saturation, and above all things a thorough filtra- 
 tion, in order to decrease the ash content of the thick juice. 
 
 The thick juice from the evaporators has a temperature of that 
 of the last body, that is about 70C. Before saturation, it must be 
 heated nearly to boiling, ~;hich is best accomplished with exhaust steam. 
 Injection of steam is not advisable, since it dilutes the juices too 
 much. The saturation of the thick juice is best accomplished in tanks 
 into which the thick juice is pumped constantly, junt sufficient run- 
 ning off to keep up with the capacity of the filters, the carbonic or 
 sulphuric gases being conducted into the tank in a steady strs?r, An 
 addition of lime tc the thick juice is rarely made and is entirely 
 superflous when the thin juice is maintained at t-he proper alkaliniby. 
 
 --Z-- 
 
eitt *5o srriljod 0riT . aisrotre ilBB rfgirf *r;8 t -si 
 
 .,0 oj ei/Jb Bi yJlnJtlflilfi erf^ rreriv; ,TroIa ne e ^ \ r ~ev el e'bitf{; jfojf 
 
 ; -f" ' V- ' > . 
 
 .50. lo >: jirciJ ^TlB n.e rld-itf ' .9d-si;3i>oofia d'orf *:ns lo ecr.aesTq oaj "nj?' 
 
 , 
 101 t oosc ert^ *c.i G BlfW ',9fO. o 
 
 *'. , 
 
 ,BellB^!lB oi^ei/co f l>ioe oirroctso o 
 ''-;. .';. : ; . , 
 
 :'GB a:;> ri sssenrcn 
 
 erf od\dx:r \"iey el 
 
 ' ' ': 
 
 ne Cud r aeaficr oirrsgio 10 ., 
 
 />c .. , k d-^ oc r 
 eact to .ioi^/3 
 
 10 o 
 
 end 1o 
 
 rlolrlrr ,90ix/ ;:iri* ^ 
 
 001 - 
 
 ot ari^.lo ^s o^ a\I ^.cotfs 10 .."i; s ^iroa's lo rfc.e l^o^ s 
 epnB ti/a .IBSC'S-^* r*t sXcraeoi^cwi vl^inrl B! ^' 
 
 ni ;? 
 
 . 
 arid- rlj-iv; f eeo<i:.:oce rlblilw s9llB;fls tt"mt&tl.uti' ttta cinocfiso/ 
 
 ni J: 
 
 el 
 
 i 9rfT 
 sSo^r; .0 * 
 ^ 
 
 lo 
 
 orlcf BB 
 
 ti re "lisen d-on el \H.l&x$U9H "io 
 
 arid" ni 
 
 ood- aeolir; orld 1 
 
 ig^J' . B BSfixflJ, .ilB ovocfB Jins . 
 -roi:icf e;J- lo d-nodrtoc rlns 
 
 ^ r acri oTod-^oqjsvs ofiu noil: eoiirt -% : oirld- ' 
 
 . 007 _ Juots si ^JKJif t \*J!rotf docl orf* 
 
 taacf si rioitivt fSfuXiod 'od- \Lic 
 
 r - - '.-" '' ' ^ .; . 
 
 son'ia f 9lc r BeJtviJB d-bn a ...Bedr ^o noid : o9tnl 
 
 d-B9cf p,i 
 
 -run 
 
 B n 
 
 arc 
 
 al 
 
 "i rr 
 
 ;Id-Jtrr ,;j 
 
 snJ: 3 cf 
 ori* o* 
 'nlrld- orfd- n 
 
 oi.'T .rl 
 
 Tf od 1 Tio grrin 
 
 J, 
 
From jxtices ?7hich hold an alkalinity of .07 to .15, there is on boil- 
 ing alone in the saturation, a very notiaeable precipitate of fine 
 grained partiolee, which smear the filter cloths and retard filtration. 
 If on the other hand, the thin juice is saturated too far, the thiclt 
 juice "rill yield on saturation a poorly filtering material. Under such 
 conditions, a slight addition of i..ilk of lime is an aid, but thick juice 
 T7hich comes fron: the evaporators with high alkalinity filters the best. 
 \Yhen lir.de is added to the thick juice, it should be allowed to act for 
 soi.e time at a high temperature. The continuous carbonation can be 
 used with this process. 
 
 For the purification and saturation of the thick juice, it 
 :aakes no difference whether carbonic or sulphuric acid is used. The 
 v.se of rralphurous acid has the advantage of giving a clearer juice and 
 sugc.r, and probably leaves a scalier amount of soluble salts in the 
 juiceo. The use of sulphurous acid should be applied only to the sat- 
 uration of the thick juice, and is very commendable in this portion of 
 the processes of the beet sugar house. 
 
 For the filtration of the thick juice, the same apparatus is 
 used as in filtering the thin juice, but since a somewhat higher press- 
 ure is used for the former, filter presses with filter plates of wood or 
 sand or coke-filters aro used. The first thick juices, vhich flo?; rather 
 cloudy fro:.: the filters, are returned to the thin juice saturation, and 
 only the clear juices are conveyed to the thick juice storage tanks. 
 The cake r/hich collects on the cloths cannot very well be sweetened, for 
 Presses are rarely provided rrith sweetening off apparatus. When this 
 cake contains a large percentage of sugar, it should be returned to tlie 
 saturation tanks. It is doubtful whether or not it is advantageous to 
 sweeten off the cloths, for the jr.ice obtained from the;.: seer.s to spoil 
 
OB OTB Bfttolo srf,t jsna e^[o srtt ni osrnol erf* e^nevs Ila ni ,'YlXoiirp 
 
 o<mi neater ecf \l_bU3rf neo verij- Jsttt Hose 
 
 " 
 
 nf' r .lietr'-Yl^Bl BieJ.CfY ,oJ:r>t; 'rfoirfS' ertf" , BebnBfranJi >aon ni 
 
 'j- srf* rtdrri 6/rt 9ri* al d-Rri^ -ao.ttrf, eJAjbtn: ;-.'eIlBb tie art* ieifllT tnf? 
 ftt o^ tiQilst Ja : xlTS'OS JiToo'e 1o eoiu-j; -en'T .Btoif-r-rociBVe ort*' lo \ r i>ocf 
 3 , fvbjtr/t i'oirf* 9ri* 1o Tonn 
 
 oc ai rrol^sicgfB 
 
 nl- oecnd'-!:i9crx9 ct 1 ?/J: 
 s Jinocfsjo B^oir;(, e:Ii risrr '^oJjna^oDQi oc:'' 'oj- ri /.orWac ; elriT .rr 
 
 * ' ' ' ' ' ,5, vaiot.^o^Bve eri^ ri 'ela'oa l 
 
 >dnilcj:i5peofl \ir\Riffjfj 1 p'.t QCir/t 9i:\L'.: oriJ- ."ia noi^siJIi'i 
 ene^cr r^^IJ:'?: 10 t >:o8ln"e.ioo' ,eXoo giriJ isnJ-lo lo ' 
 J:\+^.:od-rB eio^ni'oifbvo o::^ nJ: - tjsiirJ^s ai so.or(;' orfJ v 
 J&orl*.M eiri* ^jcf , ooii/t, ' ; ;ni-- r .ioc r ori it ojni Lies Qi/cTWtfiili/o 
 
 > . . . 
 
 'tciT ^crtorpopnoo ni of >n. IOTJTTCC od- 
 . y io .aaoi^i.'.^Qc r;Mr:i^Jb or! '^'IB "on'QflT ' ' r 
 
 ; ieliocf eel Mj/orln If ;-oj;ri^ 'hi .annn-: 'e&t QKL^.Q^4ti Ilitr' rTC;fw 
 d-ircf ,119*- ellocf \'IISTCnor "O*J:II.T: rlgirr lo ooiirf; A' . ifisire s' as 
 tien,OQ \-Ifro "io \'ti <i a.'!i; P, evnri nnolj.rj; ;ic2:*^ eri* nsrin' '8*090" locfti snl^Iiow 
 e ->fl ' ;fiol8i/ldjioc \n0 -irt-l . Jneiol''^-^ STC' TOIOC -er^ rrorp -B'aevI^nB orlt 
 918- i-rtw5*nq[ e^JCsc eall *ic ; io aMil 1o '>'';; 'arms i 'ari J ' iar[J ti4jLroril yl Jnsirpei'i 
 1* Y^rieo*! ni tirc r f &oj.r[; drl^ "io w ^j-"iJt'cTB5fiotr* a^Mrf "io roij-aoijbni toog s 
 
 nil-.ioc arli no 
 isne rttiV- et^cf -iooq'^o^'i % 9.ii^^-;o' ^ofi/t'' ttoiJ/seianj: KB 
 
the color is a good indication of the quality of the juice, for clear 
 thick juices, particularly those which have "been bleached with chemicals, 
 become sour quickly, while the dark juices often give the best sugar 
 products. 
 
 When the thick juice is handleu proper:./* there is little 
 likelihood of obtaining anything but good material, but there is little 
 possibility of purifying the thick juice when no improvement is obtain- 
 in the thin juice, nor is it, possible to correct mistakes in the thick 
 juice vrhich have been made in the handling of the thin liquor. 
 
rol . srto to - .to t oi*BOJtl)ft.f .boojt r, -pi ,. 
 
 f . - >'* 
 
 V. . : .. - - i . '-. ' .,- 
 
 svsrf rioiriw 98o/itf v.i'^sli.^ ,- -i-^t, .-^ 
 
 . 
 
 L si Qierit ,\.-i9<Io^Q[ ^sl^nBri ei ooiwj,. TCyirfJ sri* 
 
 lo 
 
 ns*cfo"ei ^rteni&vb'iqhil oft nsilw ^ ^rrx \f Ijrawq to 
 
 . ,..<' 
 
 Xoiricf eri* a^3ifl>8liC ^OSTIOO oj- elcfiosoqs $2 ei; ion P OOJ.JJ(; nlri*, srt* ni 
 
 nlrf.t arid- lo snIIL.iBfl and- ;ii eJbBGi nayecf avert. rfoirtw-;-eoii;t 
 
CHAPTER XV. 
 
 sr heating the ww*. lar fa70ra - oly on I 
 
 BOILING OP TEE THICK JUICE. 
 The filtered thick -juice is boiled to a grain in a vacuum 
 
 apparatus which serves the double purpose of crys < UcLU4^3^"ion r --and boiling. 
 
 j *. A-t* *ii _i!i 'in* ""ifi^ '3" iC '- "'iVe 
 
 It must be adapted to both purposes, particularly the proper crystalli- 
 zation of the sugar. In general, all pans have the same shape and ap- 
 purtenances, in order to give good circulation and easily manageable 
 
 +!-> -*< -Mat -mat be "P** .?; I* 1 t^.<* I'lchx. 
 fillmasses. The vertical type of apparatus is usually employed with a 
 
 conical bottom. For heating, lUinerous sur jrirposel soils are used, or 
 horizontal radiating tubes, sometimes heating surfaces with short broad 
 
 rr- "TV-ir"*tf>T TUflt hQVC 0. OJli'l'-ll 9*.*-? ~ 
 
 heating tubes, some times vertical tubes are used, all of which conduct 
 the steam and the condensed water through the pan. The horizontal type 
 of vacuum pans approximate, the designs of the simple evaporator with 
 a discharge opening in the bottom. All heating surfaces should lie as 
 
 close to the bottom as possible so that they are entirely covered with 
 
 - * -vjlr* tin -i-'-f-*' 5 "<? '' C'^^''i h.l"h Or 
 
 the juice from the beginning of the operation. 
 
 ., . oi^ilci e ln n\il''* bf' ""CCl'Vil*" 
 
 The heating tubes are principally of iron, since this metal 
 is attacked leoo vigorously by ammonia gas than brass or copper, though 
 it has a smaller conductive value of heat, but the difference is so 
 small that it can be neglected. In the pans, the ammonia vapors act 
 more injuriously on the heating tubes than on the evaporators, because 
 tiie circulation is small at the end of the boiling around the heating 
 surfaces in the pans, and the ammonia has greater opportunity to act 
 for a longer period on vulnea ble spots. 
 
 The discharge openings of the pans are closed, as a rule, by 
 means of a ball. When the fillnaesen are coolcecl vrith a great deal of 
 syrup, so that they remain comparitively thin fluids, the openings are 
 closed 77ith a sliding -;ate. The earlier use of the steam mantle on the 
 
 under, surface of the double bottc:.: is discarded these days, for no 
 particular advantages can be ascribed to it, though it vras thought that 
 
.vx 
 
 B ni 
 
 ZOIHT 
 
 p 
 
 rtfocf- . - 
 
 nl 
 
 rir> ;? su^Bi 1 ? 
 .s4<i-6Jbs ^..^air.! Jl 
 
 "i.no J 
 
 -.Mletavicr Tocrbicf erl* .v 
 
 -;s ecrjsrfB e'veri 'srsci lie 
 
 -> ^-TB'-'.-ioi^jsXirorii'O 
 
 ! ..ie vrtBirei/ el sir^s^Btig;^ -^o^qt^ Isol^-rsv ' sriT 
 elio 
 
 Lw p^oe"5:iins jni,t.s?rr ceisl-v.3S.oa ., 
 oo rloiriv; 1c I-iA ..^31; eis -aecLt;*- I.SQiiiey secii 
 ".osiTori oriT .nscr on* .rr^jroiry -relfsrr- .^serje^r 
 T loJ-sioqjBVft olcir;;irj onJ- 'io en-Sio^JD end" e*B'- xxa-i-icije en 155 ;. j awQjsv 1o 
 as PX! Jbli/crfe s^oslir/a r-"^^ BOH- "I I A .no^^ocf 9.1it rri sninscjo es 
 j.iotovoo \ r Ioii\Jnp" V*LS "{&$ -iprtd- oa elcfiesocr BB a 
 
 ^n eirl^ eorrie ,n^xi 1o -Yllflgiorritcr ^TB- a^cfu^ ^fiiJeerl erfT 
 ^.J , T^crcroo' TO neBTcf rrsrlj- PB^-Bi.Torri.'.ifi. Y^ \*i-Biroiosv reel ^e^OB^^s e 
 08 si ^onoia'i'iijb 'pfitf ..ti/tf ..teeri lo ejj-Lsv svl^owfcnoc T9ll/?.iia ..7 .csri 31 
 
 stf nso cM , 4 firlJ Ilsaia 
 no 
 I IRKS sJ: 
 
 ni 
 
 sToqnv BifioL'-B e'fi* f enfig; srf*- n 
 -so^df ,BioofRT(5crr,yn orfd- no 
 
 off orlj- ^n'lroiB ^nlliocf orf*. 'Jo-; fine f 
 oj \--tinjj-tibrfCfo -JCQ^B^IS bnrf; sxnou^rs 
 
 -:.a^o-jn sic. 
 
 ^I.P S.TB^I etlJ ^o a^ningqo esaerfoaiJb 
 it: ;?s;, r coo A IF n^R^^r 
 jiull nir".t ."I(?vi.ji'r.gc;.v:op nlBra 
 91-tnsc useJ-a srit '10 
 on -rol ,B\sb 
 
 - -l;rr B efi .ft 
 I^e^ tG9is B 
 r^ninecio enir' 
 
 /3 
 
 ,s s 
 
 Q:IBO:.: 
 
 on 
 
 ei ... 
 
 lo 
 
 ,T:9 r - 
 
 .; 
 
 ' Jt r:?j;0f:* > tx 
 
 B fcf rrso sess* 
 
"by heating the lower layers, bubbles of a tear, formed on the bottom which 
 aided the circulation of the fillnass, and hence, acted favorably on 
 the boiling and crystallisation. The double bottom has no particular 
 value, because the conductivity coefficient of the same is very snail. 
 The rest of the equipment of the pans must be such that the 
 boiler can readily control the boiling and note any unusual conditions, 
 and have the means to remedy the:.:. In order to obtain an average sample 
 of the contents of the pan, the proof stick must be placed in the right 
 position so as to obtain a sample from a portion that is in thorough 
 circulation. Sight glasses must be arranged so as to thoroughly illum- 
 inate the interior of the pans. The thermometer must have a shaft suf~ 
 
 
 
 \> .u-,t s rrai 
 
 ficiently long to reach well into the interior. A mercurial barometer 
 
 should be used to indicate the vacuum. The juic>e and syrup inlets must 
 be sufficiently large and have proper position. The crystallising 
 troughs, underneath the apparatus, should oe provided with the proper 
 
 distribxiting gates. The heat should be furnished with high or low 
 
 **? cases , 
 
 pressure otcam, and valves controlling the coils should be readily 
 accessible. The pressure of the steam, both at inlet and outlet, should 
 be indicated to the boiler "by means of manometern. The condensed inters 
 from the coils should be taken away in traps, and there must be proper 
 arrangements for conducting array the ammonia vapors. There should be 
 several valves for drawing hot or cold water into the pans. It is very 
 important to have a perforated coil in the bottom of the apparatus in 
 order to blow live steam directly into the mass to start the circula- 
 tion. After the pan is dropped* these coils can be used to steam out. 
 
 * WV-4. & ^ 
 
 The sizes of vacuum pans are extremely variable. One lar^e pan natural- 
 ly nerves the purpose of several small ones, but for the vror"; of the 
 
 entire factory, one single large vacuum is not advantageous ( as prev- 
 
 a v tn/i_5t,.ru.v .'-Tins &l~ c. .5 
 
 iously indicated in the chapter on evaporation), for at the beginning 
 
o srf.t ?-.- 
 rido srf* 
 
 cioJ:rfT7 r.T 
 
 fro YloctcvB'i frs-^b'B r eofrsd 'J;>nB >afesci-llil siria- lo 
 TBlJJ-o'J-j-r/^ o~ .-RBCI n:o*-*'OG 9ltfroj& 'erff ,.;:" 
 
 : 0f3t lo" ^nsioi 
 
 -STZ ams-i -oa* lo Jnesiqi.'rpo s'^J " .;IT 
 
 i ."nifBim; >:ns eJ-o;; &HB gniliftd' en,t loicrnoo -^rr nso 
 
 ^"o OJ- .^g'Jbio 'til .::ierl;- v>aLT9'i o* 8'r:B!n arl-t " 
 : ^cf d-0ET ifsi-iJ'olootig eri<f f n/5c eric 4 - '3:0 eitfiewftoc 
 
 rls^ r otr'ori^ ::i R-I .tc:I3-- .rrold-soq 6 .aff*l si^isa s nicd-o'o o^ 'cb bo -n 
 
 -oif BC ofe JbssiTS'liB oc" d- : aOrj. e-9;?.&f< r ; JtS -.." 
 
 evsri -*B;JI-.. 'Te.t'^o-j.ijm.t er!5 -.ari-iBti o'ri^r 1o loi 
 I9j8;joi -a/o^er, .A .S&xSev.ii -siitf oJ-rsJ: ..XX sw rl^e<ji etf 3floi 'tl 
 
 -*: :IT 
 
 ie 
 
 fijiv 
 vml TO rl^irt 
 
 \:J -ed .^ 
 
 js f d-eI>t-;/ 
 
 ; ec ^X'jo'slc >. 
 trl ! 9cT ili/o'rfs 
 
 eXlo'o ori-t sn 
 
 oi 
 
 ..eioCffiv 
 
 to 
 
 ni Y 
 
 s -srlfr 
 
 X05 to 
 
 ni Xlbo 
 
 aavisv >J.TB vS.a^J- 
 "Jo sroiTdg^q era 1 ^ 
 c' -zeiiocf srl* -bt Jb'o 
 
 96' Mirorie &-Xrf>?> 
 ;ttl^oufcnoc ^rol efAe 
 ^.nlv/eiifi to^ G9VXov 
 : o,t 
 
 -;iic 
 
 oc nsc 
 
 O .elcfBlxsv \X9:9t^xs 'ATS 'sn- 
 
 Tb 
 
 '10 
 
 oa" 
 
 "io sesia erf? 1 
 
 as ) ciroov s ^.-ijsvjb 
 
 ax 
 
 r:o i 
 
 ^to*OB'i -^'Ut^e 
 f[-c *.1 
 
of tlie boiling, more steam is needed than the evaporators can furnish. 
 The further- the boiling proceeds the less thick juice is drawn in, and 
 the less stear. is used, so that the boiling finally takes too little 
 steam from the evaporators and the thin juices are brought to a stand- 
 still. Henco, every factory should have at least two vacuum pans of 
 average siae, which should be worked alternately in order to take the 
 thick juice regularly. 
 
 There are no definite conditions determining the size of the 
 heating surfaces of the pans; they cannot be calculated as in the 
 evaporators, because the conditions governing the conduction of heat 
 during the boiling, undergo extreme changes at different tines, during 
 which varying amounts of water are evaporated. Then too, it imist be 
 noted that the boiling in the pans has, as its principle object, the 
 crystallization of sugar. As large a heating surface as possible should 
 be used, for it can never be injurious providing it is placed in the 
 bottom of the pan and does not injure the circulation. In all cases , 
 heating should be done rapidly in the beginning, and low pressure ex- 
 haust steam can be used. The conduction of heat to the mass, as well 
 as the evaporation, depends not alone on the size of the heating sur- 
 faces but also on the amount of steam, and pressure of the same, con- 
 ducted into the coils. 171 th heating surfaces, only a portion of the 
 same are effective. Where the design will allow, it appears to be advan- 
 tageous to divide the coils, giving a separate steam inlet and trap to 
 each. This arrangement allows a better regulation of the steam, in order 
 to obtain a proper crystallization of the sugar. Pans of a capacity of 
 20,000 to 50,000 kg. fillmass, in which size- they are usually built, 
 have heating surfaces of fror. 80 to 150 sq.m. 
 
 The question as to the best construction of pans and coils is 
 difficult to answer. An ideal apparatus, is that in which the heating 
 
.imxrl HBO sio.tsio'rfBve ?rf* nsrf* ' Liocf sri* .,30 
 
 fins f nJt mf'cifc et eoltrt; ':foirf* aael erf* afceeoorrq s-' eri* lafttiul edT 
 
 :'oot aa?[B* ^il'BrCtl'. r afliliodf arid- *srf* OB t Jbe^ -iBeJe aael sri* 
 
 B*8 B o* Sris-COTcf GIB 89oii/(; .rrirf* eri: iris BV -'lava eri* -ctoil area* a 
 
 .. . ' ' . ' >' ' 
 
 lo fi^fici rar/yoBv ow* JBJSS! # ftvfiri ftXifcila VTOJOBI yreve ,oon5H 
 
 i* OJ 'lOJ&'TO Ht Y-t?d"BnT9tlR L9^10T7 9Cf >Il/Oft8 
 
 eti* lo esiB eri.t snlriirJToJ-91) enoi^xJbnco eJinilsl) on SIB 
 
 p '" ," ' ~ 
 
 ni'8B .Jbe^BlirolBO scf tonn^o vorfd- ;Brrsq sri.t lo 
 Jjseri 1o n'ol.tojjfi.Too srid shihievo* e.Toltifinoo erf* aai/Boeo' f er 
 . ttflb .aenid- jtSsnalUJb ts esjsnBrio ^reiJ-xe osieJbrur f sfiIlo?J exl* gnixufc 
 
 scf ^eiffz <f ,00* neriT ",>d*tejiy SIG i9*Bw 1o B^ru/ons xniiBv rioirfw 
 
 ftfo 9lq;ioniiii a*x ss , QBri annci artf. ni sniliod srf* 
 
 as eoBliira sni*B9ri B esiBl aA .-iBjyjs lo 
 nx ^906lcf ai *1 griiblvoiq ewoiTtr'tnl scf novarr HBO *i rrol rJbeai/ 
 
 I B nl .rroij-Bljj-oii'o on* oiir(;nJ: *on B9OI) brtB ns 
 arnnoTq Trol JbriB i^iifnnisocf sri* r.l YJ"W^Bi snob oo 
 3tr BB f aRBn srl* o* d-sorf lo noi^Oirbnoo erf? . 1)981: ocf HBO .isstfa 
 -TITS r:rrL.fB6rf erf* lo gsle sri* no anolB .ion a! -b , .toi^sioc^flva. sri* 
 oo ;eks8 er:.t ^c aii/a'aatrrf i?nB .niBectt. "io *ni/ofliB erf* fto OB!B 
 
 *" '-.-' ,.."-*- .**. ' " 
 
 "3:o iioi*rroc B \'Ino , aooslii/a r,ni*s9f ;I*iT) .alloo 
 a 90 of B'-fBeqciB *i /woi'I's Ili-rr rrpiceJb erf* oi9rf\7 .evi*09ll9 OIB 
 o* cjsTt UHB *slni' lifsata 9*BiB<roa B snf-vis ,fiU:oo srf* eMvifi o* 
 
 , . -f 
 
 :ir ,asa*a' erf* to' flo"i*BJ[jJsei *xO**ed B ; i *n?ruOsnBTiB sirfT .rfOBO 
 
 lo Y*iOBqBo' e lo ariBl .TfTswa ?ri* lo noJt*BzIlB*eYTO TOIIOTCI 6 nxB*dp o* 
 fJIiircf -jllskrair eis Y9rf* snta riorftf nl t ae 'i .5^ 000, Oe o* GOO t OS 
 
 .irr.pa 031 o^ na -:oil lo ssoBliira sni^Borf svsrf 
 B! sll'oo' jbiiB' arifi-1 lo :roi.*oin:*arToo craoc" erl* o* BB noi*39irp erfT 
 
 itserf 1 '^*' rl^irfrr rti jsrf* ai , eitf BiscrqB iB9i)l .TOWRHB o* *Iirt)illlJb 
 
surfaces are entirely effective,, circulation is good and good sugar 
 ID produced. Because a boiler obtains poor results with a new vacuum 
 pan, and good results with an old one, it is not reasonable to co: elude 
 that the new apparatus is faulty. Tho art of boiling is learned empir- 
 ically and must adapt itself to each new type of apparatus and the prop- 
 erties of each particular fillmass. 
 
 The art of boiling consists of building the proper number of 
 crystals in the thickened juice, and of allowing only these to grow 
 without the formation of new grain. The boiler reaches this goal by 
 noting the properties of the sample c*ram from th~ apparatus, and draw- 
 ing conclusions as to the concentration of the syrup. It is not neces- 
 sary to describe here the means which the boiler uses for this purpose. 
 These things can only be learned by practical worlx and every boiler has 
 his own methods. That which is essential and which determines the right 
 or wrong of the details of the art , is a thorough Knowledge of the im- 
 portant minutae of boiling. 
 
 lcnl 1 terror-" vjr-- rarijjee. the 
 In order for a sugar solution to crystallise and for the 
 
 crystals -to grow, the solution must be supersaturated. A sugar solu- 
 tion is saturated when at any definite temperature, it will not dis- 
 solve any more sugar, nor crystallize further on grain that is present. 
 The higher the temperature of the solution, the more sugar it will 
 dissolve in one part of water. If a saturated solution is evaporated 
 at the temperature of saturation, sugar will not crystallise immediate- 
 
 ly but remains dissolved and the fluid becomes supersaturated. The 
 
 '" Y a tale, Vr, :'.. il e ; ^ T t he t h '.! . c K t 1 \i 1 <-. 
 purer the supersaturated sugar solution, and the iuore crystals there 
 
 are present, the more rapidly will the sugar crystallize out of the 
 
 solution. Impure sugar solutions tako a longer time before they begin 
 
 r.h j j>an,<?! imis 1 . be ?.f %i\n 7 >ry ties?;. >- 
 to crystallise , and must be more highly saturated before the crystals 
 
 will separate out or grow, proportionately so as the amount of organic 
 impurities increase. 
 
 -: 4 :- 
 
bn& boos .a no-i^sJ^ 
 i B fiJw .aJXims-i: .-IOQS .aftis.tdo i^ftocf A 4irff09H .fesoitfc-rci 
 
 ~- 
 
 o pj eXcf&-ioasei ton ai * ? err J&lo ne rttt 
 -TLtcpae 9.TTj3ei at inlliocf lo- tiB < ?ifl? .vtltJBl ai 
 :t brifl (su^tfliBqqB 5c 9T7-t' wn 
 
 ,tBBfflIXi:l 
 lo T'^aun Teqotq arl*: srLtftXli,fJ- !!E^ ed- 
 
 WOTS QJ- 99.e.ri^ yXnc s^-twaXlfi "io- J&ns ,,&oiijr; J&9a*XoIrf* erf* nl 
 Vtf IBQS aikd- eerio.B9T isliocf; 4^ ..rtt.B 1 ^- F^TI. To nolJflffiToT e^d 
 
 f 
 
 -TTBriJb -bns f Bir*F^Bqq:B rt rt k * moil .TsrT^ OXCOSBB flr 1 :^ to aexi-i&^ll' 9^* &riJi;*orr 
 -ee.oan j- oft. el cfl. .cjirrys art* la noird-Bi^neo/roo erf^ ocf' 8B V eitole;'i;IofioD''^n^ 
 e^'rt* lot ^SFJJ/ igX-iocf 9rf# rfoMir, qfrg.^ erf* eT9fl cfiroBof> od- T^TSB 
 a fid 1 Yieys3 Jbnp.. i'Tay iBOi^oBrq: .\*^ JbeHTsel ecf Y^.TO HEO asrrlrfj- eaeriT'' 
 
 'cn;9t.9Jb risJrriw .- Jbfie-,. iB^ne&eo &i' itoirfTT \tBifP . a&odJ-erir rrwo 
 IJ-. "io gsJbsX^onjf rt^irorEprF.t B 8-J:- .t'ER erl* 1p aXiectef)- srit 1o 
 
 + ..101., nB eslIlBcfnYTO -o.t n.oiJ'i;loa--'rB^im n *roY 'xsJbrco nl 
 3s IBSVB A .^9*Bto/*j8ac!:ajj-8r9cf '^awm rroitMoB o/lt .wots o 
 
 ' - r-, - f ' ' 
 
 r - 
 
 -elJ& jpn XXlTj". J-i , QTjj^Bisgsrect'^s^ini^Qjbr-.YfrB-.tB 'n9riw >etBi!i/^Be ai 
 
 .^ne^e-i^ e^: .'d-fiftf- niBag no le^Tul-gplXXjsJ-g^o ion: f iBS^s e-toai -yrtB ovXoa 
 
 . i' 
 
 IXi\r. Ji issue loci 9ri* . f /jQktJifl o a 9ri,t 1o ., ^Ttrtfii9q;ni9^ arM- 
 t0i(xrBV9 e| >rroid-jjrioB i59.*.flncr*"8B .fi.H .q;9*Bir"1o J-TBCI 9:10 nJt'- 
 
 ' lp * i v 
 
 r ( . 
 
 gsLt.I.iBCt'aYXO ^ton: XI;iw,,aBS8 t noid:BTu/;fBB' 'to 
 r!T .Jb9J8iir;h8a:i9iire .B9OQO9tf.',biirXJ- erfj-..fcrrs :>evloeal> 
 eief[j. aXs^^vro .PIO^I ^ri* .fifis f i\qj;-.ttfpB-'-iB^^m ^s^fiiw^BBTeguG 'erf* -' 
 
 ro .IBJ-L-Q e rid- -XX IT iYXJE>f^BT : -eior.T 9ri^ f .tngaeici- >TB" 
 i?;snol . e ?>jfe:t ,. ano J: J-wi^s TB?t/e 
 
 ertt oiQled i>9^.f3xu^sB ... : Yl$p..trf- 3*001. 9tf -^emi bns .onJS 
 8STp lo ^1/0016.011^ 8*-,cf .YX-si^s^i-j;Tr.g^TCEt.irroi?5 "io 
 
 . 9 e B &?: o nl,". P o i ,t *u/ctGii 
 
If at a given temperature, the quantity of sugar dissolved 
 in one part of water, in a saturated sugar solution, is designated as Z; 
 and the amount which at the same temperature is dissolved in one part 
 of water, in a supersaturated solution, is Zi, the super saturation- 
 coefficient c*= 1-. This coefficient is also the number which gives 
 
 h 
 
 the number of parts more sugar soluble in one part of water in a super- 
 saturated solution than a saturated solution at the same temperature. 
 This supersaturated coefficient is of primary importance in the crystal- 
 lization of sugar, whether in boiling or working the fillmass or syrup. 
 
 HThile other circuTietanceo are of great importance for the crystalliza- 
 tion of the sugar, as for instance, the viscosity, which changes with 
 the temperature, the super saturation coefficient is still independent 
 and of great importance. Though for boiling or crystallizing, high or 
 IOT? temperatures are important for the graining and growth of the crystal, 
 the saturation coefficients are within practical temperature ranges, the 
 earae for syrups and juices of the same purity, and only change with the 
 latter. Supersaturated coefficients on graining are larger or smaller, 
 according to the number of crystals in the solution and the ease of 
 crystallization. For a regular crystallization, a super saturation of 
 the dependent temperatures should be the same throughout the entire 
 crystallising mass. luring the boiling, the supersaturation is altered 
 by extreme heating on the coils so that a supersaturated solution starts 
 the building of small new crystals, while near the thick juice inlet, 
 the unsaturated solution redissolves the fine grain unless the thick 
 3Uice is immediatfcl; mixed rith the fill.nass. In consequence, the cir- 
 culation of the mass in the pans must be of the very best. The design 
 of the apparatus and the coile should be such as to offer absolutely no 
 hindrance to the circulation. Ho construction can guarantee a positive 
 circulation of juice; for this purpose, the mechanical energy which is 
 
 ,.. * cr 
 
 O - "~ 
 
-yXoaeUb TBstra lo yd-idrrBup srfd- , etcud'Bteqrae^ rrevls B d^ 
 :f? bs*$B?i'gi33b BJT- ffioid-uioa iB^tra fisd'B'ixri'Be B ni. f i9isw lo d"iBq 6fr>' 
 i erjo- n.5: f)9vXo3Bif> al eoirv^Bneqiied- ^cusa ericf d-B rto.'r-riw droro'rsB rfd- 
 
 . . c 
 
 c^vi^ rfoiffw loefnuirn sffd- oalB el dri?>xoj:ll90f) airfT ..*p =r 
 
 e ;%[: i^.tcw 1. ,tisq ftno rtt' eXcfi/Xoa IBSJ^S 970:3 .atTsq "2ro t^diaun- sAt 
 
 g: :o s 
 to aaanllil erfi- sniXTo'w 16 jnliiotf nl rerfJerfw ,.t^-3im 1o 
 
 o erif 10 "i oortB^tcoqf.^.'" rf-seig lo e^B caorrB^-'arircTrc tertd-o 
 
 . ..,, r 
 
 loirfw f Y.rieoca'iv' orfo ,eonstani. TOI.BB , TUBSUB 9fi.j : lo noi 
 
 . .' - * 
 
 ^R .ai .j-nioil^:eoo rroid'B'nrd'BaiaqyB. v erfj- f ^n/tBTecaed' erLt 
 
 rjBd'BYi.o rro "grLtliiocf 10* riSi/or:T. , . eoriBcfiogrJ: *69T^ "lo Jbrus 
 
 .-oTj. Jb.iB snl?ilflrc^' Sffd 1 10*2: dTCBt^oqnii eis- aeii/tBisqnecf ?rol 
 - , aegnBi etu/.tBa^qnoJ- Isoi.tOBirr niri^iv; STB adrieloil^oa-noJtd'B'ijjcfs 
 
 f :' ... - . . . ^ 
 
 * . 
 
 artf rf.tlv: R^prio Y-E^o n6 f \-cM'iua a^Ba eril *o_8^oli/i; l?nB cciirrxs TO! 
 t i9llBr.Ta_ .10 iesisl QIB sn'hrBTS no e^nsioil^eoo .Oe^B'U/J'BaiegLrS ' .i 
 "io eafis etfd- l>rtB noi.tiri'oa enJ- nl alscfRYTO lo TSKf/nj/n erW 1 - o> 
 
 oi.tBitfrBaieqi/a s f noij- : fisiIiflcf8Yto TBiL^^i B To 1 ? . 
 Tii.jrre eri^ -d-irorijti/oirfd 1 siaBB eii^ ocf filiroria aoiird-BTaci^a^ ..tnel>/tfxiei) 
 i9^lB ai noid'BTtf^BeTeqjLrB 'arid- .^hiliocf o 
 
 " B d-Bri* oa slioo arid- no j 
 
 i, 
 i ooiirj; Xoirfd; orid 1 -Insn 9-Iiriw f alBd-ayro v.-9/t iljacra lo gitiJbriikf 
 
 ^nirfj- srtJ saeI0xr CitBTS srixl arfd- BOvioa 
 
 -Tio ?>rfd- f eort3irp9Bnpo rrl . .eBBr.liil erf.t rf*J"7 J5>exlJ!..,;X^d;BiJ&acinLt el aoiL'j; 
 
 .iSiaoii orfT .dead YTSV erfd- lo ecf ' d-aiin anBq f>rf,t nl a.j3Bn rva^-5c no.tBXiro 
 
 on vjle^trloeds isllo -od" BB rioins ecf i>Xworia aXlco P'>T Jb.Ts aifd-BiBrrqB 9ri,t lo 
 
 -.1 - ' -' ; 
 
 "vld-isoq s.. aad-nBi&us nso nold-oind-Rnbo oH- . noi. + BXtrpxip. ^sctf o/* 
 
 - 
 ef a'oiriw ^STsns XeoifiBtioea:' erfd 1 .seoq-itro,; cirid- iol .;epii/c : 1>0 -ri 
 
 
developed during the boiling, by the ascending bubbles of vapor is es- 
 sential. The devclopement of steam on the heating surfaces is scaliest 
 when the circulation of the mass should be at its greatest, namely, at 
 the end of the boiling. Therefore, appliances are useful which, at the 
 proper time, give the flllmass a regular and positive movement. Stir- 
 rers, scrolls etc., have been found very satisfactory for this purpose 
 in the working of the second products; though for boiling thick juice, 
 they have been used but little because the space in the old apparatuses 
 was too limited. In the newer constructed types, mechanical stirring 
 devices are employed. Movement by means of free injected steam is very 
 important for boiling. The bubbles of steam arising from the distrib- 
 uting apparatus, in the bottom, stir the fillmasses in all portions, 
 even on the heating surfaces and act far better than mechanical stir- 
 ring devices, so that there is no possibility of any local supersatura- 
 tion or overheating. In consequence of this method of stirring the 
 fillmaas, the developement of fine grain is easily prevented. In order 
 to distribute the thin juice as rapidly and fully as possible in the 
 mass, it is injected in the bottom of the apparatus so that on account 
 of its lighter specific gravity, it will rise and thoroughly mix with 
 the mother syrup. The mixing is accelerated and the thick juice is 
 drawn in hot, so that its temperature is above that of the boiling point 
 of the mass. In this case, as soon as the juice enters the vacuum pan, 
 bubbles of steam form rapidly, which aid a quick circulation. The thick 
 juice should not be lorrer in temperature than the boiling point of the 
 pan, for it not only mixes poorly, btit cools the fillmass and tends to 
 form a fine grain. 
 
 For the formation of grain in the vacuum pan, the juice must 
 be super saturated. As noon as the supersaturation reaches a sufficient 
 height, the crystals befin to crystallize out. It is sometimes good for 
 
" : ' ">8B ^rfJ- T* ,3nil.iotf' '&; 
 
 l ' ^ri erfd no GBofa I'o' ,tn9flieqol6V~e7> en"? 1 
 
 . '. hsii ,te ecf f>Iyon"a aaeri: *rW lo 'noM J3lirai.ro arid-- n'o:iw 
 JB f :I61rfT7 ijAoei; eia WonB-Uqqs f ftiolerteriT .srul :iJ 16 Jbne 
 
 or.i svicfiBoq -f)iU6 : ifiijj-5eT e aasoiXZi^ atf^-?vJ:'a. .amc 
 3iridr 10! YtotOBlaicJ-Ba vrev'Jbnuo'l 'need ev-6rf '^.o^s Bl-Ioioa ,8191 
 t janiliod iol ffs^orfi- ;B^OIJOICI >rrooae erij to ani^Totr e/l-J ni- 
 *8JLntr,j:Bqq;j3 Me srlo ni sbfiga oftt eaujBoacf al^d-il J-i/cf fi-egJ^ neatf avsrl -; 
 
 .i 89>TYJ iatcinjanoo TSWPH srid- ni .Iw^inll oo^ ia 
 ei cseja ri^jce^nl risil 1o eriBaci ycf .tneaavoM ..fcsxoIqQp eoas aeoivel) 
 
 .liai'iB KBQJB lo aelcfcfircf eilT .sxiilxocf iol .t 
 i .r.B ::i BsaBsnllil erfd- -Ll:*a f fflot^ocf eaJ nl 
 iBolnBrioati nflri^ iecf;t9d TB! Jos l>nfl RSO^TLTB snid-fieri art* no neve 
 
 iBOOl YHB id Y*-tX.Wl880Cf Ofl' BJt 9TSfi^ d-prj* OB , QQOtveb ^lt 
 
 sniixid-a "io Jborttsoi slAt lo eondtrpeenoo ni ,3ni*B9fIi9VO to n-oiit 
 ni . 5e,tn8veiq Y.l.i8B9 a i ni sag" enil to 'trraaeqolevsjb orfJ- 
 silt nl ola'/auoq- as' Ylli^i iviis Yli>-tQBi BB aolij(; nlrfcf er.J b 
 .ooos no tBfl* oa QirJ-BiBqiB ari^ Io ciotJ-ocf ri* ni Jbechoo^nl ei *i 
 ittiw xiia Y^rfs^o^orfj- ijne oaii: LLr* Ai ? YJiv6i34 oilloeqa ie>^'ftail' 
 ' ' Bi eoii/{, bnB \f)8J - BT9l! e )OB ei rn' IT 
 
 jrrloq ^niliod' eri-1 Io Jrsrit avocJe si 9Ti/^Bieq,ai9.t a^i stBri^- 03 t d-orf 
 ,fl -o;v 8tli- aiextne ebi'trt ri ^ SB : nooe' B'B- ,e8BO sirU- ni ' '.BBBC erf* 
 
 T .ncid-fili/oiio Xoiup B MB rfoirfw f YiMq's* n^oT afie-ta Io 
 
 ^ioq a' siid- nsrfd 1 oiif^Brtequre revrol scf Jon JbUjorla 9 
 
 oi- abn-.-r Jtas aaeaxlil sri^ alooo ^wcf f xliooq esxin \Irro : * on *!' TO! , 
 
 ;' :> . " . . .ni'?-03 enil s 
 
 jai/ri' aoix/j; ericr f nsq OUI;OBV 'ertd- 'ni niaig "id noiJ-Btniol erf* 
 
 * ^ ''' 
 
 cfr ii/B B aerioB9i noX^flH/^flaTaqini stii as '-noon^aA 
 
 .0003 esui^enoB ai *I . Jiro ssillBJ-aYio o^ ni'jecf alsJavro ori* f j-rfsie 
 
the growth of the crystals to draw thick juice into the pan very rapidly. 
 The more the juice is supersaturated, and the greater the circulation. 
 the sooner and "better the crystals form. Under such conditions, the 
 less grain one desires to build, the less thick juice should be thick- 
 ened and the less fresh juice drawn into the pan. The supersaturation 
 should be used to control the size of the grain in conjunction with the 
 regulation of the addition of the thick juice. The smallest practical 
 value of the super saturation ;)oeff icien 4 ? ~; 1.2, fT building grain in 
 thick juice of 90 to 92 Purity. With lower saturation, too much time 
 is consumed before a sufficient number of crystals are developed, and 
 there is considerable danger of redissolving the grain in the fresh thick 
 juice. The highest supersaturation coefficient should not be above 1.5 
 to 1.6, for at higher figures there is a superabundance of grain. 
 
 As soon as sufficient grain is formed, the boiling should be 
 carried further, keeping only the grain that exists and causing it to 
 grow. As long as the crystals are small and a granular sugar is desired, 
 
 t 
 
 the surrounding syrup, or mother syrup, should be kept only slightly 
 supersaturated. Since this syrup approaches the purity of the original 
 thick juice, it has most of its properties, and on addition of fresh 
 thick juice with the supersaturation coefficient of only 1.2, will start 
 to form grain, in consequence, it is best not to reach this figure. 
 
 __ . rf . 
 
 / . 
 
Yl. XU.?: : rf* VWTf) Ofct BvCi3*RTIO 9ftt 
 
 - v jj.atFTortBa:t?vG[iJ8, &i, eo^iri; sift- e-ron erfT 
 
 -& tefirrU .^*in1 s.teYTo sftt Tested ine Tsrroou 9rfJ 
 
 t- a gol" srf.t ,l)IJ:'fltf odh Beiis.e.5 eno nisis 88I 
 
 - I sfii oJTi.f rrwB'sE) oJfirti: rfesi^ easl srf^ fjne Bens 
 
 BIS erf,* Jo osa sricf lo%tfioo .oj I>*cir otf 
 :A6 ortT .-.aoiyj; ^oirU ?rct- "Jo; rmJ'^JrJbJbs s 
 rl 1^"* /S'.I" r" r ^9101*100?. noi 
 
 ,a lewol rfd-iUJL ..Ytf-ttirl S6 
 ^.v-ic to T'5duj}i cf'rrQl ni': "ura B eiiolatf fcercu'sfToo el 
 ile^'iT: ori^ ^riJ- griJtvI-oaaltar: In isgnjsJb 9lcffiiol>ianoo ei 
 
 3.1 evo'-j'n od torf ! .jrroiol^ooo ncid-sij/J-RBieqij'B .tserf^xrf srIT . 
 
 10141.8 B al fj-rerlo af/ G terfgrf $a rrol f B. 
 od fc ri.-T-.iir? ocf srt* fjbonto^: si ni.Gts tneioll^im BS nooa eA 
 
 T;B fed'elxe jBrf^ filets erft Y-Cno snlqesX f 
 
 iJ:BJi) eJ ij - .sluns-is fi bns llece STK BlBJ-aY^o f?ri^ BB snol aA .Tro*rs 
 
 
 -xf J^iirorla ,qirn:B is^j-oni 10 ^XITTYB snlfirtirormre 
 
 ^10 9rtt 1o \-criiwcr ftri^ 39rfoBoa:q.qB cjimja elii,t 9 on 18 
 
 I"* 'io i.? no fcnB .5eid-i9cOTq; ectl lo to on. Bert *1 ,9Olir|; 
 
 :i eiriJ rfeBSt o* ,*on t&ecf ai' *1 .ssrreirpsefroo ni f nifi*ts r-^ol 
 
CHAPTER XVI. 
 
 WORKING OP THE FILLMASS. 
 
 There are no definite rules for the regular crystallization 
 of the fillmass after it has been put into tanks or mixers. The only 
 warning that can be mentioned is that the cooling must not be too rapid. 
 As previously stated, a portion of the sugar is crystallized directly 
 from the mother syrup, portions crystallize anew as the filliaass cools 
 off, while other portions of sugar are added to the other crystals, in- 
 creasing their size; of course, small new crystals do little towards in- 
 creasing the yield. An increase of yield can be obtained by working 
 .he fillmass in either tanks or crystallizers, but as in all other 
 methods, great care must be taken to obtain the fillmass in a satisfac- 
 tory condition for centrifuging. 
 
 In tank work, the large lumps of fillmass which cling together 
 and hold considerable syrup, should be broken up and nixed with hot or 
 cold syrup, according to the degree to which the fillmass has cooled. 
 If there are considerable quantities of small crystals in the form of 
 flour , they should be carefully dissolved with a sufficient amount of 
 hot dilute syrup in order not to retard the centrifuging. There is no 
 other method of determining the quantity of syrup to be added than that 
 obtained on good or bad centrifugal work. It is best to pay the vrork- 
 men on a tonnage basis of sugar produced, so as to have the men properly 
 regulate the amount of thin and thick juice to be used in washing. 
 
 The first principle of good crystallization in crystallizers, 
 depends upon the regulation of the temperature. For good centrifugal 
 ^ork, the fillmass should be dropped at about 40 to 50 C., sufficient 
 wat3r or diluted syrup being added so that the mass remains plastic. 
 Previous to the tank work, sugar-mixers are only advantageous in giving 
 a cleaner product in the sugar-house, though the yield sometimes is s. 
 trifle greater, and the green syrups of a somewhat higher purity; with 
 
uol 
 
 o 'erf ^on lawn sfiifooc oil* 'tat* ax Jtorroi'-jfrfltt ; J x 
 
 .. ; ~ ' 
 
 T^B i)sslXI/W8vr'' ei e^i/a 8ti^ "to itoiiioq fl *>e^ta \'IatrDi"^ 
 
 ^^flCtllll tf W9ff ( 
 
 . > i, 
 o -lerr^o ni.t o,' houtfi OI'JB "KVLra *iO' n-oi^iocj larii'o 011 
 
 ^0? lWil oi .Ucyao ^?n Ufsua eiwoo lo ; 
 OW y4 i>eniB^cfo erf nsc Msiv "To aRjseiorti fiA 
 rtd-o fie fti -e 
 
 QIB 
 
 F '-" , ' 
 
 " 
 
 1%0w rtl o9e.u *c n*t soiwt f fr;f/f,i ^ra'rijii' lo l^ucstB *:# e:^Ii^-?T 
 /v . ;:ifijfiyi.o- : >.:^''-*c >:.-jiofii'.-.i ^aiil-erfT 
 
 
either method of work the purity of green syrups is rarely under 78 to 
 30 per cent. 
 
 A rational working of the fillmass can be obtained by working 
 up the proper amount of syrup with systematic regulation of temperature 
 and concentration, and it is only under such conditions that the yield 
 of sugar from the fillmass can be brought to the desirable point wj.f!-;. 
 a correspondingly low purity of green syrups. The fillmaso work iy 
 based on the theory that every syrup which is not too highly supersat- 
 urated, will yield Just a sufficient amount of crystals for the nucleus 
 of other crystals, thus causing the weakly saturated syrup to become 
 highly saturated on cooling. The problem also depends on arranging the 
 cooling of the fillmass so that che supersaturation-eoefficient of the 
 mother syrup does not reach the limit at which new crystals arc formed. 
 Under no condition should the cooling be allowed to decrease the coef- 
 ficient to 1.05 1.1, because with low super saturation, crystallization 
 Progresses too slowly. Crystallization starts immediately after tlio 
 fillmass is dropped from the pan, because it is surrounded with more or 
 less supersaturated mother syrup; The crystallization does not cease 
 until the super saturation is decreased. It is of course essential that 
 during the entire time of cooling, the temperature and concentration 
 should be the same throughout all portions of the fillmass, which should 
 be thoroughly stirred and kept in motion. 
 
 Grystallizers are generally used to work the fillmass. These 
 are, as a rule, horizontal cylindrical containers with a double shell 
 or other arrangement for warming and cooling; they are always provided 
 with axial shafts fitted with radial mixer-arms. The fillmass can be 
 conveyed from the vacuum pan by means of troughs when the pans are suf- 
 ficiently elevated; otherwise, it must be pumped by means of air from 
 the pan to the crystallizers, or else lifted by means of a vacuum. 
 
 -: 2 :- 
 
\tf 
 
 ori.} anci^ljfcnoo rlcufj r i h.'.u v^n" sL fi ftftfi *t^t*r.itndono 
 9lo'6Treei> srfl o^ j{,u.-an'tf cf n/v: ; cs^tf J:'. .^rf* r-^'i TR^ 
 
 r ' 
 ;,4:-.(v: ."*'" . 
 
 Ii"tfeVi' 
 "fcofc; f/Q'ii^s ai >i- es r*o t taq <srf-< 
 
 M . 
 
 -^ ioefc aJ 
 
 
 IB 
 
 .a;^f> ix-rrfe- ' L* ^ 
 
 rfw arfai/ot.* lo-e P ;4r ' 
 
It is quite impracticable to convey fillmass through pumps because of 
 the excessive cooling in the pipes and the formation of scums. 
 
 Crystallisers can be worked in .one or two methods. One way 
 is to cover the f ialn^ass with a somewhat highly supersaturated mother 
 syrup in order to bring the stiper saturation coefficient up to about 
 1.13. Such a filloass, with a water content of 67$, cannot be cooled 
 immediately but must be maintained very near the temperature at which 
 it is dropped, 75 to 80 c., for several hours. When the eupersatura- 
 tion becomes such that new crystals form, the temperature can be lower- 
 ed and the crystals will increase in size. When the super saturation 
 coefficient is decreased to 1.1 - 1.2 by means of crystallisation, the 
 fillmass can be cooled off slowly. If after 18 to 24 hours the tem- 
 perature drops to 60 C., enough diluted syrup must be added to make 
 the mass plastic in order to centrifuge it. The work should be finish- 
 ed when the temperature f alia to 55 C . 
 
 Since with stiffly boiled fillmasses, errors are apt to occur 
 in the work, it is best to work only thin fillnasses in the crystalliz- 
 ers. It is obvious that the fillmass can be boiled so stiff that the 
 mother syrup will have a saturation coefficient of 1.3. After drop- 
 ping a pan, the steaming out water should be allowed to run to the fill- 
 mass in the crystallizers, or else hot diluted syrup should be added in 
 order to decrease the super saturation coefficient of the mother syrup 
 to 1.15 1.2. A plastic fillmass like this has a water content of 
 8.0 - 8.5$, and can be more rapidly cooled off so that it can reach the 
 centrifuging temperature, of 45 50 C . , in 15 to 20 hours without 
 formation of new crystals, and without any further dilution. Naturally, 
 with this method of work, the same yield cannot be obtained as when 
 working stiff undiluted fillmass. It is quite possible to get as low 
 as 70$ purity when the mass is boiled for a long time with green syrups 
 
 -_ t 
 . O 
 
Ji/ocfs 6* q;.' ,*neici*c'i56o ^oJ^t 
 
 
 
 
 xa io*i , 
 
 l "ftiAIi-oJ 
 
 0.0 Oj ft. 
 
 qr.fr.- 
 
 4- <- 
 
 ^i * * 
 
 JBlq ea^oi 
 
 
 
 u o ? r: 
 
 ro ofu ni e?i 
 
 e.-! na 
 
 '' 
 
 - 3*,. 10.- 
 
 
 
in the pan. The greatest care must be taken In this work; any neglect 
 'Jill cause great difficulty in centrifuging which cannot be obviated 
 either by heating or dilution, and ouch sugar Trill be lost causing a 
 correspondingly light yield. 
 
 An apparatus sonewhat different fro::i the crystalliser , though 
 constructed on the saiae principle, is that of the so called "Kochnais- 
 ohen" . These are tight, enclosed crystallisers in which syrup is 
 drawn into the cooking space very slowly under a vacuv.n, and is t:ien 
 boiled with the addition of soi::e dilute syrup. This fillniass is fin- 
 ally cooled off in the sar.e apparatus . The apparatus ??orks at first 
 as a vacuum pan ^ith a sinall heating surface, later as a crystallise!'. 
 In this tyre of apparatus, crystallization of the sugar is brought about 
 by slow evaporation and finally by cooling. Theoretically, evaporation 
 should proceed at such a rate that the super saturation of the not her 
 synvp should be isaintained at the -desirable point of 1.2 1.3. If 
 this were practical, this type of apparatus vroiild yield the quickest 
 cryotallization and the very best results; practically, though, it fails 
 on account of onete inability to properly regulate the correct supersat- 
 uration. New crystals are always apt to form, and these irast be redis- 
 aolvecl by the addition of a fresh amount of dilute syrup, whereby the 
 entire equilibrium of crystallisation is destroyed. Hence, this appar- 
 atus yields, in practice, no better or quicker desugarication than can 
 be obtained with cooling in crystallisers. 
 
 No natter what nethod or means are used to work the f ill- 
 i.iass, the crystallisation can never be obtained as rapidly as with boil- 
 ing, since the mother syrups have a lower and constantly decreasing 
 purity. With normal methods of T-orlt, it is not advisable to carry the 
 desugarization of the nother syrup of the first product too far, because 
 of the necessity of too great a number of vacuum pans. As a rule, with 
 
 -: 4 :- 
 
. 
 
stirring apparatus, crystallizers or Koohmaisoh.ens* , a purity of the 
 green syrups of 75 Is satisfactory; a few factories rork aa low as 70 - 
 
 72, T7hile a great number work over 75. This is of particular interest 
 in obtaining good raw sugar which centrifuges pure white and is easily 
 refir.able , and it is rarely desirable to have a green syrup which has 
 been too fully desu^aiised. ""he purity of the syrup depends, not so 
 siuch on the method of work and tine of crystallization, but on the 
 size and amount of crystals obtained. The finer the crystals are, the 
 more surface is present and the quicker the sugar will crystallise out. 
 TThile one kilogram of raw sugar has practically a total crystal surface 
 of three square meters, the sane weight of very fine grained sugar has 
 a total crystal surface of seven square meters; hence, if it is desir- 
 able to obtain rapid crystallization yrithout other considerations In 
 view, the mass should be worked with fine crystals. To obtain granu- 
 lar sugar 7?ith the usual amount of desugarisation of the mother syrup, 
 considerably more time and space are needed in the vacuuii pans and crys- 
 tallizers, than when working a fine grained product. 
 
, * :-.- ;'.(''! '* '"* ?Q K''.'"t":^\,'" ''- ' 
 
 wp 00 
 
 ' -- '" 
 
 s 
 
 . 
 
 d ' V 
 .*- . >rce 
 
 
 ^ 
 
 ,cxi';.^T^- Ban lerstm. W 
 
 to -jfr's-t^ 
 
 Jr -tl: f oo/:$ft ;^*3-,?raBMp nevoa 'if ',Cf.li:; : u l.i^eT^c 
 C9fc.inr.0c; -!-;.tid-o,-ir^^irr' JIDI^PA: r C;;t8Y*'P i'TSi ftia^|| 
 
 ? X a ,".6- tl tic ;':'a^'~ a'r", 
 
 '$ri*.3o froi*6si*ssmfl*-sfo'^f:j^3n; atrstr ftii*- 
 
 "">': ':". '^.r^'- '' "B O'VJi-''6*l *'OvJ- /;-'' 
 

 CHAPTER X7II. 
 
 CENTRIFUGAL WORK. 
 
 When the first product f lllmass Is boiled and worked correot- 
 ly, there is no difficulty in separating the syrups from the crystals 
 in the centrifugals, and the process is one of the simplest of the 
 entire manufacture. The centrifugals used are of either the hanging 
 or the fixed type. In Germany the latter are mostly used, though the 
 former have many advantages. Formerly, the drums of the centrifugals 
 nad a diameter of approximately 800 mm. , and a capacity of 80 to 100 kg 
 of filiznass; at present larger machines are in vogue with a capacity of 
 "t-50 to 500 kg of fillisass. These are provided with bottom dumps, which 
 obviate considerable work. Attempts to install continuous centrifugals 
 have heretofore been entirely unsuccessful. 
 
 For good centrifugal work, the perforations of the screens in 
 the drums are of great importance. In order to avoid the screens from 
 lying closely against the walls of the drum, which causes a large por- 
 tion of the holes or slits to become unserviceable, the sieves should 
 be laid on a coarse screen to give sufficient space between the two, and 
 render all of the surface of the fine screen efficient. The holes in 
 the screens should be as small as possible without making them of a 
 size that they would become clogged by the crystals. The appropiate 
 :-:ize must be determined by every factory. There ie no particular ad- 
 vantage in having the holes or slits conical; when attempts are made to 
 better the method of perforating the screens, the essential feature is 
 
 the form and size of the holes and slits on the inner screens. Smooth 
 ^Greens pxmched out of plates are in general the most popular. 
 
 The fillmass is conducted to the centrifugals by means of 
 troughs when the mixers and crystallizers are higher than the machines; 
 when this is not the case, the fillmass is pumped by means of air or 
 
.-JITX 
 
 lo 
 
 
 
 ' .0*1 
 
 rffc B*i^ : ?{ 
 
 10 
 
 i 
 
 II 
 
 fo 
 
 '_<-. R.r.r'-J' fli!-- ,~il-"?9C"-G'%- 
 
 iofsaBC a bus '-., .r:' : -08 
 
 ftxraov ni ale n'bitlr'rlcRfj 
 
 rt^i.fy MJbivcavi o'rfl deoi 
 
 
 ;:tf*o ni 
 
 .ao?B*nitv6fl vniK: evsii iscno 
 
 citx6iKi<XB lo Tei?fi&ktJE> _B" is. 
 
 B-C *nft.83il Js ;SBlI'.tl 1 
 
 jt-.' I"" - :o s?T 303 oJ" Oi 
 
 ori* ra^ 
 
 blov o** TO-MQ' T' 
 
 /so rioi . ;^>il.;' Rl'l srJ- Jnr na 
 
 "m oirte 10 
 
 . ibt 
 
 srtJ- 
 
 rJ io soal-u 
 
 9rl lo 
 -" s^'ric 1 fctel- 
 lo l r iB le 
 
 ecr on ^ 
 
 rft VQ 
 
 .Ttbcroal-v-tave v'tf Jt>aiic-ts>efi' SQ- lexju es' 
 ilBolhot e' v ^i' -o B'Oirt 9. v ri 
 
 lo 
 
 iwupf erf* ^o -> 
 
 io esin" fen* aiol -.i 
 
 .*- ;;> ^'A^^Bli lo 
 
 
 .*on al alii 
 
properly constructed fillmaes pumps Into the sugar mixers and la then 
 led through the proper channels Into the centrifugals. Large buckets 
 or wtgons have the advantage of conveying the fillmass to the centrif- 
 ugals warm and also distribute equal quantities of material, but the 
 work is less cleanly than with the troughs or distributing necks pro- 
 vided with adjustable discs for stopping the flOF. Even very stiff 
 fillmassea flow satisfactorily through such openings, but it is essen- 
 tial to keep the fillmass in constant motion while it is in the mixers 
 in order to prevent the sugar crystals from settling on the bottom. 
 Th-3 mixers should also be provided with a double mantle for steaia, 
 though TTith first product fillmass, it is rarely necessary to use this 
 installation; and material which centrifuges poorly must be rrarraed pre- 
 viously anyr?ay. The filling of the machines from the mixers must be 
 measured entirely by the eye. If the centrifugals are filled 
 while standing idle, as is usually the case with first product goods, 
 a mark inside of the drum can be used in order to obtain an equal 
 charge at each filling. If the centrifugals are filled trhile running, 
 as is often the case with after product fillnasses, the workmen readily 
 acquire the faculty of judging the proper charge. When fillrass cen- 
 trifuges easily, the syrup is usually separated from the crystals bsfore 
 the centrifugal reaches its normal speed. Naturally, the outside 
 layers of the crystals contain less syrup than that portion directly in 
 contact with the screen. The difference, however, is not very notica- 
 able, and the sugar, after being packed and transported, becomes very 
 satisfactorily mixed. 
 
 If fillmasses centrifuge poorly, the machines must be allowed 
 to run considerable tine at their full velocity, and even then one is 
 apt to find numerous places T7hich may be entirely uncentrlfuged. It is 
 very difficult to overcome such evils in centrifuging and it arrays 
 
grtsJ .aXB'>i f "!Ut*nso arfj oJnX aX 
 ad* o? aafl-~IXi:^ arU sni\yvnoo lo 
 
 ?.lb 10 
 
 eef 
 
 no 
 
 2 JJt Jjjtf . BS^-i'^cjo .tci/ fr./oirtt 
 nJ: al ti, aliffvr nor^co ^rrBw*er.o 
 erfo* no 
 10! 
 
 co-rl aar:irl0flc a 
 
 ^owto-tq 
 
 pa ftu rrifl^c'o c 
 olirfr tallil M 
 
 efltf . 
 riff 
 
 ttlr a 
 
 fcel 
 
 ri* avert arto 
 
 oa* 
 
 c BOO! oi X-IGV? 
 
 tlei^Be -woll 
 
 iEilii e.'it qeaX 
 
 oril *ftev-rq o^ isJbio ni 
 
 a: = 
 
 ari* 
 
 Jon 
 
 .^aqa Isorwr a 
 
 r{^ lo cisisni XTSQ B 
 TXix licce ^s -if.ii 
 aso atfjf -n&nb al as 
 
 X arto 
 
 ni.ioau. ^ri.t .v 
 aari^ n^a fcrw , W ooia 
 asuVa./ieoitu vt^-rj^-n 
 
means considerabls loss. The difficulty should toe remedied early in 
 the work. Poor centrifuging is usually caused by crystallinic powder, 
 which is due to poorly conducted crystallization processes; however, 
 the presence of foam and scums or else a great ooollng of the fill- 
 nass, will also cause poor work. 
 
 Pillmasses are apt to become scummy from the agitation in the 
 erystallisers or mixers, when the arms lift out of the mass and then 
 entrap air as they descend again; therefore, the stirring appliances 
 should always be entirely covered with fillmass. Since, however, it 
 is impossible to stop the stirring apparatus vjhlle emptying the crystal- 
 lizer, on account of the crystals settling to the bottom, the machine 
 should be kept running as slowly as possible to avoid the formation of 
 scuias. Generally 1/2 to 1, or at the highest 1-1/2 revolutions per 
 ninute are quite sufficient to Keep the fillmass properly stirred, and 
 also retain an evenly distributed temperature. The reason for scummy 
 fillmasoes yielding poor results in the centrifugals is very apparent, 
 for the light foamy syrups adhere to the sugar and form a tough skin 
 which cannot be removed by even the centrifugal force. 
 
 Care should be taken to avoid cooling of the fillmass below 
 45 to 50 c . , for at a lower temperature the viscosity of the saturated 
 and supersaturated syrups increases very rapidly; hence, any extreme 
 cooling between crystallization and oentrifuging is injurious and should 
 be i-.vcided. The viscosity of the syrup causes a waste of time more 
 than poor work, particularly when the fillmasses are too cool. With 
 uarm fillmasses it does not effect the conditions, which are far more 
 apt to be due to crystallinic powder. This latter separates in the 
 mass similar to foamy syrup. The centrifugal force having little ef- 
 fect in separating it from the larger crystals. With poorly centrif- 
 fugecL rillmasses, a ncr^ ;.? leas satisfactorily centrifuged layer of 
 
-tin 
 
 fll nol *?* 4 eg 
 
 l*M - . , ateiB.e.t^ .nertw iiaejUc, 10 
 
 '*_ ""'_''. / - !. -" " - 
 
 - * 'f -^ 
 
 , 9fA\9%9rif . iB-R >J,,a 
 
 ' '-'- '' 
 
 "% 
 
 T 
 
 . .--,:: ,'- - 
 
 ' ' ..- ' - .' 
 
 ..>..,, i . , . 
 
 . 
 
 ":w? 
 
 
 
 of 
 
 lo *nj^o 
 
 '' 
 
 rf9id" ip. rl>"o| 
 
 i;;n a.v <J9- ^-,'wV. 'i4 p -' 
 
 - '-'. 
 
 
 iw: 
 
 '' ' .. s 
 
 . 
 
 ..'-."...'.'" 
 
 BAui b* 1>1 oa tfl 
 
 ' ' - ' ' . ~ i ' r 
 
 . :.. ' t\i' . -,.:; : ,. ' ai r.j^ll^ 
 
 .' : ' i '' 
 ^loti acii, ^f ****,../' y*-a4.i r<a 
 
 oc^ .r ^.^ 
 
 t.-jiTi 
 
 .'i, r 
 
 ' 
 
 
 : 
 
 ' .. *i -> . 
 
 .iotiv .r- 
 
 ' .^ , e^ , XJ 
 
 -.'*'.' ' * . ' . ' ; '''.''' 
 
 a i 
 
sugar lies on top, and there Is then a tough layer of cemented crystal- 
 linic powder around which there is usually more or less syrup which 
 falls to penetrate the fine layer of powder. 
 
 If such fillmasses are due to poor boiling or handling, there 
 is nothing else to do but to redissolve the crystallinio powder in the 
 crystallizers or mixers* and then reworfc or else redilute with syrup. 
 If this method is used cautiously, there need be no fear of dissolving 
 too great an amount of sugar from the larger crystals. with crystal- 
 lizers, it is even possible to re-obtain the sugar by means of a second 
 oooling. The ease of centrifuging fillnasses depends upon the degree 
 of fineness of the small crystals. Every fillmass is apt to contain 
 iiore or less crystallinio powder or fine crystals, of which anyone can 
 be convinced by using a microscope. If a poor quality fillraass is not 
 discovered until it reaches the centrifugals, there is no choice but to 
 centrifuge with stean, which dissolves the fine crystals and allows the 
 syrup to flOT? off after being heated. The steam is uoually introduced 
 between the drum and the outer shell in order to distribute it more 
 fully and to allow it to worK slower without dissolving too great a 
 quantity of the large crystals. With all these methods, however, the 
 yield in the centrifugals is usually decreased far more than by proper- 
 ly preventing the formation of the crystalllnic powder in the mixers 
 and crystallizers. 
 
 
'o ; ? 
 
 u4 eolorfc '' 
 
 , i 
 ^ wrolia 
 
 * '" "*9* *<** brtwcijl * 
 
 ; . 
 
 : .Xio*^- f M 
 
 ' .t 
 
 '. iT- 
 
 -so 
 
 
 -(T 
 
 i: 
 
 a^d 
 
 .* ; -. 
 
 l 
 
 'io 
 
 ^f > ' .o. 
 
 
 lo 
 
 . 10 < 
 ^onivnoc erf 
 
 
 
CHAPTER XVIII. 
 
 D aian crystals. 1 RA SUGAR. . i3U r:j;Uon of a sugar, it 
 
 Raw sugar is obtained from the f illmass by simple centrifuging. 
 The centrifugals are filled with as much first product fillmass as their 
 construction will allow. The larger the machines, the nore time can be 
 saved, for it takes no longer to centrifuge a large mass than a small 
 one, and just as much time is taken to charge and recharge small masses 
 as larger ones. For this reason, centrifugals of large diameters and 
 capacity are best, and when these are provided with botton discharges, 
 a large saving can be made in labor. 
 
 Raw sugar consists, like the fillaass, of crystals and adher- 
 ing syrup, except that it has less syrup. The properties of the syrup 
 and the sugar are practically the same, as in the fillmass, and the 
 yield of raw sugar that can be obtained by either long or short periods 
 of centrifuging, depends on the size of the crystals and the amount and 
 purity of syrup adhering to them. From 100 parts of crystals in the 
 fillmass, one obtains from 50-60 parts of syrup. About 8-12 parts 
 Of syrup adhere to the raw sugar. The average thickness of . the layer 
 of syrup, on raw sugar crystals of 92$ purity, is about .01- .015 ram., 
 and on those of 88$ purity, about .015 - .020 mm. 
 
 The question as to whether or not it is advantageous to make 
 a Taw sugar of high or low purity, depends on the price of different 
 grades of sugars. As long as the price for one degree purity exceeds 
 1$ of the price of low goods, it stands to reason, that it is beat to 
 make raw sugar. It is obvious that to obtain good white sugar, more 
 centrifugals are essential than otherwise and there is a larger yield 
 of molasses . 
 
 A satisfactory raw sugar, that is, one that is readily sale- 
 able, depends not alone on its purity but on its apparent properties, 
 such as the sharpness, lustre, color and eveness of the grain; and the 
 
':AH? 
 
 . A c"-; ! "3 ^ 
 
 vcf fiBfiilll'^ srict- inoTt 'rerfi's>do si rr.-^ifa 
 
 a aBBrrrlJil JoobOTxr d-ai-Fl rfoira as rteiV -fewi-li'l sis alssi/li'Wfreo 
 rt erriD>~ erf* ..^srr.irioftrr orftf fefe'TBi ' 9-rfT -.TTOI'IB ' Iliw'ndi toirrd-enoo 
 B nartt BRBIJ -esiBl K insult-Undo o,t -tesnbl -on 'featfB.t eft lo^ ' f Jbo'vsa 
 HJSCIB -sgiRiloen: fins e^trcrto -o',t -ne>rd > 'e-i ^nri* ribwnt e'fl itBirt ^^^ ' f eno 
 TQf&XBlb 931BT 1o Gl.^^i-iit.*ieo -. r-oa.sei '"airf-t 10"? '. asftb leaiBl BB 
 iBfl08i& nold-od" rfJ-J:^ ^^i)i'/ > o^:v:i- e'-is sueri^ nsfrfw JbrrB'^sotf ?>*rB vttoBqso 
 
 . iocfBl nJ efcat: 9tf rreo srrlvftB 93 IB! fi 
 
 "i 
 
 Jbn/3 B.IF^BYT" "i . aBjssIXJ:^ srtt t 
 
 tf* MB ,B8J5!nIlj'i s rig- rrl s.e .SHB^ rf# vllBOJt^oBrrq; eie a:sswt> ert^ Jbns 
 TO s-^o^ T^rl^ie YCf tenis^cfo icf nso j-jsrfJ- ie3J- r 8 VTST ^:o Jbiei\ 
 Jbne JnirorruB ea^ Jb;:js 81/3^8^0 srl^ lo esia ert^ no aiDftecreJb ,arr.ts^-trr.tneo lo 
 erit rrJt 8ls^a\ r io lo stTBq.OOI .-norW .sisrfj' 6* sniTerits (JJJ-IYB "io x 
 ; 21-8 JirorfA .qxriYB *5o B.t'Tjsq; 0? - C?. i.toi'i snlstcfo ^no .'R 
 .1J- .lo BEerri'oirid- s^BTevB erPf .TB^ITS T.'BI erft o 
 . -10. *j/cxf6 af ? ^xti;q ??Sfi *io elBJe\ r To TBF.i/3 wsrr rto .qircya lo 
 ,ca OSTO. - 3IOl-f-i/ocfB ,-\**iiiKT ^88 lo afibrtt no J5nB 
 F.n oj atrossBJTisvJbB ai vti' *r)H"-io -roritsffw o* SB rroi'^eoi/p 9'riT' 
 ^nsrroll^l) *o eeiici eri^ no aJbneqeJb ,Y^- r iifq "rrol 10 rfsxri'lo TBSUB TTBT 8 
 asoxs Y*louc[ a 615.9^ err-o lol scl-ici erit ar. gnol aA .e'leswa lo 891)615 
 
 ; tBfit ,nOBB91 Ot 4 BJb/IAfe' ^1 r aJbOC^' TV6I lo 9ollC[ ftrf* 10 ^1 
 
 9-tJ-rfir Jboos .tiB^do o.t ^^rfd alrolvdo el *!' .iBS^ra WBI 
 B ei oporto ^B 'aairt'^tfo nsrfj 1 Bi>riesE9' 
 
 ai *6iW arrc ^al-'tcrf^ .iBLT3"wBl vto*Ofl!te'i A ' 
 
 neiscr^B e^i 'no j-ircJ vtiiirq c-tl no enolB ton sbn.eq.eb >e!cfB 
 
 ... - .- r ">" 
 
 f KIB ;nini^ 9rt.t "Jo -eaartsve fens' -foloo' ,eit8 : iM .seenq-rGrfe srlo' r.?B 
 
adhering syrup must not be too viscous, and must be as free as possible 
 
 : r a g , pro v j.d* -1. t hy 
 
 from snail crystals. To be certain of the consumption of a sugar, it 
 is best to have large crystals. It would be well if the valuation of 
 raw sugar were based on all of its properties. At present there are no 
 satisfactory commercial methods of handling raw sugar. The price has 
 been based on the purity calculated fro::, the aoh content, while the 
 yield of refined sugar depends, not only on the ash, but on the amount 
 and properties of tho organic nonsugars present. All propositions to 
 change the methods of valuing sugar have been discouraged, because of 
 
 the unreliability of the methods of research, and the uncertainty of 
 
 juieea s/vxj -. : gftncraliy give 
 
 results, so that all corner oial tests are still based on the ash content. 
 
 The color of raw sugar is not always an indication of its 
 composition, Fhen a bright gu^ar is obtained, it is well to note if 
 its color is natural or artificial. The color of the molasses is of 
 as nuch importance as the color of the crystal. With dark sugars, the 
 amounts of syrup are larger than with those that are brown, and the 
 purity, too, is usually higher with light products. When the crystals 
 are not a clean white, a light yellow color is not so bad for refining 
 as gray, since the yellow color is more easily removed by bo neb lack and 
 blueing, and the refined sugar is of better quality. The cause of gray 
 color in a sugar is attributed to the presence of iron in the juice, 
 following a poor saturation. Iron salts dissolve or remain dissolved 
 when the juices are not sufficiently deffecated in the second saturation; 
 the sane condition ensues by over-carbonation. Either thin or thick 
 juices, that are carbonated sour, are very apt to contain Iron, and 
 give considerable difficulty when atteraps are made to refine the raw 
 sugar from them. Gray sugars also result from the presence of hydrogen 
 sulphide in the carbonation gasses, causing the formation of sulphide 
 of iron r/hich remains dissolved in the juice in small quantities. 
 
: 'I BB o*tt 86 erf tojjjrs j>fts attosn.it oo* wf Jt $w*s qirrr - . - 
 B lo nol^jnawtoo erf* lo nl^u^s' erf of , BlB^ay'io fieria 
 
 :_8 
 
 sftrai; tA . 
 
 He no /-;Q8J5cf 
 
 ito 
 
 rro **J^ rfsfi ftrt* no 
 
 8no^l8Oq;6i(i IlA ^t&B'sr 
 
 xo oaWeo^d t jbes.8ra/<5o8ljb rt&ftct 
 
 10 \'*nlB<tTeom.- e>.^cf MB rt'otF69 < r lo 
 
 :IBB srf* no i>eesd Ili.tfe e-us stiss^ 1 r,l c. i5;.x.vroo lljn ^r.rtj- oe 
 SJ-J: lo :;oi*.%diMi .^e ^sriB ton si Ti5?in8 'wsi lo -roloo 
 
 11 e^ori oJ- II'Bv si *! ,J>drtls*cf?> al IBT-LTB trteitd .s ii^rfW 
 
 10 Bi 89f>aBl6fi 3Kv? ^C t^-1'00 erfT > iB^dill-^Tfi TO Ig-SUtffirt 1 
 
 erii ,aissi/R Xi^Jb A-tit vlB^RTto 'Qrf- ^o -lol^n ri<t as ecnatrro^ii 
 J&rrs f nwoi(j ^^LB fBtit ^eort^ rf*lr; r-Brt.t 
 
 15 tl 
 
 lo 
 
 i61 bc' oe ^on si toloo 
 
 erIT 
 
 B vton S 
 
 tatf lo si ier>- r -ra 
 
 TO 
 
 a.tlee .noil 
 
 on'-* .firrs ^n 
 el T#stts n rrl TO'O 
 TOOQ B sn.b?roiro"i 
 
 10 rtirt* leri^lil Jioi^aodrTBO-rt9Vo \d 8irenfl ttol^l^noo ^nsa 
 
 ocf ^cre Y^^V errs .TJLTOB 
 o.t ef>B^t -els Bcf;neJ+s 'rtorix 
 
 lo eonsBsrtq sriJ- iuOTl tli/adn os is SIBSWB \ r etT) -.aeri>t Li 
 lo nol^sniTOl arl-t .aniwso >39 i ags ffoi'tenocftpo 'erf.t nl 
 
 i rfc 'i 
 
Good raw sugars do not deteriorate in storage, provided they 
 show an alkaline reaction with phenol and are free from organic non- 
 sugars and line; the latter has an inverting action in syrups. Alka- 
 
 th tii ' ' *i " r\i!" 
 
 line fillmasses derived from soundly alkaline Juices, give stable 
 
 sugars, that is when the syrups are stiff iciently saturated and remain 
 so when stored in cool dry places. Under such conditions it is ir.poss- 
 
 
 
 ible for moulds to develop or vegitate. But if in storage the syrups 
 or the sugars absorb Trater and become diluted in any Tray, there is 
 
 an immediate danger of inversion, and a subsequent decrease in the 
 
 
 alkalinity and polarization. Sulphured juices should generally give 
 
 a more stable sugar than those which rei^ain unsulphured, because small 
 
 amounts of sulphurous acid salts remain dissolved in the syrup and act 
 
 on csily ""?!'! ' Bt-OT'''^ ^ c <-"* ** ' ( '! " ' ""' *'(? 
 
 as antiseptics. 
 
 The form and sharpness of the crystal depend on the quantity 
 and quality of the nonsugars. Juices that are well liiued give better 
 and harder crystals than those juices that are superficially handled. 
 Y/ith the sane purity of juice, sugar derived from fresh beets has a 
 better grain than when made from those that are siloed. Certain line 
 salts have a decidedly bad effect on the crystallization, particularly 
 those which collect from the molasses, and are accumulated in the juices. 
 Both raw and refined sugars derived from such sources show a more or 
 less pointed or needlelike crystal. 
 
 Faw sugar from the centrifugals is a warm heterogeneous mass 
 which on cooling has to be sifted and mixed before it can be placed in 
 storage. It is better to use continuous conveyors instead of scrolls 
 in carrying the sugar fro;:" the Liachines to the sifting screens, in 
 order not to injure the SLigar crystals. Either drum or shaker sieves 
 are used for sifting the raw sugar. When the sugars are sticky and 
 run as lov/ as 88$ purity, the sieves have to be provided with brushes 
 
 _ -r ' 
 
 . O * 
 
lt JbsMv&ni f f : a rrl r- . Ofl of> ( 
 
 1 ?1B STUB. I'O.Torii; ; . : ,}9B1- '-JLEB :iB' WOrfB 
 
 ,,.V * .' 
 
 .-rv8 "ft! no i: JOB sn ~:i', ZB BB, - '. &TB 
 
 <' " / , 
 
 i/{; RflsXl,,tnii0a riehrt.rJSatlAii .EV98.BasLff.tl 
 
 -':gi*trm-. OTJB .fl<TfntB arW -vi d- 
 
 aeoq.it ei *i t. " ^ T&finU- . eeQBlq- -^xb. lope. ! ibeTO^e 9ritr OB 
 
 **' ' i * "! * 
 
 yrr\'5 : 9.'tJ r - PS-Sloe's ' *u9- .e>tBJiS-^v ^o qol-ova6_ oj. aJbli/ca TO! slcfl 
 
 "B rri bstuLtb -.e^poecf. ^B .TC&^BT:- tf-ioecffl 8^j?SJLre erf* 10 
 
 , ; : >>86 ' supeBc'i/e B iwiB >f noLeio 
 
 ev " Ii/orf8 B90iir{; ^iirriql.t^ _ .'noiJ'Bn.iiBfoci Jbnc 
 
 98'. ,f>p-jjriql.i;:::ni/ TrJt^di- .^oLrit? eao/I-t.. r^rfj- -rj?.^^. eltJc^a 'sion B 
 
 firrs I 1 ni f)?vloeai nifl-Tiei ''Bd-.Iea Aics ei/oi^ricil-jre ;1e 
 
 Jbndae) IB^BVIO .eri^ lo aeofigisrfa JbnB-rrrtQl 
 .IJew STB cfBrf* csoi-ut. . ..BTrv-j/ano,;; ^r.'f "io 'i 
 
 . 
 
 B RPrf ' '. rleetrt: aoi* -9vit9Jb> iB^rrp. , 9Ol^> : to Y^i'd-J'5 'oiJipa srf* 
 
 i 
 
 I niR^TPD .Jteofis eiB tcri^ 6ftor:^.;i3.o.i*r slier^ frerftr .fiBrfJ ntBTS 
 ,no-cfBsiII'B'J-8Y'-fO -rf* no .t.o'ali?). Jb/id' Y^^loei) B 'sv.Brf 
 
 10 eto:.i s worvB eeetttrot- rtoi/e r,io'rl;:Jb9va:el). aiBjire fins WBI 
 
 rn eij : ;rrj3w s ai aJPfisiftll^eo ;tfit a^i'i -: 
 
 . ... . <>. ^ 
 
 rrl /.-ftoBlci acf HBO *r eiolscf j&exl;^ J5>rrB 'pe-tlia ecf oJ c/ looc .no - 
 
 ! v . , 
 
 . 
 
 Bllorroa fo J!)B9^Bnf':To\evnoo .ajjoi/ni^rro.o .aev oj ie**Ml B 
 
 til .anesioa s^tliB.^:I* 'ot,.8nirtoaa eti* -:.oi^ rriaaxm srlt sni\"rrBO ni 
 
 i' *. 
 e^YelB i*'^BrlB rco airdb Tsrl^i!! ..elfl^RYto ISSJJB erIJ- "-siirtnl o^ Jon lefcrto 
 
 V . : T- f , - '- t . 
 
 Jbna YfoiJ-8 SIB B1B31/B erf* rr?xl7 .TSEJU-B WBI arid- ?,rrlcM8 T?l Jbeeir 013 ' 
 
 Tq erf o* svsri .aevei.B sri* ,ytJ:ijjq[..^88 BB wol RB 
 
or forked arms to brush the material through the screens. Since cool 
 ar decreases the stickiness of the crystals, it is often injected 
 
 " tlufc 'CKirW t'li " ill 1 ) 1 / ' * '' ! 'i 
 
 through the screens. Lumpy sugar should be nixed with syrup and run 
 back, to the centrifugals. 
 
 Sugar obtained from fillmsses that have been slowly cooked, 
 and carefully worked in closed crystallizers and well centrifuged, do 
 not need screening except to insure more thorough nixing. After 
 sifting, the sugar is stored away in bags or in bulk. Sugar should 
 never be stored while hot, particularly not in piles where it is apt to 
 heat and invert rapidly. This phenomenon is probably due to the ox- 
 idation of certain organic nonsugars. The weight of the sugar can be 
 easily estimated when stored in sacks; when stored lose the carrying 
 wagons have to be weighed. It is almost impossible to estimate weights 
 of sugar exactly from the capacity of storage piles, on account of the 
 extreme variance in the specific gravity of the material. The sugar 
 warehouse should be cool and dry* and care should be taken that the 
 
 i* v i ruin-* i^tAr- *>"' /irteP" *a *tfl OO.LV and fiDtillB 
 
 store-room is not overly warm nor subject to the warm damp atmosphere 
 of the factory. Under the first conditions, the sugar dries and loses 
 weight and is more difficult to refine, on account of increased vis- 
 
 * ., ' <" -_ rvy*rk*r m4 " fr h# o " ' ^ * 1 *1_ >f y ~ ">'.- ' ThO 
 
 oosity of the syrup surrounding the crystal^. In d-j^ storage, the 
 sugar absorbs water and becomes ao damp that the syrup flows off of 
 the crystals and becomes sufficiently dilute to support the growth of 
 
 -, i1,*T*tri. taias\1 '-- r .-',... ,. or-,-> "f-.\ *'-vx^'^ 
 
 inSulds, and suffers subsequent inversion, ether difficulties are the 
 bursting of sacks and the occurence of large streaks of syrup. In cool 
 storage, none of those conditions ensue, unless the sugar is below 88$ 
 
 ''.'. rm ' <ft/% ' 11-* -Lrttt ' *i"'tt ! 'i" rJ S ; ll 
 
 in purity. At low temperatures, syrup adhering to the crystals acts 
 like a protective skin. 
 
 f . r in largely 
 
looo soniS .enearcoo Qrft rls^orcrt^ .LIU -rat sot 9rft xiairrcf ot ecna? .fbeJliol tco 
 
 j . * * ( .' 
 
 Jbad-osfcni netlo ai ti fBlfitnY^o ^'-rt* ^" easnlJfoita arid' e'-jaB9T:jeJb TB 
 rune br.B dirrya ritiw Jbexia sd .bljrorfe iss-tra yqnuAl .anoo-roa Qiif n'siroTrit 
 
 - > ' . ' f . : -' i , 
 
 .alBBi/iiiJ-nso erirf of jCoscf 
 c.^fooo Ylwola nsecf evsrf ^fiffcf 8O8BalI^ .-201^ i>enlB*cfo -reg^ 
 
 "* > 
 
 - * ' ':;.''* 
 
 of) efias^lidrreo Hew tos B-ie^illBd-aYio b&aoLo ni JbeX^ow YllJ/i9i:so 
 .snixJta risj/oiorw- saoc QToanJ: oj *qaoj.9 sninoe-xoa Jbaen 
 
 r:i -xO asjscf'nJt YUTTB ieTOda ai iBSira erf* f 3ni:;fLt a" 
 el cfl sTsrfu asl-tci rti ton \"IrtBli;oiJ-Tcc[ f tori olirfv; toTOta sd Teven 
 -xo ?rft ot esrb Y^cfBcJoTcj at nonsnoneriq alfIT .\LtiqBt d-ievnl Lns 
 etf HBO TBSJJB erfd- 1o trfsiew srfT .eiBSJ/Bnon olnesio'niBd-iao. lo 
 
 * * * 
 
 ertt oeol J&eioJ-a narfw ja^ojsa nl JbaioJ-a nerlu ^^tBrjlte 
 ot oIcJlBaocrfjl taontlB el cM .>elsieT; ecf o't ,evfirf 
 lo tfrmoooB no ,83lig essiocfe lo Y#J:OBCI/$O erft no-rt Ylto 
 
 eriT .iBliatsni ertt lo y^ivsrcs oilloeqa rft nl aonaJriBV ecis 
 ecf li/oria OIBO l>rrs ,vi> na looo ecf fcli/orf 
 isw srlt ot *09j;dire ion mif3t? YITSVO ton ai 
 
 . . . . * . *t . . < - * t 
 
 eeaol inB asiif) iBSi/B eri^ ,erOitL5noo taill srit aJbrrtJ .Yioto'sl 9rit lo 
 
 -aiv Jbeaseioni lo trri/oooa no f enil9T: o* t ii.ro il-lifi 910;^ ei JbnB 
 
 ^rft ,9SBic-TG ^r..,i) nl .olBtayio 9fW snUbni/oin/a qi/iya 9ri* lo 
 
 lo Ho ewoll gxrcYe arid- tBrit .qntBJb OB eonooeo: JtaB Tretsrr adioacfB 
 
 lo riJwoig erij tto:qi/a ot 9d-irlii> \-ItrT9iolllir3 ee^ooscf Jb'rrB alBtayio 
 
 erft eiB oeltluoilliD Terito .noiaigvnJ: tne.tfpsecfire niellwa JbnB ( 
 
 looo nl .CIJJTYB lo 2X1391*8 sgial lo eoneiuooo grit Jbns aXosc' lo gni taiud' 
 
 '--^ ,* * - ... ','....''!' ." 
 
 ** "**' 
 
 vroletf eJt Tsgi/a 9rit eaaXnir .oi/aaa anoltifcnoo gaqrid- lo anon f 9SBiod-a 
 
 erlt ot gnlTB.fUbB quTYa fBeautBToqrast wol tA .ytliuq n/ 
 
 * ' . 
 
 avltoeto'icj B 
 
CHAPTER XIX. 
 
 TEE PRODUCTION 0? WHITE SUGAR 
 
 In .the manufacture of beet sugar-, it is often desirable to 
 fully separate the syrups from the raw sugars in order to obtain a 
 white sugar for the market. Such sugars when crystalline are desig- 
 
 "*Tf- '^-'- i.WT7 Li- ;#-. PrPJT' CL, .'/ _. ".' ,7 J., .-.. . ;". , .' 
 
 nated ag "granulated", when ground as powdered u or when in masses 
 "Piloe" . These products arc not refined sugars, but the raw products 
 
 of the factory. 
 
 ' 
 
 ; ^ r- . . e-wser, 
 
 In the production of granulated sugars the f illnasses are 
 
 oentrifuged in a runner similar to that for the production of raw 
 
 sugars, except that they are worked warmer in order to get rid of more 
 
 ':. ?7'i'\;'. *y ".?<'*&>.. .C-^f- 
 
 syrup. The syrup that is not driven off by the centrifugal force, is 
 washed, off with water, steam or a saturated solution of sugar, in such 
 
 a manner as to dissolve as little of the crystals as possible. To im- 
 
 T? the ffinal washing 
 
 prove the color of the crystals, ultramarine is put into the vacuun 
 pan or the wash waters. For this purpose, only the very best ultra- 
 
 marine should be used, as poor material changes its color and spoils 
 
 V PJ i AT*., t or*! 
 the sugar. Only good juices can be used with advantage for the produc- 
 
 tion of granulated sugar; when the thick juioee are not of sufficient 
 
 Purity, they should be improved by the addition of yellow sugars. The 
 
 j r.V.;/j f^uld 
 production of a good even grain, and an easy working fillmass, is of 
 
 far r.ore importance in this work than in the production of raw sugar. 
 For the working of granulated sugar, large centrifugals are used though 
 they are not filled to the sane extent as in raw sugar work, in order 
 that the layer of sugar can be washed more evenly. When one used a 
 saturated sugar solution, for the removal of the syrup from the crystals, 
 less sugar dissolves. If in the production of white sugar, a portion 
 of it has to be dissolved in the wash waters, and these in turn are re- 
 mixed with the syrups, the final yield of granulated sugar is largely 
 

 el 
 
 '' :L*I ----- ') <" t "' - : 
 
 nls^-do od ier-ro rtl 
 
 " tts> 
 
 fig 
 
 b SIB 
 
 ....... . 
 
 -' ' 4 - ;: - - 
 WBI 
 
 arid- a 
 
 fl^t 
 
 tort oie 
 
 TTBT 
 
 
 ,B r 
 
 ei o.L 
 
 .. . 
 
 rloira ni f 
 
 lo 
 
 -cit oT .elcflBBOq W" BlfiJaYio rfJ- *o^a^ fl 
 
 '' ft ' eh'%iNlkiKLt/- 't- 
 
 via ins rroioo a>i 'TS&rifettci '*&&*&.. TDOOQ 
 
 :..; - . 
 
 -oid&ooxr erf^ TO! 
 
 -^ypfla. 
 \beBir atf- /TBO 
 
 lo "rfoa"errlf r> fieb'i-i;t '^ofri* -^ri 
 effT .eiBS^B wbile^ 10 noj:*ii>Jb^^eriJ'-"'Y<J. i Jbovoitii -ed 
 
 . " 
 
 lo ,el f 88aniiii';shJCjlT:o^ tis^'nfe- 1 fins *rc:ffX3<' tfevs .009 -fl.j^p 
 
 lb" nVlVoirbo'i; ertJ- r rfl j;r ii4ia''^TOnr;'i;tfi4: ni .90x16*10.5^., eiqa -xel 
 
 r ** ^ - * 
 
 Jbeai; exs eissJ^IWneo Bgoar V^caw JwajrfupB-is ^9. s<U#io^ prtd 
 leJbio at tX-tor Tfi'si/B ^err ni' B ^netfxr OM-. eii^r o.4,./el;J:JLl ^ on ,6-^3. 
 
 f '.-.. , 
 
 a Jb98i/ effo ' nafft * ". ^Me^g ^ftnap Prttosw oef nj^fc-;;!^^ "io - ra^sl- .644 ..J 
 
 ". 
 :'io arid r.:oi1 qtirnfe eriy 16 I l BVoairi- i ef 
 
 id-xoq 6"',TBSui3 e*i(iw i8- noi'i-Birhor^ritf* nl II. .v 
 eis rtii/d- rri' eeeitt Jbtts ^iTe^fln^^isw- ed* fU:. jb^^p^a^Jb cf o* BB(! / 
 \-lesisI al '~ZBSJ&* 'M*fl'Jiinris -ife Itf Jhr Xtetit e^^j .fBircya 9ft* 'ri 
 
 aaol 
 
impaired. In beet sugar houses, pure sugar-wash-syrups are seldom used; 
 
 *1-.aT'P rn**> A TtVH M $V <T * ft'** ff + 3t.a rj ' ' ''V "] f* *.' ">' *'" t- "^ i 
 
 water and steam are used together or separately. Naturally, it is impor- 
 tant to -ase the trater and steam so as to dissolve as little sugar as 
 
 possible. Water is applied by sprinkling or by spraying with compressed 
 i. . 
 
 >tM~4> *** a 'n'-f-i^-'.h' ' ~ ' ".'' " ' '' '? ?<* 7 '": f- 
 
 air. When steam is used, it is thoroughly drained or else superheated 
 before entering the centrifugals, the covers of which are put on before 
 steaming so as to condense as little of the steam as possible. The so 
 
 />! '= - .' 11 -f f\ f* * * *- > a n* ~ 1 "*> wo". 7 ** ^"^4" '4 ^"* & ** T* ''if* & **'* ii ' O r * ' V; >'* 'r* v * 
 
 called Russian method of washing, consists of passing the steam between 
 the outer and inner cylinders of the centrifugals. The steam acts as a 
 heating agent, decreasing the viscoeity of the syrups so that they are 
 
 -fu AI >>$ 3-i -- . i^or^ ' * "n^' ftf rr-' "iti n"^fl''C 
 
 more readily thrown off. By this method less wash syrup is made. Care 
 must be taken that the steam does not come in contact with the 
 
 r';' - 
 
 water; for this purpose, a special opening is made for the steam, so as 
 to distribute it equally around the cylinder. Before the final washing 
 with water or steam, the sugars have a preliminary washing with the last 
 
 -: -. <.<'**> 3 - >"* v r-*r> - . "i c*. o "Y*~T f A f$T** f '' "t* ''- ' "* '*-. '* Ijfi '" ^ T**.' A^^lYl* 1 *^ 1* Ct -''^ "^'"'^ " ' 
 
 washings of the previous charge, or with a saturated thick juice. By 
 this method, the green syrups are kept fro... coming off too dilute, and 
 so save steam in the subsequent boiling. Such methods of washing are 
 complicated, and hence, it is doubtful if the slightly increased yield 
 B worth the trouble of the extra work. This method should not be used 
 unless the thick juice and wash syrups are very clear and pure. Since 
 some sugar must, in all events, be dissolved from the crystals, one 
 should seek a good yield and a careful separation of the syrups accord- 
 ing to their purity, so that they can be rebelled with the thick juices 
 into granulated sugar. The syrup which is first thrown off is designat- 
 ed as green syrup; that following is called green syrup tailings. The 
 final product is a clear wash syrup which is either pumped directly 
 
 '*) ci""- '" ** i, r^ 
 
 back to the thick juice, or taken back into the pan. 
 
 i ing e 
 
 i _ . 
 
>8ir noJbloo OTJS BqjrrY8-riBB' l '-'CBBrrB s-u/q , aooiforl TBr.ira Jsecf nl . 
 
 el *i 
 
 .^ -r , ;/-.- QTB raee*B MB 7:0* 
 
 '; 4 . " .';-.--,-- ; - . . " " .?.-", -V..-V' 
 
 BB is'suo 9lJr*JU :.OB. vIop^L6" p* BB'OB c/ &ne--rW*j&r AH* sair- o* -in** 
 
 . .. '/ ' ~ * ' i-j *.. t -'.- ' -. *' "*$*-. . V '- ' ' * I".*- 
 
 - rf*i sofY8'i<ie l ' :9*sw .oid-tsaocr 
 
 : ..;.,;:". ^..> f >.-.^^:-A:v ^'v A'V^ 
 
 TO' fc^lertb' Ylrlg^oiori.* ai- i .^seir ai .OBftJa norlSr .aB 
 
 .. 
 
 -..flldfl 
 
 aeoq efl 
 
 16 sl^,tf "BB sartafifioo o> B'B -da., 
 
 
 
 oe acrimra ' 
 
 ;. 
 
 Jb'qr ._ . . fv \'S . 
 
 * 
 os , 
 
 
 . 
 
 tit efioo 
 
 . ' -:'' 
 
 , *x- 
 
 . ..-. 
 irfj .YllfiBe'i.- OTOE 
 
 '. ' ' .' ' ': ' 
 fie^CB* ed 
 
 r- IJeril'l v 
 
 >ii .-, 
 
 r 
 
 .B eyj^rf. 
 
 orl* > ^t 
 
 .TO 
 
 ,9;ti/IJ;Jb oS* *^6"'arfJti;o^^-'6 l 5El ^qajt 
 
 .; .. . . 
 
 aCTf '1o acoflt9^.riou8...,.sniriocf 
 
 sri* -,-f>OfI^eG: 
 
 . 
 
 eti*' rri 
 
 QVBB OB 
 
 'lifllcfi/bi) ,.ai .*!' , eonerl' 
 
 ;.. ..ft-.-fv *',> ''.-. 
 erf* to 
 
 ai 
 
 . -* 
 
 '"i'i . '..' V 
 
 liar*? 
 
 ; r oirl* 
 
 eno ? 
 
 
 
 Jbiobofl 
 
 
 : 
 
 ecf-, 
 
 . , . . . 
 
 erf* ,lo" : rioiJ-fl^x}<JQ..Iijl9'iLB6.B JEjriB' 
 
 -I, ' ' I 
 
 Mirorfa 
 
 ' 
 
 ^ 
 
 neens" hellsto ' 
 
 -. 
 
 TliJte 'a.-f rioMw 
 '.'.,. -^- 
 o*ijJ:- 
 
 ; CUTTY* ndss SB >e 
 
 ; iselo s a-1 *oi/^oici L&ntl 
 
 , .#r-. - 
 ' 10 , 9oli/t ^f^rf* erf* o* ;{OBCT 
 
 -: s 
 
For the separation of the eyrups, according to their purities, 
 there are a number of methods in use, the simplest is that of separat- 
 ing then in the order in which they cone from the machine. In conse- 
 quence, it is best not to sake the tine of centrifuging too short, so 
 that the syrups Trill have enough tine to run off separately. Hence, 
 the large slow running machines are best for the separation of the 
 syrups. In some methods of separation, the syrups are caught in the 
 cylinder of the machine, so that their separation is sharply defined 
 ancl the vrorlc is accelerated considerably. One always needs more cen- " 
 trifugals for the production of granulated sugar than for raw stig-ar. 
 
 The further handling of the Trashed sugar, depends on the 
 product desired for commerce. Crystalline and granulated sugars must 
 be taKen from the centrifugals racist and warm, so that the crystals 
 will not sticK. together, 'Then mailing "Pilee" sugar, the material is 
 dried in the machines. When the sugar is stear.ed in the riachineo, it 
 is seldom necessary to dry it afterwards, as it is v-arrn enough to dry 
 during the screening and transportation. hen \7ashed with water or 
 
 "' ' **-'" **'' - 
 
 syrup, the sugar has to "be dried in granulators. If a sugar of even 
 grain is sought, it must be passed through sorting screens. The mater- 
 ial left on the screens is generally ground. It is very important to 
 
 - . ' 
 
 pack the granulated sugar in a cool dry place, otherwise a yellow 
 coloring is apt to result. For the production of "Pilde" sugar, the 
 centrifugals are provided with various appliances for the removal of 
 the hard masses. 
 
 Another method of preparing white granulated sugar is to rash 
 the fillmass. The finished material from the vacuum pan is cooler! in 
 the crystallizers from 40 - 50o<3., and is then diluted so that the 
 mother syrup is very weaKly saturated. This method cannot be applied 
 with filliaasses containing small fine crystals. The fillnasses are put 
 
t ^nls-ioooB ,e:;j^o erf* >o 
 
 to d/Brfd- ai d-aeiquip sriJ ,equ rri aJborfd'art *o .locfcai/n B ?IB 
 
 :.-.- ..;; - 
 
 **$$ norj^t o:.:oo Y^ nl isjbio ?. 
 
 ,v .:-. >{^ -,;- -"; .:: , -vi-v. - 
 
 OB ,.t?orfe pod- afffr-jytiti-nso lo ami* erld- etfflfr oJ ton Jaecf el *i ,6 
 
 ' 
 
 --a >"lo our od- wuid 1 rfjy/orre svsri Hirr 
 
 . ' . ' ' .. ' f. ..''.' '.-. '; .-> * ' 
 
 . ', . / -j.' ., : <_-., ;~ 
 
 -> rroi.. a. grid' 10! *36cf 3-ie |UrfOflC .S/ttrti ola 
 
 r ni d'.'^uco 91.9 aqirrvp erfd 1 ,^01*813(1^8 io ftbor^ec SLIOB nl 
 
 < .' -;*> . j-v-. '.-> - ;*,^ : - :< 
 
 noid-Bit ,ae fisrfd- iBfl* oa ,9nirio^u &:IJ ^:o 
 
 -ne } 9K$ , ,\ r - iicnoo ie-t.^ielsouo ei yliorr sifd 1 
 
 .ifi^.j/8 T7B*r 10"! rrBrij. T^jyTB' J?9d > l3jnBtc& ."io rrold;ojjf>oi.v &cLi' iol 
 t no eJ&fi9Q9Jb fic^iTB .^erlBBVv orrd" 1' ' 5nBil i9rid"ii/l prP? 
 
 firiB .onillBtaxrO; .'soiecrrop ipl ^oiiac 
 
 srid' d-Bfi* OB t i2TC T 7 : JbxiB d^aion R r^^ii^j'T.iTf^Q prid^ cio*rt nsJlBJ 1 9Q* 
 al .J> : 9r:d; t issua "ebli?" j?n:'sr;: .-;9rfY' .lerid-asod 1 ^oid-a d^on 
 
 grid 1 'ni ie.'^Bed-B at TBSLTI orfd- ueriW .senlilPB^ eri* ni 
 
 vsr-* al ti e.fi ,abTs?r i iod v lB d 1 ! TU& o* VTBaeaosn aoJbJea el 
 
 TO Te.tf?TT rid-iTT i^erie^. nsrfT .nOxd-Bd-ToqRnrvid- f>ne sriirresioa arid- 
 
 > '. *<'. S>- : '., '- ' T '''" -*..' '.t 
 
 nev? 1o..ir\ira s II _ .B-tod'BXwin'rs ^1 i>6LtiJb ecf. o* aarl THSI/B erW 
 .:T .ange-ros nid"iO8. rfsi/oirld* ^eaerq: <;f d^twr^ d-1 f td&m>B ei 
 od 1 dTTfid-^cxml Yiev el d 1 ! .Jbnim'^ \-iiBtcenes el aneetcoa ^rfd 1 no d^sl IB! 
 
 "5 ' ;"-. ..> ; ..-*'.> .-'"; >, ; >- ^ : :- . ' _' ..*. 
 
 .a a rfd-o ,oslq, yrb loop B at 'IBS^S JE>e.*6LL f aBi3 ad 1 
 
 i . K *"**?* ' 
 
 erf-t ^assira "oblil" It) iroljo*rj>o:cci erld- TOS .^li.'Baa'od' d'qs al 
 
 :ei arid- 10! e^onslciqs airolasv rtf-h* I^aAXvoiq SIB 
 
 ./- *- vwtf.'-v. 
 
 : ** '- " - 1 *v ' r .*&V y ' F:, |W , fc ,, X: _- 
 
 TT od B! Trjsins ^ed^Blfjneis ^d-lilw anlTBqerrc; lo .boriJac 1011*001., 
 nl ;:.9looo ai naq r^Li.rpBV eclt -soil iBliscfss JterlalfLtl eriT .easalli^ erfd"' 
 t d'srit oa tefultb nerid- a Jb.ne ,.&ooa 0* ;.iOil 8i32iIlB*evp ei 
 
 JballqcfB c d-pruiBO Jbori*ea el fit .)9d-6ii/d-BB ylXsetr \nsv ai qinPiB larl" 
 
 i ' . : '-. ,. . -' . . 
 
 'trq SIB eeac&il erfT .BIB^BY^O onll Ilsaa sninisd-npo esEBBdllil rfli 
 
 -: 5 :- 
 
into large four cornered, or oval tanks, the bottoms of which are cov- 
 ered with a fine screen. The syrups which filter through this screen 
 are pumped aray. The sugar is washed carefully and the syrups are 
 drawn off separately. The first syrup that comes off has a purity of 
 70 - 75$; the second syrup serves as first washing for the new fillmass 
 etc. Syrups are run to tanks in which water is added to bring the:.: to 
 the correct density for working. Since the temperature in the washroom. 
 varries considerably during the year, it is difficult to keep a con- 
 stant density in the wash syrups. The tenperature should not be al- 
 lowed to fall below 20 . , for at low temperatures the syrups are 
 
 exceedingly viscous, and the washing takes inuch longer. Saturated 
 
 os prithoist tas 'edd3 
 wash syrups are injurious; unsaturated, wash core quickly but dissolve 
 
 the sugar and decrease the yield. It is only advantageous to use 
 unsaturated wash syrups in the f illmass-es which are highly saturate-: 1 .. 
 It is best to work the f illness so that the product from the cryntall- 
 isers yield only a saturated mother syrup. 
 
 The yield of white sugar from this method of Torkins is great- 
 er than fron that of centrifuging , since a green syrup of higher purit3 r 
 is obtained; but the time consumed is very much greater. Another con- 
 dition is the possibility of alteration in the material by long stand- 
 ing, such as loss of alkalinity and inversion. In conse<iuence, the 
 greatest cleanliness must be observed and a sound alkalinity must be 
 established; for the latter, sodiuri carbonate and not lime must be 
 used. If vigorous inversion once starts, all the material in the stor- 
 age must be thrown out, and the floors, walls, and tanks must be thor- 
 oughly cleaned, and the work started anew. The method of tank ^ 
 is rarely used, except for refinery purposes. 
 it A ' ** ( * *' '"'- >- .>..i^~> 
 
 <T i<rt^-c*"-'-stal8 '~.nd .-' tru* at is, ;.' l^ a ftavurate^, c*r bet 
 
 ~* * '-.- . ,'' 
 
 ~ A. * 
 *x 
 
 still, c rep.Tcly afttttrated condition. 
 
-voo OB rfoirfw 1o aaod-Jocf sri* ,BJtoB* IBVO io , 
 
 nee-ioo a-trf* rfsiroirtt ieJIll ffoirfrr egirrva 8rfT .noc-rcm anil: B ftt.hr Jtorrs 
 eoB r - srtt injB lcXI^. l ^B?,/l>e^^,^^,l tJ5 SWB-. t (tT : . 1 ,. . . \" e 
 
 *f-3iS JB asil Ytt> 882:0,0 Jfirf^i/T^J-pT^ . 8n!t,, 
 
 
 
 BBJBSlIJtl T79H *tit TOl ^ni^SBW ^BTtl/Be BOVnqBB ?f^->' 8 . -&? 00 ? 9fU, .Jo^T - 0? 
 
 o* ..lertf snlrrtf od- i>fr nl JBAIB^. od- run O.T^ cqrrrv2 :. 
 
 irocrcr^./n- iid- ni RII/. J >* tit eonia .. 
 
 -rroo >- qff>;[ o> *Xirol1%tl> ei li ,n.w/ _ 
 
 -la acf rf'on f)Ii;orie eccird'OTsqaPt erfT .BC[L"r. r B rfsB*" arid" ni 
 
 , ... .;... 
 
 eifl Rciirnrft srit Reii/*Bieq".rs;t wo'I J.e rrol . f ..O rs. wolM 
 J&d'5 i ^ij'*B8 .f.sr > vn'M 'ri r - :iri8eT7 erlj- Srrn ,puooeJ:v 
 
 or: .txrcf Yl^J> ^iir^Bcr:^ jBi^lTirtrii STB 
 
 f piroo^Bd-nrv^fl ^Ino ti.^I .Jbl9^ erft g5B93O9Jb.5n.j5 
 -SR \'Iririn ?IB riolrfir eeesfdlli 
 
 ' *> '' ' , ' 4 .,''. "i "': 
 
 -IlsJr-rio ^ ^flrfd; oe BBsallJ'' , ot 
 
 .drjTve.- . Jbe^injL^ea !? \ r lno 
 
 ^ i '*'. . '; 
 
 lo 3oaJ-9L" ioi;l TB 
 
 Ti-i'iLr- .in io qirr-:n .I^OTT B epnlr . . j^/ii^nfta Io 
 
 i-offA ..rrei^Tcr^rtpuK VT^V . aJ: siafla/enoo . e , -'* *Drf.^.;l)JiiBJ-cro el 
 
 ;ol YO'^lsi.ieJ'sr on* ni rroi*BT0*ls ,i ^liicfiaBoq ,sr;* c noitlJb 
 
 srij f 9onaci>Brroo nl .noiBievrri ,O.IB \ r tnilgjfj 'apl as rlorre ^.nni 
 
 9_ i iJ ton jbnB etBrrocf-uco fio'lj^oe .leJ'cfBl e^ rrol ;Jberf84Ia*fl<t;D9 
 
 orl^t ri . leiie^sr- e;:* Us ,8^-15^8 eono aoIeTflvnl BiforrosJJv II .Maff 
 
 , ....,. j_ . _ . ... .yj., - ,._. '"....'.' 
 
 -lorii 1 oc ^BX/TU s^fiB^ i.fifl ,all5t7 .^erfooil QT:* Jt>nB ,^tro rmoirl* etf tzuz, Q^B 
 
 .. ,-_'_--. ' . . t 
 
 ^r aiB* Io AorW-esg DrIT .wtfl. fte^Md-a ^-ror r;^-.J5>fLfi_,J^enB9lo 
 
 ^.."t.-i" ,- . .' 
 
 :~ \-rt9nJr1ei tol 
 
; ...,, .>.. ... 
 CKffPTER XX. 
 
 cate than of pure jv.iaee. ?".. -. .-... cf ;- ; cirrus n^ d^r- .,-- 
 
 THE FORKING OP THE SYRUPS. 
 
 The object in working toe eryrups is to obtain, by means of 
 crystallisation, the recoverable sugar and to leave behind, a iaother 
 liquor TThich is a true molasses. This end is obtained in various 
 The first operation is the concentration of the syrup; this is done in 
 vacuum pans of the sajas construction as those used for thick, juice. 
 The circulation of the juice oist be good, it nust enter the bottom of 
 tie apparatus and the heating nuat be done with a low pressure of rrteam. 
 Tie syrup is Torlced under three general principles: 
 
 1. Blanlc boiling and subsequent crystallisation in tanks, with 
 
 or without the addition of crystals. 
 
 2. Elan:: boiling and -jerking of the fillraias in crystalliaers, 
 
 in -jhieh the crystals are formed by cooling or by A Jie ad- 
 dition of granulated auger. 
 
 3. Boiling of the oyrups to grain and further v/orking of the 
 
 fillr.iasses in crystc-.llizers. 
 
 tfith any of these methods one can obtain a thorough crystalli- 
 zation of the sug?.r and a low purity of molasses, the diffenQii^es lie 
 ualnly in the consumption of ti_.e. For the proper working of the syrup 
 it should h?.ve the correct concentration and temperature during the 
 period of crystallisation. T, r ith pure syrups, an exoossive saturation 
 is apt to build too nany fine crystals at one ti:.ie, hindering crystall- 
 izsrtion, particularly so t IOT? temperatures rfliioh causes an increased 
 viscosity in the syru^e. Too IOTT a saturation on the other hand has 
 s tendency to lengthen the tir.e of crystallization, particularly TTith 
 impure syrups. One can only 7/orK according to the rules of saturation 
 vrhen boiling to grain, or adding ci-ystals. By other methods, the den- 
 sity of the syrup nust be ouch that crystallization of the mother liquor 
 is complete. A fully crystallised after-product-f illioass, should con- 
 sist of sugar-crystals and a true laolasees in a {Saturated, or better 
 still, a vreakly saturated condition. 
 
.xx 
 
 . i. ... . ...,...," 
 
 32IT ^0 DHiaffOlT 3ET 
 
 lo anBea vtf ,iiis*do otf al aqirr^i '& " snlXiow'nJt Joefccfo erff 
 rcef&foc. a Jbootecf svsol otf ftns TSSITB' alcfBisvoooo: 7 9,ctf ^ 
 
 '.**'" ,-*" 
 
 amrr ajjoirtfiv ni fcsniBJcfo "e JDHS siriT . eases! QQ etrtf B ai rtolrfn < rowpJ:I 
 rd: emx) al aJLtfJ- iqirnjB 9rfJ '*io hoi^BiJ-naorroc ari* el noU-ffisqo 
 
 .eoi/t ^oirfj- 10 "i I>8Bi/ aebftt BB noid'oirctBrioo acuse ecij- lo ensq 
 Ho noji-ocf arU led-n ^awa *i i>oos acf cau^ 9oiu eriJ r o nolJjslirorLte sciT 
 'io eroffireeTii ro.1 s rfjiw enoJb 6tf tfeur.: sni^soff erij- .bns eu* 5^.0 ,;<ZB oi^ 
 - laelqioniiq IsisnQS es-irf* iel>ni/ .ta^-KT' p (jirnra sit 
 
 J- ni noitfssillBd'G^'ro d'nai^eeQ'i/B in 6 ^nilioQ" insXS 
 
 ^o noiJ-L5fi erU J-i/ortiir ^o 
 
 ae.& ' eriJ' lo *V:J:;IIOT; ' 
 
 vcf j l(xx) vtf -l>9Ci < io'i SIB BlBd-e^io srid rlolrir ai -rj 
 
 Io 
 
 .j lo B^-^fo\; 'rari^itr'i J&ns nlBis P* QiLrrYo ertt Io s 
 
 \"^o ni 
 
 ITBO sno BAorlJ-an aeerf^ "io 
 
 sa*ij0rre < 2^1 J b ari* .seaeBlos;. lo ^itTL'q uol .e .bns 
 e^J" 'io sni>rio\V lo^orrci erf*- io 1 ? .a-i.t Io noi*<icimnoo sa^ ni 
 
 aviaeecxs as , cqirrve ' Q*UKL flJ-i'.T .rfoid-siUlBd'EYio "io Jbatrr&q 
 aivfilxi ,a.:l^ eno Js 'BlfsJ-sx^o erul vtiea oo* Miixf o* tq& ei 
 rrs aactrso r.oirl^ De*a/*'=r;&<i30^ rol cf.^ oa \-XisItAXtrtBC 
 JbnBi '191:^0.9;;* no noi^j3rLv*B s troi ooic .evjraifa" srfJ' ni 
 j\; vlTsHrol^Ma ^lai^axillpJ-avto le *:ii^ er^- nerl^anel o* 
 
 aaJUn ed^'OJ sniJbiooo* A'IOXT -\jlno nsc enO .8Citn\ r e siirciai 
 
 aeriJ-on sri* Io noi^BSilI.8JR.\*Tro tBtif riorjo atf *eic: qirrie eutf lo 
 -nofi 
 
 TO iJSeJBWJjQB t ni feoBusIoo ein^ Q An:o BlBcfsTio-i-^i/B t-o Jeie 
 
 s , ." 
 
The saturation conditions of pure syrups are far more intri- 
 
 ' 
 
 cate than of pure jvlses. The saturation coefficients are derived from 
 the solubility factors of pure and impure solutions, in consequence, 
 
 the saturated conditions of the syrups depend on the quantity and qual- 
 a r trtty 
 
 ity of the organic nonsugars. The solubility of sugar depends on the 
 
 
 
 influences of the salts as well. It appears though, that the nonsugars 
 have less influences than the salts, providing the juices are properly 
 
 t-*w 
 
 handled in the carbonation and presses. The solubility of sugars and 
 syrups of different factoriea are very much the same, depending on the 
 purity. Syrups of the same purity have different saturation coefficients 
 in special cases only. For example, under the influence of lime salts, 
 Raffinose or other invert sugars in large quantities or when the syrups 
 have a large salime coefficient. To prevent any misunderstanding* it is 
 well to note that the solubility factors have nothing to do with the 
 formation of molasses; they indicate merely the. point to which the syrup 
 should be boiled to make it crystallize. When sugar is more soluble in 
 one solution than another, it is apparent that the first solution must 
 be purer than molasses, even when highly concentrated in order to crys- 
 tallize out the sugar, since a true molasses can be concentrated to the 
 point of dryness without any sugar crystallizing. The action of the 
 organic material on the solubility of the sugar varries considerably at 
 different temperatures. If for example, a syrup of 62$ purity is sat- 
 urated at 20 c., (when one part of water will dissolve 1.05 times as 
 much sugar as a pure solution at 20 0.) the same syrup is not saturat- 
 ed at 70 , until one part of water dissolves 1.5 parts of sugar. 
 
 The number, which at equal temperatures, gives the number of 
 
 t 
 
 parts more sugar soluble in a saturated syrup than in a pure sugar sol- 
 ution, is called the saturation coefficient. The saturation coefficient 
 is lower at lower temperatures for all syrups. For syrups of more than 
 
9iqn TBS eia aqiriye . .. 
 
 OTB aJneioJtYlooo, ac^J8*ry;tfl. e*IT.., .asc'-^ orruq }o nBrf.fr 
 
 f ooneupeanoo nl , 
 
 Jbn/3 yjUnstrp etfj rto 
 
 no BJbnegao i/ssira to yj-.tXi.tfi/lo8 rfT. . arija^jmrion; olnBgio erf* lo 
 
 /enon arf^t fr.At f r^jori* Biaaotqa, dI .Xlor BS Bd-Xaa oxtt ^o eeonsi/Xlnl 
 
 ins Btzryna ^o v^lltcfi/Ioe eriT. .Qaeeeici bite noUsnocfTBO arf> nl 
 , l no srrlJb.Tsgefi. f mBe exl*. rfotira YtQv esa aeiTP*OBl ^ne-rslllXi lo 
 
 evsri Y*-tiBffi aifis srl* 1o aqtrnfS 
 
 f eXqniioc9 ios .yXno aeafio XBioaqa n 
 
 erL* nsrfw TO Bel^i^nsyp es^sl ni ciB^ire *i9vnl rreri^o 10 saonX^sH 
 at J'-t ,r^^-6ncjB<rs>m;Bi:ia YKB inveTG[ oT .^naloilleoo oalXBB esu^ B svsrf 
 
 rf^tw ojb oj r^nirf^on svgrf pio^osl ytiXicfj/Xoe 9ftt 
 erf^ rloirfw o^ J-nloq erij yXeiem ed-BOlfcuI: yarf* leeaafiXoci -1o 
 nJt eXdirXoa erroa si rcBSira nsrfW .eslXXBtpro? *-t eotem o^ boXiocf etf JbXirorta 
 dm, ti/p8 ^aTil sri^ ^Brii' yfa.eiflcr.crfl a Jfi ,Terftopts nsitcf noij-irXoa eno 
 
 -BYTO o^ tafcio ni f^B*Etrift?ffo.o .t-trfS^rf itsrfw nova ,aea8flXoa rtBrf* ieitrq[ ecf 
 -ed* o* jio^fi^neoneo ecf xreo Beaadlocr wrrJ &onXa ,IBSUB odt Ji/o 
 
 erf* ?to noi^oB erflr ."vrlsJtXX^rf-RYTO .DSJJUB vtB rf'irorH'lw eeernrifc 
 d-fl yXcfBTaManoo aelTTsv lamina jpriJ 1 lo y*lXl<lrloa .erfd 1 no XBlie-tan ol 
 
 A ' * t _ - ^ - 
 
 -cfsa al ycftiwi i{SB lo qrjffv fl eXcjRBxe iQl --1I . aerortBtcscicieJ ^n 
 as BOCTJ:^ ao.X evXosail) XXJtv jie*cw ,lo -tisq; ano rterfw) ,.0 .OS ts 
 -^BTWcfBa *on : aJ: , qtrrya ooaa .ortr ( ...t) - O .OS *a .ftoi^wXoe emuq s SB rrssira riouti 
 .rtjsstre IP a*ti B.X -a^vX^a .alft./rQ^BW ^o ^rtBCt one -tJt^nf OT 
 
 .. 
 
 to nacfamn artf-ao-vis f EO5>ttaTegnjgt* X.a^rDe cfs rfotff ^Tsdrnx/n erfT 
 
 ' "' ' ? 
 
 -Xoa -EBStre eTj^q; B JiX -fijuit <nrqja .^fttlEW^f 11 B nJ: giX,tfi/XoB IBSWB eTo,fl 
 
 ' "' " J < ' ' 
 
 noJS.tBTjJtae.sktT . 
 
 .etoai lo a:[iT8 .attirrya XX.B, ^^..^9^^^^ lewtoX ^B-TiroX 
 
70$ purity, the organic matter acts like sugar at low temperatures. The 
 coefficient falls "below 1.0, while at higher temperatures it is above 
 1.0. The influence of the temperature is proportionate to the impurity 
 of the syrup; "but little is known concerning the saturation coefficient 
 of pure syrup at different temperatures. At best, research work could 
 only give approximate figures. The saturation coefficients of syrups 
 of different purities at the usual end temperatures of crystallization, 
 (about 40~50(J.,) are of interest. At these temperatures the satura- 
 tion coefficients of saturated syrups are: 
 
 Purity 75 
 " 75 - 70 
 70 - 65 
 " 65-60 
 "below 60 
 
 Saturation Coefficient about 1.0 
 
 " " " 1.0-1.05 
 " 1.05- 1.10 
 11 " 1.10- 1.25 
 " " " 1.3 - 
 
 The saturation conditions at different temperatures of a syrup 
 of 60 - 62$ purity are about as follows : 
 
 1 Part of Water will Dissolve Parts Sugar 
 
 Temperature In a saturated In a pure saturated Saturation co- 
 syrup of 60 - solution. efficient of 
 purity. the syrup. 
 
 80 
 
 p 
 
 About 5 . 8 
 
 3.6 
 
 About 1.6 
 
 70 , 
 
 01 4.8 , 
 
 3.2 
 
 1.5 
 
 60 " 
 
 4.1 
 
 2.9 
 
 1.4 
 
 50 
 
 3.4 
 
 2.6 
 
 1.3 
 
 35 
 
 2.8 
 
 2.3 
 
 1.2 
 
 20 ,, 
 
 L, 2.3 
 
 2.0 
 
 1.15 
 
 Prom these figures it is possible to calculate the amount of 
 water in the mother-liquor of the molasses for a proper crystallization 
 when the purity is 60$. Such molasses can dissolve no more sugar since 
 it is saturated, and it will offer no resistance to crystallization be- 
 cause its viscosity is as low as possible. In practice it is advis- 
 able to keep the molasses supersaturated, keeping the supersaturation 
 coefficients between 1.05 and 1.10. The following figures give the 
 composition of a molasses, showing the highest amounts of water possible 
 for crystallization at various temperatures. 
 
-: 
 
 eriT . B e-Ti/^B iec(ci9J wol *s iflsire eXIX B*OB i9**flm trtttJtfKO *&t 
 
 r "j ; 
 
 9vodB 8l * 89tkr*Bi9<ini6* TerfsXrf ^ olirfw fO.X wol9d allcl 
 
 9ft* O* 9*BfIoi*1OCIOT(J at 9ll/d'B*l"9>'TnT9* Oil* ^Q ^OnBjWltfll , 9f(T ;>( . X 
 
 ' \ !. ( i ' ' 
 
 noJ*8tir*B8 erf* grrlnrceofioo nwqruf ai X*.*1X *iM :airrva oil* 2:0 
 
 Jbli/oo Xrrow rfcTseeoT , tescf *A 
 lo 
 
 lo 
 
 oriT . 
 IBUBI; arict 
 
 -taeaeTliJb *B qirnfe eitrg 
 
 svis 
 
 nol* 
 
 . X *irode 
 - --O'.'I 
 
 .X- 
 32.- " 
 
 37; Y 
 OY-ST. " 
 
 33 -0V , " 
 
 08 - ae ' " 
 
 03 woletf" 
 
 '-. T" 
 
 :QroXXo1 BB *p-ocfB 
 
 ;* i -f : '". 
 
 Bt-xe 1 " -lacci XXitr i 
 
 - 03 lo 
 
 
 *B1U ' 
 
 i*. 
 
 or^aa 
 
 ** 
 
 9*0/13* 'e 
 olcM/Xpa 
 
 .^ .03 
 
 . v 
 
 Tjjvtsa B nl. 
 iirr^a 
 tliijq ^S8 , 
 
 k*TTf*' <^*T^\rr 
 9 JLU 13 itH.|i 
 
 *.I 
 
 P 
 ' 
 
 -ti/ocfA 
 
 3 
 
 e 
 
 8 
 5 
 
 .5 
 .5 
 
 .S 
 . 
 .S 
 
 8 
 8 
 
 r 
 Ju 
 
 ' s 
 
 . a . *uocf A 
 
 .'s 
 ^s 
 
 ' 08 
 
 - I 
 * % 
 
 
 
 o 
 
 o 
 
 . Ok 
 
 . . s 
 
 .s 
 
 ^00. 
 
 o.-i* 9*Blr/oIao ot elcfleaoq ..ei * 
 
 , j'. .-. 
 
 noi : Slavic- Teqoiq c ic*i 89BSBlo.-rr eri* *io 
 
 r/g oior.: on evlOBQ-Lb HBO asaasloai rfot/2, . 
 noiJ-6siIlB*a\io 'oj- 9onB*BiB9i or aeTL'io Iliw 
 
 ' ' 
 
 saorf* 
 
 erft n T9*Br 
 orlt nsrfjr 
 el *-t 
 
 -atvJbs si *1 poltosrtci nl 
 
 iaaoq BB vrol BB ai \ r *J:aooBXV 
 
 -. v-, : .;,ra : ';:- " ' '> 
 
 8^rgqua. _eea.8.Bla - a .^.ri* fj 
 i* 9vis BPT; nlTiroIIol srfT. .1 Jbns 30.1 ri9esT,d:?ct B ; *n9J:pJ:ll9.oo 
 
 -. f ' m f. ":*"'*. "' ""'^t-fJ* JJ, ,' .* ^ ' . 
 
 erf* 
 
 B 
 
Composition of a Molasses of 60% Purity. 
 
 Temperature of 
 crystallization 
 
 Sugar 
 
 Water 
 
 Organic Non-Sugar. 
 
 35 o - 
 
 50 '< 
 
 itfli<60 " 
 
 70 1! 
 
 49 .4<?o 
 51.0 
 52.4 " 
 53.3 " ' 
 
 17.6 <f> 
 15.0 *" 
 12.7 " * 
 11.1 " 
 
 . 33.0 $ 
 34.0 
 
 ; , 34.9 " 
 
 35.6 " 
 
 From these figures one can calculate the concentration to which 
 the syrups should be boiled in order to obtain a saturated molasses. 
 The molasses should be considered as having only sufficient sugar in 
 
 it to give the proper purity. In order to boil a syrup to grain, it 
 
 cenT." 1 *"' *\u r "irg witr- fis : * 
 
 must be worked to supersaturation and all other conditions depend on 
 
 this, as will be shown later. The figures for normal molasses would 
 
 apply here only to obtain the correct concentration before centrifuging. 
 
 ce .* '".' "l l;i*',;' <;> ; T-"v $*?* t > 
 
 When the correct concentration of the syrup is attained, all 
 
 the conditions for a proper crystallization are fulfilled. A high vis- 
 cosity of the juice is a great hindrance to a rapid crystallisation, 
 
 ~t f ; ^r.r 1 't7't"<! isuf f "* to "' fin 1 * ~ <">> '< 
 since the resistance of the surrounding medium prevents the growth of 
 
 the crystal. This condition cannot be improved very much by mechanically 
 
 stirring the mass, since such means do not alter to any extent, the layer 
 
 t errs i n i IIP" t.'iR con' 1 '""""'' - 
 of syrup surrounding the crystals, and serve at best to give only an even 
 
 temperature and concentration. One of the most important influences 
 on the viscosity is the temperature. At temperatures of 75 -'90 C., 
 or at the usual temperature of boiling, there is very little variation 
 in the viscosity of pure or impure, saturated or unsaturated syrups. 
 At lower temperatures, from 60 - 65 C., and below, the viscosity is 
 very much greater in impure and supersaturated syrups than in pure and 
 dilute material. At normal temperatures, the viscosity is sufficiently- 
 great to stop crystallization entirely. In other wortis, a syrup can be 
 best saturated at a high temperature, and the period of crystallization 
 oan so be shortened. High temperatures can 'only be maintained by the 
 use of pans or crystallizers. By the use of such apparatus, a faster 
 crystallization is obtained than whan using tanks. 
 
jpa&fl..'.fl53>' : ^- | .^ 
 
 . 
 
 11 
 
 "" 7. SI 
 
 . : 3 
 I'd 
 "V.S5: 
 
 D"3 V 
 C O ' 
 
 " : ^ 5 
 
 
 ^"l.x^r,^ jL'"I*Jte'_ 
 
 o 9rf* a*Blm>lBb rtBi) dltb-' 1 Berd/gi'l 9asJi * 
 rlora Jbe*'fitLr*BB B nio*cfo o* i9JE/'f&' ni' Jbeflxcfcf ecf Mirorla 
 
 -i *rt9ibx'i'ii/a Ylnf " sriivBrf BB JbOTetfienoo gcf JWi/orla 
 LBTS o* Qinya B liocf o* -i^JbT'o ni .Y*ii^-I rreqoTc: art* evig o* 
 . Jbneqel) an : ox*ix)noo Tsri* HB" f>n'B noi*s^o/*BBT:9qi/8 o* ^a^fiow 
 
 ' 08B8BlOI lB311On 101 89^1^11 9'rfT ' . 19*Bl .TWOrfB 9^ IliW BB f 
 
 ricrn'so e-ablatf noi*B < r*n9onoo *t>9Too srfit nis*cfo o* ylno gigrf 
 ir . ,iiB**B ai (II/TYB 9rf* ^o nox*flt*'n9ort'oo *O9*noc srf* nsrf^ 
 
 : A .Jbellillifl 9iB noi^Bsil'lBSaY^o ^<jo^rq B iol anoi*i)noo 9ri* 
 < noi,tB2IlB*BYio WqBi B o* eionB-lbnirf *B^rl3' B si soitrj; 9ri* Iro Y-tieoo 
 
 flT^VOM^ 9 flu BJlTOVOTCJ rftl/XjDOiil ^\rtx j^iTJf TTTLTa 00. * iO OOnSwSa. 8 9^C OflJ OOrtxQ 
 
 ;J riojjni viav fibvoicr^it cf *onP?Bb' n6 : x*iJDnoo BirfT 
 . *ne*x9 YnB o* T9*lB *on oi> a"nB9a- rlo'i/a sonia ,BBBn' 
 nB Ylno evig o* *aecf *B evrr98 JSms , a-lBtfaYio srf* jniJ^niroTEim qirtYB "io 
 
 *aoni erf* lo' % 6nO ,noi*BT:*n9onob JbfnB 9itr*'Bi9cj;n9.t 
 9ai/*fii9qr39* off* ai Y*-teooaiv 9rf* no 
 
 Bi SlSrf* ,-fLfli6cf 10 9TI/3-CT9<.IKI9* iBXfBIT 9fi* *B 1O 
 
 t6' fte*B'3JLr*B8 f9H/c[iiii 10 OTuq "io Y^-taooaxv 9rf* ni 
 
 &9*BTL f *BBT9C[JJ-8 MB &tlfl&lt ni 19*B9TS rfbrJCI 
 
 erf* , 
 ni 
 lo Jboiiecf erf* JbnB , 9 < rtr*B'iec[ae* rf^irf B 
 
 9cf Ylno ni5O B9Tfr*B^tjr.te* rfsiH ,^9ne*iorfO' od 03 n 
 
 to 98JLT erf* Y^f . B192iIIfl*aY1 1O BnSCJ lO 
 
 sniau rrferiw nBri* f)eniB*cfo ai noi*BsillB*8Yio 
 
 SY "io 
 
 a 
 ex 
 
 eiirq ni 
 
 ecF 
 
 ei 
 a 
 
 erf* 
 
 c 
 
Further considerations for a good and quick crystallisation 
 of the syrups are eveness of temperature and concentration in all por- 
 tions of the mass, and a sufficient quantity of available crystals on 
 which to grain. These conditions can be accomplished only with vacuum 
 apparatus or crystallisers. The finer the crystal in a given weight, 
 the nore rapid the crystallisation will "be. The minuteness of the 
 grain has, though, definite limits, depending on the sise at the end of 
 the period of crystallisation, which must be such as to carry on the 
 centrifuging with as little difficulty and loss as possible. Of course 
 the commercial purposes for which the sugar is destined is an important 
 consideration in the choice of the crystal. When it is necessary to 
 make a good large crystal, a large weight of fillmass has to be worked. 
 
 The crystallization of the molasses is the greatest source of 
 trouble with which beet w.gar houses have to deal. But when the work 
 is done with sufficient care, a larger yield can be obtained without any 
 considerable increase in the cost of working. The management of the 
 work is becoming much easier on account of the use of apparatus for de- 
 termining the concentration of the syrup during boi i:;g. Formerly the 
 concentration was determined only by the "string proof" method, which 
 gave very unreliable results; in some factories the hot syrup is spin- 
 dled, but such results are no better than the former; when the tests 
 are made in the laboratory, the results are obtained too late to make 
 any change in the concentration. The only satisfactory method is to 
 use pan control apparatus with tables for the temperature correction 
 for each syrup. 
 
 ( a ) . Working _of _t _he_Syjciip_s ln_Tanlcs . 
 
 It is impossible to obtain a thorough crystallisation of 
 sugar by a single boiling of green syrup of 75$ purity, since for this 
 purpose the syrup would have to be concentrated too much. So as a rule, 
 
 -: 5 :- 
 
._ __ 
 
 :a\4o-ioiijp'rtw' .boor B 10- enoiJBisfciBroc -art 
 
 rl noJUBTtJfieonob -Wew^sieiiaei *> eeonsve OIB aqir^a .sril 
 no eX*BTio elects lo^mnw JneJtoJTto/B 8 DM- ,a^er}4 >o aao* 
 rrfi* ^Xno 91^X^0 oo's erf'fleo anoi^noq o*dX , .atsra P^.tf 
 a ni *rsJaWb erir Tenil'orfT . . 
 
 lo Baoae^wifii erlT ' .dd liw 
 
 Jbne-erf* ^ ealtf'-erf*' noRifii^oJC)'- ,8*iffllf 
 .10- 
 
 rlcT ' rlolriw iol asaoqiiKi Ipaaomoo . ed* 
 
 ocr \-iBe8309n er *!' .^riW '.'IB/CYTO ! 9ri^ lo eoiorfo arl^ rJ: -n 
 D0>:iow s<f ocT^BBri '*8&kllx1 ' lo' cfrfsW' esiBl B 
 eoiuoa ^Bo^/5o^is sr^-ai 'BOCEBIO.U erW 1o ^noi J 
 
 r:^ neitvr- jirS .IssJb'ocf evsri^ 'aes'iforf IBSUB Jsstf rfoirlTr 
 
 al 
 
 .t 'ID inenres-Bfism-erlT .sxjl;ftow 'lo * 8 oo oriif ni 
 9D TO! ai/JfliflqqB'-io aeir erl* lo jn^-ooos no isxafie rfoua s^-taopscf el 
 
 aoiriw f Jborid-ea "looiq ^n'iJ-e n a* Ycf \-Ino jbsnJt^as^gh esv; 
 
 : -.;- ; ,.- vtl-i--- 
 
 al ^irnca '*brf rf* aei^o,to^ emoa ni ;S^-XJJBOI 
 
 4 ' ' m " '.!.? ' ' " ; r ' 
 J erf-t nerlti ;i9ia-to-i ato neri* aa^^QCf .on IB B^Iuset rfouo cf^rcf ,I)e 
 
 odt e^el oo* Jbani.^cfo e-XB ecMijeei e'rf^ ..^oJBTroo'BX arfcT. nl el>fiffl 
 
 r* 
 
 oj si f>ori*9:;: -.-xotf-OB'iBi^.BB Ylno oriT .noiiiflrririeonoo orl^ ni , asnBrfo. 
 -1*091100 oiirJBaeqtaeJ .eriJ-^iol aaXcffli* ricfivr E^BIS-MB loiitnoo neq oau 
 
 101 
 
 . sJlriBT^ni ^^210.. ' i/ 1 !/-! ! ^ B 
 
 riswu'iOf:* > nioudo od- eXcTtaeaqat .al *I x . ; ^ v ^i.' 
 
 iii^- 101 eonia- f Y*i^<I ^2V"io ^rpja -no^TS "1o snUioci eXsnia B t \'cf m. 
 08-'. .rfflua oo^fisiB-icMiaonoo' ecJ'.o* evGf^.ix! ..rr.va arf^ 
 
the syrups are boiled twice, when they are worked in tanks. The first 
 
 boiling is light in order to obtain a good grain and a green syrup of 
 
 c-aity ''~it 
 
 65 - 68$ purity, which latter is reboiled to the proper concentration. 
 For the first boiling of the syrup, no definite rules can be laid down, 
 since the concentration depends on the size of the grain desired in 
 the second product anger, also on the size of the tanks and temperature 
 in the tank room. As a rule, the syrups are boiled to abotit 13$ water, 
 and are then dropped into large low tanks. T7ith very pure syrups, such 
 as are obtained in granulated-su.gar work, the fillmasses are often put 
 into movable tanks. It is only a question of time when such crude 
 methods will be entirely supplanted by boiling in pans or crystallizers; 
 which accomplish in one operation, with much saving of time and energy, 
 the same work that has to be done in two operations with tank crystall- 
 ization. ;/ith the imperfect methods in vogue, one seldom obtains a 
 mother. syrup under 65$ purity, which has to be reboiled into a third 
 product f illmass and be recrystallized in tanks; but when the purity ef 
 the second product syrup is 3$ higher than molasses , the material can 
 be reboiled with advantage, for with each per cent decrease in purity, 
 the yield from the f illmass is increased about 1.7$. The boiling of 
 these impure syrups must be carried on by neans of a vacuum-pan-control-' 
 apparatus, with the aid of the following table in order to figure on a 
 BO lasses of 58$ purity. 
 
 Real purity of the syrup 68 67 66 65 64 63 62 61 60 
 Percentage water in the 11.5 11.8 12.2 12.5 12.8 13.2 13.5 13.8 14.1 
 f illmass. 
 
 These are the largest possible numbers showing the percentage water and 
 the concentration of the syrup, in order to obtain a complete crystall- 
 ization from the final f illmass. To provide against all contingency, 
 it is best to concentrate 1/2 to 1$ less moisture than the table shows. 
 This ir. particularly advisable where the grain in the f illmass is small 
 
 -: 6 :- 
 
erfT ' .a -i >e^iov. 7 &TB Y^rf* ne^V f doiTr* ^slioo* OTB 
 
 ' ^o ,iirrY8 HOSTS a J^' .i-tB^S"' 6003' B rcls*cfo o* rrefiio ' ;rl i'ri; 
 '.rTo*BTt*rxeoh'oo wioTBi arf*" % + i>eiocfen' ci rre*'*Bl rioirtu t \Jlniiq e>89 38 
 -.hroi>-"'fifjBl ad HBO oelirr gjinilef) on '.iimre orW Io jnlliotf *aa1 sif* IOT 
 , u -l>9TtaeI) nisis *Ai io esJrs or* no B&ro'cre. -iJ-nooitoo &rfd- sonis 
 
 . : % :'.'- " : h, 
 
 '^ii/^Bieqare^ fens aXno* 9ri^ 'io esifj' erf* no oal 
 
 tl *uocfe' oJ 59JJtorf e f iB e^irr;e arl-t .Ln a nA '.coon /fnBcf &rf^ ni 
 f B3irnra"enuq 'vn-fv rttJ-^ .e;l.G*"\foI 03*18! ojitt ^ecrjoib nerltf oie Jbrre 
 
 . < - / . 
 
 r.l Ji)bniB^cfo ens BB 
 
 riorre narfr* ani* Io no-tcfa^wp B "Ino a.t'^I . a^n.oi' slcfBvoni 
 
 . . - 
 
 .trie^BYio lo'enaq nl gniliocf ytf >9'*nciqciifB 'ylo'ii^no sd Ill'r 
 
 I>:IB enLt^ Io ^nivse riouni riJiy f noi*snskio sno hi n8iIq:.ioooB rfoitfw 
 snoi^sisqo 'avrt ni eno ecf o^ ajsrl f&tit ;:iow sncs 
 
 .? 
 
 nnisJ-cfo noJbloa ertb f eu^ov ni al)Ori^ec rf-oelieqal aril'ri^iv. 
 Jb-iirfi- B o*ni Jteliodei 3d o* serf rioiriw ^i-nrg c?38 lefcni; CJUTYB 
 Ki erf* nertw tifcf isinB* ni feesills^aY^osi d fcris eaB^II 
 ioJBui &riJ- f 8988Blofri iTBri^ Tsrfsirt ^5 Bi qirnfa *otrf)0iq: Jbnoose 
 
 , , " 
 
 ni aeBarroab ^neo isg rfoBo rlcfiw tol es^^-sv^B rf^iw Jbeliocfs^ ecf 
 aniliocf 9rfT ,^V.I ^uocfs ^eessiorri ai BBBciIIil: 9ri*'raoT 
 
 B "ip Brtsar.! \"J 'rro .baiiTso scf ^Btnr e^Jrrve 9Tjjcini 
 B no 011/3^ o* TeiTo ;ii elcfBt ^rtivoirol 'ertJ- ?-o his eri^ rttiw f 
 
 10 B&BBBlOfl 
 
 03 13 S8 50 . *8. 33 9Q T3 83 qirnfa off^ "io y^iiuq iBefl 
 .*I 8. SI a. SI St. SI B.ai 3. SI a.ai a.il 3.II erid- at T 
 
 vj arfJ -aniTrofia aigcfirj/n elcJieaoq d-aegTBl &tit OIB easrfT 
 
 
 B nlsJcfo 6* Tefcto ni /CC'ITIYB oiW- Io noiJ-Bid-noonoo 
 
 B 
 
 ".aaflSillil iBnil erf* wonl 
 :n: eob'I t?i 6tf s\l e*Bnfnoonoo ol *aecT ai 
 
 ao si aaiktlil drtt ni ,T!B-JS 'erf* a'neittr 'eltfsalvJDB YliBli/oi*iBq ni cirfT 
 
 -la*- 
 
on account of the crystals falling to the bottom of the tank, leaving 
 the upper layers without any crystals to "build on. An established vis- 
 cosity is essential and must be taken into account in determining the 
 water content. On account of this, a stiff er fillmass irrust be worked 
 
 i.-*6 
 
 for large tanks than for email ones. When the condensed water from 
 stealing out the pane is. not caught, but runs into the tanks, the syrups 
 have to be still more concentrated. The temperature of the flllmasses 
 at the beginning of the crystallization is that of the pan 80- 90 c. 
 In order to Keep a f 11.1 mass from cooling too rapidly, the tanks are 
 heated to 4^C., by means of steam or coke ovens. After about two months, 
 the temperature is dropped to 300., and crystallization finished. The 
 well formed crystals, (which vary considerably in size, because no 
 "boiler can contain an absolutely even grain) are found on the bottom of 
 the tanks, while the syrup above is comparatively free from grain. The 
 removal and centrlfuging of the fillmass presents no difficulties when 
 
 * . " c * * 1 \> ' i. , *$ ' "V" 
 
 the fillmass is worked in crystallizers , it should be kept stirred at 
 
 40 - 45 C. Crystallization in tanks is unsatisfactory on account 
 
 of the tendency of the crystals to sink to the bottom of tank, in oonse 
 
 . * "V* 1 _ i 
 
 qurmce of which the upper layers of syrup have a higher purity than the 
 lower layers in which the crystals settle. To overcome these difficul- 
 ties, tanks have been fitted with various types of stirrers, or have 
 been provided with pumps to keep the mass thoroughly mixed. The costs 
 of such installations are high. Any improvements in the work should be 
 
 in the installation of vacuum pans and crystallizers. A simpler and 
 
 "< s -" 
 
 cheaper method of stirring i by means of compressed air, which is con- 
 veyed to the bottom of the tank by means of a pipe. This method can be 
 applied with only comparitively thin fillmasses. 
 
 The disadvantages of crystallization in tanks are, extreme 
 uncleanliness, and costly and unhealthy conditions, all of which are 
 sufficient grounds for setting aside the method. 
 
SH '*od erij pj 
 
 .. , _, ' . , .-, ' ;... ^ . ' 
 
 -av fcsrfailcf' A .no bLluG -'oi a^fi^BY^o Yrfs 
 
 
 
 .1 & A-ni/ojp as , n o 
 
 ' - . ' - 
 
 ae(i4u 
 
 , . ., 
 
 5ninJ: : 'rr^J& ; 
 
 : 
 
 Jtl. T^ra** B f lrf* l-o 
 
 : . ,!. . ; - . '> ', ' ,'' 
 
 .. -noil TdtBW Jbietj6froo' arid- nerfl .aenn llama 
 
 . _ T *j 
 
 -. . Jn^noo 
 
 . . 
 
 erf* , 
 
 38 
 
 ericT io 
 
 3p 
 . B 
 
 . 
 
 on 
 
 ,..0?OS 
 
 t p.2ia ni 
 ne hnrrol erta 
 
 ax^wcr- 
 
 nfc ei -:iir**teqp8^ eril 
 r alB^8Tfo- fioaiol liar 
 
 ,na ni-'Bnoo nso 
 
 on 
 
 erf^ .59 sc 
 
 '" 
 
 J-mrpoo/5 no 
 
 -aanoo a ,Xfra^ 'lo mo^od sri* Q*/^ % o 
 naiM- . ^irtuq jcerisirf fl-^-eyarf .cftmra 
 
 e : aert*_ enobievo 
 TO f B*c*a lo." S 
 
 'v*>e*ci xlri^wwri* aegis .. 
 
 nl 
 
 * riplriw 
 ni 
 
 tetrol 
 
 naatf ' 
 
 "rfous 
 
 I-la A . 8^81 llBJB^o fins ansg mwoey.^o 
 r rroo al. rioirfw .TXB fceaBftrtqpfto Ip anpeji YCf ai s^T-Lt^B lo 
 
 J. -f-^ ' t * , \- , 
 
 : 'OrfcracT airiT .eqicr a Wwuwei Vf ** 9/1^ lo nrcxTJocf erf,t 
 
 ' .' ... i _ ' 
 
 .soeaBGUlil nlrrtl ^ Ylvl*liinoo \*Ino rfifiw 
 
 ^xe . /9 iB aAis* nl noU0 S illBJeYTCO lo 
 o-ra rfolrfr 1c 
 
 c srf^ 9i).t8B sni 
 
 TS j-n itra 
 
( b ) The Vorki ng ^f _Syrups_ 
 
 In tills method also, it is impossible to obtain a low molasses 
 from green syrups in one operation; because the syrups would have to 
 be concentrated, toe highly. For a thorough crystallization, the figures 
 given in the table in the previous chapter can bo utilized. With pure 
 syrups which have to be highly concentrated, too many crystals are apt 
 to form, spoiling the eveness of the grain. To prevent this, green 
 
 syrups of 70$ purity must be boiled thinner than the table ehovs, and 
 
 I<" the s-mii'S are tlioro\iM: 
 
 in conse<juence, cannot be crystallized to the purity of a molasses. A 
 
 final syrup of 63 - 650 purity is obtained, which has to be reboiled 
 and recrystallised. v or crystallization work, the syrups are boiled 
 to about 10$ water, and axe then cooled in the crystallizers with the 
 addition of 15 - 25$ sugar. The sugar which is thrown in oust be 
 
 previously warned with hot saturated syrup, so that fresh crystals 
 
 A-*** ,-, +---! i It . the -, sr: 
 will not fom by sudden c-ooling. It is best to forn the grain directly 
 
 in the pan, after concentrating the syrup. 
 
 A cooling in the crystallizetrs must be carried on very slowly. 
 
 Kn^. ~ir"it" S' 1 * the i^thfl^ ll'vacr, at ^ f - *""- 
 The crystallizers rsust be provided with a double covering to keep the 
 
 flllmass warn;. The end- temperatures must not be allowed to sink below 
 
 M 
 
 40 c. 
 
 -"V *i_-:T ! '*f*lirfl fl .^"i '**'* *=>'** t'*" 1 ! LJi fJ? . 
 
 The stirring of the fillaass does not have to be active, and 
 it is not essential that the mixer arms should revolve oftener than 
 once e-very two ninutes, but they must be Kept constantly in motion. The 
 
 J --~i rv-vtt QTr--*T-v- .a ~l +' t** n '"f<"* f'f'A'' \*> * ? 
 
 time of crystallization depends en the grade of the sugar and syrup 
 desired. To reduce a syrup of 75% purity to 65$ purity requires from 
 2 to 3 days; from 70$ _o 65$ jrurity, to 66$ purity, requires from 5 to 
 6 days. Syrups below 70$ purity rarly crystallise evenly and are 
 
 difficult to worlc in the centrifugal. After prolenged crystallization, 
 the lower lawt be the boiling. A parity of 
 
 _ a _ 
 ~ . o . 
 
:;: wol B nied-cfo od- gldlsaofirLt aJt *i , oalB .bofid-snr ai 
 od- ever? JE>I//ow aqirrvB 9rfd- eairsoecf ;ncid-BT9qo no ' 
 
 'i 9rfd- f nold-B:i syio rfeiro-rorfd- e io? .\'lr: 
 
 ni rla,"; .besilttii scf nso ns^gfifto airolvsic 9fi,t ni slcf.cJ 1 eri^ ni 
 5 BIB QlB^eYio Yna r tr ooj .fiDd-fn^neonoo ^I.'t>.irf" scf o^ evsri rloirixr 
 nsei? , axri.t ^rravstcr oT .nis^s rf^ ^ eeerrovo erlt 
 n f ei?roria 9lcTs^ 9ri* HBrfJ- ign.i.Md- JbsIocT d v + eun: Y^ityqc c^OY ^o acrin\-a 
 
 od- Jb92lIlBde\ r To *Kf d'onnBo ,scrr9jupeanoo nl 
 
 i 
 
 ecf od* asri rfoJtrfir f .bQnijBd-cfo 8-t Y^ILTCJ ^s 
 
 noi^BsillcJcTco to' 7 
 erid 1 rid'iTT a*r9siII," i -d'BY^o arid 1 r-' .'Saiooo nsrfcf 9iB .^ns .rad'BTT ^01 d-irocffi od 1 
 9cf d-aijn nl mtfotrfd- al rforiw IBSITB eriT .IBS^B as - ai lo 
 alBd-8\"ro rfaerl d'/srfd' oa f q[ir 
 vl rnir- end- -viTOI oi teod ml tl .srrlloo.o nelxftL'B Yd :JTO*: d'on 
 
 .Tirnfa arid 1 snJtd-sidTJoonoo -rod-IB , 
 
 ;i9v no ^sitiBO M Jain aioslIlBd-BTio arid- ril srtllooo A 
 <?9;{ od^ snT9VOo 9lcTij-oi B rWlw' iI)voncr 
 
 od Jbewolln 9d d-on d-euci 89iJJd-si9{i:."Bd-->n9 9rfT 
 
 .9vid-OB 9cf od- evert Jon aeol) oeBCli'Il 'brid 1 "io sirriilld-a' eriT : 
 
 d-1o pvlovoi Jbluoria BCTB nsxii: orf* d-Biid- i3d i ri9aG9 d-on el d-1 
 ci nl YUrrBd-anoo drreX e<f d-aunt Y9rfd- "Jtrcf ,89d-iml:.i "ctrd- T^SVB eorro 
 Jbno ij3i/e erfJ 1o 9iBis rij :IQ aJbn9q-o.fr noJsaHAJB\ 
 cl as-rljjpei YJliwri r>39 od- Ycfliuq ^37 lo qirnra B ebuJS'e't OT . 
 od S aoil B9Tii/p9T: .Yd^l^wq c-^3 ot ,vtti*X ^33 c. ^07 riOTl ;aYftb S od- '8 
 aaB fcns Ylnov9 siIlBd-BTTo Yl^B'E Ytltwq o^OT rolod eqiriYa .eyeh 3 
 f noldBslIlBdeYio Jb9snIOTq led-IA . Is^irili jneo grfd- al ifio't 'od- 
 
 Q 
 
 o 
 
filloasses rarely work well, and any cooling on the way to the centrif- 
 
 :.; Tl ~ '-- ' 
 
 ugal must be avoided. A fine grain is used when it is desirable to 
 
 T 
 
 work first product fillnasses and crystallizers, but the crystals grow 
 
 unevenly, large ones becoming flat, which ig undesirable and makes dif- 
 
 v 'in 
 
 ficult centrifuging. 
 
 ,- "* 
 
 (c) Boiling of the Syrups to Grain. 
 
 * r " " *" ~. "* ~~ ~ " p ~ '-""- ~"~i~- ~"~ . - "i . - ~ j ^^~ 
 . - .T , 4 ' 
 
 The conditions \7hich gives a thorough crystallization in the 
 s. l7ai<*rfiF: s 
 
 crystallisers, can be obtained % by boiling the syrups to grain in the 
 
 pan. If the svrups are thoroughly saturated in the r>an, sufficient 
 
 .v* By" centre ii-so 
 
 sugar can be saturated out to rake the molasses of 65 - 67 C ^ purity. 
 . :"costnfc a.t -'40.-'. r rj: tC 4' nv ^3&yg a e'L^i? c*i be- ot>ti vn + v ; 
 
 The concentration of this impure syrup can be carried high enough in 
 
 JJV-> >;( ' ;. ' ;t -' . 
 
 the crystalliser to obtain a very lo?r final molasses. During the 
 r 1 * '> ntnr"'?^ syrup 1 , *v -^'^'^TU^ 
 
 building of grain, the saturation coefficients nust be the same as 
 tui... : 'cr.: % - '? 
 
 those in boiling the thick juice, except when the purity is as high as 
 6efi>. After the grain is built, the saturation coefficient is decreased 
 
 Hw'.'tjS '-ft'.lt, vTj'tJl .7^. j^~;< *'.&* y Pj' ..>,(:.-:, 
 
 by the addition of syrup. HThen the crystals obtain a good size, the 
 coefficient 10 again increased in proportion of, the size of the crystals 
 
 and the purity of the mother liquor, at the end of boiling, is again 
 
 tfpItitl&flai'Bvif th?- ; *:> :'>:': -frfr -":':: ,-r-u PI! " .y 
 lowered. In practice, it is impossible to use saturation coefficients 
 
 data; one is compelled to rely on the tables of percentage vrater which 
 ' P. 
 
 is in pure syrups at different tir.es. The boiler siust be careful not 
 
 -:* ^A>s " -' : 
 to build his grain too long; in syrups of 75$ purity, the grain forms 
 
 In a few uinutes after the point of concentration is reached. 
 
 * " * * 
 
 impure syrups, it takes froir. 15 to 30 ninutes or more before the grain 
 
 ing 
 
 sets. The tine can be shortened by increasing the concentration, but 
 such proceedure gives too i^any crystals and too fine a grained sugar. 
 
 As soon as enough grain is forned, more syrup is taken into the pan, 
 
 r-T" . .; 
 
 and the steam turned on again. Tho further crystallisation is carried, 
 the slower must be the boiling. A purity of 65$ can be obtained in from 
 
 -: 9 :- 
 
eri 
 
 J OJ^YBW efljjr. "ooo jErifl^flB ,Il9.r 
 
 flI'-;.rnl8oJb 8i 
 
 nerlw Jbsau Pi 
 
 Xrrotr 
 enil A i>8Jbiovfl acf 
 
 77C ' . ;:*_ ttrtf eB'ie^illsd-BYto fins eoesa^IIil tfaufcow;. * 
 
 :'&-.; = .: ':. nf '. >vr/ ; J j_\ ' //""' ' 
 
 "-*:*,^-^4{^ ^T^I j 
 
 YS 9ri "io- 
 
 -. -^ ,; ..., T ...,, r i. --..T 
 
 ,- 
 
 
 -evrro rfsJ- r otcorf* u eovis rioirfc eno^iz>f!oo 
 
 :....:.:= .-";, :'>; rt. . ' 1 .'-,- 
 
 8<jir^ce 
 
 t/ \;tf Senia^tfo ocf H 
 
 ... 
 
 -1'.' '.' 'TV' "i" ',M'f ':,-:.-'-., 
 
 _ 
 
 etfj- i 
 
 9 rfT 
 
 -, vf 
 
 e_B 9^B8^ri^ eg 
 
 ,ceD el: tl^5jj 
 
 
 
 iiG 
 
 ^* V >f^;1^ 
 
 ei isotlipo',^0 
 
 ^ 
 
 - 8 
 
 ' 
 
 : ri rfcy. '. 
 
 5 
 
 ts - t i(yr/pJ:i 
 
 
 rut 
 
 89 ;f^ 
 
 .rico asi oriT 
 
 ii Y cf 
 ^.^^ oo* a? vis ea^ 
 
 ^0^0;, 
 
 ql ri 
 
 8B HOOB aA 
 
 ecr.^o ft* lo 
 
 A . 3 nUlo tf eif* etf 
 
 aewola 
 
 ' 
 
 * P - ~ 
 
 . - ^, 
 
24 to 36 hours, but to reach 60$ purity, it takes from 60 to 72 hours. 
 It is not practical to carry the purity below 65$ in the vacuum pan. 
 Further crystallisation should be carried on in the crystallisers, in 
 which the fillinass can lie for many days. The temperature should be 
 decreased at the rate of 10 every 24 hours. With the decrease in tem- 
 pera titre, supersaturation results, during which, sugar crystallises out 
 of the mass. Water is added to prevent the formation of fresh crystals 
 in the crystallisers, which latter would be unrecoverable dust, and 
 hinder the work in the centrifugals. By proper control of the fillmass 
 and cooling at 35 - 40C., in 4 or 5 days a sugar can be obtained with 
 good grain and high purity, with a low purity molasses. 
 
 By boiling the syrup, mechanical losses of sugar, by foaming 
 and entrainment, can occur more readily than when boiling thick juices, 
 on account of the viscosity of the nyrup and the ease with which it 
 hec.ts; but with care and sufficient storage in the pan, these losses 
 can be prevented. 
 
 By prolonged boiling, losses by the destruction of sugar occur 
 
 in all sugar solutions, but these are small when the syrups are soundly 
 alkaline. Losses are ana Her too in crystalliser than in tank work, be- 
 cause the syrv.ps are subject to injurious temperatures fot a shorter 
 time. As long ao the temperature does not exceed 90 - 100 C., there 
 is no immediate clanger of loss. Decomposition of sugar is active in 
 neutral or sour syrups. 
 
 The handling of the second product sugars is precisely the 
 same as that of the first. In some factories, the low product goods 
 that are below 90$ in purity and have a fine grain, are not placed on 
 the market but are remelted in the thin juice. In such cases the 
 fillmasses from the tanks are not centrifuged, but the syrup is drawn 
 
 -: 10 :- 
 
*1 ^ioi/g ^09 riosai o* tud /eiuori 35 o* 
 
 ST o* 03 soil 
 nutfOBv 9rf* at . 
 
 ?, *;'" " < .V 
 
 .iBjBY^o.-erfct nl no Jb9l*rtB6 stf Mirorfa nol*B2l L^tf 
 ecf Jblirorfe 9ii/*Bieqa9* erfT .8Y* 'visa -161 -eil HBO- Bfiaill 
 t nl 0830106/) ertt acTlW .B-nrod^k vravs OI lo 9*Brt off* 
 
 el T 
 
 rtolrlw 
 
 Tum ,rlolrfw 
 
 riesil 'io 
 
 en* 
 
 "io xo-xdrro-o 
 
 9<f HBO leiua B BYB 3 10 *. n 
 
 .39R8Bl'0a Y^itlKI .VTOl B tit iv . 
 
 yd" ,TBSira lo ssanoi iBoinBrfoaa ,qirt\ r a 
 
 d* nl 
 
 ori* lo 
 srl* n 
 erf* i9Jbnlrf 
 
 ins 
 
 ^lrf fiflB 
 
 d* snlllocf 
 
 :IBO , 
 
 "io 
 
 ^ lo 
 
 oB no 
 
 8988OI 
 
 nl 
 
 mrooo 
 
 o n 
 
 .JOB e^B 8(iirr\ r a 9rt* ngrlw 
 -cf . 
 
 nl 
 
 no 
 
 erf* 
 
 eoeeol ^^ILlQ'he 
 
 9iB of eri* ' *ird , enold-jj-Ioa IB^UB HB at 
 
 nl nBrf* i9sllif5j-8YTO ni oo* "9XlGi:8 9iB r-eeeoj .onllB^ris 
 lol Be*nj > .tBT9Q. i r!93' eiroirurQrrl o^ fcQ^cfua oriB a^.vTva 9ri* 98irso 
 
 OOI OG J599CX9 ton 39OX>-9rrL r d > BT93-.i9* 9ri,t SB *nol 8A ,9ll* 
 
 si iBsi/8 "io noicMaoci^ooed .oeol "i~ *r9snBJ>' ofsiko^zil on el 
 
 . aq;im:8 -nroa 10 lBT*iren 
 nl aiB^rra dotrj&oiKr Snoooa 9rl* 1-o sniUbneri 9rIT 
 
 WOl 9if* eBQlTOd-OSl 9i^O8 Hi . Jail! Sft* ' ^O *Bri* BB 9TJ.38 
 
 nfi e ; 'evflt BnB Y^iiirq rr ^06 woI 
 rfoire nl .eot/jt rclr-:*' sritf ni ' fcdcfl-eaieT 9is *iro' 
 
 .ton SIR sXns* on* ;.; 
 
 : 01 : 
 
. 
 
 off and the sugar dissolved directly in the tanks. Since the costs and 
 the losses are increased with every boiling, it is necessary to care- 
 fully consider in every case, whether or not it Is advantageous to re- 
 work the low sugars. Good second product sugars usually command a suf- 
 ficiently large price, for them to be sold directly, unless, of course, 
 the factory is in a position to ::.ake refined sugar. A good second 
 product sugar should not have too fine a grained f illmss with viscous 
 syrups, vrhich or. centrifuging are bound to give a sticky, low purity 
 sugar. TChen such is the case, the ;.io lasses obtained from the centrif- 
 ugals is allowed to run away. The wash syrups are diluted to 7ft to 75 
 Brix and warmed to 50 to 70 c. , in order to dissolve the adhering 
 syrup. The entire or oration ~ar. be done isi a few r:.inutes. dissolving 
 very few crystals. The sugar thus obtained is of a high purity., dry 
 and gramils.r, and can easily be transported; and in addition to this, 
 the no lasses is low in purity. 
 
 --T O- 
 
 
 -: 11 :- 
 
Jbns BJnoo srf* eonie .aW er ftt WOB*!* Hevloeaifi TBS artt. *r.* 
 -^Wo : oi' vtBeaeoen oi JJt . S nilod viova iMlr. >9BBe>ni sis BBBBO! srW 
 
 ^n^B ai. .*! crorr ;o aertfeift? ,9osc vcsve n TO^J:E; 
 --IL^B Dnsnsrioo YllBtraw BTCSBUB ^ofcoo:(t Snooee flooO .BTCS^B rrol 
 rrajoo lo .BBBlw ,Yl*owLt* MOB eo o* Kerf* icI' ,soiici 9 S TflI 
 
 ^98 aoos A .nsswa ^6nil9T eX.'.: oi- nomeos s -ix el Tio^csl aril 
 iv n*v? BBK2ll^ -JbeniBtc e onii-'o-ot OVB:! *br; M/roria -xe 
 iirq rol f v5rb*a v /3 evl s o* *K*Xx* o^ sr:lB^i-vfioo-no- ;Ioi^r . 
 -tiri^nec s.-f*- noTl S8nBdo POBBSIO:. sri^ ,-eefnc en'* el rioua ne:T*T 
 SV o^ ^ o^ ' JD9 tali* e-TB-'BVrrjB ^PGTT orIT' A'^*^ HI/T oJ- ftevrolls e 
 
 erf* evloealf) oJ "leiio ni -.0 OT o* 6e of f$Q9** DHB- xifi 
 t:ol \gl SHOD oc .^c roiJ-B^ ic_ eiijno oaT' .qirpfB 
 rt a ^o ei aartisJcfo 8J/:IJ IB^JB -erlT-. .elB^c^ic rsl _ \"iv 
 
 . M? nitrrfl ;.5o^icxi8nfii s vass rise r:B ,iXrnnis .bn.3 
 
 .Y^iiuc; :;i vrpl eJ: n 
 
 * 
 
CHAPTER XXI. 
 METHODS CP-TTnUTYINO THE GREEN SYRtlPS . 
 
 Before "boiling the green syrups they should undergo a purifi- 
 cation. The simplest way to obtain this result is to pass them through 
 
 the saturation. When the thick juice has an alkalinity of .02 -.04 
 
 '' . 
 
 and the first product filltiass an alkalinity of .05, the alkalinity of 
 the first green syrup is not apt to be higher than .05 -.10. An alkal- 
 inity as low as .05 is not dangerous but essential when the syrups have 
 to undergo a long period of crystallisation in tanks. 'When crystalliz- 
 ers are usecl- tlie alkalinity is not apt to be decreased and the satur- 
 ation is not essential, in fact it is best to omit it, because of the 
 
 * :'\'v .:..'.'''-) j.y f'-vt ' ' .": " i i ji Vt' % ~"/ '. 
 
 cost in diluting and reevaporating the syrups. 
 
 A filtration of the syrups before boiling is considered very 
 , since following the centrifuging and boiling, the syrups 
 contain nore or less skur.. The weight of this precipitate, which con- 
 sists inainly of organic salts like oxalate or calciun and iron, is 
 (jneeluxmable , on account of the difficulty experienced in filtering 
 
 " - rj~ I*"* <~- -"*' ' O" 1 ' r ; .' -\ ,'. 
 
 U . t, . . .1 ->.- f 
 
 Uxe> syrups, unless they are diluted or the material in the filters is 
 porous. Although a raise is rarely noted, the physical properties are 
 Imprrrved by filtration or saturation with sulphurous acid. It is gen- 
 erally acknovr ledged , in practice, that healthy syrups ^7orlc very satis- 
 fao*torily without either filtration or saturation. Another method of 
 purifying the syrups, is to dilute and heat their; with the addition off 
 l.tme or baryte and then saturate then with carbonic or sulphurous acid. 
 Since under these conditions, line acts on the concentrated organic 
 
 inatier in inuoh the saiae nianner as it does in the thin Juice; it is 
 decjocposcf .. '.''*.- v; i-i 
 
 apparent that no noticeable results will be obtained unless the defeca- 
 tion of the thin juice was not carried on properly. An increase in the 
 purity by the use of line is not to be expected, but the syrup should 
 

 HSff'Ufi'O 
 
 srtt snllicxf 'enolafl ,-.-;/' "& V' ; 
 
 i 
 
 JiriJ- ar^- 8aq: 04 -ei" jj8fTi:et^"^-t*^o 
 >o.-'ab. to 
 
 nilaj^B eri* ',;3Q> "io.-^injlBi'lB LIB" wfioll'r'l d-bjibotci tsnil ;rit , 
 
 'i" ..\ ' .' i j- ; ' . 
 
 nA- .01.- SO. nsri^ .j8|CH^gf:^^;^B ^ton ai cjimfB nsetcs ^ill 
 
 -^ ^ as 
 
 'rro io Sol le^r -31101 B 
 
 . ' - ' v ' 
 
 erfcf Jbns .ijocceaoejb 6cf ol *q Jon el Y^irrll^XlB erit;.-f-2ilMr:.8 erre 
 
 arid- Jo eoiflso&tf' f cfi '^1-ao o* cfcso" ei ..J-i ^bc'i nl f lEitfnecBa '*orr al 
 
 acjinye'erf* ^nlllocf ^nB-sfil^ir^lTd-nflo arfcf- s^Jtwoliol eonle , 
 -noo rfoi.^ -ea^BJ-icfioeiq ijlrii- "io IrfSisr riT .rn/^a eeel 10 aioLi 
 
 . 
 
 a ,nbii ins -rurloJlBO, /no ecfclBxo e;{ll '-a-ilsa- oi-rrs^no ."io.: xX 
 '-iQtLil n .f)3onoa;';9C[5c ; 9 Y^^-t-^i-& ariif /lo ^TOTOOOB rro - 
 
 .' . . ! . 
 
 el atoJ-lJ:! erii nl LsfrLefBiz Sri* TO *o*i/IjU> OIB \ r er{^ eaelrJi; t aqLrnra exit 
 srrB BeiJieqEoiqt lBol:8Yrit ori^ ,>eJ-on Yloic-i ax ool/rr B rlgirorf-J-IA . 
 
 r el *I- .MOB B^OTLiiqlii-B rl^iw noi^BiirifBe zo ; fr 
 
 ...... , 
 
 yrev JTIOT: eqir^^a \ r ri*l6orf. ct-srtt r OOI^OBTCCJ ni f 
 
 ittera 'leri^onA .noJr^/riL'duMr'-io noi^i^Iil as 
 
 B o*uIiJb o^ 
 
 ' 
 
 ret!* sfBTart-BJa uprW J&ns oJrrJ TO 
 
 '/)9^BT^rr9onoo 9ri^ no ad'os QOjtl . , arroid-xJbrroo aaodJ' i9f>ru; 
 8.1 cfi ;soli/{;' niri* 9rf* nl BOO.* il.a^i Tseancm >9w.",E eri^'rioir:! rrl T 
 
 w a^Ii/891- 9la3-9-olcJ-on on 
 
 nx 9SBeionl nA .\*I-ieqon(i no bsiirrso. *oii PBTT OXI/Q nlrf^ erfd 1 lo 
 
 ec:x9 ecf o^ *on al er.ll 1o eeir 
 
boil and crystallize better. The increased cost of purification rarely 
 
 f i '-< y 
 warrants the operation. 
 
 When the diffusion juice is insufficiently lined, a very in- 
 teresting phenomenon appears in the working of the syrups. This 
 phenomena knotm as scum fomentation, ahorra itself immediately after 
 putting a fillmass in the tanks or crystallizers. Small babbles of 
 
 gas forn and rise slowly to the top, making the surface full of foan 
 
 -? 
 
 and scum. The volume of the entire mass is increased as the gas is 
 
 developed, causing an overflow of the tanks. The development is strong- 
 est while the fillmaso io hot, and on cooling decreases slowly, ceasing 
 
 _ 
 entirely at 60 c. The quantity of gas developed is very variable. 
 
 As a rale there is only a layer of scum on the surface, though the gas 
 sometimes occupies from 50 - 100$ of the space of the fillmass. The 
 gas consists almost entirely of carbon dioxide; the cause of the dev- , 
 elopnent of this gas is not due to a real fermentation, such as is 
 caused by organic growth, since the greatest production of gas occurs 
 over 80 C., at uhich temperature all organic life is killed or render- 
 ed inert, the cause is probably due to the decomposition of certain 
 organic salts, such as waste products of invert sugars and other organ- 
 ic material of high molecular weight. These get into the juice from 
 poor or frozen beets and are not removed on account of poor liming. 
 The gathering of scum never occurs with healthy beets, but with those 
 that are bad, or ;rhen the defecation is too short or too cold. TThen 
 this organic material accumulates in the syrups and is kept at a high 
 temperature for some time, it absorbs ojcygen from the atmosphere and 
 decomposes. One of the products of decomposition is carbonic acid. 
 While the- other products are not volatile, they are generally acid in 
 
 '\ 1 ">!'' 1J* t ;*''" 
 
 character and destroy the alkalinity of the syrup and soon render it 
 sour. V/hen such syrups contain nitrites, which is very often the case, 
 
 - : 2 : - 
 
lo Jgoo Jtenfleion-t e-a'T ' ie**^d ; .8slI;l6J-aTio ftns Iocf 
 
 -ni -;T*V e ,^.e.u.tl ^IJn9~feTimjnJ: "al 1 soX-^'^is 
 
 .acjirrvB '-erf* lo 'sni;lt:o\7' ertt .vsi te^B9q<ifj..n;or:e:.. ^ni 
 
 4 
 
 lu vle^elJE'or.r.it Hsc^i pr-orin f rtol"*BVneif$6 < l-iiu/de ec rrrron>: Bne 
 
 .av cfe\"io. TO :;PlnB^ erf-t ni 
 
 -'"i lo IXifl OCBI^LTO srft sn'iXa'.: -<TO^ orlcf o# Y^^O-te sell Jbnc 
 8SS-9^ SB ^scBeioni ai BSRr: sit^rro rid- '-^q O:::LT!.OV .ertT .roroa 
 ...iOlevol) oriT '. QJL~RJ- erit 'lo r-ollioyo HE snlairso r 
 ^ reer.sioeJb sn-tlooo no-^nij' ,J-orf'si rnjD^Iiil srij slliix? 
 
 ' ' ' rt " ' 
 
 visv ai ^acjoIevoJs n 1 ^ lo:^*jt*nflup 9rfT .O 08 
 o^d- ,eos^T^B 'or^ nc .:u;c^ lo le-vsl B \-no ei ?i8ri* SILT B 
 
 : srii 1 16 ooBCfe erid- lo ^CCl' -r 03 hib^i: eeiqi>OQ 
 
 ' - .- -' >.' 
 
 - 9^ lo .9ai;.ec orlt ;9J6J:xoJB .iocf'iB-o "io '"Yl'f il.tns -tsoialB Gleie.io 
 
 as riojj-8 .noUB^ne^isl I.SOT B o>t safe.^n. ei"ls air^ lo 
 
 .r,s . . 
 
 ait/coo. ar,r lo noid-oir?o-iq: -tco^BOT 1 ? e$$ 90-iile .rI*irQis oine^to \ r cf ^O 
 
 - 10 Bsllli' ei 9li'I cin/5'to HB eTud-Biaqn^j-Tlo.trfv' IB , .0 08 i 
 .ilsJ-^90 lo noi^ipociL-ooo-b e.-I* o* ej/Jb Y^^cfoivj ai' 9eyBO grfj- ^Tertl 9 
 
 * ' " i' ' 'f '* \ 
 
 ^rrc isrij-o ' Jbno BTBSITP *7evni : lo 'sJ-o^otq o. 4 esr as doi/a f s.tlBE oinB^io 
 .::oil prijj-j; :^ odrri ^s^ 9 ; E9r. f T . *r^i^r'- : T.eliro9lon:;. r:sif[ 'lo IclTo^ar ol 
 
 .sni:;ill iooq 16'tniroeDB "ho 'Sevoriei J-on gr^s ' J^is- e*oeo" neaoil 10 1005 
 
 '*''' 
 980rf* r^i-;; ^ircT f a^oecf YrlcMs'OTi rfj-iw .aii/dco T i9Y9n SUOe lo g^iiiorl^BS ^rlT 
 
 fi9rf.T .Moo oocfic noij-.Q09.loJb 'ortf nerl-r 10 ,f>jf?cf OTB 
 
 :::i B ^3 d-cf9;i ei .bnis BCTU^CB erl? ni aio^BlijiTUj^CB :'l&i&SKz. oin.osio 
 
 v ' 
 
 ^js erC* .:o'ii .103^x0 atf'ipfetfB J-i -pirJi- nop, 10! 
 
 j- TDlwei nqoc JbnB qrL"\-e e.-i.t o \'Ji*il.Is^Is 9:IJ ; yo 
 c orlcf n9^1o -e-rev e.*- .-foirlw , a9J-iid-J:n,-ni>noo aq-imja rioue 
 
they yield, on souring, nitrous oxide as well as carbonic acid, giving 
 a dark color to the fillmass, which colors even the stigar a dark broim. 
 The forr.iation of these scums, increases the more the material is "boiled 
 and shotrs itself sooner in the third products than in the second. 
 The yield fron nuch fillmasses is not materially affected but the sugar 
 obtained is dark, of a fine grain, neutral or sour, contains invert 
 su^ar and is very unstable; and the riolasses is neutral or sour and 
 contains nuch invert sugar. 
 
 To prevent the formation of these scums, it is advisable to 
 line the diffusion and thin juices vigorously. The syrups should be 
 boiled at a higher vacuum and a lo^rer temperature, and Tilth the addition 
 
 of soda. If none cf these methods avail, one of the afore mentioned 
 methods of purification should be used. 
 
 There are many other methods of purifying syrups and juices 
 in rchich, materials like baryte, hydrogen sulphide, ozone or the elec- 
 tric overrent, are used to precipitate the organic matter. None of these 
 methods have received practical application. 
 
 A favorite method of utilising the first green syrups is to 
 carry all or a portion of then: back to the diffusion battery, the rav? 
 juice, the defecation or the thin juice. A larger yield of first 
 product sugar is obtained in this method than rrhen boiling the syrup 
 <?ith the fillmass . The result of returning the syrups into the juice 
 has the effect of lowering the purity and consequently increasing the 
 time of boiling. If 78? 3 syrup is returned to juice of 92$ purity, at 
 the rate of 3^ of the weight of the beets, the resulting juice Trill 
 have a purity of only 90^. But as shOTm above, BIOTT boiling increases 
 the yield of first product su^ar . A simpler method of increasing 
 this yield is, instead of taking the syriip back into the juice, to add 
 
 -: 3 :- 
 
pd 1 loioo ;f 
 
 ., 
 
 ai. , f nauj>e...oeil* ^o noid-fifaio't erfT 
 
 erid neve -a. 
 ef el iBlietfac srfd- -etaa.- --arid- 
 
 .Jbriooee fi* ni nsrl* 
 sL'a ort^ tf'ijtf I^o^oe^lB YlUjiio^BC.^on ai coreailli'i ftoim 
 
 UL r op. 10 lB'z*j.'on .ni.s'rs. .ert.fi-. ; "io ^ 
 
 - if... 
 
 'iu-oc ic l.TiJirsn ai e'eBCfila^ -o::* Jins ^ . 
 
 .?B?.;SB J-revni .IOUT-: 
 
 -,ecuoa sooficf lo aoid-srrio'i. orit jnsvo'rci oT . 
 
 : . " ' 
 
 erIT. -. .\-lBUOi:o;axv eeoi/rQ ni;Id- i)fi5 noiBf/'i-iJb 
 , ^ii/tB-rocr^ei- isTToi . s irr/3 -"jjircc-v Terf,t;: B 
 
 ' * i ' 
 
 :>ort<5 id-nan s^olB orl^ "in sn , HBVB sl)r>ri^:.-: epor^d- "10 enon II .Bbo.e 
 
 oriT 
 
 \-ney. ai .irrs 
 
 cf Jblt 
 
 B ecirrrce r;ni:.: < 5'n;vi "in el)orid-o;^ .io.rlj-0 'YHSZ eic eioriT 
 10 
 
 "zo 
 
 ai 
 T7B1 ' 
 
 eoli/r; 
 
 ,r!oirfTr ni 
 X8- *n<myo OT* 
 
 ' 
 
 isyiaoei evsrf 
 
 / 
 
 
 i-s'iil. arfj- srrisiild-w lo. Jborf^6O..*itov*l A 
 
 OT ;-io^cT rrerlJ'-'io noiJ-'-roq B -io UB 
 So .5l8iY ie-stBl A .eo^ut nJtrT* orfj TO noiJ.goftlsJb erlJ- 
 snillocf nenrr..njn'J |>ort*9a -Bi:!* ;:i . te.iiacrcfo ai 
 equrrvje -eri* .jniff^t^si lo .,<M;jo9i s.^T 
 
 r - ' . . "; 
 
 i v*spi;pcnQp I\TB Yj-iii/:; srfd- jniisirol 1o 'JooTlo orf^ esri 
 
 5se Tto'..-ooJtot--o* fi 
 
 e.i 
 
 1o acrid- 
 
 Ilirr 
 
 _o 
 
 T?ol. . r avod"B rr^orfe e.?. d-trtl .0^08 'cino ^o \'d;ira;cr B svsrl 
 'to jsorWQc . TQlcrr.-.lr .A- .%-^'E-dOir*cTcj *8iil lo L-I!;: arid- 
 of ,90iu(; erid- odni Xof cf? g/j-iYR ^ri- V-niXad- Ic ^s.od-sni ,ai IxLsix slrfd- 
 
 - . s " 
 
the syrup to the thicfc juice just before the end. of the boiling in the 
 pan. This practice is applicable only with juices of very high purity, 
 since with low purity goods, one can obtain only a poor grain and a poor 
 sugar, rhen the green syrups are added to the raw juice, a good purifi- 
 cation in the saturation is rarely successful. No good explanation can 
 be given for this, and it is difficult tc see why the organic ratter 
 of the syrups should not be altered and precipitated by a second defeca- 
 tion, for they undergo a trcatnent precisely similar to that of the 
 thin juice.. 
 
 * * * 
 * . 
 
Pv lo -.aa 
 
 aao OT o. f a&W\-aw 
 
 fc-3c 
 
 ' ei^T ..h 
 
 J:-jrt8 
 
 * -Jj.- ~+f\ rt***"" 1 *- A*' 
 
 " ^ P j ' J " *- O}D^ >'*-* -* i*c .7 -*-<3 vw 
 
 ".^"rfi "noi'S'BO 
 
 HBO r:ot6f:^I-iX9 oe>a ^ 
 
 iGloQ^ *KB ^?L* ocT ..JSItwite 
 -o* .tft-^B -\CoBiooTH ^acJsoTtt r^ ^^ftnu^ori* lo^z vnoi 
 
 
CHAPTER XXII. 
 
 ... 
 
 MOLASSES ANE ITS VALUE. 
 
 By molasses, is meant in a practical sense, the end-product 
 
 either bucV.ct or 
 of sugar manufacture, from which no more sugar can be obtained "by eith- 
 
 er concentration or crystallisation. The theoretical explanation of 
 
 ""fp'&ir.'Z) the 'of i! 
 this, is that the organic matter holds the sugar in solution at all 
 
 temperatures, and concentrations. There is a probabilit3 r too, that 
 the inability of the sugar to crystallize is due to the great viscos- 
 
 fror the noia?0. T'AO i.:f-tj>-do 
 ity of the concentrated syrups. Viscosity is due to the super satura- 
 
 tion or decreased temperatures of the syrup. \7hen these conditions 
 
 are removed, a crystallization is obtained, but the syrup is not a true 
 
 Tt 
 molasses. The lowest purity obtained in beet sugar molasses, is 54 - 55 
 
 (= 51 - 52$ apparent purity). The average purity is 58 60$, most 
 
 factories do not set telOT7 60$ and' some not as IOT?. It appears that 
 
 f il", e various con^tltraento of thr- ;..< 
 
 molasses derived from high purity thiclc Juices are higher than the 
 
 normal, following an energetic defecation and the removal of all the 
 organic liLie salts which hinder the crystallization of the sugar. A 
 
 '?* " :-. *- ( ':" ! '- - - * "j ' f* ?*_ ' C" .!. 
 
 molasses of 60$ or less is usually obtained from the thicl-: juices below 
 91 - 92$. Molasses as a rule have a lo^er purity at the beginning of 
 
 the campaign than at the end. The properties of the organic matter 
 .:r it tr,r. Sittco t'.i6 'detlt-e <M* t^:p rl : : '' 
 
 play an important part in the formation of the molasses. 
 
 Most molasses of corrjnerce are not really such; bec-auoe of poor 
 
 crystallisation they still contain crystallisable sugar. The coinposi- 
 
 r.o* ^'ivi? jr^od result? 
 
 tion of molasses of 60$ parity, as far as water and sugar contents 
 
 are concerned, depends largely on the rethods of crystallization and 
 centrifuging. When the vrorlc is carried out properly, molasses should 
 contain from 13 15$ ^ater, though such molasses are not on the :.iar3tet, 
 since at ordinary temperatures they are too viscous to be pumped, or to 
 be handled in tanks. In consequence, they must be diluted to 18 - 
 
2TI OKA 8338 AJ OM 
 Joirboici-Jbn9 9riJ f -9.an9B IfleiJoBtci fr r. i Jfrcec .ai ,Q88BfiIOGi ^S 
 
 ;d ^enisJcfo 9d nco .iB3ya eion on ^"ii-flr 'SOT!- ,9'u/cf.OB'ii/nsc: IBSITB lo 
 1r noJtteriBlcixs leoiteioerfj srfT .noltsulIlB^rYit? rio noi-JBiJnsonoo ie 
 JB noiltirlOB ni TB5J/8 a:i^ gJEJlorf isJ-J-Ba oln.osTO eril Jsrtt el f 
 
 , 
 
 B al e;ie:fT .E.toi*Bi*n9Qnoo Jbns , 
 
 J ; ''+ 
 
 -eooelv ^Beig erli- o* aub "ai ealllB^sYTo ^^ *^B' ** ^o ::d-IJ:cfBni 
 
 oaorU- rtsriTT 
 
 orL 
 
 TO 
 
 B Jon a 
 
 
 ai 
 
 B 
 
 TB 
 
 
 ni 
 
 4 
 
 ,tr, 8 83 '8-t: Y 
 
 aiB9' t qB JI .vrol 
 J nsriJ T9n'si:ri SIB 
 .IB 1o IBVOCOT: .orlJ 
 
 Jon 
 
 13 19 -) 
 
 J9.s Jon o.b agliojo.gl 
 oil tsviasJb 8908/51 on: 
 ris snrFOlIol ,lBcton 
 
 A" .Tcsire 9.-1J 1o noi-JBslllBJavtco 9rfJ iBJbnxrf Koiriw,. tsJlBa. smil oinasio 
 : ssoljjQ :-:or:j -arid 1 ar.p.an^onisJcfo YIIBLTI/ ai RB! 10 ^08 "io e9aaBloni 
 .iS^cf srlJ JB-YJii^ci -rerol B 9VBrl oltri s BB a&OBBloM .^S6 - 16 
 
 . - - ,". . 
 
 icr srfT .Jbns o:IJ JE rrB.'JJ nsisqriBO 9riJ 
 
 .898BBlo.^.QilJ "10 no^jBr.io!!: oriJ ni JIF? trrBJioosLt HB vslci 
 ;^OI/B \-IIso*: Jon STB' soiDnr.toe 1o eaaaslpni JaoM 
 9.-TT .IBSJ^S alcffisillfiJairrco niBJnoo ill*8 Y9rfJ noiJBsillBJmrio 
 ins ^SJJBTT P.B .IB! BB ^vjl-iwi c\?3 lo.B9snBlo.ir 1o noiJ 
 B noiJBSillcJDYic 1o a^or!:j9-4 eriJ no vls^tBl P.fifi0q9l> t i>9ni9orcoo 916 
 
 ai ::rtcm erIJ .T9riW , r . snlsi/li T Jn9O 
 
 ;.: 9rfJ no Jon S-IB 898BBloiz rlou=e n^zrorlfJ ,T9jcr ^31 - 51 noil niBJrroo 
 10' , J&qna/cr stf oj BJJppGiv ooJ SIB xsf-J n9lrrJB r i9q:;-3j *:iB.nJ:Jbio JB 9onla 
 
 , ,5 
 
 l - 81 oj )9JuIiJb 9cf Jain;: \'9rIJ ,eni*r9irp9ano'c ni .aXnaJ nl .JbsIJbnBri 9cf 
 
water, (a Rrix corresponding to 81 - 83). After diluting and warning, 
 the nio lasses can be handled readily with syrup pumps. Molasses to "be 
 stored at normal temperatures in "carrels or tanks, cannot be handled 
 with ordinary pumps when concentrate! to 80 Brix; it is worked with 
 either bucket or magma pumps. Molasses is transported in tanks or 
 cistern wagons. Its vs. rue is based on the sugar content when used for 
 feeding, the manufacture of alcohol, or other purposes which are not of 
 interest here. 
 
 Many different methods have been employed to recover the sugar 
 from the molasses. The methods based on the solubility of sugar in 
 alcohol have been extremely expensive and have been discarded as the 
 price of sugar has decreased. The strontia method of recovery has not 
 been practical, except in refinery work. The beet sugar industry 
 utilises only the Osmose and precipitation methods of recovery. 
 
 The Osmose process is based or. the different osmotic pressures 
 of the various constituents of the molasses. Since the organic matter 
 and the sugars arr "if fusible substances, the Osmose acts on the r.o lass- 
 es, only in the form of a high purity syruv and in the so called Osmooe 
 water, which is a sugar solution of lower purity than the molasses. 
 The results of the Osmose are very unreliable with the true molasses 
 of very low purities and vary according to -the properties of the organic 
 natter. Since the salts of the alkalies diffuse most readily, syrups 
 with high saline coefficients are improved the most by Osmose. There- 
 fore the results are very variable from year to year. Many syrups do 
 not give good results with single osnosing, while others with tvro suc- 
 cessive operations are much improved. Naturally, the second operation 
 does not yield as good results ?.s the first, since most of the diffus- 
 ible salts are reeved in the first osrnosing. In general, on account 
 of its restricted action, the Osmose cannot be used with advantage except 
 
 __ *' O 
 w 
 
,.(5S T: -,I.8 ^-Sfi^ficxieQ^Too xiaS e) , 
 
 rttiw YliJbB9i-, Jte>l!bri>6rt erf hsb a.efffllopr e 
 elbnrl act jonhao f eins^ TO elsTiBcT ni ee-atfircecjue* iBcrrbrr 
 
 :ia 08 ' otf l-> 
 
 - ' i 
 
 to R^ifi* ni JberfrrofiBiTfl'i* el 
 
 M 
 
 iol ;^98ir- nerir; rfrre^nop .IB^J/B srf^f HO />eeBcf e o^^v d'cfl .gn'ogjm n 
 
 rl.t.o' 10 t loriool-fi lo a/OftoafWI^a ertt ,. 
 
 erlt 19VOC91 o* % Jbeyolqme rr^scT 9v.firf oJborl^.er: .tfrteiallifc Y 
 
 : iBt^'e "io vJillcfi/IOB 9^* no -fef^'cf efcorCtsci an'T '.ase'SBlo..; o^ 
 
 aa ^s^i/Boali) /fsscf evBri fins eylaneqxs Yle^QUxs nnecf ev.grf XorioslB 
 Jon- serf Ytsyooei lo 1 Sort^sn BiJ-fioa^ efIT, .Jraa/sa^oeJ!) esri Tjs$;/8 1o ec>icf 
 Tid'Bi/brri issi/6'. cfeecf eriT .^ior, r -"'isnitsi nl ^noxe ,lBoidtOBi^ n 
 
 ./jie.voos'i lo eJbcrl^9:.: r.oList^.ioQicr hns ^8?;_;BO 9::v -jlno 
 BerjL'88913 oiAor;md ^n^eiU:-^ er!^ no JbseBcT ei aaeooaq: 980.^.80 9A 
 
 :.; srit nc erf'OB. 9SO...I80 sr'.t r B$iftl0ta<ftra 9laiQirl1i- r 
 .0 JbsllBO 6h or?* T:i /jrrjs 'wwr^e -cJiiirq rislri 5 l^^'iol qri^ ni vino ,88 
 .E3EBBIO..1 erirf- nsrl* Y^jmrq istrol lo nolcfwlon IB'SJ/B B ci flolrfr ,n3^Bv: 
 
 * 
 
 i 9in:d- 9hcf rl'ctiTr 9lcfBll9tottr Y^"V 9ifi saoraeO ^ri* lo a^iJJ89i afIT 
 to aexJ-^croicf erij- od- ^niJbiooo.i "'B\ f ;ii?' B'i^iiJjq: wol Y-^V lo 
 lifiB9.i *8Q,': oBufili) eeilB^lIfl ::* 16 a^ifes 
 
 * .. 
 
 I 1 .eBKraO -;df- J-oofii 9flcf ^gyoTcr-^i e-^B e^naiOjtltQOO aaiiBB rfelrf rl*r 
 
 i 005 vis : ' ,tbn 
 
 85 
 
 rro ,lB7ones nl -.aniebr-iso ^tj^^.'isriJ ni fia 
 :Id-rw Jbsei; 90" *6 
 
in places where the concentrated Osmose waiter can be sold to the dis- 
 tilleries. In Germany the simplest kind of Osmose apparatus is used, 
 in Austria many improvements have been made. These consist in using as 
 nuch as possible of the paper surface, in having channels that do not 
 stop up, in having the correct proportion of syrup in the vrater, in 
 having the syrup and water spread out as nuch as possible, and in 
 having as great a difference in density as possible between the layers, 
 in having permanently high temperatures, 'and a continuous discharge. 
 Much importance is attached to the properties of the Osmose paper. The 
 purified syrup from the Osmose is boiled and crystallised at high terj- 
 peratures. The nugar obtained has but little ash, but is rich in organ- 
 
 t J. i, H.& . ?.-* :>,- " -. . 
 
 ic natter, and in consequence, has little value in commerce. The final 
 molasses is almost rorthlesg and cannot be used in the sugar recovery 
 processes because it gives a poor product and lacks the salts, TThich 
 in the strontia and distillery processes play an important part. 
 
 The precipitation processes are the best for the recovery of 
 sugar, fro::, beet sugar molasses, because of their sir.plicity, slight 
 costs, sr.aH losses, pure juices and the cyclic manner in TThioh they 
 enter into the production of beet sugar. 
 
 The line used in i.rocess must be pure and comparitively free 
 ft/or, magnesia. Preohly burned lime is more active than that v/hich has 
 been stored. The greatest importance is attached to the pulverising 
 and sifting of the lime in burr, hammer or ball r.ills. It is best to 
 use a soft line that mills easily, and to sift it through a 110 - 120 
 mesh screen, for the finer the lime the less is needed. 
 
 The operations of the process are as follows: 
 
 The molasses is diliited to 14 Brix and cooled to the temperature 
 of the cooling water. A thorough agitation is essential in order to 
 cool the mixture as rapidly as possible and to insure a thorough mixing 
 
 * *X * _ 
 
 O 
 
o* 61 oe cf JIBO rtatrrn BO"reO M^Bijrrs'oriob orl^ eisilv/ Booslq ni 
 a-t ButB- 98o:.:eO **o fin.U Jealqinia erfj TpijasneO ' nl .oai^olli* 
 
 BS &frj:ru/ ni dtalanoo saorlT .sisc n9Xf avail c*niBfjevoiq;;J: yn/jrs BiTcfei/A at 
 'Jor: oi Jfe'rij eJonnBrio- snivel! ni .QCS^^LTQ rro^sti QflJ- lo alcffBBCKi CB : TIOJJCI 
 '''nJt f T9^c- eiW fil cirr.;8 1o no! J-roqoiq *oerr.oc eri^ ^-t^Bf- 
 rti Ins 9l.cfJ:Raoq as "-flout; BB *.vo". l >flo < i^o ; xoj-B\7 itfts ::ITIYB 
 erf* nasTrJocf eXcfDao^ ao \ r *lano^ rii eonoiolliii a.t^srqj eo 
 
 erff . .rtDqBq saooaO 9;!* 1o 89i\Moc;'o^q n* o* >9ffOBd-tfB ci son 
 -1:9^ :l;;J:r: cfs fissillsd'DVio ^nje"^9lioc ei eaor^aO ef*^ 1201* :;jjT\;e J^ 
 r.'oii ol *i/cf ,fiBB 91^*11 toof aM >9niB^do ^B^irn eriT .eoii 
 
 * 
 * 
 
 .QOioriTJ'Oc ni ovLsv olid-il acri , oonstrpoanoo- nl BHB. ,10*^30: ol 
 \~rovoo9i IJS^I/B 9rlcf ni >eai. r ocf 'JortrtBO ^HB ^Bel/i^rLOT: ^ao^Ifi ei 
 rloirir ,8^1.00 sr:^ a;{oBl br.e J'si/fcoiq aooq 3 sev^s tl eoi/soecT 
 
 .J-IBCI JriB^TOq-ji HB YBlq 89eeeoo^ Y-sJIi^siJb IIB fli.drioiJB sri^ ni 
 
 
 
 o YTSVOOST: ar:^ 10*1 *89cf 9f[* 9*13 m e9gg9OQlq[ noi j-cJ'i^i oeTq ofl? 
 
 [a ,v*-0-ti3^ta lierU to SB^'Boecf: .BeDafilori ^x^uc'^oecf :.:oi i i r -Desire 
 Y9ff^ rioiritr ni lennas oiiOYo eto'-bKB Rooirt eiuci; , eecaol Il.osa ^c^aoo 
 
 .rtB^'re oegcr. ^o noitouJboTC 9rii- oj-rii t:od-n9 
 YlavitiOBqnoo SHB SILT:; ocf ?Bir.i neocoi. ni Jboai; .ocil .e'riT 
 afirf :-oiri\T ^BrW narl* evid-OB oior. ai onil bwzsjd vlrfn.oi 1 ? 
 
 SniaiT9vIuci o:I* ocf .'^oifOB^d'^ ai 9onnJ"io<;i::ii" J-Bai'oois 9fll ,I)9io^a 
 oJ- Jaocf ei tl .aiXiir il^cf t:o ^oi^Brf Titrcf ai stiil e;iv lo said-It a 
 ,1 ^11 B ^zsjQ.iiti li tliu o;f Jbn- ' f '\' : Ii8io allin i'Brf^ autl-^loa-B 
 
 ai a'eel 9;i* a'-il "arW tonil erl* not. no9iOD 
 
 ' BB O!B nadb'&'iq on* lo Rnoitf.necjo srfT 
 STI; -isd 1 o.-l.j oj ^eloboAfirifl xlrra 4l' 6vt fte>L r l'l* ai aeBafilaa orfT 
 
 o* 'isfcib ni iBi^.ieaae ai" noid'BJ i iSB'vf^ij6' < i<->rtJ: A . TO^'BIT -snilooo' erf^''lo 
 ;oiord- B-ornrani c.t iine oldiaaoq" as YlbiqsT as oix/lxia erfj- IOOP 
 
 _ s _ 
 
 . G . ~ 
 
of the line. The quicker this occurs and the finer the line is porTdar- 
 ed, the quicker the line will unite with the sugar to forn insoluble 
 saccharate. Pert ides of lime which ball together, unite with the 
 water to form a hydrate, or dissolve and become inactive. The more 
 the line becomes inactive in this method, the more heat id developed 
 and the more tine is consumed in cooling and mixing, and more line is 
 dissolved in P. t tempt ing to overcome these conditions. All the work 
 should "be clone as quickly an possible in the cooler as TO 11 as in the 
 presses, in order to prevent the decomposition of the saccharate. In 
 order to prevent the lime froi: balling, it is best to add it in SB?.!! 
 quantities, preferably in the form of a dust, over the liquid, or to 
 inject it by means of air. A decrease in the amount of lime can be 
 obtained by such methods. 
 
 In general 80 - 12 C parts of lime are used to 100 partn of 
 sugar, frou 2 to 3 times the theoretical parts of lime for the forma- 
 tion of trigs ccharart-e, and more -Then the water is warm. The melted 
 line depends too, on the distribution and on the amount of sugar left 
 in the waste water. The composition of the precipitated ca^Oharate is 
 not known, but in all ca&es, trisa-ocirar-at-e is dissolved into its con- 
 stituents on boiling. 
 
 The oaccharate formed in the cooler should be separated, from 
 the mixing, in filter presses rrith as little pressure as possible. It 
 ought to obtain a cake that will wash readily. The Trashing is done in 
 the same rrp.y as the sweetening off of the first presses , and oere must 
 be taken to change filter cloths as soon ?.s they begin to get hard. 
 The Trash water must be kept as cool and the quantity kept as araall as 
 po-ssible, in order to decrease the loss of sugar and to have no more 
 than is necessary to dilute the molasses. 
 
 -: 4 :- 
 
ai 9,111 etit rtsffll arfdf NIB aTtrdso elrtt ^rsJEolijp arfT .'9.-zii add' lo 
 rtol oj iflSL-e 8-ritf riJlr sJiru; fllx? sail w(J lo^fol^p eriJ- ,Jb9 
 eJittu ,-TsxM^5ey* l?cf rifelAr: 9~:i-I *io 89loitrc^ < I .e*3T 
 sriT i9vl^osnl ^nooacf J^HB avlopaii T;0 , 9 .t'jS'UbYri a L:IOI o* i? 
 Jboqolwve^ 61 Jserl OTO- orlJ' f loa^9.rr rlrf* nl evi-loJini a36&9d sniti a 
 el erXtl e-rb:-.: f>r:o ,3.11-xlr: JbnB ^nllodo' ri 59f?}gncc ai OC22I e r : * ^J 
 
 >fri6'T pri^ HA . arioUlJbnoo e- . 
 
 9"fi^' Hi 8-5 IIT7 PB 191000 9fi 
 
 3n nl ^1 JI^B o* ta9tf ai J-l ^nlllBtf oil- slitl- ori* 
 
 ;.- "io ^rriro.Ti/> srtt ^1 9Bs? r ::oei) A ; . iio !co an^or: \ r cf c 
 
 :ol- enil "io e*iB(i Jsbld'eios.iJ 5. r ^ ?.,_!:* S o^' a '.iOil , 
 
 .nrrBr: el igoffer 9;:* nsr' 1 ^ e*r-0'j- Ku?" ,-6 r tCTJBr!oo35l'r* ^o ao&t 
 :o'-*tti f ociE erfv* no MB rroi^trcfl^^iiij:' 9'rfj 1 fro f oo> di"9q9Jb 9Htr 
 
 -(T^O 8^1 O^^.l ^9VlOBCl> 8l 9*B^tO58t'l'^ ,-30f"/5Cr- MB fll' $U& , 
 
 ,5lCfl83^ ;/? Ou"tffe"6oT^'. 9i^^Jtl QB ff *lt. r aaBBeiCf 'I9J'Il'1 r Hi* f^rfl'Xl 1 !" 9ri;f 
 
 ^een ria-fit?' .Cllr j'.orW eXec s nie'ctr 
 
 > : 
 
 ;p 9ri^ Jxic loob SB' JqeJC ecf *axj^ TDS^BT?"' rfaBrr "arfT 
 on ovBrf oy ; />ns ijjfi ^o i BOO : 
 
 . P9Q'lo-'- ert^ ft^irHJb- Oit \ < rssB^69rr ni 
 -: * :-- 
 
I-Io attempts to TTorlc the concentrated molasses or to obtain 
 lime salts by stealing, have been successful. The results being imoure, 
 poorly vrashable saccharates, or a poor yield. Frequent at te~.pt s have 
 been made to recover a portion of the sugar in the T 'aste .. r r<ters by 
 heating and calcining, but in general, the solution which has a volume 
 or 800 to lOOOp, the volume of molasses is visually allotted to run a-ray 
 or is used as fertillizer. The saccharate is taken fro:., the presses 
 to E. mixer rrhere it is diluted, Trith thin juice. The saccharate decom- 
 poses immediately into hydrate of line and m-onosaccharate. The defeca- 
 tion in this manner forks very energetically and there need be no fear 
 of any of the difficultly soluble trisaccharate remaining in solution 
 vrith temperatures over 70 C. The latter compound is decomposed by 
 carbonic acid very slowly, and so increases the sugar content of the 
 lime cake. Thio action sometimes occurs when cold mushy nrccharate is 
 added to hot ra'7 ;juice. Beet sugar factories which vor!c only their old 
 molasses, add to the rr.vr jxiices fro:. 2 to 2 1/2^ of line in the for::: of 
 saccharate. ri hen bought nolasrses is \7orlcecL. too large an auount-of 
 lire is apt to be added to the saturation, and it is best in auah cases 
 
 /' ": '..C! ~'C~ .'LsC' ""f * ' ", "' r? T."ifl *3^ ' --I <%- f .! -' *> 
 
 to ;uix the excess oaccharate vrith an abundance of thin juice and to 
 filter off the hydrate of lime vrhich precipitates out. After sweeten- 
 ing off the cake, this hydrate can be returned to the dilute nolasseo 
 in Tahich a nono-sacoharate forms, thus saving some lime. 
 
 It is impractical to attempt a precipitation recovery process 
 independently of beet sugar manufacture, on account of the instability 
 of the saccharate, and also beets, it is comparitively inexpensive in 
 ra-? sugar vrorX, since the saccharate contains the lime Thich *-ould in 
 all events have to be added for defecation. 
 
 The juices derived froi: the srccharate cc.'ce generally have a 
 purity of 90 - 04$. They are never less than the purity of the beet 
 
 - : 5 : - 
 
nl ::8Slor. JsoJsiJftepnop orit :ftc ? r * 8*Q**-3 
 
 :? aJ'lLT^i e.IT .. JJrt.ua Reooire nserf svsri -sni.-ue*p vtf B^IBB e 
 
 t,Jc d-rr!i>9i <] l .>JEJ:\- rrooQ B to ,E9d-6Tsrioo.-58 elcsrfasr Y-tiooq 
 
 " aiod-'T- sd-a/3' r o;i* ;:J: : T.Sr.rn .arid- 1e noii'ioc; s -ievooei oJ a5.ar- noser 
 
 acrl- rioiit? noi^rlon erl^ f l.o';6n^ ni;^f ,3RJtnbIr : o Jbn.G snltaprl 
 
 . OJ- >3'.TOII.B *:lIfiLT8;j Ci P.9CO,8iO'.; *0 9COT10V 8:1* ycSODOl 0* 003 10 
 
 SOT..; erld-. ^o-il ne?!'^ ai o-tB^Brfoc^a ;IT .i9sJtIli*io^: sn .:eai; pi -ro 
 COB .ftfIT . : eoiwfc nix^ ri^tiTr ^erf-Lrlli) ei Jl .errerft? -isxi:. .3 ccf 
 
 on ecf ."been eisri* ^ns -jilnold-e^^^te -.719^ eittorr lennBLi elrld; nl noJ:t 
 no ^lini/sc.feo; OcS-UBaoopQiid- ^Ic'rloe -;ld'l;roj: < im) e;Id- lo vn.g *io 
 
 . 
 
 os) nj; JbnL-ocriioo lo^d-.o! srlT .0 CV IBVO 
 ; So j.-^Jnoc 1B5I/S erlcf 89P.39icni OB ."ins f "IrrolB 
 
 . to yrfoun i>Ioo n.erfv? ci;/oco ce-^IJ-o'-ioc noid-CB oirIT .e^so a.;il 
 jlr - \-l::o ^cr.r ;(oi:;I~ relio^OB'i *jj?sit! d'eoS .ocitrj; rsi 
 
 or;? r,i e^Lfcl 1o cS\I S od; S -.:o'il escirt v?i ei;* o^ ; 
 .fl ;IB esTjsI.oo* .::?;:ICT; al penpfilcu Jrfej/otf n9ir: : . 
 r:i *secf ni *1 SHB fnoiJ-B-a^BB *:* o k * .f>9^B ecf c* ^q 
 * r ;B eolrj; rtlrl^ 1o seriRbniMfl TIB :;d-^'.T o^eiBriooBo ncacxe 9; 
 -.*ern ie^lA .*.vo p.cJ3JJt~ioeT3i rIci.;T- 9;..:i lo e*c'i5\-:: 9;!* 'r 
 
 ed-irljii! erld- oJ-. '-efrnLT^^i. so' nno aJs-J::";: oirld- t o;Ino 91^ Yio ^rti 
 .9^11 e^oc sniv.ee . ai/ri* ,Ei.To*i ed-c'isricos&onoa B rfolric rri 
 -,:_ovoo9'i noi*dirjtosrc5t B d-q^etf, 4 .'5 o^ Isol*ejws;i ai *I 
 
 "i vlRnqxonl Ylovi-JlnsQaoc ci *j ,5^990' oels Srus ,eJ-Brr?f:ooBn eriJ- lo 
 
 eiUtl ead; ; eniB^.Too ed-B-nsriccsc 9::J- eonia ,^T:OT/. **as.'/B r.^i 
 
 .noid-scole.fi aol .bs/x^s ec' od svfifl r.c 1 Us 
 
 5il 
 
 n - 00 "io v 
 
;juice, but are soiaewhat less cry ratal Usable than the sane. Therefore 
 the yield of first product sugar is the same, if not higher, than when 
 the saccharate is Quitted. The reason for the decreased crystallization 
 of se.ccharate juices, appears to be in the fact that certain li:v.e salts 
 do not separate in the precipitation of the saocharate, but remain 
 with it and no get bad; into the raw jjuice. These compounds accumulate 
 in the 3r.r.ie r.anner as Rafflnose, which is precipitated with the sugar. 
 Pno-tories which -use the precipitation process have their orystalliza- 
 tion impaired fro::, year to year-, on account of this action and it is 
 very important the.t the final i-iolaoses of the house should be entirely 
 discarded every 2 or 3 years. T/Iien these conditions are fulfilled, the 
 yield of first product sugar is not decreased, the quality of the sugar 
 ia go-od and offers little difficulty for refining. 
 
 The use of no lasses in feeding. The feed value of molasses 
 depends or. the anount of sugar it contains, and on the preserving 
 qualities of the salts. It acts not only as easily digestible nour- 
 ishment, but as a palate?. txle appetizer, serving at the same tiue to 
 preserve and stimulate the absorption of food, which under other condi- 
 tions would be discarded. The great viscosity of the no lasses in the 
 cold is a dravrbacl: to its uses as fool material,' particularly so, in 
 the agricultural districts, where there are no ready or simple means 
 of warning and diluting the nol-?.a^es. In consequence, the molasses are 
 nljced with bran or ground Deal, which absorbs the sticky material. 
 This mixture naK.es a more or leas dry granular mass and is easily hand- 
 led. The sugar factories do the mixing in machines , using molasses 
 at a temperature of 80 c. The temperature should not exceed the above 
 limit, for in cooling in piles, it is apt to overheat, and in mixtures 
 of malt or similar grain, the material not only browns, but sours. The 
 
 -J. 6 :.- 
 
v: eff*r jsrfsrseoe on-j jj/tf f eolrt 
 
 nerfrr 
 
 .earn" 08$ fieri* 
 f ieri? irl Jon It , seise e/Ii 'el : ifistrtr''-i > Oi/.Wra. tvzi't 'ic-MaJt': 
 
 nolJBsi.il/3ofsvio ^ 
 
 
 9~-tI 
 
 ' 'J iortJ " 
 
 not noafie'i r - orfT'" .>sdfto 
 ariJ ni -ecT oJ 
 
 cJb 
 
 .;oo 
 
 .oerp; ri ;:c 
 
 pneoocq rroMjij-itrji-owra^, . ftrl* 9Ejj--r:oJ:;;r 
 
 ci ^1 in/5 noii'ch efi* ^o ^itrjccfiF .10 ,-l:CQ^. o* r TGB'Y: :.:orTi ^sn 
 ir."-' 9rf jljjrjrlr ^RL-orf srl* io ceGCcIo:; Isnll srivf i- 
 elllH/yi' e'rn pfroi^iMoc ocgricf- neOT .-C^G-.; 5: -o S x^ 
 ori* lo Y^-t-^B^JP 6ftf r'iOftJercoeJb ^on cl n^tire ^cutbo^q; cfc^il "io 
 
 .Sfln1teT 10! ;*ljjt>Jt''i'i. 1 b elcf^ll.p^e'no ^HB ^003 
 neecslocr 'io 9i/Isv io9^: erlf . y:J:.,68e^ .^ni cgprgloci ^o r 9Rir 9:fT 
 
 ^rLtvnaeeiq ori'* no ins cnx.o^ri'oc _ d-i- i^sur: Io d-niroin si:^ no n 
 
 r ' ' . f '. 
 
 -TO/OH slcfi'j-'nesJ-S Y-C'lcJ? : 9 as vino 'ton c-?'br, cfl ..e^I.^B erf-* lo 
 
 ni 
 
 nol* 
 
 -iJ!>noc lerufo T9jbruj rfoirftr ',. 
 
 fl' - ,- - . .. 
 
 9fLt nJ: peBEBlcci erl* lo 
 nl * f oe YliaLtrolJ-iBq 
 
 "" 
 
 "r^en elctols "to \ffc39i 'to "Q'TB 
 sis roRejsioci or:? ' ; eonajupenrfoc .11 
 
 'erffi .;J&ttmsoai& etf 'M-'-'orr 
 
 'I.r5 < wd-.Jjjpis ( 3. 
 
 el Jbnc 
 
 - - ... : ^ . 
 
 ' , &ent:lr)n"nJ: 
 
 ni 
 
 od- JC:B J si : 
 
 ffrrOtKf \'Xno Jon rsi- 
 '-: 3' 
 
 "-no 1 sion B 
 OS- edtTEbtjoat .?CB3W3 9lT . 
 iT . ". 08 . Io sifcrd-^^regEi.^ , s 
 
 fLt- rcpl. T 
 
finished nixture L?ast be cooled in low piles before it is oacked, or 
 stored in large heaps. It is best to feed the stuff innediately after 
 fixing, nince it readily undergoes changes and decomposes in storage, 
 when molasses feed is once wet, it not only spoils easily, but is slso 
 injurious to the cattle. The nixing and heating must be done in tanks 
 tfitfc closed coils, with molasses of 80 Rrix. T/Iien the feed is nixed 
 with molasses of 78 Brix, it is unstable anc. runs together in sumer. 
 
 
 -: 7 :- 
 
BI J ft-ro^tf eel let T?O! -s >9lopo ecf ^BLTJ eta/tain Jbsrieinil 
 
 ^soot *nrta eri^ Jbs^'i c.t Jos^r R! ^1 .eciBorf P^IB! nl Jbe-rote 
 
 if conoi.T:o'o9f> I'.ns ^a-S'nBno n^o'Te^nir'-rlJ^DSa JJt eorrln (SnJtxi-^ 
 
 .-.f *':IQ-j3 --isl-jtoqfj \'lrro .tort tl. f *OT7 ?prto el 
 
 : -i. . ' 
 
 ,;oi erf J-8Z.T3 5ni^^orI-,f)Kr> -jr:ix:? ^n'T .Gl?* 
 ei ^o^l *r:t nef?J .xiiR. 08 "io p^njs.Cilorr .'fJ-irr .elioo isnolo rfjl^ 
 ; ^rl^sr-oi orrrri ^r; B sic'.GJr.rnr ai ,ti f xii5 37 "io c^caslor- 
 
CHAPTER XXIII. 
 
 BOILER HOUSE T70RK . 
 
 Lj Ul >*'" 
 
 This is not the place to discuss the economy and technique 
 of the boiler house, and the fire roon. T/e shall only point out the 
 conditions governing the relationship betrreen the boiler house and the 
 sugar factory. The proper burning of coal can be accomplished only 
 vrlth a good system of boilers, proper grates, and correct conditions 
 of firing. Good firenen are always difficult to get for the short 
 T7ork of the beet sugar houses, and in consequence many automatic stofc- 
 ers are being installed, particularly those vrhich allovr the use of a 
 poor quality of combustible. In conjunction ?rith this, installations 
 are being oade for mechanical handling of the coal. The- 
 must be done rrith the greatest of care, and careful data must be 
 of the weight of combustibles, the amount of rater evaporated, and the 
 quality of the flue gr.nses. The steam pressure shovJLd be noted on 
 recording gauges as vrell as the temperature of the feed water and the 
 flue gases, and a record should be kept of even the draft under the 
 boiler and in the chimney. 
 
 It is very advantageous to use a hot feed rater . For this 
 purpose the condensed rater from the evaporators is rrell adapted. The 
 temperature of this rater depends on the pressure under irhich the 
 stean is condensed. The hottest -rater corr.es from the first body with 
 a temperature of no - 120 c. Sonie factories collect the rater in 
 
 -d traps and punp it directly back to the boilers. The tempera-tune 
 of the condensed vapors from the other three bodies, being 1 of louer 
 
 < *.TV w'w " *** * '-.-^^ 
 
 , are collected separately and heated TTith the rest of the 
 
 feed rater to nearly 100 C. For injectinc the hot -rater, it is esseji- 
 tdal to provide for ventilation of the suction line. 
 
 The hot condensed v;ater can contain iiaterials like sugar ani 
 di. Trhlch are injurious to the bcilern. .Ainmonia is not at all harnfiLL, 
 
Jbns TJonooe Q:lz BBirosx.'S cJ soBlq; ertt'ton a eirfT 
 
 en'J- Jiro tfrrxocr \rno Il/sria' etf .aooi 8 ; ix erfJ-SnB r sci;orf leliotf ';*' Io 
 :;ns BL'Oil '9iocT ertf -TJerJgtf qlrianoiiffilei grief snxni&vos 
 >9riaJtIqmoocs 9d rrso IBOO "io ^nin^jjcf tocroiQ aril .y 
 
 OSTIOO I?n/j ,ReJ-sij isqoicr f a.n9ixoc 'io ;.ie^B\ r a i>ops B rlitrvr 
 TOl *s oj' j-Iuoi'ilix) QYBWIB o'cs necreil'i JbooO .sniiJ:! Io 
 i eonejjpeenoo :i . s riB /pieeuorf in^ira *eecf eii* Io ^TOTT 
 Io eai/ erW rroIlB rioirtT; eeorfd- \ r linIi/olt < r. < 5C[ ,.:>9llBtBnl snistf SIB a^ 
 ,BfW- ff*x*r ffOl^onuj^tod nl .elaiJ-ejjrJnoo Io Y^-tlBJjp looq 
 orfT .IBOO o.'.'* lo sniInBii iBOirrsrlben: 10^ eJbsc sniacf STEB 
 cf ifsuL': BJ-fiJ: IifioiBo IIHB t 9iBo "io i-R9d > B9 i rs srtf fi^lr: onoJb ecf 
 9-rtt J\-IB f ^9*/5tO(3[.ev9 19J-PT7- Io t'rjjoxQ &$ ', B alcfi *BLXfr.:o o Io drJsJte 
 no /)9i-or; ec .bLr. r orir: oi^rBaetq r;:/3oJ-s grfT . BfiECi.cs eull 9:1* Io 
 9fiJ- 5ns TgJov/ .^eel orlJ- Io ^'urd-B'^c^'fo* erfd- sc Ilsv: en sos 
 
 e:io nova 'io j-qsjf ocf iiltroris' ATOCOI B ^HB >csac 
 
 .-.^mdiilo 9ri^ ni Jbas 
 
 ^ io 1 ? . locrjsr; Jboei *ort .G ORL- oj- 'si/oo^B^nsvJbs '^rsv si *I 
 ecil ..bechifi.bB 1 1 err ei CIOJ-/:IOC:.GVO 'srlcr rcii ; T9Jsr J?98rt9l)r;oo orf^ 
 rloiAr i9l)ru: erajsesicr gr."^ no Binocfe.'? i9^sr.r slrfd- Io 
 
 li- .-noil E9r.*oo 'X9*cr fse^j-orf orIT .J5>eent>i>nco el 
 
 rri la^cr eri^ ^oglloo aoi-roj-os'i 9.^08 .0 OSI - oil "TO 
 
 &;Id- oj 
 s\70l "io tin is a f 36i5ocf eelriJ- lortto' 9ri,t arcriT BIOQBV j 
 
 10 d"891 9fi^ Tl^X^ i9J39fI ^HB "ISd-SISCfOB )9^6eIIOO 9TIB , 
 
 aJt' cTi f i9vfBr . 4 ori erid 1 snxctcoQni -xo^ .0 OOI \-l^ 
 
 rroxj-cun o-:^ "io noi^BlXu-nsv 10*1 abxvoiq; oj- 
 
 niBcfnoc ::BO ie : cf'.v bb : en9noc cfori ertT 
 HB JR ton ex slnoirKiA . hioliocf 9fi,t oj- aaoiii/tnl 9iB doxxy JCJ3> 
 
r>r . i .. .. _-.... . .;.. cx< 
 
 as it acts like an alkali. Sugar can injure the boilers in one of two 
 
 ways, chemically or mechanically. The method of injury depends on the 
 quantity of sugar that gets into the boiler. If only a small amount 
 of sugar gets in, the sugar is rapidly destroyed at the temperature of 
 the steam, undergoing various changes of souring without the formation 
 of any great ar^jcunt of decomposition products. TiThen large quantities 
 of sugar get into the boilers, the sugar chars on the hottest portions 
 of the metal and forms a porcrua layer of carbon. This increases rap- 
 
 { h.T .!--*. 
 
 \-it^ ,/-**-* -' .- 1. - '., ;> ' } . -X i* 
 
 idly, in thickness, until the metal underneath gets red hot and the 
 pressure of the boiler bursts it. This action sometimes results in 
 layers of several millimeters in thickness. This kind of injury is al- 
 
 ***> -' -? '..'.*"?. ( / ' "; t *> '""' r^o *' /v ^ '* -,..--,. v - jL * 
 
 ways" the most dangerous and can wreck a whole boiler house in a few 
 honrs after the introduction of the sugar. There is no method of rem- 
 
 * -" ';-.->"" r -) - . ' 
 
 dying the evil er.oept by shutting cLoun the entire plant, blowing off 
 the water and refilling the boilers. In such case one should never fail 
 to consider the importance of shutting down immediately and temporarily. 
 Any other action would not be warranted, for it would be taking chan-ces 
 
 '- ! V 1 * "i "* -, + - - * r "> - ' 
 
 on wrecking the entire oarnpaign and the boiler plant as well. The 
 
 higher the pressure of the stearr. in the boilers, the more rapid is the 
 
 " - C< ''^''ler ijatevv ( InciLoalor: ; Roami" -s^-: -A- - 
 
 <Soot!rposition of the sugar, and the more care must be taken with th 
 
 plant. If when injury occurs, the blistering is not extreme and the 
 
 mtal r*f the boiler is good, the bulges can be pressed back and the 
 "utrariz? c'!!n. , of l/io r.ornia-1- i^*.aah cr 
 work continued, one snould consider, in all cases, the cheapest way of 
 
 . 
 
 getting out of any such difficulties, and adopt any means rather than 
 
 a complete change of the metal in the boilers. 
 
 'ff'3 : ~r.:':(y oi* isur^f *a 9llOwf %i *'*P r " - -.* 4-v 
 When proper precautions are taken to guard against losses of 
 
 sugar in the juice through the evaporators and the reheaters, there is 
 little likelihood of much sugar getting into the boilers. If though, 
 there is any trouble with the vacuum pumps, the pressure in the juice 
 
 - : 2 : - 
 
lo eno 
 
 
 el wt ^ 
 
 s r: 
 
 on 
 
 eriT 
 
 BB 
 
 ortT ^ 
 
 S ni^/oa ao.aeyrio epbrifiv 
 
 "io 
 
 *B9qBto ^ .'aeaao 
 
 -o EBBor.*BiBSfl 
 
 
 ^ nj: 
 nno 
 
 nro.y rj 
 
 at ^I 
 Wxwna eft> -.I^nt^oo 
 
 lo 
 
 lo ^msrfo ^fe 
 nefflr- 
 
 ni O 
 
 - oirri 
 ertt , 
 
 rlc^n . 
 
 8 1 
 
 no 
 
 o B 
 
belt becomes the sane as that of the steam; quantities of juice are very 
 apt to back up or leal; through the tubes or tube sheets, and collecting 
 in the condensed uater, return to the boilers. Under such circumstances 
 
 :. ~ , i . .-: -(.. 
 
 the feed water should be tested for sugar. 
 
 The other method of injury to the boilers, by chemical means, 
 depends on the corrosion of tne metal by the decomposition of the sugar 
 into acids. The process and extent of corrosion depends on the amount 
 of sugar in the boiler, on the steam pressure, the temperature, and 
 the duration of the action. The higher the temperature of the water, 
 the quicker the sugar is changed to acids. In most boilers used for 
 heating purposes only, in which the pressure rarely exceeds 2 atmos- 
 pheres, the sugar is destroyed very slowly. At 6 atmospheres (164C.) 
 the action is very rapid and the acids formed, at tack the iron vigor- 
 ously, causing general and severe corrosion. The small amounts of 
 sugar that get into the boiler in the usual run of the work, cannot 
 
 I. j, 
 
 be prevented. To prevent any in jury 'from them, soda should be added 
 and the alkalinity should be maintained in all of the boilers. Too 
 high an alkalinity is not permissible on account of foaming; the 
 alkalinity should be suol- that 10 com. , 1/10 normal acid neutralise 
 100 com,, of boiler crater. (Indicator Rosolic-acid). If the alkalin- 
 ity decreases rapidly, it is an indication of the presence of sugar, 
 and even the quantity can be determined, since .0114 g. sugar 
 
 neutralize 1 com., of l/io normal potash solution, or 2 kg., of sugar ..- 
 win neutralise 1 kg., of sodium carbonate. It is' important to examine 
 the water in each boiler, for one is apt to contain more sugar than an- 
 other. The presence of sugar is shown by the odor of the steam, and 
 is sometimes noticeable' in the color of the water and by the presence 
 of scums. A dark color is r.ot harmful providing the water is alkaline. 
 A layer of scale is a definite protection against the action of sugar, 
 but this protection is not reliable since the scale is liable to crack 
 
 Off. - 3 '- 
 
 i * *2 " 
 
YI9V ores eoii/t to ae-tJiJTiBi/p tBtit e<3 ease arid- aaaooecf JIe<f 
 
 0erfe ecfuJ ic eecfi/J 9;tt rifem :ol TO {jy ;foncf oJ *q* 
 
 iei)rtU . ataliocf ertt oj- nii/usi ,-- ^sarsabnoo erLt nl 
 
 , -. . 
 f^.-^ji. ;.. .IBJ-/.-S 10/1 Jbetee-tf so jblutftfe is^-sr ieal 
 
 ' ^, 
 
 'aU&IiocPariJ'- od \-i r - r i DC. TO 9^- 
 
 . - . r ." ' 
 
 lo rrcli-xtepq;.;008. r ? sfid", Y^ IsJen snJ' *2o noiaoi-roo e.iif.. no 
 
 fU no RJMregel) nolao^^roo '10 .j-ned-x'd.^JbnB C8800TC[ QriT, , abiOB oj-ni 
 
 ' 
 ffiheJ-e orf* ;np r o;9liocf eriJ- ^Jt -ZBSwe* lo 
 
 &{& "i'r!. e'j.rJjBT^crr.rs.t 'out -rerlsiri eijT , -.ndl'd-os e 
 
 . A - j 
 
 tro'St J;9&y .pisliacf i,eoa nl .aJbios qit J&esnBrio ei issue saJ- 
 
 ,- 
 <j erl^ rloirl^' ni " t \'Ino 
 
 ';'' '. .'Jw> * - ' 
 
 uT^, 3 JA .\ r l^ol8 viev Jbwfo^ee^ a ^aswa eri^ , es-r 
 
 ' ' 
 
 t . , 
 
 il arti- ; d-OB.t J'B (JSoirrrol sfiiDB erij-\crrB. JJIH^'I ^ey B 
 
 .-. - '"' 
 
 ' ' ' 
 
 ecf v&lJJOtrfaif Aboa fi idfl^ ;.-o < i'2 f 'Y^-.'L- r -'J : "'Vn3 w.iovsici oT\ .^^eJ-n 
 
 i. 
 
 '' 
 lo 
 
 ecf 
 
 .. 
 < 5 1o *-m|oopis no..ercfiaGirrTeii ', .: .. 
 
 ildB Lar^Qn. Oj:.\ ^.-aoo 01 "vffi.1^- ;IGUO so JbluorlB Y^ifjj 
 
 Isliocf '1o * .noo 001 
 
 -..' $ .,/- -,' "' : 
 
 y "lo noi 
 
 ; I-f.iv; -r.o--.ir8' *3- ^110.; son! a ,sni; ; T < ro-Je,b'"" : 9Cf .nflo'-Y^I^nBJjp erlJ 1 neve 
 -j. iBsire lo , .^ a to- ,n'pitLr4:oe rtecd-oij -iBtrnon ci\I ^o" f .moo I 
 eoniBX.9 ot i--n3B^Toq^j; 'el ^1 .e-tBirocfiBO. fittri^oe Tto, V-S^ I a'a 
 -riB nsri* iBBi/8 .e^oin r:.to>ftoo ',o* J-CJB el eno tol* eliocf rtose ,'ni i; 
 
 ;/ i>nB :>CSQ^E! aril lo loBo ort.j- xfd'.-mcrie e''.4flgAre 1o eonacaTti erfT . 
 
 t..;,. -.- .-. 
 
 eri# r^cf iiHB TSJ-BT/-' erfj '1o r rofoc eri* ni feIclBeo>on saalJ'a.'npB al 
 
 8J: -rscfBw 9;!* ^niiivoici Iir"5rrraBri .tprreJ: loloo ^rrBJb" A .BinirOB 2o 
 1o noivfoB erfi. \tBniBSB no.L J *ooJ-oiq[. ^inileii B B!,. elspo lo- -reSjaX A 
 JO ocr elo-sll "ffi 9lf?oa.9rf-t : .9ortia sldB-tlsi cfon ei noi-toe-to-ai alilcf 
 
 v . . y. . . f;. v ' -,' , .110 
 
 \ , ~ . C - . -i / " ; 
 
 . 
 
To prevent injury to the boilers from sugar, the following 
 recommendations can be made: 
 
 (1). The separation of the vapors fror. the evaporators, and examin- 
 ation for an gar before they are added to the feed water, 
 particularly after any loss of vacuum. 
 
 (2). Maintaining a definite alkalinity in the boiler house, by the 
 
 addition of soda to the feed water, and regular investigation 
 of the alkal inity of each boiler . 
 
 (3). Cutting out of service immediately, any boiler which shoi7s any 
 of the conditions of (2), or when the water becomes dark or 
 carries a scum. 
 
 (4). Immediate investigation of the boiler, the moment the odor or 
 dark color occurs in the water. 
 
 (5). Injecting a scale forming water at the beginning of the campaign 
 in order to form a light layer of scale. 
 
 ( 6 ) . The evaporator 7/aters are not to be used at the beginning of 
 the campaign until they become clear and uncolored. 
 
 The vapors condensed from the engines contain lubrication oil, 
 the vegetable or animal fats of which are changed in the hot boiler 
 water to free fatty acids, which attack the iron, in consequence, these 
 oils must be carefully avoided. With this end in view, only pure mineral 
 oils should be used, as these consist only of hydro-carbons and do not 
 yield acids. But even these oils are injurious, in large quantities., 
 because they are apt to emear, and coining in contact with the hot sur- 
 face of the boiler tubee, they prevent the transfer of heat and cause a 
 
 
 
 subsequent overheating of the tubes . 
 
 To prevent any possible injury from oils, separators should 
 be used to remove the oil from the condensed steam. Filters to serve 
 the same purpose are not very successful. The cylinders should be 
 oiled with as little material as practical, in order to carry little 
 oil into the condensed water. The layer of oil in the scum, besides 
 
 - : 4 : - 
 
snlwoliel eri? 
 
 -zntt. oialiod erf* 6J; vi 
 
 oT 
 
 Jbnc 
 
 >oel eri? 
 
 csl-lod 
 
 errs 
 '*o aeo:C 
 
 lo no/ .;.'.. >B 
 
 .IBS'&J '"i^ 
 
 .' ZB<I 
 
 ' ' 
 
 .(I) 
 
 .(a) 
 
 Ane ,7? siW- 04- /.KI/OB .' 
 
 .V. rfOi lo V/.n- " 
 
 -10- 
 
 r:oJr'.7r "*:e! led ^nB-'-^IeBlJbeasHil aoiviss, lo 
 Baaojy^<f . la^BT^ ^rf" irsrivr TO f (S) lo enbi^ibnao- erlj 
 
 ' " 
 
 
 srf* rti eiuooo 
 
 eriJ lo - gnlnnisscf 
 sninnisecf'' 
 
 lo leysl 
 
 ' 
 
 scf- o^ J-orr a-ts" 
 
 elsoa, a 
 s aiol o^ .iel>TO nl 
 
 arfT 
 
 .(3-) 
 .'(a) 
 
 arilt 
 
 ' ait* 
 
 t llp noi^BOlTcfi;!' iilBJftoo' aeitisne art* .'iio^l, i)98ftabnoo 
 
 reliocf ^ort-ert^'ni fc&snsrfo BIB : rit>ii{|? ; lo BCJ-B^ X'sciinB no 
 
 I ..; * 
 
 ^rl* ,eon9L f p9artoo ni ,rtortt eri* X^B^B rioiriw ..albiOB ;\**sl oeil o* 
 Biarrln o-njtj Ylnd/^elv. rr'I "Jbn-e did* rl*i ' '.J&eMbyfi ^litrleiBO ed *8Uin 
 
 ' ' .' , " ' ' ' * , 
 
 -ton oJb 'f>nB anotfiso-OTJb^rf lo ylno- .taienoo aert* BB f J&9atf ed Jblirorfe alio 
 
 ni ^ 
 
 is sio 
 
 Jori e>r 
 
 B 98I/BO Jbn-B 
 
 ni 
 
 10 
 
 10 9Ofll 
 
 ,el6 ioit 
 
 o* 
 
 ad 
 
 o artT 
 
 ni t 
 
 v 
 
 iio l 
 
 t iJ lo 
 
 -ysiia ^jiove-Ej oT 
 
 . --', 
 
 raoil. 10 orl* evodOTt o* Jb9BJJ ed 
 
 <V ";> ; 
 *on QIB eabqiuti eisfia 
 
 as '/Bits* era 9l**IJ SB 
 
 " * ' 
 
its corrosive action on the boilers is very apt to stop up the valves 
 anil water gauges. To prevent this difficulty, a bent piece of rnetal 
 is inserted in the drum, in order to bring the water to rest, and 
 afford an opportunity to remove the oil. In most boiler houses, the 
 high pressure boilers with pressure of 6 to 8 atmospheres, are placed 
 directly next to the low pressure boilers, carrying fron 2 to 3 atmos- 
 pheres. TThen it is essential to alter the boiler house, the high 
 pressure boilers should be used instead of the low pressure boilers, 
 and the high pressure only, should be installed nev?. TCith the same 
 quantity of coal, about the same amount of steam is iracle under 6 - 
 atmospheres as under 3, for the difference in the temperature between 
 
 
 
 tie flue gasses and the contents of the boiler are only about 20 C. 
 The transfer of heat is not much greater because the transmission 
 coefficient increases at higher temperatures. The loss of heat in the 
 flue gasses differ very little in either case. When steam is reduced 
 from 6 atmospheres to 2 or 3, there is very little heat lost, on account 
 of the superheating of the steam. There are no advantages to be obtain 
 ed in dividing the boilers into tsro systems, and only the difficulties 
 of increased care .?r /q trouble, due to two steam lines. A battery of 
 boilers under one pressure can be fired more evenly and economically 
 than when under two pressures. Yflien the irregularities in the steam 
 consurri.pt ion, are divided over a series of boilers, the firing does not 
 have to be so heavy, nor does it have to be decreased to the same point 
 as when using low pressure systems. In high pressure systems, the 
 piping should all be covered in order to prevent the great losses of 
 radiation. Great care must be taken of the boilers after the campaign, 
 since they are used only 2 or 3 months every year and are cold, the 
 rest of the time, all precautions must be taken to prevent rusting 
 during the period of inactivity. The best way to prevent any deterior- 
 
eovlcv grief cm cjoje od~ IqB VTQV ai nial.ioo 
 
 . B /^-iwolYttJfj aiftt 
 nc ^ee-r b'cf leJ'Bw drf-t' grrxicf 
 Dd tB.on',nI ,'jLJto 
 
 (:."' 
 
 oBlcr SIB , se.TOrfcraoci^fl 6 o.cf & 'Id '' 
 
 " s .. 
 
 no noitos 9voo*rroo 
 oT . B 93^33 -reJ-Bw :IB 
 
 ax 
 fit'olla 
 
 f ;"ifirtfc ertf ni 
 
 . ri erfj- , f t?airor: isliocf erii 
 
 /i. _ , , V 
 
 ol arid- 'i'o.'.'.&Bed-ani 
 
 sri.-ie arf*'. 'rfoi^ .. ^.9(1 Jbelle^eni oo" ^ 
 
 gL .. : ^ ; :.);: 
 L,-.9.pB:H el 
 
 '' ; ''" ;;t /> : '; 
 
 9a' 9^ . r^ 
 
 i .".-*:. ^ 
 
 .0 08l -NtiroQ'p ;Irto . 3- 
 
 ' -rit^ 
 rf 10 CBOl,.^rlT; . 
 
 '^ vrol 
 
 : 
 
 itrrseae a;/'*i. n 
 
 , . 
 
 . acf : Mtfbia: 1 o < 3,&Iiocf 
 
 . i 3 
 
 ffi'.^w 
 
 wQ. '' >;:.c C 
 si tse*t l 
 
 
 ocf 
 
 
 
 si 
 
 or; o^s.i.e'^ 
 
 r s 10. .a 
 -"io 
 
 lo 70' A" .Bsnil .-aao^-. .ow^" erf ' sxrJb ,slo r JLroi^ 
 
 ^ . ! . , 
 
 'iiionooe ^rjB/^-fneve ^tor: Jbeail so" HBC .^v^asiq eno 
 
 s/f* ni 09^xicIjjrjeT: < ii.9a: .tariV/ -..aai/j'sa^rjqf owt teb'ru; nfl?7 n 
 snxiJt'i. v 9>|* ,eieXlOd',,;^o eeiiea B lovo 
 ;O.AJ- Oit ^aQoaioeti* ifecf.' o^ evsii J-r- eeoj> .ion .,\'VJ3sri oe aa OT 9VB;.C 
 
 r 
 
 ,cns;teYB o^aBSjKi ilsiri ni .i^iiaJ'BYB e.iusga'iQ; "ivol s^--fctr neriw KB 
 
 '.g ^rfcr J-9yaT(i oj-.t0js.xo ni 
 f. r I -.as-'ia.Bieli.Qc' &.i.t ftb.,. i Te^ce : ^' 
 
 o OIB >i>rtfi ^:r,ov v^sva erLtrrbni -JS- -ro- a" vi-to'-' 
 
 '^ -.v - j 
 
 
 v* . 
 
 . o 
 
 CB varlcf aute 
 
ation, is to thoroughly dysrtn Mid &T the boilers and keep them in 
 tills condition. The ashes, soot ai.i all the outside parts as well 
 as inner, ohoulo. be heated and ventilated to thoroughly dry then. A 
 coating of tar will prevent any formation of rust, bxit the value of 
 its use is doubtful and soiaev/hat dangerous, since volitile and inflar 
 ibie gaaaes distill from it. 
 
 e ir.jur 
 
 .ntes 
 
li 
 
 
 -art* : 
 
 . 
 
 '' 
 
 O n %9J>e<* etlT . 
 ^ 
 
 Jadwooe 
 
 f. 
 Iirt^dtoti^ al 
 
 ll/i-eli Bdbss 
 
CHAPTER XXIV. 
 
 1 H I k LK I-K. LklL I <L R K 
 
 Cf all the different kinds of line kilns used in sugar fac- 
 tories, the best are those which are charged with stone and coke 
 at the top, and are heated without any preliminary furnaces or gener- 
 ator fires. The smallest amount of fuel is used in the Belgian lei Ins, 
 but these are only successful with good cokes of low ash. Generator 
 
 Kilns can be operated rrith cheap fuel, and the cost of running the:.; in 
 
 C. ..?Mch *r> qv.it e s'r.".f ';*& *>.;* 
 as low as that of t^e Belgian kilns. A properly constructed Kiln i:rast 
 
 yield a v;ell burned line and a saturation gas rich in carbonic acid. 
 
 The choice of the line stone is of the greatest importance, 
 but cannot be based entirely on the chemical analyses, for this shovrs 
 nothing as to whether the stone Till burn easily or hard or T/h ether the 
 foreign substances rill have an injurious effect. The stone should 
 be chosen for its visible properties., such as its structure, and the 
 action of the foreign matter should be judged from the quantity and 
 distribution in the stone. A large ar.ount of impurities are, of course, 
 an indication of a poor stone, and are injurious to the juices. A good 
 test of the quality of the burnt stone is shown by its solubility in a 
 Bp solution of hydrochloric acid. Aluminum, iron and manganese alone 
 are not injurious to the lime, but iron in combination ?rith either of 
 the above, causes the stone to burn poorly. The presence of sulphur 
 in either tile stone of the fuel is apt to make a poorly soluble lime, 
 or. account of the sulphur forming sulphates. Alkalies in ever, snail 
 quantities form injin-io^.s compounds. The composition and the action of 
 the impurities depends on the quantity and on the duration and temper- 
 ature of burning. 
 
 The burning of the stone to line is a dissociation of the car- 
 bonate of lime into calcium oxide and carbonic acid gas and depends on 
 
.7 in. w- 
 
 :.? nj: .teer aniW.eniX lo nJ^nijC / tne < X6'i < iiJ:, girW -IX.B 
 
 \...erroJ9 i^i^r ..^esierlo eis ;;olite seor.'J ols Jeiea ertf ,'n 
 
 '.'-#". 
 
 ' ' -^o fiecsnii/i .^i.ani'.'tileig ;/;: .t ;joricf iiv ^e^JB^rf rse 
 
 '* 
 
 Ie8 o.-lj j;i M .l>e8f r ..si i9//i ^tc -tniroris v8s|lJi'.i-B 
 ;ri8;6 7.ol 1o, BS^OO .003 :Icti:n IilfeSeaooL'E 
 : r lo. ^soo s.fft rnB .l9L f 'i q;.s9flc ;:,t:r; I'-sJ'jB-coqc 90" nsc n 
 
 nli^r .b^omijBf'oo Yliscjo.^ A ' .anil;! ri<3ir,l93 9jj| ^c ^.stlj 1 SB' vro.c 
 
 .J?.to.B oinocfiso f.j r:pj;i .BBS .Tci^eirjd-.oe js ..CTJI e;..:il Seniircf II ev: .? N 
 , oorr^tioi^i-'^es-tBO-j:^ --* ^ e i . erroa-a 9^11.. o-rii' lo eb|QfIo erlT 
 e^nrle si;'" io"i ..^eaYlBns iBO/.cerfe srl^ no viB-iij-na 00030' ecf 
 '.r.9;lT.'^7o iBn 10 Y-t4:R59 rroxrcr Jlir erro-ts o:^~ 'l 
 
 ;?IrofUj. 9f[o,t.a..Qv'T. .icet^Q r^-oiiL^ni :IB ev^rf III 
 
 i * 
 
 eri,t- .Vijr^ .9ii;^OinJ-fi..8.oi UB rlo.o-s ,89,ti9C{:o'iq elolniv cJJ: "rOi neeorio sc; 
 
 *" ." "' /...'' <' 
 
 ISTTB yJ-x.*r;B:/p eild; . (rrptcl i^^jji, oc' .oljjfcno To.t^niE n^leiol srlJ- 1o ncicfojs * 
 
 iG.Je orftf ni ri'C 
 -Toocr "10 
 
 - i ,. . 
 
 B rri /i^llfjjj-loa *i \ r ci". nrrortn. e..t efro?^ .trm/d er(,t 'io Y^ilBtfp'eiW 'io fast 
 9.io!j3- enoriBgiiBC fjna RQ^J: . J: ai;rtnayiA : .I)io/3 ox-rolrfooi&^ti: io noliti/loa ^3 
 
 1o -lail^ie ii^ii? noi.teni^oo n_ .norri uijc r ^cil erlj o> ex/o^'-ii/^ni jbri evs 
 
 '... 
 
 ..eon-sseiq. /aaT .YlTOoq n-ULfo sro^R orit easjfTBO TSVOOB' 9riJ 
 ^BH 04- ^C[j:V 8i"l9f/i grfvl "ro sno>ta 9W Torl^ie ni 
 
 . . a(?,*i?riq[lj^B snicriol air.lcjIi/B orit 1o .fai/ooc/3 -TO 
 
 '..'' i : 
 
 QJE 9/i4 Jjn^..noi,:.i:aoqaoo r,a'r .s^rrfrocpioc a' r oi-'r. f j{;nx mo 1 ! "aei^id 
 
 -'i^-rrri^.t irts noi.isx'Ji? a sit no'.bns "cfitr.Bjjp ec;*,. : ;fo e&noqel) aeiji'inqnrf 
 :'-/-- :- ; .;^ . ,...- ...... .ryiin-ujcf "id 
 
 ^sc. cult "ia. j;ro.|:^.ao.oRBiri B EU sriiljoi- snojr. or r .f 16 gnintajtf o;iT 
 
 OB oi.~;odTBO fi;:.e eJbizo rrajiolGO o^nl enri 
 
the temperature and the pressure of the gas. At about 800 c., the 
 decomposition is only slight, "but becomes more active at 900 . At 
 temperatures below the point of decomposition, or at a dull re:", heat, 
 the burnt lime reabsorbs carbon dioxide with energy, though at ordinary 
 temperatures, there is no absorption of dry carbon dioxide. This is 
 the reason for a rapid withdrawal of the gas from the kiln. For the 
 practical work in the Kiln, the stone should be heated to 1000 C., in 
 order to thoroughly burn. The highest average temperature should not 
 
 
 
 exceed 12CO to 1300 c. which is quite sufficient to thoroughly burn 
 even large pieces of" stone in a short while. Higher temper a tures are 
 to be avoided on account of the danger of everburning. Even a pure 
 stone heated to 1600 c., for 5 or 6 hours, will remain standing in 
 TTater for days without dissolving. If acid impurities are contained 
 in the rock, the sane action will occur at lorer temperatures in a 
 shorter time. 
 
 The size of the Kiln depends, of course, on the amount of line 
 to be produced in 24 hours. Where the line can be bought cheaper than 
 by burning at the factory, the kiln should be no larger than to produce 
 just enotigh gas for the saturation. To burn 100 parts of stone it 
 talies 10 to 12 parts of coke, in consequence, about half of the gas is 
 
 
 
 developed from the coke, the other half from the stone. If 2/3 of the 
 gas developed is utilised in the saturation, it stands to reason that 
 1/3 more lirce can be carbonated than is produced in the kilns. The 
 size of the kilns depends, too, on the capacity of the gao pump. The 
 
 more the gas is drawn from the kiln, the more intense -sill be the heat, 
 __ V 
 
 and the higher the strata of maximum temperature. The more actively 
 
 a^Xiln is worked, the easier it can be operated, less fuel being re- 
 quired ti> produce a larger amount of line and gas. The zone of highest 
 temperature will be... larger when the kiln in of small diameter. The 
 
 " O _ 
 
 """ *G 
 
"""' ' ' '"" "scf '- .TIT . ": v .'-':"' ' ' 
 
 J5 */xfj3 ,+A em art? lo ^'saetq orfJ JbnB o?stf lot 
 
 tJr.-v/ c '.; t fwq-wwL ~ :r.. : - --: p- ^ - ; r.v-- . r: . *- 
 
 is vi*G eioc: BOKOCS* torf ,Jd&tIa 
 
 .':.: / . '" ::<?-. ; ./cV- .-' : 
 
 ' '20 >Traoo 
 
 bi^>/? .rf^ora-' ..ife^e.. ^ ^txoi^n.ocf^o scKQB^e-. ps^I crn^f orf^ 
 si cMT ..9\ix.otb 'podrcso Y'^.'io : si .^f^*. ' nssrtfjs^agjraJ' 
 
 io1 r. 
 
 ... i .-. 
 
 
 tserfeifi .rt-aKf ; ;fe//o-: 
 
 ' . . . ^ :. . 
 
 'i'"tfe PO-'Tp g.!: ;Ioiri-T.' .0 "OOSI o^ OOSI > 
 
 " " -- 
 
 .. 
 
 s se-cjr^^ocfmo* lo^iH .elirl ^; ; ^ * ''^ ' > ' ^spelcf 
 
 9-UJ-.- a.nov. 1 ! .rr-'intcwfievo lp :.---:^-?./' a.iJ lo trtJLroocj no JboMovB eo' o^ 
 
 ? ' .1 . ; T '3'. f; ' . :". ' . ..': f - 
 
 ilBcrrioo's^B Be'mWai ^o -il .sr.lvionatJ- vtuori^i^ a\'Eb not 
 
 .6 3..edfef'x*3G3 ?S X TOI jtc ii;e -iir 
 
 . 9i,Ti,J r :otiori8 
 
 "to .^iro;.;o e.-f^ no ,^e'i- ! 'oc.' lo .B-bnsqo. 
 iaqs^So +r^iroo;.,ocf i !rtBo a; .eri* 
 
 . 
 or: a?' Ir.jorfe nlJt:I erti- .YTotosI erf* -t.G snirrniuC" \ r< ^ 
 
 '-i -' r ' '-'. ' ';' '. "'>;- 
 
 *i eno^a 'lo nj-rjsq: 001 rr-ii-G oT ' .;:o.r..tj3-.r;;.?.3Q eri^ 10 1 BB? risjjons Jeufc 
 
 '* . , -;.- ';: . . "" . ". '- ',.. : ::: i". ; ^c 
 at Bg 9.'!.?- lo 1jSfI...tfwocfB f s 
 
 : ' : .. ..,-. ' ^ ' .* ' " : ' '-'- ..- ty :..'. ': :-'".; ^ 
 
 I lo cAs 11. .orro,*3 arfrf 1 . rsq-^1 ;ilF>:I -rbri^o oru .e^ioo sii^ fifo-rl iaciolgyofc j 
 
 ' j- .ftoivtp-i;^^ er^ ni ijeslll*w ai 5e^olevei> SBT? 
 ' c/ f " . ; 
 
 ix .anil;' srWrii rujD.'r^oicq: at n^r^ ret^frcoiBO d r;Bo o;,ril 9ion \l 
 . -so. 4..- ;v^i:">; '' .:;.:.:.; -;-- ;->;; ci ;;. .>-(:; -"i^ 
 
 --^IcacijBc 
 
 ' ' ' 
 
 . . . 
 
 .cTflert ert* ocf Illr eans.lHJ: eio- >;;- aotcl rmB-Ub ci DCS 9- r ^ 
 
 '' ' ' . '1 " '. -- ' ', ;. ' ^; ; .- .'-..->, *'<"$$ 
 
 n: orfT .o-nr.tf.^aqiaej- ..t.r^^xjsn: ''.to e.tBi^a sfid- lorisirf erlrf. JJHB 
 
 
 ,-5iej%> ??cf iTico'-.tl tcoigB^ sri* ,i>oJCtco riij:X B 
 
 - . r '- - 
 
 ! . '!.. *"" 
 
 .>f!jS Sllil '10 .rni/o-i.-^ 133X31 B 
 
 '."'iQ.taujsJ:^ , r lr.r_a 1c ni .tir ' or! 5 .lor';-, isti^-t "^ 
 
 ~: a :- 
 
 .. ,. 
 
 
actual height of the Kz'^n shoul I not be lees than 10m., and it should 
 be the distance of its own diameter above the ground. The fire zone 
 most lie so that the hot gaaes are thoroughly cooled by the upper 
 layers of stone, before going to the pumps. With the Belgian Kilns, 
 great care must be taker, to prevent the fire zone from going too high 
 or too low. Beneath the fire zone there iiust be sufficient space 
 for the lime to cool off, so that it can be drawn cold. The bottom of 
 the Kiln should be well Trailed and the draw holes should be tightly 
 shut with doors, in order 'to prevent drafts from affecting the fire. 
 
 Breaking the stone in snail pieces is advantageous, but not 
 at all essential, and should be omitted where- the working expenses are 
 high. Chips of stone, dust and dirt, should never be thrown into the 
 Kiln, for with Kilns of small diameter, they clog the draft and even 
 block the entire Kiln. The coke should be well broken, in order to 
 insure a more complete burning before it reaches the cooling zone. 
 
 The burnt lime must nut be drawn too seldom, preferable every 
 4 hours, in order to. Keep the contents of the Kiln in motion, and to 
 prevent the line from remaining in the fire zone too long. Several 
 trials have been made to obtain a continuous drair, in the kilns, by 
 mechanical means, such as are used in the bone-black ovens. The hang- 
 ing up of the contents in the kilns, is most often due to the fusing 
 of the mass to the walls, the stone arches over these places and must 
 be -knocked down by means of long poles, which are inserted through the 
 draw holes. With small kilns, the stone meshes so tightly together 
 that it takes many hours to get it down. Immediately after drawing 
 the- lime, the kiln must be refilled. The refilling must be done as 
 rapidly as possible, in order to prevent the dilution of the gas. The 
 -frtone and coke roust be evenly distributed when filling. 
 
 - : 3 : - 
 
^^dRr;' -..:- '.. 
 
 , 
 
 * " . 
 
 r . 
 
 -:c- f 'i. eaos Rai 
 
 ^ 
 
 
 ,blor>, 
 
 j i*':is 
 
 r ;rio 
 
 s:o rri 
 
 . . aafi 
 . . 
 
 e J?ns 
 'leJii 
 
 i ; . 
 
 
 !3.o 
 
 ;J, rl^lTT. .TO! , 
 
 s < xoa ; . B,. erorerLt 
 
 sno 
 
 *cr ^enliX Qds.tu. 
 ..-sneri o-rfT . enavo 
 
 ^Jh ^tfrtJi/riJtctrr.oo, B^.^lB^cfo.^ oJbBC rro^cf 
 fii-.i>sir..eiJ3.. BS- ri 
 
 
 
 .-9U'r 
 
 
 
 i;) ;:o?5:B %cI 
 .taact.. 
 -n 
 
 86 
 
The gas drawn from the Kiln contains the gases of combustion, 
 carbon dioxide from the stone and more or less ash fror: the fuel. The 
 temperature varies with the quantity of gas and the height of the fire 
 zone. An excess of gas should be avoided, ir. order not to get too 
 high a temperature. Vor use in the carbonation, the gases oust be 
 cooled and. freed from injurious constituents. For this purpose, a 
 mechanical washing is sufficient, since small quantities of oxygen, 
 carbon monoxide, and sulphurous acid do not do much harm and need not 
 be separated.. Too snail an amount of air in the Kiln, is apt to evolve 
 an unduly large amount of sulphur dioxide , which is injurious to the 
 juice. This difficulty can be obviated by not reducing the fire zo-ne 
 too uuc2i, and. by avoiding the heaping of the coKe in piles. The gas 
 washers -hr.ve only to cool the gas and to remove ash and products of 
 distillation. They are cylindrical tanlcs of iron, wood or brici. 
 w>en only a small amount of water is used, the iron ir> the washers in 
 rapidly attacked, so wood and briclv are often considered better. Mont 
 washer o are based on the counter-current principle, in which the descend-* 
 irtg water comes in contact with the upf lowing gas, the current of which 
 is broKer. by baffle plates or layers of coKe. In the bottom of the 
 washer, a layer of 400 mm. of water is kept, through which the gas is 
 passer?.. But since considerable carbon-dioxide is absorbed by the water, 
 as little a.B possible should be used. The water is regulated 30 that 
 it flows from the washer, both hot and dirty. The gas is less soluble 
 in hot than in cold, "rater. The gases should be well cooled in the 
 upper portion of the. washer , in contact with the cold water. The gas 
 pump ?rill work better and will have a larger capacity with cold gas, 
 if for no other reason than because of the decreased volume of the gases. 
 
 In order to malce the operation of the gas pump an easy as poss- 
 ible, the auction pipes should be large, in order to prevent loss of 
 
 - : 4 :- ' 
 
lo 898BS erlcf onifivtnoo rrli^srtt :.:oiT: rnrsifc QJB^ eriT 
 
 .-- r : . ,.-, . 
 
 .-.ryrl rfR.r- 8891- 10 9-tom 5ns arroJa *rfcf riorr^ fM 
 
 Jiv^lorr wr* -..Jbnfi B.CT- To- "Jitrmjjp sUt ;.Jiv r^i' 
 .* 4f>r, -oJ 0.1 re r !io nl ..oabiovF 3d" jM.yprle OBS "io easo.re rrA .arros 
 
 ^ - , - .*'," 
 
 stf JBLTJ 398)?^. fln-t .rorJ-prcrfTRO srfc '.'.! eew rcoi .stn^aieqKe.t B 
 
 -;p lo .selJ-.tJrisJL'p li?.~:B ecrria . trr^ci'ilire si snlrfesw 
 r .bson :?ns ' ;:TS^ p:o//. ojb .tor, : >ioe ejjo'mrlul-'J^ JHB , oJbixorron nocfiso 
 evlov? ocf .tct.'? el rrli;' arl* ni 'tis IP drrr .IB lljsna ooT .i 
 c,t Rrjolrrrj-tn i. ol r:oi;-;r; . abixoiJ: itrriqlur? lo jrrijo^.3 ^ 
 
 v . . ,.,*.. . , . 
 
 ei.fi Arf* -ni'OirL^ . + o:; TO' Ao.tsivo'o'^c" rr.<=-o v^I.voi^'iii ei.-I? .eoi;;j; 
 sriT . eelicr ni o>!of>--rl^ 'ic' -':.J:::^eri er'j- "sni^iox'B */;c" . s ne ..-low.: 
 e^cirioict .r.-r:B rfss SVOZIBT ot .Mic a".9: .if I coo o.^ '"Ino 'vcrl aisri 
 . A-ci IQ 10 JJO.PV ..noil lo CJ'XBJ Is-r-ii.'rn.ri-jo ei/> V9."1T .noJ:^BIid 
 
 * ' .* 
 
 . -:T/ sn^ r 'J: nc-ii en* ,I)enL r si 10 iT!L r c:jfi HB:.; 
 
 i 1^ . 
 
 V.- r .-re^J-oc ;--?ie r ?iRr:or, rej-'in ^i/j ^fcj-ia' ':-np >oor^ r oa ,29% 
 08 . c-ffd" floirlw iii .sl'ji 
 o .trreii^'C 1 oricf ,0:0^. 
 "io .,0^,00 erf.t nJ. 
 c "?; prl-t 
 " e.iJ- -;c 
 "* oe 
 
 'rf>J:rr u*OGdrroo nl 
 
 riffj.^I ':6' ss tBlrr 
 
 "rf r 'ej[picT ei 
 
 Prcfe ri ^ 
 
 l^7-ai si ie.lr 
 ''71 OR asel nl r?Bs <?'ivT . 
 
 - erf? .-;e.tj?T- ;: 
 
 flrl; 
 ' ce 
 
 ecrrtn ti/'f .. 
 
 es 
 
 eroll 
 
 rri r ;/n 
 
 rl llir 
 
 rl*o ort i 
 o nl 
 
 rri t 
 
suction, and the water pressure in the washer should be ae light as 
 
 re exp.. nsi-/i ? nan ?.j;,v.- 
 possible, The draft in the suction pipe should not be more than 1 ra. , 
 
 of water. To regulate this pressure, the washer and pumps are provid- 
 ed with upright glass tubes, with the end under water. These tubes 
 show the pressure p.t che different points, and the loss in pressure 
 between the rasher and the pumps. The water in the gauge glass between 
 
 the pump and the trasher, should not show any great variation in pres- 
 
 atna t 15 ., 20 r/. 
 sure. It is not advisable to allow any of the water which is drawn 
 
 fron the washer, to get into the pump, all of it should be removed in 
 
 a separator or trap. 
 
 ossUTfi is- Icr.", a c"-!<c'; VTU / ; j^rt*!" *~ tht 
 The gas is proportionately rich in carbon dioxide, as the 
 
 fuel and excess of air is decreased. In a kiln which uses 10$ of coke, 
 a gas can be developed with 37$ of carbon-dioxide by volume, Trhile with 
 12$ of coke, under the same conditions, a gas of only 35$ carbon-dioxide 
 develops. Many' kilns run as high as 30 to 35$ carbon-dioxide, but 
 this decreases rapidly after filling, and only runs high intermittently. 
 A percentage of 25 to 30 is considered satisfactory and is what is 
 usually obtained from generator firing. It is generally stated that a 
 gas that is too rich in carbon-dioxids, carbonates more slowly than one 
 of 25 to 30$. Thoug v ' : is considered wise to thoroughly probe kiln 
 problems, it is really best to run them with as little alteration as 
 Possible. Too great an excess of carbon-dioxide can be remedied by 
 providing ventilation on the suction pipe. 
 
 The sulphurous acid which is used after carbon dioxide, to 
 saturate the thir. juice, is prepared by burning sulphur in properly 
 constructed stoves, or is else used in the fluid forra in iron containers, 
 
 - : 5 : - 
 
BB -trig!;! RS R^ Fuiroiia asfta'a* e'fftr : -T? ^^ttfefes-tf? 'isJjsvr f rid- 'fin* '.hdx.fot/8 
 
 .:. .. ' . ; . ' '' *5 "'*''. ;!'" 
 
 , .a I nBritf QTOgi ed to-fi 'JbliKftfe 'sq'ra: ffolcfoirtsi : eifr n ''JlBrt Velcfi's'eocr 
 
 . ;:.. ., -v '' f ; a - '* 
 
 -Li eifi eqairq aras isffsew 'b-rfJ- > e-ra!;a*.'tg :ei : rto 'Q^BiL^ai o* '^itBr io 
 
 aecfi/t ?>8er[T .is^jsw lej^Uir M'e* eef rfifiw .-/aecJrr^ ftftirXs 'J^JJrtBiri*M r iir .be 
 
 fit asol erS* baa ,a*-*io.q[ ^fisrtt'^li art; j'^i eijjfeae-rq e'ri* worla 
 
 Big 93^"sa eri;t nx f^Js* f-rff :S:imifq[ srij fchB lertsfiv eri* nesw^ecf 
 
 -a*- .TOi-tBi^ev ^jaeT5 YnA^oriB ton ixEi/orfB f-rerfafiTr sri^ Jbnjs qna/q; arti 
 
 nri-if> B; .-ioirf^ ietf?w srf* to Y-^B tJol'lB 6;T oIcfBBTVJbB ton el .il - .sit/a 
 
 ^evof9T ocf JblroriB ,fl lo HB /<jnu>q; ?& o*rfi .ts o'* 
 
 .'ijerfj- .16 
 ..... .) 
 
 r^s ,oj&i:xoil) nocf'Tso rrx rfo-i'i Yle^enoid-ioqcici' si BBS' 9riT 
 
 ,e$or 'oi aeeu ^oirfw aDitf B' nl .reBffeisai) si lis' lo aesoxe 
 rfcr - ,2irlov Y^ ' ^fci'xoii-rr'od'iBvO "io ^Tol n,tlv: fc9Cj;pl9vo> scf rise' ass B 
 
 abl. ;S Yliro jo gjs B .sHolci'iiiiioo earse sri^ id_>njj .ojfoo lo 
 
 -procfteo cs-2S'. o,f OS-B'B ' rfsiri B'B rart 
 
 ^'iejiii rfglri sruji vlucy MB . sniili'i leJ-^B 
 ai .+ f3ifw 8i ;;HB Yiotos,T8iJ'. i :,3 ^e'reiiahoo ai 05 o.t as lo SBJ-nsoToq A 
 
 no riBrtcf Yl;-'olB eio;:; Be*firr.ocfi&o f e_ojxoii~nocf'xso :;i 'dGii oocf a 
 
 nlii r acfoTti \-Iflsi/QiOfI* 'otf .oexw Le-rs.ti&.-oo ei >. --"siforfT .c^OS 'od- 3S 
 as noi,t file ,11s. elcd-il .SB Ti^J:w''r l wio nir-r o ; t "jRScf" \*IlB9i''8i" ^i 
 \3 fcoj t ^c'-- freo 9JMxal;;fc-,rrQcfi!s'o : t6 aesoxe n: d-sets 'ooT 
 
 ejj.e arij no rroiJ-'Slid'nav gnx^ivo-rq; 
 
 1-1 M. .''& I j E 
 o* f o|)J:xoi.E> nocfiBo ie^l .beorv-oi rfoirlr /lios SL'O'n/rftjius orfT 
 
 :aqpiq nl i.c/rlqli/n sni-rf-itfa -jcf J^siB'qfe'ril al'- .9olL'(; niflif arid- e 
 or- noai r;J: L:^O! Jbli/Il rt^----?r.: ^^air oela si 'TO , oato^e Jbs 
 
Fluid sulphurous acid is somewhat more expensive than that 
 obtained by burning, but it has many advantages, particularly where 
 small amounts are used, and it is desirable to regulate the exact 
 amount of gas. The gas is evolved from the container by passing a 
 stream of cold water over it; this supplies a sufficient heat to boil 
 
 a liquid acid. The liquid keeps the same temperature and about the 
 
 
 same pressure, (approximately 3 atmospheres, at 15 - 20 c). The 
 
 amount of acid entering" the juice can then be easily regulated. In 
 
 order to prevent any * .ice froiu getting back into the container, wlien 
 
 . . ,. -~/*,,= -,.!)"" i* i'!^.'- r . ' nt* . :; '"-':;!* urte oi'-- n . ';. - 
 it is empty and the pressure is lor/, a check valve is inserted on the 
 
 Pressure line. 
 
 The acid developed in the burning of sulphur is apt to vary 
 considerable with the grade and quality of the compound used in the 
 stove and muot be carefully watched before going to the saturation. 
 The sulphur atoves must be so placed that they cannot be molested b3 r 
 workmen, and so that leaks will not be too annoying. Care must be 
 taken that the sulphur does not sublime on the pipes over the otovea, 
 or into the juice which it would seriously injure. 
 
 
**>* 
 
 * " 
 
 , t .>d . 
 ^Rs.tomi/8 
 
 'elrlt ll 
 
 ' - ax > fl 
 
 .:^nlir;.o-i Xilnse 
 ^noo 9^ o^ni 
 
 o^ieeni si e 
 
 HBO eo 
 ;:OBO ^^05 
 .fo^'c s troj: R J: 
 
 B cc iL-rrs nirt'L^x' err* :U 
 
 ^nir 
 T ort^ ct sotoji SIO^OG :-eri 
 
 to 
 
 W 
 
 Govern 
 
 Wo 
 
 . srltl 
 OB erfT 
 
 si 
 
 er 
 
 n I^HB 
 
 :- - 
 erf^ rrevo 
 
 s 06* erf ^on III- 
 ro, D 
 
 * . 
 
CHAPTER XXV. 
 
 HEAT LOSSES DURING THE WORK. 
 
 l?ith the great variations and difficulties of a sugar factory, 
 it is almost impossible to obtain a correct balance of the heat con- 
 ditions. It is of the greatest importance to utilise as ranch of the 
 heat in the steair. fron the boilers ao possible, for a sugar factory- 
 utilises more of its steam for heating purposes than for poorer. For 
 mechanical work, only 1 to 2 percent of the heat in the steam is util- 
 ized. After this small amount in utilised, the rest of it nust be 
 turned to good account in heating, to ;r.aXe use of all the heat in the 
 fuel. In all the operations in the factory, in which steam is used, 
 such as evaporation, boiling, and reheating, no heat is really lost and 
 in nost instances is available for further '?orlt. 
 
 The heat losses can be divided into three classes. 
 
 1. Heat losses in the boiler house. 
 
 2. Heat losses i? the steam by condensatior, in the pipes. 
 
 3 . General losses . 
 
 The heat balance can be determined ^ith certainty in regard 
 to the lot. , and 2nd. , conditions only. 
 
 Keat lO3seo_ in the boiler house. With good and properly 
 constructed apparatus, only from 60 to 75;o of the calorific value of 
 the fuel is obtained in the steam, the rest of the heat is lost in 
 the flue gasses, and through radiation. These lessen can be readily 
 and accurately det-er ruined. 
 
 Heat losses in the steaii. The steam developed in the boilers 
 is utilized in the cylinders of the engines, and for heating purposes, 
 in this ray there are tvro means of loss of heat, radiation, and con- 
 densation, both through the vralls of the pipes and cylinders, and in 
 the rork done in the engines. 
 
. 
 
 ,- . ./ -- 
 
 T .MT?: " 
 
 ; .?r 1 ' : ;Mi^;.?;m \ N 
 
 i. /:! 3 
 
 -.A r - /. ;-- . 
 **/ -er ..T-t: 
 
 - '.> 
 
 '^.'^wiil.^.ru 
 
 . , . 
 
 'Hi ri>"iO !NJL.":".ft^&" 
 
 . IfJ/l 
 
 r^ ; ='--- 
 
 y.** rfi ?ift-a'- l .'\^; 
 
The amount of heat lost in the pipes depends on many conditions, 
 principally the length, of the pipe, the quality of the insulation, and 
 the temperature differences between the steam and air. To decrease these 
 losses, the piping should be as short as possible and should be covered 
 with good insulating material. The steam should be superheated, because 
 superheated stean, on account of the greater differences in temperatures, 
 loses less heat on the walls of the piping than wet stean. Superheated 
 stean remains stable as long as it is overheated, just as hot air, and 
 Is like it, a poor medium for the transfer of heat. 
 
 The cylinders of the engines which cannot be well insulated, 
 are the source of a greater loss of heat than well covered pipes, and 
 the whirling movement of the steam in the cylinder, is the cause of 
 extra loss. The amount of heat used in the mechanical work, can be read- 
 ily calQulated, on the bases of the mechanical equivalent of heat, 
 which is 424 mkg. , which is equivalent to 1 calorie. 1 H.P. in the 
 steam cylinders is figured at 11.80 kg., of condensed stear. per hour, 
 The steam performs mechanical worK by expansion and pressure on the 
 piston. There are no heat losses directly due to this work, for the 
 heat energy necessary to accomplish work in one place, is immediately 
 taken up in another. The entire amount of heat taken into the cylinder 
 oan be wholly accounted for in the amount lost in cooling, that utilized 
 in mechanical work and in the remaining heat of the exhaust steam. Exper- 
 iments have shown that in -factories with a great number of engines and 
 long steam piping, only 15$ of the heat in the steam is utilised in the 
 machinery. ?> 1/2 f fo of this is used in the performance of mechanical 
 motion, 2^ is loot in the cylinder by cooling and the remaining 10$ is 
 lost through condensation, both directly and in the exhaust steam. The 
 amount of steam lost in transmission from the boiler to the engine in 
 short distances is probably not more than 5$. Assuming that 1/2 of 
 
 ' ? * 
 
j ' 
 
 ^t* 1 *^ "^ '"-sW 
 \ 98 so TOP* of V-TiiB s.ns ,.:/> fi.f n, _ e 
 :<MTCK: 
 
 ..i 
 ^ rtOil-^qira -;ric .s&o. 4 p 
 
 * " ' 
 
 ..- - 
 
 , ' -'' U 
 
 r ," 
 
 "r? 
 
 
 
 . . 
 
 ' '- 'i!' '};<' 
 <~ * ' ' ' 
 
 Tto ^eiTBO silJ" B^ x ?f0bnxl'v' rj '*^ ^. ~scu) 
 
 ?>^<.i?. ,;{:v^* f-pc ".":;-_ i.O'?'.; /-*-_ f " 
 
the steam is utilized in the engines at full pressure, and the other 
 1/2 goes directly to the apparatus, the heat losses on the way are 
 about 10^ of the total heat taKen up in the boiler. Many attempts have 
 been made to decrease these losses, but no means have been yet attained 
 which yield pecuniary gains. 
 
 The old full pressure engines are being replaced with modern 
 expansion engines. It is clear though that such installations do not 
 materially decrease the heat losses in the development of the power, 
 and the sane amount of heat must be utilised to do the actual worlt, 
 hence, only the radiation losses can be decreased. This can only be 
 done by shortening and simplifying the piping and replacing the srall 
 machines with large ones. V/hether or not centralizing the power in this 
 manner will pay, is a question that must be carefully considered in eao-Ti 
 case. With new installations, all these conditions should be fulfilled. 
 But the installation of a single central machine, to drive all the pumps 
 and transmit all power Is not advisable, on account of the high cost of 
 installing and the greater certainty of worK. when using a number of 
 grail machines. The reliability of machinery is a most important con- 
 sideration in a sugar factory. Every stoppage causes great losses by 
 increasing the cost of production and maintenance, and causes at the 
 sane time, su^ar losses in the beets. 
 
 The installation of new machinery is not to be recommended 
 unless the old machinery produces more exhaust steam than can be utiliz- 
 ed in the evaporators. In such cases, a certain amount of centralizing 
 should be done, and a sufficient number of cylinders should be con- 
 densed into one, in order to decrease the amount of exhaust steam. The 
 consumption of steam in the cs^linders, should be reduced so that they 
 produce only sxrfficient exhaust steam for the evaporators-. All the 
 engines should be properly adjusted and frequently and carefully tested 
 with indicators. Most of the exhaust steam can be utilized in the 
 
 * *T 
 
 . "~ - O "~ 
 
arlt n 
 
 erari 
 
 :* J: 
 
 \t 
 
 
 -*4r 
 <'.. 
 . T?W <"'. Bitt 3l 
 
 nfltt 8. 
 
 
 ' 
 
 Tfc Off 
 
 
 t ', 
 
 i; 90 nco >^>/a.i 
 
reheaters and evaporators, particularly when expanded to 3/4 atmos- 
 phere* In factories with xsuch exhaust steam, the triple effect evap- 
 orators should be replaced by quadruple effects, in which the first body 
 is used for a preheater. The cost of fuel can be readily decreased by 
 methods of this kind, but care must be taken in altering one station, 
 not to hinder the work of another, for example, the centralisation of 
 machinery is very apt to necessitate a change in the boiler house, and 
 cause losses of steam in other places, without decreasing the amount of 
 oxhaust steam. 
 
 The practice of superheating steam, which gives very good 
 results in most industries, is not satisfactory in beet sugar factor- 
 ies, except under the unusual conditions of too great an amount of 
 exhaust steam. This condition is not net with in properly constructed 
 sugar houses. Superheating steam is of much importance in decreasing 
 the condensation losses in the piping and cylinders. The superheating 
 can be done v;ith advantage with the flue gases when these are sufficient- 
 ly high, but they are as a rule only 250 r- 300 C., which is too low to 
 superheat the steam properly. The superheating apparatus, should be 
 placed at the rear of the fire box, where the gases have a temperature 
 of 500 600c. Numerical data on the advantages of superheating steam 
 in sugar factories is lacking, and it is doubtful if such installations 
 are economical, on account of the high costs of installation and repairs, 
 and the high maintenance and severe deterioration between campaigns. 
 Superheated steam,has besides, many difficulties, the cylinders have to 
 be freely lubricated with expensive oils, and the design of the machin- 
 ery has to be well adapted to the high pressure work. In sugar manufac- 
 tvjre, only the oteani for the engines can be superheated; that used for 
 heating purposes must never be so treated. 
 
 -: 4 :- 
 
; . '.' . .. . ~ r ; o .. , '.. '-" 
 
 .'*. ""''^'J"! 
 
 ^fcrrT^ ' i'.B^.'a jrnjji<i1xe rfr.jxi 
 
 i .'. p 
 
 < > -f r 
 
 v -leftlocf '?At ; ;..t'-:oy-.ntft 5? v ij : : ^- 
 
 I9t F- 8 ll ^J? 
 
 
 *riwaB^S o r *u, v *!? u 
 
 ^^ .. -' /.. 't * . '., 
 
 snco-.yrt^r^ : " ; f< ^^.'^ w ai iot.tfJEMioo . BijflC '.,.: 
 
 -^h X T - ^ je^'-r^iitfj . - 
 
 ' ' ' ' 
 
 *' - 
 
 -.Tlir 
 
 'i ert* ;^lr 
 
 . . 
 ,.i- '.''"' 
 
 ej 
 
 c^^ 
 
 
 a 
 
 . 
 ft%i-i ^W lo |fitn>ooa 
 
 j. 
 
 
 v - 
 or.",,, :.^^n -irLl 
 
general Heat LoBgeg . The heat in the steam and other mater- 
 ial is utilized, when there is enough of it to reheat water, juice, etc. , 
 but with every transfer of heat, there is a decrease in temperature 
 and a loss of energy. The quadruple effect evaporator is the only 
 practical apparatus for heating purposes. It is impossible to utilise 
 vapor or liquids for evaporation, below a temperature of 70c., and for 
 heating; below 50 -60 c. In the latter case, only very snail amounts 
 of heat are available, and then only with liquids very much colder than 
 the heating medium. In consequence, all quantities of heat which are 
 below these temperature limits, should be looked upon as lost. They 
 can be calculated from the waste waters and waste products of the fac- 
 tory, by noting the weights of these products and figuring accordingly. 
 It is impossible to calculate the amount of. heat lost in cooling, in 
 the various types of apparatus, such as Juice tanks, piping etc., and 
 in the vapors, jxiices and waters etc., nor can one estimate the amount 
 lost in the steam in heating the saturation and steaming out apparatus 
 and centrifugals, and through dilution of liquids. 
 
 An approximate calculation, (See appendix 2.) shows that of 
 the heating units remaining in the steam after deducting the losses 
 in the steam pipes and engines, about 2/3 rds, , are lost in the conden- 
 ser water, the Traste waters of the diffusion battery and filter presses, 
 and in the excess vapors of the factory. The remaining 1/3 rd. , of heat 
 units are not directly determinable. The importance of decreasing the 
 cooling losses, and losses by escaping steam, is very apparent, and all 
 possible precautions should be taken to prevent such wastes. 
 

 
 
 <*r* ^ 
 
 a* -*I- 
 
 
 K 
 
 ' 
 
 X&Ol \ 
 
 toa- i*; 
 
 S ft 
 
 1 *- : - r 
 
 * 
 
 ^-^ 
 
 f>a *' '-f*fll -^^ ?J8;: - 
 
 *. 
 
 . -tin ^.:i^'3*a ftfrfl- 
 
 
 
 * 
 
 * 
 
 , i 7n 
 
 - 
 
 IvO 
 
 - + o frf : -> ...: - 
 
 ' '^> n ^^ 
 
 :.vt>?fc 
 
 v r- rvT - n i wn^i 3ii- -yi 
 
 
 
 , ',r' .: I 
 
CHAPTER XXVI. 
 
 THE SUPERVISION OF_ 1!^ /ORK ANT T T iE DETERMINATION C>F THE LOSS _OF SUGAR . 
 A description of the methods for the chemical control of the 
 
 factory, is not within the scope of this boot; but the importance of 
 a correct and careful chemical control, cannot be too highly estimated. 
 The control should be maintained day and night, but the investigations 
 should be clone at night. TChen a chemical control is established in a 
 factory, total reliance must not be placed on it, for in practical -/ork, 
 the quality of the juice mist be noted irrespectively of the chemical 
 analyses, for the latter are always tardy indications of difficulties. 
 The practical care of the factory cannot be followed along any general 
 rules. A great many outward signs will show, immediately, any abnormal 
 work. The results of chemical investigations, depend on the methods of 
 research, and many apparent mistakes in the work, according to the chera- 
 ical tests, are due wholly to the method in which the tests are made, 
 or to the lack of a sufficient number of tests to make a correct average. 
 The work of the chemist should ..ot be confined to the laboratory; as 
 much time as he can spare should be devoted to the factory experiment- 
 ing with processes, but these should be overseen personally in order to 
 insure their correctness. Superintendents and chemists, if not combined 
 in one man, must work hand in hand. Clear and correct conclusions must 
 bo drawn from the chemical work. The value of chemical control must be 
 not only in noting mistakes, but being able to correct them. 
 
 The investigations made in the laboratory to explain any of 
 the difficulties of the work, must be done with the greatest of care, 
 under precisely the same conditions as exist in the house, otherwise 
 
 the results are -useless for practical work, even harmful, since they 
 lead to lirrong conclusions. Much of the false representation of the 
 
~ v v. 
 
 r :>Of f ^ c 
 
 Jfo cf-...e f list- IG -VTOCB . A .r ? . 
 
 V : . iif^i'.^.' bfifrA'fll) ^Hta Mi(0i 
 
 a.r. .-, .-i^r.':\ B_j^iiVi ? _^ .; 
 
 c:t. >?-,-. a^.riaq^.l'i^o.f 
 
 . .i . -i 
 
 ri.-t '.-'m -'; I.c^ffj J ^.inrri *oa. s 
 
 m. :Ci V'-'i*- ?>:" *'- i; ''V' ^-'^^-t 
 
 r; -^vroi-c.- ;>r>^ co \"3;o 
 
 -9.tB. i.:-. -r - ^; 8^-j ...,;.- 
 
 > ..I '.-./ 
 
 nc-.'-Jbr.D-i'o t stfio^4c^j..t&e.v.~i. rooj.^; 
 
 Pi/lljb^OOW .rtllOTT; 3fi-t : at Vf! 
 
 GJ8OJ ^:-,~- IA-I /.^.- j^OflcQi? 
 
 " 
 
 ec x^^c^. 
 
 ".'. - . f -r -, _.-. 
 
 tci! r ::. . gj. ti'-.'.r^"' Xf. eiit 
 
 >i'..i**ro : r> Hs?r:,_^e'^r;. ^ 4 -g n^ 
 
 -iv-- . .. .--l.u /id 
 
 i"'-^. c.,,. . ..p^:'V.: ^* ( 
 
 
 "* "' ;'/!> ! .-_.';. 
 
k of one factory, in comparison tfith another, is due to. the unre- 
 liability of the investigations, and further, results of past years 
 cannot be compared f7ith those of today on account of the change in 
 methods. 
 
 The other extreme, of laying all the difficulty of the work 
 to the quality of the beets, is of course unwarranted. It is true 
 -chat beets vary in different campaigns, and even at different times 
 during the same campaign, but in general, beets work enough the same 
 for a factory to ?rork to its capacity, unless the beets are badly 
 rotted, frozen, or otherwise injured. In many cases the quality of 
 the beets have nothing to do with the difficulties of the work, which 
 can be attributed to other causes entirely. The difficulties at the 
 beginning of the campaign are not so often due to poor, and unripe beets, 
 as to the mistakes of the untutored workmen. The most important part 
 of the chemical control, lies in determining the loss of sugar. The 
 difference between the amount of sugar in the beets and that derived 
 from the fillmass is the total amount of sugar lost in manufacture. 
 tThen the weight and the polarization are determined directly, this 
 loss is usually higher than the sum of the losses in the waste products. 
 In consequence, one has to distinguish between the determinable and 
 undeterminable losses. 
 
 To determine tho amount of sugar entering the house, the beets 
 have to be accurately weighed and the average sugar content carefully 
 determined. In countries where factories do not weigh their beets, the 
 amount is determined indirectly, by the number of diffusion cells, or 
 by the weight of the diffusion juice. ith this method, there axe no 
 undeterminable losses in obtaining the juice, so that the amount of 
 sugar produced, plus that in the waste product, is considered the 
 
 - 
 
 total amount of sugar in the beets. No degree of precision can be ob- 
 tained by this method, and it is remarkable that in the sugar industry, 
 
.-_, . 
 
 ..'' . 
 
 .-t ' ( >t* *v \.'; ; ' -.-/-<...' ; -~:~\ ~i*''~ 
 
 st-QSf : 1-1 
 
 V -*+* , 
 
 ^j. > 
 
 " 
 
 jr v^-t^ 
 
 '.J +/' C.<f r'B 
 
 rl.-t',. : -';' 
 
 
 > - . 
 
 fiT; 5 o . 
 
 . I 
 
 ..v 
 
 ' 
 
in which so much importance is attached to the chemical control, that 
 the small costs for this important data should be neglected. 
 
 The amount of sugar in the coseettes should be determined by 
 standard methods, such as the alcohol extraction, which must be con- 
 trolled l>y an after extraction, or by hot water digestion under proper 
 conditions. In these investigations, not merely the amount of polariz- 
 abie material must be determined, but the amount of _gugar as well. 
 Less careful methods which give lower percentages of sugar and appar- 
 ently better practical results should under no circumstances be coun- 
 tenanced. Since T?ith present methods of working the f i lima as , a pure 
 1st. . product is not obtained, the amount of sugar recovered must be 
 estimated from the weight of 1st., product sugar, and the space occu- 
 pied by the 2nd. , product material, or when sugar is introduced, the 
 estimate must be based on the weight of the salable sugar and the molass- 
 es. The longer a campaign runs the more difficult it in to analyze 
 the syrups, but complete analyse^ should be made every week, or -?t 
 least several times during the campaign. Small quantities of syrup 
 7/hich have to be carried over from one week to another, can be calcu- 
 lated as fillmasses. No difficulty is experienced in getting accurate 
 tests of the sugar and syrup flllmasses. The determinable losses, are 
 those of the diffusion Trork, lime cake, and the condenser water. For 
 these are the only losses vrhich can be precisely measured in the waste 
 products. There are of course, many other known losses, the quantity 
 of which it is impossible to calculate. The most important of these 
 are the losses by decomposition of sugar in evaporation and boiling, 
 losses in the filter cloths, mechanical losses of entraininent, and 
 leaks and overflows in the house. All these losses together do not 
 amount to much, rarely more than 0.01$ of the weight of the beets, 
 naturally, vjher, working normal alkaline juices, there are eomparitively 
 
 -: 3 :- 
 
vV-, 
 
 - 
 
 A ' -^e, ** 
 
 ' 
 
 .i-Jo--' X 
 
 K 
 
 
 
 Cfi.an"^ -^ifi-;- -, !"!?! .ji^JpL. a^J : 
 .'. - ..", ' 
 
 ".^rA^^v^ ?ep:'..".*Ft. - rj-^.v^^..... -..^7. 
 
 ^r" -I 
 = .. * .-'fir. -'' -" '--'' 
 
 '^JF 'Jv-c- + s,vi)O'.;v! .. 
 
 r. prfd .'ia ^rfr -,v jjrij. r,"./: 
 
 t " .i. TT .-, a ^ ' f f 
 ^ *,. 
 
 r'T.- ..n i 
 
 eaii. .v-stor 
 
 .... 
 ^iU-l.t 3T 
 
few mechanical losses of sugar. There are in consequence, no rational 
 explanations for the high undeterminable losses which exist in every 
 factory, in which a careful chemical control is established- Great 
 care is essential in order to determine correctly, the known losses. 
 Any carelessness in the determinations, or the tests, will make all 
 the losses too snail. After clean-ups, a small loss of sugar is not 
 always an indication of good work, such figures should be held in dis- 
 trust . At the close of a campaign., factories with good chemical con- 
 trol. sho77 a total loss of 1.0 to 1,5 $ on the weight of the beets; of 
 0,5 to 0.7^ are known losses, the other half are indeterminable, and 
 partly inexplicable. T7hen it is not of great importance, to the factory 
 to know the amount of loss., it is just as well to leave the actual 
 losses unknown, for these would be apt to figure very high on sugar. 
 One iTiust be certain though, that these losses are not actual sugar 
 losses, but polarization losses., for which no sufficient explanation 
 '"-an be given. Only the most important sugar losses should be taken 
 into consideration, and little importance should be attached to the 
 sugar losses, on account of their unreliability. Since all of the 
 ieterrninable losses have to be recovered from the waste products, the 
 
 ^ 
 
 Neatest care^most precise chemical control must be established over 
 these products, in order to obtain the proper averages. 
 
 The principle determlnable losses in the diffusion battery, 
 are in the cossettes and drain water. Obtaining correct averages of 
 the amount of sugar in the pulp is veiry difficult., not only on account 
 of the differences in the size of the diffusion, but on account of the 
 variation of the amount of sugar left in the pulp. The weight of the 
 wet cossettes 'cannot be directly determined and the amount of water 
 they contain varies from 80 to 100$, hence, the tests of the pulp should 
 be used only for the diffusion control and not for the determination of 
 
 the losses for which the pressed pulp and the water from the same should 
 
 -: 4 :- 
 
'/? '*' ''I'.? '"'if -i''* "* T.: n ' '^**>-} : - 
 
 r>CVJ ..":^. 
 
 
 ."B ; tr r iTj 'ir. v J'n ". 
 
 -^,-, T Ml - A- ,. -V- .-.A 
 
 -'' 
 
 
'oe used. The weight of the pressed pulp can be determined very accur- 
 ately and a more correct average can be made than with Tret material; 
 at the same tine it is thoroughly nixed in the presses and conveyors. 
 The sugar tests should be done by the hot water digestion method, which 
 yields very correct results. It is very easy to obtain good averages 
 from the press waters, particularly vrtien using constant sampling appar- 
 atus. All these losses are very snail and figure only in the hundredths 
 of ifi n the -jeight of the beets. 
 
 The scunsfron the saturation are very difficult to analyze 
 and vary enormously from one press to another. The samples must be 
 taken from numerous frames in -3ach presn , though a more certain method 
 is to take the samples from the line cake scrolls. V,1iere the cake is 
 mixed 77ith a little water, very good averages can be obtained by 
 figuring on the weight of the mixture, it being very eaoy to determine 
 the rater content, or specific gravity of the same. The weight of the 
 cake is usually determined from the capacity of the frames in the press. 
 Another good method, is to figure on the weight of a cake from the 
 Tzreigiit of lime used for defecation; this varies from 3.5 to 4 times as 
 much as the lime, according as the cake is dry or vret. 
 
 The condenser waters can be easily sampled by continuous 
 "drop samples" , and the amount can be accurately determined from the 
 vapors condensed and the amount of condensor water used. 
 
 The losses of a factory, should be about as follows: 
 
 On 100 parts of beets Total losses 1.2$ on beets. 
 
 In the pressed pulp 50$ with .5$ Pol. = .25$ on beets. 
 
 11 " press v*ater 40$ " .2$ " = .08$ " 
 
 11 " battery drainage waters 130$ " .1$ " .13$ " " 
 11 tt 1st., Lime oake 8$ 1.5$ " = .12$ " 
 " " 2nd., " " 5$ " 4.0$ " = .02% " " 
 
 11 Condensed 7/ater 600$ " .00 = .00$ 
 
 .60$ 
 Unde t er mi ned .6 0$ 
 
 Total.- 1.20$ 
 
 on beets. 
 

 l . 9 :-" ,v d ; 
 
 T JX' 
 
 
 -, . .->' 
 
 rj3<V7^ !. 
 
 ' i-w- V*'* ""' 
 ?... X-IaJJ/ 13 
 
 , : - . ... b ^. 
 
 I... . . .. IL.. 
 
In factories in which the diffusion guice is measured accur- 
 ately and properly tented, the total losses of the diffusion work can 
 be determined with precision. Since the juices undergo very rapid 
 decomposition, they must be analyzed not later than half an hour after 
 sampling, or better still should be treated ~ r ith acetate of lead or 
 mercuric chloride immediately. It is still an open question as to 
 whether or not there are any large undeterminable looses in the diffu- 
 sion 77or1c. Practically, it malces little difference whether or not this 
 is so, for such losses Trould be apt to be wholly polarisation losses, 
 o.nd of theoretical Interest only. No larce losses occur in the battery 
 under normal 770 rfc TJ th healthy beets, and quick ~orK, but any delay 3 
 are apt to start inversion and give a large percentage of organic im- 
 purities. It is very improbable that ferments or bacteria have any 
 opportunity to start any reducing action, or to influence the v/ork: 
 
 dole t er ious ly . 
 
 Mechanical losses occur sometimes in the saturation and evap- 
 orators, through the steam pipes used for heating. All such pipes ~ith 
 their drains should be readily available and r, r ell protected. Losses 
 of suar v. r hi3h get back to the boiler house are readily detected in 
 the odor of the steam and the color of the vrater in the boilers. Con- 
 densed waters Tihich are not used in the boilers must be carefully 
 tinted for 3U2ar. 
 
 -If all of the above mentioned precautions are observed, 
 there 3 little j.ilvelji:ood of mechanical losses occur ing unnoticed. 
 
 -o- 
 
r *f-' 
 
 -.?' v * :>.'. . '', .^i -.;' ; .' 
 
 /' . ' ". ' -..- ;' 
 
 "1* .< , ' ' 
 
CHAPTER 
 GENERAL CRITICISMS Oil THE MANAGEMENT 
 
 A n.i> 
 
 SUPERVISION OF A BEET SUGAR FACTORY. 
 
 A beet sugar factory produces out of a comparatively complex 
 raw product of nature, a purified product, which in most factories 
 needs further purification before it is ready for consumption. 
 
 Beet sugar factories cannot afford to lay any stress upon the 
 beauty of their "buildings, their interior or their machines. The prin- 
 ciple features of such houses should be their unity and cheapness. 
 Unessential improvements cost money, which is not returned in any ray, 
 and does not decrease the cost of obtaining sugar from the beets, nor 
 aid in obtaining a better product. On account of the few short months 
 of a campaign, it is almost impossible to realize any benefits from 
 such investments. The operations and methods of handling a factory 
 should depend on the bounties and commercial methods of the country 
 in which the factory is located. Where the bounty ia based on the 
 weight of the beets, the greatest care must be tali en to decrease the 
 losses at all of the stations, for the sugar has more than double the 
 ordinary value. The number of diffusion cells and filter presses should 
 be carefully measured. TThere the bounty io based on the juice, the 
 pulp does not need to be worked so low, though care must be taken to 
 obtain the juice at a proper temperature and purity, to correctly es- 
 timate the bouni.y. The press cakes should be carefully sweetened and 
 all losses by entrainment and leaks should be guarded against carefully. 
 Where the bounty is ba^sd on the final products of sugar, there need 
 not be such great worry over the losses, though of course, the losses 
 should not be allowed to overstep the proper limits. A larger yield 
 obtained by accelerated work is more profitable than a small loss with 
 a high price sugar. The' commercial handling of the sugar depends on 
 
its physical properties and influences to some extent, the work in the 
 sugar house. Where it is desirable to make an alkaline sugar, the work 
 previous to the centrifugals must be carefully watched, ' 
 
 A factory should be provided with ample light and ventila- 
 tion, and should be so arranged that the whole building can be over- 
 looked. The machines and apparatus should be durable and set on f irm 
 foundations; whether or not they are of modern or pleasing form, is of 
 lit.tie importance. When the machines have sufficient power without 
 creating any excess exhaust steam, and at the same tine perform their 
 work, properly, there is nothing else essential. The work of a sugar 
 superintendent is firstly the manufacture of sugar, and secondly, 
 but of no less importance, should be his attempts to watch and better 
 the beets and the juices. These things should absorb all of his time 
 and energy, and he should not be compelled to watch his engines and 
 machinery, for this is by rights the -,70 rk of the chief, engineer. Ir- 
 regularities in mechanical rrork must be overcome as quickly as possible, 
 for the thing to be kept in mind is unceasing and regular work, in 
 order to operate cheaply and correctly. Every stop costs money, on 
 account of waste of labor, the useless consumption of fuel, the deteri- 
 oration of the juices, and loss of sugar. The quicker the juice is 
 worked, the better it "is , in consequence, none of the apparatus or 
 stations should be too large, for tile juice should run in a constant 
 stream. STien a station is out of proportion to the rest of the house, 
 it should either be enlarged or decreased in size. In enlarging a 
 station, grep.t care must be taken to make it fit the other portions of 
 the house. All stations should be large enough to allow some elastic- 
 ity in the work; and all conveyors should far exceed in capacity, the 
 average amount of work they have to perform. 
 
- ' 
 
 - r. 
 
By enlarging a factory, the cost of working can, within cer- 
 tain limits, be decreased. When a factory obtains as many beets as they 
 need for a normal campaign, the possibilities for enlargement cone up 
 with possibilities of increased beet territories, though it is often 
 advantageous to build factories in the new districts, When a factory 
 does not obtain a sufficiently large crop, its capacity should not be 
 decreased but the campaign should be shortened, in order to maintain 
 the cost of working as low as possible. Under such conditions, the 
 beets do not have to be siloed and can be harvested at the time of 
 their highest sugar content. If the duration of work is decreased to 
 6 v7eeks,on enlarging a factory, the enlargement does not pay, in fact 
 is injurious, for the beet contractors cannot harvest in so short a 
 time. In such cases it is better to improve a factory, in order to 
 obtain higher yields. Improvements to the factory should be made every 
 year; in most cases 15 to 20$ of the original capital should be set 
 aside for this purpose. The improvement should not be made on all the 
 stations at one time, in order to locate where the money can be inves- 
 ted best so as to obtain the highest yield. Care and conservatism 
 alrrays succeed, and there is nothing to be gained from rash conclusions, 
 the greatest advantages are often forthcoming from simple methods. No 
 hesitation should be made in installing improvements from which there 
 is a certain gain to be derived. 
 
 For careful work, cleanliness of the factory, the workmen, 
 and the apparatus, must be observed. Not only the outside portions of 
 the machinery must be kept clean, but the working parts as well. 
 TThen the interiors of all tanks and apparatus are properly kept, great 
 difficulties and hindrances of the work are forestalled. The total 
 Qosts of working, for a campaign, vary, naturally, in every factory, 
 
though there should be little variation in each factcry from year to 
 year. With the present high cost of fuel the total campaign cost, per 
 100 kg., of beets worked should not be more than, 
 
 forking expenses - - - - - - - 10 to 12 Pfg. 
 
 Fuel 8 " 10 " 
 Lime (Limestone and Coke) - - - i 3 " 
 
 Oil and tallow 4 " 5 " 
 
 Filter cloths 4 " 7 " 
 
 The total yearly costs depend on the cost of working, repairs, 
 and maintenance. The more beets are worked the less the cost will be 
 per IOC kg,, Factories with small crops have a total cost of 70 - 90 
 Pfg; those with medium crops have from 60 - 70 Pfg. , while the largest 
 factories reduce their cost to 50 pfg. The size of the factory has not 
 as much to do with the cost as the amount of beets worked, compared 
 with the oast or the factory. 
 
 For the practical supervision of the factory, it is often 
 useful to tabulate the results of each station; for example, the amount 
 of beets worked, the number of diffusion cells filled, the tine of 
 diffusion, the pressure of each cell, the Brix of the diffusion juice 
 of each measuring tank, the number of presses emptied, the density and 
 alkalinity of the juices, and all the data concerning the boiling, 
 crystallising, and centrifuging of the fillmasses, together with all 
 the data of the 'boiler house and lime kilns. These records serve as 
 ready means for detecting errors and difficulties. In conjunction v7ith 
 this, technical records of the factory must be kept, containing all of 
 the technical data, the complete record of all the results and investi- 
 gations in the laboratory, and all the data concerning the work with 
 references to the coal, coke, stone, lirne, cloths, acids, oil, sacks etc. 
 These records should contain also, notes on the harvesting, siloing, and 
 storage of the beets, and the qualities of the sugar. The more precise- 
 ly and carefully these results are recorded, the more value they have. 
 
 -: 4 :- 
 

 io ;rCX' :^U 
 
 
 - 4 ' oat, B '' r 
 
 ~- t ' ~ - 
 
 ' E t.if. 
 
In many factories, samples of the juices and fillmasses are 
 taken only at stated intervals, and are consequently of only slight 
 value. These results art illusory "because the foremen are apt to pick 
 
 only the best samples; in consequence, it is best to frequently do ones 
 own sampling. 
 
 The repair period should be of no less importance to the 
 superintendent than the campaign. A general clean-up of all machinery 
 must be made. All large repairs which necessitate the removal of ma- 
 chinery from the factory should be attended to immediately after the 
 close of the campaign, so that the work can be done carefully. The 
 small repairs which can be done in the worK shops, should be distrib- 
 uted throughout the time between campaigns, in order to keep the same 
 amount of labor during the entire period. As many of the small repairs 
 as possible should be done at the factory in order to avert the exces- 
 sive costs of machine-shops. The metal 7/ork should all be protected 
 from rusting by covering with fats and paints, and should be protected 
 froir. dust by cloth covers . 
 
 When in dou>b+ as to which portions of machines and apparatus 
 to repair, or renew, the parts which show any likelihood of breaking 
 down during campaign, should be attended to first. Machinery on which 
 the work of the factory depends, must be in faultless condition, partic- 
 ularly the heavy inaccessable parts, care in repairing and reassembling 
 the machinery will prevent many embarrassing troubles during the cam- 
 paign. 
 
 The boilers and all the boiling and heating apparatus should 
 be carefully examined in regard to strength and freedom from leaks. 
 Coils and heating bodies should be tested with a water pressure of 
 from 1 - 2 atmospheres higher than that of the steam pressure. V/ith 
 apparatus using low pressure steam and heating, the pressure of the 
 
 rr " 
 
 ' . O "~ 
 
4 w l 
 
 1o 'VXJrteapeanoo 5i0 f 
 
 .-.(. .-% -i 
 
 TJ rreflHrrc-'J: arf^ *jm/oeC[. 
 
 -'d aJ dorrfe 
 
 f " 
 
 
 
 A . A 
 
 TR 
 
 .,"' 
 rri ; 
 
 (V 
 
 .escf ssLt \ r ..".":; 
 
 ; 
 
 *.K a it cor ot :. icr 
 
 
 f I flQ 1 
 
tank waters (about 1 atmosphere) is sufficient for this testing, the 
 air and drain cocks must be frequently used... Both the steam and the 
 juice spaces must be tested with all the evaporator apparatus, which 
 is boiled out with acids. All heating pipes and coils must be cleaned 
 and freed from scale, as well as the condensers, carbonations, pumps, 
 tanks, and filter presses. All valves in the diffusion, saturation, 
 presses, and evaporators, must be renewed. Where frosts occur between 
 campaigns, stean cylinders, pipes and valves must be taken apart in 
 order to thoroughly drain them and prevent water from freezing and 
 causing breaks. 
 
 If it is desirable to keep the pipes and apparatus in proper 
 order, it is a good idea to paint them the color of the fluids which 
 flow through them. Before the beginning of the campaign, all engines, 
 apparatus and piping, must be tested singly and together, and finally 
 the whole factory should be given a complete test with water, just as 
 though it were juice. If everything goes smoothly, a campaign with 
 few difficulties can be relied upon. 
 
 
.-- j,. . etfc 
 
 16 TT*/rrt* .'.: '':,: C J-yfi -ff */' ?r s .jtt*>- " t 
 
 e '"ii'l.N : : "^'^ ' " 
 
 t. / i-I--; ,,*,-; ( e-J ^.liBtTl. - 
 
 *>t' >* P t'.'j? 
 
 C^'-f: S10 :W;. >H'*" :. -O' f/'f :-.:: T^t^Ov^X 
 
 ; 
 
 
CHAPTER XXVI 31. 
 
 T>i3 VALUE A T TD USE o? TT-IE WASTE PRODUCTS. 
 
 The waste products of a "beet sugar factory, consists of the line 
 cakes in the filter presses, dirt in the "beets from the storage, and 
 "beet rootlets and tailings. 
 
 The p re s s cake , incorre.tly called the defecation scum, is valu- 
 able in most localities as a soil fertilizer. It consists mainly 
 of carbon-dioxide, lir^e, phosphoric acid, nitrogen and potassium. 
 
 i 
 
 The percentage in which these compounds are contained depend on the 
 water content of the cake, the amounts of the materials in the beets, 
 and on the amount of lime. The cake contains fron 40 to 50''f water. 
 With the same amount of water under the same conditions, the cake 
 contains mostly phosphoric acid and nitrogen, which is obtained by 
 the use of lirne in defecation. The same amount of phosphoric acid 
 and nitrogen is obtained from a 7/f cake, using 1-3/4/? lime, as when 
 using 3/j of lime in a 12/b cake. In consequence the use of different 
 amounts of lime is the principle cause of the variation in the com- 
 position of the cake. The dry substance of the cake consists as a 
 rule of:- 
 
 Phosphoric acid 1.0 to 2.5,% 
 
 TTitrofeen 2 " 4;'f 
 
 
 
 Potassium .05 n .3$ 
 
 Calcium Carbonate 55.0 n 15. Off 
 
 Organic matter 10.0 "15.0fT 
 
 The value of the press cake depends largely on its physical 
 properties. As obtained in the factory, it acquires a smeary con- 
 sistency, which prevents it from being readily distributed on the 
 soil in a fine condition. By long storage in piles or by working 
 
- l':s 
 
 i-iiW ;,'.f;J 
 
 er!^ ,8ftoi?.;i>r "f.iBir $"; t 
 
 V^ iJ9ct*J^30 si ;.ojiv jfretif^+rrr' tras Jbio**- Oi^tt 
 
 l.Vjef.' "^xf. fr(; *ji5o"j. 
 
 ;if.;w R t f fas ,1M ..:c cfo ^i n5= 
 
 r.:t^b rrl ' ' . saLso %"I ni oiiI.l. A 
 ;idiiiTq- eij- .Ri ajnlX l 
 
 
 
 - 
 
 i/tonfi^ 
 
 o,-fsriO . . y 
 
 .** 
 
 ':-"v JV. Pi ' M< 
 
 . ,. f 
 
 . de^' aqoiq 
 
 rt" - I *b^>>*t SfJ ? srf aro-r'i:''-*! &*rtt*vei c: aolAW-- 4 vt>fft9ta. 
 aIiq - e-(Ctct? ;^rrrl vc rrr iij fcrroa sn.'.! * -oe 
 
with dirt, it "becomes dry and friable, and then serves as an excel- 
 lant fertilizer. By mixing the cake with a finely ground lime, l a 
 pulverized product is obtained which is easily strewn on the soil and 
 enriches ground which is poor in lime-. Many factories mix the caka 
 with water to a mushy mass, with the dirty water of the beets, and 
 then add the fine loam adhering to the "beets. This Drives an excell- 
 ant composition, which is very much sought after by the farmers in 
 the vicinity of the factories* On account of its weight, it cannot 
 be transported without undue expense. 
 
 The dirt frori the beets is always very much in the way, but on 
 account of its value as a fertilizer, the factory can have it removed 
 for almost nothing. The tails and rootlets of the beets are used 
 for feed, and are usually paid for as such; though they are often 
 worked these days in conjunction with the cossetts, or are dried 
 separately^ 
 
 The waste waters are a source of considerable trouble and ex- 
 pense to all factories. The waste water is made up of the wash 
 waters from the presses, and the beets, the drain water from the 
 diffusion arid the pulp presses. As a rule, large quantities of 
 clean water from the overf low-pumps or condensers, are mixed with 
 this, though it is best to run it off separately. The amount of 
 waste water from 100 kg. of beets is about as follows: 
 
 Plume and wash water 500 to 700 Liters. 
 
 Drain water from the diffusion 100 " 150 n 
 
 Drain water from the pulp presses 30 " 5p ".. 
 
 "530" " 900 " 
 
 The amount of waste water from a factory working 1,000,000 
 pounds of beets a day is 7,500 to 8,500 cbra. VThen the drain water 
 from the diffusion is used to float in the beets, the amount of waste 
 water is decreased. After the roots and grasses are separated, the 
 
. . i^ j.-'.'Xn ' 
 
 :*r?'jlt-':;-r*,:r> .? wr,fc*. 
 
 r-. * : i 
 
 Tirs'^s -.- ^grr^}5 
 
 - - .-. - ' ' 
 
 TWi l c R^f *;, } .StlipSP. ) 
 
 ^ /-. i" . 
 
 CtX;/ SrTi\i;.f l>iJ> ' -j^ 5 ;*^ 9*J fctsil^ (**lif 
 
 T ' . " 
 
 xa>"^ * . ref ^^?^i,. ;.,- 
 
 f *. 
 
 ru - - ay ; .^r ' 
 
 :) . . . -.^. 
 
 ,,r< 
 
 ' -, 
 
 * . . " " "^ . 
 
 , \v ';#.- a i.,i3iiffl 
 
 ? , - . 
 ^ s'-'Bif ;n \Tcfol siil T95ilIl: TS! *? 8*5 at'Ijsv 8*1 Ip" trfHrboa* ' 
 
 ' '*-' -: - . ' *' 
 
 : ^& P^ft^-i >itiT .^frJtiii'Ori 
 
 ; ' - 
 
 - : ' ' ; . -. - 
 
 rM^Mo^'Hit*. ?^?1 4 ..-o * , ;i.;o; - * .o^ TO , fci. o*t Is.'** tseT 
 
 , . " 
 
 >.- : .*. ' 
 
 : t '. * -;?;?: ;iifQ.t3i 5.. 
 
 -"'. ' > 
 '" .. -.": .-; 
 
 ? 
 
 iff* -5^ . ':"*; ;^.^.iSftc o^i/ 5."Ct 
 
 et; "f>lr,ii<n p.i T^JA-.V ff..^w =;fT 
 
 - 
 
 i^Y: 3.. - JV*. aU" ,'.,, 
 
 - 
 
 - -r-.^ JCJT^^P f<_--.-r ,v ::!UCY -.; 
 
 exh-n .i-'Aft : f .-.'Y--^ 
 
 ' - 
 
 wo4.-f!;t .;,. .^sj+i ^^ *; . 
 
 '- i^a^r T**'W 'i* 
 
 
 fS,*.r. T?. ,.,. 
 
 ;D ; r;, : 
 
 . ; ../ ,<.u- .0= 
 
 * - '- 
 
 W w 
 
 
 
 itte'v e~ -..... 
 
 ^ 
 
 1JC ^""" ""~>T-'--.T ~i.V : '" J- ' "' C'"'ii f ^- i 
 
 >C-f;00:^; . : -;>..--': : . ,.., 
 
 " M 
 
 t c'V '1? ";, -,jj&r? ,-*;?* * r - ." 1 -Sr~6B- bir. 
 
 -.* 
 
waste waters must "bS cleaned mechanically. The material which 
 floats on top is skimmed off. To accelerate the settling of the 
 fine light material that hangs in the liquid, chemical precipitates 
 must "be used to carry down this natter. Hi Ik of lima ana salts of 
 iron are used for this purpose. In conjunction with mi IV of lime, 
 iron salts form oxyhydrates, causing a precipitate. Kilk of lime 
 alone, makes the water alkaline and decomposes many of the albumin- 
 oids and other organic matters of the scums, making a portion of 
 them soluble and precipitating many of the rest. The water coming 
 from the clarifiers, though clear, is not pure, for it contains all 
 sorts of substances dissolved in it, many of which ferment and foul. 
 Chemical methods do not affect this material; the best thing that can 
 be done is to ad milk of lime to make the solution alkaline, and so 
 for a while prevent decomposition? The waste waters can be purified 
 by simple spraying, by which means the plant growth and earth bact- 
 eria are deprived of their nourishment, and are converted into more 
 stable substances. Since this organic matter can exist only with 
 heat., it flourishes very little in autuiun or winter, and spray filter 
 serve at best only to clarify the water nschanically. The question 
 of the value of the entire purification of the water is yet unsolved. 
 The water need not ever "be entirely purified, and only partially so 
 as the case demands. "Where the waste products flow into large 
 streams, a simple clarification is all that is essential; the organ- 
 ic matter is purified in a very short while in the self purification 
 of the streams* The smaller the water courses and the less the 
 waste waters are diluted, the more it lias to be purified, in order 
 not to be obnoxious. Under district limitations, the waters have to 
 be clarified by the use of chemicals-. Factories which have many 
 
ri 
 
 c 
 
 
 . , Ta . i<a; 
 
 
 
 .tS. : ?,- v^l^t: 
 
 sni^froo M -.ol^'C-VHi ton 1 t ^ 6 ef a 1 ./go.' .^rr^lHilp .ett* -Bj 
 -^i- ! " ; " iN * 3 ?P ""-^ 
 
 >' ^M: f*&i . ^ *.? n . '^ 8l 
 
 *- ... 
 
 ' ?*,*-! *-:-ooo ::8i~''9v? .1 e^ 
 
 -c*' : 
 
 :,- 
 
 Di.-wnno. 
 
 . 
 
 r-c -;& 
 
 c-n;,; -i^crs^.s,, p.ir 
 
 9 
 
 'iMt* 
 
 c-fr. ;I^^ "*-:\r' 
 
 "' : ii-9C "s-^'nt ff L-iW.fto^ 
 
 t 
 
 ii* 'sno-i**.t.i't7il .to-l 
 
 . 
 
 aafie 
 
 si 
 
 ! .a* 
 
 
difficulties in purifying their water will be greatly relieved by moden 
 
 methods of diffusion and press work. 
 
 V/aste waters are injurious to men and cattle, and in small 
 streams they present various phenomena. Pish are not injured by it 
 directly, but by the development of fungus growths. The fungus become* 
 flul and developes hydro gen- sulpiiicLe in sufficient quantities to kill the 
 fish. The amount of purification essential, depends en the kind of or- 
 ganic matter that develops in the water. There are normally tnree 
 water fungi, namely, Leptomitus , Sphaer stilus, and Beggiatoa, Lept- 
 omitus is the first to develop in comparatively pure water, Sphaero- 
 
 tilus occurs only in very impure waters, while Beggiatoa develops only 
 in foul and stinking water; these two latter fungi characterize an in- 
 sufficient purification of the water. 
 

 I lit 
 
 '> ' 
 
 
 
 'liV * 
 
 TO 
 
 ,viH ,_-ie ^ 
 
 t<,w 
 ' ,r.-~ ' - 
 
 
 
CHAPTER XXIX. 
 
 RNRLY5ES' OFBEET5, JUICES, RND SUQflR PRODUCT 5. 
 
 .^ 
 
 The juices, syrups, ^illmasses anl sugar oJ^ various ^dories Yul iVe ^o 
 
 era^e COTnpoSv&on auv\n<j "the tftynpaujn I8S8/77* 
 
 (a-) Juices ancl 5- 
 
 ThicV. iu\.e Final 
 
 Brix. 
 
 Apparent" Pur ijj 
 
 (7 con. NoimolHcul) 
 
 53.3 77.+ 
 
 - 84.7 - 
 
 <..o>/-3 
 
 0.075" 
 
 0. lit 
 
 U.) Fillma^es, Svgax andL Molasses. 
 
 As\ (S0 3 ) . 
 
 7.5-5- /. 
 
 3. >f 8 ?- 
 
 o. ifc 0.2,7 
 
 . - \ Lime 0.85- || 6.3d 
 
 RlXaYimT* e-c: 
 
 Or^ani c Non SU^Y ^^.V II i.& II : 5J 
 
 o.lZ o./^ o.o; 
 - /- 0.76 | './- 
 
 n m 
 
 O.OII <J,035" I O.O30 
 
CAMPAIGN 1902/3 
 
 (a) Juices cxn2l bx 
 
 Beets 
 
 
 
 i4.o 
 
 -lt.6 
 
 lorx _ l4.(jl ia.J 
 
 nn 
 
 "Purity . - tf-f 
 
 \V.f 
 
 A I X ali n\Tu ~P)e ol pVifaXexn 
 
 i r - ' ^i 
 
 "RoSolic Ac.il . 
 Lime (l^vcerit Ll(olume.. 
 
 AsX (50 3 ) 
 
 Organic iVo 
 
 " 
 
 On IOoToWize3, 
 
 ttJRll 
 
 TKUX 
 Juice 
 
 Fillmasses 
 
 0.080 
 
 9 
 
 K/* 
 
PoLFffiizATioNS RLKRLINITIES 
 
 ^ Juices, 5ijrups, FiUmasses arui Su^ar o^Factovlcsiror^i^ereri Years 
 
 METHOD OF BOILING 
 tK 3eilvvuj IBoi.Ujy'fe train 
 
 fllk. Tol 
 
 T.A. fl)*. TM. /NX. 
 
 Rau f 3u 
 Final S 
 
 Molasses 
 
 o.fo 
 
 O.eiJ 
 
 \ o. no 
 
 o , olo 
 
 o.oJ-l fo.l o .034- 
 0.095- O.oJS 
 o-63o S>.8 o. 33 
 
 flNfllYSES OFBEET3 PROMPIFFERENT PROVINCES 
 
 eutscVie. VeremszeitstWi^t" 1898. S. 
 
 PROVINCE: 
 
 Total 
 
 "Bee^s 
 
 Top 
 
 ScXlesxew 
 
 PowmeYn 
 
 SacXsevi i.. 
 
 2... 
 
 a ,>> 
 .It, 
 ..if 
 o./8 
 
ANALYSES OF DIFFUSION JUICE MOLASSES ^FILLM ASSES OF BOHEMIflN FflCTORiES 
 
 FOR CAMPAIGN \m/w. 
 
 Fillmasi 
 
 [aviz *T. i.rv 
 
 orug* 
 
 /.? >.< 
 
 o.ae'f-l ci1 
 
 On 100 
 
 >..W >*' 
 
 Sodi 
 
 o.oof 
 
 MOIRS5E5 
 
 a-nc. A/e S 
 
 J-o-7' 
 
 i /o./o 
 
 Xfcl ^ 
 
 On IOO"PatY&T)t>. 
 
 //.o? //./* 
 
 />.*' 
 
 T1"a\ 
 
 o.>; 
 o.tl- 
 
 I.*--) 
 e./g 
 
 O..L 
 /-16 
 
 4.46 
 
 >*? 
 
 ft.6 
 
 t.JI 
 
 / . 00 
 
 'f 
 
 f.^/ 
 
 .7> 
 
 *.,W- 
 
 o.> 
 
 e./f 
 
 o-i'f 
 
 o-V< 
 
 .3 
 
 a ..J 
 
 6. of 
 
 -.4 
 
 i). % 
 
 0.07 
 
 0i oW 
 
 .^ 
 
 o.3J 
 
 0.9; 
 
 0.1^ 
 
 .4 
 
 .4f 
 
 .ro 
 
 0.43 
 
 >.<> 
 
 V.JS 
 
 >V. 
 
 V.V/ 
 
 f 
 
 o.f^ 
 
 o./3 
 
 ">f 
 
 *..f 
 
 o.7 
 
 0..9 
 
 -; 
 
 r-^7 
 
 ,.5-f 
 
 /.( 
 
 /. 
 
 O.oV 
 
 -of 
 
 o.V 
 
 o.4 
 
Appendix I. 
 
 yORMULAE A IT D TABLES, 
 
 The following figures, formulae and tables are of interest 
 only to technical sugar men. This compilation is of value, in that nc 
 other works or hand "books on the sugar industry contain them, except 
 in partial or unsatisfactory form. Only such data is given as is of 
 value for the technical control of the work. 
 
 FORMULAE. 
 
 1. To calculate the weight of water (?0 which must "be evaporat- 
 ed from G kg thin juice of s Brix, in order to obtain a thick Juice of 
 
 S Brix. 
 
 W = G (1-s), 
 S" 
 
 2. To calculate the amount of thick juice or fillmass (F) of % 
 
 S Brix that can be derived fron G kg thin juice of s Brix. 
 
 F = G s 
 ff 
 
 Note: For accurate calculations, the real dry substance must be used 
 instead of the apparent Brix. 
 
 V 
 
 3. Yield Formulae. 
 
 Ft Zt St = Dry substance of Fillmass, Sugar and Syrup. 
 Fp Zp Sp = Polarization of Fillmass, Sugar and Syrup, 
 Fq Zq Sq = Quotient of Real Purity Of Pillmass, 
 
 * 
 
 Sugar and Syrup. 
 X = Percentage Yield, 
 
 (a) Formula of Hulla-Suchomel 
 
 X = 100. Ft(?q - Sq) 
 Zt(Zq - Sq 
 
 (b) Formula of Schneider 
 
 X = 100. Pp - Sp 
 Zp - Sp 
 
 (c) Formula of Neumann 
 
 X = 100. Ft - St 
 Zt - St 
 
, 
 
 T '" -"' ' 
 
 ', 
 
 o vn}pi:t.-a.-m,i" '",-- nc 10 
 
 "l 
 
 :'j.v ed Jeuct ioZ*Jw fT7) tc?jsw 10 ^- e.w c-..j i 
 
 r.~ * j-. . . ... - 
 
 lr ao ^i/t Jtot4^ rri^tr.: cJ ^^ij^o nl : ^ Ic 
 
 ' _ r % -n , "f 
 .' .* 
 
 i\ to ori" >'^ :,J Itc 'r'loiEii ^ii* '?,tii^i*arX^-5 oT ; 3 
 
 
 Jtii * lo sot'u;; fftiiJ -j:' ( roit bevf*tJ5 ecf r;jstf tfitii^ xt*xS 
 
 ny 
 
 - 
 
 ,::. ( SRSEuri"! 'ie 9&rjt-.*saifR "*r^I ,^S"*S ^ 
 
 , ''*-" 
 
 -5^\* i>:i6 n^s>' taeiifcillff "V i'i+*L- i } ; x^ro < !' -j3 4^ q". 
 
 l 
 
 o 
 
 .ooj t 
 
 
Note: Formula (a) is generally serviceable, even when the syrups are 
 diluted; formula (b) and (c) can only be used when there is no di- 
 lution of syrups from the centrifugals. 
 4 * SATUATMOIT ?QKULA PO* 
 
 A saturated syrup of real purity q, at the temperature t, has 
 the following composition, (water content W, sugar content Z) when 
 the saturation conditions of a pure sugar solution at temperature 
 t = Lt (see teple 4) and the saturation coefficient = C. 
 
 Y7 = _L __ CL_ __ 
 Lt.c + oOlq 
 
 Z = (100 - 
 
 TOO 
 
 For the supersaturated solutions, the supersaturated coefficient cl 
 must be also used,, 
 
 Ltc.cl -.Olq 
 5. STEAJI 
 
 (a( Total heat of saturated steam. 
 
 a = 606.5 + ,305 t. 
 (b) Latent heat 
 
 r = 606.6 - .695 t. (When t designates temperature of 
 the steam) 
 
 (c) B = Quantity of steam to evaporate 1 kg K20 
 V/hen te = = Temperature of boiling juice. 
 t& = n steam, 
 tc = " " condensed water from steam. 
 
 D = 606.5 -.,.;695 ts 
 
 60"6'.~5 + .305 td-tc 
 When td = tc 
 
 D = 606.5 - .695 ts 
 606.5 - .695 td 
 
 (d) D = Quantity steam to heat 1 leg juice in heaters. 
 
-It 
 
 ,:'Lf:'-ir.1 ;l'3*i 
 
 
 
 ?\'e lo 
 
 /.;- 
 
 y . ;' >(ifc-*f--" 
 
 i!-'T \f. 
 
 ' 
 
 ^lo tile 
 
 be~*i* 
 
 "**"' 
 
 o (TT- 001) S 
 
 A. 
 
 li^ TO 1 ? 
 
 '- . c 1 
 
 . 
 
Fnen td = Temperature of steam. 
 
 tc = " condensed steam. 
 
 tl = " " juice enterinc- 
 t2 " juice leaving. 
 
 D = tg -tl _ 
 606.5 + .505 td - tc 
 
 . (e) B open coils amount steam to lie at leg juice 
 
 D = t2_- tl _ 
 6t)6.5 + .305 td - t2 
 
 C OIH-ESATI O: T 0? S T35ATJ . 
 
 W = Amount of water to condense 1 kg steam. 
 td = Temperature of steam 
 
 te = " " H20 entering condenser. 
 tp = " " " in tail pipe. 
 
 tp - te 
 
Appendix II. 
 
 The calculation and diagrams tic presentation of an evaporation 
 plant and of the steam consumption for the wording of 220 ibs. , of beets 
 per minute. 
 
 As already mentioned in Chapter XII, we can use many differ- 
 ent installations to procure high evaporative efficiency from steam. 
 One of the simplest and cheapest arrangements which affords opportunity 
 for the use of a very small amount of steam, will be described and 
 Derived out in the following. This calculation is not absolutely 
 correct, and is only given as an example, ignor ingrany of the minor 
 items. In spite of this, the figures will be close enough to be useful 
 in shovring the simplest method of making such calculations for practi- 
 cal purposes. 
 
 As a basis for these calculations, \ie will take the follow- 
 ing figures: 
 
 Beet consumption 220 Ibs,, per minute, i.e. 158 tons per day, 
 and assume the rate of manufacture is constant. For very obvious 
 
 reasons, all apparatus should have a greater capacity than is neces- 
 sary for average working conditions. The heating surfaces calculated 
 here, give practica-lly only a capacity of about 110 tons per day. 
 For larger factories, the corresponding conditions can be easily ob- 
 tained by using the figures found here as factors. We will begin by 
 calculating the diffusion battery juice as 242 Ibs., and thin juice 246 
 Ibs. per 220 Ibs. beets. 
 
 The thin juice will be evaporated from 12 to 60 Brix in the 
 evaporators, so that 80^ of it, or 211 Ibs., of water, are evaporated 
 for every 220 Ibs., of beets, and 53 Ibs. of thick juice are obtained. 
 From the thick juice we obtain by boiling, 33 Ibs. of fillmass, so that 
 20 Ibs. of water are evaporated in the vacuum pans. In boiling the 
 

 , ~, 
 
 s 
 
 a.- 
 
 >iJtn?r^ . .^bn^rtrs 8A 
 
 j fi 
 
 ;? 
 
 ^ 
 
 ':'' v; 
 
 r; 
 
 . 
 
 
 ^. :,.^c .ti/o ^>e;h 
 i ^.v.]";;. yl^o..a v,?.*^*' 
 
 1. adJ ..a^rf^.T .RLIQJ-.J: 
 
 .. . .. .'.._'. 
 
 ^;i. jji*.^ 
 
 * ... 
 
 . s-llun sir .-,,>irc: 
 
 - - > -'..*- ' : '. !, ?*.. . 
 
 enc 831 ;i -. ...t. 
 
 BifO. f /-tfD 
 
 ,,r .-wna .v 
 
 
 R?P 
 
 ( >rf;*i 
 
 to.. 
 
 ' 
 
 ,f( 
 
 '5 .. 
 
 aif.< 1 6iBQqB ..Ilfl 
 aniXsow. 
 
 . .t ... : . , . _ 
 
 -o.^^ '*M^, 
 
 v *,.. _ .. _ ^* /"'* 
 
 ^'^-5^1. srt^ BCTJ-BI; . 1 
 
 * 
 
 
 . :/ 
 
 ri xi 
 
 .QB.! -. 
 
 V ,- . :\ , * 
 
 jftftHfjm 
 
 
 /tfo -^0,J:f 
 
 ' ..: !j j". . . ' f: " 
 
syrup 2.2 Ibs, of water must be evaporated for every 220 Ibs of beets, 
 The amount of exhaust steam will be about 66 Ibs. for every 
 220 Ibs. of beets r in case good engines are used taking steasi at full 
 stroke. 
 
 For evaporation, we will consider a Quadruple Effect with a 
 Juice boiler. The heating of the raw juice takes place in a preheater, 
 heated by the vapors from the last body of the evaporators. In this the 
 temperature of the liquor is raised from 86 to 122F., then by means of 
 the vapors from Body II, from 122 to 176P r The thick Juice and syrup 
 should be boiled; and the diffusion, the saturation, the thin and the 
 thick juice should be heated with the vapors from Body 1. 
 
 The 1st body of the Quadruple Effect, should be heated with 
 the exhaust steam from the engines, which in cases of deficiency should 
 be supplied by vapors from the Juice boiler in conjunction with the 
 exhaust steam. The juice boiler should be heated with high pressure 
 steam, so that all heat used for evaporation, boiling and preheating 
 apparatus, cones from vapors of the juice boiler, added to the exhaust, 
 and no live steam is used anywhere else. For preheating purposes the 
 following heat quantitle- are necessary:- 
 
 1. For Diffusion 
 
 242 Ibs. diffusion juice from 50 to 86T.~ 242 x 36 " 8,710. B.T.U. 
 440 " pulp and press water 
 
 from 50to 68 F, = 440 x 18 :: 7,920. B.T.U, 
 
 Cooling about 18 during diffusion for 440 Ibs. battery vol- 
 ume to 220 Ibs. beets gives a heat consumption of 440 * 18= 7, 920. B.T.U. 
 
 Total heat consumption for diffusion is 24,550 B.T.U." 25.73 
 Ibs. steam from Body 1. 
 
 2. For preheating the diffusion in preheater 1 with vapors from 
 Body IV. 
 
 242 -(122 - 86)" 8,710 B.T.U.- 8.8 Ibs. condensed vapors from IV. 
 
 _ O ' 
 
 fj 
 

 P. r..j IT 
 
 
 *? ^^^'.^..ftpxit Kf, Jfjwat ?*** 
 di W tirod*'*sd: Ii^ ..sfjfjM. I.HifpjUs "$,'&' nfe I'rli'" 
 ; L'oair- oxa \9f\- &'.''~;. *&',-$ ^ 8jp Qt'>fe<i.^ 
 
 13 / 
 
 ... - ; : ,. s iti/t s^; i Hit in irt^B-' 
 
 
 to BHseffl vtf MAt ., .I^USi o? 38 if-rrt Jf)oaJt.B i E af'icirti'r bi 5 !^ lo , 
 
 ^ V' ' ' 
 
 .;'_'*. ,5^3^ '^,- 
 
 itt'rit rW o.r^>2;;. .,/^DJ 
 
 ^OH - X---87. ' N 
 
 Tl^.' ; v&t 'tit l- 
 
 . ; - -- .> >; 
 
 re ,.' "cpJiocf^o 
 
 ' . - >^ . , '. ':' 
 
 ] * r -3i. ? fUu 
 
 ;;. . \ ^-ici Jbnc JVJII f ; f rtoJfJj '.;< 
 0* J>ofcf>i 'j'jfci : e *';/{, 
 
 * ' !*' 
 
 i-** a^ao : y^Jt^B^f^Tf--^!^ /.* 
 
 - ^ * , * 
 
 j * . 
 
 . -'/ *. ', .-.*. 
 
 noisi/^li 
 
 ,1.^ ?:-.- 
 
 . i 
 
 cse ?: ;- . i ? -- 
 
 ./^*> ^r o**"v^ . -r- & , s 
 
 -' f .' " 'i: *-^|iV -a>- ; r;Tw:.- ' 
 
 X- ' v " / 
 
 : -.:*r. r.^;*a er' " iflurri:- 01^4 
 
 .^-. ' ; .1 : ....-A.* -*^ V;---'.^;! -f. P - ;- - 
 
 " : - - .vi 
 
3. ?or preheating ths diffanion juice n preheater II with vapors 
 from Body II. 
 
 243 (176 - 122 J~ 13, 070 B.T.U.= 73.4 Ibs. condensed vapors from II. 
 
 4. For preheating the saturation juice from 176 to 194 and to nalce 
 up for a cooling loss of 9 F. 
 
 264 (194 .- 176 + 9)= 7,130 B.T.U.' 3 7.48 Ibs. steam from I. 
 
 5. For preheating the thin juice from 194 to 212 F. and mafce up 
 for a cooling loss of 9 F. 
 
 264 (212 - 194 + 9)= 7,130 B.T.U.= 7.48 Ibs. steam from I. 
 
 6. For preheating the 53 Ibs. of thicK juice from 140 to 194 (Sp.heat 
 of thicK. juice = 0.60), 
 
 53 (194 - 140) 0.60 - 1,720 B.T.U.- 1.76 Ibs. steam from I. 
 
 7. To boil the thielc juice, i, e. to evaporate 19.8 Ibs. of water 
 from it. 
 
 19.8 x 834 = 16,500 LMMJ, = 20.21 Ibs. steam from I, 
 
 8. To boil and pre^o: t tlio- ;-:yrup , i . e . for evaporating 22 Iba . of 
 water and heating 11. Ibo, of syrup. 
 
 2,300 B.T.U. =2.4.3 Ibs. of steam from I. 
 
 Hence, for 'boiling and preheating, the Quadruple Effect has 
 to supply the following amounts of steam: 
 
 From Body I 25.73 -f 7.48 + 7.48 -f 1.76 + 20.21 + 2.42 = 65.1 
 n it j j it it it ii it n it n B n = ]_j ^ 
 
 ii n jy ii 11 it n n w n n M ti ti =8.8 
 
 Designating the amount of water which is evaporated in the 
 last Body IV by x, then there must be evaporated in Body I, x $ 65.1 * 
 13.4, in II, x r 13.4, ir. Ill, x, in IV, x Ibs. The juice boiler has 
 to supply as much heat as Body I of the Quadruple. Effect needs, from 
 the 66 Ibs. of exhaust steam, and must evaporate 
 
 X f 65.1 f 13.4 - 66 =X + 12.5 Ibs. 
 
:; 'vfV^- ^''-'i r*' : ''" 
 
 or fuus'^ei "^ ''' ; :'Htro^ efei^, . 
 
 o '*:ji 
 
 -.'^ v :. :; '; " : ''' - 
 
 *X 04" 
 
 '* '"''' ( : 'i^tis-t ;SV)i-r(.t 
 
 8T-.I '*.: .T-. f 
 
 ret'CKfiVe oc? .? '.-... .->]-;. fr/tt Htf or 
 
 , ] mc-ft H>?B .8^ X-: : - 
 
 viotf or ' '. s 
 
 . I .roi- 1 ! aM'8 *r ... . U.'T".U OCJ-,i; 
 
 v . r i * 
 
 ti M it n 
 
 ', i. f: 
 
 VI 
 
 i-3-Iiod '>^4?ij^ oXT -/drfl r. -Vi -n! -. : > . '.'t--. ^.f. T -V ^-il : nl *.! 
 
 >^'(3^r!T 7^ ,*tf: 
 
 M- "i- -x ; ; *.^ : ^ i ",; ^ * 
 
She total amount of carter which has to be evaporated for 
 every 220 1'hs , of beets is 211 Ibe.i hence, we can solve the equation 
 for x : 
 
 811 = (x + 12.5) + (x + 78.5) + (x -f 13.4) + x + x. 
 x ~~ 21.3 Ibs. 
 
 In the apparatus of the evaporating plant we have to evap- 
 orate the folioT/ing amounts of water for 220 Ibs. of beets: 
 
 Evaporated Heat transferred. 
 
 In juice boiler 33.9 Ibs. water 32,400 B.T.U. 
 11 Body I 100.0 95,600 
 
 11 " II 34.8 33,850 " 
 
 11 " III 21.2 21,080 
 
 ii it 
 
 IV 21.2 21,570 
 
 211.0 
 For this evaporation and for all boiling and heating purposes 
 
 77e need in steair. 
 
 Engine Ixhaust Steam - - 66.0 Ibs. 
 
 Direct boiler steam for juice boiler 33.9 x 1.05 = 55. 6 
 
 101.6 Ibs. 
 
 If ir. place of a number of non-expansion engines, -a few large 
 modern expansion engines and pumps are used,, the quality of exhaust 
 steam is apt to be smaller and the juice boiler can receive more high 
 pressure steam. 
 
 Besides the 101.6 Ibs of steam for the evaporation, and the 
 preheating and boiling in connection with it, the boiler plant must 
 
 supply the following amounts of steam: 
 
 1. The steam that is condensed in the engines and pipes on its way 
 from the boiler through the engines to Body I . with engines taking 
 s team at full stroke, this amounts to about 20$ of the exhaust steam 
 that gets to Body I; hence, 13.2 Ibs. in our example. 
 
 -: 4 :- 
 
.- v '':_' /".: .; 1 .EVJ 
 
 
 .'arfl 
 
 ?vJ<l 
 
 * n* , ;-V i- 
 
 Sjtt$8ioqfiv 
 
 I "?SS 
 
 -' ; - ? 
 
 ao; is 
 
 r f o 
 
 ft . c 
 
 8 .*'*.'? 
 
 rf 
 
 i ; ' 
 
 ^B 
 
 . 
 
 . r j. .. 
 
 Jeu^flxSt ^if 
 
 v-k j .1 
 
 r. . a rv-. /";.i*i rnl-s.-tBiix^-hon io t 
 
 vj-IiBUp -liii? ; b^si> ; *TB R'ttni/'T 
 
 : '-, '' 
 n 4v j .OOOT nso ii*IiocJ foijr orfj it^ 
 
 ' : ' e >n;\4n 
 r 
 
 r.fl rro.td ; .?!''ioqjBVf! 
 ; iiefi.1 ollod 
 
 :io aecr-.it JE>r;i? 
 
 tol 
 
 Je lo rxlt 8 .'10 
 
 .va? '.'*' a ^:.> fc^roo 
 fj .n' fc^' 
 
 t fv-> 
 
 
The steam quantities which ifl lost in cooling in the evapor- 
 ating and boiling apparatus and the vapor lines i and that which is used 
 for steaming out and other purposes or is lost in leaks. These quan- 
 tities can only be guesses at, and amount to about 10 to 20$ of the 
 total steam used. , 
 
 Hence * the boiler house has to supply the steam for 
 Evaporating, Boiling and preheating 101.6 Ibs. 
 
 Losses in engines and pipe lines 13.2 " 
 
 losses 11.4 to 22.9 " 
 
 126.2 137.7 " 
 
 A sugar factory with an evaporating plant as described needs only about 
 7.5 Ibs. of Anthracite coal, when it is possible to obtain an evapora- 
 tion of 8 Ibs. of water per pound of coal. In Germany the steam and 
 coal consumption is from 1/4 to 1/2 $ higher than it should be, due to 
 the shut downs on Sundays. 
 
 The quantities of vapor to be condensed on one central, or a 
 number of smaller condensers, amounts to 12.3 Ibs., from the evaporators 
 and 22.0 Ibs from the vacuum pans,- or a total of 34.3 Ibs. The quanti- 
 ties of condensed vapors per 100 kg of beets are made up about as fol- 
 lows: ---- 
 
 (a). water above 100 C. 
 
 From the exhaust pipe 6.0 kg. 
 11 " Juice Cooker 15.4 " 
 " " #1 Body Evaporator 45.4 u 
 11 #2 " " 15 . 8 " 
 
 82.6 kg. 
 
 (b). Water at about 100 c. 
 
 Prom the Vacuum Pans 10.3 kg. 
 
 11 " #3 Body Evaporator 9.7 " 
 
 " " Thin Juice Heater 3.4 " 
 
 t , Thick: o,-8 
 
 24.2 kg. 
 
 (c). ater below 90 C. 
 
 From the #4 Body Evaporator 9.7 kg. 
 " " Diffusion Heaters 11.7 
 " " " Juice ReheaterslD.l " 
 11 '! Saturation Coils 3.4 " 
 
 34.9 kg. 
 
 Total water for 100 kg bee1sL4l.7 kg. 
 -: 5 :- 
 
. i : 
 
 aup s 
 
 n 'i 
 
 nt ' 
 
 *** 1 * .},;.;. 
 
 f 
 
 9*si* ei: rre <?: i.- 
 
 - 3 aBc* ''. 
 
 '' .^i> 
 
 
 
 a%;3e;i '"'C.ov.' 
 
 oTOqBT-i .n J'a 
 
 Uf' , ^^. :^ .";.?.; . l 
 
 fine snilib ; 
 
 
 "-."' /-i" ' r*v>i .a'lJ 
 
 **.;? ; f '< N '- : K v -X^20^'3.'-.r; A . 
 
 ; 
 
 " 831 , ,^^ 
 - 
 
 *-9 ; * : 
 
 
 Si T": 1 'f I, 
 
 --.' .'I'trfRV* <: 
 
 X' ."*'! '"* v' ftl.f' 
 
The calculations for the heating surfaces is shown in the 
 following table. As the coefficient of transmission of heat is the 
 heat transmitted to each eq. ft., in 1 minute for each degree differ- 
 ence in temperature, one has to divide the steam quantities used per 
 minute, as given above, for each separate apparatus, "by the product of 
 the temperature drop and the coefficient of transmission of heat in 
 order to obtain the area of the heating surfaces. As the temperatures 
 drop, we have to use in the case of preheaters the differences 
 between the temperatures of the steam and the mean temperatures of the 
 juice flowing in and oivt. ITi case of the evaporating and boiling appar- 
 atus, the differences between the steam and that of the boiling juice 
 mast be used. 
 
 The following calculations are for the heating surfaces for 
 working 220 Ibs. of beets per minute, corresponding in practice to a 
 
 
 
 working of 110 tons per day. 
 
 Apparatus Heat transferred Temp. Drop. Coeff. Heat. Surf. 
 
 Juice Boiler 32,400 B.T.U. 18.0 P 105.0 172 Sq.Pt. 
 
 Body I 95,500 fl 14.5 91.0 720 
 
 11 II 33,800 16.0 61.5 344 
 
 III 21,100 18.0 40.5 290 
 
 IV 21,500 30.5 24.3 290 
 
 Raw Ju. Pre-H I 8,740 45.0 10.2 194 
 
 11 II 13,100 63.0 10.2 215 
 
 Saturation " 7,150 36.0 10.2 194 
 
 Thin Juice " 7. ,150 18.0 20.4 194 
 
 Thick " 1,710 54.0 10.2 32 
 
 Pan for I Prod. 19,700 54.0 20.4 183 
 
 Syrup Boiler 25,500 54.0 10.2 45 
 
 285,150 2871 
 
 -: 6 :- 
 
' 
 
 ' a 
 
 .... ,*-.,, 
 
 ' >*? 
 
 *^ r t J 
 
 
 oat 
 
 .rr-.oD 
 
 .10 
 
 DCS '?-. n : 
 
 oda 's.^i 
 
 . r: 
 
 xufvi&'* - ^'> f: "^-' r '~' '> r ts 
 
 
 .,. , . 
 
 ' .'elrfs^anHol. 
 
 - - . ' ' l^ ' 
 
 X nl , . J'J '.pa rfoKs 
 r ." "'.-- .-;< i -: .." 
 
 IBSX! 
 
 i 9 on 6 
 
 . 
 
 ' 9iic' fcnfl a 
 
 ?..':' -.. . - -- - . 
 
 eert ft:l Ic E-^IR. n:iv* nlfl.i- 
 
 dV^f /T /*\ ' 
 
 9\ 'JO J w 
 
 ' ... . .--*' ' 
 
 e;U lo 
 
 . . 
 
 va 5;-^ 'io eeec rfl . ^-fo ^.TB nJ: s"-tToi't o 
 
 * '' '*"'* -j.' ' 'V " 
 
 " '' 
 
 ecf' 
 
 
 .vftf-"'io3 'eno.j "Oll'ld'sni^ib^ 
 
 S'', >I 
 
 c . Si 
 
 3.05 
 
 . 
 
 OD*,S5 
 
 " o^s'iae 
 
 "OfejSS 
 
 r ocji^a 
 'o ; o>? f ls 
 
 0*V, 8 
 
 fcit'.si 
 oai,? 
 
 ' ^vl V " T :' 
 
 w' 1 7 , 1 
 
 6on6i 
 
 ii 
 
 . r' 
 
 lu 
 
 Xoirv'T 
 
 .: TT V X" 
 
 rtf 
 
 c 
 
As the boiling apparatus for thick Juices and syrups do not 
 work constantly, and as the juices are not all boiled with the sane 
 ease, it is necessary to add 50 to 100$ to the calculated heating sur- 
 faces to these apparatuses. An increased surface is also necessary for 
 the evaporators, unless they are thoroughly cleaned every week. 
 
 The necessary heating surfaces of the boilers for supplying 
 123 Ibs. of steam per minute, can be determined on the following empir- 
 ical basis: 
 
 In order to obtain a good economy in coal, the steaming cap- 
 acity in a return tubular boiler, should not be more than 1.85 - 2.32 
 Ibs. of steam, per sq.ft., per hour; or 0.032 - 0.037 Ibs. steam per 
 minute. In water tube boilers, this rate should not exceed l.ic to 
 1.40 Ibs. steam per sq.ft. per hour or 0.018 - 0.023 Ibs per minute. 
 Hence, for generating 132 Ibs. of steam per minute i.e. for generating 
 stean for working 158 tons per day, the following heating surfaces are 
 essential: 
 
 In return tubular boilers 1,830 - 2,150 sq.ft. 
 
 In water tube boilers 2,580 3,230 " 
 
 For a daily vrorking of 110 tons of beets, the following heating 
 surfaces will suffice: 
 
 In return tubular boilers 1,290 - 1,505 sq.ft. 
 
 In water tube boilers 1,830 - 2,260 " 
 
 Heat balance of the factory calculated on a basis of 100 kg of 
 beets: 
 
 (a). Heat losses in boiler house. 
 
 Burnt 7 kg. coal at 7,000 calories = 49, COO calories. 
 
 Obtained 60 " steam " 560 " = 55,600 - 68.6$ 
 
 15,400 " 21.4$ 
 
r, .,. . % 
 
 ', * - 
 
 / 
 
 ".;. 
 
 ' r> ^<*f 'ftrt f I <>- 
 
 . vi tTp tn AI V*rri 
 
 ; V"' * ro',. , / ' '-v- - ,. 
 
 rtJt^*> 
 
 MM 
 
 - il. 90fft"K'9 ^W 
 
 .Q 5^0,,, 
 
 - ( 
 
 ?!r 1 ." " ; 
 
 -.'> 
 
 -C. , n-'ViJ.OJ 
 - ' ' I'-i - ; .. ".. .' i 
 
 :^... ::*ia* LAW .Bl9$fi.;rog.<v t. 
 
 - . . 
 
 
 ;, 
 ^' ' f" *'* 
 
 "* ' 
 
 
 
 ' 
 
 , y^/c; 
 ^;*;I Srf* frK>p e^t I .,-' Ltp54. - toe 
 
 .-..' - :l 4 ..."./' 
 
 :^-;/> ; .ar "5 . "" A- 
 
 c 
 
 
 
 -^x ion -r.i;fo.iifl L4^ " 
 
 - -N , . .- . , .. j . > 
 
 
 . *%. 
 
 .8 .C^...- r 
 
 '- " 
 
 ' 
 
 "-PV.. i-.- 
 
 1.jpc. ; .~^^.r 
 
 ? ( i,{1ify. I9,tl.'Y. 
 :--.:. . 
 
 
 j; irce r. 
 
 >' ... i 
 
 >-j;.' J.tjv I 
 
 
 ^ l| -3, : .i2 4 : ljf- : - > 
 
 i ?* .. T; * 
 
 v K " 
 
 
 
 ! ' ^ *.*.' * : r-*' 
 
(to). Heat losses in the factory. 
 
 (Percentages based on the steam, 33,600. Cals. ). 
 
 1. On the way from toiler house 
 
 to place of utilization --------- 3, 360. Cals. = 10 $ 
 
 2. In tail pipe water. For the 
 
 condensation of 20 kg. of 
 
 vapor at 630 calories --------- 12,600 " = 37.5$ 
 
 3. In 7/aste waters of diffusion 
 
 200 kg at 10 calories --------- 2,000 " = 6.0$ 
 
 4. In press cake 
 
 10 kg. at 60 calories 600 " = 1.7$ 
 
 5 . Condensed vapors 
 
 60 kg. at 80 calories _-_ 4,800 = 14. 
 
 6. In fillmasses I and II. 
 
 20 kg (.5 Sp heat) cooled to 70 C.- - - 700 " 2.1$ 
 
 Total determinable losses 24,060 Cals. 71.6^ 
 Undeterminable " 9,540 " 28.4$ 
 
; :v" '.! ;:-.: .-.,". 3 if +'> 
 ' '. 'i'" ; ' - ' ''' ' 
 
 , ' 1 * ; 
 
 . *If0 l> "-^ i '5-^ ; , 'IB''). 
 
 / ... 
 
 .' v'-l^iiOCf !:i;-ar* : '.(..-;' /" ' J .1 
 
 * . 
 
 .e^/' -o'i '>n *>r:!f? &::.;"' .S 
 
 ^V.ib .^x os icf l ; ;? V.' 
 
 
 
 
 eltf-r?f:i-'rn i .6try^' Is-tO 
 
DIAGRAM 
 
 a 
 
 55. <| 
 
 18.8 IH S 
 
 Vacuum 
 Par, / 
 
 TKicK 
 XioiltT T , 
 
 Jmce 
 
 2.4t|JuS. i .7*.; it*. S. 7.5,'rttS 7.yi/ 
 
 _J- 
 
 
 
 |5 s. r 
 
 V nbV 
 
 / 
 Juvte FtXe^Uvs' I 
 
 - 
 V- ---- > 
 
 H&*fJ TO 
 
 ^ -- ^ Cori2.etiSef. 
 
 it-ore; 
 
 : ATI OH 
 
 
 eaoh 
 
 snr 
 
 >rs er 
 
TABLES. 
 
 Table of Solubility of Lime in Water. 
 
 Herzfeld. (Deutche Vereinszeltschrift 1897. S. 819), 
 
 2. 
 
 At 15 
 
 C. 
 
 1 
 
 part 
 
 CaO 
 
 requires 776 
 
 parts 
 
 Of 
 
 water. 
 
 i 
 
 n 
 
 20 
 
 1 
 
 it 
 
 n 
 
 n 
 
 n 
 
 813 
 
 M 
 
 It 
 
 u 
 
 
 u 
 
 25 
 
 11 
 
 n 
 
 n 
 
 u 
 
 u 
 
 848 
 
 n 
 
 II 
 
 n 
 
 
 11 
 
 30 
 
 H 
 
 n 
 
 n 
 
 u 
 
 n 
 
 885 
 
 u 
 
 II 
 
 n 
 
 
 n 
 
 35 
 
 It 
 
 n 
 
 
 
 n 
 
 n 
 
 924 
 
 ti 
 
 n 
 
 
 
 
 II 
 
 40 
 
 II 
 
 
 
 11 
 
 it 
 
 n 
 
 962 
 
 n 
 
 n 
 
 n 
 
 
 u 
 
 45 
 
 n 
 
 n 
 
 ti 
 
 n 
 
 11 
 
 1004 
 
 u 
 
 n 
 
 n 
 
 
 
 
 50 
 
 ti 
 
 u 
 
 n 
 
 n 
 
 n 
 
 1044 
 
 u 
 
 n 
 
 n 
 
 
 
 
 55 
 
 n 
 
 ti 
 
 n 
 
 u 
 
 H 
 
 1108 
 
 11 
 
 n 
 
 it 
 
 
 H 
 
 60 
 
 ii 
 
 u 
 
 H 
 
 it 
 
 n 
 
 1158 
 
 it 
 
 n 
 
 ii 
 
 
 
 
 65 
 
 n 
 
 * 
 
 M 
 
 n 
 
 
 
 1244 
 
 u 
 
 it 
 
 n 
 
 
 
 
 70 
 
 n 
 
 u 
 
 tt 
 
 n 
 
 n 
 
 1330 
 
 it 
 
 11 
 
 n 
 
 
 
 
 75 
 
 
 
 n 
 
 
 
 n 
 
 H 
 
 1410 
 
 u 
 
 n 
 
 n 
 
 
 n 
 
 80 
 
 u 
 
 n 
 
 n 
 
 to 
 
 u 
 
 1482 
 
 ti 
 
 n 
 
 u 
 
 Solubility 
 
 Of 
 
 Lime 
 
 in 
 
 Sugar 
 
 Solution. 
 
 According 
 
 to Lamy 
 
 i 
 
 100 gm. of 
 
 a 10JI 
 
 ? sugar 
 
 solution 
 
 dissolves 
 
 
 At 
 
 
 
 
 
 
 
 
 25.0 
 
 arm 
 
 CaO 
 
 
 
 u 
 
 15 
 
 
 
 
 
 
 21 5 
 
 G*^ 
 It 
 
 u 
 
 
 
 u 
 
 30 
 
 
 
 
 
 
 12.0 
 
 II 
 
 n 
 
 
 
 u 
 
 50 
 
 
 
 
 
 
 5.3 
 
 II 
 
 H 
 
 
 
 it 
 
 70 
 
 
 
 
 
 
 2.3 
 
 U 
 
 1! 
 
 
 
 n 
 
 100 
 
 .55 u 
 
 V 
 
 
 Note: The solubility of Lime in a sugar solution depends, not 
 
 alone on the temperature and the amount of sugar, but also 
 
 on the quantity and method of adding the lime and the time 
 of acting. 
 
 3. Table of the amount of CaO contained in MilK of Lime at 15 C. 
 
 (According to Blattner). 
 
 Wt. of CaO in Wt. of CaO in 
 
 Degree Be Milk of Lime 1 Litre $by wt. Deg.Be Mi Ik ofLime 1 Litre % by w 
 
 
 gr. 
 
 gr . 
 
 # 
 
 
 
 
 
 
 
 t.- -* 
 
 
 
 
 
 
 
 t - -if - 
 
 
 
 
 1 
 
 1007 
 
 7.5 
 
 0.745 f 16 
 
 1125 
 
 159 
 
 14.13 
 
 2 
 
 1014 
 
 16.5 
 
 1.64 f 17 
 
 1134 
 
 170 
 
 15.00 
 
 3 
 
 1022 
 
 26.0 
 
 2.54 # 18 
 
 1142 
 
 181 
 
 15.85 
 
 4 
 
 ' 1029 
 
 36.0 
 
 5.50 # 19 
 
 1152 
 
 193 
 
 16.75 
 
 5 
 
 1037 
 
 46.0 
 
 4 . 43 # 20 
 
 1162 
 
 206 
 
 17.72 
 
 6 
 
 1045 
 
 56.0 
 
 5.36 # 21 
 
 1171 
 
 218 
 
 18.61 
 
 7 
 
 1052 
 
 65.0 
 
 6 . 18 # 22 
 
 1180 
 
 229 
 
 19.40 
 
 8 
 
 1060 
 
 75.0 
 
 7.08 f 23 
 
 1190 
 
 242 
 
 20.34 
 
 9 
 
 1067 
 
 84.0 
 
 7.87 # 24 
 
 1200 
 
 2S5 
 
 21.25 
 
 10 
 
 1075 
 
 94.0 
 
 8.74 f 25 
 
 1210 
 
 268 
 
 22.15 
 
 11 
 
 1083 
 
 104.0 
 
 9.60 # 26 
 
 1220 
 
 281 
 
 23.03 
 
 12 
 
 1091 115.0 
 
 10.54 # 27 
 
 1231 
 
 295 
 
 23.96 
 
 13 
 
 1100 126,0 11.45 # 28 
 
 1241 
 
 309 
 
 24.90 
 
 14 
 
 1108 137.0 12.35 f 29 
 
 1252 
 
 324 
 
 25.87 
 
 15 
 
 1116 148.0 13.26 # 30 
 
 1263 
 
 339 
 
 26,84 
 
."1 .' '.:' t. ' 
 
 ..:..? -.-I of-iM rs ~' \- ; 
 
 .v-.!.; " 
 
 iJTh^I '''"' '" u * l '::-TV ^fctfK - : ' : - 3"' f *# 
 
 - ; 
 
 
 
 .'. 
 
 * 
 
 i? - .- j . 
 
 . i .. 
 
 *" 
 
 *' *'" ' r * H^' " 
 
 r 
 
 " 
 
 ,f .. c >.' ir- 
 
 
 
 1 " ^V' * 
 
 
 n' 
 
 "<F *"t> * 
 
 T- vfrj " -^ " 
 I 8 ': -aV 0$J ,^iteO- o''. $1^ 6-1000. ', 
 
 Oy>; 
 
 ' -^ 
 
 ' 
 
 . -v.a-'wAv: ..'!t : 
 Ktfjr rto v. 
 
 ' 
 
 .SfttsoB 10 
 
 .- ; ^ * S l n! f-s S ' 
 
 , i i&r j .t i t a o y 
 
 4f| 
 
 hr ri ! oafjLjj ' ' ' ' ' ' ' 
 
 : ' 
 :... -~ js .-. i .j_ .. *._. 
 
 >t" 31 ^ ^^c ? ' : 
 
 vi : i-si. ; ' vc % ^3-, I a. si *ioi : G 
 
 -:, :: 
 
 3?. 91 : '?.' l * w ( 1 -?i2 ' .Dr 
 
 : d>: *-. ' ?i-:i 
 
 '..& \ fr,^ : M ' OX : 
 
 V 7H,t C.K8 I 750C : 
 
 '? v* ; .v : <5YOX 
 
 ^<.e -'' :! ' :v;oc 
 
 t.t\ v ! r T :>, <* 
 
 f . ^- ' i 
 
 - ' * .^ .? f* 1 ','4^* ' "" ? 
 
 S^ S^'2-'-. >>..*! 1J 
 
4. Table showing the Solubility of Sugar in Water at different Temper- 
 atures according to Herzfeld. Recalculated. 
 
 (Deutsche Vereinszeitschrift 1892. S. 181). 
 
 . In 1 Part of ater, the following parts of Sugar are dissolved:- 
 
 Temp . 
 C. 
 
 Parts 
 Sugar 
 
 Temp. 
 C. 
 
 9 
 
 Parts 
 Sugar 
 
 Temp. 
 C. 
 
 Parts 
 Sugar 
 
 Temp. 
 C. 
 
 Parts 
 Sugar 
 
 1 
 
 
 
 1.79 
 
 
 
 
 
 
 
 1 
 
 1.80 
 
 26 
 
 2.12 
 
 51 
 
 2.62 
 
 76 
 
 3.44 
 
 2 
 
 1.81 
 
 27 
 
 2.14 
 
 52 
 
 2.65 
 
 77 
 
 3.48 
 
 3 
 
 1.82 
 
 28 
 
 2.16 
 
 53 
 
 2.67 
 
 78 
 
 3,52 
 
 4 
 
 1.83 
 
 29 
 
 2.17 
 
 54 
 
 2.70 
 
 79 
 
 '3.57 
 
 5 
 
 1.84 
 
 30 
 
 2.19 
 
 55 
 
 2.73 
 
 80 
 
 3.62 
 
 6 
 
 1.86 
 
 31 
 
 2.21 
 
 56 
 
 2.75 
 
 81 
 
 3.66 
 
 7 
 
 1.87 
 
 32 
 
 2.23 
 
 57 
 
 2.78 
 
 82 
 
 3.71 
 
 8 
 
 1.88 
 
 33 
 
 2.25 
 
 58 
 
 2.81 
 
 83 
 
 .76 
 
 9 
 
 1.89 
 
 34 
 
 2.27 
 
 59 
 
 2.84 
 
 44 
 
 3.81 
 
 10 
 
 1.90 
 
 35 
 
 2.29 
 
 60 
 
 2.8? 
 
 5 
 
 3.86 
 
 11 
 
 1.91 
 
 36 
 
 2.30 
 
 61 
 
 2.90 
 
 86 
 
 3.92 
 
 12 
 
 1.92 
 
 37 
 
 2.32 
 
 62 
 
 2.93 
 
 87 
 
 3.98 
 
 13 
 
 1.94 
 
 38 
 
 2.34 
 
 63 
 
 2.96 
 
 : $8 
 
 4.03 
 
 14 
 
 1.96 
 
 39 
 
 2.36 
 
 64 
 
 2.99 
 
 89 
 
 4.09 
 
 15 
 
 1.97 
 
 40 
 
 2.38 
 
 65 
 
 3.03 
 
 90 
 
 4.15 
 
 16 
 
 1.98 
 
 41 
 
 2.40 
 
 66 
 
 3.06 
 
 91 
 
 4.21 
 
 17 
 
 1.99 
 
 42 
 
 2.42 
 
 67 
 
 3.09 
 
 92 
 
 4.28 
 
 18 
 
 2.01 
 
 43 
 
 2.44 
 
 68 
 
 3.13 
 
 93 
 
 4,35 
 
 19 
 
 2.02 
 
 44 
 
 2.46 
 
 69 
 
 3.16 
 
 94 
 
 4.42 
 
 20 
 
 2.04 
 
 45 
 
 2.48 
 
 70 
 
 3.20 
 
 95 
 
 4.48 
 
 21 
 
 2.05 
 
 46 
 
 2.51 
 
 71 
 
 3.24 
 
 96 
 
 4,55 
 
 22 
 
 2.07 
 
 47 
 
 2.53 
 
 72 
 
 3.28 
 
 97 
 
 4.63 
 
 23 
 
 2.08 
 
 48 
 
 2.55 
 
 73 
 
 3.31 
 
 98 
 
 4.71 
 
 24 
 
 2.09 
 
 49 
 
 2.58 ' 
 
 74 
 
 3.35 
 
 99 
 
 4.79 
 
 25 
 
 2.11 
 
 50 
 
 2.60 
 
 75 
 
 3.40 
 
 100 
 
 4.87 
 
 : 2 :- 
 
5 :. 
 
 
 /t-..: lo ." 
 
 t../ -.-, 
 
 v ^i t* .-,- . 
 -.r^ ; rrRxtf:-; 
 
 -r- 
 
 37 
 
 8? 
 
 
 ei'.i 
 
 IS ."J 
 
 
 
 
 
 se 
 *e 
 
 8S 
 
 : : -0-ii , 
 
 "-.* * x. 
 
 8 
 
 ca 
 
 r U'.-S 
 
 c .1 * r 
 
 :6 
 
 ; 
 
 * . ^ 
 
 
 
 * * * 
 
 oi 
 
 f ' ' 
 
 J. o 
 
 -'I . . '. 
 
 le.ci 
 
 ci 
 
 
 SS.'S : 
 
 ' S6j I 
 
 ^ r 
 
 
 ' ;$'. . : 
 
 2. 
 
 
 
 
 i 
 
 1 
 
 -i 
 
 as 
 
 r '" " ' 
 
 re: i 
 
 ''j* ' 
 
 , 
 
 r 
 
 86 X 
 
 7 1 -f 
 
 
 - u^ 
 
 * P P r 
 
 *r_ 
 
 
 '^-'.S : r. 
 
 ! iO' 
 
 
 
 W- ' : 
 
 -* . rt 
 
 
 "* ^ 
 
 : ^' ' . V S 2i ' 
 
 : 
 
 
 B* . . 80. a 
 
 p. - * eo.s 
 
 OS t : 
 
6. Tables showing the Boiling Points of Sugar Solutions. 
 
 Calculated according to Plourens 
 (Bulletin de d'Assoc.1876 Nr.17) and also according to Claassen-Prentzel 
 
 (A) Boiling point for Pure Sugar Solution 
 (a) General Table based on the Sugar Content. 
 
 Sugar 
 
 Boiling Point at 
 760 mm. pressure 
 
 Increase in 
 Boiling Point 
 
 10 
 
 100.1 
 
 0.1 
 
 20 
 
 100.3 
 
 0.3 
 
 30 
 
 100.6 
 
 0.6 
 
 40 
 
 101.1 
 
 1.1 
 
 50 
 
 101.9 
 
 1.9 
 
 55 
 
 102.4 
 
 2.4 
 
 60 
 
 103.1 
 
 3.1 
 
 65 
 
 103.9 
 
 3.9 
 
 70 
 
 105.3 
 
 5.3 
 
 75 
 
 107.4 
 
 7.4 
 
 80 
 
 110.3 
 
 ... 10 is 
 
 85 
 
 114.5 
 
 14.5 
 
 9Q 
 
 122.6 
 
 22.6 
 
 (b) Table for the higher Density according to the Water Content. 
 
 <fo Water, 
 
 Increase in the 
 
 Boiling Point 
 
 Degrees C. 
 
 Water. 
 
 Increase in the 
 
 Boiling Point 
 
 Degrees C. 
 
 25 
 
 7.35 
 
 13.5 
 
 16.9 
 
 24.5 
 
 7.85 
 
 13.25 
 
 17.3 
 
 24 
 
 7.9 
 
 13 
 
 17.7 
 
 23.5 
 
 8.2 
 
 12.75 
 
 18.05 
 
 23 
 
 8.5 
 
 12.50 
 
 18.45 
 
 22.5 
 
 8.8 < 
 
 12.25 
 
 18.85 
 
 22 
 
 9.1 
 
 12 
 
 19.25 
 
 21.5 
 
 9.4 
 
 11.75 
 
 19.65 
 
 21 
 
 9.7 
 
 11.50 
 
 20.05 
 
 20.5 
 
 10.0 
 
 11.25 
 
 20.45 
 
 20 
 
 10.35 
 
 11 
 
 20.85 
 
 19.5 
 
 io./ 
 
 10.75 
 
 21.3 
 
 19 
 
 11.05 
 
 10.50 
 
 21.7 
 
 18.5 
 
 11.4 
 
 10.25 
 
 22.15 
 
 18 
 
 11.8 
 
 10 
 
 22.6 
 
 17.5 
 
 12.2 
 
 9.75 
 
 23.05 
 
 17 
 
 12.6 
 
 9.50 
 
 23.55 
 
 16.5 
 
 13.1 
 
 9.25 
 
 24.0 
 
 16 
 
 13.7 
 
 9 
 
 24.55 
 
 15.5 
 
 14.3 
 
 8.75 
 
 25.05 
 
 15 
 
 14.9 
 
 8.50 
 
 25.7 
 
 14.5 
 
 15.5 
 
 8.25 
 
 26.5 
 
 
 
 8 
 
 27.9 
 
 14 
 
 16.2 
 
 7.75 
 
 30.0 
 
 13.75 
 
 16.5 
 
 
 
S lo 
 
 o* 
 
 [s*nei?-nseB6BlO ot gnJJrioooB cole. Jbn.B ( VI. 'iH 
 
 snllioa erf* snlworie ealcfBT .3 
 
 fc eD 
 
 '- nojtJ&io'a IB 
 
 3LT2 ' 911^ 
 
 * -.-"* V 
 
 [ ioT ^Tllbci SfuXlOa 
 
 A) 
 
 - * 
 
 . JTI9dTIO'D IB^J/B 
 
 eriJ no 
 
 ft8BCf BlCfjBT. iBtCOfl^K) ( 
 
 . 4 1. * *' 
 
 B) 
 
 
 ri-t eanoTonl ' ' 
 
 cfs Jnl 
 
 :o<I snllioa . ^ 
 
 :BSW 
 
 >* 
 
 tnlo* sniloa 
 
 eu/aac 
 
 >iq .rnrz..03V . 
 
 
 
 . I . " 
 
 - 
 
 1. 001 
 
 o-i 
 
 . 
 
 - s.o 
 
 
 s.ooi 
 
 OS 
 
 
 3.0 
 
 
 3.001 
 
 OS 
 
 
 I.I 
 
 
 1. 101 
 
 Q 
 
 
 Q..I 
 
 
 e.ioi 
 
 'oe 
 
 
 
 
 ^.SOI 
 
 33 
 
 
 i!s 
 
 
 1. 501 
 
 Q3 
 
 
 e.s 
 
 
 e.soi 
 
 33 
 
 
 S.3 
 
 
 5. 801 
 
 : OV 
 
 
 . V 
 
 
 ^. voi 
 
 3-V 
 
 
 si oi 
 
 
 s-.bn 
 
 08 
 
 
 3.l 
 
 
 2: ^11 
 
 38 
 
 
 -a.ss 
 
 
 3. SSI 
 
 o,e 
 
 
 .*ne*not>"^r eri* ocf 
 
 sni^iooc 
 
 >B Y^lanoa ieri S lrf erW 
 
 TOl 
 
 eldBT (cf) 
 
 ertt nl 08/39 ion I .1 
 
 BtfflW c^ 
 
 erfJ n geBoion] 
 
 F 
 
 .TO*BW ^ 
 
 talo<I snilioa 
 
 i 
 
 JfTiio*! snllloa 
 
 
 
 .0 898-^Oa 
 
 
 ..0 8901^93 ; 
 
 
 
 e.3i 
 
 3. SI 
 
 35. V 
 
 
 3S 
 
 5. VI 
 
 as. si 
 
 38. V 
 
 
 3.S 
 
 V.VI 
 
 si 
 
 e.v 
 
 
 J^U 
 
 30,81 
 
 3V. SI 
 
 S.8 
 
 
 3?<"' 
 . Go 
 
 3>.8I 
 
 03. SI 
 
 3.8 
 
 
 SS 
 
 38.81 
 
 3S . SI 
 
 , 8.8 
 
 
 3.SS 
 
 3S-.6f 
 
 SI 
 
 i.e 
 
 
 SS 
 
 33.81 
 
 SV.II 
 
 .e 
 
 
 3. IS 
 
 30 . OS 
 
 03.11 
 
 v'c 
 
 
 IS 
 
 3 . OS 
 
 3S.II 
 
 O.OI 
 
 
 3. OS 
 
 -. 
 
 II 
 
 3S.01 
 
 
 OS 
 
 S.IS 
 
 3V; 01 
 
 ', .01 
 
 
 3.ei 
 
 V.1S 
 
 03. QI 
 
 go. ii 
 
 
 ei 
 
 31. SS 
 
 3-S . 01 
 
 i;ii 
 
 
 3.31 
 
 9.SS- 
 
 01 
 
 a: ii 
 
 
 81 
 
 30. SS 
 
 3V. G . 
 
 S.Sl 
 
 
 3. VI 
 
 33. SS 
 
 03. 6 
 
 3. SI 
 
 
 VI 
 
 .^S 
 
 3S.G 
 
 1 . SI 
 
 
 3.31 
 
 tff.M 
 
 *d 
 
 V.51 
 
 
 31 
 
 80.88 
 
 3V. 8 
 
 S.iil 
 
 
 3.31 
 
 v .-aa 
 
 oa.a 
 
 eli : i 
 
 
 31 i 
 
 3.BS 
 
 2S.8" 
 
 3 :3i 
 
 
 
 6 ,-VS 
 
 8 
 
 
 
 
 0..05 
 
 3V. V 
 
 SV3I 
 
 
 *X 
 
 
 
 3,31 
 
 
 3V . SI 
 
(B) Table for Thin and Thicfc Juice and Syrups. 
 
 Degrees 
 Brix. 
 
 increase in Degrees Increase in 
 Boiling Point Boiling Point 
 Juice of Syrups Brix of Juice of Syrups 
 
 10 
 
 0-2 0.3 55 2.8 
 
 3.4 
 
 20 
 
 0.4 0.6 60 3.5 
 
 4.2 
 
 30 
 
 0.8 1.1 65 4.4 
 
 5.3 
 
 40 
 
 1.4 1.7 70 5.8 
 
 6.8 
 
 50 
 
 2.2 2.7 75 
 
 8.5 
 
 7. 
 
 Table showing the Specific Heat of Sugar Solut 
 
 ions. 
 
 
 According to Curin (Otst. Zeitschrift 1894. S 
 
 . 988). 
 
 Degrees 
 
 Specific Heat 
 
 Degrees Specific Heat 
 
 Brix. 
 
 Kopp Mar ignac 
 
 Brix. Kopp 
 
 Marignaa 
 
 1 
 
 0.993 0.994 
 
 60 0.605 
 
 0.652 
 
 10 
 
 0.934 0.942 
 
 70 0.539 
 
 0.594. 
 
 20 
 
 0.868 0.884 
 
 80 0.474 
 
 0.536 
 
 50 
 
 0.803 0.826 
 
 90 0.408 
 
 0.478 
 
 40 
 
 0.737 0.768 
 
 99 . 349 
 
 0.426 
 
 50 
 
 0.671 0.710 
 
 
 
fcna eoitrt, XoirtT Jbna nitfT 
 
 ~""n]t"w A MensT 
 
 nl SJBflQ.'I.OrtI r 8t>Q1SOQ 
 
 InfoH sn.r'X'i'oS 
 
 aqjn\2 to ^OJJJL ^o xJtTH .- ^ 
 
 (jiTiyS *io sx>ltfT> ^6 .x4^a 
 
 *.5 8.g 33 
 
 5.0 ^t.O' 01 
 
 S.* 3.5 08 
 
 ;- 8.0 " i':6 * OS 
 
 5.3 *.* 33 
 
 I'.I 8;0 05 
 
 8.3 8.3 0V 
 
 T'.I *.I 0> 
 
 3.8 3V 
 
 V . S 'S .'S 03 
 
 .,8*01*1,103 -IBSI* 10 *B*H Oi* 
 
 :oa*3 ^ sni^otia olto .v 
 
 . .(888 ,8 .681 tltlricat 1QS. . *e 
 
 ,0) nio^O o* sniJbioooA 
 
 ~- ' c ^^9x1 OJ. jL-L. O9tjc< B99^t^^9 JL 
 
 <ICT .xlra 
 
 ^Hoi^oe^ ^e^oa 
 
 S33.0 303.0 03 
 
 ^e.o; C^o 
 
 63.0 653.0 0V 
 
 a^e.o ^ss.o ox 
 
 B53.0 *V*.0 08 
 
 ^88.0 838.0 -Oa 
 
 8V,p 80^.0 06 
 
 3S8.C '508.0 "OS 
 
 ^a* . o Q^S .0 (>e : 
 
 83V. V5V.O , f 0* 
 
 ; 
 
 OIV.O IV3.0 03 
 
8. Table showing the Loss of Sugar when Boiling AlKaline Juice. 
 
 According to Herzfeld. (Deutche Vereinazeitschrift 1893. S. 754) 
 Loss of Sugar "based on 100 parts Sugar entered per hour. 
 
 Boiling 
 
 T^ /"\ "i TI 4" 
 
 
 Percent 
 
 Sugar in 
 
 Juice 
 
 
 r O -LliU 
 
 c. 
 
 10$ 
 
 20$ 
 
 30$ 
 
 40$ 
 
 50$ 
 
 80 
 
 0.0444 
 
 0.0301 
 
 0.0157 
 
 0.0179 
 
 0.0200 
 
 85 
 
 0.0615 
 
 0.0421 
 
 0.0223 
 
 0.0262 
 
 0.0296 
 
 90 
 
 0.0790 
 
 0.0541 
 
 0.0290 
 
 0.0344 
 
 0.0392 
 
 95 
 
 0.0965 
 
 0.0661 
 
 0.0357 
 
 0.0427 
 
 . 0488 
 
 100 
 
 0.1140 
 
 0.0781 
 
 . 0423 
 
 0.0508 
 
 0.0584 
 
 105 
 
 0.1385 
 
 0.0937 
 
 0.0490 
 
 0.0588 
 
 0.0680 
 
 110 
 
 0.1630 
 
 0.1093 
 
 0.0557 
 
 0.0667 
 
 0.0776 
 
 115 
 
 0.1749 
 
 0.1187 
 
 0.0623 
 
 0.0748 
 
 0.0862 
 
 120 
 
 0.2823 
 
 0.2341 
 
 0.1857 
 
 0.2269 
 
 0.2678 
 
 125 
 
 0.5330 
 
 0.5082 
 
 0.4833 
 
 0.5939 
 
 0.7044 
 
 130 
 
 2.0553 
 
 1.4610 
 
 0.8667 
 
 1.0235 
 
 1.1800 
 
 135 
 
 3.5776 
 
 
 
 
 
 
 
 
 
 140 
 
 5.1000 
 
 
 
 
 
 
 
 
 
.8 
 
 \.e '.5681 
 
 fto ' 
 
 ctf ' ' 
 
 
 eoitrL Jr 
 
 r *f B'SII 
 
 titm 
 
 
 
 ... - 
 
 
 nirtba 
 jnrbV 
 
 . 0' . 
 
 
 
 
 ^ 
 
 " ' 
 
 ** 
 
 T) 
 
 
 
 ooso.o 
 
 6710.0 
 
 V310 
 
 : . 
 
 1050 . 
 
 ; D " 
 
 08 
 
 86SO A 
 
 seat) jo 
 
 sss<5 
 
 : ;0 
 
 IS*0. 
 
 o- 
 
 3130 
 
 r\ 
 
 .0 
 
 38 
 
 seso.o 
 
 ^ .**c:o- 
 
 oeab 
 
 ."b 
 
 1^0-. 
 
 o ' , 
 
 0670 
 
 .0 
 
 oe 
 
 88*0 . D 
 
 7s*o.o- 
 
 V350 
 
 .0- 
 
 1390. 
 
 o 
 
 
 .0 
 
 3G 
 
 083C.. 
 
 8020.0 
 
 oil 
 
 .'0 
 
 . 18 VO*. 
 75CO. 
 
 0' 
 
 6 
 
 38S1 
 
 A 
 
 I 
 
 .0 
 
 C01 
 
 eoi 
 
 arPO.6. 
 
 7D8C.C 
 
 7330 
 
 A 
 
 . ^ 
 
 seci . 
 
 'o 
 
 fcei 
 
 :o ' 
 
 an 
 
 S880.0 ' 
 
 8*TO.O ' 
 
 5&80 
 
 .0 
 
 7811. 
 
 
 
 e*7i 
 
 ,0 
 
 311 ' 
 
 8T8S.O. 
 
 68SS.O 
 
 7381 
 
 .0 
 
 IMi 
 
 o-'"- 
 
 SS8S 
 
 .0 
 
 OSI 
 
 *; **OY.O 
 
 6593.0 
 
 SS8^ 
 
 .0 
 
 G803. 
 
 b 
 
 OS S3 
 
 .0 
 
 - 
 
 0081.1 
 
 35S0.1 
 
 7838 
 
 .0 
 
 013*. 
 
 i 
 
 S330 
 
 S 
 
 OSI 
 
 V 
 
 
 
 : 
 
 
 
 
 
 3773 
 
 ." 
 
 3 SI 
 
 """""* ""* 
 
 
 
 :_ 
 
 
 " 
 
 
 
 .3 
 
 QM 
 
Q T A 1 
 
 
 
 
 Double 
 
 Trl 
 
 
 
 Sextv 
 
 NO' 
 
 ' 
 
 t*s. I used par- 
 t.ea 'or for i sed 
 
 and 1 
 -'nd 
 '.he 
 
 144.4 
 
 91.6 
 
 74.0 
 
 65.2 
 
 
 56.4 
 
 't, Of 
 
 ioe.4 
 
 72.3 
 
 60.9 
 
 
 51.8 
 
 49.6 
 
 
 
 
 
 
 
 The p.notmt in juice is assir - be I on every 
 
 eets. 
 The amount of heat lost in th : ipes are not 
 
 ;/rised in the above. 
 
10. ON Tl 
 
 laassr i). ZucKer Indus trie" 1R94. 5.) 
 
 
 purity 
 
 ty of th 
 
 
 is c at at 
 
 f luenc 
 ities when the Mirity of the 
 
 Yield of Ha wj Inore 
 
 I su#ar of 9 
 
 
 
 of 
 
 Syrup Yield of Raw e 01 
 
 3 yield w 
 
 P^^rity pe; 
 
 3. QT in 
 
 66.4 
 
 
 81.2 
 
 69.1 
 
 70.1 
 
 With a yield of n the s, and a real 
 
 purity of the Molasses of 8 id of Molasses (contai 
 ent on F ra:- 
 
 ] purity 
 
 B8 
 
 or thick juico 
 
 Larisr> y I and I 
 
 Percentage Molasses on B^ 
 
Weights of Various Volumes. 
 
 Raumgewichte . 
 1 arable meter of the following weighs: 
 
 Beets, crashed 550 - 600 kg. Coke, Westphalian melt 420 kg. 
 Pulp, fresh 600 " Gas 350 " 
 
 " soured 800 " Lire-stone 1600 
 
 Coal, TTestphalian Plaine 705 
 
 Run of Mine 765 
 
 11 Slack 770 
 
 11 Utiper Layer 725 
 
 11 English 735 
 
 Peat 550 - 750 
 
 Line 775 - 950 
 
 Milk of Lime 1200 
 
 Raw Sugar 1st. Product 
 
 loosely packed 875 
 
 " "2nd Prod 780 
 
 Filliaass (hot) 1450 - 1470 
 
 Specific Gravity. 
 
 Sugar , 1.61 
 
 Line-stone 2.36 - 2.74 
 
 Lime 2.30-4.20' 
 
 Weight of Oases at and 760 ma. Atmospheric Pressure. 
 
 I litre of air 1.293 g. 1 Litre of Carbonic Oxide 1.250 g 
 
 II " Oxygen 1.430 water Vapor 
 
 " ITitrogen 1.256 u at 100 C. 0.506 
 
 11 "Carbonic Acid 1.977 " " " Hydrogen 0.089 n 
 
 "Sulphurous Acid .2.909g " "Illuminatins Gas 0.517 
 
 T/ater Vapor - Specific Heat. 
 
 At constant pressure 0.4750 
 
 volums . 3337 
 
 Coefficient of Heat Transmission 
 
 (Average figures derived In actual 
 
 practice ) 
 According to Jelinek in Triple Effect Apparatus 
 
 In body I 37 Heat Units. 
 M II 25 " " 
 " " III 14 " " 
 In Quadruple Effect Qpparatus 
 
 In body I 28 Heat Units. 
 II 26 
 " III 20 
 " iy 5 to 6 
 
 In Syrup Boiler 6 to 7 Heat Units. 
 
. 
 
 . ' fc ; * . 
 
 a eriJ lo 
 
 : 
 
 - oes 
 
 0081 
 
 036 - 3VT 
 
 OOSI. 
 
 
 . . 
 
 enoie-aoiJ 
 " 
 
 If 4tJ9l 
 
 i . ' 08 W^8 
 
 " 
 
 003 - 
 -oca . 
 
 bo 8 
 
 oa 
 
 3cPT 
 
 ettBll nsllj 
 
 \ , -' 
 
 3o 
 
 ,IJBOO 
 
 fie 
 
 13.1 
 
 *?..a - a 
 
 TJ531J8 
 
 o >ctfA .OK 08V Jbn Je aossD lo. 
 
 , 
 
 . 
 
 1o 
 
 . 
 
 .1 
 
 " 0?!>.I 
 . 
 ' 
 fclOA 
 
 lo 
 
 i . 
 
 
 
 
 
 
 '*.0 
 
 -.0 
 
 rtq 
 
 
 
 
 t?: 
 
 
 1o maoO 
 
 . *6TU edqi-zJ fil XanlleL 
 '9VR V3 . 7 ybc c, 
 
 as ii v 
 *x in 
 
 cfoelll el-r 
 
 nl 
 
 as ii 
 os in 
 B o* 
 
 
 nl 
 
 eurriS nl 
 
In Va 
 
 boi 
 
 18 Heat 
 
 - 
 
 dy Temp. Di Juico 'al. 
 
 it n 
 
 " 
 
 Lab 
 
 Atmospheric temperature 
 
 
 ra-ffri or 
 
 >?d 
 
 on 
 
 "Riveted 
 
 
 
 "?ast Iron (crude 
 6 . Welded , Iron 
 
 . 
 8. 
 
 mm I I e 
 
 33.3 JiTs J5.8 37-7 
 
 In Pr^h 
 
 
 6-10 
 
 - t . 
 
 1 Kj. Steam Evai -ot 
 
 ir 
 
 . 
 . 
 
 
 ater 
 
 Dec f 5\3 
 
 JL KOH (contai . OC47 
 
 "^ O 
 
 Invert 9 
 
 r-al- 
 
 - 
 
v t; 
 
 
 L.D21- 
 
YB I 1 639 
 
 991193 
 
 7 
 
 THE UNIVERSITY OF CALIFORNIA LIBRARY