GIFT OF 
 TU Craif Western Sar 
 
METHODS OF ANALYSIS 
 
 AND LABORATORY 
 
 CONTROL 
 
 OF THE 
 
 GREAT WESTERN SUGAR 
 COMPANY 
 
 BY THE 
 
 CHEMICAL DEPARTMENT 
 OF THE GREAT WESTERN SUGAR COMPANY 
 
 FIRST EDITION 
 
 DENVER 
 
 THE GREAT WESTERN SUGAR COMPANY 
 1920 
 
* . 
 . . 
 
 - 
 
 COPYRIGHT, 1920 
 
 BY 
 HE GREAT WESTERN SUGAR COMPANY 
 
 PRINTED BY 
 
PREFACE 
 
 This book is an outgrowth of a 20-page pamphlet, "Methods 
 of Analysis for Beet Sugar Factories," published in 1903, and 
 reissued in revised form in 1908. With the development of a 
 highly specialized system of chemical control, the need for a more 
 up to date and comprehensive treatise has been increasingly felt. 
 The present book has accordingly been prepared as a handbook 
 and reference book for the laboratories of the Great Western Sugar 
 Company. 
 
 It has seemed desirable to include not only directions for the 
 process control, but also methods for the analysis of raw materials 
 and for such other analyses as the chemist in our organization is 
 commonly called on to make. This has resulted in the expansion 
 of the book to a considerable size, but at the same time an effort 
 has been made to employ a certain conciseness of treatment and 
 style. Hence very little explanation is ordinarily given of the 
 reasons for various steps or procedures, except where the reason 
 is likely to be obscure or where it is desired to emphasize the im- 
 portance of the matter in the reader's mind. It is expected that 
 the chemist will be able readily to figure out such things for him- 
 self, and to profit if any mental exercise is involved. For the sake 
 of keeping the book within reasonable bounds, directions for purely 
 numerical or statistical calculations have also, with a few excep- 
 tions, been purposely omitted. 
 
 A great number of chemists of this company, past and pres- 
 ent, too numerous to mention, are responsible for the development 
 of our methods of analysis and laboratory control to their present 
 status. The writer's thanks are due in particular to Mr. P. Roller 
 for assistance in preparing a considerable portion of the manu- 
 script and for having read over the text in its entirety. 
 
 The following books have been consulted and found especially 
 helpful: Browne's "Handbook of Sugar Analysis," Hillebrand's 
 
 iii 
 
 468640 
 
iv PREFACE 
 
 "The Analysis of Silicate and Carbonate Rocks" (Bulletin 700 of 
 the U. S. Geological Survey), Scott's "Standard Methods of Chemi- 
 cal Analysis," the "Methods of Analysis" of the Association of 
 Official Agricultural Chemists, and Circular 44, " Polarimetry, " 
 and numerous other publications of the Bureau of Standards. For 
 the methods for the analysis of diatomaceous earth we are indebted 
 to Messrs. S. C. Meredith and P. B. Caster, of the Western Sugar 
 Refining Company. 
 
 The writer will especially welcome criticisms from any source 
 which will assist him in correcting errors or making improvements 
 in a future edition. 
 
 S. J. OSBORN 
 
 General Chemist, 
 
 The Great Western Sugar Company. 
 
 Denver, Colorado, July 29, 1920. 
 
CONTENTS 
 
 Chapter Page 
 
 I. GENERAL METHODS 1 
 
 II. REGULAR FACTORY CONTROL 16 
 
 III. SULPHATE CONTROL 42 
 
 IV. STEFFEN PROCESS CONTROL 47 
 
 V. PULP DRYER CONTROL 62 
 
 VI. PULP SILO CONTROL 69 1 
 
 VII. BOILER HOUSE CONTROL 72 
 
 VIII. POTASH CONTROL (BEET CAMPAIGN) 80 
 
 IX. POTASH CONTROL (POTASH CAMPAIGN) 82( 
 
 X. CRUDE POTASH 90 
 
 XI. MOLASSES 100 
 
 XII. BEET LABORATORY TESTS 102 
 
 XIII. ASH ANALYSIS OF SUGAR FACTORY PRODUCTS 107 
 
 XIV. SCALES AND DEPOSITS 115 
 
 XV. COAL AND COKE 126) 
 
 XVI. LIMESTONE 133 
 
 XVII. WATER 139 
 
 XVIII. DIATOMACEOUS EARTH (KIESELGUHR) 147 
 
 XIX. SULPHUR : 149 
 
 XX. FOODS AND FEEDING STUFFS 151 
 
 XXI. COTTON SEED CAKE 157 
 
 XXII. SOIL 160 
 
 XXIII. APPARATUS 168 
 
 XXIV. STANDARDIZATION AND VERIFICATION OF APPARATUS . 179 
 XXV. REAGENTS 188 
 
 XXVI. MISCELLANEOUS ...198 
 
VI CONTENTS 
 
 Chapter Page 
 
 XXVII. TABLES 
 
 1. Brix, Baume, and Specific Gravity of Sugar Solutions. .201 
 
 2. Factors for Calculation of Apparent Purity 214 
 
 3. Temperature Corrections for Brix Hydrometers Stand- 
 
 ard Temperature 20 C 215 
 
 3-A. Temperature Corrections for Brix Hydrometers Stand- 
 ard Temperature 20 C. (Condensed Table) 216 
 
 4. Temperature Corrections for the Abbe Sugar Refrac- 
 
 tometer Standard Temperature 20 C 216 
 
 5. Approximate Amounts of Basic Lead Acetate Solution 
 
 (55 Brix) for Various Products 217 
 
 6. Polarization Table 200 mm Tube, 1/10 Dilution. (For 
 
 Pulp and Pulp Water) 218 
 
 7. Polarization Table 400 mm Tube, 1/10 Dilution. (For 
 
 Sewer Water) 218 
 
 8. Polarization Table 400 mm Tube, Read Direct. (For 
 
 Condensed Waters) 219 
 
 9. Steffen Polarization Table 220 
 
 10. Invert Sugar in Thick Juices, Syrups, and Solid 
 
 Products 221 
 
 11. Invert Sugar in Thin Juices 223 
 
 12. Cupric Oxide Table for Obtaining the Percentage of 
 
 Invert Sugar (10 grams of material) 223 
 
 13. Cupric Oxide Table for Obtaining the Percentage of 
 
 Invert Sugar (5 grams of material) 223 
 
 14. CaO by Soap Solution in Thin Juices 224 
 
 15. CaO by Soap Solution in Thick Juices, Massecuite, 
 
 Molasses, etc 226 
 
 16. Table for Use in Dry Substance Determinations on 
 
 Pulp Sold 228 
 
 17. B. T. U. Lost in Dry Flue Gas per pound of Coal Con- 
 
 taining 57% Carbon 229 
 
 18. "Moisture Factor" for Computing Loss of Heat in Flue 
 
 Gas due to Moisture 241 
 
 18-A. "Temperature Factor" for Computing Loss of Heat in 
 
 Flue Gas due to Moisture 242 
 
 19. CaO in Milk of Lime of Various Densities 243 
 
 20. Equivalents of Normal Solutions 244 
 
 21. Percentage of Available Granulated on Dry Substance 
 
 of Sugar Solutions Molasses Purity of 60 245 
 
 22. Percentage of Available Granulated on Total Sugar of 
 
 Sugar Solutions Molasses Purity of 60 246 
 
 23. Standard Beet Extraction 247 
 
 24. Standard Steffen Extraction 251 
 
 25. Specific Gravity of Various Materials 251 
 
 26. International Atomic Weights, 1920 252 
 
 INDEX . 253 
 
I. GENERAL METHODS 
 1. DEGREES BRIX 
 
 The Brix scale represents the percentage of sugar in a pure 
 sugar solution. The reading of a Brix hydrometer in a solution at 
 the standard temperature (20 C.) is known as the "degrees Brix," 
 or simply the "Brix," which is employed as an approximate meas- 
 ure of the percentage of dry substance. 
 
 (a) DIRECT METHOD 
 
 Determine the density of all solutions up to 75 Brix as fol- 
 lows: Transfer the solution to a suitable glass cylinder (hydro- 
 meter jar), and, if necessary, immerse in a cooling bath to reduce 
 the temperature to approximately 20. If air bubbles are present, 
 remove them by the action of a vacuum. Mix the solution in the 
 cylinder to equalize the temperature and immerse a clean, dry 
 hydrometer about one-quarter of an inch below the point where it 
 floats naturally and then allow it to assume its normal position. 
 Read the scale by bringing the eye upon a level with the surface 
 of the solution so that the latter appears as a straight line and 
 not an ellipse, and note where the border line forming the bottom 
 of the meniscus intersects the scale. Dark or opaque solutions 
 may have to be read from above, by estimating the distance of the 
 level of the solution below the top of the meniscus. When the 
 reading is taken, the liquid and hydrometer must be free from air 
 bubbles and at rest, and the hydrometer must not be in contact witli 
 the bottom or walls of the cylinder. 
 
 Take the temperature of the solution with a thermometer; 
 if it is not exactly 20, apply the correction indicated in Table 
 3 or 3-A. Hydrometer readings should not be made below 15 
 or above 25. 
 
 To insure strict accuracy, the cylinder should be filled so full 
 that the insertion of the hydrometer causes the liquid to overflow. 
 
2 METHODS OP ANALYSIS 
 
 This minimizes the effect on the reading of the formation of sur- 
 face films of impurities. 
 
 (b) DOUBLE DILUTION METHOD 
 
 In the case of molasses, massecuite, etc., weigh out 400 grams 
 in a copper beaker, add about 350 grams of hot water, and stir 
 with a glass rod until completely dissolved. Cool to approximately 
 20, remove and rinse the rod, make up to 800 grams with water, 
 and mix well. Pour into a glass cylinder, rinsing it first with a 
 little of the solution if the cylinder is wet, and obtain the Brix 
 reading as under (a). Apply the temperature correction, if neces- 
 sary, and then multiply by 2. Other weights may be used if the 
 final dilution is in the same ratio. 
 
 See under "4. Apparent Purity Determination" regarding 
 the quality of the water used for dilution. 
 
 2. DRY SUBSTANCE AND MOISTURE 
 
 Special directions for particular products will be found under 
 "Sugar," "Dried Pulp," etc. Where this determination is im- 
 portant in itself, other than as an incidental figure for obtaining 
 the true purity, etc., it should not be made on material which has 
 been placed under vacuum for any great length of time, because a 
 considerable increase in concentration sometimes occurs under this 
 condition. 
 
 (a) BY OVEN DRYING 
 
 ( 1 ) Apparatus : A double-walled drying oven containing a 
 glycerin solution in the jacket, of such a strength that a tempera- 
 ture of 100-105 is maintained in the interior of the oven. The 
 boiling point is kept constant by means of a reflux condenser. See 
 Chap. XXIII, 7. 
 
 Aluminum dishes 2 in. diameter by 11/2 i n - high, as described 
 in Chap. XXIII, 6, provided in each case with an aluminum cover 
 and a glass rod of such a length that it will not interfere with the 
 proper position of the cover. 
 
 A desiccator containing sulphuric acid as the dehydrating 
 agent. The acid should be renewed as soon as it shows any sign of 
 discoloration or loss of absorptive power. Renew the acid at least 
 once a week when the desiccator is in constant use. 
 
 (2) Reagents: Sea sand prepared as described in Chap. 
 XXV, 17. 
 
I. GENERAL METHODS 3 
 
 (3) Method: Place 25-30 grams of sea sand in an aluminum 
 dish and dry it, together with the cover and glass rod, in an oven 
 at 100-105 C. for at least one hour. Remove from the oven, put 
 on the cover, and cool in a desiccator. 
 
 Weigh out, in 'the covered aluminum dish, an amount of the 
 material under examination which is equivalent to approximately 
 one gram of dry substance. Warm the dish on top of the drying 
 oven, remove the cover, and mix the contents well. Warm again, 
 add 1 ml of *hot water and stir until a perfectly homogeneous 
 mixture is obtained. Dry at 100-105 C. for 5-6 hours, replace 
 the cover, cool in the desiccator, and weigh. Repeat the drying 
 for one hour periods until the loss in weight in any period is less 
 than 0.1%. Keep the thermometers in the desiccator and balance 
 case, and do not make the weighings until the difference in tem- 
 perature is 2 degrees or less. 
 
 Make all determinations in duplicate. The duplicates should 
 ordinarily check within 0.1% ; if they differ by more than 0.2% 
 repeat the determination. 
 
 Sugar, dried pulp, and filter press cakes are dried directly 
 without the use of sand. 
 
 (b) BY REFRACTOMETER 
 
 The Abbe sugar refractometer uses the refractive index as a 
 measure of the percentage of dry substance, and in the case of or- 
 dinary sugar factory products gives results which are close to those 
 found by oven drying. 
 
 Use the original material in the case of juices, syrups, and 
 molasses, and " double diluted" material in the case of sugar and 
 massecuite. Place 1 or 2 drops on one of the prisms, close quickly, 
 mid circulate water at 20 through the instrument. Read directly 
 from the scale the percentage of dry substance. Multiply the 
 reading by two if "double diluted" material has been used. If 
 the reading is not made at exactly 20, apply the correction indi- 
 cated in Table 4. Check the zero point of the instrument frequently 
 with distilled water. See also Chap. XXIII, 16 and XXIV, 8. 
 
 3. SUGAR 
 
 The polarization (direct polarization) is defined as the per- 
 centage of sugar indicated by the polariscope. 
 
 *Thin solutions do not require the addition of water. 
 
4 METHODS OF ANALYSIS 
 
 In the absence of other optically active bodies the polarization 
 represents the true percentage of sugar. In the presence of an- 
 other optically active substance, such as raffinose, the method of 
 double polarization (before and after inversion) is used to. deter- 
 mine the two sugars accurately. The percentage of sugar obtained 
 in this manner is known as the " sugar by inversion." 
 
 (a) SUGAR BY DIRECT POLARIZATION 
 
 Weigh out 26 grams (or a *fraction or multiple thereof, de- 
 pending on the nature of the material) in a counterpoised nickel 
 dish, and dissolve in a small amount of water. Use hot water if 
 difficult to dissolve. Rinse into a 100 ml flask and add sufficient 
 basic lead acetate solution to decolorize, avoiding any great excess. 
 (See Table 5.) Where the amount of the lead precipitate is small, 
 as in the case of products of high purity, the addition of a few 
 drops of alumina cream will aid in securing a clear filtrate. Cool 
 to approximately 20 if necessary, and make up to the mark with 
 water, using one or two drops of ether, if necessary, to break the 
 foam. Shake well and filter, rejecting the first portion of the fil- 
 trate and returning the remainder to the filter until it is perfectly 
 clear. Polarize in a 200 mm tube, first rinsing the tube two or 
 three times with the solution. If the normal weight, 100 ml flask, 
 and 200 mm tube have been used, the reading gives directly the 
 percentage of sugar. If the weight, volume, or length of tube 
 differs from these standards, calculate the percentage of sugar 
 proportionally. 
 
 When great accuracy is required, make up to the mark with 
 water at exactly 20 and polarize in a jacketed tube at the same 
 temperature. For ordinary work it is sufficiently accurate to ap- 
 proximate the above temperature conditions. 
 
 See also Chap. XXIII, 13, regarding the use of the polariscope. 
 
 (b) SUGAR BY INVERSION 
 
 (1) Polarize as above. 
 
 (2) Weigh out 13 grams of the original material (or 26 
 grams of the double diluted solution) in a counterpoised nickel 
 dish, dissolve in a small amount of water, and rinse into a thin 
 walled 100 ml Kohlrausch flask, marked at the point at which it 
 holds 75 ml. Add from a pipette 10 ml of hydrochloric acid 
 
 *In the case of molasses use 13 grams of the original molasses, or 26 
 grams of the "double diluted" solution. In the case of other products of 
 higher purity use ordinarily 26 gram? of the original material, or 52 grams 
 ot the "double diluted" splution, 
 
I. GENERAL METHODS 5 
 
 C)f\O 
 
 (D -^-1.029^see Chap. XXV, 10), make up immediately to the 
 75 ml mark with water, and mix thoroughly. Place a thermometer 
 in the flask, and immerse in a water bath at 70 with frequent 
 agitation. The solution should reach a temperature of 67 in not 
 more than five minutes, and preferably in 2 3 minutes. 
 When the temperature reaches 67, note the time, and maintain 
 the temperature for exactly five minutes between 67 and 70. Shake 
 the flask occasionally with a rotary motion in order that the tem- 
 perature may be uniform throughout the solution. Then place the 
 riask immediately in a cold water bath and cool as rapidly as pos 
 sible to 20. Remove the thermometer, rinsing the adhering liquid 
 into the flask, and make up to the 100 ml mark with water at ex- 
 actly 20. 
 
 Next add 2-4 grams of zinc dust, according to the amount of 
 decolorization required, and allow to stand for half an hour, 
 shaking at frequent intervals. Filter and polarize at exactly 20 
 in a 200 mm jacketed tube. 
 
 In making the polarization, place the tube in the trough of 
 the polariscope and insert a thermometer graduated in one-tenths 
 of one degree, allowing the bulb to rest against the bottom of the 
 inner tube. Circulate the cooling water at 20 (or at 19-20, but 
 never below 19) until the thermometer indicates that the 20 
 point has been reached, then remove the thermometer and take a 
 sufficient number of readings with as little delay as possible. If 
 the solution is cooled in this manner, the temperature will not 
 change appreciably during the time that the readings are made. 
 Do not handle the tube during the final adjustment of the tem- 
 perature. 
 
 All the conditions prescribed must be rigidly followed to ob- 
 tain accurate results. The total volume during inversion must 
 be approximately 75 ml; the hydrochloric acid must be measured 
 accurately and be of the proper strength ; the conditions regarding 
 the temperature and time of heating must be observed; and the 
 solution in the polariscope tube must be cooled in the manner de- 
 scribed in order that the reading may be made at exactly 20 
 and that this temperature may prevail uniformly throughout the 
 solution. Means should be provided for a sufficient supply of cool- 
 ing water at constant temperature. 
 
 ^Fultiply the reading by 2, since the half -normal weight has 
 been used. 
 
 *Mix constantly until the solution has attained a temperature of 67. 
 
D METHODS OP ANALYSIS 
 
 (c) FORMULAS 
 
 ^(1) Raffinose Formula (For the determination, of sugar in 
 the presence of raffinose) : This formula is generally used in beet 
 sugar work. 
 
 Let P = direct polarization 
 
 J = polarization after inversion (expressed as a posi- 
 
 tive number) 
 
 S = % sugar by inversion 
 R = raffinose 
 
 .839 
 AndR = .54X (P -S) 
 
 (2) Clerget Formula (For the determination of sugar in the 
 presence of invert sugar) : This formula is not commonly used in 
 beet sugar work, but is given here for the sake of completeness : 
 Let T = temperature at which polarization is made 
 
 ThcnS 
 
 142.66 .5 T 
 Or, if T = 20 
 
 100 (P + J) 
 132.66 
 
 4. APPARENT PURITY 
 
 (a) DEFINITION 
 
 The "purity" (coefficient of purity) of a juice, syrup, etc., 
 is the percentage of sugar in the total solid matter, and is calcu- 
 lated by multiplying the percentage of sugar by 100 and dividing 
 by the percentage of solids. If the direct polarization is used to 
 represent the percentage of sugar and the degrees Brix to repre- 
 sent the percentage of solids, the result is known as the ' ' apparent ' ' 
 purity. If the ' ' sugar by inversion ' ' is used for the percentage of 
 sugar and the actual dry substance for the percentage of solids, the 
 figure is known as the ' ' true ' ' purity. 
 
 (b) DETERMINATION 
 
 If too thick, dilute the material with water to approximately 
 23 Brix as follows : Put a suitable amount of hot water in a copper 
 can or sample bucket, and add a suitable amount of the juice or 
 syrup; the proportions to be used should be such as will yield a 
 solution of the required density and will be learned by experience. 
 
I. GENERAL, METHODS 7 
 
 Stir vigorously until completely dissolved and then pour the solu- 
 tion into a cylinder (hydrometer jar). The solution prepared in 
 this manner should have a density of not less than 21 nor more 
 than 24 Brix. If, after cooling as described below, the density 
 is found to be a little too high, add the necessary small amount of 
 cold water, and mix thoroughly by inverting the cylinder at least 
 half a dozen times; only under this condition is it permissible to 
 make any dilutions in cylinders or with the use of cold water, and 
 care should be taken then that a thorough mixture is obtained. 
 
 " Double diluted" solutions, if available, may be used in place 
 of the original material, but the dilution should be made by mixing 
 with hot water as described above and not in a cylinder. It may 
 be preferable, however, in order to save time, to prepare a sep- 
 arate solution for the apparent purity determination from the 
 original material. 
 
 Cool in the cylinder under vacuum to remove air bubbles, and 
 obtain the Brix reading as described in section 1, "Degrees Brix," 
 making correction for temperature if necessary. Measure out 100 
 ml in a 100-110 nil flask, rinsing the latter first with a small portion 
 <!' the solution, and add sufficient basic lead acetate solution for 
 decolorization, but avoid any great excess. (See Table 5.) Fill 
 to the 110 ml mark with water, using 1 or 2 drops of ether, if 
 necessary, to break the foam. Shake well and filter, rejecting the 
 first portion of the filtrate and returning the remainder to the filter 
 until it is perfectly clear. Polarize in a 200 mm tube, first rinsing 
 the tube two or three times with the solution. 
 
 Multiply the polariscope reading by the factor corresponding 
 to the corrected Brix, as found in Table 2, to obtain the apparent 
 purity. To simplify this calculation, *tables have been prepared 
 covering a range of 8-25 Brix, in which the purity is derived di- 
 rectly from the Brix and the polariscope reading. 
 
 It' may sometimes be necessary to use a 100 mm tube for the 
 polarization of molasses and dark syrups; this should be avoided, 
 however, if possible. 
 
 (c) QUALITY OF WATER USED FOR DILUTION 
 
 The quality of water used for dilution must be closely investi- 
 gated and watched. Most water is not high enough in solids to af- 
 fect a purity determination, but some factory water supplies are 
 unsuitable even for this purpose and in such cases distilled water 
 should IK* used. If the alkalinity of the product is to be subse- 
 
 *"Laboratory Tables," The Great Western Sugar Company, 1917. 
 
8 METHODS OF ANALYSIS 
 
 quently determined, only neutral water should be employed for 
 dilution; and, if the soap test is to be made, distilled water of a 
 small and determined soap value should be used. 
 
 5. TEUE PURITY 
 
 Obtain the percentage of sugar by inversion as described in 
 section 3, "Sugar," and the percentage of dry substance by oven 
 drying or by the refractometer as in section 2, "Dry Substance 
 and Moisture." 
 
 Let S = % sugar by inversion 
 D = %dry substance 
 P = true purity 
 100 S 
 
 Then P = 
 
 I) 
 
 6. INVERT SUGAR 
 
 (a) IN THICK JUICES, SYRUPS, AND SOLID PRODUCTS 
 
 Determine the amount of material to be used by reference to 
 Table 10. Weigh out the number of grams indicated, dissolve in 
 hot water and rinse % into a 200 ml flask. Cool if necessary, and add 
 sufficient neutral lead acetate solution for clarification, avoiding 
 any great excess, fill to the mark with water, shake well, and filter. 
 Measure out 100 .ml of the filtrate in a 100-110 ml flask, add 
 enough of a strong sodium carbonate solution to precipitate all the 
 excess of lead, complete the volume to 110 ml with water, shake 
 well, and filter. Transfer 50 ml of the filtrate (representing 10 
 grams of dry substance of the original material), measured with a 
 pipette, to an Erlenmeyer flask of about 250 ml capacity containing 
 50 nil of Fehling's Solution, i. e. 25 ml each of the copper sulphate 
 and Rochelle salt solutions. Heat the flask with a flame so regu- 
 lated that the solution begins to boil in at least 3^-4 minutes; 
 take the time at which boiling commences as the point at which 
 bubbles begin to rise not only in the middle, but also at the sides 
 of the flask. Boil for exactly 2 minutes, and then cool by adding 
 100 ml of cold, distilled water. Allow to stand for not more than 
 2 minutes to let the precipitate settle, and filter at once through 
 an ashless filter paper. Wash with hot water, distribute the pre- 
 cipitate over the filter as evenly as possible with a glass rod, and 
 ignite in a porcelain crucible. Or use an alundum crucible for 
 
I. GENERAL METHODS . 
 
 both the filtration and the ignition. From the weight of cupric 
 oxide obtained find the corresponding percentage of invert sugar in 
 Table 12. 
 
 If the amount of cupric oxide is beyond the limit of the table, 
 use 25 ml of the second filtrate with 25 ml of water and 50 ml of 
 Fehling's solution, carrying out the determination as before, and 
 obtain the percentage of invert sugar from Table 13. 
 
 Note that the percentage found is based on 100 parts dry sub- 
 stance or Brix, and not on the original material. 
 
 If the cupric oxide weighed is in excess of 300 mg, the results 
 cannot be relied on because of the difficulty of oxidizing all the 
 copper. In such a case the precipitate may be collected on an as- 
 bestos filter in a glass filter tube, ignited in a current of hydrogen 
 and weighed as metallic copper; or the copper may be determined 
 by the Low volumetric method given in Chap. XIV, 6. 
 
 For larger percentages of invert sugar beyond the limit of the 
 cupric oxide table use a *modified Soxhlet volumetric method. 
 
 (b) IN THIN JUICES 
 
 Determine the amount of material to be used by reference to 
 Table 11. Weigh out the number of grams indicated, rinse into a 
 200 ml flask, and proceed as in (a). The final 50 ml taken for treat- 
 ment with Fehling's Solution will contain 5 grams of dry sub- 
 stance. Obtain the " Invert per 100 Brix" from Table 13. 
 
 7. ASH 
 
 (a) SULPHATED ASH 
 
 Where the term "ash" is employed without any qualifying 
 expression, sulphated ash is understood to be meant. 
 
 Use 2 grams of molasses and larger amounts of products con- 
 taining less ash. Weigh out quickly in a platinum crucible, or 
 better a porcelain evaporating dish of about 35 ml capacity, making 
 no attempt to weigh a definite amount. Do not use silica ware. 
 Place on a tHillebrand radiator, add, if necessary, enough water 
 to reduce to the consistency of thick juice, and evaporate until the 
 bubbles start to puff up in the dish. At this point remove the dish, 
 and add concentrated sulphuric acid a drop at a time around the 
 edge of the dish until the entire mass is black and ceases to boil. 
 
 *Browne's "Handbook of Sugar Analysis," p. 391. 
 tChap. XXIII, 15. 
 
10 METHODS OF ANALYSIS 
 
 Replace on the radiator, drive off the excess of sulphuric acid, 
 and ignite at a dull red heat in a muffle till the carbon is com- 
 pletely consumed. The resulting ash should be white or nearly so 
 and should not be allowed to fuse. After cooling, resulphate the 
 ash with 3 or 4 drops of dilute sulphuric acid (1:10), heat first 
 on the radiator, and then ignite at a dull red heat for a minute 
 or two over a flame. Cool in a desiccator and weigh. 
 
 Subtract one-tenth of the weight of the ash to compensate 
 for the conversion of other salts to sulphates. This correction is 
 known to be seriously in error but is maintained in accordance with 
 general practice. 
 
 (b) LIXIVIATED ASH 
 
 Weigh out the same amount as prescribed under "Sulphated 
 Ash " in a platinum dish ; the use of either porcelain or silica ware 
 is inadmissible. Heat over B flame, applying it around the outer 
 edge to prevent material being pushed over the side of the dish 
 by the escape of steam and gases. After most of the volatile mat- 
 ter has passed off and the organic matter is completely carbonized, 
 crush the mass to a fairly fine powder by means of an agate pestle 
 and heat again at a dull redness. A too high temperature of heat- 
 ing, which will cause some of the salts to fuse and volatilize, will 
 usually be indicated by the formation of white spots on the dish, 
 which are more easily seen on the addition of the water. Remove 
 from the flame when the carbon ceases to glow, cool, add 20 ml of 
 water, place on a hot plate and allow to simmer for about fifteen 
 or twenty minutes, replacing the evaporated portion with hpt water 
 previous to filtration. Filter through an ashless filter paper into a 
 100 ml beaker, washing all of the carbon possible into the filter, 
 wash twice with hot water, and evaporate to a small volume. 
 
 Dry the platinum dish carefully and ignite it until any ad- 
 hering particles of carbon are burnt, then place the filter paper 
 in the dish and ignite over a full flame until free from carbon. (If 
 fusion takes place, either the time of lixiviation has not been long 
 enough, or an insufficient amount of water has been used to remove 
 the fusible salts.) Cool, add the solution from the beaker, using 
 as little water as possible for rinsing, and evaporate to dryness 
 on a water bath or Hillebrand radiator. Heat carefully, first on 
 the radiator or in a drying oven, and then over a free flame, bring- 
 ing the ash just to the fusing point, then cool in a desiccator, and 
 weigh as rapidly as possible. 
 
I. GENERAL METHODS 11 
 
 Ordinary distilled water may contain enough solids to cause 
 an appreciable error in this determination where the amount of ash 
 weighed is small, as in the case of cossettes and diffusion juice. 
 Water of as high a degree of purity as possible should be prepared 
 by redistillation for this purpose, and the results should be cor- 
 rected, if necessary, by blank tests made on the water. 
 
 8. ORGANIC COEFFICIENT 
 
 Calculate by either of the following methods: 
 
 (a) Add together the percentages of raffinose, invert sugar, 
 and undetermined, and divide by the percentage of ash (all per- 
 cfii:ages on dry substance). 
 
 (b) Add together the percentages of sugar by inversion and 
 ash, and subtract the sum from 100. Divide this result by the per- 
 c enrage of ash (all percentages on dry substance). 
 
 9. SULPHURIC ACID (SO S ) 
 
 Weigh on a pulp balance 20 grams of thick juice, sugar, or 
 saccharate products, and in the case of other products more or less, 
 depending on their SO 3 content. Transfer to a 250 ml beaker, add 
 about 150 ml of water and a few ml of hydrochloric acid, heat 
 until all soluble matter is dissolved, filter off the insoluble matter. 
 and wash with hot water. Heat to boiling and add slowly, drop 
 by drop. 10 ml of a hot I0 f / f barium chloride solution. After 
 standing for at least three hours, filter, wasli with hot water, dry. 
 ignite, and weigh as BaSO 4 . Test the filtrate by adding a few 
 drops of barium chloride. Conduct the ignition at as low a tem- 
 P rature a-- possible to avoid reduction to sulphide. Heating the 
 crucible in an inclined position will reoxidize any sulphide forme ! 
 TO sulphate: do not use a blast lamp as too high a temperature will 
 decompose barium sulphate. Multiply by M430 to convert BaSl). 
 8O g . To obtain "SO a per 100 Brix" multiply the percentage 
 of SO found by 100 and divide by the Brix. 
 
 10. ALKALINITY 
 
 Use X 28 sulphuric acid (1 ml = .001 g CaO) for juices, 
 syrups, etc.. and nitric acid (1 ml = .05 g CaO) for Steffen liquors. 
 Employ phenolphthalein as indicator in all cas< >.. Qse only neutral 
 water for all dilutions. 
 
12 METHODS OF ANALYSTS 
 
 (a) JUICES 
 
 Transfer 10 ml with a pipette to a porcelain dish, dilute with 
 neutral water if dark, add a few drops of indicator solution, and 
 add the standard acid until the pink color entirely disappears ; 
 test for the end point by adding a drop of the indicator. If the 
 solution is acid, add an excess of N/28 sodium hydroxide solution, 
 and titrate back to neutrality with the standard acid ; subtract 
 from the number of ml of alkali added the number of ml of acid 
 required. In the case of highly colored products where it is diffi- 
 cult to observe the end reaction, transfer 10 ml to a test tube or 
 a tumbler and dilute with about 50-100 ml of water: fill a second 
 vessel in the same manner. Add phenolphthalein to one and titrate 
 with the standard acid until a color match for the two solutions is 
 obtained. 
 
 Express the result as "grams of CaO p?r 100 ml," by divulin.^ 
 the number of ml of acid required by 100. Express acidity as 
 negative alkalinity on the same basis. 
 
 ( b ) MASSECUITE 
 
 Use 10 ml of the double diluted solution prepared for the Brix 
 determination, titrate as in (a), and multiply the result by 2. 
 
 (c) STEFFEN LIQUORS 
 
 Measure out 50 ml with a pipette, add a few drops of indicator, 
 and titrate to neutrality with the standard nitric acid ( 1 ml = .05 
 g CaO). Express the result as "grams of CaO p?r 100 ml" by 
 dividing the number of ml of acid required by 10. 
 
 11. CaO BY TITRATION 
 
 Use standard nitric acid and sodium hydroxide (1 ml = .0") 
 g CaO), and phenolphthalein indicator. 
 
 Dilute the weighed sample with 50-100 ml of neutral water in 
 a porcelain casserole, add an excess of the standard acid, and boil 
 for 3-5 minutes to expel all carbon dioxide. (The amount of dilu- 
 tion and time of boiling must be maintained within the p^e^ribod 
 limits in order to drive off all carbon dioxide produced from the 
 decomposition of carbonates and at the same time not to volatilize 
 any nitric acid.) Add a few drops of indicator and titrate to 
 neutrality with the standard alkali. 
 
I. GENERAL METHODS 13 
 
 If 5 grams of the sample is used for the determination, the 
 number of ml of acid used, less the number of ml of alkali required, 
 gives directly the percentage of calcium oxide. 
 
 12. CaO BY SOAP SOLUTION 
 
 Use a soap solution prepared and standardized as described 
 in Chap. XXV, 21, and adjusted to a strength of 1 ml = .001 g 
 CaO (twenty-eighth normal). 
 
 (a) DETERMINATION IN THICK JUICE, SYRUPS, MASSECUITE, ETC 
 
 Use a portion of the 23 Brix solution prepared for the ap- 
 parent purity determination. Transfer 10 ml with a pipette to an 
 8 oz. glass bottle provided with a ground stopper and marked at 
 the point at which it holds 50 ml. Fill to this mark with water 
 and add a drop of phenolphthalein solution. If the reaction is 
 not alkaline, add N/28 sodium hydroxide a drop at a time until 
 a permanent pink color is produced. Then add the soap solution 
 in small quantities from a burette; after each addition stopper the 
 bottle and shake vigorously. Take as the end point the formation 
 of a fine foam 5 mm in depth which will last five minutes. Make a 
 blank test on each lot of water prepared for dilution, first adding 
 phenolphthalein and then N/28 sodium hydroxide a drop at a time 
 until a permanent pink color is produced. Subtract from the num- 
 ber of ml of soap solution used in the determination the number 
 of ml of soap solution required by 40 ml of the water in the blank 
 test. Obtain the "CaO to 100 Brix" from Table 15. 
 
 The quality of water used for dilution should be the best available, in 
 order that the correction may be kept as small as possible. 
 
 The recognition of the end point is a matter of experience. Usually 
 a granular or curdy precipitate is formed at the beginning of the addi- 
 tion of the soap solution; when the amount of this is large, it collects on 
 the surface and may be mistaken for the final foam. As the end point 
 is approached, the precipitate breaks up and yields a uniformly opaque 
 solution. Practice will enable the end point to be recognized immediately 
 by the fact that, as long as the bubbles show any marked sign of break- 
 ing, the amount of soap solution is insufficient. 
 
 (b) DETERMINATION IN THIN JUICES 
 
 Determine as in (a), using 20 instead of 10 ml of juice. Cor- 
 rect for the number of ml of soap solution required by 30 ml of 
 the water in the blank test. Obtain the "CaO to 100 Brix" from 
 Table 14. 
 
14 METHODS OF ANALYSIS 
 
 13. DETECTION OF SUGAR BY MEANS OF ALPHA- 
 NAPHTHOL 
 
 Employ the following method for the detection of sugar in 
 condensed waters. 
 
 Use 6x% inch test tubes graduated at % inch and I 1 /*? inches 
 from the bottom. Fill the tube to the upper mark with the water 
 under examination, add 5-10 drops of alpha-naphthol solution, and 
 mix thoroughly. Cool if the water is hot, then add concentrated 
 sulphuric acid (a 250 ml dispensing burette is convenient), hold- 
 ing the tube in an inclined position so that the acid will run lo 
 the bottom and form a separate layer, and continuing the addition 
 until the acid layer reaches the % inch mark. 
 
 If a lilac or purple ring appears at the intersection of the two 
 layers during the addition of the acid or immediately thereafter, 
 polarize the water as follows : Cool if the water is hot, filter if 
 necessary, and read directly in a 400 mm tube without the addition 
 of lead acetate. To obtain the percentage of sugar multiply the 
 reading by .13, or use Table 8. If the polariscope reading is less 
 than .2, record as a "heavy trace," which should represent a con- 
 centration of at least 1 part of sugar in 10,000 parts of water. 
 
 If the color does not appear immediately upon the addition 
 of the acid, roll the test tube once in an upright position between 
 the palms of the hands. If no purple or lilac ring appears within 
 15 seconds, report sugar as absent. If the characteristic color ap- 
 pears within this time, report as a ' 'light trace, ' ' which should sig- 
 nify that the water contains from 1 part of sugar in 10,000 to 1 
 part in 100,000. 
 
 Previous to the campaign and frequently during the campaign, 
 test the stock of alpha-naphthol with freshly prepared sugar solu- 
 tions of known concentration, as follows : 
 
 Per Cent Sugar Concentration 
 1.0 1 :100 
 
 .1 1 :1000 
 
 .01 1 rlOOOO 
 
 .001 1 :100000 
 
 The conditions of the test may be modified accordingly, if 
 necessary. Any alpha-naphthol, however, which is not sufficiently 
 sensitive to give a reaction in a 1 : 100,000 sugar solution after 15 
 seconds standing should Joe discarded or repurified. Chemists 
 
I. GENERAL METHODS 15 
 
 should familiarize themselves with the shade of color produced by 
 each of the above standard sugar solutions. 
 
 The following resume will be found convenient for reference: 
 
 Approximate 
 Designation Abbreviation Percentage of 
 
 Sugar Indicated 
 
 Zero Less than .001% 
 
 Light Trace L .001 to .010% 
 
 Heavy Trace H .010 to .026% 
 
 A figure The percent-age indicated. 
 
II. REGULAR FACTORY CONTROL 
 
 1. COSSETTES 
 
 Determine : 
 
 (a) Sugar every hour. 
 
 (b) Apparent Purity, every 2 hours. 
 
 (c) Lixiviated Ash, every 24 hours. 
 
 SAMPLING 
 
 Fill a 2-gallon pail by holding it in the stream of cossettes as 
 they fall from the conveyor, or from the slicers. Pay particular 
 attention to securing a sample free from contamination with steam 
 or water. See also below under * ' Tailings. ' ' 
 
 As a check upon the cossette test, an extra sample should be 
 taken every 2 hours in the same manner as the regular sample, 
 but at a different time, preferably half an hour before or after 
 the time of a regular sample. The sugar should be determined 
 by a different operator from the one who handles the regular 
 samples. 
 
 PREPARATION OF SAMPLE 
 
 Grind the entire sample without delay in an Enterprise Meat 
 Chopper No. 41 fitted with a plate containing one-eighth inch per- 
 forations and running at the rate of 300 revolutions per minute. 
 When all the sample has been introduced, return a handful of the 
 ground material to the machine and allow the machine to run until 
 no more material or juice is forced through the perforated plate. 
 Do not add to the sample the small portion of the material remain- 
 ing in the machine. Mix the ground sample thoroughly with the 
 hands, take out a small portion for analysis, and place it in a 
 covered bucket. Use the remainder of the ground sample for the 
 purity determination. After the sample has been ground, open 
 
II. REGULAR FACTORY CONTROL 17 
 
 the machine and wash it out well with hot water. Be sure that it 
 is dry before it is used again. Use this machine only for grinding 
 cossettes. 
 
 Obtain the juice for the purity determination as follows : Place 
 a suitable amount of the ground sample in a clean, dry cloth and 
 subject it to a pressure of 240 Ibs. per sq. in. in a hydraulic press. 
 Measure the pressure with a suitable high pressure gage; the gage 
 pressure to be carried depends on the dimensions of the basket and 
 the ram, and is calculated as described in Chap. XXIII, 14. Bring 
 up the pressure gradually and maintain the prescribed pressure 
 until juice ceases to flow. Collect the entire amount of juice ex- 
 pressed and mix it well. Use the press and the cloths exclusively 
 for cossettes, wash them well with hot water after use, and see 
 that they are dry before they are used again. A small drying 
 closet, heated by steam pipes, should be employed for drying cos- 
 sette and pulp cloths. 
 
 ANALYSIS 
 
 (a) Sugar: Weigh out 26 grams of the ground cossettes as 
 rapidly as possible, and rinse with a jet of water into a 200.6 ml 
 Kohlrausch flask. Add 6 ml of basic lead acetate solution and 
 sufficient water to make a volume of about 160-170 ml. Digest in 
 a water bath at 80, keeping the body of the flask entirely im- 
 mersed but not in contact with the bottom of the bath. Remove 
 the flask from time to time and mix with a rotary motion. At the 
 end of exactly 30 minutes fill to the mark, or slightly above it, with 
 water at 80 and continue the digestion for exactly 10 minutes 
 longer. Then cool to approximately 20 in a cold water bath and 
 make up to the mark with the necessary small amount of water. 
 Use a few drops of ether to break the foam, adding it either 
 just previous to the second period of digestion or after the solu- 
 tion has been cooled. Shake, filter, and polarize in a 400 mm tube. 
 The reading gives directly the percentage of sugar. 
 
 In the case of beets of abnormally low purity, 8-10 ml of basic 
 lead acetate solution may be needed for clarification. 
 
 (b) Apparent Purity: Place the juice in a cylinder under 
 vacuum until all air has been removed and determine as described 
 in the "General Methods," 4 (b). Use a stronger lead solution for 
 clarification, if necessary, and, if this is insufficient, proceed as 
 follows : Transfer 50 ml with a pipette to a 100-110 ml flask, add 
 sufficient basic lead acetate for clarification, and make up to the 
 
18 METHODS OP ANALYSIS 
 
 110 ml mark with water. Multiply the polariscope reading by 2 
 before applying the formula or the table. The use of the last 
 mentioned method should very seldom be necessary, and then only 
 in the case of beets of abnormally low purity. 
 
 (c) Lixiviated Ash: Weigh out 5-10 grams in a platinum 
 dish from the sample of ground cossettes used for one of the 
 hourly sugar determinations on which the apparent purity is also 
 determined. Follow the "General Methods," 7 (b). 
 
 TAILINGS 
 
 If beet tailings are introduced and pass through the automatic 
 scales with the beets, no particular attention need be paid to them, 
 as the cossette samples will, in the long run, include a proportional 
 amount of the tailings. 
 
 If tailings are introduced which do not pass through the auto- 
 matic scales, they may be handled by one of the following methods : 
 
 (1) If the tailings are mixed with the cossettes at a reason- 
 ably uniform rate, take the cossette samples as above, so 
 that they will include a proportional amount of the tail- 
 ings. Add the weight of tailings introduced to the 
 weight of beets which passes through the scales. 
 
 (2) Take the cossette samples at a point where none of the 
 tailings will be included in the sample ; sample the tail- 
 ings also once a shift, grind, and determine the percent- 
 age of sugar as in the case of "Cossettes." Add the 
 "equivalent in beets" of the weight of tailings to the 
 weight of beets which passes through the scales. 
 
 In either of the preceding two cases determine the amount of tail- 
 ings introduced by actual weighing for a 24 hour period at least 
 once a week. 
 
 2. DIFFUSION JUICE 
 
 Determine every 2 hours : 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 Determine every 24 hours: 
 
 (c) Lixiviated Ash. 
 
II. REGULAR FACTORY CONTROL 19 
 
 SAMPLING 
 
 Take a catch sample from a full measuring tank, or from the 
 pipe line or pump before the juice enters the heaters. 
 
 ANALYSIS 
 
 (a) Brix: Follow the " General Methods," I (a). 
 
 (b) Apparent Purity: Determine as in (b) under "Cos- 
 settes." 
 
 (c) Lixiviated Ash: Weigh out 7-10 grams of one of the 
 catch samples and proceed as in the " General Methods," 7 (b). 
 
 SPECIAL DETERMINATIONS 
 
 (d) Acidity: Measure out 10 ml in a porcelain dish, add 
 two or three times its volume of neutral water to lighten the color, 
 and a few drops of phenolphthalein. Add an excess of standard 
 sodium hydroxide (1 ml = .001 g CaO), then titrate to neutrality 
 with standard sulphuric acid of the same strength. Express the 
 result in grams of CaO per 100 ml. See "General Methods," 
 10 (a). 
 
 (e) Invert Sugar: Use one of the samples on which the pre- 
 vious determinations have been made, but do not allow it to stand 
 for any length of time before starting this determination. Follow 
 the "General Methods," 6 (b). 
 
 3. PULP AND PULP WATER 
 
 Determine hourly in a sample from each diffusion battery: 
 (a) Sugar. 
 
 SAMPLING 
 
 The workman under the battery should take from each cell 
 dumped a small portion of the mixture of pulp and pulp water, 
 using a long handled dipper. The sample should be taken from 
 the first pulp and water discharged. The individual sample should 
 be transferred at the time to a covered container of the customary 
 type, so arranged that the water will drain into the bottom of 
 the receptacle and not stand in contact with the pulp. 
 
 PREPARATION OP SAMPLE 
 
 Grind the entire sample of pulp in an Enterprise Meat Chop- 
 per No. 41 in the same manner as described under "1. Cossettes," 
 
20 METHODS OF ANALYSIS 
 
 and press in a clean, dry cloth in a suitable hand press. Collect 
 the entire amount of juice that can be expressed and mix it well. 
 Keep the grinding machine, press, and cloths clean, and use them 
 only for pulp. 
 
 ANALYSIS 
 
 (a) Sugar: Measure out 100 ml of the expressed juice in 
 a 100-110 ml flask, add 2-4 ml of basic lead acetate solution, fill 
 to the 110 ml mark with water, shake, filter, and polarize in a 200 
 mm tube. Obtain the percentage of sugar from Table 6. Analyze 
 the pulp water in the same way, using 1-2 ml of lead acetate. 
 
 4. FLUME PULP AND PULP WATER 
 
 Determine every 2 hours: 
 (a) Sugar. 
 
 SAMPLING 
 
 The sample should be taken by a laboratory employe and 
 should be as nearly representative as possible of the pulp leaving 
 the battery at the time. Obtain the sample from the discharge of 
 the pit, from the flume leading to the pump, or from the return line 
 of the pump, using a long handled dipper. Take the sample while 
 a good sized stream of pulp is flowing in order to avoid excessive 
 admixture of washout water, transferring it to the same kind of 
 container which is used for the regular pulp samples. 
 
 PREPARATION OF SAMPLE 
 
 Grind and prepare the sample in the same manner as the 
 regular pulp sample. 
 
 ANALYSIS 
 
 (a) Sugar: Determine the sugar in the pulp and the water 
 in the same manner as in the regular pulp and pulp water samples. 
 
 5. FIRST SATURATION JUICE 
 
 Determine every hour on a catch sample : 
 (a) Alkalinity. 
 
II. REGULAR FACTORY CONTROL 21 
 
 Determine every 4 hours on a composite sample : 
 
 (b) Brix. 
 
 (c) Apparent Purity. 
 
 SAMPLING 
 
 Take a catch sample every hour from the cocks or troughs of 
 the first presses, avoiding any admixture of wash water. Make 
 up the composite sample by mixing equal portions of the four 
 hourly samples. Keep the container for the composite sample 
 clean, and add a few drops of formaldehyde to prevent decom- 
 position. 
 
 ANALYSIS 
 
 (a) Alkalinity: Follow the "General Methods," 10 (a). 
 
 (b) Brix: Follow the "General Methods," 1 (a), using the 
 original juice, and not the carbonated sample described in (c) 
 below. 
 
 (c) Apparent Purity: Heat to 80 in a water bath and car- 
 bonate at this temperature to faint alkalinity with phenolphthalein. 
 Then heat to at least 85, filter, cool, redetermine the Brix, and 
 determine the apparent purity according to the "General Meth- 
 ods," 4 (b). 
 
 NOTE: When the melted sugar is added at the blow-ups or 
 at a point beyond the second saturation, a composite sample of 
 Second Saturation Juice may be used for the apparent purity 
 determination without laboratory carbonation 
 
 6. SECOND AND THIRD SATURATION JUICE 
 
 Determine every hour on a catch sample : 
 
 (a) Alkalinity. 
 
 Determine every 4 hours on a composite sample : 
 
 (b) Brix. 
 
 SAMPLING 
 
 Take a catch sample every hour from the cocks or troughs of 
 the respective filters, avoiding any admixture of wash water. Make 
 up the composite sample by mixing equal portions of the four 
 hourly samples. Keep the containers for the composite samples 
 
22 METHODS OF ANALYSIS 
 
 clean, and add a few drops of formaldehyde to prevent decom- 
 position. 
 
 ANALYSIS 
 
 Follow the "General Methods," 10 (a) and 1 (a). 
 
 7. EVAPORATOR THIN JUICE 
 
 Determine every 4 hours on a composite sample : 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 (c) Lime Salts (CaO to 100 Brix). 
 
 SAMPLING 
 
 Take a catch sample every hour from the pump, or at a suit- 
 able point in the pipe line between the thin juice filters and the 
 first body of the evaporators. Make up the composite sample by 
 mixing equal portions of the four hourly samples. Keep the con- 
 tainer for the composite sample clean, and add a few drops of 
 formaldehyde to prevent decomposition. 
 
 ANALYSIS 
 
 Follow the "General Methods," 1 (a), 4 (b), and 12 (b). 
 Add 1-2 ml of alumina cream before making up to the mark, if 
 trouble is encountered in obtaining a clear filtrate. 
 
 8. EVAPORATOR THICK JUICE. 
 
 Determine every hour on a catch sample : 
 
 (a) Alkalinity. 
 
 Determine every 4 hours on a composite sample : 
 
 (b) Brix. 
 
 (c) Apparent Purity. 
 
 (d) Lime Salts (CaO to 100 Brix). 
 
 SAMPLING 
 
 Take a sample every hour from the pump, or from the line 
 between the evaporator outlet and the blow-up inlet. Do not take 
 
II. REGULAR FACTORY CONTROL 23 
 
 the sample from the last body of the evaporators, because the 
 sample so drawn is not always representative of the juice leaving 
 the evaporators. Make up the composite sample by mixing equal 
 portions of the four hourly samples. 
 
 ANALYSIS 
 
 (a) AIM h) if it and (b) Brix: Follow the " General Meth- 
 ods," 10 (a) and 1 (a). 
 
 (c) Apparent Purity: Dilute to the approximate density of 
 the evaporator thin juice and determine according to "General 
 Methods," 4 (b). The dilution is prescribed in this case in order 
 to eliminate the small variation in the purity test which would be 
 caused if the thin and thick juice were analyzed at different 
 densities. 
 
 (d) Lime Salts (CaO to 100 Brix): Use 20 ml of the solu- 
 tion diluted to thin juice density as in (c), and follow the "Gen- 
 eral Methods" for the determination of CaO by Soap Solution in 
 linn juices, 12 (b). 
 
 9. BLOW-UP THICK JUICE 
 
 Determine every hour on a catch sample: 
 
 (a) Alkalinity. 
 
 Determine every 4 hours on a composite sample : 
 
 (b) Lime Salts (CaO to 100 Brix). 
 
 SAMPLING 
 
 Take a catch sample every hour from the cocks or troughs of 
 the thick juice filters. Make up the composite sample by mixing 
 equal portions of the four hourly samples. 
 
 ANALYSIS 
 
 (a) All-nlnnfj,; Follow the "General Methods," 10 (a). 
 
 (b) Lime Salts (CaO to 100 Brix) : Dilute to approximately 
 23 Brix, determine the Brix, and use 10 ml, following the "Gen- 
 eral Methods," 12 (a). Or dilute to thin juice density, determine 
 the Brix, and use 20 ml, following the "General Methods," 12 (b). 
 
 10. LIME KILN GAS 
 Determine every 4 hours : 
 
 (a) Carbon dioxide (C0 2 ). 
 
24 METHODS OF ANALYSIS 
 
 (b) Oxygen (0). 
 
 (c) Carbon monoxide (CO). 
 
 SAMPLING 
 
 Obtain the gas by means of a pipe leading to the laboratory 
 from a point in the main gas line between the gas washer and the 
 carbonators. Provide the laboratory line with a vent leading out- 
 side the building by means of which the line may be exhausted and 
 kept filled with fresh gas. 
 
 ANALYSIS 
 
 Use an Orsat apparatus provided with three pipettes and a 
 water jacketed burette. First make sure that the vent line has 
 been open for several minutes, to insure a supply of fresh gas. 
 Fill the Orsat burette with water by raising the leveling bottle, 
 then put it into communication with the gas supply, lower the level- 
 ing bottle below the zero point of the burette, and allow the gas 
 to fill the burette. Then expel the gas sample and draw in another 
 in the same manner, to rinse out connections, etc., or allow the 
 gas to bubble for a few moments through the water in the leveling 
 bottle; in the latter case be sure that no gas is left trapped in 
 the rubber tube between the burette and the leveling bottle. Put 
 the three-way cock into communication with the atmosphere, at 
 the same time raising the leveling bottle until the level of the 
 water in it is at the level of the zero point on the burette. When 
 equilibrium has been reached, i. e., when the water in the burette 
 has reached the zero mark while the water in the bottle is at the 
 same level, the apparatus contains 100 ml of gas measured at 
 atmospheric pressure; turn the three-way cock so that no gas 
 can enter or leave the apparatus. Be careful never to allow the 
 level of the water in the burette to fall while the three-way cock 
 is open to the atmosphere, otherwise air will be drawn into the 
 apparatus which will dilute the gas and render the analysis inac- 
 curate. Raise the leveling bottle, open the stopcock of the first 
 absorption pipette, and force the greater part of the gas into it, 
 then lower the bottle and draw most of the gas back into the 
 burette. Repeat this twice, the last time bringing the absorption 
 liquid to the mark on the absorption pipette, then close the stop- 
 cock. Bring the leveling bottle to the point where its water level 
 corresponds to that of the burette, then read off the percentage 
 of carbon dioxide. Repeat the absorption process until the vari- 
 ation is not over 0.2%. 
 
II. REGULAR FACTORY CONTROL 25 
 
 Absorb the oxygen and carbon monoxide in a similar manner in 
 the other two pipettes, obtaining the percentages by difference. 
 
 Renew the solutions in the absorption pipettes every two 
 weeks, or as often as is found to be necessary. See Chap. XXV, 
 14, regarding the preparation of the absorption solutions. 
 
 11. DIME TO SLACKER 
 
 Determine every 24 hours: 
 (a) CaO by Titration. 
 
 SAMPLING 
 
 Obtain a one-pint sample every 2 hours, from the pile of lime 
 from which the slacker is being fed, by breaking off small pieces, 
 approximately one inch cubes. In taking the sample reject such 
 material as sand, coke, unburned limestone, etc., which will be 
 eliminated in the form of discard from the slacker. Keep the 
 samples sealed and in a dry place. 
 
 PREPARATION OP SAMPLE 
 
 Crush the twelve pints representing the average sample for 
 the 24 hours to one-quarter inch size in a jaw crusher, mix and 
 quarter, repeating the mixing and quartering until the sample is 
 reduced to about one pint. Grind this sample to 60 mesh on a 
 bucking board or in a disc pulverizer. Mix the 60 mesh material 
 and fill a four ounce bottle by taking small portions from various 
 parts of the sample. Seal this sample and take it to the laboratory. 
 Handle the lime as rapidly as possible during the preparation of 
 the sample to avoid absorption of moisture. 
 
 ANALYSIS 
 
 Determine the CaO by Titration, according to the "General 
 Methods," Chap. I, 11. 
 
 12. MILK OF LIME 
 
 Determine every hour : 
 
 (a) Brix. 
 
 (b) CaO (grams in 100 ml). 
 
26 METHODS OP ANALYSIS 
 
 SAMPLING 
 
 Take a catch sample from the discharge line of the pump. 
 
 ANALYSIS 
 
 (a) Brix: Cool under vacuum, mix by inverting the cylin- 
 der gently a few times, and determine the Brix in the regular 
 manner, obtaining the reading immediately after mixing before 
 the insoluble material has had time to settle. 
 
 (b) CaO: Measure out 10 ml of the cooled liquid with a 
 pipette into a porcelain casserole. Add 50-100 ml of water and 
 proceed as in the "General Methods," 11. Subtract the number of 
 ml of alkali from the number of ml of acid used, and divide by 2. 
 
 13. LIME CAKE, FIRST PRESSES 
 
 Determine every 3 hours : 
 
 (a) Total Sugar. 
 
 (b) Free Sugar. 
 
 (c) CaO. 
 
 (d) Sugar to 100 CaO. 
 
 SAMPLING (PLATE AND FRAME PRESSES) 
 
 All samples are to be taken by a laboratory employe, who 
 should receive the following instructions: 
 
 (1) Visit the press floor at irregular intervals. 
 
 (2) Sample any press or presses which are being dumped. 
 
 (3) As a rule, do not sample a press the washing of which is 
 finished while the employe is on the press floor. 
 
 (4) Use a special closed can provided with a tube which cuts 
 a plug one inch in diameter from the cake. 
 
 (5) Sample several frames selected at random in each press. 
 
 (6) Distribute the points in each frame where samples are 
 taken equally over the face of the cake, taking one plug from each 
 corner and one from the middle of the frame. 
 
 (7) At least five presses shall enter into each sample taken 
 to the laboratory for analysis. 
 
 NOTE: If conditions warrant it, a man under laboratory 
 supervision should be stationed permanently on the press floor 
 so that all presses dumped may be sampled. 
 
II. REGULAR FACTORY CONTROL 27 
 
 SAMPLING (KELLY PRESSES) 
 
 Where the manner of installation permits, catch a portion of 
 the cake discharged from each frame by laying a board diagonally 
 across the hopper before the press is opened, placing one end of 
 the board flush against a corner of the hopper near the press in 
 order that a small portion of any cake which may have fallen off 
 into the drum and may not have been properly washed may be 
 included in the sample. When the press has been emptied, obtain 
 an average sample of the material on the board by means of a 
 sampling device of the kind used for sampling plate and frame 
 presses, or by means of a piece of tubing about l 1 ^ inches in 
 diameter. 
 
 Where the presses are set too low to admit of the board being 
 used, employ a rectangular metal box attached to a long curved 
 handle, the whole of rigid construction, by means of which sam- 
 ples may be caught underneath the several frames as the cake 
 drops off; preserve the various samples taken in a covered con- 
 tainer. In catching the samples be careful to avoid any water 
 from the hose used for washing the cake off the frames. 
 
 If an appreciable amount of cake falls off into the drum, en- 
 deavor to include a proportionate amount of this in the sample. 
 Follow also the general instructions under " Sampling (Plate and 
 Frame Presses) " as far as they can be made to apply to Kelly 
 presses, but do not under any circumstances obtain the sample 
 by scraping the cake from the sides of the outer frames or from 
 the top of the several frames. 
 
 PREPARATION OF SAMPLE 
 
 Transfer the entire sample to a large iron mortar and mix 
 thoroughly with an iron pestle. 
 
 ANALYSIS 
 
 (a) Total Sugar Method I: Weigh out 53 grams in a 
 counterpoised Monel metal cup, or " capsule," of about 350 ml 
 capacity. Add from an automatic pipette 177 ml of a 10% solu- 
 tion of commercial zinc nitrate. Put in a piece of metal chain, 
 cover with an aluminum disc enclosed in a rubber envelope, and 
 shake vigorously until the cake has been completely disintegrated. 
 Filter and polarize in a 200 mm tube. The reading gives directly 
 the percentage of total sugar. 
 
 Total Sugar Method II: Weigh out 54 grams in a counter- 
 poised metal cup and add slowly 177 ml of dilute acetic acid (see 
 
28 METHODS OF ANALYSIS 
 
 Chap. XXV, 1), stirring with a glass rod until most of the foam- 
 ing has ceased. Put in a piece of metal chain, cover, and shake as 
 in the previous method. Then add 3 ml of basic lead acetate 
 solution, shake again, filter, and polarize in a 200 mm tube. The 
 reading gives directly the percentage of total sugar. 
 
 (b) Free Sugar Method I: Weigh out 53 grams and de- 
 termine as in "Total Sugar Method I," adding, in place of the 
 zinc nitrate solution, 177 ml of water containing 3 ml of lead 
 acetate in each 177 ml. 
 
 Free Sugar Method II: Weigh out 54 grams, and determine 
 as in "Total Sugar Method II," adding 177 ml of water without 
 any acetic acid, followed by 3 ml of lead acetate. 
 
 (c) CaO: Weigh out 5 grams and proceed as in the "Gen- 
 eral Methods," 11. 
 
 (d) Sugar to 100 CaO: Multiply the percentage of total 
 sugar by 100 and divide by the percentage of CaO. 
 
 14. LIME CAKE, SECOND PRESSES 
 
 Determine every 8 hours: 
 
 (a) Total Sugar. 
 
 (b) CaO. 
 
 SAMPLING AND PREPARATION OF SAMPLE 
 
 Take and prepare the sample in the same manner as the first 
 lime cake. 
 
 ANALYSIS 
 
 Determine total sugar and CaO in the same manner as in the 
 first lime cake. 
 
 15. LIME SEWER 
 
 Determine every 2 hours : 
 
 (a) Total Sugar. 
 
 (b) CaO. 
 
 (c) Sugar to 100 CaO. 
 
 SAMPLING 
 
 Obtain a continuous sample if a suitable device is available. 
 In the absence of this take a catch sample at least every hour from 
 
II. REGULAR FACTORY CONTROL 29 
 
 the mud mixer, or, in the absence of a mud mixer, at some point 
 in the line leading to the sewer, or if possible at the point of dis- 
 charge into the sewer. Mix the sample thoroughly until any lumps 
 are broken up, and take a portion to the laboratory. Make up 
 a composite sample every 2 hours. 
 
 ANALYSIS 
 
 If the material is thin enough to measure readily, use Method 
 II for total sugar. If the material is thick, use Method I. 
 
 (a) Total Sugar Method I: Mix the sample well, and de- 
 termine as in the case of "Lime Cake, First Presses," Method I 
 or Method II. 
 
 Total Sugar Method II: Mix the sample well, measure out 
 100 ml in a 100-110 ml flask, add a few drops of phenolphthalein 
 and neutralize with acetic acid. Add 3 ml of lead acetate, make up 
 to the 110 ml mark with water, shake, filter, and polarize in a 200 
 mm tube. Obtain the "grams of sugar in 100 ml" from Table 6. 
 
 (b) CaO: If the total sugar has been determined by taking 
 a definite weight of the material, mix the sample well, weigh out 
 10 grams, and determine as in the case of "Lime Cake, First 
 Presses. ' ' Subtract the number of ml of alkali from the number 
 of ml of acid used, and divide by 2. 
 
 If the total sugar has been determined by measuring out a 
 definite volume, use 10 ml, or a multiple thereof, and determine 
 as in the case of "Lime Cake, First Presses." If 10 ml is used, 
 subtract the number of ml of alkali from the number of ml of 
 acid used, and divide by 2. 
 
 (c) Sugar to 100 CaO: Multiply the percentage of total 
 sugar by 100 and divide by the percentage of CaO. 
 
 16. EXCESS WATER 
 
 Determine every 4 hours: 
 
 (a) Brix. 
 
 (b) Total Sugar. 
 
 SAMPLING 
 
 Obtain the sample from the excess water tank or pump. 
 
30 METHODS OF ANALYSIS 
 
 ANALYSIS 
 
 (a) Brix: Follow the " General Methods," 1 (a). 
 
 (b) Total Sugar: Determine as in the case of "Lime Sewer, 
 
 Total Sugar Method II." 
 
 17. SWEET WATER. 
 
 Determine every 4 hours on a catch sample : 
 
 (a) Brix. 
 
 Determine every 8 hours on a catch sample : 
 
 (b) Apparent Purity. 
 
 (c) Lime Salts (CaO to 100 Brix). 
 
 SAMPLING 
 
 Take a catch sample from the sweet water tank every 4 hours. 
 
 ANALYSIS 
 
 (a) Brix: Follow the "General Methods," 1 (a). 
 
 (b) Apparent Purity: Evaporate to approximately thin 
 juice density, and carbonate and proceed as in the case of "5. 
 First Saturation Juice." 
 
 (c) Lime Salts (CaO to 100 Brix) : Use the carbonated solu- 
 tion prepared for the apparent purity determination, and follow 
 the "General Methods," 12 (b). 
 
 18. FILTER CLOTH WASH WATER 
 
 Determine every 8 hours: 
 (a) Sugar. 
 
 SAMPLING 
 
 Take a small sample from each tank or washing machine 
 emptied to the sewer, and keep in a covered container. Do not 
 include in the sample any water returned to the process. 
 
 ANALYSIS 
 
 Mix well and determine as in the case of "Lime Sewer, Total 
 Sugar Method II." 
 
n. REGULAR FACTORY CONTROL 31 
 
 19. MAIN SEWER 
 
 Determine every 2 hours: 
 (a) Sugar. 
 
 SAMPLING 
 
 Take a catch sample every 2 hours at a point where it will 
 represent all sewer water leaving the main factory, but avoiding 
 the pulp silo drainage if possible. Or take more frequent samples 
 and composite every 2 hours. 
 
 ANALYSIS 
 
 Mix well and determine as in the case of "Lime Sewer, Total 
 Sugar Method II." Polarize in a 400 mm tube and obtain the 
 percentage of sugar from Table 7. 
 
 20. WHITE PAN STORAGE TANKS 
 
 Determine at least every 8 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Apparent Purity. 
 
 SAMPLING 
 
 Take samples from each tank on the pan floor at the beginning 
 of every shift. Special samples sent to the laboratory at any time 
 during the shift may be used in lieu of these samples. 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 21. WHITE MASSECUITE 
 
 Determine on every pan dropped : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Apparent Purity. 
 
 (d) Lime Salts (CaO to 100 Brix). 
 
32 METHODS OF ANALYSIS 
 
 SAMPLING 
 
 Take the sample from the pan or from the spout leading to 
 the mixer before the pan is steamed out. 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 22. HIGH GREEN AND WASH SYRUPS 
 
 Determine either once or twice during the spinning of every pan, 
 or at regular intervals of every 2 hours : 
 (a) Apparent Purity. 
 
 SAMPLING 
 
 Take the samples from the machine receiving tanks where 
 such tanks are in use, otherwise from the troughs leading from the 
 machine spouts to the pumps, or from the pumps. Whenever 
 possible obtain samples that have been mixed by steam. Do not 
 take the samples from the machine spouts. 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 23. MOISTURE IN WHITE SUGAR 
 
 Determine moisture every 8 hours in the following samples: 
 
 (1) Wet Sugar. 
 
 (2) Sugar leaving upper granulator. 
 
 (3) Standard granulated. 
 
 (4) Table granulated. 
 
 SAMPLING 
 
 Provide a sufficient number of 1 x 3 inch test tubes and rubber 
 stoppers; it is advisable to heat both the test tubes and stoppers 
 in a drying oven to make sure that they are perfectly dry. Sample 
 each kind of sugar every 2 hours by filling a test tube, and stopper 
 immediately. Make up a composite sample every 8 hours for each 
 kind of sugar sampled by emptying the four individual samples 
 into a wide mouth, glass stoppered bottle and mixing thoroughly. 
 
II. REGULAR FACTORY CONTROL 33 
 
 Obtain the wet sugar from the discharge into the wet box or 
 from the feed of the wet box to the upper granulator. Sample 
 the "sugar leaving upper granulator" at the discharge from the 
 upper to the lower granulator. Obtain the Standard and Table 
 granulated at the discharge from the dry boxes into the bag. If 
 the factory has only a single granulator system, omit sample (2). 
 ANALYSIS . 
 
 Place approximately fj grains in the case of wet sugar, and 
 10 grams in the case of granulated, in a 2 x 1% inch aluminum 
 dish provided with a cover, which has been previously dried at 
 100-105. Cover the dish, and weigh accurately, but as rapidly as 
 possible, on an analytical balance. Remove the cover and dry at 
 100-105 in a glycerin oven for 5 hours. Replace the cover, cool 
 in a desiccator over sulphuric acid, and weigh. Keep thermometers 
 in the desiccator and balance case, and do not make the weighings 
 until the difference in temperature is 2 or less. The loss in weight 
 after 5 hours heating is considered to represent the amount of 
 moisture. 
 
 NOTE: The concentrated sulphuric acid in the desiccator 
 must be renewed once every week, experience having shown that 
 sugar, after drying for 5 hours or more, is capable of absorbing 
 n-tih , from strong acid after it has become diluted with small 
 amounts of moisture. The acid should be renewed also at any time 
 u'Jii'n it becomes discolored from contamination with organic mat- 
 The cover of the desiccator should be frequently cleaned and 
 coated with fresh vaseline. 
 
 24. PERCOLATION TESTS OF WHITE SUGAR 
 
 If the white sugar is not up to standard, make percolation 
 tests occasionally to obtain an approximate idea of how much of 
 the color is due to adhering syrup which should have been washed 
 out in the centrifugal machines. 
 
 Close the bottom of a one-pint Oldberg percolator with a 
 loosely fitting cotton plug, put in 250 grams of sugar and add 250 
 ml of distilled water. Catch the percolate in 1 x 6 inch text tubes 
 in four or five successive portions, and compare the color of the 
 solutions. 
 
 25. DUST BOX 
 
 Determine every 8 hours: 
 (a) Brix. 
 
34 METHODS OF ANALYSIS 
 
 (b) Alkalinity. 
 
 (c) Apparent Purity. 
 
 SAMPLING 
 
 Take a catch sample of the liquid in the dust box. 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 26. REMELT PAN STORAGE TANKS 
 
 Determine at least every 8 hours: 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 SAMPLING 
 
 See "White Pan Storage Tanks." 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 27. REMELT MASSE CUITE FROM PAN 
 
 Determine on every pan dropped: 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Apparent Purity. 
 
 (d) Lime Salts (CaO to 100 Brix). 
 Determine every 24 hours : 
 
 (e) True Purity. 
 
 (f) Raffinose (% on dry substance). 
 
 SAMPLING 
 
 Take the sample from the pan or from the trough leading 
 to the crystallizers before the pan is steamed out. 
 
 ANALYSIS 
 
 Follow the "General Methods." Obtain the dry substance for 
 the true purity determination either by the refractometer or by 
 oven drying. 
 
II. REGULAU FACTORY CONTROL 35 
 
 28. EEMELT MASSECUITE FROM CRYSTALLIZEB. 
 
 Determine on every crystallizer dropped: 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Apparent Purity. 
 
 SAMPLING 
 
 Take a sample from the discharge of the crystallizer a few 
 minutes after the gate has been opened. 
 
 ANALYSIS 
 
 Follow the " General Methods." 
 
 29. LOW GREEN AND WASH SYRUPS. 
 
 Determine either once or twice during the spinning of every 
 crystallizer, or at regular intervals of every 2 hours: 
 (a) Apparent Purity. 
 
 SAMPLING 
 
 Sample in the same manner as "High Green and Wash 
 Syrup." 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 30. REMELT SUGAR 
 
 Determine every 4 hours: 
 
 (a) Apparent Purity. 
 
 (b) Polarization. 
 Determine every 24 hours: 
 
 (c) Sulphuric Acid (SO,). 
 
 SAMPLING 
 
 A laboratory employe should take samples at irregular inter- 
 vals, preferably from the discharge of the scroll into the melter, 
 or at some other suitable place if this is not possible. Keep in. 
 
36 METHODS OF ANALYSIS 
 
 a covered can, and mix thoroughly before analysis, taking care 
 to break up any lumps. For the sulphuric acid determination 
 make up a 24 hour composite sample by mixing* equal portions of 
 the samples prepared every 4 hours for the regular laboratory 
 analysis. 
 
 ANALYSIS 
 
 (a) Apparent Purity: Weigh out 130 grams in a counter- 
 poised copper beaker, dissolve in hot water, pour into a 500 ml 
 Kohlrausch flask, rinsing the beaker with water, cool to approxi- 
 mately 20, make up to the mark with water, shake well, and deter- 
 mine the apparent purity as in the "General Methods." 
 
 (b) Polarization: Increase the polariscope reading obtained 
 in the apparent purity determination by one-tenth of its value. 
 
 (c) Sulphuric Acid (SOJ: Follow the "General Methods," 
 using 20 grams of material. 
 
 31. SUGAR MELTER 
 
 Determine every 8 hours: 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 Determine every 2 hours, when lime is added to the melter : 
 
 (c) Alkalinity. 
 
 SAMPLING 
 
 Take a catch sample from the melter or melter pump. 
 
 ANALYSIS 
 
 (a) Brix and (b) Apparent Purity: Follow the "General 
 Methods." In case lime is added to the melter, the sample should 
 be carbonated and filtered before the purity is determined, as in 
 the case of "First Saturation Juice.' 1 
 
 (c) Alkalinity: Measure out 10" ml and titrate in the cold 
 with N/28 sulphuric acid according to the "General Methods." 
 
 32. MOLASSES PRODUCED 
 
 Determine every 8 hours : 
 (a) Brix. 
 
II. REGULAR FACTORY CONTROL 37 
 
 (b) Sugar. 
 
 (c) Apparent Purity. 
 
 Determine at least every 24 hours: 
 
 (d) True Purity. 
 
 (e) Raffinose (% on dry substance). 
 
 SAMPLING 
 
 Draw at least one sample from every scale tank weighed, and 
 if possible take several samples at intervals during the period when 
 the tank is being filled or emptied. Composite the individual 
 samples in a large bucket and mix well before analysis. 
 
 ANALYSIS 
 
 Follow the * ' General Methods. ' ' Obtain the dry substance for 
 the true purity determination either by the refractometer or by 
 oven drying. 
 
 33. CONDENSED WATERS 
 
 Examine every hour : 
 
 (a) Boiler feed water (both the "tank" and "returned 
 direct"), press wash water, pure and impure battery supply water. 
 
 Examine every 2 hours: 
 
 (b) All individual pan and evaporator tail pipes. 
 
 SAMPLING 
 
 Collect continuous samples with an automatic sampling device. 
 Protect the samples from contamination both during the time when 
 they are being drawn and when they are being brought to the 
 laboratory. 
 
 See Chap. XVII, 2, regarding the collection of campaign sam- 
 ples for analysis, and of weekly samples of battery supply water. 
 
 EXAMINATION 
 
 Test with alpha-naphthol as described in the "General Meth- 
 ords," I, 13. As the reagents employed frequently become con- 
 taminated, check them up every day with water of negative 
 reaction. 
 
38 METHODS OF ANALYSIS 
 
 NOTE: If sugar is found, determine the source at once and 
 report it to the operating department. It is desirable to have in 
 use a "board" or some system representing a flow chart of the 
 condensed waters, in order that the source of sugar may be readily 
 and quickly located. 
 
 34. BOILER WATER. 
 
 Determine every 8 hours on each boiler in service : 
 (a) Alkalinity. 
 
 SAMPLING 
 
 Draw from the sampling line, first allowing the water to run 
 a few moments to rinse out the pipe. 
 
 ANALYSIS 
 
 Measure out 10 ml with a pipette into a porcelain dish and 
 follow the "General Methods," 10 (a), using phenolphthalein as 
 indicator. Dilute with sufficient neutral water to make the color 
 reaction distinct. 
 
 35. WEEKLY COMPOSITE SAMPLES 
 
 Determine : 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 (c) Dry Substance (by oven drying). 
 
 (d) Sugar (direct polarization). 
 
 (e) Sugar by Inversion. 
 
 (f) Raffinose. 
 
 (g) Invert Sugar, 
 (h) Ash (Sulphated). 
 (i) Undetermined. 
 
 (j) Lime Salts (CaO to 100 Brix). 
 
 (k) Sulphuric Acid (S0 3 ). 
 
 (1) Organic Coefficient. 
 
 (m) Dry Substance (by refractometer, if available). 
 
 SAMPLING 
 
 Make up an average sample of each of the following products 
 by taking equal portions of each sample brought to the laboratory 
 
II. REGULAR FACTORY CONTROL 39 
 
 during the week and preserving in a sealed jar or stoppered bottle. 
 
 (1) Evaporator Thick Juice. 
 
 (2) White Massecuite. 
 
 (3) Remelt Massecuite (from pan). 
 
 (4) Remelt Sugar. 
 
 (5) Molasses Produced. 
 
 (6) Molasses Worked. 
 
 (7) Cold Saccharate Cake. 
 
 (8) Cold Perfectly Washed Saccharate Cake. 
 
 (9) Hot Saccharate Cake. 
 
 (10) Hot Perfectly Washed Saccharate Cake. 
 
 (11) Saccharate Milk. 
 
 In the case of the saccharate cakes and milk, use the thick 
 syrup obtained by evaporating the thin juice from the apparent 
 purity determination to 60-70 Brix on a water bath. Concentrate 
 this juice as soon as it is available, not allowing it to stand in a 
 thin condition. When the massecuite samples are desired for 
 analysis, heat the containers by immersion in hot water, remove 
 the contents, and mix thoroughly in order to obtain a uniform 
 mixture of sugar crystals and mother syrup. 
 
 ANALYSIS 
 
 Follow the "General Methods." Analyses may be made, if 
 desired, on "double diluted" solutions in the case of massecuites, 
 raw sugar, and molasses, using twice the amount of material as 
 when analyzing original material direct. Preserve the double 
 diluted solutions from decomposition with 3 to 4 drops of a 40% 
 formaldehyde solution, but do not use any double diluted material 
 which has stood for more than eight hours. Determine the dry 
 substance in Remelt Sugar by heating approximately 5 grams 
 without dissolving in water and without the use of sand. 
 
 Make all the prescribed determinations except as follows : 
 
 (1) Omit the Brix determination in the case of Remelt 
 Sugar. 
 
 (2) In the case of the Cold and Hot Perfectly Washed Cakes 
 determine only the Brix, dry substance, sugar, sugar by inversion, 
 raffinose, ash, and apparent purity. 
 
 To obtain the "percentage on dry substance" in any case, 
 multiply the "percentage on original" by 100 and divide by the 
 percentage of dry substance. Use the dry substance found by 
 oven drying in calculating percentages on dry substance. 
 
40 METHODS OP ANALYSIS 
 
 To obtain (i) Undetermined, subtract from 100 the sum of 
 the percentages of (e) Sugar by Inversion, (f) Eaffinose, (g) 
 Invert Sugar, and (h) Ash (all percentages on dry substance). 
 
 Calculate (1) Organic Coefficient as described in the "General 
 Methods," I, 8. 
 
 NOTE: See Chap. XVII, 2 (b) regarding the collection of 
 weekly average samples of pure and impure battery supply water 
 for the determination of total solids. 
 
 36. TEMPERATURE DATA. 
 
 GENERAL 
 
 Obtain the necessary temperature data either from the charts 
 of recording thermometers or by averaging readings taken every 
 2 hours by a laboratory employe. Check recording thermometers 
 previous to every campaign, and if possible at occasional intervals 
 during the campaign. It is advisable to have provision for a well 
 near each recording thermometer, by means of which the latter 
 may be checked in situ with an accurate indicating thermometer. 
 
 The following directions apply to particular cases. 
 
 DIFFUSION BATTERY TEMPERATURE READINGS 
 
 A laboratory employe should take a series of readings of the 
 thermometers on each battery, starting in every case at the "cos- 
 sette cell ' ' and continuing successively along the other cells in cir- 
 culation. Do not record readings of any cells not in circulation 
 at the time. Take the readings at least every 2 hours. 
 
 In order that the figures obtained may be comparable at all 
 factories, observe also the following precautions : 
 
 (1) Commence the readings immediately after the period of 
 "sending over" begins and not during the period of diffusing a 
 fresh cell. 
 
 (2) The figure reported for the temperature of cell No. 1 
 should represent the temperature of the juice entering the cossette 
 cell and not the temperature of the juice from the cossette cell 
 which goes to the measuring tank. 
 
 (3) The last temperature reading should represent the tem- 
 perature of the battery supply water entering the "pulp" or 
 "water" cell. The arrangement of thermometers on the batteries 
 
II. REGULAR FACTORY CONTROL 41 
 
 is such that in most cases this reading can be obtained from a 
 battery thermometer. 
 
 (4) As the position of the thermometers on different bat- 
 teries varies, the matter should be gone over individually at each 
 factory and arrangements should be made to have the readings 
 properly taken. 
 
 Obtain the "average maximum temperature of the battery" 
 by averaging the temperature readings of those cells carried at 
 the maximum temperature. 
 
 JUICE LEAVING FIRST PRESSES 
 
 Obtain every 2 hours by filling a sample bucket from the press 
 cocks and taking a reading immediately with a mercury ther- 
 mometer. 
 
 SUGAR LEAVING UPPER GRANULATORS 
 
 Fill a sample bucket every 2 hours from the discharge from 
 the upper to the lower granulator arid insert the bulb of a mercury 
 thermometer into the middle of the mass of sugar. 
 
 SUGAR AS SACKED 
 
 Take readings every 2 hours by inserting a mercury ther- 
 mometer deeply into a bag of sugar just filled at the sacking 
 station. 
 
 REMELT MASSECUITE AS DROPPED 
 
 Insert a mercury thermometer in the sample taken for the 
 laboratory analysis; obtain the reading immediately after the 
 sample is taken. Or obtain the information from the pan recording 
 thermometer or the sugar boiler's record. 
 
 KKMKLT M.\ SMECTITE AS SPUN 
 
 Take a sample every 2 hours from the goosenecks of the mixer 
 and insert a mercury thermometer. 
 
HI. SULPHATE CONTROL 
 
 1. INTRODUCTION 
 
 Whenever the concentration of sulphuric acid in the remelt 
 massecuite exceeds the amount which can be held in solution and 
 eliminated in the molasses (usually 1.0 1.5 per cent S0 3 on mo- 
 lasses dry substance), the excess crystallizes out, mostly as potas- 
 sium sulphate, in the remelt sugar. This not only impairs the 
 quality of the remelt sugar, but may even in extreme cases lead 
 to the presence of small amounts of S0 3 in the white sugar. The 
 usual practice to control this is the treatment of the melted sugar, 
 when necessary, with barium oxide, calcium chloride, or lime. The 
 special sulphate control described in this chapter is designed to 
 throw light on the amount of sulphuric acid in the various products, 
 including the amount formed in sulphuring the juice, and on the 
 efficacy of the melted sugar treatment when used. 
 
 The determination of sulphuric acid (S0 3 ) in the remelt sugar 
 (see section 7) is prescribed as a regular daily test, The deter- 
 mination should be made also in the white sugar (section 6) 
 whenever the S0 3 in the remelt sugar exceeds 1.00 per cent. The 
 determinations described in sections 7 10 should be made when- 
 ever treatment for the removal of sulphates is being employed. 
 The determinations described in sections 2 6 are for use on special 
 occasions when it is desired to investigate the amount of sulphuric 
 acid formed at the sulphur stations. 
 
 2. SECOND SATURATION JUICE 
 
 Determine : 
 
 (a) Sulphuric Acid (S0 3 to 100 Brix). 
 
III. SULPHATE CONTROL 43 
 
 SAMPLING 
 
 Make up a composite sample by mixing equal amounts of the 
 composite samples prepared every 4 hours for the regular labora- 
 tory analysis. (See Chap. II, 6.) Use a few drops of formalde- 
 hyde to preserve the samples. 
 
 ANALYSIS 
 
 (a) Sulphuric Acid (S0 3 to 100 Brix): Follow the "General 
 Methods," Chap. I, 9. Either determine the Brix or use the 
 average of the regular Brix determinations. 
 
 3. THIRD SATURATION JUICE 
 
 Determine : 
 
 (a) Sulphuric Acid (S0 3 to 100 Brix). 
 
 SAMPLING AND ANALYSIS 
 
 Make up a composite sample and analyze in a similar manner 
 to "2. Second Saturation Juice." 
 
 4. BLOW-UP THICK JUICE BEFORE SULPHUR 
 
 Determine : 
 
 (a) Sulphuric Acid (S0 3 to 100 Brix). 
 
 SAMPLING AND ANALYSIS 
 
 Make up a composite sample from the samples of evaporator 
 thick juice prepared every 4 hours for the regular laboratory 
 analysis, and analyze in a similar manner to "2. Second Satura- 
 tion Juice." 
 
 Note: If melted sugar is added to the blow-ups, this deter- 
 mination is of no value. 
 
 5. BLOW-UP THICK JUICE AFTER SULPHUR 
 
 Determine : 
 
 (a) Brix. 
 
 (b) Sulphuric Acid (S0 3 to 100 Brix). 
 
44 METHODS OF ANALYSIS 
 
 SAMPLING AND ANALYSIS . 
 
 Make up a composite sample from the samples prepared every 
 4 hours for the regular laboratory analysis, and analyze in a simi- 
 lar manner to "2. Second Saturation Juice." Determine the 
 Brix in the regular manner. 
 
 6. WHITE SUGAR 
 
 Determine every 24 hours : 
 
 (a) Sulphuric Acid (S0 3 011 original). 
 
 SAMPLING 
 
 Make up a composite sample by mixing equal amounts of 
 the samples of Standard granulated sugar prepared every 8 hours 
 for the moisture determination. 
 
 ANALYSIS 
 
 Follow the "General Methods/' I, 9. Make a blank S0 3 test 
 on the distilled water and reagents, and deduct the correction 
 found from the amount found in the analysis of the sugar. 
 
 7. REMELT SUGAR 
 
 Determine every 24 hours : 
 
 (a) Sulphuric Acid (S0 3 on original). 
 
 SAMPLING 
 
 Make up a composite sample by mixing equal portions of the 
 samples prepared every 4 hours for the regular laboratory analysis. 
 
 ANALYSIS 
 
 Follow the "General Methods," making sure that an excess 
 of barium chloride solution is added. 
 
 NOTE: This is a test required in the "Regular Factory Con- 
 trol." See Chap. II, 30, (c). 
 
 8. MELTED SUGAR BEFORE TREATMENT 
 
 Determine every hour: 
 
 (a) Alkalinity. (Determine only when lime or barium oxide 
 is used for treatment.) 
 
HI. SULPHATE CONTROL 45 
 
 Determine every 24 hours : 
 
 (b) Brix. 
 
 (c) Sulphuric Acid (S0 3 to 100 Brix). 
 
 SAMPLING 
 
 If lime or barium oxide is being used for treatment, which is 
 usually continuous, take a catch sample from the'melter every hour. 
 If calcium chloride is used for treatment, which is usually inter- 
 mittent, take a catch sample of each lot treated previous to the addi- 
 tion of the calcium chloride. Make up a composite sample by mix- 
 ing equal portions of the individual samples. 
 
 ANALYSIS 
 
 (a) Alkalinity: If the alkalinity is 0.2 or less, titrate 10 
 ml with N/28 acid according to the general method for alkalinity. 
 If the alkalinity is higher, titrate 50 ml with Steffen acid; in this 
 case divide the number of ml of acid used by 10 to obtain the al- 
 kalinity in terms of * ' grams of CaO per 100 ml. ' ' 
 
 (b) Brix and (c) Sulphuric Acid (S0 3 to 100 Brix): Fol- 
 low the ' ' General Methods. ' ' 
 
 9. MELTED SUGAR AFTER TREATMENT 
 
 Determine every 8 hours, as in regular factory control : 
 
 (a) Brix. 
 
 (b) Apparent Purity. 
 
 Determine every 24 hours : 
 
 (c) Sulphuric Acid (S0 3 to 100 Brix). 
 
 SAMPLING 
 
 Take a catch sample every 2 hours, if possible, from the cocks 
 or trough of the filter press. Mix equal amounts of these samples 
 to obtain the composite samples when needed. 
 
 ANALYSIS 
 
 (a) Brix and (b) Apparent Purity: Follow the ''General 
 Methods." In case lime or barium oxide is added to the melter, 
 the sample should be carbonated and filtered before the purity is 
 determined, as in the case of "First Saturation Juice." (See 
 Chap. II, 5.) 
 
46 METHODS OF ANALYSIS 
 
 (c) Sulphuric Acid (S0 3 to 100 Brix) : Follow the ' ' General 
 Methods." 
 
 10. SULPHATE CAKE 
 
 Determine every 24 hours : 
 
 (a) Sugar. 
 
 (b) Sulphuric Acid (S0 3 ). 
 
 SAMPLING 
 
 Follow in general the method of sampling outlined under 
 "Lime Cake., First Presses," Chap II, 13. 
 
 ANALYSIS 
 
 (a) Sugar: Use either of the methods for "total sugar" 
 described under "Lime Cake, First Presses," Chap. II, 13 (a). 
 
 (b) Sulphuric Acid (SOJ: Weigh out 2 5 grams of cake, 
 add 100 ml of water, neutralize with hydrochloric acid, and add 
 3 ml in excess. Boil for a few minutes, filter, and proceed as in 
 the "General Methods," Chap. I, 9, making sure that an excess 
 of barium chloride solution is added. 
 
IV. STEFFEN PROCESS CONTROL 
 
 1. GENERAL 
 
 All samples in connection with the Steffen Process control 
 must be taken by a laboratory employe. 
 
 2. MOLASSES WORKED 
 
 Determine every 8 hours : 
 
 (a) Brix. 
 
 (b) Sugar. 
 
 (c) Apparent Purity. 
 
 Determine every 24 hours: 
 
 (d) Sugar by Inversion (Per cent on original). 
 
 SAMPLING 
 
 Take a catch sample at least every 2 hours, and preferably 
 every hour, at the molasses scale tank. Keep the individual samples 
 in a covered container, and mix thoroughly previous to analysis. 
 
 ANALYSIS 
 
 Follow the " General Methods." Determine the direct polar- 
 ization and the polarization after inversion on a composite sample 
 representing the molasses worked during the entire 24 hours, and 
 calculate the percentage of "sugar by inversion" in the molasses. 
 
 3. SOLUTION FOR COOLER 
 
 Determine every 3 hours : 
 (a) Brix. 
 
48 METHODS OF ANALYSIS 
 
 (b) Alkalinity. 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample of the solution iri the cooler after the pro- 
 peller has been started and immediately preceding the beginning 
 of the lime addition. 
 
 ANALYSIS 
 
 ( a ) Brix : Follow the " General Methods. ' ' 
 
 (b) Alkalinity: Mix the sample well and transfer 50 ml with 
 a pipette to a 100 ml flask. Add a few drops of phenolphthalein 
 and titrate to neutrality with Steffen standard acid (1 ml = .05 
 g CaO). Divide by 10 the number of ml of acid required. See 
 1 ' General Methods, "1,10 ( c ) . 
 
 (c) Sugar: Add 3 6 ml of basic lead acetate to the neutral- 
 ized solution obtained in (b), fill to the 100 ml mark with water, 
 shake, filter, and polarize in a 200 mm tube. Multiply the reading 
 by .52 or use Table 9, to obtain the grams of sugar in 100 ml. 
 
 4. LIME POWDER 
 
 Determine every 8 hours : 
 
 (a) Loss on Ignition. 
 
 (b) CaO by Titration. 
 
 (c) Percentage Coarser than 200 mesh. 
 
 SAMPLING 
 
 Take a catch sample every hour from the discharge of each mill 
 in operation, taking an equal amount of material from each mill. 
 Composite the hourly samples by transferring to glass bottles pro- 
 vided with tightly fitting rubber or ground stoppers, keeping sepa- 
 rate samples for each mill. For (a) Loss on Ignition and (b) CaO 
 ~by Titration, make up a composite sample by taking equal portions 
 from each mill composite and mixing thoroughly. 
 
 ANALYSIS 
 
 (a) Loss on Ignition: Weigh out approximately 1 gram on 
 an analytical balance, in a covered platinum crucible. Ignite to 
 constant weight in an electric furnace or over a good blast lamp, 
 
IV. STEFFEN PROCESS CONTROL 49 
 
 cool in a desiccator, and weigh. Multiply the loss in weight by 
 100 and divide by the weight of the sample. 
 
 (b) CaO by Tit rat ion: Weigh out 5 grams, transfer to a 
 porcelain casserole, and follow the " General Methods," I, 11. 
 
 (c) Percentage Coarser than 200 mesh: Determine for each 
 mill separately. Weigh out 20 grams on a pulp balance, and trans- 
 fer to a 200 mesh, brass wire sieve (width of opening = .0029 inch) . 
 Brush the material carefully with a two-inch flat camel hair brush 
 until practically no more fine powder passes through. Weigh the 
 coarse residue on a pulp balance. Multiply the weight of the 
 residue by 5 to obtain the percentage. When the sieve becomes 
 clogged, clean it with hydrochloric acid, rinse it well with water, 
 and dry it in a warm place. 
 
 SPECIAL DETERMINATIONS 
 
 (d) Sugar-soluble CaO: Rinse 5 grams of lime powder into 
 a 200 ml flask, and add 150 ml of a freshly prepared, 25 Brix 
 sugar solution. (Or add approximately 40 grams of sugar and 
 dissolve by the addition of water.) Fill to the mark with water, 
 stopper the flask and shake vigorously, repeating the shaking at 
 short intervals as the lime settles to the bottom. Filter at the end 
 of thirty minutes, and titrate 100 ml with the standard nitric acid 
 (1 ml = .05 g CaO), using phenolphthalein as indicator. Multiply 
 by 2 the number of ml of acid required, to obtain the percentage 
 of CaO. 
 
 (e) Slacking Test:.. Into a beaker of 250 ml capacity measure 
 out 100 ml of water at exactly 20. Add 25 grams of the lime 
 powder, using a thermometer as a stirring rod, and continue to 
 stir until there is no further rise in temperature. Record the num- 
 ber of degrees increase in temperature over the original 20, and 
 the number of minutes required to attain the maximum tempera- 
 ture. 
 
 5. COOLER WASTE WATER 
 
 Determine every hour: 
 
 (a) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample, just previous to the time it is required for 
 analysis, from a finished cooler, after all the lime has been added, 
 and just before the finished cooler is dropped. 
 
50 METHODS OP ANALYSIS 
 
 ANALYSIS 
 
 Filter a portion immediately through filter paper. Transfer 
 50 ml of the filtrate with a pipette to a 100 ml flask, add a few drops 
 of phenolphthalein, neutralize with Steffen standard acid, and pro- 
 ceed as in the determination of sugar in "Cold Press Waste 
 Water," 6 (c). 
 
 6. COLD PRESS WASTE WATER 
 
 Determine every 2 hours: 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 Determine every hour : 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Collect a continuous sample from the cold waste water line 
 in the manner described below under "7. Total Waste Water,'"' 
 or take a catch sample every hour from the discharge of the cold 
 presses. Mix the sample well before analysis. 
 
 ANALYSIS 
 
 (a) Brix: Follow the "General Methods." 
 
 (b) Alkalinity: Transfer 50 ml with a pipette to a 100 ml 
 flask. Add a few drops of phenolphthalein and titrate to neutrality 
 with Steffen standard acid (1 ml = .05 g CaO). Divide the num- 
 ber of ml of acid required by 10. See "General Methods," I, 10 (c). 
 
 (c) Sugar: Add 2 4 ml of basic lead acetate to the neutral- 
 ized solution obtained in (b), fill to the 100 ml mark with water, 
 shake, filter, and polarize in a 200 mm tube. Multiply the reading 
 by .52, or use Table 9, to obtain the grams of sugar in 100 ml. 
 
 7. TOTAL WASTE WATER 
 
 Determine every 2 hours: 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 Determine every hour: 
 
 (c) Sugar (grams in 100 ml). 
 
IV. STEPFEN PROCESS CONTROL 51 
 
 SAMPLING 
 
 Collect an average sample from the pipe line which conducts 
 the final waste water outside the factory, by means of a continuous, 
 automatic sampling device which delivers into a large vessel pro- 
 vided with an overflow at the top and a drain at the bottom. Mix 
 the entire sample, take a small portion for analysis, and empty 
 cut the remainder by opening the drain valve. 
 
 If for any reason it is impossible to secure a continuous sample, 
 take a catch sample every hour. Mix the sample well before analysis. 
 
 ANALYSIS 
 
 Analyze as in the case of "Cold Press Waste Water," cooling 
 first if necessary. 
 
 8. COLD WASH WATER (FINAL) 
 
 Determine every 4 hours : 
 (a) Brix. 
 
 SAMPLING 
 
 Sample the wash water coming from the presses at the time 
 when the washing is finished. The sample used for analysis should 
 preferably represent a composite of samples obtained from at least 
 three presses. This sample cannot be obtained at factories equipped 
 with vacuum filters. 
 
 ANALYSIS 
 
 Determine the Brix in the regular manner. 
 
 9. COLD WASH WATER (AVERAGE) 
 
 Determine every 4 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Take a sample from the wash water tank. 
 
 ANALYSIS 
 
 Analyze as in the case of ' ' Cold Press Waste Water. ' ' 
 
52 METHODS OF ANALYSIS 
 
 10. HOT WASH WATER (FINAL) 
 
 Determine every 4 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Sample in the same manner as the final cold wash water. The 
 sample must represent the wash water coming from the hot presses 
 at the time when the washing is finished. At factories equipped 
 with vacuum filters, where this sample cannot be obtained, substi- 
 tute the "average" hot wash water. 
 
 ANALYSIS 
 
 Analyze as in the case of "Cold Press Waste Water." 
 
 11. COLD SACCHARATE CAKE 
 
 Determine every 3 hours : 
 
 (a) Apparent Purity. 
 
 (b) Lime Salts (CaO to 100 Brix). 
 Determine every 8 hours : 
 
 (c) Apparent Purity (Perfectly Washed). 
 
 (d) Sugar. 
 
 (e) CaO. 
 
 (f) CaO to 100 Sugar. 
 Determine every 24 hours : 
 
 (g) Moisture. 
 (h) True Purity. 
 
 (i) Raffinose (Per cent on dry substance), 
 (j) True Purity (Perfectly Washed). 
 
 SAMPLING 
 
 Take a sample once an hour from various parts of the cake 
 in several frames, using a spoon and bucket. In the case of vacuum 
 filters take small portions of the material dropping from the drums 
 of all the units in operation. Sample Kelly Presses in the manner 
 described under II, 13, "Lime Cake Sampling (Kelly Presses)." 
 
IV. STEFFEN PROCESS CONTROL 53 
 
 Preserve the samples in a covered container and make up com 
 posite samples at the times when the various determinations are 
 due, except as otherwise noted. Mix all composite samples well. 
 
 ANALYSIS 
 
 (a) Apparent Purity: The following special apparatus is 
 needed: A carbonator with steam and carbon dioxide gas connec- 
 tions, and an evaporator heated by steam, both so constructed as 
 to obviate any possibility of burning the juice. 
 
 Mix a suitable amount of the cake with 4 5 parts of water un- 
 til a homogeneous mixture is obtained. Transfer to the laboratory 
 carbonator, heat to 80 85, and carbonate at this temperature to 
 faint alkalinity with phenolphthalein. Do not carbonate to neu- 
 trality or acidity. When the carbonation is finished, heat to boiling, 
 and filter. Concentrate sufficient of the filtrate to about 23 Brix 
 in the laboratory evaporator, being careful not to carry the evap- 
 oration much beyond this point on account of the danger of burning 
 the juice. Draw off the liquid into a copper can or suitable ves- 
 sel, and carbonate again to faint alkalinity. Filter, preferably 
 under vacuum through a Buechner funnel. Cool the filtrate in a 
 cylinder and determine the apparent purity as described in the 
 ''General Methods." 
 
 (b) Lime Salts (CaO to 100 Brix): Use 10 ml of the solu- 
 tion prepared for the apparent purity determination, and follow 
 the "General Methods," 12 (a). 
 
 (c) Apparent Purity (Perfectly Washed) Apparatus: Use 
 the regular equipment which consists of a closed cylindrical reser- 
 voir, a small filter press, a vacuum leaf filter, and a rectangular 
 tank divided into two sections, each of which is subdivided into 
 two compartments by partitions extending nearly to the bottom. 
 The reservoir has the necessary fittings at the bottom for connect- 
 ing it to the small press or the vacuum leaf. Vacuum, air pres- 
 sure, charging lines, and a relief valve are provided at the top of 
 the tank. Clean the filter cloths frequently with hydrochloric 
 acid and water. 
 
 Use whichever of the following methods is found to give the 
 most consistent results: 
 
 Method I (Elutriation): Add 3 parts of the coldest water ob- 
 tainable to 1 part of the sample, and stir until all lumps are broken 
 up and a perfectly homogeneous mixture is obtained. Filter im- 
 mediately through the laboratory press, allowing the pressure to 
 
54 METHODS OP ANALYSIS 
 
 rise gradually to 40 pounds per square inch and maintaining this 
 pressure until the nitrate ceases to flow or comes in slow drops. 
 Mix the cake thus obtained with 4 5 parts of water; and proceed 
 exactly as under (a) "Apparent Purity." 
 
 Method 11 (Vacuum Filtration): Fill one section of the rec- 
 tangular tank of the equipment described above with finished 
 cooler solution and submerge the leaf in one of the compartments. 
 Open the valves in the vacuum line at the top of the reservoir and 
 in the line connecting the leaf to the bottom of the reservoir, keep- 
 ing all other valves closed. Maintain a vacuum of at least 15 inches 
 on the gage and allow the cake to form until it is flush with the 
 guide, stirring the solution continually during filtration in order 
 to insure the formation of an even cake. When cake of the re- 
 quired thickness has formed, transfer the leaf to the other section 
 of the tank which has been filled with cold water, and allow 8 liters 
 of wash water to pass through the cake ; this is most easily meas- 
 ured by observing the level of the water at the time when washing 
 is commenced and gradually adding 8 liters of cold water. When 
 the same level is reached after the addition of the 8 liters, remove 
 the leaf from the tank and allow the cake to dry for 5 minutes with 
 the vacuum on. Shut off the vacuum, remove the cake, mix it with 
 4 5 parts of water, and proceed exactly as under (a) "Apparent 
 Purity." If the cake cracks before the washing is completed, dis- 
 card it and repeat the test. Clean the leaf frequently by washing 
 it first with hydrochloric acid and then with water. 
 
 Method 111 (Combined Elutriation and Washing) : Take a 
 catch sample of finished cooler solution (about 10 liters is required) , 
 and filter it immediately through the 3% inch frame of the labora- 
 tory filter press under 30 pounds air pressure; do not allow air 
 to go through the cake by permitting the reservoir to run empty. 
 This will produce a cake weighing 5% pounds. Mix this cake thor- 
 oughly and quickly with 100% of cold water, 5% pounds or 2600 
 ml, and filter through the 2%-inch frame of the small press at 30 
 pounds pressure ; again, do not allow air to pass through the cake. 
 This will produce a cake weighing 4% pounds. Drain and wash out 
 the reservoir, then introduce 100% of cold water, 4% pounds or 
 2150 ml, and force it through the cake at 15 pounds pressure, al- 
 lowing air to pass through the cake for one-half minute after the 
 water has all gone through. This yields a final eake of uniform 
 weight and moisture content. Mix this cake with 4 5 parts of 
 
 *It will facilitate the washing if the plug at the top of the 2V 2 inch 
 frame is removed and a small rod is forced through the cake to the port. 
 
IV. STEFFEN PROCESS CONTROL 55 
 
 water, and proceed exactly as under (a) "Apparent Purity." If 
 the two frames used are not of exactly the dimensions given, obtain 
 a sufficient number of weights of cake to establish the amount of 
 water required for elutriation and washing, which should be 100% 
 on the weight of the cake in each case. 
 
 (d) Sugar: Weigh oat 13 grams of the cake in a counter- 
 poised nickel dish, reduce to a thin cream with water, and rinse 
 into a 100 ml flask. Add a few drops of phenolphthalein and neu- 
 tralize with dilute acetic acid, avoiding any great excess. Cool, add 
 3 5 ml of lead acetate, fill to the mark with water, shake, filter and 
 polarize in a 200 mm tube. Multiply the polariscope reading by 
 2 to obtain the percentage of sugar. 
 
 (e) CaO: Weigh out 10 grams of the cake, transfer to a 
 porcelain casserole, and follow the "General Methods," I, 11. 
 Subtract the number of ml of alkali from the number of ml of 
 acid used, and divide by 2 to obtain the percentage of CaO. 
 
 (f) CaO to 100 Sugar: Multiply the percentage of CaO by 
 100 and divide by the percentage of sugar. 
 
 (g) Moisture: Weigh out approximately 10 grams of the 
 composite cake sample in a covered aluminum dish, and dry for 
 5 6 hours at 100 105 as under the determination of dry sub- 
 stance in the "General Methods," repeating the drying for one 
 hour periods until the loss in any period is not over 0.2%. 
 
 (h) True Purity: Evaporate on a water bath to approxi- 
 mately 50 Brix a sample composed of equal portions of the 23 
 Brix juice used for the apparent purity determinations. Deter- 
 mine the true purity as in the "General Methods." Obtain the 
 dry substance either by the refractometer or by oven drying. 
 
 (i) Raffinose (Per cent on dry substance): This is obtained 
 in connection with the true purity determination. 
 
 (j) True Purity (Perfectly Washed): Make up a composite 
 sample and determine as under (h), using equal portions of the 23 
 Brix juice prepared for the determination of the apparent purity 
 of the perfectly washed cakes. 
 
 12. HOT SACCHARATE CAKE 
 
 Determine every 8 hours: 
 
 (a) Apparent Purity. 
 
 (b) Lime Salts (CaO to 100 Brix). 
 
 (c) Apparent Purity (Perfectly Washed). 
 
56 METHODS OF ANALYSIS 
 
 (d) Sugar. 
 
 (e) CaO. 
 
 (f) CaO to 100 Sugar. 
 Determine every 24 hours : 
 
 (g) Moisture 
 (h) True Purity. 
 
 (i) Baffin ose (% on dry substance), 
 (j) True Purity (Perfectly Washed). 
 
 SAMPLING 
 
 Follow the methods described under "11. Cold Saccharate 
 Cake." In the case of Vallez presses, obtain the sample from the 
 discharge of the press scroll before the water is turned on. If 
 two different kinds of filters are in use, adjust the system of 
 sampling so as to show the relative efficiency of the two types. 
 
 ANALYSIS 
 
 Follow the methods under "11. Cold Saccharate Cake." In 
 making the perfectly washed cake, use Method I with the follow- 
 ing modifications and precautions: (1) Use a catch sample of the 
 hot saccharate cake, not allowing it to cool any more than can be 
 avoided; (2) Elutriate with hot water (nearly boil'ing) ; (3) Heat 
 up the apparatus with hot water before starting the filtration, 
 
 13". S AC CH ABATE MILK 
 
 Determine every hour: 
 
 (a) Brix. 
 
 (b) CaO (grams in 100 ml). 
 Determine every 4 hours: 
 
 (c) Apparent Purity. 
 
 SAMPLING 
 
 Take a catch sample from the discharge line of the pump. 
 For the purity determination make up a composite sample from 
 equal amounts of the four previous hourly samples. 
 
 ANALYSIS 
 
 (a) Brix and (b) CaO: Determine as in the case of "Milk 
 of Lime," Chap. II, 12. 
 
IV. STEFFEN PROCESS CONTROL 57 
 
 (c) Apparent rurity: To a composite of the previous hourly 
 samples add 3 4 parts of water, mix well, and proceed with the 
 carbonation, etc., as under 11 (a), "Cold Saccharate Cake- 
 Apparent Purity." 
 
 14. SMALL COOLER TESTS 
 
 Make occasional tests with the laboratory cooler to check up 
 the efficiency of the factory coolers. See Chap. XXIII, 5 and 17, 
 for directions regarding the speed and operation of the cooler. 
 
 Determine : 
 
 (a) Sugar in "Solution for Cooler." 
 
 (b) Lime Added to 100 Sugar. 
 
 (c) Sugar in Waste Water. 
 
 (d) Percentage of Sugar Precipitated. 
 
 Record also the temperature at start and finish, and the time 
 required to add the lime. 
 
 SAMPLING 
 
 Use a sample of molasses and dilute with water to the required 
 density or take a sample of the "Solution for Cooler" from the 
 factory coolers. Take also a sample of the lime powder being used 
 in the Steffen House at the time. 
 
 OPERATION OF COOLER TEST 
 
 See that the cooler is clean and well drained, and pour in 
 14,050 ml of the molasses solution. Commence the circulation of 
 the cooling water. Allow the solution in the cooler to come to per- 
 fect rest, in order to prevent the formation of foam when the 
 propeller is started, then start the propeller, and, when the solu- 
 tion has become well mixed, remove 50 ml for the determination 
 of the sugar content, leaving a volume of 14,000 ml of solution in 
 the cooler. 
 
 When the solution is sufficiently cold, place in the hopper the 
 weighed amount of lime which is estimated to be sufficient, or a 
 little less than this amount, and introduce it into the solution 
 through the bolter. When the lime has all been added, remove a 
 small amount of the finished cooler solution without stopping the 
 propeller, filter it immediately, and determine the sugar in the 
 regular mamn'r. using 50 ml of the filtrate. If the result shows 
 
58 METHODS OF ANALYSIS 
 
 the lime addition to be insufficient, estimate the additional amount 
 required, add this, test the finished cooler solution again as before, 
 and repeat this procedure until the sugar 4 in the waste water is 
 reduced to the desired percentage. Wash out the cooler thoroughly 
 immediately after each test to prevent the tubes from becoming 
 stopped up, being careful to avoid wetting the bolter. 
 
 In general follow the current factory practice with regard 
 to such conditions as the temperature of precipitation, the concen- 
 tration of the cooler solution, and the sugar content of the waste 
 water. It may often be desirable, however, to vary some of these 
 conditions to obtain special information. The time of adding the 
 lime may also be varied by changing the speed of the conveyor, 
 or by feeding the lime to the conveyor by hand, and it will often 
 be found that the rate of adding the lime has a great influence on 
 the efficiency of the precipitation. 
 
 ANALYSIS 
 
 Use the regular methods given elsewhere in this chapter. Cal- 
 culate the percentage of sugar precipitated as follows : 
 
 Let a = sugar (grams in 100 ml) in Solution for Cooler 
 b = sugar (grams in 100 ml) in Waste Water 
 x = percentage of sugar precipitated 
 
 100 (a b) 
 
 Then x= - - 
 
 a 
 
 Calculate the lime addition as follows: 
 
 Let c = grams of lime powder used 
 
 d = volume of cooler solution in milliliters (14000) 
 y = lime to 100 sugar 
 
 Then y== .0001ad 
 
 If, however, the sample of " solution for cooler" has been obtained 
 from the factory coolers and therefore contains lime from the 
 previous cooler, determine the alkalinity and correct the lime addi- 
 tion as indicated in the following formula : 
 
 Let e = alkalinity (grams of CaO in 100 ml) of Solution for 
 
 Cooler 
 f = % CaO in lime powder 
 
 de 
 
 c + 
 Then y = 
 
 .0001 ad 
 
IV. STEFFEN PROCESS CONTROL 59 
 
 EXAMPLE 
 
 Leta= 5.41 
 
 b = .52 
 
 c= 765 
 d = 14000 
 e= .70 
 
 f = 94.5 
 
 100 (5.41 .52) 
 Then x = _ - : = 90.4 
 
 765 + 
 
 5.41 
 .70 X 14000 
 
 94.5 = 
 
 = .0001 X 5.41 X 14000 
 
 15. TEMPERATURE DATA 
 
 GENERAL 
 
 Refer to the general instructions in the section of the same 
 title in Chapter II, 36. The following directions apply to particular 
 
 a in the Steffen Process Control. 
 
 COOLER SOLUTION, AVERAGE MAXIMUM TEMPERATURE 
 
 Record the maximum temperature reached in each case during 
 the cycle of a sufficient number of coolers to give a fair average, 
 and derive the average of these figures. Obtain the data from a 
 recording thermometer or from the cooler man's record. 
 
 ( 'OLD WASTE WATER, AVERAGE TEMPERATURE 
 
 Obtain every 2 hours by filling a sample bucket from the dis- 
 charge of the cold presses and taking a reading immediately with 
 a mercury thermometer. Or obtain from a thermometer installed 
 in the line leading from the cold presses to the heating system. 
 
 HOT SOLUTION 
 
 This should represent the temperature at which the heated 
 waste water leaves the heating system and should be obtained from 
 a thermometer suitably installed to indicate this. 
 
 HOT WASTE WATER 
 
 Obtain every 2 hours by filling a sample bucket from the dis- 
 charge of the hot presses and taking a reading immediately with 
 a. mercury thermometer. 
 
60 METHODS OF ANALYSIS 
 
 ADDITIONAL TESTS REQUIRED IN CONNECTION WITH 
 
 DORR THICKENER VACUUM FILTER 
 
 INSTALLATIONS 
 
 16. FEED TO THICKENER 
 
 Determine eveiy 2 hours: 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample every 2 hours from the hot solution feed 
 line to the Dorr Thickener, and filter immediately through paper. 
 
 ANALYSIS 
 
 Cool and analyze the filtrate as in the case of "6. Cold Press 
 Waste Water." 
 
 17. OVERFLOW FROM THICKENER 
 
 Determine every 2 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample every 2 hours, consisting of an equal 
 amount from each of the pipe lines leading from the overflow 
 boxes to the heat exchanger. 
 
 ANALYSIS 
 
 Mix the sample, cool ? and analyze as in the case of "Cold Press 
 Waste Water." 
 
 18. DISCHARGE FROM THICKENER. 
 
 Determine every 4 hours : 
 (a) Brix. 
 
IV. STEFFEN PROCESS CONTROL 61 
 
 SAMPLING 
 
 Take a catch sample of the thickened discharge every 4 hours, 
 < insisting of an equal amount from each of the discharges into the 
 hot filter tanks. 
 
 ANALYSIS 
 
 Mix the sample well, and transfer to a hydrometer jar. After 
 cooling to approximately 20, mix again and determine the Brix in 
 the regular manner, taking the reading as quickly as possible 
 before the suspended matter has time to settle. 
 
 19. HOT FILTER WASTE WATER 
 
 Determine every 2 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar (grains in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample every 2 hours from the discharge into 
 the heat exchanger. 
 
 ANALYSIS 
 
 Cool and analyze as in the case of "Cold Press Waste Water." 
 
V, PULP DRYER CONTROL 
 
 1. GENERAL. 
 
 All samples in connection with the Pulp Dryer Control must 
 be taken by a laboratory employe. 
 
 On account of the large number of moisture determinations 
 it is advisable to have two drying ovens. A vacuum oven is recom- 
 mended for the determination of moisture in "Pulp Leaving 
 Dryer" and "Pulp as Sacked," and a double walled glycerin 
 drying oven for the other moisture and dry substance determina- 
 tions; the temperature should be carried at 100 105 C. in both 
 kinds of ovens. Aluminum dishes, 3 inches in diameter x % inch 
 high, provided with covers of the same material, should be used. 
 
 As the determination of moisture in dried pulp requires sev- 
 eral hours, a rapid' method is employed to give the operating men 
 better control. This method is to heat for 1 hour in the oven and 
 multiply the loss found by a factor, which is calculated from de- 
 terminations made in the regular manner by heating for 5 6 hours 
 and then for successive periods of one hour until the loss of weight 
 in one hour is not over 0.1%. This factor varies from 1.05 to 1.15, 
 and it is recommended that a factor of 1.10 be used until a more 
 accurate factor is found for each laboratory. 
 
 2. MOLASSES TO PULP DRYER 
 
 Determine every 8 hours : 
 (a) Brix. 
 
 SAMPLING 
 
 Take a sample every 2 hours from the molasses scale tank in 
 the Dryer House. Transfer the individual samples to a covered 
 
V. PULP DRYER CONTROL 63 
 
 container and mix thoroughly previous to analysis. Do not take 
 any samples if molasses is not being- used. 
 
 ANALYSIS 
 
 Follow the "General Methods," I, 1 (b). 
 
 3. WATER FROM PRESSES 
 
 Determine every 4 hours : 
 
 (a) Sugar. 
 Determine every 8 hours : 
 
 (b) Dry Substance (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample of the water leaving the presses, being 
 careful not to include water from any other source in the sample, 
 and analyze immediately. 
 
 ANALYSIS 
 
 (a) Sugar: Determine as under "Pulp and Pulp "Water," 
 Chapter II, 3. 
 
 (b) Dry Substance: Mix the sample well and transfer 50 ml 
 to a weighed porcelain evaporating dish, being careful to include 
 a proper proportion of the suspended matter. Evaporate to dry- 
 ness on a water bath and complete the drying in an oven at 100 
 105 ; about 11/2 hours in the oven is required. Multiply the weight 
 of dry substance by 2 to obtain the percentage. 
 
 4. WATER FROM PULPEFANGER 
 
 Determine every 8 hours: 
 
 (a) Dry Substance (grams in 100 ml). 
 
 SAMPLING 
 
 Take a catch sample of the water leaving the pulpef anger, and 
 analyze immediately. 
 
 ANALYSIS 
 
 (a) Dry Substance: Mix the sample and determine as under 
 'Water from Presses." 
 
 Note: Special tests on this and other waters, to determine the 
 amount of fine particles of pulp in suspension, may be made as follows: 
 
64 METHODS OF ANALYSIS 
 
 Determine the dry substance after nitration through paper; the difference 
 between this and the total amount of dry substance will show the maxi- 
 mum amount that can be removed. Determine the dry substance also 
 after pouring the water through a sieve having the same width of open- 
 ing as the pulpef anger screen; this will give an approximate idea of the 
 amount that it is possible to recover under working conditions. 
 
 5. PULP ENTERING PRESSES 
 
 Determine every 8 hours : 
 (a) Moisture. 
 
 SAMPLING 
 
 Take a good-sized sample (several quarts) from the discharge 
 of the separator, in such a manner as to secure as representative 
 a sample as possible of the material discharged, using a dipper 
 which will catch all of the accompanying water as well as the actual 
 pulp. If it is impossible to obtain the sample at this place,, take 
 the sample from the slide to the presses, sampling from at least two 
 presses which are running and using care to get an average sample. 
 
 Put the entire sample in a "pulp can" of the same type used 
 for the samples of pulp from the diffusion battery, and after al- 
 lowing it to drain for 15 minutes, or longer, weigh separately the 
 drained pulp and water thus obtained. (The water may be meas- 
 ured instead of weighed, if desired. ) Grind the drained pulp in an 
 Enterprise Meat Chopper and mix it well. Save portions of the 
 pulp and the water for analysis. 
 
 ANALYSIS 
 
 Weigh out 10 grams of the ground pulp in a 3x%-inch alumi- 
 num dish, and dry at 100 105 in a glycerin oven for 6 8 hours, 
 or for a period which has been found to be long enough to give con- 
 stant weight. In establishing this period consider the weight con- 
 stant when the loss after an additional heating for one hour is not 
 over 0.1%. Check the accuracy of this period at least once a week. 
 
 Evaporate 50 ml of the drained water and determine the dry 
 substance as under " Water from Presses." 
 
 Calculate the percentage of moisture in the "pulp entering 
 presses " as a weighted average from the weights and moisture con- 
 tent of the drained pulp and water. E. g., if 4,000 grams of drained 
 pulp and 1,000 grams of drained water are obtained containing 
 respectively 94.80 and 99.70% moisture, the result is 
 (4000 X 94.80) + (1000 X 99.70) 
 
 4000 + 1000 
 
 95.8% 
 
V. PULP DRYER CONTROL 65 
 
 6. PULP LEAVING PRESSES 
 
 Determine every 4 hours: 
 (a) Moisture. 
 
 SAMPLING 
 
 Take a sample every hour from the discharge of the pulp con- 
 veyor, if it is possible to secure the sample at this point without 
 danger. Otherwise take the sample from the discharge spouts of 
 the presses, but distribute the sampling well among all the presses 
 in operation. Make up a composite sample every 4 hours and mix 
 it well. 
 
 ANALYSIS 
 
 (a) Moisture: Weigh out 10 grams in a 3x%-inch aluminum 
 dish, and dry at 100 105 in a glycerin oven for 6 8 hours, or for 
 a period which has been found to be long enough to give constant 
 weight. In establishing this period consider the weight constant 
 when the loss after an additional heating for one hour is not over 
 0.1%. Check the accuracy of this period at least once a week. 
 
 7. DRIED PULP LEAVING DRYERS 
 
 Determine every 3 hours for each drum separately : 
 (a) Moisture. 
 
 SAMPLING 
 
 Take representative catch samples from the discharge of each 
 drum and analyze immediately. 
 
 ANALYSIS 
 
 (a) Moisture: "Weigh out 10 grams in a 3x%-inch aluminum 
 dish and dry in a vacuum oven at 100 105 for exactly 1 hour. 
 Cool in a desiccator and weigh. Multiply the percentage loss by the 
 factor which has been established, and report as the percentage of 
 moisture. To control the factor make frequent tests by heating 
 samples for 2 or 3 hours longer, and then for successive periods of 
 one hour until the loss of weight in one hour is not over 0.1%. At 
 the beginning of the campaign use a factor of 1.10 until a more ac- 
 curate figure is established. 
 
66 METHODS OF ANALYSIS 
 
 8. DRIED PULP AS SACKED 
 
 Determine every 3 hours: 
 
 (a) Moisture. 
 
 (b) Polarization. 
 
 SAMPLING 
 
 Take a sample every hour from at least three bags as they are 
 filled at the sacking station, and keep in a tight container. Mix 
 the hourly samples to make composite samples when needed. If 
 plain and molasses pulp are produced on the same day, save samples 
 of each and analyze separately. Save portions of each composite 
 sample for a weekly composite sample. ( See ' ' Weekly Analysis of 
 Dried Pulp, "below.) 
 
 ANALYSIS 
 
 (a) Moisture: Weigh out 10 grams of the mixed composite 
 sample and dry for 3 4 hours in a vacuum oven at 100 105. 
 Cool in a desiccator and weigh. Report the percentage loss at the 
 percentage of moisture. As the time of drying necessary to elim- 
 inate all the moisture varies considerably, the length of the drying 
 period should be frequently checked and regulated accordingly. 
 
 (b) Polarization: Weigh out *12.6 grams, transfer to a 
 200.6 ml flask, add 1215 ml of basic lead acetate, and fill about 
 three-fourths full with water. Digest exactly as in the determina- 
 tion of sugar in cossettes, Chapter II, 1 (a). Polarize in a 400 
 mm tube and multiply the reading by two to obtain the percentage 
 of sugar. 
 
 9. WEEKLY ANALYSIS OF DRIED PULP 
 
 Make a weekly analysis of plain and molasses pulp separately, 
 comprising the following determinations : 
 
 (a) Moisture. 
 
 (b) Crude Protein. 
 
 (c) Crude Fat. 
 
 (d) Crude Fiber. 
 
 *This weight is figured as the equivalent of the half-normal weight 
 after allowing 7 ml as the volume of the marc in 13 grams of Molasses 
 Pulp containing 15 per cent sugar. Plain Pulp is so low in polarization 
 that the same weight may be used without appreciable error. 
 
V. PULP DRYER CONTROL 67 
 
 (e) Ash. 
 
 (f) Nitrogen-free Extract. 
 
 SAMPLING 
 
 Save 15 grams of each sample used for the analysis of " Dried 
 Pulp as Sacked," and keep in a tight container. Save separate 
 samples of plain and molasses pulp if both are produced during the 
 same week. 
 
 PRKI-ARATION OP SAMPLE 
 
 Mix the sample well with the hands and save a portion for 
 the determination of moisture. Crush at least 50 grams of the re- 
 mainder in an iron *mortar, crusher, or disc pulverizer, to pass 
 a sieve having circular openings 1 mm in diameter. (Or use a 
 regular 20-mesh sieve.) Preserve both samples in tight containers. 
 
 ANALYSIS 
 
 Follow the methods in Chap. XX, ''Foods and Feeding 
 Stuffs." Determine the moisture in duplicate in both the original 
 and the ground material. Make all other determinations on the 
 ground material, and correct the results for the loss of moisture 
 during grinding. 
 
 For example : 
 
 Let a = percentage of moisture in original material 
 b = percentage of moisture in ground material 
 c = percentage of crude protein in ground material 
 x = percentage of crude protein in original material 
 
 c (100 a) 
 
 Then x = . L. 
 
 100 b 
 
 NOTE 
 
 As the amount of crude fat in dried pulp is small and very 
 constant, this determination may be omitted on the weekly samples, 
 but should be made on a campaign average sample. When the 
 crude fat is not determined, allow 0.2 for the percentage of crude 
 fat in calculating the nitrogen-free extract. 
 
 10. TEMPERATURE DATA 
 
 GENERAL 
 
 Refer to the general instructions in the section of the same 
 title in Chapter II, 36. 
 
 *Flain pulp of normal moisture content can be easily ground in a disc 
 pulverizer. Molasses pulp is best crushed in an iron mortar. 
 
68 METHODS OF ANALYSIS 
 
 MOLASSES TO PULP DRYER 
 
 Obtain every 2 hours from the line leading to the drying drum. 
 
 PULP ENTERING PRESSES 
 
 Obtain every 2 hours the temperature of the pulp just previous 
 to entering a press which is in operation. 
 
 GAS LEAVING FURNACE 
 
 Obtain from the recording pyrometer at the furnace. 
 
 GAS LEAVING DRYER 
 
 Obtain from the recording thermometer at the exit of the dryer. 
 
VI. PULP SILO CONTROL 
 
 1. GENERAL 
 
 Sample and analyze "pulp entering silo" once a day during 
 campaign. Sample and analyze "pulp sold" once a day (except 
 on Sundays and holidays during intercampaign) as long as any 
 unsold pulp is on hand, but only on days when wagons are being 
 loaded at the silo. 
 
 2. PULP ENTERING SILO 
 
 Determine : 
 
 (a) Dry Substance. 
 
 SAMPLING 
 
 Take a good-sized sample from the discharge of the pulpe- 
 fanger, enough to fill a ten-quart bucket three-fourths full, in such 
 a manner as to obtain as nearly as representative a sample as pos- 
 sible of the mixture of pulp and water discharged into the silo. 
 Drain in a "pulp can" as in the case of "Pulp Entering Presses," 
 Chapter V, 5, "Pulp Dryer Control." 
 
 ANALYSIS 
 
 Analyze as under "Pulp Entering Presses," Chapter V, 5, 
 "Pulp Dryer Control." 
 
 3. PULP SOLD 
 
 Determine : 
 
 (a) Acidity. 
 
 (b) Dry Substance. 
 
 S \MI-IJNG 
 
 Take three samples from the top of the wall of pulp where 
 the wagons are being loaded ; take another set of three samples from 
 
70 METHODS OF ANALYSIS 
 
 the middle; and take a third set of three samples from the bottom. 
 Mix the nine samples to form a composite sample for analysis. 
 
 ANALYSIS 
 
 (a) Acidity: Weigh out 10 grams of the well mixed sample, 
 and rinse into a beaker or casserole with a little neutral, distilled 
 water. Add a few drops of phenolphthalein and then N/28 alkali 
 in excess, and dilute to a total volume of about 200 ml. Cover 
 with a watch glass and boil gently for 15 minutes. Cool and titrate 
 with N/28 acid, continuing the addition of the acid until the solu- 
 tion remains colorless for 15 minutes. The amount of standard 
 alkali originally added should be such that not less than 5 ml nor 
 more than 10 ml of the standard acid is subsequently required for 
 neutralization. Subtract the number of ml of acid from the num- 
 ber of ml of alkali used, and divide by 100 to obtain the acidity (in 
 terms of per cent CaO by weight). 
 
 (b) Dry Substance: Weigh out 10 grams of the sample, the 
 acidity of which has been previously determined as in (a), using a 
 tared aluminum moisture dish provided with a cover and a small 
 glass rod. Add 8 10 ml of water and the exact weight of freshly 
 ignited C. P. calcium oxide indicated by the acidity test to be re- 
 quired for neutralization. Stir with heating until a uniform mix- 
 ture is obtained. (Add a drop of phenolphthalein to show when 
 all the particles of pulp have come in contact with the calcium 
 oxide ; the phenolphthalein will retain its pink color, which will be 
 uniformly distributed when the mixing is perfect). Dry in a 
 glycerin oven at 100 105 for 5 6 hours, and then for successive 
 periods of one hour until the loss in weight in any period is less 
 than 0.1%. 
 
 Obtain the percentage of dry substance by the following 
 formula : 
 
 Let a = weight of pulp used 
 
 b = acidity of pulp (grams of CaO in 100 ml) 
 
 c = weight of dried material 
 
 x == weight of CaO required 
 
 y = percentage of dry substance 
 
 Then x = ^- 
 
 100 (e .68 x) 
 Andy=- 
 
 Or, as a = 10, 
 
 y = 10 (c .68 x) 
 
tt 
 
 A cl I HI 
 
 the use of Table 16. 
 
 VI. PULP SILO CONTROL 71 
 
 y" can be conveniently obtained by 
 
 The factor .68 in the above formulas is derived as follows: Assuming 
 acetic acid to be the principal acid present, the acetic acid of the original 
 material is converted to calcium acetate in the dried sample in the ratio 
 of the molecular equivalents, i. e. of 120 to 158. Then, since the molecular 
 equivalent of calcium oxide is 56, (158 120) -=- 56 = .68, which repre- 
 sents the factor by which the amount of calcium oxide used must be multi- 
 plied to obtain the deduction necessary to convert the calcium acetate 
 back to free acetic acid. 
 
VII. BOILER HOUSE CONTROL 
 
 1. GENERAL 
 
 No definite routine should be followed in the boiler house con- 
 trol work; irregularity in the time of sampling and testing the in- 
 dividual boilers will tend to give more nearly average results. The 
 boiler house control man should take and prepare all the necessary 
 coal and ash samples, make the flue gas analysis, and obtain the 
 draft and temperature readings and any other necessary data. If 
 a boiler house control man is not employed, the man in charge of 
 unloading the coal should take the coal samples, and the Assistant 
 Chemist should obtain the ash samples; the other data on flue gas 
 analysis and temperature, draft, etc., will not be obtained except 
 for what average figures are available from the recording instru- 
 ments. 
 
 2. SAMPLING OF COAL 
 
 Use a sampler consisting of a piece of 2-inch pipe about 4 feet 
 long, provided with a spring valve at one end to retain the coal 
 in the sampler. Sample all cars unloaded, just previous to un- 
 loading, by driving the sampler through the coal in the car and 
 collecting the coal retained in the pipe. Take 3 samples from each 
 car, one in a corner about two feet equally distant from the sides 
 of the car, one in the center of the car, and one in the corner 
 diagonally opposite the position of the first sample. Preserve all 
 the samples in a can provided with a tightly fitting cover, such as 
 a milk can, or in a number of such containers, and keep in a 
 cool place. 
 
 Sample cars loaded from the storage pit in the same manner 
 as cars received from the mine; if coal is hauled from the storage 
 piles, take one sample from every fifth wagonload. Take no samples 
 from cars loaded from the drippage pit, or from cars into which 
 any drippage has been loaded; pay special attention to this point 
 
VII. BOILER HOUSE CONTROL 73 
 
 to avoid contaminating the regular sample with drippage. It' coal 
 Irom different sources (mine, storage pit, etc.) is being used, in- 
 clude in the gross sample amounts from each source in approximate 
 proportion to the amounts from each source used. 
 
 Sample the coal used in the Pulp Dryer in exactly the same 
 manner. The sampling should be done in this case by the man 
 who unloads the coal for the dryer but should be under the super- 
 vision of the boiler house control man. 
 
 3. PREPARATION OF COAL SAMPLES 
 
 When all the coal for a day's use has been sampled, crush the 
 entire gross sample to Vi-inch size and reduce to 1 to 2 quarts by 
 mixing and quartering on a large piece of canvas; do this as rap- 
 idly as possible to avoid loss of moisture. Keep the sample in a 
 fruit jar closed with a tightly fitting cover provided with a rubber 
 gasket. 
 
 At the end of the week grind the entire seven samples repre- 
 senting the week's run of coal to 60-mesh size in the pebble mill 
 described in Chap. XXIII, 9. Put up and seal a 4-oz. sample of 
 the ground material, and forward it without delay to the central 
 laboratory for analysis. Be careful to clean the mill thoroughly 
 after each week's sample is prepared, and employ it exclusively for 
 grinding coal. 
 
 4. SAMPLING OF ASHES 
 
 (a) IN BOILER HOUSES EQUIPPED WITH CHAIN GRATE STOKKUS 
 Obtain samples of grate 1 and flume ashes as follows : 
 
 (1) Grate (Stoker) Ash : I'M- a sampler consisting of a rec- 
 tangular box with hinged cover fastened to a long handle. Obtain 
 3 samples per shift, if possible, from the discharge of each stoker 
 in operation, taking a sufficient quantity so that the total sample 
 for the 8 hours will amount to about one gallon. Save separate 
 samples for each shift for the set of boilers in charge of each fire- 
 man. This will make 6 samples per 24 hours at the large factories 
 and 3 at the small factories. 
 
 (2) Flume Ash: Obtain the sample by holding a closely 
 woven sack over the discharge of the flume ash line, or over the 
 special sampler provided for this purpose, in such a manner as to 
 obtain an average of all solid material delivered through the line. 
 Take a sample at least twice a shift and make up a composite 
 
74 METHODS OF ANALYSIS 
 
 sample for each shift by mixing at least 1 quart of each of the in- 
 dividual samples. 
 
 (b) IN BOILER HOUSES EQUIPPED WITH HAND FIRED FURNACES 
 Obtain samples of pan, grate, and flume ashes as follows : 
 
 (1) Pan Ash: Take a small sample of the ash in the pan of 
 each boiler in operation at least 3 times per shift ; the total sample 
 for the shift should be about one gallon. Save separate samples 
 for each shift. If a boiler house control man is not employed, ob- 
 tain a 1-quart sample once a shift representing an average of the 
 ash in the pans at the time of sampling. 
 
 (2) Grate Ash: Take samples only when the fires are being 
 pulled and before the ash is wet down. Obtain an average sample 
 of at least 1 gallon once a shift, or oftener if a boiler house control 
 man is employed. Crush the gross sample to break up large lumps, 
 mix, and save a 1-quart sample representing the work of each shift. 
 
 (3) Flume Ash: Obtain at least twice a shift as described in 
 11 (a), (2)," above. If a boiler house control man is not employed, 
 obtain at least once a shift. 
 
 (c) IN PULP DRYERS 
 
 The boiler house control man or the Assistant Chemist should 
 obtain an average sample of the grate ash at least once per shift, 
 as described in (a) (1). 
 
 5. PREPARATION OF ASH SAMPLES 
 
 Break up any large lumps by crushing, mix well, take out 
 1 quart and crush to 10 mesh size in a jaw crusher. Mix the 
 crushed sample and grind at least one-fourth of it to 60 mesh 
 size in a disc pulverizer. Mix well and save 4 ounces for analysis. 
 
 As the samples of ash are analyzed on a dry basis, no care 
 need be taken to avoid loss or gain of moisture during the prepara- 
 tion of the sample. Any samples which are very wet, however, 
 such as the flume ashes, should first be dried in a shallow tray in 
 a warm place before being prepared for analysis. 
 
 If the special boiler house control is carried on, the samples 
 of ashes collected to represent the work of each shift should be 
 analyzed separately. Otherwise a composite sample of each kind 
 of ashes should be prepared at the end of every week and sent to 
 the central laboratory, together with the coal sample, for analysis. 
 See Chapter XV, 10, regarding the analysis of ash samples. 
 
VII. BOILER HOUSE CONTROL 75 
 
 6. DRAFT 
 
 Take draft readings, both "furnace" and "differential," on 
 the individual boilers at the time when samples of the grate ash 
 are collected. Check all the draft gages at the zero point at least 
 once a shift, and test all connections for air leaks frequently. 
 
 The liquid used in Ellison and in Blouck differential draft 
 gages is, unless otherwise specified, mineral oil of .834 specific 
 .irravity at 60 F., colored red or blue. The best temporary substi- 
 tute is kerosene, having nearly the same specific gravity. Water 
 must not be used. 
 
 In the absence of a boiler house control man or the necessary 
 differential gages, no readings will be recorded. 
 
 7. FLUE GAS ANALYSIS. 
 
 Immediately after the ash sample is taken and the draft read- 
 ings are made, determine the percentage of carbon dioxide in the 
 flue gas, using an Orsat apparatus or one of the modified forms 
 of the same, and following the method prescribed for the analysis 
 of lime kiln gas, Chap. II, 10. Change the caustic alkali solution 
 every 2 days. The addition of a few drops of phenolphthalein to 
 the water in the measuring burette will be of value to indicate 
 contamination from the alkali solution. Rinse out the sampling 
 pipe thoroughly before drawing gas into the apparatus. Do not 
 make any flue gas analyses on banked boilers. 
 
 The gas sampling pipe should pass through a hole drilled in 
 the brickwork, and the open end through which the gas enters 
 should be close to the point where the gases leave the boiler and 
 where the velocity of the gas stream is a maximum. Leakage 
 around the sampler should be stopped with asbestos packing. The 
 proper position of the sampler is of great importance. 
 
 It is also advisable, especially when the C0 2 is high, to make 
 some complete analyses in which oxygen and carbon monoxide 
 (CO) are determined. 
 
 In the absence of the special boiler house control, no indi- 
 vidual flue gas analyses will ordinarily be made. 
 
 8. TEMPERATURE OF AIR AND FLUE GAS 
 
 (a) AIR ENTERING FURNACES 
 
 Take readings at the time when the flue gas is analyzed, of 
 thermometers in different parts of the boiler room hung near the 
 
76 METHODS OF ANALYSIS 
 
 point where the air enters below the stokers but not so close that 
 they will be heated by radiation from the fire. 
 
 (b) FLUE GAS 
 
 If the boilers are equipped with individual thermometers 01? 
 if a suitable pyrometer is available, determine the temperature of 
 the flue gas at the point where it leaves the boiler at the time when 
 the gas is analyzed. If only a general recording instrument is 
 available, take several readings during the period of ash sampling 
 and gas analysis, and use the average of these readings as a basis 
 for figuring the heat loss. 
 
 9.' CALCULATION OF HEAT LOSSES 
 
 (a) DATA REQUIRED 
 
 (1) Moisture, Ash, and Calorific Value of Coal. On account 
 of the fact that the results of the coal analysis are not available 
 until several days after the samples are taken and then only for 
 weekly samples, use the average analysis to date of the coal burned 
 during the campaign, recalculating these averages when each new 
 set of figures is received from the central laboratory. During the 
 first few days of the campaign, or until figures have been received 
 from the central laboratory, use the average coal analysis of the 
 preceding campaign. 
 
 (2) Carbon and Hydrogen in Coal. Use average figures 
 obtained from the analyses of the Bureau of Mines. (See refer- 
 ences in Section 10.) For northern Colorado lignite (sub-bitu : 
 minous) coal the percentage of carbon may be taken as 57 and 
 the percentage of hydrogen as 6, if the amount of combustible is 
 approximately 75 per cent. 
 
 (3) Other data required are obtained from the daily deter- 
 minations. 
 
 (b) Loss IN DRY FLUE GAS 
 
 Obtain from the chart (^drawing S-1756 or S-132-M) the 
 "B. T. U. lost in dry flue gas per pound of carbon burned," 
 according to the average flue gas analysis, and the average tern- 
 perature of the air and of the flue gas. 
 
 *The Lovell factory, where natural gas is used, should employ the 
 chart in drawing S-126-M. 
 
VII. BOILER HOUSE CONTROL 77 
 
 Let T = temperature ( F) of flue gas 
 
 t = temperature ( F) of air entering furnaces 
 B = B. T. U. found from the chart 
 A = calorific value (B. T. U.) of the coal as fired 
 C = % carbon in coal as fired 
 L 1 = percentage loss of heat in dry flue gas 
 
 Then Ll = _B 
 A 
 
 EXAMPLE 
 
 Assume 12% C0 2 in flue gas and temperature of 500 F., 
 boiler room temperature of 80 F., and 9000 B. T. U. in coal con- 
 taining 57% carbon. From the chart T t = 420, and B = 2120. 
 
 57 X 2120 
 
 L, = = 0.4 
 
 9000 
 
 For coal containing 57% carbon, the calculation may be short- 
 ened by the use of Table 17. The value found in the table multi- 
 plied by 100 and divided by the B. T. U. in the coal gives the 
 percentage loss desired. If the percentage of carbon in the coal 
 is not taken as 57, the table may still be used by multiplying by 
 
 C 1 
 a factor equal to ,where C is the percentage of carbon in the 
 
 57 
 coal. 
 
 EXAMPLE 
 For 12% COo and T t = 420, Table 17 gives 1208 B. T. U. 
 
 Then 1208 X 1Q =13.4 
 
 9000 
 
 Note that the chart gives "B. T. U. per pound of carbon 
 burned" and the table "B. T. U. per pound of coal burned." 
 
 (c) Loss DUE TO MOISTURE 
 
 The loss due to moisture is composed of: 
 
 (1) Loss due to moisture in the coal as fired. 
 
 (2) Loss due to moisture resulting from the *burning of the 
 hydrogen component of the fuel. 
 
 In addition to the symbols previously used, 
 Lot M = % moisture in coal as fired 
 H = % hydrogen in coal as fired 
 
 *The Lovell factory, where natural gas is used, should calculate this 
 loss in accordance with the chart in drawing S-153-M. 
 
78 METHODS OF ANALYSIS 
 
 w = boiling point ( F.) of water (202 for 5000 feet 
 
 elevation) 
 L 2 = percentage loss of heat due to moisture 
 
 Then L 2 = M + 9 H x [( w t) + 976.6 + .47 (T w)] 
 A 
 
 EXAMPLE 
 
 Assume in addition to the figures in the preceding example, 
 16% moisture and 6% hydrogen in the coal, and boiling point of 
 water as 202 F. 
 
 (16 + 54) X [122 + 976.6 + .47 (500 202)] 
 
 jj = - _____ - _ __ y^ 
 
 9000 
 
 This calculation may be shortened as follows by the use of 
 Tables 18 and 18 A. 
 
 Let F = factor as found in Table 18. 
 F' = factor as found in Table 18 A. 
 
 FF' 
 Then L 2 = 
 
 A 
 
 EXAMPLE 
 
 According to the data previously given, F = 70.0 and 
 F' = 1239 
 
 Then L, = = 9.6 
 
 9000 
 
 (d) TOTAL Loss IN FLUE GAS 
 
 Let L 3 = total percentage loss of heat in flue gas 
 Then L 3 = L, + L 2 
 
 EXAMPLE 
 L 3 = 13.4 + 9.6 = 23.0 
 
 (e) Loss DUE TO COMBUSTIBLE IN ASH 
 
 This is based on the analysis of the coal and of the grate 
 (stoker) ashes, the combustible matter in the ashes being assumed 
 to consist of pure carbon of a calorific value of 14600 B. T. IT. 
 
 Let D = % ash in coal as fired 
 E = % ash in ashes 
 
 L 4 = percentage loss of heat due to combustible in ashes 
 14600 D (100 E) 
 
 Then L 4 = 
 
 A E 
 
VII. BOILER HOUSE CONTROL 79 
 
 14600 D 
 Or it k =F - _ - a factor which can be used for a number 
 
 A 
 
 of calculations 
 
 E 
 
 EXAMPLE 
 
 Assume the coal to contain 12% ash, and the ashes 60% ash. 
 14600X12X40 =13Q 
 
 9000 X 60 
 (f) TOTAL KNOWN LOSSES 
 
 If L 5 = total known heat losses, 
 Then L 5 =L 3 + L 4 
 
 EXAMPLE 
 L 5 = 23.0 + 13.0 = 36.0 
 
 10. BIBLIOGRAPHY 
 
 11 Sampling 1 and Analyzing Flue Gas" Bur. Mines, Bulletin 97. 
 "Combustion and Flue Gas Analysis" Bur. Mines, Tech. Paper 
 
 219. 
 "Apparatus for the Exact Analysis of Flue Gas" Bur. Mines, 
 
 Tech. Paper 31. 
 "Measuring the Temperature of Gases in Boiler Settings" Bur. 
 
 Mines, Bulletin 145. 
 U. S. Geological Survey Professional Paper 48, and Bur. Mines 
 
 Bulletins 22, 85, and 123 Analyses of mine and car samples 
 
 of coals of the United States, 1904 1916. 
 "Steam" Babcock & Wilcox Co., New York. 
 
VIII, POTASH CONTROL (BEET CAMPAIGN) 
 
 1. GENERAL 
 
 Each factory engaged in potash recovery should send to the 
 Central Laboratory weekly average samples of Molasses Worked, 
 Saccharate Cake, and Total Waste Water, which should represent, 
 in each case an average of all laboratory samples taken during the 
 week, as described in Chapter II, 35, "Weekly Composite Sam- 
 ples. " The samples and information, as specified in detail below, 
 should be forwarded to the Central Laboratory as soon as possible 
 after the end of every week, at least not later than Monday noon. 
 
 (a) MOLASSES WORKED 
 
 Forward 100 grams of the average sample of the molasses 
 worked during the week. 
 
 (b) SACCHARATE CAKE 
 
 Forward an amount equivalent to 100 grams of dry substance, 
 of an average sample of Saccharate Cake, representing a weighted 
 average of the cold and hot cakes made up as in the following 
 example : 
 
 Brix of Cold Saccharate Cake 62.0 
 
 Brix of Hot Saccharate Cake 55.0 
 
 Tons of Dry Sub. in Cold Saccharate cake for Week 450 
 
 Tons of Dry Sub. in Hot Saccharate Cake for Week 60 
 
 Tons of Dry Sub. in Total Saccharate Cake for Week 510 
 
 Then the number of grams of the original material of Cold 
 Cake to be used for the sample is 
 
 450 100 _ H23 
 
 510 .620 
 
 And the number of grams of IJot Cake is 
 
 510 .550 
 
VIII. POTASH CONTROL (BEET CAMPAIGN) 81 
 
 The material referred to above is of course the syrup obtained 
 after the carbonation and evaporation of the cake from the saccha- 
 rate presses. 
 
 (c) TOTAL WASTE WATER 
 
 Forward 100 grains of the weekly average samples. 
 
 (d) DATA REQUIRED 
 
 Forward also the following data, both for the week and to 
 date: 
 
 Tons of Molasses Worked. 
 
 % Sugar in Molasses Worked. 
 
 Sugar in Total Waste Water, per cent on Sugar in Molasses 
 Worked. 
 
 Cubic Feet of Total Waste Water Produced. 
 
 Cubic Feet of Waste Water Actually in Reservoir. 
 
 Total Waste Water, Brix. 
 
 Total Waste Water, Alkalinity. 
 
 Total Waste Water, Sugar. 
 
 2. ANALYSIS 
 
 The Central Laboratory will make the necessary analyses ac- 
 cording to the standard methods described in Chapter IX, 12, and 
 elsewhere in the "Methods of Analysis/' 
 
IX. POTASH CONTROL (POTASH CAMPAIGN) 
 
 This chapter relates to the laboratory control work which is 
 to be carried on during- the potash campaign at every factory 
 engaged in potash recovery. 
 
 1. LIQUOR ENTERING FACTORY 
 
 Determine every 4 hours : 
 
 (a) Brix. 
 
 (b) Alkalinity. 
 
 (c) Sugar. 
 
 SAMPLING 
 
 Take a catch sample every 4 hours from the line from the 
 reservoir to the factory before the liquor has passed through any 
 heater. 
 
 ANALYSIS 
 
 Determine as in the case of Steffen Waste Water, Chap. IV, 6. 
 
 2. FIRST SATURATION LIQUOR 
 
 Determine every hour : 
 (a) Alkalinity. 
 
 
 
 SAMPLING 
 
 Take) a cateh sample from the cocks or troughs of the first 
 presses, avoiding any admixture of wash water. 
 
 ANALYSIS 
 
 Determine the alkalinity in the regular manner with N/28 
 acid. 
 
 NOTE : If double carbonation is not employed, this determina- 
 tion is necessarily omitted. 
 
IX. POTASH CONTROL ( POTASH CAMPAIGN) 83 
 
 3. THIN LIQUOR ENTERING EVAPORATORS 
 
 Determine every 4 hours: 
 
 (a) Brix. 
 Determine every hour: 
 
 (b) Alkalinity. 
 
 (c) Reaction with CO 2 . 
 
 SAMPLING 
 
 Take a catch sample from the pump, or at a suitable point in 
 the line between the filters and the evaporators. 
 
 ANALYSIS 
 
 (a) Brix: Determine in the regular manner. 
 
 (b) Alkalinity: Determine as in the case of; " First Satura- 
 tion Liquor." 
 
 (c) Reaction with C0 2 : Pass carbon dioxide gas for a few 
 minutes through a portion of the sample in a 1 x 6 inch test tube. 
 If any cloudiness results, report as "P" indicating the formation 
 of a precipitate, and if no cloudiness appears report as "0." 
 
 4. EVAPORATOR THICK LIQUOR PRODUCED 
 
 Determine every 4 hours: 
 
 (a) Brix. 
 Determine every 24 hours : 
 
 (b) Sugar. 
 
 SAMPLING 
 
 Take a sample from the pump, or from the line to the potash 
 scale tank. Do not take the sample from the last body of the 
 evaporators or from the scale tank. Take a sample each time when 
 liquor is let out of the evaporators, and composite equal portions 
 of the individual samples. 
 
 ANALYSIS 
 
 (a) Brix: Follow the "General Methods," 1 (a). 
 
 (b) Sugar: Transfer 13 grams to a 100 ml flask, add a few 
 drops of phenolphthalein, and neutralize with dilute acetic acid. 
 
84 METHODS OF ANALYSIS 
 
 Add 4 6 ml of basic lead acetate, make up to the mark, filter, and 
 polarize in a 200 mm tube. Multiply the reading by 2. 
 
 5. FILTER PRESS CAKE 
 
 Determine every 8 hours : 
 (a) Weight per cake. 
 
 SAMPLING 
 
 Take a representative sample at least every 8 hours in the 
 manner described in Chap. II, 13, "Lime Cake." Save equal por- 
 tions for the weekly composite sample described below. 
 
 DETERMINATION 
 
 Determine the average weight of one cake in pounds once a 
 shift by catching and weighing two or three cakes taken at random. 
 In the case of Kelly presses the amount of cake is best calculated 
 from the difference in alkalinity between the original and car- 
 bonated liquor and the CaO content of the cake. 
 
 6. CONDENSED WATERS 
 
 Examine, by the *alpha-naphthol test, the boiler feed water 
 every hour, and the press wash and evaporator tail pipe waters 
 every 2 hours. Test also the drips from each evaporator body as 
 frequently as practicable. 
 
 See Chap. XVII, 2 (c) regarding the collection of campaign 
 samples for analysis. 
 
 7. BOILER WATER 
 
 Determine every 8 hours on each boiler in service : 
 (a) Alkalinity. 
 
 SAMPLING 
 
 Draw from the sampling line, first allowing the water to run 
 a few moments to rinse out the pipe. 
 
 ANALYSIS 
 
 Measure out 10 ml with a pipette into a porcelain dish and 
 follow the "General Methods," I, 10 (a), using phenolphthalein 
 
 'See Chapter I, 13. 
 
IX. POTASH CONTROL ( POTASH CAMPAIGN) 85 
 
 as indicator. Dilute with sufficient neutral water to make the coloi 
 reaction distinct. 
 
 8. CAEBONATION GAS 
 
 Determine every 4 hours: 
 (a) C0 2 . 
 
 SAMPLING AND ANALYSIS 
 
 Obtain the sample and determine the percentage of C0 2 as 
 described in* Chap. II, 10, "Lime Kiln Gas. 
 
 ? ? 
 
 9. EVAPORATOR THICK LIQUOR ENTERING FURNACE 
 
 Determine every 2 hours: 
 
 (a) Brix. 
 
 I )rt ermine every 24 hour- : 
 
 (b) Dry Substance. 
 
 (c) Lixiviated Ash. 
 
 SAMPLING 
 
 Take a sample every 2 hours from the line leading from the 
 storage tank to the furnace. Make up a composite sample for the 
 dry substance and ash determinations. 
 
 ANALYSIS 
 
 Follow the "General Methods." 
 
 10. CRUDE ASH AS SACKED 
 
 Determine every 24 hours: 
 
 (a) Acid Insoluble. 
 
 (b) Lixiviated Ash. 
 
 SAM i 'LING 
 
 The man at the sacking station should take a small measureful 
 from each bag filled and transfer it to a covered container. A 
 laboratory employe should mix the gross sample well and transfer 
 a suitable amount to a tightly stoppered bottle. 
 
 If the material is shipped as fast as it is sacked, this sampling 
 'an be combined with the collection of samples representing each 
 ear-load lot described in Chapter X. 
 
86 METHODS OF ANALYSIS 
 
 ANALYSIS 
 
 (a) Acid Insoluble and (b) Lixiviated Ash: Follow the 
 methods given under "Crude Potash," Chap. X, 6 and 8. 
 
 11. TEMPERATURE DATA 
 
 Take readings every 2 hours of the thermometers indicating 
 the temperature of the liquor entering and leaving each set of 
 heaters; record also the kind of steam or vapor used in each case. 
 Take readings also every 2 hours of the temperature of the liquor 
 in each body of the evaporators. 
 
 12. WEEKLY COMPOSITE SAMPLES 
 
 SAMPLING 
 
 Make up a composite sample of each of the products mentioned 
 below by taking equal portions of each sample brought to the lab- 
 oratory during the week and preserving in a sealed jar or stoppered 
 bottle. 
 
 (a) LIQUOR ENTERING FACTORY 
 
 Determine dry substance (after carbonation) and K 2 0. 
 
 (b) THIN LIQUOR ENTERING EVAPORATORS 
 Determine dry substance and K 2 0. 
 
 (c) FILTER PRESS CAKE 
 Determine dry substance and K 2 0. 
 
 (d) EVAPORATOR THICK LIQUOR PRODUCED 
 
 Determine dry substance, lixiviated ash, K 2 0, and NH 3 . 
 
 (e) CRUDE ASH AS SACKED 
 
 Determine lixiviated ash, K 2 0, and NH 3 . 
 
 ANALYSIS 
 
 (1) Dry Substance: Determine in uncarbonated liquors 
 (waste water entering factory) as follows: Transfer 50 ml to a 
 100 ml flask and carbonate at 80 to faint alkalinity with phenolph- 
 thalein. Heat .to at least 85, cool, and make up to the 100 ml 
 mark. Mix and filter through a dry filter. Determine the dry 
 substance in the filtrate by drying on sand according to the ' ' Gen- 
 eral Methods, ' ' Chap. I, 2. Double the percentage found to obtain 
 the percentage in the original liquor. 
 
IX. POTASH CONTROL ( POTASH CAMPAIGN) 87 
 
 Determine in "thin liquor entering evaporators" and in thick 
 liquor by drying on sand without preliminary carbonation. 
 
 Determine in filter press cake by drying 10 grams directly as 
 in the case of Saccharate Cake, Chap. IV, 11 (g). 
 
 (2) Lixiviated Ash: Follow the "General Methods," I, 
 7 (b). 
 
 (3) Potash (K 2 0): Directions for the determination in 
 crude ash will be found in Chap. X, 9. 
 
 In the case of liquors and filter press cake proceed as follows: 
 \\Vifrh out a suitable amount (20 grams of thin liquors, 1 gram 
 of thick liquor, and 10 grams of filter press cake) in a platinum 
 dish, add a little water and 1 ml of sulphuric acid (1 to 1). Evapo- 
 rate on a water bath and heat cautiously on a *Hillebrand radiator 
 until the sulphuric acid is expelled. Then ignite at a dull red heat 
 until the ash is white. Add a little strong hydrochloric acid, warm 
 slightly in order to loosen the mass from the dish, and dissolve 
 in about 25 ml of water. Add a slight excess of ammonium 
 hydroxide, heat to boiling, and add sufficient ammonium oxalate 
 to precipitate all the lime present. After standing for at least 
 one-half hour, filter, and wash well with hot water. Then proceed 
 as in the determination of potash in crude ash, Chap. X, 9. 
 
 (4) Nitrogen as Ammonia (NH Z ): Determine the total 
 nitrogen as in the analysis of crude potash, Chap. X, 10. 
 
 13. STEAM CALCULATION 
 
 Calculate a heat balance every week. The manner of calcu- 
 lating- the heat units in the steam theoretically required can best be 
 explained by the following example, which is based on 100 kilo- 
 grams of waste water entering the factory. The value of the 
 latmt heat of steam is taken as 540 calories per kilogram or 971 
 B. T. U. per pound. 
 
 Live or 1st 2nd 
 
 Exhaust Vapor Vapor 
 
 HKATKRS BEFORE CARBONATIOX 
 
 to 
 
 100 kg of liquor heated from 10 
 
 (80-10) 
 
 *See Chap. XXIII, 15. 
 
88 METHODS OF ANALYSIS 
 
 HEATERS AFTER CARBONATION OR AT CARBONATION 
 
 Live or 1st 2nd 
 
 Exhaust Vapor Vapor 
 100 kg of liquor heated from 75 
 to 90 10 (90 75) _ 
 540 
 
 HEATERS BETWEEN PRESSES AND EVAPORATORS 
 
 Quantity = Weight of liquor plus 
 weight of wash water minus (lime 
 cake minus C0 2 ) ==103' kg. 103 kg 
 of liquor heated from 85 to 105 
 
 103 (105 85) 
 
 : _ = 3.8 kg 1st vapor. 3.8 
 
 540 
 
 HEATING IN EVAPORATORS 
 
 103 kg of liquor heated in 1st body 
 from 105 to 110 
 
 103 (110 105) 
 
 1 L = 1.0 kg exhaust 1.0 
 
 540 
 
 Totals 1.0 6.6 13.0 
 
 EVAPORATION 
 
 Assume that, according to actual scale weights, 6.0 kg of thick 
 
 liquor has been produced per 100 kg of thin liquor introduced. 
 Then kg of water evaporated = 103 6.0 = 97.0 
 Another method by which the amount of evaporation may be 
 
 calculated is from the percentage of dry substance in the thin and 
 
 thick liquors. 
 
 STEAM CONSUMPTION kg of 
 
 Steam 
 
 97.0 total kg of water evaporated 
 6.6 kg evaporated single effect 6.6 
 
 90.4 
 
 26.0 kg evaporated double effect (2 X 13.0) 13.0 
 
 64.4 kg evaporated quintuple effect 12.9 
 
 32.5 
 Live or exhaust steam used for heating 1.0 
 
 Total Steam Required 33.5 
 
IX. POTASH CONTROL ( POTASH CAMPAIGN) 89 
 
 The total strain theoretically required is then 33.5 kg per 100 
 kg of thin liquor, or 33.5 tons per 100 tons of thin liquor intro- 
 duced. 
 
 Now let A = tons of thin liquor introduced. 
 
 B = tons of steam required per 100 tons of thin 
 
 liquor (33.5 in the above example). 
 C = tons of coal burned. 
 
 D = calorific value (B. T. U. per Ib.) of coal burned. 
 X = B. T. U. theoretically required. 
 Y = B. T. U. in coal burned. 
 
 Then tons of steam required is - 
 
 100 
 
 And X = _^? . X 2000 X 971 = 19420 AB 
 100 
 
 where 971 is the latent heat of steam in B. T. U. per pound, 
 Also Y = 2000 CD. 
 
 The ratio of X to Y is then a measure of the combined effi- 
 ciency of the boiler house and the heat utilization. 
 
X. CRUDE POTASH 
 
 1. SAMPLING 
 
 Take a large sample representing each car of crude ash 
 shipped. If the potash is shipped at the time when it is sacked, 
 obtain the sample by taking a small measureful from each sack 
 before it is sewed, until the number of sacks required to load the 
 car has been filled. A suitable measure can be made by riveting 
 a handle on a 20 ml sheet iron crucible, or a tin measure of similar 
 size (38 x 32 mm) may be used. 
 
 If the potash is not shipped at the time when it is sacked, 
 obtain the sample at the time of shipment by drawing a sample 
 from each bag by means of a suitable trier, preferably of the "In- 
 diana type." The latter consists of two telescoping, slotted brass 
 tubes terminating in a solid, pointed end. This enables the sampler 
 to be inserted full length into the bag before any material can 
 enter the sample chamber. The latter is then opened and the 
 sample is allowed to flow in, whereupon the sampler is closed and 
 then withdrawn, so that, a complete core of the entire bag is re- 
 moved. The sampler should be about 18 inches long, or long 
 enough to extend all the way through the bag. 
 
 Transfer the samples, as they are taken, in every case to a 
 covered container, and employ every possible precaution to pre- 
 vent unnecessary exposure to the air. 
 
 2. PREPARATION OF SAMPLES 
 
 (a) GENERAL METHOD 
 
 Reduce the gross sample to two portions of about 2 pounds 
 each by means of a riffle sampler. Save one of these portions 
 for the screen test. Reduce the other portion further, and put 
 up three 4 ounce samples and seal them immediately, as described 
 
X. CRUDE POTASH 91 
 
 below. Handle the sample as rapidly as possible throughout in 
 order to prevent absorption of moisture. See section 3* regarding 
 the further preparation of the sample for analysis. 
 
 (b) OPTIONAL, METHOD 
 
 This method may be used only for crude ash consigned within 
 the company for refining or other purposes, and not for fertilizer 
 material sold to other concerns. 
 
 Proceed as in (a) up to the point where the sample is reduced 
 to two portions of about 2 pounds each. Save one of these for 
 the screen test, as before, but grind the other portion, the full 2 
 pounds, in a porcelain *pebble mill for two hours, or sufficiently 
 long to reduce it to 60 mesh size. After grinding, open the mill 
 and put up immediately the three samples described below. 
 
 (c) DESCRIPTION OP SAMPLES 
 
 Put up three samples for each car, labeled with the name of 
 the factory, the name and address of the consignee, the car number, 
 the weight of material, and the date of shipment. Designate them 
 respectively "Seller's No. 1," "Seller's No. 2," and "Seller's No. 
 3." Save an additional sample of the unground material for the 
 screen test, as previously described. 
 
 Use "Seller's No. 1" sample for the local laboratory analysis, 
 and seal and save for future reference the portion of this sample 
 left over from the analysis. Hold the other two seller's samples 
 subject to the receipt of instructions. Do not destroy or break the 
 seals of any of the Seller's No. 2 or No. 3 samples without authori- 
 zation from the General Office. 
 
 As the container for Seller's No. 2 and No. 3 samples, use a 
 seamless tin salve box of four ounces capacity, provided with a 
 slip cover, also seamless. Immediately after filling seal with a 
 double layer of adhesive tape, to exclude moisture, and impregnate 
 the tape with at least two coats of paraffin by rotating the box 
 with the edge immersed in melted paraffin; allow each coat to cool 
 and harden before applying the next coat which is used to close 
 the blowholes in the previous coat. Attach a wax seal also as a 
 guarantee against tampering. 
 
 The container for Seller's No. 1 sample may be: 
 
 (1) A seamless tin box sealed with tape and paraffin as 
 described above. 
 
 *The mill should be of the size which has a jar 8.75 x 9.65 inches 
 (outside) rotating at the rate of 60-75 R. P. M. 
 
92 METHODS OF ANALYSIS 
 
 (2) A glass bottle with ground glass stopper, sealed 
 with at least two coats of paraffin. 
 
 (3) A glass bottle with a flat cork stopper, inserted so 
 that the top of the stopper is at least % inch below 
 the top of the neck of the bottle, and covered with at 
 least two coats of paraffin. 
 
 3. PREPARATION OF SAMPLE FOR ANALYSIS 
 
 If the sample has been prepared as in 2 (b), no further prepa- 
 ration is required before analysis. Otherwise prepare the sample 
 for analysis by putting the entire sample through a sieve having 
 circular openings 1 mm in diameter, grinding in a mortar the 
 portion remaining on the sieve until all the particles pass through. 
 Grind and sift as rapidly as possible to prevent absorption of 
 moisture, and avoid exposing any of the material unnecessarily to 
 the air. 
 
 4. ANALYSIS (GENERAL) 
 
 Make the following determinations for each carload shipped : 
 moisture, acid insoluble, lixiviated ash,, potash, ammonia, and 
 screen test. Make complete analysis of a composite sample repre- 
 senting the entire season's production. 
 
 Use due care in weighing on account of the hygroscopic nature 
 of the material. Weigh in covered dishes or watch glasses, or from 
 a weighing bottle, and as a rule make no effort to secure an even 
 fraction or multiple of a gram. 
 
 5. MOISTURE 
 
 Weigh out approximately 2 grams in a covered aluminum 
 " moisture dish." Heat for about 5 hours at 130 C., cool in a 
 desiccator and weigh. Repeat the heating for one hour periods 
 until the loss of weight is not over 0.2%. Consider the loss in 
 weight to represent the moisture. 
 
 6. ACID INSOLUBLE. 
 
 Weigh out approximately 1 gram, transfer to a 250 ml beaker, 
 and add 150 ml of water and 15 ml of concentrated hydrochloric 
 acid. Keep the beaker covered with a watch glass during the 
 addition of the acid and add the acid slowly. Digest on a hot plate 
 for 3045 minutes. Filter through a tared filter or Gooch crucible 
 
X. CRUDE POTASH 93 
 
 which has previously been washed with water and dried to constant 
 weight. Wash with hot water, and dry to constant weight at 
 100105. 
 
 7. WATER INSOLUBLE 
 
 Determine as in "6," adding water but no hydrochloric acid. 
 
 8. LIXIVIATED ASH 
 
 Weigh out approximately 1 gram and transfer to a platinum 
 dish. Heat to a dull redness to carbonize any organic matter 
 present, then cool, extract with water, etc., following the procedure 
 given in the "General Methods, " Chap. I, 7 (b), and observing 
 all the precautions there prescribed. 
 
 9. POTASH 
 (*Lindo-Gladding Method) 
 
 REAGENTS 
 
 (a) Ammonium Chloride Solution: Dissolve 100 grams of 
 ammonium chloride in 500 ml of water, add 5 10 grams of pulver- 
 ized potassium-platinic chloride, and shake at intervals for 6 8 
 hours. Allow the mixture to settle over night and filter. The 
 residue may be used for the preparation of a fresh supply. 
 
 (b) Platinum Solution: A platinic chloride solution contain- 
 ing the equivalent of 1 gram of metallic platinum (2.65 grams of 
 H 2 PtCl 6 .6H 2 0) in every 10 ml. (Note that the salt sold commer- 
 cially as "platinic chloride" has the formula H 2 PtCl 6 .6H 2 0). 
 
 (c) 80% Alcohol: Grain alcohol of sp. gr. 0.8645 at 
 C. 
 
 DETERMINATION 
 
 Boil 5 grams of the sample with 300 ml of water for thirty 
 minutes. Add to the hot solution a slight excess of ammonium 
 hydroxide and then sufficient ammonium oxalate (1 or 2 ml) to 
 precipitate all the lime present. After standing for one-half hour, 
 cool, make up to a volume of 500 ml, mix, and pass through a dry 
 filter. Evaporate |25 ml of the filtrate nearly to dryness, add 
 
 *The method is, with a few additions and modifications, that of the 
 Association of Official Agricultural Chemists. 
 
 tThe pipette and flask used should be carefully standardized against 
 each other. 
 
94 METHODS OP ANALYSIS 
 
 1 ml of dilute sulphuric acid (1 to 1), and evaporate to dryness 
 on a water bath. Finish the evaporation on a, *Hillebrand radiator 
 and ignite until all ammonium salts are expelled. Maintain a 
 full red heat until the residue is perfectly white. Dissolve the 
 residue in hot water, using at least 20 ml for each decigram of 
 potassium oxide present. Filter if there is any insoluble residue. 
 Add a few drops of hydrochloric acid, and platinum solution in 
 excess (5 ml). Evaporate on a water bath to a thick paste. Treat 
 the residue with 80% alcohol, avoiding exposure to ammonia. 
 Filter through a Gooch crucible which has been previously washed 
 with 80% alcohol and dried to constant weight. Wash the pre- 
 cipitate thoroughly with 80% alcohol both by decantation and on 
 the filter, continuing the washing after the filtrate is colorless. 
 Then wash with 10 ml of the ammonium chloride solution to 
 remove impurities from the precipitate and repeat 5 or 6 times. 
 Wash again thoroughly with 80% alcohol, dry the precipitate 
 for 30 minutes at 100 C., cool in a desiccator, and weigh. Repeat 
 the drying until constant weight is attained. The precipitate 
 should be perfectly soluble in water. Use the factor .1938 to con- 
 vert K 2 PtCl 6 to K 2 0. 
 
 GOOCH CRUCIBLES 
 
 The ignited asbestos for the felt is f prepared as follows : Cut 
 long-fibered crysolite asbestos across the fibres into pieces 3/16 inch 
 long, and ignite in a crucible or dish at a low red heat for at least 
 30 minutes. When cool, transfer to a porcelain mortar and mace- 
 rate to a pulp with, strong hydrochloric acid. Dilute this paste 
 with a large amount of water, pour into a tall beaker, and allow 
 to settle until the fibrous mass collects at the bottom, leaving the 
 fine, milky silt in suspension. Remove all of this fine, milky mate- 
 rial by repeated washing and decantation until the wash water 
 becomes practically clear. Asbestos prepared in this manner 
 makes a felt that filters rapidly. Preserve in water in a stoppered 
 bottle. Form the filter by pouring enough of the suspended 
 asbestos into the crucible to form a layer 1/16 inch thick when 
 drawn down by suction. Exactly the right amount must be learned 
 by experience. A properly prepared felt will filter rapidly and yet 
 retain the finest precipitate. Before commencing a filtration, 
 moisten the dry filter with a little 80% alcohol. 
 
 *Chap. XXIII, 15. 
 
 fBureau of Mines, Technical Paper 212, p. 13. 
 
X. CRUDE POTASH 95 
 
 10. TOTAL NITROGEN AS AMMONIA 
 
 Determine total nitrogen by the Kjeldahl or Gunning method, 
 both modified to include the nitrogen of nitrates. Calculate the 
 nitrogen as ammonia (NH 3 ). 
 
 The Gunning 1 Modified Method is as follows : 
 
 REAGENTS 
 
 For ordinary work N/2 acid is recommended. For work in 
 determining very small amounts of nitrogen N/10 acid is recom- 
 mended. In titrating mineral acids against ammonium hydroxide 
 solution use cochineal or methyl red as indicator. 
 
 (a) Standard Sulphuric Acid: Determine the absolute 
 strength of the acid by precipitation with barium chloride solution 
 as follows: Dilute a measured quantity of the acid to be stand- 
 ardized to approximately 100 ml, heat to boiling and add drop by 
 drop a 10% solution of barium chloride until no further pre- 
 cipitation occurs. Continue the boiling for about 5 minutes, allow 
 to stand for 5 hours or longer in a warm place, pour the superna- 
 tant liquid on a tared Gooch or on an ashless filter, treat the pre- 
 cipitate with 25 30 ml of boiling water, transfer to the filter and 
 wash with boiling water until the filtrate is free from chlorine. 
 Dry, ignite over a Bunsen burner and weigh as barium sulphate. 
 See also Chap. XXV, 21 (a) (3). A normal solution of sulphuric 
 acid has the following equivalents : 
 
 1 ml = .04904 gram H 2 S0 4 
 1 ml = .01401 gram N 
 1 ml = .01703 gram NH 3 
 
 (b) Standard Alkali Solution: Accurately determine the 
 strength of this solution by titration against the standard acid. 
 N/10 solution is recommend. 
 
 (c) Sulphuric Acid: Of sp. gr. 1.84 and free from nitrates 
 and ammonium sulphate. 
 
 (d) Sodium Hydroxide Solution: A saturated solution, free 
 from nitrates. 
 
 (e) Cochineal Solution: Digest, with frequent agitation, 3 
 grams of pulverized cochineal in a mixture of 50 ml of strong 
 alcohol and 200 ml of water for 1 or 2 days at ordinary tempera- 
 ture, and then filter. 
 
 *Methods of Anal, of the Assoc. of Off. Agric. Chemists. 
 
96 METHODS OF ANALYSIS 
 
 (f) Methyl Red Solution: Dissolve 1 gram of methyl red 
 (dimethyl-amino-azo-benzene-ortho-carbonic acid) in 100 ml of 
 95% alcohol. 
 
 (g) Potassium Sulphate: Pulverized. 
 (h) Sodium Thio sulphate. 
 
 (i) Commercial Salicylic Acid. 
 
 APPARATUS 
 
 (a) Kjeldahl Flasks for both Digestion and Distillation: 
 Total capacity of about 550 ml, made of hard, moderately thick, 
 and well-annealed glass. 
 
 (b) Distillation Flasks: For distillation any suitable flask 
 of about 550 ml capacity may be used. It is fitted with a rubber 
 stopper through which passes the lower end of a Kjeldahl con- 
 necting bulb to prevent sodium hydroxide being carried over me- 
 chanically during distillation. The bulb should be about 3 cm in 
 diameter, and the tubes should be of the same diameter as the 
 condenser tube with which the upper end of the bulb tube is con- 
 nected by means of rubber tubing. 
 
 DETERMINATION 
 
 Place 0.7 3.5 grams, according to the nitrogen content, of the 
 substance to be analyzed in a digestion flask. Add 30 35 ml of 
 salicylic acid mixture (30 ml of sulphuric acid to 1 gram of sali- 
 cylic acid) ; shake until thoroughly mixed, and allow to stand for 
 at least 30 minutes with frequent shaking. Add 5 grams of sodium 
 thiosulphatel and heat the solution for 5 minutes; cool; add 10 
 grams of potassium sulphate and heat very gently until foaming 
 ceases, then strongly until nearly colorless. Do not add either 
 potassium permanganate or potassium sulphide. 
 
 After cooling dilute with about 200 ml of water. Next add 
 sufficient sodium hydroxide solution to make the reaction strongly 
 alkaline (50 ml is usually enough), pouring it down the side of 
 the flask so that it does not mix at once with the acid solution. 
 Before neutralizing it is convenient to add a few drops of phe- 
 nolphthalein indicator or a piece of litmus paper. The pink color 
 given by phenolphthalein indicating an alkaline reaction is, how- 
 ever, destroyed by a considerable excess of strong fixed alkali. 
 
 Connect the flask immediately with the condenser, mix the 
 contents by shaking, distil into a measured quantity of the stand- 
 ard acid until all ammonia has passed over, and titrate with the 
 
X. CRUDE POTASH 97 
 
 standard alkali. The first 150 ml of the distillate will generally 
 contain all the ammonia. 
 
 BLANKS 
 
 Previous to use the reagents should be tested by blank experi- 
 ments, and correction made if found necessary. 
 
 11. SCREEN TEST 
 
 Weigh out 500 grams and determine the percentage retained 
 by a 12 and 20 mesh sieve, and the percentage finer than 20 mesh. 
 Determine the percentage of the finest fraction by subtracting 
 from 100.0 the sum of the percentages of the other fractions. 
 
 Vary this test, if necessary, to suit the specifications of each 
 sale contract. 
 
 12. COMPLETE ANALYSIS 
 
 The constituents usually reported are moisture, acid insoluble, 
 potassium chloride, potassium sulphate, potassium sulphide, potas- 
 sium carbonate and sodium carbonate. Directions for moisture, 
 acid insoluble, and potash have previously been given. The fol- 
 lowing additional determinations are required. 
 
 (1) TOTAL ALKALI AS C0 2 
 
 Extract a weighed amount with hot, neutral water, filter and 
 wash. To the filtrate add a few drops of phenolphthalein and an 
 excess of standard sulphuric acid. Boil until all of the carbon 
 dioxide has been expelled, then titrate back with standard sodium 
 hydroxide. 
 
 (2) CHLORINE 
 
 (*Volhard Method) 
 REAGENTS 
 
 (a) N/10 or N/20 silver nitrate. 
 
 (b) N/10 or N/20 ammonium or potassium sulphocyanate. 
 
 (c) Ferric Indicator: A saturated solution of ferric alum 
 (ferric ammonium sulphate). 
 
 (d) Nitric Acid: Free from lower oxides of nitrogen, se- 
 cured by diluting the usual pure acid with about % part of water, 
 and boiling till perfectly colorless. 
 
 *Methods of Anal, of the Assoc. of Off. Agric. Chemists. 
 
98 METHODS OP ANALYSIS 
 
 STANDARDIZATION 
 
 Standardize the silver nitrate solution by titrating in the 
 presence of nitric acid against weighed amounts of freshly ignited 
 C. P. sodium chloride (finely powdered and heated for five min- 
 utes, not quite to redness) or a standard solution of the same. 
 Standardize the sulphocyanate solution by titrating against the 
 silver nitrate solution. Make the titrations as described below 
 under * ' Determination. ' ' 
 
 DETERMINATION 
 
 Extract a weighed amount of the sample with 50 ml of water 
 in a 200 ml beaker. Add 5 ml of colorless nitric acid of 1.42 sp. gr., 
 heat, filter, and wash with hot water. Add about 2 ml of the ferric 
 indicator to 1 the filtrate. Then add a few drops of the sulpho- 
 cyanate solution from a burette, noting the quantity. Titrate with 
 the silver nitrate solution, adding it drop by drop and stirring 
 constantly, to decolorization. Add about 0.5 ml more of the silver 
 nitrate solution, filter off the silver chloride, and wash thoroughly 
 with hot water. Titrate the combined filtrate and washings to 
 a permanent pink color with the sulphocyanate solution. Find the 
 amount of chlorine by difference from the total amounts of the 
 silver nitrate and sulphocyanate solutions used. 
 
 (3) SULPHURIC ACID 
 
 Dissolve 1 gram of the sample in about 100 ml of water and 
 5 ml of concentrated hydrochloric acid, in a flask in an atmosphere 
 of carbon dioxide. Boil the hydrochloric acid solution, main- 
 taining the atmosphere of carbon dioxide, until any hydrogen 
 sulphide evolved is completely expelled. Filter and wash well 
 with hot water. Add drop by drop to the boiling solution an excess 
 of hot 10% barium chloride solution. After standing over night, 
 filter, wash free from chlorine with hot water, ignite, and weigh 
 as barium sulphate (BaS0 4 ). Add a drop of sulphuric and 
 hydrofluoric acids before finishing the ignition; this will remove 
 any silica, if present, and convert any reduced barium sulphide 
 back to sulphate. Multiply the weight of BaS0 4 by .7465 to con- 
 vert to K 2 S0 4 . 
 
 (4) HYDROSULPHURIC ACID 
 
 Digest 1 gram of the sample with about 100 ml of water, and 
 20 ml of bromine water to oxidize sulphides. Acidify with hydro- 
 
X. CRUDE POTASH 99 
 
 chloric acid, and boil to complete solution and expel the excess of 
 bromine. Filter, wash, and precipitate the sulphate sulphur in 
 the filtrate with barium chloride as in (3). From the total sulphur 
 thus determined, expressed as "% K 2 S0 4 ", subtract the percent- 
 age of K,S0 4 found in (3), and multiply the difference by .6327 
 to obtain the percentage of potassium sulphide (K 2 S). 
 
 (5) HYPOTHETICAL COMBINATIONS 
 
 Calculate all of the chlorine, sulphuric acid, and hydrosul- 
 phuric acid as potassium chloride, potassium sulphate, and potas- 
 sium sulphide respectively. Calculate the remaining potassium as 
 potassium carbonate. Subtract the C0 2 in the potassium carbon- 
 ate from the " total alkali as C0 2 ", and figure the remaining C0 2 
 as sodium carbonate. 
 
XI. MOLASSES 
 
 This chapter relates to the sampling and testing of molasses 
 in storage and of molasses shipments. Methods relating to molasses 
 in connection with the factory process or the Steffen process will 
 be found in an appropriate place. 
 
 1. STEFFEN MOLASSES BOUGHT OR SOLD 
 
 Determine on every car on the top sample : 
 
 (a) Brix. 
 
 Determine on every car on the average sample: 
 
 (b) Brix. 
 
 (c) Polarization. 
 
 (d) Apparent Purity. 
 
 SAMPLING 
 
 Obtain a continuous sample through a small tap in the pipe 
 line while each car is being loaded or unloaded. After the car is 
 loaded, or before it is unloaded, take another sample from the top 
 of the car. 
 
 ANALYSIS 
 
 (a) and (b) Brix: Determine by the double dilution 
 method, I, 1 (b). 
 
 (c) Polarization: Weigh out the half -normal weight and 
 determine the sugar by direct polarization as in Chap. I, 3 (a). 
 
 (d) Apparent Purity: Follow the "General Methods," I, 4. 
 
 2. DISCARD MOLASSES BOUGHT OR SOLD 
 
 Determine on every car on the top sample : 
 (a) Baume at 100 F. 
 
XI. MOLASSES 101 
 
 Determine on every car on the average sample : 
 
 (b) Baume at 100 F. 
 
 (c) Polarization. 
 
 SAMPLING 
 
 Sample in the same manner as Steffen molasses. 
 
 ANALYSIS 
 
 (a) and (b) Baume at 100 F.: Transfer approximately 
 one quart of the molasses to a copper vessel about 6 inches in diam- 
 eter by 8 inches high. Immerse the vessel for one hour in a * water 
 bath to such an extent that the level of the molasses in the vessel 
 is below that of the water in the bath, and keep the water at a 
 gentle boil, or within a few degrees of the boiling point, for one 
 hour. Remove any foam, fill a glass cylinder carefully with the 
 molasses, and insert a thermometer. Allow the molasses to cool, 
 with occasional stirring. When the temperature has fallen to 
 almost 100 F. (38 C.), insert a Baume hydrometer standardized 
 as described in Chap. XXIV, 3 (d), and take the reading at exactly 
 100 F. Be sure that the hydrometer has come to rest before the 
 reading is made. 
 
 (c) Polarization: Determine as in the case of Steffen 
 molasses. 
 
 3. MOLASSES IN STORAGE 
 
 SAMPLING 
 
 Sample each molasses storage tank once a week, securing one 
 sample from the top and, if possible, another from the bottom. 
 
 If the top layer contains little or no foam, secure the sample 
 by dipping three inches beneath the surface with an ordinary 
 sample bucket. If foam is present, use a suitable sampling device 
 by means of which a sample of the molasses immediately beneath 
 the foam may be obtained. If the top sample shows a density of 
 less than 42 Baume, take additional samples at gradually increas- 
 ing depths to determine the extent of this condition. 
 
 Secure the bottom sample from the pump or pipe line, or from 
 a cock located near the bottom of the tank. 
 
 ANALYSIS 
 
 Determine the "Baume at 100 F." on each sample according 
 to the method described under "2. Discard Molasses Bought or 
 Sold." 
 
 *This is for the purpose of removing air bubbles, and under the con* 
 ditions and time of heating specified the amount of evaporation has been 
 found to be unimportant. 
 
XII. BEET LABORATORY TESTS 
 
 1. GENERAL 
 
 The purpose of the beet laboratory tests is to determine the 
 quality of the beets during the latter part of the growing season 
 and at the time of delivery during the harvest season. 
 Determine on each sample: 
 
 (a) Sugar by Cold Water Digestion. 
 Determine as often as required: 
 
 (b) Sugar by Hot Water Digestion. 
 
 (c) Apparent Purity. 
 
 As beets are subject to both evaporation and deterioration 
 on standing, the samples should be worked up as soon after receipt 
 as possible and should not be allowed to accumulate. 
 
 2. PREPARATION OF SAMPLE 
 
 As each sample of beets is brought to the beet laboratory in 
 a sack composed of such material as will best prevent evaporation, 
 the sample should not be removed from the sack until shortly 
 before it is to be analyzed. The samples should be cleaned, if 
 necessary, and freed from dirt with a wire brush or other suitable 
 apparatus, avoiding as much as possible injury to the outside sur- 
 face. Delivery samples will have been previously tared and will 
 require no cleaning at the beet laboratory. Field samples, and 
 sometimes " piled" samples, will require cleaning. 
 
 If a record of the average weight is desired, count and weigh 
 the beets constituting the sample, and enter the data on the en- 
 velope or ticket accompanying the sample. 
 
 Reduce a segment of each beet of the sample to a fine pulp 
 by passing the beet through the Keil-Dolle rasp. A conical rasp, 
 such as the Keil disc, has been found by us by careful tests to 
 
XH. BEET LABORATORY TESTS 103 
 
 take, in the long run, an average sample of the entire beet, but 
 the accuracy of the sample obtained is dependent on the observa- 
 tion of the following points. 
 
 (a) Place the beet in position firmly, and so that the edge 
 of the wedge shaped segment removed coincides with the 
 axis of the beet. 
 
 (b) Take the segment from the first beet at the smaller 
 diameter, that from the second beet at the larger diam- 
 eter, or vice versa, and so on alternately with the re- 
 maining beets of the sample. 
 
 (c) See that all the beets in each sample are rasped and that 
 the disc and pan are properly cleaned between samples. 
 
 The reliability of the cold water digestion method in giving 
 the correct percentage of sugar depends on the fineness of the 
 pulp, as too coarse pulp will give low results because of incomplete 
 extraction of the sugar. The production of sufficiently fine pulp is 
 dependent on the observation of the following points. 
 
 (d) Push each beet through the rasp at a slow, uniform 
 rate of speed which has been found by experience to 
 give pulp of the proper fineness. The operator should 
 never be allowed to force the beet so violently against 
 the disc as to retard its rotation momentarily. 
 
 (e) See that the rasp is always up to the required speed 
 of 600 revolutions per minute. 
 
 (f) Keep the rasp in proper mechanical condition, as de- 
 scribed under section 3, "Care of the Rasp." 
 
 When all of the beets of the sample have been rasped, clean 
 the disc by the momentary application of a fiber brush to each 
 side. Transfer the pulp to a 10 inch, round bottomed, enameled 
 mixing bowl by means of a metal or rubber spatula which fits the 
 rasp pan closely. Cover the bowl if the balance man is not ready 
 to handle the sample immediately. 
 
 3. CARE OF THE RASP 
 
 The disc must be mounted on the shaft so that the edge will 
 run true without oscillation. New discs should be tested to see 
 that they are true, as otherwise it will be impossible to mount them 
 properly. 
 
 The disc should rotate at the rate of 600 700 revolutions per 
 minute. 
 
104 METHODS OF ANALYSIS 
 
 The ease of rasping is dependent on the sharpness of the teeth, 
 but the fineness of the pulp is dependent on an even contour of the 
 edges of the teeth. If a rasp is found to give too coarse pulp, the 
 disc should be faced by holding a file or carborundum stone against 
 both the sides and the edge of the rotating disc. Very often this 
 procedure can be improved upon by first going over the disc and 
 filing down all teeth which project perceptibly above the general 
 contour; large side teeth close to the edge of the rasp are particu- 
 larly objectionable and should be reduced by filing. After this 
 treatment very little facing will usually be necessary to put the 
 rasp into such condition that it will produce pulp of the proper 
 fineness. The facing should be done gradually and the character 
 of the pulp tested by comparative cold and hot water digestion, 
 until a point is reached where the rasp yields fine pulp, but is still 
 sufficiently sharp so that the beets may be ground without undue 
 effort. New discs will commonly require facing before the pulp 
 is satisfactory. The quality of the pulp can be judged only ap- 
 proximately, by observation and must be determined by the average 
 difference between series of comparative hot and cold water diges- 
 tion tests. This difference should be less than 0.1 per cent on the 
 weight of the beets, and, if it exceeds this figure, the rasp should 
 be given attention. 
 
 When the disc becomes dull, the edge teeth should be shar- 
 pened with a cant file, care being taken to keep the teeth of as 
 uniform size and even contour as possible. The edge should then 
 be faced lightly, if necessary, as previously described. As the edge 
 becomes wider from wearing down, it will be found increasingly 
 difficult to obtain fine pulp, until a point is eventually reached 
 where the disc will have to be discarded. 
 
 A scale of calcium oxalate frequently deposits on the disc, 
 especially when immature beets are being rasped. As this forms 
 a polished surface, its presence is easily overlooked. It has the 
 effect of filling up the interstices between the teeth and thereby 
 making the rasp dull. This scale can be removed mechanically, 
 or very readily by immersing the disc in strong nitric acid diluted 
 with an equal volume of water. The scale formation will be 
 lessened if the disc is washed with hot water whenever the rasp 
 is shut down for any length of time. 
 
 The rasp pan should not be allowed to come into contact with 
 the rotating disc when it is removed after the grinding of each 
 sample. For the same reason fiber brushes are preferable to wire 
 brushes for cleaning the discs between samples. 
 
XII. BEET LABORATORY TESTS 105 
 
 At the end of every day the rasp should be thoroughly washed 
 and scrubbed, and then dried well. 
 
 4. DETERMINATION OF SUGAR BY COLD WATER 
 DIGESTION 
 
 SPECIAL APPARATUS 
 
 (a) A pulp balance of suitable capacity and sensibility. 
 
 (b) A sufficient number of Monel metal capsules about 3 
 inches high by 3 inches in diameter, all adjusted to the same tare. 
 
 (c) Automatic pipettes which have been carefully standard- 
 ized to deliver 177 ml, as described in Chap. XXIV, 2 (d). 
 
 (d) Aluminum discs with a round hole in the middle, pro- 
 vided with rubber envelopes, to serve as capsule covers. 
 
 SPECIAL REAGENT 
 
 (a) Dilute lead acetate: Mix one part of basic lead acetate 
 solution of standard strength (55 Brix) with 30 parts of water. 
 The milky solution may be used without being allowed to settle. 
 
 DETERMINATION 
 
 Mix the sample of fine pulp thoroughly with a spoon or 
 spatula, or by other suitable means. Weigh out 26 grams in a 
 clean, dry capsule, discarding any fragments of skin, rootlets, etc., 
 which may be occasionally discovered. Weigh the pulp within 
 an accuracy of 20 milligrams, and do not waste time in attempting 
 to weigh any more closely. Add 177 ml of the dilute lead acetate 
 solution from the automatic pipette, cover, and shake vigorously 
 for a few seconds. Let the covered capsule stand for at least 20 
 minutos, again shake vigorously, remove the cover, filter, and 
 polarize in a 400 mm continuous tube. The reading gives directly 
 the percentage of sugar. 
 
 Check the zero point of the polariscope at least four times a 
 day, check the tare of the capsules once a day, and check the 
 normal weight frequently. Check the thoroughness of the mixing 
 occasionally by making sugar determinations on several samples 
 taken at random from different parts of the same bowl of pulp. 
 
106 METHODS OF ANALYSIS 
 
 5. DETERMINATION OF SUGAR BY HOT WATER 
 DIGESTION 
 
 Check the accuracy of the cold water digestion tests by making 
 hot water digestions on some of the regular samples of pulp. In 
 general aim to check about 5% of the total samples in this way, 
 and in particular use these tests to keep track of the performance 
 of each rasp in service. The average difference between the hot 
 and cold water tests should not exceed 0.1%. 
 
 Carry out the hot water digestion exactly as in the case of 
 cassettes, as described in Chap. II, 1 (a), with the following modi- 
 fication occasioned by the fact that pulp from the Keil-Dolle rasp 
 is apt to contain occluded air which is not removed by ether or by 
 prolonged heating during digestion. After transferring the pulp 
 to the 200.6 ml flask and adding the strong lead acetate, fill the 
 flask about half full with water and place under vacuum for 3 or 
 4 minutes, carefully at first until frothing has ceased. Then 
 disengage the flask, add more water, and proceed with the digestion 
 in the prescribed manner. 
 
 6. APPARENT PURITY. 
 
 Make up a composite sample by taking equal portions of pulp 
 from a. number of the regular samples after rasping and mixing. 
 Test at least 6 composite samples a day, and make it a rule that 
 each composite sample shall represent the same number of indi- 
 vidual samples, in order that a correct average of the daily work 
 may be readily obtained. Do not hold any pulp for more than 2 3 
 hours, however, on account of the danger of deterioration. 
 
 Obtain the pressed juice and determine the apparent purity 
 exactly as described in Chap. II, 1, "Cassettes," under "Prepara- 
 tion of Sample" and under "Analysis, (b) Apparent Purity," 
 paying due regard to the standard pressure specified. 
 
XIII. ASH ANALYSIS OF SUGAR FACTORY PRODUCTS 
 
 1. PREPARATION AND DETERMINATION OF 
 LIXIVIATED ASH 
 
 Weigh out approximately 3 grams of molasses (in the case 
 of other products an amount equivalent to about 0.5 gram of ash) 
 in a platinum dish, and char at a low temperature, never employing 
 a full red heat because of the danger of volatilizing alkali chlorides 
 and of fusing the ash. Follow exactly the procedure for the 
 determination of lixiviated ash as described in Chap. I, 7 (b). 
 
 It will probably be most convenient to prepare at one time 
 sufficient ash for all the determinations, and then, after grinding 
 and mixing, preserve it in a tightly stoppered bottle. Avoid un- 
 necessary exposure to the air in preparing the sample, so that it 
 will not absorb moisture. As the anhydrous ash is very hygro- 
 scopic, no attempt should be made to weigh out even multiples 
 or fractions of a gram; weighing by difference, from a weighing 
 bottle, is recommended. 
 
 To save time, the ash used for the determination of silica, iron 
 and aluminum, calcium, and magnesium ; of potassium and sodium ; 
 and of phosphoric acid may be prepared by adding sulphuric acid 
 to a weighed amount of the original molasses or juice in each case, 
 and igniting as in the determination of sulphated ash, I, 7 (a). 
 In this case the percentages of the various constituents must be 
 figured on the percentage of lixiviated ash in the molasses or juice 
 as determined. It will probably be preferable, however, to use a 
 prepared sample of lixiviated ash for all the determinations, as 
 described above. 
 
 2. SILICA AND INSOLUBLE 
 
 Dissolve approximately 0.5 gram of the ash, prepared as in 
 "1," with water, cover with a watch glass, and add cautiously 
 
108 METHODS OF ANALYSIS 
 
 a slight excess of hydrochloric acid. Heat till effervescence has 
 ceased, then remove and wash the watch glass, and evaporate to 
 dry ness on the water bath. Moisten the residue with 5 10 ml of 
 concentrated hydrochloric acid, cover the dish, and digest for 
 5 10 minutes on the bath. Add sufficient water to dissolve the 
 salts, and heat again on the bath until solution is complete. Filter, 
 wash first with cold water or with hot dilute hydrochloric acid, and 
 then with hot water. Evaporate the filtrate to dryness, digest 
 the residue with acid as before, but in smaller amount, and repeat 
 the previous procedure. The second evaporation will usually com- 
 plete the removal of all the silica. Ignite the two filters over a 
 good burner, followed by a blast if necessary, and weigh as Si(X. 
 
 3. IRON AND ALUMINUM 
 
 (a) In the absence of phosphoric acid: Oxidize any ferrous 
 iron in the filtrate from "2" by adding several milliliters of bro- 
 mine water, and boil off the bromine. Then cool somewhat, add 
 enough hydrochloric acid to insure a total of 10 15 ml of strong 
 acid, make *slightly alkaline with ammonium hydroxide, and boil 
 for a few moments. The ammonia should not be in such excess as 
 to require long boiling to expel the most of it, nor is the expulsion 
 of the whole of it necessary or desirable. Filter as soon as the 
 precipitate settles, wash with hot water, ignite, and weigh as 
 Fe 2 3 + A1 2 3 . Multiply by .6994 to obtain the iron (Fe) equiva- 
 lent. 
 
 (b) In the presence of phosphoric acid: After oxidizing the 
 iron with bromine water and boiling as in (a), nearly neutralize 
 with a sodium carbonate solution, adding it drop by drop until 
 a slight permanent precipitate is produced, which is then redis- 
 solved by the addition of a few drops of hydrochloric acid. Add 
 2 3 grams of sodium acetate (or 5 10 ml of a 30% solution), then 
 add a ferric chloride solution of known iron content drop by drop 
 from a burette as long as any precipitate is formed, avoiding any 
 excess. As soon as the phosphoric acid is all precipitated, the blood- 
 red ferric acetate is formed. If the solution turns red without 
 the addition of any ferric chloride, none should be added, for in 
 that case the iron is in excess of the phosphoric acid. Up to this 
 point the volume should be kept as small as possible. Now dilute 
 to a volume of at least 150 ml with boiling water, and boil for 
 
 *See Hillebrand, U. S. Geol. Surv. Bull. 700, p. 107. 
 
XIII. ASH ANALYSIS OF SUGAR FACTORY PRODUCTS 109 
 
 not more than two or three minutes. Filter while hot, and wash 
 with hot water containing a little sodium acetate. Redissolve the 
 precipitate in hydrochloric acid, using enough to insure a total 
 of 10 15 ml of strong acid, and reprecipitate with ammonium 
 hydroxide as in (a), combining the filtrate with the filtrate from 
 the basic acetate precipitation. Ignite and weigh as Fe 2 3 + 
 A1 2 3 -f- PgOs- From the weight of the precipitate deduct the 
 Fe 2 3 equivalent of the ferric chloride added, deduct also the 
 amount of P 2 O 5 present as determined in "9," then multiply by 
 .6994 to obtain the iron equivalent of the iron and aluminum 
 present. 
 
 (c) Determination of iron and aluminum separately: Fuse, 
 in a platinum crucible, the ignited precipitate obtained as in (a) 
 or (b) with about 4 grams of fused potassium hydrogen sulphate. 
 This fusion takes but a few minutes and must not be continued 
 unnecessarily. After cooling, add 5 ml of concentrated sulphuric 
 acid and heat until copious fumes of sulphuric acid are given off. 
 Cool, transfer to a flask, add water, and digest till the solution is 
 clear. Reduce with zinc, cool, titrate with N/50 potassium per- 
 manganate (standardized against sodium oxalate), and calculate 
 to iron (Fe). Obtain the aluminum by difference. 
 
 4. CALCIUM 
 
 Use the filtrate from 3 (a), or the two combined filtrates from 
 3 (b), which should be slightly alkaline with ammonia. To the 
 boiling solution add drop by drop, from a pipette, burette, or 
 capillary tube, 10 ml of hot ammonium oxalate solution, or suf- 
 ficient to precipitate all the calcium present. Filter after standing 
 for at least one hour, wash with hot water, and determine as oxide 
 or sulphate as described under ''Limestone," Chap. XVI, 5. Mul- 
 tiply the weight of CaO by .7146, or of CaS0 4 by .2944, to convert 
 to calcium (Ca). 
 
 For very accurate work, the ignited calcium oxide is dissolved 
 in hydrochloric acid and reprecipitated with ammonia and ammo- 
 nium oxalate. 
 
 5. MAGNESIUM 
 
 To the filtrate from l< 4" add 10 ml of sodium ammonium phos- 
 phate or disodium hydrogen phosphate solution. After vigorous 
 stirring add ammonium hydroxide in considerable excess. After 
 
110 METHODS OF ANALYSIS 
 
 standing over night, filter, and wash with dilute ammonium 
 hydroxide (ammonium hydroxide of 0.90 sp. gr. diluted to ten 
 times its volume). Char the paper slowly without allowing it to 
 ignite, burn off the carbon over a gradually increasing flame, then 
 apply a weak blast for a long time and repeat to constant weight 
 to insure volatilization of any excess of P 2 5 over and above that 
 required for the pyrophosphate formula. Weigh as Mg 2 P 2 7 and 
 multiply by .2184 to convert to magnesium (Mg). 
 
 For very accurate work, the precipitate on the filter is dis- 
 solved in dilute hydrochloric acid, and the magnesium is reprecipi- 
 tated by adding a few drops of sodium or sodium ammonium phos- 
 phate and ammonia, which is added gradually with stirring and 
 finally in slight excess. 
 
 6. POTASSIUM AND SODIUM 
 
 Extract approximately 0.2 gram of ash, prepared as in "1," 
 with water and hydrochloric acid as in "2." Remove the soluble 
 silica as described in " 2, " evaporate the filtrate and washings 
 to dryness, dissolve in hot water, add 5 ml of barium hydroxide 
 solution, and heat to boiling; let settle for a few minutes, and de- 
 termine if the precipitation is complete by the addition of barium 
 hydroxide solution to a little of the clear liquid. When no fur- 
 ther precipitate is produced, filter and wash thoroughly with hot 
 water. Heat the filtrate to boiling, add ammonium hydroxide and 
 ammonium carbonate to complete the precipitation of the barium, 
 calcium, etc., let stand a short time on the water bath, filter, and wash 
 the precipitate throughly with hot water; evaporate the filtrate 
 and washings to dryness, expel ammonium salts by heating below 
 redness, treat with a little hot water, add a few drops of ammonium 
 hydroxide, 1 or 2 drops of ammonium carbonate, and a few drops 
 of ammonium oxalate ; let stand a few minutes on the water bath, 
 set aside for a few hours, filter, evaporate to complete dryness on 
 the water bath, and heat to dull redness until all ammonium salts 
 are expelled and the residue is nearly or quite white. Dissolve in 
 a minimum amount of water, filter into a tared platinum dish, add 
 a few drops of hydrochloric acid, evaporate to dryness on the 
 water bath, heat to dull redness, cool in a desiccator, and weigh 
 as potassium and sodium chlorides. Repeat the heating until con- 
 stant weight is obtained. Dissolve in a small amount of water; 
 if any residue remains, the separation must be repeated until the 
 residue of potassium and sodium chlorides is entirely soluble. 
 
Xni. ASH ANALYSIS OP SUGAR FACTORY PRODUCTS 111 
 
 Dissolve the residue with water, using at least 20 ml for each deci- 
 gram of potassium oxide present, add 5 ml of platinic chloride 
 solution, and proceed as in the determination of potash by the 
 Lindo-Gladding method, Chap. X, 9. Calculate the sodium by 
 difference from the weight of the combined potassium and sodium 
 chlorides. 
 
 If the determination of potassium alone, and not sodium, is 
 required, this may be made by saturating the original juice or 
 molasses with sulphuric acid, and proceeding as in the determina- 
 tion of potash in liquors as described in Chap. IX, 12 (3). 
 
 7. CHLORINE 
 (*Volhard Method) 
 REAGENTS 
 
 (a) N/10 or N/20 silver nitrate. 
 
 (b) N/10 or N/20 ammonium or potassium sulphocyanate. 
 
 (c) Ferric indicator: A saturated solution of ferric alum 
 (ferric ammonium sulphate). 
 
 (d) Nitric Acid: Free from lower oxides of nitrogen, se- 
 cured by diluting the usual pure acid with about !/4 part of water, 
 and boiling till perfectly colorless. 
 
 STANDARDIZATION 
 
 Standardize the silver nitrate solution by titrating in the pres- 
 ence of nitric acid against weighed amounts of freshly ignited C. P. 
 sodium chloride (finely powdered and heated for five minutes, 
 not quite to redness) or a standard solution of the same. Stand- 
 ardize the sulphocyanate solution by titrating against the silver 
 nitrate solution. Make the titrations as described below under 
 ' ' Determination. ' ' 
 
 DETERMINATION 
 
 Dissolve a weighed amount of ash, prepared as in "1," in 
 50 ml of water in a 200 ml beaker. Add 5 ml of colorless nitric 
 acid of 1.42 sp. gr., heat, filter if there is any important amount 
 of insoluble matter, and wash with hot water. Add about 2 ml 
 of the ferric indicator to the filtrate. Then add a few drops of 
 the sulphocyanate solution from a burette, noting the quantity. 
 Titrate with the silver nitrate solution, adding it drop by drop 
 and stirring constantly to decolorization. Add about 0.5 ml more 
 
 *Methods of Anal, of the Assoc. of Off. Agric. Chemists. 
 
112 METHODS OF ANALYSIS 
 
 of the silver nitrate solution, filter off the silver chloride, and wash 
 thoroughly with hot water. Titrate the combined filtrate and 
 washings to a permanent pink color with the sulphocyanate solu- 
 tion. Find the amount of chlorine by difference from the total 
 amounts of the silver nitrate and sulphocyanate solutions used. 
 
 8. SULPHURIC ACID 
 
 Extract approximately 1 gram of ash, prepared as in "1," 
 with water and hydrochloric acid as in "2." Filter, wash with 
 hot water, heat the filtrate to boiling and add drop by drop 5 10 
 ml of a hot, 10% barium chloride solution, or sufficient to precipi- 
 tate all the sulphuric acid. After standing over night, filter, wash 
 free from chlorine with hot water, ignite, and weigh as barium 
 sulphate (BaS0 4 ). Add a drop of sulphuric and hydrofluoric 
 acids before finishing the ignition; this will remove any silica, if 
 present, and convert any reduced barium sulphide back to sul- 
 phate. Multiply by .4115 to convert to S0 4 . 
 
 9. ^PHOSPHORIC ACID 
 
 REAGENTS 
 
 (a) Moly~bdate solution: Dissolve 100 grams of molybdic 
 acid in dilute ammonium hydroxide (144 ml of ammonium 
 hydroxide of 0.90 sp. gr. and 271 ml of water) ; pour this solu- 
 tion slowly and with constant stirring into dilute nitric acid (489 
 ml of nitric acid of 1.42 sp. gr. and 1148 ml of water. Keep 
 the mixture in a warm place for several days or until a portion 
 heated to 40 deposits no yellow precipitate of ammonium phos- 
 phomolybdate. Decant the solution from any sediment and 
 preserve in glass-stoppered vessels. 
 
 (b) Ammonium nitrate solution: Dissolve 200 grams of 
 commercial ammonium nitrate, phosphate free, in water and dilute 
 to 2 liters. 
 
 (c) Magnesia mixture: Dissolve 22 grams of recently ig- 
 nited calcined magnesia in dilute hydrochloric acid, avoiding an 
 excess of the latter. Add a little calcined magnesia in excess, and 
 boil a few minutes to precipitate iron, aluminum, and phosphoric 
 acid; filter; add 280 grams of ammonium chloride, 261 ml of 
 ammonium hydroxide (sp. gr. 0.90) and dilute to 2 liters. Instead 
 of the solution of 22 grams of calcined magnesia, 110 grams of 
 crystallized magnesium chloride (MgCl 2 .6H 2 0) dissolved in water 
 
 *Methods of Anal, of the Assoc. of Off. Agric. Chemists. 
 
ASH ANALYSIS OF SUGAR FACTORY PRODUCTS 113 
 
 may be used, then add 280 grams of ammonium chloride and 
 proceed as above. 
 
 (d) Dilute ammonium hydroxide for washing: Dilute 100 
 ml of ammonium hydroxide (sp. gr. 0.90) to 1 liter. 
 
 DETERMINATION 
 
 Extract a weighed amount of ash, prepared as in "1," with 
 water and hydrochloric acid as in "2." Remove the soluble silica 
 as described in "2," neutralize the filtrate and washings with 
 ammonium hydroxide, clear with a few drops of nitric acid, and 
 add about 15 grams of dry ammonium nitrate or a solution contain- 
 ing that amount. To the hot solution add 60 80 ml of the molyb- 
 date solution for every decigram of phosphoric acid (P 2 5 ) that 
 is present. Digest at about 65 C. for an hour, and determine if 
 the phosphoric acid has been completely precipitated by the addi- 
 tion of more molybdate solution to the clear supernatant liquid. 
 Filter and wash with cold water or, preferably, ammonium nitrate 
 solution. Dissolve the precipitate on the filter with ammonium 
 hydroxide and hot water, and wash into a beaker to a bulk of not 
 more than 100 ml. Nearly neutralize with hydrochloric acid, cool, 
 and add magnesia mixture from a burette; add slowly (about 1 
 drop per second) stirring vigorously. After 15 minutes add 12 
 ml of ammonium hydroxide of 0.90 sp. gr. Let stand till the 
 supernatant liquid is clear (2 hours is usually enough), filter, and 
 wash with the dilute ammonium hydroxide until the washings 
 are practically free from chlorine. Ignite the precipitate as de- 
 scribed under the determination of magnesium, and weigh as 
 magnesium pyrophosphate, Mg 2 P 2 7 . Multiply by .6379 to con- 
 vert to P 2 5 and by .8534 to convert to P0 4 . 
 
 10. CARBONIC ACID 
 
 Carbonic acid (CO 3 ) is usually calculated by difference, as 
 the amount necessary to saturate the excess of basic over acid ions. 
 It may be accurately determined by the method described in 
 Chap. XIV, 16. 
 
 11. HYPOTHETICAL COMBINATIONS 
 Join phosphoric acid to calcium; if there is any uncombined 
 phosphoric acid remaining, join it to magnesium and sodium re- 
 spectively. Then assign the residual basic ions in the following 
 order: potassium, sodium, magnesium, calcium, and iron, to the 
 residual acid ions in the following order : chlorine, sulphuric acid, 
 and carbonic acid. 
 
114 METHODS OP ANALYSIS 
 
 Sometimes the total of all the constituents or the direct deter- 
 mination of carbon dioxide will indicate that the silica should be 
 calculated to the silicic acid ion (Si0 3 ) and combined with calcium. 
 
 12. STATEMENT OF ANALYSIS 
 
 Report the analysis in the following form: 
 
 MOLASSES ASH 
 
 Factory. (Date) 
 
 Description of Sample: 
 
 MOLASSES ANALYSIS 
 
 % on % on % on 
 
 Original Dry Sub. Lix'd. Ash 
 
 Dry Substance 80.12 
 
 Lixiviated Ash 11.46 14.30 
 
 Sulphated Ash 12.02 15.00 
 
 Factor, Sulph'd to Lix'd Ash 953 
 
 Potassium Oxide, K 2 5.83 7.28 50.87 
 
 Sodium Oxide, Na 2 1.00 1.25 8.73 
 
 % on 
 
 Lix'd Ash 
 ASH ANALYSIS 
 
 Silica and Insoluble 
 
 Iron and Aluminum, as Iron Fe 
 
 Calcium . Ca 
 
 Magnesium Mg 
 
 Potassium K 
 
 Sodium Na 
 
 Chlorine Cl 
 
 Sulphuric Acid S0 4 
 
 Phosphoric Acid P0 4 
 
 Carbonic Acid C0 3 
 
 Total 
 
 COMBINATIONS 
 
 Silica and Insoluble 
 
 Potassium Chloride KC1 
 
 Potassium Sulphate K 2 S0 4 
 
 Potassium Carbonate K 2 C0 3 
 
 Sodium Carbonate Na 2 C0 3 
 
 Magnesium Carbonate MgC0 3 
 
 Calcium Carbonate CaC0 3 
 
 Ferrous Carbonate FeCO 3 
 
 Sodium Phosphate Na 3 P0 4 
 
 Magnesium Phosphate .. . .Mg 3 (P0 4 ) 2 
 
 Calcium Phosphate Ca 3 (P0 4 ) 
 
 Total , 
 
 (NOTE: Omit combinations not required.) 
 
XIV. SCALES AND DEPOSITS 
 
 The composition, of scales varies so widely that it is difficult 
 to prescribe methods for everything which may be encountered. 
 The following methods will, however, generally cover the impor- 
 tant constituents of scales deposited from water or juice in a 
 beet sugar factory. 
 
 1. SAMPLING 
 
 Obtain samples before the apparatus is boiled out, or, if this 
 is not possible, take samples after boiling out and include a nota- 
 tion to this effect in the record. In obtaining the sample observe 
 caution to avoid contamination with the underlying metal. To this 
 end chipping will be found more reliable than scraping. Take sam- 
 ples from several parts of the apparatus in which the scale is found, 
 and endeavor in every case to get portions which accurately rep- 
 resent the entire thickness of the incrustation. 
 
 Note the average thickness of the scale (in decimal inches) 
 using calipers where practicable. Note also the hardness and 
 other physical characteristics of the scale. 
 
 2. PREPARATION OF SAMPLE 
 
 If the sample is moist, dry it before grinding. Reduce the 
 entire sample to 60 mesh, mix thoroughly, dry 20 50 grams to. 
 constant weight in an oven at 100 105, cool in a desiccator, and 
 preserve in a stoppered bottle. From this one general sample 
 take all weighed portions for analysis. 
 
 3. QUALITATIVE EXAMINATION 
 
 Previous to any quantitative determinations, examine portions 
 of the sample for the' following : insoluble, soluble silica, copper, 
 iron and aluminum, manganese, zinc, calcium, magnesium, potas- 
 sium, and sodium; and for the following acids: hydrochloric, 
 hydrosulphuric, sulphurous, sulphuric, phosphoric, carbonic, oxalic. 
 
116 METHODS OF ANALYSIS 
 
 acetic, tartaric, and citric. The methods for the qualitative exam- 
 ination are so well known that they need not be repeated here. 
 
 Since the presence of manganese, or of the other metals not 
 mentioned, will be quite unusual, as also acetic, tartaric, and citric 
 acids, the quantitative methods for them will not be given. 
 
 QUANTITATIVE EXAMINATION 
 4. INSOLUBLE 
 
 Ignite 1 gram of the thoroughly dried sample in a platinum 
 crucible at a moderate heat to decompose organic acids, never 
 heating above a dull redness, on account of the danger of volatiliz- 
 ing alkalies. Transfer to a beaker, add 20 ml of 1 :1 hydrochloric 
 acid, 5 10 ml of concentrated nitric acid, and water to a volume 
 of about 150 ml. Digest on a hot plate for one hour, replacing 
 the water lost by evaporation. Filter, wash with hot water, ignite 
 and weigh the residue. 
 
 5. SOLUBLE SILICA 
 
 Evaporate the filtrate from "4" to dryness on a water bath 
 in a platinum or porcelain dish. Add 5 10 ml of concentrated 
 hydrochloric acid, cover the dish, and digest for 5 10 minutes on 
 the bath. Add sufficient water to dissolve the salts, and heat again 
 on the bath until solution is complete. Filter, wash first with 
 cold water or with hot dilute hydrochloric acid until the absence 
 of any yellow color in the precipitate or paper indicates the re- 
 moval of the iron, then finish the washing with hot water. Evapo- 
 rate the filtrate to dryness, digest the residue with acid as before, 
 but in smaller amount, and repeat the previous procedure. The 
 second evaporation will usually complete the removal of all the 
 silica. Ignite the two filters over a good burner, followed by a 
 blast if necessary, and weigh as Si0 2 . 
 
 6. COPPER 
 
 If more than a trace of copper is present, remove it from the 
 filtrate from "5" by the following procedure. Heat the solution, 
 which is already acid with hydrochloric acid, to boiling, and satu- 
 rate with washed hydrogen sulphide gas, continuing the saturation 
 until the solution has cooled to room temperature. Filter off the 
 copper sulphide, washing well with hydrogen sulphide water. Do 
 
XIV. SCALES AND DEPOSITS 117 
 
 not allow the filter to run - dry, as traces of the sulphide will be 
 oxidized to sulphate on exposure to the air and will pass into the 
 filtrate. 
 
 If the amount of copper is very small, it may be estimated with 
 sufficient accuracy by igniting and weighing as cupric oxide 
 (CuO). Otherwise use the following volumetric method. 
 
 *Low VOLUMETRIC METHOD 
 
 REAGENTS 
 
 (a) Standard Sodium Thiosulphate Solution: A solution 
 containing 19 grams of the pure crystals in 1 liter. 
 
 (b) Starch Indicator: Mix about 0.5 gram of finely pow- 
 dered potato starch with cold water to a thin paste; pour into 
 about 100 ml of boiling water. 
 
 STANDARDIZATION 
 
 Weigh accurately about 0.2 gram of pure copper foil and 
 transfer to a 250 ml flask. Dissolve by warming with 5 ml of a 
 mixture of equal volumes of strong nitric acid and water. Dilute 
 to 50 ml, boil till all brown oxides of nitrogen have been expelled, 
 add 5 ml of strong bromine water, and boil until the bromine is 
 completely driven off. Cool somewhat and add a slight excess 
 of strong ammonium hydroxide (about 7 ml). Again boil until 
 the excess of ammonia is expelled, as shown by a change of color 
 of the liquid and a partial precipitation. Then add a slight excess 
 of strong acetic acid (3 or 4 ml of 80% acid) and boil for a minute. 
 Cool to room temperature and add 10 ml of 30% potassium iodide 
 solution. Titrate at once with the thiosulphate solution until the 
 brown tinge has become weak, then add sufficient starch indicator 
 to produce a marked blue coloration. Continue the titration 
 cautiously until the color due to free iodine has entirely vanished. 
 The blue color changes toward the end to a faint lilac. If at this 
 point the thiosulphate be added drop by drop and a little time 
 allowed for complete reaction after each addition, there is no 
 difficulty in determining the end point within a single drop. One 
 ml of the thiosulphate will be found to correspond to about 0.005 
 gram of copper. 
 
 DETERMINATION 
 
 Place the filter containing the copper sulphide precipitate in 
 a small flask, add 4 5 ml of concentrated sulphuric acid and the 
 
 *Methods of Anal, of the Assoc. of Off. Agric. Chemists. 
 
118 METHODS OF ANALYSIS 
 
 same amount of nitric acid and heat until white fumes appear. 
 Continue the oxidization, adding a little nitric acid from time to 
 time, until the liquid remains colorless upon heating to the appear- 
 ance of white fumes. Cool, dilute with about 30 ml of water, add 
 an excess of bromine water, boil until all bromine is expelled, 
 and proceed exactly as above under ' ' Standardization. " 
 
 7. IRON AND ALUMINUM 
 
 Boil the filtrate from "6" to expel hydrogen sulphide, then 
 add bromine water (use the filtrate from "5" if copper has not 
 been determined) and proceed as in Chap. XIII, 3 (a) or (b), 
 according to whether phosphoric acid is present or not. Employ 
 the latter method (basic acetate separation) in any case, if zinc 
 is to be subsequently determined. 
 
 8. ZINC 
 
 Having precipitated the iron, aluminum, and phosphoric acid 
 by the basic acetate method as in Chap. XIII, 3" (b), pass hydrogen 
 sulphide into the filtrate until all the zinc sulphide, which should 
 be pure white, is precipitated. Filter, and wash with hydrogen 
 sulphide water containing a little ammonium nitrate. Char the 
 paper at a low temperature, heat to 800 900 in a muffle for one 
 hour, and weigh as ZnO. Multiply by .8034 to convert to 
 zinc (Zn.) 
 
 9. CALCIUM AND MAGNESIUM 
 
 Boil the filtrate from "8" to expel hydrogen sulphide (use 
 the filtrate from "7" if zinc has not been determined), make 
 alkaline with ammonia, and determine as in Chap. XIII, 4 and 5. 
 
 10. POTASSIUM AND SODIUM 
 Determine as in Chap. XIII, 6, or as follows: 
 Weigh out, from the dried sample, enough material to give 
 approximately 0.2 gram of the combined sulphates of magnesium, 
 potassium, and sodium. Dissolve in hydrochloric acid and remove 
 silica as in "4" and "5." Concentrate the filtrate and add a few 
 milliliters of dilute sulphuric acid. Continue the evaporation over 
 a Hillebrand radiator until fumes of S0 3 come off copiously, 
 repeating the addition of sulphuric acid, if necessary, to decom- 
 pose organic matter. Drive off the excess of sulphuric acid, take 
 up with hot water and a few drops of hydrochloric acid, then 
 remove iron, aluminum, and calcium as in "7" and "9." (This 
 
XIV. SCALES AND DEPOSITS 119 
 
 can be done in one operation.) Evaporate the filtrate in a plati- 
 num dish, adding toward the last a drop or two of sulphuric acid, 
 and drive off the ammonium salts and the last traces of sulphuric 
 acid by gentle ignition. Finally heat to dull redness, preferably 
 in a muffle, to decompose bisulphates. Cool and weigh as MgS0 4 
 + K 2 S0 4 + Na,S0 4 . Repeat the ignition to constant weight. 
 From this point on avoid exposure to ammonia fumes. 
 
 Dissolve the residue in water, acidify with a few drops of 
 hydrochloric acid, add chloroplatinic acid solution in excess and 
 proceed as in the determination of potassium, Chap. X, 8. Mul- 
 tiply the weight of potassium platinic chloride, converted to per- 
 centage, by .3854 to convert to potassium sulphate, and multiply 
 the percentage of magnesium, determined as in "8," by 4.9498 to 
 convert to magnesium sulphate. Subtract the sum of these two 
 from the percentage of combined sulphates to obtain the sodium 
 sulphate, which multiplied by .3238 gives the percentage of sodium 
 (Na) v . Multiply potassium platinic chloride by .1609 to obtain 
 potassium (K). 
 
 11. CHLORINE. 
 
 Determine as in Chap. XIII, 7. It sometimes happens that 
 the solution is too dark to permit the chlorine to be determined 
 volumetrically. In this event proceed as follows: 
 
 Prepare a nitric acid solution of a weighed portion of the 
 material, as for the volumetric method, and filter. Add a sufficient 
 amount of silver nitrate solution to precipitate all the chlorine, 
 avoiding any great excess. Heat to 50 and allow to stand for 
 about one hour in a dark place. Filter through a Gooch crucible, 
 and wash the precipitate several times by decantation with cold 
 water slightly acidified with nitric acid. Transfer the precipitate 
 to the Gooch and wash free from silver nitrate. Dry for half an 
 hour at 100, and finally at 130 to constant weight. Multiply 
 silver chloride by .2474 to convert to chlorine (Cl). 
 
 12. SULPHURIC ACID (SULPHATE SULPHUR) 
 (a) Method I: Digest 1 gram of the sample with about 100 
 ml of water, and an excess of bromine water or sodium peroxide 
 to oxidize sulphides and sulphites. Acidify with hydrochloric acid, 
 and boil to complete solution and expel the excess of bromine. 
 Filter and wash well with hot water. Add drop by drop to the 
 boiling solution an excess of hot, 10% barium chloride solution. 
 After standing over night, filter, wash free from chlorine with 
 
120 METHODS OF ANALYSIS 
 
 hot water, ignite, and weigh as barium sulphate. Add a drop of 
 sulphuric and hydrofluoric acids before finishing the ignition ; this 
 will remove any silica, if present, and convert any reduced barium 
 sulphide back to sulphate. From the total sulphur thus determined 
 subtract the sulphite and sulphide sulphur determined as in ' ' 13 " 
 and "14" to obtain the sulphate sulphur. 
 
 (b) Method II: Dissolve 1 gram of the sample in about 100 
 ml of water and 5 ml- of concentrated hydrochloric acid, in a flask 
 in an atmosphere of carbon dioxide. Boil the hydrochloric acid 
 solution, maintaining the atmosphere of carbon dioxide, until the 
 hydrosulphuric and sulphurous acids have been completely ex- 
 pelled. Filter, wash, and precipitate the sulphate sulphur in the 
 filtrate with barium chloride as in Method I. Multiply the weight 
 of barium sulphate by .4115 to convert to S0 4 . 
 
 13. SULPHUROUS ACID (SULPHITE SULPHUR) 
 
 APPARATUS 
 
 A distillation flask, set above a burner, and fitted with a 3-hole 
 rubber stopper. Through one hole of the stopper passes a dropping 
 funnel or thistle tube, the stem of which reaches nearly to the 
 bottom of the flask. Through another hole a glass tube extends 
 nearly to the surface of the liquid in the flask and connects at the 
 upper end to a carbon dioxide generator through a washing bottle. 
 Through the third hole a short tube leads through a safety bulb 
 to a short Liebig condenser which is so inclined that the lower 
 end reaches well into the receiving vessel. The details of the 
 generator are not important as long as the rate of flow of the gas 
 can be regulated and the gas passes through a washing bottle. 
 
 DETERMINATION 
 
 Transfer 10 grams of the material to the distillation flask, fit 
 in the stopper, and connect to the condenser and the gas gen- 
 erator; then introduce through the funnel or thistle tube 250 ml 
 of recently boiled, distilled water.. Start a current of gas through 
 the apparatus, and place a receiving flask or beaker containing 
 100 ml of nearly saturated bromine water under the end of the 
 condenser with the tip of the condenser extending below the surface 
 of the bromine water. When all the air has been displaced by 
 carbon dioxide gas, introduce a sufficient amount of copper sul- 
 phate solution to prevent the distillation of sulphide sulphur, and 
 add 10 20 ml of a 20%, glacial phosphoric acid solution, intro- 
 
XIV. SCALES AND DEPOSITS 121 
 
 ducing it through the dropping funnel slowly until frothing has 
 ceased. Start the distillation and continue until 150 ml of dis- 
 tillate has passed over, watching that the bromine does not become 
 too weak in the receiving solution. More bromine water may be 
 added from time to time if necessary. When the distillation is 
 completed, disconnect the condenser from the flask and rinse with 
 water into the distillate. Transfer the distillate to a beaker, boil 
 off the excess of bromine, add 5 ml of dilute hydrochloric acid 
 (1 to 3), and precipitate with barium chloride, etc., as in "12." 
 Multiply the weight of barium sulphate by .3430 to convert to S0 3 . 
 
 14. HYDROSULPHURIC ACID (SULPHIDE SULPHUR) 
 
 % 
 
 Determine the sulphide sulphur by repeating the determina- 
 tion for sulphurous acid on a fresh 10 gram sample, following 
 exactly the method outlined in "12" with the exception that no 
 copper sulphate is added. By this procedure the hydrosulphuric 
 acid will be distilled over with the sulphurous acid and be weighed 
 as barium sulphate. Multiply the weight of barium sulphate thus 
 found by .3430 to convert to S0 3 , and subtract the S0 3 determined 
 as in "13" to obtain the S0 3 equivalent of the sulphide sulphur. 
 Multiply this by .4004 to convert to sulphur (S). 
 
 15. PHOSPHORIC ACID 
 
 Ignite 1 to 5 grams of the sample to destroy organic matter, 
 dissolve in dilute hydrochloric acid, add a few ml of nitric acid, 
 and boil. Then remove the silica and proceed as in Chap. XIII, 9. 
 
 16. CARBONIC ACID 
 
 The carbon dioxide in the carbonates is liberated by the action 
 of dilute sulphuric acid, purified by bubbling through a mixture of 
 concentrated sulphuric and chromic acids, and caught in a weighed 
 potash bulb. 
 
 *APPARATUS 
 
 A wide mouth extractor (C0 2 ) flask of 60 ml capacity, fitted 
 with a 3-hole rubber stopper through which pass: (1) a glass tube 
 leading to an acid reservoir; (2) a connection with an absorption 
 tower filled with soda-lime to remove carbon dioxide from the air 
 drawn through the apparatus; (3) the end of a short Liebig reflux 
 
 *An illustration of a suitable arrangement of apparatus is given on 
 Page 104 of W. W. Scott's "Standard Methods of Chemical Analysis." 
 
122 METHODS OP ANALYSIS 
 
 condenser clamped in a vertical or inclined position. The second 
 tube should extend well down into the flask so that the incoming 
 air will pass directly over the surface of the liquid in the flask. 
 The upper end of the condenser is connected by a bent tube to a 
 bottle of sulphuric-chromic acid mixture, through which the gas 
 bubbles on its way to the potash bulb ; this serves to oxidize S0 2 
 and H 2 S, and to remove the moisture in the gas from the con- 
 denser. A calcium chloride tube is attached to the potash bulb to 
 catch any moisture carried over from the potash solution. The 
 exit from the calcium chloride tube is connected, through a guard 
 tube of soda-lime and calcium chloride and a catchall bottle, to 
 a water pump which serves as a source of suction. 
 
 The Vanier potash bulb is preferable to the older Liebig and 
 Geissler forms. In place of the potash bulb may be used a pair 
 of soda-lime U-tubes, the first of which is filled with soda-lime, 
 while the second is filled one-third with soda-lime, followed by 
 calcium chloride; in this case the sulphuric acid bulb serves to 
 indicate the rate of gas flow. 
 
 DETERMINATION 
 
 Weigh into the extractor flask a portion of sufficient size to 
 give 0.1 .2 gram of C0 2 , fit in the stopper, connect all the appa- 
 ratus except the potash bulb, and test for air leaks. Start a slow cur- 
 rent of air through the apparatus by means of the suction pump, 
 and, when all the air in the system has been displaced by C0 2 free 
 air, connect the potash bulb, which has been previously weighed. 
 Thirty minutes should be ample time to displace the air. Then 
 introduce, very slowly at first, about 30 ml of 10 per cent sulphuric 
 acid from the acid reservoir. Be sure that the acid is not allowed 
 to liberate so much carbon dioxide at first that there will be a 
 backward current through the soda-lime tower, thereby resulting 
 in the loss of some carbon dioxide. The current of air through 
 the apparatus should not be faster than a safe working velocity 
 for the type of potash bulb used. When all the acid has been 
 introduced boil the contents of the flask for about 15 minutes to 
 expel the last traces of carbon dioxide, remove the source of heat, 
 and let the air current continue a few minutes more, then discon- 
 nect the potash bulb and weigh it, together with its calcium chloride 
 tube. The increase in weight gives C0 2 directly, and, multiplied 
 by 1.363'6, the equivalent C0 3 . 
 
XIV. SCALES AND DEPOSITS 123 
 
 Alternative Method: Employ the same apparatus and man- 
 ipulation as just described, "but in place of the potash bulb use 
 three small bottles filled with a measured amount of standard 
 barium hydroxide solution. See W. W. Scott, ''Standard Methods 
 of Chemical Analysis," page 107, for details. 
 
 17. OXALIC ACID 
 REAGENTS 
 
 (a) Calcium <i<-<f<il< xnlntion-: A 5 to 10^ solution. 
 
 (b) N/10 potassium permanganate: Prepared and stand- 
 ardized as d< scribed in Chap. XVI, 9. 
 
 DETERMINATION 
 
 Method I: Transfer 1 gram of the dried sample to a beaker, 
 add 20 ml of 1 :1 hydrochloric acid and water to a volume of about 
 150 ml. Digest on a hot plate until solution is complete, filter, and 
 wash with hot water. Make the filtrate slightly alkaline by adding 
 a potassium hydroxide solution, then make slightly acid with acetic 
 acid. Heat the solution to boiling and add slowly a hot calcium 
 acetate solution in excess. After standing over night, filter and 
 wash the precipitate with hot water. Determine the oxalic acid 
 by dissolving the precipitate in dilute sulphuric acid and titrating 
 with permanganate exactly as described in Chap. XVI, 9. 
 
 .17 ' thod II: Weigh out 1 gram of the dried sample, and add 
 10 grams of sodium carbonate and 75 ml of water. Boil for about 
 oO minutes, filter, and wash with hot water. Boil the residue again 
 with 2 3 grams of sodium carbonate and a small amount of water, 
 filter, and wash with hot water. Boil with sodium carbonate a third 
 time in the same manner; the third extraction will complete the de- 
 composition of the oxalates. By this procedure the oxalic acid 
 will all be found in the filtrates and will be separated from the 
 iron, aluminum, and other bases. Make the combined filtrates acid 
 with acetic acid, heat to boiling, and proceed as in Method I, above. 
 
 18. AMMONIA 
 
 In certain scales considerable percentages of ammonia will 
 be found. Determine by distilling with strong sodium hydroxide 
 into standard, acid in the usual manner and titrating the excess 
 of acid with standard alkali, using cochineal as indicator. No 
 del ailed description is necessary as the method is well known. 
 
124 METHODS OF ANALYSIS 
 
 19. SUGAR 
 
 Scales formed in the presence of saccharates may contain con- 
 siderable sugar. Weigh out the half-normal weight of the sample, 
 rinse into a 50 ml flask, make slightly acid with acetic acid, add 
 sufficient basic lead acetate solution for clarification, and dilute 
 to the 100 ml mark. Shake, filter, and polarize. The reading gives 
 directly the percentage of sugar. 
 
 20. OIL 
 
 Oil will be found in many sugar factory scales and is deter- 
 mined by extraction with ether. It is advantageous to make the 
 determination on a dry sample which has been lightly ground but 
 not pulverized, owing to the fact that a fine powder containing oil 
 has a great tendency to float on the ether and be carried over into 
 the extraction flask. 
 
 Wash a paper thimble with ether, dry in an oven at 100, and 
 weigh into it 1 gram of the sample. Place the thimble in an extrac- 
 tion apparatus and extract with ether until extraction is complete. 
 If the ether is free from sediment or suspended matter after the 
 extraction, dry the thimble as before and weigh. The loss in weight 
 represents the amount of oil. If particles of the sample have been 
 carried over into the extraction flask, instead of weighing the 
 thimble filter the ether solution through paper and evaporate at 
 40 50, weighing the residue after the odor of ether has completely 
 disappeared. Evaporate a similar volume of ether to determine 
 the necessary correction and deduct from the weight of the residue. 
 Call the difference "oil." 
 
 21. GRAPHITE AND FREE CARBON 
 
 Finely pulverize the dry residue from the oil determination 
 and weigh out an amount equivalent to 1 gram of the original dry 
 sample, treat with strong nitric acid and digest until the evolution 
 of gas ceases. Repeat this nitric acid treatment adding a little con- 
 centrated sulphuric acid, then dilute till the acid is not too strong, 
 and filter on an asbestos mat in a Gooch. Wash successively with 
 a little water, alcohol, alcohol-ether mixture, alcohol, hot potas 
 sium hydroxide solution, hot water, dilute hydrochloric acid and 
 finally with hot water. (In the absence of carbonaceous organic 
 matter the washing with alcohol and ether may be omitted.) The 
 
XIV. SCALES AND DEPOSITS 125 
 
 n-sidiie should now contain only graphite and free carbon and pos- 
 sibly some silica. 
 
 Dry the Gooch and its contents in an electric muffle at 180 to 
 constant weight. By this procedure the moisture in the graphite 
 and free carbon will be driven out and all but a negligible amount 
 from the silica. Cool and weigh. Next ignite the crucible in an 
 electric muffle at 850 to 950 to constant weight. Obtain the 
 graphite and free carbon together by difference. 
 
 For greater accuracy transfer the contents of the Gooch to a 
 decomposition flask and determine the graphite and free carbon 
 I iy the wet combustion method for the determination of carbon, 
 using sulphuric and chromic acids and weighing the carbon dioxide 
 absorbed in potassium hydroxide. For details of the method con- 
 sult Scott's Standard Methods of Chemical Analysis, pages 102 
 103. 
 
XV. COAL AND COKE 
 
 1. GENERAL 
 
 Prepare a weekly average sample of the coal burned during 
 campaign for shipment to the Central Laboratory in accordance 
 with the directions in Chap. VII, "Boiler House Control." The 
 Central Laboratory should make the following determinations : 
 moisture, volatile matter, fixed carbon, ash, and calorific value. 
 
 Analyze a sample representing each car of coke received, 
 making the following determinations : moisture, volatile matter, 
 fixed carbon, and ash. Determine sulphur on a composite sample 
 of every five cars, but make up separate composite samples for 
 each different kind of coke. 
 
 The methods of analysis are, with a few modifications, *those 
 of the U. S. Bureau of Mines. 
 
 2. SAMPLING OF COAL AND PREPARATION OF SAMPLE 
 
 Directions for the sampling of coal burned during campaign 
 will be found in Chap. VII, "Boiler House Control." 
 
 Special samples may be required at times for carload deliv- 
 eries or boiler tests. The Bureau of Mines recommends a gross 
 sample of f 1,000 pounds as necessary, whether it is to represent 
 a lot of 1 ton or 500 tons ; a gross sample of $500 pounds is per- 
 missible if the size of the largest piece of coal or impurities is 
 % inch, or 250 pounds if i/> inch. While these requirements are 
 not usually complied with, it should be remembered that consid- 
 erable variations may occur in the analysis to the extent to which 
 the size of the gross sample is below the figures above given. 
 
 The gross sample should be quickly crushed and reduced in 
 acordance with the ^methods of the Bureau of Mines. When the 
 sample has been reduced to 25 pounds, or if the gross sample does 
 not exceed this amount, it may conveniently be ground to 60 mesh 
 
 *Bureau of Mines, Technical Papers 8 and 76. 
 
 tBureau of Mines, Bulletin 116, pp. 13-15. 
 
 {Bureau of Mines, Bulletin 116, p. 25, and Technical Paper 133, p. 9. 
 
XV. COAL AND COKE 127 
 
 si/.e in tin- pebble mill described in Chap. XXIII, 9. About 6 
 hours is required for grinding _!"> pounds. 
 
 Smaller samples, which have to be ground in a mortar or other 
 apparatus exposed to the air, should first be air dried in the fol- 
 lowing manner: After breaking up any large lumps, place the 
 unground sample in a shallow pan, which has been previously 
 
 iied and is a.irain weighed after being filled with the coal. 
 Kxpos- the sample to the atmosphere of the room, or to a current 
 of air raised somewhat above the ordinary temperature (30 35 
 C.), until two successive weighings, made 6 to 12 hours apart, show 
 a loss in weight of not over 0.2%. (The purpose of the drying is 
 to reduce the moisture in the sample to such an extent that rapid 
 change in weight will not take place while the sample is being 
 handled in the course of analysis.) Then crush the sample, reduce 
 if necessary, and grind to 60 mesh. Calculate the results of the 
 analysis to coal of the original moisture content. 
 
 Any samples which are excessively wet should be air dried, 
 as just described, before being ground. 
 
 3. SAMPLING OF COKE AND PREPARATION OF SAMPLE 
 
 Approximately 75 small pieces, equivalent to a total weight of 
 1,000 to 1,500 grams, obtained by being broken oft 3 from larger 
 pieces with a hammer, should be taken to represent as nearly as 
 possible an average of the car. There is room for a certain amount 
 of personal equation, but the effort should be made to obtain as 
 representative a sample as possible, neither intentionally selecting 
 nor rejecting any coke which differs in appearance from the 
 remainder. 
 
 Reduce the 75 pieces constituting the original sample to 10 12 
 mesh si/e with a jaw cnisher. If a crusher is not available use a 
 hammer, but crush by impact with the avoidance of any grinding. 
 Mix thoroughly, being careful to avoid uneven distribution of the 
 fine material which is lower in ash than the coarser part, and grind 
 15 grams in an agate mortar to pass a 60 mesh sieve; to avoid 
 contamination, reserve a 60 mesh sieve for this purpose. Mix the 
 ground sample well and transfer it to a stoppered bottle. 
 
 Do not use bucking boards, disc pulverizers, or any kind of 
 mortar except an agate mortar for grinding the crushed sample, 
 on account of the danger of contamination. 
 
128 METHODS OF ANALYSIS 
 
 4. MOISTURE 
 
 Weigh out 1 gram of the 60 mesh sample in a covered por- 
 celain or silica *capsule % inch deep and 1% inches in diameter, 
 and heat for exactly one hour at 105 in a constant temperature 
 oven. The Bureau of Mines uses an oven of a special design 
 through which a current of dry, preheated air is passed. It will 
 be admissible to employ a glycerin oven of the regular type as 
 described in Chap. XXIII, 7, without the use of an air current. 
 Cool the covered capsule in a desiccator over sulphuric acid and 
 weigh. Call the loss in weight "moisture at 105." 
 
 Moisture in coke can also be determined quickly and with 
 adequate accuracy by simply heating to constant weight a large 
 sample of lump coke, in any convenient oven, or on a stove, hot 
 plate, or steam coil at a temperature of 100 200 C. 
 
 5. ASH 
 
 Determine ash in the same sample on which moisture has pre- 
 viously been determined. Place the porcelain capsule containing 
 the sample in a cool muffle and raise the temperature gradually 
 to about 750 ; the object of this slow heating is to avoid mechan- 
 ical loss from the rapid escape of volatile matter, and to avoid 
 coking the sample and thus make its burning difficult. Continue 
 the ignition in the muffle, with occasional stirring of the ash, until 
 all particles of carbon have disappeared. Cool in a desiccator, 
 weigh, and repeat the ignition for periods of half an hour until 
 the difference in weight between two successive ignitions is less 
 than 0.0005 gram. In the absence of a muffle, ignite over a flame, 
 but be careful first to drive off the volatile matter slowly at a low 
 temperature. 
 
 6. VOLATILE MATTER 
 
 Employ a bright, well burnished, 10 ml platinum t crucible 
 with a closely fitting capsule cover; the crucible should be 1 inch 
 in diameter at the top and 1 3/16 inches high, and the crucible 
 and cover together should weigh about 15 grams. Weigh out 1 
 gram of the 60 mesh sample, and heat for 4 6 minutes over a low 
 flame in order to avoid mechanical loss from the rapid escape 
 of steam and volatile matter. (This preliminary heating is neces- 
 sary for all kinds of coal analyzed by The Great Western Sugar 
 
 *Bureau of Mines, Technical Paper 76, p. 16, fig. 1, a. 
 fBureau of Mines, Technical Paper 76, p. 18, fig. 3, a and b. 
 
XV. COAL AND COKE 129 
 
 Company, and for petroleum coke, but may perhaps be dispensed 
 with in the case of coke which is low in volatile matter.) 
 
 Follow the preliminary heating by heating for exactly 7 min- 
 utes in an electric muffle furnace at *850. Control the tempera- 
 ture preferably with a pyrometer. Where pyrometers are not 
 available, the Central Laboratory will furnish standard samples 
 of coal and coke on which the volatile matter has been determined 
 at 850 in a pyrometer-controlled furnace. The temperature of 
 the furnace may be regulated by making determinations on the 
 standard samples. Seger pyrometer cones may also be found useful. 
 
 If an electric furnace is not available, follow the preliminary 
 heating by heating for exactly 7 minutes on a platinum or nichrome 
 triangle in the full flame of a No. 3 Meker or Scimatco burner. 
 The bottom of the crucible should be 2 cm above the top of the 
 burner, and, to protect it from drafts, it should be enclosed in 
 a sheet-iron t chimney of special design. Adjust the height of 
 the flame so that the temperature in the interior of the crucible 
 will be 850 ; this is done by making determinations with varying 
 lengths of flame on the standard samples furnished by the Central 
 Laboratory. 
 
 After heating for 7 minutes at 850, cool in a desiccator and 
 weigh. The loss in weight minus the weight of moisture represents 
 the amount of "volatile matter" (at 850). 
 
 7. FIXED CARBON 
 
 Subtract from 100 the sum of the percentages of moisture, 
 ash and volatile matter. 
 
 8. SULPHUR 
 REAGENT 
 
 Eschka Mixture is composed of two parts of light calcined 
 magnesium oxide and one part of anhydrous sodium carbonate. 
 It may be purchased in the form of an analyzed chemical. 
 
 DETERMINATION 
 
 Mix 1 gram (or for convenience of calculation 1.373 grams) 
 of the 60 mesh coal with 6 grams of Eschka Mixture in a No. 1 
 
 *The Bureau of Mines uses a temperature of 950. This temperature 
 is sometimes difficult to reach in an ordinary electric furnace and is hard 
 on the life of it. The temperature adopted in any case is a matter of 
 arbitrary selection. 
 
 tBureau of Mines, Technical Paper 76, p. 18, fig. 3. 
 
130 METHODS OF ANALYSIS 
 
 porcelain crucible and heat gradually in an electric muffle, with 
 free access of air, until all the carbon has been consumed. If an 
 electric muffle is not available, place on a triangle in a slanting 
 position and burn out the mixture over an alcohol, gasoline, or 
 natural gas flame ; artificial gas as a rule contains so much sulphur 
 that its use may introduce an error in the determination. Start 
 tke ignition in any case at a very low heat to avoid driving off 
 volatile matter so fast that unburned sulphur escapes ; even a small 
 loss of sulphur dioxide may be detected by its pungent odor. The 
 temperature should never be high enough to cause blackening of 
 the top of the Eschka Mixture in the crucible. 
 
 After the crucible has been heated very slowly and cautiously 
 for about 30 minutes, increase the heat, and after the crucible 
 becomes red hot stir the contents occasionally until all black par- 
 ticles are burned out, a condition which indicates that the reaction 
 is finished. Cool, transfer the crucible with its contents to a 200 
 ml beaker, and digest with 75 ml of hot water for at least 30 
 minutes. Filter into a300 ml beaker, wash the insoluble residue 
 twice with hot water by decantation and then on the filter 'until 
 the volume of solution in the 300 ml beaker is about 200 ml. Add 
 about 4 ml of saturated bromine water, or a slight excess, and 
 enough concentrated hydrochloric acid to make the solution slightly 
 acid. Boil off the bromine and add slowly to the boiling solution 
 from a pipette 10 ml of a hot 10% barium chloride solution. After 
 standing for at least 3 hours, filter, dry, ignite, and weigh as 
 BaS0 4 , as described in Chapter I, 9. To obtain the percentage of 
 sulphur multiply the weight of barium sulphate by 13.73 if 1 gram 
 of material was used, or by 10 if 1.373 grams was used. 
 
 9. CALORIFIC VALUE 
 
 Determine the heat of combustion with a bomb calorimeter, 
 by burning one gram of the 60 mesh sample in compressed oxygen 
 gas and absorbing the total heat evolved in a weighed quantity 
 of water in which the bomb is immersed. Measure the rise in 
 temperature of the water with a thermometer that is graduated 
 in hundredths of 1 C. and can be read by a telescope to .002 C. 
 Make corrections for radiation, combustion of the iron wire, oxida- 
 tion of nitrogen to aqueous nitric acid, and oxidation of sulphur 
 dioxide to aqueous sulphuric acid. The calorific value obtained 
 in this manner is the total heat of combustion with water vapor 
 
XV. COAL AND COKE 131 
 
 condensed to liquid water at the temperature of the calorimeter, 
 i. e., 2025 C. 
 
 For detailed directions consult Technical Paper 8 of the 
 Bureau of Mines and Circular 11 of the Bureau of Standards, also 
 the pamphlet of directions furnished with the calorimeter. On 
 page 13 of the Bureau of Mines Paper is given an explanation and 
 example of the customary method of calculating the radiation 
 correction ; a shorter method is described on page 15 of the Bureau 
 of Standards circular. 
 
 The correction for iron wire is 1.7 calories (3.1 B. T. U.) per 
 milligram. The correction for sulphur burned to sulphuric acid 
 is 13 calories (23 B. T. U.) per 0.01 gram of sulphur. The cor- 
 rection for nitrogen to aqueous nitric acid is made by titrating 
 the acidity of the bomb liquor with standard ammonia solution 
 (0.00574 gram NH 3 per ml), using methyl orange as indicator, 
 and is equivalent to 5 calories (9 B. T. U.) per milliliter. These 
 corrections need be determined only occasionally for each different 
 type of coal. 
 
 Use only thermometers which have been tested by the Bureau 
 of Standards and make the necessary corrections according to the 
 certificate. The thermometers may be either of the regular kind 
 with a scale range of about 20 30 C., or of the Beckmann or 
 ''differential' 7 type. Use only oxygen which is made by a liquid 
 air process; do not use electrolytic oxygen, which contains small 
 amounts of hydrogen. Check the water equivalent of the calori- 
 meter by burning weighed amounts of the standard "combustion 
 samples" (benzole acid, napthalene. and sucrose) of the Bureau 
 of Standards of known calorific value. 
 
 10. ANALYSIS OF BOILER HOUSE ASHES 
 
 See Chap. VII. 4 and 5, regarding the sampling of boiler 
 house a-lies and the preparation of the samples. 
 
 Dry a sufficient amount of the sample to approximately con- 
 stant weight at 105. Determine the percentage of actual ash by 
 igniting 1 gram, or approximately this amount, of the dried sample, 
 as described in the determination of ash, section 5 of this chapter. 
 Figure tlx- percentage of ash on the weight of the dried sample. 
 
132 METHODS OF ANALYSIS 
 
 11. BIBLIOGRAPHY 
 
 "Methods of Sampling Delivered Coal" Bur. Mines, Bulletin 116. 
 "Directions for Sampling Coal for Shipment or Delivery" Bur. 
 
 Mines, Tech. Paper 133. 
 "Methods of Analyzing Coal and Coke" Bur. Mines, Tech. 
 
 Paper 8. 
 "Notes on the Sampling and Analysis of Coal" Bur. Mines, Tech. 
 
 Paper 76. 
 "A Convenient Multiple-unit Calorimeter Installation" Bur. 
 
 Mines, Tech. Paper 91. 
 "The Determination of Moisture in Coke" Bur. Mines, Tech. 
 
 Paper 148. 
 "The Standardization of Bomb Calorimeters" Bur. Standards, 
 
 Circ. 11. 
 "Standard Samples General Information" Bur. Standards, 
 
 Circ. 25. 
 "Coal," by E. E. Somermeier. 
 
XVI. LIMESTONE 
 
 1. GENERAL 
 
 Sample every car of limestone and determine by the "rapid 
 method :" 
 
 (a) Insoluble, and iron and aluminum oxides (together). 
 
 (b) Calcium carbonate. 
 
 At the end of every week make up a composite sample repre- 
 senting the week's deliveries by mixing equal portions of the sam- 
 ples of the individual cars. If more than one kind of limestone has 
 been received, make up and analyze separate composite samples 
 for each kind. On the weekly average samples make the complete 
 analysis by the gravimetric method, determining : 
 
 (a) Insoluble. 
 
 (b) Iron and aluminum oxides. 
 
 (c) Calcium carbonate. 
 
 (d) Magnesium carbonate. 
 
 (e) Calcium sulphate, if present. 
 
 Keep the individual car samples for at least two weeks before 
 discarding, for possible reference. 
 
 2. SAMPLING AND PREPARATION OF SAMPLE 
 
 Approximately 75 small pieces, obtained by being broken off 
 from larger pieces with a hammer, should be taken as uniformly 
 as possible over the top of the car before it is unloaded, or during 
 the unloading. There is room for a certain amount of personal 
 equation, but the effort should be made to obtain as representative 
 a sample as possible, neither intentionally selecting nor rejecting 
 any stone which differs in appearance from the remainder. If a 
 piece which is sampled contains a coating of surface material, the 
 small sample taken should be broken off in a direction which will 
 include an approximately proportional amount of this surface 
 material. 
 
134 METHODS OF ANALYSIS 
 
 It is quite essential to take the number of pieces specified. 
 Even under these conditions two samples from the same car taken 
 by different operators will occasionally differ as much as one per 
 cent in calcium carbonate, though they will generally be much 
 closer. 
 
 Reduce the 75 pieces constituting the original sample to ^4 
 inch size with a jaw crusher. Mix the crushed sample well and 
 quarter it. Reduce one of the quarters to 60 mesh size with a disc 
 pulverizer. Mix the finely ground sample well, and preserve a 
 suitable amount in a stoppered bottle. 
 
 GRAVIMETRIC METHOD 
 
 3. INSOLUBLE 
 
 Dissolve 0.4 .5 gram in 50 ml of water and 20 ml of concen- 
 trated hydrochloric acid, in a beaker covered with a watch glass. 
 When effervescence has ceased, heat to boiling and digest on a hot 
 plate for 10 15 minutes. Filter, wash thoroughly with hot water, 
 ignite and weigh the "insoluble." 
 
 4. IRON AND ALUMINUM 
 
 To the filtrate from "3" add several milliliters of bromine 
 water, or a few drops of concentrated nitric acid, and boil. Then 
 cool somewhat, make slightly alkaline with ammonium hydroxide, 
 and boil for a few moments. The ammonia should not be in such 
 excess as to require long boiling to expel the most of it, nor is the 
 expulsion of the whole of it necessary or desirable. Filter as soon 
 as the precipitate settles, wash with hot water, ignite, and weigh 
 as Fe 2 3 + Al,0 3 . 
 
 5. CALCIUM 
 
 Dilute the filtrate from "4" to a volume of at least 150 ml, 
 heat to boiling, and to the boiling solution add drop by drop, from 
 a pipette, burette, or capillary tube, 20 ml of hot ammonium 
 oxalate solution. By adding the reagent in this manner the calcium 
 oxalate will be precipitated in a granular form which will permit 
 of rapid filtration and it will not pass through the filter paper. 
 Filter after standing for at least one hour, wash two or three times 
 with hot water, and convert to oxide or sulphate, as described 
 below. 
 
XVI. LIMESTONE 135 
 
 (a) Determination qs Oxide: Ignite over a burner of the 
 Meker type for one-half hour or longer, in a platinum crucible 
 which has been weighed together with its cover. After the carbon 
 is all burnt off, put on the cover, and keep the crucible covered 
 during the balance of the ignition, and during cooling, weighing, 
 and subsequent ignitions. Blast for successive periods of 5 minutes 
 until the weight is constant, or heat in an electric furnace. Cool 
 in a desiccator over concentrated sulphuric acid, which should be 
 renewed frequently, especially when it begins to show any sign 
 of discoloration, and do not let the crucible stand in the desiccator 
 for more than half an hour before weighing. Weigh as calcium 
 oxide, and multiply by 1.7848 to convert to calcium carbonate 
 (CaC0 3 ). 
 
 (b) Determination as Sulphate: Ignite in a platinum cru- 
 cible until all carbon is burnt off, but not necessarily until all 
 carbonate is decomposed. After cooling, slack cautiously with a 
 little water and add a slight excess of sulphuric acid. Evaporate 
 on a *Hillebrand radiator until all the free acid is expelled, heat 
 to dull redness over a flame, and weigh as calcium sulphate. Mul- 
 tiply by .7351 to convert to calcium carbonate. 
 
 Sulphuric acid may be added before the filter paper is burnt, 
 but in this case a second addition of sulphuric acid must be made 
 after tin- carbon is all burnt off, in order to reconvert any sulphate 
 reduced to sulphide by the carbon of the paper. 
 
 When calcium is weighed as the sulphate, certain precautions 
 are necessary as calcium sulphate is partially converted to oxide 
 at a red heat. After the final addition of sulphuric acid the cru- 
 cible must not be heated above a dull redness, i. e., a redness which 
 is barely visible in daylight. When sulphuric acid is added before 
 the filter paper is burnt off, this degree of heat must not be 
 'X'-eeded at any time during the ignition. After weighing, a drop 
 of phenolphthalein should be added; if the precipitate has been 
 properly handled it should not give a pink color with the indicator. 
 If a pink color is produced, add a little sulphuric acid and repeat 
 the previous procedure until the precipitate fails to give a pink 
 color with phenolphthalein. 
 
 In th<- ignition of precipitates in general, the paper is most 
 easily burnt if high temperatures are avoided, especially at first. 
 The best results are probably obtained by charring the paper 
 without allowing it to break into flame, and then raising the tem- 
 
 *See Chap. XXIII, 15. 
 
136 METHODS OP ANALYSIS 
 
 perature to the point where the charred residue just begins to glow 
 nicely. After the carbon is all burnt off, the crucible may be raised 
 to whatever temperature the conditions of the particular deter- 
 mination require. 
 
 6. MAGNESIUM 
 
 To the filtrate from "5" add 10 ml of sodium ammonium 
 phosphate or disodium hydrogen phosphate solution. After vig- 
 orous stirring add ammonium hydroxide in considerable excess. 
 After standing over night, filter, and wash with dilute ammonium 
 hydroxide (ammonium hydroxide of 0.90 sp. gr. diluted to ten 
 times its volume). Char the paper slowly without allowing it to 
 ignite, burn off the carbon over a gradually increasing flame, then 
 apply a weak blast for a long time and repeat to constant weight 
 to insure volatilization of any excess of P 2 5 over and above that 
 required for the pyrophosphate formula. Weigh as Mg 2 P 2 7 and 
 multiply by .7572 to convert to magnesium carbonate (MgC0 3 ). 
 
 7. SULPHURIC ACID 
 
 Sulphur seldom occurs in important amount in limestone used 
 by beet sugar factories. If this determination is necessary, it may 
 be made as follows : Dissolve 1 2 grams in water and hydrochloric 
 acid, filter, and wash with hot water. Determine the sulphuric 
 acid in the filtrate as in Chap. XIII, 8. If sulphuric acid is found 
 present, calculate it as calcium sulphate, and subtract its calcium 
 carbonate equivalent from the calcium carbonate equivalent of the 
 total calcium determined as in "5-." 
 
 Limestone from new or unfamiliar quarries should always be 
 examined for sulphuric acid. 
 
 RAPID METHOD 
 
 8. INSOLUBLE, AND IRON AND ALUMINUM OXIDES 
 
 Dissolve 0.4 .5 gram in 50 ml of water and 20 ml of concen- 
 trated hydrochloric acid, in a beaker covered with a watch glass. 
 When effervescence has ceased, heat to boiling and digest on a hot 
 plate for 10 15 minutes. Add several milliliters of bromine water, 
 or a few drops of concentrated nitric acid, and boil. Then cool 
 somewhat, make slightly alkaline with ammonium hydroxide, and 
 boil for a few moments. Filter, wash well with hot water, ignite, 
 and weigh as ''insoluble" + Fe 2 3 + A1 2 3 . 
 
XVI. LIMESTONE 1 37 
 
 9. CALCIUM 
 RHAGBNT 
 
 N/5 or N/10 Potassium rrrnunnfintate: For a N/5 solution, 
 dissolve 6.32 gnmis of the pure crystals in water, filter through 
 asbestos, and make up to 1 liter. One ml of this solution will be 
 found to be equivalent to about .01 gram of calcium carbonate. 
 K.M p in a dark bottle well protected from the light. The solution 
 should be allowed to stand several days, if possible, before it is 
 Mandardized, and its value will vary but little after this time. As 
 a matter of precaution, however, it is well to restandardize it once 
 a month. 
 
 STANDARDIZATION 
 
 Weigh out 1.34 grams of sodium oxalate of the *highest purity 
 obtainable, dissolve in water, add 50 ml of dilute sulphuric acid 
 (1 to 10), dilute to a volume of about 150 ml, heat to 70, and 
 titrate to a permanent pink with the permanganate solution. From 
 several such titrations determine the calcium carbonate equivalent 
 of one ml of the permanganate. 
 
 Sodium oxalate of the Bureau of Standards may be used for 
 a primary standard. Traces of moisture can be removed from 
 sodium oxalate by heating at 120 for two hours. 
 
 DETERMINATION 
 
 Dilute the filtrate from "8" to" a volume of at 'least 150 ml, 
 heat to boiling, and to the boiling solution add drop by drop from 
 a pipette, burette, or capillary tube, 20 ml of hot ammonium 
 oxalate (4% solution). By adding the reagent in this manner 
 the calcium oxalate will be precipitated in a granular form which 
 will permit of rapid filtration and it will not pass through the filter 
 paper. Filter after standing for at least one-half hour, and wash 
 thoroughly, but not excessively, with hot water. 
 
 Wash the precipitate into a beaker with a jet of hot water, 
 allowing the open paper to cling to the side of the beaker above 
 tin- liquid. Add 50 ml of dilute sulphuric acid (1 to 10), pouring 
 it over the surface of the paper. Dilute to a volume of about 150 
 ml, heat to 70, and titrate with the permanganate solution. The 
 reaction requires a short time after the addition of the perman- 
 ganate, but, after it once begins, the permanganate may be added 
 quite rapidly until the end point is nearly reached. Continue the 
 
 *Use the grade "C. P. Special for Standardizing" and not the ordi- 
 nary "C. P." 
 
138 METHODS OF ANALYSIS 
 
 titration drop by drop until a faint pink color persists, then intro- 
 duce the filter paper and add a few drops more of the perman- 
 ganate, if necessary, until the permanent end point is reached. 
 
 10. CARBONIC ACID 
 
 Ignite 0.5 gram in a platinum crucible to constant weight over 
 a good burner, followed by a blast, or in an electric furnace. The 
 loss on ignition is considered to represent the amount of carbon 
 dioxide. Check the efficiency of the furnace or burner occasionally 
 by the ignition of pure calcium carbonate. 
 
 If moisture is present in the original sample, it must first be 
 dried for one hour at 100 105 and then weighed. This precaution 
 is, however, hardly ever necessary. 
 
 11. CALCULATION OF RESULTS 
 
 Multiply the percentage of C0 2 (loss on ignition) by 2.2742 to 
 obtain the percentage of total carbonates as calcium carbonate. 
 Subtract the percentage of calcium carbonate, as determined in 
 "9," and multiply the difference by .8426 to obtain the percentage 
 of magnesium carbonate. 
 
XVII. WATER 
 
 1. SAMPLING OF WATER FOR BACTERIOLOGICAL 
 EXAMINATION 
 
 (a) APPARATUS 
 
 Use sterilized bottles provided with glass stoppers and with 
 cloth caps secured by a rubber band. The bottles are cleansed 
 with great care, rinsed in clean water, and sterilized, together with 
 the stoppers and caps, by heating to 180 190 C. A suitable ship- 
 ping case, containing compartments for the bottles and for icing, 
 is also required. 
 
 (b) PROCEDURE 
 
 Adhere strictly to the following procedure : 
 
 (1) Allow a good stream to run from the faucet or source 
 of supply for at least 10 minutes before the sample is taken, in 
 order that one may be sure of obtaining fresh water and not water 
 which has been standing in the pipe. 
 
 (2) Remove the rubber band and the cloth cap from the 
 bottle, being careful not to drop the cap or to allow anything to 
 touch the inside of it. 
 
 (3 1 ) Rinse the outside of the bottle, with the stopper in place, 
 with water from the source of supply which is to be sampled. 
 
 (4) Remove the stopper, being careful not to touch any part 
 of it except the portion which projects outside the bottle. 
 
 (5) Fill the bottle completely with the water to be tested. 
 
 (6) Holding the bottle in one hand and the stopper, in an 
 inverted position, in the other hand, invert the bottle and allow 
 some of the water to run out over the stopper. Insert the stopper 
 while pouring, thus leaving some air space to allow the bottle to 
 ! shaken before plating. 
 
 (7) Rinse the outside of the bottle again. 
 
140 METHODS OF ANALYSIS 
 
 (8) Put the cap on the bottle, and secure with the rubber 
 band. 
 
 (9) Label the bottle with regard to the source of sample, time 
 when taken, etc. 
 
 Observe care to omit none of the steps in the procedure above 
 described. Number Seven, which calls for rinsing the stopper and 
 the outside of the bottle after the stopper has been inserted, is 
 probably the one which is most apt to be forgotten. 
 
 Immediately after the samples have been taken, ship them 
 on ice to the laboratory where they are to be tested. 
 
 2. SAMPLING OF WATER FOR CHEMICAL ANALYSIS 
 
 No particular directions are needed with regard to the collec- 
 tion of special samples. The following instructions relate to the 
 collection of weekly and campaign average samples for analysis: 
 
 (a) CAMPAIGN AVERAGE SAMPLES 
 
 A composite sample of each kind of water of importance, as 
 described below, should be made up during the campaign and 
 analyzed after the end of the campaign. The Chief or Assistant 
 Chemist should once a shift obtain the required samples, and, in 
 order to avoid contamination with sulphuric acid, he should use 
 a different set of test tubes; or receptacles from that used by the 
 sample carrier who obtains samples for the alpha-naphthol tests. 
 A measured volume of each kind of water should be transferred 
 to a bottle of suitable size, 'appropriately labeled, to form the 
 composite sample. Sufficient water should be taken so that the final 
 volume will amount to at least 2 liters, and preferably more in 
 the case of waters low in solids. It is advisable to make up several 
 composite samples of each water, representing successive periods 
 of three or four weeks each during the campaign, and to test these 
 for contamination before ' mixing to form the general composite 
 sample. 
 
 The collection of these samples should be started as soon after 
 the beginning of the campaign as possible, when it is certain that 
 the waters are running in a normal manner. Samples should be 
 taken of all "condensed water," "main supply waters," etc., and 
 will include the following: 
 
 "Water from Boiler Feed Tank 
 
 Condensed Water Pumped Direct to Boilers 
 
 Water in Boilers 
 
XVII. WATER 141 
 
 Water Used for Washing Hot Presses and Saccharate Presses 
 
 Pure Battery Supply Water 
 
 Impure Battery Supply Water 
 
 All Condensed Waters (including all that are tested regularly) 
 
 All Main Supply W r aters, such as Ditch, Well, River, and City 
 
 Water 
 
 All Cooling Waters, including Tail Pipe Waters 
 In addition to the above, any waters that may be necessary to 
 
 complete the record. 
 
 Analyses of different samples representing the same water 
 need not be unnecessarily duplicated. Thus if all or a number 
 of the pan condensers are supplied with the same water, a single 
 composite sample may be made up for analysis from the composites 
 of the individual tail pipes. Separate samples should be saved, 
 however, so that they will be available if any change is made in 
 the water system during the campaign. 
 
 (b) WEEKLY AVERAGE SAMPLES OF BATTERY SUPPLY WATER 
 \\Vekly composite samples of the battery supply water should 
 
 also be collected in the same manner as the campaign average 
 samples, separate samples of the "pure" and "impure" water 
 being taken if a dual system is in use. At the end of every week 
 filter the water and determine the total solids, as described below. 
 
 (c) AVERAGE SAMPLES DURING POTASH CAMPAIGN 
 
 Factories engaged in potash recovery should also collect aver- 
 age samples for the potash campaign of all waters sampled for the 
 same purpose during the beet campaign, as described in (a) above, 
 and in addition should obtain average samples of the condensed 
 water from the steam chamber of each evaporator body. These 
 samples should be analyzed in full, and, in any water which may 
 be contaminated with potash liquors by leaks or entrainment. 
 potassium should be determined separately as described in Chap. 
 XIV, 10. 
 
 ANALYSIS 
 
 The methods are taken from various sources, following in many 
 cases those of the Association of Official Agricultural Chemists. 
 Make all determinations on water which has been freed from sus- 
 pended matter by filtration. 
 
142 METHODS OF ANALYSIS 
 
 3. TOTAL SOLIDS 
 
 Allow the sample to stand until all sediment has settled, and 
 filter if necessary to secure a perfectly clear liquid. Evaporate 
 *500 ml (preferably more if the water is low in solids) in a weighed 
 platinum dish on a water bath. Additional platinum and porcelain 
 dishes may be used to hasten the evaporation, the various concen- 
 trated portions being finally rinsed into the weighed platinum 
 dish, with the aid of a "policeman" to remove crystallized salts. 
 After evaporation to dryness, heat to constant weight at 105 C. 
 in a constant temperature oven. 
 
 Where the complete analysis is not required and the deter- 
 mination of total solids alone is necessary, as in the case of the 
 weekly samples of battery supply water, evaporate 100 ml as above, 
 and dry at i05 C. 
 
 4. TOTAL SULPHATES 
 
 Dissolve the residue from "3" in the least possible amount of 
 distilled water, and acidify with 3-5 ml of dilute sulphuric acid 
 (1:10). Evaporate first on the water bath, and then carefully at 
 a ftemperature sufficiently high to expel the excess of sulphuric 
 acid without loss. Heat finally to a redness which is barely visible 
 in daylight until the residue is white ; cool, and weigh. 
 
 This treatment is prescribed to destroy organic matter, and 
 for the indirect determination of the sodium. Subtract from the 
 weight of "total sulphates" the amount of calcium and magnesium 
 (as sulphates) and of silica, and iron and aluminum oxides (as 
 such) ; the remainder is considered to be sodium sulphate and is 
 multiplied by .3238 to convert it to sodium (Na). 
 
 5. SILICA 
 
 Moisten the residue from "4" with concentrated hydrochloric- 
 acid and evaporate to dryness on a water bath. Moisten again 
 with concentrated hydrochloric acid, cover the dish, and digest 
 for 5 10 minutes on the bath. Add sufficient water to dissolve the 
 salts and heat again on the bath until solution is complete. Filter, 
 wash with hot water, dry, ignite, and weigh the silica (Si0 2 ). 
 
 *The amount should be sufficient to give, if possible, 0.5 gram of 
 total solids and in any case not less than 0.2 gram. A preliminary 
 determination made by evaporating 50 ml of the water will show the 
 amount required. 
 
 fThe "radiator" recommended by Hillebrand is especially good for 
 volatilizing sulphuric acid. See Chap. XXIII, 15. 
 
XVII. WATER 143 
 
 6. IRON 
 
 To the filtrate from "5" add several milliliters of bromine 
 water, or a few drops of concentrated nitric acid, and boil. Then 
 cool somewhat, add enough hydrochloric acid to insure a total of 
 10 15 ml of strong acid, make slightly alkaline with ammonium 
 hydroxide, and boil for a few moments. The ammonia should not 
 lie iu such excess as to require long boiling to expel the most of it, 
 nor is the expulsion of the whole of it necessary or desirable. 
 Filter as soon as the precipitate settles, wash with hot water, ignite, 
 and weigh as Fe 2 3 + A1 2 3 . Report the iron and aluminum 
 together as iron. Multiply the weight of the precipitate by .6994 
 to obtain the iron (Fe) equivalent. 
 
 7. CALCIUM 
 
 Heat the filtrate from " 6 " to boiling, and to the boiling solu- 
 tion add gradually about 10 ml of ammonium oxalate solution. 
 Filter after standing for at least one hour, wash two or three times 
 with hot water, and determine gravimetrically as oxide or sulphate 
 as described under "Limestone," Chap. XVI, 5. Multiply the 
 weight of CaO by .7146, or of CaS0 4 by .2944 to convert to 
 calcium (Ca). 
 
 8. MAGNESIUM 
 
 To the filtrate from "7" add 10 ml of sodium ammonium 
 phosphate or disodium hydrogen phosphate solution. After vig- 
 orous stirring add ammonium hydroxide in considerable excess. 
 After standing over night, filter, and wash with dilute ammonium 
 hydroxide (ammonium hydroxide of 0.90 sp. gr. diluted to 10 
 times its volume). Char the paper slowly without allowing it to 
 ignite, burn off the carbon over a gradually increasing flame, then 
 apply a weak blast for a long time and repeat to constant weight. 
 \V'i:h as Mg.,P.,0- and multiply by .2184 to convert to magne- 
 sium (Mg). 
 
 9. CHLORINE 
 REAGENTS 
 
 (a) Sulphuric acid of about N/28 strength: This solution 
 does not have to be standardized. 
 
 (b) Sodium carbonate solution of about N/28 strength: This 
 solution does not have to be standardized. 
 
144 METHODS OF ANALYSIS 
 
 (c) Potassium chromate indicator: Dissolve 5 grams of 
 potassium chromate in water, add a solution of silver nitrate drop 
 by drop until a slight permanent red precipitate is produced, filter, 
 and dilute to 100 ml. 
 
 (d) Standard sodium chloride solution: Several grams of 
 C. P. sodium chloride are finely powdered and heated for five 
 minutes, not quite to redness. When cold, 0.8243 gram is dissolved 
 in water and made up to 500 ml. Each ml = 0.001 gram chlorine. 
 
 (e) Standard silver nitrate solution: Dissolve about 5 grams 
 of C. P. silver nitrate in water and dilute to 1 liter. 
 
 STANDARDIZATION 
 
 Transfer 25 ml of the standard sodium chloride solution to 
 a porcelain dish, or a beaker standing on a white surface. Dilute 
 with 75 ml of chlorine-free water. Add 1 ml of the potassium 
 chromate, and introduce the silver nitrate from a burette until a 
 faint red color of silver chromate remains permanent on stirring. 
 Correct for the amount of silver nitrate necessary to give in 100 
 ml of chlorine-free water, with 1 ml of the chromate, the shade 
 obtained at the end of the titration of the sodium chloride solution. 
 From 2 or 3 of such titrations calculate the strength of the silver 
 nitrate Solution. 
 
 DETERMINATION 
 
 To 100 ml of the water add a few drops of phenolphthalein. 
 If a red color appears, titrate the carbonates thus indicated to 
 bicarbonates with the sulphuric acid solution (a). If the water is 
 acid to methyl orange, add the sodium carbonate solution (b), 
 from a burette until the acidity is neutralized. Add 1 ml of the 
 chromate and titrate with the standard silver nitrate. Correct 
 for the amount of silver nitrate necessary to give in 100 ml of 
 chlorine-free water, with 1 ml of the chromate, the shade obtained 
 at the end of the titration of the sample. 
 
 NOTE: Greater accuracy is secured by operating in yellow 
 light. Gas or electric light is better than daylight. 
 
 10. SULPHURIC ACID 
 
 Acidify 300 ml, or a suitable amount, of the water slightly 
 with hydrochloric acid. Heat to boiling and add drop by drop 
 5 10 ml of a hot, 10 per cent barium chloride solution. After 
 standing over night, filter, wash free from chlorine with hot water, 
 
XVII. WATER 145 
 
 ignite, and weigh as barium sulphate (BaSOJ. Add a drop of 
 sulphuric and hydrofluoric acids before finishing the ignition; this 
 will remove any silica, if present, and convert any reduced barium 
 sulphide back to sulphate. Multiply by .4115 to convert to S0 4 . 
 
 11. CARBONIC ACID 
 
 Carbonic acid (CO 3 ) is determined by difference, as the 
 amount necessary to saturate the excess of basic over acid ions. 
 
 12. ORGANIC AND VOLATILE MATTER. 
 
 This is taken as the difference between the "total solids" and 
 the sum of the other constituents determined. 
 
 13. SUSPENDED MATTER 
 
 This determination need not be made except in the case of raw 
 waters for new factory sites or of other waters where the amount 
 is visibly excessive. Determine by making a total solids determina- 
 tion on the unfiltered water, being careful that the sample is well 
 mixed so that the portion taken will contain its proper proportion 
 of insoluble matter. The difference between the total solids deter- 
 mined in this manner and determined as in "3" represents the 
 amount of "suspended matter." Record the "suspended matter" 
 as a separate figure and do not include in the "total solids" in 
 the statement of the analysis. 
 
 14. HYPOTHETICAL COMBINATIONS 
 R-eport the basic and acid ions and the hypothetical combina- 
 tions in terms of parts per 100,000. In calculating the hypothetical 
 combinations join the basic ions in the following order : potassium, 
 sodium, magnesium, calcium, and iron, to the acid ions in the 
 following order: chlorine, sulphuric acid, and carbonic acid. 
 Report silica as free SiO 2 . 
 
 15. EXAMPLE 
 An analysis showed the following (parts per 100,000) : 
 
 Total Solids 45.22 
 
 Total Sulphates 50.26 
 
 SiO, 3.80 
 
 Fe 2 6 3 and A1 2 O 3 20 (X .6994 = .14 Fe) 
 
 CaO 5.12 ( X -7146 = = 3.66 Ca) 
 
 Mg 2 P 2 7 6.7T (X .2184 = 1.48 Mg) 
 
 Cl 2.17 
 
 BaS0 4 29.74 ( X .4115 = 12.24 S0<) ' 
 
146 
 
 METHODS OF ANALYSIS 
 
 CALCULATION OF SODIUM 
 
 5.12 CaO X 2.4279 
 6.77 Mg a P 2 O 7 X 1.0810 
 50.26 (3.80 + .20 + 12.43 
 26.51 Na^SO, X .3238 
 
 7.32) 
 
 12.43 CaSO 4 
 = 7.32 MgS0 4 
 = 26.51 Na 2 SO 4 
 = 8.58 Na 
 
 CALCULATION OF SALTS AND CARBONIC ACID 
 
 2.17 Cl X .6486 
 
 2.17 Cl + 1.41 Na 
 
 8.58 Na 1.41 Na 
 
 12.24 SO 4 X .4789 
 
 12.24 SO 4 + 5.86 Na 
 
 7.17 Na 5.86 Na 
 
 1.31 Na X 2.3045 
 
 1.48 Mg X 3.4673 
 
 3.66 Ca X 2.4975 
 
 .14 Fe X 2.0746 
 
 (3.02 + 5.13 + 9.14 -f .29) (1.31 
 
 = 1.41 Na 
 
 3.58 NaCI 
 
 =r 7.17 Na (uncombined) 
 = 5.86 Na 
 
 18.10 Na 2 SO 4 
 
 = 1.31 Na (uncombined) 
 = 3.02 Na,CO 3 
 r= 5.13 MgCO 3 
 = 9.14 CaCO 3 
 = .29 FeCO, 
 1.48 + 3.66 + .14) 10.99 CO 3 
 
 16. STATEMENT OF ANALYSIS 
 The above analysis will then be stated as follows: 
 
 Silica SiO 2 
 
 Iron Fe 
 
 Calcium Ca 
 
 Magnesium Mg 
 
 Sodium .Na 
 
 Chlorine .Cl 
 
 Sulphuric Acid SO 4 
 
 Carbonic Acid CO 3 
 
 Parts per 
 
 100,000 
 3.80 
 .14 
 3.66 
 1.48 
 8.58 
 2.17 
 12.24 
 10.99 
 
 Hypothetical 
 Combinations 
 
 43.06 
 
 Organic and Volatile Matter 
 (by difference) 2.16 
 
 Total Solids.. ..45.22 
 
 Parts per 
 100,000 
 
 Silica SKV 
 
 Sodium Chloride NaCI 
 
 Sodium Sulphate Na 2 SO 4 
 
 Sodium Carbonate Na 2 CO 3 
 
 Magnesium Carbonate. . .MgCO 3 
 
 Calcium Carbonate .CaCO 3 
 
 Ferrous Carbonate FeCO 3 
 
 3.80 
 3.58 
 18.101 
 3.02) 
 5.13 
 9.141 
 .29 
 
 43.06 
 Organic and Volatile Matter 
 
 (by difference) ! 2.16 
 
 Total Solids . ..45.22- 
 
XVIII. DIATOMACEOUS EARTH (KIESELGUHR) 
 
 For judging- the suitability of diatomaceous earth for filtra- 
 tion work, no chemical analysis will probably be of as much value 
 as an actual fitration test, but in most cases the apparent specific 
 gravity will furnish a good index. The lower the apparent specific 
 gravity, the better is the quality of the material. The silica deter- 
 mination will give only a general idea of the purity. 
 
 1. SAMPLING 
 
 Take an average sample of each lot received, mix well, and 
 preserve a suitable amount in a stoppered bottle. 
 
 2. APPARENT SPECIFIC GRAVITY (POUNDS PER 
 CUBIC FOOT) 
 
 The weight per cubic foot is taken as the weight of the mate- 
 rial which occupies one cubic foot of space under the conditions 
 specified, without packing, and is obtained as follows : 
 
 Shake the material through a 20 mesh sieve held 1 inch above 
 the top of a 25 ml porcelain crucible of known weight and capacity, 
 returning to the sieve the portion which falls outside the crucible, 
 until the crucible is completely filled. Then level off with a 
 spatula, avoiding any packing, and weigh to the nearest centigram. 
 Make this determination in triplicate. 
 
 If W = weight in grams of the material in the crucible, 
 V == volume of the crucible in milliliters, and X == apparent spe- 
 cific gravity of the material in "pounds per cubic foot," then 
 
 _, 62.43 W 
 ~^~ 
 
 Or, if the crucible holds exactly 25 ml, tlu-n 
 
 x 10 w 
 
 4 
 
148 METHODS OF ANALYSIS 
 
 3. MOISTURE 
 
 Heat 0.5 gram for 3 hours in a porcelain crucible in a drying 
 oven at 100 105, and then for successive periods of one hour 
 until the weight is constant. Report the loss in weight as moisture. 
 
 4. ORGANIC AND VOLATILE MATTER 
 
 Heat the crucible containing the dried sample from "3" to 
 full redness over a good burner or in, an electric furnace, and 
 ignite to constant weight. The loss in weight of the dried sample 
 represents the amount of "organic and volatile matter." 
 
 5. SILICA 
 
 Mix 0.5 gram of the material thoroughly with 4 6 parts of 
 sodium carbonate in a platinum crucible, and fuse. When the 
 fusion is complete, allow to cool, and extract the melt with water 
 and hydrochloric acid. Evaporate to dryness on the water bath, 
 and proceed as in Chap. XIII, 2, repeating the evaporation and 
 nitration until all the silica is removed. Ignite the residue to 
 constant weight, using a blast lamp or electric furnace for the 
 final ignition, and weigh as Si0 2 . 
 
XIX. SULPHUR 
 
 1. SAMPLING AND PREPARATION OF SAMPLE 
 
 A laboratory employe should sample each car of sulphur re- 
 ceived, by taking representative samples from different parts of 
 the car. Crush the entire sample to V inch size with a jaw 
 crusher. Mix the crushed sample, and reduce it by quartering. 
 Grind to 60 mesh size in a mortar or on a bucking board, and 
 preserve a suitable amount in a stoppered bottle. A disc pulver- 
 izer is not suitable, because the friction heats the sulphur and 
 causes it to become viscous. 
 
 2. MOISTURE 
 
 Heat 1 gram for exactly one hour in a porcelain crucible in 
 a drying oven at 100 105. Report the loss in weight as moisture. 
 
 3. ASH 
 
 Heat the crucible containing the dried sample from "2" until 
 the sulphur ignites, then remove the flame and allow the sulphur 
 to burn. When combustion has ceased, heat to full redness to 
 constant weight, cool, and weigh the residue. 
 
 4. SULPHUR 
 
 (a) Method I: Weigh out about 0.1 gram and transfer to 
 a flask of 250 ml capacity. Add 25 ml of a strong potassium 
 hydroxide solution, and heat in a water bath until the sulphur 
 is all dissolved (about one-half hour is required). Cool, add 
 200 ml of freshly prepared bromine water and heat until the 
 sulphur is all oxidized, adding more bromine water if necessary. 
 Transfer to a beaker, make slightly acid with hydrochloric acid 
 and boil until the excess of bromine is expelled, then filter and 
 
150 METHODS OF ANALYSIS 
 
 wash with hot water. Precipitate the sulphuric acid in the filtrate 
 with barium chloride, following the procedure in Chap. XIII, 8. 
 
 (b) *Method II: Dissolve about 0.1 gram in 1 ml of dry 
 liquid bromine and, add 10 ml of concentrated nitric acid. Re- 
 move the excess of bromine and the nitrous fumes by heat, add 
 100 ml of water and several ml of hydrochloric acid, and boil to 
 expel the rest of the nitric acid. Then precipitate the sulphuric 
 acid with barjum chloride in the regular manner. 
 
 5. ARSENIC 
 
 Test qualitatively for arsenic as follows : Shake approxi- 
 mately 1 gram of the ground sample with 15 drops of strong 
 ammonium hydroxide and 2 ml of water. Filter after half an 
 hour, and to the clear filtrate in a test tube add 30 drops of con- 
 centrated hydrochloric acid and 15 drops of a 10 per cent solution 
 of oxalic acid. Place a strip of bright copper foil in the solution 
 and heat to 60 100 ; in the presence of arsenic an iron-colored to 
 black film forms immediately on the copper. If the presence of 
 arsenic is indicated, always check the reagents by a blank test. 
 
 *Bjerregaard, Jour. Ind. and Eng. Chem., 11, 1055. 
 
XX. FOODS AND FEEDING STUFFS 
 
 The methods are in general those of the Association of Official 
 Agricultural Chemists. 
 
 1. PREPARATION OP SAMPLE 
 
 Grind the sample so that it will pass through a sieve having 
 circular openings 1/25 inch (1 mm) in diameter. If the sample 
 cannot be ground, reduce it to as fine a state as possible. Deter- 
 mine moisture in both the original and the ground sample, and 
 correct the results of the analysis for any change in the moisture 
 content during grinding. 
 
 2. MOISTURE 
 
 Weigh out 10 grams in a 3 x % inch aluminum dish, provided 
 with a cover, and dry in vacuo at 100 105 for 3 4 hours, and 
 then for successive periods of one hour until the loss of weight in 
 one hour is not over 0.1%. 
 
 3. CRUDE PROTEIN 
 
 Determine nitrogen by one of the following methods, and 
 multiply the result by 6.25 to convert to protein. 
 
 KJELDAHL METHOD 
 REAGENTS 
 
 For ordinary work N/2 acid is recommended. For work in 
 determining very small amounts of nitrogen N/10 acid is recom- 
 mended. In titrating mineral acids against ammonium hydroxide 
 solution use cochineal or methyl red as indicator. 
 
 (a) Standard sulphuric acid: Determine the absolute 
 strength of the acid by precipitation with barium chloride solution 
 as follows : Dilute a measured quantiy of the acid to be stand- 
 ardized to approximately 100 ml, heat to boiling and add drop by 
 
152 METHODS OF ANALYSIS 
 
 drop a 10% solution of barium chloride until no further precipi- 
 tation occurs. Continue the boiling for about 5 minutes, allow 
 to stand for 5 hours or longer in a warm place, pour the super- 
 natant liquid on a tared Gooch or on an ashless filter, treat the 
 precipitate with 25 30 ml of boiling water, transfer to the filter 
 and wash with boiling water until the filtrate is free from chlorine. 
 Dry, ignite over a Bunsen burner and weigh as barium sulphate. 
 See also Chap. XXV, 21 (a) (3). A normal solution of sulphuric 
 acid has the following equivalents : 
 
 1 ml = .04904 gram H 2 S0 4 
 1 ml = .01401 gram N 
 1 ml = .01703 gram NH 3 
 
 (b) Standard alkali solution: Accurately determine the 
 strength of this solution by titration against the standard acid. 
 N/10 solution is recommended. 
 
 (c) Sulphuric acid: Of sp. gr. 1.84 and free from nitrates 
 and ammonium sulphate. 
 
 (d) Metallic mercury, or mercuric oxide: Mercuric oxide 
 should be prepared in the wet way, but not from mercuric nitrate. 
 
 (e) Copper sulphate: Crystallized. 
 
 (f) Potassium permanganate: Finely pulverized. 
 
 (g) Granulated zinc or pumice stone: Added to the con- 
 tents of the distillation flask if necessary to prevent bumping. 
 
 (h) Potassium sulphide solution: Dissolve 40 grams of 
 commercial potassium sulphide in 1 liter of water. 
 
 (i) Sodium hydroxide solution: A saturated solution, free 
 from nitrates. 
 
 (j) Cochineal solution: Digest, with frequent agitation, 3 
 grams of pulverized cochineal in a mixture of 50 ml of strong 
 alcohol and 200 ml of water for 1 or 2 days at ordinary tempera- 
 ture, and then filter. 
 
 (k) Methyl red solution: Dissolve 1 gram of methyl red 
 (dimethyl-amino-azo-benzene ortho-carbonic acid) in 100 ml of 
 95% alcohol. 
 APPARATUS 
 
 (a) Kjeldahl flasks for both digestion and distillation: 
 Total capacity of about 550 ml, made of hard, moderately thick, 
 and well-annealed glass. 
 
XX. POODS AND FEEDING STUFFS 153 
 
 (b) Distillation flasks: For distillation any suitable flask 
 of about 550 ml capacity may be used. It is fitted with a rubber 
 stopper through which passes the lower end of a Kjeldahl con- 
 noting bulb to prevent sodium hydroxide being carried over 
 mechanically during distillation. The bulb should be about 3 cm 
 in diameter, and the tubes should be of the same diameter as the 
 condenser tube with which the upper end of the bulb tube is con- 
 nected by means of rubber tubing. 
 
 DETERMINATION 
 
 Place 0.7 3.5 grams, according to the nitrogen content, of the 
 substance to be analyzed in a digestion flask with approximately 
 0.7 gram of mercuric oxide, or its equivalent in metallic mercury, 
 and add 20 30 ml of sulphuric acid 0.1 0.3 gram of crystallized 
 copper sulphate may also be used in addition to the mercury, or 
 in place of it). Place the flask in an inclined position and heat 
 below the boiling point of the acid until frothing has ceased. (A 
 small piece of paraffin may be added to prevent excessive foaming. ) 
 Then raise the heat until the acid boils briskly and digest for a 
 time after the mixture is colorless or nearly so, or until oxidation 
 is complete. Remove the flask from the flame, hold it upright, and 
 while still hot add carefully potassium permanganate in small 
 quantities at a time until, after shaking, the liquid remains green 
 or purple. 
 
 After cooling dilute with about 200 ml of water, add a few 
 pieces of granulated zinc or pumice stone, if necessary to prevent 
 bumping, and 25 ml of potassium sulphide solution with shaking. 
 Next add sufficient sodium hydroxide solution to make the reaction 
 strongly alkaline (50 ml is usually enough) pouring it down the 
 side of the flask so that it does not mix at once with the acid solu- 
 tion. Connect the flask immediately with the condenser, mix the 
 contents by shaking, distil into a measured quantity of the standard 
 acid until all ammonia has passed over, and titrate with the stand- 
 ard alkali. The first 150 ml of the distillate will generally contain 
 all the ammonia. 
 
 The use of mercuric oxide in this operation greatly shortens 
 the time necessary for digestion, which is rarely over an hour and 
 a half in case of substances most difficult to oxidize, and is more 
 'ommonly less than an hour. In most instances the use of potas- 
 Hum permanganate is quite unnecessary, but it is believed that in 
 xreptiomil cases it is required for complete oxidation, and in 
 view of the uncertainty it is always used. The potassium sulphide 
 
154 METHODS OF ANALYSIS 
 
 removes all the mercury from the solution, and so prevents the 
 formation of mercuro-ammoiiium compounds which are not com- 
 pletely decomposed by the sodium hydroxide. The addition of 
 zinc gives rise to an evolution of hydrogen and prevents violent 
 bumping. 
 
 Previous to use the reagents should be tested by a blank 
 experiment with sugar. The sugar partially reduces any nitrates 
 present that might otherwise escape notice. 
 
 GUNNING METHOD 
 REAGENTS 
 
 Potassium sulphate: Pulverized. 
 
 The other reagents and standard solutions used are described 
 above. 
 
 APPARATUS 
 
 The apparatus used is described above. 
 
 DETERMINATION 
 
 Place 0.7 3.5 grams, according to the nitrogen content, of 
 the substance to be analyzed in a digestion flask. Add 10 grams 
 of powdered potassium sulphate and 15 25 ml (ordinarily about 
 20 ml) of sulphuric acid (0.1 0.3 gram of crystallized copper 
 sulphate may also be added). Conduct the digestion as in the 
 Kjeldahl process, starting with a temperature below the boiling 
 point and increasing the heat gradually until frothing ceases. 
 Digest for a time after the mixture is colorless or nearly so, or 
 until oxidation is complete. Do not add either potassium per- 
 manganate or potassium sulphide. Cool, dilute, neutralize, distil, 
 and titrate with the standard alkali. In neutralizing before distil- 
 ling it is convenient to add a few drops of phenolphthalein indi- 
 cator or litmus paper. The pink color given by phenolphthalein 
 indicating an alkaline reaction is destroyed by a considerable 
 excess of strong fixed alkali. 
 
 KjELDAHL-GuNNiNG- ARNOLD METHOD 
 
 REAGENTS AND APPARATUS 
 Described above. 
 
 DETERMINATION 
 
 Place 0.7 3.5 grams, according to the nitrogen content, of the 
 substance to be analyzed in a digestion flask. Add 15 18 grams 
 of potassium sulphate, 1 gram of copper sulphate, 1 gram of 
 mercuric oxide, or its equivalent in metallic mercury, and 25 ml 
 of sulphuric acid. Heat gently until frothing ceases, then boil 
 the mixture briskly, and continue the digestion for a time after 
 
XX. FOODS AND FEEDING STUFFS 155 
 
 the mixture is colorless or nearly so or until oxidation is complete. 
 Cool, dilute with about 200 ml of water, add 50 ml of potassium 
 sulphide solution, make strongly alkaline with sodium hydroxide 
 solution and complete the determination as directed in the Kjel- 
 < la 111 method. 
 
 4. CRUDE FAT 
 
 REAGENTS 
 
 (a) Anhydrous Ether: Use particular care in the purifi- 
 cation of the ether. Wash ethyl ether, containing not more than 
 4' , alcohol, with 4 or 5 successive portions of distilled water, add 
 solid sodium or potassium hydroxide, and let stand until most of 
 the water has been abstracted from the ether. Decant into a dry 
 bottle and add small pieces of carefully cleaned metallic sodium. 
 It will be found that a considerable quantity of sodium is needed 
 to remove, the last traces of water although little of the sodium 
 appears to be used up in the process ; the sodium should therefore 
 be added on each of several different days until no more hydrogen 
 is liberated from the fresh pieces. Keep the ether, thus dehy- 
 drated, over metallic sodium in lightly stoppered bottles. Use 
 glass stoppered, and not cork stoppered bottles. If a brown pre- 
 cipitate develops, which indicates that the washing was incom- 
 plete, repurify the ether. Test each lot of ether for insoluble resi- 
 due by evaporating a measured volume. 
 
 APPARAT 
 
 Use an extraction apparatus attached to the flask by a ground 
 id ass joint cr a mercury seal, and not by a cork or rubber stopper. 
 Alunduni extraction shells are recommended. 
 
 DETERMINATION 
 
 Large quantities of soluble carbohydrates may interfere with 
 the complete extraction of the fat. In such cases extract with 
 \vater before proceeding with the determination. 
 
 Dry about 2 grams of the material thoroughly in a drying 
 oven at 100 105. Extract with the anhydrous ether for 16 hours. 
 Filter the extract through filter paper to remove solid particles, 
 usinjr ether for washing. Evaporate the extract and washings 
 carefully to drynoss, and dry at 100 105 for 30 minutes, cool 
 in a desiccator, a.ul weigh. Continue the drying by half-hour 
 periods until a minimum weight is obtained. For most feeds a 
 period of 1 to 1 1 /^ hours is required. Save the residue for the 
 crude fiber determination. 
 
156 METHODS OF ANALYSIS 
 
 5. CRUDE FIBER 
 
 REAGENTS 
 
 (a) 1.25% Sulphuric Acid Solution: Exact strength, de- 
 termined by titration. 
 
 (b) 1.25% Sodium Hydroxide Solution: Exact strength, 
 determined by titration. 
 
 DETERMINATION 
 
 Extract a quantity of the substance, representing about 2 
 grams of the dry material, with ordinary ether, or use the residue 
 from the determination of the ether extract. To this residue in 
 a 500 ml flask add 200 ml of boiling 1.25% sulphuric acid; connect 
 the flask with an inverted condenser, the tube of which passes only 
 a short distance beyond the rubber stopper into the flask, or simply 
 cover a tall conical flask, which is well suited for this determina- 
 tion, with a watch glass or short stemmed funnel, boil at once and 
 continue boiling gently for 30 minutes. A blast of air conducted 
 into the flask will serve to reduce the frothing of the liquid. Filter 
 through linen and wash with boiling water until the washings are 
 no longer acid ; rinse the substance back into the flask with 200 
 ml of boiling, 1.25% solution of sodium hydroxide, free or nearly 
 free from sodium carbonate, boil at once, and continue boiling 
 gently for 30 minutes as directed above for the treatment with 
 acid, filter at once rapidly, and wash with boiling water until the 
 washings are neutral. The last filtration may be performed upon 
 a Grooch crucible, a linen filter, or a tared filter paper. If a linen 
 filter is used, rinse the crude fiber, after washing is completed, into 
 a flat-bottom platinum dish by means of a jet of water; evapo- 
 rate to dryness on a steam bath, dry to constant weight at 110 C., 
 weigh, incinerate completely, and weigh again. The loss in weight 
 is considered to be crude fiber. If a tared filter paper is used, 
 weigh in a weighing bottle. In any case the crude fiber after 
 drying to constant weight at 110 C. must be incinerated and the 
 amount of the ash deducted from the original weight. 
 
 6. ASH 
 
 Weigh out about 2 grams and determine ash by the lixiviation 
 method as described in Chap. I, 7 (b). 
 
 7. NITROGEN-FREE EXTRACT 
 
 Subtract from 100 the sum of the percentages of moisture, 
 crude protein, crude fat, crude fiber, and ash. 
 
XXI. COTTON SEED CAKE 
 
 Sample tach car of cotton seed cake received, and determine 
 moisture and protein. 
 
 1. SAMPLING 
 
 Take a *handful of cake from each of at least 25 bags selected 
 promiscuously throughout the car, the total sample amounting to 
 at least 10 pounds. If possible, sample a greater number of bags. 
 Mix the sample, remove a quart with a scoop, and preserve in a 
 suitable container as a reference sample for size only, and so 
 labeled. 
 
 2. PREPARATION OF SAMPLES 
 
 If the original sample exceeds 15 20 pounds, reduce to this 
 amount, but not below, by halving or quartering; otherwise grind 
 the entire remainder of the original sample on a bucking board, 
 or by means of other suitable apparatus, to such an extent that 
 the largest lumps will not exceed VL inch in size, mix thoroughly, 
 and quarter once. Repeat the procedure of grinding and quar- 
 tering until about 3 pints of material remain. Mix thoroughly 
 nnd make up 3 samples of about 1 pint each, using fruit jars or 
 other suitable, tightly sealed containers. Label each sample with 
 the car number, date of receipt and the name of the factory where 
 received. 
 
 Retain two of the above samples as referee samples for 
 analysis, subject to shipping instructions from the General Office. 
 Use a third sample for the laboratory analysis, and seal and save 
 for future reference the portion of this sample left over from the 
 analysis. 
 
 Prepare the sample for analysis by putting the entire sample 
 through a sieve having circular openings 1 mm in diameter, grind- 
 
 *The directions refer to "screened cracked cake." 
 
158 METHODS OF ANALYSIS 
 
 ing the portion retained by the sieve until all the particles pass 
 through, then mix the sample thoroughly to destroy the segregation 
 of the hulls, which are more difficult to reduce to the necessary 
 degree of fineness, from the other portion of the sample. To avoid 
 change in moisture content, grind the material as rapidly as 
 possible and do not allow it to stand exposed to the air unneces- 
 sarily. 
 
 3. ANALYSIS 
 
 Determine moisture and protein as described below. The 
 methods are, with some unimportant modifications in wording, 
 those of the Interstate Cotton Seed Crushers' Association. 
 
 4. MOISTURE 
 
 Heat 2 to 5 grams for 3 hours in an oven at a temperature 
 of 100 C., using an aluminum dish 2 inches in diameter, provided 
 with a cover. As soon as the dish is removed from the oven, 
 cover and cool in a desiccator. Report the loss in weight as 
 moisture. 
 
 5. PROTEIN 
 
 Digest 1.7512 grams of the sample with approximately 0.5 
 gram of metallic mercury or 0.7 gram of mercuric oxide, 10 grams 
 of sodium or potassium sulphate, and 25 ml of sulphuric acid 
 (sp. gr. 1.84). Place the flask in an inclined position and heat below 
 the boiling point of the acid from 5 to 15 minutes, or until frothing 
 has ceased. Increase the temperature and continue digestion until 
 the liquid becomes colorless, or until complete digestion is obtained. 
 The process is the same from now on as in the regular Kjeldahl 
 method, except that no potassium permanganate is added. 
 
 Distillation: After cooling, add about 300 ml of distilled 
 water, a few pieces of zinc to keep the contents of the flask from 
 bumping, and 25 ml of a 4% solution of potassium or sodium sul- 
 phide, or a sufficient amount to precipitate all the mercury. After 
 mixing thoroughly, add 60 ml of a sodium hydroxide solution of 
 1.50 sp. gr., or sufficient to make strongly alkaline, pouring it down 
 the side of the flask so that it does not mix at once with the acid 
 solution. Connect the flask with a condenser of glass or block 
 tin, mix the contents of the flask by shaking and distil into an 
 accurately measured quantity of standard sulphuric acid solution 
 
XXI. COTTON SEED CAKE 159 
 
 (N/2 recommended) to which has been added 50 ml of distilled 
 water, until at least 200 ml of distillate is obtained, taking care 
 that the delivery tube reaches below the level of the standard acid. 
 Then titrate the distillate with standard fixed alkali solution (N/4 
 sodium hydroxide recommended). To obtain the percentage of 
 protein, multiply the number of milliliters of acid neutralized by 
 the distillate by 2.5, if the acid is of exactly N/2 strength. The 
 factor for the conversion of nitrogen to protein is 6.25. 
 
 Precautions: Be sure that the sample for analysis has been 
 ground to pass a 1 millimeter sieve, as prescribed in "2." Test 
 the reagents by a blank experiment with sugar, and make any 
 correction found necessary. 
 
 Consult Chap. XX, 3, for fuller details regarding the protein 
 determination. 
 
XXII, SOIL 
 
 The methods are in the main those of the Association of Offi- 
 cial Agricultural Chemists, which should be consulted for full 
 details. Make only the determinations mentioned below. 
 
 If possible there should be recorded with each analysis a 
 history of the soil, covering crop rotation, extent of manuring, 
 the depth of the soil if less than 12 inches, and the nature of the 
 subsoil. 
 
 1. SAMPLING OF SOIL 
 
 Sampling should be done preferably when the soil is rea- 
 sonably dry. Remove from the surface all vegetable material not 
 incorporated with the soil, and take out an amount about one 
 square foot in section to the depth of the plowed soil; if virgin 
 soil is sampled, sample to a depth of 6 inches, but not below the 
 level of the subsoil. Mix on an oil cloth ; if too wet, let it dry 
 but not to form clods. Do this in different parts of the field, and 
 take equal amounts of the individual samples. Mix the composite 
 sample thoroughly, reduce by quartering to about 2 4 pounds, 
 and air-dry in a cool, well-ventilated place. 
 
 If the soil is less than 6 inches deep, take and analyze a 
 separate sample of the subsoil. 
 
 2. PREPARATION OF SAMPLE 
 Follow the method of the A. 0. A. C. 
 
 3. MOISTURE, VOLATILE MATTER, AND TOTAL 
 NITROGEN 
 
 Follow the methods of the A. 0. A. C. The moisture found 
 in the air-dry soil is reported as "hygroscopic moisture." 
 
XXII. SOIL 161 
 
 4. MISCELLANEOUS INORGANIC CONSTITUENTS 
 
 .Make a stiong acid digestion of the soil and determine, accord- 
 ing to tin- A. 0. A. C. methods: 
 
 (a) Insoluble residue. 
 
 (b) Iron, aluminum, and phosphoric acid (collectively). 
 
 (c) Manganese. 
 
 (d) Calcium. 
 
 (e) Phosphoric acid. 
 
 (f) Sulphuric acid. 
 
 (g) Potassium, 
 (h) Sodium. 
 
 5. CARBON DIOXIDE 
 
 Liberate the carbon dioxide with acid and determine by the 
 increase in weight of a potash bulb, as in Chap. XIV, 16. 
 
 6. HUMUS 
 
 Place 10 grams of the sample in a Gooch crucible, extract with 
 \ r /t hydrochloric acid until the filtrate gives no precipitate with 
 ammonium hydroxide and ammonium oxalate, and remove the 
 acid by washing with water. Wash the contents of the crucible 
 (including the asbestos filter) into a glass stoppered cylinder, 
 with 500 ml of 49 ammonium hydroxide, and allow to remain, 
 with occasional shaking, for 24 hours. During this time the 
 cylinder is inclined as much as possible without bringing the 
 contents in contact with the stopper, thus allowing the soil to 
 settle on the side of the cylinder and exposing a very large surface 
 to the action of the ammonium hydroxide. Place the cylinder in 
 a vertical position and leave for 12 hours, to allow the sediment 
 to settle. Filter the supernatant liquid (the filtrate must be 
 perfectly clear), evaporate an aliquot, dry at 100, and weigh. 
 Then ignite the residue and again weigh. Calculate the humus 
 from the difference in weights between the dried and ignited 
 residues. 
 
 7. WATER SOLUBLE 
 
 Transfer 50 grams of the air dried soil, with 500 ml of water, 
 to a 1000 ml tiask, boil for half an hour, and let stand for 24 
 hours with occasional shaking. Then make up to the mark, filter, 
 evaporate an aliquot, and dry at 100 105 to constant weight. 
 
162 METHODS OF ANALYSIS 
 
 8. MECHANICAL ANALYSIS 
 (*T.'B. Osborne's Method) 
 
 The details of this method will be given with sufficient minute- 
 ness to make its practice possible by all analysts. 
 
 Selecting the Sample: Several pounds of air-dried, fine earth 
 are secured by passing the soil through a sieve, the holes of which 
 are three millimeters in diameter. 
 
 Sifting: Thirty grams of the above fine earth are stirred 
 with from 300 to 400 milliliters of water and then thrown suc- 
 cessively; upon sieves with circular holes of 1, 0.5, and 0.25 milli- 
 meter diameter respectively. By means of successive additions 
 of water and the use of a camel's hair brush, all the fine material 
 is made to pass through the sieves and these at the last are agi- 
 tated under water in a shallow dish in such a way that the soil 
 is immersed. The finest sieve should be well wet with water 
 on its lower surface just before using. The finest particles which 
 render the water turbid are easily washed through. The turbid 
 water is kept separated from the clear water which comes off 
 with the last portions that pass the sieves. The turbid water 
 usually does not amount to more than one liter. 
 
 Elutriation: The elutriation should be carried on so as to 
 secure three grades of silt; the diameters of the particles ranging 
 in the first grades from 0.25 to 0.05 millimeter, in the second grade 
 from 0.05 to 0.01 millimeter, and in the third grade from 0.01 
 millimeter to the impalpable powder. The term sand is applied 
 to the first grade, silt to the second, and dust or dust and clay to 
 the third. After the turbid liquid from the sifting has stood a 
 short time it is decanted from the sediment and after standing 
 until a slight deposit is formed, is again decanted and the sedi- 
 ment examined with a microscope. If sand is present, the sub- 
 sidence of the turbid liquid is continued until no more sand is 
 deposited. As the sand subsides rapidly there is no difficulty 
 in altogether freeing the liquid first decanted from this grade 
 of particles. The sediment thus obtained contains all the sand, 
 a part of the dust and much silt. As only dust and the finest 
 silt render the water turbid the sediment is stirred a few times 
 with a fresh quantity of water and decanted after standing long 
 
 *From Wiley's "Principles and Practice of Agricultural Analysis," 2d 
 ed., Vol. 1, p. 212. 
 
xxn. SOIL 163 
 
 enough to let all the sand settle. When the water decanted is 
 free from turbidity, the last portions of the soil passing through 
 the sieve with clear water are added to the sediment arid the 
 decantations continued so as to remove most of the silt. When 
 no more silt can be easily removed from the sediment without 
 decanting sand, the decantations are made into a different vessel 
 and the subsidences so timed as to remove as much of the silt 
 as possible. By using a little care, at least three-quarters of the 
 sand are thus obtained free from silt. The rest of the sand is 
 mixed with the greater part of the silt which has been decanted 
 into the second vessel. The size of the smallest particle in this 
 vessel is determined with the microscope, to make sure that its 
 contents are free from dust as they usually will be if, after 
 settling for a few moments, they leave the water free from 
 turbidity. 
 
 The soil is thus separated into three portions, one -containing 
 sand, one sand and silt, and the other silt, dust, and clay. The 
 sand and silt are separated from each other by repeating the 
 subsidences and decantations in the manner just described. 
 
 In this way there is removed from the sediment, on the one 
 hand, a portion of silt free from sand and dust, and on the other 
 hand a portion of sand free from silt. Thus is obtained a second 
 intermediate portion consisting of sand and silt, but less in amount 
 than the first and containing particles of diameters much more 
 nearly approaching 0.05 millimeter. By repeating this process 
 a few times, this intermediate portion will be reduced to particles 
 whose diameters are very near 0.05 millimeter and which may 
 be divided between sand and silt, according to judgment. The 
 amount of this is usually very small. As soon as portions are 
 separated, which the microscope shows to be pure sand or pure 
 silt, they are added to tha chief portions of these grades already 
 obtained. 
 
 The same process is applied to the separation of silt from 
 dust. When all the silt has been removed from the dust and clay, 
 the turbid water containing the dust and clay is set aside and 
 allowed to settle in a cylindrical vessel for twenty-four hours. 
 The vessel is filled to a height of 200 millimeters. According to 
 Hilgard, the separation of the dust from clay during a subsidence 
 of twenty-four hours, will give results of sufficient accuracy, 
 although the clay then remaining suspended will not be entirely 
 
164 METHODS OF ANALYSIS 
 
 free from measurable fine particles up to 0.001 or 0.002 millimeter 
 diameter. 
 
 Small beakers and small quantities of distilled water are used 
 at first for the decantations, as thus the duration of subsidence is 
 less and more decantations can be made in a given time than when 
 larger quantities of water are employed. Beakers of about 100 
 milliliters capacity are convenient for the coarser grades, but it 
 is necessary to use larger vessels for the fine sediments from which 
 turbid water accumulates that cannot be thrown away, as may be 
 done with the clear water, from which the coarse sediments settle 
 out completely in a short time. 
 
 It is best to keep the amount of water as small as possible in 
 working out the dust since loss is incurred in using too large 
 quantities. 
 
 It is also necessary in most cases to subject the various frac- 
 tions obtained during elutriation, to careful kneading with a soft 
 rubber pestle so that the fine lumps of clay may be broken up 
 and caused to remain suspended in the water. This treatment 
 with the pestle should be done in such a way as to avoid as far 
 as possible all grinding of the particles, the object being merely 
 to pulverize the minute aggregations of clay and extremely fine 
 particles which always form on drying a sample of soil after 
 removing it from the field. 
 
 Measurement of the Particles: To determine the size of par- 
 ticles in suspension, a small glass tubs is applied to the surface 
 of the liquid in such a way as to take up a single drop which is 
 transferred to a glass slide. This drop will contain the smallest 
 particles in the liquid. 
 
 To obtain a sample of the coarsest particles, the liquid is 
 allowed to stand long enough to form a very slight sediment, and 
 a portion of this sediment is collected with a glass tube. 
 
 To determine the diameter of the particles in a sediment, it 
 is stirred vigorously with a little water and the pipette at once 
 applied to the surface of the water. On decanting the greater 
 part of the sediment, the large particles remain at the bottom of 
 the beaker and may be easily examined. 
 
 Time: The time required to make the separations, above 
 described, is about two hours for each, so that an analysis includ- 
 ing the siftings, is made in five or six hours, exclusive of the time 
 necessary for collecting the dust and separating the clay, for which 
 a subsidence of 24 hours is allowed. 
 
xxii. SOIL 165 
 
 \\'<iyhin(j the Xr(iii<nls: The sediments are prepared for 
 \\ i i^liinu by allowing them to subside completely, decanting the 
 clear water as fai- as possible, rinsing them into a weighed platinum 
 disli and igniting. The dish is cooled in a desiccator, and the ig- 
 nited sediments are generally very hygroscopic. 
 
 Effect of Boiling: The analyses show a very decided increase 
 in the particles smaller than 0.01 millimeter diameter at the ex- 
 pense of coarser particles as the result of boiling. The surfaces 
 of the coarser particles are seen to be polished and of a lighter 
 color than those not boiled. The surfaces of the unboiled par- 
 ticles are coated with a film of fine material probably cemented to 
 them by clay. When these coarse particles which have not been 
 boiled, are violently stirred with water for a short time, no fine 
 particles are detached from them; and a careful examination 
 under the microscope fails to reveal in any of the sediments more 
 than an occasional grain exceeding the 0.05 millimeter limit by 
 so much as 0.01 millimeter, or the 0.01 limit by as much as 0.005 
 millimeter. It would, therefore, appear that these small particles 
 thus set free by long boiling are really a part of the larger ones 
 and should be treated as such in a mechanical analysis of these 
 soils. 
 
 9. WATER CAPACITY 
 
 The capacity of soil to take up water by capillary action is 
 called the water capacity. This varies with the composition and 
 
 ially with the mechanical fineness of the soil. In the field 
 there are other influences, such as the manner in which the soil 
 is deposited, the height of the ground and water, and other 
 conditions. 
 
 As the laboratory test cannot imitate all these conditions, it 
 i>i only of relative value. 
 
 For this determination a Hilgard "sieve cylinder," which 
 can be obtained from dealers in chemical apparatus, is used. It 
 is a metal cylinder, open at the top and closed at the bottom by 
 a fine wn The cylinder rests in a ring 2 cm high provided 
 
 at the sides with holes which allow free access of water when 
 immersed in a beaker containing water. The wire screeen is cov- 
 -ivd inside with a fine, circular linen cloth. The cylinder is 16 
 cm deep x 4 cm in diameter, so that its contents amount to 200 
 cubic centimeters. 
 
166 METHODS OP ANALYSIS 
 
 Before the test moisten the linen cloth, and weigh the appara- 
 tus together with a small porcelain dish in which it stands. Then 
 fill the cylinder up to the rim with the air-dry soil, adding it 
 gradually with continual shaking until no further settling is 
 noticeable. Then level with a spatula and weigh again. Place 
 the cylinder in a good sized beaker, containing enough water at 
 room temperature to submerge the sieve bottom of the cylinder 
 to the -extent of 5 to 10 millimeters, and cover the entire apparatus 
 with a glass bell jar to prevent evaporation. The time required 
 to reach the maximum water absorption will vary with the nature 
 of the soil. As soon as moisture appears at the surface, take out 
 the cylinder, allow it to drain for a few moments, wipe the outside, 
 place it in the porcelain dish originally used, and weigh. Put 
 the cylinder back in the water for some time and weigh again, 
 repeating this procedure until the weight is constant, or nearly 
 so. Calculate the increase in weight as the percentage on the 
 weight of the air-dry soil. 
 
 10. STATEMENT OF ANALYSIS 
 
 Calculate all the results of the chemical analysis as percent- 
 ages of the soil dried to constant weight at the temperature of 
 boiling water, and report in the order given. Under "physical 
 analysis" express the results as percentages on the air-dry soil. 
 
 CHEMICAL ANALYSIS 
 
 % on Moisture- 
 free Soil 
 Insoluble residue 
 Lime (CaO) 
 Carbon dioxide (CO,) 
 Potash (K 2 0) 
 Soda (Na 2 0) 
 
 Iron and aluminum oxides (Fe 2 3 & A1 2 3 ) 
 Manganese oxide (Mn 8 4 ) 
 Phosphoric acid (P 2 3 ) 
 Sulphuric acid (S0 3 ) 
 Volatile matter 
 Humus 
 
 Total nitrogen 
 Water soluble 
 
xxn. SOIL 167 
 
 PHYSICAL ANALYSIS 
 
 % on Air- 
 Dried Soil 
 Hygroscopic moisture 
 
 Water capacity 
 
 Temperature of absorption (C.) 
 
 Coarse sand. 1.0 0.5 mm 
 
 Medium sand, 0.5 0.25 mm. 
 
 Fine sand, 0.250.05 mm 
 
 Silt, 0.050.01 mm 
 
 Dust, less than 0.01 mm 
 
XXIII. APPARATUS 
 
 In addition to the data given in this chapter, many articles 
 and arrangements of apparatus will be found described in con- 
 nection with the directions for particular determinations. 
 
 1. BALANCES 
 
 Analytical balances of the standard grade and sensibility 
 should be employed. Pulp balances should be rugged in con- 
 struction and sensible to 2 milligrams. 
 
 2. BEET RASP 
 
 A rasp of the Keil-Dolle type is employed for the samples 
 handled in the beet laboratory. This rasp removes a true radial 
 segment from each beet and at the same time reduces it to a very 
 fine pulp suitable for analysis by the cold water method. It has 
 been found by a great number of tests that the portion of the 
 beet removed by a rasp of this kind is on the average a very accu- 
 rate sample of the whole beet. Special directions regarding the 
 care and use of this rasp will be found in detail in Chap. XII, 
 2 and 3. 
 
 3. CAPSULES AND COVERS FOR ANALYSIS OF BEETS 
 
 Metal cups, so-called "capsules," are employed in the deter- 
 mination of sugar in the beet by the cold water digestion method. 
 They are all adjusted to the same tare by grinding or by adding 
 solder, and should be made of Monel metal (or nickel), as other 
 common metals will be attacked by the lead acetate solution and 
 the tare will, as a result, change rapidly. The capsules should 
 be about 3 in. dia. x 3 in. high, or of about 350 ml capacity. 
 
 The cover consists of an aluminum disc, 4^ in. dia. x % in. 
 thick, which has a hole 1-% in. in diameter at the center, and over 
 
XXIII. APPARATUS 169 
 
 it is stretched a rubber envelope. When the cover is placed on 
 the capsule, the rubber is pressed with the thumbs downward 
 through the central opening. On releasing the pressure a slight 
 vacuum is created, which holds the cover on firmly ; this makes an 
 air-tight joint which prevents evaporation, and also loss of the 
 contents if the capsule is accidentally knocked over. 
 
 4. CARBONATOR 
 
 For carbonating saccharate, a carbonator of familiar construc- 
 tion is employed. It should have means for injecting steam and 
 carbon dioxide gas, which, for convenience and to avoid local over- 
 heating of the juice, should preferably be introduced through 
 connections at the bottom rather than through pipes running 
 down through the liquid. 
 
 5. COOLER 
 
 The laboratory cooler is a working model of the factory coolers. 
 No particular description is necessary. See section 17 for the 
 speeds of the various pulleys. Care should be taken to avoid wet- 
 ting the bolter screen. When it becomes stopped up, the bolter 
 should be removed and the screen cleaned by washing it first 
 with hydrochloric acid, then with water, and drying in a warm 
 place. 
 
 6. DISHES FOR MOISTURE DETERMINATIONS 
 
 Aluminum dishes 2 in. dia. x I 1 /-.* in. high should be employed 
 for dry substance determinations in general ; for dried pulp alu- 
 minum dishes 3 in. dia. x "< in. high should be used. Each dish 
 should have a loosely fitting aluminum cover provided with a 
 knob of the same material, and both the dish and the cover should 
 be numbered with a die. 
 
 7. DRYING OVENS 
 
 Electric ovens, even those of the best make, fall far short of 
 the requirement of uniform temperature, as one will commonly 
 find variations of 10 20 not only at different levels but also at 
 different points on the same shelf. They are accordingly not to 
 be recommended except possibly for drying empty dishes. 
 
170 METHODS OF ANALYSIS 
 
 A double walled oven of suitable construction, the jacket 
 of which is filled with a boiling glycerin solution, will give a tem- 
 perature which is uniform within 2 to 3 degrees in all parts of 
 the oven, provided the dishes are placed on shelves and not directly 
 on the bottom of the oven. This type of oven is accordingly 
 recommended for dry substance determinations. 
 
 The glycerin solution should be of such a strength that the 
 required temperature (commonly 100 105) will be maintained 
 in the interior of the oven. For 630 mm barometric pressure 
 (5000 feet elevation) a mixture of about 3 parts of glycerin and 
 1 part of water, which has a density of about 42 Brix, will give 
 approximately the desired concentration. The boiling point of 
 the glycerin solution should be kept constant by means of a reflux 
 condenser. It will occasionally be necessary to add a little water 
 ta replace the water which is lost by evaporation and is not caught 
 by the condenser. 
 
 8. EVAPORATOR 
 
 An open evaporator heated by a steam chamber at the bot- 
 tom is the type of laboratory evaporator recommended and 
 commonly employed. 
 
 9. GRINDING MACHINERY 
 
 For grinding cossettes employ an Enterprise Meat Chopper 
 No. 41, with a plate containing % inch perforations, and running 
 at the rate of 300 R. P. M. For grinding pulp use a second 
 machine of the same description. 
 
 For preparing for analysis samples of material such as lime- 
 stone, boiler house ashes, etc., a combination of a jaw crusher with 
 a disc pulverizer is very satisfactory. Material of great hardness, 
 such as coke, must not be ground in a disc pulverizer on account 
 of the contamination which will affect the sample. 
 
 Large samples of coal are ground in a pebble mill, by means 
 of which they may be ground to the necessary fineness during a 
 long period of time without important loss of moisture. The mill 
 for this purpose has a cast iron jar 18 x 18Vi> in., which should 
 revolve at the rate of 40 50 R. P. M., and should contain 100 
 pounds of smooth, best grade flint pebbles. Inspect the contents 
 occasionally for the presence of broken pebbles, which should be 
 removed and discarded. 
 
XXIII. APPARATUS 171 
 
 10.. HYDROMETERS. 
 
 Laboratory Brix hydrometers should have a total length of 
 about 12 inches and a range of 6 Brix each, starting at 6 and 
 up to and including 72 78. The scale should be graduated in 
 one-tenths of one degree Brix and should cover a distance of not 
 less than 4 1 /4 inches on the stem. Baume hydrometers, for testing 
 molasses, should have enclosed thermometers, should have ranges 
 of 30 40 and 40 50 degrees Baume, a total length of 13 inches, 
 a scale length of 4% inches, and should be graduated in one-tenths 
 of one degree Baume. The standard temperature for both Brix 
 and Baume hydrometers is 20. All laboratory hydrometers must 
 be verified as described in Chap. XXIV, 3, and any more than 
 0.1 degree in error at any point must be rejected or readjusted. 
 
 11. HYDROMETER JARS 
 
 The hydrometer jars used with the laboratory Brix hydro- 
 meters should be 12 inches long and 2 inches in diameter (inside 
 dimensions) . 
 
 12. PLATINUM, CARE OF 
 
 In making ignitions or fusions in platinum vessels by means 
 of the Bunsen burner, only the upper non-luminous cone of the 
 flame should be employed, and not the inner cone, nor should a 
 smoky flame be used, as the action of a flame containing free car- 
 bon will result in the formation of a carbide of platinum, causing 
 the metal to become brittle. At the best a tarnish will gradually 
 develop, which should be removed by gentle rubbing with moist 
 sea sand, the grains of which are rounded and do not scratch the 
 metal. Platinum ware should be kept polished in this manner, 
 as the tarnish increases more rapidly upon already tarnished 
 surface*, and will eventually lead to corrosion and cracking. 
 Platinum surfaces may also be cleansed by fusing borax upon 
 them and by digestion with nitric acid. 
 
 The following precautions should be observed in the use of 
 platinum utensils: 
 
 (a) Platinum is insoluble in any single acid, but is readily 
 Milublr in a mixture of hydrochloric and nitric acids (aqua regia). 
 
 (b) Fusions in which the hydroxides of sodium, potassium, 
 or barium are used should not be performed in platinum. 
 
172 METHODS OF ANALYSIS 
 
 (c) All metals which may be reduced in a fusion espe- 
 cially compounds of lead, bismuth, tin, and other metals easily 
 reduced and melted and all metallic compounds with reducing 
 agents form fusible alloys with ignited platinum. Mercury, lead, 
 bismuth, tin, antimony, zinc, etc., are liable to be rapidly reduced 
 and immediately melt away platinum in contact with them. 
 
 (d) Free chlorine and bromine attack platinum at ordinary 
 temperature, and free sulphur, phosphorus, arsenic, and iodine 
 attack ignited platinum. Operations in which these elements 
 are set free should not be performed in platinum. Hence the 
 fusion of sulphides, sulphates, and phosphates with reducing 
 agents should be avoided, and care should be exercised in igniting 
 phosphates in the presence of carbon from burnt filters. 
 
 13. POLARISCOPES (SACCHARIMETERS) 
 
 No detailed explanation of the theory and construction of 
 polariscopes will be given here, as this subject will be found treated 
 at length in the various textbooks. See for example Browne's 
 "Handbook of Sugar Analysis" and Circular 44, " Polarimetry, " 
 of the Bureau of Standards. While the sugar chemist is advised 
 to let the optical parts of the instrument alone as far as possible, 
 it is desirable that he have a full understanding of the principles 
 relating to the construction and use of saccharimeters. A few 
 points are discussed below to which it is desired to direct special 
 attention. 
 
 (a) SPECIFICATIONS 
 
 The type of polariscope to be preferred for general laboratory 
 control work is the double field, single compensation, 400 mm tube 
 length, mounted on a trestle support. The *report of the com- 
 mittee of the American Chemical Society covers in great detail 
 the desirable features of a commercial saccharimeter. 
 
 (b) SACCHARIMETRIC SCALE AND NORMAL WEIGHT 
 
 The 100 degree point is defined as the scale reading given 
 by the polarization of the "normal weight" of pure sucrose, 
 weighed in air with brass weights, and dissolved in water and 
 made up to a volume of 100 ml at 20, the temperature of the 
 solution and of the optical parts of the instrument during polariza- 
 tion being 20. The "normal weight" at present most commonly 
 in use, and the standard employed in this book, is 26 grams. 
 See also Chap. XXIV, 7 (a). 
 
 *Jour. Ind. & Eng. Chem, 12, 440. 
 
XXIII. APPARATUS 173 
 
 (c) VERIFICATION OF SCALE 
 
 See Chap. XXIV, 7 (a). When the accuracy of the scale 
 has once been established, it suffices for ordinary purposes to keep 
 the instrument in adjustment at the zero point and to check it 
 occasionally with standard quartz plates. The Chief or Assistant 
 Chemist should check the setting of the zero point at least twice 
 a shift, and oftener if it appears desirable. 
 
 (d) EFFECT OF TEMPERATURE ON POLARIZATION 
 
 The polarization of a pure .sugar solution decreases by about 
 .03% for each degree increase in temperature. If the solution, 
 when made up to volume and polarized at a given temperature (t), 
 shows a polarization of S t , the polarization of 20 (S 20 ) is given 
 by the following formula : 
 
 S 2ft = S t + .0003 S t (t 20) 
 
 If the solution is made up to volume at 20 but is polarized in a 
 glass tube at some other temperature, the temperature coefficient 
 in the formula becomes .0006 instead of .0003 ; plainly this pro- 
 cedure will only increase the liability of error. On the other hand 
 if the solution is both made up and polarized at 20 while the 
 polariscope is at some other temperature, the temperature coef- 
 ficient is that for the instrument alone, which is given by Schonrock 
 as ..000148 for the ordinary quartz wedge saccharimeter with 
 nickelin scale, and as .000138 if the scale is of glass. 
 
 In the case of an impure sugar solution, the temperature 
 coefficient is equal to the algebraic sum of the various influences, 
 including those of the associated impurities, and may be more or 
 less than the value for pure sugar, which it is therefore unsafe to 
 apply in the polarization of an impure solution. According to 
 *Browne the temperature coefficient for the direct polarization 
 of beet molasses is almost negligible, and for raw beet sugars is 
 about the same as for pure sucrose. 
 
 While work of the highest precision demands the use of a 
 constant temperature room which can be kept at exactly 20, 
 sufficiently accurate results for ordinary control work are obtained 
 by making up and polarizing the solutions at room temperature. 
 It follows, however, that the room temperature should be kept 
 as close to 20 as the heating and ventilating arrangements will 
 
 *Jour. Ind. & Eng. Chem., 1, 567. 
 
174 METHODS OF ANALYSIS 
 
 permit. The accuracy can be increased by making up and polariz- 
 ing the solutions at 20, in which case, if the room temperature 
 is not .20, the only correction is that due to the temperature 
 coefficient of the saccharimeter, which, as given above, is not great 
 and is a fairly definite figure for any single instrument; this pro- 
 cedure is not adapted for a large volume of work but is applicable 
 in special cases. 
 
 As the specific rotation of inverted solutions varies greatly 
 with the temperature, all such solutions must be made up and 
 polarized at exactly 20. 
 
 (e) INSTALLATION 
 
 The saccharimeter should be installed in a "polariscope box" 
 of the customary construction, which should have a partition at 
 the rear with a small hole at the proper height for illuminating 
 the instrument without allowing bright light to strike the ob- 
 server's eye, should be painted a dead black on the inside, and 
 should be provided with a dark curtain at the front, open end 
 to exclude outside light. The location should be free from excessive 
 heat or cold drafts, and as little subject as possible to undue varia- 
 tions in temperature. 
 
 ( f ) ILLUMINATION 
 
 A Mazda C stereopticon lamp is the most satisfactory source 
 of illumination. A finely frosted glass plate should be fastened 
 so as to cover the opening in the partition of the polariscope box 
 and the lamp should be placed as close behind this as possible. 
 The lamp should be clamped on a firm bracket, or support, which 
 has means for vertical and lateral adjustment. To avoid shifting 
 of the zero point it is essential that the instrument be kept in 
 alignment with the source of illumination, and for this purpose 
 not only should the lamp be firmly mounted but the polariscope 
 should also be kept in a fixed position by means of bolts or strips 
 of wood, etc. Particular care should be taken to adjust the position 
 of the lamp so that the brightest portion is in alignment with the 
 optical axis of the saccharimeter. 
 
 Electric lamps will darken with use, and, when this has taken 
 place to such an extent that the illumination is insufficient, they 
 should be discarded. 
 
 The instrument should never be placed so close to the source 
 of light as to permit overheating to take place and hence possible 
 
xxra. APPARATUS 175 
 
 
 
 damage to the optical parts. The rule is that the polariseope 
 should be placed at such a distance from the source of light that 
 the image of the latter is clearly defined upon the analyzer dia- 
 phragm; this is best accomplished by fastening a needle or other 
 sharp pointed object at the source of light (the frosted glass plate) 
 and changing the position of the instrument until a clear inverted 
 image of the point is obtained upon a piece of white paper placed 
 before the analyzer diaphragm. The distance of Schmidt & 
 Haensch instruments from the source of light is given by the 
 manufacturers as 150 millimeters ; it is also directed by them that, 
 in the case of their 1909 model instrument provided with the 
 "Blendrohr," when the light filter is in place the sleeve containing 
 the condensing lens must be drawn out to the extent of 8.9 mm, 
 i. e., up to the engraved mark, and the distance of the condensing 
 lens from the source of light must then be adjusted to 150 mm. 
 
 (g) LIGHT FILTER 
 
 It is important that a light filter be constantly used. A com- 
 mon arrangement consists of a cell containing a solution of potas- 
 sium dichromate. If "a" is the length of the cell in centimeters 
 and "b" is the percentage strength of the dichromate solution, 
 the proper value of the latter is found from the formula 
 
 For example, if the cell is 3 cm long, a 3% solution must be used. 
 
 In some instruments a glass plate is employed as a light filter, 
 and in one make of saccharimeter means are provided by which a 
 light filter of this kind may readily be thrown in or out of the 
 optical system; in this case readings should always be made with 
 the light filter in place except in the case of a very dark solution 
 which contains enough coloring matter to serve as its own light 
 filter. 
 
 (h) TUBES AND COVER GLASSES 
 
 In filling a tube for polarization, it is customary to rinse it 
 first two or three times with the solution, then to fill it, put the 
 cover glass in place, and attach the cap. The caps should not be 
 screwed on too tight, as the strain on the glass thereby created 
 may cause optical rotation. 
 
 Metal tubes are satisfactory for ordinary work, but they 
 should be examined and tested frequently to see that they do not 
 
176 METHODS OF ANALYSIS 
 
 become bent. See Chap. XXIV, 7 (b). Glass tubes are free 
 from this drawback. 
 
 Cover glasses must be kept clean and dry. It is impossible 
 to do accurate work with smeary cover glasses. Scratched glasses 
 should be discarded. 
 
 (i) CARE AND ADJUSTMENT OF POLARISCOPES 
 
 As an almost inflexible rule, the adjusting of the polariscope 
 should be limited to the setting of the zero point, as mentioned 
 under (b), and to careful cleaning of the splash glasses and ex- 
 posed lenses. 
 
 The half-shadow angle, which is fixed, or not readily adjust- 
 able, in most commercial saccharimeters, represents a compromise 
 between maximum sensibility and sufficient illumination for polar- 
 izing dark solutions; a decrease of the half-shadow angle results 
 in increased sensibility but in decreased illumination. It varies 
 from about 6 to 9 angular degrees in most commercial instruments, 
 and may be determined by measuring the interval in sugar degrees 
 between the points of maximum light extinction on each side of 
 the zero point, and then multiplying by .3466 to convert to angular 
 degrees. If it is necessary to change the half -shadow angle, this 
 may be do>ne, in instruments provided with the Lippich polarizing 
 system, by rotating the large polarizing Nicol to a new position, 
 and then, with the quartz wedge scale set at zero, rotating the 
 analyzer till the two halves of the field show equality of brightness, 
 or very nearly so; the zero point may then be adjusted, if neces- 
 sary, by the usual arrangement for changing the position of the 
 vernier. 
 
 14. PRESSES 
 
 Hydraulic presses, operated at a standard pressure, must be 
 employed to obtain the juice from ground beets or cossettes for 
 the determination of apparent purity. The standard pressure 
 to be used upon the ground material is 240 Ibs. per sq. in., and 
 the corresponding gage pressure for different types of presses is 
 calculated as follows: 
 
 Let a = diameter of ram in inches 
 
 b = inside diameter of basket in inches (if round) 
 c =.area of basket in square indies (if square or rect- 
 angular) 
 
XXIII. APPARATUS 177 
 
 P = gage pressure in pounds per square inch. 
 
 240 Ir 306 c 
 Then I = or P = ; 
 
 a- M ~ 
 
 < 
 
 E. g., if a = 4 and b = 10, P = 1500. In obtaining the dimen- 
 sions, measure the rani at the eup leather across the entire effective 
 surface. 
 
 As the percentage of sugar in the juice obtained from pulp 
 at different pressures does not vary noticeably, a hand operated 
 lard press is satisfactory for this purpose. 
 
 15. RADIATOR FOR VOLATILIZING LIQUIDS AND 
 
 SOLIDS 
 
 The radiator described by Hillebrand in U. S. Geological 
 Survey Bulletin 700, "The Analysis of Silicate and Carbonate 
 Rocks," page 33, is frequently recommended in this book and will 
 be found greatly superior to the hot plate or sand bath for evapo- 
 rating such liquids as sulphuric acid rapidly without loss by 
 decrepitation. 
 
 16. REFRACTOMETERS 
 
 The refractometer used in sugar work is of the Abbe type 
 and is provided with a dry substance scale based on the Deter- 
 minations of Schonrock. The standard temperature for the use 
 of the instrument is 20. No special directions for the use of the 
 instrument beyond those given in Chap. I, 2 (b) and XXIV, 8, 
 are probably necessary. 
 
 17. SPEEDS OF LABORATORY MACHINERY 
 
 The following resume of the speeds at which +he laboratory 
 machinery should be operated will be found convenient for 
 reference : 
 
 R, P. M. 
 
 Beet Rasp (Keil disc) 600-700 
 
 Case Crusher 450-500 
 
 Cooler, Laboratory 
 
 Propeller 200 
 
 Bolter 40 
 
 Conveyor (auger type) 35 
 
 *Bureau of Standards Circular 44, "Polarimetry," 2nd ed., p. 134. 
 
178 METHODS OF ANALYSIS 
 
 R. P. M. 
 Curtis Vacuum Pump and Air Compressor 1 ... 250 (at least) 
 
 Enterprise Meat Chopper No. 41 300 
 
 Hydraulic Press (Hydraulic Press Mfg. Co.), 
 
 countershaft 80 
 
 Her Disc Pulverizer 350-450 
 
 McCool Disc Pulverizer 300 
 
 Pebble Mill (jar 18y 2 x 18 in.) 40-50 
 
 Samson Crusher . 500 
 
 18. THERMOMETERS 
 
 The Centigrade scale alone should be employed. The only 
 exception to this is the use of the Fahrenheit scale in recording 
 boiler house temperatures. Unless otherwise expressly stated, all 
 temperatures in this book are in degrees Centigrade. For deter- 
 mining the temperature correction in the apparent purity deter- 
 mination, a small floating thermometer, with enclosed paper scale, 
 of 30 range, is recommended. Clerget thermometers, for inver- 
 sion readings, must be of special construction and accurate within 
 0.1 at the 20 point. 
 
 19. VOLUMETRIC APPARATUS 
 
 All flasks, burettes, pipettes, and other volumetric apparatus 
 should be standardized as described in Chap. XXIV, 2. "Sugar" 
 flasks should be made heavier than the ordinary standard to save 
 breakage, but the 100 ml flasks used for inversions should have 
 sufficiently thin walls so that the solutions will reach the neces- 
 sary temperature in the time required. 
 
XXIV. STANDARDIZATION AND VERIFICATION OF 
 LABORATORY APPARATUS 
 
 1. GENERAL 
 
 All kinds of laboratory apparatus used for quantitative 
 measurements must be carefully verified before use. Sacchari- 
 meters, refractometers, and weights should be checked at frequent 
 intervals. It should also be remembered that glass apparatus will 
 gradually undergo a slight change in capacity until it has had 
 several years' seasoning. 
 
 Tolerances: The "specifications for laboratory apparatus" 
 give the limits of error allowable for each class of apparatus. 
 
 2. VOLUMETRIC APPARATUS 
 
 (a) GENERAL 
 
 Units of Capacity: The liter, defined as the volume occupied 
 by a quantity of pure water at 4 C. having a mass of one kilo- 
 gram, and the one-thousandth part of the liter, called the milli- 
 liter (cubic centimeter), are the units of capacity. 
 
 Standard Temperature: The standard temperature for the 
 use of glass volumetric apparatus is 20 C. 
 
 The apparent weight in air of one liter of water at 20 C. 
 (weighed with brass weights in air at 76 cm barometric pressure 
 and 50% relative humidity) is 997.18 grams. At 63 cm barometric 
 pressure (5,000 feet elevation) the apparent weight is 997.36 
 grams; the difference is so small that it may be disregarded in 
 ordinary work. 
 
 Tables 35 47 of Bureau of Standards Circular 19, 5th ed., 
 "Standard Density and Volumetric Tables," will be found useful 
 in calibrating volumetric glassware. 
 
180 METHODS OF ANALYSIS 
 
 Reading: In adjusting the meniscus to the graduation mark, 
 the lowest point of the curve when viewed against a white surface 
 should just touch the level of the mark. 
 
 (b) FLASKS 
 
 Clean and dry the flask thoroughly, and standardize by one 
 of the following methods : 
 
 (1) Weigh the flask first empty and then filled with recently 
 boiled, distilled water. Both the flask and the water should be 
 at room temperature, and the temperature of the water should be 
 accurately determined with a thermometer. Adjust the flask 
 according to the tables in Bureau of Standards Circular 19. For 
 example, a 100 ml flask must be graduated to hold 100 .340 = 
 99.66 grams of water at 23 C. (See Table 38 of the Circular) 
 
 (2) Fill the flask from a standardized pipette or burette, 
 using clean water at room temperature. The pipette or burette 
 employed for this purpose should be carefully standardized under 
 definite conditions of manipulation and used under the same con- 
 ditions. If the outflow is sufficiently ^restricted by the size of 
 the orifice in the tip, no period of drainage need be allowed ; other- 
 wise a definite period of drainage, e. g., 15 seconds, should be 
 used. In either case the water remaining in the tip should not 
 be blown out, but the emptying should be completed by t touching 
 the tip to the wet surface of the receiving vessel. 
 
 (3') Employ a flask standardized by weight as under (1). 
 Fill the clean, dry flask with clean mercury at room temperature, 
 and transfer the latter with the aid of a small funnel to the flasks' 
 of the same capacity to be tested (previously cleaned and dried). 
 Return the mercury occasionally to the standard flask to make 
 sure that there has been no -loss or alteration in volume due to 
 change of temperature in handling. This method ip convenient 
 and safe only for flasks of small capacity. 
 
 ( c ) PIPETTES 
 
 Verify pipettes by weighing the water delivered. Use distilled 
 water at room temperature, and obtain the capacity from the tables 
 in Bureau of Standards Circular 19. If the graduation mark is 
 found incorrect, make a new temporary mark and test again, re- 
 
 *See Bureau of Standards Circular 9, 8th ed., p. 17, "Testing of Glass 
 Volumetric Apparatus." 
 tLoc. cit., p. 26. 
 
XXIV. STANDARDIZATION OF APPARATUS 181 
 
 peat ing this procedure until the correct point for the graduation 
 is found. 
 
 Pipettes should be standardized under the conditions under 
 which they are to he used. Pipettes for analytical work of high 
 precision should be standardized as described under "Flasks" (2). 
 Pipettes for routine sugar laboratory work must necessarily have 
 uo<;d sized orifices, but in use the tip is immediately touched to 
 the wet surface of the receiving vessel to complete the emptying, 
 without allowing any period of drainage. 
 
 (d) BURETTES AND AUTOMATIC PIPETTES 
 
 Burettes: Calibrate burettes in a similar manner to pipettes 
 by weighing the water discharged. Empty them slowly and check 
 at several different points in the scale, as well as for the largest 
 amount which they will deliver. Burettes may also be verified 
 by connecting them with a ''standardizing pipette" by means of 
 which successive portions of water of 5 ml each can be drawn off 
 and measured. 
 
 M insuring Pipettes: Check measuring pipettes, so-called 
 Mohr pipettes, in a similar manner to burettes. 
 
 Automatic Pipettes: The 177 ml automatic pipettes should 
 deliver 177 ml of water within an accuracy of 0.25 ml. 
 
 Orsat Burettes: Check Orsat burettes at the 100 ml point 
 and at intermediate points up to about the 35 ml graduation mark. 
 If the ratios of the smaller capacities to the total capacity are 
 correct the burette may be used without error, even if the measure- 
 ments do not represent true milliliters. 
 
 (e) ETCHING GRADUATION MARKS 
 
 Stopper the flask, or other piece of glassware, and immerse 
 the neck in melted paraffin. After the paraffin has hardened place 
 the flask in a suitable apparatus, by menus of which it can be 
 rotated evenly about its axis and the graduation can be marked 
 by a stylus attached to the apparatus. Then dip the flask in a 
 hydrofluoric acid mixture, such as "Diamond Ink." After a few 
 minutes wash off the acid and remove the paraffin with gasoline 
 or by other suitable means. The graduation mark should be fine, 
 exactly perpendicular to the axis, and should appear as a single 
 ^traijrht line when viewed without parallax. 
 
 Where it is necessary to regraduate a flask or piece of volu- 
 metric apparatus which already has an incorrectly placed gradua- 
 
182 METHODS OF ANALYSIS 
 
 tion mark, errors due to confusion of the two marks will be avoided 
 by the use of a *colored mark applied as follows: Mix ceramic 
 green 728 D (Roessler & Hasslacher Chemical Co.) intimately 
 with a vehicle made up of 4 parts of copaiba balsam, 1 part of clove 
 oil, and 1 part of lavender oil, using just enough of the vehicle 
 so that the mixture will run slowly from a pen. After marking, 
 heat with a flame the region where the mark has been made until 
 the color begins to glow, being careful not to heat to the softening 
 point of the glass. Allow to cool a little, then reheat until the 
 markings, not the glass, again begin to glow. 
 
 3. HYDROMETERS 
 
 (a) BRIX HYDROMETERS, GENERAL 
 
 Standard Temperature: Brix hydrometers indicate, in a solu- 
 tion of pure sugar at 20, the direct percentage of sugar. The limit 
 of error at any point on the scale should not exceed 0.1 Brix. 
 
 Cleansing: Wash the hydrometers thoroughly with soap and 
 water, rinse, and dry with a clean linen cloth. In order to make 
 the liquid adhere readily, dip the stems in strong alcohol, and wipe 
 immediately with a soft, clean, linen cloth. 
 
 Points to be Checked: Check at least two points on every 
 hydrometer, one near each end of the scale, and preferably an 
 additional point at the middle. 
 
 Test Liquid: Use a sulphuric acid solution in every case for 
 the test liquid. 
 
 (b) PYCNOMETER METHOD 
 
 A 50 ml pycnometer of the Bureau of Chemistry type (E. & 
 A. Cat. No. 1086) is preferable. First determine the capacity of 
 the pycnometer by weighing it empty, and filled with recently 
 boiled, distilled water at 20. Make at least three or four such 
 determinations, which should agree closely. Then rinse and fill 
 the pycnometer with the test solution, also at exactly 20, and 
 weigh, making at least two such determinations. 
 
 In obtaining these pycnometer weights, it is unnecessary to 
 weigh to any greater degree of precision than the nearest 
 milligram. 
 
 *Bock, Jour. Am. Chem. Soc., XLI, 359. 
 
XXIV. STANDARDIZATION OF APPARATUS 183 
 
 Calculate the density of the test solution as follows: Divide 
 the apparent weight of the test solution by the apparent weight of 
 the water, to obtain the " apparent specific gravity." Convert the 
 latter to "true specific gravity" by the following formula, which 
 gives results correct within four units in the fifth decimal place, 
 equivalent to less than .01 Brix. 
 
 Let D = true sp. gr. 
 
 D'= apparent sp. gr. 
 Then D = D' .001 (D' 1) 
 
 Tlx-n find the equivalent degree Brix from the 20/20 column in 
 Table 1. 
 
 EXAMPLE 
 
 Weight of w r ater in pycnometer 50.014 g 
 
 Weight of test solution in pycnometer 66.043 g 
 
 J11 = 1.32049 
 50.014 
 
 1.32049 .001 (1.32049 1) -= 1.32049 .00032 = 1.32017 
 
 From the table, 1.32017 sp. gr. at 20 720 C. is equivalent to 65.25 
 Brix. 
 
 Reading of Hydrometer: Use a cylinder provided with an 
 overflow as shown in fig. 3, p. 12, Bureau of Standards Circular 
 16. Provide also a stirrer consisting of a glass rod slightly longer 
 than the cylinder and bent into a spiral at the bottom. 
 
 Fill the cylinder with the test solution at a temperature of 
 20 C. Immerse the hydrometer carefully slightly beyond (about 
 y 4 inch) the point where it floats naturally, and then allow it to 
 float freely until it has assumed the temperature of the liquid, 
 the hydrometer, stir the liquid, and observe the temperature. 
 If this is not exactly 20, bring it to this temperature, then im- 
 merse the hydrometer as before. If the room temperature varies 
 much from 20, changes in temperature may be avoided by keep- 
 ing the hydrometers immersed in a large jar of water at 20 and 
 transferring them immediately, after wiping, to the cylinder con- 
 taining the test solution. Make all readings at 20, as the tempera- 
 ture corrections prescribed for sugar solutions will not be the same 
 for sulphuric acid solutions. 
 
 To eliminate the effect on the reading of the formation of 
 surface films of impurities, pour into the funnel sufficient of the 
 
184 METHOI>S OP ANALYSIS 
 
 test solution (at 20 C.) to cause the liquid to overflow through 
 the spout. Then read the hydrometer. Test the completeness of 
 the surface cleansing by repeating the operation; the readings 
 will approach a constant value as the surface becomes normal. 
 
 Do not take the reading until the liquid and hydrometer are 
 free from air bubbles and at rest. When the reading is taken, the 
 hydrometer must not be in contact with the bottom or walls of 
 the cylinder. Read the scale by bringing the eye upon a level 
 with the surface of the solution so that the latter appears as a 
 straight line and not an ellipse, and note where the border line 
 forming the bottom of the meniscus intersects the scale. 
 
 The reading in a sulphuric acid solution also theoretically 
 requires a correction due to the difference in surface tension 
 between sulphuric acid and sugar solutions. This varies with 
 the diameter of the stem of the hydrometer and the density of the 
 solution, but for sugar hydrometers of the customary sizes and 
 ranges the correction is so small that it may be disregarded. 
 
 (c) COMPARISON METHOD 
 
 Hydrometers may also be tested by comparison with standard 
 hydrometers certified by the Bureau of Standards. Use a cylinder 
 large enough to hold the standard hydrometer and the hydrometer 
 to be tested at the same time, and employ a sulphuric acid solution 
 at room temperature as the liquid. 
 
 Overflowing to remove surface contamination is unnecessary, 
 since the effect of the latter on two hydrometers of similar dimen- 
 sions will be the same. 
 
 Immerse and read the hydrometers otherwise as described 
 before. 
 
 Until standard hydrometers are several years old, they are 
 liable to change slightly in reading as the result of seasoning. 
 Standard hydrometers should therefore be verified at least once 
 a year by the pycnometer method until they have had several 
 years' seasoning, or in case of doubt should be returned to the 
 Bureau of Standards for re-test. 
 
 (d) BAUME HYDROMETERS 
 
 Verify Baume hydrometers, for testing molasses, in a similar 
 manner to Brix hydrometers. Use Table 1 for obtaining the 
 density in degrees Baume from the specific gravity at 20/20 C. 
 of the test solution, after converting the apparent specific gravity 
 
XXIV. STANDARDIZATION OP APPARATUS 185 
 
 at 20/20 to true specific gravity at 20/20 by the formula 
 previously given. This^ Baume scale is based on a modulus of 
 145 and specific gravity at 20/20 C. Check the enclosed ther- 
 mometer as well as the areometric scale. 
 
 4. THERMOMETERS 
 
 Verify thermometers by comparison with suitable standards. 
 Use water for temperatures up to its boiling point, and oil for 
 higher ranges. 
 
 
 
 5. GRADUATION MARKS 
 
 The following methods may be found useful for making the 
 graduation marks distinct on thermometers and volumetric glass- 
 ware : 
 
 (a) Dip in a solution of asphaltum, wipe off the excess with 
 a smooth piece of paper, and bake at a temperature sufficiently 
 high to harden the asphaltum. 
 
 (b) Rub with a soft graphite pencil. 
 
 (c) Fill with a paste made by mixing lamp black and 
 turpentine. 
 
 (d) Apply a mixture of oil and white lead, rub softly witli 
 tissue paper, then apply dry, powdered zinc oxide and again rub 
 gently with the tissue paper. 
 
 6. WEIGHTS 
 
 Verify weights by comparison with suitable standards. The 
 present standard saccharimetric normal weight is 26 grams. Check 
 normal weights, including multiples and fractions, and counter- 
 weighted dishes at frequent intervals. 
 
 7. POLARISCOPES AND POLARISCOPE TUBES 
 
 (a) POLARISCOPES 
 
 Verify polariscopes from time to time with quartz plates 
 which have been standardized by the Bureau of Standards, or 
 have been carefully compared with such standard plates. Polari- 
 scopes which are sent to the Bureau of Standards will be tested 
 by them at several points on the scale and a certificate of correc- 
 tions furnished. 
 
186 METHODS OF ANALYSIS 
 
 See Chap. XXIII, 13 (b) for the definition of the 100 degree 
 point of the saccharimetric scale. The sugar scale now employed 
 by the Bureau of Standards in standardizing saccharimeters and 
 quartz plates is the Bates-Jackson scale, which differs by about 
 0.1 at the 100 point from, the Herzfeld-Schonrock scale, the 
 standard formerly in use. Pure sugar which polarizes 100.0 on 
 the former scale will polarize 100.1 on the latter. 
 
 (b) POLABISCOPE TUBES 
 
 Verify the length of polariscope tubes by measurement. Test 
 for eccentricity of mounting of the caps by placing the tube, with 
 the caps on, in the trough of a polariscope and, while revolving it, 
 viewing the opening through the tube with reference to the polari- 
 scope field; if the tube has been properly centered and the caps 
 are free from eccentricity, the tube opening will remain in the 
 center of the field and show no movement during rotation. Test 
 for plane parallelism of the ends of the tube and of cover glasses 
 by repeating the experiment with the cover glasses in position and 
 the tube filled with water ; take readings also at different positions 
 during rotation to make sure that any lack of plane parallelism 
 causes no optical activity. Test metal tubes, which may become 
 bent, frequently in this manner. (See Browne's "Handbook of 
 Sugar Analysis," pp. 154-5.) 
 
 8. REFRACTOMETERS 
 
 Test at the zero point with distilled water, and at other points 
 with standard plates or solutions made up by weight from sugar 
 of accurately determined polarization. 
 
 9. CALORIMETERS 
 
 Determine the water equivalent with the standard heat sam- 
 ples of the Bureau of Standards (benzoic acid, naphthalene, and 
 sugar). All thermometers used in calorimetric work should be 
 certified by the Bureau of Standards and the necessary corrections 
 should be employed. 
 
 10. BIBLIOGRAPHY 
 
 Refer to the following publications of the Bureau of 
 Standards : 
 
 Circular 3 "Design and Test of Standards of Mass." 
 Circular 8 "Testing of Thermometers." 
 
XXIV. STANDARDIZATION OF APPARATUS 187 
 
 Circular 9 ''Testing of Glass Volumetric Apparatus. " 
 Circular 11 "Standardization of Bomb Calorimeters." 
 Circular 12 "Verification of Polariscopic Apparatus." 
 Circular 16 "Testing of Hydrometers." 
 Circular 19 "Standard Density and Volumetric Tables." 
 Circular 25 "Standard Analyzed Samples." 
 Circular 44 " Polarimetry. " 
 
 Miscellaneous "Tables of Equivalents of the U. S. Customary 
 and Metric Weights and Measures." 
 
XXV. REAGENTS 
 
 This chapter covers the preparation and standardization of 
 reagents which have a general application. Reagents used for 
 special determinations will be found described in connection with 
 the particular determinations. 
 
 1. ACETIC ACID, DILUTE, FOR LIME CAKE ANALYSIS 
 Mix 15 ml of the 99% acetic acid with 1 liter of water. 
 
 2. ACETIC ACID, DILUTE, FOR SACCHARATE CAKE 
 
 ANALYSIS 
 
 Dilute 1 part of the 99% acetic acid with 4 parts of water. 
 
 3. ALPHA-NAPHTHOL 
 
 Dissolve 5 grams of alpha-naphthol in 100 ml of 95% alcohol. 
 This solution should give the reactions described in Chap. I, 13. 
 If the sensibility of the alpha-naphthol is poor, the strength of 
 the solution may be increased to 10 or 20%, if necessary. As this 
 solution does not keep well, and is liable to become contaminated, 
 it should be made .up in small quantities. 
 
 4. ALUMINA CREAM 
 
 (a) Method I: Add a slight excess of ammonium hydroxide 
 to a cold saturated solution of alum; then bring to a faint acid 
 reaction with a portion of the original alum solution retained for 
 the purpose. 
 
 (b) Method II: A preparation free from dissolved salts is 
 obtained as follows. Add a slight excess of ammonium hydroxide 
 to a cold saturated solution of alum, allow the precipitate to settle 
 and wash by decantation with water until the wash water gives 
 
XXV. REAGENTS 189 
 
 only a faint reaction for sulphates with barium chloride solution. 
 Pour off the excess of water until the cream has the proper 
 
 consistency. 
 
 5. AMMONIUM CARBONATE 
 
 Dissolve 1 part of the crystallized salt in a mixture of 3 parts 
 of water and 1 part of ammonium hydroxide. 
 
 6. AMMONIUM OXALATE 
 
 Dissolve 1 part of the crystallized salt in 24 parts of water. 
 
 7. BARIUM CHLORIDE, GENERAL REAGENT 
 Dissolve 1 part of the crystallized salt in 10 parts of water. 
 
 8. BARIUM CHLORIDE SOLUTION, FOR STANDARDIZ- 
 ING SOAP SOLUTION 
 
 Dissolve 4.3574 grams of the C. P. crystallized salt 
 (BaCl 2 .2H 2 O) in water and make up to 1 liter. This solution 
 Ins a value of 1 ml = .001 g *CaO. In case of doubt as to the 
 purity of the barium chloride, the value may be accurately de- 
 termined by precipitating with an excess of dilute sulphuric acid 
 i ud weighing the barium sulphate. Before finishing the ignition 
 add a few drops of sulphuric acid so that any barium present as 
 <; -rinded barium chloride will be converted to sulphate. 
 
 9. FEHLING'S SOLUTION 
 
 Fehling's Solution (Soxhlet's Modification) consists of the 
 following two solutions which are mixed in equal volumes immedi- 
 ately before use. 
 
 (a) Copper Sulphate Solution: Dissolve 34.639 grams of 
 C. P. crystallized copper sulphate in water, and dilute to a volume 
 of 500 ml. 
 
 (b) Alkaline Tartrate Solution: Dissolve 173 grams of C. P. 
 vodium potassium tartrate (Rochelle salt) and 50 grams of sodium 
 hydroxide in water, and dilute to a volume of 500 ml. Do not 
 n-e the commercial grade of Rochelle salt. 
 
190 METHODS OP ANALYSIS 
 
 10. HYDROCHLORIC ACID FOR INVERSIONS 
 
 Dilute the ordinary C. P. acid to a density of 24.824.9 
 Brix at 20. (1.1029 sp. gr. at 20/4 or 1.1049 sp. gr. at 20 720. ) 
 
 11. INDICATORS 
 
 (a) Cochineal: Digest, with frequent agitation, 3 grams of 
 pulverized cochineal in a mixture of 50 ml of strong alcohol and 
 200 ml of water for 1 or 2 days at ordinary temperature, and then 
 filter. 
 
 (b) Methyl Orcvnge: Dissolve 1 part of the dye in 1000 parts 
 of water. 
 
 (c) Methyl Red: Dissolve 1 gram of methyl red (dimethyl- 
 amino-azo-benzene-ortho-carbonic acid) in 100 ml of 95% alcohol. 
 
 (d) Phenolphthalein : Dissolve 5 grams of the powder in 
 500600 ml of 95% ethyl alcohol or refined methyl alcohol (Colum- 
 bian Spirit), and dilute t<y 1 liter with water. Denatured alcohol 
 or commercial "wood alcohol" must not be used. Then add a 
 dilute solution of sodium hydroxide until a faint permanent pink 
 color is produced. 
 
 12. LEAD ACETATE, BASIC 
 
 This solution is the clarifying agent commonly used in the 
 preparation of solutions for polarization. Mix together 1 part 
 of litharge, 3 parts of "sugar of lead," and 10 parts of water, 
 using commercial chemicals of good quality. Boil for one-half 
 hour by injecting steam, then let the solution cool and allow the 
 undissolved material to settle. Decant the clear supernatant 
 liquid and dilute it to a density of 55 Brix. Preserve the solution 
 in wood, glass, or earthenware containers. If steam is not avail- 
 able, the solution may be prepared by using hot water with fre- 
 quent stirring. 
 
 13. LEAD ACETATE, NEUTRAL 
 
 This solution is used as the clarifying agent in the determina- 
 tion of *invert sugar. Make up a concentrated aqueous solution 
 of "sugar of lead," neutralize any free acid or alkali with sodium 
 hydroxide or acetic acid, and dilute to a density of 55 Brix. 
 
 *Chap. I, 6. 
 
XXV. REAGENTS 191 
 
 14. ORSAT REAGENTS 
 
 (a) Potassium Hydroxide Solution: To be used for the ab- 
 sorption of carbon dioxide (C0 2 ). Prepare a stock solution by 
 adding *330 grams of potassium hydroxide (not purified by alco- 
 hol) to 1 liter of water, and preserve in a rubber-stoppered bottle. 
 One filling of the Orsat pipette will make about 150 carbon dioxide 
 determinations in flue gas. 
 
 (b) Alkaline Pyrogallol Solution: To be used for the ab- 
 sorption of oxygen (0). Dissolve 10 grams of pyrogallol (pyro- 
 gallic acid) in 25 ml of water. Transfer to the second pipette 
 of the Orsat, and add potassium hydroxide solution, prepared 
 as in (a), until both arms of the pipette are a little more than 
 half filled. Attach the seal immediately and mix the two solutions 
 in the pipette by circulating gas back and forth between the Orsat 
 burette and the pipette. Renew the solution when the absorption 
 of oxygen becomes slow. One filling of the pipette will make about 
 40 oxygen determinations in flue gas. 
 
 (c) Acid Cuprous Chloride Solution: To be used for the 
 absorption of carbon monoxide (CO). Cover 53 grams of cupric 
 chloride (CuCl 2 .2H 2 0) and 75 grams of copper turnings with 
 300 ml of concentrated hydrochloric acid, and allow to stand in 
 a stoppered bottle, with occasional shaking, for 24 hours or 1 mger, 
 until the solution has become colorless or nearly so. Then dilute 
 with 150 ml of water and preserve in a tightly stoppered bottle 
 in contact with copper turnings. Avoid exposure of the solution 
 to the air. When saturated with carbon monoxide, the solution 
 may be renewed by heating to 60 70 to drive off the carbon 
 monoxide, and will then be as efficient as it was originally. 
 
 15. PLATINIC CHLORIDE SOLUTION 
 
 The solution should contain 1 gram of metallic platinum, or 
 2.65 grams of chloroplatinic acid (H 2 PtCl 6 .6H 2 0) in every 10 ml. 
 
 16. PLATINUM RECOVERY 
 
 Preserve all residues from potassium determinations which 
 contain platinum, including both the precipitated potassium pla- 
 
 *Some textbooks recommend a stronger solution, viz. 500 grams of 
 potassium hydroxide dissolved in 1 liter of water. 
 
192 METHODS OP ANALYSIS 
 
 tinic chloride as well as the filtrates and washings from platinic 
 chloride precipitations. Dissolve the potassium platinic chloride 
 off the Gooch mats by means of hot water. 
 
 Remove the alcohol from the alcoholic solutions by distillation, 
 concentrate the solutions in a large porcelain dish on a water 
 bath, and reduce to metallic platinum by the addition of hydro- 
 chloric acid and C. P. zinc or aluminum, heating until the zinc or 
 aluminum is completely dissolved. Decant the supernatant liquid 
 and wash the spongy platinum by decantation with water. Bring 
 the platinum upon a filter and wash till the filtrate shows no acid 
 reaction. Ignite the filter containing the platinum sponge in a 
 platinum or porcelain crucible and weigh. Transfer the platinum 
 sponge to a porcelain dish, add about four times its weight of 
 concentrated hydrochloric acid heat on a water bath, and add 
 concentrated nitric acid in small portions until the platinum is 
 completely dissolved. Evaporate two or three times with hydro- 
 chloric acid to expel the nitric acid, then evaporate to a syrupy 
 consistence, take up with{ water, and filter. Dilute the filtrate to 
 the volume which will yield a platinum solution of the standard 
 strength, viz., 1 gram in 10 ml. 
 
 It is important to use zinc or aluminum of high purity (com- 
 mercial grades are not suitable) and to make sure, by testing the 
 filtrate with more zinc or aluminum, that the platinum has been 
 completely precipitated. 
 
 17. SEA SAND 
 
 For moisture determinations use clean sea sand, free from 
 any great amount of dust. Screen it through a 40 mesh sieve 
 and discard the portion retained by the sieve. Digest the remain- 
 der with hot, commercial hydrochloric acid, and wash the sand 
 thoroughly in a current of water, then decant the excess of 
 water, and dry on a hot plate. 
 
 The dried residues from moisture determinations may con- 
 veniently be loosened by soaking in water and then transferred 
 to a jar, or suitable container. After washing the sand in a cur- 
 rent of water and drying, as before, it may then be used again 
 for the same purpose. 
 
 18. SODIUM CARBONATE 
 
 Dissolve 1 part of the anhydrous salt, or 2.7 parts of the 
 crystals (Na 2 C0 3 .10H 2 0) in 5 parts of water. 
 
XXV. REAGENTS 193 
 
 19. SODIUM AMMONIUM PHOSPHATE. 
 
 Dissolve 1 part of the crystals (microcosmic salt) in 17 parts 
 of water. 
 
 20. SODIUM HYDROGEN PHOSPHATE 
 
 Dissolve 1 part of the crystals of disodium hydrogen phos- 
 phate in 10 parts of water. 
 
 21. STANDARD ACID AND ALKALI SOLUTIONS 
 
 (a) PRIMARY STANDARDS 
 
 A standard sodium carbonate solution will probably prove 
 the most serviceable for general use. In case of doubt as to the 
 purity of the sodium carbonate, or as an additional check, verify 
 the strength of the finally prepared solution by one of the other 
 methods given. 
 
 (1) Sodium Carbonate: Ignite sodium carbonate or bicar- 
 bonate of the *highest purity obtainable to constant weight in a 
 t platinum dish or crucible at a dull red heat, being careful not 
 to allow any of the material to fuse. From the freshly ignited 
 material, cooled and kept in a desiccator over sulphuric acid, 
 standard solutions may be made up in accordance with the table 
 given below. 1.8906 parts of Na 2 C0 3 are equivalent to 1 part of 
 CaO. In titrating, use methyl orange as indicator. 
 
 Strength of Grams of Na 2 C0 3 
 
 Solution per Liter 
 
 Normal 53.0025 
 
 1 ml = .05 g CaO 94.5292 
 
 1 ml = .001 g CaO 1.8906 
 
 (2) Benzoin Acid: A sodium hydroxide solution may be 
 standardized by titrating against weighed amounts of benzoic acid 
 of the Bureau of Standards. A sulphuric acid solution is then 
 standardized against the sodium hydroxide solution. Prepare the 
 linizoic acid by heating in a covered platinum dish in an oven to 
 about 130 (not over 140). As soon as fusion is complete, pour 
 
 *Use the grade "C. P. Special for Standardizing" and not the ordinary 
 "C. P." 
 
 IA convenient arrangement for igniting sodium carbonate is shown 
 in \V. W. Scott's "Standard Methods of Chemical Analysis," p. 501. 
 
194 METHODS OF ANALYSIS 
 
 it into a test tube or into glass tubes sealed at one end which have 
 been thoroughly cleaned and dried. After the material has solidi- 
 fied, break away the glass and preserve the sticks in a glass- 
 stoppered bottle. The material is not hygroscopic except after 
 long standing. Dissolve the benzoic acid in 95% alcohol (20 ml 
 for a 1 gram sample) and make a blank test on the same volume 
 of alcohol, applying any correction thus found necessary. Use 
 phenolphthalein as indicator. 4.3547 parts of pure benzoic acid 
 (C C H 5 C0 2 H) are equivalent to 1 part of CaO. 
 
 (3) Gravimetric Method: The strength of a sulphuric acid 
 solution may be determined by diluting with water, precipitating 
 with barium chloride, and weighing as barium sulphate in the 
 regular manner. Sulphates, if present, will vitiate the result, 
 but should not be present in any ordinary C. P. sulphuric acid. 
 Serious error will be caused if any marked excess of barium 
 chloride is used, owing to the occlusion of barium chloride in the 
 precipitate; the best plan is perhaps to determine the theoretical 
 amount of barium chloride needed and to add about 2 or 3% more 
 than this amount. After weighing the ignited barium sulphate, 
 add a drop or two of sulphuric acid, evaporate the acid on a 
 radiator, and reignite and reweigh to determine if any reduced 
 barium sulphide was present after the first ignition. As the 
 barium sulphate precipitations must stand over night, this method 
 is slow for adjusting a sulphuric acid solution to a definite strength, 
 and is chiefly useful for standardizing a solution which is not made 
 up to a definite strength, or for verifying the value of a solution 
 already standardized by another method. 
 
 (b) N/28 SULPHURIC ACID 
 
 As large quantities of this acid (1 ml = .001 g CaO ) are 
 required, it should be made up in carboys or large bottles of about 
 40 liters capacity. Prepare a solution slightly over strength by 
 slowly pouring *75 grams (40.8 ml) of sulphuric acid of 1.84 
 sp. gr. into 40 liters of water in a carboy, and mix thoroughly by 
 a current of air. 
 
 Prepare a standard sodium carbonate solution (1 ml = .001 g 
 CaO) as in "(a), (1)," by dissolving 1.8906 grams of freshly 
 ignited sodium carbonate in neutral water and making up to 1 
 
 *It may be more convenient to make up first an approximately normal 
 solution and then dilute this in the proportion of 1 part of the normal 
 solution to 27 parts of water. Then titrate the diluted solution in the 
 manner described. 
 
XXV. REAGENTS 195 
 
 liter. Titrate 25 50 ml of the standard sodium carbonate solution 
 to neutrality with the sulphuric acid solution, adding several 
 drops of methyl orange as indicator. Calculate the additional 
 amount of water which must be added, as in the following example : 
 
 If 40 ml of the sodium carbonate requires 39.2 ml of the acid, then 
 
 40 
 
 - 1 = .0204 ml of water to be added per ml of original solu- 
 
 ou.6 
 
 tion, or, to the original volume of 40,000 ml, .0204 X 40,000 = 816 
 ml of water must be added. Add this amount of water, mix well 
 with air, and titrate again. Repeat the above procedure, viz., 
 dilution and titration, until the strength of the acid is exactly 
 equal to that of the sodium carbonate. As a check against possible 
 error in weighing or in volumetric apparatus, the final solution 
 may then be titrated against a suitable weighed amount of the 
 ignited sodium carbonate. 
 
 (c) N/28 SODIUM HYDROXIDE 
 
 As N/28 sodium hydroxide is not required in large quantities, 
 and is unstable due to absorption of carbon dioxide from the air 
 and its solvent action on glass, it is best to prepare this solution in 
 small amounts and check it frequently against the N/28 sulphuric 
 acid. Use about *1.6 grams of sodium hydroxide per liter of 
 water. Titrate against the N/28 acid and dilute with water, etc., 
 until its strength is exactly equal to that of the standard acid. 
 
 (d) STEPFEN NITRIC ACID (1 ml = .05 g CaO) 
 
 As large quantities of this acid are required, it should be made 
 up in carboys. Make up 170 grams (120 ml) of nitric acid of 
 1.42 sp. gr. to 1 liter, or mix 6800 grams (4800 ml) of the acid with 
 35200 ml of water. After mixing, titrate against a sodium car- 
 bonate solution (1 ml = .05 g CaO) made by dissolving 23.632 
 grams of freshly ignited sodium carbonate, prepared as in "(a), 
 (1)," in water and making up to a volume of 250 ml. Adjust 
 the acid to the proper strength by titration and dilution as de- 
 scribed under (b). 
 
 (e) STEFFEN SODIUM HYDROXIDE (1 ml = .05 g CaO) 
 
 Large amounts of this solution are required, but it should not 
 be made up in carboy lots owing to its liability to change in 
 strength. Dissolve about 80 grams of sodium hydroxide in 1 liter 
 of water and standardize against the Steffen nitric acid. If de- 
 sired, a solution slightly over strength may be made up in carboy 
 
 *See footnote on previous page. 
 
196 METHODS OF ANALYSIS 
 
 lots to serve as the source of supply for the preparation of smaller 
 quantities of the standard solution. 
 
 22. STANDARD SOAP SOLUTION 
 
 As soap solution is subject to some alteration in strength on 
 long standing, the standard solution should be made up in quan- 
 tities which will last for not more than 3 or 4 weeks, or should be 
 restandardized at the end of this time. 
 
 (a) PREPARATION 
 
 (1) Method I: Dissolve 20 grams of pure potassium hydrox- 
 ide in 25 ml of water and add 200 ml of 95% ethyl alcohol. Add 
 100 ml of best, genuine olive oil and heat on a water bath in a 
 flask provided with a reflux condenser until saponification is com- 
 plete, recognizable by the fact that several drops of the clear 
 solution, when mixed with water, cause no turbidity. Pour the 
 solution into 3 liters of water, mix well, and add a calcium chloride 
 solution as long as a precipitate is formed. Filter off the precipi- 
 tate through a fine cloth, and press to remove the mother liquor 
 as completely as possible. Mix the precipitate intimately with 
 40% of its weight of potassium carbonate in a large mortar, and 
 extract with several portions of 95% ethyl alcohol, using a water 
 bath and reflux condenser as before. Mix the various portions, 
 filter, and preserve in a stoppered bottle. Use this strong solution 
 of potassium soap as a source of supply for the preparation of 
 the standard solution, which is made by diluting to the approxi- 
 mate strength with 60% alcohol and- standardizing as described 
 below. 
 
 (2) Method II: Dissolve sodium oleate, or shavings of the 
 best Castile soap obtainable, in 60% alcohol. 
 
 (b) STANDARDIZATION 
 
 Prepare a barium chloride solution, as described in "8," 
 containing 4.3*574 grams of the C. P. crystallized salt (BaCl,.2H.,0) 
 in 1 liter, using the same kind of water which is employed for 
 dilution in the standardization test described below. Transfer 
 10 ml with a pipette to an 8 oz. glass bottle provided with a 
 ground stopper and marked at the point at which it holds 50 ml, 
 and fill to the 50 ml mark with water. Add a drop of phenolph- 
 thalein and then add N/28 sodium hydroxide a drop at a time 
 
XXV. REAGENTS 197 
 
 until a permanent pink color is produced; unless the water is of 
 very poor quality one drop should be sufficient. Then add the 
 soap solution in small quantities from a burette; after each addi- 
 tion, stopper the bottle and shake vigorously. Take as the end 
 point the *formation of a fine foam 5 mm in depth which will last 
 five minutes. Make a blank test on 50 ml of the water used for 
 dilution, adding a drop of phenolphthalein and then N/28 sodium 
 hydroxide a drop at a time until a permanent pink color is pro- 
 duced. Subtract from the number of milliliters of soap solution 
 used in the standardization test the number of milliliters of soap 
 solution required by 50 ml of the water in the blank test. 
 
 Calculate from the above the t dilution necessary to reduce the 
 solution to such a strength that it is exactly equal to the barium 
 chloride solution, i. e., so that 10 ml of the barium chloride will 
 be exactly neutralized by 10 ml. (corrected) of the soap solution. 
 After diluting, ^standardize and continue in this manner until 
 the strength is accurately adjusted. 
 
 One ml of the standard soap solution is equivalent to .001 
 gram of CaO. 
 
 23. WATER, DISTILLED 
 
 Distilled water produced from raw water of poor quality in 
 the usual laboratory still is not always what it should be. One 
 should occasionally test the reaction by titrating a measured 
 amount with phenolphthalein as indicator, and determine the 
 amount of solids present by evaporating a measured amount and 
 drying at 100 105 ; from these data one can determine the suita- 
 bility of the water for the purpose in question. When the raw 
 water contains large amounts of bicarbonates, the distilled water 
 is frequently quite acid from the presence of dissolved carbon 
 dioxide and is quite unsuitable for acidimetric titrations. In this 
 case boiling the water after distillation until the carbon dioxide 
 is all expelled will generally yield a water of neutral reaction. 
 
 24. ZINC NITRATE SOLUTION 
 
 This solution is used to decompose calcium saccharate in the 
 analysis of lime cake. Dissolve 1 part of commercial zinc nitrate 
 in 10 parts of water. 
 
 *See Chap. I, 12. 
 
 tlf a = no. of ml of the soap solution required by 10 ml of the standard 
 barium chloride solution, and x = volume in ml to which each liter must 
 be diluted, then x = 10000 -=- a. E. g., if a = 9.25, x = 1081, i. e., 81 ml 
 of water, or 60% alcohol, must be added to each 1000 ml of the original 
 soap solution. 
 
XXVI. MISCELLANEOUS 
 
 A few subjects of not great length which cannot well be 
 classified elsewhere are treated in this chapter. 
 
 1. MOISTURE TESTS OF SUGAR IN STORAGE 
 
 * 
 
 The sugar in storage in the warehouses should be sampled 
 and analyzed as described below during the entire intercampaign, 
 or up to the time when all sugar has been shipped. 
 
 SAMPLING 
 
 Sample on the 15th and the last day of every month ; if a 
 sampling day falls on Sunday or a holiday, take the samples on 
 the next succeeding working day. Take the first set of samples 
 on the first sampling day after the sugar end has finished, pro- 
 vided that a week has elapsed since that time ; if the elapsed period 
 is less than a week, the sampling may be deferred until a half- 
 month later. 
 
 Take separate samples from the outside bag at 3 points of each 
 location, as follows: 
 
 (a) At a point 3 tiers from the top of the pile. 
 
 (b) At the middle of the pile. 
 
 (c) At a point 3 tiers from the bottom of the pile. 
 
 The selection of the locations for sampling is largely gov- 
 erned by the accessibility. The aisles and cross passages will 
 usually afford opportunity to distribute the sampling locations 
 suitably throughout the warehouses. It is desirable to draw a 
 diagram, keeping this for reference and furnishing a copy with 
 the first report. 
 
 Sample one bag only at each point, and mark this bag in 
 order that the same bag may be sampled throughout the storage 
 
XXVI. MISCELLANEOUS 199 
 
 period. There should be one location (3 samples) for at least every 
 25,000 bags in storage, and at least five locations in every ware- 
 house. Continue the sampling at every location until the sugar 
 at the location has been shipped. In addition take samples at the 
 point of shipment of "Standard," "Table" sugar, etc. 
 
 Take all samples with a small trier from the interior of the 
 bag, avoiding the sugar immediatly next to the sack. Use 1x3 
 in. rubber stoppered test tubes as containers. Before use, clean 
 them carefully, heat them in a drying oven together with the 
 stoppers, and cool in a desiccator. 
 ANALYSIS 
 
 Allow the samples to" stand in the containers long enough so 
 that the sugar will attain the temperature of the laboratory, then 
 weigh out 10 grams in each case and determine the moisture as in 
 Chap. II, 23. 
 
 2. SODA ASH AND CAUSTIC SODA 
 
 Sample each carload or lot received and analyze according to 
 the methods of the Solvay Process Company (Technical Bulletins 
 Nos. 1 and 2). 
 
 3. MURIATIC ACID 
 
 If the acid is received in tank cars, sample each carload lot. 
 If it is received in carboys, sample a number of carboys and test 
 the individual samples to determine if there is any variation, also 
 calculate the average of the individual tests. 
 
 Determine the density in degrees Baume. Muriatic acid is 
 usually sold on a specification of 18 Be. The scale employed is 
 the *American Baume scale, which is based on a modulus of 145 
 and sp. gr. at 60/60 F. The determination may be made at 
 20 C. with a Brix hydrometer and the reading tranposed directly 
 to degrees Baume by the use of Table 1 without appreciable error. 
 
 4. BARIUM OXIDE 
 
 Sample each lot of barium oxide received. Grind rapidly, 
 protecting the material from exposure to the air as it absorbs 
 carbon dioxide rapidly. 
 
 Determine the total water-soluble barium as follows: Weigh 
 out 3 4 grams, transfer to a 200 ml volumetric flask, add at least 
 
 *Bureau of Standards, Circ. 19, 5th ed., pp 34-36. 
 
200 METHODS OF ANALYSIS 
 
 150 ml of distilled water free from carbon dioxide, and boil until 
 all soluble matter has been dissolved. Cool, make up to the mark, 
 and filter through a dry filter, keeping the funnel covered to pre- 
 vent absorption of carbon dioxide from the air. Transfer 50 ml 
 of the filtrate to a beaker, dilute to a volume of about 200 ml, make 
 slightly acid with hydrochloric acid, and precipitate with hot 
 dilute sulphuric acid in the regular manner, proceeding as in 
 Chap. XIII, 8. Multiply the weight of BaS0 4 by .6570 to obtain 
 the BaO equivalent of the water-soluble barium present. 
 
 The weights and volumes prescribed above must be adhered 
 to, in order that the limit of solubility of barium hydroxide may 
 not be exceeded. 
 
 5. INSECTICIDES 
 
 The determination of total and water-soluble arsenic in Paris 
 Green and other arsenicals should be made according to the 
 "Methods of Analysis of the Association of Official Agricultural 
 Chemists." 
 
 6. MISCELLANEOUS SUPPLIES 
 
 No methods are given or prescribed in this book for other mis- 
 cellaneous supplies such as lubricating oils, paints, rubber goods, 
 etc., because chemical analyses in such cases are mostly only of 
 value when correlated with service tests. Methods may be found 
 in the standard textbooks, among which may be particularly 
 mentioned "Some Technical Methods of Testing Miscellaneous 
 Supplies," by Percy H. Walker, a miscellaneous publication of 
 the Bureau of Standards. 
 
XXVII. TABLES 
 
 201 
 
 TABLE 1 
 BRIX, BAUME, AND SPECIFIC GRAVITY OF SUGAR SOLUTIONS 
 
 Table showing equivalent degrees Brix, degrees Baume, specific gravity at 20 720 C., pounds 
 r cubic foot, and pounds of dry substance per cubic foot, from *values of the U. S. Bureau of 
 
 pe 
 
 Standards. 
 
 Explanation 
 
 The Baume scale is based on a modulus of 145 and is derived from specific gravities at 
 20/20C. (Bureau of Standards Baume scale for sugar solutions.) That is, if d= degrees Baume 
 and s=specific gravity at 20/20C., 
 
 Then d= 145- 145/s 
 
 The values for fspecific gravity at 20/20C. represent true specific gravity, i. e. the ratio of 
 the weights in vacua of equal volumes of the sugar solution and of water, based on the deter- 
 minations of Plato. 
 
 The values for "pounds per cubic foot" represent weights at 20C. in air against brass weights. 
 
 The values for "pounds of dry substance per cubic foot" are calculated by multiplying the 
 "pounds per cubic foot" by the percentage of dry substance represented by the "degrees Brix." 
 For impure sugar solutions these values are only approximate. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 0.0 
 
 0.00 
 
 1.00000 
 
 62.25 
 
 0.00 
 
 2.0 
 
 1.12 
 
 1.00779 
 
 62.73 
 
 1.25 
 
 0.1 
 
 0.06 
 
 1.00039 
 
 62.27 
 
 0.06 
 
 2.1 
 
 1.18 
 
 1.00818 
 
 62.76 
 
 1.32 
 
 0.2 
 
 0.11 
 
 1.00078 
 
 62.30 
 
 0.12 
 
 2.2 
 
 1.23 
 
 1.00858 
 
 62.78 
 
 1.38 
 
 0.3 
 
 0.17 
 
 1.00117 
 
 62.32 
 
 0.19 
 
 2.3 
 
 1.29 
 
 1.00897 
 
 62.81 
 
 1.45 
 
 0.4 
 
 0.22 
 
 1.00155 
 
 62.35 
 
 0.25 
 
 2.4 
 
 1.34 
 
 1.00P36 
 
 62.83 
 
 1.51 
 
 0.5 
 
 0.28 
 
 1.00194 
 
 62.37 
 
 0.31 
 
 2.5 
 
 1.40 
 
 1.00976 
 
 62.86 
 
 1.57 
 
 06 
 
 0.34 
 
 1.00233 
 
 62.40 
 
 0.37 
 
 2.6 
 
 1.46 
 
 1.01015 
 
 62.88 
 
 1.64 
 
 0.7 
 
 0.39 
 
 1.00272 
 
 62.42 
 
 0.44 
 
 2.7 
 
 1.51 
 
 1.01054 
 
 62.91 
 
 1.70 
 
 0.8 
 
 0.45 
 
 1.00311 
 
 62.44 
 
 0.50 
 
 2.8 
 
 1.57 
 
 1.01093 
 
 62.93 
 
 1.76 
 
 0.9 
 
 0.51 
 
 1.00350 
 
 62.47 
 
 0.56 
 
 2.9 
 
 1.62 
 
 1.01133 
 
 62.96 
 
 1.83 
 
 .0 
 
 0.56 
 
 1.00389 
 
 62.49 
 
 0.62 
 
 3.0 
 
 .68 
 
 1.01172 
 
 62.98 
 
 1.89 
 
 1 
 
 0.62 
 
 1.00428 
 
 62.52 
 
 0.69 
 
 3.1 
 
 .74 
 
 1.01211 
 
 63.00 
 
 1.96 
 
 2 
 
 0.67 
 
 1.00467 
 
 62.54 
 
 0.75 
 
 3.2 
 
 .79 
 
 1.01251 
 
 63.03 
 
 2.02 
 
 3 
 
 0.73 
 
 1.00506 
 
 62.56 
 
 0.81 
 
 3.3 
 
 .85 
 
 1.01290 
 
 63.05 
 
 2.08 
 
 .4 
 
 0.79 
 
 1.00545 
 
 62.59 
 
 0.88 
 
 3.4 
 
 .90 
 
 1.01330 
 
 63.08 
 
 2.14 
 
 .5 
 
 0.84 
 
 1.00584 
 
 62.61 
 
 0.94 
 
 3.5 
 
 1.96 
 
 1.01369 
 
 63.10 
 
 2.21 
 
 .6 
 
 0.90 
 
 1.00623 
 
 62.64 
 
 1.00 
 
 3.6 
 
 2.02 
 
 1.01409 
 
 63.13 
 
 2.27 
 
 .7 
 
 0.95 
 
 1.00662 
 
 62.66 
 
 1.07 
 
 3.7 
 
 2.07 
 
 1.01448 
 
 63.16 
 
 2.34 
 
 .8 
 
 1.01 
 
 1.00701 
 
 62.69 
 
 1.13 
 
 3.8 
 
 2.13 
 
 1.01488 
 
 63.18 
 
 2.40 
 
 .9 
 
 1.07 
 
 1.00740 
 
 62.71 
 
 1.19 
 
 3.9 
 
 2.18 
 
 1.01528 
 
 63.20 
 
 2.46 
 
 *Circulars 19 and 44. 
 
 fThe volume in milliliters, of a given weight of liquid in grams in air, is obtained from the table as follows- Let 
 D = true sp. gr. at 20/20 as given in the table, D' = apparent sp gr. at 20/20 (ratio of weights in air), W = weight 
 in grams of liquid in air, and V = volume of liquid at 20 in milliliters. 
 
 Then D 7 = D + .001 (D 1) 
 AndV = W -=- .99720' 
 Conversely, to find W if V is known 
 
 W = . 9972 V IX 
 
 The constant . 9972 is the weight in grams of 1 ml of water at 20 in air. The formula for D' gives results which 
 are accurate within four units in the fifth decimal place. See Chapter XXIV, 3, for instructions for use of the table 
 in standardizing hydrometers. 
 
202 
 
 METHODS OP ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 4.0 
 
 2.24 
 
 .01567 
 
 63.23 
 
 2.53 
 
 8.0 
 
 4.46 
 
 1.03176 
 
 64.23 
 
 5.14 
 
 4.1 
 
 2.29 
 
 .01607 
 
 63.25 
 
 2.59 
 
 8.1 
 
 4.52 
 
 1.03217 
 
 64.25 
 
 5.20 
 
 4.2 
 
 2.35 
 
 .01647 
 
 63.28 
 
 2.66 
 
 8.2 
 
 4.58 
 
 1.03258 
 
 64.28 
 
 5.27 
 
 4.3 
 
 2.40 
 
 .01687 
 
 63.30 
 
 2.72 
 
 8.3 
 
 4.63 
 
 1.03299 
 
 64.30 
 
 5.33 
 
 4.4 
 
 2.46 
 
 .01726 
 
 63.33 
 
 2.79 
 
 8.4 
 
 4.69 
 
 1.03340 
 
 64.33 
 
 5.40 
 
 4.5 
 
 2.52 
 
 .01766 
 
 63.36 
 
 2.85 
 
 8.5 
 
 4.74 
 
 1.03381 
 
 64.36 
 
 5.47 
 
 4.6 
 
 2.57 
 
 .01806 
 
 63.38 
 
 2.92 
 
 8.6 
 
 4.80 
 
 1.03422 
 
 64.38 
 
 5.54 
 
 4.7 
 
 2.63 
 
 .01846 
 
 63.40 
 
 2.98 
 
 8.7 
 
 4.85 
 
 1.03463 
 
 64 . 40 
 
 5.60 
 
 4.8 
 
 2.68 
 
 .01886 
 
 63.43 
 
 3 04 
 
 8.8 
 
 4.91 
 
 1.03504 
 
 64.43 
 
 5.67 
 
 4.9 
 
 2.74 
 
 .01926 
 
 63.45 
 
 3.11 
 
 8.9 
 
 4.96 
 
 1.03545 
 
 64.46 
 
 5.74 
 
 5.0 
 
 2.79 
 
 1.01965 
 
 63.47 
 
 3.17 
 
 9.0 
 
 5.02 
 
 .03586 
 
 64.48 
 
 5.80 
 
 5.1 
 
 2.85 
 
 1.02005 
 
 63.50 
 
 3.24 
 
 9.1 
 
 5.07 
 
 .03627 
 
 64.50 
 
 5.87 
 
 5.2 
 
 2.91 
 
 1.02045 
 
 63.52 
 
 3.^0 
 
 9.2 
 
 5 13 
 
 .03668 
 
 64.53 
 
 5.94 
 
 5.3 
 
 2.96 
 
 1.02085 
 
 63.55 
 
 3.37 
 
 9.3 
 
 5.19 
 
 .03709 
 
 64.56 
 
 6.00 
 
 5.4 
 
 3.02 
 
 1.02125 
 
 63.57 
 
 3.43 
 
 9.4 
 
 5.24 
 
 .03750 
 
 64.58 
 
 6.07 
 
 5.5 
 
 3.07 
 
 1.02165 
 
 63.60 
 
 3.50 
 
 9.5 
 
 5.30 
 
 1.03792 
 
 64.61 
 
 6.14 
 
 5.6 
 
 3.13 
 
 1.02206 
 
 63.62 
 
 3 56 
 
 9.6 
 
 5.35 
 
 1.03833 
 
 64.63 
 
 6.20 
 
 5.7 
 
 3.18 
 
 1.02246 
 
 63.65 
 
 3 63 
 
 9.7 
 
 5.41 
 
 1.03874 
 
 64.66 
 
 6.27 
 
 5.8 
 
 3.24 
 
 1.02286 
 
 63.67 
 
 3.69 
 
 9.8 
 
 5.46 
 
 1.03915 
 
 64.69 
 
 6.34 
 
 5.9 
 
 3.30 
 
 1.02321 
 
 63.70 
 
 3.76 
 
 9.9 
 
 5.52 
 
 1.03957 
 
 64.72 
 
 6.41 
 
 6.0 
 
 3.35 
 
 1.02366 
 
 63.72 
 
 3.82 
 
 10.0 
 
 5.57 
 
 1.03998 
 
 64.74 
 
 6.47 
 
 6.1 
 
 3.41 
 
 1.02407 
 
 63.75 
 
 3.89 
 
 10.1 
 
 5.63 
 
 1.0i039 
 
 64.77 
 
 6.54 
 
 6.2 
 
 3.46 
 
 1.02447 
 
 63.77 
 
 3.95 
 
 10.2 
 
 5.68 
 
 1.04081 
 
 64.79 
 
 6.61 
 
 6.3 
 
 3.52 
 
 1.02487 
 
 63.80 
 
 4.02 
 
 10.3 
 
 5.74 
 
 1.04122 
 
 64.82 
 
 6.68 
 
 6.4 
 
 3.57 
 
 1.02527 
 
 63.82 
 
 4.08 
 
 10.4 
 
 5.80 
 
 1.04164 
 
 64.84 
 
 6.74 
 
 6.5 
 
 3.63 
 
 1.02568 
 
 63.85 
 
 4.15 
 
 10.5 
 
 5.85 
 
 1.04205 
 
 64.87 
 
 6.81 
 
 6.6 
 
 3.69 
 
 1.02608 
 
 63.87 
 
 4.21 
 
 10.6 
 
 5.91 
 
 1.04247 
 
 64.90 
 
 6.88 
 
 6.7 
 
 3.74 
 
 1.02648 
 
 63.90 
 
 4.28 
 
 10.7 
 
 5.96 
 
 1.04288 
 
 64.92 
 
 6.95 
 
 6.8 
 
 3.80 
 
 1.02689 
 
 63.92 
 
 4.34 
 
 10.8 
 
 6.02 
 
 .04330 
 
 64.95 
 
 7.01 
 
 6.9 
 
 3.85 
 
 1.02729 
 
 63.95 
 
 4.41 
 
 10.9 
 
 6.07 
 
 .04371 
 
 64.97 
 
 7.08 
 
 7.0 
 
 3.91 
 
 1.02770 
 
 63.97 
 
 4.47 
 
 11.0 
 
 6.13 
 
 .04413 
 
 65.00 
 
 7.15 
 
 7.1 
 
 3.96 
 
 .02810 
 
 64.00 
 
 4.54 
 
 11.1 
 
 6.18 
 
 .04455 
 
 65.03 
 
 7.22 
 
 7.2 
 
 4.02 
 
 .02851 
 
 64.03 
 
 4.60 
 
 11.2 
 
 6.24 
 
 .04497 
 
 65.05 
 
 7.29 
 
 7.3 
 
 4.08 
 
 .02892 
 
 64.05 
 
 4.67 
 
 11.3 
 
 6.30 
 
 .04538 
 
 65.08 
 
 7.35 
 
 7.4 
 
 4.13 
 
 .02932 
 
 64.08 
 
 4.74 
 
 11.4 
 
 6.35 
 
 1.04580 
 
 65.11 
 
 7.42 
 
 7.5 
 
 4.19 
 
 .02973 
 
 64.10 
 
 4.80 
 
 11.5 
 
 6.41 
 
 1.04622 
 
 65.13 
 
 7.49 
 
 7.6 
 
 4.24 
 
 .03013 
 
 64.13 
 
 4.87 
 
 11.6 
 
 6.46 
 
 1.04664 
 
 65.16 
 
 7.56 
 
 7.7 
 
 4.30 
 
 .03054 
 
 64.15 
 
 4.94 
 
 11.7 
 
 6.52 
 
 1.04706 
 
 65.18 
 
 7.63 
 
 7.8 
 
 4.35 
 
 .03095 
 
 64.18 
 
 5.01 
 
 11.8 
 
 6.57 
 
 1.04747 
 
 65.21 
 
 7.69 
 
 7.9 
 
 4.41 
 
 .03136 
 
 64.20 
 
 5.07 
 
 11.9 
 
 6.63 
 
 1 . 04789 
 
 65.23 
 
 7.76 
 
XXVII. TABLES 
 
 203 
 
 TABLE 1 Continued 
 
 Degrees 
 
 Hrix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 0/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 12.0 
 
 6.68 
 
 1.04831 
 
 65.26 
 
 7.83 
 
 16.0 
 
 8.89 
 
 1.06534 
 
 66.32 
 
 10.61 
 
 12 1 
 
 6.74 
 
 1.04873 
 
 65.29 
 
 7.90 
 
 16.1 
 
 8.95 
 
 1.06577 
 
 66.35 
 
 10.68 
 
 12 2 
 
 6.79 
 
 1.04915 
 
 65.31 
 
 7.97 
 
 16.2 
 
 9.00 
 
 1.06621 
 
 66.38 
 
 10.75 
 
 L2.3 
 
 6.85 
 
 1.04957 
 
 65.34 
 
 8.04 
 
 16.3 
 
 9.06 
 
 1.06664 
 
 66.40 
 
 10.82 
 
 12.4 
 
 6.90 
 
 1.04999 
 
 65.36 
 
 8.10 
 
 16.4 
 
 9.11 
 
 1.06707 
 
 66.43 
 
 10.89 
 
 12.5 
 
 6.96 
 
 1.05041 
 
 65.39 
 
 8.17 
 
 16.5 
 
 9.17 
 
 1.06751 
 
 66.46 
 
 10.97 
 
 12.6 
 
 7.02 
 
 1.05084 
 
 65.42 
 
 8.24 
 
 16.6 
 
 9.22 
 
 1.06794 
 
 66.48 
 
 11.04 
 
 12.7 
 
 7.07 
 
 1.05126 
 
 65.44 
 
 8.31 
 
 16.7 
 
 9.28 
 
 1.06837 
 
 66.51 
 
 11.11 
 
 12.8 
 
 7.13 
 
 1.05168 
 
 65.47 
 
 8.38 
 
 16.8 
 
 9.33 
 
 1.06881 
 
 66.54 
 
 11.18 
 
 12.9 
 
 7.18 
 
 1.05210 
 
 65.50 
 
 8.45 
 
 16.9 
 
 9.39 
 
 1.06924 
 
 66.56 
 
 11.25 
 
 13.0 
 
 7.24 
 
 1.05252 
 
 65.52 
 
 8.52 
 
 17.0 
 
 9.45 
 
 1.06968 
 
 66.59 
 
 11.32 
 
 13.1 
 
 7.29 
 
 1.05295 
 
 65.55 
 
 8.59 
 
 17 1 
 
 9.50 
 
 1.07011 
 
 66.62 
 
 11.39 
 
 13.2 
 
 7.35 
 
 1.05337 
 
 65.58 
 
 8.66 
 
 17.2 
 
 9.56 
 
 1.07055 
 
 66.65 
 
 11.46 
 
 13 3 
 
 7.40 
 
 1.05379 
 
 65.60 
 
 8.72 
 
 17.3 
 
 9.61 
 
 1.07098 
 
 66.67 
 
 11.53 
 
 13.4 
 
 7.46 
 
 1.05422 
 
 65.63 
 
 8.79 
 
 17.4 
 
 9.67 
 
 1.07142 
 
 66.70 
 
 11.61 
 
 13.5 
 
 7.51 
 
 1.05464 
 
 65.65 
 
 8.86 
 
 17.5 
 
 9.72 
 
 1.07186 
 
 66.73 
 
 11.68 
 
 13.6 
 
 7.57 
 
 1.05506 
 
 65.68 
 
 8.93 
 
 17.6 
 
 9.78 
 
 1.07229 
 
 66.75 
 
 11.74 
 
 13.7 
 
 7.62 
 
 1.05549 
 
 65.71 
 
 9.00 
 
 17.7 
 
 9.83 
 
 1.07273 
 
 66.78 
 
 11.82 
 
 13.8 
 
 7.68 
 
 1.05591 
 
 65.73 
 
 9.07 
 
 17.8 
 
 9.89 
 
 1.07317 
 
 66.81 
 
 11.89 
 
 13.9 
 
 7.73 
 
 1.05634 
 
 65.76 
 
 9.14 
 
 17.9 
 
 9.94 
 
 1.07361 
 
 66.84 
 
 11.96 
 
 14.0 
 
 7.79 
 
 1.05677 
 
 65.79 
 
 9.21 
 
 18.0 
 
 10.00 
 
 1.07404 
 
 66.86 
 
 12.03 
 
 14 1 
 
 7.84 
 
 1.05719 
 
 65.81 
 
 9.28 
 
 18.1 
 
 10.05 
 
 1.07448 
 
 66.89 
 
 12.11 
 
 14.2 
 
 7.90 
 
 1.05762 
 
 65.84 
 
 9.35 
 
 18.2 
 
 10.11 
 
 1.07492 
 
 66.92 
 
 12.18 
 
 14.3 
 
 7.96 
 
 1.05804 
 
 65.87 
 
 9.42 
 
 18.3 
 
 10.16 
 
 1.07536 
 
 66.95 
 
 12.25 
 
 14.4 
 
 8.01 
 
 1.05847 
 
 65.89 
 
 9.49 
 
 18.4 
 
 10.22 
 
 1.07580 
 
 66.97 
 
 12.32 
 
 14.5 
 
 8.07 
 
 .05890 
 
 65.92 
 
 9.56 
 
 18.5 
 
 10.27 
 
 1.07624 
 
 67.00 
 
 12.40 
 
 14.6 
 
 8.12 
 
 .05933 
 
 65.95 
 
 9.63 
 
 18.6 
 
 10 33 
 
 1.07668 
 
 67.03 
 
 12.47 
 
 14.7 
 
 8.18 
 
 .05975 
 
 65.97 
 
 9.70 
 
 18.7 
 
 10.38 
 
 1.07712 
 
 67.06 
 
 12.54 
 
 14.8 
 
 8.23 
 
 .06018 
 
 66.00 
 
 9.77 
 
 18.8 
 
 10.44 
 
 1.07756 
 
 67.08 
 
 12.61 
 
 14.9 
 
 8.29 
 
 .06061 
 
 66.03 
 
 9.84 
 
 18.9 
 
 10.49 
 
 1.07800 
 
 67.11 
 
 12.68 
 
 15.0 
 
 8.34 
 
 .06104 
 
 66.05 
 
 9.91 
 
 19.0 
 
 10.55 
 
 1.07844 
 
 67.14 
 
 12.76 
 
 15 1 
 
 8.40 
 
 .06147 
 
 66.08 
 
 9.98 
 
 19.1 
 
 10.60 
 
 1.07888 
 
 67.17 
 
 12.83 
 
 15.2 
 
 8.45 
 
 .06190 
 
 66.11 
 
 10.05 
 
 19.2 
 
 10.66 
 
 1.07932 
 
 67.19 
 
 12.90 
 
 15.3 
 
 8.51 
 
 .06233 
 
 66.13 
 
 10.12 
 
 19.3 
 
 10.71 
 
 1.07977 
 
 67.22 
 
 12.97 
 
 15.4 
 
 8.56 
 
 .06276 
 
 66.16 
 
 10.19 
 
 19.4 
 
 10.77 
 
 1.08021 
 
 67.25 
 
 13.05 
 
 15 5 
 
 8.62 
 
 .06319 
 
 66.19 
 
 10.26 
 
 19.5 
 
 10.82 
 
 1.08065 
 
 67.28 
 
 13.12 
 
 15.6 
 
 8.67 
 
 .06362 
 
 66.21 
 
 10.33 
 
 19.6 
 
 10.88 
 
 1.08110 
 
 67.30 
 
 13.19 
 
 15.7 
 
 8.73 
 
 .06405 
 
 66.24 
 
 10.40 
 
 19.7 
 
 10.93 
 
 1.08154 
 
 67.33 
 
 13.26 
 
 15.8 
 
 8.78 
 
 .06448 
 
 66.27 
 
 10.47 
 
 19.8 
 
 10.99 
 
 1.08198 
 
 67.36 
 
 13.34 
 
 15 9 
 
 8.84 
 
 .06491 
 
 66.29 
 
 10.54 
 
 19.9 
 
 11.04 
 
 1.08243 
 
 67.39 
 
 13.41 
 
204 
 
 METHODS OF ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 
 % Suga 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulu 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Suga 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulu 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 20.0 
 
 11.10 
 
 1.08287 
 
 67.41 
 
 13.48 
 
 24.0 
 
 13 . 29 
 
 1 . 10092 
 
 68.54 
 
 16.45 
 
 20.1 
 
 11.15 
 
 1.08332 
 
 67.44 
 
 13.56 
 
 24.1 
 
 13.35 
 
 1.10137 
 
 68.57 
 
 16.52 
 
 20.2 
 
 11.21 
 
 1.08376 
 
 67.47 
 
 13.63 
 
 24.2 
 
 13.40 
 
 1.10183 
 
 68.60 
 
 16.60 
 
 20.3 
 
 11.26 
 
 1.08421 
 
 67.50 
 
 13.70 
 
 24.3 
 
 13.46 
 
 1 . 10229 
 
 68.63 
 
 16.67 
 
 20.4 
 
 11.32 
 
 1.08465 
 
 67.52 
 
 13.77 
 
 24.4 
 
 13.51 
 
 1 . 10275 
 
 68.66 
 
 16.75 
 
 20.5 
 
 11.37 
 
 1.08510 
 
 67.55 
 
 13.85 
 
 24.5 
 
 13.57 
 
 1 . 10321 
 
 68.69 
 
 16.83 
 
 20.6 
 
 11.43 
 
 1.08554 
 
 67.58 
 
 13.92 
 
 24.6 
 
 13.62 
 
 1 . 10367 
 
 68.72 
 
 16.90 
 
 20.7 
 
 11.48 
 
 1.08599 
 
 67.60 
 
 13.99 
 
 24.7 
 
 13.67 
 
 1 . 10413 
 
 68.75 
 
 16.98 
 
 20.8 
 
 11.54 
 
 1.08644 
 
 67.64 
 
 14.07 
 
 24.8 
 
 13.73 
 
 1 . 10459 
 
 68.78 
 
 17.05 
 
 20.9 
 
 11.59 
 
 1.08689 
 
 67.66 
 
 14.14 
 
 24.9 
 
 13.78 
 
 1 . 10505 
 
 68.80 
 
 17.13 
 
 21.0 
 
 11.65 
 
 1.08733 
 
 67.69 
 
 14.21 
 
 25.0 
 
 13.84 
 
 1 . 10551 
 
 68.82 
 
 17.21 
 
 21.1 
 
 11.70 
 
 1.08778 
 
 67.72 
 
 14.29 
 
 25.1 
 
 13.89 
 
 1 . 10597 
 
 68.85 
 
 17.28 
 
 21.2 
 
 11.76 
 
 1.08823 
 
 67 .-75 
 
 14.36 
 
 25.2 
 
 13.95 
 
 1 . 10643 
 
 68.88 
 
 17.36 
 
 21.3 
 
 11.81 
 
 1.08868 
 
 67.78 
 
 14.43 
 
 25.3 
 
 14.00 
 
 1 . 10689 
 
 68.91 
 
 17.43 
 
 21.4 
 
 11.87 
 
 1.08913 
 
 67.80 
 
 14.51 
 
 25.4 
 
 14.06 
 
 1 . 10736 
 
 68.94 
 
 17.51 
 
 21.5 
 
 11.92 
 
 1.08958 
 
 67.83 
 
 14.58 
 
 25.5 
 
 14.11 
 
 1 . 10782 
 
 68.97 
 
 17.59 
 
 21.6 
 
 11.98 
 
 1.09003 
 
 67.86 
 
 14.66 
 
 25.6 
 
 14.17 
 
 1 . 10828 
 
 69.00 
 
 17.66 
 
 21.7 
 
 12.03 
 
 1.09048 
 
 67.89 
 
 14.73 
 
 25.7 
 
 14.22 
 
 1 . 10874 
 
 69.03 
 
 17.74 
 
 21.8 
 
 12.09 
 
 1.09093 
 
 67.92 
 
 14.81 
 
 25.8 
 
 14.28 
 
 1 . 10921 
 
 69.06 
 
 17.82 
 
 21.9 
 
 12.14 
 
 1.09138 
 
 67.94 
 
 14.88 
 
 25.9 
 
 14.33 
 
 1 . 10967 
 
 69.08 
 
 17.89 
 
 22.0 
 
 12.20 
 
 1.09183 
 
 67.97 
 
 14.95 
 
 26.0 
 
 14.39 
 
 1.11014 
 
 69.11 
 
 17.97 
 
 22.1 
 
 12.25 
 
 1.09228 
 
 68.00 
 
 15.03 
 
 26.1 
 
 14.44 
 
 1.11060 
 
 69.14 
 
 18.05 
 
 22.2 
 
 12.31 
 
 1.09273 
 
 68.03 
 
 15.10 
 
 26.2 
 
 14.49 
 
 1.11106 
 
 69.17 
 
 18.12 
 
 22.3 
 
 12.36 
 
 1.09318 
 
 68.06 
 
 15.18 
 
 26.3 
 
 14.55 
 
 1.11153 
 
 69.20 
 
 18.20 
 
 22.4 
 
 12.42 
 
 1.09364 
 
 68.08 
 
 15.25 
 
 26.4 
 
 14.60 
 
 1.11200 
 
 69.23 
 
 18.28 
 
 22.5 
 
 12.47 
 
 1.09409 
 
 68.11 
 
 15.32 
 
 26.5 
 
 14.66 
 
 1.11246 
 
 69.26 
 
 18.35 
 
 22.6 
 
 12.52 
 
 1.09454 
 
 68.14 
 
 15.40 
 
 26.6 
 
 14.71 
 
 1.11293 
 
 69.20 
 
 18.43 
 
 22.7 
 
 12.58 
 
 1.09499 
 
 68.17 
 
 15.47 
 
 26.7 
 
 14.77 
 
 1.11339 
 
 69.32 
 
 18.51 
 
 22.8 
 
 12.63 
 
 1.09545 
 
 68.20 
 
 15.55 
 
 26.8 
 
 14.82 
 
 1.11386 
 
 69.34 
 
 18.58 
 
 22.9 
 
 12.69 
 
 1.09590 
 
 68.23 
 
 15.62 
 
 26.9 
 
 14.88 
 
 1.11433 
 
 69.37 
 
 18.66 
 
 23.0 
 
 12.74 
 
 1.09636 
 
 68.26 
 
 15.70 
 
 27.0 
 
 14.93 
 
 1.11480 
 
 69.40 
 
 18.74 
 
 23.1 
 
 12.80 
 
 1.09681 
 
 68.28 
 
 15.77 
 
 27.1 
 
 14.99 
 
 1.11526 
 
 69.43 
 
 18.82 
 
 23.2 
 
 12.85 
 
 1.09727 
 
 68.31 
 
 15.84 
 
 27.2 
 
 15.04 
 
 1.11573 
 
 69.46 
 
 18.89 
 
 23.3 
 
 12.91 
 
 1.09772 
 
 68.34 
 
 15.92 
 
 27.3 
 
 15.09 
 
 1.11620 
 
 69.49 
 
 18.97 
 
 23.4 
 
 12.96 
 
 1.09818 
 
 68.37 
 
 16.00 
 
 27.4 
 
 15.15 
 
 1.11667 
 
 69.52 
 
 19.05 
 
 23.5 
 
 13.02 
 
 1.09863 
 
 68.40 
 
 16.07 
 
 27.5 
 
 15.20 
 
 1.11714 
 
 69.55 
 
 19.13 
 
 23.6 
 
 13.07 
 
 1.09909 
 
 68.43 
 
 16.14 
 
 27.6 
 
 15.26 
 
 1.11761 
 
 69.58 
 
 19.20 
 
 23.7 
 
 13.13 
 
 1.09954 
 
 68.46 
 
 16.22 
 
 27.7 
 
 15.31 
 
 1.11808 
 
 69.61 
 
 19.29 
 
 23.8 
 
 13.18 
 
 1.10000 
 
 68.49 
 
 16.30 
 
 27.8 
 
 15.37 
 
 1.11855 
 
 69.64 
 
 19.36 
 
 23.9 
 
 13.24 
 
 1.10046 
 
 68.52 
 
 16.38 
 
 27.9 
 
 15.42 
 
 1.11902 
 
 69.67 
 
 19.44 
 
XXVII. TABLES 
 
 205 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 degrees 
 3aume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 0/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 degrees 
 Brix or 
 Jo Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 0/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 28.0 
 
 15.48 
 
 1.11949 
 
 69.70 
 
 19.52 
 
 32.0 
 
 17.65 
 
 1.13861 
 
 70.89 
 
 22.68 
 
 28 1 
 
 15.53 
 
 1.11996 
 
 69.72 
 
 19.59 
 
 32.1 
 
 17.70 
 
 1.13909 
 
 70.92 
 
 22.77 
 
 28.2 
 
 15.59 
 
 1.12043 
 
 69.75 
 
 19.67 
 
 32.2 
 
 17.76 
 
 1 . 13958 
 
 70.95 
 
 22.85 
 
 28.3 
 
 15.64 
 
 1.12090 
 
 69.78 
 
 19.75 
 
 32.3 
 
 17.81 
 
 1 . 14006 
 
 70.98 
 
 22.93 
 
 28.4 
 
 15.69 
 
 1 . 12138 
 
 69.81 
 
 19.82 
 
 32.4 
 
 17.87 
 
 1.14055 
 
 71.01 
 
 23.01 
 
 28.5 
 
 15.75 
 
 1 . 12185 
 
 69.84 
 
 19.90 
 
 32.5 
 
 17.92 
 
 1.14103 
 
 71.04 
 
 23.09 
 
 28.6 
 
 15.80 
 
 1.12232 
 
 69.87 
 
 19.98 
 
 32.6 
 
 17.98 
 
 1.14152 
 
 71.07 
 
 23.17 
 
 28.7 
 
 15.86 
 
 1.12280 
 
 69.90 
 
 20.06 
 
 32.7 
 
 18.03 
 
 1 . 14201 
 
 71.10 
 
 23.25 
 
 28.8 
 
 15.91 
 
 1.12327 
 
 69.93 
 
 20.14 
 
 32.8 
 
 18.08 
 
 1.14250 
 
 71.13 
 
 23.33 
 
 28.9 
 
 15.97 
 
 1 . 12374 
 
 69.96 
 
 20.22 
 
 32.9 
 
 18.14 
 
 1 . 14298 
 
 71.16 
 
 23.41 
 
 29.0 
 
 16.02 
 
 1 . 12422 
 
 69.99 
 
 20.30 
 
 33.0 
 
 18.19 
 
 1.14347 
 
 71.19 
 
 23.49 
 
 29.1 
 
 16.08 
 
 1 . 12469 
 
 70.02 
 
 20.38 
 
 33.1 
 
 18.25 
 
 1.14396 
 
 71.22 
 
 23.57 
 
 29.2 
 
 16.13 
 
 1.12517 
 
 70.05 
 
 20.45 
 
 33.2 
 
 18.30 
 
 1 . 14445 
 
 71.25 
 
 23.66 
 
 29.3 
 
 16.18 
 
 1.12564 
 
 70.08 
 
 20.53 
 
 33.3 
 
 18.36 
 
 1.14494 
 
 71.28 
 
 23.74 
 
 29.4 
 
 16.24 
 
 1.12612 
 
 70.11 
 
 20.61 
 
 33.4 
 
 18.41 
 
 1.14543 
 
 71.31 
 
 23.82 
 
 29.5 
 
 16.29 
 
 1.12659 
 
 70.14 
 
 20.69 
 
 33.5 
 
 18.46 
 
 1 . 14592 
 
 71.34 
 
 23.90 
 
 29.6 
 
 16.35 
 
 1 . 12707 
 
 70.17 
 
 20.77 
 
 33.6 
 
 18.52 
 
 1 . 14641 
 
 71.37 
 
 23.98 
 
 29.7 
 
 16.40 
 
 1 . 12755 
 
 70.20 
 
 20.85 
 
 33.7 
 
 18.57 
 
 1.14690 
 
 71.40 
 
 24.06 
 
 29.8 
 
 16.46 
 
 1.12802 
 
 70.23 
 
 20.93 
 
 33.8 
 
 18.63 
 
 1 . 14739 
 
 71.43 
 
 24.14 
 
 29.9 
 
 16.51 
 
 1 . 12850 
 
 70.26 
 
 21.01 
 
 33.9 
 
 18.68 
 
 1.14788 
 
 71.46 
 
 24.22 
 
 30.0 
 
 16.57 
 
 1.12898 
 
 70.29 
 
 21.08 
 
 34.0 
 
 18.73 
 
 1.14837 
 
 71.50 
 
 24.31 
 
 30.1 
 
 16.62 
 
 1.12946 
 
 70.32 
 
 21.17 
 
 34.1 
 
 18.79 
 
 1 . 14886 
 
 71.53 
 
 24.39 
 
 30.2 
 
 16.67 
 
 1.12993 
 
 70.35 
 
 21.25 
 
 34.2 
 
 18.84 
 
 1 . 14936 
 
 71.56 
 
 24.47 
 
 30.3 
 
 16.73 
 
 1 13041 
 
 70.38 
 
 21.32 
 
 34.3 
 
 18.90 
 
 1 . 14985 
 
 71.59 
 
 24.56 
 
 30.4 
 
 16.78 
 
 1.13089 
 
 70.41 
 
 21.40 
 
 34.4 
 
 18.95 
 
 1.15034 
 
 71.62 
 
 24.64 
 
 30.5 
 
 16.84 
 
 1.13137 
 
 70.44 
 
 21.48 
 
 34.5 
 
 19.00 
 
 1.15084 
 
 71.65 
 
 24.72 
 
 30.6 
 
 16.89 
 
 1.13185 
 
 70.47 
 
 21.56 
 
 34.6 
 
 19.06 
 
 1.15133 
 
 71.68 
 
 24.80 
 
 30.7 
 
 16.95 
 
 1.13233 
 
 70.50 
 
 21.64 
 
 34.7 
 
 19.11 
 
 1.15183 
 
 71.71 
 
 24.88 
 
 30.8 
 
 17.00 
 
 1.13281 
 
 70.53 
 
 21.72 
 
 34.8 
 
 19.17 
 
 1 . 15232 
 
 71.74 
 
 24.97 
 
 30.9 
 
 17.05 
 
 1.13329 
 
 70.56 
 
 21.80 
 
 34.9 
 
 19.22 
 
 1 . 15282 
 
 71.77 
 
 25.05 
 
 31.0 
 
 17.11 
 
 1 . 13378 
 
 70.59 
 
 21.88 
 
 35.0 
 
 19.28 
 
 1.15331 
 
 71.80 
 
 25.13 
 
 31.1 
 
 17.16 
 
 1.13426 
 
 70.62 
 
 21.96 
 
 35.1 
 
 19.33 
 
 1.15381 
 
 71.83 
 
 25.21 
 
 31.2 
 
 17.22 
 
 1.13474 
 
 70.65 
 
 22.04 
 
 35.2 
 
 19.38 
 
 1.15430 
 
 71.86 
 
 25.29 
 
 31.3 
 
 17 27 
 
 1.13522 
 
 70.68 
 
 22.12 
 
 35.3 
 
 19.44 
 
 1 . 15480 
 
 71.89 
 
 25.38 
 
 31.4 
 
 17.33 
 
 1.13570 
 
 70.71 
 
 22.20 
 
 35.4 
 
 19.49 
 
 1 . 15530 
 
 71.93 
 
 25.46 
 
 31 . 5 
 
 17.38 
 
 1.13619 
 
 70.74 
 
 22.28 
 
 35.5 
 
 19.55 
 
 1.15579 
 
 71.96 
 
 25.55 
 
 31.6 
 
 17.43 
 
 1.13667 
 
 70.77 
 
 22.36 
 
 35.6 
 
 19.60 
 
 1.1562 
 
 71.99 
 
 25.63 
 
 31.7 
 
 17.49 
 
 1.13715 
 
 70.80 
 
 22.44 
 
 35.7 
 
 19.65 
 
 1.1567 
 
 72.02 
 
 25.71 
 
 31.8 
 
 17.54 
 
 1.13764 
 
 70.83 
 
 22.52 
 
 35.8 
 
 19.71 
 
 1 . 1572 
 
 72.05 
 
 25.79 
 
 31.9 
 
 17.60 
 
 1.13812 
 
 70.86 
 
 22.60 
 
 35.9 
 
 19.76 
 
 1.1577 
 
 72.08 
 
 25.88 
 
206 
 
 METHODS OF ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 36.0 
 
 19.81 
 
 1.15828 
 
 72.11 
 
 25.96 
 
 40.0 
 
 21.97 
 
 1.17853 
 
 73.37 
 
 29.35 
 
 36.1 
 
 19.87 
 
 1.15878 
 
 72. 14 
 
 26.04 
 
 40.1 
 
 22.02 
 
 1 . 17904 
 
 73.41 
 
 29.44 
 
 36.2 
 
 19.92 
 
 1 . 15928 
 
 72.18 
 
 26 . 13 
 
 40.2 
 
 22.07 
 
 1.17956 
 
 73.44 
 
 29.52 
 
 36.3 
 
 19.98 
 
 1 . 15978 
 
 72.21 
 
 26.21 
 
 40.3 
 
 22.13 
 
 1.18007 
 
 73.47 
 
 29.61 
 
 36.4 
 
 20.03 
 
 1 . 16028 
 
 72.24 
 
 26.30 
 
 40.4 
 
 22.18 
 
 1 . 18058 
 
 73.50 
 
 29.69 
 
 36.5 
 
 20.08 
 
 1 . 16078 
 
 72.27 
 
 26.38 
 
 40.5 
 
 22.23 
 
 1.18110 
 
 73.53 
 
 29.78 
 
 36.6 
 
 20.14 
 
 1 16128 
 
 72.30 
 
 26.46 
 
 40.6 
 
 22.29 
 
 1 . 18162 
 
 73.57 
 
 29.87 
 
 36.7 
 
 20.19 
 
 1.16178 
 
 72.33 
 
 26.55 
 
 40.7 
 
 22.34 
 
 1 . 18213 
 
 73.60 
 
 29.96 
 
 36.8 
 
 20.25 
 
 1.16228 
 
 72.36 
 
 26.63 
 
 40.8 
 
 22.39 
 
 1 . 18265 
 
 73.63 
 
 30.04 
 
 36.9 
 
 20.30 
 
 1 . 16279 
 
 72.39 
 
 26.71 
 
 40.9 
 
 22.45 
 
 1 . 18316 
 
 73.66 
 
 30.13 
 
 37.0 
 
 20.35 
 
 1 . 16329 
 
 72.42 
 
 26.80 
 
 41.0 
 
 22.50 
 
 1 . 18368 
 
 73.70 
 
 30.22 
 
 37.1 
 
 20.41 
 
 1 . 16379 
 
 72.46 
 
 26.88 
 
 41.1 
 
 22.55 
 
 1 . 18420 
 
 73.73 
 
 30.30 
 
 37.2 
 
 20.46 
 
 1 . 16430 
 
 72.49 
 
 26.97 
 
 41.2 
 
 22.61 
 
 1 . 18472 
 
 73.76 
 
 30.39 
 
 37.3 
 
 20.52 
 
 1 . 16480 
 
 72.52 
 
 27.05 
 
 41.3 
 
 22.66 
 
 1 . 18524 
 
 73.79 
 
 30.48 
 
 37.4 
 
 20.57 
 
 1 . 16530 
 
 72.55 
 
 27.13 
 
 41.4 
 
 22 . 72 
 
 1 . 18575 
 
 73.82 
 
 30.56 
 
 37.5 
 
 20.62 
 
 1 . 16581 
 
 72.58 
 
 27.22 
 
 41.5 
 
 22.77 
 
 1 . 18627 
 
 73.86 
 
 30.65 
 
 37.6 
 
 20.68 
 
 1.16631 
 
 72.61 
 
 27.30 
 
 41.6 
 
 22.82 
 
 1 . 18679 
 
 73.89 
 
 30.74 
 
 37.7 
 
 20.73 
 
 1 . 16682 
 
 72.65 
 
 27.39 
 
 41.7 
 
 22.88 
 
 1.18731 
 
 73.92 
 
 30.82 
 
 37.8 
 
 20.78 
 
 1 . 16732 
 
 72.68 
 
 27.47 
 
 41.8 
 
 22.93 
 
 1 . 18783 
 
 73.95 
 
 30.91 
 
 37.9 
 
 20.84 
 
 1 . 16783 
 
 72.71 
 
 27.56 
 
 41.9 
 
 22.98 
 
 1 . 18835 
 
 73.99 
 
 31.00 
 
 38.0 
 
 20.89 
 
 1 . 16833 
 
 72.74 
 
 27.64 
 
 42.0 
 
 23.04 
 
 1 . 18887 
 
 74.02 
 
 31.09 
 
 38.1 
 
 20.94 
 
 .16884 
 
 72.77 
 
 27.73 
 
 42.1 
 
 23.09 
 
 1 . 18939 
 
 74.05 
 
 31.18 
 
 38.2 
 
 21.00 
 
 . 16934 
 
 72.80 
 
 27.81 
 
 42.2 
 
 23.14 
 
 1 . 18992 
 
 74.08 
 
 31.26 
 
 38.3 
 
 21.05 
 
 .16985 
 
 72.83 
 
 27.89 
 
 42.3 
 
 23.20 
 
 1 . 19044 
 
 74.12 
 
 31.35 
 
 38.4 
 
 21.11 
 
 .17036 
 
 72.87 
 
 27.98 
 
 42.4 
 
 23.25 
 
 1 . 19096 
 
 74.15 
 
 31.44 
 
 38.5 
 
 21.16 
 
 . 17087 
 
 72.90 
 
 28.07 
 
 42.5 
 
 23.30 
 
 1 . 19148 
 
 74.18 
 
 31.53 
 
 38.6 
 
 21.21 
 
 .17138 
 
 72.93 
 
 28.15 
 
 42.6 
 
 23.36 
 
 1 . 19201 
 
 74.21 
 
 31.61 
 
 38.7 
 
 21.27 
 
 .17188 
 
 72.96 
 
 28.24 
 
 42.7 
 
 23.41 
 
 1 . 19253 
 
 74.24 
 
 31.70 
 
 38.8 
 
 21.32 
 
 1 . 17239 
 
 72.99 
 
 28.32 
 
 42.8 
 
 23.46 
 
 1 . 19305 
 
 74.28 
 
 31.79 
 
 38.9 
 
 21.38 
 
 1 . 17290 
 
 73.02 
 
 28.40 
 
 42.9 
 
 23.52 
 
 1 . 19358 
 
 74.31 
 
 31.88 
 
 39.0 
 
 21.43 
 
 1.17341 
 
 73.06 
 
 28.49 
 
 43.0 
 
 23.57 
 
 1.19410 
 
 74.34 
 
 31.97 
 
 39.1 
 
 21.48 
 
 1 . 17392 
 
 73.09 
 
 28.58 
 
 43.1 
 
 23.62 
 
 1 . 19463 
 
 74.38 
 
 32.06 
 
 39.2 
 
 21.54 
 
 1 . 17443 
 
 73.12 
 
 28.66 
 
 43.2 
 
 23.68 
 
 1.19515 
 
 74.41 
 
 32.15 
 
 39.3 
 
 21.59 
 
 1 . 17494 
 
 73.15 
 
 28.75 
 
 43.3 
 
 23.73 
 
 1 . 19568 
 
 74.44 
 
 32.23 
 
 39.4 
 
 21.64 
 
 1 . 17545 
 
 73.18 
 
 28.83 
 
 43.4 
 
 23.78 
 
 1 . 19620 
 
 74.48 
 
 32.32 
 
 39.5 
 
 21.70 
 
 1.17596 
 
 73.21 
 
 28.92 
 
 43.5 
 
 23.84 
 
 1 . 19673 
 
 74.51 
 
 32.41 
 
 39.6 
 
 21.75 
 
 1 . 17648 
 
 73 . 25 
 
 29.01 
 
 43 6 
 
 23.89 
 
 1.19726 
 
 74.54 
 
 32 . 50 
 
 39.7 
 
 21.80 
 
 1 . 17699 
 
 73.28 
 
 29.09 
 
 43.7 
 
 23.94 
 
 1.19778 
 
 74.57 
 
 32.59 
 
 39.8 
 
 21.86 
 
 1 . 17750 
 
 73.31 
 
 29.18 
 
 43.8 
 
 24.00 
 
 1.19831 
 
 74.61 
 
 32.68 
 
 39.9 
 
 21.91 
 
 1 . 17802 
 
 73.34 
 
 29.26 
 
 43.9 
 
 24.05 
 
 1 . 19884 
 
 74.64 
 
 32.77 
 
XXVII. TABLES 
 
 207 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 44.0 
 
 24.10 
 
 .19936 
 
 74.67 
 
 32.86 
 
 48.0 
 
 26.23 
 
 1.22080 
 
 76.01 
 
 36.48 
 
 44.1 
 
 24.16 
 
 .19989 
 
 74.71 
 
 32.95 
 
 48.1 
 
 26.28 
 
 1.22134 
 
 76.04 
 
 36.58 
 
 44.2 
 
 24.21 
 
 .20042 
 
 74.74 
 
 33.04 
 
 48.2 
 
 26.33 
 
 1.22189 
 
 76.08 
 
 36.67 
 
 44.3 
 
 24.26 
 
 .20095 
 
 74.77 
 
 33.12 
 
 48.3 
 
 26.38 
 
 1.22243 
 
 76.11 
 
 36.76 
 
 44.4 
 
 24.32 
 
 .20148 
 
 74.80 
 
 33.21 
 
 48.4 
 
 26.44 
 
 1.22298 
 
 76.14 
 
 36.85 
 
 44.5 
 
 24.37 
 
 1.20201 
 
 74.84 
 
 33.30 
 
 48.5 
 
 26.49 
 
 1.22352 
 
 76.18 
 
 36.95 
 
 44.6 
 
 24.42 
 
 1.20254 
 
 74.87 
 
 33.39 
 
 48.6 
 
 26.54 
 
 1.22406 
 
 76.21 
 
 37.04 
 
 44.7 
 
 24.48 
 
 1.20307 
 
 74.90 
 
 33.48 
 
 48.7 
 
 26.59 
 
 1.22461 
 
 76.24 
 
 37.13 
 
 44.8 
 
 24.53 
 
 1.20360 
 
 74.94 
 
 33.57 
 
 48.8 
 
 26.65 
 
 1.22516 
 
 76.28 
 
 37.22 
 
 44.9 
 
 24.58 
 
 1.20414 
 
 74.97 
 
 33.66 
 
 48.9 
 
 26.70 
 
 1.22570 
 
 76.31 
 
 37.32 
 
 45.0 
 
 24.63 
 
 .20467 
 
 75.00 
 
 33.75 
 
 49.0 
 
 26.75 
 
 .22625 
 
 76.35 
 
 37.41 
 
 45.1 
 
 24.69 
 
 .20520 
 
 75.04 
 
 33.84 
 
 49.1 
 
 28.81 
 
 .22680 
 
 76.38 
 
 37.50 
 
 45.2 
 
 24.74 
 
 .20573 
 
 75.07 
 
 33.93 
 
 49.2 
 
 26.86 
 
 .22735 
 
 76.41 
 
 37.59 
 
 45.3 
 
 24.79 
 
 .20627 
 
 75.11 
 
 34.02 
 
 49.3 
 
 26.91 
 
 .22789 
 
 76.45 
 
 37.68 
 
 45.4 
 
 24.85 
 
 .20680 
 
 75.14 
 
 34.11 
 
 49.4 
 
 26.96 
 
 .22844 
 
 76.48 
 
 37.78 
 
 45.5 
 
 24.90 
 
 .20733 
 
 75.17 
 
 34.20 
 
 49.5 
 
 27.02 
 
 .22899 
 
 76.52 
 
 37.87 
 
 45.6 
 
 24.95 
 
 .20787 
 
 75.20 
 
 34.29 
 
 49.6 
 
 27.07 
 
 .22954 
 
 76.55 
 
 37.97 
 
 45.7 
 
 25.01 
 
 .20840 
 
 75.24 
 
 34.38 
 
 49.7 
 
 27.12 
 
 .23009 
 
 76.59 
 
 38.07 
 
 45.8 
 
 25.06 
 
 .20894 
 
 75.27 
 
 34.47 
 
 49.8 
 
 27.18 
 
 .23064 
 
 76.62 
 
 38.16 
 
 45.9 
 
 25 11 
 
 .20947 
 
 75.30 
 
 34.56 
 
 49.9 
 
 27.23 
 
 .23119 
 
 76.66 
 
 38.25 
 
 46.0 
 
 25.17 
 
 .21001 
 
 75.33 
 
 34.65 
 
 50.0 
 
 27.28 
 
 .23174 
 
 76.69 
 
 38.35 
 
 46.1 
 
 25.22 
 
 .21054 
 
 75.37 
 
 34.74 
 
 50.1 
 
 27.33 
 
 .23229 
 
 76.72 
 
 38.43 
 
 46.2 
 
 25.27 
 
 .21108 
 
 75.40 
 
 34.83 
 
 50.2 
 
 27.39 
 
 .23284 
 
 76.76 
 
 38.53 
 
 46.3 
 
 25.32 
 
 .21162 
 
 75.43 
 
 34.92 
 
 50.3 
 
 27.44 
 
 .23340 
 
 76.79 
 
 38.63 
 
 46.4 
 
 25.38 
 
 .21215 
 
 75.47 
 
 35.02 
 
 50.4 
 
 27.49 
 
 .23395 
 
 76.83 
 
 38.72 
 
 46.5 
 
 25.43 
 
 .21269 
 
 75.50 
 
 35.11 
 
 50.5 
 
 27.54 
 
 .23450 
 
 76.86 
 
 38.81 
 
 46.6 
 
 25.48 
 
 .21323 
 
 75.53 
 
 35.20 
 
 50.6 
 
 27.60 
 
 .23506 
 
 76.90 
 
 38.91 
 
 46.7 
 
 25.54 
 
 .21377 
 
 75.57 
 
 35.29 
 
 50.7 
 
 27.65 
 
 .23561 
 
 76.93 
 
 39.00 
 
 46.8 - 
 
 25.59 
 
 .21431 
 
 75.60 
 
 35.38 
 
 50.8 
 
 27.70 
 
 .23616 
 
 76.97 
 
 39.09 
 
 46.9 
 
 25.64 
 
 .21484 
 
 75.63 
 
 35.47 
 
 50.9 
 
 27.75 
 
 .23672 
 
 77.00 
 
 39.19 
 
 47.0 
 
 25.70 
 
 .21538 
 
 75.67 
 
 35.56 
 
 51.0 
 
 27.81 
 
 .23727 
 
 77.03 
 
 39.29 
 
 47.1 
 
 25.75 
 
 .21592 
 
 75.70 
 
 35.65 
 
 51.1 
 
 27.86 
 
 .23782 
 
 77.07 
 
 39.38 
 
 47.2 
 
 25.80 
 
 .21646 
 
 75.73 
 
 35.74 
 
 51.2 
 
 27.91 
 
 .23838 
 
 77.10 
 
 39.47 
 
 47.3 
 
 25.86 
 
 .21700 
 
 75.77 
 
 35.84 
 
 51.3 
 
 27.96 
 
 .23894 
 
 77.13 
 
 39.57 
 
 47.4 
 
 25.91 
 
 .21755 
 
 75.80 
 
 35.93 
 
 51.4 
 
 28.02 
 
 .23949 
 
 77.17 
 
 39.67 
 
 47.5 
 
 25.96 
 
 1.21809 
 
 75.84 
 
 36.02 
 
 51.5 
 
 28.07 
 
 .24005 
 
 77.21 
 
 39.76 
 
 47.6 
 
 26.01 
 
 1.21863 
 
 75.87 
 
 36.11 
 
 51.6 
 
 28.12 
 
 .24060 
 
 77.24 
 
 39.86 
 
 47.7 
 
 26.07 
 
 1.21917 
 
 75.91 
 
 36.21 
 
 51.7 
 
 28.17 
 
 1.24116 
 
 77.28 
 
 39.95 
 
 48.7 
 
 26.12 
 
 1.21971 
 
 75.94 
 
 36.30 
 
 51.8 
 
 28.23 
 
 1.24172 
 
 77.31 
 
 40.05 
 
 47.9 
 
 26.17 
 
 1.22026 
 
 75.97 
 
 36.39 
 
 51.9 
 
 28.28 
 
 1.24228 
 
 77.35 
 
 40.14 
 
208 
 
 METHODS OF ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 52.0 
 
 28.33 
 
 1.24284 
 
 77.38 
 
 40.24 
 
 56.0 
 
 30.42 
 
 1.26548 
 
 78.79 
 
 44.12 
 
 52.1 
 
 28.38 
 
 1.24339 
 
 77.42 
 
 40.34 
 
 56.1 
 
 30.47 
 
 1.26605 
 
 78.83 
 
 44.22 
 
 52.2 
 
 28.44 
 
 1.24395 
 
 77.45 
 
 40.43 
 
 56.2 
 
 30.52 
 
 1.26663 
 
 78.86 
 
 44.32 
 
 52.3 
 
 28.49 
 
 1.24451 
 
 77.49 
 
 40.53 
 
 56.3 
 
 30.57 
 
 1 . 26720 
 
 78.90 
 
 44.42 
 
 52.4 
 
 28.54 
 
 1.24507 
 
 77.52 
 
 40.62 
 
 56.4 
 
 30.63 
 
 1.26778 
 
 78.93 
 
 44.52 
 
 52.5 
 
 28.59 
 
 1.24563 
 
 77.56 
 
 40.72 
 
 56.5 
 
 30.68 
 
 1.26835 
 
 78.97 
 
 44.62 
 
 52.6 
 
 28.65 
 
 1.24619 
 
 77.59 
 
 40.81 
 
 56.6 
 
 30.73 
 
 1.26893 
 
 79.01 
 
 44.72 
 
 52.7 
 
 28.70 
 
 1.24675 
 
 77.63 
 
 40.91 
 
 56.7 
 
 30.78 
 
 1.26950 
 
 79.04 
 
 44.82 
 
 52.8 
 
 28.75 
 
 1.24731 
 
 77.66 
 
 41.00 
 
 56.8 
 
 30.83 
 
 1.27008 
 
 79.08 
 
 44.92 
 
 52.9 
 
 28.80 
 
 1.24788 
 
 77.70 
 
 41.10 
 
 56.9 
 
 30.89 
 
 1.27066 
 
 79.11 
 
 45.01 
 
 53.0 
 
 28.86 
 
 1.24844 
 
 77.73 
 
 41.20 
 
 57.0 
 
 30.94 
 
 1.27123 
 
 79.15 
 
 45.11 
 
 53.1 
 
 28.91 
 
 1.24900 
 
 77.77 
 
 41.29 
 
 57.1 
 
 30.99 
 
 1.27181 
 
 79.19 
 
 45.21 
 
 53.2 
 
 28.96 
 
 1 . 24956 
 
 77.80 
 
 41.39 
 
 57.2 
 
 31.04 
 
 1.27239 
 
 79.22 
 
 45.31 
 
 53.3 
 
 29.01 
 
 1.25013 
 
 77.84 
 
 41.49 
 
 57.3 
 
 31.09 
 
 1.27297 
 
 79.26 
 
 45.42 
 
 53.4 
 
 29.06 
 
 1.25069 
 
 77.87 
 
 41.58 
 
 57.4 
 
 31.15 
 
 1.27355 
 
 79.29 
 
 45.51 
 
 53.5 
 
 29.12 
 
 1.25126 
 
 77.91 
 
 41.68 
 
 57.5 
 
 31.20 
 
 .27413 
 
 79.33 
 
 45.61 
 
 53.6 
 
 29.17 
 
 1.25182 
 
 77.94 
 
 41.78 
 
 57.6 
 
 31.25 
 
 .27471 
 
 79.37 
 
 45.71 
 
 53.7 
 
 29.22 
 
 1.25238 
 
 77.98 
 
 41.87 
 
 57.7 
 
 31.30 
 
 .27529 
 
 79.40 
 
 45.81 
 
 53.8 
 
 29.27 
 
 1.25295 
 
 78.01 
 
 41.97 
 
 57.8 
 
 31.35 
 
 .27587 
 
 79.44 
 
 45.92 
 
 53 9 
 
 29.32 
 
 1.25351 
 
 78.05 
 
 42.07 
 
 57.9 
 
 31.40 
 
 .27645 
 
 79.48 
 
 46.02 
 
 54.0 
 
 29.38 
 
 1.25408 
 
 78.08 
 
 42.16 
 
 58.0 
 
 31.46 
 
 1.27703 
 
 79.51 
 
 46.12 
 
 54.1 
 
 29.43 
 
 1.25465 
 
 78.12 
 
 42.26 
 
 58.1 
 
 31.51 
 
 1.27761 
 
 79.55 
 
 46.22 
 
 54.2 
 
 29.48 
 
 1.25521 
 
 78.15 
 
 42.36 
 
 58.2 
 
 31.56 
 
 1.27819 
 
 79.58 
 
 46.32 
 
 54.3 
 
 29.53 
 
 1.25578 
 
 78.19 
 
 42.46 
 
 58.3 
 
 31.61 
 
 1.27878 
 
 79.62 
 
 46.42 
 
 54.4 
 
 29.59 
 
 1.25635 
 
 78.22 
 
 42.55 
 
 58.4 
 
 31.66 
 
 1.27936 
 
 79.66 
 
 46.52 
 
 54.5 
 
 29.64 
 
 1.25692 
 
 78.26 
 
 42.65 
 
 58.5 
 
 31.71 
 
 1.27994 
 
 79.69 
 
 46.62 
 
 54.6 
 
 29.69 
 
 1.25748 
 
 78.29 
 
 42.75 
 
 58.6 
 
 31.76 
 
 1.28052 
 
 79.73 
 
 46.72 
 
 54.7 
 
 29.74 
 
 1.25805 
 
 78.33 
 
 42.85 
 
 58.7 
 
 31.82 
 
 1.28111 
 
 79.77 
 
 46.82 
 
 54.8 
 
 29.80 
 
 1.25862 
 
 78.36 
 
 42.94 
 
 58.8 
 
 31.87 
 
 1.28169 
 
 79.80 
 
 46.92 
 
 54.9 
 
 29.85 
 
 1.25919 
 
 78.40 
 
 43.04 
 
 58.9 
 
 31.92 
 
 1.28228 
 
 79.84 
 
 47.03 
 
 55.0 
 
 29.90 
 
 .25976 
 
 78.44 
 
 43.14 
 
 59.0 
 
 31.97 
 
 1.28286 
 
 79.88 
 
 47.13 
 
 55.1 
 
 29.95 
 
 .26033 
 
 78.47 
 
 43.24 
 
 59.1 
 
 32.02 
 
 1.28345 
 
 79.91 
 
 47.23 
 
 55.2 
 
 30.00 
 
 .26090 
 
 78.51 
 
 43.34 
 
 59.2 
 
 32.07 
 
 1.28404 
 
 79.95 
 
 47.33 
 
 55.3 
 
 30.06 
 
 .26147 
 
 78.54 
 
 43.43 
 
 59.3 
 
 32.13 
 
 1.28462 
 
 79.99 
 
 47.43 
 
 55.4 
 
 30.11 
 
 .26204 
 
 78.58 
 
 43.53 
 
 59.4 
 
 32.18 
 
 1.28520 
 
 80.02 
 
 47.53 
 
 55.5 
 
 30.16 
 
 1.26261 
 
 78.61 
 
 43.63 
 
 59.5 
 
 32.23 
 
 1.28579 
 
 80.06 
 
 47.64 
 
 55.6 
 
 30.21 
 
 1.26319 
 
 78.65 
 
 43.73 
 
 59.6 
 
 32.28 
 
 1.28638 
 
 80.10 
 
 47.74 
 
 55.7 
 
 30.26 
 
 1.26376 
 
 78.69 
 
 43.83 
 
 59.7 
 
 32.33 
 
 1.28697 
 
 80.13 
 
 47.84 
 
 55.8 
 
 30.32 
 
 1.26433 
 
 78.72 
 
 43.93 
 
 59.8 
 
 32.38 
 
 1.28755 
 
 80.17 
 
 47.94 
 
 55.9 
 
 30.37 
 
 1.26490 
 
 78.76 
 
 44.03 
 
 59.9 
 
 32.43 
 
 1.28814 
 
 80.20 
 
 48.04 
 
XXVII. TABLES 
 
 209 
 
 TABLE 1 Continued 
 
 Dogroos 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 60.0 
 
 32.49 
 
 .28873 
 
 80.24 
 
 48.14 
 
 64.0 
 
 34.53 
 
 .31260 
 
 81.73 
 
 52.31 
 
 60.1 
 
 32.54 
 
 .28932 
 
 80.28 
 
 48.25 
 
 64.1 
 
 34.58 
 
 .31320 
 
 81.77 
 
 52.41 
 
 60.2 
 
 32.59 
 
 .28991 
 
 80.31 
 
 48.35 
 
 64.2 
 
 34.63 
 
 .31381 
 
 81.80 
 
 52.52 
 
 60.3 
 
 32.64 
 
 .29050 
 
 80.35 
 
 48.45 
 
 64.3 
 
 34.68 
 
 .31441 
 
 81.84 
 
 52.62 
 
 60.4 
 
 32.69 
 
 29109 
 
 80.39 
 
 48.56 
 
 64.4 
 
 34.74 
 
 .31502 
 
 81.88 
 
 52.73 
 
 60.5 
 
 32.74 
 
 1.29168 
 
 80.43 
 
 48.66 
 
 64.5 
 
 34.79 
 
 .31563 
 
 81.92 
 
 52.84 
 
 60.6 
 
 32.79 
 
 1 . 29227 
 
 80.46 
 
 48.76 
 
 64.6 
 
 34.84 
 
 .31623 
 
 81.96 
 
 52.94 
 
 60.7 
 
 32.85 
 
 1 . 29286 
 
 80.50 
 
 48.86 
 
 64.7 
 
 34.89 
 
 .31684 
 
 81.99 
 
 53.05 
 
 60.8 
 
 32.90 
 
 .29346 
 
 80.54 
 
 48.96 
 
 64.8 
 
 34.94 
 
 .31745 
 
 82.03 
 
 53.16 
 
 60.9 
 
 32.95 
 
 .29405 
 
 80.57 
 
 49.07 
 
 64.9 
 
 34.99 
 
 .31806 
 
 82.07 
 
 53.26 
 
 61.0 
 
 33.00 
 
 .29464 
 
 80.61 
 
 49.17 
 
 65.0 
 
 35.04 
 
 .31866 
 
 82.11 
 
 53.37 
 
 61.1 
 
 33.05 
 
 .29523 
 
 80.65 
 
 49.28 
 
 65.1 
 
 35.09 
 
 .31927 
 
 82.14 
 
 53.47 
 
 61.2 
 
 33.10 
 
 .29583 
 
 80.68 
 
 49.38 
 
 65.2 
 
 35.14 
 
 .31988 
 
 82.18 
 
 53.58 
 
 61.3 
 
 33.15 
 
 .29642 
 
 80.72 
 
 49.48 
 
 65.3 
 
 35.19 
 
 .32049 
 
 82.22 
 
 53.69 
 
 61.4 
 
 33.20 
 
 .29701 
 
 80.76 
 
 49.59 
 
 65.4 
 
 35.24 
 
 .32110 
 
 82.26 
 
 53.80 
 
 61.5 
 
 33.26 
 
 .29761 
 
 80.79 
 
 49.69 
 
 65.5 
 
 35.29 
 
 .32171 
 
 82.30 
 
 53.91 
 
 61.6 
 
 33.31 
 
 .29820 
 
 80.83 
 
 49.79 
 
 65.6 
 
 35.34 
 
 .32232 
 
 82.33' 
 
 54.01 
 
 61.7 
 
 33.36 
 
 .29880 
 
 80.87 
 
 49.90 
 
 65.7 
 
 35.39 
 
 . 32293 
 
 82.37 
 
 54.12 
 
 61.8 
 
 33.41 
 
 .29940 
 
 80.91 
 
 50.00 
 
 65.8 
 
 35.45 
 
 . 32354 
 
 82.41 
 
 54.23 
 
 61.9 
 
 33.46 
 
 .29999 
 
 80.94 
 
 50.10 
 
 65.9 
 
 35.50 
 
 .32415 
 
 82.45 
 
 54.33 
 
 62.0 
 
 33 51 
 
 1.30059 
 
 80.98 
 
 50.21 
 
 66.0 
 
 35.55 
 
 .32476 
 
 82.49 
 
 54.44 
 
 62.1 
 
 33.56 
 
 1.30118 
 
 81.02 
 
 50.31 
 
 66.1 
 
 35.60 
 
 .32538 
 
 82.53 
 
 54.55 
 
 62.2 
 
 33.61 
 
 1.30178 
 
 81.05 
 
 50 . 41 
 
 66.2 
 
 35.65 
 
 1.32599 
 
 82.56 
 
 54.65 
 
 62.3 
 
 33.67 
 
 1.30238 
 
 81.09 
 
 50.52 
 
 66.3 
 
 35.70 
 
 1.32660 
 
 82.60 
 
 54.76 
 
 62.4 
 
 33.72 
 
 1.30298 
 
 81.13 
 
 50.63 
 
 66.4 
 
 35.75 
 
 1 . 32722 
 
 82.64 
 
 54.87 
 
 62.5 
 
 33.77 
 
 .30358 
 
 81.16 
 
 50.73 
 
 66.5 
 
 35.80 
 
 .32783 
 
 82.68 
 
 54.98 
 
 62.6 
 
 33.82 
 
 .30418 
 
 81.20 
 
 50.83 
 
 66.6 
 
 35.85 
 
 .32844 
 
 82.72 
 
 55.09 
 
 62.7 
 
 33.87 
 
 .30477 
 
 81.24 
 
 50.94 
 
 66.7 
 
 35.90 
 
 . 32906 
 
 82.75 
 
 55.19 
 
 62.8 
 
 33.92 
 
 .30537 
 
 81.28 
 
 51.04 
 
 66.8 
 
 35.95 
 
 .32967 
 
 82.79 
 
 55.30 
 
 62 '. 
 
 33.97 
 
 .30597 
 
 81.32 
 
 51.15 
 
 66.9 
 
 36.00 
 
 .33029 
 
 82.83 
 
 55.41 
 
 63.0 
 
 34.02 
 
 .30657 
 
 81.35 
 
 51.25 
 
 67.0 
 
 36.05 
 
 .33090 
 
 82.87 
 
 55.52 
 
 63.1 
 
 34.07 
 
 .30718 
 
 81.39 
 
 51.36 
 
 67.1 
 
 36.10 
 
 .33152 
 
 82.91 
 
 55.63 
 
 63.2 
 
 34.12 
 
 .30778 
 
 81.43 
 
 51.46 
 
 67.2 
 
 36.15 
 
 .33214 
 
 82.95 
 
 55.74 
 
 63.3 
 
 34.18 
 
 .30838 
 
 81.47 
 
 51.57 
 
 67.3 
 
 36.20 
 
 .33275 
 
 82.98 
 
 55.85 
 
 63.4 
 
 34.23 
 
 .30898 
 
 81.50 
 
 51.67 
 
 67.4 
 
 36.25 
 
 .33337 
 
 83.02 
 
 55.96 
 
 63.5 
 
 34.28 
 
 .30958 
 
 81.54 
 
 51.78 
 
 67.5 
 
 36.30 
 
 . 33399 
 
 83.06 
 
 56.07 
 
 63.6 
 
 34.33 
 
 .31019 
 
 81.58 
 
 51.88 
 
 67.6 
 
 36.35 
 
 .33460 
 
 83.10 
 
 56.18 
 
 63.7 
 
 34.38 
 
 1.31079 
 
 81.62 
 
 51.99 
 
 67.7 
 
 36.40 
 
 .33523 
 
 83.14 
 
 56.29 
 
 63.8 
 
 34.43 
 
 1.31139 
 
 81.65 
 
 52.09 
 
 67.8 
 
 36.45 
 
 .33584 
 
 83.18 
 
 56.40 
 
 63.9 
 
 34.48 
 
 1.31200 
 
 81.69 
 
 52.20 
 
 67.9 
 
 36.50 
 
 1.33646 
 
 83.22 
 
 56.51 
 
210 
 
 METHODS OP ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 
 % Sugar 
 
 Degrees 
 Baume, 
 Modulus 
 
 Specific 
 Gravity 
 at 
 
 Pounds 
 per 
 Cubic 
 
 Pounds 
 Dry Sub. 
 per 
 
 Degrees 
 Brix or 
 
 % Sugar 
 
 Degrees 
 Baume, 
 Modulus 
 
 Specific 
 Gravity 
 at 
 
 Pounds 
 per 
 Cubic 
 
 Pounds 
 Dry Sub. 
 per 
 
 by Wt. 
 
 145 
 
 0/20C 
 
 Foot 
 
 Cu. Ft. 
 
 by Wt. 
 
 145 
 
 20/20C 
 
 Foot 
 
 Cu. Ft. 
 
 68.0 
 
 36.55 
 
 1.33708 
 
 83.25 
 
 56.61 
 
 72.0 
 
 38.55 
 
 1.36218 
 
 84.82 
 
 61.07 
 
 68.1 
 
 36.61 
 
 1 . 33770 
 
 83.29 
 
 56.72 
 
 72.1 
 
 38.60 
 
 1 . 36282 
 
 84.85 
 
 61.18 
 
 68.2 
 
 36.66 
 
 1.33832 
 
 83.33 
 
 56.83 
 
 72.2 
 
 38.65 
 
 1 . 36346 
 
 84.89 
 
 61.29 
 
 68.3 
 
 36.71 
 
 1.33894 
 
 83.37 
 
 56.94 
 
 72.3 
 
 38.70 
 
 1.36409 
 
 84.93 
 
 61.40 
 
 68.4 
 
 36.76 
 
 1.33957 
 
 83.41 
 
 57.05 
 
 72.4 
 
 38.75 
 
 1.36473 
 
 84.9.7 
 
 61.52 
 
 68.5 
 
 36.81 
 
 1.34019 
 
 83.45 
 
 57.16 
 
 72.5 
 
 38.80 
 
 1 . 36536 
 
 85.02 
 
 61.64 
 
 68.6 
 
 36.86 
 
 1.34081 
 
 83.49 
 
 57.27 
 
 72.6 
 
 38.85 
 
 1.36600 
 
 85.06 
 
 61.75 
 
 68.7 
 
 36.91 
 
 1.34143 
 
 83.52 
 
 57.38 
 
 72.7 
 
 38.90 
 
 1.36664 
 
 85.10 
 
 61.87 
 
 68.8 
 
 36.96 
 
 1.34205 
 
 83.56 
 
 57.49 
 
 72.8 
 
 38.95 
 
 1.36728 
 
 85.14 
 
 61.98 
 
 68.9 
 
 37.01 
 
 1.34268 
 
 83.60 
 
 57.60 
 
 72.9 
 
 39.00 
 
 1.36792 
 
 85.18 
 
 62.10 
 
 69.0 
 
 37.06 
 
 1 . 34330 
 
 83.64 
 
 57.71 
 
 73.0 
 
 39.05 
 
 1.36856 
 
 85.22 
 
 62.21 
 
 69.1 
 
 37.11 
 
 1 . 34392 
 
 83.68 
 
 57.82 
 
 73.1 
 
 39.10 
 
 1.36919 
 
 85.26 
 
 62.33 
 
 69.2 
 
 37.16 
 
 1.34455 
 
 83.72 
 
 57.93 
 
 73.2 
 
 39.15 
 
 1 . 36983 
 
 85.29 
 
 62.43 
 
 69.3 
 
 37.21 
 
 1.34517 
 
 83.76 
 
 58.05 
 
 73.3 
 
 39.20 
 
 1 . 37047 
 
 85.33 
 
 62.55 
 
 69.4 
 
 37.26 
 
 1.34580 
 
 83.80 
 
 58.16 
 
 73.4 
 
 39.25 
 
 1.37111 
 
 85.37 
 
 62.66 
 
 69.5 
 
 37.31 
 
 1.34642 
 
 83,84 
 
 58.27 
 
 73.5 
 
 39.30 
 
 1.37176 
 
 85.42 
 
 62.78 
 
 69.6 
 
 37.36 
 
 1.34705 
 
 83.88 
 
 58.38 
 
 73.6 
 
 39.35 
 
 1.37240 
 
 85.45 
 
 62.89 
 
 69.7 
 
 37.41 
 
 1.34768 
 
 83.91 
 
 58.49 
 
 73.7 
 
 39.39 
 
 1.37304 
 
 85.49 
 
 63.01 
 
 69.8 
 
 37.46 
 
 1.34830 
 
 83.95 
 
 58.60 
 
 73.8 
 
 39.44 
 
 1.37368 
 
 85.53 
 
 63.12 
 
 69.9 
 
 37.51 
 
 1.34893 
 
 83.99 
 
 58.71 
 
 73.9 
 
 39.49 
 
 1.37432 
 
 86.57 
 
 63.24 
 
 70.0 
 
 37.56 
 
 1 . 34956 
 
 84.03 
 
 58.82 
 
 74.0 
 
 39.54 
 
 1 . 37496 
 
 85.61 
 
 63.35 
 
 70.1 
 
 37.61 
 
 1.35019 
 
 84.07 
 
 58.93 
 
 74.1 
 
 39.59 
 
 1.37561 
 
 85.66 
 
 63.47 
 
 70.2 
 
 37.66 
 
 1.35081 
 
 84.11 
 
 59.05 
 
 74.2 
 
 39.64 
 
 1.37625 
 
 85.70 
 
 63.59 
 
 70.3 
 
 37.71 
 
 1.35144 
 
 84.15 
 
 59.16 
 
 74.3 
 
 39.69 
 
 1.37689 
 
 85.74 
 
 63.70 
 
 70.4 
 
 37.76 
 
 1.35207 
 
 84.19 
 
 59.27 
 
 74.4 
 
 39.74 
 
 1.37754 
 
 85.78 
 
 63.82 
 
 70.5 
 
 37.81 
 
 1.35270 
 
 84.23 
 
 59.38 
 
 74.5 
 
 39.79 
 
 1 . 37818 
 
 85.82 
 
 63.94 
 
 70.6 
 
 37.86 
 
 1.35333 
 
 84.26 
 
 59.49 
 
 74.6 
 
 39.84 
 
 1.37883 
 
 85.86 
 
 64.05 
 
 70.7 
 
 37.91 
 
 1.35396 
 
 84.30 
 
 59.60 
 
 74.7 
 
 39.89 
 
 1 . 37947 
 
 85.90 
 
 64.17 
 
 70.8 
 
 37.96 
 
 1.35459 
 
 84.34 
 
 59.71 
 
 74.8 
 
 39.94 
 
 1.38012 
 
 85.94 
 
 64.28 
 
 70.9 
 
 38.01 
 
 1 . 35522 
 
 84.38 
 
 59.83 
 
 74.9 
 
 39.99 
 
 1 . 38076 
 
 85.98 
 
 64.40 
 
 71.0 
 
 38.06 
 
 1.35585 
 
 84.42 
 
 59.94 
 
 75.0 
 
 40.03 
 
 1.38141 
 
 86.02 
 
 64.52 
 
 71.1 
 
 38.11 
 
 1.35648 
 
 84.46 
 
 60.05 
 
 75.1 
 
 40.08 
 
 1 . 38206 
 
 86.06 
 
 64.63 
 
 71.2 
 
 38.16 
 
 1.35711 
 
 84.50 
 
 60.16 
 
 75.2 
 
 40.13 
 
 1.38270 
 
 86.10 
 
 64.75 
 
 71.3 
 
 38.21 
 
 1.35775 
 
 84.54 
 
 60.28 
 
 75.3 
 
 40.18 
 
 1 . 38335 
 
 86.14 
 
 64.86 
 
 71.4 
 
 38.26 
 
 1.35838 
 
 84.58 
 
 60.39 
 
 75.4 
 
 40.23 
 
 1 . 38400 
 
 86.18 
 
 64.98 
 
 71.5 
 
 38.30 
 
 1.35901 
 
 84.62 
 
 60.50 
 
 75.5 
 
 40.28 
 
 1.38465 
 
 86.22 
 
 65.10 
 
 71.6 
 
 38.35 
 
 1.35964 
 
 84.66 
 
 60.62 
 
 75.6 
 
 40.33 
 
 1.38530 
 
 86.26 
 
 65.21 
 
 71.7 
 
 38.40 
 
 1.36028 
 
 84.70 
 
 60.73 
 
 75.7 
 
 40.38 
 
 1 . 38595 
 
 86.30 
 
 65.33 
 
 71.8 
 
 38.45 
 
 1.36091 
 
 84.74 
 
 60.84 
 
 75.8 
 
 40.43 
 
 1.38660 
 
 86.34 
 
 65.45 
 
 71.9 
 
 38.50 
 
 1.36155 
 
 84.78 
 
 60.96 
 
 75.9 
 
 40.48 
 
 1.38725 
 
 86.38 
 
 65.56 
 
XXVII. TABLES 
 
 211 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt, 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 76.0 
 
 40.53 
 
 1.38790 
 
 86.42 
 
 65.68 
 
 80.0 
 
 42.47 
 
 1.41421 
 
 88.06 
 
 70.45 
 
 76.1 
 
 40.57 
 
 1.38855 
 
 86.46 
 
 65.80 
 
 80.1 
 
 42.52 
 
 1.41488 
 
 88.10 
 
 70.57 
 
 76.2 
 
 40.62 
 
 .38920 
 
 86.50 
 
 65.91 
 
 80.2 
 
 42.57 
 
 1.41554 
 
 88.14 
 
 70.69 
 
 76.3 
 
 40 67 
 
 38985 
 
 86.54 
 
 66.03 
 
 80.3 
 
 42.61 
 
 1.41621 
 
 88.19 
 
 70.82 
 
 76.4 
 
 40.72 
 
 .39050 
 
 86.58 
 
 66.15 
 
 80.4 
 
 42.66 
 
 1.41688 
 
 88.23 
 
 70.94 
 
 76.5 
 
 40.77 
 
 .39115 
 
 86.62 
 
 66.26 
 
 80.5 
 
 42.71 
 
 1.41754 
 
 88.27 
 
 71.06 
 
 76.6 
 
 40.82 
 
 .39180 
 
 86.66 
 
 66.38 
 
 80.6 
 
 42.76 
 
 1.41821 
 
 88.31 
 
 71.18 
 
 76.7 
 
 40.87 
 
 .39246 
 
 86.70 
 
 66.50 
 
 80.7 
 
 42.81 
 
 1.41888 
 
 88.35 
 
 71.30 
 
 76.8 
 
 40.92 
 
 .39311 
 
 86.75 
 
 66.62 
 
 80.8 
 
 42.85 
 
 1.41955 
 
 88.39 
 
 71.42 
 
 76.9 
 
 40.97 
 
 .39376 
 
 86.79 
 
 66.74 
 
 80.9 
 
 42.90 
 
 1.42022 
 
 88.43 
 
 71.54 
 
 77.0 
 
 41.01 
 
 1.39442 
 
 86.83 
 
 66.86 
 
 81.0 
 
 42.95 
 
 1.42088 
 
 88.48 
 
 71.67 
 
 77.1 
 
 41.06 
 
 1.39507 
 
 86.87 
 
 66.98 
 
 81 1 
 
 43.00 
 
 1.42155 
 
 88.52 
 
 71.79 
 
 77.2 
 
 41.11 
 
 1 . 39573 
 
 86.91 
 
 67.09 
 
 81.2 
 
 43.05 
 
 1.42222 
 
 88.56 
 
 71.91 
 
 77.3 
 
 41.16 
 
 1 . 39638 
 
 86.95 
 
 67.21 
 
 81.3 
 
 43.10 
 
 .42289 
 
 88.60 
 
 72.03 
 
 77.4 
 
 41.21 
 
 1.39704 
 
 86.99 
 
 67.33 
 
 81.4 
 
 43.14 
 
 .42356 
 
 88.64 
 
 72.15 
 
 77.5 
 
 41.26 
 
 1.39769 
 
 87.03 
 
 67.45 
 
 81.5 
 
 43.19 
 
 .42423 
 
 88.68 
 
 72.27 
 
 77.6 
 
 41 31 
 
 1.39835 
 
 87.07 
 
 67.57 
 
 81.6 
 
 43.24 
 
 .42490 
 
 88.73 
 
 72.40 
 
 77.7 
 
 41.36 
 
 1.39901 
 
 87.11 
 
 67.68 
 
 81.7 
 
 43.29 
 
 .42558 
 
 88.77 
 
 72.53 
 
 77.8 
 
 41.40 
 
 1.39966 
 
 87.15 
 
 67.80 
 
 81.8 
 
 43.33 
 
 1.42625 
 
 88.81 
 
 72.65 
 
 77.9 
 
 41.45 
 
 1.40032 
 
 87.19 
 
 67.92 
 
 81.9 
 
 43.38 
 
 1.42692 
 
 88.85 
 
 72.77 
 
 78.0 
 
 41.50 
 
 1.40098 
 
 87.24 
 
 68.05 
 
 82.0 
 
 43.43 
 
 1.42759 
 
 88.89 
 
 72.89 
 
 78.1 
 
 41.55 
 
 1.40164 
 
 87.28 
 
 68.17 
 
 82.1 
 
 43.48 
 
 1.42827 
 
 88.94 
 
 73.02 
 
 78.2 
 
 41.60 
 
 1.40230 
 
 87.32 
 
 68.28 
 
 82.2 
 
 43.53 
 
 1.42894 
 
 88.98 
 
 73.14 
 
 78.3 
 
 41.65 
 
 1.40295 
 
 87.36 
 
 68.40 
 
 82.3 
 
 43.57 
 
 1.42961 
 
 89.02 
 
 73.26 
 
 78.4 
 
 41.70 
 
 1 40361 
 
 87.40 
 
 68.52 
 
 82.4 
 
 43.62 
 
 1:43029 
 
 89.06 
 
 73.39 
 
 78.5 
 
 41.74 
 
 1.40427 
 
 87.44 
 
 68.64 
 
 82.5 
 
 43.67 
 
 1.43096 
 
 89.10 
 
 73.51 
 
 78.6 
 
 41 79 
 
 1.40493 
 
 87.48 
 
 68.76 
 
 82.6 
 
 43.72 
 
 .43164 
 
 89.15 
 
 73.64 
 
 78.7 
 
 41.84 
 
 1.40559 
 
 87.52 
 
 68.89 
 
 82.7 
 
 43.77 
 
 .43231 
 
 89.19 
 
 73.76 
 
 78.8 
 
 41.89 
 
 1.40625 
 
 87.56 
 
 69.00 
 
 82.8 
 
 43.81 
 
 .43298 
 
 89.23 
 
 73.88 
 
 78.9 
 
 41.94 
 
 1.40691 
 
 87.61 
 
 69.12 
 
 82.9 
 
 43.86 
 
 .43366 
 
 89.27 
 
 74.00 
 
 79.0 
 
 41.99 
 
 1.40758 
 
 87.65 
 
 69.24 
 
 83.0 
 
 43.91 
 
 .43434 
 
 89.31 
 
 74.13 
 
 79.1 
 
 42.03 
 
 1 40824 
 
 87.69 
 
 69.36 
 
 83.1 
 
 43.96 
 
 .43502 
 
 89.36 
 
 74.26 
 
 79.2 
 
 42.08 
 
 1.40890 
 
 87.73 
 
 69.48 
 
 83.2 
 
 44.00 
 
 .43569 
 
 89.40 
 
 74.38 
 
 79 3 
 
 42.13 
 
 1.40956 
 
 87.77 
 
 69.60 
 
 83.3 
 
 44.05 
 
 .43637 
 
 89.44 
 
 74.50 
 
 79.4 
 
 42.18 
 
 1.41023 
 
 87.81 
 
 69.72 
 
 83.4 
 
 44.10 
 
 .43705 
 
 89.48 
 
 74.63 
 
 79.5 
 
 42.23 
 
 1.41089 
 
 87.85 
 
 69.84 
 
 83.5 
 
 44.15 
 
 .43773 
 
 89.53 
 
 74.76 
 
 79.6 
 
 42.28 
 
 1.41155 
 
 87.89 
 
 69.96 
 
 83.6 
 
 44.19 
 
 .43841 
 
 89.57 
 
 74.88 
 
 79.7 
 
 42.32 
 
 1 41222 
 
 87.93 
 
 70.08 
 
 83.7 
 
 44.24 
 
 .43908 
 
 89.61 
 
 75.00 
 
 79.8 
 
 42.37 
 
 1.41288 
 
 87.98 
 
 70.21 
 
 83.8 
 
 44.29 
 
 .43976 
 
 89.65 
 
 75.13 
 
 79.9 
 
 42.42 
 
 1 41355 
 
 88.02 
 
 70.33 
 
 83.9 
 
 44.34 
 
 .44044 
 
 89.69 
 
 75.25 
 
METHODS OF ANALYSIS 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft, 
 
 84.0 
 
 44.38 
 
 .44112 
 
 89.74 
 
 75.38 
 
 88.0 
 
 46.27 
 
 .46862 
 
 91.45 
 
 80.48 
 
 84.1 
 
 44.43 
 
 .44180 
 
 89.78 
 
 75.50 
 
 88.1 
 
 46.31 
 
 .46932 
 
 91.49 
 
 80.60 
 
 84.2 
 
 44.48 
 
 .44249 
 
 89.82 
 
 75.63 
 
 88.2 
 
 46.36 
 
 .47002 
 
 91.54 
 
 80.74 
 
 84.3 
 
 44.53 
 
 .44317 
 
 89.86 
 
 75.75 
 
 88.3 
 
 46.41 
 
 .47071 
 
 91.58 
 
 80.87 
 
 84.4 
 
 44.57 
 
 .44385 
 
 89.91 
 
 75.88 
 
 88.4 
 
 46.45 
 
 .47141 
 
 91.62 
 
 80.99 
 
 84.5 
 
 44.62 
 
 .44453 
 
 89.95 
 
 76.01 
 
 88.5 
 
 46.50 
 
 1.47210 
 
 91.67 
 
 81.13 
 
 84.6 
 
 44.67 
 
 .44521 
 
 89.99 
 
 76.13 
 
 88.6 
 
 46.55 
 
 1.47280 
 
 91.71 
 
 81.26 
 
 84.7 
 
 44.72 
 
 1.44590 
 
 90.04 
 
 76.26 
 
 88.7 
 
 46.59 
 
 1.47350 
 
 91.75 
 
 81.38 
 
 84.8 
 
 44.76 
 
 1.44658 
 
 90.08 
 
 76.39 
 
 88.8 
 
 46.64 
 
 1.47420 
 
 91.80 
 
 81.52 
 
 84.9 
 
 44.81 
 
 1.44726 
 
 90.12 
 
 76.51 
 
 88.9 
 
 46.69 
 
 1.47489 
 
 91.84 
 
 81.65 
 
 85.0 
 
 44.86 
 
 1.44794 
 
 90.16 
 
 76.64 
 
 89.0 
 
 46.73 
 
 1.47559 
 
 91.89 
 
 81.78 
 
 85.1 
 
 44.91 
 
 1.44863 
 
 90.21 
 
 76.77 
 
 89.1 
 
 46.78 
 
 1.47629 
 
 91.92 
 
 81.90 
 
 85.2 
 
 44.95 
 
 1.44931 
 
 90.25 
 
 76.89 
 
 89.2 
 
 46.83 
 
 1.47699 
 
 91.97 
 
 82.04 
 
 85.3 
 
 45.00 
 
 1.45000 
 
 90.29 
 
 77.02 
 
 89.3 
 
 46.87 
 
 1.47769 
 
 92.02 
 
 82.17 
 
 85.4 
 
 45.05 
 
 1.45068 
 
 90.33 
 
 77.14 
 
 89.4 
 
 46.92 
 
 1.47839 
 
 92.06 
 
 82.30 
 
 85.5 
 
 45.09 
 
 .45137 
 
 90.38 
 
 77.27 
 
 89.5 
 
 46.97 
 
 .47909 
 
 92.10 
 
 82.43 
 
 85.6 
 
 45.14 
 
 .45205 
 
 90.42 
 
 77.40 
 
 89.6 
 
 47.01 
 
 .47979 
 
 92.15 
 
 82.57 
 
 85.7 
 
 45.19 
 
 .45274 
 
 90.46 
 
 77.52 
 
 89.7 
 
 47.06 
 
 .48049 
 
 92.19 
 
 82.69 
 
 85.8 
 
 45.24 
 
 .45343 
 
 90.50 
 
 77.65 
 
 89.8 
 
 47.11 
 
 .48119 
 
 92.23 
 
 82.82 
 
 85.9 
 
 45.28 
 
 .45411 
 
 90.55 
 
 77.78 
 
 89.9 
 
 47.15 
 
 .48189 
 
 92.28 
 
 82.96 
 
 86.0 
 
 45.33 
 
 .45480 
 
 90.59 
 
 77.91 
 
 90.0 
 
 47.20 
 
 1.48259 
 
 92.32 
 
 83.09 
 
 86.1 
 
 45.38 
 
 .45549 
 
 90.63 
 
 78.03 
 
 90.1 
 
 47.24 
 
 1.48330 
 
 92.37 
 
 83.23 
 
 86.2 
 
 45.42 
 
 .45618 
 
 90.68 
 
 78.17 
 
 90.2 
 
 47.29 
 
 1.48400 
 
 92.41 
 
 83.35 
 
 86.3 
 
 45.47 
 
 .45686 
 
 90.72 
 
 78.29 
 
 90.3 
 
 47.34 
 
 1.48470 
 
 92.45 
 
 83.48 
 
 86.4 
 
 45.52 
 
 .45755 
 
 90.76 
 
 78.42 
 
 90.4 
 
 47.38 
 
 1.48540 
 
 92.49 
 
 83.61 
 
 86.5 
 
 45.57 
 
 .45824 
 
 90.80 
 
 78.54 
 
 90.5 
 
 47.43 
 
 1.48611 
 
 92.54 
 
 83.74 
 
 86.6 
 
 45.61 
 
 .45893 
 
 90.85 
 
 78.68 
 
 90.6 
 
 47.48 
 
 1.48681 
 
 92.58 
 
 83.88 
 
 86.7 
 
 45.66 
 
 .45962 
 
 90.89 
 
 78.80 
 
 90.7 
 
 47.52 
 
 1.48752 
 
 92.63 
 
 84.01 
 
 86.8 
 
 45.71 
 
 .46031 
 
 90.93 
 
 78.93 
 
 90.8 
 
 47.57 
 
 1.48822 
 
 92.67 
 
 84.14 
 
 86.9 
 
 45.75 
 
 .46100 
 
 90.97 
 
 79.05 
 
 90.9 
 
 47.61 
 
 1.48893 
 
 92.72 
 
 84.28 
 
 87.0 
 
 45.80 
 
 1.46170 
 
 91.02 
 
 79.19 
 
 91.0 
 
 47.66 
 
 1.48963 
 
 92.76 
 
 84.41 
 
 87.1 
 
 45.85 
 
 1.46239 
 
 91.06 
 
 79.31 
 
 91.1 
 
 47.71 
 
 1.49034 
 
 92.81 
 
 84.55 
 
 87.2 
 
 45.89 
 
 1.46308 
 
 91.11 
 
 79.45 
 
 91.2 
 
 47.75 
 
 1.49104 
 
 92.85 
 
 84.68 
 
 87.3 
 
 45.94 
 
 1.46377 
 
 91.15 
 
 79.57 
 
 91.3 
 
 47.80 
 
 1.49175 
 
 92.89 
 
 84.82 
 
 87.4 
 
 45.99 
 
 1.46446 
 
 91.19 
 
 79.70 
 
 91.4 
 
 47.84 
 
 1.49246 
 
 92.94 
 
 84.95 
 
 87.5 
 
 46.03 
 
 1.46516 
 
 91.24 
 
 79.84 
 
 91.5 
 
 47.89 
 
 1.49316 
 
 92.98 
 
 85.09 
 
 87.6 
 
 46.08 
 
 1.46585 
 
 91.28 
 
 79.96 
 
 91.6 
 
 47.94 
 
 1.49387 
 
 93.02 
 
 85.22 
 
 87.7 
 
 46.13 
 
 1.46654 
 
 91.32 
 
 80.09 
 
 91.7 
 
 47.98 
 
 1.49458 
 
 93.07 
 
 85.35 
 
 87.8 
 
 46.17 
 
 1.46724 
 
 91.36 
 
 80.21 
 
 91.8 
 
 48.03 
 
 1.49529 
 
 93.11 
 
 85.47 
 
 87.9 
 
 46.22 
 
 1.46793 
 
 91.41 
 
 80.35 
 
 91.9 
 
 48.08 
 
 1.49600 
 
 93.15 
 
 85.60 
 
XXVII. TABLES 
 
 213 
 
 TABLE 1 Continued 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 per 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub 
 per 
 Cu. Ft. 
 
 Degrees 
 Brix or 
 % Sugar 
 by Wt. 
 
 Degrees 
 Baume, 
 Modulus 
 145 
 
 Specific 
 Gravity 
 at 
 20/20C 
 
 Pounds 
 
 Cubic 
 Foot 
 
 Pounds 
 Dry Sub. 
 per 
 Cu. Ft. 
 
 92.0 
 
 48.12 
 
 1.49671 
 
 93.20 
 
 85.74 
 
 96.0 
 
 49.94 
 
 .52535 
 
 94.99 
 
 91.19 
 
 92.1 
 
 48.17 
 
 1.49741 
 
 93.24 
 
 85.87 
 
 96.1 
 
 49.98 
 
 . 52607 
 
 95.03 
 
 91.32 
 
 92.2 
 
 48.21 
 
 1.49812 
 
 93.29 
 
 86.01 
 
 96.2 
 
 50.03 
 
 . 52680 
 
 95.08 
 
 91.46 
 
 92.3 
 
 48.26 
 
 .49883 
 
 93.33 
 
 86.14 
 
 96.3 
 
 50.08 
 
 .52752 
 
 95.12 
 
 91.60 
 
 92.4 
 
 48.30 
 
 .49954 
 
 93.37 
 
 86.27 
 
 96.4 
 
 50.12 
 
 .52824 
 
 95.17 
 
 91.74 
 
 92.5 
 
 48.35 
 
 .50026 
 
 93.42 
 
 86.41 
 
 96.5 
 
 50.16 
 
 1.52897 
 
 95.21 
 
 91.88 
 
 92.6 
 
 48.40 
 
 .50097 
 
 93.47 
 
 86.55 
 
 96.6 
 
 50.21 
 
 1 . 52969 
 
 95.26 
 
 92.02 
 
 92.7 
 
 48.44 
 
 .50168 
 
 93.51 
 
 86.68 
 
 96.7 
 
 50.25 
 
 1 . 53042 
 
 95.30 
 
 92.16 
 
 92.8 
 
 48.49 
 
 .50239 
 
 93 . 55 
 
 86.82 
 
 96.8 
 
 50.30 
 
 1.53114 
 
 95.35 
 
 92.30 
 
 92.9 
 
 48.53 
 
 .50310 
 
 93.60 
 
 86.95 
 
 96.9 
 
 50.34 
 
 1.53187 
 
 95.39 
 
 92.43 
 
 93.0 
 
 48.58 
 
 . 50381 
 
 93.64 
 
 87.09 
 
 97.0 
 
 50.39 
 
 1.53260 
 
 95.44 
 
 92.57 
 
 93.1 
 
 48.62 
 
 . 50453 
 
 93.69 
 
 87.23 
 
 97.1 
 
 50.43 
 
 1.53332 
 
 95.48 
 
 92.71 
 
 3.2 
 
 48.67 
 
 .50524 
 
 93.73 
 
 87.36 
 
 97.2 
 
 50.48 
 
 1.53405 
 
 95.53 
 
 92.86 
 
 93.3 
 
 48.72 
 
 .50595 
 
 93.77 
 
 87.49 
 
 97.3 
 
 50.52 
 
 .53478 
 
 95.57 
 
 93.00 
 
 93.4 
 
 48.76 
 
 .50667 
 
 93.82 
 
 87.63 
 
 97.4 
 
 50.57 
 
 .53551 
 
 95.62 
 
 93.13 
 
 93.5 
 
 48.81 
 
 .50738 
 
 93.87 
 
 87.77 
 
 97.5 
 
 50.61 
 
 . 53623 
 
 95.66 
 
 93.27 
 
 93.6 
 
 48.85 
 
 . 50810 
 
 93.91 
 
 87.90 
 
 97.6 
 
 50.66 
 
 . 53696 
 
 95.71 
 
 93.41 
 
 93.7 
 
 48.90 
 
 .50881 
 
 93.96 
 
 88.04 
 
 97.7 
 
 50.70 
 
 . 53769 
 
 95.75 
 
 93.55 
 
 93.8 
 
 48.94 
 
 .50952 
 
 94.00 
 
 88.17 
 
 97.8 
 
 50.75 
 
 .53842 
 
 95.80 
 
 93.69 
 
 93.9 
 
 48.99 
 
 .51024 
 
 94.04 
 
 88.30 
 
 97.9 
 
 50.79 
 
 .53915 
 
 95.85 
 
 93.83 
 
 94.0 
 
 49.03 
 
 .51096 
 
 94.09 
 
 88.44 
 
 98.0 
 
 50.84 
 
 .53988 
 
 95.89 
 
 93.97 
 
 94.1 
 
 49.08 
 
 .51167 
 
 94.13 
 
 88.58 
 
 98.1 
 
 50.88 
 
 .54061 
 
 95.94 
 
 94.12 
 
 94.2 
 
 49.12 
 
 1.51239 
 
 94.18 
 
 88.72 
 
 98.2 
 
 50.93 
 
 .54134 
 
 95.98 
 
 94.26 
 
 94.3 
 
 49.17 
 
 1.51311 
 
 94.22 
 
 88.85 
 
 98.3 
 
 50.97 
 
 .54207 
 
 96.03 
 
 94.40 
 
 94.4 
 
 49.22 
 
 1.51382 
 
 94.27 
 
 88.99 
 
 98.4 
 
 51.02 
 
 . 54280 
 
 96.08 
 
 94.54 
 
 94.5 
 
 49.26 
 
 .51454 
 
 94.31 
 
 89.12 
 
 98.5 
 
 51.06 
 
 .54353 
 
 96.12 
 
 94.68 
 
 94.6 
 
 49.31 
 
 .51526 
 
 94.36 
 
 89.26 
 
 98.6 
 
 51.10 
 
 .54426 
 
 96.17 
 
 94.82 
 
 94.7 
 
 49.35 
 
 .51598 
 
 94.40 
 
 89.40 
 
 98.7 
 
 51.15 
 
 .54499 
 
 96.22 
 
 94.97 
 
 94.8 
 
 49.40 
 
 .51670 
 
 95.45 
 
 89.53 
 
 98.8 
 
 51.19 
 
 .54573 
 
 96.26 
 
 95.11 
 
 94.9 
 
 49.44 
 
 .51742 
 
 94.49 
 
 89.67 
 
 98.9 
 
 51.24 
 
 1.54646 
 
 96.30 
 
 95.25 
 
 95.0 
 
 49.49 
 
 .51814 
 
 94.54 
 
 89.81 
 
 99.0 
 
 51.28 
 
 1 . 54719 
 
 96.35 
 
 95.39 
 
 95.1 
 
 49.53 
 
 .51886 
 
 94.58 
 
 89.95 
 
 99.1 
 
 51.33 
 
 1.54793 
 
 96.40 
 
 95.53 
 
 95.2 
 
 49.58 
 
 .51958 
 
 94.63 
 
 90.09 
 
 99.2 
 
 51.37 
 
 1.54866 
 
 96.44 
 
 95.67 
 
 95.3 
 
 49.62 
 
 .52030 
 
 94.67 
 
 90.22 
 
 99.3 
 
 51.42 
 
 .54939 
 
 96.48 
 
 95.81 
 
 95.4 
 
 49.67 
 
 .52102 
 
 94.72 
 
 90.36 
 
 99.4 
 
 51.46 
 
 .55013 
 
 96.53 
 
 95.95 
 
 95.5 
 
 49.71 
 
 .52174 
 
 94.76 
 
 90.50 
 
 99.5 
 
 51.50 
 
 . 55087 
 
 96". 58 
 
 96.10 
 
 95.6 
 
 49.76 
 
 .52246 
 
 94.81 
 
 90.64 
 
 99.6 
 
 51.55 
 
 .55160 
 
 96.62 
 
 96.24 
 
 95.7 
 
 49.80 
 
 .52318 
 
 94.85 
 
 90.77 
 
 99.7 
 
 51.59 
 
 .55234 
 
 96.66 
 
 96.38 
 
 95.8 
 
 49.85 
 
 .52390 
 
 94.90 
 
 90.91 
 
 99.8 
 
 51.64 
 
 .55307 
 
 96.71 
 
 96.52 
 
 95.9 
 
 49.90 
 
 .52463 
 
 94.94 
 
 91.04 
 
 99.9 
 
 51.68 
 
 .55381 
 
 96.76 
 
 96.66 
 
 
 
 
 
 
 100.0 
 
 51.73 
 
 1 . 55454 
 
 96.80 
 
 96.80 
 
214 
 
 METHODS OF ANALYSIS 
 
 TABLE 2 
 FACTORS FOR CALCULATION OF APPARENT PURITY 
 
 One-tenth Dilution Method 
 
 DEGR. 
 
 
 
 
 
 
 
 
 
 
 
 DEGR. 
 
 BRIX 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 BRIX 
 
 
 
 00.00 
 
 286.7 
 
 143.3 
 
 95.49 
 
 71.59 
 
 57.25 
 
 47.69 
 
 40.86 
 
 35.74 
 
 31.76 
 
 
 
 1 
 
 28.57 
 
 25.96 
 
 23.79 
 
 21.95 
 
 20.37 
 
 19.01 
 
 17.81 
 
 16.76 
 
 15.82 
 
 14.98 
 
 1 
 
 2 
 
 14.23 
 
 13.55 
 
 12.93 
 
 12.36 
 
 11.84 
 
 11.36 
 
 10.92 
 
 10.51 
 
 10.13 
 
 9.779 
 
 2 
 
 3 
 
 9.449 
 
 9.141 
 
 8.852 
 
 8.580 
 
 8.324 
 
 8.084 
 
 7.856 
 
 7.641 
 
 7.437 
 
 7.243 
 
 3 
 
 4 
 
 7.059 
 
 6.884 
 
 6.718 
 
 6.559 
 
 6.407 
 
 6.263 
 
 6.124 
 
 5.991 
 
 5.864 
 
 5.742 
 
 4 
 
 5 
 
 5.625 
 
 5.513 
 
 5.405 
 
 5.301 
 
 5.200 
 
 5.104 
 
 5.011 
 
 4.921 
 
 4.834 
 
 4.751 
 
 5 
 
 6 
 
 4.669 
 
 4.591 
 
 4.515 
 
 4.442 
 
 4.370 
 
 4.302 
 
 4.235 
 
 4.170 
 
 4.107 
 
 4.046 
 
 6 
 
 7 
 
 3.987 
 
 3.929 
 
 3.873 
 
 3.818 
 
 3.765 
 
 3.713 
 
 3.663 
 
 3.614 
 
 3.566 
 
 3.520 
 
 7 
 
 8 
 
 3.475 
 
 3.430 
 
 3.387 
 
 3.345 
 
 3.304 
 
 3.264 
 
 3.224 
 
 3.186 
 
 3.149 
 
 3.112 
 
 8 
 
 9 
 
 3.076 
 
 3.041 
 
 3.007 
 
 2.973 
 
 2.941 
 
 2.909 
 
 2.877 
 
 2.846 
 
 2.816 
 
 2.787 
 
 9 
 
 10 
 
 2.758 
 
 2.729 
 
 2.701 
 
 2.674 
 
 2.647 
 
 2.621 
 
 2.595 
 
 2.570 
 
 2.545 
 
 2.521 
 
 10 
 
 11 
 
 2.497 
 
 2.473 
 
 2.450 
 
 2.428 
 
 2.406 
 
 2.384 
 
 2.362 
 
 2.341 
 
 2.320 
 
 2.300 
 
 11 
 
 12 
 
 2.280 
 
 2.260 
 
 2.241 
 
 2.221 
 
 2.203 
 
 2.184 
 
 2.166 
 
 2.148 
 
 2.130 
 
 2.113 
 
 12 
 
 13 
 
 2.096 
 
 2.079 
 
 2.063 
 
 2.046 
 
 2.030 
 
 2.014 
 
 1.999 
 
 .983 
 
 1.968 
 
 1.953 
 
 13 
 
 14 
 
 1.938 
 
 1.924 
 
 1.910 
 
 1.895 
 
 1.882 
 
 1.868 
 
 1.854 
 
 .841 
 
 1.828 
 
 1.815 
 
 14 
 
 15 
 
 .802 
 
 1.789 
 
 1.777 
 
 1.764 
 
 1.752 
 
 1.740 
 
 .728 
 
 .717 
 
 1.705 
 
 1.694 
 
 15 
 
 16 
 
 .682 
 
 1.671 
 
 1.660 
 
 1.649 
 
 1.639 
 
 1.628 
 
 .618 
 
 .607 
 
 1.597 
 
 1.587 
 
 16 
 
 17 
 
 .577 
 
 1.567 
 
 1.557 
 
 1.548 
 
 1.538 
 
 .529 
 
 .520 
 
 .510 
 
 1.501 
 
 1.492 
 
 17 
 
 18 
 
 .483 
 
 1.475 
 
 1.466 
 
 1.457 
 
 1.449 
 
 .440 
 
 .432 
 
 .424 
 
 1.416 
 
 1.408 
 
 18 
 
 19 
 
 .400 
 
 1.392 
 
 1.384 
 
 1.376 
 
 1.368 
 
 .361 
 
 .353 
 
 .346 
 
 1.339 
 
 1.331 
 
 19 
 
 20 
 
 .324 
 
 1.317 
 
 1.310 
 
 1.303 
 
 1.296 
 
 .289 
 
 .282 
 
 .276 
 
 1.269 
 
 1.262 
 
 20 
 
 21 
 
 .256 
 
 1.249 
 
 1.243 
 
 1.237 
 
 1.230 
 
 .224 
 
 .218 
 
 .212 
 
 1.206 
 
 1.200 
 
 21 
 
 22 
 
 1.194 
 
 1.188 
 
 1.182 
 
 1.176 
 
 1.171 
 
 .165 
 
 .159 
 
 .154 
 
 1.148 
 
 1.143 
 
 22 
 
 23 
 
 1.137 
 
 1.132 
 
 1.127 
 
 1.121 
 
 1.116 
 
 .111 
 
 .106 
 
 .100 
 
 1.095 
 
 1.090 
 
 23 
 
 24 
 
 1.085 
 
 1.080 
 
 1.076 
 
 1.071 
 
 1.066 
 
 .061 
 
 .056 
 
 .052 
 
 1.047 
 
 1.042 
 
 24 
 
 25 
 
 1.038 
 
 1.033 
 
 1.029 
 
 1.024 
 
 1.020 
 
 1.015 
 
 1.011 
 
 1.006 
 
 1.002 
 
 .998 
 
 25 
 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 ..7 
 
 .8 
 
 .9 
 
 
 Derivation 
 
 20 
 Let D=true sp. gr. of solution at ( as in Table 1) 
 
 20 
 D' = apparent sp. gr. of solution at -^ (ratio of weights in air) 
 
 B = degrees Brix of solution 
 Then D'=D + .001 (D-l) 
 
 . 26x100x1.1 28.680 
 99.72BD' = BD' 
 
XXVII. TABI.ES 
 
 215 
 
 TABLE 3 
 
 TEMPERATURE CORRECTIONS FOR BRIX HYDROMETERS 
 STANDARD TEMPERATURE 20 C 
 
 From Bureau of Standards, Circ. 44, table 11, based on the determinations of Plato. The 
 table should be used with caution and only for approximate results when the temperature differs 
 much from the standard temperature or from the temperature of the surrounding air. 
 
 
 DEGREES BRIX 
 
 
 TJT\T P 
 
 
 
 
 
 
 
 
 TEMP 
 
 L Hi all . 
 
 c. 
 
 
 
 5 
 
 10 
 
 15 
 
 20 
 
 25 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 C. 
 
 
 SUBTRACT FROM THE OBSERVED 
 
 READING 
 
 
 
 
 .30 
 
 .49 
 
 .65 
 
 .77 
 
 .89 
 
 .99 
 
 1.08 
 
 1.24 
 
 1.37 
 
 1.44 
 
 1.49 
 
 
 
 5 
 
 .36 
 
 .47 
 
 .56 
 
 .65 
 
 .73 
 
 .80 
 
 .86 
 
 .97 
 
 1.05 
 
 1.10 
 
 1.14 
 
 5 
 
 10 
 
 .32 
 
 .38 
 
 .43 
 
 .48 
 
 .52 
 
 .57 
 
 .60 
 
 .67 
 
 .72 
 
 .75 
 
 .77 
 
 10 
 
 11 
 
 .31 
 
 .35 
 
 .40 
 
 .44 
 
 .48 
 
 .51 
 
 .55 
 
 .60 
 
 .65 
 
 .68 
 
 .70 
 
 11 
 
 12 
 
 .29 
 
 .32 
 
 .36 
 
 .40 
 
 .43 
 
 .46 
 
 .50 
 
 .54 
 
 .58 
 
 .60 
 
 .62 
 
 12 
 
 13 
 
 .26 
 
 .29 
 
 .32 
 
 .35 
 
 .38 
 
 .41 
 
 .44 
 
 .48 
 
 .51 
 
 .53 
 
 .55 
 
 13 
 
 14 
 
 !24 
 
 .26 
 
 .29 
 
 .31 
 
 .34 
 
 .36 
 
 .38 
 
 .41 
 
 .44 
 
 .46 
 
 .47 
 
 14 
 
 15 
 
 .20 
 
 .22 
 
 .24 
 
 .26 
 
 .28 
 
 .30 
 
 .32 
 
 .34 
 
 .36 
 
 .38 
 
 .39 
 
 15 
 
 16 
 
 .17 
 
 .18 
 
 .20 
 
 .22 
 
 .23 
 
 .25 
 
 .26 
 
 .28 
 
 .29 
 
 .31 
 
 .32 
 
 16 
 
 17 
 
 .13 
 
 .14 
 
 .15 
 
 .16 
 
 .18 
 
 .19 
 
 .20 
 
 .21 
 
 .22 
 
 .23 
 
 .24 
 
 17 
 
 17.5 
 
 .11 
 
 .12 
 
 .12 
 
 .14 
 
 .15 
 
 .16 
 
 .16 
 
 .17 
 
 .18 
 
 .19 
 
 .20 
 
 17.5 
 
 18 
 
 .09 
 
 .10 
 
 .10 
 
 .11 
 
 .12 
 
 .13 
 
 .13 
 
 .14 
 
 .15 
 
 .15 
 
 .16 
 
 18 
 
 19 
 
 .05 
 
 .05 
 
 .05 
 
 .06 
 
 .06 
 
 .06 
 
 .07 
 
 .07 
 
 .08 
 
 .08 
 
 .08 
 
 19 
 
 
 ADD TO THE OBSERVED READING 
 
 
 21 
 
 .04 
 
 .05 
 
 .06 
 
 .06 
 
 .06 
 
 .07 
 
 .07 
 
 .07 
 
 .08 
 
 .08 
 
 .09 
 
 21 
 
 22 
 
 .10 
 
 .10 
 
 .11 
 
 .12 
 
 .12 
 
 .13 
 
 .14 
 
 .15 
 
 .16 
 
 .16 
 
 .16 
 
 22 
 
 23 
 
 .16 
 
 .16 
 
 .17 
 
 .17 
 
 .19 
 
 .20 
 
 .21 
 
 .22 
 
 .24 
 
 .24 
 
 .24 
 
 23 
 
 24 
 
 .21 
 
 .22 
 
 .23 
 
 .24 
 
 .26 
 
 .27 
 
 .28 
 
 .30 
 
 .32 
 
 .32 
 
 .32 
 
 24 
 
 25 
 
 .27 
 
 .28 
 
 .30 
 
 .31 
 
 .32 
 
 .34 
 
 .35 
 
 .38 
 
 .39 
 
 .40 
 
 .39 
 
 25 
 
 26 
 
 .33 
 
 .34 
 
 .36 
 
 .37 
 
 .40 
 
 .40 
 
 .42 
 
 .46 
 
 .47 
 
 .48 
 
 .48 
 
 26 
 
 27 
 
 .40 
 
 .41 
 
 .42 
 
 .44 
 
 .46 
 
 .48 
 
 .50 
 
 .54 
 
 .55 
 
 .56 
 
 .56 
 
 27 
 
 28 
 
 .46 
 
 .47 
 
 .49 
 
 .51 
 
 .54 
 
 .56 
 
 .58 
 
 .61 
 
 .63 
 
 .64 
 
 .64 
 
 28 
 
 29 
 
 .54 
 
 .55 
 
 .56 
 
 .59 
 
 .61 
 
 .62 
 
 .65 
 
 .70 
 
 .71 
 
 .72 
 
 .72 
 
 29 
 
 30 
 
 .61 
 
 .62 
 
 .63 
 
 .66 
 
 .68 
 
 .71 
 
 .73 
 
 .78 
 
 .79 
 
 .80 
 
 .81 
 
 30 
 
 35 
 
 .99 
 
 1.01 
 
 1.02 
 
 1.06 
 
 1.10 
 
 1.13 
 
 1.16 
 
 1.20 
 
 1.22 
 
 1.23 
 
 1.22 
 
 35 
 
 40 
 
 1.42 
 
 1.45 
 
 1.47 
 
 1.51 
 
 1.54 
 
 1.57 
 
 1.60 
 
 1.64 
 
 1.65 
 
 1.66 
 
 1.65 
 
 40 
 
 45 
 
 1.91 
 
 1.94 
 
 1.96 
 
 2.00 
 
 2.03 
 
 2.05 
 
 2.07 
 
 2.10 
 
 2.10 
 
 2.10 
 
 2.08 
 
 45 
 
 50 
 
 2.46 
 
 2.48 
 
 2.50 
 
 2.53 
 
 2.56 
 
 2.57 
 
 2.58 
 
 2.59 
 
 2.58 
 
 2.56 
 
 2.52 
 
 50 
 
 55 
 
 3.05 
 
 3.07 
 
 3.09 
 
 3.12 
 
 3.12 
 
 3.12 
 
 3.12 
 
 3.10 
 
 3.07 
 
 3.03 
 
 2.97 
 
 55 
 
 60 
 
 3.69 
 
 3.72 
 
 3.73 
 
 3.73 
 
 3.72 
 
 3.70 
 
 3.67 
 
 3.62 
 
 3.57 
 
 3.50 
 
 3.43 
 
 60 
 
 65 
 
 4.4 
 
 4.4 
 
 4.4 
 
 4.4 
 
 4.4 
 
 4.4 
 
 4.3 
 
 4.2 
 
 4.1 
 
 4.0 
 
 3.9 
 
 65 
 
 70 
 
 5.1 
 
 5.1 
 
 5.1 
 
 5.0 
 
 5.0 
 
 5.0 
 
 4.9 
 
 4.8 
 
 4.7 
 
 4.6 
 
 4.4 
 
 70 
 
 75 
 
 6.1 
 
 6.0 
 
 6.0 
 
 5.9 
 
 5.8 
 
 5.8 
 
 5.7 
 
 5.5 
 
 5.4 
 
 5.2 
 
 5.0 
 
 75 
 
 80 
 
 7.1 
 
 7.0 
 
 7.0 
 
 6.9 
 
 6.8 
 
 6.7 
 
 6.6 
 
 6.3 
 
 6.1 
 
 5.9 
 
 5.6 
 
 80 
 
 
 
 
 5 
 
 10 
 
 15 
 
 20 
 
 25 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 
216 
 
 METHODS OF ANALYSIS 
 
 TABLE 3- A 
 
 TEMPERATURE CORRECTIONS FOR BRIX HYDROMETERS 
 STANDARD TEMPERATURE 20 C. 
 (Condensed Table) 
 
 This table covers only the temperature range permissible in laboratory control work and is 
 figured to the nearest .05 Brix. 
 
 TEMP. 
 C. 
 
 DEGREES BRIX 
 
 TEMP. 
 
 C. 
 
 
 
 5 
 
 10 
 
 15 
 
 20 
 
 25 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 SUBTRACT FROM THE OBSERVED READING 
 
 15 
 16 
 17 
 
 18 
 19 
 
 .2 
 .15 
 .15 
 .1 
 .05 
 
 .2 
 .2 
 .15 
 .1 
 .05 
 
 .25 
 
 .2 
 .15 
 .1 
 .05 
 
 .25 
 .2 
 .15 
 .1 
 .05 
 
 .3 
 .25 
 
 .2 
 .1 
 .05 
 
 .3 
 .25 
 
 .2 
 .15 
 .05 
 
 .3 
 .25 
 .2 
 .15 
 .05 
 
 .35 
 .3 
 .2 
 .15 
 .05 
 
 .35 
 .3 
 .2 
 .15 
 .1 
 
 .4 
 .3 
 .25 
 .15 
 .1 
 
 .4 
 .3 
 .25 
 .15 
 .1 
 
 15 
 16 
 17 
 
 18 
 19 
 
 
 ADD TO THE OBSERVED READING 
 
 
 21 
 22 
 23 
 24 
 25 
 
 .05 
 .1 
 .15 
 
 .2 
 .25 
 
 .05 
 .1 
 .15 
 
 .2 
 .3 
 
 .05 
 .1 
 .15 
 .25 
 .3 
 
 .05 
 .1 
 .15 
 .25 
 .3 
 
 .05 
 .1 
 .2 
 .25 
 .3 
 
 .05 
 .15 
 .2 
 .25 
 .35 
 
 .05 
 .15 
 
 .2 
 .3 
 .35 
 
 .05 
 .15 
 
 .2 
 .3 
 .4 
 
 .15 
 .25 
 .3 
 
 .4 
 
 .1 
 .15 
 .25 
 .3 
 
 .4 
 
 .1 
 .15 
 .25 
 .3 
 .4 
 
 21 
 22 
 23 
 24 
 25 
 
 
 
 
 5 
 
 10 
 
 15 
 
 20 
 
 25 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 
 
 TABLE 4 
 
 TEMPERATURE CORRECTIONS FOR THE ABBE SUGAR REFRACTOMETER 
 STANDARD TEMPERATURE 20 C. 
 
 From Stanek's temperature correction table. 
 
 TEMP. 
 
 C. 
 
 5 
 
 10 
 
 R 
 15 
 
 EFRACTOMETER READING 
 
 TEMP. 
 C. 
 
 20 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 75 
 
 SUBTRACT FROM THE OBSERVED READING 
 
 15 
 16 
 17 
 18 
 19 
 
 .25 
 .21 
 .16 
 .11 
 
 .06 
 
 .27 
 .23 
 .18 
 .12 
 
 .07 
 
 .31 
 
 .26 
 .20 
 .14 
 
 .08 
 
 .31 
 
 .27 
 .20 
 .14 
 .08 
 
 .34 
 .29 
 .22 
 .15 
 
 .08 
 
 .35 
 .31 
 .23 
 .16 
 .09 
 
 .36 
 .31 
 .23 
 .16 
 .09 
 
 .37 
 
 .32 
 .23 
 .15 
 
 .08 
 
 .36 
 .31 
 .20 
 .12 
 
 .07 
 
 .36 
 .29 
 .17 
 .09 
 .05 
 
 15 
 
 16 
 17 
 
 18 
 19 
 
 
 ADD TO THE OBSERVED READING 
 
 
 21 
 22 
 23 
 24 
 25 
 
 .06 
 .12 
 
 .18 
 .24 
 .30 
 
 .07 
 .14 
 .20 
 .26 
 .32 
 
 .07 
 .14 
 .20 
 .26 
 .32 
 
 .07 
 .14 
 .21 
 .27 
 .34 
 
 .07 
 .14 
 .21 
 
 .28 
 .36 
 
 .07 
 .14 
 .21 
 .28 
 .36 
 
 .07 
 .15 
 .23 
 .30 
 
 .38 
 
 .07 
 .14 
 .21 
 .28 
 .36 
 
 .07 
 .14 
 .22 
 .29 
 .36 
 
 .07 
 .14 
 .22 
 .29 
 .37 
 
 21 
 22 
 23 
 24 
 25 
 
 
 5 
 
 10 
 
 15 
 
 20 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 75 
 
 
XXVII. TABLES 
 
 217 
 
 TABLE 5 
 
 APPROXIMATE AMOUNTS OF BASIC LEAD ACETATE SOLUTION (55 BRIX) FOR 
 
 VARIOUS PRODUCTS 
 
 In clarifying sugar factory juices, etc., with basic lead acetate, it is important to add a suffi- 
 cient amount but at the same time to avoid the influence which a large excess of the reagent 
 has on the polarization. This table is intended as a general guide for the amounts of the standard 
 basic lead acetate solution of 55 Brix to be used in clarifying the various products analyzed. 
 The figures should be regarded as only approximate, since variations in the density or composition 
 of the juices may require the use of different amounts of lead acetate, but they will hold for the 
 most part under ordinary working conditions. 
 
 KIND OF MATERIAL 
 
 AMT. OF MATERIAL 
 
 ml OF LEAD ACETATE 
 
 Cossettes (sugar detn.) 
 Cossette Juice (purity detn.) 
 Diffusion Juice 
 Pulp 
 Pulp Water 
 
 26 g 
 100ml 
 100ml 
 100ml 
 100ml 
 
 6 
 *10 
 8-10 
 2-4 
 1-2 
 
 Lime Cake, 1st 
 Lime Cake, 2d 
 Lime Sewer 
 Lime Sewer 
 Excess Water 
 Sweet Water 
 Filter Cloth Wash Water 
 Main Sewer 
 
 54 g 
 54 g 
 54 g 
 100ml 
 100ml 
 100ml 
 100ml 
 100ml 
 
 t3 (exactly) 
 t3 (exactly) 
 t3 (exactly) 
 1-3 
 1-3 
 2-4 
 3 (or more) 
 3 
 
 Thin Juice 
 Thick Juice 
 White Massecuite 
 High Wash Syrup 
 High Green Syrup 
 
 100ml 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 
 2 
 3 
 3 
 3 
 5 
 
 Remelt Massecuite 
 Remelt Sugar 
 Sugar Melter 
 Low Wash Syrup 
 Low Green Syrup (Molasses) 
 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 100 ml at 23 Brix 
 13 g, or 100 ml at 23 Brix 
 
 6 
 1-2 
 2 
 
 8-10 
 10 
 
 Solution for Cooler 
 Steffen Waste & Wash Waters 
 Saccharate Milk and Cake (carbonated) 
 Saccharate Cake (sugar detn.) 
 
 50ml 
 50ml 
 100 ml at 23 Brix 
 13 g 
 
 3-6 
 2-4 
 3-5 
 3-5 
 
 Dried Pulp 
 
 12. 6 g 
 
 12-15 
 
 
 *Use a stronger lead solution if 10 ml of the regular solution is insufficient. 
 fXo lead acetate is added if the zinc nitrate method is used. 
 
 
218 
 
 METHODS OF ANALYSIS 
 TABLE 6 
 
 POLARIZATION TABLE 200mm TUBE, 1/10 DILUTION 
 For Pulp and Pulp Water 
 
 POL. 
 
 GRAMS 
 
 POL. 
 
 GRAMS 
 
 POL. 
 
 GRAMS 
 
 POL. 
 
 GRAMS 
 
 POL. 
 
 GRAMS 
 
 READ- 
 
 SUGAR 
 
 READ- 
 
 SUGAR 
 
 READ- 
 
 SUGAR 
 
 READ- 
 
 SUGAR 
 
 READ- 
 
 SUGAR 
 
 ING 
 
 IN 
 
 ING 
 
 IN 
 
 ING 
 
 IN 
 
 ING 
 
 IN 
 
 ING 
 
 IN 
 
 
 100ml 
 
 
 100ml 
 
 
 100 ml 
 
 
 100 ml 
 
 
 100 ml 
 
 .0 
 
 .00 
 
 .0 
 
 .29 
 
 2.0 
 
 .57 
 
 3.0 
 
 .86 
 
 4.0 
 
 1.14 
 
 .1 
 
 .03 
 
 .1 
 
 .31 
 
 2.1 
 
 .60 
 
 31 
 
 .89 
 
 4.1 
 
 .17 
 
 .2 
 
 .06 
 
 .2 
 
 .34 
 
 2.2 
 
 .63 
 
 3.2 
 
 .92 
 
 4.2 
 
 .20 
 
 .3 
 
 .09 
 
 .3 
 
 .37 
 
 2.3 
 
 .66 
 
 3.3 
 
 .94 
 
 4.3 
 
 .23 
 
 .4 
 
 .11 
 
 .4 
 
 .40 
 
 2.4 
 
 .69 
 
 3.4 
 
 .97 
 
 4.4 
 
 .26 
 
 .5 
 
 .14 
 
 1.5 
 
 .43 
 
 2.5 
 
 .72 
 
 3.5 
 
 .00 
 
 4.5 
 
 .29 
 
 .6 
 
 .17 
 
 1.6 
 
 .46 
 
 2.6 
 
 .74 
 
 3.6 
 
 .03 
 
 4.6 
 
 .32 
 
 .7 
 
 .20 
 
 1.7 
 
 .49 
 
 2.7 
 
 .77 
 
 3.7 
 
 .06 
 
 4.7 
 
 .34 
 
 .8 
 
 .23 
 
 1.8 
 
 .51 
 
 2.8 
 
 .80 
 
 3.8 
 
 .09 
 
 4.8 
 
 .37 
 
 .9 
 
 .26 
 
 1.9 
 
 .54 
 
 2.9 
 
 .83 
 
 3.9 
 
 .12 
 
 4.9 
 
 .40 
 
 Formula: Grams Sugar in 100 ml = Pol. Reading x. 286 
 
 TABLE 7 
 
 POLARIZATION TABLE 400mm TUBE, 1/10 DILUTION 
 For Sewer Water 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 
 100 ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 
 IN 
 100ml 
 
 .0 
 
 .00 
 
 2.0 
 
 .29 
 
 4.0 
 
 .57 
 
 6.0 
 
 .86 
 
 8.0 
 
 1.14 
 
 .1 
 
 .01 
 
 2.1 
 
 .30 
 
 4.1 
 
 .59 
 
 6.1 
 
 .87 
 
 8.1 
 
 1.16 
 
 .2 
 
 .03 
 
 2.2 
 
 .31 
 
 4.2 
 
 .60 
 
 6.2 
 
 .89 
 
 8.2 
 
 1.17 
 
 .3 
 
 .04 
 
 2.3 
 
 .33 
 
 4.3 
 
 .61 
 
 6.3 
 
 .90 
 
 8.3 
 
 1.19 
 
 .4 
 
 .06 
 
 2.4 
 
 .34 
 
 4.4 
 
 .63 
 
 6.4 
 
 .92 
 
 8.4 
 
 1.20 
 
 .5 
 
 .07 
 
 2.5 
 
 .36 
 
 4.5 
 
 .64 
 
 6.5 
 
 .93 
 
 8.5 
 
 1.22 
 
 .6 
 
 .09 
 
 2.6 
 
 .37 
 
 4.6 
 
 .66 
 
 6.6 
 
 .94 
 
 8.6 
 
 1.23 
 
 .7 
 
 .10 
 
 2.7 
 
 .39 
 
 4.7 
 
 .67 
 
 6.7 
 
 .96 
 
 8.7 
 
 1.24 
 
 .8 
 
 .11 
 
 2.8 
 
 .40 
 
 4.8 
 
 .69 
 
 6.8 
 
 .97 
 
 8.8 
 
 1.26 
 
 .9 
 
 .13 
 
 2.9 
 
 .41 
 
 4.9 
 
 .70 
 
 6.9 
 
 .99 
 
 8.9 
 
 1.27 
 
 .0 
 
 .14 
 
 3.0 
 
 .43 
 
 5.0 
 
 .72 
 
 7.0 
 
 1.00 
 
 9.0 
 
 1.29 
 
 .1 
 
 .16 
 
 3.1 
 
 .44 
 
 5.1 
 
 .73 
 
 7.1 
 
 1.02 
 
 9.1 
 
 1.30 
 
 .2 
 
 .17 
 
 3.2 
 
 .46 
 
 5.2 
 
 .74 
 
 7.2 
 
 1.03 
 
 9.2 
 
 1.32 
 
 .3 
 
 .19 
 
 3.3 
 
 .47 
 
 5.3 
 
 .76 
 
 7.3 
 
 1.04 
 
 9.3 
 
 1.33 
 
 .4 
 
 .20 
 
 3.4 
 
 .49 
 
 5.4 
 
 .77 
 
 7.4 
 
 1.06 
 
 9,4 
 
 1.34 
 
 .5 
 
 .21 
 
 3.5 
 
 .50 
 
 5.5 
 
 .79 
 
 7.5 
 
 1.07 
 
 9.5 
 
 1.36 
 
 .6 
 
 .23 
 
 3.6 
 
 .51 
 
 5.6 
 
 .80 
 
 7.6 
 
 1.09 
 
 9.6 
 
 1.37 
 
 .7 
 
 .24 
 
 3.7 
 
 .53 
 
 5.7 
 
 .82 
 
 7.7 
 
 1.10 
 
 9.7 
 
 1.39 
 
 .8 
 
 .26 
 
 3.8 
 
 .54 
 
 5.8 
 
 .83 
 
 7.8 
 
 1.12 
 
 9.8 
 
 1.40 
 
 .9 
 
 .27 
 
 3.9 
 
 .56 
 
 5.9 
 
 .84 
 
 7.9 
 
 1.13 
 
 9.9 
 
 1.42 
 
 Formula: Grams Sugar in 100 ml =Polariscope Reading x. 143 
 
XXVII. TABLES 
 
 219 
 
 TABLE 8 
 
 POLARIZATION TABLE 400mm TUBE, READ DIRECT 
 For Condensed Waters 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 .0 
 
 .00 
 
 2.0 
 
 .26 
 
 4.0 
 
 .52 
 
 6.0 
 
 .78 
 
 8.0 
 
 1.04 
 
 .1 
 
 .01 
 
 2.1 
 
 .27 
 
 41 
 
 .53 
 
 6.1 
 
 .79 
 
 8.1 
 
 1 05 
 
 2 
 
 .03 
 
 2.2 
 
 .29 
 
 4.2 
 
 .55 
 
 6.2 
 
 .81 
 
 8.2 
 
 1.07 
 
 3 
 
 .04 
 
 23 
 
 .30 
 
 4.3 
 
 .56 
 
 6.3 
 
 .82 
 
 8.3 
 
 1.08 
 
 .4 
 
 .05 
 
 2.4 
 
 .31 
 
 4.4 
 
 .57 
 
 6.4 
 
 .83 
 
 8.4 
 
 1.09 
 
 .5 
 
 .07 
 
 2.5 
 
 .33 
 
 4.5 
 
 .59 
 
 6.5 
 
 .85 
 
 8.5 
 
 1.11 
 
 .6 
 
 .08 
 
 26 
 
 .34 
 
 4.6 
 
 .60 
 
 6.6 
 
 .86 
 
 8.6 
 
 1 12 
 
 .7 
 
 .09 
 
 2.7 
 
 .35 
 
 4.7 
 
 .61 
 
 6.7 
 
 .87 
 
 8.7 
 
 1.13 
 
 .8 
 
 .10 
 
 2.8 
 
 .36 
 
 4.8 
 
 .62 
 
 6.8 
 
 .88 
 
 8.8 
 
 1 14 
 
 .9 
 
 12 
 
 2.9 
 
 .38 
 
 4.9 
 
 .64 
 
 6.9 
 
 .90 
 
 8.9 
 
 1.16 
 
 10 
 
 .13 
 
 3.0 
 
 .39 
 
 5.0 
 
 .65 
 
 7.0 
 
 .91 
 
 9.0 
 
 1.17 
 
 1.1 . 
 
 .14 
 
 3.1 
 
 .40 
 
 5.1 
 
 .66 
 
 71 
 
 .92 
 
 9.1 
 
 1.18 
 
 1.2 
 
 .16 
 
 3.2 
 
 .42 
 
 5.2 
 
 .68 
 
 7.2 
 
 .94 
 
 9.2 
 
 .20 
 
 13 
 
 .17 
 
 33 
 
 .43 
 
 5.3 
 
 .69 
 
 7.3 
 
 .95 
 
 9.3 
 
 .21 
 
 1.4 
 
 .18 
 
 3.4 
 
 .44 
 
 5.4 
 
 .70 
 
 7.4 
 
 .96 
 
 9.4 
 
 .22 
 
 15 
 
 .20 
 
 3.5 
 
 .46 
 
 5.5 
 
 72 
 
 7.5 
 
 .98 
 
 9.5 
 
 .24 
 
 1.6 
 
 .21 
 
 3.6 
 
 .47 
 
 5.6 
 
 .73 
 
 7.6 
 
 .99 
 
 9.6 
 
 .25 
 
 1.7 
 
 .22 
 
 3.7 
 
 .48 
 
 5.7 
 
 .74 
 
 7.7 
 
 1.00 
 
 9.7 
 
 .26 
 
 1.8 
 
 .23 
 
 3.8 
 
 .49 
 
 5.8 
 
 .75 
 
 7.8 
 
 1.01 
 
 9.8 
 
 .27 
 
 19 
 
 .25 
 
 3.9 
 
 .51 
 
 5.9 
 
 .77 
 
 7.9 
 
 1.03 
 
 9.9 
 
 .29 
 
 Formula: Grams Sugar in 100 ml =Polariscope Readingx.13 
 
220 
 
 METHODS OF ANALYSIS 
 
 TABLE 9 
 STEFFEN POLARIZATION TABLE 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 POL. 
 READ- 
 ING 
 
 GRAMS 
 SUGAR 
 IN 
 100 ml 
 
 .0 
 
 .00 
 
 3.5 
 
 1.82 
 
 7.0 
 
 3.64 
 
 10.5 
 
 5.46 
 
 14.0 
 
 7.28 
 
 .1 
 
 .05 
 
 3.6 
 
 1.87 
 
 7.1 
 
 3.69 
 
 10.6 
 
 5.51 
 
 14.1 
 
 7.33 
 
 .2 
 
 .10 
 
 3.7 
 
 1.92 
 
 7.2 
 
 3.74 
 
 10.7 
 
 5.56 
 
 14.2 
 
 7.38 
 
 .3 
 
 .16 
 
 3.8 
 
 1.98 
 
 7.3 
 
 3.80 
 
 10.8 
 
 5.62 
 
 14.3 
 
 7.44 
 
 .4 
 
 .21 
 
 3.9 
 
 2.03 
 
 7:4 
 
 3.85 
 
 10.9 
 
 5.67 
 
 14.4 
 
 7.49 
 
 .5 
 
 .26 
 
 4.0 
 
 2.08 
 
 7.5 
 
 3.90 
 
 11.0 
 
 5.72 
 
 14.5 
 
 7.54 
 
 .6 
 
 .31 
 
 4.1 
 
 2.13 
 
 7.6 
 
 3.95 
 
 11.1 
 
 5.77 
 
 14.6 
 
 7.59 
 
 .7 
 
 .36 
 
 4.2 
 
 2.18 
 
 7.7 
 
 4.00 
 
 11.2 
 
 5.82 
 
 14.7 
 
 7.64 
 
 .8 
 
 .42 
 
 4.3 
 
 2.24 
 
 7.8 
 
 4.06 
 
 11.3 
 
 5.88 
 
 14.8 
 
 7.70 
 
 .9 
 
 .47 
 
 4.4 
 
 2.29 
 
 7.9 
 
 4.11 
 
 11.4 
 
 5.93 
 
 14.9 
 
 7.75 
 
 1.0 
 
 .52 
 
 4.5 
 
 2.34 
 
 8.0 
 
 4.16 
 
 11.5 
 
 5.98 
 
 15.0 
 
 7.80 
 
 1.1 
 
 .57 
 
 4.6 
 
 2.39 
 
 8.1 
 
 4.21 
 
 11.6 
 
 6.03 
 
 15.1 
 
 7.85 
 
 1.2 
 
 .62 
 
 4.7 
 
 2.44 
 
 8.2 
 
 4.26 
 
 11.7 
 
 6.08 
 
 15.2 
 
 7.90 
 
 1.3 
 
 .68 
 
 4.8 
 
 2.50 
 
 8.3 
 
 4.32 
 
 11.8 
 
 6.14 
 
 15.3 
 
 7.96 
 
 1.4 
 
 .73 
 
 4.9 
 
 2.55 
 
 8.4 
 
 4.37 
 
 11.9 
 
 6.19 
 
 15.4 
 
 8.01 
 
 .5 
 
 .78 
 
 5.0 
 
 2.60 
 
 8.5 
 
 4.42 
 
 12.0 
 
 6.24 
 
 15.5 
 
 8.06 
 
 .6 
 
 .83 
 
 5.1 
 
 2.65 
 
 8.6 
 
 4.47 
 
 12.1 
 
 6.29 
 
 15.6 
 
 8.11 
 
 .7 
 
 .88 
 
 5.2 
 
 2.70 
 
 8.7 
 
 4.52 
 
 12.2 
 
 6.34 
 
 15.7 
 
 8.16 
 
 .8 
 
 .94 
 
 5.3 
 
 2.76 
 
 8.8 
 
 4.58 
 
 12.3 
 
 6.40 
 
 15.8 
 
 8.22 
 
 .9 
 
 .99 
 
 5.4 
 
 2.81 
 
 8.9 
 
 4.63 
 
 12.4 
 
 6.45 
 
 15.9 
 
 8.27 
 
 2.0 
 
 1.04 
 
 5.5 
 
 2.86 
 
 9.0 
 
 4.68 
 
 12.5 
 
 6.50 
 
 16.0 
 
 8.32 
 
 2.1 
 
 .09 
 
 5.6 
 
 2.91 
 
 9.1 
 
 4.73 
 
 12.6 
 
 6.55 
 
 16.1 
 
 8.37 
 
 2.2 
 
 .14 
 
 5.7 
 
 2.96 
 
 9.2 
 
 4.78 
 
 12.7 
 
 6.60 
 
 16.2 
 
 8.42 
 
 2.3 
 
 .20 
 
 5.8 
 
 3.02 
 
 9.3 
 
 4.84 
 
 12.8 
 
 6.66 
 
 16.3 
 
 8.48 
 
 2.4 
 
 .25 
 
 5.9 
 
 3.07 
 
 9.4 
 
 4.89 
 
 12.9 
 
 6.71 
 
 16.4 
 
 8.53 
 
 2.5 
 
 .30 
 
 6.0 
 
 3.12 
 
 9.5 
 
 4.94 
 
 13.0 
 
 6.76 
 
 16.5 
 
 8.58 
 
 2.6 
 
 .35 
 
 6.1 
 
 3.17 
 
 9.6 
 
 4.99 
 
 13.1 
 
 6.81 
 
 16.6 
 
 8.63 
 
 2.7 
 
 .40 
 
 6.2 
 
 3.22 
 
 9.7 
 
 5.04 
 
 13.2 
 
 6.86 
 
 16.7 
 
 8.68 
 
 2.8 
 
 .46 
 
 6.3 
 
 3.28 
 
 9.8 
 
 5.10 
 
 13.3 
 
 6.92 
 
 16.8 
 
 8.74 
 
 2.9 
 
 .51 
 
 6.4 
 
 3.33 
 
 9.9 
 
 5.15 
 
 13.4 
 
 6.97 
 
 16.9 
 
 8.79 
 
 3.0 
 
 .56 
 
 6.5 
 
 3.38 
 
 10.0 
 
 5.20 
 
 13.5 
 
 7.02 
 
 17.0 
 
 8.84 
 
 3.1 
 
 .61 
 
 6.6 
 
 3.43 
 
 10.1 
 
 5.25 
 
 13.6 
 
 7.07 
 
 17.1 
 
 8.89 
 
 3.2 
 
 .66 
 
 6.7 
 
 3.48 
 
 10.2 
 
 5.30 
 
 13.7 
 
 7.12 
 
 17.2 
 
 8.94 
 
 3.3 
 
 .72 
 
 6.8 
 
 3.54 
 
 10.3 
 
 5.36 
 
 13.8 
 
 7.18 
 
 17.3 
 
 9 00 
 
 3.4 
 
 1.77 
 
 6.9 
 
 3.59 
 
 10.4 
 
 5.41 
 
 13.9 
 
 7.23 
 
 17.4 
 
 9.05 
 
 Formula: Grams Sugar in 100 ml=Polariscope Reading x. 52 
 
XXVII. TABLES 
 
 221 
 
 TABLE 10 
 INVERT SUGAR IN THICK JUICES, SYRUPS, AND SOLID PRODUCTS 
 
 This table shows the weight of material to be used for the determination of invert sugar 
 according to the method described in Chapter I, 6 (a). 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 40.0 
 
 110.0 
 
 55.0 
 
 80.0 
 
 70.0 
 
 62.9 
 
 85.0 
 
 51.8 
 
 .5 
 
 108.6 
 
 .5 
 
 79.3 
 
 .5 
 
 62.4 
 
 .5 
 
 51.5 
 
 41.0 
 
 107.3 
 
 56.0 
 
 78.6 
 
 71.0 . 
 
 62.0 
 
 86.0 
 
 51 2 
 
 .5 
 
 106.0 
 
 .5 
 
 77.9 
 
 .5 
 
 61.5 
 
 .5 
 
 50.9 
 
 42.0 
 
 104.8 
 
 57.0 
 
 77.2 
 
 72.0 
 
 61.1 
 
 87.0 
 
 50.6 
 
 .5 
 
 103.5 
 
 .5 
 
 76.5 
 
 .5 
 
 60.7 
 
 .5 
 
 50.3 
 
 43 
 
 102 3 
 
 58.0 
 
 75.9 
 
 73.0 
 
 60.3 
 
 88.0 
 
 50.0 
 
 .5 
 
 101.1 
 
 .5 
 
 75.2 
 
 .5 
 
 59.9 
 
 .5 
 
 49.7 
 
 44.0 
 
 100.0 
 
 59.0 
 
 74.6 
 
 74.0 
 
 59.5 
 
 89.0 
 
 49.4 
 
 .5 
 
 98.9 
 
 .5 
 
 73.9 
 
 .5 
 
 59.1 
 
 .5 
 
 49.2 
 
 45.0 
 
 97.8 
 
 60.0 
 
 73.3 
 
 75.0 
 
 58.7 
 
 90.0 
 
 48.9 
 
 .5 
 
 96.7 
 
 .5 
 
 72.7 
 
 .5 
 
 58.3 
 
 .5 
 
 48.6 
 
 46.0 
 
 95.7 
 
 61.0 
 
 72.1 
 
 76.0 
 
 57.9 
 
 91.0 
 
 48.4 
 
 .5 
 
 94.6 
 
 .5 
 
 71.5 
 
 .5 
 
 57.5 
 
 .5 
 
 48.1 
 
 47.0 
 
 93.6 
 
 62.0 
 
 71.0 
 
 77.0 
 
 57.1 
 
 92.0 
 
 47.8 
 
 .5 
 
 92.6 
 
 .5 
 
 70.4 
 
 .5 
 
 56.8 
 
 .5 
 
 47.6 
 
 48.0 
 
 91.7 
 
 63.0 
 
 69.8 
 
 78.0 
 
 56.4 
 
 93.0 
 
 47.3 
 
 .5 
 
 90.7 
 
 .5 
 
 69.3 
 
 .5 
 
 56.1 
 
 .5 
 
 47 1 
 
 49.0 
 
 89.8 
 
 64.0 
 
 68.7 
 
 79.0 
 
 55.7 
 
 94.0 
 
 46.8 
 
 -5 
 
 88.9 
 
 .5 
 
 68.2 
 
 .5 
 
 55.3 
 
 .5 
 
 46.6 
 
 50.0 
 
 88.0 
 
 65.0 
 
 67.7 
 
 80.0 
 
 55.0 
 
 95.0 
 
 46^ 
 
 .5 
 
 87.1 
 
 .5 
 
 67.2 
 
 .5 
 
 54.6 
 
 .5 
 
 46^1 
 
 51.0 
 
 86.3 
 
 66.0 
 
 66.7 
 
 81.0 
 
 54.3 
 
 96.0 
 
 45.8 
 
 .5 
 
 85.4 
 
 .5 
 
 66.2 
 
 .5 
 
 54.0 
 
 .5 
 
 45.6 
 
 52.0 
 
 84.6 
 
 67.0 
 
 65.7 
 
 82.0 
 
 53.7 
 
 97.0 
 
 45.4 
 
 .5 
 
 83.8 
 
 .5 
 
 65.2 
 
 .5 
 
 53.3 
 
 .5 
 
 45.1 
 
 53.0 
 
 83.0 
 
 68.0 
 
 64.7 
 
 83.0 
 
 53.0 
 
 98.0 
 
 44.9 
 
 .5 
 
 82.3 
 
 .5 
 
 64.2 
 
 .5 
 
 52.7 
 
 .5 
 
 44.7 
 
 54.0 
 
 81.5 
 
 69.0 
 
 63.8 
 
 84.0 
 
 52.4 
 
 99.0 
 
 44.4 
 
 .5 
 
 80.7 
 
 .5 
 
 63.3 
 
 .5 
 
 52.1 
 
 .5 
 
 44.2 
 
 FORMULA : "Grams" 
 
 4400 
 : Brix 
 
222 
 
 METHODS OF ANALYSIS 
 
 TABLE 11 
 INVERT SUGAR IN THIN JUICES 
 
 
 This table shows the weight of material to be used for the determination of invert sugar ac 
 cording to the method described in Chapter I, 6 (b). 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 Brix or 
 Dry Sub. 
 
 Grams 
 
 12.0 
 
 183.3 
 
 15.0 
 
 146.7 
 
 18.0 
 
 122.2 
 
 21.0 
 
 104.8 
 
 .1 
 
 181.8 
 
 .1 
 
 145.7 
 
 .1 
 
 121.5 
 
 .1 
 
 104.3 
 
 .2 
 
 180.3 
 
 .2 
 
 144.7 
 
 .2 
 
 120.9 
 
 .2 
 
 103.8 
 
 .3 
 
 178.9 
 
 .3 
 
 143.8 
 
 .3 
 
 120.2 
 
 .3 
 
 103.3 
 
 .4 
 
 177.4 
 
 .4 
 
 142.9 
 
 .4 
 
 119.6 
 
 .4 
 
 102.8 
 
 12.5 
 
 176.0 
 
 15.5 
 
 141.9 
 
 18.5 
 
 118.9 
 
 21.5 
 
 102 . 3 
 
 .6 
 
 174.6 
 
 .6 
 
 141.0 
 
 .6 
 
 118.3 
 
 .6 
 
 101.9 
 
 .7 
 
 173.2 
 
 .7 
 
 140.1 
 
 .7 
 
 117.6 
 
 .7 
 
 101.4 
 
 .8 
 
 171.9 
 
 .8 
 
 139.2 
 
 .8 
 
 117.0 
 
 .8 
 
 100.9 
 
 .9 
 
 170.5 
 
 .9 
 
 138.4 
 
 .9 
 
 116.4 
 
 .9 
 
 100.5 
 
 13.0 
 
 169.2 
 
 16.0 
 
 137.5 
 
 19.0 
 
 115.8 
 
 22.0 
 
 100.0 
 
 .1 
 
 167.9 
 
 .1 
 
 136.6 
 
 .1 
 
 115.2 
 
 .1 
 
 99.5 
 
 .2 
 
 166.7 
 
 .2 
 
 135.8 
 
 .2 
 
 114.6 
 
 .2 
 
 99.1 
 
 .3 
 
 165.4 
 
 .3 
 
 134.9 
 
 .3 
 
 114.0 
 
 .3 
 
 98.7 
 
 .4 
 
 164.2 
 
 .4 
 
 134.1 
 
 .4 
 
 113.4 
 
 .4 
 
 98.2 
 
 13.5 
 
 163.0 
 
 16.5 
 
 133.3 
 
 19.5 
 
 112.8 
 
 22.5 
 
 97.8 
 
 .6 
 
 161.8 
 
 .6 
 
 132.5 
 
 .6 
 
 112.2 
 
 .6 
 
 97.3 
 
 .7 
 
 160.6 
 
 .7 
 
 131.7 
 
 .7 
 
 111.7 
 
 .7 
 
 96.9 
 
 .8 
 
 150.4 
 
 .8 
 
 131.0 
 
 .8 
 
 111.1 
 
 .8 
 
 96.5 
 
 .9 
 
 158.3 
 
 .9 
 
 130.2 
 
 .9 
 
 110.6 
 
 .9 
 
 96.1 
 
 .14.0 
 
 157.1 
 
 17.0 
 
 129.4 
 
 20.0 
 
 110.0 
 
 23.0 
 
 95.7 
 
 .1 
 
 156.0 
 
 .1 
 
 128.7 
 
 .1 
 
 109.5 
 
 .1 
 
 95.2 
 
 .2 
 
 154.9 
 
 .2 
 
 127.9 
 
 .2 
 
 108.9 
 
 .2 
 
 94.8 
 
 .3 
 
 153.8 
 
 .3 
 
 127.2 
 
 .3 
 
 108.4 
 
 .3 
 
 94.4 
 
 .4 
 
 152.8 
 
 .4 
 
 126.4 
 
 .4 
 
 107.8 
 
 .4 
 
 94.0 
 
 14.5 
 
 151.7 
 
 17.5 
 
 125.7 
 
 20.5 
 
 107.3 
 
 23.5 
 
 93.6 
 
 .6 
 
 150 . 7 
 
 .6 
 
 125.0 
 
 .6 
 
 106.8 
 
 .6 
 
 93.2 
 
 .7 
 
 149.7 
 
 .7 
 
 124.3 
 
 .7 
 
 106.3 
 
 .7 
 
 92.8 
 
 .8 
 
 148.6 
 
 .8 
 
 123.6 
 
 .8 
 
 105.8 
 
 .8 
 
 92.4 
 
 .9 
 
 147.7 
 
 .9 
 
 122.9 
 
 .9 
 
 105.3 
 
 .9 
 
 91.9 
 
 FORMULA : "Grams" 
 
 2200 
 : Brix 
 
XXVII. TABLES 
 
 223 
 
 TABLE 12 
 
 CUPRIC OXIDE TABLE FOR OBTAINING THE PERCENTAGE OF INVERT SUGAR 
 
 (10 Grams of Material) 
 
 Calculated from Herzfeld's Table 
 
 CuO 
 
 mg 
 
 Invert 
 Sugar % 
 
 CuO 
 mg 
 
 Invert 
 Sugar % 
 
 CuO 
 
 mg 
 
 Invert 
 Sugar % 
 
 CuO 
 mg 
 
 Invert 
 Sugar % 
 
 63 
 
 .05 
 
 150 
 
 .40 
 
 238 
 
 .79 
 
 319 
 
 .16 
 
 69 
 
 .07 
 
 156 
 
 .43 
 
 244 
 
 .82 
 
 325 
 
 .19 
 
 75 
 
 .09 
 
 163 
 
 .45 
 
 250 
 
 .85 
 
 331 
 
 .21 
 
 81 
 
 .11 
 
 169 
 
 .48 
 
 256 
 
 .88 
 
 338 
 
 .24 
 
 88 
 
 .14 
 
 175 
 
 .51 
 
 263 
 
 .90 
 
 344 
 
 .27 
 
 94 
 
 .16 
 
 181 
 
 .53 
 
 269 
 
 .93 
 
 350 
 
 .30 
 
 100 
 
 .19 
 
 188 
 
 .56 
 
 275 
 
 .96 
 
 356 
 
 1.33 
 
 106 
 
 .21 
 
 194 
 
 .59 
 
 281 
 
 .99 
 
 363 
 
 1.36 
 
 113 
 
 .24 
 
 200 
 
 .62 
 
 288 
 
 1.02 
 
 369 
 
 1.38 
 
 119 
 
 .27 
 
 206 
 
 .65 
 
 294 
 
 1.05 
 
 375 
 
 1.41 
 
 125 
 
 .30 
 
 213 
 
 .68 
 
 300 
 
 1.07 
 
 381 
 
 1.44 
 
 131 
 
 .32 
 
 219 
 
 .71 
 
 306 
 
 1.10 
 
 388 
 
 1.47 
 
 138 
 
 .35 
 
 225 
 
 .74 
 
 313 
 
 1.13 
 
 394 
 
 1.50 
 
 144 
 
 .38 
 
 231 
 
 .76 
 
 
 
 
 
 TABLE 13 
 
 CUPRIC OXIDE TABLE FOR OBTAINING THE PERCENTAGE OF INVERT SUGAR 
 
 (5 Grains of Material) 
 
 Calculated from Baumann's Table 
 
 CuO 
 
 mg 
 
 Invert 
 Sugar % 
 
 CuO ' 
 mg 
 
 Invert 
 
 Sugar % 
 
 CuO 
 mg 
 
 Invert 
 
 Sugar % 
 
 CuO 
 mg 
 
 Invert 
 Sugar. % 
 
 (44) 
 
 (.04) 
 
 138 
 
 .83 
 
 231 
 
 1.65 
 
 319 
 
 2.44 
 
 50 
 
 .09 
 
 144 
 
 .88 
 
 238 
 
 1.70 
 
 325 
 
 2.50 
 
 56 
 
 .14 
 
 150 
 
 .93 
 
 244 
 
 1.76 
 
 331 
 
 2.56 
 
 63 
 
 .19 
 
 156 
 
 .99 
 
 250 
 
 1.82 
 
 338 
 
 2.62 
 
 69 
 
 .25 
 
 163 
 
 1.04 
 
 256 
 
 1.87 
 
 344 
 
 2.68 
 
 75 
 
 .30 
 
 169 
 
 1.10 
 
 263 
 
 1.93 
 
 350 
 
 2.74 
 
 81 
 
 .35 
 
 175 
 
 1.15 
 
 269. 
 
 1.98 
 
 356 
 
 2.79 
 
 88 
 
 .40 
 
 181 
 
 1.21 
 
 275 
 
 2.04 
 
 363 
 
 2.85 
 
 94 
 
 .45 
 
 188 
 
 1.26 
 
 281 
 
 2.10 
 
 369 
 
 2.91 
 
 100 
 
 .51 
 
 194 
 
 1.31 
 
 288 
 
 2.16 
 
 375 
 
 2.97 
 
 106 
 
 .56 
 
 200 
 
 1.37 
 
 294 
 
 2.21 
 
 381 
 
 3.03 
 
 113 
 
 .61 
 
 206 
 
 1.42 
 
 300 
 
 2.27 
 
 388 
 
 3.09 
 
 119 
 
 .66 
 
 213 
 
 1.48 
 
 306 
 
 2.33 
 
 394 
 
 3.15 
 
 125 
 
 .72 
 
 219 
 
 1.54 
 
 313 
 
 2.39 
 
 400 
 
 3.21 
 
 131 
 
 .77 
 
 225 
 
 1.59 
 
 
 
 
 
224 
 
 METHODS OF ANALYSIS 
 
 TABLE 14 
 GaO BY SOAP SOLUTION IN THIN JUICES 
 
 Calculated for the employment of 20 ml of thin juice, and soap solution of the strength. 
 1 ml = .001 g CaO. 
 
 An example will make clear the use of the table: 20 ml of thin juice of 11 .8 Brix required 
 1.2 ml of soap solution. From the table, on the line opposite 11.8 in the Brix column, .041 + 
 (.081 x.l) = .041 + .008 = .049, which is the "CaO to 100 Brix." 
 
 
 NUMBER OF MILLILITERS OF SOAP SOLUTION 
 
 
 BRIX 
 
 
 BRTX 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 -DJ/V-L-A. 
 
 8.0 
 
 .061 
 
 .121 
 
 .182 
 
 .243 
 
 .304 
 
 .364 
 
 .425 
 
 .486 
 
 .547 
 
 .607 
 
 8.0 
 
 .2 
 
 .059 
 
 .118 
 
 .178 
 
 .237 
 
 .296 
 
 .355 
 
 .415 
 
 .474 
 
 .533 
 
 .592 
 
 .2 
 
 .4 
 
 .058 
 
 .116 
 
 .173 
 
 .231 
 
 .289 
 
 .3*7 
 
 .404 
 
 .462 
 
 .520 
 
 .578 
 
 .4 
 
 .6 
 
 .056 
 
 .113 
 
 .169 
 
 225 
 
 .282 
 
 .338 
 
 .395 
 
 .451 
 
 .507 
 
 .564 
 
 .6 
 
 .8 
 
 .055 
 
 .110 
 
 .165 
 
 .220 
 
 .275 
 
 .330 
 
 .385 
 
 .440 
 
 .495 
 
 .550 
 
 .8 
 
 9.0 
 
 .054 
 
 .108 
 
 .161 
 
 .215 
 
 .269 
 
 .323 
 
 .376 
 
 .430 
 
 .484 
 
 .538 
 
 9.0 
 
 .2 
 
 .053 
 
 .105 
 
 .158 
 
 .210 
 
 .263 
 
 .315 
 
 .368 
 
 .421 
 
 .473 
 
 .526 
 
 .2 
 
 .4 
 
 .051 
 
 .103 
 
 .154 
 
 .206 
 
 .257 
 
 .308 
 
 .360 
 
 .411 
 
 .463 
 
 .514 
 
 .4 
 
 .6 
 
 .050 
 
 .101 
 
 .151 
 
 .201 
 
 .251 
 
 .302 
 
 .352 
 
 .402 
 
 .453 
 
 .503 
 
 .6 
 
 .8 
 
 .049 
 
 .098 
 
 .148 
 
 .197 
 
 .246 
 
 .295 
 
 .345 
 
 .394 
 
 .443 
 
 .492 
 
 .8 
 
 10.0 
 
 .048 
 
 .096 
 
 .145 
 
 .193 
 
 .241 
 
 .289 
 
 .337 
 
 .386 
 
 .434 
 
 .482 
 
 10.0 
 
 .2 
 
 .047 
 
 .094 
 
 .142 
 
 .189 
 
 .236 
 
 .283 
 
 .331 
 
 .378 
 
 .425 
 
 .472 
 
 .2 
 
 .4 
 
 .046 
 
 .093 
 
 .139 
 
 .185 
 
 .231 
 
 .278 
 
 .324 
 
 .370 
 
 .417 
 
 .463 
 
 .4 
 
 .6 
 
 .045 
 
 .091 
 
 .136 
 
 .181 
 
 .227 
 
 .272 
 
 .318 
 
 .363 
 
 .408 
 
 .454 
 
 .6 
 
 .8 
 
 .044 
 
 .089 
 
 .133 
 
 .178 
 
 .222 
 
 .267 
 
 .311 
 
 .356 
 
 .400 
 
 .445 
 
 .8 
 
 11.0 
 
 .044 
 
 .087 
 
 .131 
 
 .175 
 
 .218 
 
 .262 
 
 .306 
 
 .349 
 
 .393 
 
 .437 
 
 11.0 
 
 .2 
 
 .043 
 
 .086 
 
 .129 
 
 .171 
 
 .214 
 
 .257 
 
 .300 
 
 .343 
 
 .386 
 
 .428 
 
 .2 
 
 .4 
 
 .042 
 
 .084 
 
 .126 
 
 .168 
 
 .210 
 
 .252 
 
 .294 
 
 .336 
 
 .378 
 
 .421 
 
 .4 
 
 .6 
 
 .041 
 
 .083 
 
 .124 
 
 .165 
 
 .206 
 
 .248 
 
 .289 
 
 .330 
 
 .372 
 
 .413 
 
 .6 
 
 .8 
 
 .041 
 
 .081 
 
 .122 
 
 .162 
 
 .203 
 
 .243 
 
 .284 
 
 .325 
 
 .365 
 
 .406 
 
 .8 
 
 12.0 
 
 .040 
 
 .080 
 
 .120 
 
 .159 
 
 .199 
 
 .239 
 
 .279 
 
 .319 
 
 .359 
 
 .399 
 
 12.0 
 
 .2 
 
 .039 
 
 .078 
 
 .118 
 
 .157 
 
 .196 
 
 .235 
 
 .274 
 
 .313 
 
 .353 
 
 .392 
 
 .2 
 
 .4 
 
 .039 
 
 .077 
 
 .116 
 
 .154 
 
 .193 
 
 .231 
 
 .270 
 
 .308 
 
 .347 
 
 .385 
 
 .4 
 
 ,6 
 
 .038 
 
 .076 
 
 .114 
 
 .151 
 
 .189 
 
 .227 
 
 .265 
 
 .303 
 
 .341 
 
 .379 
 
 .6 
 
 .8 
 
 .037 
 
 .074 
 
 .112 
 
 .149 
 
 .186 
 
 .223 
 
 .261 
 
 .298 
 
 .335 
 
 .372 
 
 .8 
 
 13.0 
 
 .037 
 
 .073 
 
 .110 
 
 .147 
 
 .183 
 
 .220 
 
 .256 
 
 .293 
 
 .330 
 
 .366 
 
 13.0 
 
 .2 
 
 .036 
 
 .072 
 
 .108 
 
 .144 
 
 .180 
 
 .216 
 
 .252 
 
 .288 
 
 .325 
 
 .361 
 
 .2 
 
 .4 
 
 .035 
 
 .071 
 
 .106 
 
 .142 
 
 .177 
 
 .213 
 
 .248 
 
 .284 
 
 .319 
 
 .355 
 
 .4 
 
 .6 
 
 .035 
 
 .070 
 
 .105 
 
 .140 
 
 .175 
 
 .210 
 
 .245 
 
 .280 
 
 .314 
 
 .349 
 
 .6 
 
 .8 
 
 .034 
 
 .069 
 
 .103 
 
 .138 
 
 .172 
 
 .206 
 
 .241 
 
 .275 
 
 .310 
 
 .344 
 
 .8 
 
 14.0 
 
 .034 
 
 .068 
 
 .102 
 
 .136 
 
 .169 
 
 .203 
 
 .237 
 
 .271 
 
 .305 
 
 .339 
 
 14.0 
 
 .2 
 
 .033 
 
 .067 
 
 .100 
 
 .134 
 
 .167 
 
 .200 
 
 .234 
 
 .267 
 
 .300 
 
 .334 
 
 .2 
 
 .4 
 
 .033 
 
 .066 
 
 .099 
 
 .132 
 
 .164 
 
 .197 
 
 .230 
 
 .263 
 
 .296 
 
 .329 
 
 .4 
 
 .6 
 
 .032 
 
 .065 
 
 .097 
 
 .130 
 
 .162 
 
 .195 
 
 .227 
 
 .259 
 
 .292 
 
 .324 
 
 .6 
 
 .8 
 
 .032 
 
 .064 
 
 .096 
 
 .128 
 
 .160 
 
 .192 
 
 .224 
 
 .256 
 
 .288 
 
 .320 
 
 .8 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
XXVII. TABLES 
 
 225 
 
 TABLE 14-Continued 
 
 
 NUMBER OF MILLILITERS OF SOAP SOLUTION 
 
 
 r>r>yv 
 
 
 TVRTX 
 
 LSlvl-A. 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 PM 
 
 10 
 
 jL>xviyv 
 
 15.0 
 
 .032 
 
 .063 
 
 .095 
 
 .126 
 
 .158 
 
 .189 
 
 .221 
 
 .252 
 
 .284 
 
 315 
 
 15.0 
 
 .2 
 
 .031 
 
 .062 
 
 .093 
 
 .124 
 
 .155 
 
 .186 
 
 .217 
 
 .248 
 
 .280 
 
 .311 
 
 .2 
 
 .4 
 
 .031 
 
 .061 
 
 .092 
 
 .123 
 
 .153 
 
 .184 
 
 .214 
 
 .245 
 
 .276 
 
 .306 
 
 .4 
 
 .6 
 
 .030 
 
 .060 
 
 .091 
 
 .121 
 
 .151 
 
 .181 
 
 .212 
 
 .242 
 
 .272 
 
 .302 
 
 .6 
 
 .8 
 
 .030 
 
 .060 
 
 .089 
 
 .119 
 
 .149 
 
 .179 
 
 .209 
 
 .238 
 
 .268 
 
 .298 
 
 .8 
 
 16.0 
 
 .029 
 
 .059 
 
 .088 
 
 .118 
 
 .147 
 
 .176 
 
 .206 
 
 .235 
 
 .265 
 
 .294 
 
 16.0 
 
 .2 
 
 .029 
 
 .058 
 
 .087 
 
 .116 
 
 .145 
 
 .174 
 
 .203 
 
 .232 
 
 .261 
 
 .290 
 
 .2 
 
 .4 
 
 .029 
 
 .057 
 
 .086 
 
 .115 
 
 .143 
 
 .172 
 
 .201 
 
 .229 
 
 .258 
 
 .286 
 
 4 
 
 .6 
 
 .028 
 
 .057 
 
 .085 
 
 .113 
 
 .141 
 
 .170 
 
 .198 
 
 .226 
 
 .255 
 
 .283 
 
 .6 
 
 .8 
 
 .028 
 
 .056 
 
 .084 
 
 .112 
 
 .140 
 
 .168 
 
 .195 
 
 .223 
 
 .251 
 
 .279 
 
 .8 
 
 17.0 
 
 .028 
 
 .055 
 
 .083 
 
 .110 
 
 .138 
 
 .165 
 
 .193 
 
 .221 
 
 .248 
 
 .276 
 
 17.0 
 
 .2 
 
 .027 
 
 .054 
 
 .082 
 
 .109 
 
 .136 
 
 .163 
 
 .191 
 
 .218 
 
 .245 
 
 .272 
 
 .2 
 
 .4 
 
 .027 
 
 .054 
 
 .081 
 
 .108 
 
 .134 
 
 .161 
 
 .188 
 
 .215 
 
 .242 
 
 .269 
 
 .4 
 
 .6 
 
 .027 
 
 .053 
 
 .080 
 
 .106 
 
 .133 
 
 .159 
 
 .186 
 
 .213 
 
 .239 
 
 .266 
 
 .6 
 
 .8 
 
 .026 
 
 .052 
 
 .079 
 
 .105 
 
 .131 
 
 .157 
 
 .184 
 
 .210 
 
 .236 
 
 .262 
 
 .8 
 
 18.0 
 
 .026 
 
 .052 
 
 .078 
 
 .104 
 
 .130 
 
 .156 
 
 .182 
 
 .207 
 
 .233 
 
 .259 
 
 18.0 
 
 .2 
 
 .026 
 
 .051 
 
 .077 
 
 .103 
 
 .128 
 
 .154 
 
 .179 
 
 .205 
 
 .231 
 
 .256 
 
 .2 
 
 .4 
 
 .025 
 
 .051 
 
 .076 
 
 .101 
 
 .127 
 
 .152 
 
 .177 
 
 .203 
 
 .228 
 
 .253 
 
 .4 
 
 .6 
 
 .025 
 
 .050 
 
 .075 
 
 .100 
 
 .125 
 
 .150 
 
 .175 
 
 .200 
 
 .225 
 
 .250 
 
 .6 
 
 .8 
 
 .025 
 
 .049 
 
 .074 
 
 .099 
 
 .124 
 
 .148 
 
 .173 
 
 .198 
 
 .223 
 
 .247 
 
 .8 
 
 19.0 
 
 .024 
 
 .049 
 
 .073 
 
 .098 
 
 .122 
 
 .147 
 
 .171 
 
 .196 
 
 .220 
 
 .245 
 
 19.0 
 
 .2 
 
 .024 
 
 .048 
 
 .073 
 
 .097 
 
 .121 
 
 .145 
 
 .169 
 
 .194 
 
 .218 
 
 .242 
 
 .2 
 
 .4 
 
 .024 
 
 .048 
 
 .072 
 
 .096 
 
 .120 
 
 .144 
 
 .167 
 
 .191 
 
 .215 
 
 .239 
 
 .4 
 
 .6 
 
 .024 
 
 .047 
 
 .071 
 
 .095 
 
 .118 
 
 .142 
 
 .166 
 
 .189 
 
 .213 
 
 .237 
 
 .6 
 
 .8 
 
 .023 
 
 .047 
 
 .070 
 
 .094 
 
 .117 
 
 .140 
 
 .164 
 
 .187 
 
 .211 
 
 .234 
 
 .8 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
 . ,, No. of ml of soap soln. 
 Formula: "CaO to 100 Brae" ' 2x . 997 2 x BrixxD' 
 
 20 
 Where D' is the apparent sp. gr. at 3- (ratio of weights in air). 
 
226 
 
 METHODS OP ANALYSIS 
 
 TABLE 15 
 GaO BY SOAP SOLUTION IN THICK JUICE, MASSECUITE, MOLASSES, ETC. 
 
 Calculated for the employment of 10 ml of approximately 23 Brix material, and soap solu- 
 tion of the strength, 1 mU.OOl g CaO. 
 
 An example will make clear the use of the table: 10 ml of diluted molasses of 23.7 Brix 
 required 8.4 ml of soap solution. From the table, on the line opposite 23.7 in the Brix column, .308 
 + (.154 x.l) =.308 + .015 = .323, which is the "CaO to 100 Brix." 
 
 
 NUMBER OF MILLILITERS OF SOAP SOLUTION 
 
 
 BRIX 
 
 
 BRIX 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
 20.0 
 
 .046 
 
 093 
 
 .139 
 
 .185 
 
 .231 
 
 .278 
 
 .324 
 
 .370 
 
 .417 
 
 .463 
 
 20.0 
 
 .1 
 
 .046 
 
 .092 
 
 .138 
 
 .184 
 
 .230 
 
 .276 
 
 .322 
 
 .368 
 
 .414 
 
 .461 
 
 .1 
 
 .2 
 
 .046 
 
 .092 
 
 .137 
 
 .183 
 
 .229 
 
 .275 
 
 .321 
 
 .366 
 
 .412 
 
 .458 
 
 2 
 
 .3 
 
 .046 
 
 .091 
 
 .137 
 
 .182 
 
 .228 
 
 .273 
 
 .319 
 
 .364 
 
 .410 
 
 .456 
 
 '.3 
 
 .4 
 
 .045 
 
 .091 
 
 .136 
 
 .181 
 
 .227 
 
 .272 
 
 .317 
 
 .363 
 
 .408 
 
 .453 
 
 .4 
 
 20.5 
 
 .045 
 
 .090 
 
 .135 
 
 .180 
 
 .225 
 
 .270 
 
 .316 
 
 .361 
 
 .406 
 
 .451 
 
 20.5 
 
 .6 
 
 .045 
 
 .090 
 
 .135 
 
 .179 
 
 .224 
 
 .269 
 
 .314 
 
 .359 
 
 .404 
 
 .448 
 
 .6 
 
 .7 
 
 .045 
 
 .089 
 
 .134 
 
 .178 
 
 .223 
 
 .268 
 
 .312 
 
 .357 
 
 .401 
 
 .446 
 
 .7 
 
 .8 
 
 .044 
 
 .089 
 
 .133 
 
 .177 
 
 .222 
 
 .266 
 
 .311 
 
 .355 
 
 .399 
 
 .444 
 
 .8 
 
 .9 
 
 .044 
 
 .088 
 
 .132 
 
 .177 
 
 .221 
 
 .265 
 
 .309 
 
 .353 
 
 .397 
 
 .441 
 
 .9 
 
 21.0 
 
 .044 
 
 .088 
 
 .132 
 
 .176 
 
 .220 
 
 .263 
 
 .307 
 
 .351 
 
 .395 
 
 .439 
 
 21.0 
 
 .1 
 
 .044 
 
 .087 
 
 .131 
 
 .175 
 
 .218 
 
 .262 
 
 .306 
 
 .349 
 
 .393 
 
 .437 
 
 .1 
 
 .2 
 
 .043 
 
 .087 
 
 .130 
 
 .174 
 
 .217 
 
 .261 
 
 .304 
 
 .348 
 
 .391 
 
 .435 
 
 .2 
 
 .3 
 
 .043 
 
 .086 
 
 .130 
 
 .173 
 
 .216 
 
 .259 
 
 .303 
 
 .346 
 
 .389 
 
 .432 
 
 .3 
 
 .4 
 
 .043 
 
 .086 
 
 .129 
 
 .172 
 
 .215 
 
 .258 
 
 .301 
 
 .344 
 
 .387 
 
 .430 
 
 .4 
 
 21.5 
 
 .043 
 
 .086 
 
 .128 
 
 .171 
 
 .214 
 
 .257 
 
 .300 
 
 .342 
 
 .385 
 
 .428 
 
 21.5 
 
 .6 
 
 .043 
 
 .085 
 
 .128 
 
 .170 
 
 .213 
 
 .256 
 
 .298 
 
 .341 
 
 .383 
 
 .426 
 
 .6 
 
 .7 
 
 .042 
 
 .085 
 
 .127 
 
 .169 
 
 .212 
 
 .254 
 
 .297 
 
 .339 
 
 .381 
 
 .424 
 
 M 
 
 . i 
 
 .8 
 
 .042 
 
 .084 
 
 .126 
 
 .169 
 
 .211 
 
 .253 
 
 .295 
 
 .337 
 
 .379 
 
 .422 
 
 .8 
 
 .9 
 
 .042 
 
 .084 
 
 .126 
 
 .168 
 
 .210 
 
 .252 
 
 .294 
 
 .336 
 
 .378 
 
 .420 
 
 .9 
 
 22.0 
 
 .042 
 
 .083 
 
 .125 
 
 .167 
 
 .209 
 
 .250 
 
 .292 
 
 .334 
 
 .376 
 
 .417 
 
 22.0 
 
 .1 
 
 .042 
 
 .083 
 
 .125 
 
 .166 
 
 .208 
 
 .249 
 
 .291 
 
 .332 
 
 .374 
 
 .415 
 
 .1 
 
 .2 
 
 .041 
 
 .083 
 
 .124 
 
 .165 
 
 .207 
 
 .248 
 
 .289 
 
 .331 
 
 .372 
 
 .413 
 
 .2 
 
 .3 
 
 .041 
 
 .082 
 
 .123 
 
 .165 
 
 .206 
 
 .247 
 
 .288 
 
 .329 
 
 .370 
 
 .411 
 
 .3 
 
 .4 
 
 .041 
 
 .082 
 
 .123 
 
 .164 
 
 .205 
 
 .246 
 
 .287 
 
 .327 
 
 .368 
 
 .409 
 
 .4 
 
 22.5 
 
 .041 
 
 .081 
 
 .122 
 
 .163 
 
 .204 
 
 .244 
 
 .285 
 
 .326 
 
 .367 
 
 .407 
 
 22.5 
 
 .6 
 
 .041 
 
 .081 
 
 .122 
 
 .162 
 
 .203 
 
 .243 
 
 .284 
 
 .324 
 
 .365 
 
 .405 
 
 .6 
 
 .7 
 
 .040 
 
 .081 
 
 .121 
 
 .161 
 
 .202 
 
 .242 
 
 .282 
 
 .323 
 
 .363 
 
 .403 
 
 .7 
 
 .8 
 
 .040 
 
 .080 
 
 .120 
 
 .161 
 
 .201 
 
 .241 
 
 .281 
 
 .321 
 
 .361 
 
 .401 
 
 .8 
 
 .9 
 
 .040 
 
 .080 
 
 .120 
 
 .160 
 
 .200 
 
 .240 
 
 .280 
 
 .320 
 
 .360 
 
 .400 
 
 .9 
 
 23.0 
 
 .040 
 
 .080 
 
 .119 
 
 .159 
 
 .199 
 
 .239 
 
 .278 
 
 .318 
 
 .358 
 
 .398 
 
 23.0 
 
 .1 
 
 .040 
 
 .079 
 
 .119 
 
 .158 
 
 .198 
 
 .237 
 
 .277 
 
 .317 
 
 .356 
 
 .396 
 
 .1 
 
 .2 
 
 .039 
 
 .079 
 
 .118 
 
 .158 
 
 .197 
 
 .236 
 
 .276 
 
 .315 
 
 .355 
 
 .394 
 
 .2 
 
 .3 
 
 .039 
 
 .078 
 
 .118 
 
 .157 
 
 .196 
 
 .235 
 
 .274 
 
 .314 
 
 .353 
 
 .392 
 
 .3 
 
 .4 
 
 .039 
 
 .078 
 
 .117 
 
 .156 
 
 .195 
 
 .234 
 
 .273 
 
 .312 
 
 .351 
 
 .390 
 
 .4 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
XXVII. TABLES 
 
 227 
 
 TABLE 15 Continued 
 
 
 NUMBER OF MILLILITERS OF SOAP SOLUTION 
 
 
 BRIX 
 
 
 BRIX 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
 23.5 
 
 .039 
 
 .078 
 
 .117 
 
 .155 
 
 .194 
 
 .233 
 
 .272 
 
 .311 
 
 .350 
 
 .388 
 
 23.5 
 
 .6 
 
 .039 
 
 .077 
 
 .116 
 
 .155 
 
 .193 
 
 .232 
 
 .271 
 
 .309 
 
 .348 
 
 .387 
 
 .6 
 
 .7 
 
 .038 
 
 .077 
 
 .115 
 
 .154 
 
 .192 
 
 .231 
 
 .269 
 
 .308 
 
 .346 
 
 .385 
 
 .7 
 
 .8 
 
 .038 
 
 .077 
 
 .115 
 
 .153 
 
 .192 
 
 .230 
 
 .268 
 
 .306 
 
 .345 
 
 .383 
 
 .8 
 
 .9 
 
 .038 
 
 .076 
 
 .114 
 
 .152 
 
 .191 
 
 .229 
 
 .267 
 
 .305 
 
 .343 
 
 .381 
 
 .9 
 
 24.0 
 
 .038 
 
 .076 
 
 .114 
 
 .152 
 
 .190 
 
 .228 
 
 .266 
 
 .304 
 
 .342 
 
 .379 
 
 24.0 
 
 .1 
 
 .038 
 
 .076 
 
 .113 
 
 .151 
 
 .189 
 
 .227 
 
 .264 
 
 .302 
 
 .340 
 
 .378 
 
 .1 
 
 .2 
 
 .038 
 
 .075 
 
 .113 
 
 .150 
 
 .188 
 
 .226 
 
 .263 
 
 .301 
 
 .339 
 
 .376 
 
 .2 
 
 .3 
 
 .037 
 
 .075 
 
 .112 
 
 .150 
 
 .187 
 
 .225 
 
 .262 
 
 .299 
 
 .337 
 
 .374 
 
 .3 
 
 .4 
 
 .037 
 
 .075 
 
 .112 
 
 .149 
 
 .186 
 
 .224 
 
 .261 
 
 .298 
 
 .335 
 
 .373 
 
 .4 
 
 24i5 
 
 .037 
 
 .074 
 
 .111 
 
 .148 
 
 .185 
 
 .223 
 
 .260 
 
 .297 
 
 .334 
 
 .371 
 
 24.5 
 
 .6 
 
 .037 
 
 .074 
 
 .111 
 
 .148 
 
 .185 
 
 .222 
 
 .259 
 
 .295 
 
 .332 
 
 .369 
 
 .6 
 
 .7 
 
 .037 
 
 .074 
 
 .110 
 
 .147 
 
 .184 
 
 .221 
 
 .257 
 
 .294 
 
 .331 
 
 .368 
 
 .7 
 
 .8 
 
 .037 
 
 .073 
 
 .110 
 
 .146 
 
 .183 
 
 .220 
 
 .256 
 
 .293 
 
 .329 
 
 .366 
 
 .8 
 
 .9 
 
 .036 
 
 .073 
 
 .109 
 
 .146 
 
 .182 
 
 .219 
 
 .255 
 
 .292 
 
 .328 
 
 .364 
 
 .9 
 
 25.0 
 
 .036 
 
 .073 
 
 .109 
 
 .145 
 
 .181 
 
 .218 
 
 .254 
 
 .290 
 
 .327 
 
 .363 
 
 25.0 
 
 .1 
 
 .036 
 
 '.072 
 
 .108 
 
 .144 
 
 .181 
 
 .217 
 
 .253 
 
 .289 
 
 .325 
 
 .361 
 
 .1 
 
 .2 
 
 .036 
 
 .072 
 
 .108 
 
 .144 
 
 .180 
 
 .216 
 
 .252 
 
 .288 
 
 .324 
 
 .360 
 
 .2 
 
 .3 
 
 .036 
 
 .072 
 
 .107 
 
 .143 
 
 .179 
 
 .215 
 
 .251 
 
 .286 
 
 .322 
 
 .358 
 
 .3 
 
 .4 
 
 .036 
 
 .071 
 
 .107 
 
 .143 
 
 .178 
 
 .214 
 
 .250 
 
 .285 
 
 .321 
 
 .356 
 
 .4 
 
 25.5 
 
 .035 
 
 .071 
 
 .106 
 
 .142 
 
 .177 
 
 .213 
 
 .248 
 
 .284 
 
 .319 
 
 .355 
 
 25.5 
 
 .6 
 
 .035 
 
 .071 
 
 .106 
 
 .141 
 
 .177 
 
 .212 
 
 .247 
 
 .283 
 
 .318 
 
 .353 
 
 .6 
 
 .7 
 
 .035 
 
 .070 
 
 .106 
 
 .141 
 
 .176 
 
 .211 
 
 .246 
 
 .282 
 
 .317 
 
 .352 
 
 .7 
 
 .8 
 
 .035 
 
 .070 
 
 .105 
 
 .140 
 
 .175 
 
 .210 
 
 .245 
 
 .280 
 
 .315 
 
 .350 
 
 .8 
 
 .9 
 
 .035 
 
 .070 
 
 .105 
 
 .140 
 
 .174 
 
 .209 
 
 .244 
 
 .279 
 
 .314 
 
 .349 
 
 .9 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 
 Formula: "CaO to 100 Brix" 
 
 No. of ml of soap soln. 
 2x.9972xBnxxD' 
 
 20 
 
 Where D' is the apparent sp. gr. at ^ (ratio of weights in air). 
 
228 
 
 METHODS OF ANALYSIS 
 
 TABLE 16 
 TABLE FOR USE IN DRY SUBSTANCE DETERMINATIONS ON PULP SOLD 
 
 See Chap. VI, 3 (b) for the derivation and use of this table. 
 
 Acidity 
 of Pulp 
 
 Grams Lime 
 to be Added 
 
 Weight to 
 be Subtracted 
 
 Acidity 
 of Pulp 
 
 Grams Lime 
 to be Added 
 
 Weight to 
 be Subtracted 
 
 .100 
 
 .0100 
 
 .0068 
 
 .600 
 
 .0600 
 
 .0407 
 
 .110 
 
 .0110 
 
 .0075 
 
 .610 
 
 .0610 
 
 .0414 
 
 .120 
 
 .0120 
 
 .0081 
 
 .620 
 
 .0620 
 
 .0420 
 
 .130 
 
 .0130 
 
 .0088 
 
 .630 
 
 .0630 
 
 .0427 
 
 .140 
 
 .0140 
 
 .0095 
 
 .640 
 
 .0640 
 
 .0434 
 
 .150 
 
 .0150 
 
 .0102 
 
 .650 
 
 .0650 
 
 .0441 
 
 .160 
 
 .0160 
 
 .0109 
 
 .660 
 
 .0660 
 
 .0448 
 
 .170 
 
 .0170 
 
 .0116 
 
 .670 
 
 .0670 
 
 .0454 
 
 .180 
 
 .0180 
 
 .0122 
 
 .680 
 
 .0680 
 
 .0461 
 
 .190 
 
 .0190 
 
 .0129 
 
 .690 
 
 .0690 
 
 .0468 
 
 .200 
 
 .0200 
 
 .0136 
 
 .700 
 
 .0700 
 
 .0475 
 
 .210 
 
 .0210 
 
 .0143 
 
 .710 
 
 .0710 
 
 .0482 
 
 .220 
 
 .0220 
 
 ..0149 
 
 .720 
 
 .0720 
 
 .0488 
 
 .230 
 
 .0230 
 
 .0156 
 
 .730 
 
 .0730 
 
 .0495 
 
 .240 
 
 .0240 
 
 .0162 
 
 .740 
 
 .0740 
 
 .0502 
 
 .250 
 
 .0250 
 
 .0169 
 
 .750 
 
 .0750 
 
 .0509 
 
 .260 
 
 .0260 
 
 .0176 
 
 .760 
 
 .0760 
 
 .0516 
 
 .270 
 
 .0270 
 
 .0183 
 
 .770 
 
 .0770 
 
 .0522 
 
 .280 
 
 .0280 
 
 .0190 
 
 .780 
 
 .0780 
 
 .052.9 
 
 .290 
 
 .0290 
 
 .0196 
 
 .790 
 
 .0790 
 
 .0536 
 
 a 
 
 
 
 
 
 
 .300 
 
 .0300 
 
 .0203 
 
 .800 
 
 .0800 
 
 .0543 
 
 .310 
 
 .0310 
 
 .0210 
 
 .810 
 
 .0810 
 
 .0550 
 
 .320 
 
 .0320 
 
 .0217 
 
 .820 
 
 .0820 
 
 .0557 
 
 .330 
 
 .0330 
 
 .0224 
 
 .830 
 
 .0830 
 
 .0564 
 
 .340 
 
 .0340 
 
 .0230 
 
 .840 
 
 .0840 
 
 .0571 
 
 .350 
 
 .0350 
 
 .0237 
 
 .850 
 
 .0850 
 
 .0578 
 
 .360 
 
 .0360 
 
 .0244 
 
 .860 
 
 .0860 
 
 .0585 
 
 .370 
 
 .0370 
 
 .0251 
 
 .870 
 
 .0870 
 
 .0592 
 
 .380 
 
 .0380 
 
 .0258 
 
 .880 
 
 .0880 
 
 .0598 
 
 .390 
 
 .0390 
 
 .0204 
 
 .890 
 
 .0890 
 
 .0605 
 
 .400 
 
 .0400 
 
 .0271 
 
 .900 
 
 .0900 
 
 .0612 
 
 .410 
 
 .0410 
 
 .0278 
 
 .910 
 
 .0910 
 
 .0619 
 
 .420 
 
 .0420 
 
 .0285 
 
 .920 
 
 .0920 
 
 .0626 
 
 .430 
 
 .0430 
 
 .0291 
 
 .930 
 
 .0930 
 
 .0632 
 
 .440 
 
 .0440 
 
 .0298 
 
 .940 
 
 .0940 
 
 .0639 
 
 .450 
 
 .0450 
 
 .0305 
 
 .950 
 
 .0950 
 
 .0646 
 
 .460 
 
 .0460 
 
 .0312 
 
 .960 
 
 .0960 
 
 .0653 
 
 .470 
 
 .0470 
 
 .0319 
 
 .970 
 
 .0970 
 
 .0660 
 
 .480 
 
 ."0480 
 
 .0325 
 
 .980 
 
 .0980 
 
 .0666 
 
 .490 
 
 .0490 
 
 .0332 
 
 .990 
 
 .0990 
 
 .0673 
 
 .500 
 
 .0500 
 
 .0339 
 
 1.000 
 
 .1000 
 
 .0680 
 
 .510 
 
 .0510 
 
 .0346 
 
 1.010 
 
 .1010 
 
 .0687 
 
 .520 
 
 .0520 
 
 .0353 
 
 1.020 
 
 .1020 
 
 .0694 
 
 .530 
 
 .05'0 
 
 .0359 
 
 1.030 
 
 .1030 
 
 .0700 
 
 .540 
 
 .0540 
 
 .0366 
 
 1.040 
 
 .1040 
 
 .0707 
 
 .550 
 
 .0550 
 
 .0373 
 
 1.050 
 
 .1050 
 
 .0714 
 
 .560 
 
 .0560 
 
 .0380 
 
 1.060 
 
 .1060 
 
 .0721 
 
 .570 
 
 .0570 
 
 .0387 
 
 1.070 
 
 .1070 
 
 .0728 
 
 .580 
 
 .0580 
 
 .0393 
 
 1.080 
 
 .1080 
 
 .0734 
 
 .590 
 
 .0590 
 
 .0400 
 
 1.090 
 
 .1090 
 
 07-41 
 
XXVII. TABLES 
 
 229 
 
 TABLE 17 
 B. T. U. LOST IN DRY FLUE GAS PER POUND OF COAL CONTAINING 57% CARBON 
 
 Based on percentage of CO? in the flue gas, temperature, F., of flue gas (T), and tempera- 
 ture, F., of boiler room (t). 
 
 %co, 
 
 T t 
 
 250 
 
 255 
 
 260 
 
 265 
 
 270 
 
 275 
 
 280 
 
 285 
 
 290 
 
 295 
 
 6.0 
 
 1401 
 
 1429 
 
 1457 
 
 1485 
 
 1513 
 
 1541 
 
 1569 
 
 1597 
 
 1625 
 
 1653 
 
 6.1 
 
 1379 
 
 1406 
 
 1434 
 
 1462 
 
 1489 
 
 1517 
 
 1544 
 
 1572 
 
 1599 
 
 1627 
 
 6.2 
 
 1357 
 
 1384 
 
 1411 
 
 1438 
 
 1466 
 
 1493 
 
 1520 
 
 1547 
 
 1574 
 
 1601 
 
 6.3 
 
 1336 
 
 1363 
 
 1389 
 
 1416 
 
 1443 
 
 1470 
 
 1496 
 
 1523 
 
 1550 
 
 1577 
 
 6.4 
 
 1316 
 
 1342 
 
 1369 
 
 1395 
 
 1421 
 
 1448 
 
 1474 
 
 1500 
 
 1527 
 
 1553 
 
 6.5 
 
 1296 
 
 1322 
 
 1348 
 
 1374 
 
 1400 
 
 1426 
 
 1452 
 
 1478 
 
 U03 
 
 1529 
 
 6.6 
 
 1277 
 
 1303 
 
 1328 
 
 1354 
 
 1379 
 
 1405 
 
 1430 
 
 1456 
 
 1481 
 
 1507 
 
 6.7 
 
 1259 
 
 1284 
 
 1309 
 
 1335 
 
 1360 
 
 1385 
 
 1410 
 
 1435 
 
 1460 
 
 1486 
 
 6.8 
 
 1241 
 
 1266 
 
 1291 
 
 1315 
 
 1340 
 
 1365 
 
 1390 
 
 1415 . 
 
 1439 
 
 1464 
 
 6.9 
 
 1223 
 
 1247 
 
 1272 
 
 1296 
 
 1321 
 
 1345 
 
 1370 
 
 1394 
 
 1419 
 
 1443 
 
 7.0 
 
 1206 
 
 1230 
 
 1254 
 
 1278 
 
 1302 
 
 1326 
 
 1350 
 
 1375 
 
 1399 
 
 1423 
 
 7.1 
 
 1189 
 
 1213 
 
 1237 
 
 1261 
 
 1285 
 
 1308 
 
 1332 
 
 1356 
 
 1380 
 
 1404 
 
 7.2 
 
 1173 
 
 1197 
 
 1220 
 
 1244 
 
 1267 
 
 1291 
 
 1314 
 
 1338 
 
 1362 
 
 1386 
 
 7.3 
 
 1158 
 
 1181 
 
 1204 
 
 1227 
 
 1250 
 
 1273 
 
 1297 
 
 1320 
 
 1343 
 
 1366 
 
 7.4 
 
 1143 
 
 1165 
 
 1188 
 
 1211 
 
 1234 
 
 1257 
 
 1280 
 
 1302 
 
 1325 
 
 1348 
 
 7.5 
 
 1128 
 
 1150 
 
 1173 
 
 1195 
 
 1218 
 
 1241 
 
 1263 
 
 1286 
 
 1308 
 
 1331 
 
 7.6 
 
 1114 
 
 1136 
 
 1158 
 
 1180 
 
 1203 
 
 1225 
 
 1247 
 
 1269 
 
 1292 
 
 1314 
 
 7.7 
 
 1100 
 
 1121 
 
 1143 
 
 1165 
 
 1187 
 
 1209 
 
 1231 
 
 1253 
 
 1275 
 
 1297 
 
 7.8 
 
 1086 
 
 1108 
 
 1129 
 
 1151 
 
 1173 
 
 1194 
 
 1216 
 
 1238 
 
 1260 
 
 1281 
 
 7.9 
 
 1073 
 
 1094 
 
 1115 
 
 1137 
 
 1158 
 
 1180 
 
 1201 
 
 1223 
 
 1244 
 
 1266 .- 
 
 8.0 
 
 1060 
 
 1081 
 
 1102 
 
 1123 
 
 1144 
 
 1165 
 
 1187 
 
 1208 
 
 1229 
 
 1250 
 
 8.1 
 
 1047 
 
 1068 
 
 1089 
 
 1110 
 
 1131 
 
 1152 
 
 1172 
 
 1193 
 
 1214 
 
 1235, 
 
 8.2 
 
 1034 
 
 1055 
 
 1076 
 
 1097 
 
 1117 
 
 1138 
 
 1159 
 
 1179 
 
 1200 
 
 1221 
 
 8.3 
 
 1022 
 
 1043 
 
 1063 
 
 1084 
 
 1104 
 
 1125 
 
 1145 
 
 1166 
 
 1186 
 
 1206 , 
 
 8.4 :. 
 
 M'- 
 
 1011 
 
 1031 
 
 1051 
 
 1071 
 
 1092 
 
 1112 
 
 1132 
 
 1152 
 
 1172 
 
 1193 
 
 8.5 
 
 1001 
 
 1021 
 
 1041 
 
 1061 
 
 1081 
 
 1101 
 
 1121 
 
 1141 
 
 1161 
 
 1181 
 
 8.6 
 
 988 
 
 1008 
 
 1027 
 
 1047 
 
 1067 
 
 1087 
 
 1107 
 
 1126 
 
 1146 
 
 1166 
 
 8.7 
 
 977 
 
 997 
 
 1016 
 
 1036 
 
 1055 
 
 1075 
 
 1094 
 
 1114 
 
 1133 
 
 1153 
 
 8.8 
 
 966 
 
 986 
 
 1005 
 
 1024 
 
 1044 
 
 1063 
 
 1082 
 
 1102 
 
 1121 
 
 1140 
 
 8.9 
 
 956 
 
 975 
 
 994 
 
 1013 
 
 1032 
 
 1051 
 
 1070 
 
 1090 
 
 1109 
 
 1128 
 
 9.0 
 
 946 
 
 965 
 
 984 
 
 1003 
 
 1022 
 
 1041 
 
 1059 
 
 1078 
 
 1097 
 
 1116 
 
 9.1 
 
 936 
 
 955 
 
 973 
 
 992 
 
 1011 
 
 1030 
 
 1048 
 
 1067 
 
 1086 
 
 1104 
 
 9.2 
 
 926 
 
 945 
 
 963 
 
 982 
 
 1000 
 
 1019 
 
 1037 
 
 1056 
 
 1074 
 
 1093 
 
 93 
 
 918 
 
 936 
 
 955 
 
 973 
 
 991 
 
 1010 
 
 1028 
 
 1047 
 
 1065 
 
 1083 
 
 9.4 
 
 908 
 
 926 
 
 944 
 
 962 
 
 981 
 
 999 
 
 1017 
 
 1035 
 
 1053 
 
 1071 
 
 9.5 
 
 898 
 
 915 
 
 933 
 
 951 
 
 969 
 
 987 
 
 1005 
 
 1023 
 
 1041 
 
 1059 
 
 9.6 
 
 889 
 
 906 
 
 924 
 
 942 
 
 960 
 
 977 
 
 995 
 
 1013 
 
 1031 
 
 1048 
 
 9.7 
 
 880 
 
 897 
 
 915 
 
 932 
 
 950 
 
 968 
 
 985 
 
 1003 
 
 1020 
 
 1038 
 
 9.8 
 
 S71 
 
 889 
 
 906 
 
 924 
 
 941 
 
 958 
 
 976 
 
 993 
 
 1011 
 
 1028 
 
 9.9 
 
 863 
 
 880 
 
 897 
 
 915 
 
 932 
 
 949 
 
 966 
 
 984 
 
 1001 
 
 1018 
 
 10 
 
 854 
 
 871 
 
 888 
 
 905 
 
 922 
 
 939 
 
 956 
 
 974 
 
 991 
 
 1001 
 
 10.1 
 
 846 
 
 863 
 
 880 
 
 897 
 
 914 
 
 931 
 
 948 
 
 965 
 
 981 
 
 99S 
 
 10.2 
 
 838 
 
 855 
 
 872 
 
 888 
 
 905 
 
 922 
 
 939 
 
 955 
 
 972 
 
 989 
 
 10.3 
 
 831 
 
 848 
 
 864 
 
 881 
 
 897 
 
 914 
 
 931 
 
 947 
 
 964 
 
 980 
 
 10.4 
 
 823 
 
 839 
 
 856 
 
 872 
 
 889 
 
 905 
 
 922 
 
 938 
 
 955 
 
 971 
 
230 
 
 METHODS OP ANALYSIS 
 TABLE 17 Continued 
 
 %C0 2 
 
 T t 
 
 300 
 
 305 
 
 310 
 
 315 
 
 320 
 
 325 
 
 330 
 
 335 
 
 340 
 
 345 
 
 6.0 
 
 1681 
 
 1709 
 
 1737 
 
 1765 
 
 1793 
 
 1821 
 
 1849 
 
 1877 
 
 1905 
 
 1933 
 
 6.1 
 
 1655 
 
 1682 
 
 1710 
 
 1737 
 
 1764 
 
 1793 
 
 1820 
 
 1847 
 
 1875 
 
 1903 
 
 6.2 
 
 1628 
 
 1655 
 
 1683 
 
 1710 
 
 1737 
 
 1764 
 
 1791 
 
 1818 
 
 1846 
 
 1873 
 
 6.3 
 
 1603 
 
 1630 
 
 1657 
 
 1683 
 
 1710 
 
 1737 
 
 1764 
 
 1790 
 
 1817 
 
 1844 
 
 6.4 
 
 1579 
 
 1606 
 
 1632 
 
 1658 
 
 1684 
 
 1711 
 
 1737 
 
 1763 
 
 1790 
 
 1816 
 
 6.5 
 
 1555 
 
 1581 
 
 1607 
 
 1633 
 
 1659 
 
 1685 
 
 1711 
 
 1737 
 
 1763 
 
 1789 
 
 6.6 
 
 1532 
 
 1558 
 
 1583 
 
 1609 
 
 1635 
 
 1660 
 
 1686 
 
 1711 
 
 1737 
 
 1762 
 
 6.7 
 
 1511 
 
 1536 
 
 1561 
 
 1586 
 
 1611 
 
 1637 
 
 1662 
 
 1687 
 
 1712 
 
 1737 
 
 6.8 
 
 1489 
 
 1514 
 
 1539 
 
 1564 
 
 1588 
 
 1613 
 
 1638 
 
 1663 
 
 1688 
 
 1712 
 
 6.9 
 
 1468 
 
 1492 
 
 1517 
 
 1541 
 
 1565 
 
 1590 
 
 1614 
 
 1639 
 
 1663 
 
 1688 
 
 7.0 
 
 1447 
 
 1471 
 
 1495 
 
 1519 
 
 1543 
 
 1567 
 
 1591 
 
 1616 
 
 1640 
 
 1664 
 
 7.1 
 
 1427 
 
 1451 
 
 1475 
 
 1499 
 
 1523 
 
 1546 
 
 1570 
 
 1594 
 
 1618 
 
 1641 
 
 7.2 
 
 1409 
 
 1432 
 
 1455 
 
 1478 
 
 1502 
 
 1525 
 
 1549 
 
 1572 
 
 1596 
 
 1619 
 
 7.3 
 
 1389 
 
 1412 
 
 1435 
 
 1458 
 
 1482 
 
 1505 
 
 1528 
 
 1551 
 
 1574 
 
 1598 
 
 7.4 
 
 1371 
 
 1394 
 
 1417 
 
 1440 
 
 1462 
 
 1485 
 
 1508 
 
 1531 
 
 1554 
 
 1577 
 
 7.5 
 
 1353 
 
 1376 
 
 1398 
 
 1421 
 
 1444 
 
 1466 
 
 1489 
 
 1511 
 
 1534 
 
 1556 
 
 7.6 
 
 1336 
 
 1358 
 
 1381 
 
 1403 
 
 1425 
 
 1448 
 
 1470 
 
 1492 
 
 1514 
 
 1537 
 
 7.7 
 
 1319 
 
 1341 
 
 1363 
 
 1385 
 
 1407 
 
 1429 
 
 1451 
 
 1473 
 
 1495 
 
 1517 
 
 7.8 
 
 1303 
 
 1325 
 
 1347 
 
 1368 
 
 1390 
 
 1412 
 
 1433 
 
 1455 
 
 1477 
 
 1499 
 
 7.9 
 
 1287 
 
 1308 
 
 1330 
 
 1351 
 
 1373 
 
 1394 
 
 1416 
 
 1437 
 
 1459 
 
 1480 
 
 8.0 
 
 1272 
 
 1293 
 
 1314 
 
 1335 
 
 1356 
 
 1378 
 
 1399 
 
 1420 
 
 1441 
 
 1462 
 
 8.1 
 
 1256 
 
 1277 
 
 1298 
 
 1319 
 
 1340 
 
 1361 
 
 1382 
 
 1403 
 
 1424 
 
 1445 
 
 8.2 
 
 1241 
 
 1262 
 
 1283 
 
 1303 
 
 1324 
 
 1345 
 
 1366 
 
 1386 
 
 1407 
 
 1428 
 
 8.3 
 
 1227 
 
 1247 
 
 ' 1268 
 
 1288 
 
 1309 
 
 1329 
 
 1350 
 
 1370 
 
 1391 
 
 1411 
 
 8.4 
 
 1213 
 
 1233 
 
 1253 
 
 1273 
 
 1294 
 
 1314 
 
 1334 
 
 1354 
 
 1374 
 
 1395 
 
 8.5 
 
 1201 
 
 1221 
 
 1241 
 
 1261 
 
 1281 
 
 1301 
 
 1321 
 
 1341 
 
 1361 
 
 1381 
 
 8.6 
 
 1186 
 
 1205 
 
 1225 
 
 1245 
 
 1265 
 
 1284 
 
 1304 
 
 1324 
 
 1344 
 
 1363 
 
 8.7 
 
 1172 
 
 1192 
 
 1211 
 
 1231 
 
 1251 
 
 1270 
 
 1290 
 
 1309 
 
 1329 
 
 1348 
 
 8.8 
 
 1160 
 
 1179 
 
 1198 
 
 1218 
 
 1237 
 
 1256 
 
 1275 
 
 1295 
 
 1314 
 
 1334 
 
 8.9 
 
 1147 
 
 1166 
 
 1185 
 
 1204 
 
 1223 
 
 1242 
 
 1262 
 
 1281 
 
 1300 
 
 1319 
 
 9.0 
 
 1135 
 
 1154 
 
 1173 
 
 1192 
 
 1211 
 
 1230 
 
 1249 
 
 1267 
 
 1286 
 
 1305 
 
 9.1 
 
 1123 
 
 1142 
 
 1161 
 
 1179 
 
 1198 
 
 1217 
 
 1235 
 
 1254 
 
 1273 
 
 1291 
 
 9.2 
 
 1111 
 
 1130 
 
 1148 
 
 1167 
 
 1185 
 
 1204 
 
 1222 
 
 1241 
 
 1259 
 
 1278 
 
 9.3 
 
 1102 
 
 1120 
 
 1138 
 
 1157 
 
 1175 
 
 1194 
 
 1212 
 
 1230 
 
 1249 
 
 1267 
 
 9.4 
 
 1089 
 
 1108 
 
 1126 
 
 1144 
 
 1162 
 
 1180 
 
 1198 
 
 1216 
 
 1235 
 
 1253 
 
 9.5 
 
 1077 
 
 1095 
 
 1113 
 
 1131 
 
 1149 
 
 1167 
 
 1185 
 
 1203 
 
 1221 
 
 1239 
 
 9.6 
 
 1066 
 
 1083 
 
 1102 
 
 1120 
 
 1137 
 
 1155 
 
 1173 
 
 1191 
 
 1208 
 
 1226 
 
 9.7 
 
 1055 
 
 1073 
 
 1090 
 
 1108 
 
 1125 
 
 1143 
 
 1160 
 
 1178 
 
 1196 
 
 1213 
 
 9.8 
 
 1045 
 
 1063 
 
 1080 
 
 1098 
 
 1115 
 
 1133 
 
 1150 
 
 1168 
 
 1185 
 
 1202 
 
 9.9 
 
 1035 
 
 1053 
 
 1070 
 
 1087 
 
 1104 
 
 1122 
 
 1139 
 
 1156 
 
 1173 
 
 1191 
 
 10.0 
 
 1025 
 
 1042 
 
 1059 
 
 1076 
 
 1093 
 
 1110 
 
 1127 
 
 1144 
 
 1161 
 
 1179 
 
 10.1 
 
 1015 
 
 1032 
 
 1049 
 
 1066 
 
 1083 
 
 1100 
 
 1117 
 
 1134 
 
 1151 
 
 1168 
 
 10.2 
 
 1006 
 
 1022 
 
 1039 
 
 1056 
 
 1073 
 
 1089 
 
 1106 
 
 1123 
 
 1140 
 
 1156 
 
 10.3 
 
 997 
 
 1014 
 
 1030 
 
 1047 
 
 1064 
 
 1080 
 
 1097 
 
 1113 
 
 1130 
 
 1147 
 
 10.4 
 
 988 
 
 1004 
 
 1021 
 
 1037 
 
 1053 
 
 1070 
 
 1086 
 
 1103 
 
 1119 
 
 1136 
 
XXVII. TABLES 
 TABLE 17 Continued 
 
 231 
 
 %co, 
 
 T t 
 
 350 
 
 355 
 
 360 
 
 365 
 
 370 
 
 375 
 
 380 
 
 385 
 
 390 
 
 395 
 
 6.0 
 
 1961 
 
 1989 
 
 2107 
 
 2045 
 
 2073 
 
 2102 
 
 2136 
 
 2158 
 
 2186 
 
 2214 
 
 6.1 
 
 1931 
 
 1958 
 
 1986 
 
 2013 
 
 2041 
 
 2068 
 
 2096 
 
 2124 
 
 2151 
 
 2179 
 
 6.2 
 
 1900 
 
 1927 
 
 1954 
 
 1981 
 
 2008 
 
 2036 
 
 2063 
 
 2089 
 
 2117 
 
 2144 
 
 6.3 
 
 1871 
 
 1897 
 
 1924 
 
 1951 
 
 1978 
 
 2004 
 
 2031 
 
 2058 
 
 2084 
 
 2111 
 
 6.4 
 
 1842 
 
 1869 
 
 1895 
 
 1921 
 
 1948 
 
 1974 
 
 2000 
 
 2027 
 
 2053 
 
 2079 
 
 6.5 
 
 1815 
 
 1841 
 
 1866 
 
 1892 
 
 1918 
 
 1944 
 
 1970 
 
 1996 
 
 2022 
 
 2048 
 
 0.6 
 
 1788 
 
 1814 
 
 1839 
 
 1865 
 
 1890 
 
 1916 
 
 1941 
 
 1967 
 
 1992 
 
 2018 
 
 6.7 
 
 1762 
 
 1788 
 
 1813 
 
 1838 
 
 1863 
 
 1888 
 
 1913 
 
 1939 
 
 1964 
 
 1989 
 
 6.8 
 
 1737 
 
 1762 
 
 1787 
 
 1812 
 
 1836 
 
 1861 
 
 1886 
 
 1911 
 
 1936 
 
 1960 
 
 6.9 
 
 1712 
 
 1737 
 
 1761 
 
 1786 
 
 1810 
 
 1835 
 
 1859 
 
 1883 
 
 1908 
 
 1932 
 
 7.0 
 
 1688 
 
 1712 
 
 1736 
 
 1760 
 
 1785 
 
 1809 
 
 1833 
 
 1857 
 
 1881 
 
 1905 
 
 71 
 
 1665 
 
 1689 
 
 1713 
 
 1737 
 
 1760 
 
 1784 
 
 1808 
 
 1832 
 
 1855 
 
 :879 
 
 7.2 
 
 1643 
 
 1666 
 
 1690 
 
 1713 
 
 1737 
 
 1760 
 
 1784 
 
 1807 
 
 1831 
 
 1854 
 
 7.3 
 
 1621 
 
 1644 
 
 1667 
 
 1690 
 
 1713 
 
 1737 
 
 1760 
 
 1783 
 
 1806 
 
 1829 
 
 7.4 
 
 1600 
 
 1622 
 
 1645 
 
 1668 
 
 1691 
 
 1714 
 
 1737 
 
 1759 
 
 1782 
 
 1805 
 
 7.5 
 
 1579 
 
 1602 
 
 1624 
 
 1647 
 
 1669 
 
 1692 
 
 1714 
 
 1737 
 
 1759 
 
 1782 
 
 7.6 
 
 1559 
 
 1581 
 
 1603 
 
 1626 
 
 1648 
 
 1670 
 
 1692 
 
 1715 
 
 1737 
 
 1759 
 
 7.7 
 
 1539 
 
 1561 
 
 1583 
 
 1605 
 
 1627 
 
 1649 
 
 1671 
 
 1693 
 
 1715 
 
 1737 
 
 7.8 
 
 1520 
 
 1542 
 
 1564 
 
 1585 
 
 1607 
 
 1629 
 
 1651 
 
 1672 
 
 1694 
 
 1716 
 
 7.9 
 
 1502 
 
 1523 
 
 1544 
 
 1566 
 
 1587 
 
 1609 
 
 1630 
 
 1652 
 
 1673 
 
 1695 
 
 8.0 
 
 1483 
 
 1505 
 
 1526 
 
 1547 
 
 1568 
 
 1589 
 
 1610 
 
 1632 
 
 1653 
 
 1674 
 
 81 
 
 1466 
 
 1487 
 
 1507 
 
 1528 
 
 1549 
 
 1570 
 
 1591 
 
 1612 
 
 1633 
 
 1654 
 
 8.2 
 
 1448 
 
 1469 
 
 1490 
 
 1510 
 
 1531 
 
 1552 
 
 1572 
 
 1593 
 
 1614 
 
 1634 
 
 8.3 
 
 1431 
 
 1452 
 
 1472 
 
 1493 
 
 1513 
 
 1534 
 
 1554 
 
 1575 
 
 1595 
 
 1615 
 
 8.4 
 
 1415 
 
 1435 
 
 1455 
 
 1476 
 
 1496 
 
 1516 
 
 1536 
 
 1556 
 
 1577 
 
 1597 
 
 8.5 
 
 1401 
 
 1421 
 
 1441 
 
 1461 
 
 1481 
 
 1501 
 
 1521 
 
 1541 
 
 1561 
 
 1581 
 
 8.6 
 
 1383 
 
 1403 
 
 1423 
 
 1442 
 
 1462 
 
 1482 
 
 1502 
 
 1521 
 
 1541 
 
 1561 
 
 8.7 
 
 1368 
 
 1387 
 
 1407 
 
 1426 
 
 1446 
 
 1466 
 
 1485 
 
 1505 
 
 1524 
 
 1544 
 
 8.8 
 
 1353 
 
 1372 
 
 1392 
 
 1411 
 
 1431 
 
 1450 
 
 1469 
 
 1488 
 
 1508 
 
 1527 
 
 8.9 
 
 1338 
 
 1357 
 
 1376 
 
 1395 
 
 1414 
 
 1434 
 
 1456 
 
 1472 
 
 1490 
 
 1510 
 
 9.0 
 
 1324 
 
 1343 
 
 1362 
 
 1381 
 
 1400 
 
 1419 
 
 1438 
 
 1457 
 
 1475 
 
 1494 
 
 9.1 
 
 1310 
 
 1329 
 
 1348 
 
 1366 
 
 1385 
 
 1404 
 
 1422 
 
 1441 
 
 1460 
 
 1479 
 
 9.2 
 
 1296 
 
 1315 
 
 1333 
 
 1352 
 
 1370 
 
 1389 
 
 1408 
 
 1426 
 
 1445 
 
 1463 
 
 9.3 
 
 1285 
 
 1304 
 
 1322 
 
 1341 
 
 1359 
 
 1377 
 
 1396 
 
 1414 
 
 1432 
 
 1451 
 
 9.4 
 
 1271 
 
 1289 
 
 1307 
 
 1325 
 
 1343 
 
 1362 
 
 1380 
 
 1398 
 
 1416 
 
 1434 
 
 9.5 
 
 1257 
 
 1274 
 
 1291 
 
 1310 
 
 1328 
 
 1346 
 
 1364 
 
 1382 
 
 1400 
 
 1418 
 
 9.6 
 
 1 24 J 
 
 1262 
 
 1279 
 
 1297 
 
 1315 
 
 1333 
 
 1351 
 
 1368 
 
 1386 
 
 1404 
 
 9.7 
 
 1231 
 
 1248 
 
 1264 
 
 1282 
 
 1299 
 
 1317 
 
 1334 
 
 1352 
 
 1369 
 
 1387 
 
 9.8 
 
 1220 
 
 1237 
 
 1255 
 
 1272 
 
 1289 
 
 1307 
 
 1324 
 
 1342 
 
 1359 
 
 1377 
 
 9.9 
 
 1208 
 
 1225 
 
 1242 
 
 1260 
 
 1277 
 
 1294 
 
 1311 
 
 1329 
 
 1346 
 
 1363 
 
 10.0 
 
 1196 
 
 1213 
 
 1230 
 
 1247 
 
 1264 
 
 1281 
 
 1298 
 
 1315 
 
 1332 
 
 1349 
 
 10.1 
 
 1185 
 
 1202 
 
 1218 
 
 1235 
 
 1252 
 
 1269 
 
 1286 
 
 1303 
 
 1320 
 
 1337 
 
 10 2 
 
 1173 
 
 1190 
 
 1207 
 
 1223 
 
 1240 
 
 1257 
 
 1274 
 
 1291 
 
 1307 
 
 1324 
 
 10 3 
 
 1163 
 
 1180 
 
 1196 
 
 1213 
 
 1230 
 
 1246 
 
 1263 
 
 1279 
 
 1296 
 
 1313 
 
 10 4 
 
 1162 
 
 1169 
 
 1185 
 
 1202 
 
 1218 
 
 1235 
 
 1251 
 
 1267 
 
 1284 
 
 1300 
 
232 
 
 METHODS OF ANALYSIS 
 TABLE 17 Continued 
 
 %CO 2 
 
 T t 
 
 400 
 
 405 
 
 410 
 
 415 
 
 420 
 
 425 
 
 430 
 
 435 
 
 440 
 
 445 
 
 6.0 
 
 2242 
 
 2270 
 
 2298 
 
 2326 
 
 2354 
 
 2382 
 
 2410 
 
 2438 
 
 2466 
 
 2494 
 
 6.1 
 
 2206 
 
 2234 
 
 2262 
 
 2289 
 
 2317 
 
 2344 
 
 2372 
 
 2399 
 
 2427 
 
 2455 
 
 6.2 
 
 2171 
 
 2198 
 
 2225 
 
 2253 
 
 2280 
 
 2307 
 
 2334 
 
 2361 
 
 2383 
 
 2415 
 
 6.3 
 
 2138 
 
 2165 
 
 2191 
 
 2218 
 
 2245 
 
 2272 
 
 2298 
 
 2325 
 
 2352 
 
 2378 
 
 6.4 
 
 2106 
 
 2132 
 
 2158 
 
 2185 
 
 2211 
 
 2237 
 
 2264 
 
 2290 
 
 2316 
 
 2342 
 
 6.5 
 
 2074 
 
 2100 
 
 2126 
 
 2152 
 
 2178 
 
 2204 
 
 2230 
 
 2256 
 
 2281 
 
 2307 
 
 6.6 
 
 2043 
 
 2069 
 
 2094 
 
 2120 
 
 2146 
 
 2171 
 
 2197 
 
 2222 
 
 2248 
 
 2273 
 
 6.7 
 
 2014 
 
 2039 
 
 2064 
 
 2090 
 
 2115 
 
 2140 
 
 2165 
 
 2190 
 
 2215 
 
 2241 
 
 6.8 
 
 1985 
 
 2010 
 
 2035 
 
 2060 
 
 2085 
 
 2109 
 
 2134 
 
 2159 
 
 2184 
 
 2209 
 
 6.9 
 
 1957 
 
 1981 
 
 2005 
 
 2030 
 
 2055 
 
 2079 
 
 2104 
 
 2128 
 
 2152 
 
 2177 
 
 7.0 
 
 1929 
 
 1953 
 
 1977 
 
 2002 
 
 2026 
 
 2050 
 
 2074 
 
 2098 
 
 2122 
 
 2146 
 
 7.1 
 
 1903 
 
 1927 
 
 1951 
 
 1974 
 
 1998 
 
 2022 
 
 2046 
 
 2069 
 
 2093 
 
 2117 
 
 7.2 
 
 1877 
 
 1901 
 
 1924 
 
 1948 
 
 1971 
 
 1995 
 
 2018 
 
 2042 
 
 2065 
 
 2089 
 
 7.3 
 
 1852 
 
 1875 
 
 1899 
 
 1922 
 
 1945 
 
 1968 
 
 1991 
 
 2014 
 
 2038 
 
 2061 
 
 7.4 
 
 1828 
 
 1851 
 
 1874 
 
 1897 
 
 1919 
 
 1942 
 
 1965 
 
 1988 
 
 2011 
 
 2034 
 
 7.5 
 
 1805 
 
 1827 
 
 1850 
 
 1872 
 
 1895 
 
 1917 
 
 1940 
 
 1962 
 
 1985 
 
 2068 
 
 7.6 
 
 1782 
 
 1804 
 
 1826 
 
 1848 
 
 1871 
 
 1893 
 
 1915 
 
 1937 
 
 1960 
 
 1982 
 
 7.7 
 
 1759 
 
 1781 
 
 1803 
 
 1825 
 
 1847 
 
 1869 
 
 1891 
 
 1913 
 
 1935 
 
 1957 
 
 7.8 
 
 1737 
 
 1759 
 
 1781 
 
 1803 
 
 1824 
 
 1846 
 
 1868 
 
 1890 
 
 1911 
 
 1933 
 
 7.9 
 
 1716 
 
 1737 
 
 1759 
 
 1780 
 
 1802 
 
 1823 
 
 1845 
 
 1866 
 
 1888 
 
 1909 
 
 8.0 
 
 1695 
 
 1716 
 
 1738 
 
 1759 
 
 1780 
 
 1801 
 
 1822 
 
 1844 
 
 1865 
 
 1886 
 
 8.1 
 
 1675 
 
 1696 
 
 1717 
 
 1738 
 
 1759 
 
 1780 
 
 1801 
 
 1821 
 
 1842 
 
 1863 
 
 8.2 
 
 1655 
 
 1676 
 
 1697 
 
 1717 
 
 1738 
 
 1759 
 
 1779 
 
 1800 
 
 1821 
 
 1841 
 
 8.3 
 
 1636 
 
 1656 
 
 1677 
 
 1697 
 
 1718 
 
 1738 
 
 1759 
 
 1779 
 
 1799 
 
 1820 
 
 8.4 
 
 1617 
 
 1637 
 
 1657 
 
 1678 
 
 1698 
 
 1718 
 
 1738 
 
 1758 
 
 1779 
 
 1799 
 
 8.5 
 
 1601 
 
 1621 
 
 1641 
 
 1661 
 
 1681 
 
 1701 
 
 1721 
 
 1741 
 
 1761 
 
 1781 
 
 8.6 
 
 1581 
 
 1601 
 
 1620 
 
 1640 
 
 1660 
 
 1680 
 
 1699 
 
 1719 
 
 1739 
 
 1759 
 
 8.7 
 
 1563 
 
 1583 
 
 1602 
 
 1622 
 
 1641 
 
 1661 
 
 1680 
 
 1700 
 
 1720 
 
 1739 
 
 8.8 
 
 1546 
 
 1566 
 
 1585 
 
 1604 
 
 1624 
 
 1643 
 
 1662 
 
 1682 
 
 1701 
 
 1720 
 
 8.9 
 
 1529 
 
 1548 
 
 1567 
 
 1586 
 
 1605 
 
 1625 
 
 1644 
 
 1663 
 
 1682 
 
 1701 
 
 9.0 
 
 1513 
 
 1532 
 
 1551 
 
 1570 
 
 1589 
 
 1608 
 
 1627 
 
 1646 
 
 1665 
 
 1683 
 
 9.1 
 
 1497 
 
 1516 
 
 1535 
 
 1553 
 
 1572 
 
 1591 
 
 1610 
 
 1628 
 
 1647 
 
 1666 
 
 9.2 
 
 1482 
 
 1500 
 
 1519 
 
 1537 
 
 1556 
 
 1574 
 
 1593 
 
 1611 
 
 1630 
 
 1648 
 
 9.3 
 
 1469 
 
 1487 
 
 1506 
 
 1524 
 
 1543 
 
 1561 
 
 1579 
 
 1598 
 
 1616 
 
 1634 
 
 9.4 
 
 1452 
 
 1470 
 
 1488 
 
 1507 
 
 1525 
 
 1543 
 
 1561 
 
 1579 
 
 1597 
 
 1615 
 
 9.5 
 
 1436 
 
 1454 
 
 1472 
 
 1490 
 
 1508 
 
 1526 
 
 1544 
 
 1562 
 
 1580 
 
 1598 
 
 9.6 
 
 1422 
 
 1439 
 
 1457 
 
 1475 
 
 1493 
 
 1510 
 
 1528 
 
 1546 
 
 1564 
 
 1582 
 
 9.7 
 
 1405 
 
 1422 
 
 1440 
 
 1457 
 
 1475 
 
 1492 
 
 1510 
 
 1528 
 
 1545 
 
 1563 
 
 9.8 
 
 1394 
 
 1411 
 
 1429 
 
 1446 
 
 1464 
 
 1481 
 
 1499 
 
 1516 
 
 1533 
 
 1551 
 
 9.9 
 
 1380 
 
 1398 
 
 1415 
 
 1432 
 
 1449 
 
 1467 
 
 1484 
 
 1501 
 
 1518 
 
 1536 
 
 10.0 
 
 1366 
 
 1383 
 
 1401 
 
 1418 
 
 1435 
 
 1452 
 
 1469 
 
 1486 
 
 1503 
 
 1520 
 
 10.1 
 
 1354 
 
 1371 
 
 1388 
 
 1405 
 
 1422 
 
 1439 
 
 1455 
 
 1472 
 
 1489 
 
 1506 
 
 10.2 
 
 1341 
 
 1358 
 
 1374 
 
 1391 
 
 1408 
 
 1425 
 
 1441 
 
 1458 
 
 1475 
 
 1492 
 
 10.3 
 
 1329 
 
 1346 
 
 1363 
 
 1379 
 
 1396 
 
 1412 
 
 1429 
 
 1446 
 
 1462 
 
 1479 
 
 10.4 
 
 1317 
 
 1333 
 
 1350 
 
 1366 
 
 1383 
 
 1399 
 
 1416 
 
 1432 
 
 1448 
 
 1465 
 
XXVII. TABLES 
 TABLE 17 Continued 
 
 233 
 
 % co, 
 
 T t 
 
 450 
 
 455 
 
 460 
 
 465 
 
 470 
 
 475 
 
 480 
 
 485 
 
 490 
 
 495 
 
 6.0 
 
 2522 
 
 2550 
 
 2578 
 
 2606 
 
 2634 
 
 2662 
 
 2690 
 
 2718 
 
 2746 
 
 2774 
 
 61 
 
 2482 
 
 2510 
 
 2537 
 
 2565 
 
 2593 
 
 2620 
 
 2648 
 
 2675 
 
 2703 
 
 2730 
 
 6.2 
 
 2443 
 
 2470 
 
 2497 
 
 2524 
 
 2551 
 
 2578 
 
 2605 
 
 2633 
 
 2660 
 
 2687 
 
 6.3 
 
 2305 
 
 2432 
 
 2459 
 
 2485 
 
 2512 
 
 2539 
 
 2566 
 
 2592 
 
 2619 
 
 2646 
 
 6.4 
 
 2369 
 
 2395 
 
 2421 
 
 2448 
 
 2474 
 
 2500 
 
 2527 
 
 2553 
 
 2579 
 
 2606 
 
 6.5 
 
 2333 
 
 2357 
 
 2385 
 
 2411 
 
 2437 
 
 2463 
 
 2489 
 
 2515 
 
 2541 
 
 2567 
 
 6.6 
 
 2299 
 
 2324 
 
 2356 
 
 2375 
 
 2401 
 
 2427 
 
 2452 
 
 2478 
 
 2508 
 
 2529 
 
 6.7 
 
 2266 
 
 2291 
 
 2316 
 
 2341 
 
 2366 
 
 2392 
 
 2417 
 
 2442 
 
 2467 
 
 2492 
 
 6.8 
 
 2233 
 
 2258 
 
 2283 
 
 2308 
 
 2333 
 
 2357 
 
 2382 
 
 2407 
 
 2432 
 
 2457 
 
 6.9 
 
 2201 
 
 2226 
 
 2250 
 
 2275 
 
 2299 
 
 2324 
 
 2348 
 
 2373 
 
 2397 
 
 2422 
 
 7.0 
 
 2170 
 
 2194 
 
 2219 
 
 2243 
 
 2267 
 
 2291 
 
 2315 
 
 2339 
 
 2363 
 
 2387 
 
 7.1 
 
 2141 
 
 2165 
 
 2188 
 
 2212 
 
 2236 
 
 22CO 
 
 2284 
 
 2307 
 
 2331 
 
 2355 
 
 7.2 
 
 2112 
 
 2136 
 
 2159 
 
 2183 
 
 2206 
 
 2229 
 
 2253 
 
 2276 
 
 2300 
 
 2323 
 
 7.3 
 
 2084 
 
 2107 
 
 2130 
 
 2153 
 
 2176 
 
 2200 
 
 2223 
 
 2246 
 
 2269 
 
 2292 
 
 7.4 
 
 2057 
 
 2079 
 
 2102 
 
 2125 
 
 2148 
 
 2171 
 
 2194 
 
 2216 
 
 2239 
 
 2262 
 
 7.5 
 
 2030 
 
 2053 
 
 2075 
 
 2098 
 
 2120 
 
 2143 
 
 2165 
 
 2188 
 
 2211 
 
 2233 
 
 7.6 
 
 2004 
 
 2027 
 
 2049 
 
 2071 
 
 2093 
 
 2116 
 
 2138 
 
 2160 
 
 2182 
 
 2205 
 
 7.7 
 
 1979 
 
 2001 
 
 2023 
 
 2045 
 
 2067 
 
 2089 
 
 2111 
 
 2133 
 
 2155 
 
 2177 
 
 7.8 
 
 1955 
 
 1976 
 
 1998 
 
 2020 
 
 2042 
 
 2063 
 
 2085 
 
 2107 
 
 2128 
 
 2150 
 
 7.9 
 
 1931 
 
 1952 
 
 1973 
 
 1995 
 
 2016 
 
 2038 
 
 2059 
 
 2081 
 
 2102 
 
 2124 
 
 8.0 
 
 1907 
 
 1928 
 
 1950 
 
 1971 
 
 1992 
 
 2013 
 
 2034 
 
 2055 
 
 2077 
 
 2098 
 
 8.1 
 
 1884 
 
 1905 
 
 1926 
 
 1947 
 
 1968 
 
 1989 
 
 2010 
 
 2031 
 
 2052 
 
 2072 
 
 8.2 
 
 1862 
 
 1883 
 
 1903 
 
 1924 
 
 1945 
 
 1966 
 
 1986 
 
 2007 
 
 2028 
 
 2048 
 
 8.3 
 
 1840 
 
 1861 
 
 1881 
 
 1901 
 
 1922 
 
 1943 
 
 1963 
 
 1984 
 
 2004 
 
 2024 
 
 8.4 
 
 1819 
 
 1839 
 
 1860 
 
 1880 
 
 1900 
 
 1920 
 
 1940 
 
 1961 
 
 1981 
 
 2001 
 
 8.5 
 
 1801 
 
 1821 
 
 1841 
 
 1861 
 
 1881 
 
 1901 
 
 1921 
 
 1941 
 
 1961 
 
 1981 
 
 8.6 
 
 1778 
 
 1798 
 
 1818 
 
 1838 
 
 1857 
 
 1877 
 
 1897 
 
 1917 
 
 1936 
 
 1956 
 
 8.7 
 
 1759 
 
 1778 
 
 1797 
 
 1817 
 
 1837 
 
 1856 
 
 1876 
 
 1895 
 
 1915 
 
 1934 
 
 8.8 
 
 1740 
 
 1759 
 
 1778 
 
 1798 
 
 1817 
 
 1836 
 
 1856 
 
 1875 
 
 1894 
 
 1914 
 
 8.9 
 
 1720 
 
 1739 
 
 1758 
 
 1777 
 
 1797 
 
 1816 
 
 1835 
 
 1854 
 
 1873 
 
 1892 
 
 9.0 
 
 1702 
 
 1721 
 
 1740 
 
 1759 
 
 1778 
 
 1797 
 
 1816 
 
 1835 
 
 1854 
 
 1873 
 
 91 
 
 1684 
 
 1703 
 
 1722 
 
 1741 
 
 1759 
 
 1778 
 
 1797 
 
 1815 
 
 1834 
 
 1853 
 
 9.2 
 
 1667 
 
 1685 
 
 1704 
 
 1722 
 
 1741 
 
 1759 
 
 1778 
 
 1796 
 
 1815 
 
 1833 
 
 9.3 
 
 1653 
 
 1671 
 
 1690 
 
 1708 
 
 1726 
 
 1745 
 
 1763 
 
 1781 
 
 1800 
 
 1818 
 
 9.4 
 
 1634 
 
 1652 
 
 1670 
 
 1688 
 
 1707 
 
 1725 
 
 1743 
 
 1761 
 
 1779 
 
 1797 
 
 9.5 
 
 1616 
 
 1633 
 
 1651 
 
 1669 
 
 1687 
 
 1705 
 
 1723 
 
 1741 
 
 1759 
 
 1777 
 
 9.6 
 
 1599 
 
 1617 
 
 1635 
 
 1653 
 
 1670 
 
 1688 
 
 1706 
 
 1724 
 
 1741 
 
 1759 
 
 9.7 
 
 1580 
 
 1598 
 
 1615 
 
 1633 
 
 1650 
 
 1668 
 
 1685 
 
 1703 
 
 1720 
 
 1738 
 
 9.8 
 
 1568 
 
 1586 
 
 1603 
 
 1621 
 
 1638 
 
 1655 
 
 1673 
 
 1690 
 
 1708 
 
 1725 
 
 9.9 
 
 1553 
 
 1570 
 
 1587 
 
 1605 
 
 1622 
 
 1639 
 
 1657 
 
 1674 
 
 1691 
 
 1708 
 
 10.0 
 
 1537 
 
 1554 
 
 1571 
 
 1588 
 
 1606 
 
 1623 
 
 1640 
 
 1657 
 
 1674 
 
 1691 
 
 10.1 
 
 1523 
 
 1540 
 
 1557 
 
 1574 
 
 1591 
 
 1608 
 
 1625 
 
 1642 
 
 1659 
 
 1676 
 
 10 2 
 
 1508 
 
 1525 
 
 1542 
 
 1559 
 
 1575 
 
 1592 
 
 1609 
 
 1626 
 
 1642 
 
 1659 
 
 10 3 
 
 1495 
 
 1512 
 
 1529 
 
 1545 
 
 1562 
 
 1578 
 
 1595 
 
 1612 
 
 1628 
 
 1645 
 
 10.4 
 
 1481 
 
 1498 
 
 1514 
 
 1531 
 
 1547 
 
 1564 
 
 1580 
 
 1597 
 
 1613 
 
 1630 
 
234 
 
 METHODS OP ANALYSIS 
 TABLE 17 Continued 
 
 
 T t 
 
 07 ro. 
 
 
 /O ^^2 
 
 500 
 
 505 
 
 510 
 
 515 
 
 520 
 
 525 
 
 530 
 
 535 
 
 540 
 
 545 
 
 550 
 
 6.0 
 
 2803 
 
 2830 
 
 2858 
 
 2886 
 
 2914 
 
 2942 
 
 2970 
 
 2998 
 
 3026 
 
 3054 
 
 3082 
 
 6.1 
 
 2758 
 
 2786 
 
 2813 
 
 2841 
 
 2868 
 
 2896 
 
 2923 
 
 2651 
 
 2979 
 
 3006 
 
 3034 
 
 6.2 
 
 2714 
 
 2741 
 
 2768 
 
 2795 
 
 2823 
 
 2850 
 
 2877 
 
 2904 
 
 2931 
 
 2958 
 
 2985 
 
 6.3 
 
 2673 
 
 2699 
 
 2726 
 
 2753 
 
 2779 
 
 2806 
 
 2833 
 
 2860 
 
 2886 
 
 2913 
 
 2940 
 
 6.4 
 
 2632 
 
 2658 
 
 2685 
 
 2711 
 
 2737 
 
 2764 
 
 2790 
 
 2816 
 
 2843 
 
 2869 
 
 2891 
 
 6.5 
 
 2593 
 
 2618 
 
 2644 
 
 2670 
 
 2696 
 
 2722 
 
 2748 
 
 2774 
 
 2800 
 
 2825 
 
 2850 
 
 6.6 
 
 2554 
 
 2580 
 
 2605 
 
 2631 
 
 2656 
 
 2682 
 
 2707 
 
 2733 
 
 2759 
 
 2784 
 
 2810 
 
 6.7 
 
 2517 
 
 2543 
 
 2568 
 
 2593 
 
 2618 
 
 2643 
 
 2669 
 
 2694 
 
 2719 
 
 2744 
 
 2769 
 
 8.8 
 
 2482 
 
 2506 
 
 2531 
 
 2556 
 
 2581 
 
 2606 
 
 2630 
 
 2655 
 
 2680 
 
 2705 
 
 2730 
 
 6.9 
 
 2446 
 
 2470 
 
 2495 
 
 2519 
 
 2544 
 
 2568 
 
 2593 
 
 2617 
 
 2642 
 
 2666 
 
 2691 
 
 7.0 
 
 2412 
 
 2436 
 
 2460 
 
 2484 
 
 2508 
 
 2532 
 
 2556 
 
 2580 
 
 2604 
 
 2629 
 
 2653 
 
 7.1 
 
 2379 
 
 2403 
 
 2426 
 
 2450 
 
 2474 
 
 2498 
 
 2521 
 
 2545 
 
 2569 
 
 2593 
 
 2617 
 
 7.2 
 
 2347 
 
 2370 
 
 2394 
 
 2417 
 
 2441 
 
 2464 
 
 2488 
 
 2511 
 
 2535 
 
 2558 
 
 2581 
 
 7.3 
 
 2315 
 
 2339 
 
 2362 
 
 2385 
 
 2408 
 
 2431 
 
 2454 
 
 2477 
 
 2501 
 
 2524 
 
 2547 
 
 7.4 
 
 2285 
 
 2208 
 
 2331 
 
 2354 
 
 2376 
 
 2399 
 
 2422 
 
 2445 
 
 2468 
 
 2491 
 
 2514 
 
 7.5 
 
 2256 
 
 2278 
 
 2301 
 
 2324 
 
 2346 
 
 2369 
 
 2391 
 
 2414 
 
 2436 
 
 2459 
 
 2481 
 
 7.6 
 
 2227 
 
 2249 
 
 2271 
 
 2294 
 
 2316 
 
 2338 
 
 2361 
 
 2383 
 
 2405 
 
 2427 
 
 2450 
 
 7.7 
 
 2199 
 
 2221 
 
 2243 
 
 2264 
 
 2287 
 
 2309 
 
 2331 
 
 2353 
 
 2375 
 
 2397 
 
 2419 
 
 7.8 
 
 2172 
 
 2194 
 
 2215 
 
 2237 
 
 2259 
 
 2280 
 
 2302 
 
 2324 
 
 2346 
 
 2367 
 
 2389 
 
 7.9 
 
 2145 
 
 2166 
 
 2188 
 
 2209 
 
 2231 
 
 2252 
 
 2274 
 
 2295 
 
 2317 
 
 2338 
 
 2360 
 
 8.0 
 
 2119 
 
 2140 
 
 2161 
 
 2183 
 
 2204 
 
 2225 
 
 2246 
 
 2267 
 
 2282 
 
 2310 
 
 2331 
 
 8.1 
 
 2094 
 
 2115 
 
 2136 
 
 2156 
 
 2177 
 
 2198 
 
 2119 
 
 2240 
 
 2261 
 
 2282 
 
 2303 
 
 8.2 
 
 2069 
 
 2089 
 
 2110 
 
 2131 
 
 2152 
 
 2172 
 
 2193 
 
 2114 
 
 2234 
 
 2255 
 
 2276 
 
 8.3 
 
 2045 
 
 2065 
 
 2086 
 
 2106 
 
 2127 
 
 2147 
 
 2168 
 
 2188 
 
 2209 
 
 2229 
 
 2249 
 
 8.4 
 
 2021 
 
 2041 
 
 2062 
 
 2082 
 
 2102 
 
 2122 
 
 2142 
 
 2163 
 
 2183 
 
 2203 
 
 2223 
 
 8.5 
 
 2001 
 
 2021 
 
 2041 
 
 2061 
 
 2081 
 
 2101 
 
 2121 
 
 2141 
 
 2161 
 
 2181 
 
 2201 
 
 8.6 
 
 1976 
 
 1996 
 
 2015 
 
 2035 
 
 2055 
 
 2075 
 
 2095 
 
 2114 
 
 2134 
 
 2154 
 
 2174 
 
 8.7 
 
 1953 
 
 1974 
 
 1993 
 
 2013 
 
 2032 
 
 2052 
 
 2071 
 
 2091 
 
 2110 
 
 2130 
 
 2149 
 
 8.8 
 
 1933 
 
 1952 
 
 1972 
 
 1991 
 
 2010 
 
 2030 
 
 2049 
 
 2068 
 
 2088 
 
 2107 
 
 2126 
 
 8.9 
 
 1911 
 
 1930 
 
 1950 
 
 1969 
 
 1988 
 
 2007 
 
 2026 
 
 2045 
 
 2064 
 
 2083 
 
 2103 
 
 9.0 
 
 1892 
 
 1910 
 
 1929 
 
 1948 
 
 1967 
 
 1986 
 
 2005 
 
 2024 
 
 2043 
 
 2081 
 
 2100 
 
 9.1 
 
 1872 
 
 1890 
 
 1909 
 
 1928 
 
 1946 
 
 1965 
 
 1984 
 
 2002 
 
 2021 
 
 2040 
 
 2059 
 
 9.2 
 
 1852 
 
 1871 
 
 1889 
 
 1908 
 
 1926 
 
 1945 
 
 1963 
 
 1982 
 
 2000 
 
 2019 
 
 2037 
 
 9.3 
 
 1837 
 
 1855 
 
 1873 
 
 1892 
 
 1910 
 
 1928 
 
 1947 
 
 1965 
 
 1983 
 
 2002 
 
 2020 
 
 9.4 
 
 1816 
 
 1834 
 
 1852 
 
 1870 
 
 1888 
 
 1906 
 
 1924 
 
 1942 
 
 1961 
 
 1979 
 
 1997 
 
 9.5 
 
 1795 
 
 1813 
 
 1831 
 
 1849 
 
 1867 
 
 1885 
 
 1903 
 
 1921 
 
 1939 
 
 1957 
 
 1974 
 
 9.6 
 
 1777 
 
 1795 
 
 1813 
 
 1830 
 
 1848 
 
 1866 
 
 1884 
 
 1901 
 
 1919 
 
 1937 
 
 1955 
 
 9.7 
 
 1756 
 
 1773 
 
 1791 
 
 1808 
 
 1826 
 
 1843 
 
 1861 
 
 1878 
 
 1896 
 
 1913 
 
 1931 
 
 9.8 
 
 1743 
 
 1760 
 
 1777 
 
 1795 
 
 1812 
 
 1830 
 
 1847 
 
 1864 
 
 1882 
 
 1899 
 
 1917 
 
 9.9 
 
 1726 
 
 1743 
 
 1760 
 
 1777 
 
 1795 
 
 1812 
 
 1821 
 
 1846 
 
 1863 
 
 1880 
 
 1898 
 
 10.0 
 
 1708 
 
 1725 
 
 1742 
 
 1759 
 
 1776 
 
 1793 
 
 1810 
 
 1828 
 
 1845 
 
 1862 
 
 1879 
 
 10.1 
 
 1693 
 
 1709 
 
 1726 
 
 1743 
 
 1760 
 
 1777 
 
 1794 
 
 1811 
 
 1828 
 
 1845 
 
 1862 
 
 10.2 
 
 1676 
 
 1693 
 
 1710 
 
 1726 
 
 1743 
 
 1760 
 
 1777 
 
 1793 
 
 1810 
 
 1827 
 
 1844 
 
 10.3 
 
 1662 
 
 1678 
 
 1695 
 
 1711 
 
 1728 
 
 1745 
 
 1761 
 
 1778 
 
 1795 
 
 1811 
 
 1828 
 
 10.4 
 
 1646 
 
 1662 
 
 1679 
 
 1695 
 
 1712 
 
 1728 
 
 1745 
 
 1761 
 
 1778 
 
 1794 
 
 1810 
 
XXVII. TABLES 
 
 235 
 
 TABLE 17 Continued 
 
 %co, 
 
 T t 
 
 250 
 
 255 
 
 260 
 
 265 
 
 270 
 
 275 
 
 280 
 
 285 
 
 290 
 
 295 
 
 10.5 
 
 815 
 
 832 
 
 848 
 
 864 
 
 881 
 
 891 
 
 913 
 
 930 
 
 946 
 
 962 
 
 10.6 
 
 808 
 
 824 
 
 840 
 
 856 
 
 873 
 
 889 
 
 905 
 
 921 
 
 937 
 
 953 
 
 10.7 
 
 801 
 
 817 
 
 833 
 
 849 
 
 865 
 
 881 
 
 897 
 
 913 
 
 929 
 
 945 
 
 10.8 
 
 794 
 
 810 
 
 826 
 
 842 
 
 857 
 
 873 
 
 889 
 
 905 
 
 921 
 
 937 
 
 10.9 
 
 787 
 
 803 
 
 818 
 
 834 
 
 850 
 
 866 
 
 881 
 
 897 
 
 913 
 
 929 
 
 11.0 
 
 780 
 
 796 
 
 811 
 
 827 
 
 842 
 
 858 
 
 874 
 
 889 
 
 905 
 
 920 
 
 11.1 
 
 773 
 
 788 
 
 804 
 
 819 
 
 835 
 
 859 
 
 866 
 
 881 
 
 897 
 
 912 
 
 11.2 
 
 766 
 
 782 
 
 797 
 
 812 
 
 828 
 
 843 
 
 858 
 
 874 
 
 889 
 
 904 
 
 11.3 
 
 760 
 
 775 
 
 790 
 
 806 
 
 821 
 
 836 
 
 851 
 
 866 
 
 882 
 
 897 
 
 11.4 
 
 754 
 
 709 
 
 785 
 
 803 
 
 815 
 
 830 
 
 846 
 
 861 
 
 876 
 
 891 
 
 11.5 
 
 748 
 
 763 
 
 778 
 
 793 
 
 808 
 
 823 
 
 838 
 
 853 
 
 868 
 
 883 
 
 11 6 
 
 742 
 
 757 
 
 772 
 
 787 
 
 801 
 
 816 
 
 831 
 
 846 
 
 861 
 
 876 
 
 11.7 
 
 736 
 
 751 
 
 765 
 
 780 
 
 795 
 
 810 
 
 824 
 
 839 
 
 854 
 
 868 
 
 11.8 
 
 730 
 
 745 
 
 759 
 
 774 
 
 788 
 
 803 
 
 818 
 
 832 
 
 847 
 
 861 
 
 11.9 
 
 724 
 
 738 
 
 753 
 
 767 
 
 782 
 
 796 
 
 810 
 
 825 
 
 839 
 
 854 
 
 12.0 
 
 719 
 
 733 
 
 748 
 
 762 
 
 776 
 
 791 
 
 805 
 
 820 
 
 834 
 
 848 
 
 12.1 
 
 713 
 
 727 
 
 742 
 
 756 
 
 770 
 
 784 
 
 799 
 
 813 
 
 827 
 
 841 
 
 12.2 
 
 707 
 
 721 
 
 735 
 
 749 
 
 764 
 
 778 
 
 792 
 
 806 
 
 820 
 
 834 
 
 12.3 
 
 702 
 
 716 
 
 730 
 
 744 
 
 758 
 
 772 
 
 786 
 
 800 
 
 814 
 
 828 
 
 12.4 
 
 696 
 
 710 
 
 724 
 
 738 
 
 757 
 
 766 
 
 780 
 
 794 
 
 807 
 
 821 
 
 12.5 
 
 691 
 
 705 
 
 719 
 
 732 
 
 746 
 
 760 
 
 774 
 
 788 
 
 802 
 
 815 
 
 12.6 
 
 686 
 
 700 
 
 713 
 
 727 
 
 741 
 
 755 
 
 768 
 
 782 
 
 796 
 
 809 
 
 12.7 
 
 680 
 
 694 
 
 707 
 
 721 
 
 734 
 
 748 
 
 762 
 
 775 
 
 789 
 
 802 
 
 12.8 
 
 675 
 
 689 
 
 702 
 
 716 
 
 729 
 
 743 
 
 756 
 
 770 
 
 783 
 
 797 
 
 12.9 
 
 670 
 
 683 
 
 697 
 
 710 
 
 724 
 
 737 
 
 750 
 
 764 
 
 777 
 
 791 
 
 13.0 
 
 665 
 
 678 
 
 692 
 
 705 
 
 718 
 
 732 
 
 745 
 
 758 
 
 771 
 
 786 
 
 13.1 
 
 660 
 
 673 
 
 686 
 
 700 
 
 713 
 
 726 
 
 739 
 
 752 
 
 766 
 
 779 
 
 13.2 
 
 656 
 
 669 
 
 682 
 
 695 
 
 708 
 
 722 
 
 735 
 
 748 
 
 761 
 
 774 
 
 13.3 
 
 651 
 
 664 
 
 677 
 
 690 
 
 703 
 
 716 
 
 729 
 
 742 
 
 755 
 
 768 
 
 13.4 
 
 646 
 
 659 
 
 672 
 
 685 
 
 698 
 
 711 
 
 724 
 
 737 
 
 749 
 
 762 
 
 13.5 
 
 642 
 
 655 
 
 668 
 
 681 
 
 693 
 
 706 
 
 719 
 
 732 
 
 745 
 
 758 
 
 13.6 
 
 637 
 
 650 
 
 663 
 
 675 
 
 688 
 
 701 
 
 714 
 
 726 
 
 739 
 
 752 
 
 13.7 
 
 633 
 
 646 
 
 658 
 
 671 
 
 684 
 
 696 
 
 709 
 
 722 
 
 734 
 
 747 
 
 13.8 
 
 628 
 
 641 
 
 653 
 
 666 
 
 678 
 
 691 
 
 703 
 
 716 
 
 729 
 
 741 
 
 13.9 
 
 624 
 
 636 
 
 649 
 
 661 
 
 674 
 
 686 
 
 699 
 
 711 
 
 724 
 
 736 
 
 14.0 
 
 620 
 
 632 
 
 645 
 
 657 
 
 670 
 
 682 
 
 694 
 
 707 
 
 719 
 
 732 
 
 14.1 
 
 616 
 
 628 
 
 641 
 
 653 
 
 665 
 
 678 
 
 690 
 
 702 
 
 715 
 
 727 
 
 14.2 
 
 612 
 
 624 
 
 636 
 
 649 
 
 661 
 
 673 
 
 685 
 
 698 
 
 710 
 
 722 
 
 14.3 
 
 608 
 
 620 
 
 632 
 
 644 
 
 657 
 
 669 
 
 681 
 
 693 
 
 705 
 
 717 
 
 14.4 
 
 604 
 
 616 
 
 628 
 
 640 
 
 652 
 
 664 
 
 676 
 
 689 
 
 701 
 
 713 
 
 14.5 
 
 600 
 
 612 
 
 624 
 
 636 
 
 648 
 
 660 
 
 672 
 
 684 
 
 696 
 
 708 
 
 14.6 
 
 596 
 
 608 
 
 620 
 
 632 
 
 644 
 
 656 
 
 668 
 
 679 
 
 691 
 
 703 
 
 14.7 
 
 592 
 
 604 
 
 616 
 
 628 
 
 639 
 
 651 
 
 663 
 
 675 
 
 687 
 
 699 
 
 14.8 
 
 588 
 
 600 
 
 612 
 
 623 
 
 635 
 
 647 
 
 659 
 
 670 
 
 682 
 
 694 
 
 14.9 
 
 585 
 
 597 
 
 508 
 
 620 
 
 632 
 
 643 
 
 655 
 
 667 
 
 679 
 
 690 
 
 1.5.0 
 
 581 
 
 593 
 
 604 
 
 616 
 
 627 
 
 639 
 
 651 
 
 662 
 
 674 
 
 686 
 
236 
 
 METHODS OF ANALYSIS 
 
 TABLE 17 Continued 
 
 %CO 2 
 
 T-t 
 
 300 
 
 305 
 
 310 
 
 315 
 
 320 
 
 325 
 
 330 
 
 335 
 
 340 
 
 345 
 
 10.5 
 
 979 
 
 995 
 
 1011 
 
 1027 
 
 1044 
 
 1060 
 
 1076 
 
 1092 
 
 1109 
 
 1125 
 
 10.6 
 
 970 
 
 986 
 
 1002 
 
 1018 
 
 1034 
 
 1050 
 
 1067 
 
 1083 
 
 1099 
 
 1115 
 
 10.7 
 
 961 
 
 977 
 
 993 
 
 1009 
 
 1025 
 
 1041 
 
 1057 
 
 1073 
 
 1089 
 
 1105 
 
 10.8 
 
 953 
 
 969 
 
 984 
 
 1000 
 
 1016 
 
 1032 
 
 1048 
 
 1064 
 
 1080 
 
 1095 
 
 10.9 
 
 944 
 
 960 
 
 976 
 
 991 
 
 1007 
 
 1023 
 
 1039 
 
 1054 
 
 1070 
 
 1086 
 
 11.0 
 
 936 
 
 952 
 
 967 
 
 983 
 
 998 
 
 1014 
 
 1030 
 
 1045 
 
 1061 
 
 1076 
 
 11.1 
 
 928 
 
 943 
 
 959 
 
 974 
 
 989 
 
 1005 
 
 1020 
 
 1036 
 
 1051 
 
 1067 
 
 11.2 
 
 920 
 
 935 
 
 950 
 
 966 
 
 981 
 
 996 
 
 1012 
 
 1027 
 
 1042 
 
 1058 
 
 11.3 
 
 912 
 
 927 
 
 942 
 
 958 
 
 973 
 
 988 
 
 1003 
 
 1018 
 
 1034 
 
 1049 
 
 11.4 
 
 906 
 
 921 
 
 936 
 
 951 
 
 966 
 
 981 
 
 996 
 
 1012 
 
 1027 
 
 1042 
 
 11.5 
 
 898 
 
 913 
 
 928 
 
 943 
 
 958 
 
 973 
 
 988 
 
 1002 
 
 1017 
 
 1032 
 
 11.6 
 
 890 
 
 905 
 
 920 
 
 935 
 
 950 
 
 965 
 
 979 
 
 994 
 
 1009 
 
 1024 
 
 11.7 
 
 883 
 
 898 
 
 913 
 
 927 
 
 942 
 
 957 
 
 972 
 
 986 
 
 1001 
 
 1016 
 
 11.8 
 
 876 
 
 891 
 
 905 
 
 920 
 
 935 
 
 949 
 
 964 
 
 978 
 
 993 
 
 1008 
 
 11.9 
 
 868 
 
 882 
 
 897 
 
 911 
 
 926 
 
 940 
 
 954 
 
 969 
 
 983 
 
 998 
 
 12.0 
 
 863 
 
 887 
 
 891 
 
 906 
 
 920 
 
 935 
 
 949 
 
 963 
 
 978 
 
 992 
 
 12.1 
 
 856 
 
 870 
 
 884 
 
 898 
 
 913 
 
 927 
 
 941 
 
 955 
 
 970 
 
 984 
 
 12.2 
 
 849 
 
 863 
 
 877 
 
 891 
 
 905 
 
 919 
 
 933 
 
 948 
 
 962 
 
 976 
 
 12.3 
 
 842 
 
 856 
 
 870 
 
 884 
 
 898 
 
 913 
 
 927 
 
 941 
 
 955 
 
 969 
 
 12.4 
 
 835 
 
 849 
 
 863 
 
 877 
 
 891 
 
 905 
 
 919 
 
 933 
 
 947 
 
 961 
 
 12.5 
 
 829 
 
 843 
 
 857 
 
 871 
 
 884 
 
 898 
 
 912 
 
 926 
 
 940 
 
 954 
 
 12.6 
 
 823 
 
 837 
 
 851 
 
 864 
 
 878 
 
 892 
 
 906 
 
 919 
 
 933 
 
 947 
 
 12.7 
 
 816 
 
 830 
 
 843 
 
 857 
 
 870 
 
 884 
 
 898 
 
 911 
 
 925 
 
 938 
 
 12.8 
 
 810 
 
 824 
 
 837 
 
 851 
 
 864 
 
 878 
 
 891 
 
 905 
 
 918 
 
 932 
 
 12.9 
 
 804 
 
 817 
 
 831 
 
 844 
 
 858 
 
 871 
 
 884 
 
 898 
 
 911 
 
 925 
 
 13.0 
 
 798 
 
 811 
 
 825 
 
 838 
 
 851 
 
 865 
 
 878 
 
 891 
 
 904 
 
 918 
 
 13.1 
 
 792 
 
 805 
 
 819 
 
 832 
 
 845 
 
 858 
 
 871 
 
 885 
 
 898 
 
 911 
 
 13.2 
 
 787 
 
 800 
 
 813 
 
 826 
 
 840 
 
 853 
 
 866 
 
 879 
 
 892 
 
 905 
 
 13.3 
 
 781 
 
 794 
 
 807 
 
 820 
 
 833 
 
 846 
 
 859 
 
 872 
 
 885 
 
 898 
 
 13.4 
 
 775 
 
 .788 
 
 801 
 
 814 
 
 827 
 
 840 
 
 853 
 
 866 
 
 879 
 
 892 
 
 13.5 
 
 770 
 
 783 
 
 796 
 
 809 
 
 822 
 
 835 
 
 847 
 
 860 
 
 873 
 
 886 
 
 13.6 
 
 765 
 
 777 
 
 790 
 
 803 
 
 816 
 
 828 
 
 841 
 
 854 
 
 867 
 
 879 
 
 13.7 
 
 760 
 
 772 
 
 785 
 
 797 
 
 810 
 
 823 
 
 835 
 
 848 
 
 861 
 
 873 
 
 13.8 
 
 754 
 
 766 
 
 779 
 
 791 
 
 804 
 
 817 
 
 829 
 
 842 
 
 854 
 
 867 
 
 13.9 
 
 749 
 
 761 
 
 774 
 
 786 
 
 799 
 
 811 
 
 824 
 
 836 
 
 849 
 
 861 
 
 14.0 
 
 744 
 
 756 
 
 769 
 
 781 
 
 794 
 
 806 
 
 818 
 
 831 
 
 843 
 
 856 
 
 14.1 
 
 739 
 
 752 
 
 764 
 
 776 
 
 788 
 
 801 
 
 813 
 
 825 
 
 838 
 
 850 
 
 14.2 
 
 734 
 
 747 
 
 759 
 
 771 
 
 783 
 
 796 
 
 808 
 
 820 
 
 832 
 
 845 
 
 14.3 
 
 730 
 
 742 
 
 754 
 
 766 
 
 778 
 
 790 
 
 803 
 
 815 
 
 827 
 
 839 
 
 14.4 
 
 725 
 
 737 
 
 749 
 
 761 
 
 773 
 
 785 
 
 797 
 
 . 809 
 
 821 
 
 834 
 
 14.5 
 
 720 
 
 732 
 
 744 
 
 756 
 
 768 
 
 780 
 
 792 
 
 804 
 
 816 
 
 828 
 
 14.6 
 
 715 
 
 727 
 
 739 
 
 751 
 
 763 
 
 775 
 
 787 
 
 799 
 
 811 
 
 822 
 
 14.7 
 
 711 
 
 722 
 
 734 
 
 746 
 
 758 
 
 770 
 
 782 
 
 793 
 
 805 
 
 817 
 
 14.8 
 
 706 
 
 717 
 
 729 
 
 741 
 
 753 
 
 764 
 
 776 
 
 788 
 
 800 
 
 811 
 
 14.9 
 
 702 
 
 714 
 
 725 
 
 737 
 
 749 
 
 760 
 
 772 
 
 784 
 
 795 
 
 807 
 
 15.0 
 
 697 
 
 709 
 
 720 
 
 732 
 
 744 
 
 755 
 
 767 
 
 779 
 
 790 
 
 802 
 
XXVII. TABLES 
 
 237 
 
 TABLE 17 Continued 
 
 %co, 
 
 T t 
 
 350 
 
 355 
 
 360 
 
 365 
 
 370 
 
 375 
 
 380 
 
 385 
 
 390 
 
 395 
 
 10.5 
 
 1142 
 
 1158 
 
 1174 
 
 1191 
 
 1207 
 
 1223 
 
 1239 
 
 1256 
 
 1272 
 
 1288 
 
 10.6 
 
 1131 
 
 1147 
 
 1164 
 
 1179 
 
 1196 
 
 1212 
 
 1228 
 
 1244 
 
 1260 
 
 1277 
 
 10.7 
 
 1121 
 
 1137 
 
 1153 
 
 1169 
 
 1185 
 
 1202 
 
 1217 
 
 1234 
 
 1249 
 
 1266 
 
 10.8 
 
 1111 
 
 1127 
 
 1143 
 
 1159 
 
 1175 
 
 1191 
 
 1207 
 
 1222 
 
 1238 
 
 1254 
 
 10.9 
 
 1102 
 
 1117 
 
 .1133 
 
 1149 
 
 1165 
 
 1180 
 
 1196 
 
 1212 
 
 1226 
 
 1243 
 
 11.0 
 
 1092 
 
 1108 
 
 1123 
 
 1139 
 
 1154 
 
 1170 
 
 1186 
 
 1201 
 
 1217 
 
 1232 
 
 11.1 
 
 1082 
 
 1098 
 
 1113 
 
 1129 
 
 1144 
 
 1160 
 
 1175 
 
 1190 
 
 1206 
 
 1221 
 
 11.2 
 
 1073 
 
 1088 
 
 1104 
 
 1119 
 
 1134 
 
 1150 
 
 1165 
 
 1180 
 
 1196 
 
 1211 
 
 11.3 
 
 1064 
 
 1079 
 
 1094 
 
 1109 
 
 1125 
 
 1140 
 
 1155 
 
 1170 
 
 1186 
 
 1201 
 
 11.4 
 
 1057 
 
 1072 
 
 1087 
 
 1102 
 
 1117 
 
 1132 
 
 1147 
 
 1162 
 
 1178 
 
 1193 
 
 11.5 
 
 1047 
 
 1062 
 
 1077 
 
 1092 , 
 
 1107 
 
 1122 
 
 1137 
 
 1152 
 
 1167 
 
 1182 
 
 11.6 
 
 1039 
 
 1054 
 
 1068 
 
 1083 
 
 1098 
 
 1113 
 
 1128 
 
 1143 
 
 1158 
 
 1172 
 
 11.7 
 
 1030 
 
 1045 
 
 1060 
 
 1075 
 
 1089 
 
 1104 
 
 1119 
 
 1133 
 
 1148 
 
 1163 
 
 11.8 
 
 1022 
 
 1037 
 
 1051 
 
 1066 
 
 1081 
 
 1095 
 
 1110 
 
 1124 
 
 1139 
 
 1154 
 
 11.9 
 
 1012 
 
 1026 
 
 1041 
 
 1055 
 
 1070 
 
 1084 
 
 1099 
 
 1113 
 
 1127 
 
 1142 
 
 12.0 
 
 1006 
 
 1021 
 
 1035 
 
 1050 
 
 1064 
 
 1078 
 
 1093 
 
 1107 
 
 1121 
 
 1136 
 
 12.1 
 
 998 
 
 1012 
 
 1027 
 
 1041 
 
 1055 
 
 1070 
 
 1084 
 
 1098 
 
 1113 
 
 1127 
 
 12.2 
 
 990 
 
 1004 
 
 1018 
 
 1032 
 
 1047 
 
 1061 
 
 1075 
 
 1089 
 
 1103 
 
 1117 
 
 12.3 
 
 983 
 
 997 
 
 1011 
 
 1025 
 
 1039 
 
 1053 
 
 1067 
 
 1081 
 
 1095 
 
 1109 
 
 12.4 
 
 975 
 
 989 
 
 1002 
 
 1016 
 
 1030 
 
 1044 
 
 1058 
 
 1072 
 
 1086 
 
 1100 
 
 12.5 
 
 967 
 
 981 
 
 995 
 
 1009 
 
 1023 
 
 1037 
 
 1050 
 
 1064 
 
 1078 
 
 1092 
 
 12.6 
 
 960 
 
 974 
 
 988 
 
 1002 
 
 1015 
 
 1029 
 
 1043 
 
 1056 
 
 1070 
 
 1084 
 
 12.7 
 
 952 
 
 966 
 
 979 
 
 993 
 
 1006 
 
 1020 
 
 1034 
 
 1047 
 
 1061 
 
 1074 
 
 12.8 
 
 945 
 
 959 
 
 972 
 
 986 
 
 999 
 
 1013 
 
 1026 
 
 1046 
 
 1053 
 
 1067 
 
 12.9 
 
 938 
 
 951 
 
 965 
 
 978 
 
 992 
 
 1005 
 
 1018 
 
 1032 
 
 1045 
 
 1059 
 
 13.0 
 
 931 
 
 944 
 
 958 
 
 971 
 
 984 
 
 998 
 
 1011 
 
 1024 
 
 1037 
 
 1051 
 
 13.1 
 
 924 
 
 937 
 
 951 
 
 964 
 
 977 
 
 990 
 
 1003 
 
 1017 
 
 1030 
 
 1043 
 
 13.2 
 
 918 
 
 931 
 
 944 
 
 958 
 
 971 
 
 984 
 
 997 
 
 1010 
 
 1023 
 
 1036 
 
 13.3 
 
 911 
 
 924 
 
 937 
 
 950 
 
 963 
 
 977 
 
 990 
 
 1003 
 
 1016 
 
 1029 
 
 13.4 
 
 905 
 
 918 
 
 930 
 
 943 
 
 956 
 
 969 
 
 982 
 
 995 
 
 1008 
 
 1021 
 
 13.5 
 
 899 
 
 912 
 
 924 
 
 937 
 
 950 
 
 963 
 
 976 
 
 989 
 
 1002 
 
 1014 
 
 13.6 
 
 892 
 
 905 
 
 918 
 
 930 
 
 943 
 
 956 
 
 969 
 
 981 
 
 994 
 
 1007 
 
 13.7 
 
 886 
 
 899 
 
 911 
 
 924 
 
 937 
 
 949 
 
 962 
 
 975 
 
 987 
 
 1000 
 
 13.8 
 
 879 
 
 x'.rj 
 
 905 ' 
 
 917 
 
 930 
 
 942 
 
 955 
 
 967 
 
 980 
 
 993 
 
 13.9 
 
 874 
 
 sst) 
 
 899 
 
 911 
 
 924 
 
 936 
 
 949 
 
 961 
 
 974 
 
 986 
 
 14.0 
 
 868 
 
 880 
 
 893 
 
 905 
 
 918 
 
 930 
 
 942 
 
 955 
 
 967 
 
 980 
 
 14 1 
 
 862 
 
 875 
 
 887 
 
 899 
 
 912 
 
 924 
 
 936 
 
 949 
 
 961 
 
 973 
 
 14.2 
 
 857 
 
 869 
 
 881 
 
 894 
 
 906 
 
 918 
 
 930 
 
 942 
 
 955 
 
 967 
 
 14 3 
 
 851 
 
 863 
 
 876 
 
 888 
 
 900 
 
 912 
 
 924 
 
 936 
 
 948 
 
 961 
 
 14.4 
 
 s4C> 
 
 858 
 
 870 
 
 SS'J 
 
 894 
 
 906 
 
 918 
 
 930 
 
 942 
 
 954 
 
 14.5 
 
 840 
 
 852 
 
 864 
 
 876 
 
 sss 
 
 900 
 
 912 
 
 924 
 
 936 
 
 948 
 
 14.6 
 
 834 
 
 846 s 
 
 858 
 
 870 
 
 SS2 
 
 894 
 
 906 
 
 918 
 
 930 
 
 942 
 
 1 1 7 
 
 829 
 
 841 
 
 853 
 
 864 
 
 876 
 
 888 
 
 900 
 
 912 
 
 924 
 
 935 
 
 14.8 
 
 823 
 
 835 
 
 847 
 
 858 
 
 870 
 
 882 
 
 894 
 
 906 
 
 917 
 
 929 
 
 14.9 
 
 819 
 
 830 
 
 842 
 
 854 
 
 866 
 
 877 
 
 889 
 
 901 
 
 912 
 
 924 
 
 15.0 
 
 813 
 
 825 
 
 837 
 
 848 
 
 860 
 
 872 
 
 883 
 
 x'..-> 
 
 906 
 
 918 
 
238 
 
 METHODS OF ANALYSIS 
 
 TABLE 17 Continued 
 
 %C0 2 
 
 T t 
 
 400 
 
 405 
 
 410 
 
 415 
 
 420 
 
 425 
 
 430 
 
 435 
 
 440 
 
 445 
 
 10.5 
 
 1305 
 
 1321 
 
 1337 
 
 1354 
 
 1370 
 
 1386 
 
 1403 
 
 1419 
 
 1435 
 
 1451 
 
 10.6 
 
 1293 
 
 1309 
 
 1325 
 
 1341 
 
 1357 
 
 1374 
 
 1390 
 
 1406 
 
 1422 
 
 1438 
 
 10.7 
 
 1282 
 
 1298 
 
 1314 
 
 1330 
 
 1346 
 
 1362 
 
 1378 
 
 1394 
 
 1410 
 
 1426 
 
 10.8 
 
 1270 
 
 1286 
 
 1302 
 
 1318 
 
 1334 
 
 1349 
 
 1365 
 
 1381 
 
 1397 
 
 1413 
 
 10.9 
 
 1259 
 
 1275 
 
 1290 
 
 1306 
 
 1322 
 
 1338 
 
 1353 
 
 1369 
 
 1385 
 
 1400 
 
 11.0 
 
 1248 
 
 1264 
 
 1279 
 
 1295 
 
 1310 
 
 1326 
 
 1342 
 
 1357 
 
 1373 
 
 1385 
 
 11.1 
 
 1237 
 
 1252 
 
 1268 
 
 1283 
 
 1299 
 
 1314 
 
 1330 
 
 1345 
 
 1360 
 
 1376 
 
 11.2 
 
 1226 
 
 1242 
 
 1257 
 
 1272 
 
 1288 
 
 1303 
 
 1318 
 
 1334 
 
 1349 
 
 1364 
 
 11.3 
 
 1216 
 
 1231 
 
 1246 
 
 1262 
 
 1277 
 
 1292 
 
 1307 
 
 1322 
 
 1338 
 
 1353 
 
 11.4 
 
 1208 
 
 1223 
 
 1238 
 
 1253 
 
 1268 
 
 1283 
 
 1298 
 
 1313 
 
 1328 
 
 1344 
 
 11.5 
 
 1197 
 
 1212 
 
 1227 
 
 1242 
 
 1257 
 
 1272 
 
 1287 
 
 1302 
 
 1317 
 
 1332 
 
 11.6 
 
 1187 
 
 1202 
 
 1217 
 
 1232 
 
 1247 
 
 1261 
 
 1276 
 
 1291 
 
 1306 
 
 1321 
 
 11.7 
 
 1178 
 
 1192 
 
 1207 
 
 1222 
 
 1236 
 
 1251 
 
 1266 
 
 1281 
 
 1295 
 
 1310 
 
 11.8 
 
 1168 
 
 1183 
 
 1198 
 
 1212 
 
 1228 
 
 1241 
 
 1256 
 
 1271 
 
 1285 
 
 1300 
 
 11.9 
 
 1156 
 
 1171 
 
 1185 
 
 1199 
 
 1214 
 
 1228 
 
 1243 
 
 1257 
 
 1271 
 
 1286 
 
 12.0 
 
 1150 
 
 1164 
 
 1179 
 
 1193 
 
 1208 
 
 1222 
 
 1236 
 
 1251 
 
 1265 
 
 1279 
 
 12.1 
 
 1141 
 
 1155 
 
 1169 
 
 1184 
 
 1198 
 
 1212 
 
 1226 
 
 1241 
 
 1255 
 
 1269 
 
 12.2 
 
 1132 
 
 1146 
 
 1160 
 
 1174 
 
 1188 
 
 1202 
 
 1216 
 
 1231 
 
 1245 
 
 1259 
 
 12.3 
 
 1123 
 
 1137 
 
 1151 
 
 1165 
 
 1179 
 
 1193 
 
 1207 
 
 1221 
 
 1236 
 
 1250 
 
 12.4 
 
 1114 
 
 1128 
 
 1142 
 
 1156 
 
 1170 
 
 1184 
 
 1197 
 
 1211 
 
 1225 
 
 1239 
 
 12.5 
 
 1108 
 
 1119 
 
 1133 
 
 1147 
 
 1161 
 
 1175 
 
 1189 
 
 1202 
 
 1216 
 
 1230 
 
 12.6 
 
 1098 
 
 1111 
 
 1125 
 
 1139 
 
 1152 
 
 1166 
 
 1180 
 
 1194 
 
 1207 
 
 1221 
 
 12.7 
 
 1088 
 
 1102 
 
 1115 
 
 1129 
 
 1142 
 
 1156 
 
 1170 
 
 1183 
 
 1197 
 
 1210 
 
 12.8 
 
 1080 
 
 1094 
 
 1107 
 
 1121 
 
 1134 
 
 1148 
 
 1161 
 
 1175 
 
 1183 
 
 1202 
 
 12.9 
 
 1072 
 
 1085 
 
 1099 
 
 1112 
 
 1126 
 
 1139 
 
 1152 
 
 1166 
 
 1179 
 
 1193 
 
 13.0 
 
 1064 
 
 1077 
 
 1091 
 
 1104 
 
 1117 
 
 1131 
 
 1144 
 
 1157 
 
 1170 
 
 1184 
 
 13.1 
 
 1056 
 
 1070 
 
 1083 
 
 1096 
 
 1109 
 
 1122 
 
 1136 
 
 1149 
 
 1162 
 
 1175 
 
 13.2 
 
 1049 
 
 1062 
 
 1076 
 
 1089 
 
 1102 
 
 1115 
 
 1128 
 
 1141 
 
 1154 
 
 1167 
 
 13.3 
 
 1042 
 
 1055 
 
 1038 
 
 1081 
 
 1094 
 
 1107 
 
 1120 
 
 1133 
 
 1148 
 
 1159 
 
 13.4 
 
 1034 
 
 1047 
 
 1060 
 
 1073 
 
 1086 
 
 1099 
 
 1111 
 
 1124 
 
 1137 
 
 1150 
 
 13.5 
 
 1027 
 
 1040 
 
 1053 
 
 1056 
 
 1079 
 
 1091 
 
 1109 
 
 1117 
 
 1130 
 
 1143 
 
 13.6 
 
 1020 
 
 1032 
 
 1015 
 
 1058 
 
 1071 
 
 1083 
 
 1096 
 
 1109 
 
 1122 
 
 1134 
 
 13.7 
 
 1013 
 
 1025 
 
 1038 
 
 1050 
 
 1063 
 
 1076 
 
 1088 
 
 1101 
 
 1114 
 
 1126 
 
 13.8 
 
 1005 
 
 1018 
 
 1030 
 
 1043 
 
 1055 
 
 1068 
 
 1081 
 
 1093 
 
 1106 
 
 1118 
 
 13.9 
 
 999 
 
 1011 
 
 1023 
 
 1036 
 
 1049 
 
 1061 
 
 1074 
 
 1086 
 
 1099 
 
 1111 
 
 14.0 
 
 992 
 
 1004 
 
 1017 
 
 1029 
 
 1042 
 
 1054 
 
 1066 
 
 1079 
 
 1091 
 
 1104 
 
 14.1 
 
 986 
 
 998 
 
 1010 
 
 1023 
 
 1035 
 
 1047 
 
 1060 
 
 1072 
 
 1084 
 
 1096 
 
 14.2 
 
 979 
 
 991 
 
 1004 
 
 1016 
 
 1028 
 
 1040 
 
 1053 
 
 1065 
 
 1077 
 
 1089 
 
 14.3 
 
 973 
 
 985 
 
 997 
 
 1001 
 
 1029 
 
 1074 
 
 1046 
 
 1058 
 
 1070 
 
 1082 
 
 14.4 
 
 966 
 
 978 
 
 991 
 
 1003 
 
 1015 
 
 1027 
 
 1039 
 
 1051 
 
 1063 
 
 1075 
 
 14.5 
 
 960 
 
 972 
 
 984 
 
 996 
 
 1008 
 
 1020 
 
 1032 
 
 1044 
 
 1056 
 
 1068 
 
 14.6 
 
 954 
 
 966 
 
 977 
 
 989 
 
 1001 
 
 1013 
 
 1025 
 
 1037 
 
 1049 
 
 1061 
 
 14.7 
 
 947 
 
 959 
 
 971 
 
 983 
 
 995 
 
 1007 
 
 1018 
 
 1030 
 
 1042 
 
 1054 
 
 14.8 
 
 941 
 
 953 
 
 964 
 
 976 
 
 988 
 
 1000 
 
 1011 
 
 1023 
 
 1035 
 
 1047 
 
 14.9 
 
 936 
 
 947 
 
 959 
 
 971 
 
 982 
 
 994 
 
 1006 
 
 1018 
 
 1029 
 
 1041 
 
 15.0 
 
 930 
 
 941 
 
 953 
 
 964 
 
 976 
 
 988 
 
 999 
 
 1011 
 
 1023 
 
 1034 
 
XXVII. TABLES 
 
 239 
 
 TABLE 17 Continued 
 
 %co, 
 
 
 T t 
 
 450 
 
 455 
 
 460 
 
 465 
 
 470 
 
 475 
 
 480 
 
 485 
 
 490 
 
 495 
 
 10.5 
 
 1468 
 
 1484 
 
 1500 
 
 1517 
 
 1533 
 
 1549 
 
 1566 
 
 1582 
 
 1598 
 
 1615 
 
 10.6 
 
 1454 
 
 1471 
 
 1487 
 
 1503 
 
 1519 
 
 1535 
 
 1551 
 
 1568 
 
 1584 
 
 1600 
 
 10.7 
 
 1442 
 
 1458 
 
 1474 
 
 1490 
 
 1506 
 
 1522 
 
 1538 
 
 1554 
 
 1570 
 
 1586 
 
 10.8 
 
 1429 
 
 L446 
 
 1461 
 
 1476 
 
 1492 
 
 1508 
 
 1524 
 
 1540 
 
 1556 
 
 1572 
 
 10.9 
 
 1416 
 
 1432 
 
 1448 
 
 1463 
 
 1479 
 
 1495 
 
 1511 
 
 1526 
 
 1542 
 
 1558 
 
 11.0 
 
 1404 
 
 1420 
 
 1435 
 
 1451 
 
 1466 
 
 1482 
 
 1498 
 
 1513 
 
 1529 
 
 1544 
 
 11.1 
 
 1391 
 
 1407 
 
 1422 
 
 1438 
 
 1453 
 
 1469 
 
 1484 
 
 1500 
 
 1515 
 
 1531 
 
 11 2 
 
 1380 
 
 1395 
 
 1410 
 
 1426 
 
 1441 
 
 1456 
 
 1472 
 
 1487 
 
 1502 
 
 1518 
 
 11 3 
 
 1369 
 
 1383 
 
 1398 
 
 1414 
 
 1429 
 
 1444 
 
 1459 
 
 1474 
 
 1490 
 
 1505 
 
 11.4 
 
 1359 
 
 1374 
 
 1389 
 
 1404 
 
 1419 
 
 1434 
 
 1449 
 
 1464 
 
 1479 
 
 1494 
 
 11.5 
 
 1347 
 
 1362 
 
 1377 
 
 1392 
 
 1407 
 
 1422 
 
 1437 
 
 1152 
 
 1467 
 
 1482 
 
 11.6 
 
 1336 
 
 1350 
 
 1365 
 
 1380 
 
 1395 
 
 1410 
 
 1425 
 
 1439 
 
 1454 
 
 1469 
 
 11.7 
 
 1325 
 
 1340 
 
 1354 
 
 1369 
 
 1384 
 
 1398 
 
 1413 
 
 1428 
 
 1443 
 
 1457 
 
 11.8 
 
 1314 
 
 1329 
 
 1344 
 
 1358 
 
 1373 
 
 1387 
 
 1402 
 
 1417 
 
 1431 
 
 1446 
 
 11 9 
 
 1300 
 
 1315 
 
 1329 
 
 1343 
 
 1358 
 
 1372 
 
 1387 
 
 1401 
 
 1416 
 
 1430 
 
 12.0 
 
 1294 
 
 1308 
 
 1323 
 
 1337 
 
 1351 
 
 1366 
 
 1380 
 
 1394 
 
 1409 
 
 1423 
 
 12 1 
 
 1283 
 
 1298 
 
 1312 
 
 1326 
 
 1340 
 
 1355 
 
 1369 
 
 1383 
 
 1397 
 
 1412 
 
 12 2 
 
 1273 
 
 1287 
 
 1301 
 
 1315 
 
 1330 
 
 1344 
 
 1358 
 
 1372 
 
 1386 
 
 1400 
 
 12.3 
 
 1264 
 
 1278 
 
 1292 
 
 1306 
 
 1320 
 
 1334 
 
 1348 
 
 1362 
 
 1376 
 
 1390 
 
 12 4 
 
 1253 
 
 1267 
 
 1281 
 
 1295 
 
 1309 
 
 1323 
 
 1337 
 
 1351 
 
 1365 
 
 1379 
 
 12.5 
 
 1244 
 
 1258 
 
 1271 
 
 1285 
 
 1299 
 
 1313 
 
 1327 
 
 1341 
 
 1354 
 
 1368 
 
 12.6 
 
 1235 
 
 1249 
 
 1262 
 
 1276 
 
 1290 
 
 1303 
 
 1317 
 
 1331 
 
 1345 
 
 1358 
 
 12.7 
 
 1224 
 
 1238 
 
 1251 
 
 1265 
 
 1278 
 
 1292 
 
 1306 
 
 1319 
 
 1333 
 
 1346 
 
 12.8 
 
 1215 
 
 1229 
 
 1242 
 
 1256 
 
 1269 
 
 1283 
 
 1296 
 
 1310 
 
 1323 
 
 1337 
 
 12.9 
 
 1206 
 
 1219 
 
 1233 
 
 1246 
 
 1260 
 
 1273 
 
 1286 
 
 1300 
 
 1313 
 
 1327 
 
 13.0 
 
 1197 
 
 1210 
 
 1224 
 
 1237 
 
 1250 
 
 1264 
 
 1277 
 
 12fiO 
 
 1303 
 
 1317 
 
 1 13.1 
 
 1188 
 
 1202 
 
 1215 
 
 1228 
 
 1241 
 
 1254 
 
 1268 
 
 1281 
 
 1294 
 
 1307 
 
 13.2 
 
 1180 
 
 1194 
 
 1207 
 
 1220 
 
 1233 
 
 1246 
 
 1259 
 
 1272 
 
 1285 
 
 1298 
 
 13.3 
 
 1172 
 
 1185 
 
 1198 
 
 1211 
 
 1224 
 
 1237 
 
 1250 
 
 1263 
 
 1276 
 
 1289 
 
 13.4 
 
 1163 
 
 1176 
 
 1189 
 
 1202 
 
 1215 
 
 1228 
 
 1241 
 
 1254 
 
 1267 
 
 1280 
 
 13.5 
 
 1156 
 
 1168 
 
 1181 
 
 1194 
 
 1207 
 
 1220 
 
 1233 
 
 1245 
 
 1258 
 
 1271 
 
 13.6 
 
 1147 
 
 1160 
 
 1173 
 
 1185 
 
 1198 
 
 1211 
 
 1224 
 
 1236 
 
 1249 
 
 1262 
 
 13 7 
 
 1139 
 
 1152 
 
 1164 
 
 1177 
 
 1190 
 
 1202 
 
 1215 
 
 1228 
 
 1240 
 
 1253 
 
 13.8 
 
 1131 
 
 1143 
 
 1156 
 
 1169 
 
 1181 
 
 1194 
 
 1206 
 
 1219 
 
 1231 
 
 1244 
 
 13 9 
 
 1124 
 
 1136 
 
 1149 
 
 1161 
 
 1174 
 
 1186 
 
 1199 
 
 1211 
 
 1224 
 
 1236 
 
 14.0 
 
 1116 
 
 1128 
 
 1141 
 
 1153 
 
 1166 
 
 1178 
 
 1190 
 
 1203 
 
 1215 
 
 1228 
 
 14 1 
 
 1109 
 
 1121 
 
 1133 
 
 1146 
 
 1158 
 
 1170 
 
 1183 
 
 1195 
 
 1207 
 
 1220 
 
 14 2 
 
 1102 
 
 1114 
 
 1126 
 
 1138 
 
 1151 
 
 1163 
 
 1175 
 
 1187 
 
 1200 
 
 1212 
 
 14.3 
 
 1094 
 
 1107 
 
 1119 
 
 1131 
 
 1143 
 
 1155 
 
 1167 
 
 1179 
 
 1192 
 
 1204 
 
 14.4 
 
 1087 
 
 1099 
 
 1111 
 
 1123 
 
 1136 
 
 1148 
 
 1160 
 
 1172 
 
 1184 
 
 1196 
 
 14 5 
 
 1080 
 
 1092 
 
 1104 
 
 1116 
 
 1128 
 
 1140 
 
 1152 
 
 1164 
 
 1176 
 
 1188 
 
 14 6 
 
 1073 
 
 1085 
 
 1097 
 
 1109 
 
 1120 
 
 1132 
 
 1144 
 
 1156 
 
 1168 
 
 1180 
 
 14.7 
 
 1066 
 
 1078 
 
 1089 
 
 1101 
 
 1113 
 
 1125 
 
 1137 
 
 1149 
 
 1160 
 
 1172 
 
 14.8 
 
 1058 
 
 1070 
 
 1082 
 
 1094 
 
 1105 
 
 1117 
 
 1129 
 
 1141 
 
 1152 
 
 1164 
 
 14.9 
 
 1053 
 
 1064 
 
 1076 
 
 1088 
 
 1099 
 
 1111 
 
 1123 
 
 1134 
 
 1146 
 
 1158 
 
 15.0 
 
 1046 
 
 1057 
 
 1069 
 
 1081 
 
 1092 
 
 1104 
 
 1116 
 
 1127 
 
 1139 
 
 1150 
 
240 
 
 METHODS OF ANALYSIS 
 
 TABLE 17 Continued 
 
 %C0 2 
 
 T t 
 
 500 
 
 505 
 
 510 
 
 515 
 
 520 
 
 525 
 
 530 
 
 535 
 
 540 
 
 545 
 
 550 
 
 10.5 
 
 1631 
 
 1647 
 
 1664 
 
 1680 
 
 1696 
 
 1712 
 
 1729 
 
 1745 
 
 1761 
 
 1778 
 
 1794 
 
 10.6 
 
 1616 
 
 1632 
 
 1648 
 
 1664 
 
 1681 
 
 1697 
 
 1713 
 
 1729 
 
 1745 
 
 1761 
 
 1778 
 
 10.7 
 
 1602 
 
 1618 
 
 1634 
 
 1650 
 
 1666 
 
 1682 
 
 1698 
 
 1714 
 
 1730 
 
 1746 
 
 1762 
 
 10.8 
 
 1588 
 
 1603 
 
 1619 
 
 1635 
 
 1651 
 
 1667 
 
 1683 
 
 1699 
 
 1714 
 
 1730 
 
 1746 
 
 10.9 
 
 1574 
 
 1589 
 
 1605 
 
 1621 
 
 1636 
 
 1652 
 
 1668 
 
 1684 
 
 1699 
 
 1715 
 
 1731 
 
 11.0 
 
 1560 
 
 1576 
 
 1591 
 
 1607 
 
 1622 
 
 1638 
 
 1654 
 
 1669 
 
 1685 
 
 1700 
 
 1716 
 
 11.1 
 
 1546 
 
 1561 
 
 1577 
 
 1592 
 
 1608 
 
 1623 
 
 1639 
 
 1654 
 
 1670 
 
 1685 
 
 1701 
 
 11.2 
 
 1533 
 
 1548 
 
 1564 
 
 1579 
 
 1594 
 
 1610 
 
 1625 
 
 1640 
 
 1656 
 
 1671 
 
 1686 
 
 11.3 
 
 1520 
 
 1535 
 
 1550 
 
 1566 
 
 1581 
 
 1596 
 
 1611 
 
 1626 
 
 1642 
 
 1657 
 
 1672 
 
 11.4 
 
 1510 
 
 1525 
 
 1540 
 
 1555 
 
 1570 
 
 1585 
 
 1600 
 
 1615 
 
 1630 
 
 1645 
 
 1660 
 
 11.5 
 
 1497 
 
 1511 
 
 1526 
 
 1541 
 
 1556 
 
 1571 
 
 1586 
 
 1601 
 
 1616 
 
 1631 
 
 1646 
 
 11.6 
 
 1484 
 
 1499 
 
 1514 
 
 1529 
 
 1543 
 
 1558 
 
 1573 
 
 1588 
 
 1608 
 
 1618 
 
 1632 
 
 11.7 
 
 1472 
 
 1487 
 
 1501 
 
 1516 
 
 1531 
 
 1546 
 
 1560 
 
 1575 
 
 1590 
 
 1604 
 
 1619 
 
 11.8 
 
 1461 
 
 1475 
 
 1490 
 
 1504 
 
 1519 
 
 1534 
 
 1548 
 
 1563 
 
 1577 
 
 1592 
 
 1607 
 
 11.9 
 
 1444 
 
 1459 
 
 1473 
 
 1488 
 
 1502 
 
 1516 
 
 1531 
 
 1546 
 
 1560 
 
 1575 
 
 1589 
 
 12.0 
 
 1438 
 
 1452 
 
 1466 
 
 1481 
 
 1495 
 
 1509 
 
 1524 
 
 1538 
 
 1552 
 
 1567 
 
 1581 
 
 12.1 
 
 1426 
 
 1440 
 
 1455 
 
 1469 
 
 1483 
 
 1497 
 
 1512 
 
 1526 
 
 1540 
 
 1554 
 
 1569 
 
 12.2 
 
 1415 
 
 1429 
 
 1443 
 
 1457 
 
 1472 
 
 1485 
 
 1499 
 
 1514 
 
 1528 
 
 1542 
 
 1556 
 
 12.3 
 
 1404 
 
 1418 
 
 1432 
 
 1446 
 
 1460 
 
 1474 
 
 1488 
 
 1502 
 
 1516 
 
 1530 
 
 1544 
 
 12.4 
 
 1393 
 
 1406 
 
 1420 
 
 1434 
 
 1440 
 
 1462 
 
 1476 
 
 1490 
 
 1504 
 
 1518 
 
 1532 
 
 12.5 
 
 1382 
 
 1396 
 
 1410 
 
 1423 
 
 1437 
 
 1451 
 
 1465 
 
 1479 
 
 1493 
 
 1506 
 
 1520 
 
 12.6 
 
 1372 
 
 1386 
 
 1399 
 
 1413 
 
 1427 
 
 1441 
 
 1454 
 
 1468 
 
 1482 
 
 1495 
 
 1509 
 
 12.7 
 
 1360 
 
 1374 
 
 1387 
 
 1401 
 
 1414 
 
 1428 
 
 1442 
 
 1455 
 
 1469 
 
 1482 
 
 1496 
 
 12.8 
 
 1350 
 
 1364 
 
 1377 
 
 1389 
 
 1404 
 
 1417 
 
 1431 
 
 1445 
 
 1459 
 
 1472 
 
 1485 
 
 12.9 
 
 1340 
 
 1353 
 
 1367 
 
 1380 
 
 1394 
 
 1407 
 
 1420 
 
 1434 
 
 1447 
 
 1461 
 
 1474 
 
 13.0 
 
 1330 
 
 1343 
 
 1357 
 
 1370 
 
 1383 
 
 1397 
 
 1410 
 
 1423 
 
 1436 
 
 1450 
 
 1463 
 
 13.1 
 
 1321 
 
 1334 
 
 1347 
 
 1360 
 
 1373 
 
 1387 
 
 1400 
 
 1413 
 
 1426 
 
 1439 
 
 1453 
 
 13.2 
 
 1312 
 
 1325 
 
 1338 
 
 1351 
 
 1364 
 
 1377 
 
 1390 
 
 1403 
 
 1416 
 
 1429 
 
 1443 
 
 13.3 
 
 1302 
 
 1315 
 
 1328 
 
 1341 
 
 1354 
 
 1367 
 
 1380 
 
 1393 
 
 1406 
 
 1419 
 
 1432 
 
 13.4 
 
 1293 
 
 1305 
 
 1318 
 
 1331 
 
 1344 
 
 1357 
 
 1370 
 
 1383 
 
 1396 
 
 1409 
 
 1422 
 
 13.5 
 
 1284 
 
 1297 
 
 1310 
 
 1323 
 
 1335 
 
 1348 
 
 1361 
 
 1374 
 
 1387 
 
 1400 
 
 1412 
 
 13.6 
 
 1275 
 
 1287 
 
 1300 
 
 1313 
 
 1326 
 
 1338 
 
 1351 
 
 1364 
 
 1377 
 
 1389 
 
 1402 
 
 13.7 
 
 1266 
 
 1278 
 
 1291 
 
 1303 
 
 1316 
 
 1329 
 
 1341 
 
 1354 
 
 1367 
 
 1379 
 
 1392 
 
 13.8 
 
 1257 
 
 1269 
 
 1282 
 
 1294 
 
 1307 
 
 1319 
 
 1332 
 
 1344 
 
 1357 
 
 1370 
 
 1382 
 
 13.9 
 
 1249 
 
 1261 
 
 1273 
 
 1286 
 
 1298 
 
 1311 
 
 1323 
 
 1336 
 
 1348 
 
 1361 
 
 1373 
 
 14.0 
 
 1240 
 
 1252 
 
 1265 
 
 1277 
 
 1290 
 
 1302 
 
 1314 
 
 1327 
 
 1339 
 
 1352 
 
 1364 
 
 14.1 
 
 1232 
 
 1244 
 
 1257 
 
 1269 
 
 1281 
 
 1294 
 
 1306 
 
 1318 
 
 1331 
 
 1343 
 
 1355 
 
 14.2 
 
 1224 
 
 1236 
 
 1248 
 
 1261 
 
 1273 
 
 1285 
 
 1297 
 
 1310 
 
 1322 
 
 1334 
 
 1346 
 
 14.3 
 
 1216 
 
 1228 
 
 1240 
 
 1252 
 
 1264 
 
 1277 
 
 1289 
 
 1301 
 
 1313 
 
 1325 
 
 1338 
 
 14.4 
 
 1208 
 
 1220 
 
 1232 
 
 1244 
 
 1256 
 
 1268 
 
 1280 
 
 1293 
 
 1305 
 
 1317 
 
 1329 
 
 14.5 
 
 1200 
 
 1211 
 
 1223 
 
 1285 
 
 1247 
 
 1259 
 
 1271 
 
 1283 
 
 1295 
 
 1307 
 
 1319 
 
 14.6 
 
 1192 
 
 1204 
 
 1216 
 
 1228 
 
 1240 
 
 1252 
 
 1264 
 
 1275 
 
 1287 
 
 1299 
 
 1311 
 
 14.7 
 
 1184 
 
 1196 
 
 1208 
 
 1220 
 
 1231 
 
 1243 
 
 1255 
 
 1267 
 
 1279 
 
 1291 
 
 1303 
 
 14.8 
 
 1176 
 
 1188 
 
 1200 
 
 1211 
 
 1223 
 
 1235 
 
 1247 
 
 1258 
 
 1270 
 
 1282 
 
 1294 
 
 14.9 
 
 1170 
 
 1181 
 
 1193 
 
 1205 
 
 1216 
 
 1228 
 
 1240 
 
 1251 
 
 1263 
 
 1275 
 
 1286 
 
 15.0 
 
 1162 
 
 1176 
 
 1185 
 
 1197 
 
 1200 
 
 1220 
 
 1232 
 
 1243 
 
 1255 
 
 1267 
 
 1278 
 
XXVI I. TABI.KS 
 
 241 
 
 TABLE 17 Continued 
 Derivation 
 
 The flue gas is assumed to contain 80.5% nitrogen and no carbon monoxide, 
 heat is taken as 0.24. 
 
 Let a -% CO, in flue gas 
 b = % oxygen in flue gas 
 c =% nitrogen in flue gas (80.5) 
 W =lbs. of dry flue gas per Ib. of carbon burned 
 L =B. T. U. lost in dry flue gas, per Ib. of carbon burned 
 L' =B. T. U. lost in dry flue gas, per Ib. of coal burned 
 
 The specific 
 
 Then W 
 
 lla+8b+7c 
 
 3a 
 
 L =0.24 W (T - t) 
 L'=.57L 
 
 MOISTURE FACTOR' 
 
 TABLE 18 
 
 FOR COMPUTING LOSS OF HEAT IN FLUE GAS DUE TO 
 MOISTURE 
 
 Based on Coal Containing 6% Hydrogen 
 
 If F = moisture factor as found in this table, F' = temperature factor as found in Table 
 18-A, A = B. T. U. in coal as fired, and Li = total loss of heat due to moisture, 
 
 FxF / 
 
 % MOISTURE 
 IN COAL 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 10 
 
 64.0 
 
 64.1 
 
 64.2 
 
 64.3 
 
 64.4 
 
 64.5 
 
 64.6 
 
 64.7 
 
 64.8 
 
 64.9 
 
 i 11 
 
 65.0 
 
 65.1 
 
 65.2 
 
 65.3 
 
 65.4 
 
 65.5 
 
 65.6 
 
 65.7 
 
 65.8 
 
 65.9 
 
 12 
 
 66.0 
 
 66.1 
 
 66.2 
 
 66.3 
 
 66.4 
 
 66.5 
 
 66.6 
 
 66.6 
 
 66.8 
 
 66.9 
 
 13 
 
 67.0 
 
 67.1 
 
 67.2 
 
 67.3 
 
 67.4 
 
 67.5 
 
 67.6 
 
 67.7 
 
 67.8 
 
 67.9 
 
 14 
 
 68.0 
 
 68. 
 
 68.2 
 
 68.2 
 
 68.4 
 
 68.5 
 
 68.6 
 
 68.7 
 
 68.8 
 
 68.9 
 
 15 
 
 69.0 
 
 69. 
 
 69.2 
 
 69.3 
 
 69.4 
 
 69.5 
 
 69.6 
 
 69.7 
 
 69.8 
 
 69.9 
 
 16 
 
 70.0 
 
 70. 
 
 70.2 
 
 70.3 
 
 70.4 
 
 70.5 
 
 70.6 
 
 70.7 
 
 70.8 
 
 70.9 
 
 17 
 
 71.0 
 
 71. 
 
 71.2 
 
 71.3 
 
 71.4 
 
 71.5 
 
 71.6 
 
 71.7 
 
 71.8 
 
 71.9 
 
 18 
 
 72.0 
 
 72. 
 
 72.2 
 
 72.3 
 
 72.4 
 
 72.5 
 
 72.6 
 
 72.7 
 
 72.8 
 
 72.9 
 
 19 
 
 73.0 
 
 73. 
 
 73.2 
 
 73.3 
 
 73.4 
 
 73.5 
 
 73.6 
 
 73.7 
 
 73.8 
 
 73.9 
 
 20 
 
 74.0 
 
 74. 
 
 74.2 
 
 74.3 
 
 74.4 
 
 74.5 
 
 74.6 
 
 74.7 
 
 74.8 
 
 74.9 
 
 21 
 
 75.0 
 
 75.1 
 
 75.2 
 
 75.3 
 
 75.4 
 
 75.5 
 
 75.6 
 
 75.7 
 
 75.8 
 
 75.9 
 
 22 
 
 76.0 
 
 76.1 
 
 76.2 
 
 76.3 
 
 76.4 
 
 76.5 
 
 76.6 
 
 76.7 
 
 76.8 
 
 76.9 
 
 23 
 
 77.0 
 
 77.1 
 
 77.2 
 
 77.3 
 
 77.4 
 
 77.5 
 
 77.6 
 
 77.7 
 
 77.8 
 
 77.9 
 
 24 
 
 78.0 
 
 78.1 
 
 78.2 
 
 78.3 
 
 78.4 
 
 78.5 
 
 78.6 
 
 78.7 
 
 78.8 
 
 78.9 
 
 25 
 
 79.0 
 
 79.1 
 
 79.2 
 
 79.3 
 
 79.4 
 
 79.5 
 
 79.6 
 
 79.7 
 
 79.8 
 
 79.9 
 
 Derivation 
 
 Let M -moisture in coal 
 H = hydrogen in coal 
 F = moisture factor 
 ThenF -M+9 H-M+54 
 
242 
 
 METHODS OF ANALYSIS 
 
 TABLE 18-A 
 
 'TEMPERATURE FACTOR" FOR COMPUTING LOSS OF HEAT IN FLUE GAS DUE 
 
 TO MOISTURE, 
 
 Based on boiling point of water of 202 F. (at 5000 feet elevation) 
 The use of this factor is described in the explanation under Table 18. 
 
 TEMP. 
 
 TEMPERATURE (F.) OF BOILER ROOM 
 
 TEMP. 
 
 (F.) OF 
 
 
 (F.) OF 
 
 FT TTF OA<3 
 
 
 
 FT TTF nAQ 
 
 JL AJ \J J-j \jr/VO 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 80 
 
 90 
 
 100 
 
 J~ J-J\J 1-J \_T/\O 
 
 330 
 
 1209 
 
 1199 
 
 1189 
 
 1179 
 
 1169 
 
 1159 
 
 1149 
 
 1139 
 
 330 
 
 340 
 
 1213 
 
 1203 
 
 1193 
 
 1183 
 
 1173 
 
 1163 
 
 1153 
 
 1143 
 
 340 
 
 350 
 
 1218 
 
 1208 
 
 1198 
 
 1188 
 
 1178 
 
 1168 
 
 1158 
 
 1148 
 
 350 
 
 360 
 
 1223 
 
 1213 
 
 1203 
 
 1193 
 
 1183 
 
 1173 
 
 1163 
 
 1153 
 
 360 
 
 370 
 
 1228 
 
 1218 
 
 1208 
 
 1198 
 
 1188 
 
 1178 
 
 1168 
 
 1158 
 
 370 
 
 380 
 
 1232 
 
 1222 
 
 1212 
 
 1202 
 
 1192 
 
 1182 
 
 1172 
 
 1162 
 
 380 
 
 390 
 
 1237 
 
 1227 
 
 1217 
 
 1207 
 
 1197 
 
 1187 
 
 1177 
 
 1167 
 
 390 
 
 400 
 
 1242 
 
 1232 
 
 1222 
 
 1212 
 
 1202 
 
 1192 
 
 1182 
 
 1172 
 
 400 
 
 410 
 
 1246 
 
 1236 
 
 1226 
 
 1216 
 
 1206 
 
 1196 
 
 1186 
 
 1176 
 
 410 
 
 420 
 
 1251 
 
 1241 
 
 1231 
 
 1221 
 
 1211 
 
 1201 
 
 1191 
 
 1181 
 
 420 
 
 430 
 
 1256 
 
 1246 
 
 1236 
 
 1226 
 
 1216 
 
 1206 
 
 1196 
 
 1186 
 
 430 
 
 440 
 
 1260 
 
 1250 
 
 1240 
 
 1230 
 
 1220 
 
 1210 
 
 1200 
 
 1190 
 
 440 
 
 450 
 
 1265 
 
 1255 
 
 1245 
 
 1235 
 
 1225 
 
 1215 
 
 1205 
 
 1195 
 
 450 
 
 460 
 
 1270 
 
 1260 
 
 1250 
 
 1240 
 
 1230 
 
 1220 
 
 1210 
 
 1200 
 
 460 
 
 470 
 
 1275 
 
 1265 
 
 1255 
 
 1245 
 
 1235 
 
 1225 
 
 1215 
 
 1206 
 
 470 
 
 480 
 
 1279 
 
 1269 
 
 1259 
 
 1249 
 
 1239 
 
 1229 
 
 1219 
 
 1209 
 
 480 
 
 490 
 
 1284 
 
 1274 
 
 1264 
 
 1254 
 
 1244 
 
 1234 
 
 1224 
 
 1214 
 
 490 
 
 500 
 
 1289 
 
 1279 
 
 1269 
 
 1259 
 
 1249 
 
 1239 
 
 1229 
 
 1219 
 
 500 
 
 510 
 
 1293 
 
 1283 
 
 1273 
 
 1263 
 
 1253 
 
 1243 
 
 1233 
 
 1223 
 
 510 
 
 520 
 
 1298 
 
 1288 
 
 1278 
 
 1268 
 
 1258 
 
 1248 
 
 1238 
 
 1228 
 
 520 
 
 530 
 
 1303 
 
 1293 
 
 1283 
 
 1273 
 
 1263 
 
 1253 
 
 1243 
 
 1233 
 
 530 
 
 540 
 
 1307 
 
 1297 
 
 1287 
 
 1277 
 
 1267 
 
 1257 
 
 1247 
 
 1237 
 
 540 
 
 550 
 
 1312 
 
 1302 
 
 1292 
 
 1282 
 
 1272 
 
 1262 
 
 1252 
 
 1242 
 
 550 
 
 560 
 
 1317 
 
 1307 
 
 1297 
 
 1287 
 
 1277 
 
 1267 
 
 1257 
 
 1247 
 
 560 
 
 570 
 
 1322 
 
 1312 
 
 1302 
 
 1292 
 
 1282 
 
 1272 
 
 1262 
 
 1252 
 
 570 
 
 580 
 
 1326 
 
 1316 
 
 1306 
 
 1296 
 
 1286 
 
 1276 
 
 1266 
 
 1256 
 
 580 
 
 590 
 
 1331 
 
 1321 
 
 1311 
 
 1301 
 
 1291 
 
 1281 
 
 1271 
 
 1261 
 
 590 
 
 600 
 
 1336 
 
 1326 
 
 1316 
 
 1306 
 
 1296 
 
 1286 
 
 1276 
 
 1266 
 
 600 
 
 610 
 
 1340 
 
 1330 
 
 1320 
 
 1310 
 
 1300 
 
 1290 
 
 1280 
 
 1270 
 
 610 
 
 620 
 
 1345 
 
 1335 
 
 1325 
 
 1315 
 
 1305 
 
 1295 
 
 1285 
 
 1275 
 
 620 
 
 630 
 
 1350 
 
 1340 
 
 1330 
 
 1320 
 
 1310 
 
 1300 
 
 1290 
 
 1280 
 
 630 
 
 640 
 
 1354 
 
 1344 
 
 1334 
 
 1324 
 
 1314 
 
 1304 
 
 1294 
 
 1284 
 
 640 
 
 650 
 
 1359 
 
 1349 
 
 1339 
 
 1329 
 
 1319 
 
 1309 
 
 1299 
 
 1289 
 
 650 
 
 
 30 
 
 40 
 
 50 
 
 60 
 
 70 
 
 80 
 
 90 
 
 100 
 
 
 Derivation 
 
 If T =temp. (F.) of flue gas, t =temp. (F.) of boiler room, w =boiling point of water (202 F 
 at 5000 feet elevation), and F'=factor in table, 
 
 Then F' = (w-t)+976.6 + .47 (T-w) 
 
XXVII. TABLES 
 
 243 
 
 TABLE 19 
 
 CaO IN MILK OF LIME OF VARIOUS DENSITIES (15C.) 
 Blattner's Table 
 
 Milk of lime made up with sweet water will show only about 85 per cent, of the CaO given 
 by this table. 
 
 Degrees 
 Brix 
 
 Specific 
 Gravity 
 
 Grams CaO 
 per Liter 
 
 %CaO 
 by Weight 
 
 Degrees 
 Brix 
 
 Specific 
 Gravity 
 
 Grams CaO 
 per Liter 
 
 %CaO 
 by Weight 
 
 25 
 
 1.107 
 
 135 
 
 12.2 
 
 36 
 
 .160 
 
 203 
 
 17.5 
 
 26 
 
 1.111 
 
 141 
 
 12.6 
 
 37 
 
 .165 
 
 209 
 
 17.9 
 
 27 
 
 1.116 
 
 147 
 
 13.2 
 
 38 
 
 .170 
 
 215 
 
 18.4 
 
 28 
 
 1.120 
 
 153 
 
 13.7 
 
 39 
 
 .175 
 
 221 
 
 18.8 
 
 29 
 
 1 125 
 
 159 
 
 14.1 
 
 40 
 
 .180 
 
 228 
 
 19.3 
 
 30 
 
 1.130 
 
 165 
 
 14.6 
 
 41 
 
 .185 
 
 235 
 
 19.8 
 
 31 
 
 1.135 
 
 171 
 
 15.1 
 
 42 
 
 .190 
 
 242 
 
 20.3 
 
 32 
 
 1.140 
 
 177 
 
 15.5 
 
 43 
 
 .195 
 
 248 
 
 20.8 
 
 33 
 
 1.145 
 
 183 
 
 16.0 
 
 44 
 
 .200 
 
 255 
 
 21.3 
 
 34 
 
 1.150 
 
 189 
 
 16.4 
 
 45 
 
 .205 
 
 262 
 
 21.7 
 
 35 
 
 1.155 
 
 195 
 
 16.9 
 
 46 
 
 .210 
 
 269 
 
 22.2 
 
244 
 
 METHODS OF ANALYSIS 
 
 TABLE 20 
 EQUIVALENTS OF NORMAL SOLUTIONS 
 
 SUBSTANCE 
 
 FORMULA 
 
 MOLECULAR 
 OR ATOMIC 
 WEIGHT 
 
 NORMAL 
 COEFFICIENTS 
 
 g per Liter 
 
 1 ml=g 
 
 Ammonia 
 
 NHa 
 
 17.032 
 
 17.032 
 
 .01703 
 
 Ammonium sulphocyanate 
 
 NH<CNS 
 
 76.113 
 
 76.113 
 
 .07611 
 
 Arsenious cxide 
 
 As 2 O 3 
 
 197.92 
 
 *49.48 
 
 *. 04948 
 
 Barium hydroxide 
 
 Ba(OH) 2 .8H 2 O 
 
 315.514 
 
 157.757 
 
 . 15776 
 
 Benzoic acid 
 
 C 6 H,CO 2 H 
 
 122.083 
 
 122.083 
 
 . 12208 
 
 Calcium 
 
 Ca 
 
 40.07 
 
 20.035 
 
 .02003 
 
 Calcium carbonate 
 
 CaCOs 
 
 100.075 
 
 50.037 
 
 .05004 
 
 Calcium oxide 
 
 CaO 
 
 56.07 
 
 28.035 
 
 .02803 
 
 Chlorine 
 
 Cl 
 
 35.46 
 
 35.46 
 
 . 03546 
 
 Copper 
 Hydrochloric acid 
 
 Cu 
 HC1 
 
 63.57 
 36.468 
 
 31.785 
 36.468 
 
 .03178 
 .03647 
 
 Iodine 
 
 I 
 
 126.92 
 
 126.92 
 
 .12692 
 
 Nitric acid 
 
 HNOs 
 
 63.016 
 
 63.016 
 
 .06202 
 
 Potassium permanganate 
 
 KMnO< 
 
 158.03 
 
 *31.606 
 
 *. 03151 
 
 Potassium sulphocyanate 
 
 KCNS 
 
 97.173 
 
 97.173 
 
 .09717 
 
 Silver nitrate 
 
 AgNO, 
 
 169.888 
 
 169.888 
 
 .16989 
 
 Sodium carbonate 
 
 NaCOi 
 
 106.005 
 
 53.002 
 
 .05300 
 
 Sodium chloride 
 
 NaCl 
 
 58.46 
 
 58.46 
 
 .05846 
 
 Sodium hydroxide 
 
 NaOH 
 
 40.008 
 
 40.008 
 
 .04001 
 
 Sodium oxalate 
 
 Na 2 C 2 O 4 
 
 134.01 
 
 *67.005 
 
 *. 06700 
 
 Sodium thiosulphate 
 
 Na ? S 2 O3.5H>O 
 
 248.20 
 
 *248.20 
 
 *. 24820 
 
 Sulphuric acid 
 
 H..SO 4 
 
 98.076 
 
 49.038 
 
 .04904 
 
 *As oxidizing or reducing agent. 
 
XXVII. TABLES 
 
 245 
 
 TABLE 21 
 
 PERCENTAGE OF AVAILABLE GRANULATED ON DRY SUBSTANCE OF SUGAR 
 SOLUTIONS (MOLASSES PURITY OF 60) 
 
 Pur- 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 Pur- 
 
 ity 
 
 
 
 
 
 
 
 
 
 
 
 ity 
 
 60 
 
 0.0 
 
 .25 
 
 '.5 
 
 .75 
 
 1.0 
 
 1 25 
 
 1.5 
 
 1.75 
 
 2.0 
 
 2.25 
 
 60 
 
 61 
 
 2.5 
 
 2.75 
 
 3.0 
 
 3.25 
 
 3.5 
 
 3.75 
 
 4.0 
 
 4.25 
 
 4.5 
 
 4.75 
 
 61 
 
 62 
 
 5.0 
 
 5.25 
 
 5.5 
 
 o . 75 
 
 6.0 
 
 6.25 
 
 6.5 
 
 6.75 
 
 7.0 
 
 7.25 
 
 62 
 
 63 
 
 7.5 
 
 7.75 
 
 8.0 
 
 8.25 
 
 8.5 
 
 8.75 
 
 9.0 
 
 9.25 
 
 9.5 
 
 9.75 
 
 63 
 
 64 
 
 10.0 
 
 10.25 
 
 10.5 
 
 10.75 
 
 11.0 
 
 11.25 
 
 11.5 
 
 11.75 
 
 12.0 
 
 12.25 
 
 64 
 
 65 
 
 12.5 
 
 12.75 
 
 13.0 
 
 13.25 
 
 13.5 
 
 13.75 
 
 14.0 
 
 14.25 
 
 14.5 
 
 14.75 
 
 65 
 
 66 
 
 15.0 
 
 15.25 
 
 15.5 
 
 15.75 
 
 16.0 
 
 16.25 
 
 16.5 
 
 16.75 
 
 17.0 
 
 17.25 
 
 66 
 
 67 
 
 17.5 
 
 17.75 
 
 18.0 
 
 18.25 
 
 18.5 
 
 18.75 
 
 19.0 
 
 19.25 
 
 19.5 
 
 19.75 
 
 67 
 
 68 
 
 20.0 
 
 20.25 
 
 20.5 
 
 20.75 
 
 21.0 
 
 21.25 
 
 21.5 
 
 21.75 
 
 22.0 
 
 22.25 
 
 68 
 
 69 
 
 22.5 
 
 22.75 
 
 23.0 
 
 23.25 
 
 23.5 
 
 23.75 
 
 24.0 
 
 24.25 
 
 24.5 
 
 24.75 
 
 69 
 
 70 
 
 25.0 
 
 25.25 
 
 25.5 
 
 25.75 
 
 26.0 
 
 26.25 
 
 26.5 
 
 26.75 
 
 27.0 
 
 27.25 
 
 70 
 
 71 
 
 27.5 
 
 27.75 
 
 28.0 
 
 28.25 
 
 28.5 
 
 28.75 
 
 29.0 
 
 29.25 
 
 29.5 
 
 29.75 
 
 71 
 
 72 
 
 30.0 
 
 30.25 
 
 30.5 
 
 30.75 
 
 31.0 
 
 31.25 
 
 31.5 
 
 31.75 
 
 32.0 
 
 32.25 
 
 72 
 
 73 
 
 32.5 
 
 32.75 
 
 33.0 
 
 33.25 
 
 33.5 
 
 33.75 
 
 34.0 
 
 34.25 
 
 34.5 
 
 34.75 
 
 73 
 
 74 
 
 35.0 
 
 35.25 
 
 35.5 
 
 35.75 
 
 36.0 
 
 36.25 
 
 36.5 
 
 36.75 
 
 37.0 
 
 37.25 
 
 74 
 
 75 
 
 37.5 
 
 37.75 
 
 38.0 
 
 38.25 
 
 38.5 
 
 38.75 
 
 39.0 
 
 39.25 
 
 39.5 
 
 39.75 
 
 75 
 
 76 
 
 40.0 
 
 40.25 
 
 40.5 
 
 40.75 
 
 41.0 
 
 41.25 
 
 41.5 
 
 41.75 
 
 42.0 
 
 42.25 
 
 76 
 
 77 
 
 42.5 
 
 42.75 
 
 43.0 
 
 43.25 
 
 43.5 
 
 43.75 
 
 44.0 
 
 44.25 
 
 44.5 
 
 44.75 
 
 77 
 
 78 
 
 45.0 
 
 45.25 
 
 45.5 
 
 45.75 
 
 46.0 
 
 46.25 
 
 46.5 
 
 46.75 
 
 47.0 
 
 47.25 
 
 78 
 
 79 
 
 47.5 
 
 47.75 
 
 48.0 
 
 48.25 
 
 48.5 
 
 48.75 
 
 49.0 
 
 49.25 
 
 49.5 
 
 49.75 
 
 79 
 
 80 
 
 50.0 
 
 50.25 
 
 50.5 
 
 50 75 
 
 51.0 
 
 51.25 
 
 51.5 
 
 51.75 
 
 52.0 
 
 52.25 
 
 80 
 
 81 
 
 52.5 
 
 52.75 
 
 53.0 
 
 53.25 
 
 53 5 
 
 53.75 
 
 54.0 
 
 54.25 
 
 54.5 
 
 54.75 
 
 81 
 
 82 
 
 55.0 
 
 55.25 
 
 55.5 
 
 55.75 
 
 56.0 
 
 56.25 
 
 56.5 
 
 56 75 
 
 57.0 
 
 57.25 
 
 82 
 
 83 
 
 57.5 
 
 57.75 
 
 58.0 
 
 58.25 
 
 58.5 
 
 58.75 
 
 59.0 
 
 59.25 
 
 59.5 
 
 59.75 
 
 83 
 
 84 
 
 60.0 
 
 60.25 
 
 60.5 
 
 60.75 
 
 61.0 
 
 61.25 
 
 61.5 
 
 61.75 
 
 62.0 
 
 62.25 
 
 84 
 
 85 
 
 62.5 
 
 62.75 
 
 63.0 
 
 63.25 
 
 63.5 
 
 63.75 
 
 64.0 
 
 64.25 
 
 64.5 
 
 64.75 
 
 85 
 
 86 
 
 65.0 
 
 65.25 
 
 65.5 
 
 65.75 
 
 66.0 
 
 66.25 
 
 66.5 
 
 66.75 
 
 67.0 
 
 67.25 
 
 86 
 
 87 
 
 67.5 
 
 67.75 
 
 68.0 
 
 68.25 
 
 68.5 
 
 68.75 
 
 69.0 
 
 69.25 
 
 69.5 
 
 69.75 
 
 87 
 
 88 
 
 70.0 
 
 70.25 
 
 70.5 
 
 70.75 
 
 71.0 
 
 71.25 
 
 71.5 
 
 71.75 
 
 72.0 
 
 72.25 
 
 88 
 
 89 
 
 72.5 
 
 72.75 
 
 73.0 
 
 73.25 
 
 73.5 
 
 73.75 
 
 74.0 
 
 74.25 
 
 74.5 
 
 74.75 
 
 89 
 
 90 
 
 75.0 
 
 75.25 
 
 75.5 
 
 75.75 
 
 76.0 
 
 76.25 
 
 76.5 
 
 76.75 
 
 77.0 
 
 77.25 
 
 90 
 
 91 
 
 77.5 
 
 77.75 
 
 78.0 
 
 78.25 
 
 78.5 
 
 78 75 
 
 79.0 
 
 79.25 
 
 79.5 
 
 79.75 
 
 91 
 
 92 
 
 SO.O 
 
 80.25 
 
 80.5 
 
 80.75 
 
 81.0 
 
 81.25 
 
 81.5 
 
 81.75 
 
 82.0 
 
 82.25 
 
 92 
 
 93 
 
 82.5 
 
 82.75 
 
 83.0 
 
 83.25 
 
 83.5 
 
 83.75 
 
 84.0 
 
 84.25 
 
 84.5 
 
 84.75 
 
 93 
 
 94 
 
 85.0 
 
 85.25 
 
 85.5 
 
 85.75 
 
 86.0 
 
 86.25 
 
 86.5 
 
 86.75 
 
 87 
 
 87.25 
 
 94 
 
 95 
 
 87.5 
 
 87.75 
 
 88.0 
 
 88.25 
 
 88.5 
 
 88.75 
 
 89.0 
 
 89.25 
 
 89.5 
 
 89:75 
 
 95 
 
 96 
 
 90.0 
 
 90.25 
 
 90.5 
 
 90.75 
 
 91.0 
 
 91.25 
 
 91.5 
 
 91.75 
 
 92.0 
 
 92.25 
 
 96 
 
 97 
 
 92.5 
 
 92.75 
 
 93.0 
 
 93.25 
 
 93.5 
 
 93.75 
 
 94.0 
 
 94.25 
 
 94.5 
 
 94.75 
 
 97 
 
 98 
 
 95.0 
 
 95.25 
 
 95.5 
 
 95.75 
 
 96.0 
 
 96.25 
 
 96.5 
 
 96.75 
 
 97.0 
 
 97.25 
 
 98 
 
 99 
 
 97.5 
 
 97.75 
 
 98.0 
 
 98.25 
 
 98.5 
 
 98.75 
 
 99.0 
 
 99.25 
 
 99.5 
 
 99.75 
 
 99 
 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 
 DERIVATION: If P -purity and F -granulated factor, F-2.5 (P-60). 
 
246 
 
 METHODS OF ANALYSIS 
 
 TABLE 22 
 
 PERCENTAGE OF AVAILABLE GRANULATED ON TOTAL SUGAR OF SUGAR SO- 
 LUTIONS (MOLASSES PURITY OF 60) 
 
 This table should not be confused with Table 21, which is the one mostly employed in taking 
 stock. Table 22 is intended for use where the polarization and purity of a product are known. 
 E. g., if a lot of 10,000 Ibs. of raw sugar has a polarization of 96 . 7 and a purity of 97 . 1, the amount 
 of sugar in the raw sugar is 10,000x96.7-^-100=9670 Ibs. The factor corresponding to 97.1 in 
 Table 22 is 95 . 52. The "available granulated" is then, 9670 x95 . 52 -100 =9237 Ibs. 
 
 Pur- 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 Pur- 
 
 ity 
 
 
 
 
 
 
 
 
 
 
 
 ity 
 
 60 
 
 0.00 
 
 0.42 
 
 0.83 
 
 1.25 
 
 1.66 
 
 2.07 
 
 2.48 
 
 2.88 
 
 3.29 
 
 3.69 
 
 60 
 
 61 
 
 4.10 
 
 4.50 
 
 4.90 
 
 5.30 
 
 5.70 
 
 6.10 
 
 6.49 
 
 6.89 
 
 7.28 
 
 7.67 
 
 61 
 
 62 
 
 8.06 
 
 8.45 
 
 8.84 
 
 9.23 
 
 9.62 
 
 10.00 
 
 10.38 
 
 10.77 
 
 11.15 
 
 11.53 
 
 62 
 
 63 
 
 11.90 
 
 12.28 
 
 12.66 
 
 13.03 
 
 13.41 
 
 13.78 
 
 14.15 
 
 14.52 
 
 14.89 
 
 15.26 
 
 63 
 
 64 
 
 15.62 
 
 15.99 
 
 16.36 
 
 16.72 
 
 17.08 
 
 17.44 
 
 17.80 
 
 18.16 
 
 18.52 
 
 18.88 
 
 64 
 
 65 
 
 19.23 
 
 19.59 
 
 19.94 
 
 20.29 
 
 20.64 
 
 20.99 
 
 21.34 
 
 21.69 
 
 22.04 
 
 22.38 
 
 65 
 
 66 
 
 22.73 
 
 23.07 
 
 23.41 
 
 23.76 
 
 24.10 
 
 24.44 
 
 24.77 
 
 25.11 
 
 25.45 
 
 25.79 
 
 66 
 
 67 
 
 26.12 
 
 26.45 
 
 26.79 
 
 27.12 
 
 27.45 
 
 27.78 
 
 28.11 
 
 28.43 
 
 28.76 
 
 29.09 
 
 67 
 
 68 
 
 29.41 
 
 29.74 
 
 30.06 
 
 30.38 
 
 30.70 
 
 31.02 
 
 31.34 
 
 31.66 
 
 31.98 
 
 32.29 
 
 68 
 
 69 
 
 32.61 
 
 32.92 
 
 33.24 
 
 33.55 
 
 33.86 
 
 34.17 
 
 34.48 
 
 34.79 
 
 35.10 
 
 35.41 
 
 69 
 
 70 
 
 35.71 
 
 36.02 
 
 36.32 
 
 36.63 
 
 36.93 
 
 37.23 
 
 37.54 
 
 37.84 
 
 38.14 
 
 38.43 
 
 70 
 
 71 
 
 38.73 
 
 39.03 
 
 39.33 
 
 39.62 
 
 39.92 
 
 40.21 
 
 40.50 
 
 40.79 
 
 41.09 
 
 41.38 
 
 71 
 
 72 
 
 41.67 
 
 41.96 
 
 42.24 
 
 42.53 
 
 42.82 
 
 43.10 
 
 43.39 
 
 33.67 
 
 43.96 
 
 44.24 
 
 72 
 
 73 
 
 44.52 
 
 44.80 
 
 45.08 
 
 45.36 
 
 45.64 
 
 45.92 
 
 46.20 
 
 46.47 
 
 46.75 
 
 47.02 
 
 73 
 
 74 
 
 47.30 
 
 47.57 
 
 47.84 
 
 48.12 
 
 48.39 
 
 48.66 
 
 48.93 
 
 49.20 
 
 49.47 
 
 49.73 
 
 74 
 
 ',5 
 
 50.00 
 
 50.27 
 
 50.53 
 
 50.80 
 
 51.06 
 
 51.32 
 
 51.59 
 
 51.85 
 
 52.11 
 
 52.37 
 
 75 
 
 76 
 
 52.63 
 
 52.89 
 
 53.15 
 
 53.41 
 
 53.66 
 
 53.92 
 
 54.18 
 
 54.43 
 
 54.69 
 
 54.94 
 
 76 
 
 77 
 
 55.19 
 
 55.45 
 
 55.70 
 
 55.95 
 
 56.20 
 
 56.45 
 
 56.70 
 
 56.95 
 
 57.20 
 
 57.45 
 
 77 
 
 78 
 
 57.69 
 
 57.94 
 
 58.18 
 
 58.43 
 
 58.67 
 
 58.92 
 
 59.16 
 
 59.40 
 
 59.64 
 
 59.89 
 
 78 
 
 79 
 
 60.13 
 
 60.37 
 
 60.61 
 
 60.85 
 
 61.08 
 
 61.32 
 
 61.56 
 
 61.79 
 
 62.03 
 
 62.27 
 
 79 
 
 80 
 
 62.50 
 
 62.73 
 
 62.97 
 
 63.20 
 
 63.43 
 
 63.66 
 
 63.90 
 
 64.13 
 
 64.36 
 
 64.59 
 
 80 
 
 81 
 
 64.81 
 
 65.04 
 
 65.27 
 
 65.50 
 
 65.72 
 
 65.95 
 
 66.18 
 
 66.40 
 
 66.63 
 
 66.85 
 
 81 
 
 82 
 
 67.07 
 
 67.30 
 
 67.52 
 
 67.74 
 
 67.96 
 
 68.18 
 
 68.40 
 
 68.62 
 
 68.84 
 
 69.06 
 
 82 
 
 83 
 
 69.28 
 
 69.49 
 
 69.71 
 
 69.93 
 
 70.14 
 
 70.36 
 
 70.57 
 
 70.79 
 
 71.00 
 
 71.22 
 
 83 
 
 84 
 
 71.43 
 
 71.64 
 
 71.85 
 
 72.06 
 
 72.27 
 
 72.49 
 
 72.70 
 
 72.90 
 
 73.11 
 
 73.32 
 
 84 
 
 85 
 
 73.53 
 
 73.74 
 
 73.94 
 
 74.15 
 
 74.36 
 
 74.56 
 
 74.77 
 
 74.97 
 
 75.17 
 
 75.38 
 
 85 
 
 86 
 
 75.58 
 
 75.78 
 
 75.99 
 
 76.19 
 
 76.39 
 
 76.59 
 
 76.79 
 
 76.99 
 
 77.19 
 
 77.39 
 
 86 
 
 87 
 
 77.59 
 
 77.78 
 
 77.98 
 
 78.18 
 
 78.38 
 
 78.57 
 
 78.77 
 
 78.96 
 
 79.16 
 
 79.35 
 
 87 
 
 88 
 
 79.55 
 
 79.74 
 
 79.93 
 
 80.12 
 
 80.32 
 
 80.51 
 
 80.70 
 
 80.89 
 
 81.08 
 
 81.27 
 
 88 
 
 89 
 
 81.46 
 
 81.65 
 
 81.84 
 
 82.03 
 
 82.21 
 
 82.40 
 
 82.59 
 
 82.78 
 
 82.96 
 
 83.15 
 
 89 
 
 90 
 
 83.33 
 
 83.52 
 
 83.70 
 
 83.89 
 
 84.07 
 
 84.25 
 
 84.44 
 
 84.62 
 
 84.80 
 
 84.98 
 
 90 
 
 91 
 
 85.16 
 
 85.35 
 
 85.53 
 
 85.71 
 
 85.89 
 
 86.07 
 
 86.24 
 
 86.42 
 
 86.60 
 
 86.78 
 
 91 
 
 92 
 
 86.96 
 
 87.13 
 
 87.31 
 
 87.49 
 
 87.66 
 
 87.84 
 
 88.01 
 
 88.19 
 
 88.36 
 
 88.54 
 
 92 
 
 93 
 
 88.71 
 
 88.88 
 
 89.06 
 
 89.23 
 
 89.40 
 
 89.57 
 
 89.74 
 
 89.91 
 
 90.09 
 
 90.26 
 
 93 
 
 94 
 
 90.43 
 
 90.60 
 
 90.76 
 
 90.93 
 
 91.10 
 
 91.27 
 
 91.44 
 
 91.61 
 
 91.77 
 
 91.94 
 
 94 
 
 95 
 
 92.11 
 
 92.27 
 
 92.44 
 
 92.60 
 
 92.77 
 
 92.93 
 
 93.10 
 
 93.26 
 
 93.42 
 
 93.59 
 
 95 
 
 96 
 
 93.75 
 
 93.91 
 
 94.07 
 
 94.24 
 
 94.40 
 
 94.56 
 
 94.72 
 
 94.88 
 
 95.04 
 
 95.20 
 
 96 
 
 97 
 
 95.36 
 
 95.52 
 
 95.68 
 
 95.84 
 
 96.00 
 
 96.15 
 
 96.31 
 
 96.47 
 
 96.63 
 
 96.78 
 
 97 
 
 98 
 
 96.94 
 
 97.09 
 
 97.25 
 
 97.41 
 
 97.56 
 
 97.72 
 
 97.87 
 
 98.02 
 
 98.18 
 
 98.33 
 
 98 
 
 99 
 
 98.48 
 
 98.64 
 
 98.79 
 
 98.94 
 
 99.09 
 
 99.25 
 
 99.40 
 
 99.55 
 
 99.70 
 
 99.85 
 
 99 
 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 
 DERIVATION: If P= purity and F' = granulated factor, F 
 
 , 250 (P-60) 
 
XXVn. TABLES 
 
 247 
 
 TABLE 23 
 STANDARD BEET EXTRACTION 
 
 Based on 0.60% total losses on beets, 40% elimination, and 57 apparent purity of molasses. 
 
 
 % SUGAR IN COSSETTES 
 
 
 Cos- 
 
 . 
 
 Cos- 
 
 sette 
 
 
 sette 
 
 Pur. 
 
 
 
 
 
 
 
 
 
 
 
 Pur. 
 
 
 13.0 
 
 13.2 
 
 13.4 
 
 13.6 
 
 13.8 
 
 14.0 
 
 14.2 
 
 14.4 
 
 14.6 
 
 14.8 
 
 
 79.0 
 
 ::> -2-2 
 
 75 27 
 
 75.32 
 
 75.38 
 
 75.42 
 
 75.48 
 
 75.52 
 
 75.57 
 
 75.62 
 
 75.67 
 
 79.0 
 
 79.1 
 
 75.35 
 
 75.41 
 
 75.45 
 
 75.52 
 
 75.56 
 
 75.61 
 
 75.66 
 
 75.71 
 
 75.76 
 
 75.80 
 
 79.1 
 
 79.2 
 
 75.47 
 
 75.52 
 
 75.57 
 
 75.63 
 
 75.68 
 
 75.73 
 
 75.77 
 
 75.82 
 
 75.88 
 
 75.92 
 
 79.2 
 
 79.3 
 
 75.59 
 
 75.64 
 
 75.69 
 
 75.76 
 
 75.80 
 
 75.85 
 
 75.91 
 
 75.95 
 
 76.00 
 
 76.04 
 
 79.3 
 
 79.4 
 
 75.71 
 
 75.76 
 
 75.80 
 
 75.87 
 
 75.92 
 
 75.97 
 
 76.02 
 
 76.06 
 
 76.12 
 
 76.16 
 
 79.4 
 
 79.5 
 
 75.84 
 
 75.89 
 
 75.94 
 
 76.00 
 
 76.05 
 
 76.10 
 
 76.16 
 
 76.19 
 
 76.25 
 
 76.29 
 
 79.5 
 
 79.6 
 
 75.95 
 
 76.00 
 
 76.04 
 
 76.11 
 
 76.16 
 
 76.21 
 
 76.26 
 
 76.30 
 
 76.35 
 
 76.40 
 
 79.6 
 
 79.7 
 
 76.06 
 
 76.11 
 
 76.16 
 
 76.22 
 
 76.27 
 
 76.32 
 
 76.37 
 
 76.41 
 
 76.47 
 
 76.51 
 
 79.7 
 
 79.8 
 
 7.'. Is 
 
 76.24 
 
 76.28 
 
 7f, :;o 
 
 76.40 
 
 76.45 
 
 76.50 
 
 76.54 
 
 76.60 
 
 76.64 
 
 79.8 
 
 7'.' '.' 
 
 76.32 
 
 76.37 
 
 76.42 
 
 76.48 
 
 76.53 
 
 76.58 
 
 76.64 
 
 76.67 
 
 76.73 
 
 76.77 
 
 79.9 
 
 Sll I) 
 
 76.43 
 
 76.48 
 
 76.53 
 
 76.60 
 
 76.64 
 
 76.70 
 
 76.75 
 
 76.79 
 
 76.85 
 
 76.88 
 
 80.0 
 
 80.1 
 
 76.55 
 
 76.60 
 
 76.64 
 
 76.71 
 
 76.76 
 
 76.81 
 
 76.87 
 
 76.90 
 
 76.96 
 
 77.00 
 
 80.1 
 
 80.2 
 
 76.66 
 
 76.71 
 
 76.76 
 
 76.83 
 
 76.88 
 
 76.93 
 
 76.98 
 
 77.02 
 
 77.08 
 
 77.12 
 
 80.2 
 
 80.3 
 
 :-, 7s 
 
 76.84 
 
 76.88 
 
 76.95 
 
 77.00 
 
 77.05 
 
 77.09 
 
 77 13 
 
 77.20 
 
 77.24 
 
 80.3 
 
 80.4 
 
 76.90 
 
 76.95 
 
 77.01 
 
 77.07 
 
 77.12 
 
 77.17 
 
 77.22 
 
 77.25 
 
 77.32 
 
 77.36 
 
 80.4 
 
 80.5 
 
 77.01 
 
 77.07 
 
 77.12 
 
 77.18 
 
 77.24 
 
 77.28 
 
 77.33 
 
 77.38 
 
 77.43 
 
 77.48 
 
 80.5 
 
 80.6 
 
 77.13 
 
 77.18 
 
 77.25 
 
 77.29 
 
 77.35 
 
 77.39 
 
 77.45 
 
 77.50 
 
 77.54 
 
 77.59 
 
 80.6 
 
 80.7 
 
 77.24 
 
 77.30 
 
 77.36 
 
 77.41 
 
 77.46 
 
 77.51 
 
 77.56 
 
 77.61 
 
 77.66 
 
 77.71 
 
 80.7 
 
 80.8 
 
 77.37 
 
 77.42 
 
 77.47 
 
 77.52 
 
 77.58 
 
 77.63 
 
 77.68. 
 
 77.72 
 
 77.77 
 
 77.82 
 
 80.8 
 
 80.9 
 
 77.48 
 
 77.53 
 
 77.59 
 
 77.64 
 
 77.69 
 
 77.74 
 
 77.79 
 
 77.84 
 
 77.89 
 
 77.94 
 
 80.9 
 
 81.0 
 
 77.60 
 
 77.65 
 
 77.70 
 
 77.75 
 
 77.81 
 
 77.86 
 
 77.91 
 
 77.96 
 
 78.t)0 
 
 78.05 
 
 81.0 
 
 81.1 
 
 77.71 
 
 77.76 
 
 77.82 
 
 77.87 
 
 77.92 
 
 77.97 
 
 78.02 
 
 78.07 
 
 78.12 
 
 78.17 
 
 81.1 
 
 81.2 
 
 77.82 
 
 77.88 
 
 77.93 
 
 77.98 
 
 78.04 
 
 78.09 
 
 78.14 
 
 78.19 
 
 78.23 
 
 78.28 
 
 81.2 
 
 81.3 
 
 77.95 
 
 78.00 
 
 78.06 
 
 78.11 
 
 78.16 
 
 78.21 
 
 78.26 
 
 78.31 
 
 78.36 
 
 78.41 
 
 81.3 
 
 81.4 
 
 78.05 
 
 78.11 
 
 78.16 
 
 78.21 
 
 78.27 
 
 78.32 
 
 78.37 
 
 78.42 
 
 78.46 
 
 78.51 
 
 81.4 
 
 81.5 
 
 78.17 
 
 78.22 
 
 78.28 
 
 78.33 
 
 78.38 
 
 78.43 
 
 78.48 
 
 78.53 
 
 78.58 
 
 78.63 
 
 81.5 
 
 81.6 
 
 78.28 
 
 78.34 
 
 78.39 
 
 78.44 
 
 78.50 
 
 78.55 
 
 78.60 
 
 78.65 
 
 78.69 
 
 78.75 
 
 81.6 
 
 81.7 
 
 78.40 
 
 78.45 
 
 78.51 
 
 78.55 
 
 78.61 
 
 78.66 
 
 78.71 
 
 78.76 
 
 78.81 
 
 78.86 
 
 81.7 
 
 81.8 
 
 78.51 
 
 78.56 
 
 78.62 
 
 78.67 
 
 78.73 
 
 78.78 
 
 78.83 
 
 78.88 
 
 78.93 
 
 78.98 
 
 81.8 
 
 81 9 
 
 78.63 
 
 78.68 
 
 78.74 
 
 78.78 
 
 78.84 
 
 78.89 
 
 78.94 
 
 78.99 
 
 79.04 
 
 79.09 
 
 81.9 
 
 82.0 
 
 78.74 
 
 78.79 
 
 78.85 
 
 78.90 
 
 78.96 
 
 79.01 
 
 79.06 
 
 79.01 
 
 79.16 
 
 79.20 
 
 82.0 
 
 82 1 
 
 78.85 
 
 78.91 
 
 78.96 
 
 79.01 
 
 79.07 
 
 79.12 
 
 79.17 
 
 79.22 
 
 79.27 
 
 79.32 
 
 82.1 
 
 VJ _' 
 
 78.97 
 
 79.02 
 
 79.08 
 
 79.13 
 
 79.19 
 
 79.24 
 
 79.28 
 
 79.34 
 
 79.39 
 
 79.44 
 
 82.2 
 
 82.3 
 
 79.08 
 
 79.14 
 
 79.19 
 
 79.24 
 
 79.30 
 
 79.35 
 
 79.40 
 
 79.45 
 
 79.50 
 
 79.55 
 
 82.3 
 
 82.4 
 
 79.20 
 
 
 
 79.25 
 
 79.31 
 
 79.36 
 
 79.42 
 
 79.47 
 
 79.52 
 
 79.57 
 
 79.62 
 
 79.67 
 
 82.4 
 
 82.5 
 
 79.30 
 
 79.36 
 
 79.41 
 
 79.46 
 
 79.52 
 
 79.57 
 
 79.62 
 
 79.67 
 
 79.72 
 
 79.77 
 
 82.5 
 
 82.6 
 
 79.42 
 
 79.47 
 
 79.53 
 
 79.59 
 
 79.64 
 
 79.69 
 
 79.74 
 
 79.79 
 
 79.84 
 
 79.89 
 
 82.6 
 
 82.7 
 
 79.52 
 
 79.58 
 
 79.64 
 
 79.68 
 
 79.77 
 
 79.82 
 
 79.87 
 
 79.92 
 
 79.97 
 
 80.02 
 
 82.7 
 
 82.8 
 
 79.65 
 
 79.70 
 
 79.76 
 
 79.81 
 
 79.87 
 
 79.92 
 
 79.97 
 
 80.02 
 
 80.07 
 
 80.12 
 
 82.8 
 
 82.9 
 
 79.75 
 
 79.81 
 
 79.86 
 
 79.91 
 
 79.97 
 
 80.02 
 
 80.07 
 
 80.12 
 
 80.17 
 
 80.22 
 
 82.9 
 
 
 13.0 
 
 13.2 
 
 13.4 
 
 13.6 
 
 13.8 
 
 14.0 
 
 14.2 
 
 14.4 
 
 14.6 
 
 14.8 
 
 
248 
 
 METHODS OF ANALYSIS 
 
 TABLE 23 Continued 
 STANDARD BEET EXTRACTION 
 
 
 % SUGAR IN COSSETTES 
 
 
 Cos- 
 
 
 Cos- 
 
 setfe 
 
 
 sette 
 
 Pur 
 
 
 
 
 
 
 
 
 
 
 
 Pur. 
 
 
 15.0 
 
 15.2 
 
 15.4 
 
 15.6 
 
 15.8 
 
 16.0 
 
 16.2 
 
 16.4 
 
 16.6 
 
 16.8 
 
 
 79.0 
 
 75.71 
 
 75.75 
 
 75.78 
 
 75.82 
 
 75.86 
 
 75.90 
 
 75.93 
 
 75.97 
 
 76.01 
 
 76.04 
 
 79.0 
 
 79.1 
 
 75.84 
 
 75.88 
 
 75.92 
 
 75.96 
 
 76.00 
 
 76.04 
 
 76.07 
 
 76.11 
 
 76.15 
 
 76.18 
 
 79.1 
 
 79.2 
 
 75.96 
 
 75.99 
 
 76.02 
 
 76.07 
 
 76.11 
 
 76.15 
 
 76.18 
 
 76.22 
 
 76.26 
 
 76.30 
 
 ,79.2 
 
 79.3 
 
 76.08 
 
 76.12 
 
 76.16 
 
 76.20 
 
 76.24 
 
 76.28 
 
 76.31 
 
 76.35 
 
 76.39 
 
 76.42 
 
 79.3 
 
 79.4 
 
 76.20 
 
 76.23 
 
 76.27 
 
 76.31 
 
 76.35 
 
 76.39 
 
 76.43 
 
 76.47 
 
 76.50 
 
 76.54 
 
 79.4 
 
 79.5 
 
 76.33 
 
 76.37 
 
 76.41 
 
 76.45 
 
 76.49 
 
 76.53 
 
 76.56 
 
 76.60 
 
 76.63 
 
 76.67 
 
 79.5 
 
 79.6 
 
 76.44 
 
 76.48 
 
 76.51 
 
 76.55 
 
 76.59 
 
 76.63 
 
 76.67 
 
 76.71 
 
 76.74 
 
 76.78 
 
 79.6 
 
 79.7 
 
 76.55 
 
 76.59 
 
 76.63 
 
 76.67 
 
 76.70 
 
 76.75 
 
 76.78 
 
 76.82 
 
 76.86 
 
 76.89 
 
 79.7 
 
 79.8 
 
 76.68 
 
 76.72 
 
 76.76 
 
 76.80 
 
 76.83 
 
 76.88 
 
 76.91 
 
 76.95 
 
 76.98 
 
 77.02 
 
 79.8 
 
 79.9 
 
 76.81 
 
 76.85 
 
 76.88 
 
 76.93 
 
 76.97 
 
 77.01 
 
 77.04 
 
 77.08 
 
 77.12 
 
 77.15 
 
 79.9 
 
 80.0 
 
 76.92 
 
 76.96 
 
 77.00 
 
 77.04 
 
 77.09 
 
 77.13 
 
 77.16 
 
 77.20 
 
 77.24 
 
 77.27 
 
 80.0 
 
 80.1 
 
 77.04 
 
 77.08 
 
 77 . 12 
 
 77.16 
 
 77.20 
 
 77.24 
 
 77.27 
 
 77.31 
 
 77.35 
 
 77.38 
 
 80.1 
 
 80.2 
 
 77.16 
 
 77.20 
 
 77.24 
 
 77.28 
 
 77.32 
 
 77.36 
 
 77.40 
 
 77.43 
 
 77.47 
 
 77.51 
 
 80.2 
 
 80.3 
 
 77.28 
 
 77.32 
 
 77.36 
 
 77.40 
 
 77.44 
 
 77.48 
 
 77.51 
 
 77.55 
 
 77.58 
 
 77.62 
 
 80.3 
 
 80.4 
 
 77.40 
 
 77.44 
 
 77.48 
 
 77.52 
 
 77.57 
 
 77.61 
 
 77.64 
 
 77.67 
 
 77.71 
 
 77.75 
 
 80.4 
 
 80.5 
 
 77.52 
 
 77.56 
 
 77.60 
 
 77.64 
 
 77.68 
 
 77.72 
 
 77.75 
 
 77.78 
 
 77.82 
 
 77.87 
 
 80.5 
 
 80.6 
 
 77.63 
 
 77.67 
 
 77.71 
 
 77.75 
 
 77.79 
 
 77.84 
 
 77.87 
 
 77.90 
 
 77.95 
 
 77.98 
 
 80.6 
 
 80.7 
 
 77 . 75 
 
 77.79 
 
 77.83 
 
 77.87 
 
 77.91 
 
 77.95 
 
 77.98 
 
 78.02 
 
 78.07 
 
 78.10 
 
 80.7 
 
 80.8 
 
 77.85 
 
 77.90 
 
 77.94 
 
 77.99 
 
 78.03 
 
 78.07 
 
 78.11 
 
 78.14 
 
 78.18 
 
 78.21 
 
 80.8 
 
 80.9 
 
 77.98 
 
 78.02 
 
 78.06 
 
 78.10 
 
 78.14 
 
 78.19 
 
 78.23 
 
 78.26 
 
 78.30 
 
 78.33 
 
 80.9 
 
 81.0 
 
 78.09 
 
 78.13 
 
 78.18 
 
 78.22 
 
 78.26 
 
 78.30 
 
 78.34 
 
 78.37 
 
 78.41 
 
 78.44 
 
 81.0 
 
 81.1 
 
 78.21 
 
 78.25 
 
 78.29 
 
 78.33 
 
 78.37 
 
 78.41 
 
 78.46 
 
 78.49 
 
 78.53 
 
 78.56 
 
 81.1 
 
 81.2 
 
 78.32 
 
 78.37 
 
 78.41 
 
 78.45 
 
 78.49 
 
 78.53 
 
 78.57 
 
 78.60 
 
 78.64 
 
 78.68 
 
 81.2 
 
 81.3 
 
 78.45 
 
 78.49 
 
 78.53 
 
 78.57 
 
 78.61 
 
 78.65 
 
 78.69 
 
 78.73 
 
 78.76 
 
 78.80 
 
 81.3 
 
 81.4 
 
 78.55 
 
 78.60 
 
 78.64 
 
 78.68 
 
 78.72 
 
 78.76 
 
 78.80 
 
 78.84 
 
 78.87 
 
 78.91 
 
 81.4 
 
 81.5 
 
 78.64 
 
 78.69 
 
 78.73 
 
 78.77 
 
 78.81 
 
 78.85 
 
 78.89 
 
 78.92 
 
 78.97 
 
 79.02 
 
 81.5 
 
 81.6 
 
 78.79 
 
 78.83 
 
 78.87 
 
 78.91 
 
 78.95 
 
 78.99 
 
 79.03 
 
 79.06 
 
 79.10 
 
 79.14 
 
 81.6 
 
 81.7 
 
 78.90 
 
 78.94 
 
 78.98 
 
 79.02 
 
 79.06 
 
 79.11 
 
 79.15 
 
 79.18 
 
 79.22 
 
 79.25 
 
 81.7 
 
 81.8 
 
 79.02 
 
 79.06 
 
 79.10 
 
 79.14 
 
 79.18 
 
 79.22 
 
 79.27 
 
 79.30 
 
 79.34 
 
 79.37 
 
 81.8 
 
 81.9 
 
 79.13 
 
 79.17 
 
 79.21 
 
 79.25 
 
 79.29 
 
 79.34 
 
 79.38 
 
 79.41 
 
 79.44 
 
 79.49 
 
 81.9 
 
 82.0 
 
 79.25 
 
 79.29 
 
 79.33 
 
 79.37 
 
 79.41 
 
 79.46 
 
 79.49 
 
 79.53 
 
 79.56 
 
 79.60 
 
 82.0 
 
 82.1 
 
 79.36 
 
 79.40 
 
 79.44 
 
 79.49 
 
 79.54 
 
 79.59 
 
 79.63 
 
 79.64 
 
 79.69 
 
 79.72 
 
 82.1 
 
 82.2 
 
 79.48 
 
 79.52 
 
 79.56 
 
 79.60 
 
 79.64 
 
 79.69 
 
 79.73 
 
 79.76 
 
 79.79 
 
 79.83 
 
 82.2 
 
 82.3 
 
 79.59 
 
 79.63 
 
 79.67 
 
 79.72 
 
 79.77 
 
 79.81 
 
 79.85 
 
 79.88 
 
 79.91 
 
 79 . 95 
 
 82.3 
 
 82.4 
 
 79.71 
 
 79.75 
 
 79.79 
 
 79.83 
 
 79.87 
 
 79.91 
 
 79.95 
 
 79.99 
 
 80.02 
 
 80.06 
 
 82.4 
 
 82.5 
 
 79.81 
 
 79.85 
 
 79.89 
 
 79.94 
 
 79.99 
 
 80.03 
 
 80.07 
 
 80.10 
 
 80.14 
 
 80.17 
 
 82.5 
 
 82.6 
 
 79.93 
 
 79.97 
 
 80.01 
 
 80.05 
 
 80.10 
 
 80.14 
 
 80.18 
 
 80.21 
 
 80.25* 
 
 80.29 
 
 82.6 
 
 82.7 
 
 80.03 
 
 80.07 
 
 80.12 
 
 80.16 
 
 80.20 
 
 80.24 
 
 80.29 
 
 80.32 
 
 80.36 
 
 80.39 
 
 82.7 
 
 82.8 
 
 80.16 
 
 80.20 
 
 80.24 
 
 80.28 
 
 80.32 
 
 80.37 
 
 80.41 
 
 80.44 
 
 80.48 
 
 80.52 
 
 82.8 
 
 82.9 
 
 80.26 
 
 80.31 
 
 80.35 
 
 80.39 
 
 80.43 
 
 80.47 
 
 80.52 
 
 80.55 
 
 80.59 
 
 80.62 
 
 82.9 
 
 
 15.0 
 
 15.2 
 
 15.4 
 
 15.6 
 
 15.8 
 
 16.0 
 
 16.2 
 
 16.4 
 
 16.6 
 
 16.8 
 
 
XXVII. TABLES 
 
 249 
 
 TABLE 23 Continued 
 STANDARD BEET EXTRACTION 
 
 
 % SUGAR IN COSSETTES 
 
 
 Cos- 
 
 
 Cos- 
 
 sett e 
 
 
 sette 
 
 Pur. 
 
 
 
 
 
 
 
 
 
 
 
 Pur. 
 
 
 13.0 
 
 13.2 
 
 13.4 
 
 13.6 
 
 13.8 
 
 14.0 
 
 14.2 
 
 14.4 
 
 14.6 
 
 14.8 
 
 
 83.0 
 
 79.85 
 
 79.90 
 
 79.96 
 
 80.01 
 
 80.06 
 
 80.12 
 
 80.17 
 
 80.22 
 
 80.27 
 
 80.32 
 
 83.0 
 
 83.1 
 
 79.94 
 
 79.99 
 
 80.06 
 
 80.10 
 
 80.15 
 
 80.20 
 
 80.26 
 
 80.31 
 
 80.36 
 
 80.41 
 
 83.1 
 
 83 . 2 
 
 80.08 
 
 80.13 
 
 80.19 
 
 80.24 
 
 80.29 
 
 80.35 
 
 80.40 
 
 80.45 
 
 80.50 
 
 80.55 
 
 83.2 
 
 83.3 
 
 80.18 
 
 80.23 
 
 80.29 
 
 80.34 
 
 80.39 
 
 80.45 
 
 80.50 
 
 80.55 
 
 80.60 
 
 80 65 
 
 83.3 
 
 83 4 
 
 80.30 
 
 80.35 
 
 80.41 
 
 80.45 
 
 80.49 
 
 80.57 
 
 80.62 
 
 80.67 
 
 80.72 
 
 80.77 
 
 83.4 
 
 83.5 
 
 80.41 
 
 80.46 
 
 80.52 
 
 80.57 
 
 80.62 
 
 80.68 
 
 80.73 
 
 80.78 
 
 80.83 
 
 80.88 
 
 83.5 
 
 83.6 
 
 80.51 
 
 80.57 
 
 80.63 
 
 80.68 
 
 80.73 
 
 80.79 
 
 80.84 
 
 80.89 
 
 80.91 
 
 80.99 
 
 83.6 
 
 83.7 
 
 80.63 
 
 80.68 
 
 80.74 
 
 80.79 
 
 80.84 
 
 80.90 
 
 80.95 
 
 81.00 
 
 81.05 
 
 81.10 
 
 83.7 
 
 83.8 
 
 80.74 
 
 80.80 
 
 80.86 
 
 80.91 
 
 80.95 
 
 81.02 
 
 81.07 
 
 81.12 
 
 81.17 
 
 81.22 
 
 83.8 
 
 83.9 
 
 80.84 
 
 80.88 
 
 80.95 
 
 80.99 
 
 81.04 
 
 81.10 
 
 81.15 
 
 81.20 
 
 81.26 
 
 81.31 
 
 83.9 
 
 84.0 
 
 80.93 
 
 80.99 
 
 81.05 
 
 81.10 
 
 81.15 
 
 81.21 
 
 81.26 
 
 81.31 
 
 81.36 
 
 81.41 
 
 84.0 
 
 84.1 
 
 81.05 
 
 81.10 
 
 81.16 
 
 81.21 
 
 81.26 
 
 81.32 
 
 81.37 
 
 81.42 
 
 81.47 
 
 81.53 
 
 84.1 
 
 84.2 
 
 81.16 
 
 81.22 
 
 81.28 
 
 81.33 
 
 81.38 
 
 81.42 
 
 81.49 
 
 81.54 
 
 81.59 
 
 81.64 
 
 84.2 
 
 84.3 
 
 81.27 
 
 81.32 
 
 81.35 
 
 81.43 
 
 81.47 
 
 81.52 
 
 81.57 
 
 81.65 
 
 81.70 
 
 81.75 
 
 84.3 
 
 M 1 
 
 81.36. 
 
 81.42 
 
 81.48 
 
 81.53 
 
 81.59 
 
 81.64 
 
 81.69 
 
 81.74 
 
 81.79 
 
 81.85 
 
 84.4 
 
 84.5 
 
 81.48 
 
 81.53 
 
 81.59 
 
 81.64 
 
 81.70 
 
 81.75 
 
 81.80 
 
 81.85 
 
 81.90 
 
 81.95 
 
 84.5 
 
 M r, 
 
 81.58 
 
 81.64 
 
 81.70 
 
 81.75 
 
 81.81 
 
 81.86 
 
 81.91 
 
 81.96 
 
 82.01 
 
 82.06 
 
 84.6 
 
 84.7 
 
 81.70 
 
 81.75 
 
 81.81 
 
 81.86 
 
 81.92 
 
 81.97 
 
 82.03 
 
 82.08 
 
 82.13 
 
 82.18 
 
 84.7 
 
 M v 
 
 81.80 
 
 81.85 
 
 81.92 
 
 81.97 
 
 82.03 
 
 82.08 
 
 82.13 
 
 "82.18 
 
 82.23 
 
 82.28 
 
 84.8 
 
 84.9 
 
 81.91 
 
 81.96 
 
 82.02 
 
 82.07 
 
 82.13 
 
 82.18 
 
 82.24 
 
 82.29 
 
 82.34 
 
 82:39 
 
 84.9 
 
 85.0 
 
 82.00 
 
 82.06 
 
 82.12 
 
 82.17 
 
 82.23 
 
 82.28 
 
 82.33 
 
 82.38 
 
 82.43 
 
 82.48 
 
 85.0 
 
 85.1 
 
 82.11 
 
 82.16 
 
 82.22 
 
 82.27 
 
 82.33 
 
 82.39 
 
 82.44 
 
 82.49 
 
 82.54 
 
 82.59 
 
 85.1 
 
 85.2 
 
 82.22 
 
 82.28 
 
 82.34 
 
 82.39 
 
 82.45 
 
 82.50 
 
 82.55 
 
 82.60 
 
 82.66 
 
 82.71 
 
 85.2 
 
 85.3 
 
 82.33 
 
 82.38 
 
 82.44 
 
 82.49 
 
 82.55 
 
 82.60 
 
 82.65 
 
 82.70 
 
 82.75 
 
 82.80 
 
 85.3 
 
 85.4 
 
 82.43 
 
 82.49 
 
 82.55 
 
 82.60 
 
 82.65 
 
 82.71 
 
 82.76 
 
 82.81 
 
 82.86 
 
 82.91 
 
 85.4 
 
 v, :, 
 
 82.53 
 
 82.58 
 
 82.64 
 
 82.69 
 
 82.75 
 
 82.80 
 
 82.85 
 
 82.91 
 
 82.96 
 
 83.01 
 
 85.5 
 
 85.6 
 
 82.63 
 
 82.69 
 
 82.75 
 
 82.80 
 
 82.86 
 
 82.91 
 
 82.96 
 
 83.02 
 
 83.07 
 
 83.12 
 
 85.6 
 
 85.7 
 
 82.74 
 
 82.79 
 
 82.88 
 
 82.90 
 
 82.96 
 
 83.02 
 
 83.07 
 
 83.12 
 
 83.17 
 
 82.23 
 
 35.7 
 
 85.8 
 
 82.84 
 
 82.89 
 
 82.96 
 
 83.01 
 
 83.07 
 
 83.12 
 
 83.17 
 
 83.23 
 
 83.28 
 
 83.33 
 
 85.8 
 
 85.9 
 
 82.94 
 
 82.99 
 
 83.05 
 
 83.10 
 
 83.17 
 
 83.20 
 
 83.27 
 
 83.32 
 
 83.37 
 
 83.43 
 
 85.9 
 
 86.0 
 
 83 03 
 
 83 09 
 
 83.15 
 
 83.20 
 
 83.21 
 
 83.32 
 
 83.37 
 
 83.42 
 
 83.47 
 
 83.52 
 
 86.0 
 
 86.1 
 
 83.16 
 
 83.21 
 
 83.27 
 
 83.32 
 
 83.39 
 
 83.44 
 
 83.49 
 
 83.54 
 
 83.59 
 
 83.65 
 
 86.1 
 
 86.2 
 
 83.26 
 
 83.32 
 
 83.38 
 
 83.43 
 
 83.49 
 
 83.54 
 
 83.59 
 
 83.65 
 
 83.70 
 
 83.75 
 
 86.2 
 
 86.3 
 
 83.35 
 
 83.40 
 
 83.46 
 
 83.52 
 
 83.58 
 
 83.63 
 
 83.68 
 
 83.73 
 
 83.78 
 
 83.84 
 
 86.3 
 
 86.4 
 
 83.45 
 
 83.51 
 
 83.57 
 
 83.62 
 
 83.68 
 
 83 . 73 
 
 83.78 
 
 83.83 
 
 83.89 
 
 83.95 
 
 86.4 
 
 86.5 
 
 83.57 
 
 83.62 
 
 83.68 
 
 83.74 
 
 83.80 
 
 83.85 
 
 83.90 
 
 83.95 
 
 84.01 
 
 84.06 
 
 86.5 
 
 86.6 
 
 83.65 
 
 83.71 
 
 83.77 
 
 83.82 
 
 83.88 
 
 83.94 
 
 83.99 
 
 84.04 
 
 84.09 
 
 84.15 
 
 86.6 
 
 86.7 
 
 83.76 
 
 83.81 
 
 83.87 
 
 83.93 
 
 83.99 
 
 84.04 
 
 84.09 
 
 84.15 
 
 84.20 
 
 84.25 
 
 86.7 
 
 86.8 
 
 83.86 
 
 83.92 
 
 83.98 
 
 84.03 
 
 84.09 
 
 84.15 
 
 84.19 
 
 84.25 
 
 84.30 
 
 84.35 
 
 86.8 
 
 86.9 
 
 83.96 
 
 84.01 
 
 84.07 
 
 84.13 
 
 84.19 
 
 84.24 
 
 84.29 
 
 84.35 
 
 84.40 
 
 84.45 
 
 86.9 
 
 
 13.0 
 
 13.2 
 
 13.4 
 
 13.6 
 
 13.8 
 
 14.0 
 
 14.2 
 
 14.4 
 
 14.6 
 
 14.8 
 
 
250 
 
 METHODS OF ANALYSIS 
 
 TABLE 23 Continued 
 STANDARD BEET EXTRACTION 
 
 
 % SUGAR IN COSSETTES 
 
 
 Cos- 
 
 
 Cos- 
 
 sette 
 
 
 sette 
 
 Pur. 
 
 
 
 
 
 
 
 
 
 
 
 Pur. 
 
 
 15.0 
 
 15.2 
 
 15.4 
 
 15.6 
 
 15.8 
 
 16.0 
 
 16.2 
 
 16.4 
 
 16.6 
 
 16.8 
 
 
 83.0 
 
 80.36 
 
 80.40 
 
 80.44 
 
 80.49 
 
 80.54 
 
 80.58 
 
 80.63 
 
 80.67 
 
 80.69 
 
 80.72 
 
 83.0 
 
 83.1 
 
 80.46 
 
 80.50 
 
 80 . 54 
 
 80.58 
 
 80.63 
 
 80.67 
 
 80.71 
 
 80.74 
 
 80.79 
 
 80.82 
 
 83.1 
 
 83.2 
 
 80.59 
 
 80.63 
 
 80.67 
 
 80.72 
 
 80.76 
 
 80 80 
 
 80.84 
 
 80.88 
 
 80.92 
 
 80.95 
 
 83.2 
 
 83.3 
 
 80.70 
 
 80.74 
 
 80.78 
 
 80.82 
 
 80.86 
 
 80.91 
 
 80.95 
 
 80.98 
 
 81.03 
 
 81.07 
 
 83.3 
 
 83.4 
 
 80.80 
 
 80.85 
 
 80.89 
 
 80.94 
 
 80.99 
 
 81.03 
 
 81.07 
 
 81.10 
 
 81.14 
 
 81.18 
 
 83.4 
 
 83.5 
 
 80.93 
 
 80.97 
 
 81.01 
 
 81.05 
 
 81.09 
 
 81 . 14 
 
 81.18 
 
 81.21 
 
 81.26 
 
 81.30 
 
 83.5 
 
 83.6 
 
 81.03 
 
 81.07 
 
 81.12 
 
 81.16 
 
 81.20 
 
 81.24 
 
 81.28 
 
 81.31 
 
 81.36 
 
 81.40 
 
 83.6 
 
 83.7 
 
 81.15 
 
 81.19 
 
 81.23 
 
 81.27 
 
 81.32 
 
 81 . 37 
 
 81.41 
 
 81.44 
 
 81.48 
 
 81.52 
 
 83.7 
 
 83.8 
 
 81.26 
 
 81.30 
 
 81.35 
 
 81.39 
 
 81.44 
 
 81.48 
 
 81.52 
 
 81.55 
 
 81.59 
 
 81.63 
 
 83.8 
 
 83.9 
 
 81.35 
 
 81.39 
 
 81.43 
 
 81.48 
 
 81.53 
 
 81.57 
 
 81.61 
 
 81.64 
 
 81.68 
 
 81.71 
 
 83.9 
 
 84.0 
 
 81.46 
 
 81.50 
 
 81.54 
 
 81.58 
 
 81.62 
 
 81.67 
 
 81.71 
 
 81.74 
 
 81.79 
 
 81.82 
 
 84.0 
 
 84.1 
 
 81.57 
 
 81.61 
 
 81.65 
 
 81.70 
 
 81.75 
 
 81.78 
 
 81.81 
 
 81.85 
 
 81.89 
 
 81.93 
 
 84.1 
 
 84.2 
 
 81.68 
 
 81.73 
 
 81.77 
 
 81.81 
 
 81.85 
 
 81.90 
 
 81.94 
 
 81.98 
 
 82.02 
 
 82.06 
 
 84.2 
 
 84.3 
 
 81.79 
 
 81.83 
 
 81.87 
 
 81.91 
 
 81.95 
 
 82.00 
 
 82.04 
 
 82.08 
 
 82.12 
 
 82.16 
 
 84.3 
 
 84.4 
 
 81.88 
 
 81.93 
 
 81.97 
 
 82.02 
 
 82.06 
 
 82.10 
 
 82.15 
 
 82.18 
 
 82.22 
 
 82.25 
 
 84.4 
 
 84.5 
 
 82.00 
 
 82.04 
 
 82.09 
 
 82.14 
 
 82.18 
 
 82.22 
 
 82.26 
 
 82.30 
 
 82.34 
 
 82.37 
 
 84.5 
 
 84.6 
 
 82.11 
 
 82.16 
 
 82.21 
 
 82.26 
 
 82.29 
 
 82.32 
 
 82.36 
 
 82.40 
 
 82.44 
 
 82.48 
 
 84.6 
 
 84.7 
 
 82.23 
 
 82.27 
 
 82.31 
 
 82.36 
 
 82.39 
 
 82.44 
 
 82.49 
 
 82.53 
 
 82.57 
 
 82.59 
 
 84.7 
 
 84.8 
 
 82.33 
 
 82.38 
 
 82.42 
 
 82.47 
 
 82.51 
 
 82.55 
 
 82.59 
 
 82.63 
 
 82.65 
 
 82.70 
 
 84.8 
 
 84.9 
 
 82.43 
 
 82.48 
 
 82.52 
 
 82.56 
 
 82.60 
 
 82.65 
 
 82.69 
 
 82.73 
 
 82.77 
 
 82.81 
 
 84.9 
 
 85.0 
 
 82.53 
 
 82.57 
 
 82.62 
 
 82.66 
 
 82.70' 
 
 82.75 
 
 82.79 
 
 82.83 
 
 82.87 
 
 82.91 
 
 85.0 
 
 85.1 
 
 82.63 
 
 82.68 
 
 82.72 
 
 82.77 
 
 82.81 
 
 82.86 
 
 82.91 
 
 82.95 
 
 82.98 
 
 83.03 
 
 85.1 
 
 85.2 
 
 82.75 
 
 82.79 
 
 82.84 
 
 82.89 
 
 82.93 
 
 82.97 
 
 83.01 
 
 83.04 
 
 83.08 
 
 83.12 
 
 85.2 
 
 85.3 
 
 82.86 
 
 82.91 
 
 82.95 
 
 82.99 
 
 83.03 
 
 83.08 
 
 83.11 
 
 83.15 
 
 83.19 
 
 83.25 
 
 85.3 
 
 85.4 
 
 82.96 
 
 83.00 
 
 83.05 
 
 83.09 
 
 83.13 
 
 83.18 
 
 83.23 
 
 83.26 
 
 83.30 
 
 83.34 
 
 85.4 
 
 85.5 
 
 83.06 
 
 83.11 
 
 83.15 
 
 83.19 
 
 83.23 
 
 83.28 
 
 83.32 
 
 83.35 
 
 83.39 
 
 83.43 
 
 85.5 
 
 85.6 
 
 83.17 
 
 83.21 
 
 83.25 
 
 83.30 
 
 83.34 
 
 83.38 
 
 83.42 
 
 83.45 
 
 83.49 
 
 83.54 
 
 85.6 
 
 85.7 
 
 83.28 
 
 83.33 
 
 83.38 
 
 83.41 
 
 83.46 
 
 83.50 
 
 83.53 
 
 83.57 
 
 83.61 
 
 83.65 
 
 85.7 
 
 85.8 
 
 83.37 
 
 83.42 
 
 83.46 
 
 83.50 
 
 83.55 
 
 83.59 
 
 83.64 
 
 83.67 
 
 83.71 
 
 83.75 
 
 85.8 
 
 85.9 
 
 83.48 
 
 83.53 
 
 83.57 
 
 83.61 
 
 83.65 
 
 83.69 
 
 83.74 
 
 83.77 
 
 83.81 
 
 83.85 
 
 85.9 
 
 86.0 
 
 83.57 
 
 83.61 
 
 83.65 
 
 83.70 
 
 83.74 
 
 83.78 
 
 83.83 
 
 83.86 
 
 83.90 
 
 83.94 
 
 86.0 
 
 86.1 
 
 83.70 
 
 83.75 
 
 83.79 
 
 83.83 
 
 83.88 
 
 83.92 
 
 83.97 
 
 84.00 
 
 84.04 
 
 84.08 
 
 86.1 
 
 86.2 
 
 83.80 
 
 83.84 
 
 83.88 
 
 83.93 
 
 83.97 
 
 84.02 
 
 84.06 
 
 84.10 
 
 84.14 
 
 84.17 
 
 86.2 
 
 86.3 
 
 83.89 
 
 83.94 
 
 83.98 
 
 84.02 
 
 84.07 
 
 84.11 
 
 84.15 
 
 84.18 
 
 84.23 
 
 84.27 
 
 86.3 
 
 86.4 
 
 83.99 
 
 84.03 
 
 84.08 
 
 84.13 
 
 84.17 
 
 84.21 
 
 84.25 
 
 84.28 
 
 84.32 
 
 84.36 
 
 86.4 
 
 86.5 
 
 84.10 
 
 84.15 
 
 84.19 
 
 84.24 
 
 84.28 
 
 84.33 
 
 84.37 
 
 84.40 
 
 84.44 
 
 84.48 
 
 86.5 
 
 86.6 
 
 84.20 
 
 84.25 
 
 84.30 
 
 84.34 
 
 84.39 
 
 84.43 
 
 84.46 
 
 84.49 
 
 84.53 
 
 84.58 
 
 86.6 
 
 86.7 
 
 84.30 
 
 84.35 
 
 84.39 
 
 84.43 
 
 84.47 
 
 84.51 
 
 84.55 
 
 84.59 
 
 84.64 
 
 84.68 
 
 86.7 
 
 86.8 
 
 84.40 
 
 84.45 
 
 84.49 
 
 84.53 
 
 84.58 
 
 84.62 
 
 84.66 
 
 84.70 
 
 84.74 
 
 84.78 
 
 86.8 
 
 86.9 
 
 84.50 
 
 84.54 
 
 84.59 
 
 84.63 
 
 84.68 
 
 84.72 
 
 84.76 
 
 84.80 
 
 84.84 
 
 84.88 
 
 86.9 
 
 
 15.0 
 
 15.2 
 
 15.4 
 
 15.6 
 
 15.8 
 
 16.0 
 
 16.2 
 
 16.4 
 
 16.6 
 
 16.8 
 
 
 Derivation 
 
 Let S = % sugar in cossettes, P= apparent purity of cossettes, and X=standard extraction. 
 Also let J=apparent purity of purified juice, and G=granulated factor, % on sugar. 
 
 Then J 
 
 100 P 
 4P+60 
 
 10,000 (J -57) 
 43 J 
 
 X = 
 
 G (S-.60) 
 
XXVII. TABLES 
 
 251 
 
 TABLE 24 
 STANDARD STEFFEN EXTRACTION 
 
 Based on 58 tree purity of "molasses produced from Steffen," and a total loss of 5.25% of 
 the original sugar in the molasses worked. 
 
 True 
 
 
 
 
 
 
 
 
 
 
 
 True 
 
 Pur. 
 of 
 
 .0 
 
 .1 
 
 .2 
 
 .3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 PIT. 
 of 
 
 Pert. 
 
 
 
 
 
 
 
 
 
 
 
 Pfr'. 
 
 Washeo 
 
 
 
 
 
 
 
 
 
 
 
 Washed 
 
 Cake 
 
 
 
 
 
 
 
 
 
 
 
 Cake 
 
 80 
 
 81 
 
 62.04 
 
 64.06 
 
 62.24 
 64.26 
 
 62.45 
 64.46 
 
 62.65 
 64.66 
 
 62.85 
 64.85 
 
 63.05 
 65.05 
 
 63.26 
 65.25 
 
 63.46 
 65.44 
 
 63.66 
 65.64 
 
 63.86 
 65.83 
 
 80 
 81 
 
 82 
 
 66.03 
 
 66.22 
 
 66.42 
 
 66.61 
 
 66.80 
 
 67.00 
 
 67.19 
 
 67.38 
 
 67.57 
 
 67.76 
 
 82 
 
 83 
 
 67.95 
 
 68.13 
 
 68.33 
 
 68.53 
 
 68.71 
 
 68.89 
 
 69.08 
 
 69.27 
 
 69.46 
 
 69.64 
 
 83 
 
 84 
 
 69.84 
 
 70.01 
 
 70.20 
 
 70.38 
 
 70.57 
 
 70.75 
 
 70.93 
 
 71.11 
 
 71.30 
 
 71.48 
 
 84 
 
 85 
 
 71.67 
 
 71.84 
 
 72.02 
 
 72.20 
 
 72.38 
 
 72.56 
 
 72.74 
 
 72.91 
 
 73.10 
 
 73.26 
 
 85 
 
 86 
 
 73.45 
 
 73.62 
 
 73.80 
 
 73.98 
 
 74.15 
 
 74.33 
 
 74.50 
 
 74.67 
 
 74.85 
 
 75.02 
 
 86 
 
 87 
 
 75.20 
 
 75.37 
 
 75.54 
 
 75.71 
 
 75.89 
 
 76.06 
 
 76.23 
 
 76.40 
 
 76.57 
 
 76.73 
 
 87 
 
 88 
 
 76.91 
 
 77.08 
 
 77.24 
 
 77.41 
 
 77.58 
 
 77.75 
 
 77.91 
 
 78.08 
 
 78.25 
 
 78.41 
 
 88 
 
 89 
 
 78.58 
 
 78,75 
 
 78.91 
 
 79.07 
 
 79.24 
 
 79.40 
 
 79.56 
 
 79.72 
 
 79.89 
 
 80.04 
 
 89 
 
 90 
 
 80.21 
 
 80.38 
 
 80.53 
 
 80.70 
 
 80.85 
 
 81.01 
 
 81.17 
 
 81.34 
 
 81.49 
 
 81.64 
 
 90 
 
 91 
 
 81.81 
 
 81.97 
 
 82.12 
 
 82.29 
 
 82.44 
 
 82.59 
 
 82.75 
 
 82.91 
 
 83.06 
 
 83.22 
 
 91 
 
 92 
 
 83.38 
 
 83.52 
 
 83.68 
 
 83.83 
 
 83.99 
 
 84.14 
 
 84.29 
 
 84.45 
 
 84.60 
 
 84.75 
 
 92 
 
 93 
 
 84.90 
 
 85.05 
 
 85.20 
 
 85.36 
 
 85.50 
 
 85.65 
 
 85.80 
 
 85.95 
 
 86.10 
 
 86.25 
 
 93 
 
 94 
 
 86.40 
 
 86.54 
 
 86.69 
 
 86.84 
 
 86.99 
 
 87.13 
 
 87.28 
 
 87.42 
 
 87.57 
 
 87.72 
 
 94 
 
 95 
 
 87.86 
 
 88.01 
 
 88.15 
 
 88.30 
 
 88.44 
 
 88.58 
 
 88.73 
 
 88.87 
 
 89.01 
 
 89.16 
 
 95 
 
 
 .0 
 
 .1 
 
 .2 
 
 3 
 
 .4 
 
 .5 
 
 .6 
 
 .7 
 
 .8 
 
 .9 
 
 
 Derivation 
 
 Let W =true purity of perfectly washed cake 
 Y =standard Steffen extraction 
 
 9475 (W-58) 225.6 (W-58) 
 
 Then Y 
 
 42 W 
 
 W 
 
 TABLE 25 
 SPECIFIC GRAVITY OF VARIOUS MATERIALS 
 
 WEIGHT 
 IN POUNDS 
 OF ONE 
 CUBIC FT. 
 
 40-42 
 
 37-40 
 
 40-50 
 
 50-52 
 
 Beets 
 
 Beet pulp, fresh 
 
 Beet pulp, fermented. . 
 Coal (Colorado lignite) 
 
 Coke 
 
 Lime, burned 
 
 Limestone 
 
 Molasses 
 
 Sugar, raw 
 
 Sugar, white 
 
 27 
 50-60 
 
 90 
 
 90 
 50-55 
 
 55 
 
 TRUE 
 SP. GR. 
 
 Sugar 1 .591 
 
 Lime, burned 2 . 30-4 . 20 
 
 Limestone, usually . . 2 . 65-2 . 70 
 
252 
 
 METHODS OF ANALYSIS 
 
 TABLE 26 
 INTERNATIONAL ATOMIC WEIGHTS, 1920 
 
 
 Symbol 
 
 Atomic 
 Weight 
 
 
 Symbol 
 
 Atomic 
 Weight 
 
 Aluminum 
 
 Al 
 
 27 1 
 
 M^olybdenum 
 
 Mo 
 
 96 
 
 Antimony 
 
 Sb 
 
 ion 2 
 
 Neodymium 
 
 Nd 
 
 144 3 
 
 Argon 
 
 A 
 
 39 9 
 
 Neon 
 
 Ne 
 
 20.2 
 
 Ars6nic 
 
 A 
 
 74 96 
 
 Ni c k e l 
 
 Ni 
 
 58 68 
 
 Barium 
 
 Fla 
 
 137 37 
 
 Niton (radium emanation) . . 
 
 Nt 
 
 222 4 
 
 Bismuth 
 
 Bi 
 
 208 
 
 Nitrogen 
 
 N 
 
 14 008 
 
 Boron 
 
 B 
 
 10 9 
 
 Osmium 
 
 Os 
 
 190 9 
 
 Bromine 
 
 Br 
 
 79 92 
 
 Oxvffen 
 
 o 
 
 16 00 
 
 Cadmium 
 
 Cd 
 
 112 40 
 
 Palladium . 
 
 Pd 
 
 106 7 
 
 Caesium 
 
 Cs 
 
 132 81 
 
 Phosphorus 
 
 p 
 
 31 04 
 
 Calcium 
 
 On 
 
 40 07 
 
 Platinum 
 
 Pt 
 
 195 2 
 
 Carbon 
 
 c 
 
 12 005 
 
 Potassium 
 
 K 
 
 39 10 
 
 Cerium 
 
 CP 
 
 140 25 
 
 Praseodymium 
 
 Pr 
 
 140 9 
 
 Chlorine 
 
 Cl 
 
 35 46 
 
 Radium 
 
 Ra 
 
 226 
 
 Chromium 
 
 Cr 
 
 52 
 
 Rhodium 
 
 Rh 
 
 102 9 
 
 Cobalt 
 
 Co 
 
 58 97 
 
 Rubidium 
 
 Rb 
 
 85 45 
 
 Columbium 
 
 Cb 
 
 93 1 
 
 Ruthenium 
 
 Ru 
 
 101 7 
 
 Copper 
 
 Cu 
 
 63 57 
 
 Samarium 
 
 Sa 
 
 150 4 
 
 Dysprosium 
 Erbium 
 
 r y 
 
 162.5 
 167 7 
 
 Scandium 
 Selenium 
 
 Sc 
 
 Se 
 
 44.1 
 79 2 
 
 Europium 
 Fluorine 
 
 Eu 
 F 
 
 152.0 
 19 
 
 Silicon 
 Silver 
 
 Si 
 Ag 
 
 28.3 
 107.88 
 
 Gadolinium 
 
 Gd 
 
 157 3 
 
 Sodium 
 
 Na 
 
 23.00 
 
 Gallium 
 
 Ga 
 
 70 1 
 
 Strontium 
 
 Sr 
 
 87.63 
 
 Germanium 
 
 Ge 
 
 72 5 
 
 Sulfur 
 
 s 
 
 32.06 
 
 Glucinum 
 
 Gl 
 
 9 1 
 
 Tantalum 
 
 Ta 
 
 181.5 
 
 Gold 
 
 Au 
 
 197 2 
 
 Tellurium 
 
 Te 
 
 127.5 
 
 Helium 
 
 He 
 
 4 00 
 
 Terbium 
 
 Tb 
 
 159.2 
 
 Holmium 
 
 Ho 
 
 163 5 
 
 Thallium 
 
 Tl 
 
 204.0 
 
 Hydrogen 
 
 H 
 
 1 008 
 
 Thorium 
 
 Th 
 
 232.15 
 
 Indium 
 
 In 
 
 114 8 
 
 Thulium 
 
 Tm 
 
 168.5 
 
 Iodine 
 
 I 
 
 126 92 
 
 Tin 
 
 Sn 
 
 118.7 
 
 Iridium 
 
 Ir 
 
 193 1 
 
 Titanium 
 
 Ti 
 
 48.1 
 
 Iron 
 
 FP 
 
 55 84 
 
 Tungsten .... 
 
 W 
 
 184.0 
 
 Krypton 
 
 Kr 
 
 82 92 
 
 Uranium 
 
 U 
 
 238.2 
 
 Lanthanum . . . 
 
 La 
 
 139 
 
 Vanadium . . 
 
 V 
 
 51.0 
 
 Lead 
 
 Pb 
 
 207 20 
 
 Xenon 
 
 Xe 
 
 130.2 
 
 Lithium 
 
 Li 
 
 6 94 
 
 Ytterbium (Neoytterbium) . 
 
 Yb 
 
 173.5 
 
 Lutecium 
 
 Lu 
 
 175 
 
 Yttrium 
 
 Yt 
 
 89.33 
 
 Magnesium . . . 
 
 Me 
 
 24 32 
 
 Zinc 
 
 Zn 
 
 65.37 
 
 Manganese . . 
 
 Mn 
 
 54 93 
 
 Zirconium 
 
 Zr 
 
 90.6 
 
 Mercury 
 
 Hg 
 
 200 6 
 
 
 
 
 
 
 
 
 
 
INDEX 
 
 Acetic acid, dilute 
 
 for lime cake 188 
 
 for saccharate cake 1S8 
 
 Acid insoluble 92 
 
 Acid, standard 193 
 
 Air compressor 178 
 
 Air entering furnaces, temper- 
 ature 75 
 
 Alkali, standard 193 
 
 Alkalinity 11 
 
 Alpha-naphthol 188 
 
 detection of sugar by 14, 37 
 
 Alumina cream 188 
 
 Aluminum... 108, 109, 118, 134, 136 
 
 discs 105, 168 
 
 dishes 169 
 
 Ammonia, determination 123 
 
 total nitrogen as 95 
 
 Ammonium carbonate 189 
 
 molybdate 112 
 
 nitrate 112 
 
 oxalate 189 
 
 Apparatus 168 
 
 standardization of 179 
 
 Apparent purity 6, 106 
 
 table of factors 214 
 
 Arsenic, in sulphur 150 
 
 Asbestos, preparation of 94 
 
 Ash 9, 128, 149, 156 
 
 lixiviated 10, 93, 107 
 
 sulphated 9 
 
 Ash analysis 107 
 
 aluminum 108, 109 
 
 calcium 109 
 
 carbonic acid 113 
 
 chlorine Ill 
 
 hypothetical combinations . . . 113 
 
 iron '..108, 109 
 
 lixiviated ash 107 
 
 magnesium 109 
 
 phosphoric acid 112 
 
 potassium 110 
 
 silica and insoluble 107 
 
 sodium 110 
 
 statement of analysis 114 
 
 sulphuric acid 112 
 
 Ashes 
 
 analysis 131 
 
 preparation of samples 74 
 
 sampling 73 
 
 Atomic weights, table 252 
 
 Bacteriological examination of 
 
 water 139 
 
 Balances 168 
 
 Barium chloride, general re- 
 agent 189 
 
 for standardizing soap solu- 
 tion ."189 
 
 Barium oxide 199 
 
 Basic acetate separation 108 
 
 Battery supply water 141 
 
 Baume, of molasses 101 
 
 hydrometers 184 
 
 scale 185 
 
 table 201 
 
 test 101 
 
 Beets (see also "cossettes") 
 
 detn. of purity 17, 106 
 
 detn. of sugar 17, 105, 106 
 
 preparation of sample 102 
 
 rasping of 103 
 
 Beet laboratory tests 102 
 
 Beet rasp, see "rasp." 
 
 Beet tailings 18 
 
 Benzoic acid 193 
 
 Blow-up thick juice, see "thick 
 juice." 
 
 Boiler house control 72 
 
 bibliography 79 
 
 Boiler water 38, 84 
 
 Brix 1 
 
 direct method 1 
 
 double dilution method 2 
 
 table 201 
 
 Burettes 181 
 
 Calcium 109, 118, 134, 137, 143 
 
 detn. as oxide 135 
 
 detn. as sulphate 135 
 
 volumetric method 137 
 
 Calcium acetate 123 
 
 Calcium oxalate scale 104 
 
 Calorific value . . .130 
 
254 
 
 IN DEX 
 
 Calorimeters 130, 186 
 
 Campaign average samples. 140, 141 
 
 CaO by soap solution 13 
 
 tables 224, 226 
 
 CaO by titration 12 
 
 CaO, sugar-soluble 49 
 
 Capsules 168 
 
 covers 168 
 
 Carbon 124 
 
 fixed 129 
 
 Carbon dioxide, see "carbonic 
 acid." 
 
 Carbonator 169 
 
 Carbonic acid 
 
 113, 121, 138, 145, 161 
 
 Caustic soda 199 
 
 Chlorine, detn. 97, 111, 119, 143 
 
 Clerget formula 6 
 
 Coal 126 
 
 bibliography 132 
 
 preparation of samples. . .73, 126 
 
 sampling 72, 126 
 
 Coal analysis 128 
 
 ash .*. 128 
 
 calorific value 130 
 
 fixed carbon 129 
 
 moisture 128 
 
 sulphur 129 
 
 volatile matter 128 
 
 Cochineal 190 
 
 Coke 126 
 
 bibliography 132 
 
 preparation of samples 127 
 
 sampling 127 
 
 Coke analysis, see "coal analy- 
 sis." 
 
 Cold water digestion 103, 105 
 
 Combinations, hypothetical 
 
 99, 113, 145 
 
 Condensed waters 37, 84 
 
 Cooler 169, 177 
 
 solution for 47 
 
 tests 57 
 
 Copper, determination 9, 116 
 
 Cossettes 16 
 
 Cotton seed cake 157 
 
 analysis 158 
 
 moisture 158 
 
 prepn. of samples 157 
 
 protein 1 5S 
 
 sampling 157 
 
 Crude fat ,...67, 155 
 
 Crude fiber 156 
 
 Crude potash 90 
 
 analysis, see "crude potash 
 analysis." 
 
 as sacked 85, 86< 
 
 preparation of samples 90, 92 
 
 sampling 90 
 
 Crude potash analysis 92 
 
 acid insoluble 92> 
 
 chlorine 97 
 
 complete analysis 97 
 
 general 92j 
 
 hydrosulphuric acid 98 
 
 hypothetical combinations ... 99 
 
 lixiviated ash 93 
 
 moisture 92 
 
 nitrogen 95 
 
 potash 93 
 
 screen test 97 
 
 sulphuric acid 98 
 
 total alkali as CQ 2 97 
 
 water insoluble 93 
 
 Crude protein 151, 158 
 
 Crusher 170, 177, 178 
 
 Cupric oxide tables 223 
 
 Cuprous chloride 191 
 
 Deposits, see "scales." 
 
 Desiccators 2, 33 
 
 Diatomaceous earth 147 
 
 apparent specific gravity 147 
 
 moisture i*<* 
 
 organic matter 148 
 
 sampling 147 
 
 silica 148 
 
 Diffusion juice 18 
 
 Disc, Keil, see "Keil disc." 
 
 Disc pulverizer 170, 178 
 
 Dishes, moisture 169 
 
 Dorr thickener 
 
 additional tests 6u 
 
 discharge 63 
 
 feed 60 
 
 overflow 60 
 
 Draft 75 
 
 Dried pulp (see also "pulp") 
 
 as sacked 66 
 
 leaving dryers o5 
 
 moisture in 62, 65, 66, 67 
 
 weekly analysis of 66 
 
INDEX 
 
 255 
 
 Dry substance (see also "mois- 
 ture") ^. . . 2 
 
 by oven drying 3 
 
 by refractometer 3 
 
 in filter press cakes 3, 55, 87 
 
 in pulp sold 70 
 
 in remelt sugar ^9 
 
 in uncarbonated liquors 86 
 
 Drying ovens 128, 169 
 
 Dust box i^3 
 
 Enterprise meat chopper. .170, 178 
 
 Eschka mixture 129 
 
 Ether, purification of 155 
 
 Evaporator 1 1 
 
 thick juice, see "thick juice." 
 thin juice, see "thin juice." 
 
 Excess water 29 
 
 Extraction, standard, tables 
 
 beet 247 
 
 ..Steffen 251 
 
 Fat, see "crude fat." 
 Feeding stuffs, see "foods and 
 feeding stuffs." 
 
 Fehling's solution 18 6 
 
 Fiber, see "crude fiber." 
 
 Filter cloth wash water 30 
 
 Filter press cake 
 
 26, 28, 46, 52, 55, 84, 66 
 
 (see also "lime cake," "sac- 
 charate cake," etc.) 
 
 First saturation juice 20 
 
 liquor 82 
 
 Fixed carbon 129 
 
 Flasks 178, 180 
 
 Flue gas 
 
 analysis 75 
 
 tables 229, 241, 242j 
 
 temperature 75 
 
 Flume pulp 20 
 
 Foods and feeding stuffs 151 
 
 ash 156 
 
 crude fat 155 
 
 crude fiber 156 
 
 crude protein 151 
 
 moisture 151 
 
 nitrogen free extract 156 
 
 preparation of sample 151 
 
 Formulas 
 
 Clerget G 
 
 hydraulic presses 176! 
 
 raffinose 6 
 
 Gages, draft 75 
 
 Gas, carbonation 85 
 
 flue, see "flue gas." 
 
 lime kiln 23 
 
 General methods 1 
 
 Glycerin 170 
 
 Gooch crucibles 94 
 
 Graduation marks 181, 185 
 
 Granulated, available, tables 
 
 per cent on dry substance 245 
 
 per cent on sugar 246 
 
 Granulated sugar, see "white 
 sugar." 
 
 Graphite 124 
 
 Green syrup, see "high" and 
 "low" green syrup. 
 
 Grinding machinery 170 
 
 Heat balance 87 
 
 Heat losses, calcn. of 76 
 
 tables 229, 241, 242 
 
 High green syrup 32 
 
 High wash syrup 32} 
 
 Hilgard sieve cylinder 165 
 
 Hot water digestion 17, 106 
 
 Humus 16l 
 
 Hydrochloric acid 190 
 
 (see also "muriatic acid.") 
 
 Hydrometers 171, 182 
 
 Hydrometer jars 171 
 
 Hydrosulphuric acid 98, 121 
 
 Hypothetical combinations 
 
 99, 113, 145 
 
 Ignition of precipitates 135 
 
 Indicators 190 
 
 Insecticides 200 
 
 Insoluble 116, 134, 136 
 
 acid 93 
 
 water 93 
 
 Inversion 
 
 hydrochloric acid for 190 
 
 sugar by 4 
 
256 
 
 INDEX 
 
 Invert sugar 8 
 
 in thick juices 8, 221 
 
 in thin juices 9, 222 
 
 Iron 108, 109, 118, 134, 136, 143 
 
 Jar mill 170, 178 
 
 Keil disc ...103, 168, 177 
 
 Kieselguhr, see "diatomaceous 
 
 earth." 
 Lead acetate 
 
 basic 190 
 
 dilute 105 
 
 neutral 190 
 
 table 217 
 
 Light filter 175 
 
 Lime (see also "calcium") 
 
 cake, first presses 26 
 
 cake, second presses 28 
 
 kiln gas 23 
 
 milk of 25, 243 
 
 powder 48 
 
 salts, see "CaO by soap soln." 
 
 sewer 28 
 
 to slacker 25 
 
 Limestone 133 
 
 general 133 
 
 preparation of sample 133 
 
 sampling 133 
 
 Limestone analysis 134, 136 
 
 calcium 134, 137 
 
 calculation of results 138 
 
 carbonic acid 138 
 
 gravimetric method 134 
 
 insoluble 134, 136 
 
 iron and aluminum 134, 136 
 
 magnesium 136 
 
 rapid method 136 
 
 sulphuric acid 13ft 
 
 Liquor entering factory 82, 86' 
 
 Liter 179 
 
 Lixiviated ash 10, 93, 107 
 
 Losses, see "heat losses." 
 
 Low green syrup 35 
 
 Low wash syrup 35 
 
 Magnesia mixture 112 
 
 Magnesium. . .109, 118, 136, 138, 143 
 
 Main sewer 31 
 
 Marking glassware 181, 185 
 
 Massecuite 31, 34, 35 
 
 alkalinity of 12 
 
 Meat chopper 170, 178 
 
 Melted sugar (see also 
 
 "melter"), 44, 45 
 
 Melter, sugar 36 
 
 Methyl orange 190 
 
 Methyl red 190 
 
 Milk of lime 25, 243 
 
 Milliliter 179 
 
 Miscellaneous 198 
 
 supplies 200 
 
 Moisture (see also "dry sub- 
 stance") 2 
 
 in coal and coke 128 
 
 in cotton seed cake 158 
 
 in crude potash 92 
 
 in diatomaceous earth 148 
 
 in dried pulp 62, 65, 66, 67 
 
 in filter press cakes 3, 55, 87 
 
 in foods, etc 151 
 
 in remelt sugar 39 
 
 in soil 160 
 
 in sulphur 149 
 
 in white sugar 32, 198 
 
 Molasses 100 
 
 Baume 101 
 
 bought 100 
 
 in storage 101 
 
 produced 36, 39 
 
 sold 100 
 
 to pulp dryer 62 
 
 worked 39, 47, 80 
 
 Molybdate solution 112 
 
 Muriatic acid 199 
 
 Naphthol, see "alpha-naphthol." 
 
 Nitric acid, standard 195 
 
 Nitrogen, determination . . . .95, 151 
 
 Nitrogen-free extract 156 
 
 Normal solutions, equivalents 
 
 of 244 
 
 Normal weight 172 
 
 Oil determination 124 
 
 Organic coefficient 11 
 
 Organic matter 145, 148 
 
 Orsat apparatus 24, 181 
 
 reagents 191 
 
 Ovens, see "drying ovens." 
 
 Oxalic acid 123 
 
 Oxygen 131 
 
 Pan storage tanks 31, 34 
 
 Pebble mill 170, 178 
 
 Percolation tests . . 33 
 
INDEX 
 
 257 
 
 Perfectly washed cake ... 39, 53, 56 
 
 Phenolphthalein 190 
 
 Phosphoric acid 112, 121 
 
 Pipettes 180 
 
 automatic 105, 181 
 
 Platinic chloride solution 191 
 
 Platinum, care of 171 
 
 recovery 191 
 
 Polariscopes 172, 185 
 
 adjustment of 176 
 
 care of 176 
 
 cover glasses 175 
 
 illumination 174 
 
 installation 174 
 
 light filter 175 
 
 normal weight 172 
 
 scale 172, 186 
 
 specifications 172 
 
 temperature, effect of 173 
 
 tubes 175, 186 
 
 verification 173 
 
 Polarization 3 
 
 tables 218, 220 
 
 temperature, effect of 173 
 
 Potash 
 
 bulbs 122 
 
 control (beet campaign) 80 
 
 control (potash campn.)..82, 141 
 crude, see "crude potash." 
 determination, see "potas- 
 sium." 
 
 Potassium, detn 87, 93, 110, 118 
 
 Potassium chromate indicator. .144 
 
 hydroxide solution 191 
 
 permanganate 137 
 
 Precipitates, ignition of 135 
 
 Presses 176, 178 
 
 Protein, see "crude protein." 
 Pulp (see also "dried pulp"). 
 
 and pulp water 19 
 
 and pulp water, flume 20 
 
 dryer control 62 
 
 entering presses 64 
 
 entering silo 69 
 
 flume 20 
 
 leaving presses 65 
 
 silo control 69 
 
 sold 69, 228 
 
 water 19, 20 
 
 Pulverizer ..170, 178 
 
 Purity 6 
 
 apparent 6, 106 
 
 table of factors 214 
 
 true 8 
 
 Pyrogallol 191 
 
 Radiator, Hillebrand 177 
 
 'Raff inose 4, 6 
 
 formula 6 
 
 Rasp 102, 168, 177 
 
 care of 103 
 
 Raw massecuite, see "remelt 
 
 massecuite." 
 Raw sugar, see "remelt sugar." 
 
 Reagents 188 
 
 Refractometers 3, 177, 186 
 
 Regular factory control 16 
 
 Remelt massecuite 
 
 from crystallizer 35 
 
 from pan 34, 39 
 
 Remelt pan storage tanks 34 
 
 Remelt sugar 35, 39, 44 
 
 Saccharate cake 
 
 cold 39, 52, 80 
 
 hot 39, 55, 80 
 
 perfectly washed 39, 53, 56 
 
 Saccharate milk 39, 56 
 
 Saccharimeters, see "polari- 
 
 scopes." 
 Sand, sea 192 
 
 Scales 115 
 
 aluminum 118 
 
 ammonia 123 
 
 calcium 118 
 
 carbon 124 
 
 carbonic acid 121 
 
 chlorine 119 
 
 copper 116 
 
 graphite 124 
 
 hydrosulphuric acid 121 
 
 insoluble 116 
 
 iron 118 
 
 magnesium 118 
 
 oil 124 
 
 oxalic acid 123 
 
 phosphoric acid 121 
 
 potassium 118 
 
 preparation of sample 115 
 
 qualitative examination 115 
 
 quantitative examination 116 
 
 sampling 115 
 
258 
 
 INDEX 
 
 silica 116 
 
 sodium 118 
 
 sugar 124 
 
 sulphuric acid 119 
 
 sulphurous acid 120 
 
 zinc 118 
 
 Screen tests 49, 97 
 
 Sea sand 192 
 
 Second saturation juice 21, 42 
 
 Sewer 
 
 lime 28 
 
 main 31 
 
 Sieve cylinder 165 
 
 Sieve tests .49, 97 
 
 Silica 107, 116, 142, 148 
 
 Silver nitrate solution 144 
 
 Slacking test 49 
 
 Soap solution 
 
 CaO by 13 
 
 standard 196 
 
 tables 224, 226 
 
 Soda ash 199 
 
 caustic 199 
 
 Sodium 110, 118 
 
 ammonium phosphate 193 
 
 carbonate 192, 193 
 
 (see also "soda ash") 
 
 chloride 144 
 
 hydroxide, standard 195 
 
 oxalate 137 
 
 phosphate 193 
 
 thiosulphate 117 
 
 Soil 160 
 
 preparation of sample 160 
 
 sampling 160 
 
 Soil analysis 160 
 
 carbon dioxide 161 
 
 humus 161 
 
 inorganic constituents 161 
 
 mechanical analysis 162 
 
 moisture 160 
 
 nitrogen, total 160 
 
 statement of analysis 166 
 
 volatile matter 160 
 
 water capacity 165 
 
 water soluble 161 
 
 Solids, total 142 
 
 Solution for cooler . . 47 
 
 Specific gravity tables 
 
 of sugar solutions 201 
 
 of various materials 251 
 
 Speeds of lab. machinery 177 
 
 Standard acid and alkali 193 
 
 Standardization of apparatus . . . 179 
 
 bibliography .186 
 
 Starch indicator 117 
 
 Steam calculation 87 
 
 Steffen process control 47 
 
 Storage tanks 31, 34, 101 
 
 Sugar (see also "white" and 
 "remelt" sugar) 
 
 by cold water digestion 105 
 
 by direct polarization 4 
 
 by hot water digestion ... 17, 106 
 
 by inversion 4 
 
 detection by alpha-naphthol . . 
 
 14, 37 
 
 in scales 124 
 
 Sugar melter 36 
 
 Sugar-soluble CaO 49 
 
 Sulphate cake 46 
 
 Sulphate control 42 
 
 Sulphated ash 9 
 
 Sulphates, see "sulphuric acid." 
 Sulphides, see "hydrosulphuric 
 
 acid." 
 Sulphites, see "sulphurous acid." 
 
 Sulphur 149 
 
 in coal 129 
 
 sampling 149 
 
 Sulphur analysis 149 
 
 arsenic 150 
 
 ash: 149 
 
 moisture 149 
 
 sulphur 149 
 
 Sulphuric acid 
 detn. ...11, 98, 112, 119, 136, 144 
 
 standard 194 
 
 Sulphurous acid 120 
 
 Suspended matter 145 
 
 Sweet water 30 
 
 Tables 201 
 
 (see table of contents for 
 list) 
 
 Tailings, see "beet tailings." 
 Temperature correction tables 
 
 for Abbe refractometer 216 
 
 for Brix hydrometers. . .215, 216 
 
INDEX 
 
 259 
 
 Temperature data ...40, 9, 67, 8G 
 
 Thermometers 178, 185 
 
 Thick juice 
 
 blow-up 23, 43 
 
 evaporator 22, 39 
 
 Thick liquor 83, 85, 86 
 
 Thin juice, evaporator 22 
 
 Thin liquor 83, 86 
 
 Third saturation juice 21, 43 
 
 Total solids 142 
 
 Total sulphates 142 
 
 True purity 8 
 
 Undetermined 40 
 
 Vacuum pump 178 
 
 Volatile matter 128 
 
 Volumetric apparatus 178, 179 
 
 Wash syrup, see "high" and 
 
 "low" wash syrup. 
 Wash water 
 
 cold 51 
 
 hot 52 
 
 Waste water 
 
 cold press 50 
 
 cooler 49 
 
 hot filter 61 
 
 total 50, 81 
 
 Water 139 
 
 bacteriological examination . .139 
 
 battery supply 141 
 
 boiler 38, 84 
 
 condensed 37, 84 
 
 distilled 197 
 
 from presses 63 
 
 from pulpefanger 63 
 
 quality of 7, 197 
 
 sampling 139, 140 
 
 Water analysis 141 
 
 calcium 143 
 
 carbonic acid 145 
 
 chlorine 143 
 
 example 145 
 
 hypothetical combinations . . 145 
 
 iron 143 
 
 magnesium 143 
 
 organic and volatile matter.. 145 
 
 silica 142 
 
 statement of analysis 146 
 
 sulphuric acid 144 
 
 suspended matter 145 
 
 total solids 142 
 
 total sulphates 142 
 
 Water capacity 165 
 
 Water insoluble 93 
 
 Water soluble 161 
 
 Weekly analysis of dried pulp . . 66 
 
 Weekly composite samples 
 
 38, 80, 86, 141 
 
 Weights 185 
 
 White massecuite 31, 39 
 
 White pan storage tanks 31 
 
 White sugar 
 
 moisture in 32, 198 
 
 percolation tests of 33 
 
 sampling of 198 
 
 sulphuric acid in 44 
 
 Zinc, determination 118 
 
 Zinc nitrate solution . . . 197 
 


YC 704(8 
 
 468640 
 
 '^S'^ 
 
 UNIVERSITY OF CALIFORNIA LIBRARY