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Author: Yasujuro Nikaido Publisher: Forgotten Books ISBN: 9780332133980 Category : Science Languages : en Pages : 378
Book Description
Excerpt from Beet-Sugar Making and Its Chemical Control Especial attention of the reader is invited to Table IV which may be used to advantage by sugar house chemists in their control work as it dispenses with practically all the calculations pertaining to the determinations of sugar and purity of juices and Brix of undiluted thick syrups. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Yasujuro Nikaido Publisher: Forgotten Books ISBN: 9780332133980 Category : Science Languages : en Pages : 378
Book Description
Excerpt from Beet-Sugar Making and Its Chemical Control Especial attention of the reader is invited to Table IV which may be used to advantage by sugar house chemists in their control work as it dispenses with practically all the calculations pertaining to the determinations of sugar and purity of juices and Brix of undiluted thick syrups. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Yasujuro Nikaido Publisher: Theclassics.Us ISBN: 9781230448619 Category : Languages : en Pages : 92
Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 edition. Excerpt: ...the Ventzke scale corresponds exactly to 34.68 circular degrees for D at 17.5-C. The graduation of the Ventzke scale and the determination of sugar in impure samples may be summarized as follows: normal sugar solution is made by dissolving 26.048 grams of pure cane-sugar, weighed in air with brass weights, in a 100 c. c. Mohr flask with water at 17-5 C; this, polarised at 17.5 C in a 200 m.m. tube, care being taken to keep the temperature of the (b)-A V N P C 0 A N VH P L Fig. 26.--Optical parts-f saccharimeters. wedge compensation also at 17.5"C, establishes the Ventzke 100 point of the saccharimeter. When 26.048 grams of impure sugar are weighed, dissolved, and polarized under the sa: ne conditions, the Ventzke scale gives directly the percentage of pure sugar present in the substance. Types of Saccharimeters.--There are several types of saccharimeters in use but only the half-shadow types will be presented here as they are the ones most commonly adopted in the sugar laboratories of this country. The arrangement of the essential optical parts is shown in Fig. 26; (a) represents a saccharimeter provided with a Jellett twin prism polarizer, a single wedge compensation, and a Ventzke scale; L indicates the illumination lens; P, the Jellett twin prism polarizer; N, the levo-quartz plate; D, the dextro-wedges; A, the analyzer; O, the objective; C, the ocular; T, the observation tube, (b) shows a saccharimeter provided with a Lippich double field polarizer, a single wedge compensation, and a Ventzke scale; H indicates a half prism; (c), a saccharimeter provided with a Lippich triple field polarizer. Fig. 27 shows a saccharimeter with all the optical parts mounted in their proper places. Costly saccharimeters are provided with a Lippich...
Author: Yasujuro Nikaido Publisher: Palala Press ISBN: 9781358505164 Category : Languages : en Pages :
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Orrin Townsend Publisher: Forgotten Books ISBN: 9780366459636 Category : Business & Economics Languages : en Pages : 70
Book Description
Excerpt from The Beet-Sugar Industry in the United States Sugar beets are no harder upon the soil than are the other crops generally grown; all require the same plant foods in slightly differ ent proportions. If not supplied with the material removed by the various crops or if the plant foods in the soil are not made available by the application of humus and by proper cultivation, the soil be comes worn and infertile, and the yields of all crops, including sugar beets, are greatly reduced. Quality of the soil - Soils vary widely in their original qualities, both physical and chemical. All agricultural soils are supplied in varying proportions with the necessary plant foods for crop pro duction. Soils that have plant food present in great abundance may be said to be rich. They are not fertile, however, unless these plant foods are in soluble form or unless they are rendered soluble as rapidly as the various materials are required by the plant in the process of growth. The quality of the soil from the standpoint of fertility may be greatly improved by proper cultivation, cr0p rota tion, and the addition of humus, as well as by the application of lime or other material that will improve its physical condition. In Special cases special treatments, such as subsoiling and drainage, are needed to make the soil highly productive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Yasujuro Nikaido Publisher: Nabu Press ISBN: 9781289847388 Category : Languages : en Pages : 378
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Ferdinand G. Wiechmann Publisher: Forgotten Books ISBN: 9781333530457 Category : Science Languages : en Pages : 326
Book Description
Excerpt from Sugar Analysis: For Cane-Sugar and Beet-Sugar Houses, Refineries and Experimental Stations; And as a Handbook of Instruction in Schools of Chemical Technology IN preparing this, the third edition of his Sugar Analysis, the writer has endeavored to cast his material in a form in which it would prove most readily available in the several branches of the sugar industry. With this aim in view the whole range of the subject the methods and means used in the analysis of sugar and in the analysis of the materials used in sugar production, have first been fully discussed, and then the specific analytical control of cane-sugar manufacture, of beet-sugar manufacture, and of refining, has been taken up for detailed consideration. In adopting this method of treatment a certain amount of repetition has been unavoidable. This however has, been reduced to a minimum and, it is believed, that-the greater convenience for practical use thus gained fully warrants the procedure. Although the International Com mission for Uniform Methods of Sugar Analysis adopted in 1897 - 2600 grams for 100 metric cubic centimeters, at 20 C., as the normal sugar weight, yet the American sugar industry, to a large extent, still retains as normal weight grams for 100 Mohr cubic centimeters. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author: Franz Murke Publisher: ISBN: 9781332351534 Category : Technology & Engineering Languages : en Pages : 186
Book Description
Excerpt from Condensed Description of the Manufacture of Beet Sugar This little book was written in 1903-5, but was not published, and was temporarily laid aside by the author. Recently his attention was called to it again and on re-reading it he was impressed by the fact that very few developments had taken place during this time, and the book could be brought up to date with very few alterations and additions. This has been done. The author thinks that the brevity and conciseness with which the mam principles of the beet-sugar industry are touched upon and treated may make this little book a welcome edition for superintendents, engineers, and foremen of the beet-sugar industry. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Yasujuro Nikaido
Author: Yasujuro Nikaido
Author: Yasujuro Nikaido
Author: Yasujuro Nikaido
Author: Yasujuro Nikaido
Author: Yasujuro 1869 Nikaido
Author: Werner Moeller-Krause
Author: Charles Orrin Townsend
Author: Yasujuro Nikaido
Author: Ferdinand G. Wiechmann
Author: Franz Murke