Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 586
Book Description
Beet-sugar Manufacture and Refining: Extraction and epuration.- v. 2. Evaporation, graining and factory control
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 586
Book Description
Beet-sugar Manufacture and Refining: Extraction and epuration.- v. 2. Evaporation, graining and factory control
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 0
Book Description
Extraction and epuration.- v. 2. Evaporation, graining and factory control
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 604
Book Description
Beet-sugar Manufacture and Refining: Extraction and epuration.- v. 2. Evaporation, graining and factory control
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 586
Book Description
Extraction and epuration.- v. 2. Evaporation, graining and factory control
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 588
Book Description
Beet-Sugar Manufacture and Refining, Vol. 2
Author: Lewis S. WarePublisher:
ISBN: 9781331942207
Category : Technology & Engineering
Languages : en
Pages : 658
Book Description
Excerpt from Beet-Sugar Manufacture and Refining, Vol. 2: Evaporation, Graining and Factory Control Necessity of concentration. - Sugar when in solution will not crystallize unless brought to a given concentration, to which there is a limit that cannot be exceeded. For all crystallizable substances there is a limit of solubility which varies with the temperature, substances being generally more soluble when hot than when cold. If a hot and concentrated sugar solution is cooled, a point is reached at which more sugar is dissolved than if it were attempted to produce a syrup by dissolution at the same temperature. From this point on there is a tendency for the excess of dissolved sugar to separate and appear in a crystallized form. Upon this fundamental principle the sugar manufacturer depends in endeavoring to put into practice some method or process for obtaining the final sugar from a concentrated juice or syrup. The first essentials of the problem consist in driving out the water under economical conditions, and this is accomplished in two phases, the first of which is the subject now under consideration, known as evaporation, while the second is known as graining, which is treated under a special caption. With a view to effecting fuel economy numerous efforts have been made during the past hundred years to do away with evaporation. 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.
Beet-sugar Manufacture and Refining
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 647
Book Description
Beet-sugar Manufacture and Refining
Author: Lewis Sharpe WarePublisher:
ISBN:
Category : Beet sugar industry
Languages : en
Pages : 588
Book Description
Beet-Sugar Manufacture and refining
Author: Lewis S. WarePublisher:
ISBN: 9780598517043
Category :
Languages : en
Pages : 586
Book Description
The Sugar Beet
Author: Robert GrimshawPublisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 316
Book Description