Author: Thomas Hawkins Percy HeriotPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Science in Sugar Production, Etc
Author: Thomas Hawkins Percy HeriotPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Science in Sugar Production
Author: Thomas Hawkins Percy HeriotPublisher:
ISBN:
Category : Sugar
Languages : en
Pages : 124
Book Description
Science in Sugar Production
Author: F. HardySCIENCE IN SUGAR PROD AN INTRO
Author: T. H. P. (Thomas Hawkins Percy) HeriotPublisher: Wentworth Press
ISBN: 9781371672782
Category : History
Languages : en
Pages : 120
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.
Sugar
Author: Gordon Gerard BirchPublisher:
ISBN:
Category : Sugar
Languages : en
Pages : 496
Book Description
Science in Sugar Production
Author: T. H. P. HeriotPublisher:
ISBN: 9781332826797
Category : Science
Languages : en
Pages : 122
Book Description
Excerpt from Science in Sugar Production: An Introduction to Methods of Chemical Control Although the sugar industry is abundantly provided with technical literature, no previous attempt has been made to bring the methods of science within easy reach of the. 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.
The Relation of Applied Science to Sugar Production in Hawaii
Author: Hawaiian Sugar Planters' Association ExPublisher: Palala Press
ISBN: 9781346542027
Category :
Languages : en
Pages : 86
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.
Chemistry and Processing of Sugarbeet and Sugarcane
Author: M.A. ClarkePublisher: Elsevier
ISBN: 1483290042
Category : Technology & Engineering
Languages : en
Pages : 419
Book Description
The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes. This is the first book to be published for several years which describes the current state of sugar technology. It presents the recent developments in beet and cane sugar manufacturing; describes the chemistry of sugar processing and products; and considers trends and future possibilities in sugar production systems and products.The book comprises two sections: beet and cane. The overview of the crop and the production systems that begins each section serves as a framework for the papers that follow. Several papers, i.e. those on sucrose chemistry - are relevant to both sugarcane and sugarbeet. The authors of the papers are all invited speakers well known in their respective fields. The book should be on the shelf of all sugarcane and sugarbeet factories and refiners around the world as well as those companies who are sugar users or who supply goods and services to the sugar industry. It can also be used as a text by universities offering training courses in sugar processing technology.
Sugar
Author: Fredrick CarasPublisher:
ISBN: 9781536153965
Category : Sugar
Languages : en
Pages : 0
Book Description
A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars at about 10 g/L and 5 g/L, respectively. SFS has been used as the complete fermentation medium for the production of L-lactic acid using L. lactis IO-1 without the need for further amendment. Next, the authors address the impact of processing on the physicochemical characteristics and elemental composition of brown sugar produced in Brazil. 15 brown sugar samples of 5 distinct brands in 3 different were evaluated, and the moisture contents of the samples were determined by Karl Fischer titration, and thermogravimetric analysis determined the melting point. The typical process of producing solid sugar from sugarcane and mapping by-products and residues that are generated at each stage is presented. By-products are characterized and the technologies prominent in energy reuse are addressed. Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. This represents a diversification-promising productive concept of green organic chemistry, based on an accessible, low-priced, ecological and renewable source, which stands in the short and long terms as the best opportunity to compete economically with petrochemicals. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed. The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.
The Manufacture of Sugar From the Cane and Beet
Author: T H P (Thomas Hawkins Perc HeriotPublisher: Legare Street Press
ISBN: 9781022443662
Category :
Languages : en
Pages : 0
Book Description
This book explores the process of making sugar from both cane and beets. It provides detailed information on the equipment used and the chemical reactions that take place during the manufacturing of sugar. With clear and concise explanations, this book is a must-read for anyone interested in the history and science of sugar production. 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 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. 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.