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The Technology of Sugar (Classic Reprint)

The Technology of Sugar (Classic Reprint) PDF Author: John Geddes M'Intosh
Publisher: Forgotten Books
ISBN: 9780260275691
Category : Technology & Engineering
Languages : en
Pages : 544

Book Description
Excerpt from The Technology of Sugar Why, therefore, continue to endow and repeat experiments to demonstrate acknowledged facts? Again, as pointed out by Voelcker, British farmers will possibly demur to grow, as at Lavenham, small crops, rich in sugar, if they cannot get more than twenty shillings per ton delivered, a seemingly good price, and a good profit, but cart age may average five shillings per ton, leaving only fifteen shillings per ton clear. If it suit continental farmers to sell beets at fifteen shillings a ton it does not do so here, where it pays better to convert beets into beef. Again, where sufficient cattle food cannot be raised for fattening purposes and big sums are spent in buying Oil-cake, etc., a farmer cannot be expected to sell beets at twenty shillings per ton delivered. If he be a shareholder in the sugar factory (p. 11) he may foolishly imagine that he recoups himself for his heavy loss on beets by his sugar-factory dividends. When the truth is realised by the farmer there should be a better outlook in Britain both for sugar-beet growing and beet-sugar manufacture, provided always they be conducted on rational principles and with unstinted capital. The risk of over-capitalisation in a beet factory is' far less than in those numerous undertakings which are burdened from the outset with such an amount of capital that even the greatest en thusiasts can have no hope of utilising but a mere fraction thereof. The farmer must not expect too much from selling his beets and must ignore the promise Of getting the residuals back as free meals for his cattle, or as free manure for his land. His sale of beets should be outright and no other consideration should inter vene, more especially anything Of the nature of barter. In France, at any rate, the farmer buys his beet pulp from the sugar factory. Listen to what M. Leon Lindet, Professor Of the National Agronomial Institute, says It is not only in selling beets to the sugar manufacturers that the farmers come in contact with them, they buy their pulp and even molasses, the use of which extends more and more. The use of beet-sugar molasses by the farmer would return the enormous amount of potash which it removes from the soil, which when molasses is distilled finds its way into the soft soap pan instead of the soil. From what has been said it will be seen that the statements that the farmer practically gets back the beet almost as it left the farm, and for nothing, and that the soil is not exhausted, every constituent being returned, are statements neither of which will bear investigation. Even the statements as to Steffen' s slices of spent 'pu1p containing 3 per cent. Of sugar no longer holds good; all the sugar is now extracted in the Steffen process. In fact, the beet -sugar propagandists have hardly made a statement or a deduction which will bear the slightest investigation, which Is a great pity as all who are competent to know and have the interests of the industry at heart will at once concede. 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 Technology of Sugar (Classic Reprint)

The Technology of Sugar (Classic Reprint) PDF Author: John Geddes M'Intosh
Publisher: Forgotten Books
ISBN: 9780260275691
Category : Technology & Engineering
Languages : en
Pages : 544

Book Description
Excerpt from The Technology of Sugar Why, therefore, continue to endow and repeat experiments to demonstrate acknowledged facts? Again, as pointed out by Voelcker, British farmers will possibly demur to grow, as at Lavenham, small crops, rich in sugar, if they cannot get more than twenty shillings per ton delivered, a seemingly good price, and a good profit, but cart age may average five shillings per ton, leaving only fifteen shillings per ton clear. If it suit continental farmers to sell beets at fifteen shillings a ton it does not do so here, where it pays better to convert beets into beef. Again, where sufficient cattle food cannot be raised for fattening purposes and big sums are spent in buying Oil-cake, etc., a farmer cannot be expected to sell beets at twenty shillings per ton delivered. If he be a shareholder in the sugar factory (p. 11) he may foolishly imagine that he recoups himself for his heavy loss on beets by his sugar-factory dividends. When the truth is realised by the farmer there should be a better outlook in Britain both for sugar-beet growing and beet-sugar manufacture, provided always they be conducted on rational principles and with unstinted capital. The risk of over-capitalisation in a beet factory is' far less than in those numerous undertakings which are burdened from the outset with such an amount of capital that even the greatest en thusiasts can have no hope of utilising but a mere fraction thereof. The farmer must not expect too much from selling his beets and must ignore the promise Of getting the residuals back as free meals for his cattle, or as free manure for his land. His sale of beets should be outright and no other consideration should inter vene, more especially anything Of the nature of barter. In France, at any rate, the farmer buys his beet pulp from the sugar factory. Listen to what M. Leon Lindet, Professor Of the National Agronomial Institute, says It is not only in selling beets to the sugar manufacturers that the farmers come in contact with them, they buy their pulp and even molasses, the use of which extends more and more. The use of beet-sugar molasses by the farmer would return the enormous amount of potash which it removes from the soil, which when molasses is distilled finds its way into the soft soap pan instead of the soil. From what has been said it will be seen that the statements that the farmer practically gets back the beet almost as it left the farm, and for nothing, and that the soil is not exhausted, every constituent being returned, are statements neither of which will bear investigation. Even the statements as to Steffen' s slices of spent 'pu1p containing 3 per cent. Of sugar no longer holds good; all the sugar is now extracted in the Steffen process. In fact, the beet -sugar propagandists have hardly made a statement or a deduction which will bear the slightest investigation, which Is a great pity as all who are competent to know and have the interests of the industry at heart will at once concede. 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.

Cane Sugar and Its Manufacture (Classic Reprint)

Cane Sugar and Its Manufacture (Classic Reprint) PDF Author: H. C. Prinsen-Geerligs
Publisher:
ISBN: 9781332351244
Category : Science
Languages : en
Pages : 386

Book Description
Excerpt from Cane Sugar and Its Manufacture The aim of the present work is to compile in one book everything that is known about the chemistry and the technology of the sugar cane and cane sugar manufacture. In doing this, the discussion of technicalities relating to machinery has been carefully avoided, because this subject is already sufficiently dealt with in Noel Deerr's work, "Sugar and the Sugar Cane." Only those points are mentioned here which are indispensable for the proper understanding of the chemical and technical questions investigated in this work. Although the author has chiefly made use of his own investigations and researches carried on during his 17 years' continuous stay in Java at the head of the West Java Sugar Experiment Station, he has also gladly and gratefully referred to the results of work done by his colleagues in other parts of the world. In every case, where reference is made to the work of others, this has been acknowledged in a footnote. The enumeration of the chemical and physical characteristics of the three kinds of sugar is chiefly borrowed from Prof. Dr. E. O. von Lippmann's excellent handbook, "Die Ohemie der Zuckerarten." In agreement with that distinguished scientist, the author has used in his book Fischer's nomenclature for the different kinds of sugar, because the terms dextrose and levulose are fast becoming obsolete in scientific literature and are apt to cause confusion. In the present work the different terms have the following signification: - Sugar: The commercial product. Sucrose: The chemical body, the principal constituent of the commercial product. Glucose: The chemical body, also called dextrose. Fructose: The chemical body, also called levulose. Invert Sugar: The mixture of exactly equal proportions of glucose and fructose. Reducing Sugar: Mixtures of uneven proportions of glucose and fructose. The author has pleasure in acknowledging his great indebtedness to two gentlemen, Mr. James P. Ogilvie, Associate Editor of the International Sugar Journal, and Mr. T. H. P. Heriot - especially the latter - for a painstaking and laborious revision of the English text. 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 Manufacture of Sugar From the Cane and Beet (Classic Reprint)

The Manufacture of Sugar From the Cane and Beet (Classic Reprint) PDF Author: T. H. P. Heriot
Publisher:
ISBN: 9781332437818
Category : Science
Languages : en
Pages : 466

Book Description
Excerpt from The Manufacture of Sugar From the Cane and Beet It has often been stated that the sugar producer can only be trained in the factory, theoretical knowledge being of little value. The aim of the present work is to show that successful practice is becoming more and more dependent on scientific principles, which can be studied more effectively outside the factory than inside. It is worth recording that the British cane-sugar producer followed the beet-sugar producer in adopting the following inventions and processes: - Bone-char and sulphur dioxide, for bleaching the juice; the Carbonatation Process, for purifying and clarifying the juice; the Diffusion Process, for extracting sugar from the plant; the filter press; the multiple-effect evaporator in vacuo; the vacuum pan; apparatus for crystallisation-in-motion; the use of "seed-grain" in the vacuum pan; the centrifugal machine for curing sugar; the centrifugal machine for clarifying juice; technical schools for the study of sugar-technology; and "chemical control" of manufacturing operations. The French cane-sugar industry led the way in systematic experiments in manuring of the cane; experiments on extraction of juice by milling; the invention of "shredders," to increase the mill-extraction;and the diffusion of sliced cane. The British cane-sugar producer is probably not aware that his "up-to-date" factory is borrowed from his rival, for he shows little or no interest in the problems of beet-sugar manufacture. The student of sugar-technology should have a wider outlook, and keep in touch with all branches of sugar-production, although he can only hope to specialise in one. 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 Story of Sugar (Classic Reprint)

The Story of Sugar (Classic Reprint) PDF Author: Sara Ware Bassett
Publisher:
ISBN: 9781330745908
Category :
Languages : en
Pages : 204

Book Description
Excerpt from The Story of Sugar 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.

Technology of Beet Sugar Manufacture

Technology of Beet Sugar Manufacture PDF Author: Great Western Sugar Company
Publisher: Forgotten Books
ISBN: 9780484823920
Category : Technology & Engineering
Languages : en
Pages : 340

Book Description
Excerpt from Technology of Beet Sugar Manufacture: A d104book Describing the Theory and Practice of the Process of Manufacture Facture of Beet Sugar After the fall Of Napoleon the European ports were again opened to the cheap sugar from the tropics, produced by slave labor, and the newly established beet sugar industry, because of the poor quality Of the beets and the imperfect processes Of manufacture, was unable to hold its own and only one factory survived the recon struction period of the Napoleonic wars. 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.

Sugar House Notes and Tables

Sugar House Notes and Tables PDF Author: Noël Deerr
Publisher: Forgotten Books
ISBN: 9780428344931
Category : Science
Languages : en
Pages : 216

Book Description
Excerpt from Sugar House Notes and Tables: A Reference Book for Planters, Factory Managers, Chemists, Engineers, and Others Employed in the Manufacture of Cane Sugar The available sugar is the amount of sugar that can be extracted, expressed as a percentage on the sugar in the juice the figure is entirely empirical, and depends not only on the purity but on the nature of the im purities, especially the glucose and ash, the quality of the lime, the skill in tempering and subsequent Opera tions, particularly in the pan-boiling and the application or otherwise of crystallisation in motion. In no case Should the recovery of first sugar fall below 70 per cent., and with pure juice and the best plant as much as 90 per cent. May be recovered in all sugars. 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.

C. S. Schuzenbach's

C. S. Schuzenbach's PDF Author: Karl Sebastian Schuzenbach
Publisher: Forgotten Books
ISBN: 9780265246382
Category : Business & Economics
Languages : en
Pages : 36

Book Description
Excerpt from C. S. Schuzenbach's: New Method of Making Sugar The erection of a model factory of this kind, with free access to every farmer, would suffice to extend the new system of producing sugar all over the country within a few years. 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.

Sugar Analysis

Sugar Analysis PDF 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."

Something About Sugar

Something About Sugar PDF Author: George M. Rolph
Publisher: Forgotten Books
ISBN: 9780332903644
Category : Business & Economics
Languages : en
Pages : 526

Book Description
Excerpt from Something About Sugar: Its History, Growth, Manufacture and Distribution T/ze purpose of t/zif éooé if to tell in riinp/e language Somet/zing {flout Sugar. Iz' give: a orief/zistory afilie commodity and it: proa'ufiion in a'ifierem' part: oftfie world, and seek: to J/zow, for the information, expeeialiy, oft/ze layman and t/ze pupil in se/zool, z'lze variouf Jtep: oy w/ziefi sugar from cane and éeez'o is. 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.

Condensed Description of the Manufacture of Beet Sugar (Classic Reprint)

Condensed Description of the Manufacture of Beet Sugar (Classic Reprint) PDF 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.