Beet-sugar Making and Its Chemical Control PDF Download

Author: Yasujuro Nikaido
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 382

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Author: Yasujuro Nikaido
Publisher:
ISBN: 9781330485309
Category : Science
Languages : en
Pages : 380

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Book Description
Excerpt from Beet-Sugar Making and Its Chemical Control The author takes this opportunity to acknowledge the services rendered by Mr. S. P. C. Borson, who made the drawings for the illustrations in this book, and by Mr. R. S. Hiltner who reviewed the manuscript and made valuable suggestions. His gratitude is also due to Mr. Frederick Schlumbohm, who gave much important information on the process of sugar boiling. 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: Palala Press
ISBN: 9781358505164
Category :
Languages : en
Pages :

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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: Yasujuro Nikaido
Publisher: Theclassics.Us
ISBN: 9781230448619
Category :
Languages : en
Pages : 92

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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 1869 Nikaido
Publisher:
ISBN: 9781360541815
Category : History
Languages : en
Pages : 376

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Author: Yasujuro Nikaido
Publisher: Nabu Press
ISBN: 9781289847388
Category :
Languages : en
Pages : 378

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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: Thomas Hawkins Percy Heriot
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 486

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Author: Richard A. McGinnis
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 602

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Book Description

Author: M.A. Clarke
Publisher: Elsevier
ISBN: 1483290042
Category : Technology & Engineering
Languages : en
Pages : 419

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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.

Author: Varucha Misra
Publisher: Springer Nature
ISBN: 9811927308
Category : Technology & Engineering
Languages : en
Pages : 1024

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This book is a compilation of advancements and achievements in the field of sugar beet cultivation. It covers recent research and up-to-date information on this crop. It discusses essential aspects for high production and good yield, development and crop management, such as origin, breeding, seed production, physiology, pathology, entomology, biotechnology, and post-harvest technology. Sugar beet is known as an alternative crop for sugar production. A versatile crop having numerous uses, besides being raw material for sugar production, its molasses contain high amount of betaine which is used as a feed supplement. Due to its value profile it has attracted the millers and farmers alike. This book is of interest to teachers, researchers, agriculture scientists, capacity builders and policymakers. Also the book serves as additional reading material for graduate students of agriculture, forestry, ecology and soil science. National and international agricultural scientists, policy makers will also find this to be a useful read.