Cane Sugar and Its Manufacture (Classic Reprint)

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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.