Technology of beet sugar manufacture; a textbook describing the theory and practice of the process of manufacture of beet sugar

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 Excerpt: ... more of these particles come in contact, a sugar crystal is born and crystallization begins.--It has previously been stated that, in impure sugar solutions, no crystallization is possible until the solution becomes supersaturated, or, in other words, that it is harder to crystallize out sugar from impure solutions than from pure sugar solutions. It is obvious that the non-sugars present are responsible for the increased solubility of the sugar, and, if it is desired to continue with the illustration given above, we may assume that the particles of nonsugars act toward sugar particles in the same way as water particles, that is, sugar particles are separated from each other by both water particles and non-sugar particles. Thus the total number of separating or insulating particles is increased by the impurities, the chance of two sugar particles touching each other is reduced and more sugar can be added to the solution than would be the case if no non-sugars were present. A widely accepted theory regarding the increased solubility of sugar in impure solutions was advanced by Prinsen Geerligs and is known as the Geerligs theory of molasses formation. In this theory it is assumed that the impurities and the sugar unite in the formation of a "sugar-salt", which is a definite chemical compound of great solubility, and from which it is impossible to crystallize the sugar. If this theory is correct, in the case of 90 purity thick juice the 10 parts of non-sugars and 90 parts of sugar would be divided as follows: Crystallizable Sugar--75 parts. Sugar-Salt Compound--15 parts sugar; 10 parts non-sugars. Thus, in thick juice of 90 purity, only 83.3 per cent of the sugar can be crystallized out, and the remainder of the sugar is so combined with the non-suga...