File:A supplement to Ures Dictionary of Arts, Manufactures, and Mines, - containing a clear exposition of their principles and practice. (1864) (14595320968).jpg

Identifier: supplementtoures00hunt (find matches)
Title: A supplement to Ures Dictionary of Arts, Manufactures, and Mines, : containing a clear exposition of their principles and practice.
Year: 1864 (1860s)
Authors: Hunt, Robert, 1807-1877
Subjects:
Publisher: New York : Appleton and company
Contributing Library: University of California Libraries
Digitizing Sponsor: Internet Archive

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this solution 1 cub. c. = OOOSO grape sugar, or 000475 cane sugar.Grains may be used instead of graromes, and then 1 grain = 00050 grape sugar, withoutchange of calculation. 100 parts of grape sugar, * ) 95 cane sugar, - - - V = 220-5 CuO, or 198 CuO, 90 starch, . . . . ) Urine may be tested with this. It should be first diluted 10 to 20 times with water;when the test is added, it should be boiled a few seconds, when the suboxide of copper falls.Very constant results may be obtained. Caramelin is the name given by E. Maumene to a brown substance, insoluble in acids and alkalies, which is produced by evaporating sugar with fifteen to thirty times its weight of chloride of tin, and heating it to about 220° Fahr. It is C^H^O*, and being constant has been proposed by him to be used as a test of the presence and quantity of sugar. Horsley detects minute quantities of sugar by means of chromate of potash. Sugar Refinings.—The raw or Muscovado sugar, as usually imported, is not in a state
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1028 SUGAE. of sufficient purity for use. The sugar is blended with more or less of fruit and grapesugars, with sand and clay, with albuminous and coloring matter, chiefly caramel. Toseparate the pure sugar, the plan formerly adopted was to add blood, eggs, and lime-waterto a solution of the raw sugar, and after applying heat, to remove the thick scum of coagu-lated albumen, which also removed a considerable portion of coloring matter. The clearliquid was concentrated, and the semi-crystalline mass being placed in conical moulds, asmuch of the molasses as would drain by gravitation was allowed to escape from the pointsof the moulds, and the remainder was expelled by allowing water or a solution of puresugar to tiickle through the mass of crystals. The loaves, being trimmed into shape anddried, were lit for sale. By this process only a small proportion of the sugar was made into loaf. The methodof removing the coloring matter was crude, imperfect, and expensive, and the high tempera-tu

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