Experiments in the Culture of Sugar Cane and Its Manufacture Into Table Sirup: A Report on the Investigations Conducted at Waycross and Cairo, Ga., In 1903 and 1904 (Classic Reprint) - Softcover
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Excerpt from Experiments in the Culture of Sugar Cane and Its Manufacture Into Table Sirup: A Report on the Investigations Conducted at Waycross and Cairo, Ga., In 1903 and 1904
AS is well known, in the old-fashioned mills, consisting of two rolls, the cane was subject to but one pressure. In the mills which are in more common use in recent times, consisting of 3 rolls, the cane subjected. To the double pressure. It was determined, therefore, to erect two mills tandem, each mill consisting of 3 rolls. In this manner the canes passing thrbugh these two mills were subjected to four pressures. The results of this arrangement were entirely satis factory, since the data Showed that the extraction Secured by the 6 roll mill ranged between 70 and 7 5 per cent of the total weight of the cane. When it is remembered that in the very strongest mills which are used in large sugar factories, consisting often of 9 rolls, giving 6 different pressures, the extraction does not rise much above 80 per cent, if any, the results with the two small 3' - roll mills used in the experiments at W ayeross must be considered entirely successful.
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Experiments in the Culture of Sugar Cane and Its Manufacture Into Table Sirup
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Paperback. Zustand: New. Print on Demand. This book by the author presents an enlightening study of the cultivation of sugar cane and its use in the production of table syrup - a systematic analysis of methods that were used to improve the industry of syrup production in the southern United States at the beginning of the 20th century. The book comprehensively explores the agricultural side of the syrup making process. It examines the impact of various types of soil, fertilizers, and planting techniques on the growth and quality of sugar cane, providing practical recommendations for increasing crop yields. On the technical side, the book documents experiments conducted to develop efficient ways to extract and purify cane juice, and methods for its concentration into syrup. It presents innovative techniques that were used to eliminate the need for chemical additives - a significant contribution to the healthfulness of the final product. Insights are also given into methods to increase the shelf-life of the syrup through proper handling, clarification, and sterilization. This book is a valuable resource for practitioners and historians of the sugar cane industry, offering a detailed account of the approaches and technologies used to advance the syrup-making process in the early 20th century. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781528024792_0
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Experiments in the Culture of Sugar Cane and Its Manufacture Into Table Sirup
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