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Excerpt from Beet-Sugar Manufacture The aim of this book is to refresh the memory of technical sugar men on the more important things observed in the conduct of a sugar-factory; it may serve, furthermore, as a guide for beginners in practical sugar-work, and as a basis for further studies. It is in no way intended that the book will replace any of the text-books or handbooks that treat of the manufacture of beet-sugar; in fact it is assumed that the reader already has a general knowledge of sugar-chemistry and sugar-technique. In such books, however, that which is of utmost importance to the practical sugar man, namely, the theoretical principles upon which the methods of working depend and the many rules, tricks, and numerous other little things learned by experience which are so necessary for the proper conduct of a sugar-factory, is either incompletely treated or vaguely distributed throughout the other subject-matter, lost practical sugar men, therefore, will find but little that is new in these pages, but it cannot be distasteful to them to have the matter briefly summarized so that they can look it over during the long pause between two campaigns. A book concerning the sugar-industry can be written only by one who has himself had practical experience. Consequently the author will be pardoned and not considered narrow-minded for having stated in many cases merely his own experience; at all events he has tried to make his treatment of the subject as objective as possible and with reference to the experience of others in so far as he has learned it from personal contact and from the literature. 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.
Excerpt from Condensed Description of the Manufacture of Beet Sugar This little book was written in 1903-5, but was not published, and was temporarily laid aside by the author. Recently his attention was called to it again and on re-reading it he was impressed by the fact that very few developments had taken place during this time, and the book could be brought up to date with very few alterations and additions. This has been done. The author thinks that the brevity and conciseness with which the mam principles of the beet-sugar industry are touched upon and treated may make this little book a welcome edition for superintendents, engineers, and foremen of the beet-sugar industry. 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.
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Excerpt from The Manufacture of Sugar From the Cane and Beet It has often been stated that the sugar producer can only be trained in the factory, theoretical knowledge being of little value. The aim of the present work is to show that successful practice is becoming more and more dependent on scientific principles, which can be studied more effectively outside the factory than inside. It is worth recording that the British cane-sugar producer followed the beet-sugar producer in adopting the following inventions and processes: - Bone-char and sulphur dioxide, for bleaching the juice; the Carbonatation Process, for purifying and clarifying the juice; the Diffusion Process, for extracting sugar from the plant; the filter press; the multiple-effect evaporator in vacuo; the vacuum pan; apparatus for crystallisation-in-motion; the use of "seed-grain" in the vacuum pan; the centrifugal machine for curing sugar; the centrifugal machine for clarifying juice; technical schools for the study of sugar-technology; and "chemical control" of manufacturing operations. The French cane-sugar industry led the way in systematic experiments in manuring of the cane; experiments on extraction of juice by milling; the invention of "shredders," to increase the mill-extraction;and the diffusion of sliced cane. The British cane-sugar producer is probably not aware that his "up-to-date" factory is borrowed from his rival, for he shows little or no interest in the problems of beet-sugar manufacture. The student of sugar-technology should have a wider outlook, and keep in touch with all branches of sugar-production, although he can only hope to specialise in one. 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.
Excerpt from Technology of Beet Sugar Manufacture: A Textbook Describing the Theory and Practice of the Process of Manufacture Facture of Beet Sugar After the fall Of Napoleon the European ports were again opened to the cheap sugar from the tropics, produced by slave labor, and the newly established beet sugar industry, because of the poor quality of the beets and the imperfect processes of manufacture, was unable to hold its own and only one factory survived the recon struction period of the Napoleonic wars. Up to this time no attempt had been made toward improving the quality Of the beet, and the beets then used contained only 5 to 6 per cent sugar and were Of low purity. In 1821 Felouze. Through researches in plant breeding, was able to increase the sugar content of the beets, and this, together with high sugar prices, caused the industry to make such rapid progress that by 1836 there were 436 sugar factories in Operation. From 1836 to 1870 the growth Of the industry in Europe and particularly in France, because Of the attitude Of legislation, was more or less spasmodic, but from 1870 to 1914, or the beginning Of the World War, con tinnel progress was made, and in 1914 the world's production Of beet sugar was tons as compared with a cane sugar pro duction Of tons. Below is given a table showing the production Of beet sugar by countries for the year 1914-15. 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.
Excerpt from The Culture of the Beet, and Manufacture of Beet Sugar This little work is the result of the observations, study and experience of three years. The first half of that period was passed in the Sugar Factories of France, Belgium and Germany, and in intercourse with cultivators and manufacturers distinguished for science and success. The last half was spent in forming an experimental establishment, and making Sugar at Northampton in Massachusetts. In consequence of these facts, numerous inquiries have been addressed to the writer on the subject of Beet Sugar, which could not conveniently be answered in any other form than the present. It is supposed that information, which has been sought by many, may be acceptable to more. 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.