The Manufacture of Sugar With Various Notes On the Industry
The Manufacture of Sugar With Various Notes On the Industry
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u4 eolorfc '', i ^ wrolia * '" "*9* *<** brtwcijl * ; . : . Xio*^- f M ' . T '. IT- -so -(T i: a^d . * ; -. L 'io ^f > ' . O. Lo . 10 < ^onivnoc erf CHAPTER XVIII. D aian crystals. 1 RA SUGAR. . I3U r:j;Uon of a sugar, it Raw sugar is obtained from the f illmass by simple centrifuging. The centrifugals are filled with as much first product fillmass as their construction will allow. The larger the machines, the nore time can be saved, for it takes no longer to centrifuge a large mass than a small one, and just as much time is taken to charge and recharge small masses as larger ones. For this reason, centrifugals of large diameters and capacity are best, and when these are provided with botton discharges, a large saving can be made in labor. Raw sugar consists, like the fillaass, of crystals and adher- ing syrup, except that it has less syrup. The properties of the syrup and the sugar are practically the same, as in the fillmass, and the yield of raw sugar that can be obtained by either long or short periods of centrifuging, depends on the size of the crystals and the amount and purity of syrup adhering to them.
What to read after The Manufacture of Sugar With Various Notes On the Industry?
You can find similar books in the "Read Also" column, or choose other free books by H Hermann Claassen to read online
To quickly assess the difficulty of the text, read a short excerpt:
u4 eolorfc '', i ^ wrolia * '" "*9* *<** brtwcijl * ; . : . Xio*^- f M ' . T '. IT- -so -(T i: a^d . * ; -. L 'io ^f > ' . O. Lo . 10 < ^onivnoc erf CHAPTER XVIII. D aian crystals. 1 RA SUGAR. . I3U r:j;Uon of a sugar, it Raw sugar is obtained from the f illmass by simple centrifuging. The centrifugals are filled with as much first product fillmass as their construction will allow. The larger the machines, the nore time can be saved, for it takes no longer to centrifuge a large mass than a small one, and just as much time is taken to charge and recharge small masses as larger ones. For this reason, centrifugals of large diameters and capacity are best, and when these are provided with botton discharges, a large saving can be made in labor. Raw sugar consists, like the fillaass, of crystals and adher- ing syrup, except that it has less syrup. The properties of the syrup and the sugar are practically the same, as in the fillmass, and the yield of raw sugar that can be obtained by either long or short periods of centrifuging, depends on the size of the crystals and the amount and purity of syrup adhering to them.
What to read after The Manufacture of Sugar With Various Notes On the Industry?
You can find similar books in the "Read Also" column, or choose other free books by H Hermann Claassen to read online
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