amps LIBRARY Michigan State University Qe PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 2/05 p:/CIRC/DateDue indd-p.1 M T H EK 5S A c 0 FMP A R KE T H OQ D §5 U MICHIGAN AGRICULTURAL 19 0 2. | COLLEGE, O F T H & A COMPARISON OF THE METHODS USED IN THE TESTING OF SUGAR BEETS. With the development of the beet sugar industry in the United States, there has been a constant dissatisfaction and variance of opinions as to the best methods of testing the beets in the factory. Some chemists ard some factories have afivocated and adopted one method, while other chemists and other factories have used another, As the number of sugar houses in the country increases, the number of sup porters of one method have increased abéyt equally with those of another, and now it can be said that there is no wniform ity in the methods used, At the suggestion of Professor F. 8, Kedzie, I began a somewhat exhaustive study of the methods now used in the Mishigan factories, and a careful comparison of the same, The purpose of the work was, first, that I might acquaint myself thoroughly with the different methods; and, second, to de- termine the difference, if there was any, in the results obtained by them, from the standpoint, not of the factory, but from thrt of the beet grower. The importance of this latter to our farmers should not be overlooked for it is largely upon these factory tests that the profit of the crops depends. If any one method of testing is more ac curate than another, or if one is more likely to give incsor- reot results by careless or indifferent procedure, it is tine that attention should be turned that way. It is not LOS9B85 9 - 2-— only vest for the grower, but also for the manufacturer, to Know the truth regarding this. With these ends in view I hegan the work. The investigation was made in the Chemical Laboratory, under the personal direction of Professor Kedgie during the winter and spring terms of my senior year, In cormencing the work, we wrote to the various sugar colpanies of the State, asking them the following questions:— (1) What method for testing the beets do you use in the test- ing room? (2) If it is the sucrose pipette method, what per cent do you allow for marc? (3) What is the basis by which you determine the price to be paid for the beets? The answers received from these inquiries were very Batisractory both in mumbér andi the information contained, Qut or the total thirteen factories written to, eight were heard from, Of these, six were using the sucrose pipette method, allowing 8 per cent for marc, and two employed the hot water digestion. None of the houses answering our letters were using the 110 c.c. method, but as it is common- ly considered a method worthy of use we decided to admit it for comparison with the other two. Upon this information vve based the experiment. The methods of testing to be compared grouped themselves into three, The juice pipette, the 110 c.c., and the hot water digestion. We will now notice mimitely the method of procedure, and the principles involved in each. “" . . F e . ue e tue _ . ‘ . - + toe wine ' ~ . - C-« ee , » we tr. , ow No C—O a, ° . ~~ i ‘ . “5 aa ve .¢ a o . é e » e ' ‘ -~ - - Ae. . - . 6 ~ ‘ ~~ . oo4 Ne - 7 (r> First. The juice pipette methods The beets are first washed and cleaned with water, then made into a pulp by a machine made for that purpose. There are many devices for this work, but sufficient to say that the beets shovld be as finely divivded as possible. After pulping, the beets are placed in a press of some kind and the juice extracted. The amount of pressve used does not affect the purity of the juice, This extracted juice is now placed in a brixing can, and a brix spindle is used to give the per cent solids in the liquid. The graduations upbn the spindle are made in relation to the specific gravity of HO, and gives the direct per cent of solids in juice. The juice should be at a temperature of 17.5 6. when brixed. If above or below this, a correction must be made. After the brix has been earefully determined, the same number of ce. are taken with a sucrose pipette, and placed in a test flask. A clarifier is now added, either sub-acetate of lead or "Alumina Cream", and the solution made up to the mark with water. This is now filtered, and the filtrate pladed in a tube and polaized. The polarizing may be done in either length tube, a 200 mm, or 100 mm, If a 200 c.c, test flask has been used and the reading taken from a 200 mm, tube, the direct per cent of sucrose is given by the instrument. If either a 100 ca.c. flask or a 100 mm. tube be used, the reading mist be correct- ed. In the first case it must be divided by 2, in the latter it mist be miltiplied by 2. The per cert purity of the beet is now found by dividing the polariscope reading, a ed ue : . ® . - . ° a . . ’ ¢ Lt: + e - ; - a - —_— Ree . e ° . arn we. @ - . ’ 7 ‘! are » - “4 “ o-' a" wf , ’ S- ® . ’ e soon ~ ‘ - ¢ . iL : . - . Ls , a a7! * ‘ - a . ° . . . : . - . * ‘ ae (per cent sucrose), by the degrees prix, Second. The 110 c.c, methoa: Thid manner of testing is thought by many sonme- what simpler thon the former system, but taken all in all it does not differ very mich either in tine of operation or in results of test. The juice of the heet &s obtained the same as in first method. The brix and temperature are then taken. 100 ¢.c. are then placed in a 110 c.c. sugar flask and 10 o.c. of lead acetate are added, This is filter ed and polarized. 1/10 of reading is added because the vol- ume has been inoreased by one-tenth. Fith the correct polariscope reading, and the correct brix, the per cent sugrose is obtained by the use of Shmitgz tables. These tables were constructed by exverivcent ard are formed from the relation between the brix and polariscope reading. Purity — Per cent sucrose, ‘Brix, Third. Hot water digestion: This is the third method that is now in general factory use, fhis is the direct extract of the juice from the pulp or cossettes by the application of hot water, The principle involved is the same as that which exists in the cells of the diffusion battery. A normal weight, (26,048 gr.), of the pulp is taken and placed ina 201.2 o.o. flask in which about 10 o.c. of lead acetate or other clarifier has been mm. Now water is added in such quantity as to nearly raise the liquid to the mark. This is now Placed in a hot water bath and heated: at a temperature of 80 C. for about 45 minutes. After thoroughly digested, cool, fT ae 1 4 ty e $ - _ : d. ‘ e( . q a a t we. we . « . ~ 8 bao . » ® . ' at - + 74 ~5- add 1 to 2 c.c. acetic acid, fill to mark and filter, Take polariscope reading in 2 mm. tube Multiply scale reading by 2 because 200c.c. flask was used with only one norral weight of pulp. If 100 c.c. flask is used the reading is direct. In this method the per cent purity of the beet is not determined by the factory chemist. This last method of testing takes the longest to oper- a te and admits of the greatest amount of inaccuracy. It is very difficult to obtain fair samples of the cossettes,. The sampler is liable to zet that that has lost some of its juice or sore “hose juice content 1s increase’. In this method it is also difficult to have tre pulp fine enough. Every cell in the beet should be broken so that the juice may be easily extracted. A coarse cut pulp does not give up all its sugar in the operation, For these reasons it is only with the greatest care that a true and satisfactory test is obtained. In both the juice pipette and the 110 e.c. methods an allowance mist be made for mara, or the insoluble matter of the beet that &s left after all the sucrose has been removed. The majority of the factories use 8 per cant for the deduction of this marc, although 5 per cent has been found more nearly correct, This is taken from the first per cent of sucrose found and lowers the test of the beet. In the hot water méthod no allowance need be made for mare, as the pulp itself has been taken, and there is no correction to be made except for the volume, This correction is made in the qpacity of the flask, it hold- ing 201.2 c.c. H 0 instead of exactly 200 «a,c. ~ § — In making the co..parison of the tests made by the above methods we employed a serie:: of three duplicates for each sample, in each of the three different forms. These were for a check upon each test. As many different samples of b-ets were used for the work as it was possible to obtain at that time of year, The results of the tests are tabi lated in three different tables, The first contains a list of the samples, with the test reading of each, together with the per cent purity of each; the second is a table arranged simply for comparison and contains only the per cent sucrose,as taken from the precedim table; the third table shows the final per cent sucrose of the beet as rigured by the factory after allowing 8 per cent for mare, This was computed to show the results as obtaii.ed from the various tests. The figures are the per cent suerose as held on the books at the factory. It will be noticed vy table No. II tuiat the ner cent sucrose as found by the tnree methods do not agree, that of the first two varving but little while that of the not water digestion falls ielow by from ef to .6 per cent per sample. These results stand with no correction for marc, Table No. IIL snows the per cent of the allowance, for inarc has heen deducted. Here the tests made by the juice pipette and the 110 c.c. methods are fron el to .27 lower than those of the hot water iigestion. Hovw- ever, from the results of the above work on? can say that there is very little difference in the methods of testing, the rinal per cent sucrose is about the same, and there is little advantage given the farmer by any of the three. The greatest differerce in the test lies in the method of - 7 — procedure, and this is simply a ractory option. The of this co:sparatyve work do not advocate a change in factory method, but only substantiates the fact that in what ever form used the chemist mist be more than and painstaking if he would o»tain tine most accurate lessons any careful resilts. Maile TO. I. Mosc aoe he Le ' mS pact! Ce — nee. Precken Met HD Prl A. Lclsene Bum VICE ¥ 5.5 “90.47 5.42 731.4% 5.22 5.4 34.1 20.0 8.39 33.8 5.1 5.5 34.8 20.3 5.53 24.8 &.P 5.5 IT. 16.8 17.5 2. 5.4 3 5.5 41.9 Rue 6.8 41.9 6.45 1. 6,8 G,8 IT, 16.2 15.5 2&. 6.6 6.6 40,8 4,8 6.6 45,8 G.P 2, 6,6 6.6 40,8 P44 6.5 40.8 6.5 1. 212.6 1212,6 68,6 A%.4 11.56 COeP 6.5 Jy". 7.4 0«*dUSy. -. 10.9 Oo €F,6 +123 #JL.O 62.6 Be %,. 10.5 10,85 60,2 49.9 11,6 66.6 Fon le. 5.4 2.4 41.6 24.6 6.5 37.2 »O0 IV. 17.1 70, me. 7,6 7.6 44,8 28.7 7.6 44.3 6.8 Be Gee 65.2 36,0 pit 6.3 30,4 0 < Ss p~ Pe 6 3 p~ “ e oN >» eo 8 j~ oO 20 Hh 4, GQ - e nN “i © e punt on Oo e 0 I ps Ooo 6 , 6 l. 8,4 o.4 FS. 51,0 3.3 54.8 ze Vi. 15.2 19, fe 8.6 3.6 56, 31.8 8.5 GD 4, &. 8.6 8.6 5&6, 31.6 8.4 53.5 4, — , Lb. 22.0 3237.0 G5, (1 12.2 62.2 54 JIT, ALS PL, Pm. 11.6 11.6 68, 43.4 11.6 685.1 5 32. 11.4 #%11.4 87, 41.8 Li. 65.3 et YIII 1 1. 6.6 046 “2°40 rao B.A 40546 On il, Be GS, Oe 85 HO.5 46°F ,3 eA, GO 4.9 .0 Gl Be OLA O.2 41.3 3D 0.3 4¢.0 1.0 lL. 7.2 7.2 51,4 Otel 7.3 Hed . e oF) e. eo”: c e @s al hig 7 A Ik. 14, Ls, re 7.43 1.3 Be .1 é 4 7 1 0 8 6 3 Se Vel 7.1 £0,8 PS .8 7.P ro 4 6.9 Le. 9.3 4.3 51,2 34,04 9.9 FY - q « «7 2 ° V/s 0 FS 4 e = of) 51.0 GG Ae 26.2 20, 2. 8.1 9.1 50.0 3411 9.15 fol1l Ole be ALL 9.1 50,0 54.2 G.18 £9] nn an e MO ~N oa | ON - ON TD —_ 2 0) ~~ om OO i+ » e a Table IT, Por cont Suerose, Ho. or Pipette ethod 110 G.C. Method, Hot Vator Digestion. _sa. ple Tests S Sucrose, Pp Sucrose, & Sicrase, 1. Oe D. 5.42 59 Te 2 5.4 5.39 5.1 5. 5.5 5.53 5.2 lL. 6.8 6.8 6.4 Il, Pe 6.6 6.6 6.2 e 9,0 6.5 a7 I. LLG 11.5 Lil Iii. ve 10.9 11.0 10.2 je 10.5 11.6 10.0 1. D4 6.5 5.0 IV. De 7.6 7.6 6.8 oe 6.2 6.3 1.8 10.3 10.4 06 < e 2IND PY e* ee r—_ O e nw jw © N OO CO &o l. O..4 8.3 8.0 VI. Le S.6 8.5 3.9 Je O.6 O44 5.0 > ; 10.8 VII, De ae Pes ed fs fd pp i Hi e e e moO © © e Ww ON jy a e © VITT. 28. ee? wi@ 22D) Dy e@ ON CO DD eo bs NVWD NY BD IX. oH e e e I~ A ® e oH WN oO 00 e ~ = o) nT h/ NN WY e m~ On 9 on —— P< e GIA e 8 @ 0 © Oo ee @ @ mH oy © bh a9 YO O71 o a e e e -e @ wo : . . . » a ee e @ ee @ ° « e e e oe e e ° - tc . -- ¢ . oe - - Swe Moe ’ v- . a e e e e Co e e ‘ e e e e e e e e ~ ° . - o,* - _~ . e 7 ae - 7” ey -\ y - ~ —- ~ - - -- ° ~ e ~ ~~ e e > e o e ° ° a e s e e ® e e e . - . : . 7 - e . e ea @ e e e@ 2 ° @ e e e ° e e -~ 1G - Tanle No. III. Por cont sierecs as Migvreed ov ractorv, allovin: 8% for iware, FOR Juice Or Pipette .ccthoallo ec.e.nethor, rot “atom Digestion. carole Tests % Suerose 9 Suemose __& Susrose —----- Je sed fe Se I. fe F, 0 4.9- Sel A. ed 6 1 are e yoo aA AN OM © 1 IV. fe 7,0 4 e ow e i - - e Ll. 34D 9.6 9.6 Vv. hie Sh Qh 4.5 3.9 ve O65 QoS 19.0 l. 7.8 7.7 3.0 VI. 2. 30 3.0 2.2 me ay 7.0 36.0 ») r 1 — Nee’ e171 NW ~ © a e e i—! 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