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Effect of Varying Pressure

To Cosseittes on Sugar Purity

0.H. SKinner

 

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THESIS
1

THESIS

 
THESIS

2
e

EFFECT
OF
VARYING PRESSURE TO COSSETTES
ON THE
SUGAR PERCENTAGE
AND
PURITY OF JUICE.

By

4
wy
eu

oO”. H. Skinner.

Class 1902,
I's.

Michigan Agricultural Collere.
THESIS
1083507
THESI S&S.

Effect of Varying Pressure Applied to Cossettes
on the

Sugar Percentage and Purity of the Juice.

In most of the sugar factories of Michigan the
beets are purchased under contract, at a price varying
with the percent sugar contained. In one factory of
New York state all beets must test 12% sugar or more,
such beets bringing $5.00 per ton. Here, in almost
every case, 12% beets bring $4.50 per ton with 33 1/3¢
per ton, additional, for every one percent of sugar
over 12%. In this way every beet raiser is encouraged
to raise beets of the best quality possible with his
land, while when the beets are paid for at a flat price,
large tonnage is the beet raisers goal.

In Michigan we have three distinct methods of
testing which should bring like results but doubtless
dado vary a trifle for various causes,

1. Hot water extraction. (Pellet's method)

A normal weight of finely pulped cossettes is thoroughly
digested and soluble parts diffused through water. A
lead solution is then added which precipitates all

sOluble impurities and then by filtering a clear solution
is obtained.
<’.e «che sucrose pipette.

From the finely pulped cossettes the juice is
extracted by pressure and from this the test is made.
By means Of a Brix spindle the percent of solids is
determined. Then with a sucrose pipette a double normal
weight of juice is taken, which will in the pipette
have the same reading as the Brix reading. This is then
placed in a flask leaded and diluted to standard amount
(100 or 200 c. c. ) and then filtered. This does not
require the digestion with heat as with cossettes direct.
It is obvious that this would give a higher test then
would cossettes and by experiment it has been found
that usually the sugar in the cossettes is about 92% of
that in the juice pressed therefrom. Therefore it is
customary to take 92% of the test made of the juice as
the percent sugar in the beet.

So. 110 c. c. method.

The juice is extracted by pressure and after
finding percent solids 100 c. c. is taken in a flask,
to this is added 10 c. c. of lead solution, shaken, and
filtered. The polariscope reading from this is then
corrected by a table designed by Schmidtz to the correct
percent, and as before taking 92% of this for the percent
in the beet,

In all practical work the polariscope is

used to determine the amount of sugar in the clear fil-

trate obtained by these methods, as other chemical methods
we we Fe we

require too much time and labor.

In a number of Michigan factories the question
has arisen, as to whether the difference in pressure
applied to two samples of cossettes made any difference
in the percent sugar obtained. Mr. Jessurman, Supt. of
Alma Sugar Co., claims that by increased pressure certain
cells of the beet are broken which contain soluble im-
purities and no sugar and which should therefore be
included in either of the juice methods. If this were
true and the cells were not broken except by extreme
pressure it would seem that the proper method to correct
it would be to improve the machines pulping the beets,
so that if not all at least a great majority of the cells
would be broken in grinding. To determine with some
degree of certainty whether the sugar percentages were
affected in any way by this, I made some tests which
are the basis of this article.

On Dec. 26th, 1901, I took twenty-five samples
of beets, all in good condition, and such as were being
delivered to the Alma Sugar Co. Each sample was very
carefully pulped and this pulp thoroughly mixed. Each
sample was then in turn placed in a screw press and
normal pressure applied. To the juice coming off under
this pressure a tag was attached bearing a serial number
and No. 1. Then high pressure was applied, until in
many cases the press cloths burst under the strain. This

bore a tag with the same serial number and No. 2. These
7,

samples of juice were then carefully tested by the
sucrose pipette method and the purity of each sample
recorded with it. Then by comparing Nos. 1 and 2 of
each serial number any difference in sugar percent or
purity of each sample is readily seen. The accompaning
figures illustrate this. It is to be noted that in five
cases there was a loss in the percent of sugar of from
el to .2 In eight cases there was no difference, while
in the remaining twelve there was an increase of from

el to .5. The purity in but one of these samples was
lowered by the increased pressure and then only .6 of

a percent, while in all others it was increased. In one
from 85.4 to 87.4, a difference of two percent. The
averages show an increase of 09% of sugar and .7% in

purity.
~~5--

26th, 1901.

Dec.

 

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87,4

‘17.5 !

19.8

86.2 "

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17.4

' 87.4

16.6

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81.0

17.5 !

85.8

16.5

19.0

85.7 *

16.2

- oa = = -= = ~ -— ,

86.5

19.2 16.6

, 19.3 * 16.5 ' 85,5 *

12.

83.6

‘ 17.9 !

* 835.2" 21.4

17.9

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84.2

16.5 °

' 84.8 " 19.6 :

16.7

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' 86.0

18.35

21.3

86.0 "

' 85.6

16.0

18,7

85.2 "

1

' 81.0

12.8

15,8

‘ 80.7 *

12.5

15.5

21.

* 86.1

17.8
t

17.5 * 86.1 * 20.7
¢

20.1

226

14.1 * 81.5 * 17.} 14.0 ‘* 81.9
’ ,

17,3

226

16.4 * 85.4 * 19.0

19.2

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24.
25-6

* 83.5 * 18,4

15.5
409.9

18.6

2123.0

16.596 84.9

Total

 

Av erare
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_ First Pressed |
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Jan. 6th, 1902.
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Second Pressi
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No. '@ Solids' % Sugar'Purity"/ Solids' % Sugar'Puri ty
1. 20.4 ' 16.8 * 82.4" 19.8 "* 16,9 ' 85.4
g t " , f
2. ' 19.8 ' 16.2 ' 81.7" 19.2 '‘ 16.2 ' 84,4
, g t ¢ t
3. ' 21.3 * 17.7 *' 83.1 ®" 20.8 * 17.9 *' 86,0
’ t t e v v
4, ' 18.5 * 15.6 ' 84.3" 18.1 * 15.7 *' 686.8
’ q t ” t ?
5. ' 19.6 * 16.1] ' 82.1 " 19.1 ° 16,2 * 84,8
f t t i] g . f
6. * 20.2 ' 17.2 ' 85.2" 19.4 ' 27.3 *' 88.9
q e , 0 g g
7. 19.9 16.8 ' 84,4" 19,3 16.8 ' 87.0
. | ?
8. *' 19.9 ' 17.4 °* 87.4" 19.3 ' 17.2 ' 88.9
q g , " c t
9. ' 22.0 ' 18.4 ' 80.4" 21.3 ' 18.2 ' 85,4
g q a 1] g t
10. 18.8 ' 15.9 ' 84.6" 18.3 ' 15.8 ‘ 86.3
f j 7 t ?
ll. 19.0 ' 15.8 ' 83.2" 18.4 '‘ 15.7 * 85.3
5 ‘ ih ? s
12. ' #&17.7 ' #+115.0 * 84.7" 17.4 ' #%15.2 * 87,4
f ? ; i} t g
13. ' 19.9 ' 16.8 ‘ 84.4" 19.4 ' 16.8 ' 86.6
t ; ‘ Ww g ?
14. ' #19.7 ' #16.9 °° 85.8" 19.9 ' 17.1 ' 86.0
f ‘ ‘ 1H] ? t
15. ' 17.0 * 14.3 ' 84.2 " 16.6 * 14,3 ' 86,1
f f i i] ? v
16. * 19.6 ' 16.5 ‘' 84.2" 19.3 '" 16.4 * 684.9
g q : ti t ’
17. ' #=%20.7 * 17.0 81.9 " 19.8 * 16.9 ' 85,4
q t 1 " t t
18, 20.9 '* 17.4 *' 83.3" 21.5 ' 18.0 ' 83.7
e t " t ?
19. ' 17.2 ' 13.9 ' 80.8 " 17.6 * 14.4 * 81.8
? ' g " q e
20, 22.6 ' 18.8 ' 83.1 “ 22.1 ' 18.9 * 85.5
? g * 8 9
21. 20.7 17.9 ' 86.5" 20.2 ' 17.8 * 88,1
g 1] q 9
22. ' #18.9 ' 16.0 ' 84.7" 18.5 ' 16.2 * 87.6
1 ? t Ls] ’ ?
23, ' 19.4 ° 16.1 ' 83.0" 18.5 * 15.9 ° 86.0
? ? n t t :
25. ' 16.0 ' 13.8 * 86.2 " 15.5 ' 13.8 * 89,0
? ? ? " La] ?
25. ' 20.2 * 16.9 * 83.7" 20.1 * 16.8 * 83.6
g ? e ” ? g
Total! ' 411.2 2095.2 " ' 412.4 '2150.9
Av erage 16.448 83.86 16.496 86.04
a

On Jan. 6th, 1902, twenty-five more samples were
taken and treated exactly as before. Among these are
seven in which the percent sugar was reduced from .1 to
-2- In five cases there was no difference and in thirteen
cases the sugar percent was increased from .1 to .7.

In this as will be seen from the table, are none in which
the percent of purity is reduced while in one case it is
increased from 80.4 to 85.4. The averages show an
increase of sugar of .048% and purity of 2.2%. Now aver-
aging the first twenty-five samples with the second we
find the juice from normal pressing to have a sugar
percent of 16,42% and that of second pressing 16.49%
showing an increase of .07% by high pressure. Similarly
averaging the purity we find an increase of 1.452%,

During the vacation preceding the spring term, 1902,
I made some experiments in the College Reet Laboratory.
After having very thoroughly pulped a large number of
clean beets, I carefully mixed the pulp. Previous to
this a lever press had been arranged with a long lever
and weight. Thus a known pressure could be applied and
as the surface was 52 sq. in. we could readily get the
pressure per square inch. Samples of pulp were taken
and pressed increasing the pressure of each succeeding
sample up to No. 10. In this no attempt was made to
get the purity and a chemical balance was used to insure
accuracy in taking samples of juice. Two sets of ten

samples were tested with somewhat conflicting results.
2-8. -

The following table made April 4th, 1902, shows

the results:

No. Of Sample. Lbs. pressure per sq. in. % Sugar.
1. 12.5 12.5
2. 17.2 12.4
3. 20.3 12.5
4. 2504 12.5
5. 28.1 12.5
6. 31.2 12.6
7. 34,3 12.7
8. 37.4 12.9
9. 40.6 12.9

10, 43.7 12.9

This shows a somewhat gradual increase of sugar
percent as a result of increase of pressure. Ten more
samples were taken with nearly the same pressure but dif-

ferent results as shown in the following table:

No. of Sample. Lbs. pressure per sq. in. % Sugar.
l. 12.5 13,0
Ze 17.2 12.7
De 20.35 12.6
4. 2564 12.8
De 28.1 12.8
6. 51.2 12.8
7. 32,8 12.9
8. 35.9 12.8
9. 39.0 12.8
29 -=

In this set the first five with lower pressure have
a slightly higher sugar percentage than the last five,
which is just opposite to the preceding ten.

At various times tests were made of samples of juice
from pulp under high pressure, in which the pressure had
been so great that pulp impalpably fine had exuded with
the juice. In all these cases it was found that the
percent of sugar and purity went down. An attempt was
made to let them stand and have the pulp settle but it
was so fine that much time was required and the loss from
evaporation would make a larger error. All such samples
were excluded from those given in the tables, each sample
being removed as soon or before the traces of such pulp
appeared.

From these results we may draw the following conclu-~
sions:

1. That the difference in pressure applied to
cossettes has very slight effect on sugar percentage but
tends to increase it with the pressure,

2. That the difference is so slight,as to be of
no practical importance,

5. That the purity is increased slightly by a
certain amount of high pressure depending somewhat on
the press cloths used,

4. That an unlimited amount of increase in pressure
will cause much insoluble solids to pass out with juice

and thus decrease both sugar percent and purity.

O. H. Skinner.
ae eee

 

 

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MICHIGAN STATE UNIVERSITY LIBRARIES

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