PREFACE The aim of this work is to aid those who are starting their career in the beet-sugar manufacture but lack systematic training in the technique thereof. Having this in view, the author has en- deavored to explain not only the practical operations of sugar house stations but also the fundamental principles involved in the various processes of the sugar house and in the methods for analysis of various sugar house products. Especial attention of the reader is invited to Table IV which may be used to advantage by sugar house chemists in their control work as it dispenses with practically all the calculations pertaining to the determinations of sugar and purity of juices and Brix of undiluted thick syrups. In preparing this work, lowing references An Introduction to the Study of Chemistry, Theoretical Chemistry, Organic Chemistry, Analytical Chemistry, Organic Chemistry, the author has made use of the fol- Remsen. Remsen. Bernthsen. Treadwell. Remsen. Quantitative Chemical Analysis, Thorpe. Engineering Chemistry, Stillman. Elementary Treatise on Natural Philosophy, Deschansl. Elementary Treatise on Physics, Ganot. Botany Brief Course, Bessey. Mechanical Engineers Pocket-Book, Kent. Quantitative Estimation of Sugars, Wein. Optical Rotation of Organic Substances, Landolt-Long. Handbook for Beet-Sugar House Chemists, Spencer. Beet-Sugar Manufacture and Refining, , Ware. Anleitung zur Untersuchung, Friihling. Leitfaden fur Zuckerfabriks-Chemiker, Stift. Lehrbuch der Zuckerfabrikation, Stammer. Handbuch der Zuckerfabrikation, Stohmann. Zuckerfabrikation, Classen. Chemie der Zuckerarten, von Uppmann, Traite de la Fabrication du Sucre, Beaudet-Pellet Saillard. IV PREFACE The author takes this opportunity to acknowledge the ser- vices rendered by Mr. S. P. C. Borson, who made the drawings for the illustrations in this book, and by Mr. R. S. Hiltner who reviewed the manuscript and made valuable suggestions. His gratitude is also due to Mr. Frederick Schlumbohm, who gave much important information on the process of sugar boiling. Owosso, Michigan, 1908. Y. N. OF THE UNIVERSITY OF TABLE OF CONTENTS CHAPTER I Definitions of Chemical Terms Introductory, i. The field of chemistry, I. Elements, i. Chemical Symbols, 2. Compounds, 2. Definition of chemistry, 2. Atoms, 3. Atomic weight, 3. Molecules, 3. Valence, 3. Inorganic and organic chemistry, 5. CHAPTER II Non-Metallic Elements Introductory, 6. Hydrogen, 6. Oxygen, 6. Water, 7. Nitrogen, 9. Nitric acid, 9. Ammonia, 9. Sources of ammonia, 10. Ammonia in beet juice, 10. Difficulties caused by ammonia in the juice, n. Carbon, 12. Carbon monoxide, 12. Carbon dioxide, 13. Chlorine, 14. Hydrochloric acid, 14. Acid, 15. Alkali, 15. Salt, 16. Chemical equivalents, 16. Alkalimetry, 16. Acidimetry, 17. Definition of normal solution, 18. Normal hydrochloric acid solution, 18. Normal sodium hydroxide solution, 18. Normal sulphuric acid solution, 18. Method for preparation of normal solu- tions, 19. Normal oxalic acid solution, 19. Normal potassium tetraoxalate solution, 19. Precautions required in manipulation in preparation of normal solutions, 20. Preparation of Nio solution of potassium tetraoxalate, 20. Preparation of normal sodium hydroxide solution, 21. Normal hydrochloric acid solution, 23. Standard acid solution used for examination of alkalinity of the juice, 25. Standard alkali solution used for examination of acidity of the juice, 27. Normal sulphuric acid solution, 27. Standard sulphuric acid solution used for examination of alkalinity of the juice, 29. Standard acid solution used for examining samples containing large quan- tity of lime, 30. Sulphur, 30. Sulphur dioxide, 30...