Essential reference for beet sugar chemistry and lab practice.
This practical handbook distills key methods for rapid technico-chemical analyses of beet sugar products, by‑products, and materials used in sugar manufacture. It offers clear, lab‑tested procedures in a compact, field‑useable format.
Originally published in 1914, this edition presents foundational topics that professionals in sugar production and related labs rely on, including the analysis of sugars, the polariscope, and steps in beet processing and juice testing. The book is designed to be a concise, practical guide for beginners and seasoned technologists alike.
- Concrete procedures for determining sugar content, juice quality, and purity.
- Guidance on diffusion, evaporation, crystallization, and other lab steps in beet sugar manufacture.
- Methods for analyzing massecuites, molasses, and related by‑products.
- Tables, coefficients, and practical notes that support quick, accurate measurements.
Ideal for readers involved in beet sugar production, laboratory technicians, and students seeking a compact, hands‑on reference.