Studies on the "sugary flavor" of raw cane sugar. I.

Measurement of Morphological Characteristics of Raw Cane Sugar Crystals Using Digital Image Analysis

Raw cane sugar is one of the most important product in the sugar industry and is the main raw material for the white sugar production. Morphological and physical properties of this product might influence the final white sugar. For instance, the behavior during centrifugation, transport and storage is related to the characteristics of these crystals. The object of this study was to determine th...

Chemistry Based on Renewable Raw Materials: Perspectives for a Sugar Cane-Based Biorefinery

Carbohydrates are nowadays a very competitive feedstock for the chemical industry because their availability is compatible with world-scale chemical production and their price, based on the carbon content, is comparable to that of petrochemicals. At the same time, demand is rising for biobased products. Brazilian sugar cane is a competitive feedstock source that is opening the door to a wide ra...

I Problems in Sugar Cane Disease Control in ' Louisiana

Studies on the fortification of cane sugar with iron and ascorbic acid.

1. The feasibility of improving iron nutrition by fortifying cane sugar with Fe and ascorbic acid was studied. 2. It was found to be possible to add a number of Fe salts together with ascorbic acid to sugar without affecting its appearance or storage properties. 3. The absorption of Fe from fortified sugar eaten with maize-meal porridge or made into jam or biscuits was measured in ninety-four v...

Leaf Temperatures of Sugar Cane.

Since the results in the literature are at considerable variance regarding leaf temperatures with reference to the surrounding air temperature, the writer thought it would be of interest to check some leaf temperatures in a different section of the country from those previously reported. The investigations of CURTIS (2) were performed at Berkeley and Riverside, California, and those of CLUM (1)...