Investigations upon Sugar Boiling,

Clarification, and Quality of Raw Sugar

By W. H. BASS.

With the advance of science and technical ideas sugar mills have
of late years improved their methods and efficiency in almost every
direction, but in most mills no great advance has been made in t h e .
study and improvement of sugar boiling as this art was found not t o
lend itself easily t o such met,hods. Recognising the need for study
in order t o bring about the improvement of refining quality of raw
sugars, the Mackay 3Tanufacturers' Association inaugurated these
researches and this paper is submitted to the Conference through their
courtesy and generositv. At the outset a visit was paid t o the
U.S.R. Co.'s Research Laboratories and assistance rendered by this
Company was found invaluable for this work. The investigations
were carried out a t each of the seven mills in the Mackay district,
a t which i t was found that the co-operation by Xanagements and
Staff was largely responsible for the rapidity of the progress made.

BOILING.
Graining.
This most important operation, which from the outset reflects
largely upon the quality of the final grain, was first studied and i t was
found that uneven grain was due t o a great variety of causes. The
varying causes were made quite clear t o each mill by microscopic
examination, ant1 i t is pleasing t o note that they now each have a
microscope upon the pan stage in constant use. It was obvious
in most cases that the unevenness of the grain was due t o : (1) too
long a period by the waiting method for the required number of grain
t o appear : this wolxld often take as long as 20 minutes with grain
coming in all the time. with the result that the crystals which appeared
a t first were much larger than those towards the end : (2) a far worse
fault was new grain appearing throughout the skip : thus, although
a n initial uneven crop remained the same in number throughout
the boil, it would have a tendency t o even up considerably in size a t
the latter stages, ~vllereasgrain coming in all along would make far
greater unevenness. The maintenance of ~ t e a d ysteam and vacuum
conditions on the pan stage is a prime necessity for good grain, and
a recording vacuum and/or temperature gauge for the graining park
was found t o be a most vahxable guide.

Conglomerate Grain.
Dnring the early part of these investigations it was found that;
cry;ital complexes, conglomerate. or curly grain were very easily
forn~ed,t o the extent of as mueh as 80 per cent,. by weight, and this
type of grain was very difficult t o avoid under the then existing con-
60 PROCEEDINGS FIETR ANNUAL
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CONFERENCE April,-1934
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ditions (Plate 111, Figs. 26, 26, 27). This type of crystal is easily
distinguished from the aggregates of crystals, being generally formed
on twin cryatals with crystals growing from near the centre i n all
planes, and consequently star shaped when viewed on edge. Further,
as opposed t o aggregates, the crystals of true conglomerate grain
cannot be separated without breaking the crystals.
It is presumed that the refiners' objection t o conglomerate grain
is based on the syrup or molasses film which is enclosed in the very
centre of t h e crystal, and which cannot be washed away during t h e
affining process because the crystal remains complex after washing.
This condition is borne out by analysis. During grist analyses of raw
sugars i t is generally found t h a t the conglomerate grain is more con-
centrated in the larger crystals, as is seen in the following tabulated
result of a n analysis :

" B " Sugar Mixed Sugar

Grain Size
(Determined by Sieving) Total (>onglomerate
p----------. ---
% %
Coarae -- > 14 meshes 1 1.9 1 45 1 4.5 1 60

14 > 20 meshes i 16.9 1

I
30 1 24.9 1 35
20 > 28 meshes
28 > 35 meshes
Pine = < 35 meshes 1 12.5 1 1 10.3 1
I Apparent / Truo / Apparent I True
Satisfactory Grain (20
and 28 mesh fiWtiom) 1 6196 11% 64% l 50%
Total Conglomerate 17.40,; 1 18.4%
l

The figures shown under the sub-heading " conglomerate " repre-
sent the percentage of each fraction which is present as conglomerate
grain ; by deducting this proportion from the " apparent " satisfactory
grain a n arbitrary figure, " true satisfactory grain," is obtained. An
approximate figure of- total per cent. conglomerate grain is obtained
by adding the weights of conglomerate grain on each sieve fraction.
The diameters of openings in the 14, 20, 28, and 35 mesh sieves
were respectively 1.7, .83, .5, and .42 mm., while the a,verage size
.of crystals retained by these sieves was respectively 1.41, L .O, .75,
a n d . 5 mm.
Hand picking of conglomerate grain from separate sugar samples
o n the same sieve gave the following results :
(1) Well washed good filterability sugar. Ash conglomerates
(Plate 111, Figs. 232-3) 10 per cent. higher than non-con-
glomerate.
(2) Medium filterability sugar. l . l 1 mm. fraction. Ash con-
glomerate 0.27 per cent., non-conglomerates 0.21 per cent.
(Plate 111, Figs. 234-5.)
A 9 QUEENSLAND SOCIETY SUGAR CANE TPOBNOLOCISTS
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61

(3) Medium filterability sugar. Ash conglomerates 0 . 2 6 per

cent. non-conglomerates 0 . 2 1 per cent.
It is assumed t h a t the impurities will be present in proportion t o
t h e ash, and records have shown improvements in filtrability with
diminution of the proportion of conglomerate grain.
Conglomerate grain appears t o be formed mostly in t h e early
stages of a boil. The higher the purity, the greatmr the likelihood
of crystal complpxes and, particularly when bringing together, a n y
new small false grain with a tendency t o grow upon twins eventually
develops into conglomerate. Conglomerate grain i n bags occupies
more volume than ordinary grain, and i t has been noticed t h a t t h e
weight per sack increases when this is eliminated. Conglomerate
grain appears t o separate t o the outer edge when fugalling (Plate TII.,
Pigs. 293-5) and although the resulting sugar is always darker, i t has
not been established whether i t hinders fugalling.

Purity of Graining Charge.

The following advantag- were found when graining upon purities
of 80-87 obtained by a blend of liquor and syrup.
(1) The crop comes in more suddenly and more evenly : within
limits the lower the purit,y the greater the number of grain
in t h e crop.
(2) Conglomerate grain is minimised. There appears t o be a
seasonal and district variation in this maximum purity
required t o keep out conglomerate grain and often a slight
drop in purity makes a very appreciable difference. 8ee
Plate I., Figs. 374-377, 380, 384-387.
(3) When cutting liquor seed or seed of high purity, t'he ten-
dency t o form fine and conglomerate grain can be minimised
by adding a little lower grade syrup before cutting.
The only apparent disadvantage of using blonds for graining
is the likelihood of increasing viscosity and the greater ease of
decomposition of syrup. By the adoption of blend graining the
amount of conglomerate grain has been reduced from about 80 per
cent. t o 10 per cent. in the Mackay district.

Fornation of Crops.
It was found that the best grain was made when the biggest
"shock" was introduced t o the charge a t about graining point.
Where pans were not capable of being sufficiently cleaned o u t
between skips, there was generally sufficient " soldier " grain t o make
the addition of icing or castor sugar superfluous, as the sugar added
is not considered t o be the nucleus for grain formation. It is interest-
ing t o note that the presence of any sugar crystals whatsoever prior
t o graining point gives a very good indication of the correct time
t o shock, since as shown by microscopic observation, the crystals
which were eroded sharpen up fairly suddenly a t about graining point.
NO effect was observed by varying the quality or quantity of
" shocking " sugar, although this sphere has not been closely
investigated.
6% P R O C E E D I N G S P I F T R ANNUAL CCONPEREYCE April, 1934
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The best method st~xdieclt o date is a combination of shocking

methods, as follows, in which a recording thermometer (see Chart 1)
is used : Just before graining point ( T l ) a small qnaatity of icing or
castor sugar is introduced into the body of the charge ; a t the same
time air is bubbled through, so that the vacuum quickly drops about 2"
and the temperature on the recorder rises suddenly .to T2, after which
it begins t o fall suddenly. At this moment the steam is shut off and

t h e head water increased, so t h a t a sudden cooling takes place. J u s t

about the time when the original T1 is reached the crop appears,
and, when in sufficient number, is checked a t temperature T3. The
resultant chart will appear similar t o that illustrated in Chart 1, and
if the shock was induced a t the correct t,ime there will be only about
two minntes between T2 and T3. I n fact this time can be regarded
as a measure of the speed with which the crop appears and its
resultant evenness, and is, t o the writer's knowledge,the only methot1
of obtaining a record of the sugar boilers'accwracy in shock seeding
at the correct time.

Establishment of Grain.
The time between checking and establishment, or "bringing
together," is the most critical period, as i t is a t this time t h a t the
supersaturation is more likely t o show large variations, on account
of the greater rate of crystal growth and temperature variation. Once
a pan is put upon continuous liquor or s37nlp feed t,here is but little
variation in temperature, or only a very gradual variation as the
massecuite heavies up. After checking, however, the temperature
may fall as much as 4O0P., which represents a large change i n super- "
saturation and if this takes place too sudtlenly, false, uneven and
conglomerate grain is bound t o appear. Independently of the
temperature, if during "bringing together," the supematuration
is not steadily maintained by occasional drinks, false, uneven, and
conglomerate grain may also occur. So far the best improvement
has been obtained by using a recording thermometer in the graining
pan and maintaining a gradual return t o normal boiling temperat'ure
after checking, with the addition of short drinks of water every fern-
minutes ; the latter is presumed t o be a n advantage over liquor
drinks as it results in the time of bringing together being shortened.
d good example of this is seen in C'harts 2 and 3 which represent
charts obtained fur the same graining. After a little practice, t h e
sugar boiler has no difficulty in maintaining the required vscnxuas
and can produce charts of quite uniform appearance. It Inay be again
emphasised here that when using blends for graining, the eveness
or otherwise of the initial crop is by no means as irnportallt as t h e
elimination of further grain, particularly during the period of bringing
together or establishment of t h e grain.

I t was observed that ternpcrature ha,.: a great effect upon t h e

characterisbicn of the grain and a t the higher temperatures a thicker
crystal was formed. 'Phis may be a n explanation for the term
" hard " ancl " soft " grain--the thicker crystals feeling harder t o t h e
touch. This may also serve t o substantiate the claim that "soft "
grain seed exhaust fiyrup Inore as, with crystals of the same flat size,
the thinner ones might eventnallp grow t o the same size and thickness
ns the thicker crystals and thus exhaust more sugar from the syrup.
_
64 PROCJEEDIN(:Y
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Fig. l.-Dot diagram representing the relation between filterability and the quantit,y of
lime used for the clarification of raw sugar liquors. Data collected from experiments
at three mills.
Glaritication, Molasses Inclusion, and Pilterabilily.
I t has been found that the filterability of the raw sugar depend&
largely upon the clarification and when this process was improved
t h e filterability rose a8 is seen from the following figures:

Eilterability ( X i 1 1 A ) raw sugar i?z gallons y e y square foot y e s hour.

Keek ending 23/.9/33 D7eek ending 28/11/33
Poor clarification Good clari,fication
A 5.7 A 8.6
AR 2 .0 AB 5.2
B 0.6 B 4.6
Mixed 3.6 Mixcd 6.6
I n the above instance, fall in filterability with grade of sugar is
most marked ; in some cases the p H of the different grades of sugar
falls witjh the filterability as is brought out by the following results :
Class of Sugar pH. Filterability

Mill R I{
i c
6.8

6.8
6.6

6.1
7.0
9.6

7.5
6.7

very low
7.5
Mill C 6.9 5.7

6.4 very low-

The greater concentration of colloidal matter in the lower grades
of syrup is probably the determining factor in hhis relation. and not
the pH, which, however, does show the decomposition produced
by continued boiling.
I n some mills ~larificat~ionx-as greatly improved b p the intro-
duction of more accurate p H control, arltl a little assistance was also
afforded bv adding j)hosphoric acid (up t o tons per week) in the
forin of superphoppliate. The introduction of baffles, a shalt distance
from the overflow of the subsiders, was found of great assistance in
retaining floating scum and giving a good clean juice. At the end of
the s e a o n almost every mill had satisfactory filterability, which was
a considerable advance over previous years' results.
In the dot diagrams set out in Fig. 1 are shown the relation between
t h e pH of the mills' mixed weekly sample of shipment sugar, and
filterability. The abscissaere present amount of lime required t o
bring sugar t o p H 8.0 and is, therefore, proportional t o the p H of
t h e sugar. The ordinates represent filterability in galls. per sq. foot
per hour. These charts demonstrate fairly clearly the improved
clarification and filterability a t higher p H values.

Molasses Inclusion.
Molasses inclusion (impurities embedded in the grain), is
aggravated by poor clarification, and the former was found to have
a great effect upon filterability, particularly t,hat of the affined sugar,
as the impurities were not all washed away during affination. The
66
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cause, nature, shape, position and extent of molasses inclusion was

found t o vary to a very considerable degree. I t may occur a t t h e
very beginning or end of a boil, and sometimes even in a jelly " "

which is crystallising out, and the different types are clearly seer1 i n
the photographs.

&Iicroscopic observation clearly demonstrates that the larger

faces of a crystal are very easily etched or eroded in nn-saturated
solutions, which might conceivably form a pocket for syrup. One
type of this, termed "late inclusion," takes place towards the end
of the boil when the circulation in the pan is very poor, and with
"stagnant " ~xn-saturatedsolution on the surface the massecuite
might easily erode the crj-stals, which, when falling into super-
saturated solution would sharpen up snddcnly without the enclosed
syrup being able t o escape.

dnalj~sisof the impurities, both inside and olitsicle the crystal,

gave some interesting figures :-
( l ) A raw B. sugar with late and central inch~sion( l.00 mm.
fraction) was taken : i t had two distinct zones of inclnsion-
central and late in almost every crystal. Results of
analysis were-Filterability 1 . 3 : Ash 0 . 3 2 per cent. (See
photo Plate VI., Fig. 236.)
( 2 ) The above sugar was washed tlloroughy with saturated
pure sugar solution, and finally with pure sugar saturated
alcohol, and dried. With this washing all external syrup
is presumably removed, hut the sugar was still brown in
colour, and the ash was found t o be still as high as 0.11 per
cent. This is, therefore, clue t o the syrup included in the
crvstals, and. in this instance. as much as one-third of the
total impurities is embedded in the grain. (See Plate T T . ,
Fig. 237.)
(3) The washed sugar from ( 2 ) was washed u~itlipure unsaturated
sugar solution until the crystals were partially ditisolved
and t8he late inclusion removed, when it was noticed t h a t
the wash liquor became coloured owing t o the removal of
the latter. The crystals were finally washed with sugar
saturated alcohol and dried Analysis showed that the ash
was reduced t o 0.09 per cent., so t h a t here the late inclusioil
is responsible for only a small proportion of the total inclur'
, 10x1.
(Hee Plate VT., Fig. 238.)

(4) The sugar from (3) was washed with unsaturated sugar solution
until more of the crystal tlissolved and the zone of the central
inclusion was reached. The crystals were &hen washed
with saturated sugar alcohol and dried and gaye a n analysis
of 0.13 per cent. of ash. This figure leaves no doubt as t o
the extent t o which impurities may X)e ernl~edcted in the
grain of raw sugar. (See Ylate TT., Fig. 239.)

Another R sugar with marlceii inclnsion, and with a filterability

of only 0.6 (see Plate Vl., Fig. 309) gave the following anal>-sis :--
April, 1934. QL~EEXSI~ANL)
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SOCIETY
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SUCAR CAAE TECHKOLOGISTS
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67

I N external tnolnsses filrvt-

Water .. 0.21
Sucrose .. 0.97
Impurities .. 1.22
I n cr!jstctls--
Water .. 0.13
Sucrose .. 96.7
Impurities .. 0.71

99.98
Ratio : Internal Imyur. ---0 ' 7 1 .37
- ----
Total Impur. +
l . P2 0.71 -- 1.0
At one mill with filterabilities for raw sugar for 4 weeks as follows:---
1.8, 1.$, 2.1, 1.'7 (see Plate III., Fig. 35%),thefilterabilityfor affined
sugar was only 4.76 for a bulk sample of the above period. At a later
date with the shifting of the inclusion towards the edge of the crystal,
although the filterability of the raw sugar a t this mill wras only 1.9,
t h a t of the saturated sugar washed raw, was 9. l, so that the position
of the inclusion plays an important part in refining, the nearest t o the
centre being the worst. Figs. 513-517, Plate W., show. the character-
istics of late inclusion.
As i t appears t h a t central inclusion would be formed early in the
growth of the crystal, excessive amounts of water in the early stages
of t h e boil should be avoided, and in some instances advantageous
results were obtained by cutting down the size of the pan water supply
t o 4 t o 4" pipe. The depth and position of inclusion within the crystal
varies considerably as will be seen in the photograph. The position
i s located by focussing upon any particular surface or edge of the
inclusion, in relation t o a surface or edge of the crystal, and measur-
ing the difference. When any measurements are taken within tho
crystal. allowance is made for the refractive index of sugar. The
writer has been unable t o discover in the literature any descriptions
or photographs of inclusion, so t h a t with this paper a comprehensive
series of photographs is included,
Laboratory attempts a t reproducing inclusion showed t h a t con-
trary t o the conchisions arrived a t from factory observations, erosion
is not the cause of inclusion. I n the laboratory i t was found t h a t
circulation was the main factor as. even with eroded crystals as seed,
no inclusion was formed when the syrup was stirred during crystal
growth. With either eroded or " perfect '' seed, when the syrup was
not stirred, the crystals were found t o grow with " step " formation
(see Plate VIX., Figs. 643-618) and that with any subsequent growth
with stirring, inclusion invariably occlxrred. This step formation was
noticeable in many mill raw sugars, particularly where filterability
was not good. From the above few experiments i t would appear
t h a t the best defence against inclusion is (1) good clarification with
resultant decrease in impurities and s~iscosity: (2) good circulation
and uniform boiling conditions. On this account intermittent feed,
with its resulting sudden changes in viscosity and circulation, should
be avoided, as also should sudden variations in steam or vacuum.
Magma System.
The investrigation in Mackay has shown cleax-ly the advantage8
of nsing magma seed, in the eyennesa of the grain, and the saving
68 PROCEEDINGS BIBTH ANNUAL CONFERENCE
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April, 1934

of time, steam and worry in reducing the number of graining~. As

everything depends then upon the C sugar grain, attention t o t h i s
operation determines the quality of the final shipment sugar, and t h e
photographs show clearly the variation that may occur. As in many
cases i t is difficult t o avoid fine grain in the C sugar, i t was found
t o be of importance t o have this effectively removed shortly after t h e
introduction of the magma seed into the pan, a.s otherwise great
unevenness would result. This removal could be effected by drawing
in liquor first, heavying ~xpslightly t o under graining point, and then
drawing in the magma, but care mnst be taken not t o heavy up the
liquor too much otherwise the addition of magma will cause t h e
formation of false grain. The purity of the magma being of importance,
not only on account of its effect upon the quality of the grain, but also
upon the quantity of impurities returned into circulation, i t is hoped
t h a t next season the installation of a C massecuite crystallizer cooling
and heating system a t one of the mills will show some improved results
i n this direction as has been the case in Hawaii.
Regarding the grain size of magma seed, Thieme (" Studies on
Sugar Boiling" published by Pacts about Sugar, New York, 1928)
gives interesting figures for the relation between volume and grain
size of magma seed footing. Although Thieme's tables are worked
out for magma of a definite srystal content they can be applied t o any
magma if its consistency a t any one mill is kept constant, and by triaI
and error a factor which will give accurate and consistent results can
be obtained. A glance a t these tables shows the enormous influence
of the size of t h e magma grain upon the quantity of seed required.
Thus, taking final grain of .6 mm., the percentage of footing required
is 5.33,17.33, 40.66, and 80, for grain of . 2 , .3, .4, and .5 mm. respect-
ively. As i t is impossible t o make the C sugar always of the same
grain size, the magma will vary accordingly, but hitherto no allowance
was made for this in taking in magma seed, resulting in shipment sugar
with great variation in size. I n the writer's opinior~the shift chemist
could be easily trained t o advise the sugar boiler upon the proportions
of magma t o be used, with the expenditure of only 15 t o 30 minutes
per shift upon the pan stage. I n this time the average grain size of
the magma can be obtained correct t o . O 1 mm. by measuring, say, 100
crystals under the microscope, and calculating the proportions from
tables prepared from Thieme's figures. This will greatly assist in
securing a better chemical control of the sugar boiling section, where
hitherto much has been left t o the discretion of the sugar boiler.
As the rate of crystal growth varies with the purity, it will b e
seen from Thieme's tables that for final massecuites of the same grain
size the required proportion of seed decreases with lower purities of
syrup, and here again the chemist may act as adviser t o the sugar
boiler. Thus with magma of 0.4 mm., t o give final grain of 0.85 mm.
according t o Thieme's tables, and assuming pans of equal sizes, seed
should be apportioned as follows :-
If making A & B. 315 seed for A. 2/5 seed for B.
,, ,, AB & B. 6/11 for AB and 5/11 for B.
,, ,, A. & AB. 519 for A. 4/9 for AB.
), ,, A. AB & B. 15/37 for A, 12/37 for AB, 10/37 for B,
The above are approximate and will vary according t o the relative
purities of the different grades of syrups. The breaking u p of magma
p . 1 3 -.
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Q 17EENSL4 K I ) SOCIETY
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grain in the screw or pump wa* founcl t o inflllence thc yaality of the
final grain (see Plate IT, Figs. 96-8) ancl consequently this should be
avoidetl as far as possible. As the grain size of individual C's will vary,
keeping the magma separate will assist in maintaining unifornl grain.
instruments for Gontrol of Sugar Boiling.
Owing t o trhe pressure of other work, not much time was devoted
t o these instruncnts, but the following ronclusions may be of interest:-
Eleetrieal conductivity apparatus.-An instrument similar t o
the Cuitorneter (Xntcrnat. Sugar Journal, F. Todt. Feb. 1933, $ W. F,
Alewjin, Sept).1938) \v88 tried on a graining pan but probably oning
t o variations of temperature and purity, consistent conctuetivities were
not obtained for graining point, so t h a t the results t o date show n o
superiority over the judgment of the sugar boiler. The simplicity
ancl low cost of this instrument. however, merit further study for i t s
application for boiling control.
Temperatnre Difference Recorder (Smith, Faet* about Sugar.
Feb. & March, 1932).-Two different makes of instrnment, Leecls,
Northnipp & C'arnbridge, were studied when in nse with c*alandria
pans for high grade sugars (A & AB). Althougll insufficient data
have been collected t o enable the construction of ideal curve# for dif-
ferent types of massecuites (o>$-ingprobably t o variation of purity
a11tl temperat~xres.size of seed grain,etc.) the writer belieres that the
use of this type of instrument is of great assistance for (1) minirnisiilg
the percentage of fine grain : and ( 2 ) recorcting the method of boiling
each strike and the ps~chologicaleffect of improving the work of t h e
sugar boiler, as well as being a gootl guide.

Although this work was carried out primarily in order t o improve

the refining cpality of the raw sugars, from the miller's point of view
i t was shown that many important advantages make such improve-
ments and investigations thoroughly worth while. Improvement
i n grain size a ~ l dr e g u l a r i t ~and filterability were found t o giire t h e
following ad~aiit~ages :-
( a ) Better exhaustion and fugalling ; (b) Less impurities returned
t o milling operations and consequerlt better boiling ; (c) d higher net
titre for the same polarisation owing t o elimination of impurities,
At one mill the asEl of the raw sugar was redrlerd from 0 . 2 4 t o 0.11,
which represents a considerably higher return. Most authorities also
state that even grain miliixnises deterioratiori ; ((1) The introd~xction
of closer control of sugar boiling makes for more s;vstematic scheciules
of pan floor operations and in many cases this has res~xltedin the speed-
ing up of the work owing t o the better utilisatio~lof the pans.
The writer is greatly indebted t o the managements and staffs
of the &lackay RIills for their unfailing co-operation, advire and assist-
ance dtlriilg the progress of this work, and t o the C.S.R. Company for
their valuable technical advice. To m?- assistant, Mr. N. Smith, Rl.I.Pc.,
I am greatly indebted for his indefatigable enthusiasm in carrying ouf.
so a b l ~all the laboratory work. and for the prodnetion of many of t h e
photographs in this paper.
 PLATEI.

Explanation of PhcitomirvograpIi8.

Fig. 151. 10 minutes after check :

Fig. 153. 2.5 minutes after check ;
Fig. 153. l hour 55 minutes ;
Fig. 155. Xassecuite (AB) tlropprtl ;
Fig. (M. 7 minutes after check ;
Fig. 67. 17 minutes after ;
Fig. 68. Half hour after ;

Figs. 381-387. Four skips A Sugar from graining chargr; 1XlM) Lquor: 7tM) AB
Syrup.
Figs. 37$-375. Four s k i p d Sugar froln prainlng (har<e; 1700 Liquor; SO0 -%B
Syrnp. Theqr J t i p mere made simulta~~eously
a t the Lame 111111.
 Fig. 215. 17ina1 AB massecuite from nmglna. Bad tlrier.
Fig. 236. Final B inassecuite. Bad <trier, ex graining.
Fig. 2 i i . Final C' nia-rruitr. Bad tlrirr.

Figs. "$6-"57. Blrntl 85.8 apparent purity for (' shock w d e d Brcwcr.;' C'ry.+~ls.
1-aruum maint,ainecl 23" vhilst bringing toget,ller n i t h short
drinks of water.
Fipa. 216. 'l minutes after c.hecBing ; 24'7, 12 minutes :
Figs. 21% 41 minutes ; 250, I lrour 10 minutrs ; 3.51, 1 hour 1.5 mirxtc..; ;
232, l hour 20 minutes on to continuous B syrup feed :
257, (! u~aaswriit~ from above 64 Ilourd after (:heck-- ptm haif
fllll.
Coorl grcrirti~cy with w i t i r r g v i i t l ( d . Blind. Graining blend app. purity 80. By wait,.
ing mc~thorlgrain rame in w r y small and eve11 ; x-cr>-gradual tlro~)v a c m ~ X-lrm l
bringing together: S C P charts 1 ant1 2.
Fig. 516. " 0 minute; after cliecl;.
Fig. 519. 3 hours; R". ('at to ( ' JI;U: 3 8 Ilonv.;.
.Tip. 25, 26, 27. ('onglomrmtc grain. Hlen l . \-aristion; ttwpi.ratirr~~aft:.~ d w k -
ing too sudden.
Fig. 231. 1.11 mm. sieve frartion, &ABsugar ;iortt,tl single crj-stab ; a& I!.21 cwt.

Fig. 293. A masiec.uitc2 drying ~rt'll. Sa~nplefrom ncur fugal g,r~ugv. S ~ ~ n fine
w
pail].
Fig. 2514. S:nr~e as 293. From midtllr of s a p r l i ~ y e r : nnifiirli..

Fig. 176. sugirr. I .l

n m . fraction, nlo-fly c onglomerate : a-h (1. 13 p a r t vrit
Fig. 177. A sugar. Same as 176. 1.0 min. fritction. Irss mnglonirrutc : a l l 0 . lls
per c w t .
.Fig. 232. A r;ugar. 1.1 111111. fraction, single crystals o n l , ~ a; ? ! ~1 1 . 1 1 p r c.ihat.

Fig. 351. A sugar, week eniiing 21'10 33 : 8.8 filtemhility.

Fig. 613. Smlc as 612, 0 . 1 inm. focos below front oi.tllol)irinc~oiti: tilt. sitlnc! a i
612, ffoeur;0 . k n m . helow left p l c ; 613, sanle as 612. few- 0 . 1 rnrn.
kelow l m a l liinncoitl. Indirates different rat(, of growth ia different
clirrctio116.
Fig. 590. Stale cane----magnln--.1attt I w a l pinarwid inchtsion.
Too rarltleu drop t ~ m p r m t u r cafter checliinp ; graining.

with syrup t.owards rntl of boil ;

Final B ma6secuite ; water i~itrod~~csetl
no false grain.
Magni~. Fine grain ancl normal grain in cqual num1)ei~.

Magnlu ~ o o ( llittle
. fine grain.
Fi11e grain front a b o w " clean u p " in pan.
H ntassccuite from above, 2 llours l a k ; abwnre of fine grain
U marise~~oitrfrom el)orr, 3 hours later; ahsence of fine p i n , little
light inclusion.
Bad magma, uneven and with in~lusion.
massecuit,e from abow. Very uneven con,rrlomevate and full of
inclusion.
(! nugar 9.5 nngnia from a l m ~ c .Morca fine grain owing to magma w r r w .
; 96 C> sugar from above ; 98 magma from ahovc ; more
C' rnasseruitc
fine grain o~vingmagma wrev.
Good even magma fwe from fine grain.
Xt~grna,inc4asion ant1 fine grain. 240 reed fro111 ahtrrcx not effectiroly
cleaned up.
Final A masxecuite (1st cnt) front above showing unrvennrxs. 21;.
Final -4 rrmsmwite from almrc more e r m , inor? irtclu-;ion (,%cl ?cut),.
- 78 PEOCEEDTNGs FIFTH ANKUAT. C'OKFERENCE d j ~ i ? 1934
,

['l. *Tr T .
.-- -
Explanation of Photomicrograph*

Pig. 368. Seed for (', shock blend. 2 l i o u r ~after cllecli ; indusioxi due to exce*,
water and eroJion of gram 111 attcmpting to remore false grain.
Pig. l . Inclus~onin jelly " sugar; no water used.
"

Fig. 183. C'entral incluqion 111 B rnas~ec~ilte.

after attempting to nayh out fme gram
in heed with vrater.
Fig. 180. Central inclusion in AB masitwntc ; hame heed a.r 183.
g 5 . Magma made with water, note central mcluriion.
I . 2 A Masuccuite I hour after introducing above magma (2%) as seetl ; in-
clusion nlorr pronounced.
Fig. 122, Seed for C ; triangular inclusion in every crgatal. I n checlting this
crop too iuuch water WHS ustd in itdmixturo with liquor. SO that t h e
crop was meltet1 out to all appearances. I'pon re-graining i n c h -
ion wan evident, in the " new " crop.
Fig. 339. Final R massecuite, faint late inclusion : water used in " clcaning " seetl.
F I ~363.
. Young 8 man-ecuite, marhecl late iurlusion ; \+ater n ~ e d111 " rleaning "
wed.
FIX 181. Focus iront face. K ~ g h tpole and rentral lnc.lu~~on.AB sugm.

Fig. J 85. Foca. 0 .% mm. bclou front faw.

Fig. 186. Same a, 185. 1:oc-us 0 . 2 5 mm. brlow top fatr..
Fig. 188. AB sugar of filterability 3 . h
Fig. 185. ('rystal. ex 188. I;ocwi 0.31 111111. bclon left pole etlgt-.
April, 1934. -
QUEENSL-4ND SOCIETY SUGAR CANE TECHNOLOGISTS
-
-p- -- p
79
m
-
--
--
 1S~~)lanatio~r
of Photo~riicroprapli~.

Fix. -5. Inclusion in 1siqvxr.

Fig. B.
Fig. 236. H sugar fi1tersl)ihty l . 3 , 1 .I) nrrn. sirre f n c t ~ o n t, u o zones of inc.lusion;
a& 0.32 I J P ~cent.
Fig. 237. Same as 236, tlioronghly aahhed to i n n o w molas-c%sf11m ; ash 0 . LI
per cent.
F1g. "38. Samr a i "37. crystals partial17 ilissol~ed,a.sh 0.09 per crnt.
1;ig. %!4. Sam(, a* 3 8 . crystals cliswlveti flirther t o inner zonc of inclnhion ; a811

Fig. 372.
Fig. 379. Sxnlc~a.: :iW, focwsed 0 . 1 6 trim. bc~lowfront ortho pinaroid ; depth or
c r ~ h t a l0 . 6 mm. Not(, qteppetl fornlation on edge of crystal.
Fig. 434. Induclon in jrlly hugar, uiore niarketl in larger rr~atalh.
Fig. 1.54.
Pig. 4.55. Same as 451, focus 0.1.5 nnn. Ijelo\\-front ort,ho pintacoicl ; note " jagged ''
inclusion.
Fig. 4.56. Same as 455. f o c w 0 . 2 3 mm. brlow top hasid pinac.oirl. (Total depth
0.4ti nnu.)
Fig. 4,55. S a n ~ ca:: $56, foews top hasal pinacoid.
Fig. 513. Tvpival rr?.stals with right pole inclusion ; filterability 3 . R.
rip. 311.
Fig. ,51,5.
Fie. 516. Same as 31.5, f o ~ ~ u s w bt4on
l top I)t~.;olpinacoitl. Inclusion co~lfinad
to right pole. gettint?.hravier towards tlic cntl of a boil.
FIR. -517. Same R:: 516, f o c ~ ~ x ~front
r r l p l c face and showing pitted t u b n l ; ~etching
of surfac,i,.
F1g. :3im. I3 ;jug;rt from Mill "A" for week c~ncliug7th Ortnhrr. 1!)33 ; 0 . 6 filters-
bility. ltravy inchwion.
P1p. 507. K sugar from Mill " A " for \r-t'~li ending 2nd I)rccnll:er, 1!1:3:3 ; 7.1
filtershiliby ; inciunion orlly in trawx.
 J ' L A ~ VJI
-- --
.
Explanation of Photomicrographq.

Fig. 543. Sifted fine grain used t o seed saturat,ed AI3 syrup a t 158' F., stirred nnt,il
cold and viscous, no t:irculation. 18 % .
Fig. 514. 9%543 ; crystals gre,w normally lintid a t end of stirring, no circnlat,ion
on stanging, late right pole inclusion. 1 8 ~ .
Pig. 545. Same as ,544, fihoning one very irregular " ~ t e p p c d" cryst,al. IS:.'.
This formation obt,ainal~leunder any condit,ion of parity, t'emper-
atmureor rate of crystallization, providing no circulation ohtaina.
Fig. 546. 544 used t o seed fresh sample hot AI3 syrup. Crystals grew normally
during stirring : late inclusion 01 541 now appears
~. nu early inchwion.
18x.
Pig. 547. Graded twins, some with early inclusion used t o seed saturated AB syrup
a t 15XcF.; did not grow much owing t,o fiue grain crop bnt stepped
forma,tion occurred. 18 X .
Fig. 548. RC& 547 ; stepped " twins, used to seed further sample AB syrup, grew
"

normally during etirring. giving rise to inclusion in stepped for-

mat,ion ; stepping occurred again on standing. 1 8 ~ .
Pig. 549. Same as 546 ; bawl pinacoid upper indicating a single k i n and not a
pile of separzte crystals. 18 '/ .
Pig. 551. Ran- .B sugar, filterability rery low ; stepped formation invariably
accompanying late inelltsion hut recerRe not true.
Fig. 561. Laboratory attempt a t early inclusion ; reed avertged 0 . 3 mm. in super-
saturated AB s ~ u ;pfirst grolvn a t rest ; lat,e inclusion. I 8 X .
Pig. 562. Ree 561 ; crystnla grown further with good circulation (4irring). 18>:.
Fig. 564. See 561 and 562 ; crystals grown furt,her to 0.7 mm. with stirring ; in-
clusion now appeam early. 1 X v .
Fig. 580. Lahorat.ory attempt a t rcpeated inclu+m. Seed areraged 0.25 mm.
in superjaturatcd AB syrup, grown altrrnately a t rest and in rapid
motion. 1 8 ~ .
Pig. 581. See 580 ; first inolusion.
Pig. 582. ASM 580 a-ld 581 ; after aucceasivc growths at rcit and in motion. 18 ..i
Pig. 616. Repeated indusion in mill raw R Hugnr : focus 0.22 mm. helow front
orthopinitcoid. 27 ;4 .
Fig. 617. &me cryst,ala a.? 616 ; focus 0.33 mm. helow left pole. 27 X .
Fig. 618. Same as 616 and 617 ; focus 0.33 mm. below basal pinaroid. Tnolusion
indicates different rate* of crystal gran-t h in different tlirectionfi.
27x .
d j ~ ? * d1954.
.
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QTEESSLASD SOC'IETY b f ( . d R C I X E TECIISOLO(;lbTS
-- -- - -- -- I______-
83

I'L~TE \.It.