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Show SUGAR SINE IF BEETOR DANE Chemistry Shows That Both Varieties Have Same Qualities It Is not uncommon to hear a housewife house-wife declare it to be Impossible to preserve fruit or to make confection- ( rv with beet sugar others claim j that beet sugar is not as sweet as cane sugar, and hence more of it If required to render a given degree of i sweetness. Home Ciglni to be able to j distinguish beet sugar from cane su-j gar iy the sixe of the crystals, some by i iie color, others by the length of i lime It lakes a lump of sugar to dis- I j solve In a cup of coffee or other II- quid, All of these conclusions are fallao Luis, for even a chemist surrounded ' jwlth all his scientific laboratory equipment, equip-ment, cannot distinguish one from the other, d.-clnre sugar experts. Although derived from different species of plants, the refined product from the Juice of the- Cane and the boot is th'' sr'.me In composition. in sweetening power. In dietetic effect, in chemical reaction, in all other respects. Furthermore, Furth-ermore, if maple sugar were rebolled and passed through the process of re-fii'ing, re-fii'ing, it would lose its aroma and flavor, which are wholly in the Ini- purities, and the while crystals would be identical with those derived from sugar cane and sugar beets. SUGAR is SVG Ml Pure sugar, whether derived from beet or cane, is as Identical as Is pure . gold, whether mined In the Rocky' mountains or in the Transvaal. It would be as reasonable for a housewife SSBSBSSSSSBSSSSSBBBBSSB9MlMSBBBBSSBBSgSBigDSEIBWSSM t.. attfibu.' th failure of her pmelitte to the.facl that the hens which laid! the ''(K4 were Rhode Island Reds Instead In-stead of Wyandottes, as to attribute, the failure of her preserves to the use of beet Instead of cane sugar. Inasmuch as one-half of the (liKiOilO lon.s annual sugar production of the world Is derived from Kuropean sugar beets, to assume that this sugar cannot be used for preserving fruit or! making on feel lonery Is to assume that where beel sugar i produced the peo- pie either go withotu confectionery or, preserves "r that they import sugar with which" to preserve them. Kor fifty years or more the contin-. contin-. ir of Europe h id depended almost exclusively on beet sugar Aside from a small amount of French colonial sugar and some 20.000 tons of cane igar prdduced In Spain, the 5,960,-1 fioo ions of sugar annually c onsumed i on the continent of Kurope Is beet sugar, and no more attractive confec-; tions or delicious fruit preparations are produced elsewhere. Of the 1.900 -1 ooo tons annual sugar consumption of Great Britain, 1.300,000 tons is derived i from continental sugar beets- A fowi 'i- ago 40 per cent of the 1'nlted1 Slates importations of sugar were beef sugar, and now from time to time,' when a shortage Of sugar occurs In! the West Indies, raw Kuropean hcetj sugar Is Imported into the United I States, and it all emerges from ouri seaboard refineries as "pure cane su-i gar." This Is not misbranded, Inasmuch as W'oi Chester's definition of "cans sugar" is " Sugar obtained chiefly i:om sugar cane, the sugar maple, the beet root, and contained in a great manyl other vegetables." WHAT DICTIONARY SAYS Webster's dictionary gives the fol- lowing definition of sugar. "A sweet Crystalline substance obtained ob-tained from certain vegetable products j as the sugar cane, maple, beet sorghum sor-ghum and the like '" The Standard dictionary defines su-c.i su-c.i r as A sweet, crystalline compound C12H22011 derived chiefly from 'the Juice of the sugar cane and sugar beet, but contained, also in many other nrrr - BSBSSSSBSSSBBSSSBSSBaBSSSSaSBSSI known variously Izs uwLitsFOKWYQ vegetables." It defines sucrose the ' chemical name for sugar) as: "The. white crystalline compound known variously as cane sugar, beet sugar,,! maple sugar, etc , according to Its origin, ori-gin, but identical chemically-, having the composition C12H2ZOlln." The Century dictionary defines su-; k.u as "1 The general name of cer-, tain chemical compounds belonging to the group of carbohydrates. 2 A sweet crystalline substance, prepared chiefly from the expressed Juice of the oigar cane, and of the sugar beet, but j obtained also from a great variety ofi Other plnnts, as maple, maize, sor-t ghunij birch, ami parsnip." Sucrose is defined as "As general name for tbci sugars Identical In composition and in general properties with cane sugar, having the formula. C2H22011nJ Sams as Saccharose." It defines sac-charose sac-charose as: "1 The general name of'' unv crvslalline sugar having the for-l nuila C II O, Which suffers hydrolusisl on heating with water or dilute mln- eral action, each molecule yielding two molecules of a glucose. 2 Specif leal-, ly. the ordinary pure sugar of commerce, com-merce, obtained from the sugar cane; or sorghum, from the beet root, and; from the sap of a species of maple." From the foregoing authdHtaUve definitions It will be seen that there Is no possibility of determining the source from which a pure sugar crystal crys-tal is derived, and to claim to be abj to distinguish one from the otln r is to assume the possession of a power of discernment and discrimination which; the scientists of the world, aided by all the arts of chemistry and equipped equip-ped with the most delicate scientific apparatus, have failed lo develop. oo |
