| Show EAVY LOSS OF SUGAR STOPPED chemists perfect process of protecting raw product from mold and bacteria PREY ON sweetening FACTOR at least worth of sugar destroyed yearly by tiny greedy organ organisms arms pounds Is estimate Clil chicago cago III more sugar will be available for everybody through the discovery of a process of keeping it from roni being injured by molds and bacteria fully one per cent of the cuban crop or about pounds ot of bugar a year and worth at least 1500 it Is estimated has been destroyed by tile the tiny greedy i which Ii ili compete with the sweet tooth of mankind As the per capita consumption of sugar in tile the united states Is ij approximately pounds annually the amount hitherto consumed by the persons for a twelve month period this aliis would rould keep the sugar bowls bowl of a largo large city full counting each family us as five persons 0 of uth futh F groups could be kept sweet tern tem pored during ahli period from the supply which has been waited by tile the invisible hordes bordes mr nicholas kopeloff Kope lofE and mrs lillian lililan kopeloff Io bacteriologist and assistant Elst lInt bacteriologist at the louisiana sugar experiment station in new orleans and members of the american Amei ican chemical society hae just completed a bulletin on the method of preventing the molds and bacteria from wr wresting est sweet solace of the beet and an cane an from mortals loses sweetness sugar loses its sweetness because molds olds consume the sucrose which Is its sweetening factor although the amount thus lost may be only a fraction of one per cent and far too slight to be detected by the senses of taste or smell to in many cases it is easily determined by the an instrument ill ment especially designed tor for measuring tile amount of sucrose present when sugar deteriorates not only does the detect the differences but anyone who is sufficiently observant will note tuat blat it will actually take a larger spoonful to give the same sweetening power thus if a barrel of raw sugar should be kept t through rough h the summer months and it Is infected with harmful mici o organ asins isms it might be necessary to use an extra half spoonful at the end of the summer to get the same sweetening power that tant could lie obtained before deterioration took place As all sugar Is sold strictly on the basis even small losses aggregate huge wills turns the usual source of these the molds Is the air which contains millions of till mi cro organisms at rest and in circulation rich each individual mold it if it falls on an object which can supply it with sufficient lelent food such as sugar can reproduce more individuals of the same species in less than a week neek tills this reproduction however bo weer can only take place in the presence of sufficient clent moisture otherwise the organisms lie dormant catle cane sugar primarily undergoes such losses looses by deterioration in transportation or storage mainly due to the absorption of moisture by sugar in lamp damp weather or humid all wa boates es for exa example sugars made in ill cuba cub are anre stored in the hold of a vessel often with insufficient ventilation which causes then them to 11 sweat 11 while coming from a tropical climate into cooler water the moisture condenses condense D n the surface sin luce of the sugar tills this so 0 occurs when sugar is stored for uny length of time especially at high lempe temperature valure as in refineries where here some is melted up at once and the re maender inar Is held in storage for varying periods as dictated by business needs can be prevented having identified the injurious micro organisms doctor and sirs ko lev developed eloped a method by NN which illch the quality of a given sugar might lie be determined in this respect uy by simply consulting a chraft after a preliminary analysis one may now find out whether or not a given sugar will deteriorate or lose its sweetness in storage the sugars which are unsafe to keep may be melted up first the sounder sugars being held in storage with safety doctor rind sirs kopeloff by making bacteriological examinations at every stage of the sugar making process haap lave found that deterioration can be prevented by substituting dry or super heated steam t I 1 for water in the final process ot of 7 ashing sugar in the drums in which leffar Is dried thee as they are called in III their whirling suck up air from the floor may be with germs also it Is common practice to mate the color of the sugar lighter ny NN cashing ashing the crystals with water rater which may be contaminated with molds and bacteria in the new process it is shown that dry steam Is successful in killing over 99 per cent of these anid ald molds and bacteria while the practice of steaming sugars is nut a new one the results are shown to have a direct practical value in eliminating losses which have been a consider considerable atle factor in the american bill for sweets |
