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Home > Art, Film & Photography > Beetroot Sugar; Remarks Upon the Advantages Derivable from Its Growth and Manufacture in the United Kingdom; Together with a Description of the Rise, Progress, and Present Position of That Industry on the Continent of Europe, and Some Practical Dir
Beetroot Sugar; Remarks Upon the Advantages Derivable from Its Growth and Manufacture in the United Kingdom; Together with a Description of the Rise, Progress, and Present Position of That Industry on the Continent of Europe, and Some Practical Dir

Beetroot Sugar; Remarks Upon the Advantages Derivable from Its Growth and Manufacture in the United Kingdom; Together with a Description of the Rise, Progress, and Present Position of That Industry on the Continent of Europe, and Some Practical Dir


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1870 Excerpt: ...at the end of this pamphlet. Ure, Bureau, Dubrunfaut, Schwartzwaller, Liebig, Muspratt, and other eminent chemists, agree that the whole of the Sugar in the Beet may be crystallized, and is in every essential respect similar to that extracted from the Cane. Indeed, Ure states that Cane and Maple Sugar are in cohesive quality surpassed by that of the Beet, since larger and finer crystals of it are obtained from a clarified solution of equal density. This is particularly the case in the article of candy; if made of Beet, as in Belgium, the crystals are larger, and better defined and cut than those which, in Holland, are made from the Cane. This opinion is also that of Baron Liebig. Perfectly pure Sugar made from Beet cannot be distinguished from perfectly pure Sugar made from Cane; but in its imperfectly purified state it can easily be detected both by taste and by smell. Some of the refiners in England, especially in London, were prejudiced at first against the use of Beet Sugar, considering it inferior, and would only purchase it at one shilling to two shillings per cwt. below the price of Cane Sugar. This prejudice, however, is rapidly disappearing. Those who have fairly tried it are convinced that there is no diiference between the two; nay, further, that being entirely free from sand, and of stronger crystals, it is preferable to unclayed Brazil, Cuba, or Manilla, &c., and in the process of refining passes through the filters with greater ease. Good quality Beet Sugar produces from ninety to ninety-five per cent. of pure saccharine. The Scotch refiners, who have for some years largely used the Beet, will pay rather higher rates than for Cane. Unfortunately, the differential duties in this country have made it the interest of its refiners to purchase ...


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Product Details
  • ISBN-13: 9781130535549
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 30
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1130535541
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 73 gr


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Beetroot Sugar; Remarks Upon the Advantages Derivable from Its Growth and Manufacture in the United Kingdom; Together with a Description of the Rise, Progress, and Present Position of That Industry on the Continent of Europe, and Some Practical Dir
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