FORMULAS FOR CALCULATION OF PROPERTIES OF SUGAR SOLUTIONS AND SUCROSECRYSTALS

For practical work in factories algorithms are steadily gaining more i mportance. The algorithms calculated over recent years by the authors for crystal sugar as well as for pure and technical sucrose solutions are presented: The influence of elongation factors on the crystal shap e - the volume and surface area shape factors of sucrose crystals - th e influence of mass, surface and crystal number on the linear dimensio ns of the crystals - the solubilities of sucrose in technical solution s - the viscosities of pure and technical solutions - the boiling poin t elevations - the freezing point depressions.