CALCULATION OF SATURATED MOLASSES PURITIE S

With the aim of simplifying formulas for the calculation of saturated molasses purities, it is proposed to work on the basis of ''normal tem perature relationships'' instead of temperature-independent ''ratios o f ratios''. The calculation of molasses data for a given temperature t hen proceeds not via a single sucrose solubility number, but via pairs of solubility numbers. In that way, the familiar saturation formula c an be mathematically transformed, without changing the results. If sat uration equations are to take account of the nonsugar composition in a ddition to temperature and the nonsugar:water ratio, it is clearer to formulate a normal temperature equation with values related to nonsuga r instead of values related to water. Based on 47 analyses of ''normal '' and ''Quentin'' molasses, a multiple regression with a correlation coefficient of 0.992 was obtained. This equation, valid for 50-degrees -C, in which all values are related to nonsugar, calculates sugar (per nonsugar) from water and earth alkalis. An equation for the calculati on of molasses purities found in the literature was transformed and co mpared with the results. There was good agreement in the case of norma l molasses, whereas for Quentin molasses there were one-sided divergen ces of up to 2 purity points.