The Preservation of Eggs, Including a Bibliography of the Subject.

Abstract

THE JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY true that the precipitates produced by the chemical methods now in vogue in Louisiana tend to carry down some of the coarser dispersoids of cane juice, but they are very inefficient in this respect. This brings us then to the question of removing not only coarse dispersoids, but colloids as well. It seems certain that what is done so imperfectly now by the precipitates produced through the addition of chemicals to the juices can probably be accomplished much better by physical adsorption. It is known that certain forms of carbon, especially the so-called decolorizing carbons, are under certain conditions very effective in removing colloids. There may be yet other ways, based on principles of colloid chemistry, which might lead to success.The feasibility of the use of decolorizing carbons for the purpose in hand has already been amply demonstrated, but the economical side of the problem still remains to be worked out in detail. SUMMARYIt has been found by a study of artificial juices, resembling cane juice, that in the methods of clarification generally practiced in Louisiana the dark color actually found in our factory products appears to be almost entirely due to several polyphenol derivatives occurring in cane juice. When ferric salts are also present, as is always the case in the factory, the color is two to three times as dark as with the polyphenols alone. The iron-greening tannin isolated by us from cane juice is not alone responsible for the color, but other polyphenol derivatives, viz., anthocyanin and the saccharetin of the cane fiber, also seem to play an important part. Further researches on the effect of these latter two constituents are contemplated.It has been shown again, as had been found in previous sugar-house experiments, that the methods of clarification at present employed in Louisiana do not effectively remove these colloidal substances, and that the clarified juices are darker than the raw juices from which they were obtained. The solution of the problem of cane-juice purification must evidently be sought in the field of colloid chemistry.