Cane sugar melting

Cane sugar.—Melts, darkens, then chars, and finally burns, with a marked odour of burnt sugar. Typical of the changes given by mono- and di-saccharides. 

Cane sugar is generally available ia one of two forms crystalline solid or aqueous solution, and occasionally ia an amorphous or microcrystalline glassy form. Microcrystalline is here defined as crystals too small to show stmcture on x-ray diffraction. The melting poiat of sucrose (anhydrous) is usually stated as 186°C, although, because this property depends on the purity of the sucrose crystal, values up to 192°C have been reported. Sucrose crystallines as an anhydrous, monoclinic crystal, belonging to space group P2 (2). 

HEAT I TEASPOON CANE SUGAR IN A CUSTARD CUP. FIRST, SUGAR MELTS. THEN IT TURNS BROWN —IT "CARAMELIZES." NEXT IT GIVES OFF THICK VAPORS THAT CAN BE IGNITED. FINALLY, A PURE FORM OF COAL REMAINS. 

Sucrose ( cane sugar, beet sugar ), melting point I7Q-186°C (decomposes). With the enzyme invertase, yields glucose plus fructose. Specific rotatory power +66,4°,... 

Merriman Test or Sugar Test. A quality test (now discarded) for hydraulic cement. The sample is shaken with a solution of cane sugar and the amount of cement dissolved is determined by titration with HCl (T. Merriman, 7. Boston Soc. Civil Eng., 26, (1), 1939, p.l). Merwinite. 3CaO. MgO. Si02 melts incongruently at 1575C thermal expansion (0-1200°C) 13.4 x 10-. It may occur in, or be formed during service in, dolomite refractories. 

Aconitic Acid occurs in the leaves and tubers of Aconitum napellus L. (Fam. Ranunculaceae) and various species of Achillea and Equisetum, in beet root, and in sugar cane. It may be synthesized by the dehydration of citric acid by sulfuric or methanesulfonic acid. Aconitic Acid from the above sources has the trans configuration. It has a melting point of 195° to 200° with decomposition. It is practically odorless and has a winy taste. It is soluble in water and in alcohol and is slightly soluble in ether. 

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