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ABSTRACT: This is a project work that is on the production of Sugar Syrup (molasses) from raw cane sugar by succession crystallization, usually three in number. The first crop of crystal is known as “first” sugar and the resultant mother ligous which is separated from them in centrifugal machine is known as “first molasses. The first molasses is recrystallized to obtain a second crop of crystals and resulting mother ligour known as second molasses. On the further crystallization gives a mother ligour known as third or final molasses. The objective of the crystallization is to remove sucrose and leave non sucrose materials in solution. This non sucrose material is called ‘molasses syrup’.
TABLE OF CONTENTS
CHAPTER ONE
- Introduction 1
1.1 Historical Background 1
- Aims of the Study 2
- Statement of Problems of the Study 3
- Significant of the Study 4
- Limitation of the Study 4
CHAPTER TWO
Literature Review 6
- Sugar Cane Plant 6
- Seedling Production 7
- Growth and Culture 8
- Harvesting 9
- Mineral Constituents 9
- Classification of Sugar 13
- Structure of Sugar 13
- Properties and Characteristics of Sugar Syrup 15
- Functions of Sugar Syrup 15
CHAPTER THREE
- Materials 17
- Chemical and Reagents 17
- Methodology 18
CHAPTER FOUR
- Result 20
CHAPTER FIVE
- Discussion 21
References 24
CHAPTER ONE
- INTRODUCTION
Sugar is a general description of the various sugars obtained from sugar cane, sugar but and other vegetables juices. Sugar is readily soluble in water and will form crystals and tastes sweet. There are over one hundred different types of naturally accusing compounds that could be called sugar. T
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