Sofi made herself a milkshake consisting of frozen blood from Damian, chocolate syrup, pickles, and a scoop of ice cream.
In the spring the making of syrup and sugar from the sap of the sugar-maple is a typical industry.
Briefly, sugar-refining consists of melting raw or unrefined sugar with water into a syrup of 27° to 28° Beaume, or 1230 specific gravity, passing it through filtering cloth to remove the sand and other matters in mechanical suspension, and then through animal charcoal to remove all traces of colouring matter and lime, thus producing a perfectly clear white syrup, which, cooked in the vacuum pan and crystallized, becomes the refined sugar of commerce.
The syrup of iron, quinine and strychnine is used as a tonic.
" Clairce " is the French term for syrup of 27° to 30° Beaume specially prepared from the purest sugar.
Suitable provision is made for the egress of syrup from the massecuite in the cells when undergoing purging in the centrifugal; and the washing of the crystals can be aided by the injection of refined syrup and completed by that of " clairce."
Evaporation of the Juice to Syrup. - The third operation is the concentration of the approximately pure, but thin and watery, juice to syrup point, by driving off a portion of the water in vapour through some system of heating and evaporation.
The defecated cane juice, having lost about 70% of its bulk by evaporation in the multipleeffect evaporator, is now syrup, and ready to enter the vacuum pan for further concentration and crystallizaHoward's tion.
The char is then " settled " by water being slowly run on to it, in order to prevent the syrup making channels for itself and not permeating the whole mass evenly.
The cistern being thus packed and settled is closed, and the syrup from the bag filters, heated up to nearly boiling point, is admitted at the top until the cistern is quite full.
A small pipe entering below the false bottom allows the air in the cistern to escape as it is displaced by the water or syrup. In some refineries this pipe, which is carried up to a higher level than the top of the cistern, is fitted with a whistle which sounds as long as the air escapes.
When the sound ceases the cistern is known to be full, and the entrance of further water or syrup is stopped.
The syrup in the cistern is allowed to remain for about twelve hours, by which time the char will have absorbed all the colouring matter in it, as well as the lime.
A cistern well packed with 20 tons of char will hold, in addition, about io tons of syrup, and after settling, this can be pressed out by allowing second quality syrup, also heated to nearly boiling point, to enter the cistern slowly from the top, or it may be pressed out by boiling water.
The firstmentioned process consists of charging and feeding the vacuum pan with the richest syrup, and then as the crystals form and this syrup becomes thereby less rich the'pan is fed with syrup of lower richness, but still of a richness equal to that of the mother-liquor to which it is added, and so on until but little mother-liquor is left, and that of the poorest quality.
When the massecuite, well pugged and prepared for purging, is in the centrifugals, it is first washed with syrup of low density, to assist the separation of mother-liquor of similar quality, this washing being supplemented by the injection of pure syrup of high density, or " clairce," when very white sugar is required.
Cadaverine is a syrup at ordinary temperatures, and boils at 178-179° C. It is readily soluble in water and alcohol, but only slightly soluble in ether.
It usually forms a Chin syrup which on concentration in a vacuum over sulphuric: acid deposits hard, transparent, rhombic prisms which melt at 41.7°.
On long heating the syrup is partially converted into pyrophosphoric and metaphosphoric acids, but on adding water and boiling the ortho-acid is re-formed.
Among Davenport's manufactures are the products of foundries and machine shops, and of flouring, grist and planing mills; glucose syrup and products; locomotives, steel cars and car parts, washing machines, waggons, carriages, agricultural implements, buttons, macaroni, crackers and brooms. The value of the total factory product for 1905 was $13,695,978, an increase of 38.7% over that of 1900.
The agriculture of the republic supplies the material for several important industries, including the production of sugar, beer and spirits, starch (120 factories), syrup, glucose, chicory, coffee substitutes from rye and barley, jams. Alcohol and spirits are distilled in 1,100 distilleries employing 18,000 workmen and producing annually some.
Buckwheat flour is used in considerable quantities in some districts for the making of buckwheat cakes, eaten with maple syrup. These two make an excellent breakfast dish, characteristic of Canada and some of the New England states.
Maple sugar and syrup are made in those areas of the country where the sugar-maple tree flourishes.
The syrup is used chiefly as a substitute for jam or preserved fruits, and the sugar is used in country homes for sweetening, for cooking purposes and for the making of confectionery.
The processes of manufacture have been improved by the introduction of specially constructed evaporators, and quantities of maple sugar and syrup are annually exported.
There are wharves on both sides of the river, and the staple exports are sugar, golden-syrup and timber.
The word is an adaptation of the Arabic sharb or sharab, beverage, drink, shariba, he drank, and is thus directly related to "sherbet" and "syrup" (q.v.).
The industries of the town include sugar-refining, steam mills, brewing, and the manufacture of starch, syrup, spirits, potash and tin ware.
By evaporation of a solution of lanthanum oxide in hydrochloric acid to the consistency of a syrup, and allowing the solution to stand, large colourless crystals of a hydrated chloride of the composition 2LaC1 3.15H 2 O are obtained.
The grapes are either dried or made into a kind of syrup. In 1846 an American Protestant mission was established in the town.
The entire fruit preserved in syrup is used as a sweetmeat in the Dutch East Indies.
According to Dr Reveil, Persian opium usually contains 75 to 84% of matter soluble in water, and some samples contain from 13 to 30% of glucose, probably due to an extract or syrup of raisins added to the paste in the pots in which it is collected, and to which the shining fracture of hard Persian opium is attributed.
The "syrup" employed for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water.
The simple "syrup" of the British Pharmacopoeia is prepared by adding 1000 grams (or 5 lb) of refined sugar to 500 cubic centimetres (or two pints) of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1500 grams (or 71 lb).
Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Golden syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar.
Technically and scientifically the term syrup is also employed to denote viscid, generally residual, liquids, containing substances other than sugar in solution.
Sugar is principally extracted from this species, the sap being boiled and the syrup when reduced to a proper consistence runs into moulds to form cakes.
It is found that in reducing the juice of these two qualities to syrup, fit to pass to the vacuum pans for cooking to crystals, the total amount of evaporation from the degraded j uice is about half that required from the normal juice produced by double crushing.
The latter are circular or rectangular vessels, holding from 500 to 1500 gallons each, according to the capacity of the factory, and fitted with steam coils at the bottom and skimming troughs at the top. In them the syrup is quickly brought up to the boil and skimmed for about five minutes, when it is run off to the service tanks of the vacuum pans.
The heat at which the syrup boils in the clarifiers, 220° F., has the property of separating a great deal of the gum still remaining in it, and thus cleansing the solution of sugar and water for crystallization in the vacuum pans; and if after skimming the syrup is run into separators or subsiders of any description, and allowed to settle down and cool before being drawn into the vacuum pan for crystallization, this cleansing process will be more thorough and the quality of the final product will be improved.
An economical method of evaporation must be found.