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DRUMMOND and COWARD. Researches on the Fat-soluble Accessory Factor (Vitamin A). VI. Effect of Heat and Oxygen on the Nutritive Value of Butter. Biochemical Journal, Vol. 14, pages 734-739 (1920). DRUMMOND, GOLDING, ZILVA, and COWARD. Nutritive Value of Lard. Biochemical Journal, Vol. 14, pages 742-753 (1920).

HOLMES and DEUEL. Digestibility of Certain Miscellaneous Vegetable Fats. Journal of Biological Chemistry, Vol. 41, pages 227-236 (1920). HOPKINS. Effects of Heat and Aeration upon the Fat-soluble Vitamin. Biochemical Journal, Vol. 14, pages 724-733 (1920).

JAMIESON and BAUGHMAN. Chemical Composition of Cottonseed Oil. Cotton Oil Press, Vol. 4, No. 3, pages 61-63 (1920); Chemical Abstracts, Vol. 14, page 3329 (1920).

OSBORNE and MENDEL. Growth on Diets Poor in True Fats. Journal of Biological Chemistry, Vol. 45, pages 145-152 (1920).

RICHARDSON. New Type of Catalyzer for Hydrogenation. Chemical and Metallurgical Engineering, Vol. 22, pages 793-796 (1920).

SIEVERS. The Production and Utilization of Corn Oil in the United States. United States Department of Agriculture, Bureau of Plant Industry, Bulletin 904, 23 pages (1920).

WYANT. A Study of the Incorporation of Proteins in Creamery Butter. Journal of Dairy Science, Vol. 3, pages 452-467 (1920).

BAUGHMAN and JAMIESON. Chemical Composition of Corn Oil. Journal of the American Chemical Society, Vol. 43, pages 2696-2702 (1921). BLOCH. Clinical Investigation of Xerophthalmia and Dystrophy in Infants and Young Children. Journal of Hygiene (Cambridge), Vol. 19, page 283 (1921).

DE FORD. Olive Oil Production in Europe. Cotton Oil Press, Vol. 5, pages 32-33 (1921).

DRUMMOND. Factors Influencing the Nutritive Value of Lard and Lard Substitutes. Journal of the Society of Chemical Industry, Vol. 40, page 81 T (1921).

DRUMMOND and COWARD. Nutrition and Growth on Diets Devoid of True Fats. Lancet, 1921, II, page 698.

DRUMMOND, COWARD, and WATSON. Researches on Vitamin A. VII. Notes on the Factors Influencing the Value of Milk and Butter as Sources of Vitamin A. Biochemical Journal, Vol. 15, pages 540-552 (1921). HOLMES and DEUEL. Digestibility of Some Hydrogenated Oils. Journal of Physiology, Vol. 54, pages 479-488 (1921).

American

JAMIESON, BAUGHMAN, and BRAUNS. Chemical Composition of Peanut Oil. Journal of the American Chemical Society, Vol. 43, pages 13721381 (1921).

MARK. Emulsification in Mayonnaise. Journal of Home Economics,
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genation of Oils. Journal of the Society of Chemical Industry, Vol. 40, pages 169-172 T (1921); Chemical Abstracts, Vol. 15, page 3561. OSBORNE and MENDEL. A Critique of Experiments with Diets Free from Fat-soluble Vitamin. Journal of Biological Chemistry, Vol. 45, pages 277-288 (1921).

Ophthalmia and Diet. Journal of the American Medical Association, Vol. 76, page 905-912 (1921).

PICKARD. Solvent Extraction of Vegetable Oils. Cotton Oil Press, Vol. 5, No. 2, pages 119–122 (1921); Chemical Abstracts, Vol. 15, page 3404. SHRADER. Solvent Extraction in the Vegetable Oil Industry. Chemical and Metallurgical Engineering, Vol. 25, pages 94-100 (1921).

STEENBOCK, SELL, and BUELL. Fat Soluble Vitamin. VII. The Fat Soluble Vitamin and Yellow Pigmentation in Animal Fats with Some Observations on Its Stability to Saponification. Journal of Biological Chemistry, Vol. 47, pages 89-110 (1921).

ZILVA and DRUMMOND. Vitamin-A Content of Oils Prepared from the Livers of the Cod, Coal-fish, and Haddock. Lancet, Vol. 2, page 753 (1921).

ZILVA and MIURA. The Quantitative Estimation of the Fat-soluble Factor. Biochemical Journal, Vol. 15, pages 654-659 (1921).

ARMSTRONG. Hydrogenation of Fats. Chemical Age (London), Vol. 7, page 528 (1922).

BAUGHMAN and JAMIESON. Chemical Composition of Soy Bean Oil. Journal of the American Chemical Society, Vol. 44, pages 2947-2952 (1922).

BOLTON. Technical Aspects of Hydrogenation. Journal of the Society of Chemical Industry, Vol. 41, pages 384-387 R (1922).

DEUEL and HOLMES. Digestibility of Cod-liver, Java-almond, Tea-seed, and Watermelon-seed Oils, Deerfat and Some Blended Hydrogenated Fats. United States Department of Agriculture, Bulletin 1033 (1922). DRUMMOND and ZILVA. Preparation of Codliver Oil and the Effect of the Process on the Vitamin Value of the Oils. Journal of the Society of Chemical Industry, Vol. 41, pages 280-284 T (1922).

The Origin of the Vitamin A in Fish Oils and Fish Liver Oils. Biochemical Journal, Vol. 16, pages 518–522 (1922).

Studies on the Nutritive Values of the Edible Oils and Fats. I. The Oil-bearing Seeds and Crude Vegetable Oils and Fats. Journal of the Society of Chemical Industry, Vol. 41, pages 125 -127 T (1922).

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JAMIESON and BAUGHMAN. Chemical Composition of Sunflower Oil. Journal of the American Chemical Society, Vol. 44, pages 2952-2957 (1922). LAURO and DICKHART. The Refining of Palm Oil for Edible Purposes. American Journal of Pharmacy, Vol. 94, pages 245–249 (1922). MCCOLLUM, SIMMONDS, SHIPLEY, and PARK. Studies on Experimental Rickets. XII. Is There a Substance Other than Fat-soluble A Associated with Certain Fats which Plays an Important Rôle in Bone Development? Journal of Biological Chemistry, Vol. 50, pages 5-30 (1922). MCCOLLUM, SIMMONDS, KINNEY, SHIPLEY, and PARK. Studies on Experi

mental Rickets. XVII. Effects of Diet Deficient in Calcium and in Fat-soluble A in Modifying Histologic Structure of Bones. American Journal of Hygiene, Vol. 2, pages 97 (1922).

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The Preparation of an Edible Oil from Crude Corn Oil. United States Department of Agriculture, Bulletin 1010, 25 pages (1922).

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DRUMMOND, ZILVA, and GOLDBERG. The Use of Codliver Oil in the Feeding of Farm Animals. Journal of Agricultural Science (Cambridge), Vol. 13, page 153 (1923).

Editorial. The Relative Values of Fats.

Journal of the American Medical

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Bureau of Chemistry and Its Relation to the Vegetable Oil Industry.
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STEENBOCK, SELL, and NELSON. Fat-soluble Vitamin. XI. Storage of the Fat-soluble Vitamin. Journal of Biological Chemistry, Vol. 56, pages 327-343 (1923).

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SHIPLEY, KINNEY and MCCOLLUM. A Study of the Antirachitic Effect of Certain Oils. Journal of Biological Chemistry, Vol. 58, pages 177182 (1924). Presence of antirachitic vitamin in milk fat.

CHAPTER XI

SUGARS, SIRUPS, AND CONFECTIONERY

The Cane Sugar Industry

CANE sugar or sucrose, C12H22O11, occurs widely distributed in the vegetable kingdom. It is found in the fruits and juices of many plants, usually mixed with more or less of the simpler sugars, glucose (dextrose), and fructose (levulose). The separation of the sucrose is commercially profitable only in the case of a plant whose juice is relatively rich in this sugar and contains but small proportions of other substances. Only two plants, the sugar cane and the sugar beet, play an important part in the world's supply of sugar. The manufacture of sugar from the juices of the maple tree and of the palm tree are relatively small industries whose products enter but little into the world's sugar trade. We shall therefore confine our study of the technology of the industry to the manufacture of sugar from the cane or the beet. The accounts which follow are very largely based upon lectures delivered at Columbia University by Dr. C. A. Browne and Dr. W. D. Horne.

Production of raw sugar from sugar cane. The sugar cane, which is the oldest and best known sugar-producing plant, grows only in tropical and semitropical countries; it resembles in many ways the Indian corn, producing a jointed stalk varying from 6 to 12 feet or even more in length. The native home of the cane is India, and it is mentioned frequently in the old sacred books of the Hindoos and in ancient Chinese writings centuries

1 Browne, School of Mines Quarterly, April, 1911, and January, 1913.

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