886
TABLE XIX.—RESULTS OF EXPERIMENTS ON DOUBLE-HEADED BESSEMER STEEL RAILS, MANUFACTURED AT THE BARROWWORKS, IN WEAK ON THE MAIN LINE OF THE FURNESS RAILWAY FOR EIGHT YEARS.
No.
Strain requiredto punch holeJ-inch diameterthrough web3-inch thick.
Bendingstrain requiredto producepermanent set.Supports 3Ginches apart.
Tensile
Specimeits
Breaking strainper square inchoriginal sectionalarea.
Tests,rom Web.
Elongation.Length extended— 2 inches.
Carbon.
Originalweight of railper yard.
Weight ofrail per yardafter wear.
Wear ofrail
per yard.
Percentage ofwear.
Tons.
Tons.
Tons.
Per Cent.
Per Cent.
Lbs.
Lbs.
Lbs.
1
46*25
19
30-91
37-5
0*28
73
63*41
9-59
13 - 13 ’
2
46-33
19
30-08
36-5
0-28
73
63*93
9-07
12-42
3
46-97
19
31-03
36-0
0'28
73
63-95
9*05
12-39
4
47-18
19
31-56
35*0
0-28
73
64-84
8-16
11*17
S
48-21
20
31*53
36-0
0-29
73
61*52
11-48
15-72
c
6
48-27
20
32-85
34-5
0-30
73
63*26
9-74
13-34
o
7
48-50
20
33-37
32-0
0-30
73
61*14
11-86
16-24
<0
8
48*86
20
33*07
32-0
0*29
73
63*11
9-89
13-55
7
9
48-89
20
31-88
36*0
0*31
73
63*02
9-98
13-67
to m
10
49*00
20
32*33
37-0
0*29
73
62*30
10*70
14-66
*S eo
11
49*00
20
33*37
34*0
0*31
73
65-07
7-93
10-86
12
49*07
20
32-09
37-0
0-30
73
62-34
10-66
14-60
© cj
13
49-41
20
31*97
33-5
0-32
73
65-46
7-54
10-33
£
14
49-50
20
32-75
32*0
0-31
73
64-02
8-98
12-30
09
IS
49'68
21
33-18
32-5
0-29
73
61-66
11-34
15-53
a
16
50-00
21
33-59
36-0
0-30
73
61-61
11*39
15-60
>
17
50-11
21
33*08
35-0
0*30
73
61*37
11*63
15-93
18
50-27
21
32-67
35-0
0*30
73
62-67
10*33
14-15
19
51-05
21
33-65
32-0
0-32
73
63-60
9-40
12-87
20
52-50
21
33-49
32-0
0-32
73
6 f 00
9-00
12-33
21
56-79
23
37*01
26*0
0*36
73
58-01
14-99
20-531
<y -.J
22
58-16
23
37*42
26*0
0*40
73
59-95
13*05
17-87
m oj
23
58-44
23
37*93
23*0
0-40
73
63*51
9*49
13-00
O )
24
61-24
24
41-41
26-0
0*39
73
60-45
12*55
17*19
< s .
25
61-34
24
39-10
22-0
0-43
73
64*24
8-76
12-00 1
26
64-42
24
42-82
25*0
0*44
73
63-66
9-34
12-79 f »SS
27
65-19
26
44-00
16-5
0*45
73
63-36
9-64
13-20
■ 3 «
28
65-31
25
39*23
24*0
0*44
73
60-84
12*16
J 6-66
'
29
74-50
28
45-79
3-0
0*50
73
62-68
10-32
14-14
30
82-47
31
50-42
3*0
0*57
73
62*44
10*56
14-47 J
W %
SUGAR . — Sticre, French; Zucker , German. Of themany varieties of sugar there are but three of anycommercial importance—viz., cane sugar or sac-charose, grape (or starch) sugar or dextrose, andthe so-called fruit sugar or Isevulose, which accom-panies dextrose in those varieties of brewing sugarwhich are prepared from cane sugar. Of these sac-charose is by far the most important, and will alonebe treated on under the head Sugar .
“Cane” sugar occurs in a very large number ofplants, but is only manufactured from sugar-cane,sugar-beet, sorghum, a species of palm tree, andsugar-maple. It is absolutely the same substance,as far as can be determined by any known means,whether it be obtained from one source or theother; and being in an equally pure state, has thesame sweetening power. It, like all sugars, is com-posed of the elements carbon, hydrogen, and oxygen,which in this case are united in such proportionsthat there are 12 times 12 parts of carbon, or C 12 ;22 times 1 part of hydrogen, or II 22 ; H times 16parts of oxygen, or O n ; so that the formula whichrepresents its composition is C 1 ,H 29 O lr
It crystallizes from its solutions in water or dilutealcohol in anhydrous (without water of crystalliza-tion) crystals, belonging to the monoclinic (singlyoblique) system, which can be grown to a large sizeby suspending them in a slightly supersaturatedsolution of sugar, and allowing the whole to standat rest for a long time. The specific gravity of thepure crystals is 1'606. It is soluble in one-third ofits weight of cold water, and is even more soluble at
higher temperatures. At the boiling point of waterthe concentrated solution becomes syrupy.
Schetbler gives the following solubilities inalcohol at 14° C. He also gives (Zeitschrift desVereins fur die Rubenzucker - Industrie, xxii. p. 246)the solubilities at 0° C. and 40° C.:—■
Volume
Solubility of Sugar in Aqueous Spirit at 14° C.
Per Cent.Alcohol.
100 c.c. of theSaturated Solution contain
Specific Gravity of theSaturated Solution.
0
Grams. Sugar.
85-8
1-3248
5
82*4
10
79-4
1-2991
15
76-5
20
73-4
1-236
25
69-8
30
66-0
1-2293
35
61*6
40
56-7
11823
45
51*6
50
45-7
1*1294
55
39*6
60
32-9
1-050
65
25*6
70
17*8
0*9721
75
11-2
80
6-4
0-8931
85
2-7
90
0-7
0-8369
95
0*2
97-4
0-08
0*8062
100
o-oo
The same authority, as the result of his owndetermination, gives the percentage of sugar con-tained in the solutions saturated at—