Text A. SUGAR

Sugar is extracted from the sugar cane and the sugar beet. Cane sugar is manufactured from the sugar cane. In the manufacturing of sugar cane, the first step is crushing of the cane to express the juice. The juice is then clarified, usually by heating with lime. The clarified juice is then concentrated in vacuum evaporators to a brownish syrup containing about 35 per cent moisture of syrup and crystals.

The crystals are separated from the liquor or molasses by centrifugal machines. The molasses may be evaporated a second and a third time and the crystals are removed. The sugar thus separated from the molasses is known as raw sugar. The raw sugar must be washed, treated with lime, filtered, recrystallized, washed and dried to give the familiar refined sugar.

In some countries cane sugar is produced in small factories without use of centrifuges, and a dark-brown product, noncentrifugal sugar, is produced.

Recovery of crystalline sugar from the sugar beet is not a simple procedure. In its life processes, the sugar beet forms many organic substances other than sucrose and takes up inorganic nutrient elements from the soil. These nonsucrose substances are also brought into solution of sucrose during processing and must be removed. Some are removed by liming and filtering, but those that remain inhibit crystallization of sucrose.

This is how beet sugar is produced. The beets are washed and sliced. The juice which is high in sucrose is leached by hot water. It is then subjected to clarification, filtration, and evaporation, resulting in formation of clear crystals.

IV. Complete the sentences with suitable words from the text:

1. Cane sugar is manufactured from.... 2. Beet sugar is manufactured from.... 3. In the manufacturing of sugar cane the first step is.... 4. To produce beet juice the beets are....

V. Read the text and name it with one of suitable titles:

1. Manufacture of brown sugar. 2. The final step in sugar production. 3. Compression of moist white sugar. 4. Properties of unrefined sugar.

Text B

The formation of crystals in the making of either cane or beet sugar is one of the important steps. Crystals, if allowed to form without stirring, may grow to a large size. Rather slow formation over a period of time also permits the formation of large crystals. Too large crystals are not desirable.

Most cane sugar is highly refined. If not we have brown sugar. All best sugar is refined; the unrefined sugar is bitter and has an unpleasant odour. White sugar is graded as to size of the crystals or granules. Loaf and cube sugars are made by compressing moist white sugar into desired shape and then drying.