Height of juice in carbonatating tanks is only three feet in France, while in Austria it is frequently twelve feet.  The question of a change in existing methods is being discussed; it necessitates an increase in the blowing capacity of machine; since carbonic acid gas has a greater resistance to overcome in Austrian than in French methods.  Longer the period juices are in contact with carbonic acid, greater will be the effect produced.

Ferric sulphate has been very little used for refuse water purification, owing to cost of its manufacture.  If roasted pyrites, a waste product of certain chemical factories, are sprinkled with sulphuric acid of 66 deg.  B., and thoroughly mixed for several hours, at a temperature of 100 deg. to 156 deg.  F., the pyrites will soon be covered with a white substance which is ferric sulphate.  Precipitates from ferric sulphate, unlike calcic compounds, do not subsequently enter into putrefaction.

Efforts are being made to convince manufacturers of the mistake in using decanting vats, in connection with first and second carbonatation.  In Germany filter presses are used, decanting vats are obsolete.  The main objection to them is cooling of saccharine liquors, which means an ultimate increase in fuel.  Cooling is frequently followed by partial fermentation.

Further changes in the proposed combined baryta-soda method for juice purification consist in using powdered soda carbonate 90-92 deg., upon beet cossettes as they leave the slicer, before entering the diffusor.  The quantity of chemical to be used is 1/1000 of weight of beet slices being treated.  If a diffusor has a capacity of 2,500 lb., there would be added 2.5 lb. soda carbonate.  From the diffusor is subsequently taken 316 gallons juice at 4-5 deg. density, this is rapidly heated to 185 deg.F., then 2.4 of a pure baryta solution is added; temperature is kept at 185 deg.  F. for a short time; resulting precipitates fall to bottom of tank; then 13 gallons milk of lime 25 deg.  B. are added.

Other operations that follow are as usual.  It is contended that the cost of baryta is 10 cents per ton beets worked.  The most important advantage is gain in time; a factory working 20,000 during a 100-day campaign, by the foregoing process can accomplish the same work in 80 days, thus decreasing wear and tear of plant and diminishing percentage of sugar lost in badly constructed silos.

The exact influence of a low temperature upon beet cells has never been satisfactorily settled.  Considerable light has recently been thrown upon the subject by a well known chemist.  It is asserted that living cells containing a saccharine liquid do not permit infiltration from interior to exterior; this phenomenon occurs only when cell and tissue are dead.  It is necessary that the degree of cold should be sufficiently intense, or that a thaw take place, under certain conditions, to kill tissue of walls of said cells.  An interesting fact is that when cells are broken through the action of freezing, it is not those containing sugar that are the first affected.  The outer cells containing very little sugar are the first to expand when frozen, which expansion opens the central cells.