For the purpose of illustration, let us assume that when it has been
filled with chips just as much water is passed into the cell as there
was juice in the chips. The process of osmosis or diffusion sets in, and
in a few minutes there is as much sugar in the liquid outside of the
cane cells as in the juice in these cane cells; i.e., the water and
the juice have divided the sugar between them, each taking half.
Again, assume that as much liquid can be drawn from 1 as there was water
added. It is plain that if the osmotic action is complete, the liquid
drawn off will be half as sweet as cane juice. It has now reached fresh
chips in 2, and again equalization takes place. Half of the sugar from 1
was brought into 2, so that it now contains one and a half portions of
sugar, dissolved in two portions of liquid, or the liquid has risen to
three quarters of the strength of cane juice. This liquid having three
fourths strength passes to 3, and we have in 3 one and three fourths
portions of liquid, or after the action has taken place the liquid in 3
is seven eighths strength. One portion of this liquid passes to 4, and
we have one and seven eighths portions of sugar in two portions of
liquid, or the liquid becomes 15/16 strength. One portion of this liquid
passes to 5, and we have in 5 one and fifteen sixteenths portions of
sugar in two portions of liquid, or the liquid is 31/32 strength. It is
now called _juice_. From this time forward a cell is emptied for every
one filled.
Throughout the operation, the temperature is kept as near the boiling
point as can be done conveniently without danger of filling some of the
cells with steam. Diffusion takes place more rapidly at high than at low
temperatures, and the danger of fermentation, with the consequent loss
of sugar, is avoided.