A comparatively small stream strikes the wheel with a pressure equivalent to a great head, say 300 ft., and as the quantity of water and number of jets striking the wheel can be regulated with the greatest ease and nicety, each machine can without danger be quickly brought up to its full speed when purging high-class sugars, or allowed to run slowly when purging low-class sugars, until the heavy, gummy molasses have been expelled; and it can then be brought up to its full speed for finally drying the sugar in the basket, a boon which all practical sugar-makers will appreciate.
Sericin, which constitutes the gummy covering (Fr.
These comprise gummy and albuminous matters, acid, salts, glycerin and other matters of which we have so far little knowledge.
The following is suggested as a typical analysis sample of black tea: Albuminous matters Gummy matters.
Berthelot that under the influence of the silent electric discharge, a mixture of benzene vapour and argon underwent contraction, with formation of a gummy product from which the argon could be recovered.
At one time also some species were used in the arts for supplying a gum as a substitute for gum-arabic. These were chiefly Ramalina fraxinea, Evernia prunastri and Parmelia physodes, all of which contain a considerable proportion of gummy matter (of a much inferior quality, however, to gum-arabic), and were employed in the process of calico-printing and in the making of parchment and cardboard.
The object of crossing (croissage) is to round, smooth and condense the separate filaments of each set into one strand, and as the surface of the filaments is gummy and adhesive it is found on drying that they have agglutinated into a compact single fibre of raw silk.
About one-sixth of this weight is pure cocoon, and of that one-half is obtainable as reeled silk, the remainder consisting of surface floss or blaze and of hard gummy husk.
In this the silk is boiled from one to two hours, than taken out and put through a hydro-extractor to remove the dirty gummy solution.
Although these old wines may contain absolutely a very large quantity of acid, they may not appear acid to the palate inasmuch as the other constituents, particularly the glycerin and gummy matters, will have likewise increased in relative quantity to such an extent as to hide the acid flavour.