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.


WHAT HAS HAPPENED TO THE CHIPS.

By the first action of water in 1, ½ of the sugar was left in cell 1; by
the second ¼ was left, by the third 1/8 was left, by the fourth 1/16 was
left, by the fifth 1/32 was left, by the sixth 1/64 was left, by the
seventh 1/128 was left, by the eighth 1/256 was left, by the ninth 1/512
was left. The fractions representing the strength of the juice on the
one hand and the sugar left in each cell on the other hand, after the
battery is fully in operation, are not so readily deduced. The theory is
easily understood, however, although the computation is somewhat
intricate. Those who desire to follow the process by mathematical
formula are referred to pages 9 and 10, Bulletin No. 2, Chemical
Division U.S. Department of Agriculture, where will be found the formula
furnished by Professor Harkness, of the U.S. Naval Observatory.