(© The cooling system of the crystallizer should, when it receives the m.c., be either empty or contain hot water, so that no sudden cooling and consequent false grain formation should take place. (@ When the pan has been emptied, its m.c. valve must be closed before any “steaming out ” takes place, and the wash water from the pan must on no account be allowed to run into the m. © The crystallizer should run for a while without cooling with water ; the hot me. cools, to begin with, fast enough without cooling water. (A) Cooling with water should be started slowly and the flow increased gradually, controlling it so that the difference between the temperature of the water leaving the cooling system and the temperature of the m.c. remains relatively small all the time ; the appropriate temperature difference must be found by experiment. (g) As cooling proceeds the m.c. will become less fluid as its crystal content rises and the purity of the mother liquor falls ; it is essential to maintain a reasonable fluidity of the m.c. by gradually introducing “ lubricating liquor,” as mentioned in Chapter V, 3. (i) If the operation of cooling in the crystallizer has been carried out judiciously and an appropriate quantity of lubricating liquor has been introduced, the treated m.c. will contain crystal and mother liquor in a proportion suitable for their separation in the centrifugals ; in order to ease and improve the work of the centrifugals it is, however, necessary to reduce the viscosity of the ‘mother liquor—which is high owing to the supersaturation, without which no crystallization could take place—by judicious re-heating of the m.c., either in the crystallizer itself or in the distributing mixer of the centrifugals. These points apply not only to the treatment of H.G. mec. but also to that of L.G. m.c. With the latter, however, a point may be reached when “dilution water ” has to be used in addition to “lubricating liquor,” as mentioned in Chapter V, 4. Much confusion exists about the use of dilution water and it is often regarded as entirely wrong. There are, however, conditions when its use is not only right but essential, as without it the formation of“ exhausted molasses ” would become impossible. Here it may be pointed ‘out again that the water contained in the lubricating liquor is not dilution water, its function is only to reduce the supersaturation of the mother liquor used for lubrication without bringing it to the point when it could dissolve any of the crystal. ‘As mentioned in Chapter V (a), @ limit may exist to the application of a “ straight” two-boiling system, when juice purities are rather high, but even then it is possible to practise a two-boiling system, though not a straight one, by “ boiling back” some of the HG. molasses. However, there is a limit also to this, when it might become preferable to use a three-boiling system. Boiling back should be used as little as possible, as all re-circulation of materials entails some losses, but there is one case in which re-circulation is usually inevitable, namely, the re-introduction of the L.G. sugar into the H.G. m.c. (it would be much better if L.G. sugar could be sold as such). Itis a widespread practice to return the L.G. sugar in the form ofa “magma” to be used as a footing, This is, however, bad practice, and the L.G. sugar ought to be dissolved and drawn into the pan as a liquor, Although this requires the introduction of additional water with a consequent increase of steam consumption for pan boiling, it is a better method for the following reasons -— ( L.G. sugar, however well boiled, contains irregular crystals which are not g00d enough to serve as seed for H.G. sugar. (ii) L.G. sugar, however well boiled, contains—included in the’crystals—impurities which are, when the crystals are used as seed, embedded in the H.G. crystal formed around it. This obviously leads to the production of a H.G. sugar of unfavourable “ refinability,” as the impurities embedded in the crystals cannot be removed by affination. 23