Lynne Wong's PhD thesis

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Table 5.31. Calculated equilibrium moisture content (db) for reconstituted dry leaf and green leaf of variety R 570 aged 52 weeks at various temperatures and water activities. 30 o C 45 o C 55 o C 60 o C Water Water adsorbed/% db Water Water adsorbed/% db Water Water adsorbed/% db Water Water adsorbed/% db m/m of 96% a w Experimental Predicted a w Experimental Predicted a w Experimental Predicted a w Experimental Predicted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted H 2SO 4 soln fibre fines fibre fines dry leaf green leaf fibre fines fibre fines dry leaf green leaf fibre fines fibre fines dry green fibre fines fibre fines dry green leaf leaf leaf leaf 5% 0.9808 26.2 27.3 27.7 27.3 26.69 27.64 0.9812 31.5 27.7 27.6 30.4 29.98 28.61 0.9816 31.6 28.61 30.3 37.5 30.37 32.68 0.9818 48.2 34.0 39.9 31.3 42.26 40.69 1 6 7 9 9 6 9 9 5 0 2 3 4 2 4 27.5 28.6 27.8 28.5 27.5 28.5 29.5 38.5 36.3 28.02 28.07 27.97 32.49 26.61 31.9 48.1 40.5 34.3 28.1 39.0 32.25 37.28 37.96 31.38 9 1 6 1 8 1 2 5 5 8 0 6 9 5 7 Mean 26.9 27.9 27.8 27.9 27.36 27.86 29.5 28.1 28.6 34.5 28.97 30.55 34.0 27.61 31.1 42.8 31.31 34.98 44.4 34.2 34.0 35.2 40.11 36.03 0 9 2 5 9 4 1 2 0 4 1 0 2 4 1 10% 0.9746 25.4 23.5 22.6 26.4 24.66 23.91 0.9751 24.6 27.1 30.7 28.5 25.66 30.04 0.9760 26.1 30.08 33.5 30.4 27.80 32.52 0.9764 26.0 24.1 26.0 30.6 25.23 25.79 9 2 5 8 1 1 9 1 4 2 9 3 2 6 9 22.0 22.9 23.7 24.7 24.2 25.7 26.8 27.5 19.6 22.41 24.05 24.91 27.09 24.00 28.9 25.7 33.1 32.1 28.0 25.8 21.49 27.87 32.75 29.57 4 2 0 7 8 8 6 7 7 0 6 8 5 2 2 Mean 23.7 23.2 23.1 25.6 23.54 23.98 24.4 26.4 28.8 28.0 25.29 28.57 22.9 27.04 31.2 28.1 24.65 30.20 29.6 28.1 27.0 28.2 28.99 27.68 7 2 8 3 5 5 3 4 1 1 3 1 4 4 6 20% 0.8814 16.7 22.3 16.6 18.1 19.12 17.13 0.8839 18.0 18.6 18.5 18.0 18.30 18.39 0.8868 16.9 17.75 18.6 18.3 17.28 18.57 0.8882 17.2 16.8 18.2 16.3 17.08 17.88 5 8 5 0 2 8 6 3 4 6 9 1 9 7 9 16.3 19.4 16.6 16.4 16.4 16.3 17.0 16.7 15.8 17.65 16.56 16.39 16.96 16.73 16.8 16.7 15.8 16.1 19.5 17.5 16.22 16.79 15.98 18.35 5 3 1 6 4 3 9 0 5 4 0 2 9 1 9 Mean 16.5 20.9 16.6 17.2 18.38 16.84 17.2 17.5 17.8 17.3 17.35 17.67 16.4 17.24 17.7 17.5 16.75 17.68 16.5 16.5 18.8 16.9 16.53 18.11 5 1 3 8 3 1 3 7 0 5 5 2 4 9 9 30% 0.7549 17.5 18.5 14.5 17.4 17.93 15.50 0.7629 12.5 12.2 12.3 13.2 12.40 12.64 0.7684 14.4 11.64 12.7 12.0 13.26 12.53 0.7711 10.7 11.3 12.0 11.6 11.02 11.74 1 1 7 0 1 5 5 4 4 7 5 7 6 9 7 15.1 13.5 14.8 12.9 10.7 11.7 11.5 11.2 12.3 14.43 14.24 11.16 11.45 9.32 9.92 13.1 11.09 10.99 9.41 11.3 9.35 11.9 10.21 9.63 0 2 9 0 5 2 5 4 7 6 2 2 Mean 16.3 16.0 14.7 15.1 16.18 14.87 11.6 11.9 11.9 12.2 11.78 12.05 13.4 10.48 11.3 12.6 12.17 11.76 10.0 11.3 10.7 11.8 10.62 10.69 1 2 3 5 3 9 5 4 1 5 1 9 4 2 0 40% 0.5711 10.8 11.2 10.7 9.11 10.98 10.19 0.5866 8.97 8.79 10.2 8.66 8.89 9.73 0.5948 8.58 8.28 6.92 8.31 8.45 7.38 0.5989 7.77 8.19 8.39 8.60 7.95 8.24 0 2 2 5 8.49 9.83 8.35 8.42 9.05 8.37 8.37 9.19 9.21 9.68 8.72 9.36 8.08 6.26 8.30 8.06 7.31 8.22 9.14 7.84 7.45 7.72 8.59 7.83 Mean 9.65 10.5 3 9.54 8.77 10.02 9.28 8.67 8.99 9.73 9.17 8.80 9.55 8.33 7.27 7.61 8.19 7.88 7.80 8.46 8.02 7.92 8.16 8.27 8.04 50% 0.3574 5.98 7.40 5.80 5.99 6.58 5.86 0.3765 5.54 5.44 5.54 5.67 5.50 5.58 0.3879 5.29 9.48 5.83 5.86 7.05 5.84 0.3936 5.26 5.46 5.45 5.49 5.34 5.42 6.20 8.57 6.00 6.22 7.20 6.07 5.86 6.59 5.78 5.86 6.17 5.81 5.27 4.21 5.32 5.37 4.82 5.34 5.06 4.38 5.17 4.96 4.77 5.04 Mean 6.09 7.99 5.90 6.11 6.89 5.97 5.70 6.02 5.66 5.77 5.83 5.69 5.28 6.85 5.58 5.62 5.94 5.59 5.16 4.92 5.31 5.23 5.06 5.23 60% 0.1677 4.11 4.42 3.96 4.31 4.24 4.08 0.1834 3.79 3.56 3.84 3.97 3.69 3.88 0.1937 3.73 3.87 3.39 3.87 3.79 3.55 0.1988 3.59 4.04 3.52 3.54 3.78 3.61 7.36 4.84 3.95 4.90 6.30 4.26 3.89 4.98 3.66 3.96 4.35 3.76 2.64 3.23 3.25 3.18 2.89 3.23 3.66 2.77 4.48 3.73 3.29 4.09 Mean 5.74 4.63 3.96 4.61 5.27 4.17 3.84 4.27 3.75 3.97 4.02 3.82 3.19 3.55 3.32 3.53 3.34 3.39 3.63 3.41 4.00 3.64 3.53 3.85 231

m/m of 96% Table 5.32. Calculated equilibrium moisture content (db) for reconstituted dry leaf and green leaf of variety R 570 aged 36 weeks at various temperatures and water activities. 30 o C 45 o C 55 o C 60 o C Water Water adsorbed/% db Water Water adsorbed/% db Water Water adsorbed/% db Water Water adsorbed/% db a w Experimental Predicted a w Experimental Predicted a w Experimental Predicted a w Experimental Predicted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted Dry leaf Green leaf Reconstituted H 2SO 4 soln fibre fines fibre fines dry green fibre fines fibre fines dry green fibre fines fibre fines dry green fibre fines fibre fines dry green leaf leaf leaf leaf leaf leaf leaf leaf 5% 0.9808 28.0 28.1 27.0 28.1 28.06 27.34 0.9812 33.2 32.6 30.0 29.5 33.00 29.88 0.9816 33.2 30.8 27.6 37.4 32.33 30.57 0.9818 64.5 31.0 58.8 41.7 52.20 53.73 2 2 0 4 1 3 4 2 1 2 3 6 6 6 3 7 27.0 27.8 26.9 27.7 27.32 27.18 28.3 31.6 29.6 33.3 29.57 30.73 26.5 25.1 29.0 36.5 26.04 31.30 54.9 26.3 57.8 51.8 44.42 56.03 2 4 4 3 5 5 2 3 9 0 5 8 7 9 3 2 Mean 27.5 27.9 26.9 27.9 27.69 27.26 30.7 32.1 29.8 31.4 31.28 30.31 29.9 27.9 28.3 37.0 29.18 30.94 59.7 28.7 58.3 46.8 48.31 54.88 2 8 7 4 8 4 3 3 6 4 2 7 3 3 0 10% 0.9746 25.5 23.3 24.3 21.9 24.75 23.60 0.9751 27.7 26.7 29.0 25.8 27.39 28.06 0.9760 25.0 27.7 31.5 23.7 26.08 29.20 0.9764 19.2 23.7 27.8 24.7 20.90 26.93 8 2 1 2 4 8 3 0 9 8 4 1 4 4 4 9 24.3 21.8 21.7 23.7 23.41 22.32 25.2 27.5 29.9 26.0 26.09 28.80 22.3 26.3 23.4 25.3 23.83 24.04 21.4 27.4 32.5 25.8 23.66 30.55 4 1 3 0 7 0 7 6 3 9 9 3 2 8 8 0 Mean 24.9 22.5 23.0 22.8 24.08 22.96 26.5 27.1 29.5 25.9 26.74 28.43 23.7 27.0 27.5 24.5 24.96 26.62 20.3 25.6 30.2 25.3 22.28 28.74 6 7 2 1 1 4 0 3 1 9 2 2 3 1 1 0 20% 0.8814 17.1 18.0 17.1 17.2 17.48 17.19 0.8839 16.9 17.4 17.5 17.0 17.11 17.37 0.8868 17.1 17.4 17.6 17.0 17.24 17.48 0.8882 13.9 15.5 16.8 16.3 14.50 16.69 2 9 6 5 1 6 3 1 3 4 9 0 1 2 5 3 16.4 16.8 17.1 16.5 16.55 16.95 15.4 16.7 17.1 16.5 15.90 16.95 16.3 16.7 17.0 16.1 16.50 16.76 14.7 14.0 15.5 17.0 14.47 15.99 0 1 4 1 3 1 1 7 8 0 3 2 4 0 6 1 Mean 16.7 17.4 17.1 16.8 17.01 17.07 16.1 17.0 17.3 16.7 16.51 17.16 16.7 17.0 17.3 16.5 16.87 17.12 14.3 14.7 16.2 16.6 14.49 16.34 6 5 5 8 7 9 2 9 6 7 6 6 3 6 1 7 30% 0.7549 13.2 12.9 12.2 12.2 13.16 12.22 0.7629 13.1 11.9 11.9 11.6 12.72 11.83 0.7684 12.5 12.4 12.4 12.0 12.50 12.35 0.7711 10.9 13.2 12.0 12.8 11.78 12.27 9 4 0 6 8 3 0 5 0 9 9 2 3 3 1 7 14.0 12.1 12.4 11.7 13.32 12.26 12.9 12.2 12.1 11.7 12.67 12.01 12.0 13.8 11.5 11.9 12.70 11.68 11.9 10.9 11.3 11.4 11.62 11.40 1 4 8 5 1 5 2 4 1 7 9 0 9 8 7 7 Mean 13.6 12.5 12.3 12.0 13.24 12.24 13.0 12.0 12.0 11.7 12.69 11.92 12.2 13.1 12.0 11.9 12.60 12.02 11.4 12.1 11.6 12.1 11.70 11.83 5 4 4 1 5 9 1 0 6 8 4 6 6 1 9 7 40% 0.5711 8.92 9.38 8.73 8.94 9.09 8.79 0.5866 8.35 11.6 8.26 8.14 9.55 8.22 0.5948 9.73 9.81 6.54 7.24 9.76 6.75 0.5989 7.43 8.39 9.16 7.26 7.78 8.59 0 8.56 10.6 8.34 8.51 9.33 8.39 8.56 8.87 8.42 8.37 8.67 8.41 8.37 10.6 8.39 8.12 9.22 8.31 4.33 8.83 7.14 9.04 5.99 7.71 5 7 Mean 8.74 10.0 8.54 8.73 9.21 8.59 8.46 10.2 8.34 8.26 9.11 8.31 9.05 10.2 7.47 7.68 9.49 7.53 5.88 8.61 8.15 8.15 6.89 8.15 2 4 4 50% 0.3574 5.97 6.44 6.05 6.52 6.14 6.19 0.3765 8.80 6.74 6.94 8.86 8.04 7.51 0.3879 5.49 5.60 5.43 5.37 5.53 5.41 0.3936 5.45 5.58 5.66 4.98 5.50 5.46 5.77 6.21 5.92 5.97 5.93 5.93 8.21 6.48 4.99 6.21 7.57 5.35 8.59 6.87 6.52 6.07 7.96 6.39 5.07 7.12 5.29 5.93 5.83 5.48 Mean 5.87 6.33 5.99 6.25 6.04 6.06 8.51 6.61 5.97 7.54 7.81 6.43 7.04 6.24 5.98 5.72 6.74 5.90 5.26 6.35 5.48 5.46 5.66 5.47 60% 0.1677 4.83 5.02 4.68 4.86 4.90 4.73 0.1834 3.70 3.87 3.64 2.66 3.76 3.35 0.1937 4.08 4.24 2.74 4.06 4.14 3.13 0.1988 3.71 3.40 3.64 3.26 3.60 3.53 4.59 4.99 4.55 4.80 4.74 4.62 3.72 2.54 3.46 3.64 3.28 3.51 3.71 3.10 3.73 3.87 3.48 3.77 3.53 3.17 3.11 3.42 3.40 3.20 Mean 4.71 5.01 4.62 4.83 4.82 4.68 3.71 3.21 3.55 3.15 3.52 3.43 3.90 3.67 3.24 3.97 3.81 3.45 3.62 3.29 3.38 3.34 3.50 3.36 232

Page 1 and 2: THE BRIX-FREE WATER CAPACITY AND SO

Page 3 and 4: dissolved and hydrated waters, and

Page 5 and 6: ACKNOWLEDGEMENTS I am particularly

Page 7 and 8: Page 1.5 THE DELETERIOUS EFFECTS OF

Page 9 and 10: Page 2.2 THE PHENOMENON OF BRIX-FRE

Page 11 and 12: Page 3.4.3.3 Cane tops 83 3.4.4 Cha

Page 13 and 14: 4.3.3 Temperature at which Brix-fre

Page 15 and 16: 4.6.1 Materials 143 4.6.1.1 Samples

Page 17 and 18: CHAPTER 6. PROPERTIES OF THE SORBED

Page 19 and 20: APPENDIX 3. CALCULATIONS LEADING TO

Page 21 and 22: LIST OF FIGURES Page Figure 1.1. Fi

Page 23 and 24: Figure 3.1. Glucose and fructose an

Page 25 and 26: Figure 5.11. Residual plots for the

Page 27 and 28: total adsorbed water (m) and the pr

Page 29 and 30: Table 2.18. Moisture content in sug

Page 31 and 32: Page Table 4.4. Results of the dete

Page 33 and 34: Page Table 4.24. Analysis of varian

Page 35 and 36: Page Table 5.13. Table 5.14. Equili

Page 37 and 38: Table 6.3. Heat of sorption of the

Page 39 and 40: GLOSSARY OF TERMS Absorption is the

Page 41 and 42: Filterability of a raw sugar is mea

Page 43 and 44: Sorption is the generic term used w

Page 45 and 46: LIST OF MAIN SYMBOLS Symbol Descrip

Page 47 and 48: s c s Slope of Caurie I isotherm pl

Page 49 and 50: number of 255, and cane land covere

Page 51 and 52: Nouvelle Mon In Trésor ustrie and

Page 53 and 54: Figure 1.3. Cane sampling by core s

Page 55 and 56: In Mauritius, most of the sugar fac

Page 57 and 58: are: cane tops, dry and green leave

Page 59 and 60: 1.4 TRENDS IN CANE QUALITY RECEIVED

Page 61 and 62: campaign was launched to encourage

Page 63 and 64: The level of extraneous matter in c

Page 65 and 66: In Australia (Cargill, 1976), cane

Page 67 and 68: The effect of soil on factory perfo

Page 69 and 70: leaves increased the level of impur

Page 71 and 72: • From 1976 to 1980, when the pro

Page 73 and 74: Clerget purity of molasses 40 Clerg

Page 75 and 76: CHAPTER 2. IMPACT OF EXTRANEOUS MAT

Page 77 and 78: Since the extrapolated purity of mo

Page 79 and 80: Figure 2.1. Jeffco cutter grinder.

Page 81 and 82: 2.1.4 Results The analytical result

Page 83 and 84: Table 2.3. Analytical results of re

Page 85 and 86: Table 2.5. Composition of dry trash

Page 87 and 88: Table 2.7. Predicted factory perfor

Page 89 and 90: Boiling house recovery 91.0 89.8 89

Page 91 and 92: 0 5 10 15 20 % EM in cane y = 0.572

Page 93 and 94: % EM in cane 0 5 10 15 20 0 -2 -4 -

Page 95 and 96: 1 y = 0.020 (% D) R 2 = 1.00 = 0.03

Page 97 and 98: % EM in cane 0 5 10 15 20 0 -2 y =

Page 99 and 100: esulting in 0.015 unit sucrose loss

Page 101 and 102: 2.2.1 Experimental procedure Cane m

Page 103 and 104: filter paper, rejecting the first f

Page 105 and 106: Table 2.9. Effect of increased addi

Page 107 and 108: Table 2.11. Effect of increased add

Page 109 and 110: Table 2.13. Effect of increased add

Page 111 and 112: various components such as stalk fi

Page 113 and 114: in the presence of dry leaves, if c

Page 115 and 116: Table 2.17. Moisture content in sug

Page 117 and 118: CHAPTER 3. SEPARATION OF THE SUGAR

Page 119 and 120: Table 3.1. It can be seen that the

Page 121 and 122: Table 3.2. Fibrous physical composi

Page 123 and 124: R 579 R 570 M 1557/70 M 1400/86 74

Page 125 and 126: loosen the fibre. The woody core is

Page 127 and 128: agitate the mixture in the pot, and

Page 129 and 130: Figure 3.7. Custom-built fibre-pith

Page 131 and 132: The extraction of fibres starting f

Page 133 and 134: pre-treatment in a Jeffco cutter-gr

Page 135 and 136: Figure 3.19. Stalk cake washed free

Page 137 and 138: not have many dry leaves attached t

Page 139 and 140: Table 3.5. Masses of cane samples a

Page 141 and 142: Table 3.7. Masses of cane samples a

Page 143 and 144: Table 3.9. Masses of cane component

Page 145 and 146: 3 57.6 126.3 23.7 97.2 31.1 53.8 11

Page 147 and 148: Table 3.12. Material loss (%) from

Page 149 and 150: 3.5.3 Fibre/pith ratios in cane com

Page 151 and 152: Table 3.15. Effect of extraneous ma

Page 153 and 154: Snow (1974) investigated the season

Page 155 and 156: from Figure 2.9 that the change in

Page 157 and 158: Table 3.18. Fibre % cane results by

Page 159 and 160: 110

Page 161 and 162: (a). Dry leaf (b). Green leaf (c).

Page 163 and 164: dry fibre, or a factor, is used in

Page 165 and 166: Steuerwald (1912) applied sucrose s

Page 167 and 168: solution/fibre ratio was lowered fr

Page 169 and 170: leave some residual moisture on the

Page 171 and 172: instead of 150 g of 10° Brix sucro

Page 173 and 174: Table 4.2. Determination of Brix-fr

Page 175 and 176: Table 4.3. Comparison of Brix-free

Page 177 and 178: Table 4.4. Results of the determina

Page 179 and 180: In order to test for homogeneity of

Page 181 and 182: Table 4.7. Results of the repeat de

Page 183 and 184: The experiment was repeated with th

Page 185 and 186: e any residual moisture in the samp

Page 187 and 188: By means of the same technique, Won

Page 189 and 190: was still hot. Since the filter was

Page 191 and 192: value determined could be corrected

Page 193 and 194: Qin and White’s finding was confi

Page 195 and 196: A sample size of 3.5 g with 75 g co

Page 197 and 198: Figure 4.4. Fibre samples drying in

Page 199 and 200: - One large fibre sample (rind) of

Page 201 and 202: Table 4.18. Brix-free water values/

Page 203 and 204: Table 4.20. Brix-free water values/

Page 205 and 206: 4.7.3 Statistical analysis It is es

Page 207 and 208: Table 4.23. Analysis of variance (B

Page 209 and 210: pointing out that at 52 weeks old,

Page 211 and 212: The crop of R 570 sampled in 2001 w

Page 213 and 214: 4.7.4. Estimated Brix-free water co

Page 215 and 216: The main difference in the two sets

Page 217 and 218: Table 4.27. Predicted Brix-free wat

Page 219 and 220: 4.8 SUMMARY AND CONCLUSIONS An anal

Page 221 and 222: component parts, and verify the Bri

Page 223 and 224: 3) Thermodynamic, water in equilibr

Page 225 and 226: Langmuir (1916, 1917, 1918) propose

Page 227 and 228: to determine the moisture sorption

Page 229 and 230: Table 5.1. Some commonly used isoth

Page 231 and 232: Lomauro et al. (1985) found that wi

Page 233 and 234: and on agricultural products such a

Page 235 and 236: Bruijn (1963) studied the mass incr

Page 237 and 238: After measuring the EMC of dry corn

Page 239 and 240: approached, that is, either by adso

Page 241 and 242: Table 5.4. Water activity (a w ) of

Page 243 and 244: 5.6.3 Procedure to determine equili

Page 245 and 246: 5.6.4 Results and discussion An exa

Page 247 and 248: Table 5.8. Equilibrium moisture con

Page 249 and 250: Table 5.10. Equilibrium moisture co

Page 251 and 252: Table 5.12. Equilibrium moisture co

Page 253 and 254: 30 o C 45 o C 55 o C 60 o C Water w

Page 255 and 256: m/m of 96% activity, a w (g/100g dr

Page 257 and 258: vaporisation generally decreases fr

Page 259 and 260: 30 o C isotherm 45 o C isotherm 55

Page 261 and 262: 4 0 Stalk fibre 5 0 Stalk pith 5 0

Page 263 and 264: 5.6.4.4 Fitting of sorption models

Page 265 and 266: Table 5.19. Parameters of the sorpt





Page 275 and 276: Modified GAB Kuhn Iglesias - Chirif

Page 277 and 278: Table 5.28. Classification of resid

Page 279 and 280: Stalk fibre Stalk pith Rind fibre 4

Page 281 and 282: 5.6.4.5 Calculated EMC values of re

Page 283: Table 5.30. Calculated equilibrium

Page 287 and 288: Table 5.33. Parameters of the Hailw

Page 289 and 290: CHAPTER 6. PROPERTIES OF THE SORBED

Page 291 and 292: where m is the equilibrium moisture



Page 297 and 298: 6.2 THE NUMBER OF ADSORBED MONOLAYE

Page 299 and 300: 6.3 TOTAL SOLID SURFACE AREA AVAILA

Page 301 and 302: Thus, for each cane component of ea

Page 303 and 304: abscissa. For each moisture level (


Page 307 and 308: A similar procedure was followed to

Page 309 and 310: 10 0 Stalk fibre Stalk pith Rind fi

Page 311 and 312: Moreover, if T β > T hm the proces

Page 313 and 314: Table 6.5. Characteristic parameter

Page 315 and 316: Binding energy/kJ (kg mol) -1 2 0 0

Page 317 and 318: 6.8 CALCULATION OF BOUND WATER AND

Page 319 and 320: The values of K 1 , K 2 and W were

Page 321 and 322: Table 6.7. Separation of the total

Page 323 and 324: Table 6.7. (Contd.) Sample 30 o C 4

Page 325 and 326: 3 0 S talk fibre 4 0 Stalk pith 3 0

Page 327 and 328: 3 0 Reconstituted cane at 30 o C 3

Page 329 and 330: when water is added to dry wood, wh

Page 331 and 332: It is evident that in some cases ma

Page 333 and 334: The number of adsorbed monolayers,

Page 335 and 336: Data in Tables 2.9 and 2.11 show th

Page 337 and 338: particular fibre is systematically

Page 339 and 340: Anon. (1985b). Laboratory manual fo

Page 341 and 342: Blanchi R.H. and A.G. Keller (1952)

Page 343 and 344: Day D.L. and G.L. Nelson (1965). De

Page 345 and 346: Heyrovsky J. (1970). Determination

Page 347 and 348: Kuhn I.J. (1964). A new theoretical

Page 349 and 350: Madamba P.S., R.H. Driscoll and K.A

Page 351 and 352: Prinsen Geerligs, H.C. (1897). Stud

Page 353 and 354: Sing K.S.W., D.H. Everett, R.A.W. H

Page 355 and 356: Van der Pol C., C.M. Young and K. D

cane

fibre

stalk

rind

moisture

sucrose

fines

aged

pith

sorption

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