the problems of prod. e quality, especilly the colour of white sagar. ace prominent in sugar factories in China because of the present low dliciency of clarification and decolorization in the sulphitation process. Similar problems also occur in factories with car bonatation. The colour of white sugar may be either from inlusions inside the rytals or n the sugar surface. Thus it is necessary to remove the impurities both in the inclusions and on the surface as much as possible. As a preventive measure, it is desirable to reduee colour in the juice and raw syrup. To improve charification. a new clarificant, G409, has been developed. It can be used both in mixed juice clacitication and in syrup flotation creacmcnt after elther suiphltation or caronatation. The improved syrup flotation with G409 and H3PO4 has been applied in a number of factories using sulphitation and carbonatation in Guangdong and Fujia Provinces. The results indicate that the quality of white sugar can be improved effectively and economically.

Certain physical properties of distilled water, tap water and sugar solution are affected when they are treated with a magnetic fileld. In particular, the evaporation rated of sugar solntion can be improved with a suitable magnetie field. The mechanism of this magnelic trcatment is discussed and the optimum magnetic conditions are proposed ofr improing the evaporation rated. It is concluded that magnetic teehnology could provide good prospects of energy saving in the sugar industry.

The fluorescence behavior of the drag hespendin in several cyclodextlins(CDS):

A novel method to enhance sucrose crystal growth was proposed and investigated. It was found that when sucrose solutions are irradiated by microwaves, the crystal growth rate is greater that in the traditional vacuum-evaporative crystallization. A kinetic model was established for the microwave-assisted crystal growth and X-ray diffraction analysis was also undertaken.

The influence of nine small organic molecules on the phosphorescence properties of cyclodextrin (CD)/1-naphthol/1,2- dibromoethane (DBE) and CD/2-naphthol/DBE ternary inclusion complexes are examined by means of room temperature phosphorescence (RTP) measurements. It was demonstrated that the rigidity of -CD/naphthol inclusion complex, RTP intensity and lifetime could be enhanced when different small organic molecules (less than 1% v/v) were added respectively; the analytical characters of two kinds of naphthols in host–guest stabilized-RTP were improved. The linear range of 1-naphthol become broad in the presence of n-propanol, methanol, ethanol or 2-propanol and its detection limitwas reduced from 4×10−6 to 7.5×10−8 mol l−1 in the presence of 0.6% (v/v) methanol. Likewise, for 2-naphthol, the detection limit was reduced from 2.0 × 10−6 to 2.8×10−7 mol l−1 and to 8.1 × 10−7 mol l−1 after 0.5% (v/v) glycol and 0.2% (v/v) 2-propanol being added, respectively.