It is fairly soluble in water; too parts at o° dissolving 13.3 parts of the salt, and about 30 parts at 20°; the most saturated solution contains 327.4 parts of the salt in too of water; this solution boils at 114.1°.
It is a clear, strongly refractive liquid, which has a pleasant odour; it boils at 144° and has a specific gravity of o 925 at o°.
The heat at which the syrup boils in the clarifiers, 220° F., has the property of separating a great deal of the gum still remaining in it, and thus cleansing the solution of sugar and water for crystallization in the vacuum pans; and if after skimming the syrup is run into separators or subsiders of any description, and allowed to settle down and cool before being drawn into the vacuum pan for crystallization, this cleansing process will be more thorough and the quality of the final product will be improved.
The wholesale jam manufacturers of the present day use this sugar; they boil the jam in vacuo and secure a product that will last a long time without deteriorating, but it lacks the delicacy and distinctive flavour of fruit preserved by a careful housekeeper, who boils it in an open pan with cane sugar to a less density, though exposed for a short time to a greater heat.
It may be solidified to rhombic crystals which melt at 5.4° C. (Mansfield obtained perfectly pure benzene by freezing a carefully fractionated sample.) It boils at 80 4°, and the vapour is highly inflammable, the flame being extremely smoky.