Question

determination of volume of sugar juice in fully grown sugarcane?

Answer 1

Determine the volume of sugarjuice of sugar in fully grown sugarcane

Sugarcane, or sugar cane, is one of the several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia, Melanesia, and used for sugar production. It has stout jointed fibrous stalks that are rich in the sugar sucrose, which accumulates in the stalk internodes. The plant is two to six metres (6 to 19 feet) tall. All sugar cane species interbreed and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family Poaceae, an economically important seed plant family that includes maize, wheat, rice, and sorghum and many forage crops.

Sucrose, extracted and purified in specialized mill factories, is used as raw material in human food industries or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry. Sugarcane is the world's largest crop by production quantity.[1] In 2012, The Food and Agriculture Organization of the United Nations (FAO) estimates it was cultivated on about 26.0 million hectares, in more than 90 countries, with a worldwide harvest of 1.83 billion tons. Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan and Mexico.

The world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced; most of the rest is made from sugar beets. Sugarcane predominantly grows in the tropical and subtropical regions (sugar beets grow in colder temperate regions.) Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça (a traditional spirit from Brazil), bagasse and ethanol. In some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young unexpanded inflorescence of tebu telor is eaten raw, steamed or toasted, and prepared in various ways in certain island communities of Indonesia.[2]

The Persians, followed by the Greeks, discovered the famous "reeds that produce honey without bees" in India between the 6th and 4th centuries BC. They adopted and then spread sugarcane agriculture.[3] Merchants began to trade in sugar from India, which was considered a luxury and an expensive spice. In the 18th century AD, sugarcane plantations began in Caribbean, South American, Indian Ocean and Pacific island nations and the need for laborers became a major driver of large human migrations, including slave labor[4] and indentured servants.