FOOD VALUE Or SUGAR. Since milk sugar and dextrose are used for human food to a far less ex tent than cane sugar, which they resemble some what closely in action, the statements in the fol lowing paragraphs are confined to cane sugar. Tn its food value sugar resembles starch, being considered a fat-former and a source of energy with a fuel value of 1860 calories a pound. Thus it is ranked as a more readily available heat-producer and foree-conserver than starch (q.v.). From dietary statistics the conclusion is drawn that persons in well-to-do families in the United States consume about two pounds of sugar weekly, an amount that seems to be well utilized. The consumption of larger amounts is considered questionable economy both with re spect to the purse and to the system. But ex cessive indulgence in food of any other sort is also wasteful and unwise. Thus the wholesome ness and utilization of sweetened foods is largely a matter of quantity or concentration, a simple dish flavored with sugar being considered easy to digest, but a heavily sweetened one eaten singly, more or less difficult because of its concentra tion. The had effects popularly charged to sugar are misapplied.
BIBLIOGRAPHY. Literature—Both, Guide to the Bibliography. Literature—Both, Guide to the Literature of Sugar (London, 1S90) ; Barnett, "References to the Literature of Sugar Beet," in Library Bulletin, No. 16, United States Department of Agriculture (Washington. 1897). History—Limnann, Gcschichtc des Zuckers (Leipzig, 1890) ; id., Entwicklung der Zuekerindustrie von 1850 bis 1900 (ib., 1900) Boizard and Tardien. Histoire do in legislation des sucres, 100-1891 (Paris, 1891) ; Helot, Le sucrc de bettcrarc en, France de 1800 .» 1900 (Cambrai. 1900). Culture of Sugar-Producing
Plants, Manufacture of Sugar—Myrick, Ameri can. Sugar Industry (New York, 1899) ; Stoh ma nn, Handbuch der Zvekerfabrikation ( Berlin, 1878, rev. ed. 1899) ; Horsin-Deon. Traite theo rique ct pralique de In fabrication do sacra (Paris, 1882, rev. ed. 1900) : Beaudet, Pellet, and Saillard. Trait(' de to fabrication du sacra de betterave et de canoe (ib., 1894) ; Stubbs, Sugar-cane: A Treatise on the History, Botany, and Agriculture of Sugar-cane (Louisiana Bu reau of Agriculture, 1S97) ; Krfiger, Das Zuckcr rohr and seine Kultur (Magdeburg, 1899) ; Paimpler„ Die Niehtzuekerstoffe der Ruben. in ihrcr Bezichung tier Zuckerfabrikation (Bruns wick, 1898) ; Bivort, Etude sur la legislation des sucres dans les divers pays d'Europe et aux Etats-Unis (Paris, 1880) ; Lippmann, Die chemic der Zuckerarten (2d ed., Brunswick, 1895) Maquenne, Les sucres et lcurs principaux derives (Paris, 1900) ; Passche. Zuckerindustric and Zuckerhandel der (Jena, 1891) ; Spencer, Handbook for Sugar Manufacturers and Their Chemists (New York. 1897) ; Tollens, Plandbucli der Koldenhydrate (Breslau, 1895).
Numerous bulletins on the sugar industry and sugar manufacture have been published by the Division of Chemistry, United States Depart ment of Agriculture. Sonic of the more recent of these are as follows: Sugar-cane Culture—Bulle tins 70 and 75: Sugar from Sorghum—Bulletins 26, 29, 34. 37, and 40: Sugar Beet Culture—Bul letins 27, 30, 33, 36. 39, 52. 64, and 74. A series of publications on the progress of the beet-sugar industry in the United States has also been pub lished. Those for 1900. 1901, and 1902 arc issued as Reports Nos. 69, 72, and 74 respectively. See SUGARS.