It crystallizes in plates, which melt at 32.5-33° C. and boil at 148-149° (15 mm.) (A. [Please select]
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Alum crystallizes with the utmost ease in this fashion. [Please select]
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When the proper degree of concentration is reached, the liquid is quickly run off into shallow pans, in which most of it immediately crystallizes. [Please select]
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The syrup passes from tank to tank, constantly thickening, and the molasses is extracted in the same fashion by being thrown off in the centrifugal machines when the sugar crystallizes. [Please select]
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