Does anyone have any information on whether there is a difference
between the types of molasses when making tea?
There is quite a bit of information on molasses as it is used in
livestock and poultry feeds. By definition, molasses must contain an
excess of 43% sugars. Just looking at cane and beet molasses, here is
a typical organic matter composition analysis (%) of the two.
Beet Cane
Sucrose 66 44
Fructose 1 13
Glucose 1 10
Betaine 6 -
Amino acids 8 3
Other substances 18 30
The Brix of cane and beet molasses might be identical (i.e. 79.5). In
the above analysis, total sugars are 68% and 67%, respectively.
However, beet molasses is almost entirely sucrose while cane has
fructose and glucose.
When it comes to feeding bacteria, is one sugar just as good as
another?
One study talked about the non-sugar Organic Matter in molasses. Here
is what it said...
"The non-sugar organic matter of molasses accounts for many of its
physical properties, in particular viscosity. It consists mainly of
carbohydrates, such as starch, nitrogen compounds (which gives beet
molasses its earthy flavour and smell) and organic acids. Generally
the total non-sugar organic matter in beet molasses is higher than in
cane."
Perhaps the non-sugar ingredients are a separate issue.
Thanks
Bob Roenigk
------------------------ Yahoo! Groups Sponsor ---------------------~-->
Buy Ink Cartridges or Refill Kits for your HP, Epson, Canon or Lexmark
Printer at MyInks.com. Free s/h on orders $50 or more to the US & Canada.
http://www.c1tracking.com/l.asp?cid=5511
http://us.click.yahoo.com/mOAaAA/3exGAA/qnsNAA/0PSxlB/TM
---------------------------------------------------------------------~->
To unsubscribe from this group, send an email to:
compost_tea-unsubscribe_at_yahoogroups.com
Your use of Yahoo! Groups is subject to
http://docs.yahoo.com/info/terms/
Received on Sun Nov 30 2003 - 12:03:18 EST