Agricultural department beet purity sample operation

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_~ SUGARBEET PURITY DETERMINATION

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OPERATING INSTRUCTIONS

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TO:

Each Agricultural Manager

SUBJECT: AGRICULTURAL DEPARTMENT BEET PURITY SAMPLE OPERATION

1.. OBJECTIVES

A .. Each grower having a contract in a Purity Lab Factory District will have a corresponding purity sample for each tare and sugar sample for the entire harvest season. (Billings, Scottsbluff-Gering, Sterling, Loveland, and Kemp.) .

B.

In addition, purity samples will be taken a~ all rece1v1ng stations sending direct delivery beets to Purity Lab Fa,ctories from start of harvest until normal cutoff date of November

4.

Foreign stations diverted to Purity Lab Factories -- Direct Delivery only.

C. All beets received at stations falling under categories "A" or 11₈11 above wi 11 be sampled for purity as wet 1 as sugar and tare. It is

important that all beets received at these stations be sampled for purity, even single loads cross-hauled from other stations.

( 11 .. ·METHODS

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A .. The.pattern of collecting samples will be the same as in the past, but with this difference. Each time a tare sample is taken, a purity sample should be taken invnediately from the same load, both sample$ to be taken when about one-half the truckload has· passed over the screen.

B .. A tare and sugar analy:iiS ticket will be completed by the tareman and placed with one of the samples as has been done in the past.

-C. For the purity sample, the tareman should complete a purity ticket, completing all blank spaces the same as those that have been filled

in on the attached sample purity ticket.

You will note that in the upper right hand corner of the purity ticket appears a section titled "Crown Rating." The appropriate number should be checked that corresponds to the-chart posted in the tarehouse.

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Pictures on the way.

The tareman should place the purity sample ·beets in the purJty sample bag, insert the purity ticket, and close the bag for shipmifo·t to the

proper 1 aboratory. .

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Ill. AGRICULTURAL DEPARTMENT RESPONSIBILITIES ·A. Collect the samples.

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B.

Transport the samples to the appropriate laboratory. C. Sort and separate purity and sugar samples.

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All physical operations until the beets enter the rasp (saws).

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The most important responsibility of this operation

belongs to the per~on who examines each sample on its way to the saws.

1. All rocks must be picked out before the sample gets -to the rasp. A rock entering the saws could cause serious damage to personnel as well as equipment.

2. Any mud in the crevices of the beet must be removed.

3.

Anything not attached to the beet should be discarded. E. It will be the responsibility of the Agricultural Manager to

keep a record of all the beets sliced daily during this period to give the Accounting Department each morning.

(See suggested Work Sheet - Page 1 attached.)

F. Each day's pile delivery will be marked with a stake driven into the ground and dated legibly.

G.

Each sugar tare ticket must be marked in the upper righthand corner (see Attachment

1-A -

Page II) to identify the sample that a purity sample ;s taken in the same load and where the

beets were delivered •

. H. Each purity ticket must also be marked under ''Crown Rating" as to identify where the beets are being sent.

(See Attachment 1-8 - Page ti)

1. Instruct Scale Ladies --- deliveries must be marked as to where

loads are sent in order to match up sugar and purity - using C • Car Beets, P = Pile Beets, and at Goodland B-= Bridge. J. ·isolate purity costs. If necessary, sp 1 it the ··tareman1 _{s t}

_tme.

Hauling costs should also be proportioned to Jare samples and purity samples.

K. All purity and tare Jabs will be run on Sundays. All tickets

should be finalized. No samples should be carried over until the next day •

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Ill. AGRICULTURAL OEPARTMENT RESPONSIBILITIES Cont.

L. Harvest delivery should be adjusted as much as possible to eliminate any additional bookwork.

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PBC.E.

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iAl1! i1!£I !~£Q!Q

FACTORY _ _ _ _ _ _ _ _ _ _ _ _ _ _

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DATE _ _ _ _ _ _ _ _ _

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SLICED

-TOTAL NUMBER OF CARS UNLOADED

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_{T O N S}

-TOTAL NUMBER OF TRUCKS UNLOADED _ _ _ _

_

TONS _ _ _ _ _ _ _ _ _

_

SOURCE

NO.

DATE

DATE

DATE

DATE

!STATION

CARS

LOADED

UNLOADED

Pf LED

OUT OF Pl LE

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1-8 - Page II

PURITY TICKET

Purity Ticket must also be identified with a lettef to indicate where the load

.of beets is delfvered when a purity sample .is tak~n. ·

(C

= Car,

P

~ Pile,

a=

Br1dge}

Form 14C 8·78

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7b

t:Jo

.CROWN 2 .•· RATING ~ -' 3 DATE TIME

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_B"-"~ct~

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p

C:

--

N01", •

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-GROWER'S NO. STATION

Avg. for Day In Sample

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PERCENT POL •

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PERCENT PURITY PERCENT RDS

1-A

Page 11

TARE & SUGAR TICKET

In order to help Accounting ~tch up Purity and Tare Tickets, the daily Tare and

Sugar Ticket must be marked to ·identify a Purity Sample was taken in the same load.

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_R_o_cK_s_j_r_RA_s_H __

1_o_Ps_lP-C

DATE

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DUMP °iJU.N~ a. IV f'ltR CENT GROWER"S SUGAR NUMBER IN SAMPLI:

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,vo. ro• DA'f

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-Tllell: TAKEN 9': 3 t, l'mN 1, SOM 91_{76 ,ADS SO}

PC• Purity Sample was taken

Into a car.

pp - Purity Sample was taken

Into a plle.

PB•

Purity Sample was taken

onto a bridge. NO. BEETS _ _

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UNCLEANED WEIGHT CLEANED WEIGHT t . T A R -AVG. 'r. TAR

and beets were loaded.

and beets were loaded and beets were loaded

(---Chapter 12A

BEET PURITY LABORATORY TESTS

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General

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ihe purpose of this test is to determine the purity of beets delivered by growers.

Samples will come to the Purity Laboratory in moisture-proof bags designated for sample transport. Each sample of approximately 25 pounds will be taken at the Receiving Station in the manner designated and will be accompanied with a grower identification card. Samples will be delivered to the Purity Laboratory immediately.

Analysis of the sample will begin with the cleansing of the beets in a washer

and the preparation of brei, using a brei saw.

Brei is hand.lee. in the Purity Laboratory as indicated below to determine the percent sugar ·m the soluble dry matter of' the sample.

The purity test involves the determination of sugar and refractometer dry

matter in a beet extract f'rom the bre.t. The purity .is subsequently calculated.

Preparation of Samole

The sample of beets will be brought to the purity laboratory in moisture-proof treated bags and should not be removed :from the bag until time to be analyzed.

The sample of beets for app~ent purity analysis will be washed and dried .

only. The sample will not be_ topped by the apparent purity laboratory. If'

the average weight is desired, count and weigh the beets of the.sample and enter the data on the ticket.

The beet sample is put into the washer-dryer to remove all extraneous matter. The-washer-dryer has the ability by speed of rotation to

vary

from 1 to 4

revolutions per minute and this governs the speed that samples are placed in the washer; one sample per revolution or l to 4 per minute.

ihe sample is discharged from the washer-dryer and is conveyed as is to the saws to produce a sample of brei which will supply the extract.upon which the apparent purity is determined for this sample.

ihese saws indiscriminately cut a beet into sections as the six saws are

l¼

inches apart and slice through ea.ch beet indiscriminately to produce a brei similar to wet sawdust. 'Ille brei is discharged from the saw blades through slits in the housing onto a thin food belt that travels past the aUts. As the brei travels on the belt, it is wiped off or collected on a collector tha.t ca.n then be wiped manually into a paper cup.

sample of brei or extracted sequence with other tickets ihe ticket with grower's number travels with the

juice from this point on. The ticket must be in

past the W3.shcr.

Metltoll:J of i\n:.i.ly::a:.:, Purity Beet Laboratory •rests

The l.}rc..i.t We:.;ter11 :.3\4;:.i.r ,Comp(.l.ny Chemical Department

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Equipment and Materials

1. Receiving, conveying, washing and brei 'preparation units.

2. Polarimeter with now-through tube, automatic, with printer.

3.

Refractometer with flow-through cell, automatic, with printer.

4.

Ba.la.nee, single pan, electronic,::push-button taring.

5.

Mixer, H.a.milton-Beach, 3-place, variable speed.

6.

Fl.asks, Kolrausch, 200 ml, Corning 5780.

7.

Dispenser, Brinkmann Dispensette, 1.0 ml to 5.0 ml.

8.

Funnels, 100 mm ID, Nalgene 4252-0100.

9.

Funnelt:, 150 mm ID, Nalgene 4252-0150. 10. C.ips, paper, 46 oz., Sweetheart R-46. 11. Cu;ps, plastic, 12 oz., Solo P-+2S •

. 12. Cu;ps, plastic, 9 oz. , Solo P-9B.

13.

Filter Paper, 11 inch square, Eaton-Dikeman :#617.

14.

Filter Paper, 9 inch s4uare, Eaton-Dikeman :#615.

15.

Two-inch diameter ~xer Blade, Sorvall 17032.

16e Ba.sic Lead Acetate solution, standard 55° Brix, National Bureau of Standards

#c-44o,

page 121.

11.

Water, demineralized.

18.

Parafillll, 2" x 250' roll, VWR 52858-054.

· 1'.b.e Gre.at Western Sugar Company

-• -° Chemical Department

-1209-Methods of Analysis

· Purity Beet IAboratory Tests

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IV. Procedure

1.

Brei from saw is placed into

46 oz. cup.

2. Add demirieraliz·ed water to the cup, placing in an amount roughly equal in weight to the brei added.

-Entire amount collected from brei belt is transfcircd to the cup. Cup is gently tapped on a flat surface to level out the brei in

j:he bottom of the cup.

Experience and conditioris will be a guide in adding water. A sufficient amount should be added to enable smooth operation of the miY.er with adequate turnover of contents. The

RDS of the extract should fall

be-tween 7 and 9 for highest acct·.rac-.t

of refractometer readings.

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3. Blend contents of cup for 30

seconds.

· See explanation in Step 2 ~ Thoroug!h: ·

4. Remove cup from mixer and let

stand for 10 minutes.

5. Filter contents of cup to ob-tain a beet tissue extract.

6. Weigh out 52.0 grams of extract

on

the balance, placing i t into

a

200 ml Kolrausch flask.

NOTE: Depending on the placement of the -iffisand weighing instrument, the RDS can

be determined before or after weighing

52

grams for polarization.

1he Great Western Sugar·con~a.ny

Chemical Department

-1210-mixing is all that is required.

-Homogenation cannot be effected wit...~ ·

the mixer. Properly prepared brei

from the saw, free of discrete pieces

will be in the appropriate state of

subq.ivision. (see Addendum}

The waiting period \Vill enable e<e;ui2.

::-ibration of the extracting solutiorr

with the cell contents constituting

the brei. ,; ~

Use a 11 cm squ~re E.D. #617 filter

paper with a 150 mm funnel and 12 02.

cup. ·

Save sufficient extract(30 ml - 40~

~-for Step ·12 below.

Extract can be weighed in a weighing

dish and trans~erred to the flask with a wash bottle.

Alternatively, the flask can be tare<~

on the balance and the extractweigh

-ed directly into flask.

The accuracy of the weighing should.

be within± 0.05 g, representing one

drop of liquid.

Methods of Analysis

Purity Beet. Laboratory 'J\. September 1976

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6. (Cont.)

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8.

Add 2.0 ml of 55o Brix, basic

·1ead acetate.

Fill flask to mark with de-mineralized water. Cover with a 2" square of para.film. Invert to mix contents. ·

°ఒ Filter contents of flask.

10. Introduce filtrate into

polari-meter .•

Use the method which provides the required accuracy with smooth and efficient sample handling.

Use Brinkmann dispensette. Beet

conditions may change whereby more

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clarification reagent is required to _

obtain a clear filtrate. .An increase

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in the indicated amount should be made in small increments.

Water should be at ambient temperature / to prevent any change in the reference volume during the filtering period. Add 1 drop of amyl alcohol to break

foam, if necessary.

The parafilm is pressed over the top of the flask. Mixing is accomplished

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by placing the palm of the hand lightly;

ove~ the parafilm onto the mouth of ;

the flask; Then griping and inverting ! i t several times.

be

The accuracy of filling should within:!: 0.05 ml, representing of liquid.

1 drop 1

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Use 9 inch square, E.D. -#615 filter paper, 100 mm funnel, and 9 oz. Solo cup.

If filtrate is cloudy, slightly more clarifying agent should be added as indicated in Step 7 .

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75 ml to

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ml of filtrate should

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be collected to insure adequate flush-ing of polarimeter tube. · . .

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See diagram depicting the suggested arrangement of the polarimeter tube

and connected tubing •

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Siphoning action must be prevented to enable proper filling of the tube.

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Filtrate passages of the polarimeter tube and_ connecting tubing should be , especially clean and free of oil films

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so that air bubbles are flushed out properly.

75 - 100 ml of filtrate should be

introduced into the flow-through system to insure complete -displacement of the ,

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~arlier sample. , _

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- \,;ilem • .uepl;. k:'UCJ.l;Y DCCI, LllO J.1;!.;,1,::0 \J.VJ.l;!~noas o! Anti.I.)

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-121.l-11. Record polariscope reading.

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Refer to instructions for use of automatic printer.

~12. Introduce tissue extract from

{ Step 5 into refractomet~r.

30 - 40 ml of extract should be used

to

insure complete freedom from sampl j

mixing.

13. Record refractometer reading.

14. Calculate beet juice purity.

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Pause 10 - 15 seconds to allow temperature equilibration.

Attention should be placed on the periodic checks required to main-tain refractometer calibration.

(see~Addendum, Step 12).

The refractometer electronics unit should remain on around the clock. There should be a 24 hour warmup

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period to achieve adequate stabili-.

zation.

Refer to instructions for use of automatic printer.

Q = Purity

P

=

Polariscope Reading

R = Refractometer Reading

0

=

100 (P/R)

Precision and reproducibility of the test result is mandatory. Preci~ion .,·.

must be better than~ 0.5 purity in

.

order

to qualify the experimental

values as significant and relevant. Following are listed critical aspects of the procedure:

1. Calibration of refractometer. 2. Temperature of refractometer. 3. Tissue extract in given range

between 7 - 9 RDS.

4. Polarization: weighing the sample

and

making the flask to volume. 5. Timeliness of the stepwise

pro-cedure to prevent volume and

den-sity changes from evaporation and

temperature variation. IV. Procedure Check and Confirmation·

Prepare

daily, three sucrose solutions, as set forth in the Addendum

to Step 12. Perform the RDS checks. Run the 8 RDS solution through the -polarization procedure to vertfy the value of 100 purity.

l?he Great Weste~·sugar Co.

Chemical Department

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-1212-Met.hods o:f.' Ana.lysis

Purity

Beet Laboratory Test~

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Addendum, ·step No. 3

Sorvall Blender Blades, 2 inch diameter, have been included in the

equip-ment and materials list. These are intended to substitute on a con-tingency basis for the standard mixer blade, supplied with the

Hamilton-Beach Mixer. ·

It has not been absolutely established that the performance of the

standard blade will be satisfactory. Mixing problems have been encounter

-ed during the period of method develoEment. If, for one reason or another, the standard blade has insufficient motive power to stir the contents of the cup, then the Sorvall blade,.which is larger in diameter and has a higher pitch, must be used.

The Sorvall blade must be used with caution. The blade diametermakes it a tedious operation to place the cup on and off the mixer. Cup damage and operator injury could result without proper attention to de-tail. So its use is on a contingency basi~ .•

Effort should first be made to make an adjustment in technique to enable the standard blade to be used.

1. Add additional water, as long as the anticipated extract RDS is

above 7.

2. Push cup up partway onto mixer shaft. Using a rotary motion of the cup around the shaft to accomplish manual stirring, pre-mix the contents to get water into the mass of brei at the bottom. Then place ·the cup into position to activate the mixer switch.

Modification of the Sorvall blade is required for use on the Hamilton-Beach Mixer.

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The hole in the hub must be enlarged to fit on the blade retaining screw of the Hamilton-Beach Mixer.

A Star washer should be used on each side of the blade when i t is attached to the mixer.shaft. This will prevent slippage.

2. The diameter of the blade should be reduced to 1 3/4 inches. This will diminish the hazard to the operator and will minimize the in-cidence of cup damage.

The diameter should be reduced by grinding off the tip of the blades~ Care must be exercised in. the blade modification so that balance

is

maintained and excessive vibratiQn is not induced. The machine shop should do this job.

!he Great Western Sugar Company

Chemical Department

-1213-Methods of .Ana.lysis Purity Beet laboratory Tests

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Addendum, Step No. 12

Refractometer Calibration

1. Preparation of standard sucrose calibrating solutions.

a.

Material:

Sucrose, Grade

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Cat. No. S9378 Sigma Chemical Co. ::;::::-::,:,·

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Box 14508

St. Louis, MO 63178 b. Procedure

Prepare fresh daily, three sucrose solutions at the following concentrations:

(1) 6.1000 g. / 100 ml. ( 2) 8 • 2

o or

g • / 1

o o

ml • ( 3) 10 • 4 0 O O g • / 10 0 ml •

These

serve as primary standards and should be made with the highest accuracy by an experienced laboratory person using the analytical balance, volumetric glassware calibrated at 20°c and a 20°c constant temperature bath.

1000 ml of the 8 RDS solution should be prepared and 100 ml

each

of the 6 RDS and 10 RDS solutions.

Weight

Sucrose/100 ml 6.1000

8.2000 10.4000

2. Calibration Procedure

Refractometer Value, % sucrose 5.98

7~98 10.00

The

calibration steps given are a departure from the steps given on Page 18 of the Operating and Service Manual for the Model SSR-72,

EMC,

Solid-State Refractometer.(The procedure given in .the manual should be followed if the unit has been serviced, or is used out-side of the range of 20°c - 2SOC) • .

a. Place

the 6 RDS standard on the prism. Adjust the ZERO potentio-meter until· the meter reading corresponds to the given value.

b. Clean

and dry the prism, place the 10 RDS solution in the sample

chamber.

Adjust the SPAN potentiometer until the meter reading corresponds to the known value of the sample.

c.

Repeat the steps in (a) and so that the known solutions

from

one to another without

__ .,,T_fi_e-G_r_e_a_t_·-w~e-s tern Sl.li;~o.

Chemical Department

(b) one or more times, as necessary, read the given values when going the need for further adjustment.

---. Methods of J\nalysii:;

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1214-Purity Dcet Li.l,>orotory 'l'e~t:;

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·2. c. (cont.)

(This adjustment of span should be made twice a day, until a performance history is developed. It is anticipated that this adjustment will have a demonstrated stability. If this is the case, then the frequency can be reduced to one check per day.) d. Place the 8 RDS solution in the sample chamber. Adjust the ZERO

potentiometer to read the exact;--:-value.

(This is the so-called intercept value. It should be checked each half hour and /or every time the refractometer prism is cleaned. A cleaniug schedule schedule should be adopted where-by the sample chamber is opened and the prism wiped off with distilled water and a soft tissue. The frequency of cleaning should be once an hour.)

The

Great Western Sugar Company Chemical Department

Methods of Analysis Purity Beet laboratory Tests

September

1976

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Parts List and Schematic Diagram for Setting

Up

Flow-Through Polarimeter. Tube

1 -

Funnel, chemical, Kimble 58, 100 mm ID top, VWR# 30205-148

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or

Equivalent. Funnel must be as large or larger than

in-dicated in order to contain the filtrate and prevent splashing.

1 Flexiframe Rod , VWR#60095-005 _ ,,,,.

1 - Flexiframe Rod, 18 inches long, VWR#60090-089

or

Equ~valent Ring Support Stand

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Flexiframe Open Ring, 3" diameter, VWR#60098-025

1 - Clamp Holder, VWR#21572-556

or

Equivalent for Funnel Support.

1 - Tubing Connector, T-shaped, VWR#62865-409

1

Clamp, three-prong, VWR#21613-041

- or

Equivalent for Tee Support

6 - feet(approximately) Rubber Tubing, amber latex, 1/4" ID x 1/16" wall

VWR#56437-080

1he Great Western Sugar Company

Chemical. Department

-1216-Purity. Beet Laboratory Tests

Methods of Analysis

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Top View

Less splashing·of filtrate on the polarimeter will result by placing

the polarimeter on the back of the bench with the funnel forward.

Length of tubing between the funnel and the polariscope should be a

minimum, no more than 12 - 18 inches, but allowing the funnel to be

· as far removed·. from the polarimeter as possible.

'lbe Crc:it West~1~n ~;l.l/.;ar Company

Chemical Department

·1217-McthodG of i\n:.1.l.y,;i::;

Purity Beet IAboro.tory Tests

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Side View

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-Filtrate Waste

a

_{1 - Height}

of funnel above level of polariscope tube should be i1

t

the

range

of 8 -

14

inches.

This height is adjustable and ('.epenc:lent

· upon

hydrostatic head required to pass 75 ml to

.100

ml

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of fittrat

e

through

the funnel in

10

seconds or so.

H₂ -

Height of Tee above polarimeter tube is

1 -

2 inches.

V

.

Vent is necessary to eliminate siphoning tendency.

Vent tube

should

extend high enough that filtrate does not run out .

ibe Great Western SU{;ar Company Olemical Department

-1218-•

Methods o~ Analysis

Purity

Bee~ Laboratory T~sts

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ACCOUNTING INSTRUCTIONS - DAILY PURITY CALCULATION

GROWER:

-1. Percent Pol. & Percent RDS will be printed in proper square of Form 14C

at the Purity Lab.

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2. Calcµlate % Purity by taking% Pol. divided by% RDS.

3. Daily Average% Purity is obtained by adding each ticket% Purity and

dividing by number of tickets (Simple Average). 4~ All Purity% is calculated to one decimal only.

AGRiaJLTURA.L AND ACroUNTING MANAGER:

1. A special effort must be made not .:o change a previous day (days)%

tare or% sugar. Such changes mur:t be kept to a minimum₁or_ hopefully

eliminated. Any such changes must be reported to the Pur"it:f Conmrlttee

with a satisfactory explanation.

2. All employees time cards must show adequate detail of all costs that relate to the Purity analysis function (gathering samples, transporting

-samples, handling samples in central tare house, chemical analysis of

samples,

fil

required accounting procedures, equipment renta 1, ·etc! ) •

3. Account Distribution - Time distribution must be made on each daily

time card for each employee involved in purity analysis work. If an employee works on both, purity and regular samples, time must be split

on the time card to the nearest hour. Time card description must be

concise as to the work being done so that no misunderstanding as to

account classificatiop can occur •

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GROWER PURITY LEDGER

A "Grower Purity Ledger" has been developed to.maintain records for the Purity Analys.is Program and for reporting purity results to responsible personnel.

GROWER:

Column (1) - Date Delivered - Space has been provided for 7 day delivery. Column (2) Date Sliced - Furnished b_zAg. Dept.

Column (3) ~inal Net pounds of beets from Form 502 Column (4) - % Sugar from Form 502

Column (5) - Pounds sugar from Form 502 or calculate (Column 3 X Column 4)

-Column (6) - % Purity - Daily average (Simple Average) from Purity Ticket (Form 14C)

Column (7) - Pounds Purity Product - Calculate (Col. 3 X Col. 6)

STATION: (Same Form as "Grower Purity ·Led1:er"). · Column (1) - Date Delivered

Column (2) - Date Sliced - Furnished by Ag. Dept.

Column (3) - Final Net pounds of beets from 52 Book (Check by addition of all Col. 3 of Grower Purity Ledger Sheets)

Column (4) - % Sugar from 52 Book or calculate (Col. 5 divided by Col. 3)

Column (5) - Pounds sugar from 52 Book or calculate (Col. 3 X Col. 4)

(Che~k by adding all Col. 5 from Grower Purity Ledger Sheets). Column (6) - % Purity - Calculate (Col. 7 divided by Col. 3)

Column (7) - Pounds Purity Producc.t - Addition. of·all Individual Grower Ledger Sheets.

FACTORY: (Same Form as "Grower Purity· L_edger") Column (1) Date De livered

Date Sliced - Furnished by Ag. Dept. Column (2)

Column (3) - Final Net pounds of beets from 52 Book (Check by adding all Col. 3 from Station Purity Ledger Sheets)

Column (4) - % Sugar from 52 Book or calculate (Col. 5 divided by Col. 3) Column (5) - Pounds Sugar from 52 Book or calculate (Col. 3 X Col. 4)

(Check by adding all Col. 5 from Station Purity Ledger Sheets) Column (6) - % Purity - Calculate (Col. 7 divided by Col. 3)

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ACCOUNTING INSTRUCTIONS - FORM 502, 502D, ETC.

1. Calculate total .first net lbs.

2.

Record% Tare

3.

Record% Sugar

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4.

Record number of tares

S.

Record nitrate rating

6. Record.% Purity below Grower's name on lower left hand of form (Rub?er

stamp - Purity % _ _ _ ;..._ _ _ )

7. Remove Grower's copy (pink) for distribution to scale houses.

8. Complete all other calculations on original copy (white) - lbs. tare,

final net lbs. and lbs. sugar.

9.. Complete beet accounting function using established procedures.

1. 2.

3.

4~

ACCOUNTING INSTRUCTIONS - BEET GROWER'S PURITY LEDGER

Post daily - Date delivered, final net lbs. of beets, %·sugar, lbs. sugar

and % purity.

Calculate daily - _purity product.

Calculate weekly and year to date - final net lbs. of beets,% sugar, lbs.

sugar,% purity and purity product. % sugar and% purity for week and year

to date will be weighted averages.

All daily, weekly and YTD individual grower data will be suxmnarized by

receiving station •.

S.

All daily, weekly and YTD receiving stations data ~ill be summarized by

factory.

6. As soon as each delivery week (Sunday thru Saturday) Purity Ledgers are completed and balanced, xerox copies of each receiving station summary

and factory summary are to be forwarded to the Purity Committee in care

of John Hedde at the Denver General Office.

7.

Separate Purity Ledgers at all levels (Grower, Receiving Station and

Factory total) will be maintained for direct delivery beets, piled beets

and total beets.

, 8. Purity Ledgers at all levels (Grower, Station and Factory) must be maintained

at the Purity Lab Factories. Factories that will divert beets to a Purity Lab

Factory for slicing will transmit, to the ~urity Lab Factory Accounting Manager,

daily delivery information (Grower & Station - Column 1, 3, 4 &

s

·

of the Purity Ledger Sheet). This information will be telephoned daily.

Purity ledgers will be maintained on all beets sliced at the designated Purity

~ ·

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BEET GROW!!l1_{S PUllITY L!OOER P•1• · of _ _ _ _}

PAC'IORY Season _ _ _ _ _ _ _ _

DIRECT• PILED• TOTAL (CIRCLE ON!) STATION

CONTRACT NUMBER GROWER NAME

(1\ (2\

n,

14\ IIJ\ lfli\ (7\ (1 \ (2 \ 13\ (4\ IIJ\ (6\ '11\

DATE DATE FINAL NET '1 POUNDS '1. PUJUTY DATE• DATE FINAL NET '1 POUNDS t PURITY

DEL'D SLICED POUNDS OF BEETS SUGAR SUGAR PURITY PRODUCT DEL'D SI.ICED POUNDS OF BEETS SUGAR SUGAR PURITY PRODUCT

WEEK WEEK YTD YTD

-.

WEEK WEEK YTD VTD