In three weekly tests in 2018, samples of raw sugar, refinery liquor and refined sugar were collected from a Tucuman sugar factory/back-end refinery and analyzed for starch, polysaccharides, proteins and silicates. The standard 10-day acid floc behavior, which is a sample being either floc positive or floc negative, was correlated against the levels of the four impurities. Of these impurities, starch had statistically the most significant effect on floc formation, both in the refined sugar set as well as in the raw sugar/refinery liquor set of samples. Despite the use of some α-amylase at the mill, the starch levels in refined sugar were relatively high. The effects of polysaccharides, proteins and silicates on floc formation were statistically less significant, although the proteins were on average higher in floc-positive than in floc-negative sugars.

中文翻译：

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淀粉，多糖，蛋白质和硅酸盐对精制糖中酸性饮料絮凝物形成的影响

在2018年的三个每周测试中，从Tucuman制糖厂/后端精炼厂收集了原糖，炼制酒和精制糖的样品，并分析了淀粉，多糖，蛋白质和硅酸盐的含量。标准的10天酸性絮凝行为（样品是絮凝阳性还是絮凝阴性）与四种杂质的含量相关。在这些杂质中，无论是在精制糖组还是在原糖/精制酒组样品中，淀粉在统计学上对絮凝物形成的影响最大。尽管在工厂使用了一些α-淀粉酶，但精制糖中的淀粉含量相对较高。多糖，蛋白质和硅酸盐对絮凝物形成的影响在统计学上不那么显着，