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91-482: San Antón is one of the 31 barrios of the municipality of Ponce, Puerto Rico . Along with Canas Urbano , Machuelo Abajo , Magueyes Urbano , and Portugués Urbano , San Antón is one of the municipality's five originally rural barrios that are now also part of the urban zone of the city of Ponce. It is totally enclosed within the Ponce city limits. It was founded in 1818. San Antón is one of Ponce's oldest barrios. It

182-450: A barrio , and in this latter case the name of the sector can be—and most often is—different from the official barrio where it is located. An example of this non-official usage is the reference to Puerto Rican nationalist Don Pedro Albizu Campos as having been born in barrio Tenerias in Ponce yet, there has never been a barrio Tenerias in Ponce; Tenerias is a populated sector—a settlement—of barrio Machuelo Abajo . The problem

273-406: A ' relic from the past" when contrasted with the modern, middle-class suburban homes in other parts of the Ponce, such as Constancia, which is next to the old, original San Anton proper, which is still standing. The two residential communities exist side-by-side along the fringes in urban Ponce. Compared to other nearby communities San Anton steadfastly clings to its traditions. The 1950s introduced

364-511: A Puerto Rico government portal. Sugar refinery A sugar refinery is a refinery which processes raw sugar from cane or sugar extracted from beets into white refined sugar . Cane sugar mills traditionally produce raw sugar, which is sugar that still contains molasses , giving it more colour (and impurities) than the white sugar which is normally consumed in households and used as an ingredient in soft drinks and foods. Raw cane sugar does not need refining to be palatable. It

455-800: A barrio is a comunidad , as seen in Census data. Esperanza is a comunidad in Vieques and an example of a subdivision of a barrio which is not called a subbarrio but is called instead a comunidad . Outside of the Census data and in Puerto Rico barrios are divided by sectors. Municipios list their barrios and the sectors within them. Cañaboncito barrio in Caguas, for example, has over 90 sectors. The types of sectors ( sectores ) may vary, from normally sector to urbanización to reparto to barriada to residencial , among others. While in

546-534: A broad street along a broad canal with a good quay, so resources could be brought in at low cost by barge and by road. The refinery also had to stand somewhat free from other buildings. It required wind to dry the produce and to keep it from sweating, especially in Summer. The chimneys also had to significantly stick out above the surrounding buildings. From about 1800 the Industrial Revolution changed

637-597: A clarifier at one end and is heated to 88 °C while flowing through it. This forms a flocculent precipitate of calcium phosphate , entrapping some impurities and absorbing others. This floats to the top of the tank, where it is skimmed off by paddles. Decolorization follows after both carbonatation and phosphatation, which are both ended by filtering out finely dispersed particulate matter. The filtered clarified liquor can be decolorized by several means. Bone char consists of sintered long bones of cattle. It achieves decolorization, but also removes colloidal material and

728-437: A considerable amount of ash. Activated charcoal (GAC) by itself removes only color. Both are generally used in cylindrical 20–25 feet high columns of about 10 feet diameter through which the liquor is slowly filtered. Some modern plants use somewhat smaller cylinders with ion-exchange resins . These operate much faster. The decolorized liquor is then fed to an evaporator. This is a closed vessel heated by steam and placed under

819-403: A copper tube (or trough) that ended above a filter that was placed over the cistern. This filter was a piece of cloth in a basket and caught things like egg scales, nails, pieces of wood etc. At the time, the cleared juice cistern, was simply called cistern. It also served to hold the cleared juice while the first two pans were cleaned. The third step was equal to evaporation. Small portions of

910-483: A day, costing up four guilders for 100 in the winter. Adding fresh blood of oxen could help to further clarify sugar, but it was often used when not fresh, and as an alternative to expensive eggs. This led to rotten sugar, and in Holland it led to an official, but ineffective ban of its use. The second step was to filter and store the cleared liquor. For that it was brought to the cleared juice cistern by feeding it into

1001-485: A mandatory reference. For example, official legal matters dealing with land and property issues are heard on the basis of municipal locations relative to the officially recognized barrios and barrio boundaries. The 902 barrios of Puerto Rico represent officially established primary legal divisions of the seventy-eight municipalities that contain unique and permanent geographical land boundaries. Puerto Rico Act 68 of 7 May 1945 (Ley Num. 68 de 7 de mayo de 1945), ordered

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1092-436: A night in order to dissolve. In the morning, a fire was lit under the pan or boiler. The albumen of the blood then coagulated and entangled the mechanical impurities of the sugar, forming a scum that was constantly removed. The simmering was then continued till a sample of the mixture appeared transparent. It was then rapidly boiled down till such consistency that it could form threads between one's finger and thumb. At which point

1183-540: A number of impurities, including multivalent anions such as sulfate , phosphate , citrate and oxalate , which precipitate as their calcium salts and large organic molecules such as proteins , saponins and pectins , which aggregate in the presence of multivalent cations . In addition, the alkaline conditions convert the simple sugars, glucose and fructose , along with the amino acid glutamine , to chemically stable carboxylic acids . Left untreated, these sugars and amines would eventually frustrate crystallization of

1274-510: A period of economic transformation, and the emergence of the Ponce middle class. The era was characterized by the transition from agricultural capitalism to industrial capitalism. Immediately following World War II , the federal government encouraged the growth of industries , highways and development infrastructure , mass-produced single family homes and urban sprawl in Ponce and the rest of Puerto Rico. The rural agricultural lands that once encircled San Anton were rapidly absorbed and behind

1365-550: A quarter became bastard sugar, and another quarter became molasses. The Steam Congress Company Archibald & Delafield used steam power and vacuum pans. The refinery of Teaman, Tobias & Co. on Liberty street was a wealthy company established in the building known as The Old Sugar House. The refinery of Meday & Ritter was also respectable. A refinery on the French method used steam for heating, but not for evaporation. In Baltimore, there were 9 sugar refineries in 1833. In

1456-484: A refinery in Salem these processed about 2,000,000 pounds of raw sugar. Towards the west, the sugar refineries of New Orleans were rather atypical, because they had many sugar cane plantations in the surroundings. The New Orleans Sugar Refinery was a massive establishment, employing about 100 workers. It used vacuum pans and steam power. New Orleans also had a small refinery using the old methods. In Cincinnati there

1547-470: A separate factory. In 1833 an overview of the United States Sugar refineries was made. At the time, only three refineries had switched to evaporation in vacuum. The rest still relied on traditional methods. In Philadelphia there were 12 sugar refineries in 1833. These could process 14,000,000 pounds of raw sugar The refinery of Canby & Lovering used steam power and vacuum pans, but

1638-756: A ship onto a barge before reaching their destination. Sugar refineries are often located in heavy sugar-consuming regions such as North America, Europe, and Japan. Since the 1990s, many state-of-the art sugar refineries have been built in the Middle East and North Africa region, e.g. in Dubai , Saudi Arabia and Algeria . The world's largest sugar refinery company is American Sugar Refining with facilities in North America and Europe. The sugar refineries that were built from about 1500 AD to 1800 did not require purpose built buildings. Ideally, they were located on

1729-547: A vacuum. The basic principle is that the juice enters the evaporator at a temperature higher than its boiling temperature under the reduced pressure, or is heated to this temperature. This results in a flash evaporation , which allows for concentration by multiple-effect evaporation . In the 1970s the American sugar refiners generally used double or triple effect evaporation. The result is "thick juice", roughly 60% sucrose by weight and similar in appearance to maple syrup . It

1820-544: Is Santurce (in San Juan) which has 40 subbarrios . Another example is barrio Segundo in Ponce which consists of subbarrios Clausells and Baldorioty de Castro (commonly shortened to Baldorioty). With over 24 square miles (62 km ), barrio Lapa in the northeast area of the municipality of Salinas , has the largest territorial area of any barrio in Puerto Rico, being larger in size than 10 of Puerto Rico's municipalities. Another subdivision that may exist within

1911-637: Is also sterilized with UV light. Thick juice can be stored in tanks for later processing, spreading the load on later steps of the crystallization plant. Thick juice is mixed with low grade crystal sugar recycled from other parts of the process in a melter and filtered giving "standard liquor". The crystallization phase starts by feeding the standard liquor to the vacuum pans, typically at 76 Brix. These pans are essentially single-effect evaporators, with their own vacuum source and condenser. The sugar solution has to be supersaturated in order to grow sugar crystals. There are three phases of supersaturation, which

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2002-466: Is believed that this is where Spanish colonists first settled. It sits on the western bank of Rio Portugues . The name San Antón comes from the small chapel that Don Antonio Abad Rodríguez Berrios ordered to be built towards the end of the 16th century to honor San Antonio Abad . It was organized in 1831. In 2010, the Government of Puerto Rico declared it " Cuna de la Plena " (English: Birthplace of

2093-425: Is determined by the sucrose concentration and temperature. In the metastable phase existing crystals grow, but no new ones are formed. By using seed crystals and keeping the vacuum pan in the metastable phase, a uniform size of crystals is produced. The seed crystals are introduced, typically as a slurry of known particle size and amount, into the pan. Once the initial crystals are established, further standard liquor

2184-513: Is home to the largest urban area of the municipality, and the political seat of the municipality. Most municipalities have a single barrio named barrio Pueblo while others, most prominently the larger municipalities like the municipality of Ponce , may have a barrio Pueblo that is made of several barrios. Florida is the municipality with the fewest barrios, while Ponce, at 31, has the most. The US Census Bureau further breaks down some barrios in Puerto Rico into subbarrios . One such example

2275-415: Is located in close proximity to what were sugar cane fields and three major central sugar mills , Mercedita ,Hacienda La Fe, and Hacienda Teresa. When the enslaved peoples received their freedom in 1873, the former masters passed on land rights to some residents; while others migrated to San Anton from nearby municipalities or distant Caribbean islands. Besides its working class contributions, San Anton

2366-531: Is no separate raw sugar stage to the process; the sugar extract from the beet is, after cleaning, crystallised directly into white sugar. The origins of the art of refining sugar seem to stem from Khorasan in Persia. Next, the Venetians produced a primitive form of refined sugar, resembling sugar candy . Approaching the end of the 16th century, the art of refining sugar had spread to Germany, Fifty years later,

2457-475: Is recognized nationally and internationally for its contributions to the development of the Puerto Rican popular music of Bomba and Plena . Over the years, the community also offered up a disproportionate number of accomplished artists, athletes and popular hero(ine)s. By the early 1960s, however, pivotal political decisions gave way to a massive "development" program, which encouraged the disintegration of

2548-463: Is refined for reasons such as health, color, and the requirement for a pure sugar taste. Raw sugar is stable for transport and can be from mills to locations for processing into white sugar. Cane sugar mills / factories often produce a partially refined product called 'Plantation White' for their local market, but this is inferior to white sugar made by refineries. Beet sugar factories can also produce raw sugar, but this has an unpleasant taste. There

2639-751: Is stated that the municipalities were subdivided, as needed, to facilitate voting and to ease the administration of each municipality. An analysis of the 1899 Puerto Rican and Cuban census, published by the War Department and Inspector General of the United States in 1900 listed the census population numbers by barrios of Puerto Rico. Barrio names continue to be an essential point of reference for purposes of municipal and state government property management, including land surveying and property sale, purchase, and ownership. Land and property deeds and surveys are all performed with barrio names as

2730-464: Is supplied to the pan as the crystals grow until they reach the desired size. The resulting sugar crystal and syrup mix is called a massecuite , from "cooked mass" in French . The syrup is called mother liquor , because the crystals grow from this liquor. The massecuite content of one pan is called a strike. The massecuite is then passed to the centrifuges , where the crystals are separated from

2821-458: Is that populated places have been adopting names for themselves that do not appear in the official government maps, because such maps have not been updated, and there is no system in place for such updates. Puerto Rico barrio boundaries were established using landmarks such as "the top of a mountain", "the lot owned by Franscico Mattei", "the peak of a mountain ridge", "an almond tree" (árbol de húcar), and "to origin of Loco River". When describing

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2912-504: The Nederlandsche Suikerraffinaderij . The refining process was also extensively described in 1793. In 1833 another description referred to it as 'The old, or German Method, by Blood, Eggs, Clay etc. At the time refineries produced different kinds of sugar. Loaf sugar was the highest quality. Next came lump sugar, followed by bastard sugar. Bastard sugar was made from the drainings of loaf and lump sugar. It

3003-525: The Puerto Rican representation at the Cortes of Cádiz . The names of barrios in Puerto Rico come from various sources, mostly from Spanish or Indian origin. One barrio in each municipality (except for Florida , Ponce , and San Juan ) is identified as the barrio-pueblo . It is differentiated from other barrios in that it is the historical center of the municipality and the area that represented

3094-538: The plena ). San Antón is an urban barrio located in the southern section of the municipality, within the Ponce city limits, and southeast of the traditional center of the city, Plaza Las Delicias . The toponymy , or origin of the name, is related to the Catholic Church saint San Antonio Abad . San Anton is bounded on the North by Boulevard Miguel Pou/ PR-1 and Nine Street (Calle 9) of Urb. Jardines Fagot, on

3185-516: The Dutch started their refineries, which soon dominated the European market. The risks involved in large refineries stimulated developments in the insurance industry. In the early modern era (AD 1500 to 1800) the sugar refinery process consisted of some standard steps. First the raw sugar was put in a copper boiler and mixed with bullock's blood and lime-water. The mixture was then left to stand for

3276-807: The Love Lane refinery in the same city. In 1878 it opened the Thames Refinery at Silvertown in East London. Abram Lyle (1820–) became an important ship owner. In 1865 he bought part of the Glebe Sugar Refinery, but left it again in 1872. In 1883 he opened the Plaistow Refinery in London, only 1.5 miles from the Thames Refinery. In 1921 the two companies merged to become Tate & Lyle , a company that refined about 50% of

3367-782: The North Sea coast in Leith. However, the real center of the Scottish refining industry would be established in Glasgow's outport Greenock . Here, the first sugar refinery was established in 1765. Up till 1826 five others followed. By 1869 there were 14 sugar refineries in Greenock, with the two largest processing 14,000 tons of sugar per week. Four more sugar refineries were also located on the River Clyde , and two were in Leith. Glasgow

3458-688: The South by PR-2 , on the West by Rio Portugues , Emilio Fagot Avenue, and Boulevard Miguel Pou/ PR-1 , and on the East by PR-2 (roughly) and Rio Bucana . In terms of barrio-to-barrio boundaries, San Antón is bounded in the North by Machuelo Abajo and Sabanetas , in the South by Playa , in the West by Cuarto , Quinto , and Canas Urbano , and in the East by Sabanetas and Bucaná . San Antón has an estimated 1.7 square miles (4.4 km) of land area and 0.1 square miles (260,000 m) of water area. In 2000,

3549-813: The UK's sugar. After World War I, the British Sugar refining industry went downhill. The war made the government see the dangers of completely relying on cane sugar imports, and so the cultivation of sugar beet , processed in beet sugar factories was promoted. In 1973 the accession of the UK to the European Union meant that the British refining industry had to deal with European legislation, which favored production in Europe. In 2010 Tate & Lyle sold its sugar refining business to American Sugar Refining , which

3640-401: The actual refining took place was behind the drying house. Here were the copper boilers called pans ( ziedpannen ) where the sugar was boiled. Most of the Dutch refineries had four pans, many had three, and only a few had two. If there were four, these pans occupied a length of at least 25 feet. Each pan rested on a brick vault under which was its own stove. The location of these pans was in

3731-411: The affination process. The purpose of the affination step is to remove the molasses film / coating that still surrounds the raw sugar crystals while minimizing any dissolving of the crystals. The raw sugar is dropped into a mingler, typically a trough of about 35 feet length by 3 feet width and 4 feet depth. Here it is mixed with affination syrup to form a mixture called 'magma' of about 92 Brix. It exits

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3822-401: The area's zoning was changed from medium density residential zoning (R-3), to the category of "Conceptual Development/ Redevelopment Area". This change implied a shift from medium density residential (no retail businesses) to an open category that allowed for commercial, industrial, residential, or combined land use. A connector road was scheduled to pass through the community, in order to connect

3913-564: The barrio that encouraged security, social contact, relationships, and the perpetuation of local understandings among its residents. One dissenting urban planner asserted that: "It is certain that the San Anton barrio is one of the poorest communities in Ponce, and that it is at an advanced state of physical degradation . However, one cannot overlook the need to conserve the neighborhood's social and urban characteristics. San Anton's 'organic' development patterns have contributed significantly to

4004-662: The boundaries of Las Piedras , the official 1952 document by the Puerto Rico Planning Board stated "the border continues through Cándido Márquez's and Jesús Barrio's farms until reaching a mamey tree . This tree is about 50 meters south of Leoncio Rivera's home..." As these descriptors tended to lend themselves to ambiguity and other problems, there was a 2002 initiative by the University of Puerto Rico to describe boundaries using GPS technology. The GPS coordinates of barrios of Puerto Rico are available via

4095-500: The building that contained the pans also contained the two lime cisterns. These had to be founded at least 30 feet deep and stood 4 feet above ground level. They were 9 by 6 feet and stood opposite the pans. Behind the lime boxes were the scum boxes of 8–9 feet high. Opposite the first pans (counted from the street) was the cleared juice cistern klaarselketel . It was about 4 feet above ground and could contain about 8-9000 pounds of cleared sugar. The post 1800 industrial sugar refinery

4186-410: The clarified juice were fed to the first pan, which was brought to boil by a brisk fire. In about 12–30 minutes, evaporation would lead the liquor to attain its requisite degree of viscosity. In Holland fast evaporation was obvious only for sugar candy. The test whether the liquor could form threads between one's finger and thumb determined when the sugar was 'done'. The first option to continue refining

4277-413: The commonwealth's Planning Board to prepare a map of each of the municipalities and each of the barrios within said municipalities and the corresponding barrio names. Said map and list of barrio names constitute the officially established primary legal barrio divisions. However, often the word "barrio" is also (mistakenly) used in Puerto Rico in an unofficial manner to represent a populated sector within

4368-455: The community's quality of life which is conserved to this day, and which contemporary urban developments are often unable to achieve" Residents revolted against the government's plans for their community. For example, San Anton resident and school teacher Maria Judith Banchs Cabrera described San Anton's spatial and social traditions indicating that every family yard has its own particular characteristics, and way of life, which have developed over

4459-474: The days of yesteryear." By allotting individual parcels, the Office of Housing and Community Development reasoned that San Anton would become more efficient and modernized. In reality, this view implied reorganizing San Anton's spatial patterns to suit the administrative interests of the Ponce municipal government. The municipal government was less concerned about the tangible and invisible spatial characteristics of

4550-501: The early 1990s the city of Ponce was undergoing a massive revitalization program, known as "Ponce en Marcha." The "Ponce en Marcha" plan sought to recuperate the Ponce's urban center, and restore the architectural qualities of the city's golden age of the 19th and early 20th centuries. The program encompassed the historic zone , transportation routes, tourism , and improvements to the urban infrastructure. The city also targeted several low-income communities for revitalization. These included

4641-642: The end the City had to yield to most resident demands. The residents, for their part, seeing the benefits that revitalization elsewhere in Ponce had brought to those communities conceded to giving it a try also and, by 1998, the neighborhood was revitalized. By 2000 approximately 40 San Anton households moved into their new homes which still conserved the spatial arrangement the residents were used to. New water lines were installed, and street lighting, sidewalks, and cul-de-sac layouts are now an integral part of San Anton. A music video by local recording star, Ednita Nazario ,

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4732-432: The fire was damped. The second step was granulation. For this, the syrup was transferred to a vessel called a cooler, where it was agitated with wooden oars till it granulated. The third step was to put the granulated sugar in molds. The first sugar refineries were located in coastal cities throughout western Europe. They did not necessarily have to be in a port city, because at the time goods were generally transloaded from

4823-411: The heavy particles settle out in tanks (clarifiers). A final addition of more carbon dioxide precipitates more calcium from solution; this is filtered off, leaving a cleaner, golden light-brown sugar solution called "thin juice". If phosphatation is applied, the melted liquor is heated to 60-70 °C and a bit of phosphoric acid is added. The mixture is immediately limed to pH 7.0-8.0. It then enters

4914-549: The larger San Anton barrio and produced a decline in its cultural production. Most of the residents were displaced to newly constructed housing projects, while others migrated north to the San Juan Metropolitan center or to New York City . The remnants of the San Anton of old were described in the 1960s as "dilapidated wooden houses shielded with scraps of galvanized sheeting, crooked alleys, abandoned open spaces, stagnant water" and other such phrases. By 1992,

5005-403: The mingler into a mixer through a grating that catches foreign matter and hard lumps. The mixer is typically a 37.5 feet long, 3 ft 4 inches wide and 8 ft 6 inches high. Here the magma is mixed and heated at a temperature between 43 and 60 °C. At the bottom of the mixer are chutes to the centrifuges. In the centrifuges , the syrup is separated from the magma by pushing it through

5096-518: The outside of the form was scraped off and collected. The loaves were carefully ticked out of the molds. The British refining industry started in about 1544, when two sugar refineries were established in London. These were also known as 'sugar houses'. At first, their success was limited because of the strong competition from Antwerp. After the fall of Antwerp in 1585, the sugar refining industry in London expanded. The first sugar refinery in Bristol

5187-423: The pan which occupied between 33 and 40% of its circumference, and was about two feet high. After the lower part of the pan had been filled, the brace was fixed in place to allow further filling. The mixture would then be left to stand during the night to dissolve the sugar. On the morrow, the fire below the pan was lit, and the mixture was slowly heated. It was regularly stirred to prevent the sugar from attaching to

5278-401: The pan. Stirring was decreased when the sugar had completely dissolved. When the sugar had almost reached the boiling point, the fire was almost extinguished. During heating the lime bound to impurities and formed a solidified scum, which was removed with a skimmer, resembling a perforated spade , with a 6–8 feet long handle. As soon as this was done a solution of eggs in water was plunged into

5369-435: The past, barrios in Puerto Rico had political authority, each with their own elected mayor and " barrio councils", currently barrios in Puerto Rico are no longer vested with any political authority. Their purpose was originally for the collection of taxes, but during the 1800s any political authority barrios had been centralized in the municipal governments. In 1880 Spain's Nomenclature of its Territories publication, it

5460-611: The past, these refineries used to refine 9-10 million pounds of raw sugar from Cuba and Brazil, but in 1833 the Baltimore refineries were in serious trouble, and only about 2 million pounds were processed. A large steam and vacuum factory had burned down, and had not been rebuilt. The refinery of G.W. and H. Miller on Concord Street was still doing quite well. It benefitted from an abundant supply of fresh water, and clay from nearby Federal Hill . In Boston there were three refineries owned by Mr. Doane, Mr. Andrews and Mr. White. Together with

5551-433: The popular neighborhoods of Arenas de Betances (at Mayor Street) and 25 de Enero Street . Although, the San Anton neighborhood was also programmed for revitalization, a question of legitimacy quickly arose, questioning whether San Anton had revitalization merit. "The municipal government proposed to "align" (urbanize) the existing residential structures in San Anton while maintaining the typology of "how San Anton appeared in

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5642-447: The population of San Antón was 11,271 persons, representing an estimated population density of 6,630 persons per square mile. In 2010, the population of San Antón was 10,992 persons, and it had a density of 9,727.4 persons per square mile. The communities of Caracoles, Constancia, Jardinet Fagot, Valle Verde, and San Anton (proper) are located in this barrio. Houses in this neighborhood are small, wooden houses, looking "as if they were

5733-532: The process to acquire sugar from sugar beets, many sugar factories were founded to produce raw beet sugar. Near Magdeburg there were about 400 of these, one in almost every village. In 1894 these raw sugar factories founded the Hildesheim Sugar Refinery Zücker Raffinerie Hildesheim which processed their raw beet sugar. In 1913 it was estimated that 63% of German sugar beets were turned into raw sugar which

5824-472: The rear of the refinery in order to have as much light as possible, and as little draft as possible. The light came from the rear façade of the building, which ended on an open space of about 25 feet long. Here earth and coal were stored. Below the refinery was a lead tube that allowed to pump fresh water that, in Amsterdam, was brought by barge schuitwater to the rear of the building. The same part of

5915-411: The refinery for 3–4 months. Behind the storage for raw materials was the drying house, also called drying stove or oven. One or two houses were for drying the sugar loaves, two more were for making candy. These drying rooms were 10 feet long, 12 feet wide and 30 feet high. Each contained an iron stove burning on coal. It was set in brick, and fed from outside the room. The part of the refinery where

6006-422: The refinery would be on the street/canal side. It had to be at least 30 feet wide, 40 feet long and 20 feet high, with enough natural light and two 10 feet doors to let pass 2000-3000 pound barrels. The warehouse needed a windlass for vertical transport and a scale to weigh at least 1,800 pounds. Ideally, the warehouse and the refinery were separate buildings, but with the high real estate prices in Holland, this

6097-606: The refining process by introducing steam power and all kinds of machinery. It led to the construction of specialized building that could be recognized by having a large number of very shallow floors. The pre-1800 refinery was extensively described in the Netherlands, because the Dutch Republic dominated the trade in and refining of sugar for a long time. In Holland , the ideal refinery was at least 150 Rijnland feet (0.3140 m) long and 30 feet wide. The warehouse of

6188-520: The regional highway network to nearby vacant lands. One author notes that given these changes, it was obvious that time and development had placed the residents of this barrio in a position of no return. "Regional infrastructural expansion, the potential increase in area property values, the community's proximity to the central business district and major transportation routes, the area's mature landscape, and relatively undeveloped lands are sure to encourage speculation and future commercial development." In

6279-404: The retaining screen in the centrifuge's side. This leaves the crystals in the centrifuge and also a residual syrup film that is removed by hot-water (82 °C+) washing of the crystals while still in the basket. The washed crystals are then plowed from the centrifuge. This 'affination sugar' is then brought to the melter. This typically is a round tank of 12 feet diameter and 6 feet height. Here

6370-427: The room. They were then stacked up to each other while the outer rows were supported by prefixes voorzetsels , i.e. broken molds that were not fit for any other purpose. The day after, the molds were brought to one of the upper floors. Here the stop of the forms was removed, and over a few days syrup leaked out and was gathered into collection pots. The forms were then put on top of a box, where sugar that stuck to

6461-860: The seat of the municipal government at the time Puerto Rico formalized the municipio and barrio boundaries in the late 1940s. From time to time barrios are created, broken up, or merged. The downtown district of each town was called pueblo until 1990, when they began to be referred to as barrio-pueblo in the US Census, and contains the plaza, municipal buildings and a Roman Catholic church. In 1832 there were 490, in 1878 there were 841, in 1990 there were 899 barrios. The United States Census Bureau recognizes 902 barrios in Puerto Rico. The US classifies barrios as minor civil divisions for statistical purposes. As components of each municipality, each municipality has one or more barrios. Every municipality has at least one barrio called barrio Pueblo which

6552-411: The sucrose. The most important clarification processes are carbonatation and phosphatation. If carbonatation is applied, carbon dioxide is bubbled through the alkaline sugar solution, precipitating the lime as calcium carbonate ( chalk ). The chalk particles entrap some impurities and absorb others. A recycling process builds up the size of chalk particles and a natural flocculation occurs where

6643-441: The sugar is mixed with high-purity sweetwater and agitated by paddles. This mixture is heated by steam, melting the crystals in the sweetwater to form a liquor commonly called melt liquor. The purification step consists of combinations of clarification and decolorization. All clarification treatments include mixing the melted liquor with hot milk of lime (a suspension of calcium hydroxide in water). This treatment precipitates

6734-462: The sugar mixture. This was done for the egg white or albumen, which bound more impurities. This led to more scum being scraped off. This was repeated 5-6 times, till a white slimy layer appeared on the surface instead of more scum. The solution was then called klaarsel for being cleared. Here clear also meant transparent . For purifying very rough sugar, ground water was used, and more lime and more eggs. The total use of eggs could be 400 or 500

6825-411: The total building, i.e. at least 30 feet. In the 16–18 feet of width that was left there were all kinds of tools, and things like baskets to move the scum. Near the first box, there was a hole in the ceiling and all the floors above, in order to transport goods vertically by rope. On the first floor, there was a storage for lime, which was the same size as the pans, so enough lime could be stored to operate

6916-430: The years and that these understandings bypass the findings any sociological report that the municipality may have engaged in. It became clear to the municipal government that if they removed a person from their property, they would be taking them away from their origins, their ancestors, and thus aligning the properties would cause problems. It recognized that most architects did not understand this sociological element. In

7007-420: Was 'done' (i.e. boiled), it was transferred to a cooling pan. when it had sufficiently cooled, the sugar would form a crust. Ideally, the next batch of boiled sugar was done at this exact moment and was then added to the cooling pan. A cooling pan could be filled with up to five batches. Also see granulation above. Filling the molds was the fifth step. Sugar candy was made by drying the sugar by heat. For this it

7098-598: Was a struggling sugar refinery which relied on raw sugar from New Orleans. In 1974 there were 29 sugar refineries in the USA. Raw sugar may be stored for months at both the sugar mill and the sugar refinery. While stored, the raw sugar crystals are still surrounded by a fine film of molasses left by the final crystallization step at the sugar mill. This film of molasses offers an incubator for microbial growth, leading to quality loss related to storage. Nowadays many sugar refineries buy such high pol sugar, that they can do without

7189-470: Was about to be joined by another. The refinery of J.G. Smith & Son on Vine street was spacious and clean. The refinery of Paul Lajus & Co. on Bread Street had switched to the French method. This involved bascule pans hung on chains, which were far more effective than fixed pans, when open fire was used for evaporation. In New York, the sugar refineries could process about 9,000,000 pounds of raw sugar. Slightly more than half would become refined sugar,

7280-648: Was also allowed to use the name for these activities. In Germany, Hamburg was an early center of sugar refineries, rivalling the importance of Amsterdam. By 1727 there were about 200 refineries (known as Zuckersiederei ) in Hamburg, dominating the German market. From 1830 to 1850 this Hamburg industry was almost completely annihilated. Hamburg's last cane sugar refinery was the Dampfzuckersiederei von 1848, which closed down in 1885. After discovery of

7371-459: Was an important center for the production of the very heavy machinery required for cane sugar mills. This probably contributed to the growth of Greenock as a center for sugar refining, which required lighter, but comparable machinery. In 1859 Henry Tate (1819–1899) became a partner in a sugar refinery in Liverpool, which he soon came to control. In 1872 his company Henry Tate & Sons opened

7462-439: Was brought to the drying house by transport bucket. Here the sugar was put in candy pots. The operation to put the sugar in the transport buckets and to fill the pots could take about two-three minutes. Ideally, the second pan was by then ready to fill the transport buckets. If candy sugar was made, the drying room could contain about 150 pots of candy made from the raw sugar of four pans after about 6 hours of work. The drying room

7553-723: Was characterized by using gravity to transport sugar downwards through the building as it went through several refining steps. In combination with some other features, this led a recognizable type of 19th century sugar refinery building. Examples were buildings of: the Domino Sugar Refinery , the Boston Sugar Refinery , the Amsterdamsche Stoom Suikerraffinaderij , the Wester Suikerraffinaderij and

7644-480: Was filmed against the backdrop of the renewed community. San Anton is home to the Ceiba Tree Park . San Anton proper has a small park named "Rafael "Caró" Maldonado". Barrios of Puerto Rico The history of the creation of the barrios of Puerto Rico can be traced to the 19th century, when historical documents first mention them. Historians have speculated that their creation may have been related to

7735-401: Was generally ground and sold as powder sugar. Sugar candy consisted of very large crystals formed around threads. It was either white or brown, depending on the quality of the sugar that was used. The first step, roughly equal to purification, was to fill the pans with fresh water and some lime water. Next raw sugar was put into the pan. The pans had a brace, which was a part of the front of

7826-460: Was left but a skeleton of the community that this neighborhood once was. San Anton is often referred to as the "barrio of the freed slaves." The barrio houses the remaining progeny of the largest concentration of freed blacks in southern Puerto Rico. Surnames there such as Roque,Cabrera, Franceschi, Tricoche, Arce and Oppenheimer link the predominantly black residents of this barrio to their 19th century European and Creole "estate owners." The barrio

7917-412: Was rare. The refinery was often directly behind the warehouse in the same building. Closest to the warehouse was the storage for raw materials. Here, there were 4 rooms/boxes to store different kinds of raw sugar, which was fed into the boxes from the first floor. These were each 6 feet long and 12–14 feet wide, making that the raw sugar storage part of the refinery was about 30 feet long, and as wide as

8008-536: Was started in 1607, when Robert Aldworth founded a single pan refinery. Sugar trade and refining would become the main source of prosperity for Bristol in the 18th century. At one time, there were some 20 refineries in Bristol. In Liverpool, the first sugar refinery was established in 1667. The sugar refinery industry in Scotland started in 1667. By 1715 there were refineries on the Atlantic coast in Glasgow and on

8099-405: Was then cleaned, shut off, and the fire in its stove was lit. If sugar loaves or lump sugar was made, the sugar was brought to the filling room, see image: Filling molds in 1793. Here, the molds were filled. These had a conical shape with a hole in the tip, which was stopped by a piece of cloth. In the filling room, the molds were filled and then placed on their pointy end, starting in a corner of

8190-630: Was then processed in a separate sugar refinery. In the United States this percentage was zero. This caused a lot of confusion. In 1938 the Hildesheim Sugar Refinery acquired the Zuckerraffinerie Braunschweig and closed it down the next year. Eventually the concentration of raw sugar factories meant that (central) refineries became superfluous. The raw (beet) sugar factories became so big that it became sensible to process raw beet sugar on-site instead of at

8281-451: Was to drain off the remaining water by using gravity, which would result in loaf, lump or bastard sugar. The other option was to evaporate the remaining water by heat, resulting in Sugar candy . The fourth step cooling, was not applicable to sugar candy. For loaf sugar the third or fourth pan were used as cooling pans. For lump sugar three pans were used for cooling. As soon as a pan of sugar

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