Crystals

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is essentially a simple vacuum evaporator in which the removal of water continues until the concentration is appropriate for crystallization. As this proceeds, juice continues to be drawn into the pan in order to maintain a supply of crystallizable sugar. The concentration of impurities increases in the syrup as sugar is withdrawn by crystallization, and the entire boiling mass stiffens as the viscosity increases and the quantity of grows. These two factors determine the termination of the strike, since the deposition of sugar on the growing is impeded more and more as the mother liquor becomes more impure and more viscous.
The concentration of sucrose probably exceeds the saturation point by a considerable degree before crystallization begins. When this critical condition is reached, significantly large numbers of crystal nuclei of the supersaturated solute are formed suddenly and proceed to grow at their normal pace. Growth would cease as the syrup falls to saturation, ...

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