Contents Introduction 3 Process Flow 4 1. Raw material 5 2. Washing 5 3. Slicing 6 4. Diffusion/Extraction 6 5. Carbonation 8 6. Filtration 10 7. Evaporators 10 8. Crystallization 12 9. Centrifugals 13 10. Dryer 13 11. Screen 14 Process plant drawing (include P&ID) 15 Washing 15 Slicing 15 Diffusion 16 Carbonation and filtering 16 Evaporation 17 Crystallization 18 Process Plant Drawing 19 Suitable Controller 20  Ultra-high Speed Processing 21  Sensor Control Function 21  Built-in Network Function 22  Built-in Modbus/TCP Slave (Server) Function (when using F3SP7) 22  Multiple CPUs 22  Program Reusability 23  Efficient System Maintenance 23  Open Network 23 Suitable Sensor 24 Level Sensor 24 Flow Sensor 25 RTD 27 PH Sensor 29 Comparison and reasons of choosing the sensors 30 Suitable Tank /Valve /Pipe Sizing 31 Tank & Storage 31 Pipe 40 Suitable Valves and Actuators 41 Pneumatic actuator 41 Electric actuator 44 Valve 48 Estimation cost 49 Constrains 50 Conclusions 51 Reference 52

Introduction

Sugar is only one type of sweetener. The other types of caloric sweeteners include corn syrup, honey and other edible syrups like sorghum. In the United States, the most frequently consumed sweeteners are sugar and high-fructose corn syrup (HFCS).
Sugar, or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable. It is the major product of photosynthesis, the process by which plants transform solar energy into food. Two plants that produce large amounts of sugar from this process are sugarcane and sugarbeets. Refined sugar from each of these plants is indistinguishable.
Sugarbeets are similar to red beets in shape but have a larger white root and are inedible when harvested. They are susceptible to numerous diseases and pests. The sucrose percentage of a sugarbeet varies, depending on the variety, crop management practices such as timing of nitrogen fertilizer application, moisture and harvest conditions. The value of a sugarbeet crop depends on the sucrose percentage in the sugarbeet, and producers are generally compensated for the amount of sugar (as opposed to tons of sugarbeets) delivered to processing facilities.

Sugarbeets are a root crop that require specialized cultivation and harvesting equipment. Sugarbeets grown in northern climates must be harvested before the soil freezes. In these areas, sugarbeets are piled at receiving stations in the fall for later transport to processing facilities. Once a sugarbeet is harvested, the plant begins to burn sucrose as it decays and the sucrose percentage declines. Sugarbeets in these areas are typically processed over a 6-month period.

Process Flow

1. Raw material * After harvesting from farm, all the beets are shipping to the sugar mill for doing next process. * All the beets are put at the conveyor to moving to next station.

2. Washing

* The water used to wash sugar beets contains a significant solids loading. * Many factories discharge the water to ponds or lagoons to allow slows settling, digging the settled solids out each year. * The beet wash decanters supplied by Broadbent are designed to process the clarifier underflow and remove the majority of the suspended solids. * This significantly reduces the solids loading in the ponds and removes the need to dig out the ponds each year. * When combined with other effluent treatment equipment the beet wash decanter can reduce or eliminate the need for ponds to recover the solids from waste streams avoiding environmental issues from odors as well as releasing land for other purposes. 3. Slicing

* The sugar beet is cut into sticks (cosset) in the slicer, and fed to an extractor where the sugar is extracted using hot water. * The beet is fed into a horizontal drum, the inside of which is fitted with knives (knife block). The drum is rotated * to cut the beet, which is then discharged * Soft steel plate (casing) * Aluminum alloy (knife block)

4. Diffusion/Extraction * The cossettes are conveyed to continuous diffusers, in which hot water is used to extract sucrose from the cossettes. * In one diffuser design, the diffuser is slanted upwards and conveys the cossettes up the slope as water is introduced at the top of the diffuser and flows countercurrent to the cossettes. * The water temperature in the diffuser is typically maintained between 50E and 80EC (122E and 176EF). * This temperature is dependent on several factors, including the denaturization temperature of the cossettes, the thermal behavior of the beet cell wall, potential enzymatic reactions, bacterial activity, and pressability of the beet pulp. * Formalin, a 40 percent solution of formaldehyde, was sometimes added to the diffuser water as a disinfectant but is not used at the present time.

* Sulfur dioxide, chlorine, ammonium bisulfite, or commercial FDA-approved biocides are used as disinfectants. * The sugar-enriched water that flows from the outlet of the diffuser is called raw juice and contains between 10 and 15 percent sugar. * This raw juice proceeds to the juice purification operations. * The processed cossettes, or pulp, leaving the diffuser is conveyed to the dried-pulp manufacture operations.

5. Carbonation

* The carbonation process is designed to separate approximately 40 percent of the soluble non-sugar materials produced by the sugar beets, which were extracted along with the sugar in the diffuser, from the high sugar content raw juice. * The juice is heated to denature the protein in the juice, and then mixed with slurry of calcium hydroxide, called milk of lime. * Then, in a vessel specially designed for the purpose, the mixture is treated with carbon dioxide gas bubbles. * The quantity of gas used is that necessary to precipitate the majority of the calcium hydroxide added as calcium carbonate and to lower the alkalinity of the resultant mixture to the degree necessary for the resultant precipitate, called first carbonation sludge, to settle out rapidly. * The first carbonation sludge contains the precipitated calcium carbonate (PCC), a loose amorphous precipitate with a tremendous amount of charged surface area.

* Then the mixture is heated to 80°C to 85°C (176°Fto 185°F) and proceeds to the first carbonation tank * The small, insoluble crystals (produced during carbonation) settle out in a clarifier, after which the juice is again treated with CO2 (in the second carbonation tank) to remove the remaining lime and impurities. * The pH of the juice is lower during this second carbonation, causing large, easily filterable, calcium carbonate crystals to form.

6. Filtration

* A small amount of sulfur dioxide (SO2) is added to the juice to inhibit reactions that lead to darkening of the juice. * Most facilities purchase SO2 as a liquid but a few facilities produce SO2 by burning elemental sulfur in a sulfur stove. * Following the addition of SO2, the juice (known as thin juice) proceeds to the evaporators.

7. Evaporators

* The evaporation process, which increases the sucrose concentration in the juice by removing water, is typically performed in a series of five evaporators. * Steam from large boilers is used to heat the first evaporator, and the steam from the water evaporated in the first evaporator is used to heat the second evaporator. * This transfer of heat continues through the five evaporators, and as the temperature decreases (due to heat loss) from evaporator to evaporator, the pressure inside each evaporator is also decreased, allowing the juice to boil at the lower temperatures provided in each subsequent evaporator.

* Some steam is released from the first three evaporators, and this steam is used as a heat source for various process heaters throughout the plant. * After evaporation, the percentage of sucrose in the "thick juice" is 50-65 percent. * Crystalline sugars, produced later in the process, are added to the juice and dissolved in the high melter. This mixture is then filtered, yielding a clear liquid known as standard liquor, which * proceeds to the crystallization operation.

8. Crystallization

* Sugar is crystallized by low-temperature pan boiling. The standard liquor is boiled in vacuum pans until it becomes supersaturated. * To begin crystal formation, the liquor is either "shocked" using a small quantity of powdered sugar or is "seeded" by adding a mixture of finely milled sugar and isopropyl alcohol. * The seed crystals are carefully grown through control of the vacuum, temperature, feed-liquor additions, and steam. * When the crystals reach the desired size, the mixture of liquor and crystals, known as massecuite or fillmass, is discharged to the mixer.

9. Centrifugals * The liquid that was separated from the sugar crystals in the centrifugals is called syrup. * This syrup serves as feed liquor for the "second boiling" and is introduced back into the vacuum pans along with standard liquor and recycled wash water. * The process is repeated once again, resulting in the production of molasses, which can be further desugarized using an ion exchange process called deep molasses desugarization. * Molasses that is not desugarized can be used in the production of livestock feed or for other purposes. * Wet pulp from the diffusion process is another product of sugarbeet processing. * The pulp is first pressed, typically in horizontal double-screw presses, to reduce the moisture content from about 95 percent to about 75 percent. The water removed by the presses is collected and used as diffusion water. 10. Dryer * The pulp dryer, which can be fired by oil, natural gas, or coal, typically provides entrance temperatures between 482E and 927EC (900E and 1700EF). * As the pulp is dried, the gas temperature decreases and the pulp temperature increases. * The exit temperature of the flue gas is typically between 88E and 138EC (190E and 280EF). The resulting product is usually pelletized, cooled, and sold as livestock feed.

11. Screen

* The choice of the most suitable screen depends on the flows to be treated, the magnitude of the solid fraction in water and the fineness of the separation to be carried out. The latter can be lower than 1 mm. * These screens can be associated with dynamic separators to divide further the solids leaving the vibrating screens and to recover the tails contained in the washing water. The separated solids can, after recovery of tails, be washed, crushed and pressed and then mixed with pulp and dried. It is finally transformed into animal feed. * Maguin can also offer equipment for water separation projects for other applications outside of the sugar industry.

Process plant drawing (include P&ID)

Washing

Slicing

Diffusion

Carbonation and filtering

Evaporation

Crystallization

Process Plant Drawing

Suitable Controller

Yokogawa Range-free PLC Multi-controller FA-M3
General
The Range-free Multi-controller FA-M3 is a next-generation programmable controller, which achieves high performance through its ultra high-speed processing and stable control features. It incorporates a space-saving compact design, supports versatile ranges with cover for up to 8192 input/output points, and is equipped with a variety of advanced modules, which can be used to configure a wide range of applications. With the FA-M3, decreased total cost of ownership (TCO) can be realized through openness, improved functions and reduction in the size of machines and facilities.

Features
The increased speed of the FA-M3 has been achieved as a result of adopting the concept High Speed IPRS which is based on four factors; Instruction, Process, Response and Scan. This contributed to increased accuracy of instruments and productivity. The FA-M3 has also inherited structured programming and uses an “object ladder*” to create an efficient total design, all the way from planning to maintenance.
*: “Object ladder” is a program development concept aimed at dramatically improving customization efficiency by integrating programs and devices into independent objects (e.g., blocks) on function basis.

* Ultra-high Speed Processing
The high-speed instruction processing capability of the FA-M3 makes it ideal for applications that require high speed and quick response.
- The F3SP71 and F3SP76 CPUs achieve a scan time of 1 ms for a 100K steps program*.
*: The scan times mentioned above can only be a achieved under specific conditions and vary depending on the contents of the program and system configuration.

* Sensor Control Function

This function allows one CPU to perform a parallel operation at a minimum scan time of 200 µs (100 µs for F3SP7) while carrying out a main scan during program operation. It enables one block of the program to be executed at high-speed and fixed intervals independently of a main scan, which features high performance and advanced functionalities.

* Built-in Network Function
These sequence CPU modules have a built-in network function, which complements high-speed control with fast access and storage of large files. With pre-installed support for a wide range of common communication protocols, it enables transfer of large files.

* Built-in Modbus/TCP Slave (Server) Function (when using F3SP7)

These sequence CPU modules have a built-in Modbus/TCP slave (server) function, which enables communication with a Modbus master (client) device via the module’s communication port without need of programming on the module end.

* Multiple CPUs
The FA-M3 can accommodate up to 4 CPUs in one base module depending on the system size, program size and CPU aptitude. The supported CPU modules include sequence CPU modules, as well as BASIC CPU modules.

* Program Reusability
Object ladder allows integration of programs with devices into components on function basis. This improves the reusability of user software and efficiency of machine custom design.
- Local Device Devices used as variables in different user blocks or component macros are completely independent, and can be allocated to different devices even if they share the same name so that global analyses and modification of the device structure for reuse of ladders are not necessary.

* Efficient System Maintenance
- Oscilloscope-like Sampling Trace Function The CPU module is capable of acquiring high-speed data, which cannot be acquired using a PC. Various analysis functions, such as inter-point analysis and range adjustment are supported, enabling efficient troubleshooting when equipment fails.

* Open Network

The FA-M3 supports open network protocols such as Ethernet, FL-net, DeviceNet, AS-interface, PROFIBUS-DP, GP-IB, RS-232-C/422 and Automated Distribution Protocol, and provides a range of modules for use on a variety of networks ranging from field networks to system configuration

Suitable Sensor
Level Sensor
Type:
* For measure level we use ultrasonic sensor
Types and Packaging Analog | Switching | Distance measuring: μm, mm, m | Distance ok ? or presence Yes or No | Sensor output: 0 … 10 V; 4 … 20 mA | Sensor output: 20 mA; 200 mA, 500 mA |

Packaging: * arteos product family of ultarsonic sensors

1-stainless steel
2-plastic

* For processes that have to measure level we stainless steel material because it’s more durable.

Flow Sensor
Pelton Wheel Flow Sensor

How this sensors work:

| Also known as a radial turbine the highly efficient Pelton Wheel meter has some major advantages. The very large blade area compared with the flow inlet port size produces an exceptionally wide range flowmeter which can measure very low flows. The flow through the inlet of the meter is accurately directed onto the rotor which rotates at a speed in linear proportion to the flow rate. A small sensing coil detects the ferrites mounted in the flow meter rotor blade tips as they pass. No drag is imposed on the rotor which assists in the measurement of extremely low flows. Sapphire bearings provide a very low friction mechanically-robust bearing with long life characteristics. Turndown can be as high as 280:1. Ideally suited for low viscosity process liquids measurement up to 2" pipe sizes and larger and up to 10cSt. 0.003 to 500 l/min; ±2.0% of reading (also 1.0%); some models suitable for flow measurement at higher pressure. |

RTD

Temperature Range | Moderate (M) Range RTDs | Temperature | -50 to 250 °C (-58 to 482 °F) | Element Resistance | 100 Ohms at 0 °C with tolerances of : | | Class A +/-.06% @ 0°C | | Class B +/-.12% @ 0°C | | Class C +/-.5% @ 0°C | Temperature Coefficient | .0038500 Nominal Temperature Coefficient | | Class A: Change in T = +/-(.15°C + 002|t|) | | Class B: Change in T = +/-(.30°C + 005|t|) | | Class A: Change in T = +/-(1.3°C + 005|t|) | Time Constant | Six seconds maximum for 63.2% response to change in temperature per ASTM E644 | | | Repeatability | Less than +/-.06% change in ice point resistance after 10 consecutive cycles between ice point and 250 °C | | | | | Long Term Stability | Less than +/- .02% ice point resistance shift after 1000 hours at 250 °C | | | Self Heating | 10 mW/°C in water moving at 3 feet/sec. | Hysteresis | +/-.15% of Span Temperature | | |

Resistance thermometers can be used over a temperature range of -220 C to +600 C.

Their advantages are:
• High temperature ranges
• Resistance to vibration
• High immunity to electrical interference
• Long-term stability
• Robust design
• High accuracy
Resistance thermometers are used in the following industries:
• Chemical industries
• Petrochemical industries
• Pharmaceutical industries
• Power generation
• Mechanical engineering
• Food & beverage
• Mining

PH Sensor
Omega PH sensor
Sensor Specifications PHE-45P

Measuring Range | 0 to 14.00 pH | Sensitivity | 0.002 pH | Stability | 0.02 pH per 24 hours, non-cumulative | Temperature Compensation | Pt1000 RTD | Temperature Range | -5 to +95 °C (23 to 203 °F) | Pressure Range | 0 to 100 psig | Wetted Materials PEEK, ceramic, titanium, glass, Viton, EDPM(optional: 316 stainless steel with 316SS body) |

Comparison and reasons of choosing the sensors

The chosen sensor for temperature is Resistant Temperature Detector.
Comparison between RTD and Thermocouple:-

RTD | Thermocouple | * Long term stability * High robust * High accuracy * High immune to electrical interference * repeatability | * Medium accuracy * Poor stability * Least repeatability * High temperature operation |

Suitable Tank /Valve /Pipe Sizing
Tank & Storage

Batch Vacuum Pan

HONIRON Pans boil all types of massecuites for cane and beet, refined, high, intermediate and low purity.
Advantages of the HONIRON Straight-Sided Pan: * Low graining volume * High ratio of heating * Excellent circulation * Decreased boiling time * Increased pan yields * “W” or cone bottom are offered

Materials of construction : Carbon Steel, Stainless Steel, 3CR12
Tube material : Copper, Carbon Steel, Stainless Steel

Continuous Vacuum Pan

CVP OPERATIONAL ADVANTAGES

The advantages of a good CVP over any batch pan include:

Control simplicity: CVP’s operate at steady state so pan pressure and calandria temperature control is easy. A series of condition controllers along the pan maintain constant brix and crystal content by regulating feed rates to each compartment:- no complex ramping programmes are required.
Steam savings: unlike batch pans, CVP’s remain on line for protracted periods (2 or more weeks for ‘A’ boilings, many months for ‘C’ boilings). There is no wasteful steaming out between boilings and no breaking / re-establishing of vacuum so the evaporator station and boilers see more stable demands than with batch boilings.
Improved product quality: the steady state operation results in predictable crystal growth and residence time and hence little variation in crystal size while the lower massecuite temperature reduces sucrose degradation and the formation of crystal growth inhibitors.
Other energy savings: the low boiling head allows lower grade vapour to be used than with batch pans. Even second vapour pressures are ample.
Operator savings: Once set, virtually no operator attention is needed – no cutting over, no discharging and recharging, no changing of feed sources, etc.
Space savings: Typically, a CVP will require about 50 – 60% of the pan floor space of equivalent batch boiling capacity.

Evaporators

HONIRON Evaporators are available for the cane and beet sugar factories & refineries in a wide range of heating surfaces and in a large selection of design pressures and capacities.

Materials of construction : Carbon Steel, Stainless Steel, 3CR12
Tube material : Copper, Carbon Steel, Stainless Steel

Juice Heater

Advantages of the HONIRON Juice Heater:

* Can be furnished in a wide range of capacities and in virtually any combination of tube and pass arrangement * Steam baffling arrangement allows sustained steam flow and excellent scavenging of noncondensable gases * Deep juice chambers keep reversal friction at a minimum * Davit arms facilitate the opening and closing of heavy cover doors * Available in both horizontal and vertical arrangements

Rotary Screen

HONIRON has extensive experience with cleaning systems for juice and water streams relating to the cane and beet industries.

Advantages of the HONIRON Self Cleaning Rotary Screen: * Efficiently and effectively removes particulate from mixed juice * Internally fed rotary screen that provides efficient and dependable removal of bagacillo, sand, broken fibers, etc. * Very low operational and maintenance costs * Screening is continuous * The sequential cleaning is provided by steam delivered into spray nozzles jetting onto the screens * In addition to the efficient cleaning, the steam also provides bacterial growth control * The rotary screen is delivered skid-mounted ready to be connected with minimum cost of installation.

Continuous Vertical Crystallizer

ADVANTAGES

* Long term uniform contact in cooling vessel maximizes crystal growth. * Vertical design allows for use in limited space. * Special distribution system aids in the prevention of massecuite channeling. * All units are pre-erected and pre-tested prior to field erection. * Crystallizers are offered with either flat or dished bottom. * Can run in series or parallel with other crystallizers. * Currently have installations in raw cane sugar factories, cane refineries and beet sugar factories. * Full or partial automation available upon request.
Pipe
High pressure seamless boiler pipe, 2 to 112mm thickness

Key Specifications/Special Features: * Material: carbon steel seamless pipe for boiler and super heater * Steel grades: SA210-C, Sa213T2 * General main steel grades: 10, 20, 20G, 20MnG, 25MnG, 15CrMoG, 12Cr2MoG, 12Cr1MoVG, 12Cr2MoWVTiB, 10Cr9Mo1VNb, SA210A1, SA210C, SA213 T11, SA213 T12, SA213 T22, SA213 T23, SA213 T91, SA213 T92, ST45.8/15Mo3, 13CrMo44 and 10CrMo910 * Technique: hot-rolled and cold-rolled or cold-drawn * Main standard: GB3087, GB5310, ASME SA210, ASME SA213, DIN17175 * Outer diameter: 6 to 720mm * Thickness: 2 to 112mm * Length: 3 to 18m or customized * Applications: * For low and middle pressure boiler (working pressure not above 5.88Mpa, working temperature below 450°C) * For high pressure boiler (working pressure above 9.8Mpa, working temperature between 450 to 650°C)

Suitable Valves and Actuators

Pneumatic actuator

The valve is used for to control the flow rate that a valve will be control by the pneumatic actuator. There are two type of valve that have been use in this system. There are:

* Pneumatic butterfly valve *

A pneumatic actuator converts energy (typically in the form of compressed air) into mechanical motion. The motion can be rotary or linear, depending on the type of actuator. A Pneumatic actuator mainly consists of a piston, a cylinder, and valves or ports. The piston is covered by a diaphragm, or seal, which keeps the air in the upper portion of the cylinder, allowing air pressure to force the diaphragm downward, moving the piston underneath, which in turn moves the valve stem, which is linked to the internal parts of the actuator. Pneumatic actuators may only have one spot for a signal input, top or bottom, depending on action required. Valves require little pressure to operate and usually double or triple the input force. The larger the size of the piston, the larger the output pressure can be. Having a larger piston can also be good if air supply is low, allowing the same forces with less input.

Optimum performance
We realise that the performance of our pneumatic actuators is vitally important to your production process. An actuator that does not function well often has serious consequences for the outcome of the process. That is why quality has been our primary concept in actuator development. El-O-Matic pneumatic actuators are reliable, quality products, continuously providing optimum performance under all circumstances.

Standard Specification
• Pressure 0.2 to 8 bar
• Temperature -20°C to +80°C
• Materials Housing: Aluminium alloy Shaft: Hard anodised aluminium alloy
• Finish Polyester non-TGIC based powder coating
• Lifespan Minimum of 500,000 cycles

Operating principle
Pneumatic actuators come in two versions: double acting and single acting (spring return). Both versions are designed in such a way that (with the exception of the position indicator) there are no moving parts on the outside. This makes them safe, easy to install and virtually maintenance free. Furthermore, the compact rack and pinion construction means that actuators are lightweight and occupy a minimum of space.

Application

The choice of actuator dependsprimarily on the valves’ torque requirement, and with El-O-Matic you have the widest range possible, 12 basic model sizes covering a torque range from 12 to 4000 Nm. But for optimum actuator sizing many factors may need consideration. El-O-Matic has all available relevant technical data on practically all the quarter-turn valve manufacturers in the world. This electronic database enables us to select just the right actuator for you, whatever the valve type: ball, butterfly or plug valve.

Estimation cost

Material | Price | Tank | MYR 2000,000 | Pipe | MYR 100,000 | Valve | MYR 50,000 | Sensor | MYR 20,000 | Controller | MYR 100,000 | Actuator | MYR 10,000 | TOTAL | MYR 2280,000 |

Constrains

The following are the identified problems and constraints that hinder the growth and expansion of the sugar industry.

* High Cost of Starting Capital and Production Inputs * Lack of Technology/Knowledge and Facilities on Proper Land Preparation Technique and Method * The uncertainty created by many non-measured variables and disturbances * The presence of continuous and batch processes as well as continuous and integer variables that makes the problem a hybrid one. * The requirement of fulfilling the process operation and quality constraints * The mixture of several technical and economic targets, which renders the problem multi objective.

Conclusions

Sugar industry is very important for us. In the era of globalization, sugar industry needs more competitive edge which can be given by way of modernization, enhancing productivity, and manufacturing excellent quality sugar at competitive prices. It needs quality management at every level of activity to enhance its performance. The need of the hour is to liberalize industry from clutches of unprofessional people. Most of the sugar units do not have by product utilization plants.
Research programme should be undertaken in area of sugarbeet cultivation, enhancing sugarbeet productivity, and sugar recovery. Sugarbeet prices should be fixed on basis of sugar recovery. Attention is to be given on manufacturing quality sugar as per international standards at competitive prices.

Reference

http://www.directindustry.com/prod/yokogawa-europe/programmable-logic-controllers-plcs-19033-457394.html http://www.smbsc.com/SugarProcess/Evaporation.aspx http://ultra-nspi.com/information-central/rtd-termocouple-comparison/ http://www.madehow.com/Volume-1/Sugar.html http://www.suedzucker.de/en/Zucker/Zuckergewinnung/ http://en.wikipedia.org/wiki/Condenser http://www.edrawsoft.com/simple-pid-drawing-example.php http://www05.abb.com/global/scot/scot212.nsf/veritydisplay/ed5cae56b35f146e852576ab007f14c7/$file/a-n-sugar_ph_carbonation_a.pdf http://www.sciencedirect.com/science/article/pii/S0960852410018316 http://www.holmer-maschinenbau.de/en/products/loading-and-cleaning-technology/rrl/descritption.html http://www.emt-india.net/process/sugar/Sugar_process.htm http://www.smbsc.com/SugarProcess/Extraction.aspx http://www.youtube.com/watch?v=-2n6_gqUCMs http://www.youtube.com/results?search_query=how+sugar+beet+made+in+factory&oq=how+sugar+beet+made+in+factory&gs_l=youtube-reduced.3...15766.25215.0.25368.30.27.0.3.3.0.227.3294.9j13j4.26.0...0.0...1ac.1.7BEa-RK1hx4 http://www.omega.com/
http://www.vernier.com/products/sensors/ph-sensors/ph-bta/