الفهرس 
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Abstract
An Egyptian formula was developed to calculate the predicted sugar losses in molasses for the Egyptian sugar beets, the formula was based on tests and chemical analysis of major nonsugars (Na, K, and aminoN components) in Egyptian beet materials of various qualities, during the period 2000 2003. ?The actual and predicted sugar losses in molasses using different European and the Egyptian formulas were compared. A good agreement between the actual and the expected molasses sugar was obtained according to the Egyptian formula. With increasing the concentration of major nonsugar contents of the delivered beets, undesirable results were obtained with respect to, sugar beet quality, thick juice purity, nonsugar contents of thick juice, molasses purity, sugar losses in molasses, sugar yield, and sugar recovery. In the investigated samples, at constant potassium plus sodium contents, each extra 0.1 mmol/100g beet, of ?aminoN compounds, will hold from 0.4 to 0.6 % on beet, of sucrose from crystallizing. Also in the investigated samples, at constant ? aminoN content, each extra 0.1 mmol/100g beet, of potassium plus sodium compounds, will hold from 1.2 to1.4 % on beet, of sucrose from crystallizing, and as a consequence, these amounts of sugar were lost to molasses. ?from the point of view of sugar losses to molasses it is clear that potassium and sodium salts are more melassigenic effect than ?aminonitrogen compounds.