This test looks for antibodies to red blood cells (RBCs) in your blood. These antibodies can cause problems during blood transfusions or, if you're pregnant, with your unborn baby. Red blood cells fall into 1 of 4 main groups: O, A, B, or AB.
To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted, usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the U.S. as cane syrup, as opposed to molasses. Second molasses is created from a second boiling and sugar extraction, and has a slightly bitter taste.
1 C molasses (final molasses, blackstrap molasses, treacle) is the end by-product of the processing in the sugar factory. 2  It still contains considerable amounts of sucrose (approximately 32 to 42%).3  C molasses does not crystallize and can be found in liquid or dried form as a commercial feed ingredient. A molasses (first molasses) is an intermediate by-product resulting from first sugar crystal extraction (A sugar), from initial processing at the sugar factory. 2  A molasses contains 80-85% DM. 3  If it has to be stored, it should be inverted in order to prevent crystallization. 4  B molasses (second molasses).