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.
The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap. Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed.