Those figures are at least in part incorrect. All cane sugars, including the less refined turbinado, etc., contain such limited amounts of impurities that they all contribute virtually the same 46.2 ppg. It's just that a minuscule portion of the total extract added by some will not be fermentable, but this effect won't even be measurable. Tasteable, though. Corn sugar/dextrose/glucose is further off. The solid form is, like the syrup, a partially hydrated sugar, only contributing about 90% of its weight in fermentable sugar, the water content having no impact; it contributes 41.5 ppg to wort (this is why you see different amounts of priming sugar listed depending on whether you are using corn sugar or one of the cane products.) DME varies by brand, so there's no one correct figure. Molasses looks to be in the ballpark (plausible density for a sugar syrup,) but besides its density, its degree of fermentability is variable too. Once again I'm glad I don't use BeerSmith.