All about Making Ethanol Alcohol Fuel Raw Materials Book

All about Making Ethanol Alcohol Fuel Raw Materials Book

Industrial Alcohol It`s Manufacture and Uses
A great information book .Circa 1900
OVER 540 PAGES IN EASY PDF FILE FORMAT.INSTANT DOWNLOAD

Contents

Comprising RAW MATERIALS, MALTING, MASHING AND YEAST PREPARATION,
FERMENTATION, DISTILLATION, RECTIFICATION AND PURIFICATION OF ALCOHOL,
ALCOHOLOMETRY, THE VALUE AND SIGNIFICANCE OF A TAX-FREE ALCOHOL,
METHODS OF DENATURING, ITS UTILIZATION FOR LIGHT, HEAT AND POWER
PRODUCTION, A STATISTICAL REVIEW, AND THE UNITED STATES LAW

THE INDUSTRIAL VALUE OF TAX-FREE ALCOHOL AND WHAT IT MEANS
i OR OUR AGRICULTURAL INTERESTS.
The Increasing Use of Small Motors arid Demand for Cheap
Liquid Fuel 2
Insufficiency of the Gasoline Supply 4
The Possibility of Practically Unlimited Alcohol Production in
this Country 5
The Advantages of Making Alcohol as Fuel 6
Efficiency of Alcohol Engines Motors 8
Alcohol in the Arts and Manufactures 11
What the Past Teaches Us About the Industrial Use of Alcohol 12
Summary of the Benefits of Industrial Alcohol to Agriculture. . 14
General Advice to Agriculturalists 16
SUMMARY OF THE PROCESSES IN SPIRIT MANUFACTURE 19
PART I. STARCH, How IT is FORMED, ITS CHARACTERISTICS, AND THE
CHANGES IT UNDERGOES IN SPIRIT MANUFACTURE.
I, The Forms of Starch 22
II. The Composition and Formation of Starch … 24
III. The Characteristics of Starch 25
IV. Starch Reactions 28
V. The Behavior of Starch With Respect to Acids -and
Diastase 30
PART II. THE ENZYMES OR FERMENTS.
I. General Introduction 32
II. Classification of the Enzymes According to Their Actions 33
1. Carbohydrate Enzymes 33
2. Proteolytic Enzymes 33
3. Zymase 34
4. The Oxydases . 34
5. The Lipases 34
III. The Enzymes of Greatest Importance in the Distillation
Processes 34
PART III. THE PRODUCTS OF FERMENTATION.
I. Alcohol . 41
Vlll TABLE OF CONTEXTS
II. Carbonic Acid 44
III. The By-products of Fermentation 44
PAST IV. THE STARCHY RAW MATERIALS ix SPIRIT MANUFACTURE.
I. The Potato 46
1. The Composition and Qualities of Potatoes 46
2. Phenomena During the Storage of Potatoes 50
3. The Investigation of the Potato with Regard to
Starch 52
4. Determination of the Dry Substance of Potatoes.. 57
5. Dry Potatoes 58
II. Barley 59
III. Rye 60
IV. Corn or Maize 61
V. Oats 63
VI. Wheat 63
VII. Rice 64
VIII. Other Raw Materials Used in Spirit Manufacture 64
SACCHARIFEROUS RAW MATERIALS.
A. Sugar Beets 65
B. Molasses 66
C. Various Other Sacchariferous Raw Materials 67
PART V. THE PREPARATION OF THE MALT.
I. The Purpose of the Malt in Distillation 69
II. Materials Suitable for Malt Preparation 70
III. Water in Malting and the Properties it Should Possess 73
IV. Washing the Barley 75
V. The Steeping Vat and the Operation of Steeping 77
VI. The Arrangement of the Malt House 83
VII. The Processes of Germination 86
VIII. The Treatment of the Grain Upon the Malting Floor. . . . 92
IX. The Preparation of Long Malt 94
X. The Preparation of Felted Malt 98
XI. Practical Data for Malting 99
XII. The Preparation of Malt from Oats, Wheat, Rye, and Corn 100
1. Rye and Wheat Malt 100
2. Oat Malt 102
3. Corn Malt 104
4. Malt from Fungi 105
XIII. The Preservation of Malt Through Drying 106
XIV. The Quantities of Malt Necessary for Sugar Formation. 108
XV. ComminutTon of the Green Malt 109
1. Malt Crushers.. . 109
2. Malt Milk Apparatus Ill
PART VI. STEAMING THE RAW MATERIAL.
I. The Working of Potatoes 112
1. Washing the Potatoes 112
2. Steaming the Potatoes 114
A. Steaming at Ordinary Pressure 115
B. Steaming Under High Pressure 116
3. High Pressure Apparatus 117
A. The Older Systems 117
B. The Henze Steamer 117
C. Proportions of the Henze Apparatus 122
4. The Devices Used with the Henze Steamer 125
A. The Exhauster 125
B: The Blow-out Devices of the Henze Steamer 128
C. Mash Mills 131
II. Steaming Corn, Grain and Other Raw Materials 132
A. Working Corn by the Old Method 132
B. Working Corn Under High Pressure 135
1. Working Corn in the Whole Grain 13G
2. The Working of Grist 139
C. Working Corn With Strong Mineral Acids 142
D. Working Corn by Means of Compressed Air 143
E. Working Malted Corn 143
F. Working Mixtures of Potatoes and Corn : . . . . 144
G. Working Rye 145
1. Working Rye at Ordinary Pressure 145
2. Working Rye at High Pressure 147
3. Steaming Mixtures of Rye and Potatoes… 148
PART VII. THE MASHING PROCESS AND APPARATUS.
I. The Methods of Operation.
1. The Purpose of the Operation 150
2. Principles to be Considered in Mashing 150
3. Mashing in Practice 153
4. Mashing Barley, Rye, Wheat, and Oats 156
5. Mashing Sacchariferous Raw Materials 159
II. The Apparatus Used in Mashing 160
1. Preparatory Mash Vats Without Water Cooling 161
2. Water-cooled Preparatory Mash Vats 163
III. Clearing the Mash 173
IV. The Power Necessary to Drive the Machinery of the
Distillery 182
VI. Investigation of the Sweet Mash by Saccharometry. . . . 185
VII. Other Tests for the Sweet Mash 190
PART VIII. FERMENTING THE MASH.
I. Cooling to the Fermenting Temperature 204
II. Alcoholic Fermentation as it is Understood To-day 208
III. The Historical Development of Fermentation 209
IV. Yeast the Exciter of Fermentation 212
V. Pure Yeast Cultivation 216
VI. The Yeast Races 222
VII. Fermentation Exciting Mold Fungi and Bacteria 22G
VIII. The Development of Heat During Fermentation 227
IX. Substances Suitable for the Nutrition of the Yeast 228
X. The Fermenting Temperature and the Substances Injurious
and Favorable to Fermentation 229
XI. Substances Capable of Fermentation 230
XII. Substances Arising During Fermentation 231
XIII. Schizomycetes (Bacteria) in the Distillery…. 232
PART IX. THE PREPARATION OF ARTIFICIAL YEAST IN THE DISTILLERY.
I. The Preparation of the Yeast Mash 236
1. The Preparation of Yeast With Green Malt 240
2. The Preparation of Yeast With Kiln-dried Malt.. 242
3. The Preparation of Yeast with Avoidance of Dead
Periods 242
4. The Preparation of Emergency Yeast 242
5. The Preparation of Hop Yeast 243
6. Partenheimers Mash Yeast 244
II. Souring the Yeast Mash 244
III. The Use of Technical Acids to Replace Souring Induced
by Fermentation 247
IV. Sterilization cf the Yeast Mash by Means of Heat 251
V. Cooling the Yeast Mash 253
VI. The Addition of the Mother Yeast to the Yeast Mash 256
VII. Fermentation and Yeast Development in the Yeast Mash 258
VIII. Removal of the Mother-Yeast 260
IX. The Use of Ripe Yeast for Pitching the Sweet Mash 261
X. Special Directions for Yeast Preparation 262
XI. The Investigation of the Yeast 264
PART X. FERMENTATION IN PRACTICE.
I. The Various Fermenting Periods 266
1. Pre-fermentation 266
2. The Chief Fermentation 267
3. The After-fermentation . 268
II. Movable Vat Cooling 269
III. Concentrated Mashing and Its Advantages 273
IV. Reviving the Mash with Water 274
V. The Value of Longer Fermentation Periods for Concentrated
Mashes 275
VI. Foaming Fermentation 275
VII. The Fermenting Room and Vats 278
VIII. The Water Consumption of the Distillery 281
IX. The Investigation of the Fermented Mash 281
1. The Determination of the Degree of Fermentation. . 281
2. The Determination of the Acidity 285
3. The Determination of the Alcohol Content of the
Fermented Mash 286
X. The Alcohol Yield Obtained in Practice 287
XI. The Amylo Process 289
PABT XI. DISTILLATION AND RECTIFICATION.
I. General Information 293

II. Simple Distillation . 296
III. Dephlegmation 297
IV. Compound Distillation, Rectification, and Dephlegmation 300
1. Periodical Distilling Apparatus 300
2. Continuous or Uninterrupted Apparatusv 303
A. Apparatus for the Production of Raw Spirit. 304
B. The Modern Dephlegmator . . 309
C. Apparatus for the Production of High Percentage
Spirit Direct from the Mash…. 315
V. Cleaning the Distilling Apparatus 316
VI. Rectification and Purification of Alcohol 317
VII. Rectifying Apparatus 319
VIII. Substances Used for the Purification of Alcohol During
Rectification 324
IX. Alcoholometry, the Investigation of the Spirit Obtained
With Regard to Its Content of Pure Alcohol 326
PART XII. THE ARRANGEMENT OF THE DISTILLERY 335
PART XIII. THE SPENT WASH 337
PART XIV. THE DENATURING OF ALCOHOL.
I. The Purpose of Denaturing 343
5. Sweden 352
PAST XV. ALCOHOL FOB THE PRODUCTION OF POWER.
I. Comparative Efficiencies of Gasolene, Kerosene, and Alcohol
Motors 359
II. The Alcohol Motor 362
PART XVI. HEATING WITH ALCOHOL.
I. Economy of Alcohol Fuel 374
II. Nature of the Fuel 375
III. Heating Appliances 377
PART XVII. ILLUMINATION WITH ALCOHOL.
I. The Alcohol Lamp 393
II. Advantages of the Alcohol Lamp 397
PART XVIII. STATISTICS OF ALCOHOL PRODUCTION.
I. United States 399
II. Germany 401
III. France 405
IV. Great Britain 406
V. Belgium 407
APPENDIX.
Specifications for Methyl Alcohol and Benzine Submitted for
Approval as Denaturing Materials 411
Regulations and Instructions Concerning Denatured Alcohol,
Under Act of Congress, June 7, 1906 416
I. Denaturing Bonded Warehouses 418
II. Dealers in Denatured Alcohol and Manufacturers
Using Denatured Alcohol 451
III. Special Denaturants 461
IV. Alcohol Recovered, Restored, and Redenatured 482
V. Restoring and Denaturing Plants 493

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