2. ALCOHOL PRODUCTION
Introduction to Alcohol
A chemical substance found in drinks such as beer, wine, & liquer .
It is also found in some medicines, mouthwashes, household products,& essential oils.
It is made by a chemical process called fermentation that uses sugars & yeasts.
6. ALCOHOL PRODUCTION
1. FEED PREPARATION:-
The first step in alcohol production is preparing the
feedstock for fermentation. Cereal grains such as corn, rye, rice, soybeans, and
wheat, as well as plants such as sugar cane, are the source of fermentation
feedstocks.
7. ALCOHOL PRODUCTION
2. FERMENTATION:-
Fermentation which yeasts convert sugars to ethanol, carbon
dioxide, and other metabolic byproducts that contribute to the chemical composition
and sensorial properties of the fermented foodstuffs.
9. ALCOHOL PRODUCTION
4. DEHYDRATION:-
Alcohol upon reaction with protic acids tends to lose a molecule of
water to form alkenes. These reactions are known as dehydrogenation or dehydration of
alcohols.
10. ALCOHOL PRODUCTION
5. DENATURING:-
Alcohol can be made non-suitable for human consumption by adding
very bad tasting and/or smelling products and (preferably) a chemical marker. This
process of making alcohol unsuitable for human consumption is called (complete or
partial) denaturing of the alcohol.
12. ALCOHOL PRODUCTION
Health benefits
• Reducing your risk of developing and dying of heart disease.
• Possibly reducing your risk of diabetes.
• Possibly reducing your risk of ischemic stroke.
