Laboratory fermentation
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The document describes the process of producing ethyl alcohol from molasses through fermentation. [1] Molasses contains around 50% sugar and is diluted to a 10% sugar solution before fermentation. [2] The fermentation process involves adding yeast to the sugar solution, heating it to 40-50°C, and allowing cultivation for 2-3 days, during which the yeast produces enzymes that convert sugar to ethanol and carbon dioxide. [3] The fermented liquid, called "wash", contains 8-10% ethanol, which is then purified through fractional distillation to produce 95.6% alcohol, and further dehydration to produce 99.8% absolute alcohol.
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1) Molasses contains around 50% sugar and is diluted to a 10% sugar solution.
2) The process involves two stages: cultivating yeast in the molasses solution, and then recovering ethyl alcohol from the cultivated solution.
3) In stage one, yeast is added to heated molasses solution which produces ethanol and carbon dioxide as byproducts through enzymatic reactions over 2-3 days of cultivation.
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and steps involved in fermentation with a simple flow sheet and about industrial fermentation with enzyme rates
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1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
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2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
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3) In stage one, yeast is added to heated molasses solution which produces ethanol and carbon dioxide as byproducts through enzymatic reactions over 2-3 days of cultivation.
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Laboratory fermentation
- 1. Laboratory fermentation {production of ethyl alcohol from molasses} by SRI P. KRISHNA REDDY Lecturer in chemical engineering Gov. institute of chemical engineering Visakhapatnam Andhra Pradesh India
- 17. Ethyl Alcohol from Sugar solution (Molasses):- Molasses is a non-crystalline of sugar obtained as mother liquor after crystallization of sugar from sugar solution. This contains about 50% sugar. It is diluted to about 10% solution. The process can be explained in the following two stages: a) Cultivation of Yeast in the molasses. b) Recovery of Ethyl alcohol from cultivated solution.
- 18. Releasing of carbon -dioxide is observed Stage 1 Heating of distilled water + Addition of sugar + yeast Stage 5 Stage 2 Stored in cans and kept for observation for cultivation Of yeast Stage 3 Stage 4
- 19. I stage: As shown in the diagram diluted solution is heated up to above room temperature (40-50oC) and then yeast is added proportionality and kept for cultivation for about 2-3 days. Yeast supplies the enzymes invertase and zymase. The enzyme invertase hydrolysis sucrose to glucose and fructose. The enzyme zymase converts glucose to ethanol and carbon dioxide. Heating of distilled water + Addition of sugar + yeast
- 20. The formation of final products i.e., ethanol and carbon dioxide can be observed by the bubbler (expanded bubbler) which is tied to the cultivation can be observed in the diagram. The fermented liquid which contains about 8-10% ethanol is called “Wash”.
- 21. II Stage: As observed in the diagram the “mash” is collected and fractionally distilled to recover rectified spirit containing 95.6% alcohol. The final rectified alcohol is stored in cans. Further dehydration with quick lime and distilling with sodium or calcium gives 99.8% ethanol called absolute alcohol.