72 The Philippine Journal of Science 1921 
tikitiki to alcohol is one to two. Agitation is employed toa 
certain extent. After decantation, the residual sludge is passed 
to the press. The combined extracts are then passed to the 
distillation plant and evaporated under a pressure of 1 centi- 
meter with a maximum temperature of 75° C. The alcohol 
from this distillation is recovered and passed back to the 
extraction plant. This first distillation is stopped when the grav- 
ity of the extract has reached 1.18 at 70° C. The sirup at 
this density is allowed to stand overnight, or for a sufficient 
length of time for it to coo] and settle completely. It is then 
decanted and the cloudy portion passed through a Sharples 
supercentrifuge. 
The resulting clarified sirup is further freed of inactive 
substances by treating it with slightly over one-third of its vol- 
ume of 95 per cent ethyl alcohol. The gummy precipitate, well 
formed, is separated by means of the supercentrifuge and the 
alcoholic solution passed to the evaporator or smaller still, where 
the alcohol is recovered and the sirup concentrated under the 
same pressure and limit of temperature as before stated. The 
density of this final sirup is thus brought to 1.32. Upon 
cooling and standing overnight a flocculent precipitate of inactive 
susbtances forms and this is separated by again passing the 
sirup through the supercentrifuge. The finished product is 
then heated to 65°C., bottled, pasteurized for three successive 
days at 62.5°C., labeled, lacquered, and delivered to distributors. 
Throughout the whole process as outlined above the extract 
comes in contact with metal only while in two of the stills that are 
tin lined. One still is glass enameled, although this is not abso- 
lutely essential. The precipitation, cooling, and storage are done 
in glass- or porcelain-lined vessels. 
Due to the tikitiki being somewhat heavy, agitation is advis- 
able in order to gain maximum extraction. Highly efficient 
recovery of alcohol is not obtained under the present method 
of coil and water condensation. 
By the method outlined a clear thick sirup of good flavor 
is obtained. One mil of this tikitiki extract represents the active 
_ constituents of 20 grams of tikitiki, or rice polishings. 
Tikitiki that has been in storage for a long time or that shows 
indications of mold growth has a tendency to produce an ex- 
tract which is high in acidity and which is not palatable. Also, 
an old tikitiki is usually highly infested with beetles and other 
insects. Such a product not only lacks the quality stated above 
but gives a much lower percentage yield of finished extract. 
