ETHYL ALCOHOL FROM WOOD WASTE. 

 Cook 56. 



25 



Mash before fermentation. 



Beer. 



Fer- 

 men- 

 tation 



No. 



Sp. gr. 



at 

 15° C. 



Brix. 



Total 

 solids. 



Dex- 

 trose 

 per 

 liter. 



Sp. gr. 



at 

 15° C. 



Brix. 



Total 

 solids. 



Alco- 

 hol by 

 weight. 



Alco- 

 hol 



from 

 total 

 solids. 



Differ- 

 ence 



in 

 total 



solids. 



Fer- 

 ment- 

 able 

 sugar, 

 aver- 

 age. 



Alco- 

 hol 



yields, 

 aver- 

 age. 



Alco- 

 hol 

 per 

 ton. 



16 

 16 

 17 

 17 

 18 

 20 

 20 



1.0514 

 1. 0509 

 1.0475 

 1.0498 

 1.04S7 

 1.0429 

 1.0542 



12.4 

 12.4" 

 12.0 

 12.4 

 12.3 

 10.7 

 13.1 



Per ct. 

 9. 567 

 8.858 

 9.428 

 9.978 



11.110 

 8.606 



10. 750 



Grans. 

 65.20 

 64.60 

 57.34 

 60.10 

 66.52 

 56.90 

 71.29 



1.0270 

 1.0268 

 1.0268 

 1.0278 

 1. 0262 

 1.0227 

 1.0287 



6.8 

 6.8 

 6.8 

 7.2 

 6.6 

 5.8 

 7.1 



P. ct. 

 5.842 

 5.848 

 5.873 

 6.160 

 6.070 

 5.278 

 6.493 



Per ct. 

 2.390 

 2. 395 

 2.259 

 2.345 

 2. 543 

 1.968 

 2. 590 



1.899 

 1.548 

 1.817 

 1.952 

 2.576 

 1.701 

 2.176 



3.715 

 3.010 

 3.555 

 3.818 

 5.040 

 3. 328 

 4.257 



•77. 15 



P. ct. 

 8.295 



Gail?. 



25. 09 



Cook 57. 



17 

 17 

 IS 

 18 

 19 

 19 



1.0529 



13.1 



10.614 



70.24 



1.0279 



7.2 



6.264 



2. 558 



2.223 



4. 350 







1.0509 



12.5 



10. 076 



66.32 



1.0263 



6.8 



6.023 



2.543 



2.072 



4.053 







1.0463 



11.5 



9.962 



62.02 



1.0247 



6.3 



5. 781 



2.318 



2.137 



4.181 



78. 90 



8.222 



1.0400 



10.0 



8.705 



52.26 



1.0213 



5.3 



4.948 



1.909 



1.920 



3.757 



1.0474 



11.7 



8.539 



60. 9S 



1.0240 



6.3 



5.805 



2.266 



1.398 



2. 734 







1. 0472 



11.5 



8.465 



60.48 



1.0246 



6.3 



5. 951 



2.274 



1.314 



2.514 







24.87 



Cook 58. 



18 

 18 

 19 

 19 



20 



1.0468 



11.7 



10. 996 



75. 81 



1.0258 



6.5 



6.204 



2.218 



2.449 



4.792 



, 





1.0497 



12.4 



11.006 



81.48 



1.0275 



7.0 



6.484 



2.117 



2.311 



4.522 







1.0523 



12.7 



9.679 



83. 15 



1.0285 



7.3 



7.196 



2.421 



1.780 



3.483 



M30. 48 



6.768 



1.0540 



13.3 



10. 598 



87. 19 



1.0300 



7.6 



7.453 



2.500 



1.608 



3.145 







1. 0553 



13.2 



11.180 



87.79 



1.0300 



7.5 



7.063 



2.456 



2.104 



4.117 



' 





In this table two extremes of fermentable sugars were chosen, 

 namely, cooks Nos. 56 and 57, with high fermentable sugar and 

 alcohol yields, and cook No. 58, with low fermentable sugar and 

 alcohol yields. There were always some alcohol yields, as calculated 

 from the total solids, that were above, as well as some that were 

 below, those actually determined by distillation. It seems, there- 

 fore, that the figure for total solids is no criterion, especially when the 

 ratio of sugar to total solids given on the digester record sheet is 

 examined. Extreme cooking conditions, such as high acid, high 

 pressure, and long-time cooks, increased the production of total solids 

 other than sugars. In these experiments, however, the total solids 

 were determined in the acid extracts. After the latter had been 

 neutralized, as in the neutral juice before fermentation, the propor- 

 tion of sugars to total solids was still lower because of the large 

 amount of calcium salts of the organic acids present. Because of 

 the latter, apparently, there was a large variation of alcohol, as calcu- 

 lated from the total solids and by distillation. The Brix and specific 

 gravity sometimes varied with the total solids and sometimes with 

 the sugars. In cook No. 56, fermentation No. 17, there was a 12° 



