ETHYL ALCOHOL. FROM WOOD WASTE. 

 Cooks Nos. 53 and 54 — Continued. 



47 





Fer- 

 men- 

 tation 

 No. 



Neutral juice 

 before fer- 

 mentation. 



Beer. 



Per 



cent of 



total 



sugars 



fer- 

 ment- 

 able. 



Thero- 

 retical 

 alcohol. 



Fer- 

 men- 

 tation 



effi- 

 ciency. 



Acidity. 



Leach 

 No. 



Sp. gr. 



at 

 15° C. 



Reduc- 

 ing 



sugars 



(grams 

 per 



liter). 



Sp. gr. 



at 

 15" C. 



Reduc- 

 ing 



sugars 



(grams 

 per 



liter). 



Al- 

 cohol 

 (per 

 cent 



by 

 weight). 



Neu- 

 tral 

 juice. 



Beer. 



In- 

 crease. 



Drip 



1 



2 



3 



4 



5 



6 



7 



8 



91 



/ I 2 

 I 13 

 f 12 

 I 13 

 f 12 

 \ 13 

 f 12 

 I 13 

 f 12 

 \ 13 



1 12 

 13 



I 14 



f 12 



13 



I 14 



f 12 

 13 



I 14 



1 12 

 13 



t 14 



1.0515 

 1. 0506 

 1.0497 

 1. 0460 

 1. 0473 

 1.0510 

 1.0495 

 1. 0520 

 1. 0508 

 1. 0502 

 1.0515 

 1. 0538 

 1. 0504 

 1.0456 

 1.0490 

 1. 0515 

 1. 0576 

 1. 0496 

 1. 0481 

 1.0547 

 1.0519 

 1.0489 



62.38 

 61.92 

 62.12 

 55.12 

 57.08 

 63.92 

 59.52 

 61.96 

 57.74 

 57.34 

 54.76 

 58.34 

 53.22 

 52.52 

 47.38 

 49.56 

 53.04 

 46.19 

 43.76 

 47.32 

 44.14 

 42.46 



1. 0337 

 1. 0284 

 1. 0422 

 1.0367 

 1.0298 

 1. 0284 

 1.0275 

 1.0401 

 1. 0287 

 1.0299 

 1. 0321 

 1.0475 

 1.0329 

 1.0343 

 1.0308 

 1.0324 

 1.0371 

 1.0326 

 1. 0314 

 1.0380 

 1.0357 

 1.0338 



23.52 



10.84 



44.70 



33.86 



18.72 



11.74 



10.04 



35.30 



10.68 



12.36 



13.12 



41.16 



15.24 



7.84 



8.14 



8.28 



8.48 



8.00 



7.78 



9.00 



8.52 



7.56 



1.625 

 2.188 

 0.648 

 0.897 

 1.690 

 2.266 

 2.087 

 1.019 

 2.090 

 1. 913 

 1.836 

 0.549 

 1.646 

 2.016 

 1.790 

 1.951 

 1.851 

 1.724 

 1.682 

 1.772 

 1.685 

 1.610 



61.65 

 82.12 

 27.51 

 38.03 

 66.64 

 81.22 

 82.77 

 42.38 

 81.11 

 78.02 

 75.60 

 29.03 

 70.89 

 84.91 

 82.51 

 82.92 

 83.69 

 82.39 

 81.94 

 80.67 

 80.39 

 81.94 



1.869 

 2.474 

 0.832 

 1.024 

 1.856 

 2.525 

 2. 399 

 1. 276 

 2.278 

 2.177 

 2.012 

 0.824 

 1.836 

 2.180 

 1.905 

 1.999 

 2.145 

 1.853 

 1.748 

 1.850 

 1.724 

 1.695 



86.94 

 88.44 

 77.88 

 87.60 

 91.06 

 89.74 

 86.99 

 79.86 

 91.75 

 87.87 

 91.25 

 66.87 

 89.65 

 92.48 

 93.96 

 97.60 

 86.29 

 93.03 

 96.22 

 95.78 

 97.74 

 94.98 



3.9 

 8.0 

 3.8 

 6.8 

 3.6 

 9.4 

 3.7 

 8.8 

 4.3 

 9.2 

 3.9 

 8.6 

 8.0 

 3.3 

 4.4 

 6.0 

 4.1 

 3.8 

 6.4 

 3.6 

 6.6 

 6.4 



12.0 

 13.2 

 7.0 

 8.0 

 10.8 

 12.4 

 12.1 

 11.8 

 12.8 

 12.4 

 12.9 

 11.4 

 12.4 

 12.2 

 11.0 

 10.0 

 12.4 

 11.2 

 11.0 

 12.0 

 10.8 

 12.0 



8.1 

 5.2 

 4.8 

 1.2 

 7.2 

 3.0 

 8.4 

 3.0 

 8.5 

 3.2 

 9.0 

 2.8 

 4.4 

 8.9 

 6.6 

 4.0 

 8.3 

 7.4 

 4.6 

 8.4 

 4.2 

 5.6 



■-- r- , 1 i 









1 Insufficient sugar for fermentation. 



A considerable amount of variation will be noted in the percentages 

 of total sugars fermentable, although all of the extracts, excepting 

 Nos. 1 and 5, have at least one fermentation with over 80 per cent 

 of the total sugars fermentable. Extract No. 5 shows one fermenta- 

 tion with 75.60 per cent of sugars fermentable, but both fermenta- 

 tions of extract No. 1 are very low. The latter is only 2.72 per cent 

 of the total weight of extract obtained, but contains 5.40 per cent of 

 the total sugar calculated as dextrose. Apparently we have here 

 some strongly reducing substances present which are very soluble, 

 which react as a sugar toward Fehling's solution, but which do not 

 ferment. This material was also extracted in a greater or less quan- 

 tity in the succeeding leaches up to and including No. 5, and it was, 

 therefore, difficult for the yeast to get control and furnish a good 

 fermentation. Not until the beginning of the sixth leach were fairly 

 uniform and constant fermentations obtained. 



From the foregoing results it is apparent that the sugars should 

 be extracted as completely as possible, as the last extracts are appar- 

 ently the purest from a fermentation standpoint. This work should 

 be repeated, however, for additional data are necessary before final 

 judgment is passed on a phase of the work of so great technica 

 importance. The data given are indicative but insufficient to be 

 conclusive in this respect. 



