134 



GIBBS. 



Table XI. — Anali/ses of tiiha entering tJie still and tvaste in control test No. 1, 

 at a distillery i)i Hagonoy. 



Time. 



Fermented tuba. 



Waste. 



Tem- 

 per- 

 ature. 



Density. 



Acid- 

 ity, cc. 



O.IN. 



Polari- 

 zation. 



Per cent 

 alcohol 

 by vol- 

 ume. 



Polari- 

 zation. 



Tem- 

 pera- 

 ture at 

 exit. 



Acid- 

 ity, cc. 

 O.IN. 



Alcohol. 



8 a. m 



°C. 



28 



28 



28 



28 



29 



29 



29 



29 



29 



1.0004 



1. 0003 

 1.0004 

 1.0005 

 1. 0006 

 1.0004 

 1.0000 



1. 0004 

 1. 0000 



86 

 90 

 90 

 88 

 90 

 88 

 88 

 90 

 94 



-fO.4 



-fO.3 



+0.1 



0.0 



0.0 



0.0 



+0.1 



+0.1 



+0.1 



3.96 

 3.57 

 5.32 

 3.96 

 4.53 

 4.07 

 4.22 

 4.45 

 4.84 







°C. 

 98 

 98 

 98 

 98 

 98 

 98 

 98 

 98 

 98 



74 

 88 

 80 

 80 

 84 

 84 

 88 

 80 

 90 



CO 

 OS 



d 



o 



i" 



— P. 

 > 



9 a. m 



10 a. m 



11a. m 



12 a. m 



1 p. m _ _ 



2 D. m - 



3 p. m 



4 p. m . 



Average 



28.55 





89.3 



+0.1 



4.32 



—0.02 



98 



84.1 







Distilled during test, liters 29,974 



Volume of alcohol produced, liters 3,280 



Temperature of alcoLol °C 28.55 



Per cent alcohol by volume 32.98 



Average acidity, cc. 0.1 K. 11.9 



Liters of alcohol (absolute) produced 1,081.74 



Per cent alcohol produced on tuba distilled 3.6 

 Liters of absolute alcohol possible of 



recovery 1,294.88 



Liters of absolute alcohol lost 213.14 



Per cent of alcohol in the tuba lost 0.71 



Per cent of alcohol lost 16.46 



Efficiency during the run, per cent 83.54 



This distillery always added a quantity of molasses to its tuba. This small 

 yield of alcohol indicates that the fermentation had passed its maximum, and the 

 alcohol content was undoubtedly on the decrease. In this instance the distillers 

 had more tuba on hand than they could handle in an efficient manner. However, 

 this efficiency test of the distilling plant was not influenced by this fact. 



Control test No. 2. — This test was made at San Esteban^ in the same 

 way as jSTo. 1, but over a period of six hours, because of lack of tuba. 

 In addition to the four steam-heated macMnes which were in constant 

 operation, the plant also contains two direct-heat stills used only when 

 large quantities of tuba are on hand. 



The results of this test are as follows: 



