Brill and Thiuiow: Alcohol from Molasses 



281 



samples 11, 12, and 13, where sea water was used, gave 63.4, 

 62.5, and 55.5 per cent of alcohol, respectively. The percentage 

 yields range inversely to the concentration of the sea water used 

 and are the result of the influence of the impurities carried 

 by this water. 



A sample of molasses was prepared as under Table VI and 

 exposed to the air without inoculation. At the end of forty 

 hours active fermentation had begun, due to inoculation by wild 

 yeasts, and the sample showed an alcohol content of 1.40 per 

 cent. The maximum alcohol content, 6.61 per cent, was shown 

 after one hundred twenty hours had elapsed from the time of 

 mixing. 



Much interest is taken in this and other laboratories in the 

 properties of the compound occurring in tiqui-tiqui (the polish- 

 ings from rice), brewer's yeasts, wheat bran, etc., and which is 

 known by the names vitamine, oryzanin,. water soluble B, etc. 

 Kurono 1S was led to investigate its effect on yeast in fermenta- 

 tion. He made an alcohol extract of rice polishings and added 

 small quantities of the dried extract to his ferment. The ex- 

 tract accelerated the fermentation even more than does peptone 

 or aspaiagine. 



The results obtained by Kurono led us to investigate the effect 

 of adding rice polishings directly to the ferment. These results 

 are tabulated in Table X. Because of the poor results obtained, 

 another sample (No. 7) was inoculated, this time from sample 

 6, to determine if the yeast would be more active after having 

 become accustomed to the tiqui-tiqui. 



Table X. — The effect of adding varying amounts of tiqui-tiqui (rice polish- 

 ing) to fermenting molasses. 



Sample No. 



Tiqui- 

 tiqui 

 added 

 to 1 

 liter. 



Alcohol. 



136 hours. 



Alcohol. 



16 

 hours. 



40 

 hours. 



64 

 hours. 



88 

 hours. 



112 



hours. 



Alco- 

 hol. 



Acid- 

 ity. 



Max- 

 imum 

 yield. 



Yield, 

 per 

 cent 

 of theo- 

 retical. 





3- 

 5 

 10 

 20 

 «5 

 "10 

 •20 

 5 



0.38 

 0.38 

 0.38 

 0.38 

 0.38 

 0.38 

 0.35 



1.50 

 1.50 

 1.60 

 1.60 



2.50 

 2.64 

 2.64 

 2.50 



3.05 

 2.90 

 4.13 

 3.13 

 3.55 



3.99 

 3.90 

 5.07 

 4.05 

 4.04 



5.24 

 4.66 

 5.70 

 5.14 

 5.31 

 5.24 

 4.12 



10.86 

 11.44 

 10 66 

 10.84 

 9.81 

 11.08 

 12.32 



5.24 

 4.66 

 5.70 

 5.14 

 5.31 

 5.24 

 4.12 



70. a 

 62.7 

 76.5 

 69.4 

 71.3 

 70.3 

 55.5 



2 









1.54 2.84 

 1. 60 2. 98 

 1. 60 2. 50 





3.85 1 4.71 

 3.41 3.97 















" Cooked. 



' Journ. Coll. Agr., Imp. Univ. Tokyo (1915), 5, 305. 



