ETHYL ALCOHOL, FROM WOOD WASTE. 
Cooks Nos. 53 and 54 — Continued. 
47 
Neutral juice 
before fer- 
Beer. 
Aridity 
mentation. 
Per 
Fer- 
cent of 
total 
Thero- 
Fer- 
men- 
Leach 
No. 
men- 
tation 
No. 
Reduc- 
Reduc- 
Al- 
sugars 
retical 
tation 
Sp. gr. 
at 
15° C. 
ing 
sugars 
Sp. gr. 
at 
15° C. 
ing 
sugars 
cohol 
(per 
ftr- 
ment- 
alcohol. 
effi- 
ciency. 
Neu- 
tral 
juice. 
Beer. 
In- 
(grams 
per 
(grams 
per 
cent 
by 
able. 
crease. 
liter). 
liter). 
weight). 
Drip 
/ I 2 
1.0515 
62.38 
1. 0337 
23.52 
1.625 
61.65 
1.869 
86.94 
3.9 
12.0 
8.1 
\ 13 
1. 0506 
61.92 
1.0284 
10.84 
2.188 
82.12 
2.474 
88.44 
8.0 
13.2 
5.2 
1 
/ 12 
1.0497 
62.12 
1. 0422 
44.70 
0.648 
27.51 
0.832 
77.88 
3.8 
7.0 
4.8 
I 13 
1.0460 
55.12 
1.0367 
33. 86 
0.897 
38.03 
1.024 
87.60 
6.8 
8.0 
1.2 
2 
/ 12 
1. 0473 
57.08 
1.0298 
18.72 
1.690 
66. 64 
1. 856 
91.06 
3.6 
10.8 
7.2 
\ 13 
1.0510 
63.92 
1. 0284 
11.74 
2.266 
81.22 
2.525 
89.74 
9.4 
12.4 
3.0 
/ 12 
1.0495 
59.52 
1. 0275 
10.04 
2.087 
82.77 
2.399 
86.99 
3.7 
12.1 
8.4 
3 
I 13 
1. 0520 
61.96 
1.0401 
35.30 
1.019 
42.38 
1. 276 
79.86 
8.8 
11.8 
3.0 
4 
/ 12 
1. 0508 
57.74 
1. 0287 
10.68 
2.090 
81.11 
2.278 
91.75 
4.3 
12.8 
8.5 
I 13 
1. 0502 
57.34 
1.0299 
12.36 
1.913 
78.02 
2.177 
87.87 
9.2 
12.4 
3.2 
1 12 
1. 0515 
54.76 
1.0321 
13.12 
1.836 
75.60 
2.012 
91.25 
3.9 
12.9 
9.0 
5 
13 
1. 0538 
58.34 
1.0475 
41.16 
0.549 
29.03 
0.824 
66.87 
8.6 
11.4 
2.8 
1 14 
1.0504 
53.22 
1. 0329 
15.24 
1.646 
70.89 
1.836 
89.65 
8.0 
12.4 
4.4 
f I 2 
1.0456 
52.52 
1. 0343 
7.84 
2.016 
84.91 
2.180 
92.48 
3.3 
12.2 
8.9 
6 
13 
1.0490 
47.38 
1.0308 
8.14 
1.790 
82.51 
1.905 
93.96 
4.4 
11.0 
6.6 
1 14 
1.0515 
49.56 
1.0324 
8.28 
1.951 
82.92 
1.999 
97.60 
6.0 
10.0 
4.0 
f I 2 
1. 0576 
53.04 
1.0371 
8.48 
1.851 
83.69 
2.145 
86.29 
4.1 
12.4 
8.3 
7 
13 
1.0496 
46.19 
1.0326 
8.00 
1.724 
82.39 
1.853 
93.03 
3.8 
11.2 
7.4 
I 14 
1.0481 
43.76 
1. 0314 
7.78 
1.682 
81.94 
1.748 
96.22 
6.4 
11.0 
4.6 
1 I 2 
1.0547 
47.32 
1.0380 
9.00 
1.772 
80.67 
1.850 
95.78 
3.6 
12.0 
8.4 
8 
13 
1.0519 
44. 11 
1.0357 
8.52 
1.685 
80.39 
1.724 
97.74 
6.6 
10.8 
4.2 
91 . . . 
14 
1. 0489 
42.46 
1.0338 
7.56 
1.610 
81.94 
1.695 
94.98 
6.4 
12.0 
5.6 
- ' i- ! I 1 
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. 
