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 
1.0487 
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 
Grms. 
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 
Gailf. 
25. 09 
Cook 57. 
17 
17 
18 
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 
60.98 
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 
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 
^60. 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° 
