The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1906-06-28

use OF an inoreanic acid and heat, but /
must be later neutralized by an alkali-
before the yeast will be able to live,
let alone work and thrive Hut this
produces. too much inorganic salt. in
hibiting Materially. the growth Of
the yeast
Once reduced. and diluted to a 10
per cent solution the saccharine liquid \
Is placed in watts. never over four feet
deep and the proper yeast culture.
bread and developed by the bacter-
iologist Of the plant, is added Upon the
yeast used depends the depth and TEN.
perance Of the liquid, and also the
time required 10 complete fermenta-
ton Hourly and even quarterly tests |
are made by the chemist and the most
careful attention TO composition and !
temperature are necessary as well as
the constant movement OF the liquor |
to insure uniformity Of the mixture
Uniformity is necessary since very
few yeasts will live or develop In
liquor Of over IA per cent alcohol; and
a. the lie process OF the yeast is the
cause OF the fermentation this be
comes imperative. II is the feeding,
so Il is supposed. of the yeast upon the
sugar which breaks il down into al
eohol and carbon dioxide One mole
cule OF maltese with one bolecuie OF
water are broken down TO form -four
molecules Of each alcohol and carbon
dioxide. II the culture of yeast be not
pure, the foreign yeasts may still
further break down the alcohol to
form .acetic acid or to rebuild it into
other compounds just as the appetite
OF the particular culture may fancy
though It is also claimed an enzime is
secreted which produces these changes
the presence OF various chemicals
bodies in the raw product used may
operate to form with alcohol, or eth
eral radical certain "esters' Thus
in numerous ways the alcohol content
/. may be reduced and it is the part of
i. the skilled chemist to know the
modus operandi" Of these reactions
and anticipate or check them
"The commercial distillation OF al
eohoi has received only slight atten-
tion in America in the last four de-
cades. and the forms of stills" are
various. mostly adapted. as was init.
mated. to a preservation of flayors.
Perhaps the most acceptable form for
use in the production of denaturlzed
. alcohol is one found in many German
lhtilleries. in which a series of hot
low. steam filed, overflow pans are
: arranged in "A series one above the
, other. The liquor enters above fill
ing the first a half inch deep, then
flowing over into the one below, which
is attached to the opposite wall The
steam enters the hollow pan below
working its way upward. This TIL the
inflowing liqlor has travelled the
cries eff thirty or thirty.six pans the
, alcohol has all eyaporized and passed
up through the spaces between the
+ pans TO condense in warm pan
cooled by the incoming liquor Under
careful control of the inflow this sys
tenn is said to produce an alcohol 50
! per cent pure. at a single distillation
"a great future lies in the produc
. tion of jenaturlzed alcohol. whereas
the German distiler finds himself con
, fined almost exclusively TO potatoes
as his source OF alcohol, the American
distilier has at his disposal IL great
number Of sources Perhaps corn viii
, always remain first. Welding under
careful manipulated it Is claimed, as
high as 30 pints OF alcohol pei
:, bashel. Bat low grade wheat mus
. always remain a profitable source
Z while potatoes may easily outstrip /
Z Tor second place, and unstable frui
may probably be utilized Dr w NJ
r Cross. city chemist OF Kansas City
Mo. even claims that city garbag
y may become profitable alcohol pre-
# deer
n I'm this, as IN AN other mtied Pre-
n positions, much haseless peculaiio
a. is indulged and the newspaper reade
y may be led 20 imagine that corn stal
Il and all may be thrown with rags ga
s. bage and old papers. into an md
s. fined machine and clean cheap a
S. sohol ground out Sush is not N
o. case Each separate article will D
e. quire for It's fullest utility dehnii
* Yeast c-lture and pecia treatmen
IA For example, potatoes will need adds
C. TO them some nitrogenols stun sine
be this Is necessary for yeast food
~ greater quantities than IL occurs
of potatoes. The evcess OF acid and q
le tringents Ia unripe fpit must
It, counteractel and paper and rags
Az most pare celluiose must be reduce
ii. by chemical means. before the mier
re organisms could in amy way atta'
M them
M yet. the man who early enters q
ss- field OF manufacture and gathe
ny about him skilled and conscientio