Distillation of Alcohol and Denaturing - Rivendell Village

293 Pages·2001·2.33 MB·English

by  F. B. Wright

The Distillation Group, Inc. noitallitsiD ni ygolonhceT
Distillation of Alcohol
-e DdnA Naturing
ByF .B . Wright
2 nd Edition, Published 1907
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KOOBDNAH LACITCARP A
EH TNO
DISTILLATION OF ALCOHOL
MORF
STCUDORP MRAF
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LOHOCLA FO GNIRUTAN-ED
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.THG IY..RBFBW
DEGRAL NYELTAE RDG NDAESIV E,RNOITI DDENOCES
Copyright, 1906,
By SPON & CHAMBERLAIN.
Copyright, 1907,
By SPON & CHAMBERLAIN.
TOLEMAC .teer tmSaill i6 W2,2SSERP . A· S. U,kro YweN
.NOITIDE DNOCES OT ECAFERP
Since the passage of the “Free Alcohol Act” there has
been a constantly increasing demand for information as
to the manufacture of industrial alcohol. This, with the
favorable reception accorded to the first edition of this
book has lead the publishers to bring out a second
edition.
The entire volume has been carefully revised and not
only has the original text been amplified but new
chapters have been added explaining the most modem
and approved methods and appliances both as used in
Europe and in this country. Another valuable feature of
the present volume is the collection of U. S. de- naturing
formulas covering the special denaturants necessitated by
the various arts and by the Government requirements.
The chapters on modern distilling apparatus, rectifiers
and modern plants have been very carefully prepared in
order to give the reader a clear idea of the various types
of apparatus in use to-day and of their general place in a
distillery system. The value of the book has been further
increased by numerous additional illustrations.
It would be impossible in the compass of one small
volume to describe all the practical details of alcohol
manufacture particularly as these
iii
vi NOITID EDNOCE SEH TO TECAFERP
details vary with every distillery, but it has been the aim
of the author to give sufficient information to enable
every reader to understand the theory and general
practice of the art, leading him from the simple methods
and apparatus used until the last ten years to the more
complicated stills and processes which have been lately
devised.
Inasmuch as the manufacture of industrial alcohol has
been most highly perfected in France and Germany, use
has been made of the best European authorities and in
particular the author begs to acknowledge his
indebtedness to Sa Majeste L’Alcohol yb .L Beaudry de
Saunier . The publishers’ and author’s acknowledgements
are also due to the Vulcan Copper Works Company of
Cincinnati, Ohio, and to the Geo. L. Squier
Manufacturing Company, Buffalo, New York, for their
kindness in allowing illustrations to be given of modem
American distilling apparatus.
F. B. WRIGHT.
.ECAFERP
To the majority of persons Alcohol connotes liquor.
That it is used to some extent in the arts, that it is a fuel,
is also common knowledge, but Alcohol as a source of
power, as a substitute for gasoline, petroleum, and
kindred hydrocarbons was hardly known to the
generality of Americans until the passage of the “De-
gnirutantcA ” by the last Congress.
Then Alcohol leaped at once into fame, not merely as
the humble servant of the pocket lamp, nor as the Demon
Rum, but as a substitute for all the various forms of
cheap hydrocarbon fuels, and as a new farm product, a
new means for turning the farmer's grain, fruit, potatoes,
etc., into that greatest of all Powers, Money.
That Alcohol was capable of this work was no new
discovery accomplished by the fiat of Congress, but the
Act of June 7, 1906, freed de- natured Alcohol from the
disability it had previously labored under, —namely, the
high internal revenue tax, and so cheapened its cost that
it could be economically used for purposes in the arts
and manufactures which the former tax forbade.
This Act then opens the door of a new market to the
farmer and the manufacturer, and it is in
v
iv ECAFERP
answer to the increased desire for information as to the
source of Alcohol and its preparation that this book has
been written. The processes described are thoroughly
reliable and are such as have the approval of experience.
As was stated above, Alcohol is not a natural product,
but is formed by the decomposition of sugar or glucose
through fermentation. This leaves Alcohol mixed with
water, and these in turn are separated by distillation.
The literature treating of the distillation of Alcohol
morf mraf stcudorp si yrev .tnacs But due credit is here
given to the following foreign works which have been
referred to: s’nopS Encyclopaedia of the Industrial Arts,
which also contains an article on Wood Alcohol, Mr.
s’yelyaB excellent Pocketbook for Chemists, and Mr.
Noel s'rreeD fine work on Sugar and Sugar Cane.
NEW YORK.
.STNETNOC
CHAPTER .I
ALCOHOL, ITS VARIOUS PORMS AND SOURCES.
Its chemical structure. How produced. Boiling points.
Alcohol and water. Alcohol, where found. Produced
from decomposition of vegetables. Sources.
Principal alcohols 1
RE.TIPIAHC
THE PREPARATION OF MASHES, AND
FERMENTATION.
A synopsis of steps. Mashing starchy materials.
Gelatinizing apparatus and processes. Saccharifing .
Cooling the mash. Fermentation. Yeast. and its
preparation. Varieties of fermentation: —Alcoholic,
acetous, lactic and viscous. Fermenting periods.
Fermenting apparatus and rooms. Strengthening
alcoholic liquors 8
R.EITIPIAHC
DISTILLING APPARATUS.
The simple still. Adams .llits Concentrating stills.
Compound distillation. Dorn’s still. Continuous
distillation. The Cellier-Blumenthal still. Coffey's
still. Current stills. Regulating distillery fire 33
iiv
iiiv STNETNOC
RE.TVPIAHC
MODERN DISTILLING APPARATUS
The principles of modem compound stills. Vapor traps
and their construction. Steam regulation. Feed
regulation. American apparatus. The Guillaume
inclined column still 66
CHAPTER V.
RECTIFICATION.
General principles of “fractionation.” Old form of
rectifying still. Simple fractionating apparatus.
“Vulcan” rectifier. Barbet’s twin column rectifier.
Guillaume’s “Agricultural ” rectifying apparatus.
Rectifying by filtration. 82
I VRETPAHC .
MALTING.
The best barley to use. Washing. Steeping. Germinating.
The “wet couch.” The “floors.” “Long malt.”
Drying. Grinding and crushing. 103
.II VRETPAHC
ALCOHOL FROM POTATOES.
Washing. Gelatinizing and saccharifying. Low pressure
steaming and apparatus therefor. Crushing the
potatoes. High pressure steaming and apparatus. The
vacuum cooker. The Henze steamer. Isolation of
starch without steam. English methods.
Saccharifying eht.hcrats 110