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laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
laboratory fermentation
Ethyl Alcohol from Sugar solution (Molasses):-

Molasses is a non-crystalline of sugar obtained as mother liquor after
crystallization of sugar from sugar solution. This contains about 50% sugar. It is
diluted to about 10% solution. The process can be explained in the following
two stages:
a) Cultivation of Yeast in the molasses.
b) Recovery of Ethyl alcohol from cultivated solution.
Releasing of
carbon -dioxide is
observed

Stage 1

Heating of
distilled
water
+
Addition
of sugar
+
yeast

Stage 5

Stage 2

Stored in cans
and kept for
observation
for cultivation
Of yeast

Stage 3

Stage 4
I stage:

As shown in the diagram diluted solution is heated up
to above room temperature (40-50oC) and then yeast is
added proportionality and kept for cultivation for about
2-3 days. Yeast supplies the enzymes invertase and
zymase. The enzyme invertase hydrolysis sucrose to
glucose and fructose. The enzyme zymase converts
glucose to ethanol and carbon dioxide.
Heating of
distilled water
+
Addition of sugar
+
yeast
The formation of final products i.e., ethanol and carbon dioxide
can be observed by the bubbler (expanded bubbler) which is
tied to the cultivation can be observed in the diagram.
The fermented liquid which contains about 8-10% ethanol is
called Wash.
II Stage:

As observed in the diagram the mash is collected and
fractionally distilled to recover rectified spirit containing 95.6%
alcohol. The final rectified alcohol is stored in cans. Further
dehydration with quick lime and distilling with sodium or calcium
gives 99.8% ethanol called absolute alcohol.
Laboratory fermenter
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laboratory fermentation

  • 17. Ethyl Alcohol from Sugar solution (Molasses):- Molasses is a non-crystalline of sugar obtained as mother liquor after crystallization of sugar from sugar solution. This contains about 50% sugar. It is diluted to about 10% solution. The process can be explained in the following two stages: a) Cultivation of Yeast in the molasses. b) Recovery of Ethyl alcohol from cultivated solution.
  • 18. Releasing of carbon -dioxide is observed Stage 1 Heating of distilled water + Addition of sugar + yeast Stage 5 Stage 2 Stored in cans and kept for observation for cultivation Of yeast Stage 3 Stage 4
  • 19. I stage: As shown in the diagram diluted solution is heated up to above room temperature (40-50oC) and then yeast is added proportionality and kept for cultivation for about 2-3 days. Yeast supplies the enzymes invertase and zymase. The enzyme invertase hydrolysis sucrose to glucose and fructose. The enzyme zymase converts glucose to ethanol and carbon dioxide. Heating of distilled water + Addition of sugar + yeast
  • 20. The formation of final products i.e., ethanol and carbon dioxide can be observed by the bubbler (expanded bubbler) which is tied to the cultivation can be observed in the diagram. The fermented liquid which contains about 8-10% ethanol is called Wash.
  • 21. II Stage: As observed in the diagram the mash is collected and fractionally distilled to recover rectified spirit containing 95.6% alcohol. The final rectified alcohol is stored in cans. Further dehydration with quick lime and distilling with sodium or calcium gives 99.8% ethanol called absolute alcohol.