There is also apparatus in which the slop is concentrated by means of steam, pressed and finally dried.
The feeding value of wet and dry slop can readily be seen from these analytical data, ob tained by the Industrial Chemical Institute of Milwaukee in an analysis of slop in either condi tion. The mash material was composed of 80 per cent corn, 10 per cent rye, and 10 per cent malt.
certain fungus, as for instance aspergillus are exposed in hothouse-like compart ments to uniformly moist air of 77° F. on steamed, coarse wheat bran. The spores rap idly develop to an exuberant white mold whose mycelium forms numerous spore-bearing threads which grow into the nutrient medium. A considerable portion of the nutrient medium is consumed and a decided rise in temperature is noticeable. According to the temperature, the formation of mold is finished in about 36 to 48 hours, whereupon the mass with the fungi is mixed with an equal amount of wheat bran and extracted in water, whereby the Koji-extract is obtained. This is added at 140° F. to corn, cooked in the customary manner, whereupon complete conversion is effected as with diastase The mash thus obtained, which has a concentra tion of about 15 per cent Balling, is fermented in four days by means of a fungus, called taka moto, propagated in a similar manner to the Koji fungus. It is claimed that the yield in this process is 11 to 12 per cent higher than in the process now in vogue. In some large corn dis tilleries in Europe the fungus ornyloniyccs Rouxii is used instead of malt to furnish the diastase. A sterilized corn mash is inoculated with a very small quantity of the fungus and filtered air is blown through the mash for 20 hours. The fungus spreads with great rapidity, converting the starch into sugar. Yeast is added during the action of the fungus-diastase, and ferments the sugar as it is formed, the two agents acting together. One gram (15 grains) of the fungus culture is sufficient to saccharify 25 tons of corn, saving three tons of malt besides the one ton of starch consumed by the malting.
This mash being sterilized is worked in closed vessels so that harmful bacteria do not gain an entrance.
In the Belgian distilleries Effront's system js successfully used to prevent disturbances in the operation of the plant caused by infection. The main principle in this system is that the highly antiseptic hydrofluoric acid or mono- or bi-fluoride of ammonia is added to the mash, taking the place of lactic acid. Hydrofluoric acid, in small proportions, is poisonous to the harmful bacteria, while not affecting distillery yeasts up to 2/10 of one per cent.
The Control of the It is self evident that the control in the distillery is of prime importance in a rationally operated plant, for which reason also the large distilleries, which have well-equipped laboratories, work ad Preparation of Alcohol by This process, which is used in Japan in the manufac ture of sake, was changed for other cereals by Takamine, a Japanese, and was introduced by him in 1893-94 in the Manhattan distillery in Peoria, Ill. But this process has not been ex tensively used, so that now it is almost for gotten, although it aroused considerable interest at one time. In this process the spores of a vantageously, while on the other hand, the small distillers constantly suffer losses. The control is properly carried out when regular analyses are made of the raw materials of the supple mentary articles, namely the yeast, the mash before and after fermentation, the slop, the water and also the air in the mashing and fer mentation cellar. (The Kentucky distilleries use a pure, hard water, rich in lime.) It hap alcohoL 62 per cent starch in the material will be 5.95 gal. proof alcohol.
63 per cent starch in the material will be 6.05 gal. proof alcohol.
But in practice the yields obtained from one bushel of grain (56 lbs.) are as follows: 90 per cent corn + 10 per cent malt, about 4.7 gal. proof, seldom 4.9 gal. proof.
SS per cent corn + 35 per cent rye + 10 per cent malt. about 4.25 gal. proof.