GRAIN AND BIOMASS BASED ETHANOL PLANT

In the processing of ethanol, alcohol, maltodextrin and other items with broken rice as raw materials, we can use our technology to separate the rice protein first, then use the starch to get ethanol maltodextrin, etc., in this way, you can get High-quality food grade purity more than 80% rice protein, which has no allergens, non-genetically modified, the ability to absorb more than soy protein and other proteins, For example,

Man has been making alcoholic drinks for a very long time. Precisely how and when the pleasing effects of alcohol were first discovery we cannot be sure, but almost certainly the discovery came about by happy accident; honey, fruit juice the sap in the hollow of a tree would all if left for long enough at the right temperature forment spontaneously and cause a feeling of well being in whoever drank them.

The term `alcohol’ was first applied to the spirits of wine, ethyl alcohol, and now it refers to a series of substances with similar characteristics. Ethyl alcohol is the active constituent of al introcating liquor obtained by the fermentation of saccharine materials. It is present in the form of esters in several volatile oils, Ethyl alcohol has been described as one of the most enotic synthetic oxygencontaining organic chemicals because of its unique combinations of properties as a solvent, a germicide, a beverage, an antifreeze, a fuel a depressant and especially because of its versatility as chemical intermediate for other organic chemicals.

Ethanol is the IUPAC name for their chemical. The name alcohol is a generic name derived from two Arabic words, al and kohl.

PROPERTIES OF ALCOHOL

Physical Properties:-

Ethyl alcohol under ordinary conditions is a volatile, flammable, clear, colorless liquid. Its odor is pleasant, familiar and characteristic, as is tase when it is suitably diluted with water.

The physical and chemical properties of ethyl alcohol are primarily dependent upon the hydroxyl group. This group imparts polarity to the molecule and also gives rise to inter molecular hydrogen bonding. These two properties account for the differences between the physical behaviors of lower molecular weight. Alcohols and that of hydrocarbons of equivalent weight. Indared spectrographic studies have shown that, in the liquid state, hydrogen bonds are formed by the attraction of the hydroxyl hydrogen of one molecule and the hydroxyl oxygen of a second molecule. The effects of this bonding is to make liquid alcohol behaves as though it were largely dimerized. This behavior is analogues to that of water, which however, is more strongly bonded and appears to exist in liquid clusters of more than two molecules. The association of ethyl alcohol, it should be noted, is confined to the liquid state; in the vapor state it is monomeric. A summary of physical properties of ethyl alcohol is present in Table:

SOURCES OF ALCOHOL

1. Saccharine materials.

2. Starchy materials

3. Cellulosic materials

4. Hydrocarbon gases.

With the first three classes of raw materials alcohol is produced by the fermentation of l% sugars with yeasts. Raw materials of the first class are directly fermentable e.g. molasses, sugar beets, sugar cane etc.

The second class consists of the more complex carbohydrate such as starch which must be first converted to fermentable. Sugar by enzymatic action using malt, or by this case of mold or of mineral acids e.g. potatoes, cereal, grains etc.

The cellulosic materials of the third class are converted to fermented, sugars by the hydrolyses with memorial acids e. g. wood, agricultural residues and waste sulfite liquor from paper pulp mill, which contains sugars from hydrolysis of cellulose and hemicelluloses.