Abstract
After sugar was removed from molasses, enough was left to produce ethanol by fermentation. Analysis showed that only 1/4 to 1/8 of the remaining sugar actually was transformed into ethanol. The desaccharified molasses was first treated with activated C to remove materials which interfered with the activity of the yeast.
Citation Formats
Ivanov, A I.
Alcohol from desaccharified molasses.
USSR: N. p.,
1961.
Web.
Ivanov, A I.
Alcohol from desaccharified molasses.
USSR.
Ivanov, A I.
1961.
"Alcohol from desaccharified molasses."
USSR.
@misc{etde_6780601,
title = {Alcohol from desaccharified molasses}
author = {Ivanov, A I}
abstractNote = {After sugar was removed from molasses, enough was left to produce ethanol by fermentation. Analysis showed that only 1/4 to 1/8 of the remaining sugar actually was transformed into ethanol. The desaccharified molasses was first treated with activated C to remove materials which interfered with the activity of the yeast.}
journal = []
volume = {27:2}
journal type = {AC}
place = {USSR}
year = {1961}
month = {Jan}
}
title = {Alcohol from desaccharified molasses}
author = {Ivanov, A I}
abstractNote = {After sugar was removed from molasses, enough was left to produce ethanol by fermentation. Analysis showed that only 1/4 to 1/8 of the remaining sugar actually was transformed into ethanol. The desaccharified molasses was first treated with activated C to remove materials which interfered with the activity of the yeast.}
journal = []
volume = {27:2}
journal type = {AC}
place = {USSR}
year = {1961}
month = {Jan}
}