INDUSTRIAL PREPARATION OF ETHANOL
 
Method # 2
By the fermentation of starch
  Ethanol for beverages is de rived by the fermentation of starch.
WHAT IS STARCH
Starch is carbohydrate and is an important source of ethanol. Generally potato, rice, maize or barley are used as source of starch. Use of potato for starch is very common.
STEPS OF PREPARATION
 
EXTRACTION OF STARCH
 
 
The crushed potato is steamed at 140OC to 150OC under pressure to prepare starch solution known as MASH.
GERMINATION
 
Before hydrolysis, starch is first undergo germination at 10OC to 13OC for few days. This germinated starch is called MALT.
HYDROLYSIS OF STARCH  
  Satrch is hydrolysed to maltose by an enzyme known as diastase.
2(C6H10O5) + nH2O n(C12H22O11)
Starch                                Maltose  
 
FERMENTATION
 
Finally yeast is added to maltose.
Yeast secrets two enzymes:

1. Maltase:
converts maltose into glucose.
2. Zymase: converts glucose into ethanol.
C12H22O11 + H2O 2C6H12O6

C6H12O6 C2H5OH + 2CO2
 
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