原料酒精製造に於ける微量不純物抽出蒸溜 (第1報) : 主にDiacetyl及びMethanolに関する研究 : 主にDiacetyl及びMethanolに關する研究

概要

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Diacetyl in culture mdeia can be determined to 0.05 mg% by measuring the yellow color developed by WHITE, KRAMPITZ and WERKMAN'S method, using a spectrophotometer. By this technique, most yeasts and molds participating in alcohol fermentation were demonstrated to produce diacetyl.Methanol can also be determined to 0.01 mg per cc by measuring the purple blue color produced by the fuchsin-sulfurous acid method. In alcohol fermentation, the sweet potato mashes are found to contain 5 to 15 mg% of methanol.The results of our measurement of the vaporization and rectification coefficients of diacetyl and methanol are shown in Table 4 and Fig. 4 along with those of other substances. In viewpoint of the rectification coefficient, complete separation of minute amounts of impurities from raw alcohol distillates has to depend upon extractive distillation by addition of water.
1954-04-15