Carbon dioxide grain productivity

The term fermentation was obtained from the Latin verb fervere which describes the action of yeast or malt on sugar or fruit extracts and grain. The boiling is due to the production of carbon dioxide bubbles from the aqueous phase under the anaerobic catabolism of carbohydrates in the fermentation media. The art of fermentation is defined as the chemical transformation of organic compounds with the aid of enzymes. The ability of yeast to make alcohol was known to the Babylonians and Sumerians before 6000 bc. The Egyptians discovered the generation of carbon dioxide by brewer s yeast in the preparation... 

A small amount (1%) of carbon dioxide is still made from fermentation of grain. Ethyl alcohol is the main product. 

Calcium carbide is used to produce acetylene. Some of the other chemicals made with lime include calcium hypochlorite, citric acid, and sodium alkalis. Lime is used to produce precipitated calcium carbonate (PCC), which is a fine-grained form of calcium carbonate. To produce PCC, lime is hydrated to produce slaked lime and the slaked lime is combined with water to produce limewater. Carbon dioxide is added to the limewater, causing calcium carbonate to precipitate as PCC. PCC is used widely in plastics production, papermaking, pharmaceuticals, and the petrochemical industry. 

Oxanilide and many other carbonaceous materials, incorporated in the grains of colloided powder, yield powders which are flashless in guns of the smaller calibers and, in many cases, are as powerful, weight for weight, as powders which contain none of the inert, or at least non-explosive, ingredients. If nitrocellulose burning in the gun produces 1 mol of carbon dioxide and a certain amount of other gaseous products, then nitrocellulose plus 1 mol of carbon under the same conditions will produce 2 mols of... 

The maj ority of these new plants are corn dry-grind ethanol plants. Approximately 2.5-2.7 gal of ethanol, 17.5 lb of dried distiller s grain (DDG), and 17 lb of carbon dioxide are produced from each bushel of corn processed through a corn dry mill (2). Since 1980, process improvements in enzymes, thermal-tolerant yeasts, molecular sieves, and cogeneration have achieved a 50% reduction in the energy required to produce ethanol from corn (2). Further improvements in efficiencies and reductions in production costs can be expected in the future. 

In 1985, over 4 million tons of carbon dioxide were produced from non-oilfield sources (1 3) About three-fourths of this carbon dioxide is produced as a co-product in the manufacture of ammonia. Recovery as a co-product from grain fermentation provides another major source of carbon dioxide. It is also obtained from refinery and chemical operations and natural wells. The major commercial uses of carbon dioxide are derived from its physical properties. These uses include refrigeration, beverage carbonation and fire extinguishers. Only 10 of the carbon dioxide produced is used in chemical manufacture. 

Howe and Oxley (1944) proposed the use of carbon dioxide (C02) produced in food grains and grain products as an indicator of insect infestation, particularly hidden infestation. The intergranular air in normal grain, which is free from insect infestation, contains about 0.03% C02. This level varies depending on the moisture content of the grain because of the metabolism... 

Zisman, U. and Calderon, M. 1991. Early detection of insect infestation in grain samples by measuring the carbon dioxide content. In Proceedings of the 5th International Working Conference on Stored-product Protection (F. Fleurat-Lessard and P. Ducom, eds), p. 1465. Bordeaux, France. 

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