Fermentation butyl alcohol

Ch nical DesignationsIsobutanol Isopropylcarbinol 2-methyl-1-propanol Fermentation butyl alcohol Chemical Formula (CH3)2CHCH20H. 

Synonyms AI3-01777 BRN 1730878 CCRIS 2300 EINECS 201-148-0 FEMA No. 2179 Fermentation butyl alcohol 1-Hydroxymethylpropane IBA i-BuOH Isobutanol Isopropylcarbinol 2-Methylpropanol 2-Methylpropanol-l 2-Methyl-1-propanol 2-Methyl-1-propan-l-ol 2-Methylpropyl alcohol NSC 5708 RCRA waste number U140 UN 1212. 

Fermentation Alcohol Fermentation Amyl Alcohol Fermentation Butyl Alcohol Ferric Ammonium Citrate Ferric Ammonium Citrate, Brown Ferric Ammonium Citrate, Green Ferric Ammonium Oxalate Ferric Chloride Ferric Chloride, Anhydrous Ferric Chloride, Hexahydrate Ferric Glycerophosphate Ferric Nitrate Ferric Nitrate Nonahydrate Ferric Sulfate... 

SYNS ALCOOLISOBUTYLIQUE (FRENCH) FEMA No. 2179 FERMENTATION BUTYL ALCOHOL 1-HYDROXYMETmT-PROPANE ISOBUTANOL pOT)... 

Isobutyl Alcohol Isobutanol Isopropylcarbinol 2-Methyl-1-Propanol Fermentation Butyl Alcohol ... 

FERMENTATION BUTYL ALCOHOL (78-83-1) Forms explosive mixture with air (fla.sh point 82°F/28°C). Violent reaction with strong oxidizers, chromium(III) oxide. Incompatible with strong acids, caustics, aliphatic amines, isocyanates, alkaline metals, and alkali earth. Attacks some plastics, rubber, and coatings. Reacts with aluminum at elevated temperatures, forming flammable hydrogen gas. 

Bellstein Handbook Reference) AI3-01777 Alcool isobutyllque BRN 1730878 CCRIS 2300 EINECS 201-148-0 FEMA Number 2179 Fermentation butyl alcohol HSDB 49 Iso-butyl alcohol Isobutanol Isobutyl alcohol Isobutylalkohol Isopropyloarbinol NSC 5708 RCRA waste number U140 UN1212. Used as a solvent and chemical feedstock. Clear liquid mp = -107,8° bp B 108" d ° = 0.8018 soluble In H = 720 (5 g/100 ml), more soluble in organic solvents LDsO (rat orl) = 2,46 g/kg. BASF Corp. Eastman Cham. Co. Hoechst Celanese Neste UK Shell UK Shell Usines de Melle. 

In the early years of the chemical industry, use of biological agents centered on fermentation (qv) techniques for the production of food products, eg, vinegar (qv), cheeses (see Milk and milk products), beer (qv), and of simple organic compounds such as acetone (qv), ethanol (qv), and the butyl alcohols (qv). By the middle of the twentieth century, most simple organic chemicals were produced synthetically. Fermentation was used for food products and for more complex substances such as pharmaceuticals (qv) (see also Antibiotics). Moreover, supports were developed to immobilize enzymes for use in industrial processes such as the hydrolysis of starch (qv) (see Enzyme applications). 

Normal butyl alcohol (NBA) was first recovered in the 1920s as a by-product of acetone manufacture via cornstarch fermentation. That route is almost extinct now. A small percent is still made from acetaldehyde. The primary source of NBA, however, is the Oxo process. 

In 1977 the U.S. EPA began allowing the use of r-butyl alcohol up to 7%. More recently 50 50 mixtures of /-butyl alcohol and methyl alcohol are being used, and ethyl alcohol has also become popular. When 10% ethyl alcohol is mixed with gasoline it is called gasohol and it is popular in states with good com crops, since the alcohol can be made from com fermentation. 

Butyl alcohol can be obtained from carbohydrates (such as molasses and grain) by fermentation. Acetone and ethanol are also produced. Synthetic processes account for the majority of current-day production. Propylene and synthesis gas give -butyl alcohol. Isobutyl alcohol is a byproduct. 

In 1904, Schardinger discovered the bacteriological formation of acetone from carbohydrates, and Pringsheim, in the years 1905-1909, described the reduction of carbohydrates to isopropyl alcohol and n-butyl alcohol. The subsequent work of Fernbach and Weizmann led to the development of an industry for the production of these substances by the fermentation of carbohydrates. ... 

The application of these organisms decreases the BOD (biological oxygen demand) of such solutions because of the utilization of the pentoses. When sulfite waste liquor is fermented in this manner, the BOD is reduced 34.3%. Scholler reports yields of mixtures of butyl alcohol, acetone, ethyl alcohol and fatty acids equivalent to 13 to 16%... 

Room temperature ionic liquids have potential as extractants in recovery of butyl alcohol from fermentation broth water solubility in ionic liquid and ionic liquid solubility in water are important factors affecting selectivity of butyl alcohol extraction from aqueous solutions (Fadeev and Meagher, 2001). 

Weizmann discovered a process to produce butyl alcohol and acetone from the bacterium Clostridium acetobutylicum in 1914. With England s urgent demand for acetone, Winston Churchill (1874-1965) enlisted Weizmann to develop the Weizmann process for acetone production on an industrial scale. Large industrial plants were established in Canada, India, and the United States to provide the allies with acetone for munitions. Weizmann, who is considered the father of industrial fermentation, obtained significant status from his war contributions and used this to further his political mission of establishing a Jewish homeland. Weizmann was a leader of the Zionist movement and campaigned aggressively until the nation of Israel was established in 1948. He was the first president of Israel. 

Twenty-five years ago the only oxygenated aliphatics produced in important quantities were ethyl and n-butyl alcohols and acetone made by the fermentation of molasses and grain, glycerol made from fats and oils, and methanol and acetic acid made by the pyrolysis of wood. In 1927 the production of acetic acid (from acetylene) and methanol (from synthesis gas) was begun, both made fundamentally from coal. All these oxygenated products are still made from the old raw materials by the same or similar processes, but the amount so made has changed very little in the past quarter century. Nearly all the tremendous growth in the production of this class of compounds has come from petroleum hydrocarbons. 

Other important raw material uses of ethyl alcohol are conversion to esters and ethers, vinegar, ethyl chloride, butadiene, styrene, and chloral (for DDT). Nearly all the new developments in chemicals from ethyl alcohol, particularly the four-, six-, and eight-carbon derivatives are based on alcohol derived from petroleum. The butyl alcohol and butyl acetate so made supplement the production by fermentation and from oxidation of hydrocarbons and synthesis gas operations. The consumption of ethyl alcohol for all industrial uses (denatured alcohol) exceeded 1.2 billion pounds (100% basis) in 1950. More than 700,000,000 pounds of this were made from petroleum. 

An interesting case of interproduct competition is that of the four original lacquer solvents—ethyl alcohol, butyl alcohol, ethyl acetate, and butyl acetate. These were once produced mainly by fermentation processes, but today all are also produced by synthesis from petroleum hydrocarbons. Moreover, in the past 30 years solvents have been developed from petroleum sources which are competing successfully with these materials even though the new compounds are not identical in all properties isopropyl alcohol competes with ethyl alcohol methyl isobutyl carbinol and n-propyl alcohol can replace butyl alcohol methyl ethyl ketone to a large extent supplants ethyl acetate and methyl isobutyl ketone can be substituted for butyl acetate. Thus, petroleum aliphatic chemicals have served both by displacement of source and replacement of end product to supplement and to compete with the fermentation solvents. 

Malic Acid. This is seldom determined quantitatively in winery practice. However, qualitative paper chromatography is often done to follow malo-lactic fermentation. Using n-butyl alcohol and formic acid (80), the Rf values are tartaric 0.28, citric 0.45, malic 0.51, ethyl acid tartrate 0.59, lactic acid 0.78, succinic 0.78, and ethyl acid malate 0.80. 

Davies, R. 1942A. Studies on the acetone-butyl alcohol fermentation. II. Intermediates in the fermentation of glucose by Clostridium acetobutylicum. Biochem. J. 36, 582-596. 

Davies, R. and Stephenson, M. 1941. Studies on the acetone-butyl alcohol fermentation. 

Yamasaki, I. 1939. Flavins that are formed during the acetone-butyl alcohol fermentation. Part I. Flavins from rice. Biochem. Z. 300, 160-166. (German)... 

A dilute solution of ethanol is obtained, which can be concentrated by distillation to a constant-boiling point mixture that contains 95.6% ethanol by weight. Dehydration of the remaining few percent of water to give absolute alcohol is achieved either by chemical means or by distillation with benzene, which results in preferential separation of the water. Ethanol also is made in large quantities by fermentation, but this route is not competitive for industrial uses with the hydration of ethene. Isopropyl alcohol and tert-butyl alcohol also are manufactured by hydration of the corresponding alkenes. 

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