Fractionation, cane molasses

Sands, Lila. See Anderson, Ernest. Sattler, Louis, Glutose and the Un-fermentable Reducing Substances in Cane Molasses, 3, 113-128 Schoch, Thomas John, The Fractionation of Starch, 1, 247-277... 

The ether extract of cane molasses yields an acidic substance with the characteristic odor of raw sugar.128 The steam distillation of molasses is stated to yield a rum oil. 129 Fractionation of cane final molasses on fuller s earth clay produces a concentrate with a strong molasses odor.70 The infrared spectra of the volatile portion of this concentrate indicated the absence of hydroxyl and carbonyl and the presence of a substituted benzene structure, of paraffinic methylene and methyl groups, of an acetate group, and of the > C=C < and —C=C— linkages. The presence of a sulfur function is probable. Further chromatography indicated complexity in this volatile concentrate.180... 

Both the enantiomers showed the same aroma character at the same concentration near the threshold value of ( ) sotolon moreover, there was no difference in the insect attractancy (house fly and cockroach) among the two enantiomers and the racemate of sotolon. Later, we( ) tried to analyze the aroma compound in fresh sugar cane juice and could not identify sotolon in the same fraction as that separated from cane molasses. These results suggest that sotolon was present in a racemic form prepared by mutual interaction of the constituents in sugar cane juice. 

Sands, Lila. See Anderson, Ernest. Sabko, a. See Marchessault, R. H. Sattleb, Louis, Glutose and the Unfer-mentable Reducing Substances in Cane Molasses, 3, 113-128 Schoch, Thomas John, The Fractionation of Starch, 1, 247-277 Shafizadeh, F., Branched-chain Sugars of Natural Occurrence, 11, 263-283 Shafizadeh, F., Formation and Cleavage of the Oxygen Ring in Sugars, 13, 9-61... 

Studies on the Odor Fraction of Cane Molasses, M. L. Wolfrom, Wendell W. Binkley, and Florinda Orsatti Bobbin, El Crisol, 7, 35-39 (1954). 

Cane sugar is processed using one of two methods of extraction. One method uses diffusion and the other uses roller press extraction. Both methods may be used to make sugar and molasses fractions from sugarcane. However, roller press extraction is used by a greater percentage of the industry and, therefore, is the better method for a small-scale study. 

Another important carbohydrate group of cane final molasses, and one which has been little studied, consists of the products formed by the action of heat, alkali and amino acids upon the reducing sugars. This is sometimes termed the non-fermentable fraction as it remains after yeast fermentation although it is thereby badly contaminated with metabolic products from the yeast. 

Chromatographic Fractionation of Cane Blackstrap Molasses and of Its Fermentation Residue, W. W. Binkley and M. L. Wolfrom,/. Amer. Chem. Soc., 72, 4778—4782... 

Ethylene for the manufacture of polyethylene is derived from cracking various components of petroleum oil such as the gasoline fraction, gas oil, or from hydrocarbons such as ethane. While petroleum remains the predominant source of the monomer at the present time, it can also be produced using biomass. In fact ethylene has been commercially derived from molasses, a by-product of sugar cane industry, via the dehydration of ethanol. 

Sugar solutions can be submitted to electrochemical demineralization at various stages of treatment the green syrup diluted with liquor from the second saturation [62] the liquor from the second saturation [67] the molasses solution (residue after fractional recrystallization of the sugar) [59, 71, 72] the liquor and syrups formed in the treatment of sugar cane [66]. 

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