Macerator

Grind 10 g. of malt thoroughly in a mortar so that the grains are completely pulverised, add 50 ml. of water and macerate well. Allow to stand for about one hour, grinding up the mixture thoroughly from time to time, and then Biter through a Buchner funnel. 

B) Nouveau-styles red, prepared by carbonic maceration of the grapes, giving a special flavor mshed to market Beaujolais nouveau, California (etc) nouveau... 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Single-base propellants are mixed in a similar fashion by adding the ingredients to the nitrocellulose in the mixer together with the required amounts of ether and alcohol. The mixing time is about one-half hour, and the temperature is kept below 25°C. The pardy colloidal mixture looks like moist cmde sugar. A maceration step may be included to increase homogeneity. 

Dosage forms of naturally occurring materials having therapeutic activity are prepared by extractive processes, especially percolation and maceration. Examples of such dosage forms have included certain tinctures, symps, fluid extracts, and powdered extracts. 

ASTM Property Alpha-ceUulo se Alpha-ceUulo se Macerated Glass fiber... 

In the older method, still used in some CIS and East European tar refineries, the naphthalene oil is cooled to ambient temperatures in pans, the residual oil is separated from the crystals, and the cmde drained naphthalene is macerated and centrifuged. The so-called whizzed naphthalene crystallizes at ca 72—76°C. This product is subjected to 35 MPa (350 atm) at 60—70°C for several minutes in a mechanical press. The lower melting layers of the crystals ate expressed as Hquid, giving a product crystallizing at 78—78.5°C (95.5—96.5% pure). This grade, satisfactory for oxidation to phthaHc anhydride, is referred to as hot-pressed or phthaHc-grade naphthalene. 

Fermentation. The term fermentation arose from the misconception that black tea production is a microbial process (73). The conversion of green leaf to black tea was recognized as an oxidative process initiated by tea—enzyme catalysis circa 1901 (74). The process, which starts at the onset of maceration, is allowed to continue under ambient conditions. Leaf temperature is maintained at less than 25—30°C as lower (15—25°C) temperatures improve flavor (75). Temperature control and air diffusion are faciUtated by distributing macerated leaf in layers 5—8 cm deep on the factory floor, but more often on racked trays in a fermentation room maintained at a high rh and at the lowest feasible temperature. Depending on the nature of the leaf, the maceration techniques, the ambient temperature, and the style of tea desired, the fermentation time can vary from 45 min to 3 h. More highly controlled systems depend on the timed conveyance of macerated leaf on mesh belts for forced-air circulation. If the system is enclosed, humidity and temperature control are improved (76). 

Process Va.ria.tlons. The conventional techniques for tea manufacture have been replaced in part by newer processing methods adopted for a greater degree of automation and control. These newer methods include withering modification (78), different types of maceration equipment (79), closed systems for fermentation (80), and fluid-bed dryers (81). A thermal process has been described which utilizes decreased time periods for enzymatic reactions but depends on heat treatment at 50—65°C to develop black tea character (82). It is claimed that tannin—protein complex formation is decreased and, therefore, greater tannin extractabiUty is achieved. Tea value is beheved to be increased through use of this process. 

The food flavor industry is the largest user of vanillin, an indispensable ingredient in chocolate, candy, bakery products, and ice cream. Commercial vanilla extracts are made by macerating one part of vanilla beans with ten parts of 40—50% alcohol. Although vanillin is the primary active ingredient of vanilla beans, the full flavor of vanilla extract is the result of the presence of not only vanillin but also other ingredients, especially Httle-known resinous materials which contribute greatly to the quaUty of the flavor. 

Comminutors macerate floating material into particles too small (0.5—1 cm) to clog pumps. Comminutors have almost completely replaced racks and screens with small openings. 

Benedictine was made in 1510 by Dom Bernardo Vinceki at the abbey in Erecomp, Normandy. It is one of the few Hqueurs that is aged for four years after blending. Benedictine and Brandy (B B) was introduced in 1937 after the discovery that Americans were adding brandy to Benedictine. Chartreuse, first made in 1605, is formulated with over 130 herbs and spices macerated in brandy. 

Macerals. Coal parts derived from different plant parts, are referred to as macerals (13). The maceral names end in "-inite" as do the mineral forms of rocks. The most abundant (about 85%) maceral in U.S. coal is vitrinite, derived from the woody tissues of plants. Another maceral, called liptinite, is derived from the waxy parts of spores and poUen, or algal remains. The liptinite macerals fluoresce under blue light permitting a subdivision based on fluorescence. A third maceral, inertinite, is thought to be derived from oxidized material or fossilized charcoal remnants of early forest fires. 

A number of subdivisions of the maceral groups have been developed and documented by the International Commission on Coal Petrology (14). Table 1 Usts the Stopes-Heeden classification of higher rank coals. Periodic revisions include descriptions of the macerals, submacerals, morphology, physical properties, and chemical characteristics. Theories on the mode of formation of the macerals and their significance in commercial appUcations are also included of Reference 14. 

Table 1. Stopes-Heerlen Classification of Maceral Groups, Macerals, and Submacerals of Higher Rank Coals ...

The macerals in lower rank coals, eg, lignite and subbiturninous coal, are more complex and have been given a special classification. The term huminite has been appUed to the macerals derived from the humification of lignocellulosic tissues. Huminite is the precursor to the vitrinite observed in... 

The elemental composition of the three maceral groups varies. The vitrinite, which frequently is about 85% of the sample in the United States, is similar to the patent coal. The liptinites are richer in hydrogen, whereas the inertinites are relatively deficient in hydrogen and richer in carbon. The liptinites also contain more aliphatic materials the inertinites are richer in aromatics. The term inertinite refers to the relative chemical inertness of this material, making it especially undesirable for Hquefaction processes because it tends to accumulate in recycled feedstock streams. 

Vitrinite Reflectance. The amount of light reflected from a poHshed plane surface of a coal particle under specified illumination conditions increases with the aromaticity of the sample and the rank of the coal or maceral. Precise measurements of reflectance, usually expressed as a percentage, ate used as an indication of coal rank. 

Pieces of coal are mixtures of materials somewhat randomly distributed in differing amounts. The mineral matter can be readily distinguished from the organic, which is itself a mixture. Coal properties reflect the individual constituents and the relative proportions. By analogy to geologic formations, the macerals are the constituents that correspond to minerals that make up individual rocks. For coals, macerals, which tend to be consistent in their properties, represent particular classes of plant parts that have been transformed into coal (40). Most detailed chemical and physical studies of coal have been made on macerals or samples rich in a particular maceral, because maceral separation is time consuming. 

Fig. 5. Infrared spectmm of a medium rank coal where the dashed lines represent variations that occur as a result of differing maceral content or because of...

The molten part of a vitrinite is similar to the gross maceral, and a part of the maceral is converted to a form that can be melted after heating to 300—400°C. The molten material is unstable and forms a soHd product (coke) above 350°C at rates that increase with temperature. The decomposition of the Hquid phase is rapid for lower rank noncoking coals, and less rapid for prime coking coals. The material that melts resembles coal rather than tar and, depending on rank, only a slight or moderate amount is volatile. 

This type of impeller would be used in a somewhat conventional appearing pump to perform a chopping, grinding, or macerating action... 

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