Molasses

The residual molasses after cane sugar processing contains about 4% invert sugar, 30—40% 

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Soluble in water and alcohol. It is a very feeble base. It occurs in beets and mangolds and many other plants, and can conveniently be prepared from beet molasses. 

Figure Cl.4.5. Population modulation as the atom moves through the standing wave in the Tin-periD-lin one dimensional optical molasses. The population lags the light shift such that kinetic is converted to potential energy then dissipated into the empty modes of the radiation field by spontaneous emission (after 1171).

Two colliding atoms approach on tire molecular ground-state potential. During tire molasses cycle witli tire optical fields detuned only about one line widtli to tire red of atomic resonance, tire initial excitation occurs at very long range, around a Condon point at 1800 a. A second Condon point at 1000 takes tire population to a 1 doubly excited potential tliat, at shorter intemuclear distance, joins adiabatically to a 3 potential, drought to be die... 

Cable A, Prentiss M and Bigelow N P 1990 Observation of sodium atoms in a magnetio molasses trap loaded by a oontinuous unoooled souroe Opt. Lett. 15 507-9... 

Beet sugar molasses Beet-sugar syrup Behavior modification Behenic acid [112-85-6]... 

Hgh tenacity fibers Hgh test molasses Hgh touch fibers Hgh voltage cables... 

Inverse emulsion process Inverse soaps Invert molasses Invert sugar... 

Refineries Refinery bottoms Refinery molasses Refinery processes Refinery sour water Refining... 

The most recent approach to reductive nanofabrication that can indeed constmct nanoscale stmctures and devices uses microscopic tools (local probes) that can build the stmctures atom by atom, or molecule by molecule. Optical methods using laser cooling (optical molasses) are also being developed to manipulate nanoscale stmctures. 

Optical trapping can also be used as a hthographic tool (90). For example, a combination of optical molasses and an optical standing wave have been used to focus a beam of neutral sodium atoms and deposit them in the desired pattern on a suitable substrate (eg, siUcon). Pattern resolutions of the order of 40 nm with good contrast (up to 10 1 between the intended features and the surrounding unpattemed areas) and deposition rates of about 20 nm /min were obtained (90). 

Until World War 1 acetone was manufactured commercially by the dry distillation of calcium acetate from lime and pyroligneous acid (wood distillate) (9). During the war processes for acetic acid from acetylene and by fermentation supplanted the pyroligneous acid (10). In turn these methods were displaced by the process developed for the bacterial fermentation of carbohydrates (cornstarch and molasses) to acetone and alcohols (11). At one time Pubhcker Industries, Commercial Solvents, and National Distillers had combined biofermentation capacity of 22,700 metric tons of acetone per year. Biofermentation became noncompetitive around 1960 because of the economics of scale of the isopropyl alcohol dehydrogenation and cumene hydroperoxide processes. 

Citric Acid. By far the most extensively used food acidulant is citric acid (qv) [77-92-9] C HgO. This acid is favored because of its solubiUty, fresh flavor character, low cost, and low toxicity. It is commercially synthesized by fermentation (qv) of molasses hy Aspergillus niger (6). 

Scenedesmus acutus 225-m shallow tanks sunlight, CO2, sugar cane, molasses (mixotrophic) urea 7.0-8.0 20-25 36... 

Table 5 presents typical operating conditions and cell production values for commercial-scale yeast-based SCP processes including (63) Saccharomjces cerevisae ie, primary yeast from molasses Candida utilis ie, Torula yeast, from papermiU. wastes, glucose, or sucrose and Klujveromjces marxianus var fragilis ie, fragihs yeast, from cheese whey or cheese whey permeate. AH of these products have been cleared for food use in the United States by the Food and Dmg Administration (77). 

S. cerevisiae is produced by fed-batch processes in which molasses supplemented with sources of nitrogen and phosphoms, such as ammonia, ammonium sulfate, ammonium phosphate, and phosphoric acid, are fed incrementally to meet nutritional requirements of the yeast during growth. Large (150 to 300 m ) total volume aerated fermentors provided with internal coils for cooling water are employed in these processes (5). Substrates and nutrients ate sterilized in a heat exchanger and then fed to a cleaned—sanitized fermentor to minimize contamination problems. 

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