Potato alcohol

POTASSURIL see PLG800 POTATO ALCOHOL see EFUOOO POTAVESCENT see PLA500 POTCRATE see PLA250... 

Synonyms Ethyl alcohol Grain alcohol Methyl carbinol Ethyl hydrate Cologne spirit EtOH Potato alcohol... 

GRAIN ALCOHOL METHYLCARBINOL MOLASSES ALCOHOL POTATO ALCOHOL... 

E223 Sodium bisulfite Sulfurous acid salt Antioxidant, preservative Allergic and skin reactions 0-0.7 Frozen prawns, potatoes, alcoholic drinks, pickles, orange juice... 

Synonyms Denatured alcohol Denatured ethanol Denatured ethyl alcohol Denatured spirits Potato alcohol Definition Alcohol denatured with one or more denaturing agents Empirical CiHeO Formula CH3CH2OH... 

Potassium zirconium carbonate. See Zirconium potassium carbonate Potato alcohol. See Alcohol denatured... 

Potassium zirconium carbonate. See Zirconium potassium carbonate Potassium zirconium fluoride Potassium zirconium hexafluoride. See Zirconium potassium hexafluoride Potassuril. See Potassium D-gluconate Potato alcohol. See Alcohol denatured Potato extract. See Potato (Solanum tuberosum) extract... 

Vodka (in Russian = diminutive of water) is made of alcohol and/or grain distillate by a special process. In all cases the characteristic smoothness and flavor must be achieved. The flavor should be neutral. The extract content is 0.3g/100ml and the alcohol content is at least 37.5% by volume. Aquavit is a liquor flavored primarily with caraway or dill seed. It is made from a distillate of herbs, spices or drugs and contains at least 37.5% by volume alcohol (potato alcohol or grain distillate). It is a favorite type of liquor in the Scandinavian countries. 

Synonyms Denatured alcohol Denatured ethanol Denatured ethyl alcohol Denatured spirits Potato alcohol... 

Trade Names Eitesoi PX40 Potato alcohol. See Alcohol denatured Potato starch. See Starch Poval. See Polyvinyl alcohol Povidone. SeePVP Powdered cellulose. See Cellulose Powdered skim milk. See Nonfat dry milk PP. See Polypropylene PPG. See Polypropylene glycol PPG-9... 

Commercial starch is mainly com starch, but smaller amounts of sorghum, wheat, and potato starch are also produced. In 1992, 1303 million bushels (45.8 X 10 m ) of com were ground for starch and other products (120) 1 m com weighs - 721 kg and yields 438 kg starch, 26 kg oil, and 142 kg combined gluten and hulls. In the United States in 1994—1995, 462 million bushels were used to produce high fmctose com symp, 231 million bushels went to produce D-glucose, 533 million bushels were used for alcohol production, and 247 million bushels were converted to starch (121). 

In the alcohol industry, grain or potato raw materials are milled and water added to form a slurry or mash which is heated either batchwise or continuously. Traditionally, the mash is heated to 150°C by the injection of Uve steam. To reduce viscosity, a-amylases are added both during beating to 150°C and during cooling. Thermostable a-amylases from Bacillus licheniformis are the most commonly used enzymes for these processes (68). 

Chemical Designationis - Synonyms Fementation amyl alcohol Fusel oil Isobutylcarbinol Isopentyl alcohol 3-Methyl-l-butanol Potato-spirit oil Chemical Formula (CH3)2CHCH2CH20H. Observable Characteristics - Physical(asshipped) Liquid Color Colorless Odor. Mild odor alcoholic, non-residual. 

Degree of methylation (DM%) of total pectin of carrot alcohol insoluble sohds (AIS) was decreased from 60.73% for fresh carrots to 48.70, 44.62 and 43.83% for canned carrots preheated at 65°C for 15. 30 and 60 min, respectively (Fig. 2). Similar levels of demethylation were also reported in potato (Bartolome and Hoff, 1972), in carrots (Lee et al., 1979) and in snap beans (Adams and Robertson, 1987) when they were blanched at low temperature between 65°C and 70°C. 

Not all modified starches are suitable for removal by aqueous dissolution alone. Such modifications of natural starches are carried out to reduce solution viscosity, to improve adhesion and ostensibly to enhance aqueous solubility. Commercial brands vary [169], however, from readily soluble types to those of limited solubility. Indeed, some may be as difficult to dissolve as potato starch if they have been overdried. It is thus very important to be sure of the properties of any modified starch present. If there are any doubts about aqueous dissolution, desizing should be carried out by enzymatic or oxidative treatment. Even if the size polymer is sufficiently soluble, it is important to ensure that the washing-off range is adequate. Whilst the above comments relate to modified starches, other size polymers such as poly(vinyl acetate/alcohol) and acrylic acid copolymers vary from brand to brand with regard to ease of dissolution. 

In suberizing potato tuber disks, labeled oleic acid was incorporated into co-hy-droxyoleic acid and the corresponding dicarboxylic acid, the two major aliphatic components of potato suberin [73]. Exogenous labeled acetate was also incorporated into all of the aliphatic components of suberin, including the very long chain acids and alcohols in the wound-healing potato slices. The time-course of incorporation of the labeled precursors into the suberin components was consistent with the time-course of suberization. The biosynthetic pathway for the major aliphatic components of suberin is shown in Fig. 8a. 

In Piotrkow, Szpilfogel had formed a company called "Wola" which began to sift the Polish earth. While the Farben scientists were still trying to conquer coal, water, and air as raw materials, Szpilfogel was making yeast, alcohols, and dextrose from potatoes. He became the first chemist in Europe with a dyestufFs-and-drugs business independent of the outside world. 

Acrolein has been detected in effluent water streams from industrial and municipal sources. Municipal effluents from Dayton, Ohio, for example, contained between 20 and 200 pg acrolein/L in 6 of 11 analyzed samples (USEPA 1980 Beauchamp et al. 1985). Acrolein is also a component of many foods, and processing may increase the acrolein content (USEPA 1980). Acrolein has been identified in raw turkey, potatoes, onions, coffee grounds, raw cocoa beans, alcoholic beverages, hops (USEPA 1980), white bread, sugarcane molasses, souring salted pork, and cooked bluefin tuna (Thunnus thynnus) (Beauchamp et al. 1985). 

Very highly purified preparations of alpha amylase of malted barley give a value of approximately 4 to 1 for the ratio of their dextrinogenic to their saccharogenic activities when the measurements are made at 40° with Lintner s soluble potato starch.81 Under the same conditions approximately the same value is obtained with products precipitated by alcohol from malted barley extracts which had been treated to inactivate beta amylase.23 81 However, a constant value for these ratios is not proof that beta amylase is entirely absent. There is at present no satisfactory way of making certain that malted barley alpha amylase is not contaminated with traces of beta amylase. The crystallization of alpha amylase from malted barley has been reported since this manuscript was written.79... 

By 2006, the U.S. had 77 ethanol plants producing more than 3 billion gallons of ethanol per year. Canada produced an additional 60 million gallons. Corn was the feedstock in 62 of the 77 U.S. plants. Other feedstocks included seed corn, corn and barley, corn and beverage waste, brewery waste, cheese whey, corn and milo, corn and wheat starch, potato waste and various sugars. The U.S. had 11 additional plants under construction and 55 proposed. West Central Soy processes soybeans to a food grade oil. Alcohol and a catalyst are then used to produce biodiesel fuel and glycerin. 

Virtually any source of glucose can undergo alcoholic fermentation—lOOg of potatoes in an oxygen-free atmosphere at 22°C will give 600 mg of ethanol in 8 days—the product is pretty unpalatable, but distillation can change that. 

---