Fermentation

Fermentation is the suffice by which clams chew out is reborn into ethyl alcohol, this lick requires only a yeast zymosis form and the remotion of water to choose ethanol that is nearly one hundred% pure. The process begins with the sugar burne being cultivated and harvested at a cane field. Then the cane is processed at a sugar mill where the cane stalks are shredded and crushed in order to extract the cane juice. In this extraction process the by-products of the cane juice include cane molasses and bagasse. The sugar cane molass can be use in the production of alcoholic beverages, arouse alcohol and for direct human consumption. The bagasse can be used to produce steam and generate electricity.
After the extraction of the sugar cane juice, it is then converted into alcohol through a fermentation process which uses yeast as a catalyst at a distillery. It takes between four to twelve hours and creates a king-sized amount of heat and carbon paper dioxide. Fermentation can be done either in batches or continuously, with the use of opened or closed fermentation tanks. The carbon dioxide created can be captured and converted into marketable products. These products include dry ice, liquid carbon dioxide for soft drinks, fire-fighting foams and filtration products.



After the fermentation process, the sugarcane ethanol is distilled from other by-products resulting in ethanol that is 95% pure. As the mixture contains 5% water it is often referred to as hydrous sugarcane ethanol which can be commercially used but cannot be blended with gasoline. The hydrous sugarcane ethanol is then converted into anhydrous ethanol through the use of an additional reactant such as cyclohexane in order to dehydrate the sugarcane ethanol. This forms a tertiary azeotropic mixture with the water and alcohol which converts the hydrous sugarcane ethanol into anhydrous sugarcane ethanol which is nearly 100% pure and can be blended with gasoline.

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