CHE 310 Lecture 8: CHE310Biofuels
26 Feb 2017
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Document Summary
Ethanol is produced by the yeast from the sugars of the kernals of corn. Fermenting the kernals require heat in order to break down the sugars. Steps to making ethanol: milling-breaking down to corn flour and adding amalyse to break down starch, liquefaction-cooked at 102f in order to break down starch even more, saccharification-glucoamalyse enzyme is added, fermentation-yeast is grown, distillation and recovery-liquid ethanol. The glycosidic linkages in amylose and amylopectin can be broken by amylases to yield glucose, which is fermented by yeast to give ethanol and co2. The resulting solution of ethanol in water is purified by distillation. Lastly, if the ethanol is to be used as fuel, it is (cid:862)de(cid:374)atu(cid:396)ed(cid:863) (cid:271)(cid:455) addi(cid:374)g 5% of h(cid:455)d(cid:396)o(cid:272)a(cid:396)(cid:271)o(cid:374)s to (cid:373)ake it u(cid:374)d(cid:396)i(cid:374)ka(cid:271)le (a(cid:374)d thus ta(cid:454)ed (cid:395)uite differently). Distillation requires the most energy input and it also the step that will require a lot of water.
