Influência das variáveis nitrogênio, fósforo e ºBrix na produção dos metabólicos secundários contaminantes totais da fermentação alcoólica

The present study evaluated the influence of nitrogen, phosphorus and ºBrix on the production of MSCT through a factorial design methodology and analysis of response surface. The objective was to propose a statistically significant probabilistic model for the alcoholic fermentation. In order to obtain less MSCT, the medium under fermentation needs to present low sugar concentration. It was observed that phosphorus and nitrogen, even with no significant individual effects, presented interactions with each other decreasing the production of MSCT, which improves alcohol quality.

Aplicação da metodologia de planejamento fatorial e análise de superfícies de resposta para otimização da fermentação alcoólica

In the present work, the influence of the amount of nitrogen and phosphorus and degrees Brix on the yield and productivity of alcoholic fermentation has been evaluated. The methodology used was factorial design and response surface analysis. Within the range studied only for phosphorus a statistically significant effect was observed. The broth of sugar cane of the CB 453 variety already possessed enough nitrogen for the fermentation. The mathematical and empirical model was validated for productivity and not for yield. The concentration of alcohol produced in the fermentation was not enough to cause cellular growth inhibition.

Determination of Cd and Pb in fuel ethanol by filter furnace electrothermal atomic absorption spectrometry

A method was developed for quantification of Cd and Pb in ethanol fuel by filter furnace atomic absorption spectrometry. Filter furnace was used to eliminate the need for chemical modification, to stabilize volatile analytes and to allow the application of short pyrolysis step. The determinations in samples were carried out against calibration solutions prepared in ethanol. Recovery tests were made in seven commercial ethanol fuel samples with values between 90 and 120%. Limits of detection were 0.1 µg L-1 for Cd and 0.3 µg L-1 for Pb. Certified water samples (APS 1071, APS 1033, NIST 1643d, NIST 1640) were also used to evaluate accuracy and recoveries from 86.8% to115% were obtained.

Heterogeneidade de álcoois secundários em aguardentes brasileiras de diversas origens e processos de fabricação

Secondary alcohol concentrations in sugar cane spirits from different origins were determined by gas chromatography. A great variation in the concentration of the secondary alcohols was found in these spirits. Of the 33 brands analyzed, 8 of them were found to be out of conformity with the legislation. Sec butanol, for which the maximum allowed concentration level is 100 mg.L-1 in absolute ethanol, was found within a concentration range between 5 mg.L-1, the limit of quantitation (LQ) and 408 mg.L-1 in absolute ethanol. Sugar cane samples from Salinas, MG, were the only ones that exhibited self similarity because of the low concentrations of n-butanol and n-amylic alcohol (< limit of detection LD).

Temperature measurements by oh lif and chemiluminescence kinetic modeling for ethanol flames

OH LIF-thermometry was applied to premixed ethanol flames at atmospheric pressure in a burner for three flame conditions. Flame temperatures were simulated from energy equation with PREMIX code of CHEMKIN software package for comparison. A kinetic modeling based on a model validated through chemiluminescence measurements and on a set of reactions for nitrogen chemistry was evaluated. Marinov's mechanism was also tested. Sensitivity analysis was performed for fuel-rich flame condition with Φ = 1.34. Simulated temperatures from both reaction mechanisms evaluated were higher than experimental values. However, the proposed kinetic modeling resulted in temperature profiles qualitatively very close to the experimental.

comparação entre processos em SHF e em SSF de bagaço de cana-de-açúcar para a produção de etanol por Saccharomyces cerevisiae

In this work, four different process configurations, including three simultaneous saccharification and fermentation (SSF) schemes and one separate hydrolysis and fermentation (SHF) scheme, were compared, at 8% water-insoluble solids, regarding ethanol production from steam-pretreated and alkali-delignified sugar cane bagasse. Two configurations included a 16 h lasting enzymatic presaccharification prior to SSF, and the third one was a classical SSF without presaccharification. Cellulose conversion was higher for the delignified bagasse, and higher in SSF experiments than in SHF. The highest cellulose-to-ethanol conversion (around 60% in 24 h) and maximum ethanol volumetric productivities (0.29-0.30 g/L.h) were achieved in the presaccharification-assisted SSF.

Hidrólise Enzimática de Biomassa

Production of ethanol from biomass fermentation has gained much attention recently. Biomass cellulosic material is first converted into glucose either by chemical or by enzymatic process, and then glucose is fermented to ethanol. Considering the current scenario, where many efforts are devoted for the search of green routes to obtaining ethanol from renewable sources, this review presents the relationship between structure and properties of cellulosic material, pre-treatments and hydrolysis of cellulosic material, and structure and function of cellulase enzyme complex.

Thermodynamic study of the solubility of sodium naproxen in some ethanol + water mixtures

By using the van't Hoff and Gibbs equations the apparent thermodynamic functions Gibbs energy, enthalpy, and entropy of solution for sodium naproxen in ethanol + water cosolvent mixtures, were evaluated from solubility data determined at temperatures from (278.15 to 308.15) K. The drug solubility was greatest in neat water and lowest in neat ethanol at all the temperatures studied. By means of non-linear enthalpy-entropy compensation analysis, it follows that the dissolution process of this drug in ethanol-rich mixtures is entropy-driven, whereas, in water-rich mixtures the process is enthalpy-driven.

Effect of temperature on the electro-oxidation of ethanol on platinum

We present in this work an experimental investigation of the effect of temperature (from 25 to 180 ºC) in the electro-oxidation of ethanol on platinum in two different phosphoric acid concentrations. We observed that the onset potential for ethanol electro-oxidation shifts to lower values and the reaction rates increase as temperature is increased for both electrolytes. The results were rationalized in terms of the effect of temperature on the adsorption of reaction intermediates, poisons, and anions. The formation of oxygenated species at high potentials, mainly in the more diluted electrolyte, also contributes to increase the electro-oxidation reaction rate.

Estudo da fermentação do hidrolisado de batata-doce utilizando diferentes linhagens de Saccharomyces cerevisiae

Ethanol is the most suitable substitute for oil-based fuels. The performance of the fermentation is affected by several factors, therefore the aim of this work was to evaluate the efficiency of the fermentation of a hydrolyzed must of sweet potato using three strains of the Saccharomyces cerevisiae. It was also evaluated the effect of three forms of the processes conduction in the fermentation yield, efficiency and viability of yeast at the end process. Among the parameters evaluated, only the cell viability showed significant difference. The strain PE-2 would be the most suitable for the fermentation of the hydrolysed sweet potato.

Thermodynamic study of the solubility of triclocarban in ethanol + propylene glycol mixtures

By using the van't Hoff and Gibbs equations the apparent thermodynamic functions Gibbs energy, enthalpy, and entropy of solution for triclocarban in ethanol + propylene glycol mixtures were evaluated from solubility data determined at temperatures from (293.15 to 313.15) K. The drug solubility was greatest in the mixture with 0.60 in mass fraction of ethanol and lowest in neat propylene glycol at almost all the temperatures studied. Non-linear enthalpy-entropy compensation is found indicating apparently different mechanisms of the solution process according to the mixtures composition.

Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae

The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still. Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production. The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol. The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions.

Miniprojeto para ensino de química geral experimental baseado na fermentação do caldo de cana-de-açúcar

This paper describes a five-week mini-project for a general chemistry laboratory course. Activities are included preparations of ethanol and sucrose solutions, calculation of concentrations, determination of densities with densimeters, sugarcane juice fermentation with CO2 capture in alkaline solution, distillation, and determination of amounts of ethanol and CO2 formed. Abilities and concepts normally present in practical general chemistry courses are covered: use of balances, volumetric glassware and densimeters, preparation of solutions, performing of dilutions, determination of solution densities, observation of chemical reactions, stoichiometric calculations, separation of mixtures, and titration.

A fração volátil das aguardentes de cana produzidas no Brasil

The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.

Solution thermodynamics of methocarbamol in some ethanol + water mixtures

Apparent thermodynamic functions, Gibbs energy, enthalpy and entropy of solution and mixing, for methocarbamol in ethanol + water mixtures, were evaluated from solubility data determined at temperatures from 293.15 K to 313.15 K and from calorimetric values of drug fusion. The drug solubility was greatest in the mixtures with 0.70 or 0.80 mass fraction of ethanol and lowest in neat water across all temperatures studied. Non-linear enthalpy-entropy compensation was found for the dissolution processes. Accordingly, solution enthalpy drives the respective processes in almost all the solvent systems analyzed.