Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
A n a ly tic a l m e th o d s
3.6.1
S p e c tr o p h o to m e tr ic d e te r m in a tio n o f e th a n o l (C a p u ti et al 1 9 68 )
On e
m illilitre
o f th e
fe rm e n te d
w ash
w a s ta k e n
in
5 00m l p y re x
d ic h ro m a te s o lu tio n (3 3 .76 8 g o f
(v /v ) e th a n o l in d is tille d
w a te r. E th a n o l c o n te n t o f e a c h s a m p le w a s e s tim a te d a n d g ra p h w a s m a d e .
Caputi A Jr, Ueda M, Brown T (1968). Spectrophotometric determination of ethanol in wine. Am. J. Enol. Vitic. 19:
160-165.
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
0
10
E th a n o l c o n c e n tr a tio n (% ,v /v )
12
Fermentation efficiency
It was calculated as
Actual ethanol recovery
Fermentation efficiency
100
Theoretical recovery
Theoretical recovery
3.6.2
sugars.
3.6.2 .1
1.
R eagents
Sub strate solution:
3.
40 g of potassium
sodium tartarate was dissolved in distilled water and the volume was
made to 100ml.
3.6.2 .2
P rocedure
One ml of appropriately diluted solution (500-1000 g ml-1)
sample was taken in a test tube to which 3ml of D N S reagent was added. The
tubes were boiled in a boiling water bath for 15 minutes. One ml of R ochelle
salt was added to these test tubes and tubes were cooled to room
temperature and used for measuring optical density at 575 nm.
A standard curve of glucose was prepared by using 100-1000 g
concentration prepared in distilled water.
0.07
0.06
0.05
0.04
0.03
0.02
0.01
0
0
0.5
1.5
Glucose concentration(mg/ml)
Gas chromatography
Porapak Q
Dimensions
5m 2mm
Material
Stainless steel
Carrier G as
Hydrogen/oxygen ratio
2: 1
PROGRAM:
Oven 1 temperature
75C
Rate 1
10/minute
Oven 2 temperature
200C
Injection temperature
200C
Detection temperature
200C
T ime (minutes)
Fig 3.6.3(a): GC chromatogram of standard alcohol.