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Chem-grade Urea from Sohio Adds versatility for processing a wide range of fine products Urea-formaldehyde resins, chemical intermedi ates, pharmaceuticals . . . these products show a wide range of uses for Sohio's prilled chem ical-grade urea. High quality and purity make free-flowing, non-caking Sohio Urea a versa tile material. Use of Sohio Urea in manufacturing fine products continues to expand. Sohio technical service representatives are ready to demon strate how you can benefit from prilled Sohio Urea in your manufacturing processes. In addition, new uses for prilled urea — uses
that will help you lower production costs — are included in the goals of the men and women in Sohio's two and one-half million dollar re search center. If you have questions about the exacting specifications, or the handling benefits, of Sohio's prilled chemical-grade urea, call the "Man from Sohio." He'll be glad to arrange a shipment so you can test and compare Sohio Urea in your own plant. Ask for details on rail or truck delivery from Sohio at Lima . . . and palletized and unitized shipping.
High-quality Sohio industrial chemicals: 3 3 % A m m o n i u m Nitrate Solution . . . Nitric A c i d . . . Urea . . . A q u a A m m o n i a . . . A n h y d r o u s A m m o n i a (commercial a n d refrigeration grades).
... we're serious about SERVICE SOHIO
S O H I O
ΟΞΞΕ^ΙΟ^Ι-ι
at Sohio
OO^F^ISTY
FORT AMANDA RD., P. O. BOX 628 · LIMA, OHIO Phone CAoitol 5-8015 or wire (TWX call letters Lima 0 497) 11-59
PRODUCTION
.OQraS Q&JTTCE7JS A SERVICE TO THE /
QTJSTT!EÏR& PROCESSING
INDUSTRIES
"PACKAGED UNITS" SOLVE PLANT WATER TREATMENT AND SEWAGE PROBLEMS T h e t r e n d to dispersal of i n d u s t r i a l p l a n t s a n d t h e location of new factories in previously undeveloped a r e a s often involves problems of w a t e r t r e a t m e n t a n d s e w a g e d i s p o s a l . E v e n when plants have been long established, t h e s a m e p r o b l e m s m a y a r i s e as existing facilities become i n a d e q u a t e or c o n d i t i o n s c h a n g e in t h e s u r r o u n d i n g a r e a . A r e a d y solution is f o u n d in t h e n e w " p a c k a g e d " t r e a t m e n t u n i t s now available f r o m D o r r - O l i v e r . E s s e n t i a l l y , t h e s e offer all t h e a d v a n t a g e s of conventional, l a r g e scale s y s t e m s in a compact, e a s i l y installed form s u i t a b l e f o r individual p l a n t i n s t a l l a t i o n s . B a s i c e q u i p m e n t for each u n i t is all d e s i g n e d i n t o a s i n g l e t a n k . T h i s " u n i t i z e d " approach n o t only p r o d u c e s simple, easily m a i n t a i n e d u n i t s , b u t also r e s u l t s in relatively low cost. T h e Dorrco P e r i F i l t e r S y s t e m , for example, c o m b i n e s a p r e t r e a t m e n t mechanism and a r a p i d s a n d filter to p r o v i d e a c o n t i n u o u s supply of purified w a t e r . D e p e n d i n g on t h e p r e - t r e a t m e n t m e t h o d used, t h e unit will remove h a r d n e s s , t u r b i d i t y , color a n d / o r i r o n a n d manganese. O p e r a t i o n can be m a n u a l , s e m i - a u t o m a t i c or fully automatic. T h e Dorr-Oliver C o m p l e T r e a t o r is a complete s e w a g e t r e a t m e n t u n i t , operating on t h e m o d e r n Biofiltration p r i n c i p l e . I n a s i n g l e welded steel t a n k , i t combines processes t h a t n o r m a l l y would r e q u i r e five t a n k s . I t is so compact t h a t it can b e s h i p p e d complete by rail or timek. yet h a s a t r e a t m e n t capacity f o r 150 p o p u l a t i o n equivalent. W h e r e g r e a t e r c a p a c i t y is r e q u i r e d , t w o or m o r e u n i t s can be readily installed- o r c o n s i d e r a t i o n m a y b e given to o t h e r D o r r - O l i v e r equipment. T h e development of t r e a t m e n t plants for w a t e r , s e w a g e and i n d u s t r i a l wastes h a s long been a Dorr-Oliver s p e c i a l t y . If y o u ' d like to l e a r n m o r e a b o u t such e q u i p m e n t , w i t h p a r t i c u l a r applicat i o n to y o u r own special p r o b l e m s , j u s t d r o p a l i n e to D o r r - O l i v e r Incorporated, S t a m f o r d , C o n n e c t i c u t . DornOliver offers a ivide range of equipment, and complete systems for the processing Examples include:
methods industries.
WATER AND WASTE T R E A T M E N T • ROASTINC • DRYING • CLASSIFICATION T H I C K E N I N G • SCREENING • FILTRATION • CLARIFICATION • W A S H I N G AGITATION • CENTRIFUGATION • ION E X C H A N C E • P U M P I N G
46
C&EN
AUG.
3 1.
19 5 9
and distilled to concentrate volatiles to a measurable level. The sample is theii chromatographed. First tests are made on wort (or m a s h ) . This is the liquor resulting from heating a malt and water mixture. Wort goes through several heating stages, and a sample is taken at each. Chromatographic spectra of these wort samples show two peaks. Both represent volatile browning reaction components. The smaller pe.ik is acetone, the larger peak (although unidentified) is probably a mixture of several classes of compounds. Current experiments are aimed at identifying these and other volatiles which contribute to flavor and aroma. Height of the browning peak varies from batch to batch, even during the different stages in wort cooking. When the wort is boiled toward the end of the operation, the peak rises rapidly. T h e rise is probably from aldehydes and other volatiles liberated during melanoidin and caramelization reactions. During fermentation, low levels of isoamyl alcohol show up dtiring the first day (compared to detection only after five days by other t e c h n i q u e s ) . On the second day, ethyl acetate and D-amyl alcohol show up, while isoamyl alcohol increases. Amyl acetate starts to appear on the third day. By the fifth day, all components are at their maximum. Throughout the fermentation, ethyl alcohol obscures the browning reaction peak so evident during wort heating. And the acetone peak is hidden by an unidentified transient peak in earlier stages of fermentation. Xo two brands of beer check out exactly alike. For example, 29 beer samples show that ethyl acetate ranges from 14.5 to 27.4 p.p.m.; total amyl alcohol from 57 to 94 p . p . m . But for a given set of brewery fermentation conditions, each volatile appears at a definite time, increases to a maximum at a characteristic rate. The increases continue into storage*. After about two weeks, the higher alcohols (but not esters) reach their limit. Then the increase in higher alcohols reverses itself. But at this stage, notes the Paul-Lewis chemist, results are erratic because brews are blended prior to packaging. Finally, bottled beer after several months shows still lower levels of esters a n d amyl alcohols. Acetone, t h o u g h , remains the same. n
