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T H E J O L T R N A L O F I N D r S T R I A L A N D E N G I X E E R I N G CHEillIS2‘RY
t h a t t h e chances of them occurring in the liquid condition are small. No account is taken herein of gases t h a t are closely associated under heavy pressure with oil in t h e sands. Under such condition there is a solution of gases in the oil t o a great extent. T h e natural gas used in Pittsburgh is not associated with oil in t h e earth’s strata. SO
J*ol. 7r No, 4
THE UTILITY OF SULFUROUS ACID AND PURE YEAST IN CIDER VINEGAR MANUFACTURE By W. V. CRUESS,J. R. ZION A N D A. V. SII~REDI
Received January 4, 1915
A study of methods of alcoholic fermentation of
apple juice destined t o be made into vinegar in various California factories showed t h a t in almost every case no a t t e m p t was made t o control the microorganisms CHEMICAL LABORATORY BURBAU OF MIKES. PITTSBURGH of fermentation. A brief description of the various ways of handling the cider stock will no doubt be of interest. THE ANALYSIS OF CHROME YELLOWS AND GREENS I n one of the largest factories t h e cull apples and By A. CI~vdlu Received January 22, 1915 peels and cores f r o m apple driers are ground or “ g r a t e d ” ‘Froin inquiries received a t this laboratory, it ap- in a n Ohio apple grater as soon as received. The juice pears t h a t the determination of the composition of is pressed out with heavy screw presses driven by a chrome yellows and chrome greens is not well under- motor and cog gearing with a capacity of 60 tons per stood in m a n y color and paint works; and the excellent day. The juice goes t o 20,000 gallon tanks. The publications of t h e Bureau of Standards on the analysis first t a n k of t h e season is started with a large starter of inks help only in a degree. The method here given of compressed yeast. When this t a n k is in fermentais the result of a great deal of work and experience tion, about one-third of its contents is used t o s t a r t with these colors, and has given excellent >atisfaction. t h e next t a n k . T h e third t a n k is started from t h e second, and so on through t h e whole series of tanks. Sl E T 1%0 D Over joo,ooo gallons are made in this way during a X O I S T U R E 4 N D L E A D CARBOXATE-lljeigh Out acseason. Examination of the fermented juice showed .zurately about I gram of the yellow or green into a i t t o be ( ( d r y ; ” t h a t is, practically free from unfersmall beaker, a n d d r y for 4 hours a t r o j - - ~ ~ o O C . mented sugar, b u t i t was shown b y microscopical Calculate t h e loss in weight as water. Add 5 0 cc. of examination t o contain large numbers of lactic acid j o per cent acetic acid t o t h e d r y substance in t h e bacteria and the large t a n k s soon developed a heavy beaker, mix thoroughly, and let stand over night. growth of mycadernta (wine flowers) after alcoholic Filter through a tared Gooch, wash with hot water, fermentation. The lactic bacteria develop a ((mousey” dry, cool and weigh. Calculate t h e loss from d r y weight flavor and the mycoderma rapidly oxidizes alcohol as lead carbonate. t o COZ and HZO without forming any corresponding L E A D S U L F A T E A N D CHROhIATE-lveigh Out accurately amount of acetic acid.’ Laboratory tests demonstrated about I g., wash into a z j o cc. beaker. add 50 cc. mater t h a t mycoderma isolated from cider was capable a n d 5 0 cc. of 2 5 per cent caustic soda and boil for 5 of destroying all of the alcohol of a fermented orange or I O minutes. Filter through a tared Gooch, wash juice containing 4.5 per cent alcohol in three weeks. thoroughly with hot water, cool t h e filtrate a n d make The gravity of heavy mycoderma growth may be seen up t o 2 5 0 cc. Save t h e residue. T o j o cc. of t h e solufrom these figures. tion add a n excess of hydrochloric acid and 5 cc. alAnother large factory stores its cull apples, peels cohol and boil until the chromate is reduced t o chromic and cores in a large wooden bin. Often this material chloride. Add a n excess of barium chloride, boil, undergoes a fermentation, resembling silage fermentalet settle, filter on an ashless paper, wash, burn a n d tion, before i t can be crushed. The juice after crushing weigh as barium sulfate. Calculate t o per cent lead and pressing is allowed t o undergo spontaneous fersulfate, mentation in go,ooo-gallon tanks. Wild yeasts, T o 50 cc. of t h e above solution add an excess of lactic bacteria a n d mycoderma develop profusely, nitric acid, heat t o boiling a n d a d d zj cc. boiling satgiving a very cloudy cider. Occasionally a t a n k urated solution of potassium bichromate. Boil I < I sticks” with some unfermented sugar, b u t in genminute, let settle filter through a tared Gooch, wash, era1 the fermentations are complete. d r y and weigh. Calculate a s per cent lead chromate. A third factory (until 1914) crushed its apples and F r o m this amount subtract the lead sulfate and lead allowed t h e crushed apples t o undergo spontaneous carbonate, both calculated t o lead chromate, and call fermentation 3 or 4 days before pressing. This the difference actual lead chromate present. R E S I D U E - F ~t~h ~e Gooch containing the residue from method gave a high yield of juice, due to the softening %he solution for lead sulfate and chromate with hot effect of the fermentation. Beginning with this season, this factory used pure “ B u r g u n d y ” wine yeast on the T : I hydrochloric acid, let s t a n d I O minutes, filter a n d wash with hot water. Repeat twice, wash thor- crushed apples with good results. T h e yeast was oughly, dry and weigh. Calculate remaining residue propagated according t o Bullethz 230 of t h e University as per cent barytes or china clay according t o base. of California Experiment Station. No sulfurous acid P U R E BLUE-The s u m of all the previous determina- is used on the crushed apples, consequently t h e fertions is subtracted from 100,and the difference called mented cider shows a strong tendency t o develop mycoderma. g u r e blue. The above factories all use t h e generator process LABOR~TORIES OF MORRISHERRXANN AND C O M P ~ V Y 878
M T . PROSPECT .4VEKUE
NETV4RK XEI% JERSEY
1
A. V. Sifredi, Thesis for X. S., Univ. Calif., Dec., 1914.
