190 Proof Ssa-3a

Alcoholic beverages are the only consumable products in the U.S. that do not have nutrition labels. Consumers are being kept in the dark about serving size, alcoholic content, calories, carbohydrates, fats, protein, cholesterol and other nutrition information. Alcohol, specifically ethyl alcohol or ethanol, is produced by fermenting the starch or sugar in various fruits and grains. Alcoholic beverages produced by fermentation and distillation include beer that is usually about 4 to 6 % alcohol, wine that is usually 7 to 15% alcohol, and hard liquor which is about 45% alcohol.

Discussion: The system’s administrative infrastructure shall be installed and tested before the software is connected to any POS stations. Training for administrative personnel will be conducted in three separate sessions at each Kudler location, in order to ensure that all backroom employees are not away from their duties at the same time. (Alternatively, training can be conducted after regular business hours, if Kudler Fine Foods would prefer this method.) Once the infrastructure is firmly in place, POS stations will be connected to the system and tested one at a time. This should require no additional training for the cashiers – the duty manager will be responsible for informing them about the new functionality of the card readers as they report for work.

Ethanol (CH3CH2OH) is a clear, colorless liquid. It is also known as ethyl alcohol, EtOH, and grain alcohol. Ethanol is widely produced by processing grains such as corn or starch and sugar crops. The grain is first milled, then fermented with yeast and different enzymes to turn the grain 's starches into alcohol(EPA). A distillation process then increases the ethanol concentrations, basically the same process a whiskey maker would use to make whiskey. Of course, law mandates that a denaturant is added, making the liquid unsafe for drinking. In the process, waste grain is produced and sold as farm animal feed. Bioethanol, can be made from many types of trees and grasses, but the procedure is much harder. The chemical formula of ethanol is the same whether it is made from starch and sugar-based feedstocks, such as corn grain (widely used in United States), sugar cane (Brazil), or from cellulosic feedstocks (such as wood chips or crop residues). (The Alternative Fuels Data Center)

Purpose: The purpose of the experiment was to perform the acid-catalyzed Fischer Esterification of acetic acid and isopentyl alcohol to form isopentyl acetate, or banana oil, which is used in flavor industries. The equilibrium of the reaction was changed by adding an excess amount of acetic acid. The reaction was refluxed and product was purified by extraction and distillation. Isopentyl acetate was analyzed by infrared spectroscopy and 1H NMR spectroscopy.

An American whiskey, bourbon whiskey is a barrel aged distilled spirit that is made primarily from corn. Distilled since the 18th century, the use of the term bourbon has been traced to the 1820s and the term began to be used consistently in Kentucky in the 1870s (Kiniry).

An ice bath was prepared in a large beaker and a small cotton ball was obtained. 0.5 g of acetanilide, 0.9 g of NaBr, 3mL of ethanol and 2.5 mL acetic acid was measured and gathered into 50mL beakers. In a fume hood, the measured amounts of acetanilide, NaBr, ethanol and acetic acid were mixed in a 25mL Erlenmeyer flask with a stir bar. The flask was plugged with the cotton ball and placed in an ice bath on top of a stir plate. The stir feature was turned on a medium speed. 7mL of bleach was obtained and was slowly added to the stirring flask in the ice bath. Once all the bleach was added, stirring continued for another 2 minutes and then the flask was removed from the ice bath and left to warm up to room temperature. 0.8mL of saturated sodium thiosulfate solution and 0.5mL of NaOH solution were collected in small beakers. The two solutions were added to the flask at room temperature. The flask was gently stirred. Vacuum filtration was used to remove the crude product. The product was weighed and a melting point was taken. The crude product was placed into a clean 25mL Erlenmeyer flask. A large beaker with 50/50 ethanol/water

The physical properties of Gibbs free energy of formation, heat capacity, enthalpy of vaporization, and viscosity’s relationship to the number of carbon atoms of different straight chain alcohols will be analyzed using tables and plots. Straight chain alcohols are alkanes with a hydroxyl group attached to one end of the chain. The general formula for straight chain alcohols is displayed by the equation C_n H_(2n+1) OH. The amount of hydrogen atoms is equal to twice the amount of carbon atoms plus one, without the hydrogen atom in the hydroxyl group. The carbon-oxygen-hydrogen bond angle is approximately 109º for straight chain alcohols. This bond is also primary and sp3 hybridized. As the amount of carbon atoms in the molecule increases the

Since the climate and ecological conditions favor cane production in Brazil, that has become the substrate of choice for the ethanol distillers in that region. Sugar cane is a rapid growing, drought hardy species that usually contains 15-17 % fermentable sugars. With a biomass harvest of 30 tons/ hectare, it is one of the better crops for calories/ hectare in the agricultural spectrum. It also is essentially a ready made fermentation medium, with the needed micronutrients (minerals, vitamins) provided from the raw syrup. The preparation is essentially a heating of the plant extract to sterilize it and inoculating it with the desired fermenter under proper conditions. Yeasts produce alcohol in response to anaerobic conditions, so the typical fermentation chamber is essentially a closed tank with a heater and agitator. The remaining biomass of the cane is often burned to provide the needed heat and or electricity to run the fermentation facility.

Another study reported the fermentation of its hydrolysate yielded a maximum ethanol concentration of 10.44 g/l using Pichia stipitis, followed by 8.24 and 6.76 g/l for Candida shehatae and Saccharomyces cerevisiae (Das et al., 2015). Malveaux (1995) reported that at biomass production rate of 0.26 metric tons of dry biomass/ hectare/day under proven growing conditions in Louisiana yielded 9.62 metric tons of dry biomass per day thus producing 2020.2 kg of sugar for an experimental yield of 1131.3 liters of ethanol per day.

As per the sample calculations in Appendix C, the Karr Reciprocating Plate Column effectively extracted 90.24 % of the ethanol from the Feed stream into the Extract stream. As was expected, the agitation aided in the separation process considering more surface area was made available for interface interaction with smaller droplets.

Ethanol (ethyl alcohol, grain alcohol) is a clear, colorless liquid with a characteristic, agreeable odor. In dilute aqueous solution, it has a somewhat sweet flavor, but in more concentrated solutions it has a burning taste. Ethanol, CH3CH2OH, is an alcohol, a group of chemical compounds whose molecules contain a hydroxyl group, –OH, bonded to a carbon atom. The word alcohol derives from Arabic al-kuhul, which denotes a fine powder of antimony used as an eye makeup. Alcohol originally referred to any fine powder, but medieval alchemists later applied the term to the refined products of distillation, and this led to the current usage. Ethanol melts at –114.1°C, boils at 78.5°C, and has a density of 0.789 g/mL at 20°C. Its low freezing point has made it useful as the fluid in thermometers for temperatures below 40°C, the freezing point of mercury, and for other low-temperature purposes, such as for antifreeze in automobile

Transportation is the reason behind why the US is still the world’s largest producer and exporter of corn by accounting for 50 percent of the world’s corn trade each year. The production and consumption demand determine the transportation demand. Considering corn is the primary feed grain consumed in farms, this means that 96 percent of all feed grain production is corn. The corn produced in the US derives from seven states and from these states is shipped by rail, barge, and truck to feedlots, feed mills, ethanol refineries, and ports for export. For means of corn transportation, corn exporters depend on mainly rail and barge services, while domestic corn movements are typically handled by trucks. Between the years 2007-2011, trucks were responsible for transporting 7 percent of domestically used corn. Rail transportation was responsible for moving an average of 21 percent of domestic corn movements, which decreased between the years 2007-2010 from 26 percent to 19 percent. Overall, as food, seed, and industrial use for corn increased by 293 percent, the demand for corn increased by 57 percent, which would explain increases in corn transportation. More specifically, the increase in truck transportation came about from the increased demand for ethanol. Most ethanol plants are located 50 miles within the range of corn-producing areas, (United States Department of Agriculture, 2014). The transportation of wet distillers grains (WDG) is only economically viable

Dry-mill, the more common and standardized of the two processes, utilizes the four basic processes of ethanol production, “clean corn is ground and mixed with water to form a mash… enzymes are added to convert starch to sugar… yeast is added to ferment… then distilled and dehydrated to create fuel-grade 99-percent ethanol” (Shapouri 2). The Wet-mill process commonly referred to as a “biorefinery” process approaches ethanol from a more atomic level. In Wet-mill ethanol production “grain must be separated into is components including starch, fiber, gluten, and germ” (Shapouri 2). Nevertheless Wet-mill production still uses the three processes above to create ethanol, the difference between Wet and Dry-mill is the quality of their byproduct. Through Dry-milling you avoid the complexity of multiply biochemical disseminations, which save energy and money through lower skill labor and lower tooling costs. However Wet-mill production makes more efficient use of mass and higher quality byproducts that will have greater market value. In the end the net cost of either method is variable, yet on the average the cost to produce a gallon of ethanol is less for Dry-milling than for Wet, yet when you consider the sale of extra byproducts this figure is reversed (SEE Table 2).

A review of the main technologies currently available to produce wines with lower alcohol (ethanol) levels was undertaken. These comprise technologies to reduce the initial sugar levels in the grape juice; yeasts to produce less alcohol by diverting sugar metabolism to glycerol production; and post-fermentation technologies to remove some all of the alcohol from the wine.

Auditing and Assurance Standards Council Philippine Standard on Auditing 330 (Redrafted) THE AUDITOR’S RESPONSES TO ASSESSED RISKS PSA 330 (Redrafted) PHILIPPINE STANDARD ON AUDITING 330 (REDRAFTED) THE AUDITOR’S RESPONSES TO ASSESSED RISKS (Effective for audits of financial statements for periods beginning on or after December 15, 2009)