Douchermann
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Fermentation of starch into amyl alcohol
Hey, I was wondering if it was possible to ferment amyl alcohol (C5H12O) from regular cornstarch.
5C6H10O5 --yeast--> 4C5H12O + 10CO2 + H2O
After it is done fermenting could the amyl alchohol be seperated just by boiling the water off? If this method isn't a good one, does anyone know
a good method?
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ADP
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Douchermann, good to see you it has been a long time.
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Douchermann
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Ah yes it has ADP, how's your vacuum 'still doing? still holding up?
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ADP
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Oh you better believe it. It's a wonderful thing. Too bad about a0tu tho huh?
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Douchermann
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hopefully s25 will fix it. As of now I can't change anything on my FTP site, and I had a whole bunch of revisions on all those files. Oh well.
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kclo4
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I think it will just make ethyl alcohol.
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Douchermann
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Well any time you ferment something it makes stuff called fusel oils. These are primairly amyl alcohol. Normally there is a small portion in regular
fermentation but I think since this is a starch and not a sugar there will be an excess. What do you guys think.
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chemoleo
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Well, there is already a thread on fusel oils.
I don't think it is possible to obtain amylalcohol in significant quantities by this method, as there is no corresponding natural amino acid
whose digestion would lead to amylalcohol.
Never Stop to Begin, and Never Begin to Stop...
Tolerance is good. But not with the intolerant! (Wilhelm Busch)
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Douchermann
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Well since it seems very inefficient to make it via fermentation, how do they make it comercially?
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BromicAcid
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Many of the different isomers of amyl alcohol are produced from ..... | Quote: | | Fractional distillation of the mixed alcohols resulting from the chlorination and alkaline hydrolysis of pentane. |
Hawley's Condensed Chemical Dictionary
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Douchermann
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Probably be easier to buy it, but thanks to all you who helped
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Odin
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| Quote: | Originally posted by Douchermann
Hey, I was wondering if it was possible to ferment amyl alcohol (C5H12O) from regular cornstarch.
5C6H10O5 --yeast--> 4C5H12O + 10CO2 + H2O
After it is done fermenting could the amyl alchohol be seperated just by boiling the water off? If this method isn't a good one, does anyone know
a good method? |
I dont think yeast is biogically capable of breaking down starch into alcohols
Maybe you could try synthesis from the actual aliphilic or aromatic hydrocarbon
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sparkgap
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"I dont think yeast is biogically capable of breaking down starch into alcohols..."
Tell that to the vodka makers who use starchy potatoes as raw material.
Tell that to the sake makers who use rice (which has starch, mind you). 
But if you meant you can't make amyl alcohol from cornstarch via yeast fermentation, I'd concur.
sparky (~_~)
P.S. It's difficult to start from aliphatics in synthesis. Google on the etymology of "paraffin". 
"What's UTFSE? I keep hearing about it, but I can't be arsed to search for the answer..."
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lordmagnus
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Rice into Sake and Sochu
| Quote: | Originally posted by sparkgap
"I dont think yeast is biogically capable of breaking down starch into alcohols..."
Tell that to the vodka makers who use starchy potatoes as raw material.
Tell that to the sake makers who use rice (which has starch, mind you).
But if you meant you can't make amyl alcohol from cornstarch via yeast fermentation, I'd concur.
sparky (~_~)
P.S. It's difficult to start from aliphatics in synthesis. Google on the etymology of "paraffin". |
With rice, they ferment the rice with a black mold called KOJI (one of the aspergillis family) it digest the starch with amylase, after several
days-weeks the rice has a very sweet smell to it, it is then brewed, and has yeast cultures added to convert the maltose and other starch breakdowns
into the various alcohals.
Fusel alcohols are formed when fermentation occurs:
At higher temperatures
At lower Ph values
When yeast have a limited nitrogen content
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over a good woman.
-Jayne Cobb (Serenity) |
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