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Please ask your
local library to
order our book.
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Our Continuous flow ethanol
distillation system is more efficient than the system that Robert Stein patented
in the nineteenth century. The following is a link to our patent and a
description of how our system is more efficient:
Robert Stein invented the following continuous flow
distillation system in the nineteenth century:
The biggest benefit of the still that Mr. Stein invented was
it allowed alcohol to be distilled continuously. However, it did not
increase the efficiency of distillation, because as seen in the diagram labeled
number 2 steam is added to distill the wash. As the waste leaves the still
in the diagram labeled 3 that heated water is not reused. Water has a high
heat capacity, this means in the Stein system much energy is wasted heating
water that is not associated with the wash as labeled in number 1.
The wash is the liquid that should be distilled with the least about of energy
possible. This system is proven and it has made many a lot of money, thus
the question is why try a new system? In 100 years the answer will be much
clearer, since our nonrenewable resources will be much more depleted than they
are now. In order to decrease our use of nonrenewable fuels, one piece of
the pie concerns greater efficiency of energy use and production.
Our Patented Ethanol Distillation System uses a
continuous flow method that puts the heating element in direct contact with the
fermentation liquid, which allows the liquid to heat faster and more efficient
because the liquid is being stirred and heated at the same time. This ethanol distillation system is designed to allow
yeast to ferment alcohol to higher concentrations before being distilled. This
will decrease the amount of energy needed to produce the alcohol.
Keeping the yeast alive and working for longer
periods of time promotes efficiency and greater alcohol production. This is
important, since the longer yeast live they will naturally select to live in
higher alcohol concentration. Samuel Adams has produced ninja yeast that can
survive in alcohol concentration of 25%. This is important to the alcohol
producer, because alcohol can be distilled with less energy when the
concentrations are higher. The objective of this system is to use less energy
to produce a gallon of ethanol and this increases the energy yield of the
product.
A
system that is 100% efficient
produces no waste. The goal of the system is reach 100% efficiency.
In the current models being used Enzymes are added to corn to decrease the waste
product and increase yield. Their yield based on this process is 12.23
pounds of corn / 26.1 pounds being used which equals an efficiency of 46.7%.
This is higher than the 17% quoted in the patent, however if the 46.75% were
noted it would distract from the energy being consumed in the current
distillation process. This waste needs to be addressed, since the
government will only subsidize this process for a limited amount of time.
We know that it takes 26.1 pounds
or 11,849.4g of corn to make 1 gallon of ethanol. Note that enzymes are
added to break down the corn into sugar in the fermentation process. If
these enzymes were not added the amount of corn would exceed 26.1 pounds and the
time for fermentation would be longer as well.
342g
C 12H22O11
C12H22O11
+H2O + invertase →2 C6H12O6
C6H12O6
+ Zymase → 2C2H5OH + 2CO2
184g
C2H5OH
Based on the chemical reaction
5551.92g or 12.23 pounds of corn sugar is needed to make one gallon of ethanol.
Gallon of ethanol weights 2987g
For every gallon of ethanol the
farmer is producing 13.87 pounds of solid waste.
The objective of our system is not to add the
13.87 pounds of waste. Our system is designed to be like an aquarium.
Keep the best yeast alive, and distill with the most efficient submersible
electric heater similar to the Eden PURE bulbs in the Oreck home heater.
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Our
Continuous flow ethanol distillation system is
more efficient than the system that Robert Stein
patented in the nineteenth century. The
following is a link to our patent and a
description of how our system is more efficient:
Robert Stein invented the
following continuous flow distillation system in
the nineteenth century:
The biggest benefit of the
still that Mr. Stein invented was it allowed
alcohol to be distilled continuously.
However, it did not increase the efficiency of
distillation, because as seen in the diagram
labeled number 2 steam is added to distill the
wash. As the waste leaves the still in the
diagram labeled 3 that heated water is not
reused. Water has a high heat capacity,
this means in the Stein system much energy is
wasted heating water that is not associated with
the wash as labeled in number 1.
The wash is the liquid that should be distilled
with the least about of energy possible.
This system is proven and it has made many a lot
of money, thus the question is why try a new
system? In 100 years the answer will be
much clearer, since our nonrenewable resources
will be much more depleted than they are now.
In order to decrease our use of nonrenewable
fuels, one piece of the pie concerns greater
efficiency of energy use and production.
Our
Patented Ethanol Distillation System uses a
continuous flow method that puts the heating
element in direct contact with the fermentation
liquid, which allows the liquid to heat faster
and more efficient because the liquid is being
stirred and heated at the same time. This
ethanol distillation system is designed to allow
yeast to ferment alcohol to higher
concentrations before being
distilled. This will decrease the amount of
energy needed to produce the alcohol.
Keeping the yeast alive and working for longer
periods of time promotes efficiency and greater
alcohol production. This is important, since
the longer yeast live they will naturally select
to live in higher alcohol concentration. Samuel
Adams has produced ninja yeast that can survive
in alcohol concentration of 25%. This is
important to the alcohol producer, because
alcohol can be distilled with less energy when
the concentrations are higher. The objective of
this system is to use less energy to produce a
gallon of ethanol and this increases the energy
yield of the product.
A
system that is 100% efficient produces no waste.
The goal of the system is reach 100% efficiency.
In the current models being used Enzymes are
added to corn to decrease the waste product and
increase yield. Their yield based on this
process is 12.23 pounds of corn / 26.1 pounds
being used which equals an efficiency of 46.7%.
This is higher than the 17% quoted in the
patent, however if the 46.75% were noted it
would distract from the energy being consumed in
the current distillation process. This
waste needs to be addressed, since the
government will only subsidize this process for
a limited amount of time.
We know that it takes 26.1
pounds or 11,849.4g of corn to make 1 gallon of
ethanol. Note that enzymes are added to
break down the corn into sugar in the
fermentation process. If these enzymes
were not added the amount of corn would exceed
26.1 pounds and the time for fermentation would
be longer as well.
342g
C 12H22O11
C12H22O11
+H2O + invertase →2 C6H12O6
C6H12O6
+ Zymase → 2C2H5OH + 2CO2
184g
C2H5OH
Based on the chemical
reaction 5551.92g or 12.23 pounds of corn sugar
is needed to make one gallon of ethanol.
Gallon of ethanol weights
2987g
For every gallon of ethanol
the farmer is producing 13.87 pounds of solid
waste.
The objective of
our system is not to add the 13.87 pounds of
waste. Our system is designed to be like
an aquarium. Keep the best yeast alive,
and distill with the most efficient submersible
electric heater similar to the Eden PURE bulbs in the Oreck home heater.
It takes approximately 15 gallons of
fermented mash @ 4% ethanol concentration to
make one gallon of ethanol. Most wine
yeast have been bread to live at concentrations
of 10 - 12% ethanol. However, high
concentration ethanol wines can be produced by
following specific steps, which our system is
designed around.
First our system is designed to control the
food supply. Sugar is what the yeast
turns into alcohol. So it stands to reason that
you need a lot of sugar to make a lot of
alcohol. But, when all the sugar is added at the
beginning of fermentation, the concentration
levels can be so high that the sugar can
actually inhibit the fermentation. The sugar
literally start acting as a preservative.
In our system the hydrometer is connected to a
computer system that determines the how much
sugar to add to keep the yeast active at the 11%
ethanol production level. As the system
breads yeast that can be productive at higher
concentrations, then greater efficiency will be
achieved. Concentrated syrup will be added
to the distilled wash before it is placed back
into the fermentation vessel.
When fermenting for high concentration it is
best to keep the temperature between 74
and 78 degrees Fahrenheit. Our system will
monitor the temperature of the wash leaving the
distillation system and mix it back into the
fermentation vessel promoting energy efficiency.
The distillation apparatus will be used to keep
the fermentation systems at the desired
temperature level. When the first batch is
started the goal is to slowly increase the
temperature to 78 degrees while adding sugars to
support the growth. The plan is to
establish a homeostasis environment for the
yeast.
Our system design works to keep the yeast
producing alcohol, since submersible pumps
attached to the side of the container will not
disturb the yeast at the bottom of the
fermentation vessel. Thus liquid can easily be
removed with out putting the system in an oxygen
rich environment. Distillation will be turned
on when the yeast reach an ethanol concentration
of 11% and the distillation stopped when the
concentration reaches 7%. Once the system
recovers to an ethanol concentration of 11%
distillation of the fermentation mash continues. |
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