Hexabromobenzene - 5-8-2023 at 18:36
A fermentation of starch raw materials can be obtained by butanol or butyric acid. An article was written about this. However, there are a lot of
inaccuracies when obtaining a culture. I create a new
Fermentation of starch in Butanol or butyric acid is responsible for Clostridia. These bacteria can be found throughout the planet. They are found
literally everywhere. The greatest concentration of clostridia in the ground. The article earlier described the method of obtaining clostridia from
the peel of potatoes. The method consists in processing the dirty peel of potatoes with boiling water and sowing it on a starch substrate with calcium
carbonate, for example, a layer of oil. The initial concentration of carbohydrates can be 60-90 grams per liter. After fermentation, a solution of
acetate and calcium butyrate is obtained approximately 1 to 3 and a precipitate from the spores of bacteria and protein residues from starch raw
materials. For example, old dried bread. It is inconspicuous before use with boiling water. You can use even moldy bread as a source of starch. You
must also necessarily protect the solution with the first fermentation with a layer of oil to prevent mold and extraneous bacteria.
Clostria is very tolerant to toxins. There were even attempts to get zinc butyrate to obtain ketones, but they failed because of the pH of a zinc
butyrate solution is very low. However, clostridias survived and were able to fermentate the solution for some time. As a source of zinc, ash from
burned tires was used
After fermentation, sediment can be used as a source of clostridia culture for the next fermentation. Unlike the first time, when fermentation, it is
necessary to wait a few days with the peel for the second time fermentation begins in a couple of hours. It has a very high concentration of bacteria
spores. Almost any potatoes from planet Earth contains spores of clostridia on the peel.
However, the culture of clostridia from potatoes is dirty. It sometimes contains impurities of other bacteria that decompose proteins, for example,
gluten with the release of scatol, mercaptans and other extremely smelly compounds.
Just as shown by the experiments of clostridia from the peel of potatoes do not produce butanol acetone and so on. They stop fermentation without the
addition of calcium carbonate very quickly. This can be explained by the fact that the ground has an alkaline reaction and therefore the concentration
of butanol clostidia there is small.
To obtain butanol clostridia you need cereals. You can use any cereals such as wheat or even whole grain flour. I used homemade wheat flour.
Processing is the same as with a potato peel. However, the concentration of the bacteria spores on the surface of cereals is many times less than in
the ground and potato peel. Therefore, you may need a week for the development of significant amount clostridia. In this case, it is necessary to use
a protective layer of oil to prevent the hit of other bacteria. After primary fermentation, you will have on bottom a spore bacterial culture suitable
for the next fermentation. After each fermentation, it will become better. Also, after fermentation, the disputes of Clostridia are mothballed in
Butanol and can be stored for years
For fermentation to obtain butanol, use carbohydrates concentration of not more than 50-60 grams per liter
After fermentation, you have either a diluted solution of calcium butyrate or butanol solution. It is very diluted and in order to process it a lot of
energy. To save energy, you can increase its concentration. The solution must be frozen and the liquid phase and ice crystals must be separated. The
larger the volume of the solution, the larger the ice crystal and it is more convenient to separate the liquid from the ice. With this method, the
solution can be concentrated many times. Calcium Butyrate solution can be concentrated by almost 10 times. A solution of butanol can be concentrated
by 20 times. A solution of Butanol after frost is concentrated so much that it is divided into 2 layers. Water and organicheques. Next, the calcium
button beetirate can be evaporated, and the Butanol solution is distilled for separation, ethanol, acetone or isopropyl alcohol from Butanol.
You can also use the bacteria butanol bacteria to obtain butyric acid by adding calcium carbonate to the liquid. However, you cannot make the opposite
as wrote above
After fermentation, the solution is often very viscous probably due to impurities of soluble proteins. I recommend heat treatment of flour or other
starch raw materials before fermentation for protein denaturation. This can be done after fermentation if you produce calcium butyrate. But if you
produce butanol this will cause you a lot of problems. This also creates significant problems when freezing due to a very significant increase in
viscosity at low temperatures
[Edited on 6-8-2023 by Hexabromobenzene]
Hexabromobenzene - 8-4-2024 at 14:13
I do not recommend the use of raw materials with proteins such as flour and other for butyric acid and butanol. In this process, proteins decomposes
and releases extremely unpleasantly smelling compounds such as skatol and mercaptans and also gluten making the solution more viscous. I recommend
it first will separate starch from flour