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My farewell to fluidynes - Page 5

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Posted by Curbie on May 28, 2011, 8:58 pm
 
Morris,

My head always hurts, it's how I know I still breathing, I use Antoine
equation in ethanol/water distillation math, lowering the distillation
T by lowering the P (vacuum), I've been looking at trying to use
otherwise unused summer solar heat collected by an active system for
domestic space and water in the winter, to distill ethanol in the
summer. Lot's of unused heat, just at the wrong temperature.

I'm also testing indigenous algae this summer for % of carbohydrates
by weight; the notion is that this plan calls for a feedstock that can
be harvested simultaneously with excess unused solar heat for
distillation in a small continuous still.

Also fermentation of simple sugars turn into half ethanol and half CO2
by weight, which the CO2 can be piped back to increase the growth rate
of algae for the next fermentation; lots of interesting relationships
to study.

Good luck with hydrodyne.

Curbie


Posted by Jim Wilkins on May 29, 2011, 1:43 pm
 

How will you analyze it?

Before electronic instruments became common chemical analysis was done
with a sensitive weighing scale and a drying oven. In the 60's we
learned both the old and the new ways. My first paying job was
analyzing leather samples in a company that made industrial drive
belts.

jsw

Posted by Curbie on May 29, 2011, 2:36 pm
 Hi Jim,


I have Lugol's Iodine Solution 2% for a starch indicator, Benedict's
reagent for a simple sugar indicator, a refractometer, a hydrometer, a
sensitive weighing scale, and alpha and beta enzymes.

My working assumption is that table sugar and starch are 100% pure and
I'm starting testing with those to establish a baseline, once I have
the baselines I will dry out the test bio-mass on a cookie sheet in
the oven using your drying trick.

I have a spread-sheet (See below) to reverse brix from the
refractometer or SG from the hydrometer back to weight; the notion is
to test first for sugar content, then a second sample for starch
content after converting the starch with alpha and beta enzymes.
Starch content = finial content - sugar content of first test.

The Iodine is to test to make sure I’m getting complete conversion
from the starches and the Benedict's reagent is to make sure I’m
getting all simple sugars converted to ethanol.

I’m testing my baselines against dandelions to start as a known
reference.

At lease that’s the plan.

Curbie

Weight of Sugar (SugarWeight)    0.025    kg    (a) 6.61386, 5.283441,
4.794723
Total Volume of Solution (Solution)    0.150    L    (b)Sugar
dissolved in volume of water is total volume of solution.
Specific Gravity of Solution (SG)    1.064
(s)Math.round(((258.6+(87.96*x/y))+Math.sqrt(66874+(7736.96*x*x/(y*y))+(57947*x/y)))/517.2
*1000)/1000;
Water Required For Solution (Water)    0.135    L    Math.round(((y
* sc.s.value) - x)*sc.wreqt.value*100)/100
Percentage of Alcohol in Solution    9.8%
Math.round(sc.a.value*sc.weight.value*1000/17/(sc.b.value*sc.amount.value)*10)/10
Brix    15.7%         
x    0.025    kg    sc.a.value*sc.weight.value
y    0.150    L    sc.b.value*sc.amount.value
            
Constants            
Measuring System    m        (A)merican or (M)etric
Weight Units (Weight)    kg        
Volume Units (Volume)    L        
Weight Conversion (WeightCon)    1    kg    (weight)
Gallon Conversion (GalCon)    1    L    (amount)
Liter Conversion (LitCon)    1    L    (wreqt)
Grams of Sugar For Each Percent of Alcohol    17    Grams    per
liter
One Kilo (Kilo)    1000         



Posted by Jim Wilkins on May 29, 2011, 11:22 pm
 
If you have good instructions and can weigh samples to 1 part in 2000
or better precision you should be fine. It's good practice to run your
analyses on known samples first to confirm your technique. There are
many subtle ways to err in lab procedures.

http://en.wikipedia.org/wiki/Titration
http://mccscience.yolasite.com/resources/EXP%204.1.pdf

Good luck!

jsw

Posted by Curbie on May 30, 2011, 12:36 am
 Jim,


I don't have good instructions, I'm winging this as I go, it all
stemmed from that spread-sheet I wrote based on math the beer, wine,
and spirits folks use to calculate output ethanol from the amount of
fermentable sugar present.

It occurred to me that the math can be used in reverse to determine
the weight of fermentable sugars present based on brix or SG.

The baseline for sugar is done and was real straight-forward; I'm
sneaking up on the starch baseline which is trickier because of
finding the proper sequence of cooking times and temperatures in
combination with the enzymes.

I doubt my scale with a precision of 0.1g or refractometer or
hydrometer are going to get me 1 part in 2000 but I hoping to get an
idea within a couple of % and if I get anything interesting, I'll
spring $0 on a lab report.

I also plan on testing density of algae to calculate doubling rate
with a laser pointer and a lux meter, in addition, I want to test a
bubble froth separator based on math from a patent and web-site
information. All thise devices are to solve problems I had last time I
grew algae (for oil).


Like I said, I'm winging this with no instructions, I have to test on
a known sample because I'm pretty sure the starching sequence of
cooking times and temperatures in combination with the enzymes will be
different for anything I test, and I need to know what I'm looking at.
 
http://en.wikipedia.org/wiki/Titration
http://mccscience.yolasite.com/resources/EXP%204.1.pdf

Everything I've done in the past, seems to be helpful in the things
I'm doing now, I like the journeys even if I never made it to any of
the destinations I was headed, maybe I won't reach this destination
either, but I never knew anyone who got from here to there by skipping
the journey in between.

Thanks for the links, should be a fun summer!

Curbie


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