The mash is then cooled
down somewhat, diluted with sterilized water and innoculated with the
mucor filaments. As the mash molds the starch is gradually changed over
to glucose and if this is the product desired the process may be stopped
at this point. But if alcohol is wanted yeast is added to ferment the
sugar. By keeping it alkaline and treating with the proper bacteria a
high yield of glycerin can be obtained.
In the fermentation process for making alcoholic liquors a little
glycerin is produced as a by-product. Glycerin, otherwise called
glycerol, is intermediate between sugar and alcohol. Its molecule
contains three carbon atoms, while glucose has six and alcohol two. It
is possible to increase the yield of glycerin if desired by varying the
form of fermentation. This was desired most earnestly in Germany during
the war, for the British blockade shut off the importation of the fats
and oils from which the Germans extracted the glycerin for their
nitroglycerin. Under pressure of this necessity they worked out a
process of getting glycerin in quantity from sugar and, news of this
being brought to this country by Dr.
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