Improvements in the Process for the Commercial Manufacture of Acids of the Fatty Series and of Butyric Acid in Particular.

摘要

17,776. Lefranc, L. July 27. Fatty acids, particularly butyric acid, are obtained by treating carbohydrate-containing materials, such as sugar refinery residues, beets, molasses, potato pulp, wood pulp, &c. with a bacterial culture obtained by repeated cultivation in the mass to be treated of a mixture of two types of bacteria, one capable of acting upon the sugars, cellulose, or proteins, and the other upon amylaceous substances; the amylobacter or clostridium bacillus are examples of one type, and the bacillus amylozyme of Perdrix is an example of the other type. The fermenting liquid is maintained neutral by means of calcium carbonate or magnesia, and the liquids are sterilized at at least 100‹ C. before the culture is introduced; an addition of nitrogenous substances such as fibrin, casein, leucine, knackers waste, powdered flesh or fish, guano, gluten, albumens, &c. is advantageous. When the fermentation is complete, the liquid is concentrated and the calcium butyrate which precipitates is filtered off and decomposed by sulphuric or hydrochloric acid. Acetic, propionic, valeric, caproic, &c. acid are also produced.