DE300C - Application 'of mixtures of fats and - Google Patents

Description

1877.

Grade 12.

L. D'HENRY in LILLE.

Use of mixtures of fats and sulfuric acid to prevent climbing boiling or carbonated liquids (called "vaporins").

Patented in the German Empire on August 1st, 1877.

The climbing over and boiling, which often occurs so unpleasantly when the sugar juices are boiled down As is well known, one tries to mitigate and harm it by adding certain fats close. In what way these substances produce the desired effect, has not yet been explored.

Extensive experiments have led the inventor to a group of chemical compounds which possess the aforesaid property of fats to a considerably greater extent than they do, and as will be demonstrated later, the most versatile applications in sugar manufacture and allied Allow industries, fermentation trades, etc.

The inventor added the name »Vaporine« to these compounds to indicate that that they favor the development of gases and vapors.

They are obtained by combining sulfuric acids with neutral fats or fatty acids, no matter what nature or origin they are; this also includes the Derivatives which are obtained when these compounds are mixed with cold or hot water treated.

The connections just mentioned do not all have the same effect; it give particularly those excellent results, used in \ velchen fats contain the great quantities of olein, but especially the non-drying ÖIE of the vegetable kingdom such as olive oil, canola oil, etc. The same can be beaten with sulfuric acid of 66 ⁰ B., where one has to be careful so that the mass does not heat up too much, in which case the vessel must be cooled.

Sulfuric acid can be used in very different proportions. The chemical Manuals that discuss the representation of the compounds of fats with sulfuric acid, indicate a weight of acid which is at least half the weight of the fatty substance equals, but one must evidently strive to have as little acidity as possible To add connection unless one has a special purpose. The inventor has mostly used an eighth to a quarter of the weight of the oil or fat in acid, but these numbers are not of absolute validity.

Among the fatty acids there is oleic acid on the market if it is used in the one described above Treated wisely, an excellent product. Do you want the vaporins from excess acid free, this is easy to do if you treat them with water, stir and with at a suitable temperature and long enough to allow the liquid to dissolve completely separates in two layers.

If the compound derived from a neutral fat is treated in the same way, in this way the aqueous liquid dissolves not only the excess acid, but also the excess acid formed glycerol - sulfuric acid, which the latter, at least on its own, not the Possesses properties of vaporins. Incidentally, it is to be feared that this is washed out those peculiarities of the vaporins are partially canceled, in their preservation one has great interest. As a result of their presentation, the Vaporine is always acidic, however the quantity to be used is so small that one can count on its harmful effect can regard the juices as non-existent.

If, however, one wished to compensate for the effect of this acid out of caution, it would be sufficient Before adding the vaporins, mix the juice with an appropriate amount of milk of lime.

Instead of pouring pure vaporins into the juices, one can also, in order to increase their volume, and to make their action more regular, the same three or three before their use Add four times the volume of cold water and stir the mixture well. You get so a semi-liquid, very tough dough, which, depending on its composition and temperature can remain in this state for a day or several.

One could also represent mixtures of the vaporins with fats or other substances, however, the inventor reserves the right to use any mixture or compound which Contains vaporins, as well as those of salts or soaps, which can be represented with bases.

As for the use of Vaporins,. the following should be mentioned about it:

Claims (1)

If a brew foams, rises in the kettle and threatens to overflow, a small addition is sufficient Vaporine (one tablespoon full for several hectoliters of juice) to wash down the behavior and to establish a quick and regular cooking. The boiling down will not delay suffer, be continued indefinitely and be terminated under favorable circumstances can. If thick juices or syrup are not boiled down without any tendency to exceed them the reason is a persistent layer of small vapor bubbles that are around the snake tube forms around and prevents the transmission of heat. In this case an addition of a little vaporine, either neat or dispersed in water, is sufficient for the loosen the foamy layer of snake pipe, and you can get there without difficulty to finish cooking. Those with the fermentation of sweet juices, as syrup, molasses, mash etc. more or less plentiful The associated evolution of gas produces an inflation of the mass and constant overflow the vessel as long as the evolution of gas lasts; the vaporins do not prevent the formation of the Gases, but advantageously resists swelling by releasing the gas. Around One must first of all achieve this result Pour some pure vaporine or one divided in water onto the fermenting mass, then what it is absolutely necessary to beat the frothy mass and stir incessantly until that Bloat gradually disappears. Stirring greatly improves the removal of the Gas and you have to repeat the same from time to time with or without the addition of vaporine, until the formation of gas has ceased. It has been shown that the vaporins represent the various fatty substances which are present in the Evaporation and boiling down of the thin and thick juices were used, with advantage and savings that it also replaces some certain methods of obtaining sugar from the Molasses makes its execution possible due to the difficulties of the last boiling down fails. The effect of the vaporins, like that of the simple fatty substances, is not simply chemical, such as B. that of carbonate of soda, which is sometimes added to the brew and that only works because it breaks down certain harmful elements and falls. There are even reasons to believe that the action of the vaporins is more general and that it contributes to the crystallization of the syrup by promoting the formation and separation of the sugar crystals by the mobility which it gives to the various parts of the mass. Around To accelerate the crystallization of the thick juices in this way, one would have to do a lot for them Add a small amount of Vaporine while stirring constantly. In addition to these uses, the inventor reserves the right to use the vaporins in all cases before, in which one can combat the swelling and excess of gaseous liquids has, such as B. in alcohol production and so on. Patent claims: The representation of the compounds of sulfuric acid described as "vaporins" with neutral fats, fatty acids and water or other substances, the use of the same in the treatment of de
Sugar juices, as well as others in the industry:
provided liquids along with the application
any product containing vaporine
is, finally, the use of the Rücl
stands that were used during the preparation of the Vaporine e
will hold.