Butyl-Acetonic Fermentation of Jerusalem Artichokes

Abstract

75 per cent sulfuric acid in the liquid phase was made a few years ago (5), and the value 34.15 kg.-cal. per mole of acid reacted at 60°C. to form butylsulfuric acid (as determined in the acid reaction product) was reported.Review of the data, however, shows that an assumption was made which probably is not justified, particularly in light of the above findings. It was assumed that all of the butenes reacting with 75 per cent sulfuric acid form butylsulfuric acid. The present investigation shows that acid extracts of the butenes prepared with 75 per cent acid would undoubtedly contain less than 30 per cent of the butenes as products of sulfation. The calculated heat value, therefore, is probably several hundred per cent too high.Literature Cited

Biobutanol: science, engineering, and economics

“…Initial research focused mainly on alternate sources of starch/carbohydrate. These include potatoes, rice, jawari, bajra, apple pomace, cheese whey, and Jerusalem artichokes [85,94,[97][98][99][100][101][102][103][104][105][106][107]. Jerusalem artichokes require hydrolysis (acid/enzyme) prior to fermentation, whereas cheese whey requires the removal of casein by precipitation.…”

Acetone-butanol fermentation revisited.

“…The Jerusalem artichoke is an agricultural crop with considerable potential as a carbohydrate substrate for AB fermentation. The carbohydrate present in the tuber occurs mainly in the form of short oligomeric fructans which have an inulinic structure and must be hydrolyzed by acid or inulase prior to fermentation (156,245,273,274). Further supplementation of the hydrolysate with maize meal or soy meal was reported to be necessary (215,273,274).…”

“…The carbohydrate present in the tuber occurs mainly in the form of short oligomeric fructans which have an inulinic structure and must be hydrolyzed by acid or inulase prior to fermentation (156,245,273,274). Further supplementation of the hydrolysate with maize meal or soy meal was reported to be necessary (215,273,274). However, more recently the use of Jerusalem artichokes as a fermentation substrate has been investigated as part of a French research program on the production of fuel extenders from biomass (156).…”