DE191654C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

CLASS 6 b. GROUP

Dr. FRITZ JÜRSZ in CHARLOTTENBURG.

Fermentation force tester. Patented in the German Empire on July 31, 1906.

The subject of the invention is a Fermentation force tester with a specially designed tap and a filling pipe as well with a pressure measuring tube connected to the fermentation vessel through a pressure hose. In the drawing, FIGS. 1 to 5 show the apparatus in section.

The fused to the fermentation vessel A ¹ , Ä ² , A ^s tap D as well as its tap body each have three bores, of which at least two are always connected to each other in the appropriate position to each other. Instead of the one through hole U , a groove ground in parallel to the longitudinal axis of the valve D can also be used. B is a glass tube (filler tube) with a funnel at the upper end, the lower end of which is fused to the valve body of valve D. On the lower opposite side of the tap, the fermentation body is melted). This consists of the fermentation vessel .A ² (marked at this point) and the jacket vessel A ³ . The fermentation pipe A ¹ is fused to the tap body at the top,

jungt pulled out to an opening L so that the pulled tip almost touches the bottom of the fermentation vessel A ² melted out at the upper part of the fermentation pipe A ^1. The fermentation vessel A ² has a small opening at J , whereby its interior communicates with the interior of the jacket pipe A ^a fused to the lower part of the tap body. The interior of the jacket vessel ^ ³ "can, for its part, be brought into contact with the outside air (Fig. 1) or shut off from the outside air (Fig. 2 to 5) by means of its bore U and the opening G in the cock body by means of the appropriate position of the cock D ). another hole Wa & s cock D finally allows on the one hand the filler pipe (Fig. 2 and 3), on the other hand the Gärrohr a ¹ (Fig x 5) ^m it to set the outside air in combination. the lower end of the jacket vessel a is ^S pulled out to a cylindrical tube (level tube), bears a mark at M for the purpose of its exact volume determination and opens into a connecting hose (pressure hose) which is pushed over the lower end of the pressure measuring tube F. The pressure measuring tube F, the connecting hose and the lower end of the cylindrical glass tube C can be filled with mercury or an indifferent liquid and can move freely against each other.

The determination of the carbonic acid produced by fermentation and the resulting from it resulting amount of sugar contained in the liquid prepared for fermentation happens in the following way:

Ζ comes into contact with yeast. Β. the glucose in aqueous solution at a Temperature between 10 to 40 ° C. Immediately in alcoholic fermentation, which essentially proceeds according to the equation:

C _R H ₁₂ O ₆

i98, i .2C ₂ Hs (OHJ + 2 CO ₂

2 χ 44.

Since, according to this equation: 198.14 g of grape sugar during fermentation provide 88, og C O ₂ , the weight of 1.00 ecm CO ₂ at o ° and 760 mm barometer level but 0.001965 g

is the weight of the grape sugar that is necessary to produce _{I ecm CO 2 when it is decomposed by fermentation:}

198.14

0.001905 = 0.0044 g.

00

The fermentation apparatus is now set up in such a way that the volume of the developing carbon dioxide, measured before and after fermentation, remains constant, and this is achieved by raising or lowering the mercury column at the end of fermentation at a certain temperature and a certain barometer level back to the _ mark M set before fermentation. Now suppose it was the space Δ? calibrated to 25.00 ecm, it would be filled with 2.00 ecm of a glucose solution; In addition, the barometer reading may have been 755 mm, the temperature 20 ° C. and the difference between the two columns of mercury, i.e. the pressure under which the developed carbonic acid is now (increased by atmospheric pressure), 850 mm to reduce the volume of 25.00 ecm of carbonic acid at the temperature 20 ⁰ C and the pressure of 1605.0 mm to 0 ° and 760 mm pressure according to the known formula:

γ _ Vf bf 273

76Ο (273 + f) '

V _n =

_ 25th 1605 -273

293

= 49.2 ecm C O ₂ .

After the previous consideration, provide:

0.0044 g dextrose 1.00 ecm C O ₂
ι ecm CO ₂ 0.0044 g,

49.2 ecm 0.0044 49.2 = 0.21648 g Tr.

2.0 ecm of the solution to be determined were filled, so in 2 ecm were: 0.21648 g Dextrose present, therefore in 10.00 ecm 1.082 g, i.e. H. 10.82 percent.

So the solution in question contained 10.82 percent glucose.

According to the principle given, the amount of fermentable sugar can be in any Sugar solution to be determined; there is no need to give another table.

Claims (1)

Patent claim: Fermentation force tester, characterized by the connection of a fermentation vessel (A ¹ , A ² ) with a multiple pierced glass tap (D) in such a way that the inner space (A ¹ ) of the fermentation vessel through a hole with a filling pipe (B) and the atmospheric air above , but below with the outer space (A ² ), on the other hand this outer space (A ² ) with a jacket vessel (A ³ ) above and through. a hole in the cock (D) and an opening (G) in the cock body can communicate with the outside air at the top, but at the bottom with a pipe connection (C, E, F) . 1 sheet of drawings.