A KANSAS ALCOHOL PLANT,

INCLUDING STORAGE TANKS

AND SHIPPINQ-ROOM'
Alcoholic
Fermentation of
Jerusalem
Artichokes
L. A. UNDERKOFLER, W. K. McPHERSON,
AND ELLIS I. FULMER
Iowa State College, Ames, I owa
NTEREST in the fermentative production of ethanol has
been growing rapidly because of the increased attention
I being given to the production of power alcohol from
domestic farm crops. The first plant in the United States de-
signed solely for this purpose began operation a year ago at
Atchison, Kansas. The plant has a daily capacity of 10,000
gallons of anhydrous alcohol. Fermentation studies have
been made on a number of farm crops including corn, barley,
rice, oats, milo, kaffir, white potatoes, sweet potatoes, and
molasses. All of the above materials have been successfully
processed.
The so-called J erusalem artichoke or girasole (Helianthus
tuberosus), a plant native to this country, has attracted consid-
erable attention as a possible new farm crop. The yields of
tubers are high, and they are rich in levulans which are easily
hydrolyzed by mild acid treatment. This crop has therefore
been suggested as a commercial source of crystalline levulose,
and a semicommercial plant, capable of producing 22 pounds
of the product per batch run, was in continuous operation in
the Chemistry Department of the Iowa State College from
1931 to 1934 (4, 7).
1 The photographs illustrating this article are reproduced by aourtesy of
The Chemical Foundation of Kansaa Company.
1160
The J erusalem artichoke has been
recognized as a possible source for
the manufacture of alcohol for many
years past (2, 17, ZO) , and the tubers
were employed a number of years
ago in a few small-scale manufacturing
operations in Germany and in France.
More recently this crop has been un-
der consideration in the United States
as a raw material for the production
of industrial alcohol. Important prog-
ress has been made in developing the
best methods for harvesting, handling, storing, and processing
the tubers for this purpose.
Several varieties of the J erusalem artichoke were studied
with reference to yield and sugar content by Boswell et al. ( I ) .
The data presented in Table I are based upon those given by
these workers. The mean average yield of the twenty varie-
ties investigated was 10.69 tons per acre; some varieties
gave yields as large as 21 tons per acre under the most favor-
able conditions, I n Table I are listed those varieties which
gave the average yield or better, together with the sugar con-
tent per ton and the pounds of sugar per acre. I n the next to
the last column are given the gallons of anhydrous alcohol per
acre, based on expected commercial yields (90 per cent of
theoretical); in the last column are given the bushels of corn
per acre that would be required to give the same amount of
alcohol.
Little is known of the value of the dry by-product feed
from the fermentation of the artichoke. Maaz (6) states that
the slops from artichoke fermentations in a French distillery
were fed to cattle, with results comparable to those obtained
using the fermentation slops from corn, rice, or millet. Cer-
tain British investigators (3) state that the residue left after
fermentation, if suitably dried, should form a good cattle cake
with approximately the following composition: moisture
20.0 per cent, protein 32.3, ash 10.8, fat 3.7, crude fiber 10.0,
and carbohydrates 23.2. It is anticipated that the results of
experimental feeding tests on the dry by-product feed from
artichoke fermentations will shortly be available. Intensive
research on the breeding, cultivating, and harvesting of the
tubers, a$ well as feeding experiments with both the tubers and
distillery residues, will all be factors in establishing the eco-
nomic status of this crop.
Experiments on the use of fresh artichoke tubers for the pro-
duction of alcohol were reported by Windisch (18, IO), Riidi-
ger ( l a, I S ) , Lampe (6), Obrosov (Q), and Vadas (16). The
average yields of alcohol obtained by each of these investi-
gators, as well as by Maaz (6) in plant-scale operations, were
approximately the same and corresponded to 16.8-21.8 gallons
per ton of fresh tubers. Windisch obtained the highest
yields by fermenting the raw mash, made by merely grinding
the washed tubers with water. Treating the mash with malt
or steaming either had no effect or lowered the alcohol yields.
Rudiger found that it was advantageous to heat the mash for
one hour at 56" to 56" C., followed by rapid cooling to fermen-
tation temperature before yeasting. This could not be con-
firmed by Lampe, however. The latter worker obtained his
highest yields by weakly acidifying the raw mash before fer-
menting it. Riidiger stated in his first report ( l a) that acid
OCTOBER, 1937 INDUSTRIAL AND ENGINEERING CHEMISTRY 1161
Although alcoholic fermentations of
pulpy mashes of the Jerusalem arti-
choke do not consistently give maximum
yields, an aqueous extract prepared in a
diffusion battery is an excellent yeast
substrate. The extract can be kept from
microbial decomposition by concentrat-
ing under reduced pressure to 70 per cent
solids and storing under a carbon dioxide
atmosphere. The carbohydrates in the
sirup are stable up to 110 O C. at pH values
between 4.8 and 9.0. No nutrients need
be added to the extract, and preliminary
acid hydrolysis of the carbohydrates is
not necessary for successful fermenta-
tion. Various yeast strains give satis-
factory alcohol yields (above 90 per cent
conversion), and continuous cultivation
of yeasts on unhydrolyzed artichoke ex-
tract increases their ability to produce
high alcohol yields from this substrate.
hydrolysis of the mash led to slightly increased yields, but the
data of his second paper (IS) show a somewhat better yield for
a mash which had not been so treated. Obrosov found that
J erusalem artichokes were perfectly suited to the production
of alcohol, although difficulties with packing the tubers in
the cookers had to be overcome. Saccharification could be
effected either with or without the use of acid. Vadas recom-
mended two methods of pulping the tubers-mechanical
grinding of the raw tubers or cooking for one hour with steam
at 1.5 atmospheres. After being ground, the raw pulp was
warmed to 56-60' C. for 2 hours in order to convert the poly-
saccharides to fructose by action of enzymes present in the
tubers, then cooled to 25" C., yeasted, and fermented. If the
tubers were cooked, thus destroying the enzymes, 20 per cent
of them were ground raw and mixed with the cooked pulp at
56" to 60" C. in order to convert the polysaccharides to fruc-
tose.
Experiments on the production of alcohol from J erusalem
artichokes were carried out in the laboratoryand in a semitech-
nical plant by British investigators (3) beginning in 1919. I n
the laboratory trials one kilogram of fresh tubers was used in
each experiment; in the semitechnical trials a ton of tubers
was fermented each time. They reported that the average
yield of alcohol from tubers of 16.7 per cent carbohydrate con-
tent in seven laboratory experiments corresponded to 22.2
U. S. gallons of 95 per cent alcohol per ton of fresh tubers; in
three semitechnical plant experiments the average yield was
22.4 gallons. These yields represent approximately 78 per
cent of the theoretical yield. Samples of two varieties of arti-
chokes were fermented on a semitechnical scale in 1921 and
gave yields corresponding to 26.6 and 28.4 gallons, respec-
tively, of 95 per cent alcohol per ton of tubers. The mashes
used in the above-mentioned tests were not hydrolyzed.
Laboratory trials had shown that a preliminary acid hydroly-
sis, with various concentrations of either sulfuric or lactic
acid, resulted in the same or lower yields of alcohol.
It is well known (15) that fresh J erusalem artichoke tubers
deteriorate rapidly even when stored under carefully regulated
conditions. Therefore the tubers must be suitably processed
for storage in order that this crop may be adapted for continu-
ous operation of an industrial alcohol plant. Previous work-
ers have not reported the use of artichoke materials other than
the fresh tubers in the alcoholic fermentation. The present
paper deals with preliminary laboratory studies of this phase of
the use of the J erusalem artichoke for alcohol production.
Materials Used
McGlumphy et al. (7) demonstrated that desiccation of
thinly sliced J erusalem artichoke tubers, when the process is
properly carried out, causes no loss of sugar and that the dried
chips keep indefinitely without change in carbohydrate con-
tent. For most of the work reported here, the dried artichoke
chips prepared by McGlumphy and Eichinger and stored at
Iowa State College were employed, thus ensuring a uniform
material throughout the course of the investigations. A
sirup was prepared from the chips by the method of McGlum-
phy et al. (7). The dried artichoke chips were extracted in
an eight-cell diffusion battery with water at approximately
80" C.; a dark brown sirup was the result, which contained
about 24 per cent solids based on refractive index, or about 22
per cent reducing sugar equivalent, varying slightly with the
individual extracts. Concentrations as high as 40 per cent can
be obtained if desired. Tests on the chips after extraction
showed less than 0.3 per cent carbohydrate remaining. An
extract from the fresh tubers can as easily be obtained by proc-
essing in the same manner.
The sirup spoiled quickly, however, because of abundant
and rapid growth of native microorganisms and hence could
not be stored. This disadvantage was overcome by evaporat-
ing the extract under reduced pressure to a concentration
greater than 70 per cent total solids. The resulting eirup was
rather thick but was as easily handled as molasses. After 3
months no growth by bacteria or yeast was evident in this con-
centrate, but considerable mold growth, principally Asper-
gillus niger, had appeared on the surface. The growth of
molds was overcome by storing the thick concentrate under an
atmosphere of carbon dioxide.
I n addition to the chips and the sirup, twelve varieties of
fresh artichoke tubers received from the Luling Foundation,
Luling, Texas, were subjected to fermentation tests. A 50-
pound sample of artichoke flour, about which no information
as to method of preparation was available, was also subjected
to fermentation.
Analytical Procedure
Conversion of the polysaccharides of the artichoke into simple
sugars was brought about by the method of McGlumphy, Eich-
inger, et al. (4, 7), by acidifying to a pH of 1.75 with hydrochloric
J ERUSALEM ARTI-
C H OK E TUBERS
J U S T T A K EN
FROM STORAGE
Fermentation of Dried Artichoke Chips and
Artichoke Flour
Preliminary experiments showed that cooking the ground
dried artichoke chips with water and fermenting directly,
either with or without acid hydrolysis, did not give good re-
sults. Such fermentations "headed" badly; that is, the solid
matter was carried to the surface by the gas evolution and in
this way was removed from contact with the liquid. This re-
sulted in incomplete conversion of the carbohydrates into
alcohol. Hence, no further laboratory tests were made di-
rectly on the dried material.
However, the sample of artichoke flour was subjected to
fermentation at the plant of the Bailor Manufacturing Com-
pany, Atchison, Kansas, employing a 100-gallon culture tank.
The artichoke flour was thoroughly mixed with sufficient
water to make about 90 gallons of mash which were sterilized
in the tank for 30 minutes at 15 pounds per square inch pres-
sure. The mash was inoculated with 2 gallons of an active
culture of Saccharomyces anamensis grown in molasses me-
dium, and the fermentation was allowed to proceed to com-
pletion. The yield of alcohol obtained was 80.5 per cent of
theoretical. Moreover, difficulties with heading were again
experienced.
Fermentation of Fresh Artichokes
Since previous investigators have rather extensively studied
the fermentation of fresh artichoke tubers, no attempt was
made to exhaust the possibilities of the fermentation of this
material. However, fermentation tests on the fresh tubers
were carried out in duplicate in 500-cc. Erlenmeyer flasks with
each of twelve artichoke varieties. Each flask contained 100
grams of finely ground tuber. Two methods of treatment be-
acid (or Hof 1.5 withsulfuric acid) and heating to 80" C. for one
hour. $he carbohydrate content of the materials employed was fore were For One series lZ5 Of
determined by subjecting them to complete acid hydrolysis and water were added $0 each flask before cooking in the autoclave
estimating the reducing sugars formed (levulose and dextrose) for 30 minutes at 15 pounds steam pressure. For the other
by the Shaffer-Hartmann method (14).
series, 75 cc. of water and 25 cc. of 1 N sulfuric acid were
Fermentations were analyzed for alcohol by distilling measured
volumes of the fermented mash, collecting the distillates in volu- added to each flask before heating for
metric flasks, and determining the specific gravity (d;:) of the the flasks were cooled and 21 cc. of 1 sodium hydroxide
distillates with a Chainomatic Westphal balance; alcohol con- were added to each to bring the pH to 5.5. All the flasks of
centrations were then read from appropriate tables. The
both series were cooled to 30" C., and the contents were inocu-
experimental results are expressed in terms of grams of alcohol
per Cc. of medium, and also in per cent of theoretical con-
lated with 30 cc. of an active culture of Saccharomyces anamen-
version of total carbohydrate to alcohol according to the equa- S i S @own in molasses medium.
tion: These fermentations headed badly, and frequent shaking
ras necessary in order to keep the solid matter down in the
liquid in attempts to secure complete fermentation. After 4
days analyses for alcohol were made, and the results are given
in Table II. Because of the heading, the fermentations, as
shown by the analyses, were incomplete in most cases and the
results quite erratic, varying from 49 to 99 per cent of the
theoretical yield. However, the data show no significant dif-
ferences among the varieties as to alcohol yields, and, in
hours at 8oo c.;
CBH~ZOR + 2C02 +2CtHsOH
The data re resent the average values for duplicate ferments-
tions, and a%yields are corrected for the amount of alcohol
introduced with the inoculum.
Yeasts and Media
The yeasts used in the fermentation experiments were pure
culture strains of Saccharomyces anamensis, Saccharomyces cere-
oisiae, and Xchizosaccharomyces pombe. The cultures
were carried and maintained in active condition by
transfer at 48-hour intervals into fresh stock me-
dium. Three stock media were used: beer wort (me-
dium A), unhydrolyzed artichoke extract (medium
B), and hydrolyzed artichoke extract (medium C).
The artichoke extracts contained carbohydrate Corn
equivalent to 16 per cent reducing sugar, and the
Cor- Washing- Av. Total Sugar Aloohol leht
pH was adjusted to 5.5. The stock media were variety or Urbana, "allis ton Per Per
sterilized for 20 minutes at 15 pounds per square Accession NO. Ill. Wash: D. d. Mean ton acre &? e ] : : e
inch (1 kg. per sq. om.) steam pressure. Multipli- Tons Ton8 Tons Tons Lb. Lb. Gal. Bu.
TABLE I.
YIELD DATA FOR SEVERAL VARIETIES OF J ERUSALEM
ARTICHOKE
--Yield per Acre-- Av. Equiva-
cation of-the yeasts was rapid and fermentation
was vi orous in each of these media.
For fermentation studies the experimental media
were always adjusted to a pH of 5.4-5.5, using so-
dium hydroxide or hydrochloric acid solutions. They
were inoculated by adding a measured amount of
active yeast culture in stock medium to ertch ex-
uerimental flask with a sterile uiuet and were in-
Blano Ameliore
Chicago
26,944
26,984
27,007
27,079
27,095
27,574
28,098
6.43
4.98
9.28
6.36
8.11
8.81
7.67
10.95
7.74
18.42
19.96
21.51
20.00
18.62
16.52
18.08
20.78
19.08
7.90
8.48
8.88
6.32
9.55
8.80
11.13
11.40
7.53
10.92
11.14
13.22
io. 90
12.10
11.08
12.29
14.38
11.75
313.8
356.4
316.4
336.8
318.4
368.0
358.6
380.2
307.2
3426
3969
4170
3670
3863
4076
4407
5467
3610
238.0
275.7
289.7
256.0
267.7
283.1
306.1
379.7
250.8
91.2
106.6
111.0
97. 7
102 ; 6
108.5
117.3
146.6
96.1
- -
kubated at 30' C. for 4 days.
1162
,
OCTOBER, 1937 INDUSTRIAL AND ENGINEERING CHEMISTRY 1163
general, yields were slightly better in the acid-hydrolyzed
mashes.
Fermentation of Artichoke Sirup
The difficulty with heading experienced in the fermenta-
tion of the dried artichoke chips and the fresh tubers led to
the conclusion that fermentation of pulpy artichoke mashes
was not very practical. Preliminary fermentation tests had
shown that the aqueous extract from the dried chips furnished
an excellent substrate for yeasts. Attention was therefore
concentrated on this material.
TABLE 11. FERMENTATION TESTS WITH DIFFERENT VARIETIES
OF FRESH ARTICHOKE TUBERS
Yield-
USDA 27,574
56-7082, Milsmers Seedling
K-7 French, Mammouth white
C, Oreg.
USDA 26,984
H4N, 31,642
B, I owa
F-2. 26,723
Nebr. Black Land
E-1, Dunning
G-3, Chicago
Nebr. Sandy Land
19. 0
18. 2
21. 2
12. 7
15. 2
21. 1
16. 1
18. 9
19. 3
18. 6
14. 4
19. 1
Acid at 80 C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at SO0 C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at SOo C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at SOo C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at 80 C.
Steam-cooked
Acid at SO0 C.
Steam-cooked
7. 44
6. 04
6. 64
6. 42
7. 13
5. 30
6. 06
4. 46
7. 72
5. 54
6. 88
6. 72
6. 47
4. 88
6. 53
5. 60
7. 46
6. 47
7. 70
6. 47
7. 17
6. 04
8. 50
6. 79
76. 8
62. 0
60. 6
68. 3
65. 6
48. 9
78. 1
68. 9
99. 4
71. 4
63. 8
6 2 . 3
78. 7
59. 4
67. 6
68. 0
76. 8
65. 7
82. 2
68. 2
97. 4
82. 1
87. 1
69. 6
Levulose is not stable at elevated temperatures, decompo-
sition being especially rapid above 80 C. Mathews and
J ackson (8) carried out extensive investigations on the sta-
bility of this sugar. It was desirable, however, to determine
the stability of the carbohydrates in the artichoke extract at
higher temperatures, since the most convenient method of
storing the material, as stated above, was found to be evapora-
tion to a thick concentrate. The temperatures to which the
sirup can be subjected during evaporation, without loss of
carbohydrate content, were investigated. Portions of an ex-
tract at various pH values, representing increasing acidities,
were prepared by the addition of hydrochloric acid. These
solutions were heated for one hour at the temperatures indi-
cated in Table 111. After cooling, the solutions were hydro-
lyzed, neutralized, and analyzed for reducing sugars. The
results (Table 111) show that the carbohydrates in the extract
are stable at temperatures as high as 110 C. at
-
pH values between 4.8 and 9.0. It is of interest
to note that acid tolerance decreased with in-
crease in temperature, which is no doubt due
to increased formation of levulose at higher acidi-
ties.
Unhydrolyzed artichoke sirup was successfully
employed as one of the stock media for carrying
yeast cultures and gave vigorous fermentations.
This led to an experiment to determine whether
hydrolysis is necessary to secure maximum yields
of alcohol, and also whether continuous cultiva-
tion of the yeasts on the artichoke medium im-
proved them for use in fermenting this substrate.
The concentrated sirup was diluted so that on
complete hydrolysis the medium contained, by
analysis, the carbohydrate equivalent of 12.65
grams of reducingsugars per 100 cc.; the pH at this dilu-
tion was 5.4. The acidity of four portions was adjusted to
a series of different pH values by adding hydrochloric acid to
three of the portions, and the solutions were held at 80 C.
far one hour. The amounts of reducing sugars present in
each solution following this treatment are shown in Table
IV. After cooling, the pH was adjusted to 5.4 in each case
by addition of sodium hydroxide, and fermentations were car-
ried out with 200 cc. of medium in each 500-c~. Erlenmeyer
flask. The media were inoculated with 10 cc. of the indi-
cated culture. The data for these fermentations are also
given in Table IV.
The results show that complete hydrolysis did not improve
the yields of alcohol, at least with Saccharomyces cereuisiae
and Schizosaccharomyces pombe. The maximum yield ob-
tained with the former yeast (99 per cent of theoretical) was
secured in the medium which had been heated at a pH of 4.1.
With the latter culture there was practically no difference in
the yields from the media heated at pH values of 4.1 and 5.4
(99.0 and 99.1 per cent of theoretical, respectively). At
least partial hydrolysis was necessary for the most successful
fermentation using Saccharomyces anamensis; the maximum
yield of 95.3 per cent of theoretical was obtained with the
medium most completely hydrolyzed. It is likewise obvious
from the data that the cultures acclimated by continuous
transfer in unhydrolyzed artichoke extract produced higher
alcohol yields. This is particularly evident with the unhydro-
lyzed and less completely hydrolyzed media.
Discussion of Results
The data presented above show conclusively that the J eru-
salem artichoke offers excellent possibilities as a raw material
for the production of industrial alcohol. When fresh tubers
or dried material are made up into a mash directly and fer-
mented, heading causes such difficulty that there is con-
siderable doubt as to whether the artichokes can be success-
fully fermented to produce maximum yields in this manner.
However, the aqueous extract produced from the artichokes
by diffusion provides an excellent medium for alcoholic fer-
mentation, and the extraction of either the fresh tubers or
TABLE 111. INFLEENCE OF TEMPERATURE AND PH ON STABILITY
OF CARBOHYDRATES IN THE EXTRACT FROM ARTICHOKE CHIPS
Carbohydrate as % of Reducing Sugar, after
PH heating 1 Hr. at:
900 c. 1000 c. 1100 c .
9 . 0
8. 2
7 . 0
5 . 6
4 . 8
3. 7
2 . 8
1. 8
24. 36
24. 40
24, 45
24. 40
24. 36
24. 30
24. 10
23. 95
24. 30
24. 40
24. 40
24. 40
24. 35
24. 20
24. 05
23. 60
24. 30
24. 30
24. 35
24. 40
24. 30
24. 00
23, 80
19. 05
TABLE IV. EFFECT OF HEATINU AT VARIOUS PH VALUES, AND OF DIFFERENT
CULTURES ON ALCOHOL YIELDS FROM ARTICHOKE SIRUP
Yeast
Inocu- -
lum Saccharomyces
Crown anamensas
PH Reducing on --- 7
during Sugars Me- G./100 % of
Heating G./lOO do. diumQ cc. theory
1 . 8 12. 35 A 6. 13 94. 8
B 6. 16 95. 3
2. 6 6. 72 A 6. 08 94. 0
B 6. 13 94. 8
4 . 1 2. 10 A 6. 06 93. 8
B 6. 13 94. 8
6 . 4 0. 09 A 5. 62 87. 0
B 5. 78 89. 4
-Ethyl Alcohol Yield 7
Saccharomyces Schizosaccharomyces
cerevasaae pombe
G./lOO % of C./lOO % of
6. 16 95. 3 5. 95 92. 0
6. 16 95. 3 6. 06 93. 8
6. 09 94. 1 6. 13 94. 8
6. 16 95. 3 6. 16 95. 3
5. 99 92. 6 6. 08 94. 0
6. 40 99. 0 6. 40 99. 0
6. 82 90. 1 6. 10 94. 4
6. 99 92. 6 6. 41 99. 1
,----- --
cc. theory .cc. theory
a A =beer wort: B =unhydrolysed artichoke extract.
1164
320.91-
300
INDUSTRIAL AND ENGINEERING CHEMISTRY VOL. 29, NO. 10
e- POINTS FROM THERMAL ANALYSIS
-STRUCTURE SHOWS EUTECTIC
A- STRUCTURE HOMOGENEOUS
the desiccated chips presents no serious problems. The types
of diffusion batteries used in the beet sugar industry should
be adaptable to handling artichokes, although drawbacks are
cited by Proffitt and co-workers (IO, 11)..
Since fresh artichoke tubers cannot be stored readily, in
order for year-round operation of an alcohol plant using arti-
chokes to be possible, it will be necessary for the newly dug
tubers, which may be harvested in the fall or spring, to be
processed promptly. A part of them can be extracted and
the sirup fermented directly, but by far the larger part of the
tubers must be processed for storage. One method would be
to concentrate the diffusion extract to a thick sirup and store
it under a carbon dioxide atmosphere. Adequate supplies
of this gas would be available at any alcohol plant. Triple-
or quadruple-effect evaporators would be suitable for the
evaporation. The temperatures met in the evaporator
would not cause decomposition of the carbohydrates of the
extract, according to the experimental findings reported here.
Another method of processing for storage is desiccation of the
sliced tubers.
The experimental results show that fermentation of the
artichoke sirup presents no difficulties. The sirup needs only
to be properly diluted, sterilized, cooled, and inoculated
with suitable yeast culture. Carbohydrate concentrations
equivalent to those commonly used in industrial plant practice
for other raw materials give approximately complete conver-
sion. No nutrients need be added, and preliminary hydroly-
sis of the levulans is not required for successful fermentation.
The three yeasts used gave satisfactory alcohol yields (above
90 per cent conversion), although results were a little better
with the culture of Schizosaccharomyces pombe, especially in
fermentations of the unhydrolyzed medium. Strains of Sac-
charomyces cerevisiae are most commonly employed in indus-
trial alcohol plants, and it is possible that some other strain of
species will give better results than the one which happened
to be selected for these studies. Continuous cultivation of the
yeasts on artichoke medium increases their ability to produce
high alcohol yields from this substrate.
Literature Cited
(1) Boswell, V. R., Steinbauer, C. E., Babb, M. F., Burlison, W. L.,
Alderman, W. H., and Schoth, H. A.. U. S. Dept. Agr.,
Tech. Bull. 514 (1936).
(2) Brachvogel, J. K., Industrial Alcohol, New York, Munn and
Go., 1907.
(3) Dept. Sci. Ind. Research, Gr. Brit., Power Alcohol from
Tuber and Root Crops in Great Britain, London, H. M.
Stationery Office, 1925.
(4) Eichinger, J . W., MoGlumphy, J . H., Buchanan, J . H., and
Hixon, R. M., IND. ENQ. CFXEM., 24,41 (1932).
(5) Lampe, B., Z. Spiritusind. , 55, 121 (1932).
( 6) Maaz, B., Zbid., 39,359 (1916).
(7) McGlumphy, J. H., Eichinger, J . W., Hixon, R. M., and Bu-
(8) Mathews, J. A., and J ackson, R. F., Bur. Standards S. Research,
(9) Obrosov, N., Brodilnaya Prom. , 10, No. 2, 27 (1933); Chi mi e &
chanan, J. H., IND. ENO. CHEM., 23,1202 (1931).
11, 619 (1933).
industrie, 31, 1191 (1933).
(10) Proffitt, M. J., IND. ENQ, CHEM., 27, 1266 (1935).
(11) Proffitt, M. J ., Bogan, J. A., and J ackson, R. F., J. Research
(12) Rfidiger, M., 2. Spi ri t usi nd. , 43,203 (1920).
(13) Ibid., 44, 222 (1921).
(14) Shaffer, P. A., and Hartmann, A. F., J. Bi d. Chem., 45, 365
(15) Traub, H. P., Thor, C. J ., Willaman, J . J ., and Oliver, R.,
(16) Vadas, R., Chem.-Ztg., 58, 249 (1934).
(17) Wiley, H. W., and Sawyer, H. E., U. S. Dept. Agr., Farmera
(18) Windisch, K., 2. Spiritusind. , 39, 314 (1916).
(19) Ibid. , 43,292,300 (1920).
(20) Windisoh, K., and J etter, W., Ibid. , 30, 541, 552 (1907).
RECEIVED June 1, 1937.
Nat l . Bur. Standards, 17, 615 (1936).
(1921).
Plant Physiol., 4, 123 (1929).
Bul l . 429 (1911).
admiurn-Indium Alloy System
HE scarcity and resultant high price of the rare metal
indium have made difficult any systematic study of its
alloys. Consequently an investigation in this field not
only fills a gap in the knowledge of binary alloy systems but
is of primary importance as a basis for further theoretical
T
and even industrial con-
siderations. Because the
a i n D -i n d i u m diagram
was worked out in this
same laboratory, the cad-
mi um - i ndi um system
was chosen as the next
logical step, in view of
the close rel ati on be-
tween zinc and cadmium.
The metals used were
el e c t r ol yt i c cadmium
and i ndi um of purity
greater than 99.9 per
cent, both obtained from
the Great Falls Reduc-
tion Department of the
Anaconda Copper Min-
1 Wilson and Peretti, IND.
ENQ. CHEM., as, 204 (1938).
CURTIS L. WILSON AND OSWALD J. WICK
Montana School of Mines, Butte, Mont.
ing Company. Alloys were melted in a carbon crucible and
were protected from oxidation by a cover of mineral oil.
Transformation points were determined with a simple differ-
A A
20 40 60 75 80 100
PERCENT INDIUM BY WEIGHT
FIG. I. DIFFERENTIAL THERMOCOUPLE