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Show ALCDHDL PLANT IS POTENTIAL FACTOR AMONG SPfflHGVILLE'S INDUSTRIES Pure Test Alcohol Made From Suga rBeet Mo lasses y If all automobile owners of Utah using alcoh'ol as an antifreeze would demand the Springville made product the plant of the Spring-vilte Spring-vilte Commercial Alcohol company would be one of the important industrial in-dustrial centers of the state, according ac-cording to officials of the company. com-pany. The manufacture of the purest ethyl alcohol from sugar beet molasses mo-lasses is the latest achievement of chemical engineering at the local plant. Successul operation of the plant, with' production at the rate of 1500 gallons a day;, has paved a rtew utititarian product of the sugar beet industry. In addition alcohol production opens up a new vista in the potentialities of Utah industrial indust-rial development as the basic ingredient in-gredient is thus provided for establishment estab-lishment in Utah of the numerous industries utilizing alcohol such as pharmaceutical, extract, tonic and linament manufactories. Greates New Field Creation of this new field of usefulness use-fulness for sugar beets represents an investment of $100,000, the providing pro-viding of employment of fifteen workers and production each day of a product valued at $1200, as toased on current commercial alco-fctol alco-fctol prices. The Springville plant is the only distillery producing alcohol from sugar beet molasses in the United States and as the only alcohol distillery dis-tillery between the Missouri river and California it provides for the marketing of Utah made alcohol in Utah. Idaho, Montana, Nevada, Arizona, Colorado, Wyoming and New Mexico. Up to this fall all the commercially used alcohol was shipped in from California or foim, Missouri river points. The Springville plant will utilize 3000 tons of the discarded beet molasses mo-lasses from the beet sugar factories factor-ies of Utah and Idaho and as the industrial market expands it will be possible to use the entire waste of these factories, except for the molasses required for local feeding of livestock. This season's discard is estimated at 18,000 tons, portions of which are used as cattle feed and in the manufacture of yeast. Headed by S. L. Group-Solution Group-Solution of the practical production product-ion of alcohol from sugar beet molasses mo-lasses followed ttz organization of the Springville Commercial Alcohol company by a group of Salt Lake business men and the employment of A. Vekander as plant superintendent. superin-tendent. Mr. Vekander came from California, whoic he was identified with , !' fermentation industries for thirty years. Officers of the company are: W. T. Cannon, president; presi-dent; B. R. Smoot, vice president and production manager; W. T. Pyper, secretary, and W. Bert Rofo-inson, Rofo-inson, treasurer. These men, with S. H. Love and J. C. Whittaker, Jr., form the board of directors. The alcohol produced has been analyzed by Herman Harms, Utah state chemist, as a standard, refined re-fined commercial alcohol, free from foreign ingredients and natural impurities, im-purities, and conforming in every respect with specifications of the United States pharmacopoeia for ethG Alcohol. In the 24-hour production of the plant the crude sugar beet molasses, mo-lasses, shipped in from beet sugar (Continued on Page Seven) 5 ALCOHOL PLANT AMONG FACTORS (Continued from Page Three) factories is first mixed with water, sterilized with live steam and boiled boil-ed in two diluting tanks, each wifh a capacity of 5171 gallons. This initial process removes all deleterious organisms to afford subsequent perfect fermentation and also effects chemical conversion. conver-sion. Product Then Cooled The boiled molasses is then cooled to a suitable temperature so when further combined with water it enters large fermentation tanks at a density and temperature temper-ature suitable to the immediate activity of yeast. ThV yeast is added in general quantities so the fermentation starts promptly and fermentation is usually completed in 48 hours in six tanks, each with 27,145-gallon capacity. When completed the material is then officially called "beer," as in the nomenclature of chemical manufacturing man-ufacturing "molasses is not beer until fermented." It was explained that "the entire success of a distillery dis-tillery lies in rapid fermentation, requiring scrupulous care and vigilance." vigi-lance." As no dependence is placed on wltd yeasts, only cultivated yeasts ate used. Closest bacteriological bacteriol-ogical technique is required for yeast selection and cultivation to preserve purity, igor and fermenting ferment-ing power. The plant operates its own pure yeast apparatus. Continuing the process, the beer is made ready for the still, wh'ich is of the continuous type wherein tire beer enters continuously and the alcohol distilled therefrom is produced continuously. This apparatus appar-atus is ti vertical copper column three feet in diameter and GO feet in height. It contains CO plates set horizontally. the tribox in two streams into a solutely guaianteed by the addition receiving tank. ot' nauseous, but non-poisonous anil Just as soon as the alco'nol leaves non-malodoros ingredients, as iso-tl.'.i iso-tl.'.i condenser and the plant pro- propanal, ald.hol, calorite and reduces re-duces true alcohol of 189 to I!t0 pha tcrpineul. T.ie d.-naturad al-urnof, al-urnof, the United States places its cohol is shipped under seal in fifi-guardian fifi-guardian seal on every pipe joint, gallon drums to dial '. ihiilnrs union or valve. throughout the intermnntain wefil, , who finally utilise Ihe alcohol s P. B. Van Orden, inspector of anl M,.P0Zp-,1:ll,,s in aulomohile the bureau of industrial alcohft, . dj t0 United Slates treasury department, Distillation Follows The beer is pumped from the fermenting fer-menting tanks to a still feed tank of 2(10u-gallon capacity on the top of Ihe building, or ninety feet above tlfe gronnd level. The beer flows down to tile beer heaters and enters the still at a high temperature temper-ature at a point one-quarter of the height of the still. It then takes a downward course through a series ser-ies cf plates to the bottom of the still. Live steam, introduced under pressure into the bottom of the still, causes tle descending hot beer to boil and distill t'nerefrom its alcohol. Above the point of entry of the beer the now separated alcoholic is in charge of this government inspection and the producers are not permitted to use the alcohol until prescribed denaturants are added. The ethyl alcohol is subject sub-ject to a tax of $1.10 per proof gallon or a tax of $1.09 per wine gallon on alcohol of 190 proof. The alcohol is taxable until denatured. All of the Springville alcohvil, except ex-cept that entering the United States bonded warehouse for government gov-ernment inspected distribution, is finally prepared as completely as denatured alcohol. The denaturing process is known as formula No. 5, wherein the nonpotability is ab- vapors ascend plate by plate, gradually grad-ually gaining in proof or per cent of alcohol. The vapors leave the top of the still through a copper pipe and pass into the dephlegma-tor. dephlegma-tor. This apparatus separates and partly condenses the vapors and returns tle lower proof alcohol to the still for redistillation. Vapors passing through the dephlegmatoi enter the condenser, where they are completely cooled to liquid form and flow to the tribox. Th now high proof alcohol flows from |