In Connecticut; first, and in the interest of appearing acceptably mad in a mundane sense; employ the gradient metaphor of “blue” food dye midst water. Then, dispensing with the pretense of jest, proceed with the experimental facilitation of a transformative reaction experiment amidst various solute concentrations of simple table sugar in aqueous solution. A brix refraxometer and Erlenmeyer flask with stoppers, thermometer and tubing are requisite for this experiment. The first objective would be to proceed from the dye concentration metaphor into making said table sugar the solute in a an aqueous solution, yet here also giving consideration to the thermodynamic properties of saturation within this glucoseic solution. Pertaining to saturation at temperature and to any corresponding efficacy of the impending yeast additive; also consider temperature concerns during phases of the yeast initiated fermentation process. Next, the experiment will proceed to utilize the essential addition to the Erlenmeyer experiment system and it’s contents of the vital instant or activated yeast in the water and sugar solution. Reaction variables in both fermentation and distillation will thence be regulated by the additional utility of the various stoppers, tubes and thermometers for the anaerobic gaseous water trap bleeding of CO2 and the subsequent distillation transfer of the resultant purity of ethanol from this mash solution along with plant essences to be determined with consideration of available local plantae glucose. Next, the flavorful essences of these local plant derivatives and their distillate ethanol derivative from selections of more complex mash experiment inputs will be made use of. These mash component mixtures may be derived prior to advancements in volume capacity above Ehrlenmeyer volume at the the here unspecified fluid thermodynamic Fahrenheit (approximately 200°) precision thermoregulation for the evapotransfer of the reactant: ethyl distillates to be distilled at precise purity from the aqueous and then fermented mash mix. This experimentation is intended for production feasibility of locally sourced distilled essence of fermented glucoseic compounds from locally procurable quantities of agricultural plantae, (or honey) after appropriate anaerobic time with that strange and semi vital, non nuclaeic, and perhaps somehow prokaryotic, gift of God.
Experiment components below are examples, with certain evident omissions.
P12″ Laboratory Thermometer https://www.amazon.com/dp/B0064O97VE/ref=cm_sw_r_cp_api_glc_fabc_ezH.FbCS4Y3GP?_encoding=UTF8&psc=1
FastRack One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2, multicolor (B01AKB4G9E) https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_api_glc_fabc_8vH.FbFWGNA2X
Erlenmeyer Flasks Set, 3 Pieces – 500ml, 1000ml & 2000ml – Borosilicate Glass – Narrow Neck, Conical Shape – White Graduations – Eisco Labs https://www.amazon.com/dp/B07SVH9Q7P/ref=cm_sw_r_cp_api_glc_fabc_fVF.FbPH6P4BG?_encoding=UTF8&psc=1
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