Molasses molasses, also known as molasses. Molasses molasses is the only solid liquid left after the sugar has been withdrawn using her method and crystallization. Molasses molasses is a byproduct of sugar production but it has a very diverse effect in agriculture, industry, environmental treatment, especially using molasses as a feed for cattle and poultry. not only reduce the cost of animal feed but also provide necessary nutrition, increase the appetite for food for pets.

SET UP FLOATING POINT

Molasses molasses, also known as molasses. Molasses molasses is the only solid liquid left after the sugar has been withdrawn using her method and crystallization. Molasses molasses is a byproduct of sugar production but it has a very diverse effect in agriculture, industry, environmental treatment, especially using molasses as a feed for cattle and poultry. not only reduce the cost of animal feed but also provide necessary nutrition, increase the appetite for food for pets.

Application:
– In wastewater treatment: Nutritional sources supplement for microorganisms in the process of aerobic treatment at poor nutrient industrial wastewater treatment systems.
– In the food industry: Making fermentation materials for rum production; Used in the manufacture of some special dark beers; Used to create incense for cigarettes; Used to supplement iron for these mineral intolerant subjects in supplemental iron tablets; Additives in animal feed processing; Used as bait for fishing.
– In the chemical industry: A source of carbon in some industries; Bleached with magnesium chloride and used as an anti-ice agent; Producing ethyl alcohol used as engine fuel.
– In industry: Making chelating agents; Used in brick production; Mixed with glue for use in printing industry.
– In agriculture: Add to the soil to increase the biological activity of the soil; Used in hydroponics to provide nutrients for plants, including carbohydrates that are the main constituents of plant cells and plants that can be used as quickly as deoxyribose, lyxose, ribose, xylulose and xylose.

Preserving Sugar Secret:

Characteristics to note to preserve molasses include:

– Molasses is usually dark in color. This color is difficult to destroy during fermentation. After fermentation, they will cling to microbial biomass and cling to the product. The separation of color from biomass and product is often very expensive and very difficult. Between two types of molasses, molasses that is molasses from a darker molasses sugar cane from beet production must be processed before the fermentation process.

– The sugar content is quite high (usually in the range of 40-50%), this sugar is mainly saccharose, so when fermenting, it must be diluted to the appropriate concentration.

– The most difficult characteristic for fermentation is the colloid system in molasses. The higher the glue, the less likely it is to dissolve oxygen and the lower the metabolism of oxygen. Therefore, the most important task when using molasses is to mix this glue system.

– Because molasses is an ideal nutrient, they are susceptible to invasion and growth of microorganisms. So the quality of molasses is also easy to change according to the preservation time.

– To solve the unfavorable characteristics of molasses for fermentation, it is common to use concentrated sulfuric acid of 3.5 kg for a ton of molasses. When giving H2SO4 into molasses, we have three ways to handle this process:

+ The first way: When giving 3.5kg of H2SO4 to a ton of molasses, people stir at the temperature often for 24 hours, then centrifuge the solution.

+ The second way: When giving 3.5kg of H2SO4 to a ton of molasses, people boil the whole to 85oC and stir continuously for 6 hours, then centrifuge the contents.

+ The third way: Give H2SO4 until the molasses pH reaches the value of 4, one is heated to 120-125oC in one minute so that inorganic substances precipitate, then centrifuge in the centrifugation.

Carrying out one of the three ways will yield molasses, which has the glue and color. This molasses molasses has been mixed into different kinds of environment. For example, the culture medium receives biomass, the concentration only needs 2-4%. Whereas the environment ferments alcohol or organic acids, the sugar concentration is 16-22%. However, the value of molasses during the cultivation of yeasts obtained by biomass is not only determined by the amount of saccharose in molasses but also by the salts, growth stimulants and other ingredients.