Cane molasses as a stock feed.—Perhaps more of the exhausted molasses is used for this purpose in these Islands than for any other.
Ordinary molasses contains from 30 to 35 per cent of sucrose and almost as much glucose. These being purely carbohydrates, it is necessary to combine them with some protein-bearing feed in order to make a perfect ration. Many leguminous plants, such as alfalfa, cowpeas, peanut vines, etc., may be cut fine and used as an absorbent for molasses. This makes a most excellent feed as it contains a sufficient amount of roughage, and at the same time offers a balanced ration if properly composed. In this country there is a great amount of exhausted cake from the coconut-oil factories, which is exported to Europe each year. There is no good reason why this should not be used as an absorbent for the molasses in making a concentrated feed, which could be transported to various parts of the Islands or exported abroad for stock.
To-day the Philippines are dependent upon Australia and other countries for many thousand head of cattle each year. The by-products from sugar factories are thrown into the rivers or flushed away from the factories through drains, and the leaves and tops of the cane are burned on the ground in order to facilitate cultivation. In the attempt to grow our own beef, these feeds should be an important factor.
Cane molasses as a source of alcohol.—Alcohol can be made from a great variety of substances containing the necessary constituents, viz, carbon, hydrogen, and oxygen.
Of the numerous alcohols possible, ethyl alcohol is the one ordinarily sought and the easiest produced. This alcohol is represented by the following chemical formula: C2H5-OH.
While glucose is the substance which may be easily transferred into alcohol by fermentation, sucrose may also be used, providing it is first changed into glucose or invert sugar. Even cellulose and starch may be used after being transferred into reducing sugars.
The process of changing glucose into alcohol and carbon dioxide is called fermentation and is accomplished by a minute organism. Sucrose will not directly ferment, consequently it must first be changed into glucose. This is usually accomplished by an enzyme which is secreted by a ferment.
The following chemical formula will serve to show the steps necessary to pass from sugar to an alcohol:
| C12H22O11 (sucrose) +H2O (water) Presence of an 342 M. W. | ||
| enzyme → | Invert sugar | |
| ———————————————————— | ||
| (C6H12O6 (dextrose) | C6H12O6 (levulose)) | |
| 180 M. W. | 180 M. W. | |
| → | C2H5-OH (ethyl alcohol) + | 4CO2 (carbon dioxide) |
| 184 (2 M. W.) | 176 CM. W. | |
The theoretical yield then of alcohol from sucrose would be 53 per cent and from invert sugar 51 per cent. In practice, however, this yield would not be experienced on account of the yeast converting some of the sugars into substances other than alcohol and carbon dioxide. These will consist mostly of glycerine and succinic acid and will amount to 4 or 5 per cent.