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SYNTHETIC RECTIFIED AND DENATURATED ethyl alcohol

Specifications

Official edition

GOSSTANDART OF RUSSIA Moscow

Foreword

1 DEVELOPED AND WILL BE INTRODUCED by the Technical Committee for Standardization of the TC “Biotechnological Products for Non-Medical Purposes* and the Federal State Unitary Enterprise “State Research Institute for the Biosynthesis of Protein Substances*” (FSUE “GOSNIISYNTEZBELOK*)

2 ADOPTED AND INTRODUCED BY Decree of the State Standard of Russia dated December 30, 2002 N? 528-st

3 INTRODUCED FOR THE FIRST TIME

© IPK Standards Publishing House. 2003

This standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the State Standard of Russia

1 area of ​​use............................................... ....... one

3 Technical requirements ............................................................... .... 2

4 Safety requirements ............................................................... ... four

5 Environmental requirements............................................... 5

6 Rules for acceptance ............................................... ......... 5

7 Methods of analysis ............................................... .......... 5

8 Transport and storage............................................................... fourteen

9 Manufacturer's Warranty............................................................... ..... fourteen

Appendix A Bibliography .................................................................. . fifteen

STATE STANDARD OF THE RUSSIAN FEDERATION

SYNTHETIC ALCOHOL, RECTIFIED AND DENATURATED

Specifications

Rectified and denatured synthetic ethyl alcohol. Specifications

Introduction date 2004-01-01

1 area of ​​use

This standard applies to rectified and denatured synthetic ethyl alcohol (hereinafter referred to as alcohol) intended for the manufacture of various chemical products, perfumery and cosmetic products and for export.

Formula: C1H5OH.

Relative molecular weight (according to international atomic masses 1987) - 46.06. Product safety requirements are set out in 3.2.1. table 1 (indicators 6. 9. 10).

2 Normative references

Characteristic odor of rectified spirit bet odor of foreign matter

3 Volume fraction of ethyl alcohol. %, not less

5 Mass concentration of acids in terms of acetic acid in anhydrous alcohol. mg/dm 3 , no more

End of table I

Nanmsnonanns indicator Grade A OKP 24 2102 Grade B OKP 24 2105 Top grade Top grade 6 Mass concentration of acetaldehyde in terms of anhydrous alcohol, mg / dm 1, not more than 7 Mass concentration of ethyl ester of acetic acid in terms of anhydrous alcohol, mg/dm 1 . no more 8 Mass concentration of alcohols St + C4 (propanol-1, iroanol-2. butanol-1. buganol-2. isobutanol) in terms of anhydrous alcohol, mg/dm 1 . no more 9 Mass concentration of crotonaldehyde, mg/dm" Absence 10 Volume fraction of methyl alcohol in terms of anhydrous alcohol, Yag .. ns more 11 Mass fraction of lyethyl phthalate. %, not less

Note - For the production of perfumery and cosmetic products, alcohol of grades A and B of the highest grade is intended._

3.3 Marking

3.3.1 Transport marking - in accordance with GOST 14192 with the following additional data characterizing the product:

Name of the manufacturer and its trademark;

Names, brands and grades of the product;

Batch numbers;

Volume in decalitres;

Manufacturing dates;

Symbols of this standard.

The method of applying inscriptions - but GOST 14192.

3.3.2 Marking characterizing the transport hazard of the cargo. - according to GOST 19433.

Alcohol belongs to class 3. subclass 3.2 (hazard symbol - according to drawing 3. classification code 3212). UN number 1170.

3.3.3 Labeling of a product supplied for export must comply with the requirements of the supply agreement or the conditions of the external economic contrast, taking into account the requirements of this standard.

3.4 Packaging

3.4.1 Alcohol is poured into the following transport containers: aluminum barrels of type 1 according to GOST 21029; steel barrels of type 1 in accordance with GOST 17366; steel or galvanized barrels of type 1 in accordance with GOST 13950 and GOST 6247; steel flasks according to GOST 5799.

Barrel capacity - 85-275 dm 1, flasks - 40 dm 1.

When transporting by road, it is allowed to pack alcohol in the consumer's shipping container. The consumer is responsible for the safety and quality of the product packed in it.

3.4.2 The packaging of the product supplied for export must comply with the requirements of the supply agreement or the terms of the foreign economic contract, taking into account the requirements of this standard.

3.4.3 The filling factor of the shipping container is 0.9.

The transport container with the product must be hermetically sealed, sealed or sealed.

3.4.4 Packaging must comply with the requirements of GOST 26319.

4 Safety requirements

4.1 According to the degree of impact on the human body, alcohol in accordance with GOST 12.1.007 belongs to the 4th hazard class (substances of low hazard).

The maximum permissible concentration (MAC) of ethyl alcohol vapor in the air of the working area is 1000 mg/m 3 according to |1|.

4.2 The concentration of alcohol vapor in the air of the working area is controlled according to the method |2|.

The frequency of control - by |3|.

4.3 Alcohol has a narcotic effect, causes dry skin, alcohol vapors irritate the mucous membranes of the eyes and upper respiratory tract. Alcohol does not possess cumulative and skin-resorptive properties.

4.4 Alcohol in the air, wastewater and in the presence of other substances or factors, as well as at high temperatures (in fire conditions) does not form toxic compounds, does not enter into chemical interaction with atmospheric oxygen under normal conditions.

4.5 Dielyphthalate has a general toxic effect (causes vomiting, changes in the liver and kidneys), irritates mucous membranes, skin (paresthesia, eczema), and has a narcotic effect. According to the degree of impact on the human body, diethyl phthalate belongs to the 2nd hazard class according to GOST 12.1.007. MPC of dnethylphthaate vapors in the air of the working area is 0.5 mg/m 3 .

4.6 Personal protective equipment: in emergency situations - a filtering industrial gas mask type I, grade A or BKF according to GOST 12.4.121: in confined spaces - insulating hose prolium gas PSh-1 or PSh-2; goggles, gloves, overalls in accordance with standard industry standards approved in the prescribed manner and the requirements of GOST 12.4.011; respirators in accordance with GOST 17269 with filter cartridges of brand A.

4.7 Ethyl alcohol is a highly volatile liquid.

Flash point in a closed crucible - 13 * C, temperatures;! self-ignition - 400 * C. Concentration limits of flame propagation (ignition), % vol.: lower - 3.6; upper - 17.7.

Temperature limits of flame propagation (ignition), *C: lower - I; upper - 41.

Fire and explosion hazard indicators are determined according to the methods of GOST 12.1.044.

Diethyl phthalate in accordance with GOST 12.1.044 refers to combustible substances. Flash point 135 *C, ignition temperature 148 °C.

4.8 In case of fire, the following substances and materials are used for extinguishing: foam, PSB powder. carbon dioxide, water, sand: indoors - volumetric extinguishing.

4.9 When working with the product, sampling, loading and unloading operations, the requirements of electrostatic spark safety in accordance with GOST 12.1.018 must be observed.

4.10 The following precautions must be taken in production premises: sealing of equipment and apparatus, general exchange of supply and exhaust and local ventilation, prohibition of the use of open fire 3! spark sources.

Electrical equipment and lighting must be explosion-proof, equipment and pipelines must be grounded.

The following safety signs should be used in accordance with GOST R 12.4.026: prohibition sign P02 “It is forbidden to use open fire and smoke *; warning sign W01 “Fire hazard. Flammable substances;!*.

4.11 Fire and explosion safety in the production of alcohol must be ensured in accordance with the requirements of GOST 12.1.004 and GOST 12.1.010.

Pre-explosive concentration in the premises is determined using automatic stationary signaling devices.

In accordance with the fire safety requirements for the joint storage of materials and substances (GOST 12.1.004, Appendix 7), alcohol belongs to the category of hazardous substances of category 321.

4.12 In the production of alcohol and work with it, the sanitary and safety rules adopted when working with flammable chemicals, as well as the requirements stipulated by GOST 12.1.007, must be observed.

5 Environmental requirements

5.1 In order to avoid the ingress of alcohol into the environment, it is necessary to use hermetic equipment and pipelines in the production process, and also to exclude the ingress of alcohol into the atmospheric air.

5.2 MPC of ethyl alcohol vapors in the atmospheric air of populated areas - 5 mg / m 3 (hazard class 4), approximate safe exposure level (SLE) of diethyl phthalate - 0.01 mg / m 3 | 4 |

The control of the air environment is carried out according to the methods approved in the prescribed manner or agreed with the sanitary supervision authorities.

5.3 Alcohol is completely used, disposal is not required.

6 Acceptance rules

6.1 Alcohol is accepted in batches. A batch is considered to be any quantity of alcohol that is homogeneous in terms of quality, accompanied by one quality document.

When a product is shipped in tanks, each tank is considered a batch.

6.2 The quality document should contain:

Name of the manufacturer, its trademark and legal address; name of the manufacturer; 1st;

Name, brand and grade of the product;

Party number, number of seats in the party, their numbers;

Volume in decalitres;

date of manufacture;

The results of the analyzes carried out or confirmation of the conformity of the quality of the product with the requirements of this standard;

Designation of this standard.

6.3 When a product is delivered for export, a quality document is drawn up in accordance with the requirements of the supply agreement or the terms of the foreign economic contract.

6.4 Sample size of the product packed in the shipping container. - 10% of the lot, but not less than three packing units.

When alcohol is shipped in tanks, each tank is subjected to inspection.

It is allowed for the manufacturer to take a sample from a commercial storage tank or a dispensing measure.

6.5 Upon receipt of unsatisfactory results of the analysis of alcohol for at least one of the indicators, it is re-analyzed on a double sample or a newly selected sample from a tank, a commodity storage tank or a dispensing measuring tank of the same batch. The results of the reanalysis are extended to the entire lot.

7 Methods of analysis

At least three point samples are taken from the outlet measuring tank and the commodity storage tank using a sampling valve. In the absence of a sampling crane, samples are taken in the same way. like from a cistern.

7.2 General instructions

The results of the analysis should be recorded with the same degree of accuracy with which the norm is established for the indicator.

It is allowed to use other measuring instruments with metrological characteristics and

equipment with technical characteristics not worse, as well as reagents of a quality not lower than in the methods of analysis provided for in this standard.

7.3 Determination of appearance and smell - according to GOST 5964. 5.2.

7.4 Determination of the volume fraction of ethyl alcohol - according to GOST 3639. section 2.

7.5 Determination of oxidizability - according to GOST 5964, 5.6.2.

7.6 Determination of the mass concentration of acids in terms of acetic acid - according to GOST 5964. 5.9.

7.7 Determination of the mass concentration of acetaldehyde, ethyl ester of acetic acid, alcohols Cj + C 4 (propanol-1, propanol-2, butanol-1, buganol-2, isobutanol), crotonaldehyde, volume fraction of methyl alcohol and mass fraction of diethyl phthalate

The determination is carried out by gas chromatography on a chromatograph equipped with a capillary column using absolute calibration.

7.7.1 Apparatus, materials, reagents, glassware

A gas chromatograph with a flame ionization detector with a zero signal noise fluctuation level of no more than 2 10 ~ 12 A, with a detector zero signal drift of no more than 2 I0 -1 -’ A / h. with a detection limit of 2-10 -12 gC/s.

Gas chromatographic capillary column HP-FFAP (USA) 50 m x 0.32 mm x 0.52 µm or gas chromatographic capillary column VITOKAP 50 m x 0.5 mm x 0.52 µm.

Hew lett Packard 10 mm micro squirt. Agilent Technologies or similar.

Microsyringe with a capacity of 100 mm 3 from Agilent Technologies or equivalent.

A computer with software that allows processing of chromatograms.

Mercury glass laboratory thermometer according to |5|.

Flasks for storage | radirovochnyh mixtures with stoppers, providing tightness.

7.7.2 Preparing for analysis

7.7.2.1 Preparation of the chromatophage

The flagstone column is placed in the thermostat of the chromatograph and. without connecting to the detector, it is purged with a carrier gas at a volume flow rate of 0.100-0.144 dm"/h at (160 ± 20) * C for at least 8 hours. Then the column is connected to the detector and continues to be purged until a stable zero line is established at the maximum thermostat temperature, specified in 7.7.2.3.

Installation, adjustment and bringing the chromatograph to the operating mode is carried out in accordance with the instructions. supplied with the instrument.

7.7.2.2 Preparation of calibration solutions of analytes

To prepare calibration solutions, first prepare three working solutions of analytes in ethanol. The first solution should contain only acetaldehyde (solution A). The second is ethyl ester of acetic acid, propanol-1. propanol-2, butanol-1. butanol-2, isobutanol. crotonaldehyde, methyl alcohol (solution B). The third is diethyl phthalate (solution C).

When analyzing brand A alcohol, working solution C is not prepared. In this case | ralution solutions No. 3. No. 4 and No. 5 are prepared without working solution C.

The result of calculating the mass concentration of the i-th components in the working and calibration solutions and the mass dates and diethyl phthalate in the working and calibration solutions is recorded with an accuracy of the first decimal place.

The preparation of calibration solutions is carried out in a fume hood at an ambient temperature of 18 ° C - 22 "C. Calibration solutions are stored in a refrigerator in a hermetically sealed container. Shelf life - 1 month.

7.7.2.2.1 Preparation of working solutions

a) Preparation of working solution A

In a volumetric flask with a capacity of 100 cm 3 put 50 cm 3 of ethyl alcohol and make a pipette chilled in the freezer. 0.1 cm 3 acetaldehyde. The contents of the flask are stirred by shaking, the volume of the solution in the flask is adjusted with ethyl alcohol to a level of 1 cm below the mark and kept at a temperature of 20 * C for 25 minutes. Then bring the volume of the solution in the flask to the mark with ethyl alcohol, mix thoroughly and determine the exact concentration of acetaldehyde according to GOST 10749.3. The result of the determination is rounded up to an integer.

b) Preparation of working solution C

25 cm "ethyl alcohol" is placed in a volumetric flask with a capacity of 50 cm 3, weighed, then successively introduced with a microsyringe with a capacity of 100 mm "but 50 mm" of each analyte, methyl alcohol - 250 mm 3. After adding each component, the flask is weighed. The contents of the flask mix with shaking, bring the volume of the solution in the flask with ethyl alcohol to a level of 1 cm below the mark and maintain at a temperature of 20 'C for 25 minutes Then bring the volume of the solution in the flask to the mark with ethyl alcohol and mix thoroughly.

Mass concentration of the i-th component C, mg/dm" is calculated by the formula

« (/4®10 1000 (1)

where m, is the weight of the sample of the analyte, g;

A ® - mass fraction of the main substance in the substance being determined. %;

50 - volumetric flask capacity, cm3.

c) Preparation of working solution C

In a volumetric flask with a capacity of 50 ml, previously weighed, 25 ml of ethyl alcohol is placed and weighed. Then make a sample of diethyl phthalate. equal to 0.4 g (0.35 cm "), and dreams; " The contents of the flask are stirred by stirring, the volume of the solution in the flask is adjusted with ethyl alcohol to a level 1 cm below the mark and maintained at a temperature of 20 * C for 25 minutes, then brought to the mark with ethyl alcohol, mixed, and then weighed.

The results of all weighings in grams are recorded to the fourth decimal place.

The mass fraction of diethyl phthalate y4lef,%, is calculated by the formula

. ".t^ltf (2)

where tdef is the weight of the sample of diethyl phthalate. G;

And def is the mass fraction of the main substance in diethyl phthalate. % \ t is the mass of the solution, g.

7.7.2.2.2 Preparation of calibration solutions

Solutions are prepared by volumetric method by serial dilution. Five filling solutions are prepared.

Remember the anecdote how Vasily Ivanovich asked Petka to hide a tank of alcohol from the soldiers, and he painted over the inscription "alcohol", writing C2H5OH instead? And the soldiers in the morning were in the insole. As - it is written OH. It turned out, indeed, he is!
Surprisingly, there are practically no detailed reports on the network about how HIM is made - the main raw material for vodka. How they make vodka itself - full. From fuselage to elite brands. Alcohol is not!
We will have to fill this gap, since last week I visited the Usadsky distillery not far from Kazan, which is part of the Tatspirtprom concern.

Here they make alcohol of the highest category - "Alpha", which is gradually replacing the once top "Lux" from the production of high-quality vodka brands. All the same ancient method, invented before our era, implemented on an industrial scale in the XIV century and widely practiced in sheds and garages during Perestroika. Good old distillation...

At the entrance grain from a bag, at the exit the purest 96-degree liquid ...

As you know, the amusing effect of alcoholic beverages and methods of obtaining them have been known to mankind since biblical times: remember, Noah accidentally drank fermented fruit juice and became drunk. In general, scientists suggest that the idea of ​​chemical distillation of liquids arose as early as the 1st millennium BC. The distillation process was first described by Aristotle (384-320 BC). Many alchemists of that time were engaged in improving the technique of distillation, believing that by distillation they were able to isolate the soul of wine. Due to this, the distillation product was called the "spirit of wine" (from the Latin "spiritus vini").
The process of obtaining alcohol was discovered in various regions of the globe almost simultaneously. In 1334, the alchemist from Provence Arnaud de Villeger (France) first obtained wine spirit from grape wine, considering it a healing agent. In the middle of the XIV century, some French and Italian monasteries produced wine alcohol called "aquavitae" - "water of life", and in 1386, thanks to Genoese merchants, alcohol reached Moscow.
The production of ethyl alcohol was started in Europe after the invention in Italy, in the 11th century, of the distillation apparatus. For several centuries, ethyl alcohol was almost never used in its pure form, except perhaps in the laboratories of alchemists. But in 1525, the famous Paracelsus noticed that the ether obtained by heating alcohol with sulfuric acid has a hypnotic effect. He described his experiences with poultry. And on October 17, 1846, the surgeon Warren put the first patient to sleep with ether.

Gradually, alcohol was divided into food and technical, obtained by splitting wood waste. In England, technical alcohol was exempted from increased taxes on sales, since the market value of alcoholic beverages paid off government fees, but such a cost was beyond the power of doctors and industrialists. To prevent food consumption of toxic industrial alcohol, it was mixed with methanol and other malodorous additives.
Subsequently, alcohol received instant spread in medicine due to constant wars. In 1913, about 2,400 factories were recorded on the territory of the Russian Empire, producing mainly vodka and wine. Later there was a separation of the production of alcohol and vodka.
With the outbreak of the First World War, the production of vodka actually stopped, the production of alcohol also decreased. Production began to recover only in 1925-1926, and the grandiose restoration of the alcohol industry began only in 1947, new scientific and technical technologies and achievements began to be intensively applied. In 1965, there were 428 factories operating in the USSR with an annual output of 127.8 million deciliters of alcohol, and by 1975 the output of alcohol had increased to 188.1 million deciliters. In subsequent years, this production gradually decreased due to the increased production of drinks with a lower strength.

Depending on the raw material, alcohol can be food and technical.
Food is made only from food raw materials. The most common and economical raw material for the production of alcohol is potatoes. Potato starch is easily boiled soft, gelatinized and saccharified. In addition to potatoes, grains are used for the production of alcohol - wheat, rye, barley, oats, corn, millet, as well as sugar beet, sugar syrup or molasses. Fruit and berry, grape materials, Jerusalem artichoke and other raw materials rich in carbohydrates are used much less frequently.

Technical alcohol is obtained from wood or petroleum products subjected to acid hydrolysis. Technical alcohol contains an increased amount of harmful impurities, so its use for food purposes is prohibited.
Now about the categories of alcohol and why Alpha is replacing Lux. The thing is that Alpha alcohol must be produced from wheat, rye or from a mixture of them, that is, exclusively from grain raw materials, unlike other alcohols, which can also be produced from a mixture of grain and potatoes.

The second important difference between Alpha and Lux ​​is the reduced content of toxic methyl alcohol: the norm of its content is only 0.003% in terms of anhydrous alcohol, while for Lux alcohol it is 0.02%. This is significant!
At the Usladsky distillery, alcohol is produced exclusively from wheat and only one category - "Alpha".

Wheat is brought in special grain trucks and placed in high barrels-elevators, from where it is further fed to production.

Grain for the production of alcohol must be of good quality and moisture content of no more than 17%, otherwise there is a high risk of spoilage, which will affect the final quality of the final product.

From the storage tanks, with the help of a huge and powerful pump-turbine, the grain is “pumped” through high columns for primary processing.

Pump for "pumping" grain from storage to cleaning.

The first task is to clean the grain from all impurities, both solid and ordinary rubbish, husks, etc.

So at the very beginning it gets to the separator.

First, the wheat is sifted through a sieve, on which all large objects remain.

This rubble accumulated near the separator in just half a day!

This is what remains after the grain "left" further through the pipes for crushing.

Grain pipeline from the separator to the crusher.

The crusher turns the grain into coarse flour. This is necessary for further cooking of the grain and the release of starch from it.

Boiling grains occurs in order to destroy their cell walls. As a result, the starch is released and converted into a soluble form. In this state, it is much easier to saccharify with enzymes. The grain is treated with steam at an overpressure of 500 kPa. When the boiled mass leaves the brewer, the reduced pressure leads to the formation of steam (from the water contained in the cells).
Such an increase in volume breaks the cell walls and turns the grain into a homogeneous mass. The boiling temperature is 172°C, and the cooking time is about 4 minutes.

All processes occurring at the distillery are monitored by operators in the control room. Here they see in full everything that happens on each site, because. the alcohol production process is continuous and carried out 24/7.

The cooking process itself includes three operations: a strict dosage of grain and water, heating the batch to the boiling temperature, holding the mass at a given temperature.
The crushed grain is mixed with water in a proportion of 3 liters per 1 kg of grain. The grain mixture is heated by steam (75°C) and pumped into the contact hole of the plant. It is here that the instant heating of the slurry to a temperature of 100 ° C occurs. After that, the heated batch is placed in the cooking apparatus.

During the saccharification process, malted milk is added to the chilled mass to break down the starch. Active chemical interaction leads to the fact that the product becomes absolutely suitable for the further fermentation process. The result is a wort that contains 18% dry sugar.

When an iodine test is made from the mass, the color of the wort should remain unchanged.

Fermentation of the wort begins with the introduction of commercial yeast into the saccharified mass. Maltose is broken down to glucose, which in turn is fermented into alcohol and carbon dioxide. Secondary fermentation products (essential acids, etc.) also begin to form.

The fermentation process takes place in huge closed fermentation units, which prevent the loss of alcohol and the release of carbon dioxide into the production hall.

The units are so big that the top and bottom parts are on different floors!

This is what the braga looks like in the installation. You should look very carefully so as not to inhale carbon dioxide vapors.

The carbon dioxide released during the fermentation process and alcohol vapor from the fermentation unit enter special compartments, where the water-alcohol liquid and carbon dioxide are separated. The content of ethyl alcohol in the mash should be up to 9.5 vol.%.

By the way, at the factory we were offered to try the brew.

By the way, you can see such fountains everywhere in the workshops. They are designed to wash the eyes in case of contact with dangerous products of production, which are lacking here.

Next, proceed to the distillation of alcohol from the mash and its rectification. Alcohol begins to stand out from the mash as a result of boiling at different temperatures. The distillation mechanism itself is based on the following pattern: alcohol and water have different boiling points (water - 100 degrees, alcohol - 78 ° C). The released steam begins to condense and collect in a separate container. Purification of alcohol from impurities is carried out at a distillation plant.

Above us is the floor with distillation units. There's a whole network of pipelines running down here, some for alcohol, some for water, some for steam, some for by-products.

And it's hot in the rectification room!!!
Raw alcohol (raw alcohol) obtained at the main stage of production cannot be used for food purposes, as it contains many harmful impurities (fusel oils, methyl alcohol, esters). Many impurities are poisonous and give alcohol an unpleasant odor, which is why raw alcohol is subjected to purification - rectification.

Removal of harmful impurities is carried out in the process of rectification, based on different boiling points of ethyl, methyl and higher alcohols, esters. In this case, all impurities are conditionally divided into head, tail and intermediate.
Head impurities have a lower boiling point than ethyl alcohol. These include acetaldehyde and individual esters (ethyl acetate, ethyl formate, etc.) formed during distillation.

Tail impurities have a higher boiling point than ethyl alcohol. They mainly contain fusel oils and methyl alcohol.

The most difficult to separate fraction are intermediate impurities (ethyl ester of isobutyric acid and other esters).

When cleaning raw alcohol on distillation apparatus, harmful impurities are separated and the concentration of alcohol in the finished product increases (from 88% in raw alcohol to 96-96.5% in rectified product).
Ready alcohol with a strength of 96% is pumped into storage tanks.

You should look into these containers even more carefully than into containers with mash. Here you can get drunk in an instant ...

Ready alcohol is sent for control measurements and, if everything is in order, it is assigned the category “Alpha” and then it will go to the production of vodka or other purposes ...

- a colorless flammable liquid with a pungent odor and taste. It is used for technical purposes, medicine and food industry. Based on this alcohol, the most popular alcoholic drink in the world is prepared -. But not every ethanol can be used for alcoholic products, some of its types can lead to vision loss or coma. Let's find out why.

What is ethyl alcohol

To understand how ethyl alcohol is made in Russia, it is worth knowing what it is in general. Ethyl alcohol (ethanol) is of two types: food and. Technical is obtained by hydration of ethylene. The raw material for such a product can be oil and products of its processing, sawdust, etc. It has acquired a technical purpose because it contains inseparable toxic impurities and the raw material cannot be eaten. Such alcohols include, medical, formic tincture. Drinking such a "drink" is very dangerous.

Food ethanol is defined in chemistry by the formula: C2H5OH. It is obtained exclusively from food products: potatoes, cereals, fruits, berries. It appears as a result of fermentation and purification from impurities. The fermentation stage (fermentation) can only occur with the participation of sugar and yeast. In this process, one molecule of sugar releases two molecules of ethanol and the same amount of carbon dioxide. In addition, the same toxic impurities are formed, as in the technical one: methanol, vinegar, fusel oils, etc.

These harmful components are removed from alcohol by rectification. The result is the same alcohol from which vodka is prepared. That is, in alcoholic beverages there should be exclusively food ethanol.

How is ethyl alcohol obtained

According to Rosstat, one adult Russian has about 18.5 liters of pure alcohol per year. It is not the alcohol that is used to wipe the glass that counts, but the one that they drink - food. Based on these data, we can conclude that the production of alcohol in Russia is literally worn out. At the same time, alcohols of both high quality and not very high quality are produced and drunk. It should be noted that the process of obtaining pure ethanol in Russia is no different from its production in other countries.

The quality of this product is controlled by the state. Depending on the feedstock and the degree of purification, ethyl alcohol is divided into several types. According to GOST R 51652-2000, there are:

1. "Alpha" - ethanol obtained from wheat or rye of the highest quality. Must contain the least amount of foreign matter. Can be used for further production of super-premium class vodka.
2. "Lux" is the basis for premium segment vodka. It is made from different types of cereals in arbitrary proportions.
3. "Extra" - is made from various types of cereals in any ratio. Potatoes can be used for primary must, the content of which should not exceed 60%. Passes less cleaning than "Lux", but better than "Basis". It is used for the production of mid-price vodka.
4. "Basis" - can be prepared from any agricultural raw material, with the exception of fruit and berry must. Used to make medium quality vodka.
5. Highest purification - is considered the lowest quality alcohol, but suitable for the alcohol industry. It can be produced from any food raw material in any ratio. It undergoes basic cleaning from impurities and fusel oils. Suitable for the production of tinctures, vodka, economy class.
6. The first grade is not suitable for the alcohol industry and ingestion.

The drug "Alcobarrier"

At the same time, according to GOST, alcohol should not have a pronounced taste. Despite this, each type of alcohol has a characteristic smell and taste, although only “gourmets” can distinguish them. After dilution and obtaining vodka, the product can acquire individual features, since manufacturers can add flavorings and food additives at their discretion.

As can be seen from the general classification of drinking alcohols, if the mark “highest purification” is on vodka, this indicates that alcohol of the lowest quality was used for its manufacture. Among Russian brands, ethanol of the Extra segment is considered the most common, since potatoes are considered the most profitable raw material: it is rich in starch, which is well saccharified and releases ethanol molecules. In addition, potato must is cheaper.

Unfortunately, the manufacturer can put such an icon even if he uses the highest purity alcohol or "Basis". In this case, one should rely only on the conscience of the manufacturer himself, since even in the laboratory it is impossible to establish what raw materials were used. It is impossible to determine the original ingredients "thanks" to rectification, during which alcohol from any raw material has the same formula - C2H5OH. In view of this, the underground production of alcohol can even use a non-food base for alcohol.

High-quality food ethanol is obtained using the following technology:

1. The producer selects raw materials: cereals, beets, sugar cane or potatoes. Before use, the ingredients are cleaned, the grain is ground into coarse flour.
2. The food base is boiled using special technologies. This step is necessary to release the starch, especially if wheat or rye is used.
3. Then the boiled mass is saccharified and yeast or malt is added. From this moment, fermentation begins: ethanol molecules are released. In this form, the wort ferments until the end of fermentation.
4. This is followed by the first distillation, during which the alcohol is separated from the water. In the resulting liquid there is still a lot of impurities, which are disposed of by rectification - stepwise purification. At the first stage, raw alcohol is obtained, which is not suitable for drinking.
5. The raw material is purified from methanol, fusel oils, isopropanol and other impurities. This purification is based on the different boiling points of these elements. Some of them boil at a lower temperature than ethanol - the head fractions, they stand out first, get rid of them. Others - tail fractions, boil at a temperature higher than ethanol, they are the last to be released and also must be disposed of. The intermediate fraction is ethanol.

To improve the quality and better purification, the manufacturer can rectify alcohol several times, then a product of the "Lux" or "Alpha" class will be obtained. However, with such reusable filtration, the final product will be much less. Therefore, most manufacturers prefer not to bother and rectify alcohol once. At the end of the cooking process, ethanol must be tested. Then it is mixed with distilled water so as to obtain approximately 95% strength. Such a product is called drinking only because it is used further in the alcohol industry. It is impossible to drink it in its pure form, as it destroys the mucous membrane of the internal organs.

Ethyl alcohol is also present in gin, and other alcoholic beverages. However, there is a difference between ethanol in vodka and ethanol in other types of alcohol. Foreign manufacturers do not use distillation at all, the purification process is replaced by distillation. Such filtration requires a higher quality base, unlike rectified, which turns any base into the same alcohol.

Synthetic "drinkable" alcohol

In addition to drinking, there is also technical ethyl alcohol, which in the food industry should not be used either by law or by logic. To understand why it is impossible to drink technical alcohol, it is enough to understand the process of its manufacture. In Russia, it is obtained in the same way as abroad. The technology for obtaining a technical analogue is a little more complicated than that of a food one.

For him use:

• refined products;
• any raw material containing cellulose;
• peat;
• wood (sawdust).

It can also be produced by the ethylene hydrocarbon hydration process in the presence of a catalyst. To obtain ethanol from the base, as in the production of food alcohol, the base must be fermented. Germinated malt or yeast is used to prepare drinking ethanol, and chemical catalysts are used in the process of creating a technical product.

Technical alcohol also goes through the stages of purification, but without thorough rectification, since its drinking properties should not be of concern to the manufacturer and consumer. Most toxic impurities are not removed from it: acetaldehyde, formic acid ester, methanol, isopropanol, furfural, butyl alcohol, etc.

Unlike a food analogue, a technical product may differ in color, sometimes with a yellowish tint or blue. The smell of such a liquid is more pronounced - alcohol, sometimes it can be with a hint of acetone. Conscientious manufacturers add dyes and substances with a pronounced odor to technical alcohol, this is done in order to exclude the possibility of ingesting such a product.

Industrial alcohol with such additives is called denatured alcohol. Denaturing elements are selected so that their separation from ethanol is impossible or difficult in underground conditions. Despite this, some dubious "companies" still use industrial alcohol as a base for vodka and other spirits. Such activity is strictly punished by the law of the Russian Federation, but continues to exist.

The use of technical alcohol for the production of alcohol is due to the fact that such a base is cheaper than a drinking counterpart. For the consumer, such savings are sometimes very expensive.

The use of industrial alcohol can lead to:

• severe nausea and vomiting;
• blood pressure disorders;
• blindness;
• fainting and to whom;
• death (in case of severe poisoning).

Not only ethyl alcohol is technical, but also isopropyl, methyl, butanol, etc. They are great as solvents for the automotive industry, for washing circuit boards and disks, windows, but not for drinking. It also serves as a popular substitute for food ethanol. It also belongs to a number of technical ones, but among consumers it is considered much safer than the rest. So, many have the opinion that medical alcohol is prepared only from grain of the highest quality. Where this myth came from is unclear.

Most likely, such confusion was due to GOST, which states that technical ethyl alcohol should be produced from food raw materials. In fact, alcohol "Extra" - medical. However, the document does not say a word about the standards of medical alcohol. And that means they cook it in any way possible. Trustworthy manufacturers use purified ethanol "Extra", unreliable - any other alcohol. Again, synthetic analogues are much cheaper for the manufacturer, so the temptation to use them is much higher.

How to distinguish drinking ethanol from technical

Unfortunately, the high price of a bottle of vodka does not guarantee its quality. Alcohol is easy to fake, it is enough to get similar labels and containers, and the “elite” sawdust drink (at best) is ready. Shops also do not hesitate to buy cheaper goods, so the risk of poisoning is not excluded, even if we buy alcohol in a beautiful "rich" package.

For quick and reliable getting rid of alcoholism, our readers advise the drug "Alcobarrier". It is a natural remedy that blocks the craving for alcohol, causing a persistent aversion to alcohol. In addition, Alcobarrier launches regenerative processes in organs that alcohol has begun to destroy. The tool has no contraindications, the effectiveness and safety of the drug has been proven by clinical studies at the Research Institute of Narcology.

To reduce this risk, it is better to make such purchases in hypermarkets, chain or specialized stores. In a word, it should be such a point of sale that values ​​​​its reputation, and to which, in which case, it will be possible to make claims (most importantly, keep receipts). It is worth avoiding stalls, market stalls, dubious private points. Such outlets like to disguise themselves as "confiscated", thus explaining the low price of such a "good product".

Bought alcohol should be set on fire before drinking. It is enough to pour a little product into a tablespoon and light it. If it burns with a translucent blue flame, we have ethanol in front of us (although what it is made of remains unknown). If the flame gives off a greenish tint, it is poisonous industrial alcohol.

If there is a desire to check the quality of your favorite brand of vodka or just bought, a potato wedge will help. In a glass of alcohol, you need to lower a piece of peeled potatoes and leave it for a couple of hours. If the root crop has not changed its color, the drink is based on good food ethanol. The pink hue of the potato indicates a high methanol content.

You can also check alcohol for foreign impurities using copper wire. It must be heated on fire and lowered into a container with a test product, while no unpleasant odor and fumes should be emitted. If the liquid emits a pungent odor, you should not drink it.

The best prevention against industrial alcohol poisoning is to avoid heavy alcohol altogether. Talking about the quality of ethanol, even drinking, is quite difficult, since it is also a poison for the body. GOST of 1972 defined ethanol as "a potent drug that first causes excitement and then paralysis of the nervous system." Today, Russian GOST defines it as "a colorless liquid with a characteristic odor." Despite the fact that the standards of its manufacture have not changed. Do not forget that the alcohol industry has brought and brings income to the state treasury. And the treasury is interested in the sale of alcohol, and not in the health of the nation. Ethyl alcohol was a poison in 1972 and is a poison today.

It is no secret that rectified ethyl alcohol is used as the main raw material for the production of vodka products. This is a significant product in this area. More on this later.

Material Description

Rectified by itself is a colorless transparent liquid that does not have foreign odors and tastes. of this product at 20 °C is 0.78927 g/cm3. Ethanol, or ethyl alcohol, was first synthesized in 1855 from ethylene. This substance is a flammable liquid. When it burns, it produces water and carbon dioxide. Alcohol vapors are harmful to health. The maximum permissible norm of its concentration in the air is 1 mg / dm³. Its freezing point is -117 °C, and its boiling point is +78.2 °C.

Ethyl alcohol - formula

This is important to know. The general chemical formula of ethyl alcohol: C 2 -H 5 -OH. It expresses the composition of the product and was established in 1807. But only after it was possible to synthesize ethyl alcohol, the structural formula was derived. It is written as follows: CH 3 CH 2 OH.

Ethanol is a saturated alcohol and, since it contains only one OH group, it belongs to the category of monohydric. The presence of a hydroxyl group determines the chemical properties of the substance, as well as the reactivity of this product.

When stored in unsealed containers, ethanol evaporates and moisture from the air is absorbed. This is due to the fact that ethanol is a hygroscopic substance. Due to the fact that the specified product has a structure close to water, it can be mixed with it in any ratio.

Rectified, obtained under industrial conditions, has a slightly acidic reaction. This is a true fact. It contains a small amount of organic acids. The reaction of chemically pure ethyl alcohol is neutral. This should be remembered.

Requirements for grain quality

The main task facing the manufacturers of alcoholic products is to obtain ethyl alcohol of the highest quality. State standards and other regulatory documents impose high requirements on this, which affect physical, chemical and organoleptic indicators. Ethyl alcohol is obtained from various natural raw materials.

The manufacture of this substance from agricultural raw materials is a biotechnical production that uses microorganisms to convert starch into fermentable sugars and then into the finished material - ethanol. All stages from grain acceptance to rectification contain a large number of chemical and mechanical processes. Each of them affects the organoleptic properties of ethyl alcohol. This will be discussed further.

Factors affecting organoleptic characteristics

In this case it is:

• Sanitary condition of production equipment (pipelines, evaporation chamber, heat exchangers, transfer tank).
• The quality of raw materials (type of grain, storage conditions, condition, smell, etc.).
• Used preparation of raw materials (mechanical-enzymatic, traditional).
• Processing method (degree of grinding, in stock, in production).
• Types of yeast used
• The course of the fermentation process (duration, increase in acidity).
• Auxiliary materials used (antiseptics and disinfectants).

One of the most important factors is the quality of the raw materials used. The situation with it is rather complicated, since there are no state grain supplies. Therefore, the main part of the raw materials used is delivered to enterprises under contracts. They are negotiated with various suppliers at negotiated prices.

To date, there is no state standard or other regulatory and technical documentation that would clearly define all the requirements for the grain used to manufacture this product. However, some of them are enshrined in the "Regulations on the production of alcohol from starch-containing raw materials." Among them - the content of various toxic impurities (seeds, weeds, etc.), infection with pests of cereals, as well as the establishment of weediness.

The use of alcohols in the manufacture of alcoholic beverages requires a high quality of the resulting product. The organoleptic properties of the specified substance obtained from it directly depend on the state of the grain used. The most significant indicator of a raw material is its smell. Due to the capillary-porous structure of the grain and the porosity of the corresponding mass, it is able to absorb (absorb) various gases and vapors from the environment. The raw materials that are infected with barn pests may also contain their metabolic products. If mites are present in the grain, then its color and taste deteriorate, and a specific unpleasant odor is formed. Damage to the shell of this raw material creates favorable conditions for the development of microorganisms and the accumulation of mycotoxins. It is possible to use such grain for production. However, the presence of a significant number of insects adversely affects the organoleptic characteristics of the resulting alcohol.

For the manufacture of this product, low-quality and defective grain is often used, including unripe and freshly harvested, damaged by drying, subjected to self-heating, affected by ergot and smut, as well as fusarium. This is a true fact. When processing freshly harvested grain without aging for ripening, a violation of the technology occurs, which leads to difficulty in brewing and, as a result, a significant decrease in the productivity of the corresponding department.

The color of these raw materials damaged by drying may change from light brown to black. This is important to know. Grain of black color is referred to as a weed impurity. As a result of this, it is processed only by mixing with healthy. In this case, the allowable rate of burnt grains should not be more than 10%. The use of alcohols for the production of high quality vodka products in excess of this indicator is unacceptable.

Raw materials contaminated with ergot and smut become toxic, as they contain various alkaloids (argonine, ergotamine, cortunine, etc.). Harmful impurities are highly undesirable, as they affect the organoleptic characteristics of alcohol and give it sharpness, bitterness and pungency. However, this raw material can be processed in a mixture with healthy grain. At the same time, its content should not be more than 8-10%.

The grain that is used for the production of alcohol consists of starch (65 - 68% on an absolutely dry matter), as well as protein, fats, free sugars, mineral elements, polysaccharides, dextrin. All listed compounds at different stages of the technological process are involved in various biochemical reactions.

Another factor that affects the organoleptic properties of the finished product is malt and enzyme preparations of microorganism cultures (saccharifying materials). This should also be taken into account. Quite often, infected drugs can be used in production. It also happens that they come with insufficient enzymatic activity. In this case, an infected fermentation process occurs. As a result, the accumulation of unwanted waste products of yeast occurs. Therefore, the oxidizability of alcohol is reduced. Because of this, its smell and taste deteriorate.

The quality of the resulting alcohol is directly dependent on the different types of yeast used. Their correct choice, as well as the competent determination of the parameters of their fermentation, makes it possible to obtain the indicated product, which has a low content of the main impurities.

Also an important component in the production of alcohol is water. Its purity (the number of microorganisms present, as well as various chemicals dissolved in it) determines the quality of the product produced. It is best to use water from artesian springs.

It should also be noted that after cleaning, various toxic impurities remain in the specified product. Higher esters, sometimes present in manufactured spirits, can impart a slight, barely noticeable fruity odor. This is a true fact. But the presence of diethyl ether gives the specified product bitterness and putrid odor.

The quality of this substance and its organoleptic characteristics are also affected by various atypical impurities, microbial and other toxins, pesticides, etc.

Alcohol production technology

Let's consider this point in more detail. Rectified ethyl alcohol can be produced in three ways: chemical, synthetic and biochemical (enzymatic). Their choice depends on the individual approach.

Ethyl rectified edible alcohol is obtained exclusively from the appropriate raw materials. This is mainly used for grain, molasses and potatoes. Rectified technical ethyl alcohol is obtained from the same raw material. However, it may contain various impurities that are unacceptable for the food industry.

The production of ethyl alcohol is carried out in 3 stages

One of the best types of vegetable raw materials that is used for the production of this product is potatoes. For this, its varieties are used, which have a high starch content, and are also very stable during storage. This is an important condition in production.

You should also know that grain is used not only as a raw material, but also to produce malt, which is a source of enzymes that break down starch into fermenting sugars. It depends on individual desire. Some factories use microbial enzymatic preparations instead of malt. They are obtained from fungi. Enzyme preparations can be a complete replacement for malt or used in conjunction with it in various proportions.

The properties of alcohols determine the production technology. Raw contains a number of impurities that differ in boiling point. They are byproducts of fermentation. Their residual quantity and composition affect the quality of the resulting alcohol and the produced alcoholic beverages. This is an essential fact.

Necessary equipment

To obtain the specified product from raw alcohol, multi-column installations are used. Their application is important. Each column of the specified installation performs a specific function of separating the respective mixture at different temperatures and pressures. The reactions of alcohols and their physical and chemical properties make it possible to get rid of various impurities. It matters a lot in this case. They are unacceptable in the production of edible alcohol. Currently, there are several new patented technological schemes for the purification and production of raw materials, which can significantly improve the analytical and organoleptic characteristics of this product. At the same time, the performance of bragorectification increases by 15%. The yield of the final product approaches 98.5%. To date, in the production of this substance, continuous distillation plants are used, which can contain up to five columns. They are different and, in accordance with their purpose, are divided into:

Deep cleaning

Rectification is a kind of multi-stage distillation. It is carried out in columns with the help of steam and multi-cap plates. These plants produce the specified substance, as well as volatile components and fusel oil, which is a mixture of higher alcohols. According to the rectification process, these impurities are divided into:

• Tail. It is customary to refer to them those elements whose boiling point is higher than that of ethyl alcohol. This and other substances. For example, furfural, acetals, etc.
• Head. These include impurities that boil at a temperature lower than ethyl alcohol. In this case, these are esters and aldehydes.
• Intermediate impurities and saturated alcohols. They are the most difficult to separate groups of compounds. Depending on the various distillation conditions, they can be either tail or head.

Varieties

Depending on the degree of purification, this product is divided into:

• 1 grade. This ethyl alcohol found application in medicine. However, it is not used for the production of alcoholic beverages.
• "Lux".
• "Extra".
• "Basis".
• "Alpha".

For the manufacture of vodka products that will meet all modern requirements in terms of quality, it is necessary to use alcohol with no toxic impurities. It must meet the requirements specified in GOST R 51652-2000.

Ethyl alcohol - application

In this regard, everything is quite simple and clear. The use of alcohols is very diverse. However, most often they are used for medical purposes, for the production of alcoholic beverages, as well as in industry.

Manufacturing features

Different types of this substance are obtained from various raw materials. Namely:

• Alpha alcohol is made from wheat or rye. Or in this case, a mixture of them is used.
• Alcohol "Lux" and "Extra" is obtained from different types of crops, as well as from their mixture or potatoes. It depends on the individual selection of raw materials. Alcohol "Extra" is obtained exclusively from healthy grain. It is intended for the production of vodka, which is exported.
• Alcohol of the 1st grade is produced from a mixture of potatoes and grains or simply separately. Also in this case, sugar beet and molasses can be used. The use of alcohols in industry contributes to the production of this type of alcohol.

Calculations of the specified product are carried out by determining the volume and temperature of the substance in the measuring tank. A special device (alcohol meter) determines the density of a given substance. It corresponds to a certain fortress. With the help of special tables, according to the readings and temperature, the strength is determined in% (turnover of ethyl alcohol). The corresponding multiplier is also set here. It is an important indicator. By multiplying the volume of the specified substance by it, the amount of anhydrous alcohol that it contains is calculated.

In GOST, six main physical and chemical safety parameters are fixed. The establishment of limit values ​​for the concentrations of toxic elements is set out in SanPiN. The presence of furfural is not allowed at all. alcohol is unlimited. However, certain conditions must be met.

Labeling, packaging and storage

The specified product is bottled in specially equipped tanks, canisters, barrels, bottles or tanks. They must be hermetically sealed with lids or stoppers. The container is sealed or sealed. Bottles are packed in specialized baskets or boxes. In this case, the use of galvanized steel containers is prohibited.

Drinking ethyl alcohol 95% is bottled in glass bottles of various sizes, which are hermetically sealed with a cork or polyethylene stopper. An aluminum cap is put on top, on which the manufacturer's stamp is applied. It also indicates the volume fraction of alcohol.

A label is affixed directly to the bottle, which contains the name of the product, the name and location of the manufacturer, the trademark, the country of origin of the goods, the strength, volume and date of bottling. Be sure to include information about certification. Also on this label are the designations of technical or regulatory documentation, according to which the product can be identified.

Then the bottles are placed in wooden boxes. The following information must be applied to them with indelible paint: the name of the manufacturer, the name of the alcohol, the designation of the standard. It also indicates the gross weight, the number of bottles and their capacity. There should also be signs “Caution! Glass!”, “Flammable”, “Top”.

Rectified ethyl alcohol, packaged in tanks and reservoirs, is stored outside the production premises of the enterprise. This product in barrels, canisters and bottles is stored in a specialized storage facility. Ethyl alcohol is a flammable volatile liquid. According to the degree of impact on a person, it belongs to the 4th class. Therefore, special requirements are imposed on the conditions of its storage. In the alcohol storage, bottles and canisters should be placed in one row, but barrels - no more than two in height and width of the stack. In order to avoid an explosion, it is necessary to protect equipment, tanks from static electricity. The storage period in this case is unlimited.

Outcome

After reviewing the above, you can fully learn about exactly how ethyl alcohol is produced, the price of which, depending on the type of product and the volume of the container in which it is located, ranges from 11 to 1500 rubles.

In essence, fermentation alcohols are products of synthesis, but natural. After all, potatoes, various cereals and wood - they are all obtained as a result of photochemical synthesis in plants from simple ones. substances found in the air and soil. This process takes place all around us in nature on a gigantic scale, incomparable with the scale of conventional industries. In the green parts of plants, under the influence of chlorophyll-catalyst produced by the plants themselves, starch, sugars and other substances are continuously synthesized from carbonic anhydride and air water. Almost all human food consists of the products of this synthesis.

Therefore, when we mentioned synthetic alcohol, we meant artificial chemical synthesis.

Synthetic ethyl alcohol is an alcohol from refinery gases. Oil is the third most important raw material for the production of alcohol. When oil is heated (this is done at large refineries), a number of fractions are sequentially separated from it - gasoline, kerosene, naphtha, etc. These fractions are a mixture of light hydrocarbons. The remainder is heavy fuel oil.

In the last century, the main product of the distillation of oil was kerosene, which was used for lighting. It is curious that such a valuable oil product as gasoline was considered a waste at that time and was simply burned. Currently, gasoline is the main type of motor fuel. Initially, it was isolated from oil only by the so-called direct race, i.e., distillation in order to obtain light, light fractions. However, over time, in order to increase the production of gasoline, which was urgently required by the rapidly developing automotive industry and aviation, based on the use of internal combustion engines, oil began to be subjected to special processing. This processing, associated with the use of high temperatures and pressures, is called pyrolysis or cracking, depending on the process conditions. The essence of such processes will be analyzed below, in the chapter on the production of butadiene from oil.

During the pyrolysis and cracking of oil, due to the breakdown of complex hydrocarbon molecules that form oil, gaseous hydrocarbons are obtained in large quantities, both saturated hydrocarbons - methane CH4, ethane C2H6, propane C3H8, and unsaturated hydrocarbons - ethylene C2H4, propylene C3H6, etc.

Oil refining gases are the most valuable chemical raw materials. However, they have been little used until recently. Most often, these gases were simply burned, arranging a "torch" near the refinery, or thrown into the atmosphere without any benefit. Only in recent years have found ways to capture the gases of oil refining, their separation and various chemical processing.

One of the most valuable refining gases is the light combustible gas ethylene СH 2 =СH 2 , which is contained in pyrolysis gases up to 21% by weight. It has a double bond. This is the simplest unsaturated compound. Due to the double bond, ethylene easily enters into compounds with other substances and can polymerize, giving solid polythene. Ethylene is very convenient for synthesis and is used in industry in large quantities to obtain various substances.

He knew the properties of ethylene very well. Alexander Mikhailovich Butlerov. In 1873, he made an experiment that was interesting and important in its practical consequences. Butlerov passed gaseous ethylene through sulfuric acid. Ethylene, interacting with acid, gave ethylsulfuric acid:

By treating the resulting intermediate with water (hydrolyzing it, as a chemist would say), the scientist obtained synthetic ethyl alcohol for the first time:

Thus, eighty years ago, a remarkable discovery was made in St. Petersburg, the honor of which belongs to the Russian chemist. It was proved for the first time that such an important product for the national economy as alcohol can be obtained without fermentation, by a purely chemical method. In our time, when the cracking and pyrolysis of oil have received great development in many countries, the Butlerov reaction has been carried out on an industrial scale. Hundreds of thousands of tons of alcohol are obtained from the ethylene of oil refining gases. It's alcohol from petroleum. To obtain it, the cost of food raw materials is not required, and therefore the production of such alcohol has unlimited development prospects.

The thought of scientists did not stop at this discovery. The production of alcohol from ethylene with the help of sulfuric acid (the "sulfuric acid method" of obtaining alcohol) proceeds in two stages. This is a two-stage process, and chemists always strive to reduce the number of stages: the fewer of them, the greater the yield of the target product. The reactions we have just read are only the main directions of the process, in fact a number of by-products are formed. Ethylene is forced to interact with highly concentrated (95-98%) sulfuric acid at a temperature of 60-80 ° and a slight excess gas pressure. To obtain 1 g of 100% ethanol, you need to spend about 0.7 tons of ethylene. As can be seen from the reaction equation, when alcohol is obtained from ethylene through ethyl sulfuric acid, sulfuric acid is again formed, but already diluted (40-60%), since water is introduced into the process.

A large consumption of sulfuric acid and the formation of a weak acid are disadvantages of the sulfuric acid method for producing ethyl alcohol.

It is very tempting to think about getting ethyl alcohol directly from ethylene, in one step. After all, on paper, this is the simplest reaction:

In fact, getting alcohol in one stage is not so easy. Chemists here call for help all their faithful assistants: a catalyst, high pressure, high temperature. Only in this case does ethylene react with water in a good yield.

In the most recent years, such a process has been carried out under production conditions. It is called the direct hydration of ethylene, since its essence is the direct addition of water to ethylene. Like the hydrolysis of ethylsulfuric acid, the reaction of direct hydration of ethylene is reversible. The process can proceed, depending on the conditions, in one direction or another. Under certain conditions, a moment of chemical equilibrium occurs: in a unit of time, as many molecules of ethyl alcohol are formed as they decompose into ethylene and water.

It is not necessary to introduce large amounts of sulfuric acid into the direct hydration process. This is a major advantage for production.

This is how factories produce alcohol from ethylene.

It is also alcohol from non-food raw materials.

In the coming years, the Soviet synthetic rubber industry will switch entirely to the consumption of alcohol for production needs from non-food raw materials - wood and oil refinery gases. Food raw materials now spent for this purpose will be used for their intended purpose.

Figure 9 clearly shows the consumption of various raw materials to obtain 1 ton of ethyl alcohol. We have familiarized ourselves with all the industrial methods for the production of ethyl alcohol currently accepted. Let's go further: let's see how butadiene is obtained from alcohol according to the method of S. V. Lebedev.

Rice. 9. Such an amount of potatoes, wood or ethylene is necessary to obtain 1 ton of ethyl alcohol.

Raw ethyl alcohol coming from distilleries is sent to an alcohol warehouse to make up a “charge”, that is, a mixture that goes to chemical decomposition (“contacting”). To compile the charge, fresh raw alcohol and circulating alcohol, or regenerated alcohol (alcohol that has not decomposed upon contact) are taken in a strictly defined ratio. This mixture is continuously supplied by a centrifugal pump to decomposition to the contact shop. The contact gases formed here, containing the butadiene we need, enter the condensation shop. Partial condensation (liquefaction) of the contact gas takes place in it. The constituent parts of the charge, which have high boiling points, turn into a liquid, and low-boiling parts, including butadiene, boiling at 4 °.5 ° C, go further in the form of vapors. The meaning of this technological operation is clear: to separate butadiene from heavy impurities, primarily from water and ethyl (undecomposed) alcohol (Fig. 10).

Rice. 10. General scheme for the production of rubber from alcohol according to the method of S. V. Lebedev.

The non-condensable gas enters absorption, i.e. absorption by the liquid. In high devices - scrubbers, butadiene and some of its impurities are trapped by liquid alcohol flowing down. Saturated absorbent (alcohol) is supplied for distillation to columns heated by steam. Easily boiling butadiene is distilled off from the absorbent, condensed and in the form of raw butadiene enters the laundering, which consists in the fact that acetaldehyde accompanying butadiene, which interferes with polymerization, is washed off with water and thus separated from butadiene. The washed raw butadiene is subjected to rectification(purification by repeated distillation), after which, in the form of strong pure rectified butadiene, it is sent to polymerization- transformation into a polymer. Washing and distillation together constitute the process of purification of butadiene. The polymer is exposed processing, giving commercial sodium-butadiene rubber.

This is, in the most general terms, the scheme for obtaining synthetic rubber according to the method of S. V. Lebedev. We deliberately emphasized the words: decomposition - condensation - absorption - distillation - washing - rectification - polymerization - processing. It is this chain of basic processes that leads to the production of synthetic rubber in factories, which is then sent to rubber factories for processing into products. Let's take a tour of the synthetic rubber plant. When you approach such a plant, the silence is striking: well-established chemical plants work almost silently.

In this respect, they are very different from mechanical or steel plants, where most of the work processes are accompanied by noise and clanging. From a distance, the SK plant (as synthetic rubber is usually abbreviated in practice) is a large industrial enterprise with many buildings and tall apparatus standing outside the buildings.