Professional Documents
Culture Documents
:)lJC
ON O
E.
W.
ARAOUK
1.
PRIEDAAN
/A.
HAN KAN
INSTm..]-]
19 17
668
H 19
TeCMNOLOG
of le
AT 451
Hankan, W. M.
^^:
'-^jProduction
casein
of vegetable
CARLI: Consortium
of
Libraries
in Illinois
http://www.archive.org/details/productionofvegeOOhank
PRODUCTION OF VEGETABLE
CASEIN
A THESIS
PRESENTED BY
I.
Friedman
TO THE
BACHELOR OF SCIENCE
IN
CHEMICAL ENGINEERING
MAY
31, 1917
APPROVED
ILLINOIS INSTITUTE
OF TECHNOLOGY
GALViN LIBRARY
35 WEST 33RD STREET
CHICAGO, IL 60616
PAUL
Q/E
Tolcssor
ol:
Chemical Engineering
V.
Dean
of Engineering Studies
.^
Di'an of Cultural Studies
1.
FOREWORD
The great similarity between animal and
37211
2.
Foreword
Table of Contents
Introduction
3.
4-14.
15-24.
25-42.
43-45.
Appendix
Bibliography
46-43.
PRODUCTION OF
VKGi^lTABLji;
CASEIN
INTRODUCTION
are as follows:
4.
PART ONE
THE SOY BEAN
PRODUCTION OF
THii
Vj^GETABLjc: CASiJIN
SOY BKAN
and Japan.
comnerce.
it
is
As
which
v/as
account of the
This
8<
(2) Austin,
(3) Kingston;
yellow;
Wisconsin black.
(4)
:-
greenish
(7)
have proved their worth and will no doubt replace many of the above with the exception of
the Mammoth and the Ito San.
In the United States, the varieties are
is
The "Early
9<
from 1600 to 1,800 pounds, and Japanese agricultural experts from 400 to 2,000pounds.
In the
No reli-
is
placed at $4.42.
The yields of seed to the acre in various
1,500 pounds.
The growing and handling of soy beans are
10.
P.lid-
dle states.
The methods used in extraction of oil from
the soy bean are similar to those employed with
The
A solvent process of
compared to
50;6
The
95/b,
as
Analyses
4-6%
11.
moisture.
The oil extracted from the soy bean be-
atable.
12.
lighting.
substitutes.
large quan-
substitutes.
The meal remaining after the oil is ex-
Soy bean
Like cottonseed
13.
PRODUCTION OF
ViilGJiTABLE
CASEIN
starch diet*
It has
and confectioners.
Year
Beans
1913
Bean Cake
Bean Oil
7,004,800
12,000,000 #
1914
1,930,000
3,164,000
16,360,000
1915
3,837,000
5,975,000
19,206,000
In normal times,
14.
:-
7.70,^
Protein
37.40
Fat
18. 35
26.15
Fiber
4.60
Ash
5.79
15.
PART TWO
16.
He
used the name caseinogen for the protein molecule as it existed naturally in milk and cas-
17.
"^^^
Ci72^274^44^^^55*
inner
protein content.
80;^
of the entire
Casein is
There
Solutions
18<
more complicated.
It is practically insoluble
19.
There-
A.11
Ca,
In
not coaguable by heat, are laevo rotatory to polarized light and can be boiled without alteration.
One of the principal requirements of technical
bicarbonate is added.
Acid is added
i.i
20.
off as before.
It is
The curd
Since casein is
revolving inside
steam.
driim
21.
Since some
find their way into the casein or outside bacteria contaminate it, the least amount of moisture
sprinkle a few
c.c
Many manufacturers
medium for fixing colors in textiles; for waterproofing papers, washable wall paper, boxes,
cartridge cases; miscellaneous uses such as paint
22.
PRODUCTION OF
VSGiiTABLlii
CASEIN
It
without limit.
The colloidal character of casein renders
it especially useful as an adhesive.
Its true
The adhesive
Dried casein in
mucilagenous dough.
It
23.
It may be used as a
24.
PRODUCTION OP YGETJ^BLi^
GASiillN
Casein com-
pounds are very useful as a means of administering medicinal agents such as salicylates, alkaloids,
25.
PART THREE
CASEIN PROM THE SOY BEAN
26.
ANALYSIS OF SOY
BiiAN.
Moisture
ITO SAN)
8.10^
Protein
45.10
Pat
16.74
Ash
3.42
Fibre
4.87
Carbohydrates
21.77
(by difference)
Total
100. 00^
27.
minous plants.
percent of proteins, contain an easily extracted oil which has found many industrial applica-
proteins.
problems, namely:
(1) Extraction of the oil
28.
2-|*
A batch of
The large
galvanized iron.
with
29.
and hollow.
shaft*
The
The
The
30.
Leach-
Owing to the
31.
A recovery
peller.
2.
Quan-
32.
Tap water
2.
Sodium chloride
3.
Borax
4.
Caustic soda
5.
Hydrochloric acid
:-
The follow-
by direct heat.
33.
300 grams.
46.10^
42*04
(2) NaCl-5^
40.74
(3) Borax-55
39.39
41.44
The percent-
34.
PRODUCTION OP
ViiGiiTABLii
CASEIN
The exhaust
condensed steam.
3.
FILTRATION OP EXTRACT
35.
PRODUCTION OP
VJiGiiiTABLK
CASEIN
Prolonged standing
a colloidal nature.
was unsuccessful.
A description of the
36.
The frame
The pressure
isfactory.
Upon inspection of
37.
The
It
delivery of filtrate.
With a volume of
38.
As a means of remedy-
An
gallon of solution, was placed in the MonteJus with the valve just before the press closed.
Good
39.
Either the filtered solution or the supernatant liquid from the cooking operation, which
The precip-
ic acids,
lactic.
The amount of
mineral acids required in all cases for precipitation was much greater than acetic acid.
Five
hydroxide precipitate.
particles.
40.
Owing to
DRYING CASEIN
greatest difficulty.
41.
The vacuum
1-|'
The
C,
If the
This would indicate that the dark color is probably due to an oxidation and not an overheating.
As the vacuum dryer proved unsuccessful
On a commercial scale
42.
industry.
Both
43.
PART FOUR
CONCLUSION.
44.
PRODUCTION OF
Vii^GiilTABLE
CASKIN
technical problem.
bean.
the soy bean cake after the oil has been extract-
ed.
45.
PRODUCTION OP
VKGilTABLii;
CASEIN
food or fertilizer.
There-
The production
46.
APPENDIX
47.
Ch.
S.
Abstracts
1911.
Ch.
S.
Abstracts - 1912.
G.
1916.
W. Askinson.
"Vegetable Casein".
U.
S.
Depart-
ment of Agriculture.
Commercial Organic Analysis; Allen; Vol. 8.
The Vegetable Proteins; Thos. Osborne.
48.