Varieties has been studied by jump, zarow, and stark (1944).

The dehydrate potatoes were in the form

of sticks about 1/8 to ¼ in. in diameter and up to 1 ½ in. in length. The potatoes, ground or unground,
were prepared for fermentation by mixing with stillage and/or water, by cooking, and by saccharification
with barley malt. The mash bill used in the first fermentations was usually 89 per cent dehydrated sweet
potatoes and 11 percent barley malt. Previous to cooking (at 35 gal. of water and stillage per 56-lb
bushel of potatoes), the water and stillage, in a ratioof 2:1, were heated too 120 0F. the potatoes, ground
or unground, were the added together with 1 per cent of the malt for premalting purposes.
Atmospheric cooking at pH of 5.3 was accomplished during the raising of temperature of the mash to
2060F. in 1 hr, the holding of the temperature between 206 and 202 0F. for 1.5 hr and cooling to 145 0F. in
5 min. pressure cooking, when used ,was accomplished in a similar manner, except that the mash was
held at 206 to 2020 for 1.5 hr and then was autoclaved for 1 hr. at 22 lb of steam pressure.
Saccharification was initiated at 145 0F. in the first fermentations, half of malt was added and the mash
was held for 10 min at 1450F . then the remainder of the malt was added and the mash was cooled to
the setting temperature. In an alternate method, all of the malt, except that used for premalting, was
added and the mash was maintained at 145 0F. for 60 min
The stillage used was for two kinds: wheat-milo and sweet potato. During the first fermentations,
sufficient stillage was added after the saccharification process to bring the concentration of stillage in
the mash to 38 per cent.
A concentration of 45 gal. of mash per bushel of grain was used setting the fermentors. Table 36 shows
alcohol yields from ground and unground dehydrated sweet potatoes.
Jump, Zarow and Stark concluded as follows as a result of their studied:
The L-4-5 variety was better than the Puerto Rico variety for alcohol production. Grinding was necessary
before cooking, although it increased yields slightly. Best yields of alcohol were obtained when the final
mash contained 83.3 per cent by volume of a wheat-milo stillage. Yields were distinctly lower with sweet
potato stillage or with no stillage. There were no significant differences in alcohol yields from mashes
cooked by atmospheric or pressure methods. In a plant run, yields of 4.77 proof gallons of alcohol per
bushel were obtained with Puerto Rico sweet potatoes, and 5.44 proof gallons per bushel with the L-4-5
variety. Cooking and cinversion (Saccharification) of dehydrated sweet potatoes may be carried out
successfully in grain distilleries without use of grain other than malt for conversion and without any
change in the equipment.

6. Ethyl Alcohol from Jerusalem Arthicokes. The Jerusalem arthicokes or girasol (Helianthus tuberosus),
native to north America , is a plant that has been studied in recent years as a possible source of levulose
and/or industrial alcohol. Although this plant is cultivated on a large scale in some parts of Europe, it is
not an important crop in the united states at present, except in a few localities.
The Jerusalem arthicoke is rich in the polysaccharide inulin (C 6H10O5 ) which is readily hydrolyzed to
levulose

a. yield per acre. The Jerusalem artichoke has been studied by Boswell and his associates (1936) in
considerable detail. Investigating 20 varieties of the Jerusalem arthicoke, all grown in three different
parts of the United States for 3 different years, they found that the mean yield per acre was 6.58 tons at
Urbana, Illinois. 16.73 tons at Corvallis, Oregano and 8.74 tons at Washington D.C. the mean yields of
the 20 varieties at all three places for 3 years was 10.69 tons per acre.

b. sugar content. The sugar content of the tubers, after hydrolysis, varied in different seasons. A 6-year
mean analysis of the 20 varieties of Jerusalem arthicokes investigated above showed 13.33 per cent
levulose and 16.38 per cent total sugars.
C. storage. If an alcohol plant is to be operated continuounsly , a constant supply of the raw material
must be available. The fresh Jerusalem arthicoke tuber cannot stored satisfactorily. However, certain
methods for storing the product have been worked out. Mc Glumphy and his associates (1931) showed
that the thinly sliced tuber could be satisfactorily desiccated and stored without sugar loss.
Both the dried and the fresh tuber chips may be extracted by water in diffusion batteries, but such
extracts deteriorate rapidly owing to microorganism. If the extract, which contains the soluble sugars, is
evapos