ALCOHOL FROM GRAIN—CORN, WHEAT, RICE, AND OTHER CEREALS.
The different cereals constitute a very important source of alcohol in all countries, particularly of course for use in the manufacture of whiskey and gin.
All cereals contain an abundance of starchy sub stance which under the influence of diastase,—that is, malt,—is converted into fermentible sugar. The quantity of sugar and hence the yield of alcohol differs widely. The following table shows the results obtainable by good workmanship.
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