How Trays Work: Flooding


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How Trays Work: Flooding
101031010109081030900 How Trays Work: Flooding
History of Distillation The ancient Egyptians produced beer from barley that had a few percent of alcohol. Next, wine was produced by fermenting grape juice, which had a greater sugar content than barley. This brought the content of alcohol up to about 14 percent. Next, fortified wines (like sherry or port) were made by adding extra sugar and yeast to the fermenting grape juice. This increased the alcohol up to about 17 percent. Much above this point, alcohol kills off the yeast. Next, distillation was used. I visited a pri…
Citation
Norman P. Lieberman; Elizabeth T. Lieberman: Working Guide to Process Equipment, Fourth Edition. How Trays Work: Flooding, Chapter (McGraw-Hill Professional, 2014), AccessEngineering Export