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Production of acid from cocoa sweatings and its use for coagulation of natural rubber latex
Author(s) -
SarathKumara Subaddarage J.,
Jansz Errol R.,
Mendis Leslie P.,
Tillekedratne L. M. Kirthi,
Wickremasinghe L. Kirthi G.
Publication year - 1987
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280390103
Subject(s) - natural rubber , fermentation , formic acid , chemistry , food science , coagulation , yeast , ethanol , pulp and paper industry , organic chemistry , biochemistry , psychology , psychiatry , engineering
Cocoa sweatings drain off during the fermentation of cocoa beans and are normally a waste. These sweatings were converted to ethanol and then to a mixture of acids by successive fermentation by yeast and bacteria. Of the acid formed, 25 to 50% was non‐volatile and was unidentified. The acid was used to coagulate rubber latex to form RSS No. 1 smoked sheet rubber which was similar to rubber from latex coagulated with formic acid.