Molasses, yeast fermn. distn. residues Substance produced by drying and treating the residue obtained after the distillative removal of alcohol from the product of the yeast fermentation of molasses. Composed primarily of carbohydrate, protein, minerals and trace elements.

Molasses, blackstrap The final, unpurified mother liquor in the beet or cane sugar industry from which no more sugar can be crystallized by factory methods.

Vinasse and Distillery slops Material remaining from the fermentation of a cane/beet molasses mixture after the alcohols formed have been distilled off.

Alcohols, C6-24, distn. residues The complex residue resulting from the vacuum distillation of C6-24 fatty alcohols which is derived from hydrogenation of C6-24 fatty acids methyl esters. It consists predominantly of satd. fatty alcohols having carbon numbers greater than C18, dimerization products, and long chain esters having carbon numbers greater than C32 and boils at > 250°C (482°F) at 10 torr.

Hydrocarbons, ethylene-manuf.-by-product distn. residues The complex combination of hydrocarbons produced by the distillation of products from an ethylene manufacturing process. It consists predominantly of aromatic hydrocqdarbons having carbon numbers predominantly in the range of C5 through C11.

Oxirane, reaction products with ammonia, distn. residues The complex combination of alkanolamines from the distillation of reaction products of ammonia and oxirane. It consists predominantly of triethanolamine, diethanolamine and higher amines from the reaction of triethanolamine and oxirane.