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reaks down the corn, leaving a starch mash that is then cooled and treated with enzymes in a process known as hydrolysis to release glucose forfermentation(發(fā)酵). The Iowa State team replaced the initial steaming with ultrasound, sonically smashing the corn into tiny particles in the same way physicians use ultrasound to shatter kidney stones. The smaller corn fragments provided more surface area for enzymatic action, and therefore, resulted in fermentation yields parable to jet cooking.The potential cost savings for this method, says Grewell, are very encouraging. Economic models, he explains, have shown that once implemented, this technology could have a payback period of less than one year.Grewell and his colleagues report a third application for ultrasound in biofuel production, showing that they can accelerate transesterificati