Study of Turning Human Remains into Alcohol

Professor Tully of Vitubia Mycological Society

Abstract

The purpose of this scientific paper is to develop a working theory for the processes involved in turning human remains into an alcoholic beverage. Keeping that this paper is primarily theory based, assumptions will be made that the consumption of human flesh awards one a constitution able to withstand raw, or semi-raw, human remains and internal organs. This report will also involve the addition of external chemical aids for this process due to the fact that the human body needs to be processed into key components to produce alcohol.

Ethanol Fermentation

To understand how this process works we will need to outline the processes involved in Ethanol fermentation.

C₆H₁₂O₆₍ₐ₎ ------→ 2C₂H₅OH + 2CO₂

Above is the chemical reaction that produces ethanol from glucose, for the sake of this report it will be assumed that the primary source of this glucose is honey, with its primary ingredient being that of gluconic acid.

This chemical reaction is pictured below showing the 3 stages from glucose to ethanol and its byproducts.

This process uses the introduction of a fermentation agent to turn 1 Glucose molecule into 2 Ethanol molecules, this fermentation agent is commonly bacterial yeast but can be substituted with a Fungal agent. Saccharomyces Sp are a group of molds used to cause a similar reaction to yeast, and has been historically used to produce beer, and rice wine.

Introduction of Human Matter

So now that the building blocks of alcohol have been established it is possible to include human remains into this process. Firstly to create the glucose needed to make ethanol extracting it directly from the human body EDITED is likely not as hard as originally theorised. As was pointed out during this study most of the carbohydrates stored in the body are stored as glycogen in two main places, the liver (making up about 20% of total glycogen content) and skeletal muscle tissue (about 80%). Based on the human male average of 500 grams of glycogen, you can assume that 400 grams can be harvested consistently which when consumed and turned into glucose would produce about 1.36 litres of 15% ethanol content beverages per person.

To process these tissues into glucose I propose the use of honey ants, by using colonies of honey ants which are known to gorge themselves on decaying flesh as well as plant sap, and flower pollen; you would be able to create honey including the remains of a human in the process. While this will include some plant products the majority of the glucose produces would be sourced from the skeletal muscle tissue of the human corpse.

EDITED
To increase the efficiency of the honey ants turning glycogen into glucose using additive chemicals to speed up the process may be required. The process of Glycogen turning into Glucose is stimulated by Glycogen Phosphorylase turning it into Glucose-1-Phosphate, followed by the introduction of Phospho glucomutase turning it into Glucose-6-Phosphate which combined with Glucose-6-Phosphatase creates Glucose.

CH₂OH + Glycogen Synthase --→ Glucose-1-Phosphate + Phosphoglucomutase --→ Glucose-6-Phosphatase

C10H11N5O6P or Cyclic adenosine monophosphate (cAMP) is the compound that stimulates this process, artificially producing this compound or stimulating the production of it would remove the need for having to starve the subject allowing for a higher Glycogen content in the body while still breaking down Glycogen into Glucose more efficiently. For this to work the subject would have to be kept alive during this process and then have the skeletal muscle compounds removed rapidly, likely after they have been rendered unconscious and killed while in that state.

In order to achieve the right environment for the reaction to take place some magical or herbal means of inducing cAMP production is needed, plus the addition of pineapple juice or acetic acid at several stages in the process. Math is yet to be done but assume citric/acetic acid of 0.75M/L or higher.

Putrefaction and Organ Liquid

As per a previous discussion with a /meat/ head I theorised that the best way to create a medium by which to serve human alcohol you can drink would be to allow the body to decompose for 3-10 days and to collect the liquidised organs from the decaying body. The use of a predatory fungus such as Aspergillus oryzae would in sufficient quantities ferment the organ liquid and prevent bacterial colonies from forming, essentially making it a cell-wall waiting game to extract the liquid. This liquid alongside the honey produced by the ants would be used to kick start the process of creating ethanol and by combining these two in the end product create a human organ wine of sorts.

The process is as follows:

1. Collect deceased human, slice open the abdomen and insert colonies of Aspergillus oryzae making sure to cover each organ (kidneys, liver and appendix/gall bladder). Introduce honey ants to the flesh either as a whole corpse or by removing skeletal muscle tissue and introducing it separately.
   1. (a) At this point as well as when adding this to the vat pineapple juice or acetic acid will be added to facilitate a pH level sufficient to maintain the chemical reaction that will denature the liver enzymes to prevent the production of acetaldehyde wasting potential ethyl alcohol.
2. After 3-10 days of decomposition the body will be decomposed to the point where the organs will putrefy and allow collection of the liquid containing the Aspergillus oryzae. The honey ants will be harvested as they produce glucose over these 3-10 days and their honey will be stored in a vat/barrel.
3. The organ liquid will be mixed with the honey and a Saccharomyces Sp of your choice in the vat and this will be sealed for sufficient time for a murky red liquid to form at the bottom of the vat.
4. The liquid will be tapped from the bottom of the vat and placed into metal containers that will then be boiled and filtered, before bottling or putting into a wax sealed barrel.

Pictured below is an example of what it would look like as it ferments, replacing wine with organ meat/liquid and sugar with honey

Conclusion

While this process is fairly arduous and the particular measurements need to be better thought out, it is my belief that this process is the foundation for future endeavours seeking to refine this process and produce it mass-scale.

Published, Edited and Translated by Babel Interlingual Services Organization