Chemically squeezing every drop of ethanol from corn

Extracting another 10-25 percent ethanol could improve the energy balance for corn ethanol while improving the feed value of the distiller's grain co-product. This research shows that such a breakthrough could be close at hand. -- Jeffrey Goettemoeller
Chemically squeezing every drop of ethanol from corn:
physorg.com -- 3/9/2006
"The idea is to create the chemical catalysts that create single, simple sugars from molecules made of several simple sugars linked together. The simple sugars are the ones that can be fermented to produce ethanol.
Such a process would allow ethanol producers to use all the sugars in corn. And Shanks said that could boost ethanol production by 10 to 15 percent."