Heat transfer fluid

Abstract

A heat transfer fluid comprised of a syrup. The heat transfer fluid is comprised of by-products produced during the processing of agricultural crops such as sugar beets or corn. The heat transfer fluid is comprised of desugared molasses, condensed corn fermented extractives or corn condensed distillers solubles or any combination thereof. A method of using the heat transfer fluid to heat or cool an object. A method of using the heat transfer fluid in a heating or cooling system to heat or cool a building.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser. No. 60/493,294, filed Aug. 7, 2003.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not Applicable

BACKGROUND OF THE INVENTION

(1) Field of the Invention

The present invention relates to a heat transfer fluid comprising a syrup. In particular, the invention relates to a desugared molasses heat transfer fluid, a condensed corn fermented extractives heat transfer fluid and a corn condensed distillers soluble heat transfer fluid. The invention further relates to a method of heating or cooling using desugared molasses, condensed corn fermented extractives, corn condensed distiller solubles or any combination thereof as a heat transfer fluid.

(2) Description of the Related Art

In the past, various compositions have been used as heat transfer compositions. In particular, U.S. Pat. No. 6,086,782 to Hsu et al. describes a heat transfer fluid composition comprising at least one terpene and at least one alkylbenzene. The heat transfer fluid is specifically used for low temperature heat transfer processes between the range of 0° F. and −142° F. (−18° C. and 61° C.). The heat transfer fluid is non-toxic, non-hazardous and biodegradable.

In addition, U.S. Pat. No. 5,141,662 to Dexheimer et al. describes a heat transfer fluid having a high thermal stability comprised of certain polyether polyols for use in high temperature applications. The polyether polyols are prepared by reacting one or more saccharides or mixtures thereof with alkylene oxide.

There remains a need for an inexpensive heat transfer fluid that is non-toxic, non-hazardous and biodegradable.

SUMMARY OF THE INVENTION

A heat transfer fluid comprised of a syrup. The syrup contains sugars, amino aids, proteins, and carbohydrates. The heat transfer fluid is comprised of by-products produced during the processing of agricultural crops such as sugar beets or corn. The heat transfer fluid is comprised of desugared molasses, condensed corn fermented extractives and corn condensed distillers solubles or a combination thereof. In one (1) embodiment, the desugared molasses is concentrated molasses solids. In one (1) embodiment, the heat transfer fluid has a solids content between about 15% and 80% by weight which enables the heat transfer fluid to have good heat retaining properties while having a viscosity which allows the heat transfer fluid to be pumped through small openings. The heat transfer fluid can be used for moderate temperature heating and cooling applications. The heat transfer fluid does not begin to crystalize until approximately −26° F. (−32° C.) and does not form a first boiling bubble until at least 200° F. (93° C.). In one (1) embodiment, the heat transfer fluid optionally comprises a gum, an antimicrobial agent, an acid, an anti-corrosion agent, lime, borate, anti-foam agent and a flavoring oil or a combination thereof. The gum and alcohol reduce the solids content of the heat transfer fluid to increase the flowability of the heat transfer fluid. The chloride salts and the acids are typically added when the heat transfer fluid has an alkaline pH such as where the main ingredient of the heat transfer fluid is desugared molasses. The chloride salts and acids lower the pH and reduce the growth of bacteria and algae in the heat transfer fluid. The lime or borate is added when the heat transfer fluid has an acidic pH such as where the main ingredient of the heat transfer fluid is condensed corn fermented extractives or corn condensed distillers solubles. The lime or borate increases the pH of the heat transfer fluid and reduces the corrosive properties of the heat transfer fluid. The silicone polymer is added to reduce the formation of foam in the heat transfer fluid due to agitation. Flavoring oils such as amino oils can be added to the heat transfer fluid to modify the smell of the heat transfer fluid to a more pleasing aroma. The heat transfer fluid can be used to heat or cool an object and can be used in heating and cooling systems for heating and cooling residential, commercial and industrial buildings. The heat transfer fluid can also be used in an engine cooling system or in a vehicle tire to cool the tire. The heat transfer fluid can be used in any system which currently uses water or a water and glycol mixture as the heat transfer fluid.

The present invention relates to a method for conducting heat transfer in a heating or cooling system, which comprises the steps of: providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of a syrup; and conducting heat transfer between the heat transfer fluid and the heating or cooling system.

Further, the present invention relates to a method for conducting heat transfer in a heating or cooling system, which comprises the steps of: providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of desugared molasses; and conducting heat transfer between the heat transfer fluid and the heating or cooling system.

Still further, the present invention relates to a method of heat transfer comprising the steps of: providing an object to be heated or cooled; and transferring heat to or from the object to be heated or cooled by means of a heat transfer fluid, the heat transfer fluid comprising desugared molasses.

Further still, the present invention relates to a method for conducting heat transfer in a heating or cooling system, which comprises the steps of: providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of a by-product of a milling process of corn; and conducting heat transfer between the heat transfer fluid and the heating or cooling system.

Finally, the present invention relates to a method of heat transfer comprising the steps of: providing an object to be heated or cooled; and transferring heat to or from the object to be heated or cooled, by means of a heat transfer fluid, the heat transfer fluid comprising a by-product of a milling process of corn.

The substance and advantages of the present invention will become increasingly apparent by reference to the following drawings and the description.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic representation of a hot water heating system 20 for a building 12 using the heat transfer fluid 10.

FIG. 2 is a schematic representation of a heating and cooling system 30 for a building 12 using the heat transfer fluid 10.

FIG. 3 is a cross-sectional view of a vehicle tire 70 partially filled with the heat transfer fluid 10.

FIG. 4 is a schematic representation of a vehicle engine showing the engine cooling system 50 having the heat transfer fluid 10.

FIG. 5 is a schematic representation of a heating and cooling system 30 having heating or cooling coils 35 in the floor 14 of the building 12.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The heat transfer fluid 10 of the present invention comprises a syrup having sugars, amino acids, starches, proteins and carbohydrates. A syrup is a thick vicious, generally residual, liquid containing sugar. Syrup is a by-product extracted during the processing of agricultural crops such as sugar beets and corn. In one (1) embodiment, the heat transfer fluid 10 comprises desugared molasses, condensed corn fermented extractives, corn condensed distiller solubles or any combination thereof. The heat transfer fluid 10 is used in heating and cooling systems 20 and 30 to heat and cool industrial, commercial and residential buildings or power plants. The heat transfer fluid 10 can also be used to heat and cool objects such as vehicle tires 70 or vehicle engines. The heat transfer fluid 10 can be pumped through small openings in motors, heating or cooling systems and through massive pipes to heat or cool turbines, power plants, nuclear plants, homes and businesses. The heat transfer fluid 10 is non-toxic, non-flammable, non-hazardous, non-corrosive, biodegradable, animal safe and recyclable. In one (1) embodiment, the heat transfer fluid 10 is used in moderate temperature heat transfer processes and applications. The heat transfer fluid 10 is particularly useful for heat transfer applications between the range of approximately −26° F. to 200° F. (−32° C. to 93° C.). In one (1) embodiment, the heat transfer fluid 10 does not begin to form crystals until the temperature is less than −26° F. (−32° C.). In one (1) embodiment, the heat transfer fluid 10 does not begin to form a first boiling bubble until the temperature is greater than 200° F. (93° C.). The heat transfer fluid 10 will not boil until 220° F. (104° C.) due to the sugars, proteins, starches, amino acids, carbohydrates and fats which require a high heat source to boil. The heat transfer fluid 10 can be pumped at temperatures as low as −40° F. (−40° C.) below zero. The heat transfer fluid 10 can be used for low temperature applications or process with temperatures as low as −40° F. (−40° C.) below zero. The heat transfer fluid 10 has been stored at −53° F. (−47° C.) below zero without freezing solid.

In one (1) embodiment, the heat transfer fluid 10 has a solids content of between about 15% to 85% by weight and contains only desugared molasses, condensed corn fermented extractives, corn condensed distillers solubles or any combination thereof without an additional carrier to reduce the solids content of the heat transfer fluid 10. The remainder of the heat transfer fluid is water. The solids are sugars, proteins, amino acids, starches, phosphorous, nutrients and micro nutrients, carbohydrates, betaine and proteins. Carriers such as chloride salts, water, alcohols, glycols, and anti-freeze or anti-coolant agents can be added to the heat transfer fluid 10 to reduce the solids in the heat transfer fluid 10 to between about 5% to 80%. In one (1) embodiment, water or distilled water is combined with the desugared molasses, condensed corn fermented extractives, or corn condensed distillers solubles to produce the heat transfer fluid 10. Desugared molasses, condensed corn fermented extractives and corn condensed distillers solubles are water soluble. Water or distilled water can be added to the heat transfer fluid 10 to dilute the solids content of the heat transfer fluid 10. In one (1) embodiment, water comprises between about 4% to 16% by volume of the heat transfer fluid 10.

One (1) way to measure the solids or sugars in the heat transfer fluid 10 is using the Brix scale. The Brix value is the percentage by weight of solids or sugar in the heat transfer fluid 10. The Brix value or solids content of the heat transfer fluid 10 is determined by a hydrometer which indicates the heat transfer fluids' specific gravity. A heat transfer fluid 10 having high Brix value heats faster and cools slower than water or a heat transfer fluid 10 with less solids. The higher the Brix value, the more difficult the heat transfer fluid 10 is to pump and move since there is less water to carry the heat transfer fluid 10. In addition, a heat transfer fluid 10 having a higher Brix value tends to have greater bacteria growth due to the high sugar content. A heat transfer fluid 10 with a lower Brix value or solids content is easier to pump and moves through the heating and cooling system as the water in the heat transfer fluid 10 has less restriction from the solids. Reducing the solids in the heat transfer fluid 10 will raise the freezing point of the heat transfer fluid 10 and lower the boiling point by 1% to 90%, depending upon the level of the solids. The lower the percentage of solids in the heat transfer fluid 10, the higher the freezing point or the lower the boiling point, similarly the higher the percentage of solids in the heat transfer fluid 10, the lower the freezing point and the higher the boiling point.

The desugared molasses or feed molasses is a by-product or a waste product of the manufacture or refining of sucrose from sugar cane or sugar beets. In one (1) embodiment, the desugared molasses is desugared sugar beet molasses. The desugared molasses is described in U.S. Pat. No. 5,639,319 to Applicant and the patent is hereby incorporated herein by reference in its entirety. Desugared molasses and desugared sugar beet molasses are also described in U.S. Pat. No. 6,080,330 to Bloomer which describes a composition for de-icing surfaces formed of desugared sugar beet molasses. U.S. Pat. No. 6,080,330 is hereby incorporated herein by reference in its entirety. The desugared molasses contains about 18% proteins, about 15% sugars, about 18% carbohydrates, about 16% potassium, phosphorus, and salts, all by weight. However, it is understood that the components or ingredients and the percentages of each component for the desugared molasses will vary depending on the process used to remove the sugars and the origin of the sugar beets or other crop used to produce the desugared molasses. The remainder of the desugared molasses is water and other components in minor amounts. The desugared molasses in one (1) embodiment has a specific gravity of about 1.4. The viscosity of the desugared molasses varies with temperature. In one (1) embodiment, the desugared molasses has a viscosity of about 10,000 cps at 60° F. (16° C.), about 5,000 cps at 80° F. (27° C.) and about 1,700 at 100° F. (38° C.). However, the viscosity will vary depending on the type, origin and processing variables.

Table 1 shows the ingredients and the amount of the ingredient within a percentage range of the desugared molasses of one (1) embodiment.

TABLE 1
Ingredient                Percentage Range
Proteins                  0.01% to 68%
Sugars (Glucose, Sucrose, 0.01% to 95%
Invert, Maltose, Lactose)
Crude Fat                 .001% to 5%
Ash                       1% to 69%
Calcium                   .01% to 15%
Phosphorous               .001% to 15%
Magnesium                 .001% to 05%
Potassium                 .001% to 05%
Sulfur                    .001% to 05%
Sodium                    .001% to 15%
Carbohydrates             .100% to 85%
Yeast                     .100% to 05%
Amino Acids               .001% to 10%
Lipids                    .001% to 05%

In one (1) embodiment, the desugared molasses is concentrated molasses solids produced by Monitor Sugar Company. In this embodiment, the concentrated molasses solids has approximately 70% total solids or 70% Brix. However, it is understood that the total solids or Brix value of the concentrated molasses solids can vary depending on the processing variables, the origin of the concentrated molasses solids, the season, soils and climate used for growing the agricultural crop used for producing the concentrated molasses solids. In one (1) embodiment, the Brix value of the concentrated molasses solids is in the range of 65% to 85% by weight. In one (1) embodiment, the concentrated molasses solids is comprised of sucrose, raffinose, a nitrogen compound, crude protein, betaine, ash and amino acids. Table 2 shows percentages of each ingredient.

TABLE 2
                         % Approximation
Ingredient               Dry solids
Sucrose                  26.5%
Raffinose                5.0%
Nitrogen Compound (as N) 3.5%
Crude Protein            22.0%
Betaine                  8.5%
Ash                      30.0%
Amino Acids              0.5%
Others                   4.0%

The desugared molasses is also comprised of phosphorus and potassium which assists in lowering the freezing point of the heat transfer fluid 10. The phosphorus and potassium aid in the flowability or flow of the heat transfer fluid 10 at extreme temperature ranges. The acidic properties of phosphorus and potassium are neutralized by the neutral to high pH of the desugared molasses.

Testing a sample of concentrated molasses solids manufactured by Monitor Sugar Company determined that the concentrated molasses solids includes the components listed in Table 3 in the stated amounts by weight. The concentrated molasses solids as tested had a moisture content of 34.7% and a dry matter or solid content of 65.30% by weight.

	TABLE 3
		% Approximation
	Ingredient	Dry solids
	Nitrogen	1.63%
	Calcium	0.10%
	Phosphorous	0.04%
	Potassium	6.06%
	Arsenic	0.08	ppm
	Barium	0.52	ppm
	Boron	12.70	ppm
	Chromium	0.36	ppm
	Copper	1.03	ppm
	Iron	123.00	ppm
	Lead	<1.5	ppm
	Manganese	4.21	ppm
	Molybdenum	1.29	ppm
	Zinc	19.40	ppm
	Cadmium	<0.2	ppm
	Prussic Acid-HCN	33	ppm

In one (1) embodiment, the heat transfer fluid 10 is comprised of a by-product produced by the milling of corn such as to produce corn starch or ethanol. In one (1) embodiment, the by-product is condensed corn fermented extractives or corn condensed distillers solubles. The condensed corn fermented extractives or corn steep liquor is a by-product of the manufacture of corn starch or ethanol from the wet milling process. U.S. Pat. No. 5,635,101 to Janke et al describes the by-product resulting from the wet milling of corn and is incorporated herein by reference in its entirety. Condensed corn fermented extractives have a range of between about 20% and 60% solids with approximately 18% to 23% protein and approximately 7.8% ash all by weight. The condensed corn fermented extractives have a specific gravity of about 1.2 to 1.32 with a weight per gallon of about 9.0 to 11.0 lbs. Depending on the percentage of solids and the temperature and age of the condensed corn fermented extractives, the condensed corn fermented extractives have a viscosity at 77° F. (25° C.) of between about 5,000 and 10,000 cps. Testing of typical condensed corn fermented extractives found amino acids, vitamins and minerals. It is understood that the ingredients, and percentage of ingredients in the condensed corn fermented extractives will vary depending on the origin of the corn and the processing variable of the process used to produce the condensed corn fermented extractives. Table 4 sets forth the percentages of amino acids, vitamins and minerals found in one (1) embodiment of condensed corn fermented extractives.

TABLE 4
Amino Acids      Percentage by Weight
Alanine          1.8%
Arginine         1.1%
Aspartic Acid    1.4%
Cystine          0.8%
Glutamic Acid    3.5%
Glycine          1.1%
Histidine        0.7%
Isoleucine       0.7%
Leucine          2.0%
Lysine           0.8%
Methionine       0.5%
Phenylalanine    0.8%
Proline          2.0%
Serine           1.0%
Threonine        0.9%
Tryptophan       0.5%
Tyrosine         0.5%
Valine           1.2%
Vitamins         Mgs/Lb
Choline          1.590
Niacin           38
Pantothenic Acid 6.8
Pyridoxine       4.0
Riboflavin       2.7
Thiamine         1.3
Biotin           0.15
Inositol         2,730
Minerals         Percentage by Weight
Total Ash        7.8%
Potassium        2.4%
Phosphorus       1.8%
Magnesium        0.71%
Chloride         0.43%
Calcium          0.14%
Sulfur           0.59%
Sodium           0.11%
Iron             110 ppm
Zinc             66 ppm
Manganese        29 ppm
Copper           15.6 ppm
Chromium         2.0 ppm
Molybdenum       1.0 ppm
Selenium         0.35 ppm
Cobalt           0.14 ppm

Corn condensed distillers solubles is a by-product of the dry milling process such as that used in the production of ethanol from corn. On a dry matter basis corn condensed distillers solubles contain approximately 29% protein, 9% fat and 4% fiber by weight. However, it is understood that the ingredients and percentages of ingredients will vary depending on the origin of the corn and the processing variable of the process used to produce the corn condensed distillers solubles.

The heat transfer fluid 10 may optionally contain various ingredients to change the properties of the heat transfer fluid 10. Additional ingredients can be added to lower the freezing level of the heat transfer fluid 10, provide corrosion resistance and increase the flowability of the heat transfer fluid 10. By utilizing components which are animal feed grade safe, the heat transfer fluid 10 will remain animal feed grade safe. Increasing the flowability of the heat transfer fluid 10, allows for easier pumping of the heat transfer fluid 10 such as through the heating and cooling systems, and engine cooling systems. In one (1) embodiment, a gum is added to the heat transfer fluid 10 to increase flowability. In one (1) embodiment, gum comprises between approximately 1% and 3% by volume of the heat transfer fluid 10. In one (1) embodiment, an alcohol such as ethanol, glycol, ethyl alcohol, isopropyl alcohol, methyl alcohol or propylene glycol is added to increase the flowability of the heat transfer fluid 10. In one (1) embodiment, the alcohol comprises between about 2% to 5% by volume of the heat transfer fluid 10. The alcohols can be animal and human food grade to maintain the non-toxic properties of the heat transfer fluid 10. In one (1) embodiment, the alcohols are derived from agricultural products such as corn, soybeans, sugar beets, cane molasses or fruits. The alcohol could be used in a heat transfer fluid 10 with or without water or distilled water as the carrier. Flowability can be improved by adding liquid Ligue Loss 2×, which increases flowability of molasses and syrups, while adding a neutralizing aroma. The liquid Ligue Loss 2×has a specific gravity of 1.10, is water soluble, animal feed grade safe and has a boiling point of greater than 350° F. (177° C.). This product is manufactured by Feed Flavors Inc. of Wheeling, Ill.

In one (1) embodiment, an anti-freeze or an anti-coolant agent is added to the heat transfer fluid 10 to change the freezing point or boiling point, respectively of the heat transfer fluid 10. In one (1) embodiment, alcohols can be added to lower the freezing point of the heat transfer fluid 10. In one (1) embodiment, silicate or phosphate is added to the heat transfer fluid as an antifreeze to lower the freezing point of the heat transfer fluid 10. An anti-corrosion agent can be added to the heat transfer fluid 10 to reduce the corrosive properties of the heat transfer fluid 10. The anti-corrosion agent raises the pH of the heat transfer fluid 10 to reduce the acidic nature of the heat transfer fluid 10. In one (1) embodiment, the anti-corrosion agent is lime, soda or borate. In another embodiment, the anti-corrosive agent is silicate or nitrate. The silicate or nitrate are used in embodiments where the heat transfer fluid 10 contacts aluminum. The silicate or nitrate prevent the aluminum from pitting.

The concentrated molasses solids in the heat transfer fluid 10 tends to create foam when agitated. To decrease the production of foam, an anti-foam agent such as a liquid silicone polymer (dimethylopolysiloxane) can be added to the heat transfer fluid 10. In one (1) embodiment, the liquid silicone polymer is used in an amount between about 001% to 2% by volume of the heat transfer fluid 10.

The heat transfer fluid 10 has a coffee aroma or sweet smell which helps to indicate to the user that the heating or cooling system has a leak. A flavoring oil can be added to the heat transfer fluid 10 to change the aroma of the heat transfer fluid 10 to a pleasant smell. In one (1) embodiment, the flavoring oil is an amine oil. In one (1) embodiment, the flavoring oil adds a peppermint smell. Many other flavors and aroma enhancing ingredients can be added. Adding a smell to the heat transfer fluid 10 also increases the ability of a user to determine whether the heat transfer fluid 10 is leaking from the system. In one (1) embodiment, the flavoring oils comprise less than 1% by volume of the heat transfer fluid 10.

In one (1) embodiment where the heat transfer fluid 10 is comprised of mainly desugared molasses, the heat transfer fluid 10 initially has an alkaline pH. The desugared molasses has a pH in the range of approximately 8 to 10. Bacteria will tend to grow in the heat transfer fluid 10 having the desugared molasses with an alkaline pH, since desugared molasses contains proteins, fats, carbohydrates and sugars. An antimicrobial agent can be added to the heat transfer fluid 10 to lower the pH to approximately neutral to reduce or prevent the growth of bacteria and algae. The bacterial action level is slowed by lowering the pH level to between about 5 to 7. In one (1) embodiment, the antimicrobial agent is a salt or a chloride salt such as calcium chloride, sodium chloride, magnesium chloride or potassium chloride or any combination thereof. In one (1) embodiment, between about 2% to 5% by weight of the heat transfer fluid 10 is comprised of a chloride salt. In another embodiment, the antimicrobial agent is an acid such as phosphoric acid, acetic acid, citric acid, benzoic acid, lacitc acid, hydrochloric acid, sulfuric acid or propionic acid or any combination thereof. The amount of these acids range from approximately 0.25% to 10% by weight of the heat transfer fluid 10. In one (1) embodiment, the acid comprises between about 1% to 6% by weight of the heat transfer fluid 10. However, the amount of acid added to the heat transfer fluid 10 depends on the initial pH of the desugared molasses. In one (1) embodiment, an antioxidant such as propyl gallate is added to the heat transfer fluid 10 to reduce the oxygen in the heat transfer fluid 10 to reduce or prevent the growth of bacteria or algae. Reducing or preventing the growth of bacteria and algae, also helps to reduce the odor of the heat transfer fluid 10 caused by the growth of the bacteria and algae. The acids and chloride salts can also be added to the heat transfer fluid 10 comprised of condensed corn fermented extractives or corn condensed distillers solubles as an antimicrobial agent to kill bacteria and algae and prevent the growth of bacteria or algae.

In the embodiments where the heat transfer fluid 10 is comprised mainly of condensed corn fermented extractives or corn condensed distillers solubles, the heat transfer fluid 10 initially has an acidic pH. The condensed corn fermented extractives has a pH of between about 3.7 and 4.2. By increasing the pH, the acidic nature of the heat transfer fluid is eliminated, thus reducing the corrosive nature of the heat transfer fluid 10. An anti-corrosive agent such as lime, soda or borate can be added to the heat transfer fluid 10 to increase the pH to a neutral 7.

Condensed corn fermented extractives or corn condensed distillers solubles and desugared molasses combined together can form a heat transfer fluid 10 having a neutral pH. The percentages of the condensed corn fermented extractives or corn condensed distillers solubles and the desugared molasses needed to achieve a neutral pH will depend on the starting pH of the condensed corn fermented extractives or corn condensed distillers solubles and the desugared molasses.

The heat transfer fluid 10 has better heat and cold retaining ability than water or other heat transfer fluids such as glycols, and ethanols. The heat transfer fluid 10 when heated to between about 32° to 220° F. (0° to 104° C.) will hold heat longer, allowing for more efficient use of the heat source. The solids in the heat transfer fluid 10 retain the heat units longer because the heat or BTU's attach to the solids and provide a longer period of available heat. The same is true for cooling as the solids retain more of the cold. The solids hold the temperature lower for a longer time. However, it takes more energy and time to warm the heat transfer fluid 10 to ambient temperatures.

Testing of the heat transfer fluid 10 comprised of concentrated molasses solids or condensed corn fermented extractives showed that the heat transfer fluid 10 comprised of concentrated molasses solids or condensed corn fermented extractives retained heat better than a heat transfer fluid comprised of tap water. Equal amounts of conventional tap water, concentrated molasses solids and condensed corn fermented extractives were tested for heat retaining properties. The amount of each heat transfer fluid tested was one (1) pint. The ambient temperature in the laboratory was 79° F. (26° C.) with 79% humidity and a heat index of 83° F. (28° C.). The water was heated to a temperature of 210° F. (99° C.) and the concentrated molasses solids and condensed corn fermented extractives were heated to a temperature of 220° F. (104° C.). The water was boiling at 185° F. (85° C.), with small bubbles, and a rolling boil and steam: at 210° F. (99° C.). The concentrated molasses solids and condensed corn fermented extractives did not show any heat bubbles until 200° F. (93° C.) and a rolling boil was reached at about 220° F. (104° C.). The water, concentrated molasses solids and condensed corn fermented extractives were brought to a boil and then removed from the heat source and allowed to cool. The temperature of each heat transfer fluid 10 was monitored every 60 seconds (1 minute). The water was unable to maintain a high temperature after removal from the heat, whereas the concentrated molasses solids and condensed corn fermented extractives held heat longer, proving more efficiency for heat and cold transfer. The results of the test are set forth in Table 5.

	TABLE 5
	Temperature ° F.
				Condensed Corn
	Time		Concentrated	Fermented
	(Minutes)	Water	Molasses Solids	Extractives
	0	210°	220°	220°
	1	194°	210°	210°
	2	188°	208°	207°
	3	181°	204°	202°
	4	177°	202°	198°
	5	171°	200°	193°
	6	169°	198°	190°
	7	163°	196°	187°
	8	159°	193°	183°
	9	157°	190°	180°
	10	153°	188°	177°
	150	82°	96°	96°

As shown in Table 5, after five (5) minutes, the tap water had cooled down to 171° F. (77° C.) while the concentrated molasses solids had cooled down to 200° F. (93° C.) and the condensed corn fermented extractives had cooled down to 193° F. (89° C.). Thus, the tap water had lost 39+ F. (4° C.) while the concentrated molasses solids had lost only 20° F. (−7° C.) and the condensed corn fermented extractives had lost only 27° F. (−3° C.). Similarly, after 10 minutes, the tap water had cooled down by 57° F. (14° C.) while the concentrated molasses solids had only cooled down by 32° F. (0° C.) and the condensed corn fermented extractives had only cooled down by 43° F. (6° C.). The concentrated molasses solids and condensed corn fermented extractives cooled slowly, allowing for more efficient use of the heat source. The water, concentrated molasses solids and condensed corn fermented extractives were left at room temperature of 82° F. (28° C.) for 150 minutes (2½ hours). After 150 minutes, both the concentrated molasses solids and the condensed corn fermented extractives were still 14° F. (−10° C.) warmer than the room temperature while the water had cooled to room temperature 82° F. (28° C.). The concentrated molasses solids and condensed corn fermented extractives were placed in a freezer at −24° F. (−31° C.) below zero for one (1) week and did not freeze. The water placed in the same freezer was frozen solid in 24 hours. When the concentrated molasses solids and condensed corn fermented extractives were taken out of the freezer, it took approximately six (6) hours for the concentrated molasses solids and condensed corn fermented extractives to reach the room temperature of 82° F. (28° C.).

The heat transfer fluid 10 can be used for cooling of tanks, power plants, animal beds, industrial, commercial and residential buildings, industrial sites, nuclear, gas and diesel engines pumps and other metal or plastic sources which develop heat. The heat transfer fluid 10 could be pumped through power plants, nuclear plants or factories to either heat or cool smoke stacks, nuclear, coal, gas, oil, ethanol or power reactors. In one (1) embodiment, the heat transfer fluid 10 is used in place of water or water and glycol as the heat transfer fluid 10 in the heating and cooling systems 20 or 30 in industrial, commercial or residential buildings. In this embodiment, the heat transfer fluid 10 can include up to 99% solids and as low as 1% solids. The higher the percentage of solids in the heat transfer fluid 10, the better the heat transfer properties of the heat transfer fluid 10 and consequently, the better heating and cooling ability provided by the heat transfer fluid 10, especially in colder climates. In one (1) embodiment, the heat transfer fluid 10 used in the heating and cooling system has a solid content or Brix value of between about 50% to 80%. In one (1) embodiment, the heat transfer fluid 10 used in the heating and cooling system 20 or 30 was concentrated molasses solids having a Brix value of approximately 70% and also containing approximately 1.5% of silicone polymer by volume with the remainder of the heat transfer fluid 10 comprised of water. To pump the heat transfer fluid 10 with a Brix of greater or equal to 75%, the pumps would be heavy duty pumps or gear pumps to provide better movement of the heat transfer fluid 10. The heat transfer fluid 10 would not freeze at sub-zero conditions, and thus will not cause severe pipe damage, corrosion, structural damage, damage to the holding reservoir, boiler or heating and cooling coils or damage to humans and animals. To heat homes and businesses, a heating unit 22 or 32 such as a furnace or boiler is placed either inside or outside the desired structure (FIGS. 1, 2 and 5). The heat transfer fluid 10 can be heated using any well known heat source or energy source including geothermal heating. The heat source can be placed outside the building 12 for greater safety. To use the heat transfer fluid 10 for heating a building 12, the heat transfer fluid 10 is heated from about 32° F. to 220° F. (00 to 104° C.) in a furnace, boiler 22 or 32, reservoir or any well known heating unit. The heat transfer fluid 10 is then pumped into the radiators 24 or heating coils 34 or 35 in the building 12 to be heated. The heat from the heat transfer fluid 10 pumped throughout the pipes 26 or 36 and radiators 24 or heating coils 34, heats the pipes 26 or 36 and radiators 24 or heating coils 34 or 35, which in turn, heats the air surrounding the pipes 26 and 36 and radiators 24 or heating coils 34 or 35. When the heat transfer fluid 10 has cooled, the heat transfer fluid 10 will flow or be pumped back to the heat source for reheating and recirculation. The heating systems 20 or 30 are regulated by a thermostat or computer controlled environmental system based on the desired temperature or humidity.

The heat transfer fluid 10 can be used in a forced air heating system 30, a hot water (radiator) heating system 20 or a geothermal heat pump system. In a forced air heating system 30, the heat transfer fluid 10 is heated by the heat source or heating unit 32 and then pumped by a pump 38 through the radiator or heating coils 34 of the furnace system (FIG. 2). Air is then moved over the heating coils 34 and the hot air is pumped or forced through the existing heating duct system 40 by a fan.

In one (1) embodiment, the heating system 30 is a standard hot water heating system 20, or a base board system where the heat transfer fluid 10 is pumped directly through the piping of the home, businesses, industrial site, or power plant (FIG. 1). Such a system includes a heating unit or boiler 22 having a heating source and radiators 24 connected to the boiler 22 by piping 26. The system 20 also includes a pump 28 to move the heat transfer fluid 10 through the pipes 26. The heat transfer fluid 10 could be utilized with a standard roller, diaphragm or gear pump. The piping 26 can be inexpensive PVC, flex hose or steel pipe. In this embodiment, the heat transfer fluid 10 must have a flowability which enables the heat transfer fluid 10 to be easily moved through the pipes 26 of the heating system 20. The heat transfer fluid 10 can be mixed with water or distilled water to produce a liquid which could be pumped through pipes 26 to heat homes and commercial or industrial sites. In one (1) embodiment, the heat transfer fluid 10 has a solids content of approximately 18% to 75% which allows the ease of pumping while maintaining good heat retaining properties. In one (1) embodiment, the entire heating system 20 is located within the building 12 (FIG. 1). In this embodiment, the heating system 20 is a closed system. The heat transfer fluid 10 is filled into the pipes 26 of the heating system and the pipes 26 are sealed. The heat transfer fluid 10 is pumped into the piping in the boiler 22. In one (1) embodiment, the piping 26 in the boiler 22 are a set of coils 25 adjacent the heat source. The heat source is activated to heat the heat transfer fluid 10 in the piping adjacent the heat source. Once the heat transfer fluid 10 reaches a predetermined temperature, the heat source is deactivated and the heat transfer fluid 10 is pumped throughout the pipes 26 to the radiators 24. In one (1) embodiment, the heat transfer fluid 10 is heated until it reaches a temperature just below the boiling temperature of the heat transfer fluid 10. In one (1) embodiment, the heat transfer fluid 10 is heated to about 220° F. (104° C.). When the heat transfer fluid 10 reaches the radiators 24, the heat transfer fluid 10 transfers heat to the radiators 24 which transfers heat to the air surrounding the radiators 24. As the heat is removed from the heat transfer fluid 10, the temperature of the heat transfer fluid 10 decreases. When the heat transfer fluid 10 reaches a predetermined low temperature determined by a thermostat, the pump 28 of the system 20 moves the heat transfer fluid 10 back to the boiler 22 and the heat source is activated to heat the heat transfer fluid 10.

In one (1) embodiment where the heat transfer fluid 10 is used in a heating and cooling system 30 to heat or cool an industrial or residential building, the boiler 32 and pump 38 are located underground outside of the building 12 (FIG. 2). The piping 36 connecting the boiler 32 to the radiators or heating coils 34 in the building 12 is also underground. The heating coils can be located in the floor 14 of the building 12 (FIG. 5). The heating phase works similar to the standard hot water heating system or a forced air heating system 30 with the heat source in the boiler 32 providing heat to the heat transfer fluid 10 and the pump 38 moving the heat transfer fluid 10 to the radiators or heating coils 34 so that the heating coils 34 transfer the heat to air surrounding the heating coils 34. To use the heating and cooling system 30 to cool the building 12, the heat transfer fluid 10 in the system 30 is pumped from the boiler 32 to the radiators or heating coils 34. In this embodiment, the heating coils 34 are cooling coils. Heat is transferred from the air surrounding the cooling coils 34 to the cooling coils 34 and to the heat transfer fluid 10 inside the cooling coils 34. When the heat transfer fluid 10 reaches a predetermined temperature, the heat transfer fluid 10 in the cooling coils 34 is pumped to the boiler 32. In this embodiment, the boiler 32 acts as a storage medium for the heat transfer fluid 10. As the heat transfer fluid 10 is moved through the pipes 36 located beneath the ground 100, the heat of the heat transfer fluid 10 is transferred to the pipes 36 and the surrounding ground 100. The ground 100 surrounding the pipes 36 remains at a constant low temperature between approximately 51° F. (11° C.) and 53° F. (12° C.). As the heat transfer fluid 10 having a temperature greater than approximately 51° F. (11° C.) to 53° F. (12° C.) is moved through the pipes 36, heat is transferred from the heat transfer fluid 10 to the ground 100 which cools the heat transfer fluid 10. After the heat transfer fluid 10 has completely cycled through the heating and cooling system 30, the temperature of the heat transfer fluid 10 is between about 51° F. (11° C.) and 53° F. (12° C.). When the cooled heat transfer fluid 10 reaches the cooling coils 34, the air surrounding the cooling coils 34 transfers heat through the cooling coils 34 to the heat transfer fluid 10 which cools the air and heats the heat transfer fluid 10. A fan 42 can be provided adjacent the cooling coils 34 to increase the flow of air past the cooling coils 34 to increase the rate of cooling of the air.

In one (1) embodiment where the heat transfer fluid 10 is used in a heating or cooling system 20 or 30, the heat transfer fluid 10 includes about 0.25% to 20% by volume vegetable oil. As the heat transfer fluid 10 is moved through the system 20 or 30, during the operation of the heating and cooling equipment, the vegetable oil leaves a protective, biodegradable coating on the interior of the heating and cooling equipment which helps to protect the equipment against corrosion. The sticky nature or tackiness of the heat transfer fluid 10 keeps the valves, pipes, pumps or hoses from corroding.

In one (1) embodiment, the heat transfer fluid 10 is used in the radiator of a vehicle engine cooling system 50 to act as the coolant (FIG. 4). As a coolant in an engine cooling system 50, the heat transfer fluid 10 would reduce corrosion. In one (1) embodiment, the engine cooling system 50 is a conventional vehicle cooling system having a radiator 52 connected by hoses 54 to the engine block 56 and having a pump 58 to move the heat transfer fluid 10 through the engine block 56 and the radiator 52. The engine cooling system 50 also includes a fan 60 to move air past the radiator 52 to cool the radiator 52. The heat transfer fluid 10 is filled into the engine cooling system 50. The heat transfer fluid 10 replaces anti-freeze normally used in an engine cooling system 50. When the engine heats up to a predetermined temperature, the pump 58 of the engine cooling system 50 is activated to move the heat transfer fluid 10 through the engine block 56. As the heat transfer fluid 10 moves through the engine block 56, the heat from the engine block 56 is transferred to the heat transfer fluid 10. The heat transfer fluid 10 is then moved to the radiator 52. As the heat transfer fluid 10 moves along the coils of the radiator 52, the fan 60 moves air past the coils of the radiator 52 which transfers the heat of the heat transfer fluid 10 to the air and out of the engine. The circulation time is regulated by the thermostat within the engine's cooling system. If the engine overheats, a computer chip would shut down the engine or a leak in the engine cooling system 50 occurs. The cooled heat transfer fluid 10 is then circulated back through the engine block 56 to repeat the cooling process. The cooling system 50 of the vehicle can also be connected to the heating system of the vehicle to use the heated heat transfer fluid 10 to heat the vehicle as regulated by a thermostat.

The heat transfer fluid 10 can be used to cool vehicle tires 70. The heat transfer fluid 10 is used as a coolant in tires 70 for agricultural, non-agricultural and industrial purposes. The heat transfer fluid 10 is effective for tires 70 used in the mining or the construction industry where heavy loads of material plus great speeds between about 15 and 70 mph create great heat and temperature on the tire 70. Injecting the heat transfer fluid 10 into the interior of the tire 70 reduces the temperature of the tire 70, provides extended tire life and makes the tire 70 operate more efficiently. The heat transfer fluid 10 is injected into the interior of the tire 70 similar to filling a tire 70 with air. No special equipment is needed. In one (1) embodiment, approximately {fraction (1/4)} of the tire 70 is filled with the heat transfer fluid 10 (FIG. 3). As the tire 70 heats up, the heat transfer fluid 10 contacts the inner sidewall 72 of the tire 70 and heat is transferred from the inner sidewall 72 of the tire 70 to the heat transfer fluid 10. The heat transfer fluid 10 helps to cool the tire 70 by absorbing the heat and allows a slower release of heat to the tire 70 to allow for a uniform cooling process. The heat transfer fluid 10 used in tires 70 can be comprised of between about 1% to 70% solids. In one (1) embodiment, the heat transfer fluid 10 comprises about 0.5% to 98% by volume of water. The higher the solid levels of the heat transfer fluid 10, the better the interior and exterior tire 70 cooling ability. The heat transfer fluid 10 can be used alone or can be combined with water, distilled water, chloride salts, tire sealants, glycols, or alcohols or window washer solvents, or anti-freeze agents. In one (1) embodiment, the tire 70 when injected with the heat transfer fluid 10 of this invention is from 2° F. to 50° F. (−16° C. to 10° C.) cooler during use. As a coolant in tires 70, the heat transfer fluid 10 extends the life of the tires 70 by reducing the brittleness and hardness of rubber or radial tires. By keeping the tire 70 cooler, the fibers of the tire 70 do not “harden” or break down. The use of the heat transfer fluid 10 in tires 70 will extend the life of the core, fiber and thread of the tires 70 which will preserve the quality of the tire 70 for better retreading and better quality of the tire wall. The heat transfer fluid 10 will help keep radial tires 70 soft and flexible and help keep bias-ply tires 70 less hard and rigid, allowing them to be able to roll over the land easier, to give a better ride for the user and to provide better traction.

It is intended that the foregoing description be only illustrative of the present invention and that the present invention be limited only by the hereinafter appended claims.

Claims

1. A method for conducting heat transfer in a heating or cooling system, which comprises the steps of:

(a) providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of a syrup; and

(b) conducting heat transfer between the heat transfer fluid and the heating or cooling system.

2. The method of claim 1 wherein the syrup is desugared molasses.

3. The method of claim 1 wherein the heat transfer fluid further comprises sugars, amino acids, proteins, and carbohydrates.

4. The method of claim 1 wherein the syrup is selected from the group consisting of desugared and sugar beet molasses, concentrated molasses solids, condensed corn fermented extractives and corn condensed distillers solubles and combinations thereof.

5. The method of claim 1 wherein the syrup is a residual by-product extracted from an agricultural crop.

6. The method of claim 5 wherein the agricultural crop is selected from the group consisting of sugar beets and corn.

7. A method for conducting heat transfer in a heating or cooling system, which comprises the steps of:

(a) providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of desugared molasses; and

(b) conducting heat transfer between the heat transfer fluid and the heating or cooling system.

8. The method of claim 7 wherein the heat transfer fluid further comprises a gum.

9. The method of claim 7 wherein the heat transfer fluid further comprises an antimicrobial agent.

10. The method of claim 9 wherein the antimicrobial agent is a chloride salt selected from the group consisting of calcium chloride, sodium chloride, magnesium chloride and potassium chloride.

11. The method of claim 10 wherein the chloride salt comprises between about 2% to 5% by weight of the heat transfer fluid.

12. The method of claim 9 wherein the heat transfer fluid further comprises an acid selected from the group consisting of phosphoric acid, hydrochloric acid, sulfuric acid, propionic acid, citric acid, acetic acid and benzoic acid and combinations thereof.

13. The method of claim 7 wherein the heat transfer fluid further comprises an alcohol selected from the group consisting of ethanol, glycol, ethyl alcohol, isopropyl alcohol, methyl alcohol and propylene glycol and combinations thereof.

14. The method of claim 7 wherein the heat transfer fluid further comprises silicone polymer.

15. The method of claim 7 wherein the heat transfer fluid further comprises an anti-corrosion agent selected from the group consisting of borate, lime, silicate and nitrite and combinations thereof.

16. The method of claim 7 wherein the heat transfer fluid further comprises flavoring oil to change a smell of the heat transfer fluid.

17. The method of claim 7 wherein the heat transfer fluid further comprises condensed corn fermented extractives produced by a wet milling process of corn.

18. The method of claim 7 wherein the heat transfer fluid further comprises condensed corn distillers solubles produced by a dry milling process of corn.

19. The method of claim 7 wherein the heat transfer fluid has a pH in a range of 5 to 9.

20. The method of claim 7 wherein the heat transfer fluid begins to form crystals at approximately −26° F. (−32° C.).

21. The method of claim 7 wherein the heat transfer fluid has a boiling point of greater than 200° F. (93° C.).

22. The method of claim 7 wherein the heat transfer fluid is comprised of at least 10% solids.

23. The method of claim 7 wherein the heat transfer fluid has a Brix value in a range of about 50% to 80%.

24. The method of claim 7 wherein the heating or cooling system has a boiler, pipes, a radiator, and a pump, wherein the heat transfer fluid is heated by the boiler and moved through the pipes to the radiator by the pump and wherein heat is transferred from the heat transfer fluid to the radiator and to air surrounding the radiator.

25. The method of claim 7 wherein the heating and cooling system has a pump and a storage tank connected to a radiator in a building by pipes, wherein the pipes are located underground, wherein the heat transfer fluid is pumped from the storage tank through the pipes to the radiator and wherein in step (b), as the heat transfer fluid is moved through the pipes, the heat is transferred from the heat transfer fluid to the ground so that the heat transfer fluid is cooled and heat is transferred to the heat transfer fluid from the radiator from air surrounding the radiator to cool the air in the building.

26. A method of heat transfer comprising the steps of:

(a) providing an object to be heated or cooled; and

(b) transferring heat to or from the object to be heated or cooled by means of a heat transfer fluid, the heat transfer fluid comprising desugared molasses.

27. The method of claim 26 wherein the heat transfer fluid further comprises a gum.

28. The method of claim 26 wherein the heat transfer fluid further comprises an antimicrobial agent.

29. The method of claim 28 wherein the anti-microbial agent is a chloride selected from the group consisting of calcium chloride, sodium chloride, magnesium chloride and potassium chloride and combinations thereof.

30. The method of claim 28 wherein the heat transfer fluid further comprises an acid selected from the group consisting of phosphoric acid, hydrochloric acid, sulfuric acid, propionic acid, citric acid, acetic acid and benzoic acid and combinations thereof.

31. The method of claim 26 wherein the heat transfer fluid further comprises an alcohol selected from the group consisting of ethanol, glycol, ethyl alcohol, isopropyl alcohol, methyl alcohol and propylene glycol and combinations thereof.

32. The method of claim 26 wherein the heat transfer fluid further comprises silicone polymer.

33. The method of claim 26 wherein the heat transfer fluid further comprises an anti-corrosion agent selected from the group consisting of borate, lime, silicate and nitrite and combinations thereof.

34. The method of claim 26 wherein the heat transfer fluid further comprises a flavoring oil to change a smell of the heat transfer fluid.

35. The method of claim 26 wherein the heat transfer fluid further comprises condensed corn fermented extractives produced by a wet milling process.

36. The method of claim 26 wherein the heat transfer fluid has a pH in a range of 5 to 9.

37. The method of claim 26 wherein the heat transfer fluid begins to form crystals at approximately −26° F. (−32° C.).

38. The method of claim 26 wherein the heat transfer fluid has a boiling point of greater than 200° F. (93° C.).

39. The method of claim 26 wherein the heat transfer fluid is comprised of at least 10% solids.

40. The method of claim 26 wherein the heat transfer fluid has a Brix value in a range of about 50% to 80%.

41. The method of claim 26 wherein the object is a vehicle tire and wherein in step (b), the heat transfer fluid is moved into an interior of the tire and contacts an inner surface of the tire.

42. The method of claim 41 wherein heat is transferred from the inner surface of the tire to the heat transfer fluid and cools the tire.

43. The method of claim 26 wherein the object is a vehicle having a radiator and an engine block, wherein the heat transfer fluid is moved through the engine block to transfer heat from the engine block to the heat transfer fluid and wherein the heat transfer fluid moves through the radiator to transfer heat from the heat transfer fluid to the radiator and to air surrounding the radiator.

44. The method of claim 26 wherein the object is a building having a heating system with a pump and a boiler connected to a radiator by pipes, wherein the heat transfer fluid is in the pipes, wherein before step (b), the heat transfer fluid is moved into contact with the boiler so that heat is transferred from the boiler to the heat transfer fluid and wherein in step (b), heat is transferred from the heat transfer fluid to the radiator and from the radiator to air surrounding the radiator in the building to heat the air in the building.

45. The method of claim 26 wherein the heating and cooling system has a pump and a storage tank connected to a radiator in a building by pipes, wherein the pipes are located underground, and wherein in step (b), heat is transferred from the heat transfer fluid to the ground so that the heat transfer fluid is cooled so that when the heat transfer fluid contacts the radiator, heat is transferred to the heat transfer fluid from the radiator and from air surrounding the radiator to cool the air in the building.

46. A method for conducting heat transfer in a heating or cooling system, which comprises the steps of:

(a) providing a heat transfer fluid in the heating or cooling system wherein the heat transfer fluid is comprised of a by-product of a milling process of corn; and

(b) conducting heat transfer between the heat transfer fluid and the heating or cooling system.

47. The method of claim 46 wherein the heat transfer fluid is comprised of condensed corn fermented extractives which is a by-product of wet milling processing of corn.

48. The method of claim 46 wherein the heat transfer fluid is comprised of corn condensed distillers solubles which is a by-product of dry milling processing of corn.

49. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises a gum.

50. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises an antimicrobial agent.

51. The method of claim 50 wherein the antimicrobial agent is a chloride salt selected from the group consisting of calcium chloride, sodium chloride, magnesium chloride and potassium chloride and combinations thereof.

52. The method of claim 48 wherein the anti-microbial agent is a chloride salt selected from the group consisting of calcium chloride, sodium chloride, magnesium chloride and potassium chloride and combinations thereof.

53. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises an alcohol selected from the group consisting of ethanol, glycol, ethyl alcohol, isopropyl alcohol, methyl alcohol and propylene glycol and combinations thereof.

54. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises silicone polymer.

55. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises an anti-corrosion agent selected from the group consisting of borate, lime, silicate and nitrite and combinations thereof.

56. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises flavoring oil to change a smell of the heat transfer fluid.

57. The method of any one of claims 46 to 48 wherein the heat transfer fluid further comprises desugared molasses.

58. The method of any one of claims 46 to 48 wherein the heat transfer fluid has a pH in a range of 5 to 9.

59. The method of any one of claims 46 to 48 wherein the heat transfer fluid begins to form crystals at a temperature less than −26° F. (−32° C.).

60. The method of any one of claims 46 to 48 wherein the heat transfer fluid has a boiling point of greater than 200° F. (93° C.).

61. The method of any one of claims 46 to 48 wherein the heat transfer fluid is comprised of at least 10% solids.

62. The method of any one of claims 46 to 48 wherein the heat transfer fluid has a Brix value in a range of approximately 15% to 60%.

63. The method of any one of claims 46 to 48 wherein the heating or cooling system has a boiler, pipes, a radiator, and a pump, wherein the heat transfer fluid is heated by the boiler and moved through the pipes to the radiator by the pump and wherein heat is transferred from the heat transfer fluid to the radiator and to air surrounding the radiator.

64. The method of any one of claims 46 to 48 wherein the heating and cooling system has a pump and a storage tank connected to a radiator in a building by pipes, wherein the pipes are located underground, wherein the heat transfer fluid is pumped from the storage tank through the pipes to the radiator and wherein in step (b), as the heat transfer fluid is moved through the pipes, heat is transferred from the heat transfer fluid to the ground so that the heat transfer fluid is cooled and heat is transferred to the heat transfer fluid from the radiator from air surrounding the radiator to cool the air in the building.

65. A method of heat transfer comprising the steps of:

(a) providing an object to be heated or cooled; and

(b) transferring heat to or from the object to be heated or cooled by means of a heat transfer fluid, the heat transfer fluid comprising a by-product of a milling process of corn.

66. The method of claim 65 wherein the heat transfer fluid is comprised of condensed corn fermented extractives which is a by-product of a dry milling processing of corn.

67. The method of claim 65 wherein the heat transfer fluid is comprised of corn condensed distillers solubles which is a by-product of a dry milling processing of corn.

68. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises a gum.

69. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises an antimicrobial agent.

70. The method of claim 69 wherein the antimicrobial agent is a chloride salt selected from the group consisting of calcium chloride, sodium chloride, magnesium chloride and potassium chloride and combinations thereof.

71. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises an alcohol selected from the group consisting of ethanol, glycol, ethyl alcohol, isopropyl alcohol, methyl alcohol and propylene glycol and combinations thereof.

72. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises silicone polymer.

73. The method of any one of claims 66 to 68 wherein the heat transfer fluid further comprises an anti-corrosion agent selected from the group consisting of borate, lime, silicate and nitrite and combinations thereof.

74. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises a flavoring oil to change a smell of the heat transfer fluid.

75. The method of any one of claims 65 to 67 wherein the heat transfer fluid further comprises desugared molasses.

76. The method of any one of claims 65 to 67 wherein the heat transfer fluid has a pH in a range of 5 to 9.

77. The method of any one of claims 65 to 67 wherein the heat transfer fluid begins to form crystals at approximately −26° F. (−32° C.).

78. The method of any one of claims 65 to 67 wherein the heat transfer fluid has a boiling point of greater than 200° F. (93° C.).

79. The method of any one of claims 65 to 67 wherein the heat transfer fluid is comprised of at least 10% solids.

80. The method of any one of claims 65 to 67 wherein the heat transfer fluid has a Brix value in a range of approximately 15% to 60%.

81. The method of any one of claims 65 to 67 wherein the object is a vehicle tire and wherein in step (b), the heat transfer fluid is moved into an interior of the tire and contacts an inner surface of the tire.

82. The method of claim 81 wherein heat is transferred from the inner surface of the tire to the heat transfer fluid and cools the tire.

83. The method of any one of claims 65 to 67 wherein the object is a vehicle having a radiator and an engine block, wherein the heat transfer fluid is moved through the engine block to transfer heat from the engine block to the heat transfer fluid and wherein the heat transfer fluid moves through the radiator and heat is transferred from the heat transfer fluid to the radiator and to air surrounding the radiator.

84. The method of any one of claims 65 to 67 wherein the object is a building having a heating system with a pump and a boiler connected to a radiator by pipes, wherein the heat transfer fluid is in the pipes, wherein before step (b), the heat transfer fluid is moved into contact with the boiler so that heat is transferred between the boiler and the heat transfer fluid and wherein in step (b), the heat transfer fluid is moved to the radiator so that heat is transferred from the heat transfer fluid to the radiator and from the radiator to air surrounding the radiator in the building to heat the air in the building.

85. The method of any one of claims 65 to 67 wherein the heating and cooling system has a pump and a storage tank connected to a radiator in a building by pipes, wherein the pipes are located underground, wherein the heat transfer fluid is pumped from the storage tank through the pipes to the radiator and wherein in step (b), as the heat transfer fluid is moved through the pipes, the heat transfer fluid is cooled so that when the heat transfer fluid reaches the radiator, heat is transferred to the heat transfer fluid from the radiator and from air surrounding the radiator to cool the air in the building.