Alcohol production from different varieties of banana /
Constante, Ma. Livian S.
Alcohol production from different varieties of banana / by Ma. Livian S. Constante. - Indang, Cavite : Cavite State University- Main Campus, 1998. - 43 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CONSTANTE, MA. LIVIAN SAAVEDRA, Applied Research IV (General Science Curriculum), Laboratory School, College of Education of the Cavite State University, Indang, Cavite, April 1997, "Alcohol Production from Different Varieties of Banana.” Advisers: Prof. Fe N. Dimero Prof. Elma A. Alcantara
The research study entitled "Alcohol Production from Different Varieties of Banana” was conducted at the Institute of Food Science and Technology (IFST) of the Cavite State University and at the researcher's home at 444 Molave St. Barangay I, Kayquit, Indang, Cavite from June 1997 to March 1998. Generally, this study aimed to extract alcohol from the fruits of different varieties of banana. Specifically, this study aimed to compare the amount of alcohol derived from bananas of different varieties; and, determine the effect of fruit maturity on the amount of alcohol produced by each banana sample.
Three varieties of banana were used, namely, Dias, Bungulen and Selorita. For every variety, three degrees maturity were used--unripe, ripe, and
overripe.
The results showed that the percent (%) ethyl alcohol in the three varieties of banana did not differ significantly from each other. The difference, however, lies on the degree of maturity used. Ripe and overripe banana of any of the three varieties produced a comparable percentage of ethyl alcohol which are higher than the unripe banana.
As observed in the results, among the three varieties, ripe Dias and Senorita and overripe Bungulan yielded higher ml/kg of alcohol, than the unripe Bungulan and Senorita while the unripe Dias yielded no alcohol.
Banana
634.772 / C76 1998
Alcohol production from different varieties of banana / by Ma. Livian S. Constante. - Indang, Cavite : Cavite State University- Main Campus, 1998. - 43 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CONSTANTE, MA. LIVIAN SAAVEDRA, Applied Research IV (General Science Curriculum), Laboratory School, College of Education of the Cavite State University, Indang, Cavite, April 1997, "Alcohol Production from Different Varieties of Banana.” Advisers: Prof. Fe N. Dimero Prof. Elma A. Alcantara
The research study entitled "Alcohol Production from Different Varieties of Banana” was conducted at the Institute of Food Science and Technology (IFST) of the Cavite State University and at the researcher's home at 444 Molave St. Barangay I, Kayquit, Indang, Cavite from June 1997 to March 1998. Generally, this study aimed to extract alcohol from the fruits of different varieties of banana. Specifically, this study aimed to compare the amount of alcohol derived from bananas of different varieties; and, determine the effect of fruit maturity on the amount of alcohol produced by each banana sample.
Three varieties of banana were used, namely, Dias, Bungulen and Selorita. For every variety, three degrees maturity were used--unripe, ripe, and
overripe.
The results showed that the percent (%) ethyl alcohol in the three varieties of banana did not differ significantly from each other. The difference, however, lies on the degree of maturity used. Ripe and overripe banana of any of the three varieties produced a comparable percentage of ethyl alcohol which are higher than the unripe banana.
As observed in the results, among the three varieties, ripe Dias and Senorita and overripe Bungulan yielded higher ml/kg of alcohol, than the unripe Bungulan and Senorita while the unripe Dias yielded no alcohol.
Banana
634.772 / C76 1998