Normal view MARC view ISBD view

Alcohol production from different varieties of banana / by Ma. Livian S. Constante.

By:

Constante, Ma. Livian S [author]

Contributor(s):

Alcantara, Elma A [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1998.Description: 43 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.772 C76 1998

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: 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.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.772 C76 1998 (Browse shelf(Opens below))		Link to resource	Room use only	R-276		00000772

Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Theses Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	634.75 C27 1979 Dry matter production and nutrient uptake in strawberry at different growth stages and nitrogen levels /	634.772 C11 2019 Status of Philippine banana production in global value chain /	634.772 C17 2005 Influence of management practices of white grub infestation in banana in Banaba Lejos, Indang, Cavite /	634.772 C76 1998 Alcohol production from different varieties of banana /	634.772 C86 2005 Cytogenetic behavior of four varieties of banana "bungulan, lakatan, latundan, and saba" /	634.772 C86 2007 Effects of the Cavite State University fertilization practice, myknown and bio-N on the nursery performance of tissue cultured "lakatan" /	634.772 C88 2004 Production of kropeck from saba banana (Musa sapientium balbisiana) flour /	Next

Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

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.

Submitted to the University Library R-276