Biothanol production from cassava / by Alim Grace D. Bersamina and John Glenn C. Rancapan.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2013.Description: xiii, 35 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 662.66  B46 2013
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: BERSAMINA, ALIM GRACE D., BERSAMINA, HANNA GRACE D., RANCAPAN, JOHN GLENN C. Bioethanol Production from Cassava. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2013. Adviser: Ms. Enrica Esmero. This study was conducted to produce bioethanol from cassava. Specifically, it aimed to determine the physical and chemical properties of bioethanol obtained from cassava, determine the percentage of bioethanol that can be obtained from cassava and determine the treatment that will yield the highest amount of bioethanol from cassava. Fifteen kilograms of cassava was used in this study. It was peeled and the peelings were separated from its flesh. The peelings and flesh were boiled, extracted and then subjected to fermentation and distillation. This study used three treatments namely: T1l= bioethanol from 100% flesh T2= bioethanol from 50% flesh and 50% peelings, T3= bioethanol from 100% peelings. Results show that the fermentation process and the use of a simple distillation process, produced a small percentage of ethyl alcohol, which is T1=0.74%, T2=2.76% and T3=1.77%, based on the analysis given by the Department of Science and Technology (DOST). The alcohol content of the produced alcohol is T1=1.67 T2=1.38 T3=2.12. The solution has a boiling point and specific gravity higher than the boiling point and specific gravity of the commercial ethyl alcohol. The flammability showed a negative result. Based on the results of the study, bioethanol can be produced from cassava. The physical and chemical properties of the produced solution showed that it contains a percentage of ethanol. The second and third treatments had remarks of slightly clear, while the first treatment had a clear remark. The odour and general acceptability of the second and third treatments had remarks of slightly acceptable, while the first treatment had a remark of unacceptable. Treatment 2 had the highest alcohol percentage, followed by Treatment 3 and Treatment 1, respectively. The third treatment has the highest alcohol content with 2.124 ml followed by first and second treatments, respectively. The researchers would like to recommend to further study producing bioethanol from cassava flesh and peelings to improve its alcohol percentage, to use other processes such as adding enzymes and using fractional distillation in producing bioethanol from other cassava parts, and to make further studies in producing bioethanol from other sources.
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Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

BERSAMINA, ALIM GRACE D., BERSAMINA, HANNA GRACE D., RANCAPAN, JOHN GLENN C. Bioethanol Production from Cassava. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2013. Adviser: Ms. Enrica Esmero.

This study was conducted to produce bioethanol from cassava. Specifically, it aimed to determine the physical and chemical properties of bioethanol obtained from cassava, determine the percentage of bioethanol that can be obtained from cassava and determine the treatment that will yield the highest amount of bioethanol from cassava.

Fifteen kilograms of cassava was used in this study. It was peeled and the peelings were separated from its flesh. The peelings and flesh were boiled, extracted and then subjected to fermentation and distillation.

This study used three treatments namely: T1l= bioethanol from 100% flesh T2= bioethanol from 50% flesh and 50% peelings, T3= bioethanol from 100% peelings.

Results show that the fermentation process and the use of a simple distillation process, produced a small percentage of ethyl alcohol, which is T1=0.74%, T2=2.76% and T3=1.77%, based on the analysis given by the Department of Science and Technology (DOST). The alcohol content of the produced alcohol is T1=1.67 T2=1.38 T3=2.12. The solution has a boiling point and specific gravity higher than the boiling point and specific gravity of the commercial ethyl alcohol. The flammability showed a negative result.

Based on the results of the study, bioethanol can be produced from cassava. The physical and chemical properties of the produced solution showed that it contains a percentage of ethanol. The second and third treatments had remarks of slightly clear,
while the first treatment had a clear remark. The odour and general acceptability of the second and third treatments had remarks of slightly acceptable, while the first treatment had a remark of unacceptable. Treatment 2 had the highest alcohol percentage, followed by Treatment 3 and Treatment 1, respectively. The third treatment has the highest alcohol content with 2.124 ml followed by first and second treatments, respectively.

The researchers would like to recommend to further study producing bioethanol from cassava flesh and peelings to improve its alcohol percentage, to use other processes such as adding enzymes and using fractional distillation in producing bioethanol from other cassava parts, and to make further studies in producing bioethanol from other sources.

Submitted copy to the University Library. 07/31/2013 RS-671

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