Alcohol production from sweet potato / by Clarissa Elaine M. Bago ... [et al.].
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000.Description: xi, 40 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 635.21 Al1 2000
- Science High School, College of Education (CED)
| 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 | 635.21 Al1 2000 (Browse shelf(Opens below)) | Link to resource | Room use only | R-323 | 00000813 |
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED)
BAGO, CLARISSA ELAINE M., MOJICA, ZANDY S., PERIDO ANNALYN B., SARMIENTO LEAH MAY C., Applied Research III (General Science Curriculum) Cavite State University, Indang, Cavite “ALCOHOL PRODUCTION FROM SWEET POTATO”. Adviser: Prof. Gliceria Masicao Prof. Dulce Ramos
This research study entitled “Alcohol Production from Sweet Potato” dealt with the extraction of alcohol from sweet potato. It was conducted to determine the alcohol content present in sweet potato and the physical and chemical properties of the alcohol produced.
Sweet potatoes were purchased in the market within their locality. They were peeled, cut and boiled for 30 minutes to facilitate extraction. The extract was fermented for four (4) weeks. After the last racking period, the extract measuring a volume of 500 milliliters was distilled up to the boiling temperature of the solution. The weight of the distillate was measured in the analytical balance and the percent yield of alcohol was
calculated. The physical properties of the alcohol was determined in terms of color, odor, flammability, boiling point, specific gravity and density. The chemical properties was also analyzed in terms of acid number, ester value, solubility test and reaction test for alcohols.
The specific gravity obtained using hydrometer was 0.89 when converted to density gave a value of .89g/ml. The alcohol has a boiling point of 80 °C which was determined during the distillation process. The color, odor and flammability were evaluated by five (5) college students from the Cavite State University. Based on the result of the evaluation, the alcoho! obtained was clear, imperceptible and sligh flammable. The presence of methyl alcohol and ethyl alcohol were also tested. The test for the presence of methyl alcohol did not show a positive result which signifies the absence of methyl alcohol. However, the test for ethanol showed positive result which indicates its presence. The acid number and ester value were also taken into consideration for the chemical analysis of the obtained alcohol. The obtained acid number was 1.737, which means that this is the amount of the potassium hydroxide needed to neutralize the free fatty acids in one gram of alcohol. The obtained ester value was 9.9164 which means that the alcohol extracted from sweet potato contain higher ester value than the accepted value for methanol which is 5 grams per 100 cubic centimeter.
And from these, the said alcohol is not a methyl alcohol. Another test was done which is the solubility test. The result showed that the alcohol extract was soluble in water, ethanol, sodium hydroxide, ether and chloroform. These further proves the solubility property of alcohol.
Based on the result of the study, sweet potato can produce alcohol.
Submitted copy for the University Library R-323