NVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY

  • Type: Project
  • Department: Chemistry
  • Project ID: CHM0006
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 64 Pages
  • Methodology: statistical analysis
  • Reference: YES
  • Format: Microsoft Word
  • Views: 2.5K
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
INVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR  LOCALITY
ABSTRACT

A literature review of ethanol production from local materials especially from cassava is presented.
The study was carried out to investigate the production of a good quality ethanol from cassava using microorganisms. The micro- organisms used were malt and yeast (saccharomyces cerevisae). The other intermediate production was starch and sugar which ethanol was obtained in a satisfactory yield and purity (about 98%). It is therefore not 100% ethanol.
TABLE OF CONTENT
CHAPTER ONE
1.0    Introduction                                                               
1.1    Historical development                                         
1.2    Aim and objective                                                       
1.3    Statements of problems                                       
1.4    Hypothesis                                                 
1.5    Justifications                                                       
1.6        Limitations                                                          
CHAPTER TWO
Literature Review                                                                
2.0        Method of ethanol production                                        
2.1    Gelatimazation and saccharification                                
2.2    Enzymatic hydrolysis method                                
2.3    Acid hydrolysis method                                         
2.4    Alcoholic fermentation                                          
2.5    By product of alcoholic fermentation                              
2.6    Separation of by product                                              
2.7    Biochemistry and mechanism of sugar fermentation
2.8        Rectification and production of absolute alcohol.               
CHAPTER THREE
3.0    Materials and methods                                         
3.1    Extraction of starch from cassava                          
3.2    Preparation of malt powder                                   
3.3    Mashing                                                             
3.4    Test for reducing sugar                                        
3.5    Quantitative test for sugar using benedict solution            
3.6    Preparation of yeast inoculums                                      
3.7    Preparation of fermentation medium                              
3.8    Distillation of ethanol from fermented worth.           
CHAPTER FOUR
Result and Discussion                                                   
CHAPTER FIVE
Conclusion and recommendation                                    
References                                                                 
                        CHAPTER ONE
1.0       INTRODUCTION
Ethanol is produced commercially by chemical synthesis and fermentation. Practically all industrials ethanol is manufactured synthetically from petroleum and natural gas while all beverage alcohol is produced by fermentation of cereal grains molasses, potatoes and other materials with high starch and sugar contents.
        Potentials sources of production of alcohol in Nigeria include millet, yam, sorghum, corn, cocoyam and cassava. Cassava tuber (manihot esculenta) is the most potential candidate by virtue of the fact that this crop can be grown with low level of management and also varieties for industrials production and presence of high yielding cultivars.
Cassava (manihot esculenta) also called manioc of the spurge family (Euphorbiaceous) is native from South Africa but is now cultivated in most tropical and subtropical regions. It is a shrubby prennial about 9ft high and has terminal starchy tuberous root. The root contain prussic acid and some are quite poisonous but heat expels the volatile acid and render the materials harmless.
The hydrolysis of cassava and utilization of an efficient low cost saccharifying agent are factors of paramount importance in the production of food or alcohol from cassava starch since this polysaccharide must be broken down into fermentation sugar which can be utilized by the micro- organisms.
The amylolytic enzymes used in the biological saccharification can be obtained from several sources. These include COM, and barley malt and the surface and submerged fungal and bacteria culture processes.
The breakdown of geletimized starch occur via the hydrolysis of the  - 1.4 linkages which from the glucose molecules and also via the hydrolysis of – 1,6 amylopectin component of starch. Malt contain the three most important enzymes for the starch breakdown – amylase. B - amylase and amyloglicosidase.
Ethanol (ethyl alcohol) is produced by the anaerobic fermentation of the saccharified starch (reducing sugar) by yeast via the embden – meyerhoff – parnas (EMP) pathway of anaerobic fermentation. Saccharomyces cerevisae was chosen for such characteristics as their ability to ferment rapidly and to tolerate higher ethanol concentration and to flocculate easily.
 C6H12O6              2C2H5OH  +2CO2
      (aq)                        (aq)         (g)
 Ethyl alcohol is colorless, volatile liguid, which is flammable and toxic and has a punger taste. It boils 78.4oc and melts at –112. 3oc, has a specific gravity of 0.7851 at 20oc and insoluble in water and most organic liquid. The general formula of ethanol is CNH2NHOH.
1.1       HISTORICAL BACKGROUND OF ETHANOL
The name “alcohol” is a generic name derived from two Arabic words, al and koli which were used to described a finely ground powder used by oriental women to darken their eye brow. The name was generally restricted to alcohol spirits of wine rectified to the highest “degree”.
        Ethyl alcohol is of course extremely well known as a constituent of alcohols beverage distilled; beer, wine. The world alcohol unqualified is often used to refer to ethyl alcohol.
As a beverage, it has been produced and utilized unknowingly as far back as 4000 year ago by the pharoalis in Egypt.
An indication of the antiquity of the knowledge of the effect of ethyl alcohol has been traced to Noah, who built for himself a vineyard and grew which he fermented into a sort of alcohols beverage on which he become drunk with unfortunate result to his respectability. Other (1967).
Williams and Lansford described alcoholic fermentation as the process by which certain micro- organism, particularly strains of yeast convert sugar to a mixture of ethanol (ethyl alcohols) and carbon dioxide.
The term fermentation (Latin fermentation to boil) was used to describe the appearance of boiling due to evolution of gas caused by microbiological reactions. The micro-organism were originally named organized ferments to distinguish them from unorganized ferments that had been extracted from plants and animals.
The term enzyme (Greek en, in, zypee. Yeast) came into general use after sometime and soon displaced the term ferment. Fermentation has come to mean enzymatic action other than those involving oxygen. The alcoholic fermentation of sugars was almost certainly discovered by accident, probably as a result of some cereal infusion becoming infested with yeasts and other micro – organisms. The discover is thought to have taken place well over ten thousand year ago among the ancient civilization inhabiting in nice valley.
The most ambitions step so far taken is in Brazil, which is the highest probably and most advanced in the world and it aims at having ethanol from came.
The ethanol produced by alcoholic fermentation is responsible for much of the desired potency in an alcoholic beverage but of the more subtle quantities of taste and aroma are caused by quantitatively mirror product of
the yeast fermentation particularly higher alcohols and esters of these alcohols.
1.2       AIMS AND OBJECTIVE OF THE PROJECT
This project is general at investigating the possibilities of using cassava manihot  eseculenta a local raw materials as a chief stock to produce ethanol which are industrically and humanly useful.
1.3              STATEMENT OF PROBLEMS
The problems, which arise as a result of high cost of importation and harsh economic situation in the country, it becomes imperative to search for local raw materials to replace the imported ethanol by using cassava, which yield high quality of starch for the production of alcohol.
1.4    HYPOTHESIS
Ho    Effect of prussic acid and cyanogenic acid present in cassava.
H1    there is no effect of the prussive and cyanogenic acid in the ethanol production because during the process of heating, the volatile acids escaped out and therefore the materials becomes harmless.
1.5       JUSTIFICATION
At present there is no commercial production of alcohols from cassava in Nigeria. Huge amount of money are being spent to import ethanol for medical pharmaceutical, research and industries. It will be economically useful if government imitate a move towards the direction of producing ethanol from our local raw materials (cassava).


NVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Chemistry
  • Project ID: CHM0006
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 64 Pages
  • Methodology: statistical analysis
  • Reference: YES
  • Format: Microsoft Word
  • Views: 2.5K
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Chemistry
    Project ID CHM0006
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 64 Pages
    Methodology statistical analysis
    Reference YES
    Format Microsoft Word

    Related Works

    INVESTIGATION OF THE PRODUCTION OF GOOD QUALITY ETHANOL FROM LOCAL RAW MATERIAL (CASSAVA) USING MICRO ORGANISM WITHIN OUR LOCALITY ABSTRACT A literature review of ethanol production from local materials especially from cassava is presented. The study was carried out to investigate the production of a good quality ethanol from cassava using... Continue Reading
    ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated... Continue Reading
    ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed \'ogiri\' the second portion was... Continue Reading
    ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed \'ogiri\' the second portion was inoculated with... Continue Reading
    ABSTRACT Micro organisms associated in fermentation of castor bean seeds ogiri (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed 'ogiri' the second portion was inoculated with... Continue Reading
    ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was... Continue Reading
    ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in... Continue Reading
    ABSTRACT In this research work, Bioremediation technology was used to reduce the heavy contents of the soil collected from the bank of the sewage pond of the University of Nigeria Nsukka. The heavy metals were; zinc (Zn) cadmium (Cd) and lead (Pd). In the bioremediation process, fungi, bacteria and plants were used. The bacteria used were Bacillus... Continue Reading
    ABSTRACT Smallholder farmers of Apac District received advice from extension agents on the production of high quality cassava flour from 2009 to 2015. Despite training, production remained low at 4000kg ha-1 compared to the expected output of 8000kg ha-1 , which called for an investigation conceived to establish the effectiveness of the group... Continue Reading
    ABSTRACT The project aims to develop a flow process to obtain the optimum temperature and time necessary for the maximum recovery of alkali present in palm inflorescence. On this ground, a preliminary experiment was performed. During this process, both male and female palm inflorescence were compared for maximum alkali production and it was... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us