efficient production of ethanol from

8/3/2019 Efficient Production of Ethanol From

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Efficient Production

of Ethanol from

Cassava (Manihotesculenta)


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Efficient Production of Ethanol from

Cassava (Manihot esculenta)


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Introduction

The dependency on oil has never been more unbearablethan it is today, and in the past few months, oil crisis is gettingparticularly acute in the Philippines due to the fact that the supply ofoil is deteriorating. In effect, the prices of commodities tend toincrease. The production of alternative fuel is recommended by thegovernment to help solve these problems and other problemsinvolving the environment.

This research is done for the production of an alternativefuel, ethanol. Considerable progress has been made in ethanol

production from agricultural products derived from corn, sugarcane,and cassava. Cassava (Manihot esculenta), also known as manioc,grows in diverse environments, especially extremely harsh climaticconditions. It is developed worldwide as a food source for billions ofpeople and can also be used globally to alleviate dependence onfossil fuels.




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Introduction (continuation.)

Cassava tubers are an excellent source ofcarbohydrates with 20-40% starch content. Its starch isalready being used for large-scale ethanol production in many

Asian and African countries which costs 15-30% less toproduce per acre than corn starch making cassava anattractive and strategic source of renewable energy. Once thisapproach is validated in cassava, it will be applied to otherstarch-rich crops to lower the corn demand for ethanolproduction. The efficiency of cassava starch degradation willlead to substantial environmental benefits as well as 10-15%cost savings in cassava-based ethanol production.

In summary, the purpose for conducting this study is toproduce an alternative fuel, specifically, ethanol from Manihotesculenta which can be of help to the development andeffective utilization of cassava industry.




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Statement of the Problem

The study aims to find out the effectiveness of M.esculenta as an alternative source of ethanol (Manihotesculenta). Specifically, it aims to answer the followingquestions:

1. What are the physical properties of ethanol producedfrom M. esculenta?

2. What are the physical properties of commercially

available ethanol?3. Is there any significant difference between the

commercially bought ethanol from the ethanolproduced from cassava?




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Hypothesis

There is no significant

difference between the commercially

bought Ethanol and the Ethanol madefrom Cassava.




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Conceptual Framework




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Assumptions

This study on the efficient production of ethanol

from Cassava (M. esculenta) has the following

assumptions:

1. The cassava samples were of same maturity.

2. Maturity of cassava does not affect to any of the

ethanol produced.

3. Sizes and shape of the cassava does not have any

effect on the production of ethanol.




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Scope and Delimitation

The study on the efficient production of Ethanol

from Manihot esculenta will tackle the fermentation

process that is used to produce ethanol from cassava. It

will also compare the physical properties of thecommercial bought ethanol and the ethanol from

cassava.

On the other hand, it will not cover the origin,

significance ofM. esculenta and the bio-fuel industry of

other countries. It will not also discuss the other

alternative plant sources of ethanol.




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Materials and Equipments

The researchers utilized the following materials

and ingredients in conducting the study:

2 kg Cassava (peeled)

87.5 mL Sulfuric acid

20 grams yeast

2 knives




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Procedures

Two kilograms of Cassava were prepared by theresearchers. The materials such as the knives and metalgraters were prepared. The cassava were peeled and grated.

After grating, the produced cassava meat was thensqueezed by the researchers in order to separate it from thestarch milk. The starch milk was left for 3 to 4 hours for thestarch to settle at the bottom.

The researchers separated the liquid portion from thesolid portion. Yeast was added to the liquid portion whichcontains tiny particles of starch. The solution was put in aclosed container for 2 to 3 days so that oxygen cannot passthrough and fermentation will take place.




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Procedures (continuation)

In order to separate the ethanol from the solution,

the researchers used distillation. The apparatuses used

were borrowed from the High School Chemistry

Laboratory. Sulfuric Acid was added to the solution.

After the distillation process, ethanol produced

was obtained and then tested. The researchers tested its

boiling point, acidity, flammability and flame color and

compared the results with that of the commercially

bought ethanol.




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Table 1

Characteristics of Commercial Ethanol and Ethanol from Cassava



Ethanol Samples

Characteristics Commercial Ethanol Ethanol from Cassava

Appearance Colorless liquid Colorless liquid

Odor Strong characteristic odor Strong distasteful odor

Flammability Flammable Flammable

Table 1 shows that the commercial ethanol and the ethanol fromcassava possessed the same characteristics. There showed common

characteristics on appearance, solubility in water and flammability. The

ethanol from cassava will not be in demand due to the strong distasteful

odor it possessed. It is more advisable to use commercial ethanol in motor

vehicle and as a fuel at home.


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Table 2

Boling Point and Acidity of Commercial Ethanol and Ethanol from

Cassava



Characteristics

Ethanol SamplesBoiling Point (C) Acidity

Commercial Ethanol78.5 7.5

Ethanol from Cassava90 3.5

Table 2 shows that commercial ethanol has lower boilingpoint making it more preferable to use because it can produce kinetic

energy faster for the combustion of engine. Commercial ethanol is

more basic making it more efficient for smooth acceleration of

vehicles.


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Table 3

Results Based on Flame Test



Table 3 shows that the two ethanol samples have different

flame color. The commercial ethanol produces a more tinted flamecolor than that of the ethanol from cassava. Ethanol from cassava

changed its flame color due to the chemicals that were added due to

the fermentation process. Problems might occur inside the vehicles

combustion engine due to the alteration of some elements.

Ethanol Samples Flame Color

Commercial Ethanol Blue

Ethanol from Cassava Bluish Green


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Summary

The researchers aim to find out the efficiency of

Cassava (Manihot esculenta) as an alternative source of

ethanol.

Before performing the experiment, the researchers

prepared the materials and equipment to be used. They

fermented the starch milk produced from cassava. Ethanol

fermentation (performed by yeast and some types of bacteria)

breaks the starch granules down into ethanol and carbondioxide. After the fermentation process, the produced solution

was distilled inside the Chemistry Laboratory. The

researchers found out that some physical properties of

ethanol from cassava and ethanol from cassava are different.




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Findings

The researchers obtained the following findings from theobservations.

1. The properties of ethanol produced from Cassava include thefollowing: colorless liquid, has a strong distasteful odor,

miscible, flammable, boils at 90C, has an acidity of 3.5 andproduces a bluish green flame color when tested.

2. The properties of the commercially available ethanol include thefollowing: colorless liquid, has a strong characteristic odor,miscible, flammable, boils at 78.4 C, has an acidity of 15.9 and

produces a blue flame color when tested.

3. There are significant differences between the commercialethanol and the ethanol produced from cassava when it comesto their odor, boiling point, acidity level and flame color.




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Conclusions

Based from the findings, the following conclusionswere drawn:

1. The common observable characteristics of the ethanol

produced from cassava extract are almost the same withthose of the commercial ethanol except in odor.

2. The physical properties of commercial ethanol differ withthose of the ethanol produced from cassava.

3. The null hypothesis is rejected. The study conductedshows that there are significant differences between thecommercial ethanol and the ethanol from cassava extract.




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Recommendations

The researchers would like to propose the

following recommendations:

1. The future researchers should use Enzymes such asamylase and gluco-amylase for a more effective

production of ethanol.

2. Fresh cassava roots can also be used instead of

matured ones.3. To the future researchers, they should find more

ways on how to improve the procedures applied.




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Peeling of Cassava roots

Grafting of Cassava Roots


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Squeezing of Cassava meat

Produced starch milk


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Solutions produced

Distilling the solution with HCL

efficient production of ethanol from

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