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Ethanol Production From Yam (discorea Spp) Peels
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1.2 Statement of the Problems
Alcohol has been known to be produced from fossile like maize, cassava, even yam tuber but there is still need to search for other sources considering the usefulness of ethanol source, hence the need for this study. Furthermore, yam peel are regarded as waste after using the main yam tuber, therefore there is need to source for alcohol in this peel which either are throw away. This study will also reduce environmental pollution which is caused by the yam peel.
1.3 Objectives of the Study
Objectives of this study include:
ï¶ To extract ethanol from yam peel
ï¶ To carry out qualitative test on the produced ethanol
1.4 Significant of the Study
The knowledge from this study will help in creating awareness to the government as well as the society at large on the need to grow more yams. Finally this study will also help the society to know that ethanol is not just present in the yam tuber alone but also in the peels (yam peels)
1.5 Scope of Study
This study is concerned with the production of ethanol using yam peel which involves
ï¶ Collection and identification of the sample
ï¶ Preparation of the sample
ï¶ Production of ethanol from the sample
ï¶ Qualitative tests on the produced ethanol.
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ABSRACT - [ Total Page(s): 1 ]This work is concerned mainly with the production of ethanol from yam (Discoria spp) peels. The yam tubers were bought from Eke Oko Market, in Orumba North L.G.A. Anambra State. The tubers were peeled and the peels washed, milled & weighed. To 1000g of the powdered wort, distilled water was added, mashed & filtered. Yeast & malt were added to the filtered wort and allowed to stand for three days for fermentation. The fermented wort was distilled to collect a colourless liguid as the distillate. ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]This work is concerned mainly with the production of ethanol from yam (Discoria spp) peels. The yam tubers were bought from Eke Oko Market, in Orumba North L.G.A. Anambra State. The tubers were peeled and the peels washed, milled & weighed. To 1000g of the powdered wort, distilled water was added, mashed & filtered. Yeast & malt were added to the filtered wort and allowed to stand for three days for fermentation. The fermented wort was distilled to collect a colourless liguid as the distillate. ... Continue reading---