Apple Guava
Apple Guava( Psidium guajava) Peeling as a Potential Source of Ethanol
ABSTRACT
Apple guavas are abundant in the Phillipines and have been known for their high nutritional value and herbal properties. The peeling of the fruit Psidium guajava is known to contain a significant amount of glucose, a simple sugar which is essential in the fermentation process in ethanol making. The study was conducted to determine the effectiveness of apple guava peelings as a potential source of ethanol. The peelings underwent many processes to obtain absolute apple guava ethanol(100%), which was tested using the flame test. The results showed that there was no significant difference in terms of flame propagation, flame color, and flame duration between the ethanol produced from the apple guava peelings and the commercial ethanol. Also, there were no significant differences in the effect of the different concentrations of apple peeling ethanol in terms of their flame propagation, flame color, and flame duration. The researchers recommend that future studies explore more the properties of the apple guava ethanol and the commercial ethanol and to be specific with the amount of materials used during the experiment and during the fermentation process.
INTRODUCTION
Ethanol has been widely used in different fields for many years. Its primary role is as a starting material for various chemical syntheses. It is used as an intoxicating agent in alcoholic beverages as it is used as an additive or as a substitute for gasoline. Historically, ethanol has been used as a fuel in times of crisis in a number of countries, including the Philippines. Ethanol is generated from metabolic by-products of fermentation of sugar from yeast. Currently, it is produced from plants or organisms that contain sugar.
Apple guavas, commonly known as guavas are abundant in the Philippines and have been known for their high nutritional value and herbal properties. The peeling of the fruit Psidium guajava
ABSTRACT
Apple guavas are abundant in the Phillipines and have been known for their high nutritional value and herbal properties. The peeling of the fruit Psidium guajava is known to contain a significant amount of glucose, a simple sugar which is essential in the fermentation process in ethanol making. The study was conducted to determine the effectiveness of apple guava peelings as a potential source of ethanol. The peelings underwent many processes to obtain absolute apple guava ethanol(100%), which was tested using the flame test. The results showed that there was no significant difference in terms of flame propagation, flame color, and flame duration between the ethanol produced from the apple guava peelings and the commercial ethanol. Also, there were no significant differences in the effect of the different concentrations of apple peeling ethanol in terms of their flame propagation, flame color, and flame duration. The researchers recommend that future studies explore more the properties of the apple guava ethanol and the commercial ethanol and to be specific with the amount of materials used during the experiment and during the fermentation process.
INTRODUCTION
Ethanol has been widely used in different fields for many years. Its primary role is as a starting material for various chemical syntheses. It is used as an intoxicating agent in alcoholic beverages as it is used as an additive or as a substitute for gasoline. Historically, ethanol has been used as a fuel in times of crisis in a number of countries, including the Philippines. Ethanol is generated from metabolic by-products of fermentation of sugar from yeast. Currently, it is produced from plants or organisms that contain sugar.
Apple guavas, commonly known as guavas are abundant in the Philippines and have been known for their high nutritional value and herbal properties. The peeling of the fruit Psidium guajava