Bio-Ethanol Distillation
The Extraction of Bio-ethanol from Apple (Malus domesticus) and Banana (Musa accuminata Colla) Peelings through the Process of Fermentation and Distillation
Abstract
Apple (Malus domesticus) and banana (Musa accuminata Colla) peelings are common household waste products. This study sought to extract bioethanol from these two peelings and to compare which sample can produce more bioethanol. About 400 grams of apple and banana peeling was obtained from the 1 kilogram bought from the supermarket and allowed to ferment for one to two weeks. The mash was placed in an improvised pressure cooker still. The temperature was monitored at 70 °C to assure that alcohol content of the mash would be attained and not just water which boils and evaporates at 100 °C. The liquid yield was repeatedly distilled in the improvised still. The banana mash produced more bioethanol with 140 mL of yield as compared with the apple puree that produced 120 mL. The results validates the original hypothesis that apple and banana can be a source of bioethanol. The 40% and 46.7% bioethanol yield from apple peelings mash and banana peelings mash respectively represents a significant amount of alcohol.
I. Introduction
In a recent study, it has been stated that combustion of the fossil fuels at the current rate would contribute to the environmental crisis globally (Chandel et al., 2007). Global climate shift can be felt all-over the world. An evidence of which is the sudden average temperature drop that has been recorded here in the Philippines—lower than previous existing temperature data.
In lieu with this and due to the increasing demand of fossil fuels combined with depletion of reserve crude oil, it has led to the development and innovation of various eco-friendly concepts. In addition, demand of the energy increases with the increase of the world population and urbanization and thus, development of bioenergy as alternative energy might help to reduce these problems.
Bioenergy can be
Abstract
Apple (Malus domesticus) and banana (Musa accuminata Colla) peelings are common household waste products. This study sought to extract bioethanol from these two peelings and to compare which sample can produce more bioethanol. About 400 grams of apple and banana peeling was obtained from the 1 kilogram bought from the supermarket and allowed to ferment for one to two weeks. The mash was placed in an improvised pressure cooker still. The temperature was monitored at 70 °C to assure that alcohol content of the mash would be attained and not just water which boils and evaporates at 100 °C. The liquid yield was repeatedly distilled in the improvised still. The banana mash produced more bioethanol with 140 mL of yield as compared with the apple puree that produced 120 mL. The results validates the original hypothesis that apple and banana can be a source of bioethanol. The 40% and 46.7% bioethanol yield from apple peelings mash and banana peelings mash respectively represents a significant amount of alcohol.
I. Introduction
In a recent study, it has been stated that combustion of the fossil fuels at the current rate would contribute to the environmental crisis globally (Chandel et al., 2007). Global climate shift can be felt all-over the world. An evidence of which is the sudden average temperature drop that has been recorded here in the Philippines—lower than previous existing temperature data.
In lieu with this and due to the increasing demand of fossil fuels combined with depletion of reserve crude oil, it has led to the development and innovation of various eco-friendly concepts. In addition, demand of the energy increases with the increase of the world population and urbanization and thus, development of bioenergy as alternative energy might help to reduce these problems.
Bioenergy can be