ABSTRACT
This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the fermentated palm wine was first determined, after which samples were formulated for fermentation. The yeast that was used in the course of fermentation process was the baker’s yeast (sacchromycess Cerevisae). 10 samples of 400ml each of the palm wine were used for the fermentation process, with variations in their yeast content and days of fermentation. These were done under aerobic condition. After fermentation, the samples were respectively distilled after fermentation with their corresponding values of; specific gravity, % by volume % by weight concentration and density of the distillates determined and recorded respectively. Further more, the distillates obtained were separated and added together accordingly to be re – distilled. Thus, their corresponding values of % by volume, % by weight, specific gravity of the re – distilled products were determine3de and recorded accordingly. From the result obtained, it shows that the minimum volume of alcohol obtained is 27.52% while the standard volume of alcohol required is 37% minimum. This standard volume of alcohol was gotten from standard organisation of Nigeria (SON).
TABLE OF CONTENT.
Title page
Approval page
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0Introduction
1.1Objective of the study
1.2Scope of the work
1.3Significance
CHAPTER TWO
2.0Source of palm wine
2.1Nature or composition of palm wine
2.2Micro – organism in palm wine and its effect on alcohol production.
2.3Fermentation process
2.3.1Biological theory of fermentation
2.3.2Fermentation of carbohydrate to produce ethanol
2.3.3Factors that affect fermentation of palm oil
2.4Properties and uses of ethanol (ethyl alcohol)
2.4.1Physical properties of ethyl alcohol
2.4.2Chemical properties of ethanol
2.4.3Uses of ethanol
2.5.0Distillation: A separation process
2.5.1Batch distillation
2.5.2Flash distillation
2.5.3Continuous/Rectification distillation
2.5.3.1Fractionating operation
2.5.3.2Rectification and stipping combination
2.6.0Multi component distillation
2.6.1Two forms of multi component distillation
2.6.1.1Azeotropic distillation
2.6.1.2Extractive distillation
2.6.2Companion of Azeotropic and extractive distillation
2.7.0Low – pressure distillation
2.8.0Factors to consider in selecting a solvent during distillation operation
CHAPTER THREE
3.0Experimental Analysis
3.1Collection Of Palm Wine Sample
3.2Experimental determination of variables during fermentation
3.3Experimental method
3.4Experimental result
CHAPTER FOUR
4.0Discussion
CHAPTER FIVE
5.0Conclusion
CHAPTER SIX
6.0Recommendation
CHAPTER SEVEN
7.0REFERENCES
Appendix I
Appendix II
Appendix III
Appendix IV
Appendix V