Key Features:
No of Chapters: 5
No of Pages: 64
Abstract:
A literature review of ethanol production from local materials especially from cassava is presented. The study was carried out to investigate the production of good quality ethanol from cassava using microorganisms. The micro-organisms used were malt and yeast (saccharomyces cerevisae). The other intermediate production was starch and sugar which ethanol was obtained in a satisfactory yield and purity (about 98%). It is therefore not 100% ethanol.
Table of Content:
CHAPTER ONE
1.0 Introduction
1.1 Historical development
1.2 Aim and objective
1.3 Statements of problems
1.4 Hypothesis
1.5 Justifications
1.6 Limitations
CHAPTER TWO
Literature Review
2.0 Method of ethanol production
2.1 Gelatimazation and saccharification
2.2 Enzymatic hydrolysis method
2.3 Acid hydrolysis method
2.4 Alcoholic fermentation
2.5 By product of alcoholic fermentation
2.6 Separation of by product
2.7 Biochemistry and mechanism of sugar fermentation
2.8 Rectification and production of absolute alcohol.
CHAPTER THREE
3.0 Materials and methods
3.1 Extraction of starch from cassava
3.2 Preparation of malt powder
3.3 Mashing
3.4 Test for reducing sugar
3.5 Quantitative test for sugar using benedict solution
3.6 Preparation of yeast inoculums
3.7 Preparation of fermentation medium
3.8 Distillation of ethanol from fermented worth.
CHAPTER FOUR
Result and Discussion
CHAPTER FIVE
Conclusion and recommendation
References
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