Efficient Production of Ethanol From

Efficient Production of Ethanol from Cassava (Manihot esculenta)
Introduction
The dependency on oil has never been more unbearable than it is today, and in the past few months, oil crisis is getting particularly acute in the Philippines due to the fact that the supply of oil is deteriorating. In effect, the prices of commodities tend to increase. The production of alternative fuel is recommended by the government to help solve these problems and other problems involving the environment. This research is done for the production of an alternative fuel, ethanol. Considerable progress has been made in ethanol production from agricultural products derived from corn, sugarcane, and cassava. Cassava (Manihot esculenta), also known as manioc, grows in diverse environments, especially extremely harsh climatic conditions. It is developed worldwide as a food source for billions of people and can also be used globally to alleviate dependence on fossil fuels.
Introduction (continuation.)
Cassava tubers are an excellent source of carbohydrates with 20-40% starch content. Its starch is already being used for large-scale ethanol production in many Asian and African countries which costs 15-30% less to produce per acre than corn starch making cassava an attractive and strategic source of renewable energy. Once this approach is validated in cassava, it will be applied to other starch-rich crops to lower the corn demand for ethanol production. The efficiency of cassava starch degradation will lead to substantial environmental benefits as well as 10-15% cost savings in cassava-based ethanol production. In summary, the purpose for conducting this study is to produce an alternative fuel, specifically, ethanol from Manihot esculenta which can be of help to the development and effective utilization of cassava industry.
Statement of the Problem

The study aims to find out the effectiveness of M. esculenta as an alternative source of ethanol (Manihot esculenta). Specifically, it aims to answer the following questions:
1. 2. 3.
What are the physical properties of ethanol produced from M. esculenta? What are the physical properties of commercially available ethanol? Is there any significant difference between the commercially bought ethanol from the ethanol produced from cassava?
Hypothesis
There is no significant difference between the commercially bought Ethanol and the Ethanol made from Cassava.
Conceptual Framework
Assumptions
This study on the efficient production of ethanol from Cassava (M. esculenta) has the following assumptions:
1.
The cassava samples were of same maturity. Maturity of cassava does not affect to any of the ethanol produced. Sizes and shape of the cassava does not have any effect on the production of ethanol.
2.
3.
Scope and Delimitation

The study on the efficient production of Ethanol from Manihot esculenta will tackle the fermentation process that is used to produce ethanol from cassava. It will also compare the physical properties of the commercial bought ethanol and the ethanol from cassava. On the other hand, it will not cover the origin, significance of M. esculenta and the bio-fuel industry of other countries. It will not also discuss the other alternative plant sources of ethanol.
Materials and Equipments

The researchers utilized the following materials and ingredients in conducting the study:

2 kg Cassava (peeled) 87.5 mL Sulfuric acid 20 grams yeast 2 knives
Distillation Setup

2 iron clamp 2 iron stand 1 iron ring 1 laboratory thermometer 1 distilling flask 1 Bunsen burner 1 Glass tubing
1 stirring rod 1 Erlenmeyer flask 1 condenser 2 beakers (50 mL) 1 beaker (100 mL)
Procedures
Two kilograms of Cassava were prepared by the researchers. The materials such as the knives and metal graters were prepared. The cassava were peeled and grated. After grating, the produced cassava meat was then squeezed by the researchers in order to separate it from the starch milk. The starch milk was left for 3 to 4 hours for the starch to settle at the bottom. The researchers separated the liquid portion from the solid portion. Yeast was added to the liquid portion which contains tiny particles of starch. The solution was put in a closed container for 2 to 3 days so that oxygen cannot pass through and fermentation will take place.
Procedures (continuation)
In order to separate the ethanol from the solution, the researchers used distillation. The apparatuses used were borrowed from the High School Chemistry Laboratory. Sulfuric Acid was added to the solution. After the distillation process, ethanol produced was obtained and then tested. The researchers tested its boiling point, acidity, flammability and flame color and compared the results with that of the commercially bought ethanol.
Schematic Diagram
Cassava Farming (Harvesting) CO 2 Peel the Cassava Ethanol Conversion Process Fermentation (2-3 Days) Addition of Sulfuric Acid (H2SO4)
Production of Ethanol
Cassava roots
Addition of yeast to the liquid fraction
Grate
Squeeze (extract)
Distillation
Gasoline Blending
Left for 3 -4 Hrs.
Testing of ethanol
Separation of the liquid portion from the sediment (starch)
Boiling Point
Acidity
Flame Test
Flammability
Commercial Ethanol
Ethanol from Cassava
Commercial Ethanol
Commercial Ethanol
Commercial Ethanol
Data Gathering
The researchers obtained the facts through observation and experimentation. The researchers gathered the resource materials and equipment to be used. After gathering the things needed, they performed the experiment. After having produced the ethanol from M. esculenta, the researchers campared it with the commercially bought ethanol. The data obtained were then recorded and presented in tabulated form.
Table 1 Characteristics of Commercial Ethanol and Ethanol from Cassava

Ethanol Samples Characteristics Commercial Ethanol Ethanol from Cassava
Appearance
Colorless liquid
Colorless liquid
Odor
Strong characteristic odor
Strong distasteful odor
Flammability
Flammable
Flammable
Table 1 shows that the commercial ethanol and the ethanol from cassava possessed the same characteristics. There showed common characteristics on appearance, solubility in water and flammability. The ethanol from cassava will not be in demand due to the strong distasteful odor it possessed. It is more advisable to use commercial ethanol in motor vehicle and as a fuel at home.
Table 2 Boling Point and Acidity of Commercial Ethanol and Ethanol from Cassava
Characteristics
Ethanol Samples
Boiling Point (C)
Acidity
Commercial Ethanol
78.5
7.5
90
3.5
Table 2 shows that commercial ethanol has lower boiling point making it more preferable to use because it can produce kinetic energy faster for the combustion of engine. Commercial ethanol is more basic making it more efficient for smooth acceleration of vehicles.
Table 3 Results Based on Flame Test

Ethanol Samples Flame Color
Commercial Ethanol
Blue
Bluish Green
Table 3 shows that the two ethanol samples have different flame color. The commercial ethanol produces a more tinted flame color than that of the ethanol from cassava. Ethanol from cassava changed its flame color due to the chemicals that were added due to the fermentation process. Problems might occur inside the vehicles combustion engine due to the alteration of some elements.
Summary
The researchers aim to find out the efficiency of Cassava (Manihot esculenta) as an alternative source of ethanol. Before performing the experiment, the researchers prepared the materials and equipment to be used. They fermented the starch milk produced from cassava. Ethanol fermentation (performed by yeast and some types of bacteria) breaks the starch granules down into ethanol and carbon dioxide. After the fermentation process, the produced solution was distilled inside the Chemistry Laboratory. The researchers found out that some physical properties of ethanol from cassava and ethanol from cassava are different.
Findings
The researchers obtained the following findings from the observations.
1.
The properties of ethanol produced from Cassava include the following: colorless liquid, has a strong distasteful odor, miscible, flammable, boils at 90C, has an acidity of 3.5 and produces a bluish green flame color when tested. The properties of the commercially available ethanol include the following: colorless liquid, has a strong characteristic odor, miscible, flammable, boils at 78.4 C, has an acidity of 15.9 and produces a blue flame color when tested. There are significant differences between the commercial ethanol and the ethanol produced from cassava when it comes to their odor, boiling point, acidity level and flame color.
2.
3.
Conclusions
Based from the findings, the following conclusions were drawn: 1. The common observable characteristics of the ethanol produced from cassava extract are almost the same with those of the commercial ethanol except in odor. 2. The physical properties of commercial ethanol differ with those of the ethanol produced from cassava. 3. The null hypothesis is rejected. The study conducted shows that there are significant differences between the commercial ethanol and the ethanol from cassava extract.
Recommendations
The researchers would like to propose the following recommendations:
1.
2.
3.
The future researchers should use Enzymes such as amylase and gluco-amylase for a more effective production of ethanol. Fresh cassava roots can also be used instead of matured ones. To the future researchers, they should find more ways on how to improve the procedures applied.
Peeling of Cassava roots
Grafting of Cassava Roots
Squeezing of Cassava meat
Produced starch milk
Solutions produced
Distilling the solution with HCL

Efficient Production of Ethanol From

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Efficient Production of Ethanol from Cassava (Manihot esculenta)