Abstract
This work is concerned mainly with the production of ethanol
from yam (Discoria spp) peels. The yam tubers were bought from Eke Oko Market,
in Orumba North L.G.A. Anambra State. The tubers were peeled and the peels
washed, milled & weighed. To 1000g of the powdered wort, distilled water
was added, mashed & filtered. Yeast & malt were added to the filtered
wort and allowed to stand for three days for fermentation. The fermented wort
was distilled to collect a colourless liguid as the distillate. This distillate
was neutral to litmus test, soluble in water, forms esters with acetic acid and
positive to lucas test showing it to be a primary alcohol-ethanol.
Table of Contents
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
Abstract vii
CHAPTER ONE
Introduction 1
1.1 Background of
study 1
1.2 Statement of the
problem 4
1.3 Objective of the
study 4
1.4 Significance of
the study 5
1.5 Scope of study 5
CHAPTER TWO
Literature Review 6
2.1 Origin and
history of yam 6
2.2 Description of
yam 7
2.3 Taxonomy of yam 7
2.4 Harvesting of yam 8
2.5 Nutritional
composition of yam 8
2.6 Diseases of yam 10
2.7 Uses/importance
of yam 11
2.8 Alkanols 12
2.9 Types of Alcohols 13
2.10 Description
of ethanol 15
2.11 Properties
of ethanol 16
2.12 Preparation
of ethanol 17
2.13 Uses of Alkanols (ethanols) 19
CHAPTER THREE
Materials and Method 20
3.1 Materials 20
3.2 Collection of
sample 21
3.3 Preparation of
sample 21
3.4 Isolation of the
sample 22
3.5 Qualitative test 26
CHAPTER FOUR
Results 28
CHAPTER FIVE
5.1 Discussion 30
5.2 Conclusion 31
5.3 Recommendation 32
Reference 33
CHAPTER
ONE
INTRODUCTION
1.1 Background
of the study
Yams (Discorea spp) of the family Diocoreaceae are members
of the flowering plant. They are monocots, related to palms, grasses and
archids. Most yam species grow in the tropics and subtropics area with fairly
heavy total annual rainfall, but with a definite day season. During the rainy
season, they produced one or more underground tubers to store food and water
through the dry season the tubers are thickened stems. Most yam plant have
small flower with one plant having only male or female flower (Kay, 1987).
The tubers of most species of yam are poisonous to humans.
The cultivation of most yams is very labour intensive. Cultivated yams
generally do not produce seed and so tubers or pieces of tuber must be planted
in prepared soil, most often in wounds to grow new plants.
Yams are nutritious food, providing carbohydrate, some
protein, and mineral like phosphorus and potassium besides the use as food,
yams have been symbolically associated with culture and ritualism in some parts
of Africa, Asia and Latin Americas.
According to Ogbuka (2005) Ethanol can
be produce from starch –containing substances like maize, cassava and yam.
Ethanol is a monohydric alcohol that is colourless and flammable, it is a 2
–carbon alcohol with molecular formular CH3 CH2 OH, its
empirical formular is C2H6O. An alternative notation is
CH3CH2 OH which indicates that the carbon of a methyl
group (CH3) is attached to the carbon of an ethylene group (CH2-)
which is attached to the oxygen of a
hydroxyl group (OH). Ethanol is a colourless liquid that burns with a smokeless
blue flame. It has a choking smell and a boiling point of 780c. They
are characterized by the possessing of phydroxyl group (OH) as their functional
group. Alcohols can be classified as primary, secondary and tertiary. The
primary alcohols have only one or no alkyl group attached to the hydroxyl
bonded carbon atom, the secondary alcohol contain two alkyl group attached to
the hydroxyl bonded carbon atom while the tertiary alcohol contains three alkyl
groups but no hydrogen attached to the hydroxyl- bonded carbon atom while the
tertiary alcohol contains three alkyl groups but no hydrogen attached to the
hydroxyl-bonded carbon atoms:
According to West et.al (2007) ethanol
is a principle fuel that can be used as petrol substitute for vehicles. It is a
renewable energy source produced mainly by sugar fermentation process. It is
used in preservation of specimen, food e.t.c and even as a raw material in the
manufacturing of chemicals and pharmaceuticals like trichloromethane
1.2 Statement
of the Problems
Alcohol has been known to be produced
from fossile like maize, cassava, even yam tuber but there is still need to
search for other sources considering the usefulness of ethanol source, hence
the need for this study. Furthermore, yam peel are regarded as waste after
using the main yam tuber, therefore there is need to source for alcohol in this
peel which either are throw away. This study will also reduce environmental
pollution which is caused by the yam peel.
1.3 Objectives
of the Study
Objectives of this study include:
v To extract ethanol from yam peel
v To carry out qualitative test on the
produced ethanol
1.4 Significant
of the Study
The knowledge from this study will help
in creating awareness to the government as well as the society at large on the
need to grow more yams. Finally this study will also help the society to know
that ethanol is not just present in the yam tuber alone but also in the peels
(yam peels)
1.5 Scope
of Study
This study is concerned with the
production of ethanol using yam peel which involves
v Collection and identification of the
sample
v Preparation of the sample
v Production of ethanol from the sample
v Qualitative tests on the produced
ethanol.
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