RESULTS

Calculations for Scaled Volumes:

A (fermentation with sugar) : 4500 mL/750 mL= 6 (scale-factor)
6 x 30 mL (of ethanol originally produced)= 180 mL /
4500 mL. 180 mL of ethanol is produced per 4500 mL.
B (fermentation with malt #1): 4500 mL/1250 mL= 3.6 (scalefactor)
3.6 x 50 mL= 180 mL/4500 mL of ethanol is
produced= 180 mL /4500 mL. 180 mL of ethanol is produced
per 4500 mL.
C (fermentation with malt #2): 4500 mL/300 mL= 150 (scalefactor)
150 x 20 mL= 3000 mL/4500 mL of ethanol is
produced= 180 mL /4500 mL. 3000 mL of ethanol is
produced per 4500 mL.

The data processed within this graph depicts the amount of ethanol produced from
the total volume over the course of 8-30 days. Three different experiments were
initiated, first fermentation (with sugar), second fermentation (with malt), and third
fermentation (with malt). The comparison between these three experiments

suggests that more ethanol is produced when using malt than sugar as you can see
in the graph. Additionally, this also tells us that sugar is not necessary to increase
the production of ethanol in a given fermentation. The results within this
experiment support my hypothesis, because in each case, I was able to produce a
noteworthy amount of ethanol simply from household wastes.

Test Subject A

Test Subject B

Test Subject C
The pie graphs serves to show what percentage of ethanol was produced from the
total volume. As we can see from the graph, the fermentation with malt and sugar
(Test Subject A & B) are produced the same percentage of ethanol. This may be
because the fermentation with sugar was left longer to ferment than the
fermentation with malt. Thus in reality if we were to ferment Test Subject B for a
couple of days, then there wouldve been a slight yet significant change, so we
cannot totally rely on this graph. Besides that, when you look at Test Subject C,
you could see that percentage-wise, this subject produced the most quantity in
ethanol compared to the other test subjects, thus this graph also supports my
hypothesis and illustrates that foods particularly high in carbohydrates and starches
tend to produce the most sufficient amount of ethanol.

Qualitative Data Analysis

Throughout my observations on my data collections of how much bio-ethanol I
was able to collect from the three different experiments, I was able to see a
correlation between the amount of time it takes to ferment and the amount of
ethanol being produced (looking at larger masses: Test Subjects A and B).
Additionally, I also noticed that there was a significant difference in the ethanol
produced between the fermentation with sugar and malt (Test Subjects A and C).

From this, I can conclude that fermentation that simply uses malt and yeast tended
to produce more ethanol than a fermentation that simply uses sugar and yeast. This
discovery illustrates that we dont need to spend as much money on sugar, to
increase the biofuel-output, because adding supplemental sugars into the solution
has no significant effect on the resulting ethanol.