Fluid Mechanics 2019

TITLE PROPOSAL
TITLE: “Comparative Study of The Characteristic of Bioethanol Yield From Yam Peels Between
Commercial Ethanol”

Objectives
The use of fossil fuels over the past years highly contributed to the global warming we are
experiencing today. As years pass by, the demand for fuel increases and so are the prices of these fuels.
This research study entitled “Comparative Study of The Characteristic of Bioethanol Yield From Yam
Peels Between Commercial Ethanol” will focus on producing bioethanol using yam peel to provide a
much more ecofriendly and inexpensive fuel. In addition, the differentiation of its characteristic compare
to the commercial ethanol are also included.

Specifically, the researchers aim to:

1. To produce a bioethanol using white yam peels.

2. Know if there are side-effects associated with ethanol production using the alternative source of yam.

3. Determine the quality of ethanol fuel obtained yam peels compared to the normal ethanol.

4. To analyze the physical characteristic of bioethanol obtain from yam peel and the commercial ethanol
in terms of the density, specific gravity, viscosity and boiling point.

Intended Learning Outcomes (ILOs):

The students shall be able to:

 The students will be able to theoretically express the comparison between bioethanol and
commercially available ethanol.
 Determine the Specific gravity of both ethanol using U- tube manometer

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 Use the technique and skills in fluid mechanics to determine the viscosity of fluids using fall
velocity measurement.
 Determine the Density of both ethanol
 Apply analytical and mathematical skills in researching and solving basic fluid properties

Discussion:
Chapter I
The Problem and its Background

Introduction

The universal energy demand is contentiously increasing. This increase is one of the results of
many critical factors such as the rapid rise in world population and industrialization. The standard sources
of this energy are fossil fuels such as petroleum, nuclear, coal, natural gas and hydropower. According to
the International Energy Agency, 80% of the world energy utilization is based on oil, coal and natural gas.
The world oil demand is proposed to increase by 1.6% each year. One of the greatest challenges for society
in the twenty-first century is that fossil fuels are depleting day by day and considered as limited and non-
renewable energy. In addition, the availability of these non-renewable energy resources will certainly
decline as a result of the increase in energy demands and the limitation of energy resources. According to
Croockes et al., the production of oil is expected to decline in the next 10–100 years.

Most studies in renewable energy fields focus on generating electrical power, while the major
consumption of energy (about two thirds) comes from liquid form fuels. Amongst these alternatives is the
production of biofuel (bioethanol) by fermentation process using renewable plant products.

Fuels that have been extracted from plants and crops are known as biofuels. Of these, the most
commonly extracted and used one is Bioethanol or simply Ethanol and Biodiesel. It is blended with
gasoline and can be used as an alternative fuel for your car. Plant based fuels comes from renewable
source, can be grown anywhere and have lower carbon emissions as compared to fossil fuels. Biofuels not
only help a struggling economy by providing jobs but also helps in reducing greenhouse gases up to much
extent by emitting less pollution.

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As prices of crude oil are soaring day by day, most people are switching to biofuels to save money
and reduce their dependence on oil. Biofuels are produced from wheat, corn, soya beans and sugarcane
which can be produced again and again on demand, so they are sustainable. Though biofuels have many
advantages over their counterparts, but there are some other complicating aspects that we need to look at.

Although biofuels release carbon when burnt just like fossil-fuels (coal, oil & gas), there is a world
of difference on the impact of atmospheric carbon dioxide. The growing of biofuel crops have taken up
carbon dioxide from the atmosphere to form the biomass over the preceding months to years - so when
the biomass is burnt - it has no net impact on atmospheric carbon dioxide. In reality, this process is not
exactly 100% (but near enough). Burning of fossil fuels however are unlocking organic carbon in the
ground from millions of years ago (when they formed) so any carbon burnt from fossil fuels will
immediately elevate atmospheric CO2 levels.

According to media reports in The Filipino Times, Joji Tateoka, John Cyril Paco, Gregory Jones
Ochoada, John Paul Galong, and Keanu Verzosa received the Business and Idea Development Award
2016 in October 2016 from the Philippines Chamber of Commerce and Industry for their biofuel invention
dubbed as “Bio-Gab”. “Bio-Gab” biofuel was produced by extracting the oil from wild taro and fermenting
it for several weeks, according to the group. They tested their invention in a spare engine similar to that
of jeepneys and found that it is as effective as other petroleum products commonly used in cars.

Wild taro is rich in substances necessary for the creation of bioethanol, which can fuel cars in a
cleaner way. The plant can also grow anywhere, can thrive in almost any type of soil, and is highly resistant
to floods and drought.

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Statement of the Problem

The concern for an alternative source of fuel has been on the high demand over the years, which
contributed to the production of fuel substitutes using yam peels to produce bioethanol fuel. This in
essence is to, minimize fuel scarcity and high cost.

Specifically, the researchers aim to answer the following questions:

1. What are the qualities of bioethanol fuel obtained from yam peels compared to the normal ethanol?

2. What are the side-effects associated with ethanol production using the alternative source of yam?

3. What is the density, specific gravity, viscosity and the boiling point of the bioethanol produced?

Significance of the Study

This study would be beneficial to modern society and will be of great benefit to the following:

Students. This study will provide information regarding which Ethanol will likely to benefit the
society.

Environment. With the knowledge about the benefits of Bioethanol pollution and other
environmental problems will be lessen.

Shopper/ Consumer. Shopper/ Consumer will be knowledgable about the production cost of both
ethanol.

Entrepreneur. They will have a background knowledge about ethanol because there are many
opportunities exist in bioenergy.

Future researcher. They can use this study as a reference regarding commercially available
ethanol and bioethanol.

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Scope and Delimitations

This research will be focused on the characteristics of bioethanol yield from yam peels and
commercial ethanol. This involves the collection of yam peels as the main ingredient to produce ethanol.
The yam peels will be bought from Quiapo Market, sorted and washed to remove sand and other dirts.
The process involve in the production of ethanol are only limited to the collection, fermentation,
hydrolysis and distillation stage. Various kind of crops that can also use to produce bioethanol are not
included in this study.

Definition of Terms

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Chapter II
Review of Related Literature

Yam (Dioscorea rotundata)

Yam or ubi is one of the Philippines’s “famine crops”. It is grown backyard and commercial
farms. Distinguished from tugui known as the lesser yam, ubi or the greater yam has fleshy underground
roots used as staple food in the provinces. Among rootcrops, it ranks fourth among the widely-
cultivated.

Yam is perennial climbing herb with flesh color ranging from white to yellow, orange, red and
deep purple. A side from being known a vegetable, it is famous as halo-halo ingredients, and a source of
flour. Other food products such as dehydrated yam flakes and instant yam mixes can be derived from
yam. Yam peelings or waste are fed to poultry and livestock.

Production of yam in the Philippines reached 17,540 metric tons in 1985 with Central Visayas
producing the greatest volume. Total production was valued at P57.6 million and covered a land area of
6,980 hectares. Most farmers plant this crop in May and June, while those in Pampanga and Pangasinan
plant from October to December.

The total moisture content(wet weight basis), starch, protein, carbohydrate, fat and ash (dry
weight basis) of yam are 10.6%, 20% 19.5%, 62.2%, 2.5% and 2.8%, respectively (Edem, Amugo, and
Eka 1990).The starch present in yam can be hydrolyzed, fermented and then distilled to produce ethanol
(Wagner 2005). The principal edible yams are widely grown throughout the tropics are white yam
(D.rotundata), yellow yam (Dioscorea cayenensis), bitter
yam(Dioscoreadumetorum)andwateryam(Dioscoreaalata).InWestAfrica,theyareconsumed mainly as
‘fufu’, stiff glutinous doughe (Kymalainen 2007).

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TABLE 1: Chemical composition of yam
(D. rotundata) (white yam)
Component % Composition
Energy 112kg
Moisture 70.2
Protein 35
Fat 0.1
Fibre 0.5
Ash 1.0
Total carbohydrate 25.2

Botanical and Agronomic Characteristics of Yams

The term ‘yam’ refers to all members of the genus Dioscorea. Yams are climbing plants with
glaborous leaves and twining stems, which coil readily around a stake. They include some 600 species
(Amani et al., 2004) including D. alata, D. abyssinia, D. batatas, D. cayenensis, D. esculenta, D. japonica,
D. rotundata (Hoover, 2001), D. opposite (Wang et al., 2006b) and D. dumetorum (Afoakwa and Sefa-
Dedeh, 2001). About 10 species are commonly cultivated for food, while a number of others are harvested
from the wild in times of food scarcity (Bhandari et al., 2003). Many wild yam species contain toxic or
bioactive chemicals, and some of these are cultivated for pharmaceutical products (Coursey, 1967).
Although highly variable in appearance both between and within species, all yams share a common growth
habit of thin, twining vines and a shallow, widely radiating root system, both of which die and are renewed
each year. All economically important species are tuberous, producing one or more underground tubers,
which are starch storage organs derived from stem tissue. The tubers provide a means of vegetative
propagation from one season to the next. In most cases the tubers are annual—they shrivel at the start of
the new growing season and are replaced by new tubers (O‘Sullivan, 2010). 8 However, some genotypes
of several species produce perennial tubers, which may continue to grow over several years. Many species
produce aerial tubers, or bulbils, as a means of vegetative dispersal. Vegetative propagation is much more
common than propagation by true seed, even among most wild yam species. Cultivated yams are mostly

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vegetatively propagated. Yams are dioecious, with male and female flowers borne on separate plants
(O‘Sullivan, 2010).

Dioscorea Rotundata (The White Yam)

Dioscorea rotundata remains the principal yam cultivated in West Africa. Its cultivation has also
spread to other parts of the world. It is grown extensively in the West Indies, and to some extent in East
Africa. There are very large numbers of cultivars of D. rotundata that are grown, especially in West Africa.
Unfortunately, the taxonomic position of most of these cultivars, and of cultivars of yam generally, is
somewhat confused, partly because there are no universally accepted names for the cultivars, and partly
because detailed descriptions of the distinguishing features of each cultivars are lacking, making
referencing to cultivars ambiguous and unreliable (Onwueme, 1978; Otoo et al., 2009). The situation,
therefore, is one in which each locality has its own unique series of names for the different cultivars
(Onwueme, 1978). The various cultivars can be identified by their tubers during storage or by their shoot
characteristics while they are growing on the field. Identification may be based on tuber shape, tuber-skin
colour and structure, tuberflesh colour and tuber-flesh texture; or on the colour of sprout and shoot tips,
quantity 9 and distribution of spines and bloom on the stem, and leaf shape, size, and colour (Onwueme,
1978).

Ethanol

Ethanol is present in alcoholic drinks (beer, wine, spirits) when diluted. It is used as a topical
agent to prevent skin infections, in pharmaceutical preparations (e.g. rubbing compounds, lotions, tonics,
colognes), cosmetics, and in perfumes. Ethanol may be present in fuels, labelled as ethanol blended
fuels, and is used as an industrial solvent for fats, oils, waxes, resins, and hydrocarbons. It is used to
make many chemical compounds, lacquers, plastics and plasticizers, rubber and rubber accelerators,
aerosols, mouthwash products, soaps and cleaning preparations, polishes, surface coatings, dyes, inks,
adhesives, preservatives, pesticides, explosives, petrol additives/substitutes, elastomers, antifreeze, yeast
growth medium, human and veterinary medicines and as a dehydrating agent (Department of the
Environment and the Energy of Australia, 2018) .

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CHARACTERISTIC OF ETHANOL
Density 789 g/l about 20% less than that of water

Specific Gravity 0.79

Viscosity 0.001095 N s/m2

Ignition Temperature 793°F

Solubility Highly

Boiling Point 78.5°C

Review of Related Studies

Production of Ethanol from Cassava and Yam Peels Using Acid Hydrolysis

Energy from fossil fuels has played a very important role , but such an important role has been
clouded out due to the environment hazards caused from fossil emissions. This has led to a new dimension
in energy utilization known as renewable energy fuels. To fully support this type of energy from biological
mass, adequate biomass source must be harnessed. This work thus was carried out with a view of utilizing
some locally available biomass wastes as an alternative source of ethanol. The production of ethanol from
cassava and yam peels was examined using acid hydrolysis at two different temperatures and fermenting
with two different strains of saccharomyces cerevisiae (baker′s yeast and freshly isolated yeast).
Fermentation was allowed for about 5 days after which ethanol was recovered by distillation (at 78 OC).
Iodoform test and gas chromatography were used, just to confirm that the distillates were ethanol. Cassava
peels hydrolyzed at room temperature produced higher yields of ethanol (11.30% and 8.63%).
Fermentation with freshly isolated yeast produced more yield of ethanol both at room temperature
(11.30%) and at 80 OC (6.15%) than those fermented with baker′s yeast. Yam peels also produced more
ethanol at room temperature than at 80 OC using either of the two enzymes for fermentation (21.72% and
27.08%). Moreover, the use of baker′s yeast for fermentation produced more yield of ethanol from yam

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peels. For the mixtures by proportion, only the ratio of 2:1 of cassava to yam peels (C₂Y₁) produced a
higher yield of ethanol at room temperature (60.52% and 13.39% at room temperature using baker′s yeast
and freshly isolated enzymes respectively). The other mixtures [(C₁Y₂) and (CY) sets of samples] gave
higher yields of percentage ethanol at 80 OC than at room temperature. Every other sets of samples gave
higher yields at room temperature. Generally, most of the samples hydrolyzed better at room temperature
except for C₂Y₁ and CY sets of samples. The highest yield of ethanol was produced by (C₂Y₁) when
hydrolyzed at room temperature using baker′s yeast (60.52%).

The International Journal of Innovative Scientific & Engineering Technologies Research (2015)
discusses the production of bioethanol as an alternative source of fuel using cassava and yam peels as raw
materials. The bioethanol was produced by fermentation of the cassava and yam peels with the aid of the
enzymes zymomonas mobilis and saccharomyces cerevisiae at 28⁰C for 5 days. The fermented liquid was
distilled at 78⁰C and the quantity of bioethanol was determined. The use of glocophylum seplarium and
pleurotus ostreatus for hydrolysis of the peels and zymomonas mobillis and saccharomyces cerevisiae for
fermentation of 20g of cassava and yam peels yielded a peak mass and percentage yield (concentration)
of 26.5g/cm3 (12.2%) and 20.1g/cm3 (9.3%) respectively. When 35g of substrate was used, cassava peels
produced a mass of 42.6g/cm3 (18.6%) and yam peels produced a mass 28.1g/cm3 (12.3%) of bioethanol.
When 50g of substrate was used, cassava and yam peels produced a mass of 55.2g/cm3 (23%) and
46.6g/cm3 (19.3%) of bioethanol. This study reveals that bioethanol can be produced from cassava and
yam peels with maximum yield from cassava peels as a result of the presence of higher starch content
when Gloeophylum saplarium, Pleurotus ostreatus, Zymomonas mobillis and Saccharomyces cerevisiae
are used.

Comparative Study On Production Of Bioethanol From Banana And Yam Peel

Bioethanol is a renewable energy resource produced through fermentation of simple sugars by

yeast. Bioethanol is widely used as partial gasoline replacement in the US and other parts of the world
such as Canada, Brazil, Sweden, and China etc. It can also be used in a variety of heating, cooking and
light appliance. The bioethanol from Banana and Yam peels were hydrolysed with Aspergillus niger for
5days, the hydroslates was fermented with Zymomonas mobilis at room temperature of 35oC for 5days.
The bioethanol from banana peel produced a reducing sugar of 1.047mg/ml, the concentration obtained

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was 0.109mg/l, the quantity of the bioethanol was 133.53g/l and the density of the bioethanol was
0.843g/ml and for Yam peel the bioethanol produced a reducing sugar of 1.253mg/ml, the concentration
obtained was 0.096mg/l, the quantity of the bioethanol produced was 146.33g/l and the density of the
bioethanol was 0.793g/ml, This work reveals that Yam peel produces more bioethanol than banana peel.

Bioethanol Production From Tuber Crops Using Fermentation Technology

Bioethanol, an alcohol produced by fermentation of plant biomass containing starch and sugars by
microorganisms, considered as a dominant form of fuel for future. Production of this renewable fuel,
especially from starchy materials such as tuber crops, holds are markable potential to meet the future
energy dem and because of its high production and comparatively less demand for use as food and fodder.
This review aims to differentiate the bioethanol production scenario in the world from the various tuber
crops such as cassava, yam, aroid, sugar beet and etc. The fermentation technique and the process of the
production are also concluded.

The advances in metabolic pathway engineering and genetic engineering techniques have led to
the development of micro-organisms capable of efficiently converting biomass sugars into ethanol.
Several biotechnological tools that are also available for the improvement of microorganism capable of
efficiently converting biomass sugars into ethanol. Several biotechnological tools that are also available
for the improvement of microorganisms to meet the harsh environments typically met with certain
industrial fermentation process are also discussed. The results discuss that Yams (Dioscorearotundata) are
largest archy tubers produced annually and perennially in Africa, America, Caribbean, South Africa and
Asia and belongs to Dioscoreaceae family. According to the H. Thatoi et al.

FAO2008, the world production of yam was 50 million tons, with India accounting for1.1million
tons during 2008.The total moisture content(wet weight basis), starch, protein, carbohydrate, fat and ash
(dry weight basis) of yam are 10.6%, 20% 19.5%, 62.2%, 2.5% and 2.8%, respectively (Edem, Amugo,
and Eka 1990). The starch present in yam can be hydrolysed, fermented and then distilled to produce
ethanol (Wagner 2005). The principal edible yams are widely grown throughout the tropics are white yam
(D.rotundata), yellow yam (Dioscorea cayenensis), bitter yam (Dioscoreadumetorum) and water yam

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(Dioscoreaalata). In West Africa, they are consumed mainly as ‘fufu’, stiff glutinous doughe (Kymalainen
2007).

Bioethanol : Industrial Production Process And Recent Studies

Because of the recent increase in the gas price and interest in environmental issues, the demand of
ethanol as substitute of gasoline is rapidly increasing. Basically, 5 steps are included in ethanol production
composed of grinding, cooking, fermentation, distillation, and hydration. In each step, there are several
ideas to improve its productivity and benefitable. Humans have been producing ethanol for thousands
years. According to the time flow, the area of ethanol has been extending dramatically. The very first time,
ethanol existed only in alcoholic drinks. After some purification methods were established, the usage of
ethanol highly extended. Thus, bioethanol is a real ideal energy source. Then, now, ethanol is at the new
step.

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Chapter III
Methodology

This chapter discusses the methodologies and procedures used in gathering the necessary facts
and information relevant in solving the problems encompassed in this study.

Research Design

The study focuses on the production of bioethanol using yam peels and its differentiation with the
commercial ethanol. Quantitative and Experimental approach will be used in this study. Quantitative
methods emphasize objective measurements and the statistical, mathematical, or numerical analysis
of data collected through polls, questionnaires, and surveys, or by manipulating pre-existing
statistical data using computational techniques. Quantitative research focuses on gathering
numerical data and generalizing it across groups of people or to explain a particular phenomenon .
Experimental research on the other hand, is any research conducted with a scientific approach, where a
set of variables are kept constant while the other set of variables are being measured as the subject of
experiment.

For the quantitative data, the calculation for density, specific gravity, viscosity, and boiling point
will be performed. Experimental approach in bioethanol will be performed to get the viscosity and boiling
point. TESTING PROCEDURE
TESTING PROCEDURE
FOR THE VISCOSITY
SAMPLE COLLECTION FOR THE BOILING
USING FALLING SPHERE
POINT
VISCOMETER

SOLVING FOR THE

ACID HYDROLYSIS BIOETHANOL
DENSITY

COMPARISON OF ITS
PREPARATION FOR SOLVING FOR THE PROPERTIES WITH THE
YEAST CULTURE SPECIFIC GRAVITY COMMERCIAL
ETHANOL

DISTILATION
FERMENTATION

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Materials

Yam Peels

Yams have a rough skin which is difficult to peel, but which

suffers after heating. In this research, the researchers will buy
the yam peels from the public market of Quiapo, Manila. The
dried yam peels will be powderized and only 10 grams of it
will use in the experiment.

Benedicts Reagent

Benedict’s reagent contains potassium thiocyanate and is

used to determine how much reducing sugar is present. This
solution forms a copper thiocyanate precipitate which is
white and can be used in a titration.

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Hydrochloric Acid (HCl)

Hydrochloric acid is a colorless inorganic chemical system

and the simplest chlorine-based acid system containing
water. This research will use different kind of HCl: 0.1 M
HCl and 0.8 M HCl. Fifty milliters of 0.1 M will be added to
the powdered yam peels for the pretreatment. The 0.8 M will
be used to hydrolyse the mixture.

Iodine Solution

Iodine solution will monitor the progress of hydrolysis when

the boiling samples were reacted at intervals on a white tile.
This gave a blue black coloration which kept reducing in
intensity until the blue black color totally disappeared to give
an orange color, indicating complete hydrolysis.

Baker’s Yeast

10 g of sacharomyces cerevisiae (bakers’ yeast) was added

to 50ml of distilled water at room temperature. The solution
was stirred for five minutes and allowed to stand for two
hours before adding it to the hydrolysates.

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Other Materials:

500 mm sieve

Thermometer

Filter Paper

Aluminum Foil

Apparatus:

Refractometer

Procedure:

For The Production Of Bioethanol

Sample collection and processing

Two kg of yam peels will from Quiapo Market, it will be sorted, washed with distilled water to
remove sand and other dirts and cut into pieces before sun-drying. The samples will be sun-dried for three
weeks with constant turning to ensure proper drying, using oven for drying can also use. They were then
milled using a laboratory milling machine. Thereafter, the samples were then sieved using a 500 µm sieve
in order to get a smooth sample of uniform size then stored in properly washed, dried and labeled
containers for further analyses.

Acid Hydrolysis
Ten grams of powdered yam peels will be carried out for the hydrolysis stage. But beforehand,
pretreatment of 50ml of 0.1 M HCL at 50 °C for 20 minutes will be performed on the sample. These will
be hydrolysed with 100 ml of 0.8M of Hydrochloric acid (HCl) and hydrolyzed at 100 °C to determine
the maximum yield of reducing sugar for fermentation. Hydrolysis was carried out by boiling the samples
with 100 ml each of the different concentrations of acid at 100 °C. The boiling sample will react at intervals
on a white tile with Iodine solution to monitor the progress of hydrolysis. This gave a blue black
colouration which kept reducing in intensity until the blue black colour totally disappeared to give an
orange colour, indicating complete hydrolysis. The boiled sample in this stage are need allowed to cool
and neutralized with equal concentrations of NaOH to a pH of 5.0. This was followed by filteration using
whatman filter paper. The filterate will then be subjected to Benedict’s test for the presence of reducing
sugar. The quantity of reducing sugar produced after hydrolysis will need to be measured using a
refractometer.

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Preparation of yeast culture
Ten grams of Sacharomyces cerevisiae (Bakers’ yeast) was added to 50ml of distilled water at
room temperature. The solution was stirred for five minutes and allowed to stand for two hours before
adding it to the hydrolysates
Fermentation
The activated yeast are need to asceptically inoculated into the hydrolysates from the wastes. The
solutions were properly mixed before covering the flasks with aluminium foil and left at room temperature
for seven days. The flasks were shaken on daily basis till the seventh day. The pH of the solutions were
also monitored on daily basis until the seventh day. This was to ensure that they remained within the pH
range of fermentation.
Distillation
After fermentation, distillation will carried out on the various hydolysastes. This involved removing
ethanol from the mixture of ethanol, water and other impurities. Ethanol was boiled off from the mixture
of water and other impurities in a distillation column where it was monitored from a temperature of 78
°C. The bioethanol produced from distillation was assessed for quality with the following parameters -
colour, odour, boiling point, volatility, and specific gravity.

Testing Procedure
Five drops of the distillate will be added to 5 ml of iodine solution in a test tube, sodium hydroxide
will also be added until the colour of the iodine disappeared. The test tube will be placed in a water bath
at 70 °C for 3 minutes. It was removed and allowed to cool. Yellow crystals of Iodoform were formed and
the smell was reminiscent of an antiseptic. Quantity of ethanol produced was measured using a 100 ml
pyrex measuring cylinder. After this measuring the specific gravity, density, viscosity and boiling point
will be calculated.

For the viscosity of bioethanol

Materials:

 3 Sphere Ball with different sizes

 500 ml Graduated Cylinder
 1 Ruler
 1 Stopwatch
 Bioethanol yield from yam peels
 1 Thermometer
 Weighing Scale
 calip

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Procedure:

1. Fill the graduated cylinder with fluid up to about 7 cm below the rim of the tube. Drop a sphere
into the cylinder liquid. Record the time limit it takes for the sphere to fall a certain measured
distance. The distance divided by the measure time gives the terminal velocity of the sphere.
2. Repeat the measurement and average the results. With the terminal velocity of this and of other
spheres measured and known, the absolute and kinematic viscosity of the liquid can be calculated.
3. The temperature of the test liquid should also be recorded. Use at least three different spheres.
Use the formula below to compute the viscosity.
𝑁 4 3
𝜇 = 𝑊𝑒𝑖𝑔ℎ𝑡𝑏𝑎𝑙𝑙 − 𝑆𝐺𝑖𝑞𝑢𝑖𝑑 (9810 ) ( 𝜋𝑟 ) = 6𝜋𝜇𝑟(𝑣𝑒𝑙𝑜𝑐𝑖𝑡𝑦)
𝑚3 3

For The Boiling Point Of Bioethanol

Materials:
 Capillary tube
 Thread
 Spirit Lamp
 Liquid Sample
 Solvent Bath
 Fusion Tube
 Thermometer
 Tripod stand
 Iron stand with clamp

Procedure:
1. Tying the fusion tube to the thermometer.
2. Hang the thermometer on the clamp
3. Add the sample fluid on the fusion tube.
4. Place the capillary tube in the fusion tube, closed and upward.
5. Keep the solvent bath on tripod stand.
6. Adjust the thermometer such as it will not touch the wall of the beaker.
7. Ignite the flame and heat gently while stirring.
8. When continuous bubble occurs, remove the flame and note down the temperature.

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Specific Gravity
Specific gravity of the distillate was measured using the specific gravity bottle (density bottle).
The specific gravity bottle was filled with ethanol sample, weighed and recorded. The bottle was also
filled with distilled water, weighed and recorded. Specific gravity was calculated thus:
weight of ethanol sample
𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 𝐺𝑟𝑎𝑣𝑖𝑡𝑦 = weight of equal volume fo water

Density
The density of an object is one of its most important and easily-measured physical properties. Densities
are widely used to identify pure substances and to characterize and estimate the composition of many
kinds of mixtures.
mass
𝐷𝑒𝑛𝑠𝑖𝑡𝑦 =
volume

Statistical Analysis

The statistical model used in this study is linear regression. Linear Regression is used to know the

relevant correlation of data and the relation of the different dependent variables and as well as predict the

outcome of such experiments.

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Reference

International Energy Agency. Oil market report. 2003 [Retrieved 2013 Feb 21]. Available
from: http://omrpublic.iea.org/omrarchive/13nov03full.pdf

International Energy Agency. World energy outlook. 2011 [Retrieved 2013 Nov 8]. Available
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