Bioethanol Production from Allamanda Cathartica

Abstract

The study entitled Bioethanol Production from Allamanda Cathartica was conducted at Tagaytay City Science National High School from July to August 2017. The main objective of this study is to produce effective bioethanol from the yellow bell flowers. It also provides information that the produced bioethanol is cheaper and more effective than the commercial ones. This study sought to compare the difference between commercialised alcohols to the yellow bell extract regarding odour, colour and physical appearance. The researchers hypothesised that there is a significant difference of bioethanol produced from the yellowbell and commercial alcohol. The procedures involved were collecting, cleaning the yellow bell, extracting, boiling, application of the yeast, fermentation and distillation. Three trials were made, set-up A-was fermented in two weeks, set-up B-was fermented in three weeks and set-up C –was fermented in four weeks. The amount of the yellow bell flowers, amount of water, amount of yeast, the boilingpoint were all the same. It only varies in the time of fermentation. Results were analysed statistically which proved that the set-up B is more flammable than set-up A, which is fermented in two weeks. With the outcome of the study, the researchers strongly recommend the use of AllamandaCatharticaasbioethanol. It was proved to be effective regarding its flammability, and the contents were pure biodegradable. Furthermore, follow up studies on the use of biodegradable materials are recommended. One hundred forty grams of yellow bell flower was added. The yellow bell was extracted using a juicer. One hundred millilitres of water was added to the residue and squeezed it again using cheesecloth. The total volume of water and yellow bell extract was one hundred millilitres. It was boiled for two minutes. Five grams of dried yeast dissolved in ten millilitres was added to the lukewarm yellow bell juice. This was mixed by stirring with the main body of the juice, and the mixture was transferred into the canister covered with a cheesecloth and rubber band. This is to prevent the entrance of air and allow the entrance of carbon dioxide from the juice. Each set-up was fermented in corresponding weeks. Set up (A) was fermented within two weeks, set-up (B) was fermented three weeks,and set-up (C) was fermented four weeks. The appearance of the bubbles was the signal that fermentation was being processed. The set-ups were filtered using cheesecloth to remove the remaining sediments to the main solution before the distillation. The fermented extract was distilled using a simple distillation process. One hundred millilitres of the fermented solution was placed in a distilling flask. It was heated by an alcohol lamp, as soon as the first bubble appeared, boiling point was recorded. The temperature was maintained. After the distillation process, bioethanol was produced.