Experiment No. 2.docx

Determination of the Percentage of Ethyl Alcohol Present from the Molasses and the Alternative Raw Material

A Research Study Presented to the Faculty of the Department of Chemical Engineering School of Engineering and Architecture Saint Louis University

In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in Chemical Engineering

By Ko, Ian Anthony L. Mayocyoc, Prenzl M. Yumol, Craig G. Espino, Princess Mae Domingo, Rhovina Rose O. Donguis, Potts

September 2018

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ACKNOWLEDGEMENT

The researchers of this experiment would like to thank first our Almighty God for the benisons and wisdom that gave the researchers enough strength, knowledge and attitude to do and finish this experiment accurately and safely. The researchers are also very much thankful for the guidance and knowledge that their instructor, Engr. Jay Inocencio, have imparted to them which helped a lot in the finalization of the papers and understanding of the procedures. Also, the SLU administration for lending the researchers the complete equipment to be used in the experiment. The researchers also like to extend their appreciation to those who are not mentioned here but somehow played a purpose on this activity.

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TABLE OF CONTENTS TITLEPAGE

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ACKNOWLEDGEMENT

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TABLEOFCONTENTS

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LIST OF TABLES

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ABSTRACT

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Chapter 1: INTRODUCTION

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Chapter 2: DESIGN AND METHODOLOGY

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Chapter 3: RESULTS AND DISCUSSION

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Chapter 4: CONCLUSION AND RECOMMENDATION

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REFERENCES

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APPENDICES a. List and uses of Apparatus

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b. Definition of Terms

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c. Problems

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d. Pictorials

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ABSTRACT VISCOSITY IS THE RESISTANCE OF A FLUID TO FLOW, IT RESULTS FROM INTERMOLECULAR ATTRACTIONS THAT IMPEDE THE MOVEMENT OF MOLECULES AROUND AND PAST EACH OTHER. THE EXPERIMENT WAS CONDUCTED TO DETERMINE THE ABSOLUTE VISCOSITY OF ORGANIC LIQUIDS AND THE RELATIONSHIP OF VISCOSITY AND DENSITY USING OSTWALD VISCOMETER. USING OSTWALD VISCOMETER, A DEFINITE VOLUME OF THE LIQUID WAS PLACED. THE LIQUID WAS ALLOWED TO FLOW OUT PASSING TWO CALIBRATED MARKS, AND THE FLOW TIME WAS MEASURED. THE DENSITIES WERE CALCULATED USING THE CONSTANTS AND FORMULA FROM THE HANDBOOK. THE VISCOSITIES OF THE LIQUIDS WERE CALCULATED BY APPLYING THE POISEUILLE'S LAW, WHEREIN VISCOSITY IS DIRECTLY PROPORTIONAL TO THE SAMPLE'S DENSITY, FLOW TIME, AND THE VISCOSITY COEFFICIENT. TO DETERMINE THE VISCOSITY COEFFICIENT, THE VISCOMETER WAS CALIBRATED USING DISTILLED WATER AS THE REFERENCE LIQUID. RESULTS FOR THE VISCOSITIES OF ORGANIC LIQUIDS (BENZENE, CHLOROFORM, METHANOL AND THE UNKNOWN) WERE 5.956x10-4 Pa•s, 6.4579x10-4 Pa•s, 6.8301x10-4 Pa•s , and 5.4631x10-4 Pa•s RESPECTIVELY. COMPARING THESE VALUES TO THE TRUE VALUES OF, IT WAS NOTICED THAT SOME WERE QUITE DIFFERENT. HOWEVER, IT CAN BE CONCLUDED THAT USING OSTWALD VISCOMETER IS AN EFFECTIVE WAY OF MEASURING ABSOLUTE VISCOSITY OF LIQUIDS. Keywords: Dumas Method, Ideal Gas Equation, molar mass

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Chapter 1 INTRODUCTION

Fermentation is a chemical process by which molecules such as glucose are broken down anaerobically and it is foaming that occurs during the manufacture of wine and beer. Fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air. Ethyl alcohol and carbon dioxide are not the only products of fermentation. Ethanol known as ethyl alcohol or grain alcohol is a flammable, colorless, mildly toxic chemical compound with a distinctive perfume –like odor, and the ethanol is found in alcoholic beverages. Natural energy resources such as petroleum and coal have been consumed at high rates over the last decades. The heavy reliance of the modern economy on these fuels is bound to end due to their environmental impact and to the fact that they might eventually run out. Therefore, alternative resources such as ethanol are becoming more important. Bio-ethanol is one of the most important renewable fuels contributing to the reduction of negative environmental impacts generated by the worldwide utilization of the fossil fuels. It is also used a solvent in many fields and used as a motor fuel additive. Ethanol is prepared by molasses fermentation. A residue begotten from sugar cane processing, molasses is the mother liquor left after crystallization of sugarcane juice. It is a dark colored viscous liquid that contains approximately 40 to 50% fermentable sugar. Being one of the earliest biotechnologies used by humans for the production of Ethanol, molasses Fermentation is also the most cost-effective way. Molasses is a microbiological energy source that helps in the process of growing yeast, bacteria and molds. Not only is it the most

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cost-effective amongst the available energy sources for such industries but is also the easiest to incorporate in fermentation processes. Molasses Fermentation is a biological process in which sucrose from molasses is converted into cellular energy that eventually produces ethanol and carbon dioxide. Molasses from sugarcane or sugar imparts an appropriate substrate for ethanol production. They are the basic sources of sucrose which is present in them in concentrated sugar form. Fermentable sugars are directly used during Molasses fermentation and with the help of enzymes and reactions ethanol is formed. The Ethanol begotten from the whole process is used in the form of absolute or rectified spirit. .

In the fermentation of ethyl alcohol you can use many alternative raw materials like

fruit juice such as orange juice. Orange are dominant in our country and the over ripped oranges can be converted to very useful product which is the ethanol. The use of the fruit as a substrate for producing high added value products has been accomplished an example is spirits obtained by the fermentation and distillation of fruit . Fruit spirits are produced all over the world using various fruits, according to the availability in different countries and seasons. In this way, the current commercialization of known alcoholic beverages obtained from fruit could facilitate the market penetration of such spirits The process needed to produce fruit spirit is complex and involves various factors that influence the quality of the final product. However, the main physico‐chemical and sensorial differences among spirits are due to the particular composition of their corresponding raw materials like fruit, cereals, vegetables, etc and the fermentation process. Market‐orientated yeast strains are currently being developed for the competitive production of alcoholic beverages with minimized resource inputs, improved quality and low

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environmental impacts . The orange juice, the initial sugar concentration was approximately 11ºBrix, and the pH was 3.7. The orange juice was mixed with a sucrose solution to adjust the sugar concentration to 16°Brix. Using some alternative raw materials in the production of ethanol is very essential and helpful to environment to minimize the use of resources. of organic liquids using the Ostwald viscometer. In order to achieve the goal, the following questions must be answered: (1) What is the flow time of the liquid, (2) what is the density of the liquid, (3) what is the temperature at the given density, and (4) what is the viscosity of the liquid? The measure of the viscosity in this experiment is the drag caused by the relative motion of the fluid and the surface while the flow conditions must have a sufficiently small value of Reynolds number for there to be a laminar flow. The Ostwald viscometer fulfils these conditions: A U-tube with two reservoir bulbs separated by a capillary. The liquid is added to the viscometer, pulled into the upper reservoir by suction, and then allowed to drain by gravity back into the lower reservoir. The time that it takes for the liquid to pass between two etched marks, one above and one bellow the upper reservoir, is measured. For absolute measurement we have to know all parameters of the viscometer (Viscosity coefficient) but we can calibrate the equipment using a reference liquid having well known density like water. Knowing the viscosity of the reference liquid, the viscosity of the liquid can be calculated. In doing this experiment, it is important that the students know beforehand the basic principle that the density is the main factor that brings about the differences in the viscosity of different liquids. The viscosity of the different liquids can be calculated from the constants and the formula given in the Perry's Chemical Engineers' Handbook. Also, viscosity varies with temperature. In general, the viscosity of a sample liquid decreases with increasing

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temperature and vice versa. Viscosity is normally independent of pressure. Since liquids are normally incompressible, an increase in pressure doesn't really bring the molecules significantly closer together. Knowing the viscosity of a sample is important because it plays a major role to our daily lives. In the field of Chemical Engineering, viscosity measurement plays a big part in the industry. Viscosity is an important fluid property when analyzing liquid

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fluid

Chapter 2 DESIGN AND METHODOLOGY

A. Preparation of Ethyl Alcohol A fractionating column was obtained, a set-up for the distillation that employed the flask containing the fermentation mixture from experiment No.1 was prepared. No thermometer was necessary, but an adapter was used to minimize evaporation. 90 ml of the mixture was distilled into a 100 ml graduated cylinder (more accurate results were obtained using a volumetric flask). The mixture was diluted up to the 100 ml mark with distilled water at exactly 25°C. Then, it was stirred thoroughly, and 15 ml was poured out to accommodate the hydrometer. The specific gravity was determined by means of the hydrometer. Data was recorded in Part VII. The percentage of ethyl alcohol present was found by noting the hydrometer reading at 25°C and by comparing it with that in the Handbook of Chemical Engineering. The density of the alcohol and water was also determined by using the pycnometer and using 4 and 5 ml as trial 1 and 2. The weights obtained was recorded and the density was computed. The percentage alcohol content was obtained from the Chemical Engineering Handbook using the room temperature. Data was recorded in Part VII. The specific gravity of the solution and percentage alcohol was computed. Data was recorded in Part VII.

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Chapter 3 RESULTS AND DISCUSSION 1. Hydrometer reading: Hydromter reading @ 25°C Correction of Hydrometer Corrected Reading

2. For water:

Volume

Trial 1

Trial 2

4.00 ml

5.00 ml

Trial 1

Trial 2

4.00 ml

5.00 ml

Weight Density

3. For alcohol:

Volume Weight Density

4. Specific gravity and percentage alcohol: Specific gravity of solution Percentage alcohol

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Chapter 4 CONCLUSION AND RECOMMENDATION

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References: Laboratory Test and Notebook for Organic Chemistry by Bossert, Roy and Wallace KL. Brode, 4th edition. Module on Science and Technology Education in the Phillipine Society by Tan, Merle C. Laboratory Courses in Organic Chemistry by Rosenblatt, David H.Laboratory Manual of Elementary Organic Chemistry by Richer, Ross. https://en.wujipedia.org/wiki/ethanol.

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APPENDIX A LIST AND USES OF APPARATUS  Graduated cylinder - is a common piece of laboratory equipment used to measure the volume of a liquid. It has a narrow cylindrical shape. Each marked line on the graduated cylinder represents the amount of liquid that has been measured.  Round bottom flask- are often used to contain chemical reactions run by chemists, especially for reflux set-ups and laboratory-scale synthesis. This flask shape is also more resistant to fracturing under vacuum as a sphere more evenly distributes stress across its surface.  Erlenmeyer flask- its conical shape and narrow neck are its distinguishing features. Easy pouring and long term storage when used with a stopper reducing the evaporation of stored liquids & limiting contamination by airborne bacterial, fungal and chemical contaminants.  Beaker- is a cylindrical container used to store, mix and heat liquids in laboratories. Most are made of glass but other noncorrosive materials such as metal and heat-resistant plastics. It is usually have a flat bottoms and a lip around the top.  Stopper with stopper - is a truncated cylindrical or conical closure to seal a container such as a bottle, tube or barrel. It encloses a container from the outside without displacing the inner volume

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 Distilling flask- is a round bottom and a long neck from which a side arm protrudes that is used to separate mixtures of two liquids with different boiling points  Water condenser- is a device used in the laboratory to cool hot gases into liquids. It is usually a long, circular glass tube inside the tube there is another smaller tube. The hot gas goes through the smaller inside tube while in the outside one cold water goes around. Water can be put in from the tap, and goes from the bottom to exit at the top.

 Test tubes- are usually made of glass for better resistance to heat and corrosive chemicals. It is used to handle chemicals especially for qualitative since their spherical bottom and vertical sides reduce mass loss when pouring, make them easier to wash out  Watch glass- circular concave piece of glass used in chemistry as a surface to evaporate a liquid, to hold solids while being weighed for heating a small amount of substance and as a cover for a beaker. It is also used as an evaporation surface, a watch glass allows closer observation of precipitates or crystallization, and can be placed on a surface of contrasting color to improve the visibility overall.  Pasteur dropper- is also known as droppers or eye droppers used to transfer small quantities of liquids. They are usually glass tubes tapered to a narrow point, and fitted with a rubber bulb at the top.

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 Iron clamp – is a piece of laboratory equipment used to hold things and is placed in an iron stand to elevate and hold the equipment

 Iron stand- is a metal rod attached to heavy metal base and keeps the stand stable and vertical metal rod allows for easy height adjustment of the iron ring/clamp  Bunsen burner- device for combining a flammable gas with controlled amounts of air before ignition; it produces a hotter flame than would be possible using the ambient air and gas alone. It provides heat during the experiment.  Hydrometer - is an instrument used for measuring the relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity.

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APPENDIX B DEFINITION OF TERMS o

Ethyl alcohol - is the alcohol found in alcoholic drinks such as beer, brandy, or whiskey. It is made from the fermentation or chemical breakdown of sugars by yeast

o Molasses –black treacle, is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. o Hydrometer- is an instrument used for measuring the relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity o Specific Gravity- is the ratio of the density of a substance to the density of a reference substance; equivalently, it is the ratio of the mass of a substance to the mass of a reference substance for the same given volume. o Percentage alcohol- various types of liquors the alcohol content is different in nearly each one. Just as with beer and wine there are certain liquors that are illegal to sell in some states due to a high alcohol content. Most hard liquors are between 35 and 45 percent alcohol, 40 percent is common.

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APPENDIX C PROBLEMS 1. Compare the percent ethyl alcohol from molasses and from other alternative materials.

2. What are other sources of ethyl alcohol. The chief raw materials fermented for the production of industrial alcohol are sugar crops such as beets and sugarcane and grain crops such as corn. Certain fruit with high sugar content are also viable source in making ethyl alcohol. 3. Show in flow chart the process of determining percent ethyl alcohol from molasses

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APPENDIX D COMPUTATIONS

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APPENDIX E PICTORIALS

The picture above depicts an empty pycnometer being weighed in an analytical balance

The pycnometer was then filled with the measured 4ml and 5 ml water then they were then weighed, respectively. After the weighing of water, the distillate of both the molasses and the alternative raw material was then used aside from water

A hydrometer was used to determine the specific gravity of the distillate, after it was obtained in a set-up with fractionating column

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