MINI PROJECT REPORT THE EXTRACTION OF BIO-ETHANOL FROM BANANA PEELINGS

GUIDE DR: MARY THOMAS MEMBERS DAVID TOMY(60) VIBIN M J (61) S6 CHEMICAL

OBJECTIVES/GOALS
The main objective of the experiment was to observe if the banana peelings, were suitable to be used as another source of producing bioethanol. The experiment also served as a way to relieve the world's dependency on oil and fossil fuels through the extraction of bio-ethanol from the wasted bio-wastes. Through this experiment, people will discover that energy can be derived from even wastes that are thought to be just useless.

INTRODUCTION
The increasing demand for ethanol for various industrial purposes such as alternative source of energy, industrial solvents, cleansing agents and preservatives, has necessitated increased production of this alcohol. Ethanol production is usually accomplished by chemical synthesis of petrochemical substrates and microbial conversion of carbohydrates present in agricultural products. Owing to the depleting reserves and competing industrial needs of petrochemical feed stocks, there is global emphasis in ethanol production by fermentation process. Increased yield of ethanol production by microbial fermentation depends on the use of ideal microbial strain, appropriate fermentation substrate and suitable process technology. An ideal microorganism used for ethanol production must have rapid fermentative potential, improved flocculating ability, appropriate osmo tolerance, enhanced ethanol tolerance and good thermo tolerance. Although no microbial strain has all these desirable qualities, few yeast strains have been found to posses appreciable characteristics for ethanol production. The technological behavior of industrial microorganisms remains the main stay of industrial secret in fermentation industry, hence most industrial microorganisms are patented and may not be available for use outside their country of origin. This is of serious economic concern as non availability for rapid expansion of fermentation industries, hence the

need to source for indigenous and suitable yeast strains from local substrates for sustainable ethanol production. Banana peels and beet waste are readily available agricultural waste, yet they seem to be under utilized as potential growth medium for local yeast strain, despite their rich carbohydrate content and other basic nutrients that can support yeast growth. The aim of this study therefore is to use yeast strain and ripe banana peels and beet waste as a substrate for ethanol production. The study indicated that indigenous yeast with good fermentation attributes, which may enhance ethanol yield and minimize cost of production, could be obtained from ripe banana peels. This source is always available in abundance and thus serve as readily available raw material for the production of ethanol . Protein is essential nutrient for yeast growth while fat is vital to the structure and biological functions of the cell and can be utilized as alternative source of energy by the cells. It appears therefore that the impressive performance of yeast in banana peels is due, partly, to the high contents of fat and protein.

Bio-ethanol
With the inevitable depletion of the world's petroleum supply, there has been an increasing worldwide interest in alternative, non-petroleum based sources of energy. A growing source of transportation fuel worldwide is fermentation derived bioethanol. As well as reducing greenhouse gases, bioethanol produces less harmful emissions during combustion than its fossil fuel equivalents. Bioethanol is produced from a wide variety of raw materials including corn starch, sugar cane and lignocellulosic waste materials. The main cost element in bioethanol production is the feedstock. In the present investigation instead of using beet sugar, work is carried out by using the beet waste and banana peels for the production of ethanol which provides more practical feasibility due to its low cost.

RAW MATERIALS
1.Yeast Yeast was derived from culture of Saccharomyces cerevisiae Type II. Only approximately 10% would autolyze in aqueous buffer at 37C and fast dried to yield 90% active, viable yeast in a convenient solid form (Sigma). 2. Banana peel:Banana peels of nendran variety both rotten and fresh was obtained. 3. simple distillation equipment 4. round bottom flask-1 5. 500 ml beaker-1 6. measuring jar-1 7.fermentation container with air tight lid 8.filtration sieve . 9. knives

THEORY
Ethanol from starchy substrate is generally produced by the fermentation process. In order to produce ethanol from starchy material the starch must first be converted into sugars To the slurry prepared we add a calculated quantity of yeast (sacharomysis cerevesia) to start the bioethanol production process .The fermentation optimum temperature is 30 degeree celscius at pH 5. Enzyme amylase is added to enhance the fermentation . saccharomyces cerevisiae metabolize sugar to produce ethanol and carbon dioxide. The following chemical equation summarizes this C6H10O5 + H20 yeast C6H12O6 2C2H5OH+ 2CO2 C6H12O6

. The fermentation period is varied from minimum of 24 hours to 48 hours . The samples of fresh banana peel, rotten banana peel ,fresh banana pulp and rotten banana pulp were each fermented separately at periods of 24hrs and 48 hrs .

Advantages of ethanol as fuel

Does not produce toxic emissions during combustion less polluting .alcohol powered engines produce 57% less co, 64% less hydrocarbons and 13% less nitric oxides than gasoline powered vehicles . Alcohol can be used as complete or partial substitute for motor fuel. Rising oil prices is demanding an alternate fuel . Biological process is easy to perform . Higher octane rating, engine can have higher compression .

PROCEDURE
1.PRETRAETMENT: The banana waste is collected from banana
farm waste and fruit market disposals and cleaned using fresh water using water .The wet banana peels are fed to a drying unit where it is air dried using hot air .The dried peel ends are chopped out using knifes .The banana peels are weighed exactly to 200grams using digital weighing balance and samples of fresh banana peel and fresh banana pulp were made 2.Chopping: Banana stem waste, thrown away by farmers after harvesting of fruits, is procured as raw material. The stems are chopped into small pieces of 4 size and made into 200 grams with the help of a chopping knife

3 . HYDROLYSIS
In hydrolysis we add a definite amount of water(200ml) into the chopped banana peels in air tight container Sufficient water is added so that the banana peel sample is completely immersed in water in the

beaker . In standard fermentation process dilution water was added to decrease the viscosity of banana slurry and to ensure that glucose and ethanol inhibition did not limit the ethanol yields .

4 . STARCH CONTENT ESTIMATION:

starch content present in 100 gms of nendran was taken with the help of experimental data taken and found as approximately 5 grams in 100 grams from journals in internet on the same .

5.FERMENTATION
Ethanol from starchy substrate is generally produced by the fermentation process. In order to produce ethanol from starchy material the starch must first be converted into sugars. To the slurry prepared we add a calculated quantity of yeast (sacharomysis cerevesia) to start the bioethanol production process .The fermentation optimum temperature is 30 degeree celscius at pH 5. Enzyme amylase is added to enhance the fermentation . saccharomyces cerevisiae metabolize sugar to produce ethanol and carbon dioxide. The following chemical equation summarizes this: C6H10O5 + H20 yeast C6H12O6 2C2H5OH+ 2CO2 C6H12O6

The fermentation period is varied from minimum of 24 hours to 48 hours . The samples of fresh banana peel, rotten banana peel ,fresh banana pulp and rotten banana pulp were each fermented separately at periods of 24hrs and 48 hrs using 10 gram yeast.

6.FILTRATION
The fermented ethanol water slurry is taken and filtered using standard sieve and filtrate liquor is extracted by pressing and compressing the cake . The ethanol solution quantity collected is measured in measuring jar .

7.DISTILLATION
The ethanol water solution collected is distilled for a period of 15 minutes and pure ethanol water solution is collected in a conical flask .

8.CONCENTRATION ESTIMATION
The distilled solution collected is weighed and volume is noted down, and specific gravity of the mixture is calculated by density=mass/volume relationship .the specific gravity obtained at the room temperature is compared with the known specific gravity concentration data and concentration is determined .By refractometer method-the refractometer mesures the refractive index of the solution the refractive index is compared with known refracive index concentration data and concentration is determined .

OBSERVATION
24 hrs banana 3.33% 4.55% 48 hrs 4.43% 4.91%

Fresh peel Fresh banana

GRAPHICAL REPREESENTATION OF FRESH BANANA PEEL CONCENTRATON% GRAPHICAL REPRESENTATION OF FRESH BANANA CONCENTRATON% CONCLUSION
We are more aware of the methods and the hurdles involved in producing this fuel .We tested the ethanol recovery from fresh banana , fresh banana peel , rotten banana, rotten banana peel and have obtained the concentrations achieved periodically .Ethanol from alternative sources are to be studied and are under research. we thank our guide Mrs Mary Thomas for giving us her kind support for us in this small endeavour.