Fermentation and Distillation of Corn Starch Introduction: Ethyl alcohol is produced from sugar containing material such as corn

by fermentation process utilizing yeast enzymes to convert the sugar into alcohol. Alcoholic fermentation is the conversion of sugar into carbon dioxide gas (CO2) and ethyl alcohol. his process is carried out by yeast enzymes. All beverage alcohol and much of that used in industry is formed through fermentation of a variety of products including grain such as corn! potato mashes! fruit "uices! and beet and cane sugar molasses. (#n earlier years! until about $%&'! the largest proportion of the production of industrial alcohol (as from fermentation! but as (as described above the hydration of ethene no( provides the greatest source of industrial alcohol). )ermentation can be defined as an enzymatically anaerobic controlled transformation of an organic compound. *ith respect to alcohol! (e are referring to the conversion of sugars to ethanol by microscopic yeasts in the absence of oxygen. he e+uation for the fermentation of glucose is, C-.$2/- 001 in the presence of yeast 2C.2C.2O. 3 2CO2

he figure sho(s the step(ise transformation of glucose to ethanol through intermediates! pyruvate and acetaldehyde.

Fermentation: )ermentation is the conversion of sugar to ethanol and carbon dioxide by yeasts 4uring fermentation yeast converts sugar into alcohol and carbon dioxide by feeding on a series of increasingly complex sugars! essentially brea5ing the sugar do(n into other compounds (hich enable it to gro(. )irst on the menu is glucose! before moving onto maltose! then maltotriose. 4epending on the strain of yeast! these sugars may be tac5led at different rates! and not al(ays strictly in se+uence. Although sugars account for the ma"ority of flavours! yeast (or5s on various other compounds! including amino acids and fatty acids! (hich also contribute flavours.

Distillation: 4istillation is a process that uses differences in boiling points to separate compounds. #n the case of alcohol and particularly ethanol! 5no(ledge that the boiling point of pure (ater is $//C! (hile that of ethanol is '6.2C allo(s the separation of the ethanol from the (ater by ad"usting the distillation temperature to a point higher than that for ethanol! but lo(er than that for (ater. hus! the concentration of ethanol can be enhanced by removing it as 2

a distallate from the ethanol0(ater solution. 7pirits such as gin! scotch! bourbon! and vod5a! as (ell as li+ueurs! cordials! and bitters are examples of beverages made from distillation. he distillation procedure also allo(s for the concentration of components of the beverage (hich provide some distinctive flavor.

Procedure Materials .ot plate and magnetic stirrer *eighing balance $/// ml and 8// ml Erlenmeyer flas5 )ermentation stopper (ith tubing 2

4istillation tube 9raduated cylinder .ydrometer :acuum filtrations apparatus *hatman no $ filter paper Corn meal ;acterial 0amylase po(der 9lucoamylase po(der 4ried yeast

Procedure 1. Starch Hydrolysis *eigh 2-/ g of (ater and /.2 g of 0 amylase po(der into $/// ml Erlenmeyer flas5. .eat the flas5 at '/ C (ith continuous mixing at 8/ rpm. 7lo(ly mix $2/ g of corn meal. #f the mixtures form a gel before entire amount of corn meal added! increase the loading of 0 amylase. 7tir or about 2/ mins. <educe temperature to 88 C and add /.2 g of glucoamylase po(der. 7tir or about 2 hr at 2/02/ rpm. 1. Fermentation Cool the flas5 to room temperature. Add /.28 g of dried yeast and install a fermentation stopper (ith tubing. urn on the stirring at 8/ rpm. <ecord initial (eight of the setup. Continue the process for 8 days! (eighing the setup after /!2!&!-!$2!2&!&6!'2!%- and $2/ hrs. 1. Distillation After completing the fermentation! filter the slurry through no.$ *hatman filter paper. =our approx. '8 ml of the filtered mixture into a $// ml graduated cylinder. =our approx. '8 ml of distilled (ater into another $// ml graduated cylinder. ;y using hydrometer! determine specific gravity of both mixtures. 4evelop a linear relationship bet(een ethanol content and 79 of the mixture using the follo(ing e+uation, &

>?a@79a 3 (v0a)@79b *here, a0 volume of ethanol! ml b0 volume of the mixture! ml 79a A specific gravity of ethanol ? /.%28 gBml 79b A specific gravity of (ater ? /.%& gBml ransfer the filtrate into distillation flas5. .eat the mixture to %/ C! to evaporate "ust ethanol! leaving (ater in the flas5. After 202 h measure specific gravity! calculate ethanol C.

Result and Discussion

Time (hr) 0 2 4 6 18 24 48 g EtOH/100g 0 0.003 0.0045 0.0045 0.0177 0.0282 0.0635 0.0897 0.1158 0.1469 0.1668

Table 1. ! "t#H$1 ! substrate %s. time

Fi!ure 1. &ra'h of ! "t#H$1 ! substrate %s. Time (hrs)

72 96 120 137

g EtOH/100g 0 0.003 0.0045 0.0045 0.0177 0.0282 0.0635 0.0897 0.1158 0.1469 0.1668

glucose consumption 0 0.705 0.9 0.9 3.6333 5.7712 12.996 18.3611 23.7048 30.0532 34.1358

Table 1.1 !lucose consum'tion and ! "t#H$1

! substrate

Fi!ure 1.1 &ra'h of !lucose consum'tion %s. ! "t#H$1

! substrate

Hrs / 2 & $6

"fficiency of fermentation * / /./.'$ /.'$ 2.$$ -

2& &6 '2 %$2/ $2'

&.%2 $$.$$ $8.' 2/.2' 28.'$ 2%.$2

Table 1.+ efficiency of the fermentation 'rocess *

Calculations: Hrs + , 1. +, ,. /+ 0-

1ei!h /1,.2 /1,. t (!) 3 + Hrs 1+ 12/ .+ -0..2 .

/12.0 /12.0 /1+.- /11.- / ..+ / 3./ / 2.+ 1 3 3 / -

1ei!h / t 0

Table 1.2 1ei!ht of mi4ture at different time inter%al

S'ecific !ra%ity of ethanol (standard) : .0+3 S'ecific !ra%ity of distilled 5ater: .0, S'ecific !ra%ity of distilled ethanol: .0

! "t#H$1 ! substrate at + hrs *eight loss, '$&.28 A '$&./2 ? /.22 g Co2 released mEtO. ? mco2 x $./&8 ? /.22 x $./&8 ? /.2&&6 so mEtO.B$// g substrate ? /.2&&6B$// ? /.//2& '

&lucose consum'tion C-.$2O- 2 C2.8O. $6/ 2 (&&) After 2 hr mass of ethanol? mEtO. ? /.2&&6 7o glucose consumption ? $6/x/.2&&6B66? /.'/8 g

"fficiency of entire 'rocess Efficiency after 2hr , Duantity of ethanol after 2 hrs ? /.22& #f the conversion (as complete than (e (ill get $2/ x /.%8B2 ? 8' ml ethanol. 7o efficiency after 2 hr ? /.22& x $//B8' ? /.-/ C 6uestions and 7ns5ers

18 1hat factors determine the efficiency of distillation9 7ns 8 emperature of distillation affect the efficiency of the process. .eating should be uniform and should be consistent through out the process. he installation of distillation e+uipment is also important. #ncreasing the number of trails (ill give more accurate results. he +uality of (ater is also play important role for efficiency of distillation. +. Ho5 much ethanol should be 'roduced if the con%ersion 5as com'lete9 7ns: *eight of cornmeal $2/.2 g C starch %8 C and $ g of glucose produce /.8 g of ethanol 7o on complete process it should be ? $2/.2 x /.%8B2 : 3/ ml ethanol

Conclusion 6

In this lab 5e understood t5o 'rocesses. Fermentation and distillation The reco%ery of ethanol de'ends on the fermentation 'rocess done by yeast and by distillation of 5ater8 ethanol mi4ture. 1e didn;t !et !ood distillation of ethanol because there 5as a error in distillation a''aratus. In this lab 5e ha%e understood the mechanism of 'roduction of ethanol from cornstarch meal. It is one of the !ood alternati%es for 'etroleum oil. The 'rocess of distillation ias effecti%e 5ay of se'aratin! t5o solution in a mi4ture. The fermentation de'ends on acti%ity of yeast and distillation de'ends on e%a'oration tem'erature of the t5o mi4tures.