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 i

ACKNOWLEDGEMENT ii

TABLEOFCONTENTS iii

LIST OF TABLES iv

ABSTRACT v

Chapter 1: INTRODUCTION 1

Chapter 2: DESIGN AND METHODOLOGY 4

Chapter 3: RESULTS AND DISCUSSION 6

Chapter 4: CONCLUSION AND RECOMMENDATION 8

REFERENCES 10

APPENDICES

a. List and uses of Apparatus 11

b. Definition of Terms 12

c. Problems 13

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 behavior and fluid

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 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:

Trial 1 Trial 2

Volume 4.00 ml 5.00 ml

Weight

Density

3. For alcohol:

Trial 1 Trial 2

Volume 4.00 ml 5.00 ml

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 non-
corrosive 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 The pycnometer was then
weighed in an analytical filled with the measured 4ml
balance 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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