Formulation And Production Of Alcohol From Palm Wine
(A Case Study Of Imo State University Teaching Hospital (Imsuth) Orlu)
The formulation and production of alcohol from palm wine entail a meticulous process that harnesses the natural fermentation properties of this traditional beverage. This endeavor involves optimizing fermentation conditions, such as temperature, pH levels, and yeast selection, to ensure the efficient conversion of sugars present in palm sap into alcohol. Through careful monitoring and control of fermentation parameters, the desired alcohol content and flavor profile can be achieved. Additionally, the production process may involve filtration and distillation steps to refine the alcohol and enhance its purity. Moreover, sustainable practices, such as responsible tapping of palm trees and waste management, play a crucial role in maintaining environmental balance and supporting the long-term viability of palm wine production. This comprehensive approach encompasses various aspects, including microbiology, chemistry, and sustainable agriculture, to ensure the quality and consistency of alcohol derived from palm wine, catering to consumer preferences and market demands while preserving cultural traditions and natural resources.
This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the fermentated palm wine was first determined, after which samples were formulated for fermentation. The yeast that was used in the course of fermentation process was the baker’s yeast (sacchromycess Cerevisae). 10 samples of 400ml each of the palm wine were used for the fermentation process, with variations in their yeast content and days of fermentation.These were done under aerobic condition. After fermentation, the samples were respectively distilled after fermentation with their corresponding values of; specific gravity, % by volume % by weight concentration and density of the distillates determined and recorded respectively. Further more, the distillates obtained were separated and added together accordingly to be re – distilled. Thus, their corresponding values of % by volume, % by weight, specific gravity of the re – distilled products were determinede and recorded accordingly. From the result obtained, it shows that the minimum volume of alcohol obtained is 27.52% while the standard volume of alcohol required is 37% minimum. This standard volume of alcohol was gotten from standard organization of Nigeria (SON).
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 INTRODUCTION
1.1 Objective Of The Study
1.2 Scope Of The Work
1.3 Significance
CHAPTER TWO
2.0 SOURCE OF PALM WINE
2.1 Nature Or Composition Of Palm Wine
2.2 Micro – Organism In Palm Wine And Its Effect On Alcohol Production.
2.3 Fermentation Process
2.3.1 Biological Theory Of Fermentation
2.3.2 Fermentation Of Carbohydrate To Produce Ethanol
2.3.3 Factors That Affect Fermentation Of Palm Oil
2.4 Properties And Uses Of Ethanol (Ethyl Alcohol)
2.4.1 Physical Properties Of Ethyl Alcohol
2.4.2 Chemical Properties Of Ethanol
2.4.3 Uses Of Ethanol
2.5.0 Distillation: A Separation Process
2.5.1 Batch Distillation
2.5.2 Flash Distillation
2.5.3 Continuous/Rectification Distillation
2.5.3.1 Fractionating Operation
2.5.3.2 Rectification And Stipping Combination
2.6.0 Multi Component Distillation
2.6.1 Two Forms Of Multi Component Distillation
2.6.1.1 Azeotropic Distillation
2.6.1.2 Extractive Distillation
2.6.2 Companion Of Azeotropic And Extractive Distillation
2.7.0 Low – Pressure Distillation
2.8.0 Factors To Consider In Selecting A Solvent During Distillation Operation
CHAPTER THREE
3.0 EXPERIMENTAL ANALYSIS
3.1 Collection Of Palm Wine Sample
3.2 Experimental Determination Of Variables During Fermentation
3.3 Experimental Method
3.4 Experimental Result
CHAPTER FOUR
4.0 DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION
CHAPTER SIX
6.0 RECOMMENDATION
CHAPTER SEVEN
7.0 REFERENCES
Appendix I
Appendix II
Appendix III
Appendix IV
Appendix V
1.0 INTRODUCTION
The manufacture of alcohol by fermentation has bee3n known since maternity; the4 main purpose being the preparation of alcoholic beverages like beer, wine etc, the raw material is palm wine and any feed stuffy rich in carbohydrates, e.g. wheat, barley, cassava, grapes, yams, apple, corn, rich, potates, banana and plantains. Palm wine is made from the gap at the raffia palm or the oil palm which contain fermentable carbohydrate in solution. It owes its white appearance to a suspension of yeast. Its fermentation therefore does not require the addition of yeast from an outside source. Fermentation is in fact very rapid at ordinary te4mperaturein tropical countries with the production of alcohol and acids, especially ethanoic (i.e. acetic) acid and large quantities of carbon dioxide. Because of the large volume of carbon dioxide released during fermentation, fresh palm wine cannot be kept nor transported in sealed containers. Fresh palm wine is sweet, because of the high content of in fermented sugar; it is consequently low in alcoholic content and hence only very neatly intoxicating. On standing, however, fermentation proceeds rapidly, as a result of which the wine rapidly loses its’ sweet taste due to a fall in the sugar content, it also becomes more sour and more intoxicating owing to a rise in the alcoholic. Content. When fully fermented, it is very sour and strongly alcoholic. The alcohol produced here is of course mainly ethanol. However, the strides of fermentation using the production and characterization of alcohol from fermentated palm wine are necessary to form an understanding of any fermentation process. In the beginning the only source for ethanol was from fermented starch or sugar, but later it was discovered that ethanol could be produced from the crude oil. In the 20th century the production of ethanol from fermentation nearly disappeared when the crude oil became relatively cheaper. But now it seems that this development has stopped and clock is now again moving backwards, faster and faster to the original source of ethanol which is from fermented starch or sugar. Many fermentation processes are in direct competition with strictly chemical synthesis. Alcohol, acetones, butyl alcohol and acetic acid produced by fermentation have largely been superceded by their synthetic counterparts . Almost all major anti – biotic are obtained from fermentation process. Dextrin is another fermentation product. The micro biological production of vitamins has also becomes economically important. Thus, alcohol being the major product of fermentation has contributed a lot in technological advancement. The use of alcohol in motor vehicles is not a new technology. When the first “otto motor” was produced, it was designed and constructed to use ethanol as fuel. In countries like Brazil, the ethanol served as fuel. In fact it has been used continuously since the twenties, though in some years in many small amount. But even in the United States of America ethanol plants were operated during the second world war to produce motor fuel and explosive for the Army. Now the crude oil prices are increasing with an unknown speed this more or less for gotten technology is awakening.
1.1 OBJECTIVE OF THE STUDY
The aim of this research work is to produce ethyl alcohol of high quality from fermentation of palm wine. Both natural and industrial yeast6s will be used for the fermentation process. It is believer that a pure and high quality of ethyl alcohol will be produced having its same physical, chemical and characteristics properties. This research work will be of help in knowing the days of fermentation and quantity of ye4ast to be added using palm wine as a source of material. Unemployment can be reduced by being creative, more espe3cially in making use of this research work.
1.2 SCOPE OF THE PROJECT
The production of ethyl alcohol involves the use of palm wine, raphia wine and oil palm. The wine to be used is palm wine. The yeast to be used is industrial saccharomyces cerevisae (baker’s yeast), which helps to facilitate fermentation process. The characteristics to be tested before and after fermentation includes, PH, specific gravity, temperature, volatility etc. This work will not cover some areas due to material, time and financial constraints. Areas t6hat would not be covered include; blending of alcohol by the use of additive, colour ants and flavou4r; bottling of the product, labeling, corking of the product and pasteurization method etc. This research work will be restricted to the use of palm wine only; other and sources of carbohydrate such as cassava, potatoes, sugar cane could not be covered.
1.3 SIGNIFICANCE
The significance or important of alcohol cuts across many sectors of our economy and it is used industries and domestically in the following ways:
Ethanol is an important solvent used to dissolve resins, varnishes, lacquer, soap, perfumes, dyes, druges and flavouring extract.
Ethyl alcohol is a raw material used in the manufacture of many important compound such as ethanol, ethyl ester, halides, ettoxy – ettane and trichoroethanol (chloral).
Ethyl alcohol is used as a fuel, either by itself mixed with petrol in racing cars and in rockets. Because of its low freeze in automobile radiators.
Finally, ethanol alcohol is present in many alcoholic beverages such as beers, wines, and spirits.
Formulation And Production Of Alcohol From Palm Wine;
The formulation and production of alcohol from palm wine involve the fermentation of sugars present in the palm sap by yeast, resulting in the conversion of sugars into alcohol. Here is a general overview of the process:
Ingredients and Equipment:
- Palm Sap:
- Collect fresh palm sap from the tree. This sap is usually extracted from the flowering part of the palm tree.
- Yeast:
- Select a suitable yeast strain for fermentation. Saccharomyces cerevisiae is commonly used for alcohol production.
- Nutrients:
- Some yeast nutrients may be added to enhance fermentation. This is especially important if the palm sap lacks sufficient nutrients.
- Water:
- Adjust the water content if necessary. Palm sap may be diluted to achieve the desired alcohol content.
- Fermentation Vessel:
- Use a clean and sanitized fermentation vessel. This can be a food-grade plastic or glass container.
- Airlock:
- Attach an airlock to the fermentation vessel to allow gases to escape without letting air in.
Procedure:
- Collection of Palm Sap:
- Harvest fresh palm sap from the tree. The sap is typically collected in the early morning.
- Filtration:
- Filter the palm sap to remove any impurities and debris. This can be done using a clean cloth or a fine mesh.
- Boiling (Optional):
- Some traditional methods involve boiling the sap to concentrate sugars and improve shelf life. However, this step is optional.
- Cooling:
- Allow the palm sap to cool to a temperature suitable for yeast fermentation (usually around 25-30°C or 77-86°F).
- Inoculation:
- Add the selected yeast strain to the cooled palm sap. You can also add yeast nutrients at this stage.
- Fermentation:
- Transfer the mixture to a fermentation vessel, attach an airlock, and let it ferment. The duration of fermentation can vary but may take several days to a couple of weeks.
- Monitoring:
- Monitor the fermentation process by checking for bubbles in the airlock. Once the bubbles slow down significantly, fermentation is likely complete.
- Racking (Optional):
- If desired, you can rack the liquid to a clean vessel to separate it from sediment, promoting clarity.
- Maturation:
- Allow the fermented liquid to mature for a certain period, which can enhance the flavor profile.
- Bottling:
- Once the desired alcohol content and flavor are achieved, the alcohol can be bottled for storage or consumption.
Remember to maintain cleanliness and hygiene throughout the process to prevent contamination. Additionally, local regulations regarding the production and distribution of alcoholic beverages should be observed. Always consume alcohol responsibly