Cassava (Manihot esculenta)

As a source of ethanol in making Biodiesel

Albert Bernardo
Joshua Cuizon
Alexander Kim R. Waing
Rizette Delos Reyes
Mari may Escares
Judy ann Tan
III- SSC- A

Mrs. Anabel Arcillas

Chemistry Adviser

Ayala National High School

November 2011
Introduction

Cassava (Manihot esculenta),

A woody shrub of the Euphorbiaceae (spurge family) native to South America,
is extensively cultivated as an annual crop in tropical and subtropical regions for its
edible starchy tuberous root, a major source of carbohydrates. It differs from the
similarly-spelled yucca, an unrelated fruit-bearing plant. Cassava is the third largest
source of food carbohydrates in the world. Classified as sweet or bitter, depending
on the level of toxic cyanogenic glrucosides.
Ethanol is the most familiar Alcohol. It is the only alcohol that can be taken
internally. It is found in wines, beers, and other hard drinks. Industrially, it is used as
a solvent for medicine, cosmetics, antiseptics, perfumes and other products. It is
also used as disinfectant.
Statement of the problem
This study aim to make use of Cassava roots extract as a source of ethanol in
making biodiesel. Its sought to answer the question.
1.) What properties are present in Cassava roots as a source of ethanol?
Significance of the problem
The significance of this study is to have a cheaper but effective ethanol from
Cassava roots in making biodiesel.
Specifically, it can help the commuters to have a lesser fair in public transportations
and also for some fuel companies; they will stop buying imported oil.

Review of Related Literature

Cassava (Manihot esculenta),
A woody shrub of the Euphorbiaceae (spurge family) native to South America,
is extensively cultivated as an annual crop in tropical and subtropical regions for its
edible starchy tuberous root, a major source of carbohydrates. It differs from the
similarly-spelled yucca, an unrelated fruit-bearing plant. Cassava is the third largest
source of food carbohydrates in the world. Classified as sweet or bitter, depending
on the level of toxic cyanogenic glrucosides.
(source: Google.com/cassava)

Ethanol
Is the most familiar Alcohol. It is the only alcohol that can be taken
internally. It is found in wines, beers, and other hard drinks. Industrially, it is
used as a solvent for medicine, cosmetics, antiseptics, perfumes and other
products. It is also used as disinfectant. It is produced by fermentation of
sugar of starchy materials such as molasses, palm saps, cassava and other
crops.
(Science and technology II First edition 1991, 347 pg.)

Distillation

Is a method of separating mixtures based on differences in their

volatilities in a boiling liquid mixture.
(http://en.wikipedia.org/wiki/Distillation)

-It involves two processes

1.) The solution was heated to change one part of the solution into gas or
vapor.
2.) Changing the vapor back into liquid form and collecting it.
(Science plus level Red, 173 pg.)

Fermentation Process
Like other organisms, yeast and bacteria need energy. However, they
release energy from food without using oxygen. The process by which
microorganism break down food in the absences of oxygen called
fermentation, or anaerobic respiration.
Enzymes
Glucose

Carbon dioxide + alcohol + energy

(Science and technology Biology II revised edition 2004, 66-67 pg.)

A biological process in which sugars such as glucose, fructose, and

sucrose are converted into cellular energy and thereby

produce ethanol and carbon dioxide as metabolic waste products.

Because yeasts perform this process in the absence of oxygen, ethanol
fermentation is classified as anaerobic.
(http://en.wikipedia.org/wiki/Ethanol_fermentation)

Methodology
A-Procedure
I-

Preparation of the Red Bell Pepper for Extraction.

a. Buy a Red Bell Pepper
b. Sterilize the container
c. Slice it into smaller pieces

II-

Extraction of Red Bell Pepper

a. Place it on the cloth
b. Squeeze it until pure extract is obtain

III-

Fermentation
a. Apply the teaspoon of yeast on the Red Bell Pepper extract
and leave it on a dry, dark and cool pace for exactly 48 hours or
Two days.

IV-

Fractional Distillation

a. The fermented extract is then heated until the desire liquid

escapes as gas, is liquefied in a water-cooled coil, and collected.

As oil enters, non boiling tars are collected as residue.

B- Materials
Fractional column

Iron stand

Bunsen burner

Knife

Gloves

Cloth

Bibliography

http://en.wikipedia.org/wiki/Ethanol_fermentation

Science and technology Biology II revised edition 2004, 66-67 pg.

Science plus level Red, 173 pg.

http://en.wikipedia.org/wiki/Distillation

Science and technology II First edition 1991, 347 pg

Groiler Encyclopedia of Knowledge, 304 Pg