The Feasibility of

(Discorea esculenta) Tugui as a Raw

Source of Ethanol1

Dustin Loren V. Almanza

Nicole Essielyn C. Castañeda
Neil Andrew A. Arellano

SAN PABLO CITY SCIENCE HIGH SCHOOL

Mrs. Maria Ruby A. Mendoza

Research Adviser

1
A research project submitted in partial fulfilment of the requirements in Research 1-A.
 SY 2007-2008

ABSTRACT
This study is conducted to determine if Tugui (Dioscorea esculenta) can be an alternative source of
ethanol. It was guided by a hypothesis, that if Tugui is used as a raw source of ethanol, then the produced ethanol
is chemically and physically comparable to commercial ethanol.

Tugui tubers were collected from Santiago II, San Pablo City, Laguna from which ethanol was extracted.
Using the methodology used in wine making at Food Science Laboratory,UP Los Banos. Fermentation was used to
convert glucose from Tugui to ethanol and on the other hand, distillation processes was conducted to separate
water from ethanol.

Results were evaluated in terms of the average percent yield. Tests for pH, burning time, boiling point,
and flame color were likewise conducted. To find if there is any significant difference between the data gathered,
the results were statistically analyzed. Results show that the average percent yield of the Tugui ethanol is
significantly different from the average percent yield of commercial ethanol. Since the mean of the Tugui is greater
than the mean of the commercial ethanol. Ethanol from Tugui does not have significant difference in terms of pH
value, burning time, flame color, and boiling point. It is shown that Tugui is an effective source of ethanol based
on the statistical results.
 ACKNOWLEDGEMENT

We would like to extend our intense gratitude to our Almighty God, for giving us

enough knowledge, strength, perseverance and patience that are really essential for

accomplishing this study. And also, for showering His guidance and for giving us enough

courage in overcoming all the trials that we encounter in conducting this research study.

To our loving and caring parents for their guidance, financial, and moral support that we

needed in carrying out this study.

To our research adviser, Mrs. Maria Ruby A. Mendoza and our beloved head teacher

Mrs. Helen Ramos for giving us enough advice and encouraging us to pursue this study.

To Ms. Dizon and Sir Nitoy at Food Science Laboratory for their unforgettable help and

assistance for the completion of our research. For being so patient regarding our research, for

lending their laboratory equipments and for correcting our misconceptions.

To Ms. Adora Baguna for allowing us to use the school computers and printers.

To Ms Venus Endozo and Ms. Rhea Rabin for the enlightenment that we must be patient

and industrious in order to finish this study

To Mr. Albert Saul for helping us analyze our data statistically.

To our classmates for helping us in their own little way especially Sherilyn Dyan

Sanchez, Geri Mae Tolentino and Mike Clester Perez, IV-Newton you are simply the greatest

among the rest!

To all of you, thank you so much!

 ~Dustin, Essie and Neil~

Table of Contents
ABSTRACT ……………………………………………………………………….i

ACKNOWLEDGEMENT………………………………………….………………ii

INTRODUCTION

Rationale………………………………………….…………………………1

Statement of the Problem……………………................................................2

Significance of the Study……………………………………………………2

Scope and Limitation………………………………………………………..2

REVIEW OF RELATED LITERATURE…………………………………………..4

DEFINITION OF TERMS………………………………………………………….9

METHODOLOGY…………………………………………………………………10

RESULTS AND DISCUSSION…………………………………………………....15

SUMMARY AND CONCLUSION………………………………………………...22

RECOMMENDATION……………………………………………………………..25

BIBLIOGRAPHY…………………………………………………………………..26

APPENDIX…………………………………………………………………………27
 Introduction

Rationale

The depleting source of fuel is a major dilemma in our country nowadays. Fossil fuels

are running out of stack. In 75-100 years, there will be no enough fuel left for human needs

because it is a non-renewable source according to Bato Balani Magazine. As a result, the prices

of oil, gasoline, electricity, and food are continuously increasing.

July 27 issue of The Philippine Daily Inquirer stated that the San Miguel Corporation is

looking for a new source of ethanol. Ethanol is mixed with gasoline to produce fuels for

vehicles. The usage of ethanol in cars produces less greenhouse gasses, cleaner exhaust. It is

cheaper and more practical. Moreover, it is easy to produce because it can be made from

cereals, corns, and potatoes which are considered as starchy materials.

The Philippine Government allocates a lot of our budget for the plantation of Jathropa.

Jathropa’s seed can be fermented to produce ethanol. Likewise Tugui is a prominent perennial

crop produced most commonly in the Philippines. For this reason, Ilocos Region produces

more than 50% of Tugui in the country. Records from the Bureau of Agricultural Statistics

shows that Ilocos Norte had an increase in area allotted for Tugiu, from 1945 (12 ha)- 2000 (16

ha). A net income of 40, 762.00 Php can be obtained from planting Tugui, thus making the

marginal areas profitable and giving additional income to local farmers. It is also found that

Tugui is as starchy as those of potatoes but only cheaper.

The study evaluates the possibility of Tugui as an alternative source of ethanol.

Significance of the Study

Since there is a global crisis, it is necessary to find an alternative source of fuels in order

to provide enough supply for public consumption. In view of the fact that Tugui tubers are

plants rich in starch and are found in many parts of the Philippines, then, there will be a great

probability that Tugui can be a potential source of ethanol.

From the time when Tugui was proven as a good source of ethanol, then the community

will benefit from it. Farmers can have extra income by planting this crop. Furthermore, cheaper

source of ethanol for fuel production will be promising.

Statement of the Problem

This study aims to produce ethanol from Tugui. Specifically, it aims to answer the

following questions:

1. Can Tugui tubers produce an acceptable amount of ethanol?

2. Can the ethanol produced from Tugui tubers be comparable to commercially

prepared ethanol in terms of its physical properties?

3. Can the ethanol produced from Tugui tubers be comparable to commercially

prepared ethanol in terms of its chemical properties?

Scope and Limitation

The probability of using Tugui tubers as a raw material for ethanol production was

investigated. The research study was conducted at Food Science Laboratory, Los Baños,

Laguna and at Santiago II San Pablo City from April 1- May 30, 2008.
Hypothesis

If the Tugui is used as a raw source of ethanol, then it can produce a quantity and

quality of ethanol that is comparable to the ethanol produced commercially.

 Review of Related Literature

Tugui

Taxonomy

Dioscorea esculenta, commonly known as Aneg, Boga, Dukas, Kamiging, Lutta, and

Tungo. It is under the Kingdom Plantae, Division Magnoliophyta, Class Liliopsida, Order

Liliales, Family Dioscoreaceae and Genus Dioscorea (www.gardenplant.com 2007).

Biogeography

Tugui inhabits in tropical areas in the Philippines. It grows in thickets and secondary

forests at low attitudes in Bataan Islands, Cagayan, Benguet, La Union, Pangasinan, Nueva

Viscaya, Bulacan, Rizal, Laguna Province in Luzon and was cultivated mostly in Ilocos Norte

(Encarta 2006).

Tugui is a perennial plant. For this reason, Ilocos Region produces more than 50% of

Tugui in the Philippines. Records from the Bureau of Agricultural Statistics shows that Ilocos

Norte had an increase in area allotted to Tugui, from 1945 (12 ha) -2000 (16 ha). A net income

of P 40, 762.00 can be obtained in planting Tugui. Thus making the marginal areas profitable

and giving additional income to local farmers (Encarta 2006).

Morphology

Tugui is a slender somewhat hairy, spiny vine, reaching a height of several meters. The

tubers are 15-20 cm. long leaves are simple, prominently a heart shaped, with round lobes.

Spikes are slender, axillary is pubescent, up to 50 cm long. Flowers are green about 4 mm long.

Chemical Composition
 The chemical contents of Tugui are crude protein, ash, crude fat, and crude fibre. The

ranges of these chemicals were presented in a tabular form below:

Table 1. The Chemical Composition of Tugui

Tubers (Minerals Present) minerals in milligrams per 200 g fresh weight

Sodium (Na) 4.15-15.8
Potassium 33-62
Calcium 14-47
Magnesium 18-27
Copper 0.10-0.21
Iron 0.39-2.92
Manganese 0.14-0.35
Zinc 0.22-0.53
(www.sciencedirect.com 2007)

Western and Hermano (2000-2001) found that Tugui was a starchy plant. It is presently

used as food by people. It is an exotic food and can be processed and cooked into various food

products.

Ethanol

Physical characteristics

Ethanol, a colorless liquid with a pleasant smell, also known as ethyl alcohol, drinking

alcohol, or grain alcohol, is flammable, colourless, and slightly toxic with burning taste

characteristics, has a strong odor and is volatile and miscible in all proportions with water. It is

a product of fermentation by yeasts and other microorganisms (Encarta Dictionary 2006).

Chemical Composition

Its molecular formula is variously represented as EtOH, CH 3CH2OH, and C2H5OH or as

its empirical Formula C2H6O (which it shares with dimethyl ether). It has been used as fluid in
thermometer for temperatures lower than (-40O) because of its low freezing point. Ethanol

melts at -114-1O), boils at 78.5 OC and has specific gravity of 0.789 at 20 OC.

Mode of Production

Ethanol can be produced from starchy plants; foods or crops; such as cereals, corn, or

potatoes. It can be produced in many ways such as the wet-mill process, dry-mill process. In

wet-mill process, it requires steeping of the raw material, screening, separation, starch

conversion, germ separation, fibre, wet gluten, drying, fermentation, syrup refining and oil

refining of germ. It can also be produced by the use of dry mill process which requires milling

of the raw material, followed by liquefaction, fermentation, distillation and finally dehydration

and denaturing (Encarta Dictionary 2006).

Uses

Aside from being additives to fuel, it can be an anti- freeze in automobile radiators. It is

also used in making synthetic fibres, additives in explosives. It can also ba mixed with gasoline

to become “gasohol”.

There are many advantages of using ethanol. Ethanol is a renewable fuel. Extracting

crude oil from the ground depletes resources from the earth’s crust. The crops used for ethanol

however, can be grown, harvested, and grown again every year. This means that companies can

make ethanol this year, next year, and the year after that by growing corn other crops. By using

renewable fuels, people can preserve the resources that are remaining in the earth- but still get

the fuel our economy needs (www.sciencedirect.com 2007, www.ethanolfacts.com).

Another advantage is that ethanol reduces pollution and green house gas emission.

Ethanol contains a higher percentage of oxygen than traditional petroleum –base gasoline.
Thus, ethanol burns more completely than petroleum-based gasoline, and does not contribute to

global warming like burning petroleum-based fuel does. In fact, using ethanol as a motor fuel

reduces green house gas emissions by as much as 46%. Using just 10 % ethanol I your gas tank

reduces greenhouse gas emission by up to 19 %. Ethanol is cheaper to make than gasoline too.

Ethanol costs about $ 75 per gallon to make. Gasoline costs about $ 1.60 per gallon to refine. It

only costs about $ 30 to convert a car to be a flex fuel vehicle, but doing it can save hundreds of

gallons of fuel per year (www.ethanolfacts.com).

Another advantage is that ethanol reduces our dependence on foreign oil. About 45% of

all of Philippine oil consumption is used as gasoline fuel for consumer vehicles. By using

ethanol as a substitute and/or additive to petroleum-based gasoline, ethanol helps to reduce

regional dependence on imported oil and petroleum products. By switching to ethanol and

ethanol blends, we can continue to grow our economy while reducing our addiction to foreign

oil. Ethanol can use today’s vehicles, today’s fuel distribution infrastructure and allows us to

leverage today’s technologies in order to use these renewable resources. Even hybrid vehicles

can run off of ethanol (www.ethanolfacts.com).

Ethanol can be made from nearly anything. Though ethanol was first made decades ago,

the technologies used in today’s ethanol industry are still in their infancy. Most of today’s

ethanol production is made from corn and sugar. The technology for using waste products, such

as unusable portions of crops to produce cellulosic ethanol is on the horizon- and it will

completely revolutionize the way we fuel our cars (Encarta dictionary 2006).
 Definition of Terms

Activation – is the process of activating the yeast using warm water and wherein bubbles are
formed.

Burning Time – is the time required to completely burn the Tugui ethanol

Ethanol- is the product of fermentation obtained from Tugui.

Fermentation- is the process used to convert the extracted starch from Tugui to ethanol by
adding yeast.

Flame Color – the color of flame of the Tugui ethanol

Mashing- the process wherein the steamed Tugui is turned to semi solid form.

pH – is the level of basicity of the Tugui ethanol

Percent yield (% yield) – is the % by volume of the produced ethanol

Starch- a white, tasteless and odourlessproduct obtained from Tugui.

Steaming- the process used in softening the Tugui so that it can be mashed easily.

Tugui- a root crop that is rich in starch, and used as source of ethanol

Yeast- is used in fermenting the Tugui.

 Methodology

Gathering and Preparation of Materials

Tugui tubers were gathered from the farm at Santiago II, San Pablo City. The tubers
were washed, peeled and sliced. One kilogram of Tugui tubers was steamed for 40 minutes.
Steamed Tugui was washed.
Yeast (Saccharomyces cerevisiae), one kilogram sugar, three bottles of the same sizes,
and one yard cheese cloth were procured at Lianas Tradings.

Fermentation
One kilogram of freshly steamed mashed Tugui, three liters of water, and one kilogram
sugar were added and mixed thoroughly. One teaspoon of yeast was activated by placing it five
milliliters of warm water. When bubbles started to appear, it showed that the yeast was already
activated. The activated yeast was added to the mixture. The mixture was placed inside a bottle
and was set aside for four weeks.

Distillation
When the mixture was fermented, it was filtered using cheesecloth. The filtrate was then
distilled using the alcohol distillation apparatus, which is used in making wine at Food Science
Laboratory, Los Baños Laguna. The distillate was redistilled to increase the percent ethanol.
The percent proof of the distillate was measured using a hydrometer at the same laboratory. The
percent yield of the produced ethanol in the solution was calculated using the formula:

% yield = V distillate_____ x 100

Vsolution
Flame Test
The flame test was done by burning 5 milliliter of the product. It was collected using a
graduated cylinder. The colour of the flame was observed and recorded.

Burning Time
Burning time of the product was measured by burning five milliliter of the produced
ethanol in an evaporating dish, using a stopwatch, the time required to completely burn the
product, was recorded.

Test for the boiling Point

The boiling point was measured by heating 20 milliliter of the produced ethanol. As the
ethanol boiled, the temperature was measured and recorded using a clinical thermometer.

pH Test
The pH level of the produced ethanol was determined by using the pH meter at Food
Science Laboratory, Los Baños, Laguna.

Repetition of Trials
The procedures for making ethanol from Tugui were repeated for two more times for a
total of three trials.

Statistical Analysis
The gathered data was analyzed using T-Test to determine if there were significant
differences between the data.
 Production of Tugui Ethanol

Gathering of Tugui Peeling of Tugui

Slicing of Tugui Washing of Tugui

Weighing of Tugui Steaming of Tugui

Addition of Sugar Mashing of Tugui

and Tugui

Activating the Yeast Fermenting

 Distilling Ethanol

Measuring of the
Measuring of the Boiling point of Tugui
percent proof of Tugui

Measuring of the color

of flame of Tugui Measuring of the
Burning time of Tugui
 Results and Discussion

Test for boiling point was conducted to the ethanol produced from Tugui and

Sources of Ethanol Boiling Point 0C Average

0
Trials C
1 2 3
Tugui 76 77 79 77.33
Commercial 78.5 78.5 78.5 78.5
commercial ethanol. The data gathered were presented in tabular form below.

Table No. 1 shows the boiling point of ethanol from Tugui and the commercial ethanol.

Table 1 shows the boiling point of ethanol produced from ethanol and commercial

ethanol. Trial 3 has the highest boiling point which is 79 oC, and Trial 1 has the lowest boiling

point which is 760C, and Trial 2 has a boiling point of 770C. Ethanol produced from Tugui has

an average of 77.30C and commercial ethanol has an average of 78.50C.

 Average
Boiling
Point in 0C

Sources of Ethanol

Figure 1 shows the average boiling point of two ethanol. Tugui ethanol showed an

average of 77.330C while the commercial ethanol showed an average of 78.50C.

The data were statistically analyzed to determine if there is significant difference

between the data gathered. The result was presented in a tabular form below.

T-test table 1 of the computed value in Boiling Point

T-test value:
Computed t-value: |-1.32|
Tabular t-value: + 0.05 = 2.920

The results of T-test which were done to compare the boiling point of each source of

ethanol were summarized in the T-test table 1. The calculated T-value which is |-1.32| is less

than the tabular T-value which is 2.920, implying that the null hypothesis stating that there is no

significant difference in the average boiling point using different source of ethanol is accepted.

This means that Tugui ethanol is comparable to commercially prepared ethanol.

Test for pH level was conducted to the ethanol produced from Tugui and commercial

ethanol. The data gathered were presented in tabular form below.

Table No. 2 pH level of ethanol produced from Tugui and commercial ethanol.
Sources of pH Level
Ethanol Trials Average
1 2 3
Tugui 8 8 8 8
Commercial 8 8 8 8

Table 2 shows the pH level of ethanol produced from Tugui and commercial ethanol.

The three trials and the commercial ethanol showed the same pH level. The pH level of tugui

ethanol is 8 and commercial ethanol is also 8. The average pH level of the produced ethanol

from Tugui is 8 and it is also the same with the average pH level of the commercial ethanol.

Average
pH level

Ethanol

Figure 2 shows the average pH level of ethanol produced from Tugui and commercial

ethanol. The tugui ethanol showed the same pH level with commercial ethanol. Their pH level

is 8.

The data were statistically analyzed to determine if there is significant difference

between the data gathered. The result was presented in a tabular form below.

T-test table 2 of the computed value in pH level

T-test value:
Computed t-value: 0
Tabular t-value: + 0.05 = 2.920
 The results of T-test which were done to compare the pH level of each source of

ethanol were summarized in the T-test table 2. The calculated T-value which is |0| is less than

the tabular T-value which is 2.920, implying that the null hypothesis stating that there is no

significant difference in the average pH level using different source of ethanol is accepted. This

means that Tugui ethanol is comparable to commercially prepared ethanol.

Determining the percent yield was conducted to the ethanol produced from Tugui and

commercial ethanol. The data gathered were presented in tabular form below.

Table No. 3. Percent Yield of ethanol produced from Tugui and commercial ethanol.
Sources of % Yield
Ethanol Trials Average
1 2 3
Tugui 8 6 7 7
Commercial 5 5 5 5
Table 3 shows the percent yield of ethanol produced from Tugui and commercial ethanol. Trial

1 showed the highest percent yield which is 8% while Trial 2 showed the lowest percent yield

of 6%. While Trial 3 showed 7% of ethanol per gallon. The commercial ethanol has a percent

yield of 5% per gallon. The ethanol produced from Tugui has an average of 7% and the

commercial ethanol has an average of 5%.

 Average
Percent
yield

Ethanol

Figure no. 3 shows the average percent yield of ethanol produced from Tugui and

commercial ethanol. Tugui ethanol showed an average of 7% volume, while commercial

ethanol showed an average of 5% volume.

The data were statistically analyzed to determine if there is significant difference

between the data gathered. The result was presented in a tabular form below.

T-test table 3 of the computed value in Percent Yield

T-test value:
Computed t-value: 3.46
Tabular t-value: + 0.05 = 2.920

The results of T-test done to compare the Percent Yield of each source of ethanol were

summarized in the T-test table 3. The calculated T-value which is |3.46| is greater than the

tabular T-value which is 2.920, implying that the null hypothesis stating that there is no

significant difference in the average percent yield using different source of ethanol is rejected.

This means that Tugui ethanol is not comparable commercially.

Test for time to burn was conducted to the ethanol produced from Tugui and

commercial ethanol. The data gathered were presented in tabular form below.
Table no. 4 Time to burn of ethanol produced from Tugui and commercial ethanol.

Sources of Time to Burn (sec)

Ethanol Trials Average
(sec)
1 2 3
Tugui 123 135 141 133
Commercial 130 130 130 130
Table 4 shows the burning time of ethanol produced from Tugui and commercial ethanol. Trial

3 showed the highest burning time which is 141 seconds, while Trial 1 showed the lowest

burning time which is 123 seconds. The commercial ethanol showed a burning time of 130

seconds. Ethanol produced from Tugui has an average of 133 sec. and commercial ethanol has

an average of 130 sec.

Average
Burning
time in
seconds

Sources of Ethanol

Figure 4 shows the average burning time of ethanol produced from Tugui and

commercial ethanol. Tugui ethanol showed an average of 133 seconds while the commercial

ethanol showed an average of 130 seconds.

The data were statistically analyzed to determine if there is significant difference

between the data gathered. The result was presented in a tabular form below
 T-test table 4 of the computed value in Burning Time
T-test value:
Computed t-value: 0.57
Tabular t-value: + 0.05 = 2.920

The results of T-test which were done to compare the Burning Time of each source of

ethanol were summarized in the T-test table 4. The calculated T-value which is |0.57| is less

than the tabular T-value which is 2.920, implying that the null hypothesis stating that there is no

significant difference in the average Burning Time using different source of ethanol is accepted.

This means that Tugui ethanol is comparable to commercially prepared ethanol.

Test for the color of flame was conducted to the ethanol produced from Tugui and

commercial ethanol. The data gathered were presented in tabular form below.

Table No. 5. Flame Color of ethanol produced from Tugui and commercial ethanol.
Sources of Color of Flame
Ethanol Trials Average
1 2 3
Tugui Pale Blue Pale Blue Pale Blue Pale Blue
Commercial Pale Blue Pale Blue Pale Blue Pale Blue
Table 5 shows the flame color of ethanol produced from Tugui and commercial ethanol. Tugui

and commercial ethanol have the same flame color which is pale blue.
 Summary and Conclusion

The depleting source of fuel is a major dilemma of our country nowadays. Fossil fuels

are nearly running out of stock. It is found by Western and Hermano (year 2000-2001) that

Tugui was as starchy as that of potatoes. Tugui is a perennial crop produced most commonly in

the Philippines. Ethanol was extracted from Tugui.

Tugui tubers were gathered, washed, peeled, steamed, and mashed. Mashed Tugui was

subjected to fermentation; one kilogram of sugar was added and mixed thoroughly. One

teaspoon of activated yeast was also added to the mixture and was placed inside an enclosed

bottle and was set aside for four weeks. The fermented mixture was distilled using the alcohol

distillation apparatus which is used in wine making. It was redistilled to improve the distilled

ethanol.

The percent yield of the produced ethanol was determined. Different tests such as color

flame test, test for the boiling point, burning time and the pH test were conducted.
 T-test was used to determine if there are significant differences compared to the

commercially produced ethanol in terms of % yield, pH value, boiling point and burning time.

The produced ethanol from Tugui has as boiling point of 760C, 770C and 790C for trials

1, 2, and 3 respectively, and has an average of 77.33 and the commercial ethanol has an average

of 78.50C.

The produced ethanol from Tugui has a pH value of 8 and the commercial ethanol also

has the same pH value of 8.

The produced ethanol from Tugui has a percent yield of 8%, 6%, and 7% for trials 1, 2,

and 3 respectively and has an average of 7%. The commercial ethanol has an average of 5%

The produced ethanol from Tugui has a burning time of 123s, 165s, and 141s for trials

1, 2, and 3 respectively and has an average of 133s. Commercial ethanol has an average of 133s

and has an average of 130s.

The produced ethanol from Tugui has a flame color of pale blue. Commercial ethanol

also shows a flame color of pale blue.

Based on the t-test, made for each test, as a conclusion, the ethanol produced from

Tugui tubers is comparable to the commercially prepared ethanol in terms of their boiling

points, pH value, time to burn and color of flame. Since the computed t-value is less than the

tabular t-value in all tests except the percent yield, the Tugui ethanol is comparable to the

commercial ethanol. But it was found out that the percent yield from Tugui is higher than the

commercial one so it can be used as a better source in the production of ethanol. The result

showed that the ethanol produced from Tugui has a higher percebt yield because based ion the

facts that ethanol is produced from starchy raw source. Based on the results gathered, the

physical and chemical properties of Tugui ethanol were highly comparable with commercial

ethanol.
 Results show that the average percent yield of Tugui ethanol is significantly different

from the average percent yield from commercial ethanol; it is shown that Tugui is an effective

source of ethanol based on the statistical result. This idea was defended by the research of

Western and Hermano stating that Tugui has high starch content. It is starchier than the source

of commercial ethanol. Thus, the more starch a raw material contains the more ethanol it can

produced. On the other hand, ethanol from Tugui does not have a significant difference in terms

of pH level (8), burning time (Tugui 133s, commercial 130 s), flame color (pale blue) and

boiling point (Tugui 77.330C, commercial 78.50C). Tugui ethanol was comparable with the

physical and chemical properties of commercial ethanol.

Recommendations

Scientific experiment on determining the feasibility of Tugui tubers in extracting

ethanol was made. After the data were analyzed there were still different suggestions to further

improve the research. Because of these, here are different ways to improve the research that

were recommended.

In order to have a higher percent yield, the saccharification process is highly

recommended. If done, a higher percent yield can be achieved. To know the precise amount of

sugar needed for the fermentation process, the usage of the spectromanometer is also

suggested. Using this device, you will know whether you have placed the exact amount of

sugar needed for the yeast to digest or not. The increase in the number of trials to reduce error

is also counselled. The addition of tests for ethanol such as the density of ethanol that can also

be compared with the commercially prepared ethanol.

 Bibliography

Author not mentioned. (2007). “How to make ethanol”. Retrieved December 8, 2007 from
<www.ehow.com>.

Author not mentioned. (2007). “Ethanol”. Retrieved November 19, 2007 from <www.Encarta
Dictionary.com>.

Author not mentioned. (2007). “Tugui”. Retrieved November 19, 2007 from
<www.gardenplant.com>.

Author not mentioned. (2007). “Ethanol”. Retrieved November 19, 2007 from
<www.sciencedirect.com>.

Author not mentioned. (2007). “Tugui”. Retrieved November 19, 2007 from
<www.wikipedia.com>.

Lutzen, Niels Winther. (1990). Enzyme Technology in production of Ethanol. Denmark: Novo
industry A/S.

Magno, Marcelita. (April 1999). “Source book on Practical Work for Teacher Trainers.” (Place
of publishing not mentioned).

Kotz, John C. (1991). Chemistry and Chemical Reactivity. America: Saunders College US
Publishing.
Staley, Dennis D. (1993). Chemistry. America: DC Health and Company.

Herron, Dudley. (1993). Chemistry. America: DC Health and Company.

Appendix A

Boiling point

Standard deviation
Score Deviation from the Mean Squared deviation from the
(x) (x-x) mean
(x-x)2
76 76-77.34=-1.33 1.77
77 77-77.33=-0.33 0.11
79 79-77.33=1.67 2.79
 (x)=232 (x-x)=0 (x-x)2=4.67

N=3
x=232/3
x=77.33

S=(x-x)2/n-1
=(4.67)23-1
S=1.53

T-test

1.HO: = 78.5
2.HI:  78.5
3.a=0.05
4.Test statistics:
 t = (x-)n / s df=3-1 C.V.=2.920
=2

5. Computation:

t = (77.33 -78.5)3 /1.53

=-1.32

Percent yield

Standard deviation
Score Deviation from the Mean Squared deviation from the
(x) (x-x) mean
(x-x)2
8 8-7=1 1
6 6-7=-1 1
7 7-7=0 0
 (x)=21 (x-x)=0 (x-x)2=2

N=3
x=21/3
x=7

S=(x-x)2/n-1
=(4)2 /3-1
S=1

T-test

1.HO: = 5
2.HI:  5
3.a=0.05
4.Test statistics:

t = (x-)n / s df=3-1 C.V.=2.920

 =2

5. Computation:

t =(7-5)3 /1.00
=3.46

pH level

Standard deviation
Score Deviation from the Mean Squared deviation from the
(x) (x-x) mean
(x-x)2
8 8-8=0 0
8 8-8=0 0
8 8-8=0 0
(x)=24 (x-x)=0 (x-x)2=0

N=3
x=24/3
x=8

S=(x-x)2/n-1
=(0)2 /3-1
S=0

T-test

1.HO: = 8
2.HI:  8
3.a=0.05
4.Test statistics:

t = (x-)n / s df=3-1 C.V.=2.920

 =2

5. Computation:

t =(0-8)3 /0
=0

Burning time

Standard deviation
Score Deviation from the Mean Squared deviation from the
(x) (x-x) mean
(x-x)2
123 123-133=-10 100
135 135-133=2 4
141 141-133=8 64
(x)=399 (x-x)=0 (x-x)2=168

N=3
x=399/3
x=133

S=(x-x)2/n-1
=(168)2 /3-1
S=9.17

T-test

1.HO: = 130
2.HI:  130
3.a=0.05
4.Test statistics:

t = (x-)n / s df=3-1 C.V.=2.920

 =2

5. Computation:

t =(133-130)3 /9.17
=0.57