MPARATIVEPRODUCTION OF ALCOHOL OM MOLASSES "OF DIFFERENT SOURCES BY BUNYAMIN ISMAIL ALI () {D D 2004-18563EH A THESIS SUBMITTED TO THE DEPARTMENT OF CHEMICAL ENGINEERING, FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA. DECEMBER~2009
CERTIFICATION certify that this work was supervised, moderated. and approved by the foll()\\ing Linder ns: on behave of the Chemical Engineering Department, School of Enginl'cring and Technology, Federal University oftechn()logy. Minna. Nigeria. supervisor) Dak '----------------"------- Date' Dak
, 'I, ':".,, DECLARATION, unyamin Ismail All, Of the Department Of Chemical Engineering; Scho~l ofen-glneetitiga~ci Technology Minna, do solerimlysvvear that the work presented forthebachelorof I ',~ Degree in Chemical Engineering has been carried out by me under the close of my Mentor, Engr P. E. Dim of the Departlnent of Chemical Engineering, S~hoor Engineering and Engineering Technology, Federal University of Technology, Minna. Date iii
..... I ACKNmVLEDG1tMENT:..... '. My appreciation goes to my supervisor Engr P.E. Dun and the entire lecture's of the of Chemical Engineering for their immense contribution both academically and,towards the efficient carry out of this project work., My special appreciation goes to my dearest friend Miss UmmahBala LawaI for her care, emotionally and academically. To my Uncle Alhaji Mu'azu Ali who doubles as my guardian and to his wife Hajlya 'u Muazu Ali, may the Almighty Allah shower his blessings on you. Also, my deepest appreciation goes to Alhaji and Hajiya Salihu Madalla Ahmed and for their imniense support not only in my academics but also in my life, may the ghty Allah reward you in his own way. To my brothers and sisters, Habiba, Dauaa, A'isha, Zayyad, Fa'iza and Mustapha for, continuous support, prayers and presence. Lastly, to my friends, Nasir Ahmed Mohammed, Mohammed Abubakar Lawandi, marian Muhainmed, Muhammed Sulaiyman Iyaji, Hussein Yunusa, Adesanya Femi,Aliyu Ibrahim Danja, Khalid Muhammed, Muhammed Sani Ndaliman, my colleagues and others who I can't mention due to time constraint, who always encourage me, Kudos to you all. I hereby certify the thesis titled "Comparative Production of Alcohol From Molasses of 'Different Sources" by Bunyamin Isma'il Ali (2004/18563EH) of the Department of Chemical Engineering, School of Engineering and Engineering Technology, Federal University of Technology Minna, as an authentic work, in partial fulfillment of the Bachelor of Technology Degree in Chemical Engineering. v
't,'.' AB~nRACT project work is aimed at producing and comparing alcohol produced economically and':,. vely from molasses of different sources.the fermentation of the different~olasses i.e~ molasses, Sugar beet molasses and Blackstrap molasses was carried out in a fermeritorfor.,.,' ",. <', ", of between four to eight days withi~ which thephand refractive index of the indiv'idual!e«>,.--'.'..'. p~. were recorded. These phenomenons.i.e. ph and refractive index were observed to have within the first two days of fermentation but remained constant over the remaining, offermentation.the experiment which involves distillation of the fermented molasses at 'required temperature of 100 C and addition of reagents such as Magnessium sulphate, AH'..,HlJlll Chloride and Ammonium Sulphate was carried out in a simple distillation column in to obtain a better yield of alcohol arid with the highest quality. Confirmatory tests with,- flame, litmus and Sodium was carried out to certify the product as alcohol During the it was observed that when alcohol was added to an open fire, the solution was tl'ammable., conclusion, it was observed that the use of cane molasses in brewing was much more ~.~ economical than that of Beet and Blackstrap molasses. vi
., TABLE OF CONTENT 1-.,','. Title Page DeClaration. 'Certification Dedication Acknowledgement Abstract Table of content ii iii iv v vi vii CHAPTER ONE 1.0 Introduction 1.1 1.2 Objectives Scope 1 2 CHAPTER TWO 2.0' Literature Review 2.1 Industrial History 2.2 Derivation of Alcohol 2.3 Physical properties of Alcohol 2.4 Chemical properties 2.5 Uses of alcohol 2.6 Molasses History 2.7 Types of molasses 2.7.1 Cane molasses 2.7.2 Sugar beet molasses 3 3 3 4 5 6 6 7 7 7. vii
2.7.3 Blackstrap molasses 2.8 Raw materials for the production of Molasses 2.9 Other sources of molasses 2.10 Chemistry of Molasses 8 tj 10-1) 12, 2.10: 1 Comparison of carbonate and sulphate ash results using accurately' ' weighed molasses 13 2.10.2 Carbonate ash 13 2.10.3 Sodium, Potassium, and calcium ions 13 2.11 Uses of molasses 13-14 2.12 Fermentatiori 15 2.13 Fermentation of molasses 15 2.14 Alcohol Fermentation 15-17 Methodology 18 3.1 Experimental Procedures 20 3.2 DistiIIation 20 3.3 Analytical process 20 3.3.1 ph test 20 3.3.2 Sodium test 21 3.3.3 Simple test,\ ~( 21 ' Results,22 Discussion of results 24 5.1 Comparison of the syrups 24 viii
CHAPTER ONE INTRODUCTION Alcohol is described by the oxford advanced learners dictionary as a colourless intoxicating formed by fermentation. (Oxford advanced learners dictionary 2004). 1- - An alcoholic beverage is a drink containing ethanol (commonly known as alcohol, although in the alcohol includes many other components/compounds). (Microsoft Encarta, 2007). Alcohol is a depressant; this is why most nations of the world regulate the production, sale consumption of alcoholic beverages. In particular, laws often specify the minimum age at a person may legally buy them. The production and consumption of alcohol occurs in most cultures and societies of the Drinking of alcohol is very often an important aspect of a community's culture. Ethanol i11\,,\,/l1vl is a psychoactive drug that has a depressant effect. (Wikipedia 2008). Alcoholic beverage intake can be addictive and the state of addiction is known as alcoholism.. 2007). Objectives: The objective oft:hisresearch is focused towards: Production of alcoholic beverage of low alcoholic content from different sources of baggas, Le.: black strap, sugar cane, and sugar beat molasses. 11. Effects of some process variables on the process of production of alcoholic beverages from different sources of'mol~sses. i.e.: rate ~f fermentation, concentration of molasses, time, and temperature e. t. c. iii. Quality characteristics of alcohols produced. 1
1.2 Scope: The scope of this work is focused towards the attainment of the comparative study of alcohol production from molasses of different sources. These are both physical and chemical processes which include: Extraction of molasses from their sources. ------------, -, Fermentation of molasses with the aid offermentors over a period. Quality characteristics through analyses which includes: PH concentration of the product. Concentration of alcohol produced. Rate of fermentation. Production of alcohol from molasses such as: Sugar cane molasses. Black strap molasses. Sugar beat molasses. 2