[ PRODUCTION COMPAREE DE L’ETHANOL PAR VOIE FERMENTAIRE DE QUELQUES SOURCES NATURELLES DE SUCRE EN PROVINCE DU SUD-KIVU ]
Volume 30, Issue 1, April 2017, Pages 99–104
Marcellin AMULI BISIMWA1
1 Institut Supérieur Pédagogique d’Idjwi, RD Congo
Original language: French
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The theme of this article is "Comparative Production of ethanol through fermentation of a few natural sources of sugar Province of South Kivu." The high price of ethanol to the market making it unreachable product to the people dictated the choice of this theme. This work covered a period from December 2015 to February 2016 in the province of South Kivu. This was done methodologically by fermentation of different sources of sugar including pineapple, sugar cane, sorghum and sweet potato leaves. Fermentation was followed by distillation to find concentrated alcohol. It was noted that in addition to ethanol, the pineapple juice was too overloaded with other products (10.1% distillate / distillate volume) while the sweet potato leaves turn out to be the most appropriate ( 5.5% of distillate / distillate volume). Moreover, the sugarcane produced a better yield in alcohol (47.1%) while the sweet potato leaves produced in low percentage (15.2%).
Author Keywords: Ethanol, fermentation, natural sources of sugar, Southern-Kivu province.
Volume 30, Issue 1, April 2017, Pages 99–104
Marcellin AMULI BISIMWA1
1 Institut Supérieur Pédagogique d’Idjwi, RD Congo
Original language: French
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The theme of this article is "Comparative Production of ethanol through fermentation of a few natural sources of sugar Province of South Kivu." The high price of ethanol to the market making it unreachable product to the people dictated the choice of this theme. This work covered a period from December 2015 to February 2016 in the province of South Kivu. This was done methodologically by fermentation of different sources of sugar including pineapple, sugar cane, sorghum and sweet potato leaves. Fermentation was followed by distillation to find concentrated alcohol. It was noted that in addition to ethanol, the pineapple juice was too overloaded with other products (10.1% distillate / distillate volume) while the sweet potato leaves turn out to be the most appropriate ( 5.5% of distillate / distillate volume). Moreover, the sugarcane produced a better yield in alcohol (47.1%) while the sweet potato leaves produced in low percentage (15.2%).
Author Keywords: Ethanol, fermentation, natural sources of sugar, Southern-Kivu province.
Abstract: (french)
Le thème de cet article est « Production comparée de l’éthanol par voie fermentaire de quelques sources naturelles de sucre en Province du Sud-Kivu ». Le prix élevé d’éthanol au marché rendant ce produit inaccessible à la population a dicté le choix de ce thème. Ce travail a couvert une période allant de Décembre 2015 à février 2016 en Province du Sud-Kivu. Il a été procédé méthodologiquement par une fermentation de différentes sources de sucre notamment l’ananas, la canne à sucre, le sorgho et les feuilles de patates douces. La fermentation a été suivie par des distillations afin de trouver de l’alcool concentré. Il a été remarqué qu’outre l’éthanol, le jus d’ananas était trop surchargé en d’autres produits (10,1% de distillat/volume distillé) alors que les feuilles de patates douces s’avèrent être les mieux adaptées (5,5% de distillat/volume distillé). Par ailleurs, La canne à sucre a produit un meilleur rendement en alcool (47,1%) tandis que les feuilles de patate douce en a produit en faible pourcentage (15,2%).
Author Keywords: Ethanol, voie fermentaire, sources naturelles de sucre, Sud-Kivu.
How to Cite this Article
Marcellin AMULI BISIMWA, “COMPARATIVE PRODUCTION OF ETHANOL BY FERMENTATION OF SOME NATURAL SOURCES OF SUGAR IN THE SOUTHERN-KIVU PROVINCE,” International Journal of Innovation and Scientific Research, vol. 30, no. 1, pp. 99–104, April 2017.
