Maximizing Ethanol Production in the School Lab

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SUMMARY

The discussion focuses on maximizing ethanol production in a school lab using corn meal, sugar, amylase, water, and yeast. Participants have experimented with different ratios, with the current successful mixture being 2 tablespoons of each ingredient. To enhance ethanol yield, it is suggested to remove water produced during fermentation, as typical ethanol concentration is around 65%. Additionally, the use of H2SO4 as a catalyst is proposed to further increase ethanol production efficiency.

PREREQUISITES
  • Understanding of fermentation processes
  • Knowledge of ethanol production techniques
  • Familiarity with the role of enzymes like amylase
  • Basic chemistry concepts, including the use of catalysts
NEXT STEPS
  • Research optimal fermentation ratios for ethanol production
  • Learn about the effects of different catalysts on fermentation
  • Investigate methods for removing water from fermentation mixtures
  • Explore the role of yeast strains in alcohol yield
USEFUL FOR

This discussion is beneficial for chemistry students, educators conducting experiments in fermentation, and hobbyists interested in home brewing and ethanol production techniques.

dumbadum
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We are trying to make ethanol by using corn meal, sugar , amalyse and water, added with yeast in our school. So far, we've tried 2 table spoons of each + water and all corn meal, no sugar, also all sugar, no corn meal. Right now, the 2 table spoons is winning, I think.
I was wondering if anyone have suggestions to the ratios of each of the substances so we can produce the max amount of alcohol?
Thanks!
 
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At first I thought: you're making WHAT at school? But then I realized that you don't live in the United States, do you?
 
To make enough alcohol, you probably should take off the water produced... because usually the n(ethanol) made is around 65%, and by taking the water produced by the reaction, it increases this value. This can be done I think by adding H2SO4 as a catalyser
 

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