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Fractional Distillation and Characterization of Ethanol from Fermented Mansanitas

(Muntingia calabura linn.) Fruit Extract and Taro Corms Starch (Colocasia esculenta):
New Perspect...

Working Paper · August 2016

DOI: 10.13140/RG.2.2.31352.55048

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 Fractional Distillation and Characterization of Ethanol from Fermented Mansanitas (Muntingia
calabura linn.) Fruit Extract and Taro Corms Starch (Colocasia esculenta): New Perspective for a
Feasible Alternative Source of Energy

JERICO D. CATIPAY, JASMINE A. LAGNE, JERALDINE L. MONTEALTO, and GRACE P.

PAGCALIWAGAN
Research and Development Council, Trento National High School.
Poblacion, Trento, Agusan del Sur

ABSTRACT

This study seeks to determine if fermenting mansanitas (Muntingia calabura linn.) fruit and taro
corm starch (Colocasia esculenta) will produce ethanol. There were two set-ups prepared separately the
mansanitas (Muntingia calabura linn.) fruit and taro corms starch (Colocasia esculenta). Each samples
were uniformly crushed into a soft pulp using a blender. Each set up were mixed with 10 grams of
commercial yeast to commence fermentation. Each set-up has the ratio of 1500 grams: 1500 grams. The
sample were fermented for 45 days. The two set-up were distilled using the simple distillation process
and to make sure that the liquid is pure ethanol, fractional distillation process followed. Fermented
mansanitas fruits yield 27.00 mL per kilogram of fruit while taro corm starch is zero. Distillate produced
from mansanitas on the fractional distillation process was tested whether it is ethanol or not. The
distillate were tested on a glass plate, using a match to ignite the fire. Extraction and Analysis of alcohol
identified that the distillate is flammable with a blue flame color, Jones test shows blue-green flame
coloration an indication for positive alcohol content. The ethanol derived from fermented mansanitas
fruit is 0.9309 grams per milliliter. The ethanol purity produced from fractional distillation of fermented
mansanita fruit is 42.08 %. This implies further that mansanitas can be an alternative source of ethanol.

Key words: fermentation, ethanol, fractional distillation, mansanitas, taro corm starch

1 | Page
 CHAPTER 1: INTRODUCTION
1.1 Background of the Study
Finding alternative source of energy is
one of the vital action encouraged by the
government. The highly dynamic price of fuels.
The Department of Energy has also expressed
large energy shortages here at the Philippines
that even results to massive blackouts
particularly here at Mindanao. The department
of energy encourage us to find alternative
source of energy to augment energy demands in
the different part of the country. Mansanitas
(Muntingia calabura linn.) fruit as a potential
source of ethanol for fuel in order to save
money and can produce environmental friendly
fuel.
Mansanitas (Muntingia calabura linn.)
nowadays is extensively scattered in the
Philippines and it is really abundant to our
surroundings. Many of us Filipinos doesn’t
really like the taste of Mansanitas (Muntingia
calabura linn.), so the fruit is not really used,
the fruit are just scattered in the ground and got
rotten. In order to make it very useful, we
choose to make Mansanitas (Muntingia
calabura linn.) fruit as an alternative source of
ethanol. As such the researchers firmly conclude
that these interventions are appropriate for the
study and particularly significant to the field of
energy.
1.2 Objectives of the Study
The main objective of the study is to
determine the efficacy of fermented mansanitas
(Muntingia calabura linn.) fruit and taro corms
starch (Colocasia esculenta) as an alternative
source of ethanol fuel.
Specifically it aims to:
1. Determine the volume of distillate after
fractional distillation of the fermented
mansanitas fruit and taro corm starch.
2. Determine which setup could produce
higher ethanol.
3. Characterize the derived distillates using
flammability test, Jones test, density and
its purity.
1.3 Statement of the Problem
The relatively increasing price of fuel
products in the Philippines implies that there is a
need to develop alternative source of energy
using Mansanitas (Muntingia calabura linn.)
fruit.
This study specifically answers the
following questions:
1. What is the volume of distillate after
fractional distillation of the fermented
mansanitas fruit and taro corn starch?
2. Which setup could produce higher
ethanol?
3. Does the distillates produced from the
fermented setup matches ethanol
characteristics?
1.4 Significance of the Study
Mansanitas (Muntingia calabura linn.)
as an alternative source of ethanol can help us to
save money. Since the main component of this
alternative source of ethanol is out of pure
mansanitas fruit and for it may not harm the
body. It is certified environment friendly
because it does not contain any harmful
chemicals that can destroy the surroundings.
1.5 Scope and Limitation
This study entitled, “Fractional
Distillation and Characterization of Ethanol
from Fermented Mansanitas (Muntingia
calabura linn.) Fruit Extract and Taro Corms
1 | Page
Starch (Colocasia esculenta) New Perspective
for a Feasible Alternative Source of Energy”
was limited only in determining the quality of
ethanol fuel that will be extracted during
fractional distillation process after fermenting
the mansanitas fruit and taro corms starch in 45
days.
The resulting solution will be tested using the
flame test, to determine if it is ethanol fuel or
not. If the experiment will be successful, the
sample can be a potential source of ethanol
substance for making fuel.
1.6 Review of Related Literature
Mansanitas is widely scattered in the
Philippines as a cultivated tree. It is scarcely to
be considered naturalized. It was introduced
from tropical Asia. This is a small tree 5 to 10
meters high. The fruit is fleshy and mealy
smooth orange or red, ovoid or somewhat
rounded, and 1.5 to 2 centimeters in diameter,
with a bony and irregularly furrowed stone
within. The fruit contains mucilage and sugar in
addition to fruit acids. The fruit is said to be
nourishing, mucilaginous, pectoral and styptic,
and is said to purify the blood and assist in
digestion.
Taro is a common name for several
plants in the Araceae family which are used as
vegetables for their corms, leaves and leaf-
stems. Taro can be grown in paddy fields where
water is abundant or in upland situations where
water is supplied by rainfall or supplemental
irrigation. Taro is one of the few crops that can
be grown under flooded conditions. This is due
to air spaces in the petiole, which permit
underwater gaseous exchange with the
atmosphere. For a maximum dissolved oxygen
supply, the water should be cool and flowing.
Warm, stagnant water causes basal rotting.
CHAPTER 2: MATERIALS AND
METHODS
There are two experimental set-ups
prepared. Fermented mansanitas fruit, and
Fermented taro corm starch.
2.1 Materials and Equipment
● Mansanitas fruits
● Taro corm starch
● Yeast
● Blender
● Plastic container (transparent)
● Clean towel
● Strainer
● Weighing of samples
2.2 Distillation of the Samples
● Simple distillation setup
● Fractional distillation setup
● Beaker
● Fluorescent flask
● Fermented mansanitas fruit
● Fermented taro corms starch
2.3 Materials and Equipment Preparation
The materials and equipment to be
engaged in the research process will be
prepared. They will be washed first with tap
water before they will be adapted for the
experimentation.
2.4 Collecting Mansanitas Fruit
The researchers collected a mass of
mansanitas (Muntingia calabura linn.) fruit at
Jeraldine Montealto residence on Purok-3, Basa,
Trento, Agusan del Sur, last July 19, 2015.
2.5 Collecting of Taro
The researchers collected a mass of taro
corms starch (Colocasia esculenta) at Colt
Stephen Ian Bentayan residence on Purok-3,
2 | Page
Libertad, Bunawan, Agusan del Sur, last July
26, 2015.
2.6 Weighing of Samples
A total of 1500 grams of mansanitas
fruit and 1500 grams of taro corms starch
determined using the weighing scale of Trento
National High School.
2.7 Fermenting of Mansanitas Fruit
Wash the mansanitas fruit then put it in
the blender. Blend it and after 30seconds, add
yeast on it then blend it again in 30seconds.
Afterward, put it in a plastic container and seal
it. Then, place it in a dark place with low
temperature. Then labeled it as a set-up 1.
2.8 Fermenting of Taro Corm Starch
Peel the taro corms starch then wash it
using tap water. After that grind and blend it.
After that you will see liquid in the blended
corms starch. Separate that liquid, then boil it
for a few minutes. Then add yeast on it and put
it in a plastic container. Seal it and place it in a
dark place with low temperature. Then labeled it
as a set-up 2.
2.9 Simple Distillation
After the collection of the extract from
the fermented set-ups, the researchers will
distilled the extract of each set-up separately,
using simple distillation.
2.10 Fractional Distillation
After the collection of the ethanol from
the simple distillation, the researchers will use a
fractional distilling process to the extracted
liquid from the two separate samples, to get the
purified ethanol gas that will produce fire. This
will be done separately between the two set-ups.
Table 1:
Derived
Total Fermenting
Substrates Volume of
Mass Agent
Ethanol
Mansanitas 1500 10 grams 81 mL
Fruit grams
Taro 1500 10 grams 0
Corm Starch grams
2.11Testing of the Extracted Ethanol
With the collection of the needed gas, the
researchers will perform a test using a small
glass plate to determine if the extracted matter is
actually the targeted gas, ethanol by testing
whether it is a flammable or not.
CHAPTER 3: RESULTS AND
DISCUSSION
Simple and Fractional Distillation
Using the simple distillation and
fractional distillation is the way to analyzed and
know the result of two set-ups (Experimental
and Control Set-ups) was really effective or not.
Before the distillation process, the researchers
fermented the set-ups in 45 days and finally they
undergo the process of distilling and measuring
of the samples.
After the fermented set-ups of 1500
grams each container, the researchers squeeze as
force as they collected 600ml of solution of
fermented mansanitas fruit. And also the Taro
corms starch has collected 600ml of solution of
fermented. The 600ml of solution undergo the
simple distillation first before the fractional
distillation. In simple distillation they collect a
150 ml of solution. But that 150 ml of solution
is not a pure ethanol it has a mixed of water. So,
it must go to fractional distillation. When the
process begun, the resulting solution decrease,
3 | Page
its 81 ml. The 81 ml solution is a pure ethanol
and it shows that it is really effective mansanitas
fruit as an alternative source of ethanol.

The negative control also undergoes the

process in what the experimental did but the
difference is that there is no ethanol in the taro
corms starch with yeast. The researchers find
out, that if they ferment it in 2 weeks it can
produce ethanol fuel.
Based on the result of the laboratory test,
mansanitas fruit with yeast was driven out as
more potent and effective than taro corms
starch. Somehow, the mansanitas fruit is an
effective source of ethanol fuel.

After 45 days of fermenting the

mansanitas fruit and taro corms starch in two
setups (set-up 1, and set-up 2), a simple
distillation process, followed by a fractional
distillation process was utilized in the study to Figure 1: Graphical representation of derived
sketch out evidence that mansanitas can be ethanol from the two set-ups
source of ethanol fuel.The fractional distillation
VOLUME
purified the distilled solution from two set-ups SET
BEFORE
VOLUME OF ETHANOL
-UP DISTILLATES PURITY
(set-up 1, and set-up 2), to get a quality ethanol EXTRACTION
fuel, that is the subject for the researcher’s 1
1500
81 ml 42.08 %
study. milliliter

The resulting solution of the fractional 1500

2 0 0
distillation was tested to determine whether it is milliliter
ethanol fuel or not. The flame test was
conducted with the samples being place in an
The distillate collected ethanol in
evaporating dish; it was then set aflame using a
mansanitas fruit is 81 mL while taro corm starch
match stick to determine if it is flammable.
provide no ethanol.
Set-up 1, with the mansanitas fruit and
yeast mixture was found out to be a source of
Table 2: Characterization of ethanol produced
ethanol fuel, after it set aflame during the fire
from mansanita fruit.
test.
However, set-up 2, with the taro corms
Boiling Flammabilit Jones Density
starch and yeast mixture, has failed to produce
Point y test test
fire during the fire test.
780C Flammable, Blue- 0.9309
blue flame green g/ml
Table 2: Quantity of yield distillates per sample
Remarks: The distillate collected is ethanol.
% Ethanol Purity is 42%.

4 | Page

Figure 3: Blue Flame of the Ethanol Produced
during the Flame Test
Figure 4: Measured density of the distillates
CHAPTER 4: Summary, Conclusions, and
Recommendations
4.1 Summary
This study seeks to determine if
fermenting mansanitas (Muntingia calabura
linn.) fruit and taro corm starch (Colocasia
esculenta) will produce ethanol. There were two
set-ups prepared separately the mansanitas
(Muntingia calabura linn.) fruit and taro corms
starch (Colocasia esculenta). Each samples
were uniformly crushed into a soft pulp using a
blender. Each set up were mixed with 10 grams
of commercial yeast to commence fermentation.
Each set-up has the ratio of 1500 grams: 1500
grams. The sample were fermented for 45 days.
The two set-up were distilled using the simple
distillation process and to make sure that the
liquid is pure ethanol, fractional distillation
process followed. Fermented mansanitas fruits
yield 27.00 mL per kilogram of fruit while taro
corm starch is zero. Distillate produced from
mansanitas on the fractional distillation process
was tested whether it is ethanol or not. The
distillate were tested on a glass plate, using a
match to ignite the fire. Extraction and Analysis
of alcohol identified that the distillate is
flammable with a blue flame color, Jones test
shows blue-green flame coloration an indication
for positive alcohol content. The ethanol derived
from fermented mansanitas fruit is 0.9309
grams per milliliter. The ethanol purity
produced from fractional distillation of
fermented mansanita fruit is 42.08 %. This
implies further that mansanitas can be an
alternative source of ethanol.
Conclusion
With regards to the problems stated
earlier, the following conclusions were made by
the researchers:
1. The mansanitas fruit can be a
potential source of ethanol fuel.
2. The taro corms starch cannot be a
potential source of ethanol.
3. The yeast is potent as a fermenting
agent.
Recommendations
Based from the outcome of the study, the
researchers would like to recommend to
investigate further on the best method of
fermenting the fruit.
Taro corm starch must also be processed
in different way since it was observed that fresh
taro corm starch consist of various enzymes and
it may perhaps interfere in the fermentation
process.
Moreover, the researchers would like to
recommend to perform a thorough study to
enhance the mansanitas tree to produce more
fruit to supplement the possibility of producing
ethanol for industrial scale.
5 | Page
 References

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Medicine. (n.d.). Retrieved from http://www.stuartxchange.org/Aratiles.html
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http://www.bar.gov.ph/digest-home/digest-archives/368-2012-4th-quarter/4937-octdec2012-
aratilis
CHESKARR. (2012, January 12). Fruit of the Philippines - Aratilis. Retrieved from
http://www.antioxidant-fruits.com/fruit-of-the-philippines-aratilis.html
Coronel, R. E. (2011).
Dent, I. J. (1985, September 3). The use of sugar in foods. - PubMed - NCBI. Retrieved from
http://www.ncbi.nlm.nih.gov/pubmed/3863796
Makilan, J. (n.d.). Chapter i. Retrieved from http://www.scribd.com/doc/100809725/Chapter-i#scribd
StuartXchange - SX - Godofredo Umali Stuart's Cyber Warehouse. (n.d.). Retrieved from
http://annaplacibe

ACKNOWLEDGEMENT

The researchers would like to thank those people who help in achieving this science
investigatory project. The researchers would also like to thank their parents who are very supportive
especially in financial matters. The researchers would also like to thank their dearest teacher Mr. Jerico
D. Catipay for imparting his expertise in designing research paper, for encouraging them to persevere
and for his patience. The researchers would also like to thank Mrs. Enjelyn C. Gomez, laboratory
technician III- MSU-IIT, Iligan City fur her full cooperation during the researchers’ conduct of simple
and fractional distillation process in Mindanao State University- Iligan Institute of Technology. And
most especially to our Almighty Father who gave us enough knowledge, wisdom, strength, power,
patience and determination to do this project. Without them all this research would be impossible.

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