ABSTRACT
This project research work was based on dehydration of ethanol water solution using activated starch. The extracted starch obtained was of whistler method. The starch obtained from potato was weighed with the use of a weighing balance, 0.1gram of activated starch weighted for eight times. The 0.1 gram of activated starch was put in a different test tube. About 20mg of ethanol was measured and added to the 0.1gram of activated starch, with two different concentrations of 10% and 50% respectively which was put on test tube track and then placed on the water bath and was allowed to run for 30 minutes and 60 minutes respectively. The result obtained from the experiment was seen to be more palatable with the use of potatoes starch as the major absorbent. It was observed that the lower concentration of ethanol-water mixture led to decrease in the refractive index of the water-ethanol mixture. The dehydration method employed was of a huge advantage due to its effectiveness and ability to remove water from the mixture of ethanol and water. Due to the fact that the intermediate product of the activated starch were useful in the dehydration process, a good quality of ethanol was obtained which gave rise to the relevance of potato being put into use in terms of starch generation for industrial purpose. The research work as regards the materials used and the method of dehydration being employed, it was compared relatively to be more viable and feasible with other methods of dehydration. The amount put together to achieve the successful dehydration and anhydrous ethanol as quality product was estimated to be relatively cheaper compared to the other methods of dehydration
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Background of the Study
1.2 Objectives of the study
1.3 Statement of Problems
1.4 Justification
1.5 Limitation of study
CHAPTER TWO
2.0 Literature Review
2.1 History of Ethanol
2.2 Gelatinization and Saccharification of Starch
2.3 Enzymatic Hydrolytic Starch
2.4 Ethanol Dehydration Through Stimulation
2.5 Adsorption of Ethanol
2.6 Activation of Starch
2.7 Properties of Activation Starch
2.8 Activated Starch
2.9 Methods of Activated Starch
CHAPTER THREE
3.0 Methodology
3.1 Apparatus / Materials Used
3.2 Method of Starch Extraction
3.3 Flour Extraction
3.4 Activation or Modification of Starch Sample
3.5 Experimental Procedure
CHAPTER FOUR
4.0 Result Analysis
4.1 The Results
4.2 Calculation for the Refractive Index
CHAPTER FIVE
5.0 Discussion, Conclusion, and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
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