Santol Peelings as Potential Source for Ethanol

Abstract - Today’s world poses an era where technology is both comfort and need. In the enjoyment of these benefits, energy has been harnessed mostly from non-renewable energy resources. While energy is surging in demand, by-products included pollution and other harmful effects. People need to shift their views to the alternative energy resources such as ethanol, alcohol extracted from fruits. Food consumption should never be sacrificed, therefore, using fruit wastes is wiser. Santol is locally abundant fruit with popularly eaten pulps and normally thrown peelings. The study focuses on extracting ethanol from Santol peelings, using white and brown sugar, and comparing it to the commercial in flame propagation, duration, temperature difference, and heat content with varying concentrations. The study is an experiment divided into three phases, fermentation, distillation, and the flame testing. Gathered data has been tabulated and treated with Z test and Randomized Block Design. With the findings, Santol peelings can be a potential source of ethanol.

Keywords - alternatives, concentrations, fermentation, distillation, duration, heat content, propagation

I. INTRODUCTION

Energy is the prime requirement for us to enjoy the benefits of technology. Through the years, its demand has been surging while its supply experiences shakes. Energy sources spring from coal, natural gas, oils, and many other nonrenewable energy resources. The depletion of these sources is inevitable as their recovery rate is much slower than the consumption rate of the people. Apart from the depleting issue, nonrenewable energy resources have been giving pollutants and risks, responsible for the manmade calamities and tragedies worldwide. There is a need to divert our views towards energy sources that do not sacrifice the quality of living that we long while promoting a much sustainable environment where all organisms thrive and prosper. Ethanol, a renewable energy resource, is combined with

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