The Effect Of The Fermentation Of Potatoes On The Production Of Ethanol
School Name
Dutch Fork High School
Grade Level
11th Grade
Presentation Topic
Environmental Science
Presentation Type
Non-Mentored
Abstract
The purpose of this experiment is to evaluate the efficiency of fermentation as it relates to the amount of ethanol produced. The fermentation process will be altered in three different ways, affecting the Russet potatoes in their production of ethanol by the use of barley malt, all-natural yogurt, and Baker’s yeast. Data will be collected and analyzed based on the amount of ethanol produced after 4 weeks of fermentation. Russet potatoes are known to be the most commonly and widely used potatoes in the world, which makes them optimal for this experiment. Fermentation is the conversion or breaking down of sugar, such as starch, into carbon dioxide and ethyl alcohol (also known as ethanol.) Ethanol is used for a variety of fuels and also can be used for the production of alcoholic beverages. This process of fermentation can be accelerated by the use of varying agents such as yeast, barley and wheat, and dairy products such as yogurt or cheese. This experiment will use barley malt, all-natural yogurt, and yeast to accelerate the fermentation process. The duration of the experiment should last about 6 weeks, with the amount of ethanol extracted from each of the varying and enhanced processes of fermentation compared and analyzed.
Recommended Citation
Mewborn, Paige, "The Effect Of The Fermentation Of Potatoes On The Production Of Ethanol" (2015). South Carolina Junior Academy of Science. 259.
https://scholarexchange.furman.edu/scjas/2015/all/259
Start Date
4-11-2015 3:30 PM
End Date
4-11-2015 3:45 PM
The Effect Of The Fermentation Of Potatoes On The Production Of Ethanol
The purpose of this experiment is to evaluate the efficiency of fermentation as it relates to the amount of ethanol produced. The fermentation process will be altered in three different ways, affecting the Russet potatoes in their production of ethanol by the use of barley malt, all-natural yogurt, and Baker’s yeast. Data will be collected and analyzed based on the amount of ethanol produced after 4 weeks of fermentation. Russet potatoes are known to be the most commonly and widely used potatoes in the world, which makes them optimal for this experiment. Fermentation is the conversion or breaking down of sugar, such as starch, into carbon dioxide and ethyl alcohol (also known as ethanol.) Ethanol is used for a variety of fuels and also can be used for the production of alcoholic beverages. This process of fermentation can be accelerated by the use of varying agents such as yeast, barley and wheat, and dairy products such as yogurt or cheese. This experiment will use barley malt, all-natural yogurt, and yeast to accelerate the fermentation process. The duration of the experiment should last about 6 weeks, with the amount of ethanol extracted from each of the varying and enhanced processes of fermentation compared and analyzed.
