David+and+Steven

Original Lab
Blue =Good, Red=Lead content, Yellow=Tainted. ||
 * Project Topic: || Ethanol Creation and Distillation ||
 * Chemistry Concept: || What is the effect of the source (corn, fruit, ect.) on the final product? ||
 * Hypothesis: || The higher the sugar in the source, the more ethanol content. ||
 * Journal Article: || Production and Distillation of Ethanol ||
 * Lab Procedure: || Mix source with water and boil. Add yeast. Distill. Test product. Measure weight between steps. ||
 * Materials Needed: || Bananas, Pineapple, Sugar, Yeast, Distillation Apparatus, Bunsen Burner, Hot Plate ||
 * Safety Information: || Flammable product, may contain toxins (lead, menthol, ect.) ||
 * Other Info: || To test quality of product, burn and observe color.
 * Ethanol Productio **** n from Different Sources. Steven Olson, David Ristau. ** Dwindling fossil fuel supplies have created a rush to find a new, clean, and cheap energy supply. Ethanol began being used for this and corn has been used as a source. The purpose of this lab was to find out if other sources would be more efficient in the production of ethanol, either in quantity or quality. Pineapple, banana, and sugar water were fermented and distilled. Sugar was expected to have the highest yield; however no ethanol was collected from any source. Despite the lack of ethanol produced, it is still very possible that alternate sources would be more efficient in production. The high sugar content of all of the products originally, as well as the ethanol smell after fermentation, indicate that there probably was ethanol produced however it was not collected. Further research is needed before the theory can be disproved.

Results:
Table 1 Table 2 Table 3
 * Source || Volume || Mass || Density || Flammability ||
 * Pineapple || 6.1 ml || 0.41g || 0.067g/ml || No ||
 * Sugar || None || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">NA || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">NA || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">No ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Banana || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">None || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">NA || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">NA || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">No ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Density of Water || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Density of Ethanol ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">0.9977g/ml || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">0.7918g/ml ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Source || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Sugar content ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Pineapple || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">57% ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Sugar || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">100% ||
 * <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Banana || <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">55% ||

Follow Up
Blue =Good, Red=Lead content, Yellow=Tainted. || Trial 1: Volume= 1ml Flammability=Yes Trial 2: Volume=None Flammability=N/A
 * Project Topic || Follow Up: Change of Fermentation Period on Ethanol Production ||
 * Chemistry Concept: || What effect does a longer fermentation period have on ethanol content? ||
 * Hypothesis: || There will be much more ethanol collected. ||
 * Journal Article: || Production and Distillation of Ethanol ||
 * Lab Procedure: || Mix sugar with water and add yeast. Allow to ferment for 2 months with an oxygen restrictor ||
 * Materials Needed: || Sugar, Yeast, Distillation Apparatus, Bunsen Burner, Lighter, Watch Glass ||
 * Safety Information: || Flammable product, may contain toxins (lead, menthol, ect.) ||
 * Other Info: || To test quality of product, burn and observe color.
 * Ethanol Productio **** n from Different Sources. Steven Olson, David Ristau. **Dwindling fossil fuel supplies have created a rush to find a new, clean, and cheap energy supply. Ethanol began being used for this and corn has been used as a source. The purpose of this lab is to find how a longer fermentation period effects the amount of ethanol produced. Because of its high sugar content and minimal other substances sugar was used as a test source. While ethanol was produced from this source the efficiency was not improved. Despite the small amount of ethanol produced the longer fermentation period did have a positive influence on the amount of ethanol produced. The strong ethanol smell after fermentation indicates that there was most likely more ethanol produced however it was not collected. Further tests are needed to determine the most efficient way ethanol can be produced, such as different types of yeast and a different distillation apparatus.

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