ADEWOLE O.O
Atlantic International University, USA
Biography
Adewole O has vast & strong expertise in numerical and computational methods, models, he also has strong and intense passion for materials science, biochemical engineering, systems biology and imaging. He has wide and broad research experiences covering computational and numerical methods, models, stochastics and economics, material sciences and quantum mechanics. He is currently the founder, manager and overseer of “Campagna Global Literary Edifice”, which was fully incorporated in Lagos this March, 2017. This research is still going to unravel more frontiers in the field of ‘bio-ethanol, fermentation & chemical processing’. More results would be made available in this field in upcoming events and the nearest future.
clef_mayowa@yahoo.it
Abstract
Use of charcoal & variables delaying fermentation in wet beans slurry
ADEWOLE O.O
Atlantic International University, USA
Abstract
Fermentation is the conversion of monomeric sugars into ethanol and carbondioxide in the presence of microorganisms under anaerobic conditions.
For some simple organisms, fermentation is the only source of ATP. Animals including humans rely on respiration for ATP production, an oxygen-dependent process that is much more efficient than fermentation. Nevertheless, animals use fermentation for production of ATP when oxygen availability is very limited (“hypoxia”), such as in muscle tissue during vigorous exercise when oxygen supply cannot keep up with demand.
In line with the aim and objective of this research project, which is to investigate into the variables affecting the use of charcoal to delay fermentation in wet beans slurry, some physical and chemical analysis were carried out on the wet beans slurry using a PH meter in which a thermometer is incorporated in it and a measuring cylinder was used for the foam level test.
About 250 grams of the ground beans slurry was divided into two portions for testing after the brown beans was measured on the weighing balance and then soaked in water for about 6 minutes in a plastic bucket followed by peeling done manually, the beans was then sieved and separated from its brown shaft making us of a Sieve.
The sample with charcoal was labeled sample “A” while the second sample without charcoal was labeled sample “B” subsequently.
The experiment lasted for a period of 41.15 hours (i.e fourty one hours and nine minutes). During the fourth process, both samples could not be tested as the laboratory had been saturated with foul odor and both samples were packed and sealed in polythene bag for disposal in the trash can.
It was generally observed that the sample with the charcoal lasted for a longer time than that without charcoal before total spoilage occurred.
Key words: Fermentation, Ethanol, Beans – Slurry, Charcoal, pH meter.