1

CHAPTER I

BACKGROUND OF THE STUDY

On average, 435,000 metric tons of pineapples are produced annually in

the Philippines, which is one of the country’s leading commercial fruit products.

However, there are a lot of unused excess parts of the pineapple, notably the

peelings, which are considered as waste and contribute to the country’s garbage

problem.

There is a global oil crisis, as the demand for petroleum increases each

year while our supplies are rapidly being depleted. Bioethanol, a principle

biofuel, is a natural alternative to gasoline.

One solution to both dilemmas is to produce bioethanol from pineapple plant

peelings. This will be made possible by extracting the glucose content of the

peelings and fermenting it through the process of Simultaneous Saccharification

and Fermentation (SSF) using the yeast sample. Peel samples, coming from

Ananas comosus, will undergo a series of physical and chemical analyses to

determine the glucose content, which will be utilized to yield bioethanol. The SSF

process will be manipulated in terms of fermentation time and buffer level used

to determine the best variables for biofuel productio

 2

The concept of producing bioethanol from pineapple (Anae ananas comosus)

peelings came from the notion that pineapple peelings have considerable

amounts of glucose, of the oligosaccharide group. Included in this group are d-

glucosamine, d-mannose, d-xylose, l-fucose in ratios of 2:2:1:1. Exhaustive

proteolysis resulted in the isolation of bromelains, glycopeptides containing only

Asx, Glx and Ser. Periodate oxidation, methylation, and glycosidase digestion

showed that the oligosaccharide chain has a highly branched structure in which

all the neutral sugars are in non-reducing terminal positions and both N-acetyl-

d-glucosamine residues occur in internal positions. This proves that pineapple

peelings can be a potential source of bioethanol since the sugar found in its

cellulosic material is the chief raw material of bioethanol production.

Moreover, a recent study entitled “Ethanol production from alfalfa fiber

fractions” shows that Simultaneous Saccharification and Fermentation produced

the greatest yield of ethanol from Alfalfa fiber fractions. Results further show

that said Simultaneous Saccharification and Fermentation is the best method to

be used for extracting bioethanol.

This study looks into the feasibility of producing greater yield of ethanol from

pineapple peelings using the SSF process. While preliminary studies have been

conducted researching the extraction of bioethanol from various root crops,

cellulosic material and algae, none have specifically targeted pineapple peelings
 3

as a source of bioethanol. Moreover, no other studies have researched how

certain variations in the buffer level and fermentation time during the SSF

process affects bioethanol production from pineapple peelings.

STATEMENT OF THE PROBLEM

Main problem:

The study aimed to explore the potential of pineapple peelings as a

source of bioethanol.

Sub-problems:

Specifically, it sought to answer the following questions:

1. Produce bioethanol from fermentation of pineapple peelings treated with

yeasts; and

2. Determine the presence of bioethanol using the following tests:

2.1) Lucas test

2.2) Iodoform test

2.3) Chromic acid test

 4

HYPOTHESES

1.) Biothanol can be produced from alcoholic fermentation of pineapple

peelings.

2.) Pineapple peelings contain ethanol when undergoes alcoholic

fermentation.

Significance of the Study

The world is currently undergoing an oil crisis. Due to our continuous

annual oil consumption, our reserves are quickly being depleted, with scientists

predicting that at our current rate of consumption, in just 40 years, our entire

fossil fuel supply will run completely out. However, oil consumption rates are

increasing rather than decreasing, thereby using up even more of this finite

resource.

Moreover, while oil has a number of uses in the global community,

burning it increases the trace gas concentration in the atmosphere and causes

significant environmental problems such as global warming.

Further, the Philippines is experiencing a problem in waste management.

Millions of tons of garbage are being thrown away by Filipinos each year, and

the accumulated waste takes up valuable real estate and is a source of land

pollution.
 5

The pineapple (Ananas comosus) is one of the leading produce in the

Philippines, as it thrives in tropical climates. However, the pineapple’s peelings

have no commercial value, and are therefore merely thrown away, contributing

to the Philippines’s waste problem.

This study aims to utilize pineapple peelings as a raw material to obtain

bioethanol, thereby significantly contributing to the reduction of both the

Philippines’s total waste count and the growing global oil crisis.

SCOPE AND LIMITATIONS OF THE STUDY

The focused of the study was to explore the potential of pineapple

peelings as a source of bioethanol. The pineapple peelings were obtained at

market in Barangka Drive, Mandaluyong City on the month of August 2013.

The study was conducted in Science Laboratory of Bonifacio Javier National

High School from July 29-31, 2013. Fermentation of pineapple peelings with the

aid of yeasts was done to produce bioethanol. To extract the bioethanol from the

solution, alcoholic distillation was conducted for about 2-3 hours. To prove the

presence of ethanol, a qualitative analyses were done such as Lucas test,

Iodoform test and Chromic acid test.

 6

DEFINITION OF TERMS

The following terms were defined operationally as it were used in this study:

Pineapple peelings– are the sample used in this study. It was collected from the

market in Barangka Drive, Mandaluyong City.

Fermentation – is the process done to produce bioethanol from pineapple

peelings with the aid of yeasts as enzyme. The alcoholic

fermentation takes 12 days.

Distillation – is the process used to extract the bioethanol from the product of

fermentation. The distillation takes 2-3 hours to consume all the

raw alcohol from fermentation process.

Qualitative Analyses – these are the tests conducted to verify the presence of

alcohol particularly bioethanol. The tests conducted are: Lucas

test, Iodoform test and Chromic acid test.

 7

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Pineapple

The pineapple (Ananas comosus) is a tropical plant with edible multiple

fruit consisting of coalesced berries, and the most economically significant plant

in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of

the fruit, possibly flowering in 20–24 months and fruiting in the following six

months. Pineapple does not ripen significantly post-harvest. Pineapples are

consumed fresh, cooked, juiced, and preserved, and are found in a wide array of

cuisines. In addition to consumption, in the Philippines the pineapple's leaves

are used to produce the textile fiber piña- employed as a component of wall

paper and furnishings, amongst other uses. A pineapple, on its parent plant

Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked):

Monocots (unranked): Commelinids Order: Poales Family: Bromeliaceae

Subfamily: Bromelioideae Genus: Ananas Species: A. comosus Binomial name

Ananas comosus(L.) Merr. Synonyms Ananas sativus. The word "pineapple" in

English was first recorded in 1398, when it was originally used to describe the

reproductive organs of conifer trees (now termed pine cones). The term "pine

cone" for the reproductive organ of conifer trees was first recorded in 1694. When

European explorers discovered this tropical fruit in the Americas, they called
 8

them "pineapples" (first so referenced in 1664 due to resemblance to what is now

known as the pine cone). In the scientific binomial Ananas comosus, ananas, the

original name of the fruit, comes from the Tupi word nanas, meaning "excellent

fruit", as recorded by André Thevet in 1555, and comosus, "tufted", refers to the

stem of the fruit. Other members of the Ananas genus are often called "pine", as

well, in other languages. In Spanish, pineapples are called piña ("pine cone"), or

ananá (ananás) (example, the piña colada drink).The pineapple is a herbaceous

perennial which grows to 1.0 to 1.5 meters (3.3 to 4.9 ft) tall, although sometimes

it can be taller. In appearance, the plant itself has a short, stocky stem with tough,

waxy leaves. When creating its fruit, it usually produces up to 200 flowers,

although some large-fruited cultivars can exceed this. Once it flowers, the

individual fruit of the flower join together to create what is commonly referred to

as a pineapple. After the first fruit is produced, side shoots (called 'suckers' by

commercial growers) are produced in the leaf axils of the main stem. These may

be removed for propagation, or left to produce additional fruits on the original

plant.[3] Commercially, suckers that appear around the base are cultivated. It has

30 or more long, narrow, fleshy, trough-shaped leaves with sharp spines along

the margins that are 30 to 100 centimeters (1.0 to 3.3 ft) long, surrounding a thick

stem. In the first year of growth, the axis lengthens and thickens, bearing

numerous leaves in close spirals. After 12 to 20 months, the stem grows into a
 9

spike-like inflorescence up to 15 cm (6 in) long with over 100 spirally arranged,

trimerous flowers, each subtended by a bract. Flower colors vary, depending on

variety, from lavender, through light purple to red.

(http://en.wikipedia.org/wiki/Pineapple)

Yeasts

Yeasts are eukaryotic microorganisms classified in the kingdom Fungi,

with 1,500 species currently described (estimated to be 1% of all fungal species).

They are unicellular, although some species with yeast forms may become

multicellular through the formation of strings of connected budding cells known

as pseudohyphae, or false hyphae, as seen in most molds.

Its size can vary greatly depending on the species, typically measuring 3–4

µm in diameter, although some yeasts can reach over 40 µm. Most yeasts

reproduce asexually by mitosis, and many do so by an asymmetric division

process called budding.Yeasts do not form a single taxonomic or phylogenetic

grouping.

By fermentation, the yeast species Saccharomyces

cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands

of years the carbon dioxide has been used in baking and the alcohol in alcoholic

beverages. It is also a centrally important model organism in modern cell

biology research, and is one of the most thoroughly

 10

researched eukaryotic microorganisms. Researchers have used it to gather

information about the biology of the eukaryotic cell and ultimately human

biology. Other species of yeasts, such as Candida albicans, are opportunistic

pathogens and can cause infectionsin humans. Yeasts have recently been used to

generate electricity in microbial fuel cells, and produce ethanol for

the biofuel industry. The term "yeast" is often taken as

a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is

shown by their placement in two separate phyla: the Ascomycota and

the Basidiomycota. The budding yeasts ("true yeasts") are classified in

the order Saccharomycetales. (Barnett, 2003).

Fermentation

Fermentation is a metabolic process converting sugar to acids, gases

and/or alcohol using yeast or bacteria. In its strictest sense, fermentation is the

absence of the electron transport chain and takes a reduced carbon source, such

as glucose, and makes products like lactic acid or acetate. This is a form of

anaerobic digestion that generates adenosine triphosphate (ATP) by the process

of substrate-level phosphorylation. The energy for generating ATP comes from

the oxidation of organic compounds, such as carbohydrates. In addition its a

contrast, during respiration is where electrons are donated to an exogenous

electron acceptor, such as oxygen, via an electron transport chain. It is important

 11

in anaerobic conditions when there is no oxidative phosphorylation to maintain

the production of ATP (adenosine triphosphate).

Fermentation does not necessarily have to be carried out in

an anaerobic environment. For example, even in the presence of abundant

oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long

as sugars are readily available for consumption (a phenomenon known as

the Crabtree effect). The antibiotic activity of hops also inhibits aerobic

metabolism in yeast. Fermentation uses an endogenous, organic electron

acceptor. A widely used endogenous electron acceptor is pyruvate. Sugars are

the most common substrate of fermentation, and typical examples of

fermentation products are ethanol, lactic acid, lactose, and hydrogen gas (H2).

However, more exotic compounds can be produced by fermentation, such

as butyric acid and acetone. Yeast carries out fermentation in the production

of ethanol in beers, wines, and other alcoholic drinks, along with the production

of large quantities of carbon dioxide. Fermentation occurs

in mammalian muscle during periods of intense exercise where oxygen supply

becomes limited, resulting in the creation of lactic acid. (Lubert, 1995)

 12

Distillation

Distillation is a method of separating mixtures based on differences in

volatility of components in a boiling liquid mixture. Distillation is a unit

operation, or a physical separation process, and not a chemical reaction.

In simple distillation, the vapor is immediately channeled into a condenser.

Consequently, the distillate is not pure but rather its composition is identical to

the composition of the vapors at the given temperature and pressure. As a result,

simple distillation is effective only when the liquid boiling points differ greatly

(rule of thumb is 25 °C) or when separating liquids from non-volatile solids or

oils. For these cases, the vapor pressures of the components are usually

sufficiently different that the distillate may be sufficiently pure for its intended

purpose. (Moody, 1989)

Lucas test

Lucas test in alcohols is a test to differentiate between primary, secondary,

and tertiary alcohols. It is based on the difference in reactivity of the three classes

of alcohols with hydrogen halides:

ROH + HCl → RCl + H2O

 13

The differing reactivity reflects the differing ease of formation of the

corresponding carbocations. Tertiary carbocations are far more stable than

secondary carbocations, and primary carbocations are the least stable.

Iodoform test

Iodoform is the organoiodine compound with the formula CHI3. A pale

yellow, crystalline, volatile substance, it has a penetrating odor (in older

chemistry texts, the smell is sometimes referred to as the smell of hospitals) and,

analogous to chloroform, sweetish taste. It is occasionally used as a disinfectant.

It is also known as tri-iodomethane, and sometimes also referred to as

carbon triiodide (which is not strictly correct, as this compound also contains

hydrogen) or methyl triiodide (which is somewhat ambiguous as that name

could also refer to the methylated triiodide ion, CH3I3).

Chromic acid test

Chromic acid test is a qualitative analytical test which is used to check for

the presence of primary or secondary alcohols.

Chromic acid is used to refer to a combination made by adding

concentrated sulfuric acid to a dichromate, which might contain a diversity of

compounds, comprising solid chromium trioxide.

 14

CHAPTER III

METHODOLOGY

The process diagram below briefly describes the flow of procedures in the

study.

Extraction

Fermentation

Distillation

Qualitative Analysis

Figure 1. Process Diagram of the Study

 15

The materials and equipment used in the study are the following :

Approximately one kilogram of pineapple peelings, yeasts, Erlenmeyer flasks,

beaker, filter paper, distilling flasks, condenser, cork, rubber tubing,

thermometer, Lucas reagent, water, potassium iodide, hydrochloric acid,

iodoform, chromic acid, iron stand, funnel, test tubes, and reagent bottle.

A. Extraction

Approximately one kilogram of pineapple peelings were used as sample

in the study. The peelings were cut or divide into small pieces, grounded and let

it stand for at least one day. It was further homogenized using a blender to

produce a colloidal substance. The extract was gathered by filtration.

B. Fermentation

The extract was transferred to Erlenmeyer flask and added small amount

of yeasts. The rubbing tubing was connected to the sample and to another

Erlenmeyer flask containing water. It was sealed using cork/improvised cork

(used rubber slipper). The fermentation takes 12 days. Everyday the changes in

the fermentation set up were recorded to monitor if fermentation is undergone.

Yellowish color and cloudy texture were observed in the chemical system. A

manifestation that fermentation process is on- going.

 16

C. Distillation

After the fermentation process, the fermented substance were obtained by

filtration. It was pre-heat in 80 0C for 5 minutes to kill other microorganisms that

may tribe in the sample. Then the sample undergone alcoholic distillation. The

sample were placed in distilling flasks, connect the thermometer in the flask and

sealed using cork/improvised cork (used rubber slipper). The condenser was

connected to the distilling flask and set it in the iron stand. When the set up is

already complete, the distillation process started until all the sample were boiled

and produced the desire distillate. The temperature of the set up was monitor to

avoid over flow thus it may spill in the receiving flasks. The researcher noticed

that the boiling of the sample started when the temperature reached to 105 0C.

After 2 minutes the distillate started filled the receiving flask. Approximately 150

mL distillate were recovered after the alcoholic distillation. The distillate will be

used for qualitative analysis to verify the presence of alcohol particularly ethanol.

D. Qualitative Analyses

Three qualitative analyses were performed by the researcher and the

adviser to test the presence of alcohol particularly ethanol. These are:

 17

Lucas test

Lucas test in alcohols is a test to differentiate between primary, secondary,

and tertiary alcohols. It is based on the difference in reactivity of the three classes

of alcohols with hydrogen halides:

ROH + HCl → RCl + H2O

The differing reactivity reflects the differing ease of formation of the

corresponding carbocations. Tertiary carbocations are far more stable than

secondary carbocations, and primary carbocations are the least stable.

A positive test for Lucas indicates a cloudy color of the sample after the

reaction.

Iodoform test

Iodoform is the organoiodine compound with the formula CHI3. A pale

yellow, crystalline, volatile substance, it has a penetrating odor (in older

chemistry texts, the smell is sometimes referred to as the smell of hospitals) and,

analogous to chloroform, sweetish taste. It is occasionally used as a disinfectant.

It is also known as tri-iodomethane, and sometimes also referred to as

carbon triiodide (which is not strictly correct, as this compound also contains

hydrogen) or methyl triiodide (which is somewhat ambiguous as that name

could also refer to the methylated triiodide ion, CH3I3).

 18

A positive test for iodoform indicates a beige or yellowish color of the

sample after the reaction.

Chromic acid test

Chromic acid test is a qualitative analytical test which is used to check for

the presence of primary or secondary alcohols.

Chromic acid is used to refer to a combination made by adding

concentrated sulfuric acid to a dichromate, which might contain a diversity of

compounds, comprising solid chromium trioxide.

A positive test for chromic acid indicates a dark or black color of the

sample after the reaction.

 19

CHAPTER IV

PRESENTATION, ANALYSIS AND DISCUSSION

This chapter presents the data and results obtained from the experiment

conducted by the researchers.

Problem 1: To Produce Ethanol from Fermentation of Pineapple Peelings

Treated with Yeasts

As noted in the experiment conducted, the fermentation process takes

place because after one day the bubbles is started to develop with yellowish

color. Table1 presents the results of observation during fermentation of used

paper.

Table 1

Results of Observation in the Fermentation of Pineapple Peelings

Chemical After 1 day After 3 days After 7 days After 12 days

System
Fermentation A cloudy A cloudy A yellowish A dark
of Used color is color to beige cloudy color is yellowish color
Paper with present; is observed; observed; is observed
Yeasts some bubbles are more bubbles throughout the
particles manifested in are scattered system; the
are seen at the sample; in the sample; bubbles are
the bottom more the particles at dominantly
of the particles are the bottom of present with
Erlenmeyer present at the the container more particles
flask. bottom of the seems to at the bottom of
flasks. mixed in the the container
bubbles
 20

Based on the table, it is observed that fermentation takes place just after

one day of the set up. A cloudy color is present; some particles are seen at the

bottom of the Erlenmeyer flask. It means that sugar is started to be converted to

alcohol with the aid of yeasts for anaerobic fermentation. While in the 12th day of

fermentation, A dark yellowish color is observed throughout the system; the

bubbles are dominantly present with more particles at the bottom of the

container. It implies that formation of alcohol is almost complete in the set up.

Thus, the sugars were already converted to alcohol. The results of this

experiment also conformed to other researchers on the fermentation process.

And it shows that used paper with the aid of bacteria could be produced an

alcohol in anaerobic fermentation.

Further verification of this result is exhibited in the photo documentation

(Appendix), which shows the alcoholic fermentation with the aid of yeast

bacteria.

Problem 2: To Determine the Presence of Ethanol Using Qualitative Analyses

To determine the presence of alcohol in the distillate, three tests were

conducted, these are: Lucas test, Iodoform test, and Chromic acid test.

Lucas Test
 21

The Lucas test was conducted by adding 50 mL of distillate in the test

tube. Then a 15 mL of Lucas reagent was added to the chemical system. After

mixing the solution, a cloudy color was observed. This indicates a positive result

for the presence of ethanol in the sample.

Iodoform Test

The iodoform test was conducted by adding 50 mL of distillate in the test

tube. Then a 15 mL of iodoform was added to the chemical system. After mixing

the solution, a pale brown or yellowish color is exhibited in the system. This

indicates a positive result for the presence of ethanol in the sample.

Chromic acid Test

The chromic acid test was conducted by adding 50 mL of dfistillate in the

test tube. Then a 15 mL of chromic acid was added to the chemical system. After

mixing the solution, a dark or black color is exhibited in the system. This

indicates a positive result for the presence of ethanol in the sample.

Based from the tests conducted, it shows a positive result. It means that

ethanol is present in the distillate. It implies that used paper undergone

fermentation process could produce ethanol.

 22

Further verification of this result is exhibited in the photo documentation

(Appendix), which shows the reaction of distillate in Lucas reagent, iodoform

and chromic acid.

The results of this experiment also conformed with other researchers on

the presence of alcohol in fermented used papers particularly ethanol.

CHAPTER V
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
 23

This chapter presents the summary of the study, the conclusions drawn

based on the analysis and interpretation of the data acquired and the

corresponding recommendations based on resulting conclusions.

Summary

The study aimed to explore the potential of pineapple peelings as a

source of ethanol. Specifically, it sought to answer the following questions:

(1) Produce ethanol from fermentation of pineapple peelings treated with yeasts;

and (2) Determine the presence of ethanol using qualitative analyses.

Approximately one kilogram of pineapple peelings was the samples of the study.

It was cut into small pieces, grounded and homogenized using blender or wire

whisk. The sample was pre-heat to kill the microorganisms found in the solution.

After filtration, it was subjected to alcoholic fermentation with the aid of yeast

bacteria. After 12 days, the sample was filtered and again pre-heated. The

solution was distilled for 2-3 hours until the sample produced the distillate. The

distillate produced was approximately 150 mL. The distillate was subjected to

qualitative analyses to verify the presence of ethanol. The qualitative tests were:

Lucas test, iodoform test and chromic acid test. Based from the reaction in the

tests, it shows a positive result. Which means that used white paper when

fermented and distilled could be produced an ethanol as biofuel.

Conclusions
 24

Based on the findings of the study, the following conclusions were drawn:
1. Alcoholic fermentation of pineapple peelings could produce ethanol as biofuel.
2. Based from the qualitative analyses conducted, pineapple peelings contain

ethanol.

Recommendations
Based on the conclusions drawn, the researchers hereby recommended the

following:
1. The sample should be subjected to sugar analysis before fermentation process

to verify the presence and amount of sugar in the solution.

2. Look for chemical or substance that will prolong the life of yeast bacteria

during fermentation process.

3. The sample should be heated in the autoclave for validity of the study.
4. Try to use other qualitative analyses to verify the presence of ethanol.
5. The distillate should be subjected to gas chromatography to find out the

amount of ethanol produced.

REFERENCES

A.H. Scragg (1998) Biotechnology for Engineers: Biological Systems in

Technological Process, Ellis Horwood Limited, Chapter 12, 235-252

Bernice G. Segal (1989), Chemistry Experiment and Theory 2 nd Edition, John

Wiley and Sons, 336-346

Bioenergy International, Project Information BIOENERGY. (1992) Ethanol from

Biomass Technology

Broder, J.D, J. Wayne Barrier and M.M. Bulls. (1991) Producing Fuel Ethanol and

Other Chemicals from Municipal Solid Wastes. Tennessee Valley

Authority Bioetechnical Research Dept., Muscle Shoals, Alabama,

 25

Prepared for the 1991 International Summer Meeting of The American

Society of Agricultural Engineers.

Bulls, M.M., T.M. Shipley, J.W. Barrier, R.O. Lambert and J.D. Broder.

Comparison of MSW Utilization Technologies—Ethanol Production,

RDF Combustion ad Mass burning. Tennessee Valley Authority

Biotechnical Research Dept., Muscle Shoals, Alabama, Presented at the

Southern Biomass Conference, Baton Rouge, Louisiana.

Derrickson, W.B. and D.E. Fowler (1992) Ethanol from Biomass Technology.

Presented to Pacific International Center for High Technology.

Goldstein, I.S. and J.M. Easter. (1992) An Improved Process for Converting

Cellulose to Ethanol. Technical Association of Pulp and Paper Industry

Journal.

Hans-Jürgen Rehm and Sanaa Hamdy Omar (1993), Biotechnology Volume 1:

Biological Fundamentals.

Hartfield, S. And R. Hester. (1993), Separation of acid and suar by ion exclusion

chromatography An application in the conversion of cellulose to

ethanol.

Hester, R.D, S. Hartfield, and G.E. Farina. (1993) “A process for separating acid-

sugar mixtures using ion exclusion chromatography.”

Proceedings Tenth International Symposium on Alcohol Fuelds, Colorado Srings,

Colorado. Novermber, 1993: 716-723.

James E. Bailey and David F. Ollis (1986), Biochemical Engineering

Fundamentasl 2nd Edition. McGraw Hill.

Naim Kosaric, Andrzej Wieczorek, Gregory P. Cosentino, Robert J. Mage and Jiri

E. Prenosil (1983), Biotechnology Volume 3: Biomass, Microorganisms

 26

for Special Applications, Microbial Products I, Energy from Renewable

Sources.

www.wikipedia.org Copyright 2006-2007 <<Russian Biofuels Assocation>>

http://www.chemistry.ccsu.edu/qualanal/tests/iodoform.html
http://home-distiller.com/alcohol-distillation/

http://en.wikipedia.org/wiki/Distilled_alcohol

http://en.wikipedia.org/wiki/Lucas%27_reagent

http://en.wikipedia.org/wiki/Pineapple

APPENDIX

DOCUMENTATION
 27

Fermentation Set up

Distillation Set up

Lucas Test
 28

Iodoform Test

Chromic Acid Test