The Effects of Temperature, Original pH, and Enzyme Type on the Percent Alcohol Content of a Fermented Corn Mixture
With the recent energy crisis, what factors will make the production of ethanol more efficient in industry? The objective of our experiment was to determine which factors (temperature, original pH, and enzyme type) positively affect the specific gravity of a fermented corn mixture. Specific gravity is the ratio of the density of a substance to the density of water. To perform this experiment, various types of corn mashes, each set in a different temperature, with a different original pH level, and different enzyme added, were fermented. A specific gravity meter was used to calculate the specific gravity of the fermented mixture. The independent variables are temperature, original pH, and enzyme type. The dependent variable is the specific gravity of the fermented mixtures. By using a three-factor design of experiment, the effects of each factor along with the interaction effects between them were calculated. The research concluded that the factors of temperature, original pH level and the interaction between temperature and original pH level had significant effect on specific gravity. From the data obtained, it was determined that temperature, enzyme added, and the interaction between the two increased the specific gravity by the greatest amount.
Research Done By:
Dominic Abdulahad
Sterling Heights High School
Jackie Close
Sterling Heights High School
Warren Consolidated Schools