000			02140nam a2200265 a 4500
001			vtls000045074
003			KUKTEM
005			20251114204528.0
008			100203t2009 my a f m 00| 0 eng|d
020			_aTHE0004787(Local)
039		9	_a201905151217 _bsmfh _c201108030944 _dFida _c201107132306 _dVLOAD _c201002081451 _dida _y201002031640 _zida
040			_aUMP
090			_aTP593 .F38 2009 rs Bc.
100	0		_aMuhammad Fauzi Ibrahim
245	1	0	_aProduction of bioethanol from tapioca starch using Saccharomyces cerevisiae : _beffects of temperature and agitation speed / _cMuhammad Fauzi Ibrahim
246	3		_aProduction of bioethanol from tapioca starch using Saccharomyces cerevisiae : _beffects of temperature and agitation speed _h[computer file]
260			_aKuantan, Pahang : _bUMP, _c2009
300			_a41 p. : _bill. (some col.) ; _c30 cm. + _e1 computer disc
502			_aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2009
504			_aBibliography : p. [28]-31
520	3		_aProduction of bioethanol from tapioca starch involves two processes which are enzymatic hydrolysis and fermentation. The objective of the present study was to investigate the influences of temperature and agitation speed on the production of bioethanol from tapioca starch using Saccharomyces cerevisiae. The fermentation was conducted under various temperatures (30, 35 and 37°C) and agitation speeds (100, 200 and 300 rpm) in 250 mL shake flask. The cell density, glucose consumption and ethanol concentration were analyzed. The ethanol concentration in the fermentation broth increased rapidly with the increased of temperature and agitation speed. The high temperature resulted in the higher cell density and higher glucose consumption. The high agitation speeds also preferred for both cell density and glucose consumption. The maximum ethanol concentration of 57.8 mg/L was obtained at a temperature of 35°C and 200 rpm of agitation speed.-Author-
650		0	_aAlcohol
650		0	_aFermentation
999			_aVIRTUA40 _c3597 _d3603
999			_aVTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5040*5200*6500*6501*9992