Ethanol And Ethanol Production

Ethanol is a volatile, flammable, colourless liquid. It is the principal type of alcohol that found in alcoholic beverages produced by fermentation of sugars by yeast. It is used as an antiseptic, a solvent, a fuel. Due to its low freezing point,active fluid in post mercury thermometers (Nivedita, 1998).Ethanol, the renewable resource, produced from fermentation of glucose rich substrates, like sugar cane, fruit juices, tapioca, sweet potatoes, sweet sorghum etc. Starchy materials like maize, wheat, oat, rice, potatoes also can be used. Agricultural wastes and forestry wastes which are cellulosic and lingo cellulosic sources also can be used as substrates for ethanol production. Ethanol is a compound with hydroxyl group (-OH) attached to alkyl group. They are regarded as hydroxyl derivative of hydro carbon. Ethanol produced by chemical as well as biological routes. Through the chemical mode, synthetic ethanol is produced by catalytic hydration of ethylene (C2 H2) with water using phosphoric acid, atmospheric pressure 70 and at temperature of 3000C. Glutamic acid is on of the 20 proteinogenic amino acid which contributes flavours in many food items. It’s a non- essential amino acid. Carboxylate

The fermentation rate is affected by factors like yeast strain, concentration and type of substrates, nitrogen sources, temperature and inoculums size (Kaur and Kocher, 2002).Nitrogenous compounds are essential for the growth and development of yeast( Saccharomycescerevisiae) in the fermentation process and they generally influence the percentage yield of alcohol (Nzelibe, 2001). Mechanism of ethanol fermentation by yeast follows EM Pathway, this scheme involves known steps and atleast15 enzymes and 4 co- enzymes and resulted in the formation of pyruvic acid and by anaerobic fermentative pathway results in the production of ethanol (Dubby,