Maximization of volatile fatty acid production from sugar supplemented coconut water by anaerobic fermentation

Date

3-1989

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Carlito R. Barril

Abstract

ABSTRACT PALUGOD, GRACE VALERA. University of the Philippines at Los Ballos, March 1990. Maximization of Volatile Fatty Acid (VFA) Production from Sugar Supplemented Coconut Water by Anaerobic Fermentation.

Adviser: Dr. Carlito R. Barril

The effect of sugar supplementation on the fermentation of coconut water for the production of some VFA, namely, acetic, propionic and butyric acids by batch fermentation was determined. Refined sugar was added to coconut water at the rate of 07, 1%, 2%, 3% and 4% 1w/v). At a pH of 6.0 to 6.5, total VFA production of 1.9908 (g/L) was highest at 0% (w/v) sugar supplemented coconut water. Acetic acid reached its highest efficiency of 6.91% at 2% sugar supplementation. Propionic acid production reached a maximum of 36.56% fermentation efficiency at 0% sugar supplementation. Production of butyric was negligible during fermentation at all levels of sugar supplementation.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1989 C4 P35

Document Type

Thesis

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