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Enhancing Ethanol Yield with Enzymes

Leland Coontz conducted an experiment to increase ethanol production from corn starch through the use of enzymes. By adding different combinations of the enzymes glucoamylase and alpha-amylase to starch solutions, Coontz found that the combination of both enzymes allowed yeast to utilize 47% of the starch and produced the highest pressure increase during fermentation. The results show that enzymes can greatly improve the efficiency of breaking down starch into sugars that can be fermented into ethanol.

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59 views1 page

Enhancing Ethanol Yield with Enzymes

Leland Coontz conducted an experiment to increase ethanol production from corn starch through the use of enzymes. By adding different combinations of the enzymes glucoamylase and alpha-amylase to starch solutions, Coontz found that the combination of both enzymes allowed yeast to utilize 47% of the starch and produced the highest pressure increase during fermentation. The results show that enzymes can greatly improve the efficiency of breaking down starch into sugars that can be fermented into ethanol.

Uploaded by

Orevel
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

CALIFORNIA STATE SCIENCE FAIR

2008 PROJECT SUMMARY

Name(s) Project Number


Leland I. Coontz
S1407
Project Title
Maximizing the Production of Ethanol from Corn Starch

Abstract
Objectives/Goals
The objective of this experiment was to increase the amount of starch broken down in fermentation to
produce more ethanol through the use of enzymes
Methods/Materials
Glucoamylase
Alpha-amylase
Yeast
Insulated Cooler
Flasks
Pressure sensors
Hyrdometer

Flasks where filled with starch solution and variable enzyme and allowed to undergo fermentation for 23
hours. Change in specific gravity was measured with a hyrdometer and change in pressure with pressure
sensors.
Results
After experimentation the combination of glucoamylase and alpha-amylase allowed yeast to utilize 47%
of the starch. Glucoamylase itself converted 17% of the starch to sugar and Alpha-amylase converted 6%
and the control group converted 2-3% average of the starch. Alpha-amylase increased pressure by average
32.34 kPa, 4ml glucoamylase by 79.57 kPa, 4ml of both by 93.42 kPa. control average change in pressure
of 8.46 kPa.
Conclusions/Discussion
Enzymes greatly increase the productivity of fermentation. Alpha-amylase breaks apart complex starch
bonds, Glucoamylase breaks apart only the end polymers of starch quickly into maltose. The combination
of these two produce the greatest results. Other sugar sources can be used instead of starch, including
sugar cane, beets, and [Link] to my experimentation method would include using a larger flask
and increasing the density of the sugar mass to produce greater amounts of alcohol. Future research into
the conversion of biomass into ethanol also seems possible.

Summary Statement
Increasing ethanol production in the fermentation of corn

Help Received
No significant help recieved

Ap2/08

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