Tesis
Análisis estadístico de la influencia de las frutas, mora (“robus glaucus benth”), frutilla (“fragaria vesca”) y tomate de árbol (“cyphomandra betacea”) que se producen en las zonas rurales del cantón Guaranda, provincia de Bolívar, en la cantidad destilada de alcohol etílico
Fecha
2014-07-10Registro en:
Rea Rea, Nelson Steve. (2014). Análisis estadístico de la influencia de las frutas, mora (“robus glaucus benth”), frutilla (“fragaria vesca”) y tomate de árbol (“cyphomandra betacea”) que se producen en las zonas rurales del cantón Guaranda, provincia de Bolívar, en la cantidad destilada de alcohol etílico. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Rea Rea, Nelson Steve
Resumen
The statistical analysis of the influence of fruits, Blackberry ( Robus Glaucus Benth), Strawberry ( Fragaria Vesca) and Tree Tomato ( Cyphomandra Betacea) produced in rural areas of Guaranda canton, Bolivar province, on the amount of ethyl alcohol distilled. It was carried out in a laboratory implemented in the city of Riobamba Panamericana Sur km 1½ Juan Montalvo neighborhood, with the advice of the doctor in chemical sciences Dr. Rubén Lara and Eng. Darwin Pomaquero, in this laboratory the alcoholic fermentations were carried out to obtain ethyl alcohol, which is used as raw material for the production of alcoholic beverages. The unit of measurement used to measure the amount distilled was the milliliter (ml). The statistical technique known as Statistical Experimental Design was applied to compare 27 treatments formed with the combinations of fruits, fermentation times and temperatures, each with 2 replicates, giving a total of 54 experimental runs, to study the effects on the amount of ethyl alcohol distilled. The following factors were analyzed: a) ""Fruit"": Tree tomato, strawberry, blackberry, which are produced in the rural areas of Guaranda county. b) ""Fermentation time"": 14 days, 21 days, 28 days. c) ""Temperature"": 20 ºC, 25 ºC, 30 ºC. The research determined that the treatment composed of: (Blackberry, 14 days of fermentation, 30 ºC) obtained an average of 52.9 ml of ethyl alcohol; (Blackberry, 21 days of fermentation, 25 ºC) obtained an average of 41.75 ml of ethyl alcohol; (Strawberry, 21 days of fermentation, 20 ºC) obtained an average of 39 ml of ethyl alcohol; (Strawberry, 21 days of fermentation, 20 ºC) obtained an average of 39 ml of ethyl alcohol; (Strawberry, 28 days of fermentation, 28 ºC) obtained an average of 41.75 ml of ethyl alcohol. (Strawberry, 28 days fermentation, 25 ºC) achieved an average of 38 ml of ethyl alcohol. (Strawberry, 21 days fermentation, 25 ºC) achieved an average of 37.65 ml of ethyl alcohol. (Blackberry, 21 days fermentation, 30 ºC) achieved an average of 30.15 ml of ethyl alcohol. These treatments achieved on average distilled amounts of ethyl alcohol of greater magnitude in relation to the others. I conclude that fermentation should be carried out with blackberry fruit for the time of 14 days at 30 ºC temperature to obtain the maximum distilled amount of ethyl alcohol. I recommend to the inhabitants of the rural areas of the Guaranda canton the use of the fruit, fermentation time and temperature proposed above to optimize time and economic resources.