...from Pineapple (Ananas comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL, TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School for NCR) REPUBLIC OF THE PHILIPPINES- CUMHURIYET FİLİPİNLER School Year 2007-2008 Mr. Noel Pablo Diaz Research Adviser Abstract: On average, 435,000 metric tons of pineapples are produced annually in the Philippines, which is one of the country’s leading commercial fruit products. However, there are a lot of unused excess parts of the pineapple, notably the peelings, which are considered as waste and contribute to the country’s garbage problem. There is a global oil crisis, as the demand for petroleum increases each year while our supplies are rapidly being depleted. Bioethanol, a principle biofuel, is a natural alternative to gasoline. One solution to both dilemmas is to produce bioethanol from pineapple plant peelings. This will be made possible by extracting the glucose content of the peelings and fermenting it through the process of Simultaneous Saccharification and Fermentation (SSF) using the yeast sample. Peel samples, coming from Ananas comosus, will undergo...
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...a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spiceand seasoning. Solanum Tubersum Potato The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer either to the plant itself or the edible tuber. Lycopersican Esculentum Tomato The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as under U.S. customs regulations, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. Ananas Comosus Pineapple The pineapple (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries,[2] and the most economically significant plant in the Bromeliaceae family. Rosa rubiginosa Rose A rose is a woody perennial of the genus Rosa, within the family Rosaceae. There are over 100 species and thousands of cultivars. They form a group of plants that can be erect shrubs, climbing or trailing with stems that are often armed with sharp prickles. Pteridophytes Fern A fern is a member of a group of roughly 12,000 species of vascular plants...
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...JMJ Marist Brothers Notre Dame of Kidapawan College Integrated Basic Education Department Kidapawan City THE FEASIBILITY OF PINEAPPLE (ANANAS COMOSUS) PEEL AS AN ALTERNATIVE VINEGAR CHAPTER I: INTRODUCTION A. BACKGROUND OF THE STUDY A Pineapple, is a fruit wherein you have to peel off the peelings to eat it, like any other fruits. We, the researchers, chose this as their project to prove that Pineapple peelings have other uses. We, the researchers, also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away, many families can earn something from it by using our experiment. They can produce a product and maybe start a business or they can produce it for their own use. We, the researchers, wanted to prove that nothing in this world is useless and peelings count as useful materials too, and can somehow help people to use their creative minds to make things possible out of such wastes. B. STATEMENT OF THE PROBLEM Our country is experiencing economic crisis and many Filipinos do not have stable jobs. Our problem in waste management also has a huge impact on why the researchers chose this study to begin with. The wastes in market says it all. The following problems that this study wants to answer are the following: * Does the peeling of pineapple (Ananas comosus) can be made as vinegar? * Can this study help to reduce the waste in the environment? * Is pineapple vinegar more affordable than a commercially...
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...eks. kylling eller fisk. Mad, der er alt for fed, giver dig en tung fornemmelse i maven. Mad program. Morgenmad: A: Müsli med letmælk/Yougurt, Havregryn m. Skummetmælk og rosiner ovenpå. B: Grov brød med ost, Tun, Ananas. C: Grov brød med æg og et stykke frugt. Evt. Protein/Weightgainer drik. Husk Vitaminer og mineraler. Om morgenen kan du spise havregryn eller havregrød, groft brød med honning, ost eller marmelade eller banan og suppler eventuelt med et glas juice. Det handler om at fokusere på kulhydrater, for de giver energi. Mellemmåltid: Protein drik og et stykke frugt/Weightgainer drik A: Bagt kartoffel med grovbrød. B: Grov brød, Letmælk, Rosiner, Hytteost. Middag: A: Grov brød, Kylling, Kalkun, Rejer, Tun. Protein drik og et stykke frugt / Weightgainer drik. B: Grov brød, Grønsager, Æg, Agurk, Tomat, Brune ris, Evt. Salat, Bønnespirer, Ost. Mellemmåltid: Protein drik og et stykke frugt/Weightgainer drik. Evt. Grov brød med ost, salat, Bagt kartoffel. Frugt, Rosiner, Æg. Aften: A: Brune ris, oksekød, eller Kylling og Salat, med Majs. B: 300gr. Fisk: Tunfisk, Ørred, Torsk, Hornfisk, Rødspætter med Kartofler, Grønsager, Pasta. Mellemmåltid: Omelet med Grønt, Brød med Ost, Brød med Grønt, Brød med Tun og Ananas. Morgenmad = Når du står op. Mellemmåltid = 9 tiden. Middag = 12 tiden. Mellemmåltid = 15 tiden. Aften = 17 - 18 tiden. Træning = 19 til 20. Protein drik og et stykke frugt/Weigtgainer, lige efter træning. Mellemmåltid...
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...daghng djmvbnTHE FEASIBILITY STUDY OF MAKING PINEAPPLE PEELING AND LEAVES (ANANAS COMOSUS) AS CORKBOARD The study was entitled “The Feasibility Study of Making Pineapple Peeling and Leaves (Ananas Comosus, Linn) as Corkboard”. The study aimed to produce corkboard out of pineapple peelings and leaves which needs to observe the answers to the following questions: Does the quality of the produced corkboard out of pineapple peelings and leaves comparable to the commercial product when analyzed by strength, appearance, and texture? Abstract The major relevance of this study is to produce alternative materials from recycled things/waste products, fruit peelings for instance to replace our commercial materials which is really expensive in making things to be part of our day-to-day life. Experimental method of research was used. The process involved some phases to be covered in conducting the study. The researchers collected and gather information, data and samples about the said study. It also includes extraction and filtration and the testing. This is a new type of renewable and sustainable raw materials since it recovers from things that we completely thought a total waste, easy to dispose but we never thought can be very useful. In this study, the waste product of pineapple peelings becomes recyclable. Description Pineapple, Ananas comosus, belongs to the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain...
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...Citric acid is a chelator or an acid that inactivates water hardness and creates foam, making it especially useful in soaps, laundry detergents, and as a cleaning agent. Citric acid is the active ingredient in some bathroom and kitchen cleaning solutions. A solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing. In industry, it is used to dissolve rust from steel. This paper aims to investigate another fruits as an alternative to industrial stain removers out of different fruit extract that would help people find a solution in removing cloth stains which is affordable and safe to use. Furthermore, the study focuses on the effectiveness of papaya (Carica papaya), pineapple (Ananas comosus), kamias(Averrhoa bilimbi) and balimbing(Averrhoa carambola) as stain removing agents. It also aims to identify which type of stain that these cleaning agents would be effective to...
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...CHAPTER 2 REVIEW OF RELATED LITERATURE 2.1 VOLUME OF PRODUCTION IN CHAPTER 2 REVIEW OF RELATED LITERATURE 2.1 VOLUME OF PRODUCTION IN METRIC TONS (LOCAL ZAMBOANGA CITY) JANUARY TO DECEMBER 2009 2010 2011 2012 2013 67.90 72.11 77.35 11O.50 111.19 SOURCE: (BAS, 2014) 2.2 COMPOSITION OF PINEAPPLE Pineapple composition: Table 1. Chemical composition of the edible portion of pineapple (all varieties) (the data from USDA Nutrient Database) Nutrient Units Value per 100 grams Proximates Water g 86.00 Protein g 0.54 Total lipid (fat) g 0.12 Ash g 0.22 Carbohydrate, by difference g 13.12 Fiber, total dietary g 1.4 Sugars, total g 9.85 Sucrose g 9.85 Glucose (dextrose) g 5.99 Fructose g 1.73 Vitamins Vitamin C, total ascorbic acid mg 47.8 Vitamin A, IU IU 58 Vitamin A, RAE mcg_RAE 3 Other Carotene, beta mcg 35 Pineapple mainly contains water, carbohydrates, sugars, vitamins A, C and carotene, beta. It contains low amounts of protein, fat, ash and fibre. Pineapples contain antioxidants namely flavonoids, vitamin A and C. These antioxidants reduce the oxidative damage such as that caused by free radicals and chelating metals. It also has the enzyme complex protease (bromelain). Bromelain contains peroxidase, acid phosphate, several protease inhibitors and organically bound calcium (Tochi et al., 2008). 2.3 PRODUCT OF PINEAPPLE Canned Pineapple grade canned pineapple whole slices and broken slices packed in natural...
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...FRUITS Apple -pomme Banana - Banane Watermelon- Pastèque Orange - Orange Grapes - les raisins Pear - Poire Melon - Melon Pineapple- Ananas Lemon - Citron COLORS Black - Noir White - Blanc Red - rouge Orange - Orange Yellow - Jaune Green - vert Blue - Bleu Violet - Violet FOODS Water - L'Eau Juice - Jus Milk - Lait Coffee - Café Tea - Thé Wine - Du vin Beer - Bière Soda - Un soda Rice - Riz Bread - Pain Pasta - Pâtes Pork - Porc Beef - Du boeuf Chicken - Poulet Fish - Poisson Potato fries - frites de pommes de terre Hamburger- Hamburger Sandwich- Sandwich Barbeque- barbecue Spaghetti- Spaghetti VEGETABLES/ HERBS & SPICES Squash - Squash Bean - Haricot Potato - Pomme de terre Eggplant- Aubergine Carrot - Carotte Ginger - Gingembre Garlic - Ail Chili - le Chili Onion - Oignon Black pepper - Poivre noir Salt - Du sel Sugar - Sucre Vinegar - Du vinaigre Soy sauce - Sauce soja Ketchup - Ketchup Tomato sauce - Sauce tomate ACCESSORIES/ ITEMS Shirt - Chemise Short pants - culottes courtes Long pants - Pantalons longs Skirt - Jupe Dress - Robe Socks - Chaussettes Shoes - Chaussures Bracelet - Bracelet Earrings - Des boucles d'oreilles Ring - Bague Necklace - Collier Belt - Ceinture Bag - Sac Pen - Stylo Paper - Papier Pencil - Crayon Chair - Chaise Tables - les tables Glass - Verre Cup - Cup Spoon - Cuillère Fork - Fourchette Plate - assiette Knife - Couteau Cabinet - Cabinet Car -...
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...Pineapple Peelings as Vinegar II. TABLE OF CONTENTS Title Page Abstract…………………………………………………………... 1 Research Plan…………………………………………………….. 2 * Introduction………………………………………………….. 2 * Statement of the Problem…………………………………….. 2 * Significance of the Study…………………………………….. 2 * Scope,Delimitation and Limitations………………………….. 2 * Definition of Terms…………………………………………… 3 Review of Related Literature……………………………………… 4 Methodology……………………………………………………… 5 * Materials………………………………………………………. 5 * Procedures…………………………………………………….. 5 Result of Discussion………………………………………………. 6 * Tabular Presentation………………………………………….. 6 * Analysis………………………………………………………. 6 * Interpretation…………………………………………………. 6 Conclusion………………………………………………………... 7 Recommendation…………………………………………………. 7 References………………………………………………………… 7 Acknowledgement………………………………………………… 8 III. ABSTRACT The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another...
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...Variation – Inspiration Das König der Biere Austauschbar An dieser Stelle finden Sie unsere saisonalen Speisen- und besondere Getränkeangebote – das Hinschauen lohnt sich! Manchmal kommt das Beste am Schluss, daher sollten Sie unbedingt die letzte Seite dieser Karte beachten, denn auch dort halten wir faszinierende Angebote für Sie bereit! Aperitif Spritz & Hugo Aperol Spritz Aperol (1) , Prosecco, Soda, Orangenscheibe 0,2l 6,50 Champagner Champagne Taittinger Brut Réserve Dieser Champagner besticht durch eine gute Balance zwischen lebendiger Frucht und schmackhaftem Körper. 0,75l 69,00 Lillet Vive Kina Lillet blanc, Tonic Water(4) , frische Salatgurke und Minze 0,2l 6,90 HUGO Prosecco, Holunderblütensirup, Soda ein Hauch Limette (8) und frische Minze 0,2l 6,50 Campari Tocco Rosso Campari (1) , Prosecco, Holunderblütensirup und frische Minze 0,2l 6,50 Klassische Aperitifs Sandemann Sherry, Dry, medium, cream (18%) 5cl 4,90 Martini Bianco, rosso, extra dry (15%) 5cl 4,90 Campari (1) Orange / Soda 0,2l 7,00 CRODINO (1) Der alkoholfreie Aperitif 0,2l 4,50 Prosecco Prosecco “Giulietta Pisani” Frizzante D.O.C Treviso - Italien 0,10l 4,50 0,75l 27,50 Prosecco di Valdobbiadene Spumante Conegliano DOCG, Nizza Monferato Weingut Marco Bonfante Piemont - Italien 0,75l 35,50 Cocktails Caipirinhas frische Limetten (8) Rohrzucker und… Caipirinha – classic mit Cachaça Porto Alegre...
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...Study of Pineapple Peelings Processing into Vinegar by Biotechnology ABSTRACT | This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process.Vinegar was produced through two successive fermentations: alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30°C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30°C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28°C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 106 cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 106 cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration...
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...Undersøgelser i Randers Regnskov Undersøgelse 1. Find et eksempel på en tilpasning til at leve i regnskoven, hos et dyr i hver kuppel: Dovendyret-Sydamerika Dovendyret kan findes i den sydamerikanske regnskov, og er som navnet hentyder, et utroligt langsomt bevægende dyr, det er derfor nødvendigt for den at have tilpasset sig, den bevæger sig langsomt for at spare energi, så den er i stand til at udnytte de fødekilder der indeholder lidt energi, det der er knap så eftertragtet for andre arter i skoven. Det er samtidigt vigtigt for dovendyret at tiltrække så lidt opmærksomhed som muligt. Dovendyret er en mester til at kamuflere sig, og dens pels har en meget neutral farve. Man skal derfor kigge godt efter for at finde Regnskovens fire dovendyr, vi fik i vores gruppe også kun øje på to af dovendyrene. Dovendyrets fingre er udstyret med 10 cm lange, krumme kløer, som det kan lange ud med, hvis det føler sig truet, men dets allerbedste forsvar er at undgå at blive opdaget. Dovendyret har også tilpasset sig i forhold til det regnfulde klima i regnskoven, i og med at den altid hænger med ryggen ned mod land, er den hårpragt begyndt at tynges- og gro samme vej, så vandet praller af. Afrikansk Kæmpetusindben-Afrika Kæmpetusindbenet findes i den afrikanske regnskov. Tusindbenet har også begrænset synsevne. Og det er et modtageligt bytte for rovdyr- derfor er Tusindbenets hudpanser udviklet til at være meget hårdt og hovedsageligt består af kalk, panseret er rigt forsynet med porer...
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...PHYSIOLOGICAL STUDIES OF THE FRUITS OF THE PINEAPPLE [ANANAS COMOSUS (L.) MERR.] WITH SPECIAL REFERENCE TO PHYSIOLOGICAL BREAKDOWN ERSTON V. MILLER Received July 17, 1950 Introduction Physiological breakdown of the fruits of the pineapple [Ananas comosus (L.) Merr.] is characterized by a darkening of the flesh of the fruitlets, beginning near their attachment to the core in a region an inch or two above the base of the fruit. The-disorder progresses upward and outward, subsequently involving all of the fruitlet except the ovary and a layer approximately one quarter inch deep below the skin. Only in advanced stages do the surface of the fruit and the core become involved. Hence in most fruits there may be no external symptoms of the disorder. Severe cases of physiological breakdown are frequently discovered in pineapples that appear normal and attractive from the exterior. The disorder is not a form of over-ripeness as is true of "internal breakdown" of apples. One of the commonest causes of physiological breakdown is exposure of the fruits to relatively low temperatures. The disorder has been observed in Florida in the fruits that were induced to ripen during the winter months by forcing the bloom with acetylene gas during "off season." Physiological breakdown has been reported to occur under similar conditions in Australia (3). Also pineapples harvested during the summer months may develop breakdown during storage or transit if holding temperatures are...
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...607 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 37, 2014 Guest Editors: Eliseo Ranzi, Katharina Kohse- Höinghaus Copyright © 2014, AIDIC Servizi S.r.l., ISBN 978-88-95608-28-0; ISSN 2283-9216 The Italian Association of Chemical Engineering www.aidic.it/cet DOI: 10.3303/CET1437102 Vinegar Production from Pineapple Wastes –Preliminary Saccharification Trials Arianna Roda, Dante Marco De Faveri, Roberta Dordoni, Milena Lambri* Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore Via Emilia Parmense, 84, 29122 Piacenza, Italy milena.lambri@unicatt.it This study is located in the within of a research devoted at processing wastes both in developing and in developed Countries, so reducing both environmental pollution and seasonal fruit losses. In particular, the full work intended to completely process pineapple wastes into vinegar which may be then used as dressing, food preservative, and disinfectant. The preliminary trials presented here deepened the first process step (i.e. the saccharification) and looked into the feasibility of producing the greatest yield of reducing sugars from peels and core of pineapples. Wastes were cut into thin strips, chopped in a mixer, and divided into samples of peel and core to which distilled water was added. For enhancing reducing sugar yield, physical treatments were arranged to disaggregate the fibrous structure followed by enzyme treatments to breakdown cellulose polymers and to hydrolyse...
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...OBSERVATION OF CATABOLIC ABILITY OF PROTEASE IN DIFFERENT FRUIT JUICE WITH GELATIN AND THE OPTIMAL OPERATIONAL CONDITION FOR PROTEASE IN PINEAPPLE JUICE 1. Introduction Enzyme are proteins that act as catalysts to carry out specific reaction in any bio organism. Enzymes have the capability of reducing activation energy barrier and thus accelerate the metabolic reactions. There are roughly 4000 different enzyme varieties known to man, and this is because through evolutionary history, enzymes has developed specific functions and shapes to accommodate different biochemistry processes. The shape of an enzyme determine the different substrates it is able to attach and thus created enzyme specificity (Wescott and Klibanov, 1994). Proteolytic enzymes, also called proteases are a group of enzymes that exist in plants, bacteria, animals etc. One of the common functions of proteases is protein degradation and it is doing so by break protein down into fragments and further into amino acids. The importance of proteases has been realised by recent research as its increased role in biological regulations (Perlmann et al., 1970). Proteases are prominent in tropical fruit with bromelain in pineapple, papain in papaya and ficin in Figs (Gall et al., 1994). Research of proteases has led to rapid development of its use in the food industry (F. Gibbs, 1999). Bromelain is a proteolytic enzyme commonly found in pineapple, and is typically extracted from the...
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