Clean Fuel Production from Carbohydrates: Effects of D-(+)-Glucose and D-(-)-Fructose on Ethanol Yield in D-(+)-Sucrose

摘要

The effects of D-(+)-glucose and D-(-)-fructose on ethanol yield in D-(+)-sucrose have been studied using the kinetics of carbon dioxide evolution from the fermentation of sugars. The rate constants for the three sugars were found to be high between 301 K - 305 K, experiencing a drop at 309 K. The average rate constants for D-(+)- glucose and D-(+)-sucrose between 301 K - 305 K. were very close (2.61 × 10~(-6) dm~3 s~(-1) for D-(+)-glucose and 2.84 × 10~(-6) dm~3 s~(-1) for D-(+)-sucrose). This implies that bulk of the ethanol from D-(+)-sucrose comes mainly from D-(+)-glucose, since D-(-)-fructose accounts for only about 29% of the combined rate constants, at the temperature range of 301 K -305 K. Also, the value of the activation energy of D-(+)-sucrose (332.58 kJmol~(-1)) is almost equal to the sum (324.08 kJ mol~(-1)) of the values of D-(+)-glucose (230.96 klmol~(-1)) and D-(-)-fructose (93.12 kJmol~(-1)) which are the constituents of sucrose, whose activation energy is given above.