| Autor: |
Halim, Y., Sukmawardani, Y., Windayani, N. |
| Předmět: |
|
| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2646 Issue 1, p1-3, 3p |
| Abstrakt: |
This study aims to describe bioethanol levels contained in some fermented products. The method used in this research is a quantitative method with experiments in the laboratory. Usually, the determination of bioethanol content is carried out using chromatography, so in addition to determining the level of bioethanol, this study also aims to prove that redox titration can be used to determine that. Determination of the levels of bioethanol from fermented products such as apple vinegar, kefir whey, kefir colostrum, and molasses drip fermentation produces levels of 0.30%- 0.74%- 0.72%- and 0.77%. Based on the results obtained, it is proven that the redox titration method can be used to determine the levels of bioethanol in various fermentation products [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
