Use Of The The Cyperus Beans Preparation Renewable Energy Research

In this paper, with a main purpose of utilization of renewable materials and protection of environment, the biodiesel which was produced by Cyperus esculentus oil and the ethanol which was produced by meals were studied. The key factors affecting the production of biodiesel and ethanol were optimized by Orthogonal Experimental Design.Firstly, biodiesel was produced by the transesterification of Cyperus esculentus oil with methanol in the presence of catalysts. Through orthogonal experiments, the optimum conditions were obtained for the transesterification: molar ratio of methanol to oil is 7 : 1, usage amount of catalyt is 1.0%, reaction temperature is 50℃and reaction time is 4 h. The yield of biodiesel oil was up to 92% under these conditions.Secondly, effect of plasma membrane permeability levels on ethanol yield of meals fermentation was studied. Through orthogonal experiments, the optimum conditions were obtained for the fermentation: quantity ofα-Amylase is 24u/g, quantity of Maltogenic is 200u/g, time is 88h, pH is 4.5. Investigation was undertaken for the purpose of ethanol yield has been increased to 12.7% when grown with exogenously supplemented palmitic acid (0.8mmol/L) and supplemented 30% original volume of fermentation fluid in last fermentation phase. When exposed to 18%(v/v) ethanol for 7h, 39%, 5% and 0 of viability levels remained for the cells of yeast which grown with exogenously supplemented fatty acid, such as palmitic, linolenic acid and blank respectively. When yeast grown with exogenously supplemented palmitic, its concentration of it is the highest in steady stage was showed by the growth curves of biomass. Plasma membrane permeability levels of yeast were the highest in the order of which grown with exogenously supplemented palmitic, linolenic acid and blank respectively, precisely corresponding to the ranked order of their ethanol tolerances from the lowest to the highest. Thus, the increased ethanol tolerance of yeast is closely associated with its ability to maintain the lower plasma membrane permeability when cells are exposed to high concentration of ethanol. Parameters from curves of the concentration of ethanol shows that when the increased ethanol tolerance of yeast, the growth rate of yeast and cell concentration contributed more to the produce rate of ethanol. These data suggest that the fermentation period is curtailed by supplemented palmitic acid is possible.