2.5.5. Effect of Different Factors on Ethanol Production
This protocol is extracted from research article:
Bioethanol Production from Stalk Residues of Chiquere and Gebabe Varieties of Sweet Sorghum
Int J Microbiol, Feb 18, 2021; DOI: 10.1155/2021/6696254

The effect of yeast inoculum size on ethanol yield was determined by varying the yeast inoculum size to 5%, 10%, and 15% [3]. Also, the effect of pH on the ethanol yield was determined by varying the pH level of the fermentation broth for 3.0, 4.0 and 5.0 [3]. Finally, the effect of dilution rate on ethanol production during fermentation was determined by varying the addition of 10 ml, 20 ml, and 30 ml water into the prepared solution [30].

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