Ethanol contains between 6% and 12% of water after fermentation which must be removed before becoming ready as an alternative fuel. Professor Michael Ladisch, Youngmi Kim, and Ahmad Hilaly have found a way to use the shape and structure of tapioca pearls to remove this unnecessary water to expedite ethanol biofuel blends.
The scientists showcased their research in Industrial & Engineering Chemistry Research, detailing how tapioca pearls work more efficiently than conventional corn grit absorbents. Ladisch said that tests found tapioca collected about 34% more water than corn and can also be dried and reused. He added that while the new process could be used effectively in the US, it would be an even better method for South America and Africa since the plant used to create tapioca (cassava) is grown in abundance.
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