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DETERMINATION OF THE LEVEL OF ETHANOL IN ALCOHOLIC BEVERAGES PRODUCED IN NIGERIA AS AN INDICATION FOR SAFETY STANDARD

SCIENCE LABORATORY TECHNOLOGY RESEARCH PROJECT TOPICS AND MATERIALS

Table of Contents

Title page                                                                   i

Certification                                                               ii

Dedication                                                                 iii

Acknowledgement                                                      iv

Table of Contents                                                       v

Abstract                                                                     vii

List of Tables                                                             viii

CHAPTER ONE

 Introduction                                                         

1.1   Background of Study                                           1

1.2   Statement of the Problem                                    3

1.3   Objective of the Study                                          4

1.4   Significance of the Study                                     5

1.5   Scope of Study                                                     5

1.6 Research Question                                                  6

CHAPTER TWO

Literature Review

2.1   Alcohol content of Beverages                                9

2.1.1        Alcohol Strength                                                   15

2.1.2 The OIML Scale                                                     16

2.1.3        Standard Drinks                                                    17

2.1.4        Effects of Alcohol on the Body                               18

2.1.5        Alcohol Intakes and Health                                   23

2.1.6 Ethanol and the Brain                                          26

 

2.1.7 Ethanol and Cancer                                                        29

2.1.8  Ethanol and the Heart                                           30

2.2   Other Effects of Ethanol                                          31

2.2.1 Oxidation of Ethanol                                              33

CHAPTER THREE

Materials and Methods                                                  

3.1   Materials                                                                  38

3.2   Collection of Sample                                                        39

3.3    Methods                                                                  40

3.3.1   Preparation of Standard Ethanol Solution            41

3.3.2          Preparation of Acid Dichromate Solution                       41

3.3.3  Measuring the Absorbance                                    42

CHAPTER FOUR

Results                                                                            43

CHAPTER FIVE

Discussion, Conclusion and Recommendation

5.1   Discussion                                                               47

5.2   Conclusion                                                              48

5.3   Recommendation                                                     48

Reference                                                                                 50

Appendix 1                                               Abstract

This project is a survey of level of alcohol in beverages produced in Nigeria and to ascertain the compliance of the producers in accordance with accepted values on WHO recommendation. Six brands of alcoholic beverages (Guilders, star Harp, Heineken, Stout and Legend) were bought in Awka in Anambra state. The samples were analyzed for level of alcohol (Ethanol) using acid dichromate reaction and visible spectroscopy methods. The result obtained for bottom fermented beers; Guilders 5.1, star 5.3, Harp 5.2, Heineken 5.1, top fermented beer Stout 7.2 and Legend6.5 were compared with the European Brewing convention standard of 5.1+0.2 and 7.3+0.2 for bottom and top fermented beer respectively. The result showed , permissible levels for each of the six samples analyzed which are within acceptable limit except for legend stout with alcohol content of 6.5 against 7.3+ 0.2 which is the European Brewing convention standard for top  fermented beer. The six samples are within the acceptable limit.

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