Marquis de Lafayette Essay - 1217 Words

Marquis de Lafayette The Marquis de Lafayette is best remembered for the part he played in the American War of Independence. He contributed in helping the Americans gain free control over the colonies by breaking away from British home rule. For sixty years he fought with consistency and insight for political ideals and social reforms that have dominated the history of the nineteenth and early twentieth centuries. Hence, Lafayette can be attributed to the spreading of liberty and freedom throughout America and France. Therefore, he is viewed as a symbol of liberalism in a once absolutist world. Born on September 6, 1757, Gilbert Montier de Lafayette lived in the Chateau de Chavaniac. This beautiful palace is†¦show more content†¦First, he wanted to distinguish himself as a soldier. Second, he detested England and the English. As victors in the Seven Year’s War, the English humiliated France and took away the French territory in Canada. Being a very proud Fren chman, â€Å"He wanted to see England get a beating; he wanted her to lose her American colonies and he had come to help the Americans win, gain their independence, and lower the pride of the insolent English nation† (Woodward 4). Thus, he sailed in his new boat Victoire onto the shore of South Carolina, along with fourteen other French army members, with plans in becoming a volunteer officer for the American revolutionary army. The marquis pursued his ambitions and left his home in secrecy even after his father-in-law, the Duc de Noailles, forbid him to leave France. Lafayette’s strong will and excitement to be in charge of an army was too much to hold back. He left his young, pregnant wife with nothing but a letter saying good-bye. Unfortunately, it would be years before he would make his way back to his homeland again. Ten days after their arrival into Charleston, Lafayette and the others made their way to Philadelphia, Pennsylvania. It was the 27th of July and Congress was still in session. At first, they were rejected and told to go back to France because there were already plenty of French officers employed in the army. However, after much consideration, congressShow MoreRelatedMarquis De Lafayette : The Hero Of Two Worlds867 Words   |  4 PagesWhitaker World History Honors December 18 Marquis de Lafayette The name of my guy is Marquis de Lafayette . He was a big part in the American and French Revolution. He was Born in France but went to America for a while. He ended up coming back to France after the American revolution. he was a military leader and he was also a French Nobleman. I will explain all about his accomplishments in the paragraphs that follow so enjoy the reading. Marquis de Lafayette was born on September sixth, 1757. HeRead MoreThe Marquis Of Revolutions : The French Revolution1501 Words   |  7 Pages The Marquis of Revolutions The American revolution is full of many bright and unique people. Without these individuals, the war could have had a more negative outcome. The Marquis de Lafayette is one that the colonies could not have spared at their fragile time in history. His dedication to the nation remains unrivaled to this day. The Marquis de Lafayette was born in Chavaniac, France on September the sixth, 1757. He was given the name Marie Joseph Paul Yves Roche Gilbert du Montier. He wasRead MoreMarie Joseph Paul Yves Roche Gilbert Du Motier1542 Words   |  7 PagesMarie Joseph Paul Yves Roche Gilbert du Motier, Marquis de Lafayette was born in 1757. At a very young age Mr. Lafayette became a very wealthy orphan after his parents passing; his father at two years old and mother at twelve. When the young wealthy orphan turned fourteen years of age he decided he would join the Royal Army and at the age of 16 married into one of the wealthiest families in France marrying Marie Adrienne Francoise de Noailles. When he turned eighteen years old he found himself atRead MoreAn Old Assyrian Proverb By Marquis De Lafayette1894 Words   |  8 Pagesyourself are also a great man? That is what it truly seems to mean when it comes to Marquis de Lafayette. Lafayette was the top-ranking officer to the commanding general George Washington, and a very huge contributor to the United States of America gaining its independence. Marquis de Lafayette was born on September 6, 1757, in Chavaniac, in the province of Auvergne in south central France. By the age of two Marquis lost his father who was a Colonel of grenadiers when he was killed at the battle ofRead MoreMarquis De Lafayette : A French General And Hero Of The American Revolution1230 Words   |  5 PagesMarie Joseph Paul Yves Roch Gilbert du Motier or Marquis de Lafayette was a French general and hero of the American Revolution. Excited by the ideas of the American Revolution, Lafayette served alongside General George Washington during the revolution. Often known as a â€Å"hero of two worlds†, Lafayette gained much of his fame by successfully co-leading the American forces in the siege of Lord Cornwallis’ British armies at Yorktown. This success is what helped America win the Revolutionary War, by forcingRead MoreFriendship Between George Washington And Marquis De Lafayette1307 Words   |  6 Pagesknown, but seemingly the most impor tant to history, is that between George Washington and Marquis de Lafayette. This powerful friendship allowed for the successful outcome of the American Revolution by providing strong leadership and wisdom to American armies. This pair of generals changed the course of history simply through their bond as friends. Marie Joseph Paul Yves Gilbert du Motier, or Marquis de Lafayette, was born on September 6th, 1757. Unfortunately, by the age of 12, Lafayette’s entire familyRead MoreMarquis de Layafette1406 Words   |  6 PagesMarquis de Lafayette Marie-Joseph Paul Yves Roch Gilbert du Motier de La Fayette, Marquis de La Fayette, a wealthy French nobleman, played a quietly prominent role in America’s struggle for independence from the British. La Fayette’s unwavering dedication to the pursuit of liberty, his skill as military officer, his ability to secure vital resources, and his impressive connections to the French Royal family and other key players of this era made him an invaluable asset in the American RevolutionRead MoreJean Joseph Paul Yves Roch Gilbert Motier882 Words   |  4 PagesMarquis de Lafayette At age nineteen, Marie Joseph Paul Yves Roch Gilbert Motier, commonly known as Marquis de Lafayette, abandoned his high social class in France and became a major General in the United States continental army. Lafayette had developed a strong relationship with George Washington, creating a friendship that would last a lifetime. He undeniably was a key component in securing the victory of the American Revolution. Marquis de Lafayette was one of the most successful leaders duringRead MoreAnalysis : Unsung Hero : James Armistead961 Words   |  4 Pageseven today. James Armistead was a Patriot spy during the American Revolution. He would go on to earn the praise of Marquis de Lafayette. He was born a slave to William Armistead in 1760; not much is known about his childhood. When the British invaded Virginia in 1781, he volunteered to join the Patriot army with the consent of his owner, William Armistead. Under the rule of Lafayette he was commissioned a spy (blackpast.org). Most African-Americans involved in the Revolution were spies, fifers, orRead MoreThe French Revolution:. The French Revolution Helped Mold1440 Words   |  6 Pagesruler in 1804. He won many wars and expanded the empire, but when he lost to Russia, he was exiled and died at the age of fifty-one. Another general was a man named Marquis de Lafayette. Lafayette helped France before, during and after the French revolution. When France was secretly helping America in their Revolution, France sent Lafayette to help, and he became a general. When he returned to France, he was r ecruited to a high general in France. George Danton was a leader of the French Revolution and

Bug Inc Paper Free Essays

Intellectual Property properly safeguards those who apply for patent registration. It is especially important in the industrial field, such as that where BUG Inc operates, because it protects the research and development investments of the company. There are many legal protections that BUG Inc can apply for to accomplish this. We will write a custom essay sample on Bug Inc Paper or any similar topic only for you Order Now The protections on Intellectual Property can fall under the ambit of Copyright, Trademark and Patents. Trademark is a very visible and wide issue because of the fact that it is seen in everyday things. Given the globalization of the world economy, it is now currently the most violated aspect of Intellectual Property Law at present. Under this legal protection, the owner of the trademark has a right to prevent any person from committing trademark infringement or any act that is not in good faith with regard to the use of the company logo. Trademark covers a very wide scope since it can be used for nearly any creation or icon that is protected by the trademark license. It covers all signs and insignias that are directly connected to or related to the company that registered the trademark. As such, any company or firm cannot use such trademark without prior consent of the company which owns the trademark. In relation to the logo of BUG Inc, the corporation may file for trademark protection. Under this legal protection, the owner of the trademark has a right to prevent any person from committing trademark infringement or any act that is not in good faith with regard to the use of the company logo. Another legal protection that Bug Inc can apply for is a patent which is designed to protect the electronic recording devices that the company makes. The first subject matter to be discussed is that of Patent. There are basically three (3) types of patents that an individual can apply for. The first type is called the Utility Patent. This type of patent is given to any person who is able to invent or discover any novel and useful process, machine, and manufactured article or matter composition. It also includes any new and useful improvement of such. The second type of patent is the design patent. This patent is given to anyone who is able to create an original and novel ornamental design for any manufactured article. The third type of patent is the plant patent, which is given to anyone who invents or discovers any distinct new variety of plant. In this case, as long as the invention involves a new inventive step that has an industrial application it may be registered and issued a patent that gives the owner the exclusive right to utilize the object. 2. ) Given the facts of the case, it must be stated that there is a clear conflict under international laws in case Steve is found guilty. Under the principle of international laws, the imposition of criminal charges is not territorial except if such is a crime against humanity or has been recognized by international tribunals as among the list of crimes that are crimes regardless of location. For the case at hand, if Canada or Steve’s mother country does not recognize his act as a crime the United States will have a hard time prosecuting and charging him because he is of a different citizenship. The civil liabilities involved in industrial or corporate espionage depend on the laws of the particular state. One law, however, that is applicable in all states would be the civil liability that is derived from the United States Constitution. It has been recognized by a number of Supreme Court decisions that the right to privacy can be invoked by a corporation to a certain extent. This means that the act of Steve in transmitting the communications between the officers and employees is a violation of this right and he is thus civilly liable for damages. Steve may also be found in violation of the pertinent copyright and patent laws depending on the content of the information sent. If the correspondence contained sensitive insider information with regard to any invention, then Steve would be in violation of the patent law. If on the other hand, there was no sensitive information, the act of hacking into the computer system is also an act that is criminally punishable. In addition to the criminal liability, there is a corresponding civil liability for damages as well. WIRETAP can only be held liable if it is sufficiently shown that it had a hand in the actions of Steve; a corporation having a juridical personality distinct from that of its employees, it can be held liable along with Steve if it is shown that it was involved in the aforementioned acts. How to cite Bug Inc Paper, Papers

Santol Peelings as Potential Source for Ethanol free essay sample

Abstract Today’s world poses an era where technology is both comfort and need. In the enjoyment of these benefits, energy has been harnessed mostly from non-renewable energy resources. While energy is surging in demand, by-products included pollution and other harmful effects. People need to shift their views to the alternative energy resources such as ethanol, alcohol extracted from fruits. Food consumption should never be sacrificed, therefore, using fruit wastes is wiser. Santol is locally abundant fruit with popularly eaten pulps and normally thrown peelings. The study focuses on extracting ethanol from Santol peelings, using white and brown sugar, and comparing it to the commercial in flame propagation, duration, temperature difference, and heat content with varying concentrations. The study is an experiment divided into three phases, fermentation, distillation, and the flame testing. Gathered data has been tabulated and treated with Z test and Randomized Block Design. With the findings, Santol peelings can be a potential source of ethanol. We will write a custom essay sample on Santol Peelings as Potential Source for Ethanol or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Keywords alternatives, concentrations, fermentation, distillation, duration, heat content, propagation I. INTRODUCTION Energy is the prime requirement for us to enjoy the benefits of technology. Through the years, its demand has been surging while its supply experiences shakes. Energy sources spring from coal, natural gas, oils, and many other nonrenewable energy resources. The depletion of these sources is inevitable as their recovery rate is much slower than the consumption rate of the people. Apart from the depleting issue, nonrenewable energy resources have been giving pollutants and risks, responsible for the manmade calamities and tragedies worldwide. There is a need to divert our views towards energy sources that do not sacrifice the quality of living that we long while promoting a much sustainable environment where all organisms thrive and prosper. Ethanol, a renewable energy resource, is combined with gasoline (gasohol) and used as automotive fuel. Though, ethanol is chiefly produced from raw materials fitter for human consumption. Ethanol is extracted from fruits, might as well, the fruit wastes such as peelings can generate ethanol. Santol (Sandoricum koetjape) is among the locally abundant fruit in the country. Its pulp is popularly eaten while its peelings are naturally thrown away. Thus the project is called to explore the potential of ethanol from Santol peelings and comparing its ethanol to that of the commercial one. II. METHODOLOGY Extraction of the Santol ethanol had undergone three phases. First was the fermentation phase, then the distillation phase, and lastly, the testing phase. During the fermentation process, the santol peelings were chopped into fine pieces. For every two cups of the chopped peelings, one cup of distilled water was added. To produce the mash, the chopped peelings, together with the distilled water were blended. We used the cheese cloth in order to filter the juice from the mash. For every four cups of juice, we added one cup of sugar. Since we had two set-ups, the first set-up was added with brown sugar while the other one was added with white sugar. The mixture was stirred in order to completely dissolve the sugar. The mixture was then pasteurized at 60Â °C in 30 minutes in order to eliminate bacteria that might alter the process. After pasteurizing the mixture, it was cooled to room temperature. When the temperature reached its steady state, we added the baker’s yeast. For every 1. 125liters of the pasteurized mixture, only 1/8 teaspoon of the baker’s yeast must be added. The mixture was then placed in a sealed fermenting jar and kept in a dark place at room temperature in two weeks to complete the fermentation. The distillation process cannot be done if the mixture is not completely fermented. Necessary equipment is also needed in order to start distilling the fermented mixture. During this process, 100ml of the fermented mixture was poured into the distilling flask and was heated up to 78. 5Â °C in order to evaporate and condense the ethanol. Testing was done using the extracted ethanol from the distillation procedure and also with the commercial one. The tests conducted were for the flame propagation, flame duration, temperature differences and heat content. In testing for the flame propagation, we used a 20-inch cotton strip. The cotton strip was fully dipped into the Erlenmeyer flask with the 3:2 ratio or 3ml of the santol ethanol and 2ml of unleaded gasoline mixture. The cotton absorbed all the liquid mixture. The wet cotton strip was then held on a flat surface and ignited from the tip using a match. The conduct of the flame duration and temperature differences was also done during the procedure. The procedure for the heat content was done after gathering the necessary data for the temperature differences III. RESULTS TABLE 1 FLAME DURATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 40% CONCENTRATION Trial 40% Ethanol Solution Experimental Commercial 1 53 51 2 47. 7 60 3 52. 83 52. 26 4 73. 17 57. 06 5 59. 63 58 Ave 57. 266 55. 664 The table shows the flame duration of the experimental and commercial ethanol for 40 % ethanol concentration. TABLE 2 FLAME DURATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 50% CONCENTRATION Trial 50% Ethanol Solution Experimental Commercial 1 60. 57Â  50 2 66. 15 48 3 55. 57 60. 21 4 62 51. 34 5 60 52. 4 Ave 60. 858 52. 39 The table shows the flame duration of the experimental and commercial ethanol for 50 % ethanol concentration. TABLE 3 FLAME DURATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 60% CONCENTRATION Trial 60% Ethanol Solution Experimental Commercial 1 67. 16 45 2 59 50 3 62. 05 54. 9 4 59. 67 49 5 54 48. 34 Ave 60. 37 6 49. 448 The table shows the flame duration of the experimental and commercial ethanol for 60 % ethanol concentration. TABLE 4 FLAME DURATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 100% CONCENTRATION Trial. 100% Ethanol Solution Experimental Commercial 1 55. 71 59. 35 2 71. 05 71. 37 3 73. 21 57. 24 4 67. 32 50. 22 5 70. 02 81. 18 Ave 67. 462 63. 872 The table shows the flame duration of the experimental and commercial ethanol for 100 % ethanol concentration. TABLE 5 FLAME PROPAGATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 40% CONCENTRATION Trial 40% Ethanol Solution Experimental Commercial 1 0. 508 2. 032 2 1. 27 2. 032 3 1. 016 1. 693 4 1. 639 1. 209 5 1. 411 1. 954 Ave 1. 1688 1. 784 The table shows the flame duration of the experimental and commercial ethanol for 40 % ethanol concentration. TABLE 6 FLAME PROPAGATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 50% CONCENTRATION Trial 50% Ethanol Solution Experimental Commercial 1 2. 309 2. 032 2 1. 129 1. 693 3 1. 037 1. 588 4 1. 058 1. 494 5 2. 032 2. 032 Ave 1. 513 1. 7678 The table shows the flame duration of the experimental and commercial ethanol for 50 % ethanol concentration. TABLE 7 FLAME PROPAGATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 60% CONCENTRATION Trial 60% Ethanol Solution Experimental Commercial 1 1. 27 1. 881 2 1. 104 1. 5875 3 1. 155 1. 155 4 1. 129 1. 494 5 1. 303 2. 032 Ave 1. 1922 1. 6299 The table shows the flame duration of the experimental and commercial ethanol for 60 % ethanol concentration. TABLE 8 FLAME PROPAGATION OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 100% CONCENTRATION Trial 100% Ethanol Solution Experimental Commercial 1 0. 403 0. 598 2 0. 026 0. 541 3 0. 032 0. 706 4 0. 057 0. 806 5 0. 314 0. 876 Ave 0. 1664 0. 7054 The table shows the flame duration of the experimental and commercial ethanol for 100 % ethanol concentration. TABLE 9 TEMPERATURE DIFFERENCE OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 40% CONCENTRATION Trial 40% Ethanol Solution Experimental Commercial 1 13 9 2 20 12Â  3 14 16 4 15 26 5 19 21 Ave 16. 2 16. 8 The table shows the temperature difference of the experimental and commercial ethanol for 40 % ethanol concentration. TABLE 10 TEMPERATURE DIFFERENCE OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 50% CONCENTRATION Trial 50% Ethanol Solution Experimental Commercial 1 9 14 2 8 24 3 10 16 4 9 30 5 10 44 Ave 9. 2 25. 6 The table shows the temperature difference of the experimental and commercial ethanol for 50 % ethanol concentration. TABLE 11 TEMPERATURE DIFFERENCE OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 60% CONCENTRATION Trial 60% Ethanol Solution Experimental Commercial 110 21 2 10. 5 32. 5 3 9. 5 22 4 4. 5 20 5 10 30 Ave 8. 9 25. 1 The table shows the temperature difference of the experimental and commercial ethanol for 60 % ethanol concentration. TABLE 12 TEMPERATURE DIFFERENCE OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 100% CONCENTRATION Trial 100% Ethanol Solution Experimental Commercial 1 3 26 2 20 21 3 49. 5 15 4 7 21 5 11. 5 15 Ave 18. 2 19. 6 The table shows the temperature difference of the experimental and commercial ethanol for 100 % ethanol concentration. TABLE 13 HEAT CONTENT OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 40% CONCENTRATION Trial 40% Ethanol Solution Experimental Commercial 1 58. 3623 40. 4047 2 89. 7882 53. 8729 3 62. 8517 71. 8306 4 67. 3412 116. 7247 5 85. 2988 94. 2776 Ave 72. 7284 75. 4221 The table shows the heat content of the experimental and commercial ethanol for 40 % ethanol concentration. TABLE 14 HEAT CONTENT OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 50% CONCENTRATION Trial 50% Ethanol Solution Experimental Commercial 1 50. 5059 78. 5647 2 44. 8941 134. 6823 3 56. 1176 89. 7882 4 50. 5059 168. 3529 5 56. 1176 246. 9176 Ave 51. 6282 143. 6611 The table shows the heat content of the experimental and commercial ethanol for 50 % ethanol concentration. TABLE 15 HEAT CONTENT OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 60% CONCENTRATION Trial 60% Ethanol Solution Experimental Commercial 1 67. 3411 141. 4164 2 70. 7082 218. 8587 3 63. 9741 148. 1505 4 30. 3035 134. 6823 5 67. 3412 202. 0235 Ave 59. 9336 169. 0263 The table shows the heat content of the experimental and commercial ethanol for 60 % ethanol concentration. TABLE 16 HEAT CONTENT OF THE EXPERIMENTAL AND COMMERCIAL ETHANOL FOR 100% CONCENTRATION Trial 100% Ethanol Solution Experimental Commercial 1 33. 6706 291. 8117 2 224. 4705 235. 694 3 555. 5645 168. 3529 4 78. 5647 235. 694 5 129. 0705 168. 3529 Ave 204. 2682 219. 9811 The table shows the heat content of the experimental and commercial ethanol for 100 % ethanol concentration. FIGURE 1 VOLUME OF THE ETHANOL YIELD OF THE WHITE SUGAR Figure 1 shows the amount of volume of the ethanol yield of the white sugar. To compute for the volume of ethanol per unit volume of the juice, Volume of ethanol extracted = 49 mL Volume of the juice= 750 mL Therefore the volume of ethanol that can be extracted from a milliliter of Santol juice is, 49 mL / 750 mL = 0. 0653 mL of ethanol A volume of 0. 0653 mL of ethanol can be extracted from a one milliliter of Santol juice. The volume of juice necessary to obtain a one milliliter of ethanol is, 750 mL / 49 mL = 15. 30612mL of juice To obtain 1 mL of ethanol, 15. 30612 mL of Santol juice is needed. FIGURE 2 VOLUME OF THE ETHANOL YIELD OF THE BROWN SUGAR Fig. 2 shows the ethanol yield of the brown sugar. To compute for the volume of ethanol per unit volume of the juice, Volume of ethanol extracted = 50 mL Volume of the juice= 1125 mL Therefore the volume of ethanol that can be extracted from a milliliter of Santol juice is, 50 mL / 1125 mL = 0. 0444 mL of ethanol A volume of 0. 0444 mL of ethanol can be extracted from a one milliliter of Santol juice. The volume of juice necessary to obtain a one milliliter of ethanol is, 1125 mL / 50 mL = 22. 5 mL of juice To obtain 1 mL of ethanol, 22. 5 mL of Santol juice is needed. TABLE 17 ETHANOL YIELD PER UNIT GRAM Mass of Peelings Ethanol Yield (volume) Brown Sugar 500 g 50 mL White Sugar 450 g 49 mL For the Brown Sugar Set-up To compute for the ethanol yield per gram is, Volume of ethanol Yield = 50 mLMass of the Peelings = 500 g 50 mL / 500 g = 0. 1mL per gram For every 1 gram of Santol peelings, 0. 1 mL of ethanol can be obtained. To compute for the mass of Santol peelings needed to obtain a 1 mL of ethanol, For the 60 % concentration, there is statistical evidence of a difference between the flame duration of the experimental and the commercial ethanol. For the 100 % concentration, there is no significant difference between theflame duration of the experimental and the commercial ethanol. there is no statistical evidence to prove that there is a significant difference in the flame duration between the different ethanol concentrations of the experimental one. For the 40 % concentration, there is statistical evidence of a difference between the flame propagation of the experimental and the commercial ethanol. For the 50 % concentration, there is no significant difference of the flame duration between the experimental and the commercial. For the 60 % concentration, there is significant difference of the flame propagation between the experimental and the commercial ethanol. For the 100 % concentration, there is statistical evidence in the flame propagation of the experimental and commercial ethanol. There is statistical evidence to prove that there is a significant difference in the flame propagation between the different ethanol concentrations of the experimental one. For the 40 % concentration, there is no significant difference in the temperature difference of the experimental ethanol from the commercial one. For the 50 % concentration, there is statistical evidence of difference of the experimental ethanol from the commercial one. For the 60 % concentration, there is statistical evidence of difference of the experimental ethanol from the commercial one. For the 100 % concentration, there is no statistical evidence that there is difference in the temperature difference of the experimental ethanol from the commercial one. There is no statistical evidence to prove that there is a significant difference in the temperature difference between the different ethanol concentrations of the experimental one. For the 40 % concentration, there is no statistical evidence that there is difference in the heat content of the experimental ethanol from the commercial one. For the 50 % concentration, there is significant evidence that there is difference in the heat content of the experimental ethanol from the commercial one. For the 60 % concentration, there is significant evidence that there is difference in the heat content of the experimental ethanol from the commercial one. For the 100 % concentration, there is no statistical evidence that there is difference in the heat content of the experimental ethanol from the commercial one. There is no statistical evidence to prove that there is a significant difference in the heat content between the different ethanol concentrations of the experimental one. The set-up with brown sugar has ethanol yield of 0. 1089 mL per gram of the Santol peelings. The weight of the Santol peelings needed to obtain a one mL ethanol is 9. 1836 grams. The set-up with the white sugar has ethanol yield of 0. 1 mL for every one gram of Santol peelings. Ten grams of Santol peelings is needed to obtain a one mL of ethanol. The set-up with the brown sugar with 1125 mL of Santol juice has produced 50 mL of ethanol. To produce an mL of ethanol using brown sugar, 22. 5 mL of Santol juice is needed. The set-up with the white sugar has 750 mL of Santol juice and has produced 49 mL of ethanol. To produce an mL of ethanol using white sugar, 15. 30612 mL of Santol juice must be prepared. To produce 1 mL of ethanol from the Santol peelings, the total cost will amount to 0. 6638 pesos. V. CONCLUSION Santol peelings have the potential to be a source of ethanol. Considering the minimal acquisition cost of the experimental ethanol and the comparative performance it has showed for the flame duration, flame propagation, temperature difference, and the heat content in relation to the commercially available one, a latent source of ethanol can be the discarded peelings from this fruit and may serve as alternative for the traditional sources of ethanol, which currently spring from food sources such as corn, bananas, and others. The concentration of the experimental ethanol does not affect the performance in flame duration, temperature difference, and heat content while effects in the flame propagation is observed. Then, the concentrations do not generally affect on the performance. For economical reasons, one can use the greater concentration of Santol ethanol to save resources without sacrificing the quality of the fuel. Concurrently, this study will significantly help in the research of finding better alternatives and greener choices towards a more sustainable environment. ACKNOWLEDGMENT The researchers extend their deepest gratitude to research adviser, Engr. Kae Vines G. Tanudtanud for the guidance and support she has extended to us. To Engr. Norma B. Moreno and the faculty of the Chemistry Department whose knowledge and support have made us along our project testing, to Engr. Rosario Dangin, laboratory assistant of the Chemical Engineering Department for the unwavering support and encouragement in the pursuance of this study, and to Concordia C. Bacalso, head of the Networking and Linkages Office, for sharing her information on the field of study.