Concentrated Sugar Solutions Research Articles

Organic Dye-Doped PMMA Lasing.

Organic thin-film lasers gain interest as potential light sources for application in diverse fields. With the current development, they hold variety of benefits such as: low-cost, high-performance, and color-tunability. Meanwhile, the production is not complicated because both the resonator and the gain medium can be assembled by solution-processable organic materials. To our knowledge, information about using poly(methyl methacrylate) (PMMA) as a matrix for organic dye lasers was insubstantial. Herein, the feasibility of using organic dye-doped PMMA as an organic dye laser was tested. Six different sample designs were introduced to find out the best sample model. The most optimum result was displayed by the sample design, in which the gain medium was sandwiched between the substrate and the photoresist layer with grating structure. The impact of dye concentration and grating period on peak wavelength was also investigated, which resulted in a shift of 6 nm and 25 nm, respectively. Moreover, there were in total six various organic dyes that could function well with PMMA to collectively perform as ‘organic dye lasers’, and they emitted in the range of 572 nm to 609 nm. Besides, one of the samples was used as a sensor platform. For instance, it was used to detect the concentration of sugar solutions.

Does ‘Prison Napalm’ work? Measuring the cooling temperature of sugar solution burns in a porcine model

Non-accidental scalds sustained with sugar solution are potentially devastating and often associated with assaults within prisons where they are commonly known as ‘Napalm’ attacks. However, little is known about the mechanism behind such injuries. Proposed explanations have included a higher initial temperature, increased viscosity compared to water and lower emissivity, although these have yet to be demonstrated in any experimental model. We therefore set out to measure the post-exposure cooling temperature of the dermis after exposure to different concentrations of boiled sugar solution in a dead porcine model.Dead pork belly tissue was pre-heated to human body temperature (36.3–38.4 °C). Five solutions with different concentrations of sugar (0, 250, 500, 1000 and 2000 g/L) were heated to boiling point using standard commercially available kettles and then poured directly onto the tissue. Intradermal temperatures of the dermis were measured at one-minute intervals for a duration of 10 min.At one-minute after exposure, average intradermal porcine temperatures were 46.7 °C, 47.9 °C, 48.9 °C, 50.8 °C and 51.7 °C respectively for increasing concentrations of sugar solution. The rate of cooling was similar in all solutions with an average loss of 1.5 °C per minute. Using a generalised mixed model accounting for concentration and time period, it was identified that increasing sugar concentration resulted in statistically higher temperatures of burn (p = 0.006).Our report finds that higher concentrations of boiled sugar solution caused a higher initial temperature of burn but did not influence cooling rates. This suggests that ‘Prison Napalm’ attacks will indeed cause more severe burns than those utilising plain water, but not for all the widely believed reasons. We therefore recommend that access to kettles in prison cells should be limited, but where such access is deemed a right, consideration should be given to temperature restricted devices, as is the case in other countries.

Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions

Gummies are gelatin-based confectionery gel products where the sweeteners play vital roles in the product texture. This study focused on the impacts of sweeteners, which make up ~70–80% of the total solids, on the sol properties, gelling, and melting behaviors of gelatin (4–6%) gels. Gelling and melting properties of gelatin solutions with and without sweeteners (sucrose and glucose syrup) were characterized with rheology and differential scanning calorimetry, while the final gel texture and surface properties were analyzed with texture analyzer and tensiometer. In contrast to the plain systems without sweeteners, which gelled at around 22 °C and melted at 35 °C, the high-sweetener systems exhibited coil-to-helix transition at a higher temperature level, and the subsequent sol-gel transition depended greatly on the bulk viscosity. Below the sucrose-syrup level of 75.9%, the transition was observed at 34–43 °C; higher levels of saccharides postponed or inhibited the transition. The internal interactions of high-sugar gels were considerably weaker than the plain gels, suggesting smaller and more dispersed junction zones. The quantities of melting enthalpy and internal interactions increased with gelatin concentration but decreased with sucrose-syrup level, due to the high viscosity. Gel surfaces were generally hydrophobic (non-polar) except for the 4% gelatin gels, whose surface polarity increased with sugar level. Gel hardness and tackiness increased with gelatin concentration but did not change significantly with moisture/sugar content at 5–6% gelatin.

All-POF coupling ratio-imbalanced Sagnac interferometer as a refractive index sensor.

A polymer optical Sagnac interferometer is proposed as a compact and low-cost refractive index sensor for the first time to our best knowledge. The Sagnac interferometer is fabricated by only one piece of fiber to facilitate its fabrication and to avoid losses due to misalignment or fusion. The coupler was developed based on chemical and twisting techniques of ∼5cm of fiber. We modified the coupling ratio by varying the refractive index of media surrounding the coupler and consequently modified the transmission. For several values of mass percent concentration of sugar solutions surrounding the coupler, we found that transmittance decreases as the mass concentration increases. However, the decay is faster for the low concentration, while the decay is slower for higher concentrations. Two sets of experiments were carried out, at high (≥ 1 gm/100 ml) and low (<1gm/100ml) mass concentration of sugar solutions. The calibration of the sensor was done at 733 nm, where the response of the interferometer displays larger transmission variations for different solutions. The refractive index estimation was possible by correlation of the transmittance function (calculated by fitting the experimental data) with a linear refractive index model. The estimated resolution of the system is 0.057 weight percent of sugar solution, determined by the noise of the system.

Concentrated sugar solutions protect lactase from thermal inactivation

Lactase (β-galactosidase) is an important enzyme with applications in bioprocessing, diagnostics, and waste stream valorization, yet its performance is sensitive to environmental conditions. The thermal and pH stability of a lactase from Bifidobacterium bifidum was characterized in the presence of concentrated sugar solutions (trehalose, glucose, and sucrose, 40 %, w/w). The protecting effect of sugars was most evident at 50 °C. Without the inclusion of sugars, lactase was inactivated within 2 h whereas supplementation with trehalose, glucose and sucrose, enabled activity retention of 91 %, 37 % and 79 %, respectively, after 25 h. Trehalose improved the stability of the enzyme at pH 5.0 and pH 6.8 and sucrose improved its stability at pH 4.0 over 78 h exposure. This improved stability would broaden the working conditions by the inclusion of sugars or immobilization into/onto sugar-analog solid supports in bioprocessing, which holds promise for future industrial applications of lactase in dairy waste valorization.

Evaluation of physiochemical characteristics of fresh and osmotic dehydrated fig (Ficus carica L.)

Fig (Fiscus carica L.) fruits being the rich source of phytochemicals, particularly anti-oxidants serve as a powerhouse of nutrients and has many medicinal properties. Fig promoting healthy bowel function due to the high level of fiber. Rich in vitamins A,C,E, and minerals like calcium useful to improve the health status and to balance the pH of the body. Due to its short-lived nature, it cannot be stored for longer period (2-3 days) because higher postharvest losses. The lag in processing of fig is mainly attributed to the highly perishable nature of the fig as it posses high moisture content. The objective of the work was to improve the shelf life and reduce the perishability of fig. Two varieties, namely Local and Timla (Yercud - 1) variety were selected and osmotically dehydrated with different concentration (30, 40 and 50 °brix) of sugar solution. Timla variety contained lower percentage of seeds (21%) and fibre (2.05 g/100g), higher pulp thickness (1.0 cm), maximum colour values (L - 70.30, a - 4.65 and b - 12.37), TSS (19°brix) and vitamin C (39.0 mg/100g) than the local variety. Timla variety treated with 50° brix osmotic solution was found better nutrient retention, drying characteristics and organoleptic properties. The resultant products had improved shelf life and increased concentration of nutrients, making it suitable for processing and value addition.

Analysis and design of low gas emission of ethanol fuel from ionic liquid-assisted pretreatment of biomass

The growth of gas emissions (GE) in the environment that stirred climate change, has correlated with the decline of fossil fuels. Generally, GE was produced by burning fossil fuels such as gasoline in the combustion engine. Gasoline has higher air toxic emissions than ethanol. Hence, the investigation of ethanol has gained attention. On the other hand, biomass has become a renewable source of ethanol. However, due to the rigid structure of biomass, biomass pretreatment is needed before the hydrolysis and fermentation process. Recently, growing attention has been devoted to applying ionic liquids (ILs)-assisted pretreatment despite the high-cost process. Therefore, in this study, to optimize the ethanol production from biomass, the simulation using SuperPro Designer (SPD) software was conducted. Bagasse as biomass material was treated by IL, namely choline acetate (ChOAc), with the range of ratio IL/biomass of 0–1.5. The developed SPD model was validated with published data. The results indicated that the minimum ratio of IL/biomass was 1.3. When in the hydrolysis performed at high-loading after 72 h reaction time, the glucose and xylose concentrations were 49 g/L and 13 g/L, respectively. When the fermentation process was conducted, the initial mixed sugar solution concentration was 23 g/L of glucose and 6 g/L of xylose. Then, the ethanol concentration was 15 g/L at 24 h, which was 89% of the theoretical ethanol yield. To conclude, the developed SPD model not only could support to optimize the biomass refinery into low GE of ethanol but also could reduce large cost experimental.

Analyses of Concentration and Wavelength Dependent Refractive Index of Sugar Solution Using Sellmeier Equation

The concentration and wavelength-dependent refractive index of sugar solution have been determined using Sellmeier Equation. The equations describe the refractive index as a function of wavelength parameter. They could be generalized as a function of material concentration by investigating the characteristic of their Sellmeier constants A and B. The three wavelengths used to identify the refractive index of sugar solutions were 455 nm, 525 nm, and 633 nm, while the concentration of the sugar solution ranged from 0 to 40%. This paper reported in this research performed the empirical expression of concentration-dependent of the sugar solution. The A and B Sellmeier constants were the main subjects to be concerned. A constant has a linear relationship with the sugar solution at 15% concentration to 40%. Under a concentration of 15%, the refractive index is quadratic towards engagement. The sellmeier B constant has a quadratic relation characteristic below the attention of 15%. Above 15%, the constant B and concentration of sugar solution were associated with the 4th order polynomial equation.

PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

Predicting Drying Performance of Osmotically Treated Heat Sensitive Products Using Artificial Intelligence

The main goal of this research is to develop and apply a robust Artificial Neural Networks (ANNs) model for predicting the characteristics of the osmotically drying treated potato and apple samples as a model heat-sensitive product in vacuum contact dryer. Concentrated salt and sugar solutions were used as the osmotic solutions at 27C. Series of experiments were performed at various temperatures of 35C, 40C, and 55C for conduction heat input under vacuum ( −760 mm Hg) condition. Some experiments were also performed in a pure vacuum without heat addition. Dimensionless moisture content (DMC), effective moisture diffusivity, and mass flux were considered as the performance parameters in this study. Results revealed that the osmotic dehydration using a concentrated sugar solution shows a higher reduction in the initial moisture loss of 19.87% compared to 5.3% in the salt solution. Furthermore, a significant enhancement of drying performance of about 27% in DMC was observed for both samples at vacuum and 40C compared to pure vacuum drying conditions. Using the experimental data, a robust artificial neural network (ANN) was proposed to describe the osmotic dehydration’s behavior on the drying process. The ANN model outputs are the dimensionless moisture contents (DMC), the diffusivity, and the mass flux. Whereas the ANN inputs were the drying time, the percent of sugar solution, and the percent of salt solution. For the ANN apple’s model, the minimum root mean square error (RMSE) values were 0.0261, 0.0349 and 0.0406, for DMC, diffusivity, and mass flux, respectively. Whereas the best correlation coefficients of the above three parameters’ determination values were 0.9909, 0.9867 and 0.9744, respectively. For the ANN potato’s model, the minimum RMSE values were 0.0124, 0.0140 and 0.0333, for DMC, diffusivity, and mass flux, respectively. And the best correlation coefficients of the parameters’ values were found 0.9969, 0.9968 and 0.9736, respectively. Accordingly, the ANN model’s prediction has a perfect agreement with the experimental dataset, which confirmed the ANN model’s accuracy.

Exploration of sodium lactate as the draw solute of forward osmosis for food processing

This work explored the feasibility of sodium lactate as a novel draw solute to conduct the forward osmosis (FO) process in the field of food processing. As a common low-cost food addictive, sodium lactate is non-toxic and shows high osmotic pressure. Based on this knowledge, the results of this work further revealed the combinative effect of osmotic pressure and viscosity of sodium lactate solution on the FO performance. The effect of draw solution concentration, membrane orientation and temperature on the FO performance were also investigated. The results revealed that a maximal average water flux of 56 LMH was reached during the FO experiments with sodium lactate as draw solute. Taking into account the average water flux and the reverse solute flux, 7.1 M was the optimal concentration of the sodium lactate solution for FO process. The application of such draw solution into the concentration of sugar solution and orange juice then validated its promising performance in terms of efficiency, food quality preservation and membrane regeneration.

Non-invasive tracking of polarization rotation from speckle contrast using uncorrelated speckle patterns

A technique based on the superposition of two uncorrelated speckle patterns and speckle contrast measurement is proposed and demonstrated to track the polarization rotation of an optical beam behind a scattering layer. One of the superposed speckle patterns is considered as reference, and it is shown that with the help of the reference speckle pattern of a known linear polarization, it is possible to track the polarization rotation behind a scattering layer in a non-invasive manner by measuring the contrast of the resultant speckle pattern. The working principle and the experimental demonstration of the proposed technique are presented, and the experimental results are compared with the theoretically predicted values. The performance of the proposed technique is quantitatively evaluated by determining the rotation of the polarization vector behind the scattering layer for two different cases, namely, polarization rotation by a half-wave plate and sugar solution of different concentrations, and good matches are found between the experimental results and the theoretical prediction. Issues like resolution of tracking the polarization vector rotation and determination of sugar solution concentration are also discussed in the context of the experimental results. The proposed technique can have potential applications in non-invasive sensing and biomedical studies.

VALORISATION OF HYDROLYSIS LIGNIN REST FROM BIOETHANOL PILOT PLANT: PROCESS DEVELOPMENT AND UPSCALING

The aim of this work has been to find a scalable process to purify lignin and separate the cellulose-rich fraction from a poplar wood hydrolysis rest produced at a bioethanol pilot-plant. At initial laboratory optimization, a mild extraction of lignin was performed with 1 M NaOH at 90 °C to dissolve the lignin, that was further precipitated with sulfuric acid and this formed an easily filtrable powder. The main sub-product was a solid residue enriched in cellulose, which was successfully saccharified and tested for its fermentability.Further upscaling of the method was done at Bio Based Europe Pilot Plant (BBEPP) in Belgium. In a first run 14.2 kg of purified poplar lignin was obtained and in a second run 128.6 kg was obtained. The wet fiber residue was processed by washing and enzymatic hydrolysis to obtain, 26.7 kg of concentrated sugar solution with 509.4 g/L of glucose.

Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design.

The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification. A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres. Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate. The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.

Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design [pdf

BACKGROUND The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification. METHODS A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres. RESULTS Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate. CONCLUSIONS The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.

Assessing the individual microbial inhibitory capacity of different sugars against pathogens commonly found in food systems.

Highly concentrated sugar solutions are known to be effective antimicrobial agents. However, it is unknown whether this effect is solely the result of the collective osmotic effect imparted by a mixture of sugars or whether the type of carbohydrate used also has an individual chemical effect on bacterial responses, that is, inhibition/growth. In view of this, in this work, the antimicrobial properties of four sugars, namely, glucose, fructose, sucrose and maltose against three common food pathogens; Staphylococcus aureus, Escherichia coli and Salmonella enterica, were investigated using a turbidimetric approach. The results obtained indicate that the type of sugar used has a significant effect on the extent of bacterial inhibition which is not solely dependent on the water activity of the individual sugar solution. In addition, while it was shown that high sugar concentrations inhibit bacterial growth, very low concentrations show the opposite effect, that is, they stimulate bacterial growth, indicating that there is a threshold concentration upon which sugars cease to act as antimicrobial agents and become media instead. SIGNIFICANCE AND IMPACT OF THE STUDY: In this work, an analysis on the antimicrobial properties of glucose, fructose, sucrose and maltose in solution was conducted using a turbidimetric approach. Our findings indicate that while, as expected, all of these sugars exhibit significant antimicrobial effects at high concentrations, at low concentrations they appear to act as substrates for the bacteria which results in enhanced microbial growth instead of inhibition. In addition, the results obtained also suggest that the resultant osmotic stress imparted by the sugar solutions is not the only factor which determines their antimicrobial activity and that other chemical factors may be playing a significant role.

Low-cost imaging spectrophotometer system for absorbance measurement

The spectrophotometer system is widely used for testing the concentration of chemical elements in a liquid because it is sensitive and non-destructive. However, modern spectroscopic systems are expensive, and they have complex instrumentation. This study was to develop a low-cost imaging spectrophotometer system, consisting of a halogen lamp as the visible light source, CMOS camera as the detector, and monochromatic filters with a wavelength outputs of 645.53 nm (red), 510.04 nm (green), 488.24 nm (blue), and 475.02 nm (violet). In this research, we tested 3 types of sugar solutions (i.e. glucose, fructose, and sucrose) with varied concentrations (0%, 10 %, 20 %, 30 %, and 40% respectively). Sample images were captured using the camera to produce 8-bit digital images. The intensity of light transmission after passing through the sugar solution sample was measured based on the grey values in the sample images. Differences in sugar concentrations can be observed by measuring absorbance. Absorbance measuring showed that increase of absorbance is directly related to an increase of sugar solution concentration. Maximum absorbance for all types of sugar is obtained through the use of violet light (475.02 nm). In addition, there is a linear relationship between sugar concentration and absorbance, where the coefficient of determination (R2) is 0.99. The slope difference of the linear absorbance graph between the three types of sugar samples shows differences in radiation absorption characteristics.

Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2&gt; 0.9997 and RMSE &lt; 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

Short-Distance Intermolecular Correlations of Mono- and Disaccharides in Condensed Solutions: Bulky Character of Trehalose.

Organisms with tolerance to extreme environmental conditions (cryptobiosis) such as desiccation and freezing are known to accumulate stress proteins and/or sugars. Trehalose, a disaccharide, has received considerable attention in the context of cryptobiosis. It has already been shown to have the highest glass-transition temperature and different hydration properties from other mono- and disaccharides. In spite of the importance of understanding cryptobiosis by experimentally clarifying sugar–sugar interactions such as the clustering in concentrated sugar solutions, there is little direct experimental evidence of sugar solution structures formed by intermolecular interactions and/or correlation. Using a wide-angle X-ray scattering method with the real-space resolution from ∼3 to 120 Å, we clarified the characteristics of the structures of sugar solutions (glucose, fructose, mannose, sucrose, and trehalose), over a wide concentration range of 0.05–0.65 g/mL. At low concentrations, the second virial coefficients obtained indicated the repulsive intermolecular interactions for all sugars and also the differences among them depending on the type of sugar. In spite of the presence of such repulsive force, a short-range intermolecular correlation was found to appear at high concentrations for every sugar. The concentration dependence of the observed scattering data and p(r) functions clearly showed that trehalose prefers a more disordered arrangement in solution compared to other sugars, that is, bulky arrangement. The present findings will afford a new insight into the molecular mechanism of the protective functions of the sugars relevant to cryptobiosis, particularly that of trehalose.

Study of yeast and sugar in bio-energy generation

This paper demonstrates a simple and cost-effective bio-energy generation through biochemical reaction between yeast and sugar. Correlation of energy released between baker yeast Saccharomyces cerevisiae concentration and sugar solution concentration can be observed significantly over laboratory works. A certain number of electrons is released during the process of ethanol fermentation, in which sugars are broken down into ethanol and carbon dioxide. Consequently, bio-energy can be captured via two copper rods during the fermentation period from different concentration variables using the principle of microbial fuel cell (MFC). In this case, yeast and sugar have been selected as the concentration variables. The experiment works concluded that higher concentration of sugar solution correlates to the increment of energy output. However, the concentration of sugar beyond 0.6g/ml causes instability of the energy output. At the same time, another considerable limiting factor of the energy output is the area of separation membrane. The overabundance of sugar concentration can lead to adverse effects in harvesting the bio-energy.