The glucose levels of the samples after acid hydrolysis were recorded as follows:

1. After the dilute Muratic acid had been added onto the orange peels, the colour of the orange peels slowly changed to a yellowish green colour. The colour of the other two samples, namely, the saw dust and the newspapers, showed no change.


2. After l5 minutes, a glucose test strip was inserted into each of the containers and it was noted that the sample showing the most glucose was the orange peels showing a glucose content of l00mg/dL. The other samples showed no sign of glucose content. The same results were obtained on three other tests conducted at intervals of l5 minutes.


3. When the yeast solution was added to the sample of the orange peel, the yeast began to fizz and after a few hours, gas began to swell up the plastic bag on top of the container. No fizzes or any sign of fermentation reaction taking place were noted on the other two samples.


4. After 36 hours, more liquid appeared at the bottom of the jar containing the orange peels while the jars containing other samples showed no difference. Upon testing with a glucose test strip, the colour did not change, showing that the amount of glucose was almost used up. No signs of fermentation were noted on the other samples.


5. Upon testing with coolant test strip, the liquid in the orange peels sample caused a colour change in the test strip to an orange brown colour, showing that alcohol was present in the liquid. No colour changes were reported on the other two samples, namely, newspapers and saw dust.