AN
ORAL PRESENTATION
ON
STUDENTS’ INDUSTRIAL WORK EXPERIENCE SCHEME
(SIWES)
UNDERTAKEN AT
NIGERIAN BREWERIES PLC.,
KM. 3, NEW IFE ROAD, ALAKIA, IBADAN, OYO STATE.
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BY
OLAFUSI ADEBIMPE HELEN
BCH/12/0737
JANUARY, 2017
BRIEF HISTORY OF NIGERIAN BREWERIES
Nigerian Breweries Plc., Ibadan was commissioned in
1982 by the then Vice President of Nigeria - Chief Alex
Ekweme and Former Governor of Old Oyo state, Chief Bola
Ige of blessed memory.
The brewery is sited in Egbeda Local Government of the
state. The location is headed by the Brewery Management
(BM), with other departmental heads reporting to him on a
daily basis. Departments in the brewery are; Brewing,
Packaging, Engineering, Logistic, Finance, Technological,
Medical, Human Resource, Area sales office, Security, ICT,
TPM Office, Technical Learning Centre etc.
Ibadan brewery won the prestigious TPM Bronze Award-
AME (Africa Middle East) in year 2010 as the first brewery2 in
this region (AME).
ORGANIZATIONAL CHART OF NIGERIAN BREWERIES, IBADAN
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SOME PRODUCTS OF NIGERIAN BREWERIES PLC
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ACTIVITIES INVOLVED IN DURING PERIOD OF ATTACHMENT
During my attachment I was posted to BREWING
DEPARTMENT and QUALITY ASSURANCE
DEPARTMENT. The brewing department comprises the
follows operation:
Silo: Storage and preservation of cereals
Brew house: Mashing and hopping
Process Area: Fermentation
Filter Room: Beer storage , Filtration and Blending
Packaging: Beer Bottling 5
Distribution Area
In the quality assurance laboratory, the following analysis
are carried out:
Grain analysis.
Turbidity test.
Original gravity test.
Present gravity test.
Alcohol determination test.
Foam stability test (Rudin).
Haze test.
Alcoholic distillation(diacetyl test).
Free amino nitrogen test.
General water analyses.
CO2 Purity test.
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Colour analysis.
Acidity test.
DIACETYL ANALYSIS
Brewing yeast convert glucose to ethanol via a very
intricate metabolic pathway. One by-product that occurs
along the way is an ester called α-acetolactate. The cell
can use some of these ester to produce valine, an amino
acid. The rest of the α-acetolactate get dumped into the
beer and spontaneously decarboxylated into diacetyl. The
yeast then absorbs diacetyl and reduces the ketone
groups to form acetoin and 2,3-butanediol, relatively
flavourless compound.
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ANALYTICAL PROCEDURE
Degas the sample by vigorous shaking to release CO2
Centrifuge the sample to remove any available yeast
present in the sample
Pasteurized the sample in water bath at 600C for one hour
Allow the sample to be cool in the chiller at 200C
Pipette 5ml of the sample into a test tube containing 3.5g
ammonium salt
Prepare the standard i.e o-phenyldiamine solution; 0.25g of
o-phenyldiamine into 25 ml of NH4CL
To the sample, add 0.5ml of the standard and shake using
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magnetic stirrer for one minutes
Take the readings using gas chromatography.
INTERPRETATION OF RESULT
After the reading has been
derived; We compare the values
with the company’s specification
ones it falls between the range
then fermentation as to stop
showing that the concentration
level of the diacetyl present is
normal and if otherwise,
fermentation will continue for
additional two to three days.
GAS CHROMATOGRAM 10
BIOCHEMICAL IMPLICATION OF DIACETYL
One property of diacetyl that impacts its toxicity
is the ease of inhalation of the vapors. Diacetyl
can be easily inhaled because it is a very volatile
substance that readily evaporates from solid or
liquid forms into the air.
Another property is that diacetyl inhibits ion
transport across respiratory tissues, leading to
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partial necrosis.
BIOCHEMICAL IMPLICATION OF DIACETYL
The most prominent adverse health effect associated with
diacetyl exposure is what has been commonly referred to
as 'popcorn lung' disease. Specifically, it leads to otherwise
rare and irreversible constrictive bronchiolitis
obliterations.
It is found that diacetyl exposure "alters pharmacological
and bioelectric characteristics of large airways by
degrading the protective barrier function of the
epithelium, leading to hyperactivity to mucosally-applied
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methacholine.
CONCLUSION
Industrial toxicology is defined as the study of the
adverse effect of industrial chemicals or other agents in
order to predict their hazardous effect on man and his
environment.
One major factor that influences the penetration of
toxicants is their concentration.
This analysis is very useful in regulating the quantity of
diacetyl in brews. Diacetyl as a toxicant at a
concentration higher than that specified, if regulated
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can add a buttery taste, which is good for the beer taste.
RECOMMENDATION
Nigerian Breweries Plc. is an establishment
where biochemists, microbiologists, food
scientists and agric. engineers can function
optimally due to enough space and facilities
for operation.
With the training I passed through during the
attachment, though still learning, I can stand
to say I am a brewer, I hereby recommend
Nigerian Breweries Plc. for intending
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industrial training students.
THANK YOU...
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