Science Investigatory Project Title Proposal PDF

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Science Investigatory Project Title Proposal Mikaella Gabrielle G. Dotingco Among all the things I’ve researched for the past few days that I was given to look into, I found 3 titles that intrigued me greatly. I suppose since they seemed to all be interesting and worthwhile topics I decided I wanted...

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Science Investigatory Project Title Proposal Mikaella Gabrielle G. Dotingco

Among all the things I’ve researched for the past few days that I was given to look into, I found 3 titles that intrigued me greatly. I suppose since they seemed to all be interesting and worthwhile topics I decided I wanted to use them.

Here are the three:

A.) Ethyl Alcohol From Ripe Orange Peelings B.) Utilization Of Avocado Peelings Into Jelly C.) Make All-Natural Insect Repellent with Guybano Leaves Since this is research, naturally I had these ideas after scrolling through multiple project titles online. I own nothing but the new variant I’ve changed from the previous work. Here are my references:

ETHYL ALCOHOL PEELINGS

FROM

RIPE

BANANA

Abstract I’m Ruben S. Pepino, Jr. senior year in section dove and the proponent of a (Musa paradisiacal)peelings”. This study signify the use of waste from banana musa paradisiacal peelings that pollute out surroundings when thrown after eating ripe banana fruit. The study aims to produce Ethyl alcohol out of ripe banana extract added with yeast and ferment it for 3 months. The researcher gathered waste ripe banana peelings from banana fruit stand at Agora Public Market Pagadian City. The waste ripe banana peelings were washed then scrapped the inner part of the peelings after scrapping, this was placed in the one (1) liter of water, heated until cooked in thirty (30) minutes. The extract is being pour into the sterilized bottle added with yeast and partially scaled. After being fermented over three (3) months, the extract is distilled to produce ethyl alcohol. (Reference: https://www.scribd.com/doc/124448710/Ethyl-Alcohol-F rom-Ripe-Banana-Peelings)

Don’t discard your mango peels, they make jams, jellies healthier, says IIT-Bombay study Mumbai city news: India produces 40% to 48% of the world’s mangoes MUMBAI

Updated: Jun 20, 2017 01:27 IST

Snehal Fernandes Hindustan Times

Mango peels consist of approximately 20% to 40% of the total mango processing waste (by weight) generated in industries. (HT File Photo)       

The bitter mango peels that

pectin

most of us discard can make jam

substance used as a universal

and

and

additive in jams, jellies, ice

therefore healthier than those

creams and cosmetics — from

available in stores. That’s what a

the

team of researchers led by the

Australian mangoes. The study

Indian Institute of Technology –

is a part of the ongoing research

Bombay (IITB) found when

on fruit waste, based at IIT-B’s

they used a process to extract

bio-refinery.

jelly

less

sweet,

—a

peels

of

gel-forming

Indian

and

The

research

assumes

citrus peels and apple pomace is

significance as India produces

imported for Rs700 to Rs900 a

40% to 48% of the world’s

kg from Germany, Mexico and

mangoes.

China, owing to a lack of

Currently, pectin produced from

manufacturing capacity in India.

WASTE FROM FRUITS A GLOBAL ISSUE 

Globally, fruit processing industries contribute more than 0.5 billion tonnes of waste.



There is no such data available for India.



But, primary data on waste from mango processing factories in Maharashtra that was part of the study found that medium scale industries produce up to 50-100 tonnes of waste per day.

In contrast, the five-member

approach, in which the mango

team extracted pectin using

pulp is extracted and the peels

lemon juice, which is a natural

processed right next to the

acidifying agent. “Despite being

industry without any hazardous

such a vast country, India

chemicals,” he added.

doesn’t produce pectin, which is used in food, confectionery, cosmetics,

pharmaceutical

products,” professor Amit Arora, principal investigator, Centre for Technology

Alternatives

for

Rural Areas, IIT-B.

tonnes of mangoes, but all we now do is compost the peels and biogas.

We,

thus

looked at an alternative green

peels

consist

of

approximately 20% to 40% of the

total

mango

processing

waste (by weight) generated in industries. The

“India produces millions of

generate

Mango

team

conducted

experiments on Indian mangoes, which showed that the amount of pectin in mango peels varies from 20% to 30% of total peel weight,

as

compared

to

commercial sources of pectin

from citrus peel (15% to 20%),

that when we use waste, such as

apple pomace (10% to 15%),

mango peels, it shouldn’t result

sunflower (15% to 25%) and

in us producing even more

sugar beet (10% to 20%). To

waste,” said Jhumur Banerjee, a

make the process of extracting

doctoral student at IITB Monash

pectin eco-friendly, the IIT-B

Research

and

University-led

effluent from the current process

hazardous

is comparatively safer as there is

mineral acids with lemon juice

no mineral acid waste as a

as the former generates effluents,

by-product.”

team

Monash replaced

which need to be treated before they

are

released

into

the

environment.

Academy.

“The

In addition to preventing acidic effluents, pectin, when extracted using lemon juice, was low on

Conventionally, industries use

sugar in jams and jelly since it

mineral acids nitric, sulphuric

can gel in presence of calcium,

and

extract

which researchers said is “a new

pectin that gels in presence of

concept in food additives for

highly concentrated sugar.

products such as low-calorie

hydrochloric

to

“We used lemon juice to ensure

food and beverages.”

(Reference: https://www.hindustantimes.com/mumbai-news/don-t-discard-your-mango-peels-they-make-jamsjellies-healthier-says-iit-bombay-study/story-brReeU5c7yLYupQZR2yPfN.html)

Investigatory Project Science Projects Example Search for:

February 21, 2013

Guyabano’s Health Benefits Most of us would love to make guyabano fruit juice, puree, tea and shake. This fruit is grown in Central America, sub-Saharan parts of Africa and Southeast Asia. Filipinos believe in the wonders of guyabano. It is known to relieve pain, inflammation, asthma, lowers fever, spasms, heart rate and blood pressure. It is also good for diabetic individuals and its extracts can prevent cancer cells from forming. Viruses, fungi and harmful bacteria can also be prevented when you eat guyabano because of its anti-microbial potential.

The experts of the Department of Science and Technology (DOST) have advocated these wonders of guyabano in a health supplement. Based from their research guyabano can ease cancer and other illnesses. Guyabano or soursop is a tropical fruit with a soft thorn green skin and soft pulpy white flesh. The agency had studied and performed tests that will prove that guyabano extract can be mixed in natural health supplements since it had high flavonoid which avoids viruses, carcinogens and allergens. [via pia.gov.ph]

(Reference: http://www.investigatoryprojectexample.com/guyabanos-health-benefits/)

Guyabano Health Benefits – Revealing Medicinal Properties of an Exotic Fruit

BY MIKE BARRETT POSTED ON FEBRUARY 1, 2013

There are many fruit that most people simply don’t know about, and guyabano, also known as soursop and guanabana, is just one of them. While the fruit is not as well known as others and is less researched, guyabano health benefits are still worthy of note. If you want to expand your mind with knowledge of a fruit you probably never knew existed, continue onward to see what guyabano is and what it has to offer.

What is Guyabano? Guyabano is a fruit that comes from the Graviola tree. Other names for guyabano (name known in the Philippines) include: guanábana (Spanish), graviola (Portuguese), pawpaw (in Brazil), corossol (French), soursop (English), and custard apple (English). The scientific name is annona muricata. The graviola tree grows in warm tropical areas such as the Philippines and South America. Known as a sedative, a nerve tonic, and used to maintain proper intestinal health, guyabano is just one medicinal tool stemming from the graviola tree. Throughout history, each part of the graviola tree, such as the bark, leaves, roots, fruit, and seeds have been used for medicinal purposes. The seeds have been used to treat nausea and vomiting, while herbal medicine practitioners recommend using the fruit and leaves to relieve stomach distress, pain, cough, asthma, and fever.

Guyabano is known to being rich in vitamin C and B vitamins thiamin, riboflavin and niacin, but here is a fuller list of what the fruit has to offer.    

Vitamin C Iron Riboflavin Phosphorus

Guyabano Health Prevention

    

Thiamine Calcium Carbohydrates Niacin Fiber

Benefits

–

Cancer

Unfortunately, research revolving around guyabano’s healing properties is lacking in the scientific world, but so far researchers have been studying guyabano for its ability to protect against cancer and reduce side-effects of chemotherapy. Since 1976, over 20 independent labs researched Guyabano’s anti-cancer effects following initial research carried out by the National Cancer Institute. The National Cancer Institute found that guyabano’s “leaves and stems were found effective in attacking and destroying malignant cells. After the 1976 findings, that were apparently never released to the public, other research studies came out with similar conclusions: 

One study published in the Journal of Natural Products found that one chemical in Graviola was 10,000 times more potent than a chemotherapy drug called Adriamycin.



The Catholic University of South Korea reports that guyabano is not only a threat to cancer cells, but also leaves healthy cells alone. This is not the case with chemo, which target all the cells – much like antibiotics indiscriminately destroying all gut bacteria, good and bad.



Purdue University found that leaves from the guyabano tree are “killed cancer cells among six human cell lines”. The researchers also found that the leaves were particularly effective for prostate and pancreatic cancers.

One piece of research found on PubMed concluded: “Overall, the compounds that are naturally present in a Graviola extract inhibited multiple signaling pathways that regulate metabolism, cell cycle, survival, and metastatic properties in PC cells. Collectively, alterations in these parameters led to a decrease in tumorigenicity and metastasis of orthotopically

implanted pancreatic tumors, indicating promising characteristics of the natural product against this lethal disease.” While guyabano has something to offer in the world of cancer protection, it’s important to note that studies conducted with guyabano were

conducted in what’s known as In Vitro. This means that biological component have been isolated for testing, and this this case, cancer cells were used in test tubes. While it’s helpful to start research somewhere, we are still in need of human clinical trials.

Still, don’t hesitate to chomp down on some soursop (guyabano) for it’s great taste and potential (at the very least) anti-cancer abilities. Plus, here are some other guyabano health benefits.

Other Health Benefits of Guyabano 

Alleviates pain stemming from arthritis, joint and back problems, and rheumatism.



Prevents urinary tract infections – Guyabano is known for it’s vitamin C content (77% daily value per cup). Vitamin C can help to decrease the amount of harmful bacteria that may be present in the urinary tract.





Migraine and headache relief – Guyabano contains riboflavin, which could help with headaches.



Prevents constipation – Before Rich in fiber, guyabano is one of the many foods to choose if you suffer from constipation.



Bone health – Guyabano contains copper, a mineral promoting the absorption of bone-benefiting calcium.



Prevents leg cramps – Potassium in the fruit could help prevent leg cramps.



Boosts energy levels – Along with vitamin C, guyabano is known to be rich in B vitamins as well. B vitamins are known to help increase energy levels.

May help with anemia – Soursop (guyabano) is rich in iron, which could help with iron deficiency anemia.

Guyabano Benefit Guyabano can Used for:    

Respiratory issues such as asthma or cough Pain Headaches or migraines Intestinal upset, constipation,

Summary

   

and stomach distress Fever Iron deficiency anemia Urinary tract infections Lack of energy

–

In the end, just enjoy the soursop fruit, or, try it if you never have! Additional Sources: HealthMad Hort.Purdue.edu HealthyEating.SFGate

Composition of Mango Peels Are you aware of Pectin? Pectin belongs to a group of carbohydrates which is used as a stabilizer or a thickening agent in food, cosmetic and pharmaceutical businesses. Based from Government’s statistical data, our country had imported about 93,150 kilos of pectin in 2008. The cost incurred in importing Pectin is about P27,000 per kilo. To find solution to this high cost of importing Pectin, a nine-month research was conducted by PhilMech (the Philippine Center for Postharvest Development and Mechanization). According to PhilMech Executive Director Ricardo Cachuela, the country can still meet its pectin requirements by introducing mango peels which can be used as a raw material to manufacture pectin using a simple extraction process. The laboratory scale production of pectin from mango peels only costs about P6,000 per kilo. The pectin produced from mango peels can be compared with the pectin made from apple pomace. The Bio-Processing Engineering Division of PhilMech headed by Dr. Cristina Gragasin, in partnership with Dr. Rosalinda Torres of DoST-ITDI further explained that five kilograms of mango peels can be used as natural resource to produce a kilogram of pectin. [via mb.com.ph] (Reference: http://www.investigatoryprojectexample.com/composition-of-mango-peels/)

How to Make Ethanol By Jared SkyeBA Environmental Science

Ethanol is a fuel that can be manufactured easily by anyone with some basic materials and a little common sense. Made easily with commonly-available materials, it can also have a genuine impact on your fuel bill. However, there are also disadvantages. This means it is important to do your research to help you decide if it will work in your situation.

Materials to Manufacture Ethanol at Home There are many different materials that you can use to create ethanol. 

One (1) 20 gallon plastic barrel with a lid



One (1) 10 ounce packet of brewer yeast or distiller yeast



One (1) stirring paddle



Forty (40) pounds of sugar



One (1) still

Steps for Making Ethanol Making ethanol does not require many steps before you are ready to use it.

Mix Your Sugar Solution The ethanol will begin as a simple solution of sugar and water. The water should be roughly 100 degrees Fahrenheit to ensure that all of the sugar melts. Fill the barrel halfway and pour in the sugar at 10 pound intervals until it is all used. This will make the

solution easier to mix. Once the sugar is fully dissolved, you can fill up the barrel with hot water until it is nearly to the top. Once the mixture is at roughly 80 or 90 degrees, you can mix in the yeast. Loosely affix the lid of the barrel. If you let the lid sit on the barrel

loosely, then it will allow carbon dioxide to escape during the fermentation process without letting in dirt and bugs. Set the

mixture in an area that has a consistent temperature of 70 degrees.

Let Nature Take Over Fermentation will occur over the course of a week. During this time, the yeast is consuming the sugar that you've mixed in the water. As the yeast eats the sugar, it produces wastes in the form of alcohol and carbon dioxide. The carbon dioxide bubbles out of the mixture and needs to be released

periodically to keep pressure from building up. This is why you put the lid on so loosely. These bubbles will also function as an indicator of when the fermentation process is complete. Once your mixture stops bubbling up with carbon dioxide, the process is finished.

Filter the Solution There will be some wastes to filter out after fermentation is complete. Bugs and dirt can sometimes get

into the mixture, but you will mostly need to filter out all of the dead yeast.

Distill Your Solution What you will be left with is a mixture of dead yeast, water, and ethanol. To get the ethanol out of this mixture, you need to use a still to distill it out. There are many different types of ethanol stills and

you can even make your own. The distillation of your solution should yield you a rough 3:1 ratio of original solution to finished ethanol.

Dehydrate Your Ethanol The ethanol that you are left with after the distillation process will still have a minor impurity of water inside of it. To remove this water, you need to use a specialized fuel filter that can filter

the water out. These filters are made out of specially-designed fabrics that allow ethanol molecules to pass through while trapping the water.

Using Home Ethanol You will have to take a few precautionary steps in order to use your finished ethanol. First of all, you will have to make sure that there is no plastic or aluminum anywhere along your fuel system. Ethanol is highly corrosive to these materials. Also, you will have to either convert your engine to use ethanol or you will have to mix it with gasoline. Most

commercially available ethanol and gasoline mixtures use a ratio of 85% ethanol to 15% gasoline. Gasoline and ethanol have different octane ratings and most car engines are built to utilize gasoline. If you're not sure about using ethanol in your vehicle, double check with the manufacturer before you fill up your tank.

Legal Issues in Home Ethanol Production To make ethanol in your home legally, you will need to apply for a Fuel Plant Permit from the Bureau of Alcohol, Tobacco, and Firearms. This permit is required even if you are not intending to sell ethanol or produce large-scale
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