Nowadays, people need cheaper price products, especially foods, one of the basic needs. Professionals from other countries have found many alternatives to answer this problem. An example of this is the sugar made from coconut or the coconut sugar. Sugar is used to give a sweeter taste in foods and drinks. Professionals prepared coconut as source of sugar because coconut is abundant in the Philippines. Unlike sugar cane, coconut doesn’t need to burn when harvesting and therefore is not harm in environment.
This study will prove that the coconut can be a reliable source to produce a higher quality but low-priced sugar. Statement of the Problem Main Problem This study aimed to compare the effectiveness of coconut sugar to the commercial sugars for general acceptability. Sub Problems 1. Is the increase in the amount of lime water added to the coconut sap affects the basicity of sap, that will be needed in making sugar? 2. Which kind of sugar will have the higher general acceptability to the following? a. Color b. Smell c. Texture 3.
What will be the effect of iodine solution to the produced coconut sugar? 4. How many grams of sugar crystals will be produced for every 10 mL of collected sap? Hypothesis There is a significant difference between coconut sugar and sugar made from sugarcane. If the coconut sugar is made then it will be able to sustain a high-quality but low-priced sugar. Significance of the Study Coconut which is the source of sugar is abundant in the country. When it was harvested, unlike on sugarcanes, doesn’t contribute to pollution. The coconut sugar is rich in nutrients and is good to people’s health.
The Essay on The Ohio Lottery And The Problems It Produces
The Ohio Lottery and the Problems That It Produces In August 1974 the first ticket for the Buckeye 300 was sold. This was a big year for the state of Ohio. It marked the start of something that would grow into a resemblance of the garden of good and evil. Though lottery is a big moneymaker for the state, it is also a cause of a horrible addiction. Senator Ron Mottl first campaigned against the ...
It has higher quality compared to commercial sugars with chemicals and coconut sugar has low price and is affordable for consumers. It will be also an additional help in the field of industry of the Philippines. Scope and Limitations The study about testing and comparing the coconut sugar to commercial sugars contained two tests. In the preparation of the coconut sugar which was the main priority of the study, a 2000 mL of coconut sap was gathered from a small farm in Orion, Bataan for about 10 hours under a temperature of 25C.
A new solution was completed by adding 20 mL of lime water on the sap, for the purpose of lowering the acidity. The basicity was tested by adding 5 mL of bromthymol blue for the solution. The presence of starch was tested by adding 5 mL of iodine solution to the produced coconut sugar crystals. In testing and comparing three types of sugars, thirty students from Bataan National High School were subjected to all treatments. The experimental group refers to the produced coconut sugar. The control group refers to the commercial sugars: white and brown sugars.
The first test: testing the effectiveness of three types of sugars, was conducted from the School of Bataan National High School; particularly from 4th year SSC. Randomization was used. The later test: comparing and testing of three types of sugars on iodine solution was conducted from the laboratory and was done by researchers. The research study about effectiveness of coconut was conducted from January to February 2014. Methodology Experimental set-ups The most effective type of sugar for human consumption was determined by using a total of eighteen set-ups of sample sugars that was used on two different tests.
The first group of six set-ups with five grams of coconut sugar will be labeled “COCONUT”, the other group of six set-ups with five grams of white sugar will be labeled “WHITE” and the last group of six set-ups with five grams of brown sugar will be labeled “BROWN”. All set-ups were tested by thirty respondents or students of Bataan National High School and by the researcher. Preparation of Coconut Sugar The coconut flowers contain coconut sap which contains glucose, nutrients and other minerals and which is the main essential component in making the coconut sugar.
The Review on Virgin Coconut Oil 2
It is reflected in the land area devoted to coconuts, labor force utilized and foreign exchange earnings. The total population that depends on the coconut industry for their livelihood is one-third of the Philippine population. The country is the 2nd largest producer of coconut oil in the world. It produces 45% - 50% of the world’s output and 70 – 75% of the total world’s export. Virgin Coconut ...
The coconut sap was collected from a small farm in Orion, Bataan and was collected between 2:00 am – 6:00 am. Along with this, the cold weather was considered so that there was more production of coconut sap. The plastic bag with a normal size usually used by the market vendors (if possible, a clear and transparent one) and a rubber band that were needed in collecting the coconut sap was prepared. The plastic bag and rubber band was connected and was sealed on the spadix, a spike-like having small flowers on a fleshy stem, that was cut by the used of karit or knife.
The cut served as an opening that enables the coconut sap to flow outside. The coconut sap that fell on the plastic bag was waited for about four hours. The 2000 mL of sap that has been collected was put on a steel and dry container and was unfermented until he sugar PH became higher in 7 in order for the sap to maintain its sugar or level needed to produce sugar crystals and in order for the sap to crystallize. In short, the acidity of sap was changed to basicity. 400 mL of line water that was put on the 100 mL of coconut sap to serve as an anti- ferment agent.
The basicity was determined by the bromythyl blue. When the solution of the coconut sap with limewater becomes blue, because of the additional 5 mL of bromythyl blue therefore it was already a base. After the unfermented coconut sap maintains its basicity level, the coconut sap was boiled to filter and to ensure its cleanliness. In boiling the coconut sap, the wood was used to serve as a fuel. The length of boiling of coconut sugar lasted for about 10 hours and the level of heat was set to medium and was controlled in order to result in a good color and texture of produced coconut sugar.
The boiled coconut sap was followed by continuous boiling or Caramelization to thicken the sap. Scums or foams that appeared during and after the continuously boiling of coconut sap was by spoon to prevent the foams in triggering fermentation that lowers the sugar level of the coconut sap. Sugar granules that were formed as coconut sap thickens was waited to cool and then were crystallized by grinding it with the used of mortar and pestle. In boiling 2000 mL of unfermented coconut sap, there were about 90g of coconut sugar crystals formed.
The Essay on Fferent Types Of Criticism And Literary Movements In Short Stories
The short story dates back as early as the 14th Century. It offers what a novel or the equivalent would offer but it has a swiftness and completeness about it. According to Ruby Redinger, the short story is most powerful through graphic narration (752). The short story has captured a diverse group of things from the supernatural to an everyday occurrence. Nearly any situation can be worked into a ...
There were differences regardless of the size of the coconut sugar that will be produced. The coconut sugar in crystal form or in powder form was accepted. Lastly, the produced coconut sugar was put in a safe, clean, dry container. The produced coconut sugar crystals were tested by iodine solution to know the presence of starch. Testing the effectiveness of the three types of sugar There are two tests that were done in order to determine the most effective type of sugar.
The first test was done by the thirty respondents or students from Bataan National High School and researchers. The later test was done only by the researchers. The first test of different types of sugars was based on the ranking system using numerical legends having correspondent descriptive legends referring to the overall rating of the sugar. The later test was based on description and the later test was tested by iodine solution and compared by color. A. Testing the effectiveness of the three types of sugar
In the first test, the three types of set-ups of sample sugars: the first set-up with five grams of coconut sugar labeled as “COCONUT”, the second set-up with five grams of white sugar will labeled as “WHITE” and the third set-up with five grams of brown sugar labeled as “BROWN”; was tested based on the three characteristics of an effective sugar. Those are color, smell, and texture. The data on characteristics of three types of sugars was first recorded by the researchers. The respondents tasted three types of sugar for every characteristic. Therefore, there will be a total of nine set-ups of sample sugars.
A group of three set-ups with five grams of coconut sugar labeled as “COCONUT”, another group of three set-ups with five grams of white sugar labeled as “WHITE” and a last group of og three set-ups with five grams of brown sugar labeled as “BROWN”. The effectiveness of each type of sugar: coconut sugar, white sugar and brown sugar; based on the three characteristics: color, smell and texture were surveyed by the thirty respondents or students of Bataan National High School. The rating was based by the number of votes given by the students. The rating systems for sugars that have the highest votes up to lowest votes are ranked from 1 to 3.
The Essay on Honey Taste Types Color
A Tasting Tour of U. S. Honey Varieties There are many choices when it comes to sweeteners. However, no other sweetener has as many varieties as honey. Honey is pure, all natural, and was first sweetener known to man. Honey is made when a bee changes the composition of nectar by adding moisture and enzymes. The product is then stored in bee combs and covered with bees wax. Honey comes in many ...
All of the thirty students that participated were subjected on receiving and evaluating the samples of three type of sugar: coconut sugar, white sugar, and brown sugar. The respondents were given only one chance in evaluating the different types of sugars for there were no second trials. B. Testing the three types of sugar in iodine solution In the later test, the first set-up with five grams of coconut sugar labeled as “COCONUT” was given two drops of iodine solution to test if there is starch present. The color that had appeared on the reaction of coconut sugar and iodine solution was recorded.
The other two set-ups of commercial sugars: a set-up with five grams of white sugar labeled as “WHITE” and another set-up of five grams of brown sugar labeled as “BROWN” were also given two drops of iodine solution. Since both commercial sugars already known to have starch, the purpose of the iodine solution was to record the resulted color. The resulted colors for the mixture of commercial sugars and iodine solution was then compared to the color of the coconut sugar reacted with iodine solution. A blue-black color indicates the presence of starch as a starch poly iodide complex was formed.
The presence of starch of sugars was based on the color that resulted from adding two drops of iodine solution and was recorded by the observers during the experimentation. The researchers were given three trials on comparing and testing the different types of sugar in iodine solution. There were a total of nine set-ups of all three kinds of sugars used in the comparing and in iodine testing solution. Summary and Conclusion Based on the first test done on three types of sugars, the results showed that coconut sugar has only small differences compared to commercial sugars in terms of the characteristics of a sugar color, smell, and texture.
The results conducted in the later test only indicates that the coconut sugar has presence of starch and we can conclude that commercial sugars and coconut sugars both are like in terms of starch present. Therefore the purpose of this study was fully achieved, as it proved that coconut sugars can be equal to the standards of our commercial sugars today. The study also showed the over-all acceptability of coconut sugar. The researchers concluded that coconut sugars would be best to be used for it has quality that equals the commercial sugars and has low priced.
The Essay on Color and Salt Solution
Paper chromatography is a widely used method of separation. The lab will show the basic techniques of paper chromatography. In this lab, the separation of the dyes used in two different kinds of candy is performed. The candy dyes may also be compared to solutions of FD&C food dyes. Purpose: The purpose of this experiment is to separate and compare dyes found in two different kinds of candy. ...
Results and Discussion Testing the Effectiveness of the three types of sugar Table 1. The characteristics of three types of sugars According to the observation of the researchers, the characteristics of the produced coconut sugar and the other two common commercial sugars were identified. The produced coconut sugar was brownish in color, have sweet smell after had cooked, and soft, powderize texture. Figure 1. Number of students who liked the color of different type of sugar Figure 2. Number of students who liked the smell of different type of sugar Figure 3.
Number of students who liked the texture of different type of sugar Table 2. Ratings (made by 30 students) in color, smell, and texture of 3 types of sugars The sample set-ups which are 5g of coconut sugar, 5g of white sugar, and 5g of brown sugar are evaluated by the thirty students. The frequency of students who voted a specific sugar based on its effective characteristics was ranked. In terms of color, coconut sugar and white sugar have the same numerical value which is 1. 5. While brown sugar got 3 as its numerical value. While in terms of smell, all types of sugars got the same average of 3.
And in terms of texture, coconut sugar got the highest average of 1, and both white and brown sugar got 2. 5. The over-all acceptability for all types of sugar when it was rounded-off was 1. So based on the descriptive legend by its numerical value, all types of sugar concluded that it was excellent. Comparing and testing three types of sugar in iodine solution Table 3. The resulted color of three types of sugar subjected to iodine solution in three trials The sample set-ups: 5g of coconut sugar, 5g of white sugar and 5g of brown sugar were subjected to iodine solution into three trials.
And resulted to distinct color, at its first trial, all types of sugar have different color. For coconut sugar, it has a color of black. Bluish color was present on white sugar in its first trial. And blue-black color was seen on the brown sugar. But on the second and third trials, one color only was present on all types of sugar, wherein this color was blue-black. On the other hand, only one type of sugar has a uniform result for its color while the other starts with a brighter and lighter color to its vice-versa on the next two trials.
The Essay on Stages of Heating Sugar
Carbohydrate when heated results to a complex group of reactions in absence of nitrogen containing compounds. Such reaction is commonly known as caramelization. Sugars will show caramelization to a relatively high temperature. The browning of these carbohydrates is further facilitated by the presence of small amount of acid, salts of this acids, phosphates and metallic ions. Lack of moisture in ...
