Production of board chalk out of powdered chicken eggshells /
Aquinoi, Itchi Ann Denniece
Production of board chalk out of powdered chicken eggshells / by Itchi Ann Denniece Aquino, Geriel Jan Galvan and Arvin Tepora. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xi, 44 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
High School High School
AQUINO, ITCHI ANN DENNIECE B., GALVAN, GERIEL JAN D. and TEPORA,
ARVIN R. Production of Board Chalk Out of Powdered Chicken Eggshells. Applied Research Ill Science High School. College of Education. Cavite State University. Indang, Cavite. May 2017. Adviser: Engr. Renato B. Cubilla.
The study entitled "Production of Board Chalk Out of Powdered Chicken Eggshells" was conducted at Indang, Cavite and Cavite State University — Science High School to produce chalks from eggshells. It also aimed to determine the physical properties of the produced chalk from powdered chicken eggshells in terms of texture, brittleness, compactness, adherence, hardness, erasability, and level of acceptability, and to determine which treatment will produce the best quality of chalk.
The researchers used the following treatments in the conduct of their study; To — commercial chalk; Tl — 90% eggshells + 10% flour; T2 — 75% eggshells + 25% flour; T3 — 50% eggshells + 50% flour; T4 — 25% eggshells + 75% flour.
The eggshells were cleaned and pounded to the most possible smallest size using mortar and pestle. The shells were mixed with plain flour and water and were cooked for 15 minutes or until the mixture become hot enough for the binder to function effectively. The solution were placed in a molder and air-dried for three days. To further dry the chalks, the researchers used an oven. The chalks were evaluated by thirty participants based on its texture, brittleness, compactness, hardness, adherence, erasability, and level of acceptability with a sensory evaluation sheet.
The best treatment is T3 . Based on the results of the study, the physical properties of the best treatment are smooth, brittle, compact, hard, adherent, erasable and acceptable.
When the produced chalks were compared to To, they all gained acceptable results.
Chicken eggshells
670.20 / Aq5 2017
Production of board chalk out of powdered chicken eggshells / by Itchi Ann Denniece Aquino, Geriel Jan Galvan and Arvin Tepora. - Indang, Cavite : Cavite State University- Main Campus, 2017. - xi, 44 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
High School High School
AQUINO, ITCHI ANN DENNIECE B., GALVAN, GERIEL JAN D. and TEPORA,
ARVIN R. Production of Board Chalk Out of Powdered Chicken Eggshells. Applied Research Ill Science High School. College of Education. Cavite State University. Indang, Cavite. May 2017. Adviser: Engr. Renato B. Cubilla.
The study entitled "Production of Board Chalk Out of Powdered Chicken Eggshells" was conducted at Indang, Cavite and Cavite State University — Science High School to produce chalks from eggshells. It also aimed to determine the physical properties of the produced chalk from powdered chicken eggshells in terms of texture, brittleness, compactness, adherence, hardness, erasability, and level of acceptability, and to determine which treatment will produce the best quality of chalk.
The researchers used the following treatments in the conduct of their study; To — commercial chalk; Tl — 90% eggshells + 10% flour; T2 — 75% eggshells + 25% flour; T3 — 50% eggshells + 50% flour; T4 — 25% eggshells + 75% flour.
The eggshells were cleaned and pounded to the most possible smallest size using mortar and pestle. The shells were mixed with plain flour and water and were cooked for 15 minutes or until the mixture become hot enough for the binder to function effectively. The solution were placed in a molder and air-dried for three days. To further dry the chalks, the researchers used an oven. The chalks were evaluated by thirty participants based on its texture, brittleness, compactness, hardness, adherence, erasability, and level of acceptability with a sensory evaluation sheet.
The best treatment is T3 . Based on the results of the study, the physical properties of the best treatment are smooth, brittle, compact, hard, adherent, erasable and acceptable.
When the produced chalks were compared to To, they all gained acceptable results.
Chicken eggshells
670.20 / Aq5 2017