MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03491nam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240325141614.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
091209s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
633.6 |
| Item number |
B29 2009 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bascugin, Beatrice Marion M. |
| 9 (RLIN) |
14337 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Laboratory scale production of sugar from sugar palm syrup / |
| Statement of responsibility, etc. |
by Beatrice Marion M. Bascugin, Jamaeca D. Cruz and Ma. Ivy Ann J. dela Cruz. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2009. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 39 pages : |
| Dimensions |
28 cm. |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Research Study (Science High School) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
|---|
| College and Department |
Science High School, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
<br/>BASCUGUIN, BEATRICE MARION M., CRUZ, JAMAECA D., and DE LA CRUZ, MARIA IVY ANN J., LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP. Research Study. Applied Research III, Cavite State University, College of Education, Science High School, Indang, Cavite. April 2009. Adviser, Dr. Ma. Agnes P. Nuestro<br/><br/>The study entitled LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP was conducted at Banaba Cerca, Indang, Cavite to determine the possibility of producing sugar from sugar palm sap, to determine the sensory properties of sugar from sugar palm sap, and to determine the consumer's acceptability of the produced sugar.<br/><br/>Direct and indirect boiling were used for the production of sugar from sugar palm sap. One gallon of sugar palm sap was utilized per trial.<br/><br/>The direct treatment of the study produced 505 grams of sugar for the first trial and 480 grams of sugar for the second trial. These findings show that the percentage yield for the first and second trial were 8.40% and 7.98%, respectively. While on the indirect treatment, there was no sugar produced.<br/><br/>One hundred (100) respondents were chosen purposively and by chance for the sensory and the general acceptability evaluation of the produced sugar.<br/><br/>The researchers used descriptive analysis such as frequency counts, mean and percentage to determine the sensory properties and general acceptability of the produced sugar.<br/><br/>Findings showed that the sugar produced from sugar palm sap was generally described as “brown” in color by the respondents. In terms of texture, the sugar produced was described as “neither fine nor coarse” by the respondents. On the other hand, the taste of sugar produced was “moderately sweet” for respondents.<br/><br/>As regards to acceptability of sensory properties, respondents rated the produced sugar as “acceptable” in color, texture and taste.<br/><br/>Thus, the researchers concluded that the sugar produced from sugar palm sap was acceptable and could be a substitute for other commercial sugar.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
04/16/2009 |
| Accession number |
RS-559 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Palm sugar |
| 9 (RLIN) |
14340 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nypa palm |
| Topical term following geographic name entry element |
Nypa palm |
| 9 (RLIN) |
15124 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cruz, Jamaeca D. |
| Relator term |
author |
| 9 (RLIN) |
14338 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
dela Cruz, Ivy Ann J. |
| Relator term |
author |
| 9 (RLIN) |
14339 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nuestro, Ma. Agnes P. |
| Relator term |
adviser |
| 9 (RLIN) |
28883 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1d78bb6bd34e930c30d298bb54dcdd4f">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=1d78bb6bd34e930c30d298bb54dcdd4f</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
