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Comparative study of vinegar from rice wash and banana feelings / by Nancy S. Mojica.

By:

Mojica, Nancy S [author]

Contributor(s):

Legaspi, Myleen P [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1999.Description: 62 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.55 M72 1999

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: Mojica, Nancy S. ,Applied Research IV (General Science Curriculum ), Cavite State University, Indang, Cavite "Comparative Study of Vinegar from Rice Wash and Banana Peelings." Adviser: Mrs. Myleen P. Legaspi The study entitled "Comparative Study of Vinegar from Rice Wash and Banana Peelings" was conducted to determine which of the two vinegar is more acceptable to the consumers. This study was conducted at # 137 Calumpang Cerca, Indang, Cavite from June to December 1998. Statistical analysis used were qualitative and quantitative analysis. Analysis of Variance and Duncan's Multiple Range Test were used as statistical tools. The rice wash and banana peelings were processed into vinegar. Both were subjected to four treatments. Treatment 1 used 2 cups of white sugar and 2 teaspoons of bread yeast. Treatment 2 used 3 cups of white sugar and 3 teaspoons of bread yeast. Treatment 3 used 2 cups of white sugar and 3 teaspoons of bread yeast and Treatment 4 used 3 cups of white sugar and 3 teaspoon of bread yeast. Chemical analysis showed that vinegar produced from banana peelings have a higher pH value and titratable acid content than the vinegar produced from rice wash. Findings revealed that the vinegar from rice wash showed a significant difference in terms of its taste and a highly significant difference in terms of its general acceptability, On the other hand, vinegar from banana peelings showed no significant difference among samples in terms of their aroma, taste, color and general acceptability. It only proved that the vinegar produced from banana peelings is more acceptable than the vinegar produced from the rice wash.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.55 M72 1999 (Browse shelf(Opens below))		Link to resource	Room use only	RS-307		00006085

Applied Research IV (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

Mojica, Nancy S. ,Applied Research IV (General Science Curriculum ), Cavite State University, Indang, Cavite "Comparative Study of Vinegar from Rice Wash and Banana Peelings." Adviser: Mrs. Myleen P. Legaspi

The study entitled "Comparative Study of Vinegar from Rice Wash and Banana Peelings" was conducted to determine which of the two vinegar is more acceptable to the consumers. This study was conducted at # 137 Calumpang Cerca, Indang, Cavite from June to December 1998. Statistical analysis used were qualitative and quantitative analysis. Analysis of Variance and Duncan's Multiple Range Test were used as statistical tools.
The rice wash and banana peelings were processed into vinegar. Both were subjected to four treatments. Treatment 1 used 2 cups of white sugar and 2 teaspoons of bread yeast. Treatment 2 used 3 cups of white sugar and 3 teaspoons of bread yeast. Treatment 3 used 2 cups of white sugar and 3 teaspoons of bread yeast and Treatment 4 used 3 cups of white sugar and 3 teaspoon of bread yeast. Chemical analysis showed that vinegar produced from banana peelings have a higher pH value and titratable acid content than the vinegar produced from rice wash. Findings revealed that the vinegar from rice wash showed a significant difference in terms of its taste and a highly significant difference in terms of its general acceptability,
On the other hand, vinegar from banana peelings showed no significant difference among samples in terms of their aroma, taste, color and general acceptability. It only proved that the vinegar produced from banana peelings is more acceptable than the vinegar produced from the rice wash.

Submitted to the University Library 05/18/2007 RS-307