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Preparation of woodstain out of different agricultural by products / by Carlo P. Feraer

By:

Feraer, Carlo P [author]

Contributor(s):

Lapitan, Lorenzo C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2002.Description: vii, 41 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

698.32 P91 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: FERAER. KARLO P., MOJICA, HERBERT D.PULIDO, M., VIADO. MARK TWIC)THY A., Applied Research 111 (General Science Curriculum), Laboratory- School Cavite State University, Indang, Cavite, January. 2002. "PREPARATION OF WOODSTAIN OUT OF DIFFERENT AGRICULTURAL BY- PRODUCTS." Adviser: Dr. Lorenzo C. Lapitan Jr. This study entitled "Preparations of Wand stain out of Different Agricultural By- products" was conducted in order to know the staining potential of cacao pod, coconut husk and coffee pulp. Specifically, it aims to determine the wood staining potential of extracts prepared from these materials at different concentrations; and evaluate and compare the wood stain as app}ied on wood based on some quality indicators. The study used thirteen treatments, twelve of which are: Tl (25% cacao pod stain and 75% vanish), T2 (25% coconut husk stain and 75% of vanish), T3 (25% coffee pulp stain and 75% of varnish). (50% cacao pod stain and 50% varnish), T5 (50% coconut husk stain and 50% vanish), (50% coffee pulp stain and 50% varnish), T 7 (75% cacao pod stain and 250% varnish), T8 (75% coconut husk stain and 25% varnish), T9 (75 0% coffee pulp stain and 25% vanish), T 10 (1000/0 cacao pod stain), T 11 (100% cocoanut husk stain), T12 (100% coffee pulp stain). A control treatment (commercial varnish) was used to serve as the basis of comparison. In order to determine the effectiveness of the treatments, the stained samples were subjected to timespan för drying, smoothness, colorfastness, and general acceptability tests. The sensory qualities were evaluated by 50 panelists based on their smoothness, colorfastness, and general acceptability. The statistical tools that were used in analyzing the data were Analysis of Variance and Duncan's Multiple Range Test. Analysis of mean scores showed that Treatment 10 (100% cacao pod stain) was found to be statistically superior among the treatments in terms of smoothness and tunes pan for drying. On the other hand, Treatment 12 (100% coffee pulp stain) was proven to be statistically superior in terms of colorfastness. Mean scores for general acceptability of the stain revealed that the control treatment (commercial varnish) significantly gained the highest mean score compared with all other treatments. Sensory tests implied that prepared stains from cacao pod have potential to compete against commercial vanish. It lacks some chemical additives that may improve its performance. the prepared wood-stain showed efficiency in sensory tests and thus proving itself to be a good source of stain.

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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	698.32 P91 2002 (Browse shelf(Opens below))		Link to resource	Room use only	R-381		00000859

Research Study (Applied Research IV - - Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

FERAER. KARLO P., MOJICA, HERBERT D.PULIDO, M., VIADO. MARK TWIC)THY A., Applied Research 111 (General Science Curriculum), Laboratory- School Cavite State University, Indang, Cavite, January. 2002. "PREPARATION OF WOODSTAIN OUT OF DIFFERENT AGRICULTURAL BY- PRODUCTS."
Adviser: Dr. Lorenzo C. Lapitan Jr.
This study entitled "Preparations of Wand stain out of Different Agricultural By- products" was conducted in order to know the staining potential of cacao pod, coconut husk and coffee pulp. Specifically, it aims to determine the wood staining potential of extracts prepared from these materials at different concentrations; and evaluate and compare the wood stain as app}ied on wood based on some quality indicators.
The study used thirteen treatments, twelve of which are: Tl (25% cacao pod stain and 75% vanish), T2 (25% coconut husk stain and 75% of vanish), T3 (25% coffee pulp stain and 75% of varnish). (50% cacao pod stain and 50% varnish), T5 (50% coconut husk stain and 50% vanish), (50% coffee pulp stain and 50% varnish), T 7 (75% cacao pod stain and 250% varnish), T8 (75% coconut husk stain and 25% varnish), T9 (75 0% coffee pulp stain and 25% vanish), T 10 (1000/0 cacao pod stain), T 11 (100% cocoanut husk stain), T12 (100% coffee pulp stain). A control treatment (commercial varnish) was used to serve as the basis of comparison.
In order to determine the effectiveness of the treatments, the stained samples were subjected to timespan för drying, smoothness, colorfastness, and general acceptability tests.

The sensory qualities were evaluated by 50 panelists based on their smoothness, colorfastness, and general acceptability. The statistical tools that were used in analyzing the data were Analysis of Variance and Duncan's Multiple Range Test.
Analysis of mean scores showed that Treatment 10 (100% cacao pod stain) was found to be statistically superior among the treatments in terms of smoothness and tunes pan for drying. On the other hand, Treatment 12 (100% coffee pulp stain) was proven to be statistically superior in terms of colorfastness.
Mean scores for general acceptability of the stain revealed that the control treatment (commercial varnish) significantly gained the highest mean score compared with all other treatments. Sensory tests implied that prepared stains from cacao pod have potential to compete against commercial vanish. It lacks some chemical additives that may improve its performance. the prepared wood-stain showed efficiency in sensory tests and thus proving itself to be a good source of stain.

Submitted to the University Library R-381