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Development of Cellulose Nanoparticles from Nata de Coco Using Cryocrushing and Ultrasonication / Kxandra E. Cubillo, Diopany P. Marasigan and Kaila Mae N. Panganiban.

By:

Cubillo, Kxandra E [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018Description: xii , 60 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.977 C91 2018

Online resources:

Click here to view abstract and table of contents

Production credits:

College of Education (CED) Department of Science High School

Abstract: CUBILLO, KXANDRA E., MARASIGAN, DIOPANY P., PANGANIBAN, KAILA MAE N. Development of Cellulose Nanoparticles from Nata de Coco Using Cryocrushing and Ultrasonication. Research Study (General Science Curriculum) Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Dr. Hosea de Leon Matel. The study was conducted to develop cellulose nanoparticles from Nata de Coco using cryocrushing and ultrasonication. The purpose of this study was to: (1) determine the characteristics of the produced cellulose nanoparticles in terms of: (a) morphology; (b) size; (c) zeta potential; (d) percent yield. In addition, the purpose is to patronize Nata de Coco because of its use. Experimental method was utilized and was used in gathering data. One kilogram of fresh Nata de Coco was washed for three times, and drained for 24 hours at normal room temperature. Nata de Coco was dried using the squeezing technique, and was then sliced into one to two centimeters. Dried and sliced Nata de Coco was stored in the bio freezer for two weeks. Frozen Nata de Coco was cryocrushed and placed in the biofreezer. The cryocrushed particles were sonicated for an hour before the characterization and analysis. The results of the characterization showed that cellulose particles produced from Nata de Coco ranges from nanometers to micrometers. However, the morphology of the individual particles was not determined because they tend to aggregate due to the presence of moisture in the samples. The particles' zeta potential is negative which meant that the repulsion between particles is low. Accordingly, the percent yield of the produced cellulose particles from I kg (1000 g) fresh Nata de Coco was 89 % (19.86 g).

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.977 C91 2018 (Browse shelf(Opens below))		Room use only	RS-803		00076516

Research Study (Science High School) Cavite State University.

Includes bibliographical references.

College of Education (CED) Department of Science High School

CUBILLO, KXANDRA E., MARASIGAN, DIOPANY P., PANGANIBAN, KAILA MAE N. Development of Cellulose Nanoparticles from Nata de Coco Using Cryocrushing and Ultrasonication. Research Study (General Science Curriculum) Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Dr. Hosea de Leon Matel.
The study was conducted to develop cellulose nanoparticles from Nata de Coco using cryocrushing and ultrasonication. The purpose of this study was to: (1) determine the characteristics of the produced cellulose nanoparticles in terms of: (a) morphology; (b) size; (c) zeta potential; (d) percent yield. In addition, the purpose is to patronize Nata de Coco because of its use. Experimental method was utilized and was used in gathering data.
One kilogram of fresh Nata de Coco was washed for three times, and drained for 24 hours at normal room temperature. Nata de Coco was dried using the squeezing technique, and was then sliced into one to two centimeters. Dried and sliced Nata de Coco was stored in the bio freezer for two weeks. Frozen Nata de Coco was cryocrushed and placed in the biofreezer. The cryocrushed particles were sonicated for an hour before the characterization and analysis.
The results of the characterization showed that cellulose particles produced from Nata de Coco ranges from nanometers to micrometers. However, the morphology of the individual particles was not determined because they tend to aggregate due to the presence of moisture in the samples. The particles' zeta potential is negative which meant that the repulsion between particles is low. Accordingly, the percent yield of the produced cellulose particles from I kg (1000 g) fresh Nata de Coco was 89 % (19.86 g).

Submitted to the University Library July 16, 2018 RS-803