Development of bioplastic wrapper from shrimp shells / by Kim Ciara E. Boniel and Francine Reign V. Nuestro.

Research Study (Science School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

BONIEL, KIM CIARA E., NUESTRO, FRANCINE REIGN V., ROSCO, POLLY ANNE GRACE R. Development of Bioplastic Wrapper from Shrimp Shells. Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. April 2016. Adviser: Prof. Dulce L. Ramos.

The study was conducted to develop bioplastic wrappers from shrimp shells. The purpose of the study was to: (1) determine the characteristics of the bioplastic wrapper developed from shrimp shells in terms of the following: color, texture. Transparency, flexibility and porosity; (2) determine the level of decomposition of the produced bioplastic wrapper; (3) determine which treatment will produce the most acceptable bioplastic wrapper in terms of physical characteristics; and (4) determine the possible cost of production of each treatment of the bioplastic wrapper from shrimp shells.

The process involved after the preparation of the materials and equipment were Cleansing, extraction such as deproteinization and dimeneralization, pulverization, mixing, and moulding. Cleansing of shrimp shells was done through the use of warm water. Extraction through deproteinization was done by submerging the shrimp shells overnight in a pail of commercial grade sodium hydroxide solution. This was followed by demineralization in which the deproteinized shrimp shells were submerged in a pail of commercial grade Hydrochloric acid overnight. The shrimp shells were pulverised using sieve and mortar and pestle, placed on a pan and stirred thoroughly. The mixture needed a low heat until it turned into a viscous appearance. After molding the mixture through the use of rolling pin and molding pan, it was cut into an 18x12” bioplastic wrapper.

The evaluation of the produced bioplastics was done through the use of evaluation forms. The respondents were composed of selected students, faculty members and chemical experts. Results showed that Treatment 3, with 30 grams of chitin, was the fastest to show signs of decomposition in 14.33 days. The amount of chitin in each treatment significantly affected the quality of the produced bioplastic wrappers. The significant effects were that as the amount of extracted chitin increases, the bioplastic wrapper becomes brown in color, less smooth in texture, less transparent, more porous, less flexible and faster to decompose. As the amount of extracted chitin decreases, the bioplastic wrapper becomes light brown in color, more smooth in texture, more transparent, less porous, more flexible and slower to decompose. All treatments of the produced bioplastic wrapper were acceptable in terms of their characteristics as evaluated.

The possible cost of developing bioplastic wrapper from shrimp shells will range up to nineteen pesos and twenty five centavos. The developed bioplastic wrapper from shrimp shells is feasible and ready for utilization guided by the process being implemented by the researchers, however, there were still recommendations to further improve the quality of the biodegradable wrapper.

Submitted copy to the University Library. 10/11/2016 RS-762