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Physically-chemical analysis of breadfruit exudates utilized in glue production / by Ria Argyll E. Cruz.

By:

Cruz, Ria Argyll E [author]

Contributor(s):

Ramos, Dulce L [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2002.Description: xiv, 44 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.39 P56 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CRUZ, RIA ARGYLL, LEYNES, MONALIZA, MATILLA JACQUIELYN, VELASCO, RICKY MARTIN. Applied Research III (general Science Curriculum), Cavite state University, Indang, Cavite, March 2002 entitled, "Physical-Chemical Analysis of Breadfruit (Artocarpus altilis) Exudate Utilized in Glue Production. Advisers: Mr. Rene B. Betonio. Prof. Dulce Ramos This study was conducted at Mangs, Alfonso, Cavite on august 2001, Physical Science Department , Cavite State University from August 2001 to October 2001 and Department of Science and Technology, Forestry Products Research and Development Institute of the University of the Philippines, Los Bafios, Laguna from November 2001 to December 2001 in order to determine the physical properties of breadfruit exudate and to determine if the breadfruit exudate can be processed into glue. It aimed to determine the general acceptability of glue from breadfruit exudate. This study was arranged in an ANOVA Table with 5 ratios. The ratios were Ratio 1 - 90% breadfruit exudate and 10% starch, Ratio 2 - 80% breadfruit exudate and 20% starch, Ratio 3 - 70% breadfruit exudate and 30% starch, Ratio 4 - 60% breadfruit exudate and 40% starch and Ratio 5 - 50% breadfruit exudate and 50% starch. It was observed and proven that the breadfruit exudate that is sticky in nature and pleasant in odor can be processed into glue specifically once combined with other binding materials such as starch. It was also observed that out of 5 ratios used, ratio 5 with 50% breadfruit exudate and 50% starch was considered as the most acceptable breadfruit exudate glue product statistically.

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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	634.39 P56 2002 (Browse shelf(Opens below))		Link to resource	Room use only	R-384		00000862

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

Includes bibliographical references.

Science High School, College of Education (CED)

CRUZ, RIA ARGYLL, LEYNES, MONALIZA, MATILLA JACQUIELYN, VELASCO, RICKY MARTIN. Applied Research III (general Science Curriculum), Cavite state University, Indang, Cavite, March 2002 entitled, "Physical-Chemical Analysis of Breadfruit (Artocarpus altilis) Exudate Utilized in Glue Production. Advisers: Mr. Rene B. Betonio. Prof. Dulce Ramos

This study was conducted at Mangs, Alfonso, Cavite on august 2001, Physical Science Department , Cavite State University from August 2001 to October 2001 and
Department of Science and Technology, Forestry Products Research and Development Institute of the University of the Philippines, Los Bafios, Laguna from November 2001 to December 2001 in order to determine the physical properties of breadfruit exudate and to determine if the breadfruit exudate can be processed into glue. It aimed to determine the general acceptability of glue from breadfruit exudate.

This study was arranged in an ANOVA Table with 5 ratios. The ratios were Ratio 1 - 90% breadfruit exudate and 10% starch, Ratio 2 - 80% breadfruit exudate and 20% starch, Ratio 3 - 70% breadfruit exudate and 30% starch, Ratio 4 - 60% breadfruit exudate and 40% starch and Ratio 5 - 50% breadfruit exudate and 50% starch.

It was observed and proven that the breadfruit exudate that is sticky in nature and pleasant in odor can be processed into glue specifically once combined with other binding materials such as starch. It was also observed that out of 5 ratios used, ratio 5 with 50% breadfruit exudate and 50% starch was considered as the most acceptable breadfruit exudate glue product statistically.

Submitted to the University Library R-384