Utilization of Lukban (Citrus maxima) and calamansi (Citrofortunalle microcarpa) fruit peels as filtering media / by Zyrellen C. Bulaklak, Clariss Joyce E. Creencia, and Richelle Angelica D. Esteban.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite: Cavite State University - Main Campus, 2018.Description: xiii, 62 pages : illustrations ; 28 cmContent type:
  • tex
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.25  B87 2018
Online resources: Production credits:
  • Science High School
Abstract: BULAKLAK, ZYRELLEN C., CREENCIA, CLARISS JOYCE E., ESTEBAN, RICHELLE ANGELICA D. Utilization of Lukban (Citrus maxima) And Calamansi (Citrofortunella microcarpa) Fruit Peels as Filtering Media. Research Study (General Science Curriculum) Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Dr. Leyma L. Cero The study was conducted to evaluate the performance of lukban and calamansi peels as filtering media. Specifically, this study aimed to: (1) determine the physicochemical quality of the filtered water in terms of color, odor, turbidity, hardness, pH level, and the microbial quality in terms of total coliform bacteria, fecal coliform bacteria, heterotrophic plate count and E. coli count; and (2) determine the differences on the quality of the water before and after the filtration based on the selected water quality parameters. There were three treatments of water samples: To is the unfiltered water, Ti is the filtered water through lukban peels and T2 is the filtered water through calamansi peels. The calamansi and lukban peels were heated in an oven and placed in a muslin cloth before filtration. Two sets of deepwell water samples were placed in sterile glass jars and stored in the cooler. The test results showed that the lukban and calamansi fruit peels were able to improve the physical properties of the water samples. The water samples filtered using the fruit peels passed the qualifications set for the physical properties of safe drinking water. The fruit peels were able to lessen the bacterial content of the water samples but their filtering abilities were not enough to produce a safe drinking water based on its microbial properties.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.25 B87 2018 (Browse shelf(Opens below)) Link to resource Room use only RS-802 00017678

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School

BULAKLAK, ZYRELLEN C., CREENCIA, CLARISS JOYCE E., ESTEBAN, RICHELLE ANGELICA D. Utilization of Lukban (Citrus maxima) And Calamansi (Citrofortunella microcarpa) Fruit Peels as Filtering Media. Research Study (General Science Curriculum) Laboratory Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Dr. Leyma L. Cero
The study was conducted to evaluate the performance of lukban and calamansi peels as filtering media. Specifically, this study aimed to: (1) determine the physicochemical quality of the filtered water in terms of color, odor, turbidity, hardness, pH level, and the microbial quality in terms of total coliform bacteria, fecal coliform bacteria, heterotrophic plate count and E. coli count; and (2) determine the differences on the quality of the water before and after the filtration based on the selected water quality parameters. There were three treatments of water samples: To is the unfiltered water, Ti is the filtered water through lukban peels and T2 is the filtered water through calamansi peels. The calamansi and lukban peels were heated in an oven and placed in a muslin cloth before filtration. Two sets of deepwell water samples were placed in sterile glass jars and stored in the cooler.
The test results showed that the lukban and calamansi fruit peels were able to improve the physical properties of the water samples. The water samples filtered using the fruit peels passed the qualifications set for the physical properties of safe drinking water. The fruit peels were able to lessen the bacterial content of the water samples but their filtering abilities were not enough to produce a safe drinking water based on its microbial properties.

Submitted to the University Library 01/01/2018 RS-802

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