JUICE FROM A FLOWER. An Investigatory Science Project.

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Is it possible to create a Tropical Drink from flowers? What would Flower Juice taste like? Are
flowers edible? These were the questions we seeked and the answers we found and compiled
them into this document. Our Investigatory Science Project.

"Curiosity is never a bad thing if you do it right"
A STUDY ON AN ISLAND JUICEFROM FLOWERS
IN
I . C o v e r p a g e I I . T i t l e
p a g e I I I . A c k n o w l e d g e m e n t I V . T a b l e o f
c o n t e n t V . A b s t r a c t ( d e s c r i p t i o n a b o u t t h e
s t u d y ) V I . C h a p t e r I

Introduction

Statement of the problem

Significance of the study

Delimitation and limitation of the studyV I I . C h a p t e r I I

Materials and methodsV I I I . C h a p t e r I I I

Observation

Analysis of data

GeneralizationI X . B i b l i o g r a p h y X . A p p e n d i c
e s
Abstract:


Orange juice, pineapple juice and other types of beverages aret h e u s u a l
d r i n k s w e f i n d a s t y p i c a l n o w a d a y s . B u t w h a t i f
o n e accidentally eats at a foreign restaurant and actually gets to taste
ane x t r a o r d i n a r y d r i n k k n o w n t o b e m a d e o u t o f
f l o w e r s . W e l l , coincidentally, one of the researchers did experience such a thing.
Thiswas when the group got the idea of making an investigation on such amatter. The researchers,
being very curious themselves, tried to fill theircuriosity. Trying to find out if flowers can
be used as an ingredient tocreate an island juice and wondering if it would turn out
to be greatt as t i ng at t he s ame t i me f or ced t hem t o execut e an
i nves t i gat or yproject.After a lot of inquiries and brainstorming, the researchers finallyf o u n d
o u t h o w t o e x e c u t e t h e e x p e r i me n t wi t h t h e a i d o f a l l t h e i r sources in
the bibliography including Sawasdee restaurant and Mrs.Soranee Supprasiti. They
started with the cleaning of the flowers andthe preparation of the materials needed.
When all were ready for theexperiment, they boiled water and added the flowers
while letting itseep for about ten to fifteen minutes. Finally, when the process
wasdone, the flowers were removed and the juice was poured to a glass passing
through a strainer for removal of any particles left. Then, theygot a savor at the natural taste
of the flowers juice. They made some


minor improvements to the taste to make it have a lot more delectabletaste. They had
transformed the beauty and aroma of flowers into adelightful , mouth-watering
island juice. Summer season in a glass, it captures natures goodness of freshly picked
flowers. Now you can addthe sense of taste to your enjoyment of every food on your
table withthis flower juice at your side.

PARTIAL FULFILLMENT OF THE REQUIREMENTS IN BIOLOGYFORSCHOOLYEAR 2003


I . C o v e r p a g e I I . T i t l e
p a g e I I I . A c k n o w l e d g e m e n t I V . T a b l e o f
c o n t e n t V . A b s t r a c t ( d e s c r i p t i o n a b o u t t h e
s t u d y ) V I . C h a p t e r I

Introduction

Statement of the problem

Significance of the study

Delimitation and limitation of the studyV I I . C h a p t e r I I

Materials and methodsV I I I . C h a p t e r I I I

Observation

Analysis of data

GeneralizationI X . B i b l i o g r a p h y X . A p p e n d i c
e s
Abstract:

liked this

Introduction:
F l o we r s c a n b e s e e n i n d i f f e r e n t p l a c e s , a n d c a n b e s e e n i n different
types. All flowers have a distinctive size, color and fragrance.Whether eye-catching or
inconspicuous, Flowers are seldom used for dr i nks . Mos t her b f l ower s have a
t as t e t hat ' s s i mi l ar t o t he l eaf , but spicier. The concept of using fresh edible flowers in
cooking is not new. Today, many restaurant chefs and innovative home cooks garnish
theirentrees with flower blossoms for a touch of elegance. But who couldhave
gues s ed t hat wi t h t he us e of cr eat i vi t y, i t s s weet j ui ce can be made into a
delicious thirst quencher. The researchers can make use of the God-given gifts in a uniquea n d
i ma g i n a t i v e s e n s e a n d a l s o u s e t h e i r Go d - g i v e n t a l e n t s
a n d i nt el l i gence t o cr eat e a s pl endi d new i dea. An i nt er es t i ng
r es ear chproject like this gives them a sense of curiosity and creativity.
Thisr es ear ch pr oj ect gi ves t hem t he i nkl i ng of how t o be pr act i cal
andresourceful. The investigators have observed that Santan flowers havea sweet liquid that
comes out when they sip the stem of the flower. This observation really convinced
them to push through this kind of topic.According to what the researchers have discovered,
with the aidof t he i nt er net , f l ower j ui ces ar e made as a nat i onal dr i nk t o
ot her c o u n t r i e s a n d s o me p e o p l e h a v e t h e m a s a r e f r e s h i n g
b e v e r a g e s

Accor di ng t o www. congocookbook. com, Fl ower s l i ke t he
HibiscusSabdariffa
, a ki nd of hi bi s cus pl ant ,
Jus de Bissap
can be made i nt owhat s eems t o be mor e of a t ea t han a "j ui ce". I t i s of t en
cal l ed t he"nat i onal dr i nk of Senegal ". A s i mi l ar dr i nk, made mor e - or - l es s
t hesame way, called
zobo
or
tsobo
, is popular in Northern Nigeria. Whenyou think of a flower being made into a juice, it is
quite impossible butthe researchers has made it possible for you to taste a flower
beingextracted, to be made into a flower juice.
A pretty and fragrant flower that pleases the eyes and that attractsthe nose of the beholder
They expect their product to be as good tasting as any other and atthe same time good for a
persons body and affordable. The juice that the researchers are going to make will be as
attractive and as fragrantas the fresh flower. It is not just going to attract your sensory
organsbut it can also quench your thirst. A cool and refreshing drink whichsoothes
the soul which is sure to feels good in your mouth so enjoy it.


Statement of the problem:
The study seeks to answer the following questions:

Can f l ower s be us ed as an i ngr edi ent i n maki ng a r ef r es hi ng beverage while
finding out and knowing if the flowers about tobe used are safe to drink?

Will it be delicious and turn out to be great tasting?
Significance:
With this study, the researchers can learn that flowers are not o n l y u s e d f o r
d e c o r a t i o n a n d d i s p l a y s b u t a r e a l s o u s e d t o c r e a t e delectable foods
and drinks. Since our world today has so many thirst quenchers that quenches our thirst
like fizzy drinks, but it ends in that. Ye s , t h e y q u e n c h y o u r t h i r s t s b u t i t a l s o
h a r ms y o u r b o d y , s o t h e researchers have made it possible for you to try something
new asidefrom that carbonated drinks that when you drink it regularly can harmyour body, so the
researchers thought of a juice out of flower that canquench your thirst, satisfy your taste
buds, and which are sure to beunique tasting. The communi t y wi l l have a
di s cover y of t he beaut i f ul t as t e of flowers and gain more knowledge and
creativity on its uses and whatthey can make out of it. Filipinos will have a new and
refreshing juicemade of f l ower s whi ch ar e s ur e t o at t r act peopl e. We wi l l
have an original and exceptional tasting island drink which can be enjoyed byevery
member of the family.
Delimitation and limitation of the study:
For about one week, t he gr oup was t r yi ng t hei r bes t t o di g f or mi r e vi t al
i nf or mat i on t hat coul d hel p t hem f i gur e mor e about t henat ur e of f l ower
j ui ce. Each member of t he gr oup got mos t of t hei r information from the internet.
But the main foundation of the topic andits information is from the Thai restaurant
Sawasdee. The groupsinvestigation for flower juice would have not been
possible without itsr e s our ces . Accor di ng t o t he gr oup, t hei r r es our ces wer e
numer ous varieties of edible flowers. These flowers were boiled and used its juiceas t he
pr oduct . The gr oup di d not s pend s o much f or t he mat er i al s n e e d e d ,
b e c a u s e m o s t o f t h e e q u i p m e n t n e e d e d i s f o u n d i n
t h e residences of the group members. A woman too, by the name of Ms.Linda Cruz
also contributed much to the groups Investigatory Project. Ms. Linda Cruz is an
employee of the Thai restaurant Sawasdee. Ms.Linda has diligently and patiently
answered every questions asked bythe members of the group. Mr. and Mrs. James
Limquiaco, Kristinesp a r e n t s h a d a l s o c o n t r i b u t e d t o t h e g r o u p s
p r o g r e s s . T h e y h a d wi l l i n g l y a n d wh o l e h e a r t e d l y a l l o we d t h e
g r o u p t o p e r f o r m a n d conduct the experiment in their house.


Not to forget, the group owes the brilliant idea of conducting ane x p e r i me n t
a b o u t f l o we r j u i c e t o t h e o wn e r o f S a wa s d e e , Mr s . Soranee Supprasiti.
The flower juice as a product would have not beencompleted without the tools and
techniques involved. The tools beingused by the group were blender, saucepan, strainer,
flavorings (sugar)and a cup of wat er . Thes e t ool s wi l l be us ed i n di f f er ent
t echni ques i nvol ved i n maki ng t he f l ower j ui ce. The t echni ques t hat we r e
us edwere blending, cleaning, heating, rinsing and squeezing activities.



Materials and Methods:
In performing this experiment, the researchers used two to threecups of dr i ed f l ower s
( chr ys ant hemum or r os e) , one t o t wo cups of sugar, one or two of the following
optional flavorings:
o
one-half teaspoon grated fresh ginger root
o
one half cup lemon juice
o
one cup pineapple juice or orange juice T h e y p r e p a r e d t h e n e e d e d ma t e r i a l s
wh i c h i n c l u d e d a s a u c e p a n , blender, strainer, sugar, cup and bowl.After the
researchers gathered all the materials needed, theybriefly rinse the dried flowers in cool
water to clean it and remove anyunseen insect that maybe present. Then, the researchers
picked outt he pet al s of t he f l ower s s i nce t hes e ar e t he onl y par t of t he
f l ower which they will use for guarantee of safety. The researchers first triedto extract the juice
out of the flower by using the blender. The flowersended up very finely minced and only
very little amount of juice wasextracted. Seeing that this process would not be of much
convenience,t he r es ear cher s made anot her pr oces s . I n a saucepanthey heatedthree
to four cups of cold water. As soon as the water began to boil, they added the dried
petals. They allowed the flowers to steep for tenmi nut es . They pour ed t he wat er f r om
t he pot i nt o a pi t cher us i ng a s t r ai ner
t o s epar at e t he f l ower s f r om t he wat er maki ng s ur e not t opour any of t he
f l ower s edi ment i nt o t he pi t cher . Af t er war ds , t he y tasted the outcome then stirred
in the sugar. Add any other flavoringsif desired. Finally, the researchers added the ice and chill
completely. T h e m e t h o d s t h e
r e s e a r c h e r s u s e d a r e f o u n d
a t www.congocookbook.com

and at www.sagekitchen.com. They did theexperiment for about three times. The
researchers gathered all thesedata by surfing the internet and interviewing the Sawasdee Thai
Houseowner named Soranee tata Supprasiti. They organized data throughe-mail and meetings.
Analysis of data:
The flower juice which was the final product turned out to have ataste of real flower; one
could actually know that it was made of real flower even if one isnt told. It truly captured
the true fragrance of theflower we used. Before accomplishing such product, the
researchersused other methods. They tried extracting the juice out of the flower b y
u s i n g t h e b l e n d e r b u t , t h e f l o we r e n d e d u p f i n e l y mi n c e d
a n d u s e l e s s . T h i s s h o w u s t h a t i t i s b e s t t h a t w e d o i t
t h e w a y t h e r e s e a r c h e r s h a d i t wr i t t e n o n t h e i r p r o c e d u r e s .
Mi n u t e s a f t e r t h e r es ear cher s added t he f l ower i n t he boi l ed wat er , t he
ar oma of t hef l ower woul d act ual l y be not i ced. Af t er t aki ng t he f l ower out
of t hewater, the researchers observed that the water became a yellowish incolor. The yellow
liquid was already the flower juice. During their taste-testing, the final product tasted like real tea which
was a little bit bitter.If you add in some sugar, the taste became a little bitter sweet.
Asidefrom regular juices, it had a unique and different taste which isnt thatdelicious if it is
made purely out of flowers but with addition of severalflavoring, the taste got to be
satisfactory. With this additional flavor, the taste of the flower juice became similar to that
of the Ice Tea. If youchill the flower juice and add some calamansi it would turn out to
be just like the real ice tea. The next day after doing the experiment, the


researchers noticed that the yellowish water turned to greenish. Thetastes still ended
up the same.
Recommendation:
The r es ear cher s r ecommend t hat one s houl d us e f l ower s or choose flowers
which have more juices than others in order to havemore liquid with t he fact that
flowers only have very little amount of liquid. One should choose the right flower
to produce the flavor youwant for the fact that not all flowers taste good. Choose
the flavoringfit for making your juice better tasting.

The r es ear cher s r ecommend t hat one s houl d us e f l ower s or choose flowers
which have more juices than others in order to havemore liquid with the fact that
flowers only have very little amount of liquid. One should choose the right flower
to produce the flavor youwant for the fact that not all flowers taste good. Choose
the flavoringfit for making your juice better tasting.But one very important thing that you need
to remember is thatnot ever y f l ower i s edi bl e and gr eat t as t i ng. I n f act ,
s ampl i ng s omef l ower s can make you ver y, ver y s i ck. You al s o s houl d
NEVER
usepesticides or other chemicals on any part of any plant that produces bl os s oms
you pl an t o eat . I dent i f y t he f l ower exact l y and eat onl y edible flowers, and
edible parts of those flowers. Always remember touse flowers sparingly in your recipes due to
the digestive complicationsthat can occur with a large consumption rate
Bibliography:

http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

http://www.sagekitchen.com/pages/jellies.htm

http://www.congocookbook.com/c0224.html

MICROSOFT ENCARTA 2003
Appendices:
I.flower as food
How To Harvest and Prepare Flowers For Eating
HARVESTING
~ Pick the flowers when they are just opened. It is best topick them just before you are going to
use them. Be sure they areherbicide-free and pesticide-free.
WASHING
~ Wash flowers gently in luke-warm water with a little salt init. The salt will remove any insects.
Gently pat them dry or let them dripdry on a towel.
STORAGE
~ If the flowers have long enough stems, stores them in waterin the refrigerator until needed.
Otherwise, store the whole blossoms in aplastic bag in the refrigerator until needed. Do not pull
the petals off untilyou are ready to use them. Some flowers such as pansies, calendula,chives and
daisies will last 4 - 6 days if they are kept cool; nasturtiums,roses and bergamot will last 2-3
days; tuberous begonias and squashblossoms should be used as soon after they are picked as
possible.For long term storage, flowers can be dried or frozen. They will have theflavor and
color but not the texture of fresh flowers. Frozen flowers workwell for infusions where you will
strain the petals out. Dried flowers canbe used wherever there is some liquid in the recipe so that
the flowers

can re-hydrate.
What part of the Flower do you eat?
My suggestion to which part of which flower to eat is simple - if it feelsgood in your mouth,
enjoys it; if not, leave it out of your food. Forinstance, Scented Geranium flowers and leaves are
edible but the leavesfeel like furry lumps in your mouth. Use them as you would bay leaves,cook
them in the dish but remove the leaves before it is served. Thepetals of Daisies, Roses, Clover
and Marigolds are wonderful to cook withbut the tough centre is unpleasant in the mouth.
Pansies and Nasturtiumscan be eaten whole. Separate the individual flowers from the stems
forflowers like Chives, Sage and Lilacs. Squash blossoms, Tulips, Hollyhocks,and Day Lilies
require the removal of the stamens and pistils from theircentres before they are cooked or
stuffed. It is the stamens of the SaffronCrocus that are dried and become "Saffron."
II. Jus de Bissap
Made from the dried red flowers of
Hibiscus sabdariffa
, a kind of hibiscus plant,
Jus de Bissap
seems to be more of a tea than a "juice".It is often called the "national drink of Senegal". Every
busy street,train station, bus depot, and stadium will have its bissap vendorsselling the drink. The
dried flowers can be found in every market.Bissap is equally popular in many neighboring
countries of WesternAfrica: both the flower and the beverage are also known as
l'Oseille deGuine
,
Guinea Sorrel
, and
Karkad
. In Arabic-speaking countries, such


as Egypt and Sudan, they are called
Karkaday
. The dried flowers areoften called dried red sorrel, sorrel, or roselle.III. Getting To Know Edible FlowersWe
have begun our list of edible flowers with flowers that arereadily available in Western Canada. We will
continue to expand thislist and give you suggestions for using them and recipes that we haveenjoyed.
We have included the botanical names so that you can besure you have correctly identified each flower.
And please be sure toeat only organically grown flowers, either from your own garden orfrom a
source you trust.
C o m m o n N a m e S c i e n t i f i c
N a m e F l a v o r
A l y s s u m L o b u l a r i a
m a r i t i m e m i l d l y
f l o r a l A n i s e
H y s s o p A g a s t a c h e
f o e n i c u l u m s w e e t
l i c o r i c e A p p l e
B l o s s o m s M a a l u s
s p p . f l o r a l
a p p l e
Bachelor Buttons
orCornflowersC e n t a u r e a s p p S w e e t
t o s p i c y
Begonia, Tuberous
Begonia X tuberhybridia crisp, lemon
Bergamot
o r B e e B a l m M o n a r d a d i d y m a or monarda
fistulosasweet, tangy B e r g a m o t ,
L e m o n M o n a r d a
c i t r i o d o r a s p i c y c i t r u s
Borage
B o r a g o o f f i c i n a l i s c u c u m b e r -
l i k e
Calendula
C a l e n d u l a o f f i c i n a l i s t a n g y ,
s a v o u r y C h a m o m i l e o r P o t M a r i g o l d C h a m a e m e l u m
m a t r i c a r i a a p p l e - l i k e
Carnations or Clove Pinks
D i a n t h u s s p p . c l o v e -
l i k e
Chives
Allium schoenopraum oniony taste
Chrysanthemums
Chrysanthemum spp. savoury herbalespecially Shungiku or Garland Chrysanthemums


C l o v e r T r i f o l
i u m
p r a t e n s s w e e t
,
f l o r a l C o w s l
i p s P r i m u l a
v e r i s l i g h t
f l o w e r y
Daisy
B e l l i s p e r e n n i s l i g h t l y
h e r b a l
Dandelion
T a r a x a c u m o f f i c i n a l i s s l i g h t l y b i t t e r
Day Lilies
H e m e r o c a l l i s s p p f l o r a l t o
o n i o n G e r a n i u m s ,
S c e n t e d P e l a r g o n i u m
s p p . r o s e , l e m o n ,
e t c . H o l l y h o c k
A l t h e a
r o s e a v a r i a b l
e , f l o r a l
Lavender
L a v e n d u l a s p p . f r a g r a n t ,
l e m o n y
Lilac
S y r i n g a v u l g a r i s l i k e i t
s m e l l s
Marigolds
T a g e t e s
s p p V a r i a b l e ,
c i t r u s y
Mint flowers
M e n t h a s p p . l i k e
t h e l e a v e s
Nasturtium
T r o p a e o l u m
m a j u s P e p p e r y
Pansies, Viola and Violets
V i o l a
s p p m i n t y
Roses
R o s a s p p . j u s t
l i k e t h e y
s m e l l ! S a f f r
o n C r o c u s
s a t i v a s a
f f r o n S a f f l o
w e r C a r t h a m u s
t i n c t o r i u s l i g h t ,
g r a s s y
Sage
S a l v i a o f f i c i n a l i s l i k e
t u r k e y stuffing!
Sage, Pineapple
S a l v i a e l e g a n s s w e e t
p i n e a p p l e
Scarlet Runner BeanFlowers
P h a e o l u s c o c c i n e u s l i k e
b e a n s
Squash Blossoms
Cucurbita spp. lightly like the veggieS t r a w b e r r y
F l o w e r s F r a g a r i a X
a n a n a s s a g u e s s !
Tulips
T u l i p a
s p p C r i s p p e a -
l i k e T h y m e
T h y m u s
s p p . l i k
e
t h y m e W o o d r u f
f G a l i u m o d o r a t a v a n i l l a
IV. The 10 Rules of Eating Edible Flowers.
1. Eat f l ower s onl y when you ar e pos i t i ve t hey ar e edi bl e. Not al l flowers are
edible. Some are poisonous.2 . J u s t b e c a u s e a f l o we r i s s e r v e d wi t h f o o d
d o e s n o t me a n i t i s edible.3.Eat only flowers that have been grown organically.

4.Do not eat flowers from florists, nurseries or garden centres. 5 . I f y o u h a v e
h a y f e v e r , a s t h m a o r a l l e r g i e s , d o n o t e a t f r e s h flowers.6.Do not
eat flowers picked from the side of the road. They may becontaminated from car
emissions or herbicide sprays.7. Eat onl y t he pet al s f r om l ar ger f l ower s ; r emove
t he pi s t i l s andstamens. You can eat the whole flower, for example, of pansies,nasturtiums,
or scented geraniums.8. Al ways t os s s al ads bef or e addi ng f l ower s becaus e t he
dr es s i ngwill spoil the colour and fresh appearance of the delicate petals.9 . T h e r e a r e
m a n y v a r i e t i e s o f a n y o n e f l o w e r . F l o w e r s t a s t e differently and
have different colours when grown in different locations.10.Introduce flowers into your
diet the way you would new foods toa baby - one at a time in small quantities.Adapted from:
Edible Flowers
by Cathy Barash
Toxic Flowers
Anemone, Autumn Crocus, Azalea, Bleeding Heart, Buttercup,Calla Lily, Christmas
Rose, Clematis, Daffodil, Delphinium, Foxglove,Hydrangea, Iris, Ivy (English ivy),
Larkspur, Lily of the Valley, Lobelia,
Lupin, Mistletoe, Monkshood, Morning Glory, Narcissus, Petunia, Potato,Poinsettia, Primrose,
Rhododendron, Sweet Pea, WisteriaNote:1. Certain flowers are said to be toxic by some but
not by others; forexample petunias and primroses. Do err on the side of caution and donot eat
them.2. Chrysanthemums contain pyrethrum, which kills aphids, mites andother
insects but will not harm fish, plants, waterfowl or mammals andwhich breaks down quickly in
sunlight. Do not confuse pyrethrum withpyrethoids, which are highly toxic.




























Research Investigatory Project
Monday, January 5, 2009
Guava Leaves Extract (Component in making soap) treatment for acne [Bathing Soap]
Chapter I:

Background of the study:



Nowadays people are focusing in herbal plants especially those who are common in the
environment. One of the example is the guava plant (Psidium guajava Linn). Based on research
this plant is good for healing and treating wounds and other skin infections. So in my research I
wan't to make a bathing soap out of it, cause I know that it is effective. People, researchers,
scientists were focusing to medicinal plants. They want to prove that there are plants that are
more effective against diseases especially in skin. This study refers to a plant that can be made
into a bathing soap and improves its quality while using this plant (guava leaves). I want people
to handle easily in treating their skin disorders. Instead of boiling the leaves, now its easy to
apply. Boiling takes much time.



Statement of the Problem:



I stated that Guava leaves extract is good for skin. Based on my research, it has many
constituents that is good for skin.



It answers the following questions:



* Is there any constituents of guave leaves that is good for skin?

* What are those?

* It can really treat skin disorders/ Acne?



Hypothesis:



* Guava leaves is good treatment for acne.

* It has many components or constituents.

* Constituents that is good for skin disorders, especially for acnies.



Significance of the Study:



You can make a bathing soap with guave leaves extract as treatment for acne. This plant is very
common to our environment, and aside of its avaibility; it is easy to cultivate. It contains many
components for healing skin disorders.

Scope and Limitation:

The study of guava leaves and getting their extract is often useful. It has the ability to treat, cure,
disinfect skin disorders and capable of being a herbal plant for acnes.


Definition of Terms

Astringent- antiseptic properties
Decoction- infusion of fresh leaves used for wound cleaning and skin to prevent infection and to
facilitate healing. Good for skin disorders.
Volatile- a substance that changes into a vapor at a relatively low temperature.
Eugenol- oily liquid from doves. (C10H12O2)
Cloves- aromatic spice from the dried flower bud of a tropical tree.
Tannin- a brownish or yellowish substance found in plants and used in astringents.
Saponins- soap from plants; any group of chemical substances extracted from plants that form a
soapy lather mixed with water and are used to make soap and detergent.
Amydalin- resin used in paints and adhesives.
Resin- yellow or brown color and organic substance from plants.
Malic Acid- acid from fruit; a colorless crystalline solid found in fruits such as apples.
(C4H6O5)
Aldehydes- organic compound; a highly reactive organic compound produced by the oxidation
of an alcohol and having a CHO group especially the acetaldehyde.
Ash- the powdery substance that is left when something has been burnt.

Guava:
Scientific Name: Psidium Guajava
Chapter II: Review Related Literature:

Database File for:
GUAVA (Psidium guajava)
Main database
Common name
Botanical name
Ethnic uses
Conditions
Actions


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Family: Myrtaceae Genus: Psidium Species: guajava Common names: Guava, goiaba, guayaba,
djamboe, djambu, goavier, gouyave, goyave, goyavier, perala, bayawas, dipajaya jambu, petokal,
tokal, guave, guavenbaum, guayave, banjiro, goiabeiro, guayabo, guyaba, goeajaaba, guave,
goejaba, kuawa, abas, jambu batu, bayabas, pichi, posh, enandi Part Used: Fruit, leaf, bark From
The Healing Power of Rainforest Herbs:
GUAVA
HERBAL PROPERTIES AND ACTIONS
Main Actions
Other Actions
Standard Dosage
stops diarrhea
depresses CNS
Leaves
kills bacteria
lowers blood pressure
Decoction: 1 cup 1-3
kills fungi
reduces blood sugar
times daily
kills yeast
constricts blood vessels

kills amebas
promotes menstruation

relieves pain


fights free radicals


reduces spasms


supports heart


Called guayaba in Spanish-speaking countries and goiaba in Brazil, guava is a common shade
tree or shrub in door-yard gardens in the tropics. It provides shade while the guava fruits are
eaten fresh and made into drinks, ice cream, and preserves. In the richness of the Amazon, guava
fruits often grow well beyond the size of tennis balls on well-branched trees or shrubs reaching
up to 20 m high. Cultivated varieties average about 10 meters in height and produce lemon-sized
fruits. The tree is easily identified by its distinctive thin, smooth, copper-colored bark that flakes
off, showing a greenish layer beneath.
Guava fruit today is considered minor in terms of commercial world trade but is widely grown in
the tropics, enriching the diet of hundreds of millions of people in the tropics of the world.
Guava has spread widely throughout the tropics because it thrives in a variety of soils,
propagates easily, and bears fruit relatively quickly. The fruits contain numerous seeds that can
produce a mature fruit-bearing plant within four years. In the Amazon rainforest guava fruits are
much enjoyed by birds and monkeys, which disperse guava seeds in their droppings and cause
spontaneous clumps of guava trees to grow throughout the rainforest.
TRIBAL AND HERBAL MEDICINE USES
Guava may have been domesticated in Peru several thousand years ago; Peruvian archaeological
sites have revealed guava seeds found stored with beans, corn, squash, and other cultivated
plants. Guava fruit is still enjoyed as a sweet treat by indigenous peoples throughout the
rainforest, and the leaves and bark of the guava tree have a long history of medicinal uses that
are still employed today.
The Tikuna Indians decoct the leaves or bark of guava as a cure for diarrhea. In fact, an infusion
or decoction made from the leaves and/or bark has been used by many tribes for diarrhea and
dysentery throughout the Amazon, and Indians also employ it for sore throats, vomiting, stomach
upsets, for vertigo, and to regulate menstrual periods. Tender leaves are chewed for bleeding
gums and bad breath, and it is said to prevent hangovers (if chewed before drinking). Indians
throughout the Amazon gargle a leaf decoction for mouth sores, bleeding gums, or use it as a
douche for vaginal discharge and to tighten and tone vaginal walls after childbirth. A decoction
of the bark and/or leaves or a flower infusion is used topically for wounds, ulcers and skin sores.
Flowers are also mashed and applied to painful eye conditions such as sun strain, conjunctivitis
or eye injuries.
Centuries ago, European adventurers, traders, and missionaries in the Amazon Basin took the
much enjoyed and tasty fruits to Africa, Asia, India, and the Pacific tropical regions, so that it is
now cultivated throughout the tropical regions of the world. Commercially the fruit is consumed
fresh or used in the making of jams, jellies, paste or hardened jam, and juice. Guava leaves are in
the Dutch Pharmacopoeia for the treatment of diarrhea, and the leaves are still used for diarrhea
in Latin America, Central and West Africa, and Southeast Asia. In Peruvian herbal medicine
systems today the plant is employed for diarrhea, gastroenteritis, intestinal worms, gastric
disorders, vomiting, coughs, vaginal discharges, menstrual pain and hemorrhages, and edema. In
Brazil guava is considered an astringent drying agent and diuretic and is used for the same
conditions as in Peru. A decoction is also recommended as a gargle for sore throats, laryngitis
and swelling of the mouth, and used externally for skin ulcers, and vaginal irritation and
discharges.
PLANT CHEMICALS
Guava is rich in tannins, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids,
lectins, vitamins, fiber and fatty acids. Guava fruit is higher in vitamin C than citrus (80 mg of
vitamin C in 100 g of fruit) and contains appreciable amounts of vitamin A as well. Guava fruits
are also a good source of pectin - a dietary fiber. The leaves of guava are rich in flavonoids, in
particular, quercetin. Much of guava's therapeutic activity is attributed to these flavonoids. The
flavonoids have demonstrated antibacterial activity. Quercetin is thought to contribute to the
anti-diarrhea effect of guava; it is able to relax intestinal smooth muscle and inhibit bowel
contractions. In addition, other flavonoids and triterpenes in guava leaves show antispasmodic
activity. Guava also has antioxidant properties which is attributed to the polyphenols found in the
leaves.
Guava's main plant chemicals include: alanine, alpha-humulene, alpha-hydroxyursolic acid,
alpha-linolenic acid, alpha-selinene, amritoside, araban, arabinose, arabopyranosides, arjunolic
acid, aromadendrene, ascorbic acid, ascorbigen, asiatic acid, aspartic acid, avicularin,
benzaldehyde, butanal, carotenoids, caryophyllene, catechol-tannins, crataegolic acid, D-
galactose, D-galacturonic acid, ellagic acid, ethyl octanoate, essential oils, flavonoids, gallic
acid, glutamic acid, goreishic acid, guafine, guavacoumaric acid, guaijavarin, guajiverine,
guajivolic acid, guajavolide, guavenoic acid, guajavanoic acid, histidine, hyperin, ilelatifol D,
isoneriucoumaric acid, isoquercetin, jacoumaric acid, lectins, leucocyanidins, limonene, linoleic
acid, linolenic acid, lysine, mecocyanin, myricetin, myristic acid, nerolidiol, obtusinin, octanol,
oleanolic acid, oleic acid, oxalic acid, palmitic acid, palmitoleic acid, pectin, polyphenols,
psidiolic acid, quercetin, quercitrin, serine, sesquiguavene, tannins, terpenes, and ursolic acid.
BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCH
The long history of guava's use has led modern-day researchers to study guava extracts. Its
traditional use for diarrhea, gastroenteritis and other digestive complaints has been validated in
numerous clinical studies. A plant drug has even been developed from guava leaves
(standardized to its quercetin content) for the treatment of acute diarrhea. Human clinical trials
with the drug indicate its effectiveness in treating diarrhea in adults. Guava leaf extracts and fruit
juice has also been clinically studied for infantile diarrhea. In a clinical study with 62 infants
with infantile rotaviral enteritis, the recovery rate was 3 days (87.1%) in those treated with
guava, and diarrhea ceased in a shorter time period than controls. It was concluded in the study
that guava has "good curative effect on infantile rotaviral enteritis."
Guava has many different properties that contribute to its antidiarrheal effect: it has been
documented with pronounced antibacterial, antiamebic and antispasmodic activity. It has also
shown to have a tranquilizing effect on intestinal smooth muscle, inhibit chemical processes
found in diarrhea and aid in the re-absorption of water in the intestines. In other research, an
alcoholic leaf extract was reported to have a morphine-like effect, by inhibiting the
gastrointestinal release of chemicals in acute diarrheal disease. This morphine-like effect was
thought to be related to the chemical quercetin. In addition, lectin chemicals in guava were
shown to bind to E-coli (a common diarrhea-causing organism), preventing its adhesion to the
intestinal wall and thus preventing infection (and resulting diarrhea).
The effective use of guava in diarrhea, dysentery and gastroenteritis can also be related to
guava's documented antibacterial properties. Bark and leaf extracts have shown to have in vitro
toxic action against numerous bacteria. In several studies guava showed significant antibacterial
activity against such common diarrhea-causing bacteria as Staphylococcus, Shigella, Salmonella,
Bacillus, E. coli, Clostridium, and Pseudomonas. It has also demonstrated antifungal, anti-yeast
(candida), anti-amebic, and antimalarial actions.
In a recent study with guinea pigs (in 2003) Brazilian researchers reported that guava leaf
extracts have numerous effects on the cardiovascular system which might be beneficial in
treating irregular heat beat (arrhythmia). Previous research indicated guava leaf provided
antioxidant effects beneficial to the heart, heart protective properties, and improved myocardial
function. In two randomized human studies, the consumption of guava fruit for 12 weeks was
shown to reduce blood pressure by an average 8 points, decrease total cholesterol levels by 9%,
decrease triglycerides by almost 8%, and increase "good" HDL cholesterol by 8%. The effects
were attributed to the high potassium and soluble fiber content of the fruit (however 1-2 pounds
of fruit was consumed daily by the study subjects to obtain these results!). In other animal
studies guava leaf extracts have evidenced analgesic, sedative, and central nervous system (CNS)
depressant activity, as well as a cough suppressant actions. The fruit or fruit juice has been
documented to lower blood sugar levels in normal and diabetic animals and humans. Most of
these studies confirm the plant's many uses in tropical herbal medicine systems.
CURRENT PRACTICAL USES
Guava, known as the poor man's apple of the tropics, has a long history of traditional use, much
of which is being validated by scientific research. It is a wonderful natural remedy for diarrhea -
safe enough even for young children. For infants and children under the age of 2, just a cup daily
of guava fruit juice is helpful for diarrhea. For older children and adults, a cup once or twice
daily of a leaf decoction is the tropical herbal medicine standard. Though not widely available in
the U.S. market, tea-cut and powdered leaves can be obtained from larger health food stores or
suppliers of bulk botanicals. Newer in the market are guava leaf extracts that are used in various
herbal formulas for a myriad of purposes; from herbal antibiotic and diarrhea formulas to bowel
health and weight loss formulas. Toxicity studies with rats and mice, as well as controlled human
studies show both the leaf and fruit to be safe and without side effects.
GUAVA PLANT SUMMARY
Main Preparation Method: decoction
Main Actions (in order): antidysenteric, antiseptic, antibacterial, antispasmodic, cardiotonic
(tones, balances, strengthens the heart)
Main Uses:
for dysentery (bacterial and amebic), diarrhea, colic, and infantile rotavirus enteritis
as a broad-spectrum antimicrobial for internal and external bacterial, fungal, candidal, and
amebic infections
to tone, balance, protect and strengthen the heart (and for arrhythmia and some heart diseases)
as a cough suppressant, analgesic (pain-reliever), and febrifuge (reduces fever) for colds, flu,
sore throat, etc
as a topical remedy for ear and eye infections Properties/Actions Documented by Research:
amebicide, analgesic (pain-reliever), antibacterial, anticandidal, antidysenteric, antifungal,
antimalarial, antioxidant, antispasmodic, antiulcerous, cardiodepressant, cardiotonic (tones,
balances, strengthens the heart), central nervous system depressant, cough suppressant,
gastrototonic (tones, balances, strengthens the gastric tract), hypotensive (lowers blood pressure),
sedative, vasoconstrictor
Other Properties/Actions Documented by Traditional Use:anti-anxiety, anticonvulsant,
antiseptic, astringent, blood cleanser, digestive stimulant, menstrual stimulant, nervine
(balances/calms nerves), vermifuge (expels worms)
Cautions: It has a cardiac depressant effect and is contraindicated in some heart conditions.
Traditional Preparation: The fruit and juice is freely consumed for its great taste, nutritional
benefit and nutrient content, as well as an effective children's diarrhea remedy. The leaves are
prepared in a standard decoction and dosages are generally 1 cup 1-3 times daily.
Contraindications:
Guava has recently demonstrated cardiac depressant activity and should be used with caution by
those on heart medications.
Guava fruit has shown to lower blood sugar levels and it should be avoided by people with
hypoglycemia.
Drug Interactions: None reported, however excessive or chronic consumption of guava may
potentiate some heart medications.
WORLDWIDE ETHNOMEDICAL USES
Amazonia
for diarrhea, dysentery, menstrual disorders, stomachache, vertigo
Brazil
for anorexia, cholera, diarrhea, digestive problems, dysentery, gastric insufficiency, inflamed
mucous membranes, laryngitis, mouth(swelling), skin problems, sore throat, ulcers, vaginal
discharge
Cuba
for colds, dysentery, dyspepsia
Ghana
coughs, diarrhea, dysentery, toothache
Haiti
for dysentery, diarrhea, epilepsy, itch, piles, scabies, skin sores, sore throat, stomachache,
wounds, and as an antiseptic and astringent
India
for anorexia, cerebral ailments, childbirth, chorea, convulsions, epilepsy, nephritis
Malaya
for dermatosis, diarrhea, epilepsy, hysteria, menstrual disorders
Mexico
for deafness, diarrhea, itch, scabies, stomachache, swelling, ulcer, worms, wounds
Peru
for conjunctivitis, cough, diarrhea, digestive problems, dysentery, edema, gout, hemorrhages,
gastroenteritis, gastritis, lung problems, PMS, shock, vaginal discharge, vertigo, vomiting,
worms
Philippines
for sores, wounds, and as an astringent
Trinidad
bacterial infections, blood cleansing, diarrhea, dysentery
Elsewhere
for anorexia, aches, bacterial infections, boils, bowel disorders, bronchitis, catarrh, cholera,
chorea, colds, colic, convulsions, coughs, diarrhea, dysentery, dyspepsia, edema, epilepsy, fever,
gingivitis, hemorrhoids, itch, jaundice, menstrual problems, nausea, nephritis, respiratory
problems, rheumatism, scabies, sore throat, spasms, sprains, stomach problems, swelling, tonic,
toothache, ulcers, worms, wounds, and as an antiseptic and astringent
References/Footnotes:
Conde Garcia, E. A., et al. Inotropic effects of extracts of Psidium guajava L. (guava) leaves on
the guinea pig atrium. Braz. J. of Med. & Biol. Res. 2003; 36: 661-668.
Suntornsuk, L., et al. Quantitation of vitamin C content in herbal juice using direct titration. J.
Pharm. Biomed. Anal. 2002; 28(5): 849-55.
Beckstrom-Sternberg, S. M., et al. The phytochemical database. (ACEDB version 4.3-Data
version July 1994.) National Germplasm Resources Laboratory (NGRL), Agricultural Research
Service (ARS), U.S. Department of Agriculture.
Jimenez-Escrig, A., et al. Guava fruit (Psidium guajava L.) as a new source of antioxidant
dietary fiber. J. Agric. Food Chem. 2001; 49(11): 5489-93.
Smith, Nigel J. H., et al. Tropical Forests and their Crops. London: Cornell University Press.
1992.
Arima, H., et al. Isolation of antimicrobial compounds from guava (Psidium guajava L.) and
their structural elucidation. Biosci. Biotechnol. Biochem. 2002; 66(8): 1727-30.
Morales, M. A., et al. Calcium-antagonist effect of quercetin and its relation with the
spasmolytic properties of Psidium guajava L. Arch. Med. Res. 1994; 25(1): 17-21.
Lozoya, X., et al. Quercetin glycosides in Psidium guajava L. leaves and determination of a
spasmolytic principle. Arch. Med. Res. 1994; 25(1): 11-5.
Begum, S., et al. Triterpenoids from the leaves of Psidium guajava. Phytochemistry 2002;
61(4): 399-403.
Lozoya, X., et al. Intestinal anti-spasmodic effect of a phytodrug of Psidium guajava folia in the
treatment of acute diarrheic disease. J. Ethnopharmacol. 2002; 83(1-2): 19-24.
Wei, L., et al. Clinical study on treatment of infantile rotaviral enteritis with Psidium guajava
L. Zhongguo Zhong Xi Yi Jie He Za Zhi 2000; 20(12): 893-5.
Tona, L., et al. Biological screening of traditional preparations from some medicinal plants used
as antidiarrhoeal in Kinshasa, Congo. Phytomedicine 1999; 6(1): 59-66.
Lozoya, X., et al. Model of intraluminal perfusion of the guinea pig ileum in vitro in the study
of the antidiarrheal properties of the guava (Psidium guajava). Arch. Invest. Med. (Mex). 1990;
21(2): 155-62.
Almeida, C. E., et al. Analysis of antidiarrhoeic effect of plants used in popular medicine. Rev.
Saude Publica. 1995; 29(6): 428-33.
Lin, J., et al. Anti-diarrhoeal evaluation of some medicinal plants used by Zulu traditional
healers. J. Ethnopharmacol. 2002; 79(1): 53-6.
Lutterodt, G. D. Inhibition of Microlax-induced experimental diarrhea with narcotic-like
extracts of Psidium guajava leaf in rats. J. Ethnopharmacol. 1992; 37(2): 151-7.
Lutterodt, G. D. Inhibition of gastrointestinal release of acetylcholine by quercetin as a possible
mode of action of Psidium guajava leaf extracts in the treatment of acute diarrhoeal disease. J.
Ethnopharmcol. 1989; 25(3): 235-47.
Coutino-Rodriguez, R., et al, Lectins in fruits having gastrointestinal activity: their participation
in the hemagglutinating property of Escherichia coli O157:H7. Arch. Med. Res. 2001; 32(4):
251-7.
Abdelrahim, S. I., et al. Antimicrobial activity of Psidium guajava L. Fitoterapia 2002; 73(7-
8): 713-5.
Holetz, F. B., et al. Screening of some plants used in the Brazilian folk medicine for the
treatment of infectious diseases. Mem. Inst. Oswaldo Cruz 2002; 97(7): 1027-31.
Caceres, A., et al. Plants used in Guatemala for the treatment of gastrointestinal disorders. 1.
Screening of 84 plants against enterobacteria. J. Ethnopharmacol. 1990; 30(1): 55-73.
Garcia, S., et al, Inhibition of growth, enterotoxin production, and spore formation of
Clostridium perfringens by extracts of medicinal plants. J. Food Prot. 2002; 65(10): 1667-9.
Tona, L., et al. Antiamoebic and spasmolytic activities of extracts from some antidiarrhoeal
traditional preparations used in Kinshasa, Congo. Phytomedicine 2000; 7(1): 31-8.
Tona, L., et al. Antiamoebic and phytochemical screening of some Congolese medicinal
plants. J. Ethnopharmacol. 1998; 61(1): 57-65.
Nundkumar, N., et al. Studies on the antiplasmodial properties of some South African medicinal
plants used as antimalarial remedies in Zulu folk medicine. Methods Find Exp. Clin.
Pharmacol. 2002; 24(7): 397-401.
Yamashiro, S., et al. Cardioprotective effects of extracts from Psidium guajava L. and
Limonium wrigth II, Okinawan medicinal plants, against ischemia-reperfusion injury in perfused
rat hearts. Pharmacology 2003; 67(3): 128-35.
Singh, R. B., et al. Can guava fruit intake decrease blood pressure and blood lipids? J. Hum
Hypertens. 1993; 7(1): 33-8.
Singh, R. B., et al. Effects of guava intake on serum total and high-density lipoprotein
cholesterol levels and on systemic blood pressure. Am. J. Cardiol. 1992; 70(15): 1287-91.
Shaheen, H. M., et al. Effect of Psidium guajava leaves on some aspects of the central nervous
system in mice. Phytother. Res. 2000; 14(2): 107-11.
Lutterodt, G. D., et al. Effects on mice locomotor activity of a narcotic-like principle from
Psidium guajava leaves. J. Ethnopharmacol. 1988; 24(2-3): 219-31.
Jaiarj, P., et al. Anticough and antimicrobial activities of Psidium guajava Linn. leaf extract. J.
Ethnopharmacol. 1999; 67(2): 203-12.
Cheng, J. T., et al. Hypoglycemic effect of guava juice in mice and human subjects. Am. J.
Clin. Med. 1983; 11(1-4): 74-6.
Roman-Ramos, R., et al. "Anti-hyperglycemic effect of some edible plants." J. Ethnopharmacol.
1995.
The above text has been printed from The Healing Power of Rainforest Herbs by Leslie Taylor,
copyrighted 2005 All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic or mechanical, including photocopying,
recording, or by any information storage or retrieval system, including websites, without written
permission.

The statements contained herein have not been evaluated by the Food and Drug
Administration. The information contained in this plant database file is intended for education,
entertainment and information purposes only. This information is not intended to be used to
diagnose, prescribe or replace proper medical care. The plant described herein is not intended to
treat, cure, diagnose, mitigate or prevent any disease. Please refer to our Conditions of Use for
using this plant database file and web site.

Copyrighted 1996 to present by Raintree Nutrition, Inc., Carson City, NV 89701.All rights
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web page and web site.




Chapter III:

Methology
Materials:
Platform beam balance
beaker
molder
NaOH ( Sodium Hydroxide) (60g) (150 ml) solution
800g of guava leaves
oil
water
stirring rod
cloth
pot
Decoction of Guava Leaves:

First Step: you should prepare an 800g of guava leaves. Second, put it in a basin for washing to
remove the dust and some small insects found in leaves. After washing, prepare the pot and pour
it with of water, then boil it within 15 minutes to get more extract. Get the extract and put it in a
beaker. You must obtained 400 ml of guava leaves extract.

Soap Making:

Prepare (NaOH) Sodium Hydroxide 150ml solution and the oil. The guava leaves extract is also
prepared. Mix it with the NaOH, oil and the extract between 2-3 minutes by continuous stirring
until foamy emulsion will produce and transfer it to the molder.

Reminders:
Do not inhale the fumes ( cover your nose)
Do not touch directly the NaOH
Do not surprise in tremendous heat produce.

After placing to the molder, cover it with cloth. Demolding the cloth be 3 days after.



Applying to Acne:

You will need four volunteers; 2 for the commercial soap; 2 for the guava leaves extract. Soap
the acne, leave it within 3 minutes. Rinse it with water and dry it with a soft towel. Use it within
1 week/7 days.


Acnes Symptoms Days of the Week
1 2 3 4 5 6 7
1. Itchiness
2.Color
3. Size
4. Number of Acne
5. Softness of skin







Reference Cited:

Http: //psidium+guajava+Linn.blogspot.com
Psidium Guavaja Linn (Scientific Name of Guava)
October 2002
Ruel Ford

Www. Encarta.com
Guava Fruit
September 2005
James Crick



www.yahoo.com

Skin Disorders (Acne)
Yahoo.com publication 2007
Apple Marasig

Chapter I V
Results and Discussions
- This chapter shows the results, ratings and comments of some people who tries to use and
observe this product ( Guava Leaves Extract use in making soap Treatment for Acne).
Legend:
* Very Good
/ Good
x Poor

Trial 1:


Person Quality Texture Comments

1. Keisa / x the quality is good but the texture is poor.hehe
2. Jorie x x very poor
3. Carie / / i lyk da product
4.Donna Belle / / No comments
5. Nard / / No comments
6. Ivy x x Better luck nxt tym.hehehe


Trial 2.


Person Quality texture Comments
1. Jamian * / U improve the quality and texture
2. Myrna * * Nice Work
3. Haru / / N0h Comments
4. Reina x x I don't like it
5. Marzha / / Nyz one hap..
6. Renani * / not well good. needs improvement


Trial 3.

Person Quality Texture Commemts
1. Pimps / / Good
2. Ronzz * * I wnt ds product..
3. Amelita / / i's effective!!
4. Rian / / Effective!!!
5. Jay Anne * * Awesome!!!!!!!!!!!!!!
6. Jim Miguel * / Nice W0rkz....

Chapter V:

Recommendations:




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Investigatory Project
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Published by e_geanga
Malunggay Bark as Handmade Paper, Introduction, Methodology, Investigatry Project Proposal,
Data and Results, Summary and Etc.
See more

1Table of
ContentsIntroduction.
.1Review of
RelatedStudies
..2Methodology
...3Data and
Results..
.5Summary
......6

Bibliography
.7Investigatory
ProjectProposal
.8Review of Related StudiesMalunggay has so many fibers that can used as handmadep a p e r .
Ma l u n g g a y , k n o wn s c i e n t i f i c a l l y b y i t s b o t a n i c a l n a me Mor i nga
Ol ei f er a Lank ( al s o cal l ed kamungga y by Vi s ayans and

m a r u n g g a y b y I l o c a n o s ) , i s a v e r i t a b l e m i r a c l e t r e e i n
t h e Philippines and in all tropics. It is so rich in nutrients that its imagei s u s e d a s t h e
o f f i c i a l l o g o o f t h e F o o d a n d Nu t r i e n t Re s e a r c h I n d u s t r y ( F NR I ) o f
t h e De p a r t me n t o f S c i e n c e a n d T e c h n o l o g y (DOST). It has so many fibers that is
applicable in making paper.Many findings from our earlier research that is relevant toour problem.
Not only Malunggay can be used as a material in papermaking. Aside from it, paper tree,
bangkal and Bermuda grass canbe used also in paper making.Definitions of Terms1. veritable real,
genuine, authentic2. tropics one of two imaginary circles around the earth3. miracle supernatural occurrence4.
fiber threadlike part of organic tissue, plant or animal.2MethodologyA. How to Make

Materials:

Raw Materials:
500 grams of dried malunggay bark 50 grams chlorine100 grams caustic soda
Other Materials:
2 grams Venus DyeMold and DeckleSilk ScreenCloth or Net BagWeighing ScaleMortar and Scale

Procedure:The bar ks of Mal ungga y s t ems ar e r emoved. The out er s ki nwas
s cr aped of f and bar k was s t r i pped of f f r om t he i nner wood. Then the barks
were sun-dried. The materials were first preparedbefore the experiment.The dried barks were
boiled in caustic soda and water for 2-3hours. Then the barks were washed to remove chemicals. They
werethen pounded to produce wood pulp.3The pulp produced in the process was bleached using
chlorine.After bleaching, it was washed to remove chemicals. The wood pulp

was soaked in water for 5-15 minutes to make it whiter. Then thewood pulp was boiled in
dye and water for about 15 minutes.The dyed wood pulp can now be molded. Using the mold
anddeckl e, t he wood pul p mi xed wi t h wat er was mol ded. To dr y t he pulp,
place it on an even wall or screen to let it dry. When the pulph a s a l r e a d y d r i e d , s t r i p
o f f t h e p a p e r f r o m t h e wa l l . T h e p a p e r produced.B. How to TestAfter, producing the
paper out of the Malunggay Bark, theresearchers will ask somebody to rate the tear strength, textureand acceptance
of the
paper.R a t i n g D e s c r i p t
i o n 1 e x t r e m e l y
t o u g h 2 v e r y
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