Acceptability of the commercialized shoe polish and the experimented shoe polish in terms

of its general properties-

Gloss: The revealed tabulation, the gloss performance shown to the respondents highlighted the
commercialized shoe polish because of the excellent 9.10 performance than just the 5.50 satisfying
ratings of the experimented shoe polish. It was verified by the respondents’ feedbacks. That puts the
experimented behind by the commercialized shoe polish in the gloss property.

Thin layer formation: Based on the respondents’ feedback and quantitative data, commercialized shoe
polish favored by respondents-evidenced by the 8.8 rating and agreeable comments, on the other
hand, experimented shoe polish got a very satisfying 6.10 mean rating. That considered the
commercialized shoe polish preferable than the experimented shoe polish in the formation of thin-
layer.

Color: Statistically, the shoe polish out of coconut husk ash with banana peel extract and the
commercialized shoe polish qualified in the excellent rating, having equal frequency in excellent and
very satisfying ratings. However, commercialized shoe polish had the lead by a small margin to
experimented shoe polish using the average system. (Shoe Polisher- Term Paper, n.d)

According to, G. et.al. (2022). Table 3 shows the qualities of various shoe polish samples
using varying experimental process variables including water repellant, source and particle size of
carbon black and temperature. For the distinctive factor of water repellant, the three substances used
which include paraffin oil, fresh and used vegetable oils exhibited very good gloss, wrinkle and fading
resistance properties. This indicates that any of the three substances can be used as water repellant in
shoe polish without change in these physical properties. However, in terms of rub resistance, used
vegetable oil did not show very good performance and only fresh vegetable oil showed very good
performance as regards dust absorption resistance.

According to Akinbomi J. G., Obafaiye A. G, Akinyemi O. P , Salami L, Patinvoh R. J, Adesina

A. A, Aminu K. A (2022). The viscosity values of the various samples of shoe polish produced using
carbon black pigments from batteries, pyrolytic rubber tyres, plastic bottle and water sachets wastes
were determined. From the results obtained, it could be observed that shoe polish samples that had
almost the same value of dynamic viscosity (η = 0.2389) with that of the commercial Kiwi shoe polish
included the shoe polish with used vegetable oil as water repellant and the shoe polish with dye
sourced from discarded batteries and plastic bottle wastes but with particle size of 0.80 mm. On
comparison of the viscosity values of other shoe polish samples with that of the Kiwi shoe polish, it
was observed that all shoe polish samples evaluated for all the distinctive process variables except
temperature had comparable viscosity with that of Kiwi shoe polish. The real difference in viscosities
of the shoe polish samples was observed when the process temperature was below 60 °C. This
indicates that temperature as a process variable is the main determining factor regarding the viscosity
of the shoe polish samples.