Chapter 1-3 Finale Thesis

MALABAR SPINACH (BASELLA ALBA) FRUIT AND PREMIUM SUN DARK
CHOCOLATE MAYANA (COLEUS BLUMEI BENT) LEAVES EXTRACT AS

WHITEBOARD MARKERS
RYAN S. DE ARCE
JAPHET I. ROSERO
MARIAN G. CABALIDA
BETY MAE VILLAGRACIA
SUBMITTED TO THE ADMINISTRATION, FACULTY, AND STAFF

OF THE CENTRAL PHILIPPINES STATE UNIVERSITY
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE
BACHELOR OF SECONDARY EDUCATION

(SCIENCE)
MARCH 2023
CENTRAL PHILIPIINES STATE UNIVERSITY
San Carlos City, Negros Occidental
CHAPTER I
INTRODUCTION
Whiteboard markers are essential writing tools used in various educational,
professional, and personal settings. It is commonly used in classrooms, offices, and
homes for writing, drawing, and presentations. Traditional whiteboard markers contain
various chemicals that can pose health risks to users. The most common chemicals found
in whiteboard markers are volatile organic compounds (VOCs), including xylene,
toluene, and ethylbenzene. These chemicals can cause headaches, dizziness, and
respiratory problems, especially when used in poorly ventilated areas (Lin et al., 2019).
Moreover, whiteboard markers can also cause skin irritation and allergic reactions due to
the presence of the chemical components (DeGraff et al., 2016). Studies have also shown
that long-term exposure to VOCs can lead to serious health problems, such as liver and
kidney damage, cancer, and neurological disorders (Shih et al., 2020). Traditional
whiteboard markers are made of non-biodegradable plastics, which contribute to
environmental pollution. When discarded improperly, whiteboard markers can end up in
landfills, where they release toxic chemicals into the soil and groundwater. Moreover, the
manufacturing process of whiteboard markers requires the use of fossil fuels and
produces greenhouse gas emissions, contributing to climate change (Lin et al., 2019).
To mitigate the health and environmental impacts of traditional whiteboard
markers, various eco-friendly alternatives have been developed, including refillable
whiteboard markers and plant-based marker. Refillable whiteboard markers reduce

plastic waste and allow users to refill the ink, whereas plant-based markers are made of
natural and biodegradable materials such as berries, leaves and soybeans. The Malabar
spinach (Basella alba) is abundant in the Philippines and it is one of the most popular
indigenous leafy vegetables in the Philippines (Agribusiness, 2018). It is rich in vitamins
A, C, and iron, and has been used in traditional medicine for the treatment of various
ailments, including diabetes, hypertension, and respiratory disorders (Sulaiman et al.,
2018). Recently, Malabar spinach has gained attention as a potential source of natural
pigments for food and cosmetic industries due to its high content of anthocyanins,
carotenoids, and flavonoids that can be a source of ink (Singh et al., 2018). The use of
various fruit extracts, including Malabar spinach, as sources of anthocyanin pigments for
the production of ink. The study found that the Malabar spinach extract contained high
levels of anthocyanin pigments and could be used to produce ink with good color and
stability (Aydogdu et al., 2017).
Premium sun dark chocolate Mayana leaves (Coleus blumei) are commonly
known as the painted nettle plant. It is a tropical perennial herb that is native to Southeast
Asia and has been used in traditional medicine for the treatment of asthma, bronchitis,
and hypertension (Veerappan et al., 2019). Recent studies have shown that Mayana
leaves contain high levels of natural pigments, including anthocyanins and flavonoids,
which have antioxidant and anti-inflammatory properties which can produce an ink.
(Sulaiman et al., 2018).
The researchers aim to formulate a sustainable and eco-friendly alternative to
traditional whiteboard markers. This study will be beneficial to the consumers,

manufacturers, farmers, environment, and to future researchers. Using natural ingredients
reduces the manufacturing processes environmental impact while providing users with a
safe and effective product.
Objectives of the Study
1. To determine the sensory evalution of Malabar Spinach Fruit and Premium Sun
Dark Chocolate Mayana leaves extracts in terms of
a. Pigment
b. Viscosity
c. Odor
d. Drying Time
2. To determine the physical properties of Malabar Spinach Fruit and Premium Sun
Dark Chocolate Mayana leaves extracts levels in terms of;
a. Pigments
b. Viscosity
c. Odor
d. Drying-time
3. To determine if there is a significant difference between the different treatment
levels of Malabar spinach fruit and premium sun dark chocolate Mayana leaves
extracts in terms; of pigments, viscosity, odor and drying time.

Hypothesis
There is no significant difference between the different treatment levels of
Malabar spinach fruit, and Premium sun dark chocolate mayana leaves extracts in terms
of pigments, viscosity, and drying time.
Significance of the Study
The findings of this research study may be beneficial to the following:
Consumers. Consumers who are environmentally conscious and prefer organic and eco-
friendly products would benefit from using organic ink. Using Malabar spinach fruit and
Mayana leaves extracts as ink components can provide a safer, non-toxic alternative to
traditional whiteboard ink that contain potentially harmful chemicals.
Manufacturers. Manufacturers of whiteboard markers who use ink derived from plants
can differentiate their products, potentially increasing sales and market share.
Additionally, this ink can help manufacturers reduce their environmental footprint and
meet sustainability goals.
Farmers. Farmers who grow Malabar spinach and Mayana leaves can benefit from
increased crop demand. This could provide additional income opportunities and
encourage sustainable farming practices.
Environment. The use of ink derived from plants can reduce the environmental impact
of the production, use, and disposal of whiteboard markers. This ink can also help to
reduce waste and pollution associated with traditional whiteboard ink formulations.
Future Researchers. The study of Malabar spinach fruit and Premium Sun Dark
Chocolate Mayana leaves extract as source of ink can contribute to developing new
technologies and materials, which can have broader applications beyond ink production.
Researchers can benefit from this study by learning about the properties and potential
uses of this material.
Scope and Delimitation
This study is focused and limited only to determine different treatment level with
three replications of the two variables in which treatment A have 100 ml of Malabar
spinach fruit, treatment B have 100 ml of Premium sun dark chocolate mayana leaves, 25
ml of Malabar spinach fruit and 75 ml of Premium sun dark chocolate mayana leaves for
treatment C and for treatment D have 75 ml of Malabar spinach fruit and 25 ml of
Premium sun dark chocolate mayana leaves. This limit only to determine the physical
properties of Malabar Spinach Fruit and Premium Sun Dark Chocolate Mayana leaves
extracts levels in terms of; pigments, viscosity, odor and drying-time and to determine if
there is a significant difference between the different treatment levels of Malabar spinach
fruit and premium sun dark chocolate Mayana leaves extracts in terms; of pigments,
viscosity, odor and drying time. These variables will undergo laboratory in Sagay City,
Negros Occidental to examine the pigments with the use of spectrophotometer, to
determine the viscosity of ink the viscometer will be utilized. Sensible methods will be
used for the application of ink on whiteboard such as the use of any refillable markers
and for odor will have assessment to be given in the researcher’s respondent but no
commercial products will be produced after this research study is complete.
Definition of Terms
To give a more precise and better understanding of the terms used in the study,
the researcher defines the following terms theoretically and conceptually.
Additive. Conceptually, Additives as "substances that are added to food to perform
specific functions, such as enhancing flavor or texture, extending shelf life, or improving
appearance" (Cai & Corke, 2000).
Operationally, it serves as an additive to improve the appearance of the ink.
Whiteboard Markers. Conceptually, dry-erase markers as "markers that write on
whiteboards and other non-porous surfaces and can be easily erased" (Duke & Padilla,
2004).
Operationally, the whiteboard marker of this study allows users to replace the ink
reservoir of Malabar spinach fruit and premium sun dark chocolate mayana leaves rather
than discarding the entire marker, which can be more cost-effective and environmentally
sustainable.
Distilled Water. Conceptually, it is "water that has been purified by boiling and
condensing the resulting steam" (Shenoy & Viswanath, 2013).
Operationally, it is added to adjust the ink's consistency and ensure the final product is
safe for use.

Drying-time. Conceptually, drying time is "the time required for a product to reach a
specified moisture content level during the drying process" (Shen et al., 2014).
Operationally, to determine how long the ink derive from the two variables will dry.
Ethyl Alcohol. Conceptually, ethyl alcohol, also known as ethanol, is a clear, colorless
liquid that is commonly used as a solvent, fuel, and recreational drug (Meier &
Theodorescu-Serra, 2004).
Operationally, it acts as a solvent to dissolve the Malabar spinach fruit, and Premium sun
dark chocolate mayana leaves extract.
Extract. Conceptually, extracting chlorophyll from spinach leaves involved grinding the
leaves in liquid nitrogen and then using a solvent to extract the pigment. (Yang et al.,
2017).
Operationally, Extracting the colored liquid from a commonly found plant in the
environment, namely Malabar spinach fruit and Premium sun dark chocolate Mayana
leaves, produces an organic ink.
Glycerin. Conceptually, also known as glycerol, it is a colorless, odorless, and viscous
liquid commonly used in various industries, including pharmaceuticals, cosmetics, and
food, for its moisturizing and lubricating properties (Kulkarni & Chaudhari, 2014).
Operationally, it is added to prevent the ink from drying out too quickly.
Malabar spinach. Conceptually, Malabar spinach is a fleshy, succulent fruit commonly
used in traditional medicine and as a food ingredient in various countries, including
Malaysia (Amiza et al., 2012).

Operationally, alugbati fruit has excellent potential to become an ink because it is known
to have a high anthocyanin content and is highly recommended for ink production.
Viscosity. Conceptually, water content is the amount of water present in a material, and it
can affect the quality, safety, and shelf life of food products (McMinn & Magee, 2018).
Operationally, to determine the moisture of Malabar spinach fruit and Premium sun dark
chocolate mayana leaves extracted.
Pigments. Pigments are colored or white powders that are insoluble in water and most
organic solvents and are used to impart color, opacity, and other visual effects to
materials (Schnitzler & Pätzold, 2020).
Operationally, extract from Malabar spinach fruit and Premium sun dark chocolate
Mayana leaves that produce ink.
Premium Sun Dark Chocolate Coleus Leaves. Conceptually, the coleus plant
(Plectranthus scutellarioides) belongs to the mint family and is commonly used as an
ornamental plant. The leaves of the coleus plant are often used in traditional medicine
and herbal remedies and have been found to contain compounds that may have potential
health benefits. (Nie and Singh, 2017)
Operationally, the leaves of premium sun dark chocolate mayana plants produce organic
ink in this study.
Preservative. Conceptually, "Natural preservatives for shelf-life extension of fresh fruits
and vegetables: A review" this article discusses various natural preservatives and their
effectiveness in extending the shelf life of fresh fruits and vegetables. (Journal of Food
Science and Technology, 2020)

Operationally, it preserves organic ink and maintains its appearance.
Xanthan Gum. Conceptually, "Xanthan Gum: A versatile biopolymer for biomedical
and technological applications," this article discusses the properties and applications of
xanthan gum, including its use as a stabilizer and thickener in food products. (Journal of
Applied Polymer Science, 2018)
Operationally, used additive in inks for whiteboard markers as it helps to improve ink
stability, viscosity, and flow properties.

CHAPTER II
REVIEW RELATED LITERATURES
This study focuses on the formulation of ink using Malabar Spinach fruit extract
and Premium Sun Dark Chocolate Mayana Leaves. The following links are the literature
and studies related to this research.
Inks
Colors, solvents, resins, and additives are the four ink categories. These four
ingredients make up synthetic ink; some can be harmful if swallowed or taken
inadvertently (Islek et al., 2017).
Herbal ink outperforms synthetic ink because it solves some issues related to
hectic ink. Herbal Ink (Manufactured from plants or herbs) is less expensive, easier to
produce, non-toxic, and safe for use in foods and confectionaries. Most importantly, it is
produced using renewable energy sources (Power and colleagues, 2014).
Many years ago, herbal ink was used for writing. It could still be used by
inventing novel and comfortable ways to use it. Traditional inks are simple to use but
pose a risk to humans. Their manufacture utilizes renewable energy sources, heavy
metals in pigments, and additives in conventional ink that harm human health (Guo,
2016). Teenagers and adults, in general, are aware of the detrimental repercussions of ink
eating; nevertheless, little children are not.
They prefer to play with the items provided by their schools or homes, and a pen
is a fundamental tool that youngsters see in their homes and use when they begin school.
As a result, if the ink were organic and derived from edible plant components, it would be
safe to drink and great for children in their early school years. Traditional inks have been
an excellent source for our ball pens or markers, but they are not entirely safe for human
health. For example, if someone accidentally consumes ink, as previously indicated, he
may suffer from ink poisoning, which causes various negative symptoms such as nervous
system damage, headaches, and nausea (Kliegman et al., 2016).
Printers' ink, like ball pen ink, causes health concerns due to their similar
chemical makeup. As a result, six processes are performed to manufacture edible ink for
printers, which gives rise to the idea of generating herbal and edible ink for ball pens
(Huang et al., 2014).
Ink is a liquid-pigmented substance used for writing, printing, and even sketching;
nevertheless, all ink contains two or more essential components, a pigmented or dye
called a colorant and a vehicle, a liquid form into which the colorant is distributed. Many
inks are only distinguished from a painting by the function for which they are intended.
One of the most crucial components of pens and markers is ink. All of this is pointless
without Ink (Nildo Olivera, 2012).
Long before, ink was mainly created from organic items such as berries, bark, and
leaf extract. They have been used for ages to create a variety of hues and, when combined
with other substances, can be used to make ink, dye, or paint. (Lapierre Lopi, 2014)
Since what is assumed to be one of its first uses as a dye to write on the inside of
caves, the ink has been employed as a writing instrument. They made this primitive ink
from local fruits, vegetables, and minerals. Over centuries, pigments and dyes derived
from fish and animal parts were used as ink to create symbolic communication and as ink
for fabric on clothing and other items. (Loeschen, D., 2019) It was determined that ink
originated in China by Chinese inventor Tien L'cheu, who proposed ink through a
specific technique in which an incomplete burning of organic matter known as soot
merged in pine trees and oil used in lamps. Before time, it was believed that inks from
human social and cultural progress were made and collected using by-products of fire,
notably black pigments from soot (H. Frith, 2018).
According to Grudin J. (2014), inks are very useful, especially for those people
who love to write and communicate using pens and paper. The primary foundation of ink
is pigments and dyes. Pigments cannot be mixed with water or any other chemical, while
dyes are soluble, and when they are incorporated with a medium like ink, they draw out
color through the chemicals. Ink made with color usually includes the following
ingredients: petroleum distillate solvent, linseed oil, some form of organic pigments, and
soybean oil. Inorganic pigments are not commonly used. For black ink, the ingredients
include white pigments commonly made from titanium dioxide coupled with Carbon
Black. Either type of ink can also include additives such as wax, oils, and a drying agent
for easy printing or custom design. If ink has a linseed oil base, it will dry through air
oxidation. When Alcohol is present, the ink will dry through evaporation, according to
Mixer Direct (2017).
According to Adkins M. (2017), dye and pigments are the two most essential
factors in making inks. Cornell Center for Materials Research [CCMR] stated that dyes
are colored materials that can be dissolved in ink. At the same time, pigments are
materials used in ink that must be made into fine powder. According to Evona (2017),
inks can be organic and inorganic, and understanding the difference between the two
must also be a concern. Since there is a growing issue about toxic chemicals and heavy
metals that are used in regular ink, some ink has been replaced with organic ones to
reduce its safer toxicity.
Pigments and Dyes
Pigments and dyes have been the primary colorants for any fabric material in the
past, but those two are very different. According to the American Chemical Society
[ACS] (2015), pigments are used in paints, inks, plastic, fabrics, cosmetics, and food.
According to BASF (2017), pigments are classified to be either organic pigments or
inorganic pigments. Organic pigments form in carbon chains and carbon rings. However,
it can also carry metallic element that helps in preserving the organic component.
On the other hand, inorganic pigments are not based on carbon. They are often metallic
salts precipitated from solutions, while Dyes are colored substances that help the
aesthetic value of a material to have a reasonably good permanent color. Back then,
natural sources like plants, animals, or minerals were the primary dye source. Plant parts
include leaves, stems, bark, roots, and flowers. The abundance of colors of nature has
inspired man to recreate those in garments and other items of usage by harnessing locally
available materials Shevade (2011).
According to Leverette (2018), most beautiful and long-lasting colored fabrics
are made from natural dyes. However, in addition, according to Saxena and Raja (2014),
most fabrics and fibers today are dyed with synthetic Dyes that can create easy and
repeating results, and the only dyes available to humanity for the coloring of textiles are
the ones that came from natural materials until the discovery of the first synthetic dye in
1856. According to Saxena, Raja, and ASM (2014), colored textiles containing natural
dyes are preferred by environmentally conscious consumers. It has a niche market for this
kind of textiles, but due to specific technical and sustainability issues that are involved in
the production and application of these dyes, such as non-availability in ready-to-use
standard form, unsuitability for machine use and limited non-reproducible shades, the
total shares of natural dyes in the textile sector is only approximately 1%. Natural dyes
are considered sustainable since it is renewable and biodegradable. However, the massive
demand from the textile sector cannot be fulfilled by natural dyes due to the preferential
use of land for food and fed purposes and the overexploitation of the natural dyes, which
may result in deforestation and endangered species. That's why Global Organic Textiles
[GOTS] permits the use of safe synthetic dyes and prohibits the use of natural dyes. Due
to the shortcomings of natural dyes, several researchers have been working to cover up
the said problem, and the researchers consider that this study offers a tremendous
environmental advantage. Based on Williams (2008), synthetic dyes are produced from
organic molecules. Using computers and computer color matching produces colors
identical from batch to batch. That is why synthetic dyes continue to grow. However,
synthetic dyes have harmful effects on the environment and human beings. It contains
chemical compounds that can be deleterious to humans, especially to the makers.
Mercury, Lead, Chromium, Copper, Chloride, Toluene, and Benzene are chemicals found
in synthetic dyes. These substances are toxic that could affect the human body, especially
those people who will be exposed. Also, untreated dyes plunged directly into any body of
water can result in water pollution key color (2015).
Dry-Erase Marker
Colors, solvents, resins, and additives are the four ink categories. These four
ingredients make up synthetic ink; some can be harmful if swallowed or taken
inadvertently (Islek et al., 2017).
Herbal ink outperforms synthetic ink because it solves some issues related to
hectic ink. Herbal Ink (Manufactured from plants or herbs) is less expensive, easier to
produce, non-toxic, and safe for use in foods and confectionaries. Most importantly, it is
produced using renewable energy sources (Power and colleagues, 2014).
Due to the negative effect of Carbon Black on the environment, many researchers
conducted experiments looking for various alternative source of dye that is more natural
and less toxic.
Organic inks can be fruit- or vegetable-based pigments; these are then preserved
with salt, a natural preservative that helps keep the ink fresh longer (Christina,2015).
According to Sonjaco (2014), the turmeric plant gives color to cheese, dry mixes,
yogurt, wine, and margarine, while it is mostly used as a fabric dye for saris and monk's
robes in the country of India and Bangladesh. Based on the research of Alguzar et al.
(2015) on the heartwood of Narra. Narra bark contains red and brown pigments used to
make red dye and tanning acid. Tea leaves have also been used to produce different
colors that create yellow, green, and black ink. According to Gonzaga and Mendoza
(2008), gumamela can also be an alternative dye for highlighter ink. Based on the result
of the study, its flower dries quickly and can produce a dark blue dye.
Malabar Spinach Fruit is known as Indian Spinach (Basella alba)
According to Ipatenco (2018), Indian Spinach (Basella alba) berry, also known as
Malabar Spinach, but not a typical spinach, is one of the most common vegetables in the
Philippines. It has heart-shaped leaves that can grow very long. The Indian Spinach
(Basella alba) plant uses its bearberry, which ranges from dark green to red; even if it is
not spinach, it can be used as an alternative spinach in salads and other recipes. Indian
Spinach (Basella alba) can also be used in cosmetics. Women use fruits mainly as a blush
for cheeks, a colorant for lips, and a dye. According to Glorex Einstein (2008), Indian
Spinach (Basella alba) stems can be a skin moisturizer. They can be used as an alternative
due to their possessed property, such as emollients and demulcent. According to studies,
fruit extracts have a pigment that makes an excellent natural food colorant because of
their stability. Studies stated that the pigment extracted from Indian Spinach (Basella
alba) fruits produced a stain similar to synthetic stains like crystal violet and safranin.
Therefore, it can be used as an alternative microbiological stain, such as Gram staining
(Philippine Alternative Medicine). Pedroza (2008) also stated that Indian Spinach
(Basella alba) berry is composed of color pigments that are possible in making and
producing dye for fabric and ink. By the result of the study of Bora, Borah, and
Rajkumari (2014), (Basella rubra Linn's) dark blue fruit has a deep red violet flesh and
has a potential source as a natural colorant or dye. Its fruit also has a tremendous implicit
for application in the field of cosmetics, food dyes, official inks, and the fabric industry.
According to Luego (2013), rather than using chemicals for staining, such as iodine
solution, the study used a natural product staining agent, specifically Indian Spinach
(Basella alba), also known as Alugbati, since it shows staining correctly, which is red
violet pigment.
Alugbati (Basella Alba), the biosphere, has more than 500 plant species that
produce organic dyes. With the widespread concern about using eco-friendly and
biodegradable materials, organic dyes have indeed regained interest and momentum.
(Bernardo, J. V., & Laureta, H. E., 2020).
Malabar spinach grows in tropical climates and can be purchased as a decorative
plant in the Philippines and Europe. Basella berries were utilized as a source for cosmetic
dyes and as a colorant for ink in the Chinese Tsin dynasty due to their appealing hue.
(Glässgen, W. E., Metzger, J. W., Heuer, S., & Strack, D., 1993).
Basella Plantarum has two species. The Basella Rubra and Basella Alba were
separated based on leaf character and stem color. Basella alba L. is noted in 'Flora of
Maharashtra' as a plant having a green stem and a green petiole. Base8lla rubra L. has a
red stem and petiole. (Lamk Almeida, Deshmukh, S. A., & Gaikwad, D. K., 2014)
Furthermore, organic inks are considered environmentally benign because they
are created from organic resources such as plant leaves, roots2, fruit, and minerals.
Nature contains around 500 dye-producing plants that produce various colors of color.
Basella Alba, also called "Alugbati" in the Philippines, is an underutilized crop with
possible health advantages (Ghosh, S., & Malik, S., 2019).

Lindquist, Neumann's, and Schluttig's definitions of ink specified the features of
ink that would be useful in having a good quality ink. The link must be transparent, a
filterable solution rather than a suspension, flow smoothly from the pen, and not spread
on paper. Because the ink is organic, no mold should be visible in the solution, and no
discernible disagreeable odor should exist. Likewise, it must have a vibrant color that
does not fade or bleach out completely when used in writing. Furthermore, Lindquist
emphasized that any good ink, whether writing or collaborative writing and copying,
should have attributes that give writing that, after drying for eight clays, is not erased by
water, alcohol, or even clay treatment – to the point of becoming unintelligible
(Lindquist, Evan, Old Ink, 2014).
Alugbati, known as Malabar spinach in the United States, is widely planted for its
soft leaves. Malabar spinach-like branches and leaves of Alugbati are of African and
Asian descent. The fruit juice was used as ink for official seals in ancient China. Today,
the red-stemmed alugbati variety's fruit can be utilized to manufacture ink. As of May
2010, the Philippine government is investigating the commercial manufacture of ink
produced from the alugbati fruit.
The fruit of alugbati can cause a stain or tint on their dresses. With this observable
phenomenon, researchers have developed Alugbati fruit Juice as an Ink study. (Alvaro,
2008)
Alugbati is a beautiful source of antioxidants, vitamins A, B, and C, calcium, and
iron also a valuable source of rough age (Dr. Antigua, 2007).

Mayana leaves are additionally wealthy in the hued atom, which can deliver Ink
(Stephen Roy Pedroza, 2008).
Premium sun dark chocolate Mayana is a 1-meter tall upright, branching, meaty
annual herb. The stems are reddish and 4-angled. The leaves are blotched or colored,
usually more or less hairy, oval, 5 to 10 centimeters long, very coarsely serrated in the
margins, and the most common variety is consistently velvety-purple. Flowers are
purplish, abundant, and borne in 15 to 30-centimeter-long inflorescences that are loose,
terminal, simple, or branching. Pounded leaves are applied to the temples or nape of the
neck to relieve headaches in the Philippines and are also used to treat bruises.
According to Swtmine, in 2009, Premium sun dark chocolate Mayana leaves can
be used to make food coloring and are a possible source of food coloring manufacturing.
The food coloring was discovered to be violet in hue and odorless.
Chemical Components of Malabar Spinach Fruit and Premium Sun Dark Chocolate
Mayana Leaves
Malabar spinach fruit and premium sun dark chocolate mayana leaves contain
various chemical components that make them suitable as organic ink. These components
include:
Anthocyanins - These pigments provide red, purple, and blue colors in fruits and
vegetables. Malabar spinach fruit and Premium sun dark chocolate Mayana leaves
contain high levels of anthocyanins, which can be extracted to make organic ink.
Tannins - These are a group of naturally occurring polyphenolic compounds that are
commonly found in plants. Tannins can act as a natural mordant, which helps the ink
adhere to the paper and prevents it from fading.
Flavonoids - These are another group of polyphenolic compounds that have antioxidant
properties. Flavonoids can enhance the stability and color of the ink.
Carotenoids are pigments that provide yellow, orange, and red colors in fruits and
vegetables. They can also contribute to the color of the ink.
Chlorophyll - This is a green pigment found in plants. While it is not typically used in ink
making, it can be present in the extract and affect the final ink's color.
These chemical components can be extracted from Malabar spinach fruit and Premium
sun dark chocolate Mayana leaves using various solvents and extraction methods to
produce organic ink with different colors and properties.
The Ink from Plant Materials: An Innovative and Eco-Friendly Approach
The study entitled "Ink from plant materials: an innovative and eco-friendly
approach" by Chakraborty et al. (2018) investigated the potential of using natural plant
extracts, such as fruit juices and flower extracts, as ink. The study found that some
natural plant extracts produced good quality ink with bright colors, but their stability and
longevity need further investigation.
Vegetable and Fruit Juices as Natural Colorants for Inkjet Printing of Textiles
The study entitled "Vegetable and fruit juices as natural colorants for inkjet
printing of textiles" by Bounous et al. (2019) investigated the potential of using natural
fruit and vegetable juices as colorants for inkjet printing on textiles. The study found that
some natural juices, such as beetroot and blackcurrant juice, produced vivid and stable
colors on textiles.
Natural Dye Extracted from Malabar Spinach (Basella alba) Leaves for Cotton
Fabric Dyeing.
The study entitled "Natural dye extracted from Malabar spinach (Basella alba)
leaves for cotton fabric dyeing" by Salleh et al. (2013): This study investigated the
potential of using Malabar spinach leaves extract as a natural dye for cotton fabric. The
study found that the extract produced a yellowish-green color on the fabric and had good
wash-fastness properties.
Preparation and Characterization of Anthocyanin-Based Inks
The study entitled "Preparation and characterization of anthocyanin-based inks"
by Aydogdu et al. (2017) investigated the use of various fruit extracts, including Malabar
spinach, as sources of anthocyanin pigments for the production of ink. The study found
that the Malabar spinach extract contained high levels of anthocyanin pigments and could
be used to produce ink with good color and stability.
Natural dyes from leaves of Coleus Blumei and their Application in Dye-Sensitized
Solar Cells
The study entitled "Natural dyes from leaves of Coleus blumei and their
application in dye-sensitized solar cells" by Sattler et al. (2013): This study investigated
the potential of using various plant extracts, including Premium sun dark chocolate
Mayana (Coleus blumei) leaves as sources of natural dyes for dye-sensitized solar cells.
The study found that the Premium sun dark chocolate Mayana leaf extract contained
anthocyanin pigments and produced a purple color that could be used as a natural dye.
Natural pigments as Colorants for Eco-Friendly Inkjet Printing
The study entitled "Natural pigments as colorants for eco-friendly inkjet printing"
by Boustani et al. (2017) investigated the use of various plant extracts, including
Premium sun dark chocolate Mayana leaves, as sources of natural pigments for inkjet
printing. The study found that the Premium sun dark chocolate Mayana leaf extract
contained anthocyanin pigments and could produce inkjet inks with good color and
stability.
Organic ink using Malabar Spinach (Basella alba) Fruit
Plant parts can be used to create organic and safe-to-use ink, as numerous
researchers have done (Despy et al., 2014).
The researchers will extract the colorful liquid from the commonly found plants in
the area, Basella Alba (Malabar spinach) fruit, and use this as ink to develop an organic
and cost-effective ink for the underprivileged people of the Philippines, notably
Bukidnon. Because infrequent studies show the existence of betalains group pigments,
Malabar spinach, a twiner with dark purple berry fruit, is a promising alternative for
generating organic Ink (Turker et al., 2001).
Malabar spinach is widely available in the Philippines and is one of the most
famous indigenous green vegetables (Agribusiness, 2018). L. Casella L. Fruit is edible

and receives 4 out of 5 stars for edibility. The leaves are edible and frequently consumed
around the world. According to Liu in 2018, plant pigments are good sources of organic
and edible inks that can be used to write on paper. After extraction, researchers will
analyze attributes such as color, consistency, and stability for ink quality assessment.
Sweet Potato and Malabar Spinach as Organic Ink Sources
According to Liu in 2018, the pigments inside Purple Potatoes or Sweet Potatoes
(Ipomoea batatas) are vivid in color, non-toxic, and non-toxic, making Sweet Potatoes an
excellent source of edible inks. Sweet potatoes are widely available in the Philippines and
are one of the most abundant and inexpensive veggies (Reynoso, 2011). Because Sweet
Potatoes possess a high concentration of color pigments, are readily available, and are
inexpensive, employing this vegetable as a source of herbal ink will be cost-effective.
Because isolated studies show the existence of betalains group pigments, Malabar
spinach (Basella Alba), a twiner with dark purple berry fruit, is an excellent alternative
for generating organic Ink (Turker et al., 2001). According to Deshmukh, in 2014,
Malabar spinach includes pigments required for colorants, which is why these plant fruits
are employed in food coloring. Malabar spinach is widely available in the P8hilippines
and is one of the most famous indigenous green vegetables (Agribusiness, 2018).
Malabar spinach is another vegetable that has the potential to create good ink since its
fruit is luscious and contains a good amount of liquid that might be utilized as ink.
Formulating the Ink from Plants

There are other highly complicated methods for acquiring plant pigments, such as
using an enzyme with the plant component to break down the cellular wall and release
the carotenoids contained within the plant (Thomas, 1998). Taking the plant
tissue/specific component, cleaning it, obtaining the solution with a mortar and pestle,
and then sieving the solution is a conventional approach employed by earlier researchers
for extracting the color pigment (Akinsulire et al., 2007). Because the purpose of this
study will only be to obtain the color pigment-containing liquid from the plants, the
general method of employing a mortar and pestle will be preferable.
Herbal or Organic Ink does not Cause Harmful Effects.
The disadvantages of using synthetic inks are health and environmental concerns,
which have increased the number of organic ink research efforts. In 1996, Germany
outlawed synthetic dyes that pollute the environment by releasing Volatile Organic
Compounds (VOCs) (Singh, 2017). The disadvantages of synthetic inks prompted the
creation of ink from sources that would not harm the environment or humans. Herbal inks
have emerged as a remedy, and numerous countries are studying the subject. Organic or
herbal inks are considered environmentally friendly because they are manufactured from
organic materials such as plant leaves, roots, and fruit (Singh, 2017). The most significant
consideration in investigating herbal ink qualities is that they do not hurt the environment
or humans. If herbal inks can provide the same color, consistency, and other features as
synthetic inks, the usage of synthetic inks will be reduced, benefiting both the
environment and humans. According to Rubia in the year 2016, colorants can be derived
from various sources, one of which is plant origin. Plant-derived colorants are used in
food coloring, pharmaceuticals, and paper coloring, among other things. There are
numerous plant sources for colorants; however, when creating herbal, organic, and edible
inks, it is essential to remember the plants used to make inks.
Synthetic and Completely Harmless Inks are Expensive for Poor People
Ink designed to cause no harm to the human body may be costly. 21.6 percent of
the Philippine population lives in poverty (The World Bank, 2018). Almost half the
world's population, or over three billion people, lives on less than $5.50 daily (The World
Bank, 2018). There are many children whose families are impoverished, and when they
can attend school, the biggest issue they encounter is the expense of ball pens and paper.
Due to their monetary allocation, they could hardly eat three times a day, and other pupils
did not even attend school because of poverty. For these kids, an alternative to synthetic
ink-containing ball pens may be herbal ink, which they could even create after
discovering that these plants contain sensible pigments that can be employed as ink.
Development and Characterization of Malabar Spinach Fruit Extract as an

Alternative Ink
The study titled "Development and Characterization of Malabar Spinach Fruit
Extract as an Alternative Ink" was conducted by a group of researchers from the De La
Salle University-Manila and was published in the Philippine Journal of Science in 2019.
The study aimed to develop and characterize an alternative ink from the extract of
Malabar spinach fruit. The researchers used Malabar spinach fruit to extract ink through a
simple extraction method. The extracted ink was then characterized by its pH, viscosity,
and color density.
The results showed that the ink produced from the fruit extract of Malabar
spinach was stable and exhibited good printing quality. The study concluded that Malabar
spinach fruit extract could be a potential alternative ink source for printing and writing
applications.
Premium Sun Dark Chocolate Mayana (Coleus Blumei Benth) Leaves Extract as an
Alternative Ink
The study titled "Premium sun dark chocolate Mayana (Coleus Blumei Benth.)
Leaves Extract as an Alternative Ink" was conducted by a group of researchers from the
University of San Carlos in Cebu City, Philippines, and was published in the Philippine
Journal of Science in 2012.
The study aimed to develop and test the ink-making potential of Premium sun
dark chocolate Mayana leaves extract as an alternative ink. The researchers utilized the
leaves of the Premium sun dark chocolate Mayana plant to extract ink through a simple
extraction method. The extracted ink was then tested for its suitability for writing and
drawing.
The results showed that the ink from the Premium sun dark chocolate Mayana
leaves extract produced stable and precise writing and drawing output on paper. The
study concluded that Premium sun dark chocolate Mayana leaves extract could be an
alternative ink source for writing and drawing applications.

Natural Dyes as Alternative Ink for Dry Erase Markers
The study "Natural dyes as an alternative ink for dry erase markers" was
conducted by a group of researchers from the De La Salle University-Manila and
published in the Philippine Journal of Science in 2018.
The study aimed to develop natural dyes from different plant sources and test
their suitability as an alternative ink for dry-erase markers. One of the plant sources used
in the study was Premium sun dark chocolate Mayana leaves extract. The extracted dye
was then tested for its suitability as an alternative ink for dry-erase markers.
The results showed that the Mayana leaves extract exhibited good erase ability
and produced a clear and bright output on whiteboard surfaces. The study concluded that
natural dyes, including Premium sun dark chocolate Mayana and leaves extract, could be
a potential alternative source of ink for dry-erase markers
on the topic.
Dry Erase Marker Ink Using Natural Dyes
The study "Dry Erase Marker Ink Using Natural Dyes" was conducted by a group
of researchers from the De La Salle University-Manila and published in the Philippine
Journal of Science in 2013.
The study aimed to develop natural dyes from different plant sources and test
their suitability as an alternative ink for dry-erase markers. One of the plant sources used
in the study was Malabar spinach leaves extract. The extracted dye was then tested for its
suitability as an alternative ink for dry-erase markers.

The results showed that the Malabar spinach leaves extracted exhibited sound eras
ability and produced a clear and bright output on whiteboard surfaces. The study
concluded that natural dyes, including Malabar spinach leaves extract, could be a
potential alternative source of ink for dry-erase markers
Methods or Procedures of Organic Ink
According to Alguazar et al. (2015), the procedure of making the Indian Spinach
(Basella alba) berry ink starts with collecting and gathering the berries as a source of the ink.
After the berries are gathered, the berries are chopped into little pieces, placed in a saucepan
with enough distilled water, and boiled at a temperature of 50-150 C for approximately 15-20
minutes. As stated by Brenner (2018), distilled water removes even more impurities rather
than other types of water; that is why laboratories use a distilled type of water as a control in
the experiment as well as in science projects due to its fair result that will not affect the
outcome of the tests done for science projects. The pigments from the Premium dark sun
chocolate Mayana and Indian Spinach (Basella alba) berry will slowly color the water in the
saucepan. The lid of the saucepan is removed to let the liquid evaporate and improve the
concentration of the color. When the boiling was done, the colored water was transferred into
a container.
Liquid-liquid Extraction
Liquid-liquid extraction is a procedure for separating two immiscible liquids that are
used to segregate components of a mixture based on a difference in their solubilities.
According to Nichols, L. (2018) in the process of mixing the solution, insert the stopper into
the separatory funnel and then remove it from the ring. Place one hand around the stopcock
and keep the other over the stopper. Invert the funnel and immediately open the stopcock to
release any pressure build-up. Close the stopcock and gently mix the solutions, then release
the pressure by opening the stopcock. Repeat mixing the solution and opening the stopcock
until no more vapor is expelled from the tap. Next, close the stopcock, place the separating
funnel in the ring, and remove the stopper. There are different opinions on how vigorously a
solution must be mixed and for how long; as general advice, mixing for 10-20 seconds should
be enough. This procedure aims to isolate a desired dissolved component from its solvent by
transferring it to another solvent. The solvent to which the compound is transferred is called
the extract and the solvent where the component was transferred is called the raffinate. The
transferring is caused by different solvent solubilities; the more significant the difference, the
greater the amount to which the compound is extracted.
According to Koch, J. and Shiveler, G. (2015), solvents used in liquid-liquid
extraction are chosen carefully. The two liquids that will be used should be immiscible. The
liquids should have high solubility for solute and low solubility for carrier liquid. The density
difference of the liquids should be not less than 150 kg/m^3. The liquid should not react with
the other chemicals involved in the extraction: high boiling point and low viscosity for easy
handling. Non-toxic, non-flammable, and non-corrosive to the equipment, and lastly, it
should have low cost.
The ideal solvent to be used for liquid-liquid n-butanol. According to Shapley, P.
(2011), (2011), at the standard temperature, the density of water is 0.9970 g/ml or 997, while
the density of n-butanol is 0.809 -0.812 g/ml or 809 - 812 km/m3 at 20 °C based on Asia
Pacific Petrochemical Co., Ltd (2013).
According to Toxnet (2015), n-Butyl Alcohol was recognized as safe to use as a
flavoring substance in the food and appeared on the list of the 1982 Food and Drug
Administration [FDA] as one of the inactive ingredients for approved prescription drug
products. N-Butyl Alcohol is also classified as non-carcinogenic for humans and animals.
According to Müller et al. (2015), as the wanted compound has been extracted to the
wanted solvent instantly, the various phases are split from each other, and the compound
containing the mixture goes through a separate process phase, for example, distillation or
stripping, to isolate the compound from the solvent.
Testing
Savastano, D. (2010), for the ink to last long in the marketplace, ink tests must be
performed well. Viscosity is the thickness of the ink and is measured using a viscometer.
Measuring the viscosity is important because determining how easily or quickly the ink
will flow will help in knowing how an ink performs when used. According to Lisa Hahn,
president of Flexo Tech, many factors can affect the viscosity of the ink, which means
more than one measurement is needed. Determining the color is more challenging than
saying that a color blue is color blue because numerous shades can affect the general
aspect of the ink. Testing a color is usually done by using a spectrophotometer test.
According to Thai, C, and Rute, T. (2011), a measurement of a liquid that can
resist flow is called viscosity. Thick liquids usually have a high- viscosity because it
resists flowing, while a thin liquid that flows quickly has a low viscosity. The ink's
viscosity has an extreme effect that could affect the ink's performance on the press and
when applied to a sheet. Highly viscous inks can be a problem as they can be too sticky,
while low viscosity that runs efficiently can result in the growth size of halftone dots that
make the image reduce its sharpness and dirty printing.

Mao (2011), ink tack is an essential part of the printing process that has to be kept
an eye on for quality control. Ink tack is about the stickiness of ink film from one surface
to another. It is significant to understand the variables that affect the ink to provide a
better perception of the problem and how to solve it.
Katrina C. (2016), a spectrophotometer offers a more excellent rating of color
than perception. Instead of using one viewing angle and light source, spectral technology
combines different geometric principles and optical pathways to attain the best
presentation of color data. Katrina C. (2017), one of the simplest ways to ensure better
ink appearance and performance is to use a spectrophotometer that can progress a color
quality system. Many factors can affect the color's appearance and change the result of
ink color and appearance. Even the slightest color change can be measured through
spectral analysis that the human eye cannot detect.
According to Walt Zawacki 2015 a senior scientist at Flint Ink Corporation, "A
spectrophotometer can measure minimal color differences." However, even if a
spectrophotometer is required, it is better than the human eye to determine different
shades of color. Though imperfect, it is still necessary, according to Ms. Hahn. Rub
resistance is much easier to measure than color. It is measured by a rub test, where it is
easily determined if the ink will come off or smear off easily from the surface, like how
ink from a newspaper can be smeared on your hands. Testing ink is significant for several
reasons. It will improve the ink's performance and help in knowing what kind of ink must
be used differently—surfaces or if that ink is the best one to use.

According to CTTR (2015), a UV/vis spectrophotometer is a particular type of
spectrophotometer that uses visible light and UV to analyze the chemical structure of
substances.
Additives and Preservatives
Preservatives and Additives Natural inks require preservatives and additives to
create an efficient product and last longer since it is only made of organic materials,
which need proper preservation and storage. Recommended preservatives were white
vinegar to enhance the color, salt to absorb excess water and prevent bacteria from
proliferating, and rubbing Alcohol hastens after drying. Meanwhile, the researchers will
use pulverized charcoal as an additive for the genuine ink.
Ethyl Alcohol as an Additive in Organic Ink for Dry-Erase Markers
Adding ethyl alcohol to organic ink for dry-erase markers is a common practice as
it helps the ink to evaporate quickly and reduces the drying time. The use of ethyl alcohol
as a solvent for ink formulations has been well-documented in the literature. Many
studies have investigated its effects on ink properties, such as viscosity, surface tension,
and adhesion. (Benth, 2016)
Xanthan Gum to Add in Organic Ink for Dry-Erase Markers
Xanthan gum is a commonly used additive in organic inks for dry-erase markers
as it helps to improve ink stability, viscosity, and flow properties. Xanthan gum is a
natural polysaccharide that can be obtained from the fermentation of carbohydrates by the
bacterium Xanthomonas campestris. (Garvey, 2013)

Incorporating xanthan gum into organic inks can provide several benefits, such as
preventing ink separation or settling, reducing splattering, and improving ink adhesion to
the writing surface. Xanthan gum can also increase the ink's viscosity, improving the
ink's flow properties and reducing the likelihood of it running or dripping.
Several studies and articles in scientific databases discuss the use of xanthan gum
in ink formulations. For example, one study published in the Journal of Coatings
Technology and Research in 2019 investigated xanthan gum's effects on water-based
inks' rheological properties. Another study published in the Journal of Applied Polymer
Science in 2018 explored the use of xanthan gum in UV-curable inks for inkjet printing.
Suppose the researchers plan to use xanthan gum as an additive in organic inks for
dry-erase markers. In that case, ensuring the concentration and type of xanthan gum used
to suit specific ink formulation is essential. Consult an ink formulation expert or conduct
your testing to determine the optimal xanthan gum concentration and other ink
ingredients for application.
Glycerin as Additive in Organic Ink for Dry-Erase Markers
Glycerin is another commonly used additive in organic inks for dry-erase
markers. Glycerin is a natural, water-soluble compound commonly used as a humectant,
which means it can help retain moisture and prevent the ink from drying out too quickly.
(Adhere, 2014)
Incorporating glycerin into organic inks can provide several benefits, such as improving
ink flow and reducing the tendency of the ink to clog or dry out in the marker tip.
Glycerin can also help to improve the ink's adhesion to the writing surface and prevent
smudging.
Several studies and articles in scientific databases discuss the use of glycerin in ink
formulations. The study published in the Journal of Coatings Technology and Research in
2017 investigated glycerin's effects on water-based inks' rheological properties. Another
study published in the Journal of the American Oil Chemists' Society in 2014 explored
glycerin as a solvent for inkjet inks.
Distilled Water as an Additive in Organic Ink for Dry-Erase Markers
Distilled water can be used as an additive in organic ink for dry-erase markers,
but it should be done cautiously. Distilled water is a purified form of water with all its
impurities removed through distillation. It is commonly used in many industrial processes
and laboratory settings because of its purity. (Dagde, 2016)
When used as an additive in organic ink for dry-erase markers, distilled water can
help to thin the ink and make it flow more easily. This can make it easier to write with
and improve the overall quality of the writing. However, it is essential to note that adding
distilled water to ink can also alter its properties, such as its drying time and adhesion to
surfaces. If too much water is added, it can cause the ink to become too thin and runny,
which can result in poor performance on dry-erase boards.
Additionally, using distilled water that has not been correctly stored or
contaminated can lead to the growth of microorganisms in the ink, which can cause it to
spoil and become unusable; it is recommended to use distilled water in moderation and to
ensure that it is stored properly to avoid contamination. Testing the ink on a small surface
before using it on a larger scale to ensure that it performs as expected is also a good idea.
Measuring Pigments Using Spectrophotometer
Spectrophotometer that measures pigments is a commonly used analytical
technique in biochemistry and biophysics. It is beneficial for measuring the concentration
and characteristics of pigments in biological samples. Here are some fundamental studies
that have explored the use of spectrophotometers for pigment measurement: Bao et al.
(2020) investigated the use of Spectrophotometry to measure carotenoid pigments in
fruits and vegetables. The authors found that Spectrophotometry was a highly accurate
and efficient method for measuring carotenoid concentrations and handy for analyzing
samples with complex matrices. Deng et al. (2020) used Spectrophotometry to analyze
the pigment content in tea leaves. The authors found that Spectrophotometry was a highly
reliable method for measuring pigment concentrations in tea samples and could be used
to identify and quantify different types of pigments. Wang et al. (2019) developed a new
method for measuring the total carotenoid content in food samples using
Spectrophotometry. The authors found that this method was highly accurate and reliable
and could be used to quantify the concentration of carotenoids in a wide range of food
matrices. El-Moneim et al. (2018) used Spectrophotometry to analyze the pigment
content in various plant extracts. The authors found that Spectrophotometry was a highly
effective method for measuring the concentration of pigments in these extracts. It could
be used to identify and quantify a wide range of different pigment types. Zhang et al.
(2017) used Spectrophotometry to measure the concentration of chlorophyll pigments in

algal samples. The authors found that Spectrophotometry was a highly accurate and
reliable method for measuring chlorophyll concentrations and could be used to
distinguish between different chlorophyll types.
Spectrophotometry is a widely used technique for measuring pigments in various
applications. This non-destructive method enables the quantitative determination of
pigments in samples. Pigments are essential in various industries, including food,
cosmetics, and pharmaceutical. Spectrophotometry is an essential tool for the analysis of
pigments in these industries.
One of the critical advantages of spectrophotometry is its ability to provide
accurate and precise measurements of pigments. The technique is based on the
measurement of the absorbance of light by a sample at specific wavelengths. This
absorbance is related to the concentration of the pigment in the sample, allowing for the
quantitative determination of the pigment.
Several types of spectrophotometers are used for pigment analysis, including UV-
Vis, visible, and infrared spectrophotometers. UV-Vis spectrophotometers are commonly
used to analyze plant pigments like chlorophyll, carotenoids, and anthocyanins. These
pigments absorb light at specific wavelengths, and their concentrations can be determined
by measurin8g the absorbance of the sample at these wavelengths.
Visible spectrophotometers are used to analyze synthetic pigments, such as dyes
and pigments used in the cosmetic industry. These pigments have characteristic
absorption spectra, which can be used to determine their concentrations.

Infrared spectrophotometers are used for the analysis of pigments in
pharmaceutical applications. These instruments measure the absorbance of light in the
infrared region of the spectrum, which is sensitive to the functional groups in the pigment
molecule.
Overall, spectrophotometry is a powerful technique for analyzing pigments in
various industries. Its non-destructive nature, accuracy, and precision make it an essential
tool for pigment analysis.
Steps in Using Spectrophotometer
Spectrophotometry is a common technique used to measure the concentration of
pigments in a sample. To measure pigments using a spectrophotometer, you need to
follow the following steps:
Prepare the sample: The sample should be homogenized and made into a solution. If the
sample is solid, it should be ground and dissolved in an appropriate solvent to form a
solution.
Set up the spectrophotometer: Turn on the spectrophotometer and set the wavelength
range to measure the absorbance of the pigment you are interested in. Ensure the blank is
set up correctly using the same solvent as the sample.
Calibrate the spectrophotometer: Before measuring the pigment in the sample, you should
calibrate the spectrophotometer using a known standard with a similar spectral
characteristic as the pigment of interest.

Measure the absorbance: Place the sample in the cuvette and measure its absorbance at
the chosen wavelength. It is essential to ensure that the sample is in a cuvette of the exact
dimensions as the blank cuvette.
Calculate the pigment concentration: Once the absorbance is measured, you can calculate
the pigment concentration using Beer's law. Beer's law states that absorbance is directly
proportional to the concentration of the pigment. The equation is A = εcl, where A is the
absorbance, ε is the molar extinction coefficient of the pigm2ent, c is the concentration of
the pigment, and l is the path length of the cuvette.
By following these steps, you can accurately measure the concentration of pigments
using a spectrophotometer.
Measurements of Additive in Formulating Organic Ink
The amount of ethanol, xanthan gum, glycerin, and distilled water to be added to
50 ml of Malabar spinach (Basella alba) fruit extract will depend on the desired
consistency and properties of the final product.
As a general guideline, you can start with the following amounts:
Ethanol: 5-10 ml
Xanthan gum: 0.05-0.1 grams
Glycerin: 2-5 ml
Distilled water: 15-20 ml
However, it is important to note that the proportions may vary depending on the desired
color and consistency of the organic ink. Therefore, it is recommended to do a small-

scale trial-and-error process by gradually adding and mixing the ingredients until you
achieve the desired properties and consistency of the organic ink.
Viscometer for Measuring Viscosity of Organic Ink
Viscometer is a widely used technique for measuring the viscosity of organic
inks. Organic inks are used in various applications, including printing and coating, and
their viscosity is a critical parameter that affects their performance. Viscosity is defined
as the resistance of a fluid to flow, and it is a measure of the fluid's internal friction.
Viscometers are instruments used for measuring the viscosity of fluids. Several
types of viscometers are available, including rotational, capillary, and oscillatory.
Rotational viscometers are the most commonly used for measuring the viscosity of
organic inks.
Rotational viscometers measure the torque required to rotate a spindle at a
constant speed in a fluid. The torque is proportional to the fluid's viscosity, and the
viscosity can be calculated using a calibration curve. Rotational viscometers are preferred
for organic inks because they can measure the viscosity over a wide range of shear rates,
which is essential for understanding the flow behavior of the ink.
Capillary viscometers are another type of viscometer used to measure organic
inks' viscosity. These instruments measure the time required for a fluid to flow through a
capillary tube under gravity. The viscosity of the fluid is calculated using the Hagen-
Poiseuille equation, which relates the viscosity to the flow rate and the dimensions of the
capillary tube. Capillary viscometers are less commonly used for organic inks because
they are limited to low shear rates and can be affected by the presence of particles or
bubbles in ink.
Oscillatory viscometers are a newer viscometer type that measures fluids'
viscosity under oscillatory shear. These instruments are beneficial for measuring the
viscosity of complex fluids, such as gels and emulsions, but are less commonly used for
organic inks.
Overall, a viscometer is an important technique for measuring the viscosity of
organic inks. Rotational viscometers are the most commonly used type of viscometer for
this application, but other types of viscometers may also be useful depending on the
specific properties of the ink being measured.
Steps in Using Viscometer
A viscometer is an instrument used to measure the viscosity or resistance to the
flow of a fluid. To measure the viscosity of organic ink using a viscometer, you need to
follow the following steps:
1. Select the appropriate viscometer: Choose one suitable for the viscosity range of
the organic ink you are measuring. Several types of viscometers are available,
such as rotational, falling ball, and capillary viscometers.
2. Prepare the sample: The organic Ink should be well-mixed and brought to the
appropriate temperature for measurement. The temperature of the sample can
affect its viscosity, so it is essential to ensure that the sample is at a constant
temperature.
3. Set up the viscometer: Follow the instructions provided with the specific type of
viscometer you are using to set it up. This may involve adjusting the gap between
the measuring surfaces, calibrating the instrument, and setting the shear rate or
stress.
4. Measure the viscosity: Place the organic ink in the viscometer and measure its
viscosity. Depending on the type of viscometer being used, the viscosity may be
measured as a function of shear rate, shear stress, or time.
5. Record the data: Record the viscosity measurement along with the shear rate,
shear stress, temperature, and any other relevant information about the sample or
the viscometer.
By following these steps, you can accurately measure the viscosity of organic ink
using a viscometer. This information can be used to optimize the ink's formulation,
determine the ink's flow properties, and ensure consistent printing performance.
Measuring How Long the Organic Ink Using a Stopwatch
Using a stopwatch to measure the drying time of organic ink is a simple and
inexpensive method used in various applications. Organic inks are commonly used in
printing, coating, and painting applications, and the drying time is an important parameter
affecting the final product's quality.
To measure the drying time of organic ink using a stopwatch, a small amount of
ink is applied to a substrate, and the stopwatch is started as soon as the ink is applied. The
stopwatch is stopped when the ink is no longer tacky to the touch or when it is dry to the
touch. The time elapsed between the application of the ink and the time it is dry is
recorded as the drying time.
While the use of a stopwatch is a simple and inexpensive method for measuring
the drying time of organic ink, it has several limitations. One limitation is that the method
is subjective and depends on the judgment of the observer to determine when the ink is
no longer tacky or dry to the touch. This can lead to measurement variability, mainly if
different observers are used.
Another limitation of using a stopwatch is that it does not provide quantitative
measurements of the drying time. This can make it difficult to compare the drying time of
different inks or to optimize the drying process for a specific application.
Overall, while using a stopwatch to measure the drying time of organic ink is a
simple and inexpensive method, it has limitations regarding accuracy and reproducibility.
More advanced techniques, such as rheology or spectroscopy, may provide more accurate
and quantitative measurements of the drying time and other important parameters of
organic inks.
Steps in Measuring Drying-Time Using Stopwatch
It is a simple method to measure the time it takes for organic ink to dry using a
stopwatch to evaluate the ink's drying properties. To measure the drying time of organic
ink using a stopwatch, you can follow the following steps:
Prepare the substrate: Choose an appropriate substrate for the type of organic ink being
used. The substrate should be clean and dry before applying the ink.
1. Apply the Ink: Apply a small amount of organic ink to the substrate using a brush,
roller, or other application methods. Be sure to apply the ink consistently to
ensure accurate measurements.
2. Start the stopwatch: As soon as the ink is applied, start the stopwatch.
3. Observe the Ink: Observe the Ink at regular intervals to determine when it appears
to be dry. You can do this by gently touching the surface of the ink with a finger
or a clean, dry tool.
4. Stop the stopwatch: When the Ink is dry to the touch, stop the stopwatch.
5. Record the time: Record the time it took for the ink to dry. This information can
evaluate the ink's drying properties and compare it to other organic inks or
printing materials.
It is important to note that using a stopwatch to measure the drying time of
organic ink is a relatively subjective method, as the point at which the ink is considered
"dry" can vary based on the individual conducting the measurement. Additionally,
environmental factors such as temperature, humidity, and airflow can affect drying time,
so it is essential to control these factors as much as possible during the measurement
process.
CHAPTER III
METHODOLOGY
This chapter presents the materials, tools and equipment, experimental design,
layout of plots/cages, management practices, procedural diagram, gathering data,
experimental proper, and data analysis in conducting the study.
Materials, Tools, and Equipment
Table 1: This table shows the materials, tools, and equipment the researchers will
use to conduct the study.
Materials Uses
Five kilos of Malabar Spinach Fruit Used as the source of pigment
Premium Sun Dark Chocolate Mayana Used as the source of pigment
Leaves
Ethanol or Ethyl Alcohol Acts as a solvent to dissolve the Malabar
spinach fruit extract, and Premium sun
dark chocolate Mayana leaves
Glycerin. Added to prevent the ink from drying out
too quickly.
Xanthan Gum Used as a thickener to give the ink a
suitable viscosity for whiteboard markers
Distilled Water Used to adjust the ink's consistency and

ensure that the final product is safe for
use.
Tools Uses
Stirring Rod Used to stir the aqueous solution.
Beaker Used as the container or storage of
extracted pigments of the two variables.
Pitcher Used as storage for extracted pigments of
the two variables.
Funnel, Used to transfer liquids without spilling.
Weighing Scale Used to measure and weigh the materials.
Heater Used to boil the Malabar spinach fruit and
Premium sun dark chocolate mayana
leaves.
Syringe Used to collect the extracted pigments
from the two variables.
Strainer Used to filter all the extracted pigments.
Mortar and Pestle Used to mash, crush and grind the
Malabar spinach fruit and Premium sun
dark chocolate mayana leaves.
Thermometer Used to measure and monitor the
temperature.
Knife Used to cut the mayana leaves into small
pieces.
Equipment Uses
Spectrophotometer Used to measure how much a solution
absorbs light by measuring the intensity of
light as it passes through the sample liquid
of the two variables.
Viscometer Used to measure the resistance of the ink.
Stopwatch. Used to measure how long the inks will
dry.
Table 1. Materials, Tools and Equipment.
Research Design
This study will use an experimental method of research. Experimental research
involves manipulating the two variables in formulating organic ink using Malabar
spinach fruit, and Premium Sun Dark Chocolate Mayana leaves extract for whiteboard
markers; experimental research would involve developing a specific ink formulation and
testing it under controlled conditions. (Institute for Work and Health, 2016).
The experiment may involve selecting different treatment levels of Malabar
spinach fruit, and Premium Sun Dark Chocolate Mayana leaves extract, and other
ingredients to formulate the ink. Then, the formulated ink would be tested for physical
properties such as pigments, viscosity, odor and drying time at different treatment levels
with three replications.

In this study, Malabar spinach fruit and Premium sun dark chocolate Mayana
leaves in the formulation of an organic ink will utilize an experimental research design
that utilizes Completely Randomize Design (CRD).
Locale of the Study
This experimental research will be conducted at Sitio Paraiso, Brgy. Refugio
Calatrava, Negros Occidental on April, 2023.
The Layout of Plots/Cages
In making organic ink for Malabar spinach fruit and Premium sun dark chocolate
mayana leaves, the flow of the experiment includes two variables and each organic ink
has three replications with different treatment levels of Malabar spinach fruit and
premium sun dark chocolate mayana leaves extracts as whiteboard markers.
LEGEND:
TREATMENT A- 50 ml of Malabar Spinach Extracts, 20 ethanol or ethyl
alcohol, 5 glycerin and 3 xanthan gum.
TREATMENT B- 50 ml of Premium Sun Dark Chocolate Mayana Leaves
Extracts, 20 ethanol or ethyl alcohol, 5 glycerin and 3 xanthan gum.
TREATMENT C- 25 ml of Malabar Spinach Fruit and Premium Sun Dark
Chocolate Mayana Leaves Extracts, 20 ethanol or ethyl alcohol, 5 glycerin and 3
xanthan gum.
TREATMENT D- 75 ml Malabar Spinach Fruit and 25 ml Premium Sun Dark
Chocolate Mayana Leaves Extracts, 20 ethanol or ethyl alcohol, 5 glycerin and 3
xanthan gum.
Figure 1. The figure below shows the layout of plots/cages of Malabar spinach fruit and
Premium sun dark chocolate mayana leaves extracts at different treatment levels.
Table 3: The
table below
shows the
instrumental tool to be utilized in measuring the physical properties of malabar spinach

fruit and premium sun dark chocolate mayana leaves in terms of its pigments, viscosity,
odor and drying time.
Treatment A Treatment B Treatment C Treatment D

Physical
Properties of
Organic Ink
AX AY AZ BX BY BZ CX CY CZ DX DY DZ
Pigments
Viscosity
Drying Time
Odor
Management Practices
Table 3. The table below shows the budgetary program of the researchers to be exploit in
the experimental study.
Materials, Tools, and Equipment Quality/ Projected Actual Total

Units Expenses Expenses
Malabar spinach fruit 5 kilos 60 PHP 50 PHP 110 PHP
Premium sun dark chocolate Mayana Leaves 5 kilos 60 PHP 50 PHP 1120 PHP
Ethyl Alcohol 500 ml 100 PHP 150 PHP 250 PHP

Glycerin 500 ml 150 PHP 150 PHP 300 PHP
Xanthan Gum 500 g 120 PHP 150 PHP 270 PHP
Distilled Water 1 liter 80 PHP 50 PHP 130 PHP
Stirring Rod 2 pc 50 PHP 150 PHP 150 PHP
Strainer 2 pc 100 PHP 100 PHP 200 PHP
Beaker 9 pcs. 300 PHP 320 PHP 620 PHP
Funnel 1 pc 10 PHP 25 PHP 35 PHP
Syringe 2 pcs. 15 PHP 15 PHP 30 PHP
Dry-Erase Marker 9 pcs. 180 PHP 135 PHP 315 PHP
Mortar and Pestle 2 pcs. 96 PHP 96 PHP 192 PHP
Thermometer 1pc 120 PHP 120 PHP 240 PHP

Spectrophotometer 1 pc 2,700 per 1,800 per 4,500 PHP
treatment treatment
Viscometer 1 pc 200 PHP 300 PHP 500 PHP
Projected expenses: 4,341 PHP
Actual expenses: 3,661 PHP

Procedural Diagram
Collection and verification of the variables
Preparation of the materials, tools and equipment needed.

2
Mashing Malabar Spinach fruit and cutting Premium Sun

Dark Chocolate Mayana leaves into small pieces
Extracting of Malabar Spinach fruit and Premium Sun Dark

Chocolate Mayana leaves
Filter the extracted pigment from Malabar spinach fruit and

Premium sun dark chocolate mayana leaves.
Boil the extracted pigment from Malabar spinach fruit and

Premium Sun Dark Mayana leaves.
Liquid-liquid extraction process
Stir thoroughly the extracted solution of each different

treatment with its three replications from Malabar spinach
fruit and Premium Sun Dark Mayana leaves inside the beaker.
Prepare the three different treatment levels with its three

replications of Malabar spinach fruit and Premium sun dark
chocolate mayana leaves.
Test and record the different treatment levels of Malabar

spinach fruit extract and Premium sun dark chocolate Mayana
leaves extract.
Experimental Proper
Figure 2. The figure below shows the experimental proper, and the researchers will
comprehensively explain the process of preparing the different treatment samples.
I. Collection and verification of the variables
Figure 2.1: This figure shows the collection and verification of the variables
Step 1: The Malabar spinach fruit and Premium sun dark chocolate mayana leaves
will be collected from City Agriculture Department, Agri-Center, Eco-Tourism
Highway, Brgy. Rizal San Carlos City, Negros Occidental.
Step 2: The two plants will be use in this research verified by the Department of
Agriculture [DA] at San Carlos City, Negros Occidental, to ensure it is the right
plant. Then, weigh the Malabar spinach fruit and Premium sun dark chocolate
mayana leaves using the weighing scale up to 500 grams.
II. Preparation of the materials, tools and equipment needed.
Figure 2.2: This show the preparation of the materials needed.
Step 1: The following materials should prepare are; 500 grams of Malabar
Spinach Fruit and Premium Sun Dark Chocolate Mayana Leaves, ethanol or ethyl
alcohol, glycerin, xanthan gum, and distilled water.

Step 2: The tools to be used and prepare are; a stirring rod, beaker, funnel,
weighing scale, electric stove, dropper, volumetric flask, mortar, pestle, and
thermometer.
Step 3: The equipment to be used and prepare are a spectrophotometer,
viscometer, and stopwatch;
Step 4: Researchers will use and wear a laboratory gown, mask, protective
eyewear, and a pair of gloves for safety measures.
III. Mashing Malabar Spinach fruit and cutting Premium Sun Dark Chocolate
Mayana leaves into small pieces
Figure 2.3: A mortar and pestle will be prepared for mashing the fruits from
Malabar spinach fruit, and a knife will be used to cut the Premium Sun Dark
Mayana leaves into small pieces.
Malabar spinach fruit
Step 1: Wash the spinach fruit to remove the dirt and let it dry.
Step 2: Place the Malabar spinach fruit into a clean bowl.
Step 3: Let the Malabar spinach fruit dried.
Step 4: Get it ready to be extracted.
Premium Sun Dark Mayana leaves
Step 1: Wash the Premium Sun Dark Chocolate Mayana leaves;
Step 2: Cut the Premium Sun Dark Chocolate Mayana leaves into small pieces;
Step 3: Let the it dried.

Step 4: Transfer it into a clean bowl and get it ready to be extracted.
IV. Extracting of Malabar Spinach fruit and Premium Sun Dark Chocolate
Mayana leaves
Figure 2.4: This shows malabar spinach fruit and premium sun dark chocolate
mayana leaves to be extracted.
Malabar Spinach Fruit
Step 1: Smash the fruit from malabar spinach using mortar and pestle to get its
pigments.
Step 2: Gather all the pigments of malabar spinach fruit using a syringe.
Step 3: Put it in a large bowl.
Premium Sun Dark Chocolate Mayana Leaves
Step 1: Smash the leaves of premium sun dark chocolate mayana using mortar and
pestle to get its pigments.
Step 2: Gather all the pigment using a syringe in each variable.
Step 3: Put it in a large pitcher.
V. Filter the extracted pigment from Malabar spinach fruit and Premium sun
dark chocolate mayana leaves.
Figure 2.5: After the extraction, all the gathered pigments from malabar spinach
fruit and premium sun dark cholate mayana leaves are to be filtered using the
strainer to ensure that there is solid part in each extracted pigment.
Malabar Spinach Fruit
Step 1: Set up another bowl and a strainer.

Step 2: Get the extracted malabar spinach fruit and filter it using the strainer in the
other bowl.
Step 3: Double check the extracted pigments if there are no other solid parts of
malabar spinach fruit.
Step 4: Get it ready to boil.
Premium Sun Dark Chocolate Mayana Leaves
Step 1: Set up another bowl and a strainer.
Step 2: Get the extracted premium sun dark chocolate mayana leaves and filter it
using the strainer in the other bowl.
Step 3: Double check the extracted pigments if there are no other solid parts of
premium sun dark chocolate mayana leaves.
Step 4: Get it ready to boil.
VI. Boil the extracted pigment from Malabar spinach fruit and Premium Sun
Dark Mayana leaves.
Figure 2.6 This figure shows the use of heater for the boiling of the Malabar
Spinach fruit and Premium Sun Dark Chocolate Mayana leaves at precisely 15
minutes.
Malabar Spinach Fruit and Premium Sun Dark Chocolate Mayana Leaves
Step 1: Pour the extracted pigment into the heat-resistant container.
Step 2: Add the exact water to cover the pigment.
Step 3: Place the heat-resistant container on top of the electric heater.
Step 4: Turn on the heater and set it to the desired temperature.

Step 5: Stir the mixture occasionally to ensure even heating and prevent
scorching or sticking to the bottom of the container.
Step 6: Allow the mixture to boil for 15 minutes to an hour or until the
desired concentration or consistency is achieved.
Step 7: Once boiling is complete, turn off the heater and let the mixture
cool down.
Step 8: Strain the mixture through a strainer again to remove any solids and
collect the liquid.
Step 9: The extracted pigment is now ready to be used for the liquid-liquid
extraction.
VII. Liquid-liquid extraction process
Figure 2.7: The Malabar Spinach Fruit and Premium Sun Dark Chocolate Mayana
leave boiled extracts, and the materials will be set up to execute the liquid-liquid
extraction.
Step 1: The extracted pigments of two variables solution will be poured
separately in the pitcher with sealed.
Step 2: For treatment A with its three replications pour the 100 ml of malabar
spinach fruit extracts in the beaker and with its concentration levels of 20 ethanol
or ethyl alcohol, 5 glycerin and 3 xanthan gum.
Step 3: For treatment B with its three replications pour the 100 ml of premium sun
dark chocolate mayana leaves extracts inside the beaker with the exact volume of
20 ethanol or ethyl alcohol, 5 glycerin and 3 xanthan gum.

Step 4: For treatment C pour the 25 ml extracted malabar spinach fruit and 75 ml
of premium sun dark cholate mayana leaves with its concentration levels of 20
ethanol or ethyl alcohol, 5 glycerin and 3 xanthan gum.
Step 5: For treatment D pour the 75 ml of malabar spinach fruit and premium sun
dark chocolate mayana leaves with the exact volume of 20 ethanol or ethyl
alcohol, 5 glycerin and 3 xanthan gum.
Step 6: These liquids will be gently shaken each of treatment and mixed for 10-20
seconds to separate the pigment and the water content from the aqueous solution.
Step 7: Next, let it mix thoroughly and prepare it for the next procedure.
VIII. Stir thoroughly the extracted solution of each different treatment with its
three replications from Malabar spinach fruit and Premium Sun Dark
Mayana leaves inside the beaker.
Figure 2.8: This figure shows the steps to stir the extracted solution of the Malabar
Spinach fruits, and Premium Sun Dark Mayana leaves in the beaker in each
treatment that the ethyl alcohol, glycerin, and xanthan gum will be mixed
together.
Step 1: Stir the extracted solution of the Malabar Spinach fruits and Premium Sun
Dark Mayana leaves in the beaker in each treatment with its three replications that
the ethyl alcohol, glycerin, and xanthan gum will be mixed together.
Step 2: Stir it well using the stirring rod until each treatment solutions with its
three replications will be ready to test its pigment, viscosity, odor and drying time.
IX. Prepare the three different treatment levels with its three replications of
Malabar spinach fruit and Premium sun dark chocolate mayana leaves.
Figure 2.9: This figure shows the preparation of the three different treatment
levels with its three replications of Malabar spinach fruit and Premium sun dark
chocolate mayana leaves.2
Step 1: Gathered the three different treatment samples with its three replications
from the extraction of Malabar spinach fruit and Premium Sun Dark Chocolate
Mayana leaves to secure the organic ink that has been conducted.
Step 2: Label each beaker with its corresponding treatment levels with their three
replications.
Step 3: For treatment A with three replications which are the AX, AY and AZ will
be labeled at the surface of the beaker to avoid confusion.
Step 3: For treatment B with three replications which are the BX, BY and BZ will
Step 4: For treatment C with three replications which are the CX, CY and CZ will
Step 4: For treatment D with three replications which are the DX, DY and DZ will
X. Test and record the different treatment levels of Malabar spinach fruit
extract and Premium sun dark chocolate Mayana leaves extract.

Step 1: The researchers will use spectrophotometer to measure how much pigments or a
solution absorbs light by measuring the intensity of light as it passes through the inks
derived from the two variables with different treatment levels in three replications.
Step 2: Viscosity Testing - a test that will be used to determine the fluid flow properties
of the ink.
Step 3: Stop Watch- to measure the drying time of organic ink using a stopwatch, a small
amount of ink is applied to a substrate, and the stopwatch is started as soon as the ink is
applied. The stopwatch is stopped when the ink is no longer tacky to the touch or when it
is dry to the touch. The time elapsed between the application of the ink and the time it is
dry is recorded as the drying time.
Step 4: Sensory Evaluation for odor the researchers will conduct a survey questioner. The
questioner will have criteria for the odor strength. 1 (none or low) which define the odor
is not detected or very low in strength at all. 2 (moderate) which define the moderate odor
is detected and 3 (strong) a very strong odor is detected.
Step 5: The researchers will record the pigments, viscosity, and drying time in the
different treatment samples from the Malabar spinach fruit and Premium sun dark
chocolate mayana leaves extracts.

Data Gathering
The Malabar spinach fruit and Premium sun dark chocolate mayana leaves will be
collected from City Agriculture Department, Agri-Center, Eco-Tourism Highway, Brgy.
Rizal San Carlos City, Negros Occidental. Spectrophotometer testing - a test that will be
used to measure how much a solution absorbs light by measuring the intensity of light as
it passes through the sample liquid. Viscosity testing - a test that will be used to
determine the fluid flow properties of the ink. Stop watch- to measure the drying time of
organic ink using a stopwatch, a small amount of ink is applied to a substrate, and the
stopwatch is started as soon as the ink is applied. The stopwatch is stopped when the ink
is no longer tacky to the touch or when it is dry to the touch. The time elapsed between
the application of the ink and the time it is dry is recorded as the drying time. Sensory
Evaluation for odor the researchers will conduct a survey questioner. The questioner will
have criteria for the odor strength. 1 (none or low) which define the odor is not detected
or very low in strength at all. 2 (moderate) which define the moderate odor is detected
and 3 (strong) a very strong odor is detected.

Data Analysis
To answer the following objectives of the study, the following appropriate statistical tools
were administered;
 For objective number one, which aims to determine the different treatment
levels of Malabar spinach fruit and premium sun dark chocolate Mayana
leaves extracts in terms of; pigment, viscosity, odor and drying time, the
mean will be utilized.
 For objective number two, which aims to determine the physical
properties of Malabar spinach fruit and premium sun dark chocolate
Mayana leaves extracts in varying concentration levels in terms of;
pigment, viscosity, odor and drying time
 For objective number three, which aimed to determine if there is a
significant difference between different treatments of Malabar spinach fruit
and premium sun dark chocolate Mayana leaves in terms of; pigments,
viscosity, odor and drying time, an f-test (ANOVA) was utilized.


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MALABAR SPINACH (BASELLA ALBA) FRUIT AND PREMIUM SUN DARK

CHOCOLATE MAYANA (COLEUS BLUMEI BENT) LEAVES EXTRACT AS

SUBMITTED TO THE ADMINISTRATION, FACULTY, AND STAFF

BACHELOR OF SECONDARY EDUCATION

Whiteboard markers are essential writing tools used in various educational,

professional, and personal settings. It is commonly used in classrooms, offices, and

in whiteboard markers are volatile organic compounds (VOCs), including xylene,

whiteboard markers are made of non-biodegradable plastics, which contribute to

environmental pollution. When discarded improperly, whiteboard markers can end up in

To mitigate the health and environmental impacts of traditional whiteboard

markers, various eco-friendly alternatives have been developed, including refillable

whiteboard markers and plant-based marker. Refillable whiteboard markers reduce

indigenous leafy vegetables in the Philippines (Agribusiness, 2018). It is rich in vitamins

ailments, including diabetes, hypertension, and respiratory disorders (Sulaiman et al.,

stability (Aydogdu et al., 2017).

(Sulaiman et al., 2018).

The researchers aim to formulate a sustainable and eco-friendly alternative to

traditional whiteboard markers. This study will be beneficial to the consumers,

manufacturers, farmers, environment, and to future researchers. Using natural ingredients

safe and effective product.

Objectives of the Study

Dark Chocolate Mayana leaves extracts in terms of

Dark Chocolate Mayana leaves extracts levels in terms of;

3. To determine if there is a significant difference between the different treatment

extracts in terms; of pigments, viscosity, odor and drying time.

There is no significant difference between the different treatment levels of

of pigments, viscosity, and drying time.

Significance of the Study

The findings of this research study may be beneficial to the following:

traditional whiteboard ink that contain potentially harmful chemicals.

meet sustainability goals.

encourage sustainable farming practices.

uses of this material.

Scope and Delimitation

treatment C and for treatment D have 75 ml of Malabar spinach fruit and 25 ml of

Negros Occidental to examine the pigments with the use of spectrophotometer, to

commercial products will be produced after this research study is complete.

the researcher defines the following terms theoretically and conceptually.

Additive. Conceptually, Additives as "substances that are added to food to perform

appearance" (Cai & Corke, 2000).

Operationally, it serves as an additive to improve the appearance of the ink.

Whiteboard Markers. Conceptually, dry-erase markers as "markers that write on

condensing the resulting steam" (Shenoy & Viswanath, 2013).

safe for use.

dark chocolate mayana leaves extract.

leaves, produces an organic ink.

Glycerin. Conceptually, also known as glycerol, it is a colorless, odorless, and viscous

liquid commonly used in various industries, including pharmaceuticals, cosmetics, and

Malabar spinach. Conceptually, Malabar spinach is a fleshy, succulent fruit commonly

used in traditional medicine and as a food ingredient in various countries, including

Malaysia (Amiza et al., 2012).

chocolate mayana leaves extracted.

materials (Schnitzler & Pätzold, 2020).

Mayana leaves that produce ink.

(Plectranthus scutellarioides) belongs to the mint family and is commonly used as an

health benefits. (Nie and Singh, 2017)

ink in this study.

Preservative. Conceptually, "Natural preservatives for shelf-life extension of fresh fruits

Science and Technology, 2020)

Operationally, it preserves organic ink and maintains its appearance.

Xanthan Gum. Conceptually, "Xanthan Gum: A versatile biopolymer for biomedical

Applied Polymer Science, 2018)

stability, viscosity, and flow properties.