JUICE FROM A FLOWER. An Investigatory Science Project.

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

"Curiosity is never a bad thing if you do it right"

A STUDY ON AN ISLAND JUICEFROM FLOWERS

IN  

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

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Introduction

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Statement of the problem

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Significance of the study

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

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

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Observation

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Analysis of data

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

Abstract:

 

Orange juice, pineapple juice and other types of beverages are t h e u s u a l d r i n k s w e f i n d a s t y p i c a l n o w a d a y s . B u t w h a t i f o n e accidentally eats at a foreign restaurant and actually gets to taste ane x t r a o r d i n a r y d r i n k k n o w n t o b e m a d e o u t o f f l o w e r s . W e l l , coincidentally, one of the researchers did experience such a thing. Thiswas when the group got the idea of making an investigation on such amatter. The researchers, being very curious themselves, tried to fill theircuriosity. Trying to find out if flowers can be used as an ingredient tocreate an island juice and wondering if it would turn out to be great t a s t i ng a t t he s ame t im e fo r ce d them t o exec u te an i nves t i ga to ry project.After a lot of inquiries and brainstorming, the researchers finallyf o u n d o u t h o w t o e x e c u t e t h e e x p e r i m e n t w i t h t h e a i d o f a l l t h e i r sources in the bibliography including Sawasdee restaurant and Mrs.Soranee Supprasiti. They started with the cleaning of the flowers andthe preparation of the materials needed. When all were ready for theexperiment, they boiled water and added the flowers while letting itseep for about ten to fifteen minutes. Finally, when the process wasdone, the flowers were removed and the juice was poured to a glasspassing through a strainer for removal of any particles left. Then, theygot a savor at the natural taste of the flower’s juice. They made some

 

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

PARTIAL FULFILLMENT OF THE REQUIREMENTS IN BIOLOGYFORSCHOOLYEAR 2003 –

 

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

•

Introduction

•

Statement of the problem

•

Significance of the study

•

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

•

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

•

Observation

•

Analysis of data

•

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

Abstract:

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  Introduction:F l o w e r s c a n b e s e e n i n d i f f e r e n t p l a c e s , a n d c a n b e s e e n i n different types. All flowers have a distinctive size, color and fragrance.Whether eye-catching or inconspicuous, Flowers are seldom used ford r inks . Mos t he rb f l ow er s have a t a s t e t ha t ' s s i mi l a r t o t he l e a f , bu t spicier. The concept of using fresh edible flowers in cooking is not new. Today, many restaurant chefs and innovative home cooks garnish theirentrees with flower blossoms for a touch of elegance. But who could have gues se d tha t w i th t he u s e o f c r ea t i v i t y , i t s sw ee t j u i ce ca n be made into a delicious thirst quencher. The researchers can make use of the God-given gifts in a uniquea n d i m a g i n a t i v e s e n s e a n d a l s o u s e t h e i r G o d - g i v e n t a l e n t s a n d in t e l l i gence t o c r ea t e a s p l e nd id new idea . An i n t e r e s t i ng r e s ea r ch project like this gives them a sense of curiosity and creativity. Thisr e s ea r ch p ro j ec t g ives t hem the i nk l ing o f how to be p r ac t i ca l and resourceful. The investigators have observed that Santan flowers havea sweet liquid that comes out when they sip the stem of the flower.  This observation really convinced them to push through this kind of  topic.According to what the researchers have discovered, with the aido f t he i n t e rne t , f l ow er j u i ce s a r e m ade a s a na t iona l d r ink t o o the r c o u n t r i e s a n d s o m e p e o p l e h a v e t h e m a s a r e f r e s h i n g b e v e r a g e s

Ac co rd ing t o ww w .congocookbook . com , F l owe r s l i ke t heHibiscusSabdariffa, a k ind o f h i b i s cus p l an t , Jus de Bissapcan be made i n tow ha t s eem s t o be more o f a t e a t han a " ju i ce " . I t i s o f t e n ca l l ed t he"na t i ona l d r i nk o f Se nega l " . A s imi l a r d r i nk , made more -o r - l e s s t he same way, called zoboortsobo

, is popular in Northern Nigeria. Whenyou think of a flower being made into a juice, it is quite impossible butthe researchers has made it possible for you to taste a flower beingextracted, to be made into a flower juice.“A pretty and fragrant flower that pleases the eyes and that attractsthe nose of the beholder”  They expect their product to be as good tasting as any other and atthe same time good for a persons body and affordable. The juice that the researchers are going to make will be as attractive and as fragrantas the fresh flower. It is not just going to attract your sensory organsbut it can also quench your thirst. A cool and refreshing drink which soothes the soul which is sure to feels good in your mouth so enjoy it.

  Statement of the problem: The study seeks to answer the following questions:•Can f low er s be u s ed a s an i ng red i en t i n ma k ing a r e f r e sh i ng beverage while finding out and knowing if the flowers about tobe used are safe to drink?•Will it be delicious and turn out to be great tasting?Significance:With this study, the researchers can learn that flowers are not o n l y u s e d f o r d e c o r a t i o n a n d d i s p l a y s b u t a r e a l s o u s e d t o c r e a t e delectable foods and drinks. Since our world today has so many thirstquenchers that quenches our thirst like fizzy drinks, but it ends in that.  Y e s , t h e y q u e n c h y o u r t h i r s t s b u t i t a l s o h a r m s y o u r b o d y , s o t h e researchers have made it possible for you to try something new asidefrom that carbonated drinks that when you drink it regularly can harmyour body, so the researchers thought of a juice out of flower that canquench your thirst, satisfy your taste buds, and which are sure to beunique tasting. The c ommun i ty w i l l have a d i s cove ry o f t he beau t i fu l t a s t e o f   flowers and gain more knowledge and creativity on its uses and whatthey can make out of it. Filipinos will have a new and refreshing juicemade o f f l ow er s wh i ch a r e s u r e t o a t t r a c t pe op le . We wi l l have a n   original and exceptional tasting island drink which can be enjoyed by every member of the family.

Delimitation and limitation of the study:F o r abou t one w ee k , t he g roup w as t r y ing t he i r be s t t o d ig fo rm i r e v i t a l i n fo rma t ion t ha t c ou ld he lp t hem f i gu re more abou t t he na tu r e o f f l ow er j u i c e . Ea ch mem ber o f t he g roup go t mos t o f t he i r information from the internet. But the main foundation of the topic andits information is from the Thai restaurant “Sawasdee”. The group’sinvestigation for flower juice would have not been possible without itsr e s ou rces . A cco rd ing t o t he g roup , t he i r r e s ou rce s w e re numerous varieties of edible flowers. These flowers were boiled and used its juicea s t he p roduc t . T he g roup d id no t spe nd so m uch fo r t he m a te r i a l s n e e d e d , b e c a u s e m o s t o f t h e e q u i p m e n t n e e d e d i s f o u n d i n t h e residences of the group members. A woman too, by the name of Ms.Linda Cruz

also contributed much to the groups Investigatory Project.Ms. Linda Cruz is an employee of the Thai restaurant “Sawasdee”. Ms.Linda has diligently and patiently answered every questions asked bythe members of the group. Mr. and Mrs. James Limquiaco, Kristine’sp a r e n t s h a d a l s o c o n t r i b u t e d t o t h e g r o u p ’ s p r o g r e s s . T h e y h a d w i l l i n g l y a n d w h o l e h e a r t e d l y a l l o w e d t h e g r o u p t o p e r f o r m a n d conduct the experiment in their house.

Not to forget, the group owes the brilliant idea of conducting an e x p e r i m e n t a b o u t f l o w e r j u i c e t o t h e o w n e r o f “ S a w a s d e e ” , M r s . Soranee Supprasiti. The flower juice as a product would have not beencompleted without the tools and techniques involved. The tools beingused by the group were blender, saucepan, strainer, flavorings (sugar)and a c up o f wa t e r . The se t oo l s w i l l be u se d in d i f f e r en t t e c hn iques invo l ved in ma k ing the f l ow er j u i ce . The t echn i ques t ha t we re u se d were blending, cleaning, heating, rinsing and squeezing activities.

    Materials and Methods:In performing this experiment, the researchers used two to threecups o f d r i ed f l owe r s ( ch rys an the mum o r ro s e ) , one t o tw o cups o f   sugar, one or two of the following optional flavorings:oone-half teaspoon grated fresh ginger rootoone half cup lemon juiceoone cup pineapple juice or orange juice  T h e y p r e p a r e d t h e n e e d e d m a t e r i a l s w h i c h i n c l u d e d a s a u c e p a n , blender, strainer, sugar, cup and bowl.After the researchers gathered all the materials needed, theybriefly rinse the dried flowers in cool water to clean it and remove anyunseen insect that maybe present. Then, the researchers picked outthe pe t a l s o f t he f l ow er s s i nce t he se a r e t he on ly pa r t o f t he f l ow er which they will use for guarantee of safety. The researchers first triedto extract the juice out of the flower by using the blender. The flowersended up very finely minced and only very little amount of juice wasextracted. Seeing that this process would not be of much convenience,t he r e se a r che r s ma de ano the r p roces s . I n a saucepanthey heatedthree to four cups of cold water. As soon as the water began to boil, they added the dried petals. They allowed the flowers to steep for tenminu t e s . They pou re d the w a te r f rom the po t i n to a p i t c he r u s i ng a s t r a i ne rto s epa ra t e t he f l ow er s f rom the wa t e r ma k ing s u re no t t opou r any o f t he f l ow er s ed im en t i n to t he p i t che r . Af t e rw ards , t hey tasted the outcome then stirred in the sugar. Add any other flavoringsif desired. Finally, the researchers added the ice and chill completely.  T h e m e t h o d s t h e r e s e a r c h e r s u s e d a r e f o u n d a t www.congocookbook.com 

and at www.sagekitchen.com. They did theexperiment for about three times. The researchers gathered all thesedata by surfing the internet and interviewing the Sawasdee Thai Houseowner named Soranee “tata” Supprasiti. They organized data throughe-mail and meetings.Analysis of data: The flower juice which was the final product turned out to have ataste of real flower; one could actually know that it was made of real flower even if one isn’t told. It truly captured the true fragrance of theflower we used. Before accomplishing such product, the researchersused other methods. They tried extracting the juice out of the flower b y u s i n g t h e b l e n d e r b u t , t h e f l o w e r e n d e d u p f i n e l y m i n c e d a n d u s e l e s s . T h i s s h o w u s t h a t i t i s b e s t t h a t w e d o i t t h e w a y t h e r e s e a r c h e r s h a d i t w r i t t e n o n t h e i r p r o c e d u r e s . M i n u t e s a f t e r t h e r e s ea r che r s a dded the f l owe r i n t he bo i l e d wa t e r , t he a roma o f t he f l ower w ou ld a c tua l ly be no t i ce d . Af t e r t ak i ng the f l owe r ou t o f t he water, the researchers observed that the water became a yellowish incolor. The yellow liquid was already the flower juice. During their taste-testing, the final product tasted like real tea which was a little bit bitter.If you add in some sugar, the taste became a little bitter sweet. Asidefrom regular juices, it had a unique and different taste which isn’t thatdelicious if it is made purely out of flowers but with addition of severalflavoring, the taste got to be satisfactory. With this additional flavor, the taste of the flower juice became similar to that of the Ice Tea. If youchill the flower juice and add some calamansi it would turn out to be just like the real ice tea. The next day after doing the experiment, the

  researchers noticed that the yellowish water turned to greenish. The tastes still ended up the same.Recommendation: The r e se a r che r s r ecom mend t ha t one shou l d u se f l owe r s o r choose flowers which have more juices than others in order to havemore liquid with the fact that flowers only have very little amount of  liquid. One should choose the right flower to produce the flavor youwant for the fact that not all flowers taste good. Choose the flavoringfit for making your juice better tasting.

The r e se a r che r s r ecom mend t ha t one shou l d u se f l owe r s o r choose flowers which have more juices than others in order to havemore liquid with the fact that flowers only have very little amount of  liquid. One should choose the right flower to produce the flavor youwant for the fact that not all flowers taste good. Choose the flavoringfit for making your juice better tasting.But one very important thing that you need to remember is thatno t eve ry f l ow er i s ed ib l e and g r e a t t a s t i ng . I n f ac t , s a mp l i ng som ef low er s can m ake you ve ry , ve ry s i ck . Y ou a l s o s hou ldNEVERusepesticides or other chemicals on any part of any plant that produces b lo s som s you p l an t o ea t . I den t i fy t he f l ow er e xac t l y and ea t on ly edible flowers, and edible parts of those flowers. Always remember touse flowers sparingly in your recipes due to the digestive complicationsthat can occur with a large consumption rateBibliography:•

http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.ht m •http://www.sagekitchen.com/pages/jellies.htm•http://www.congocookbook.com/c0224.html•MICROSOFT ENCARTA 2003Appendices:I.flower as foodHow To Harvest and Prepare Flowers For EatingHARVESTING~ Pick the flowers when they are just opened. It is best topick them just before you are going to use them. Be sure they areherbicide-free and pesticide-free.WASHING~ Wash flowers gently in luke-warm water with a little salt init. The salt will remove any insects. Gently pat them dry or let them dripdry on a towel.STORAGE~ If the flowers have long enough stems, stores them in waterin the refrigerator until needed. Otherwise, store the whole blossoms in aplastic bag in the refrigerator until needed. Do not pull the petals off untilyou are ready to use them. Some flowers such as pansies, calendula,chives and daisies will last 4 - 6 days if they are kept cool; nasturtiums,roses and bergamot will last 2-3 days; tuberous begonias and squashblossoms should be used as soon after they are picked as possible.For long term storage, flowers can be dried or frozen. They will have theflavor and color but not the texture of fresh flowers. Frozen flowers workwell for infusions where you will strain the petals out. Dried flowers canbe used wherever there is some liquid in the recipe so that the flowers

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

dried flowers can be found in every market.Bissap is equally popular in many neighboring countries of WesternAfrica: both the flower and the beverage are also known asl'Oseille deGuinée,Guinea Sorrel, andKarkadé. In Arabic-speaking countries, such

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

D i a n t h u s s p p . c l o v e -l i k eChives   Allium schoenopraum oniony tasteChrysanthemums Chrysanthemum spp. savoury herbalespecially Shungiku or Garland Chrysanthemums

  C l o v e r T r i f o li u m p r a t e n s s w e e t, f l o r al C o w s l i p s P ri m u l a v e r i s l i g h t f l o w e r y  Daisy   B e l l i s p e r e n n i s l i g h t l y h e r b a lDandelion T a r a x a c u m o f f i c i n a l i s s l i g h t l y b i t t e rDay LiliesH e m e r o c a l l i s s p p f l o r a l t o o n i o n G e r a n i u m s , S c e n t e d P e l a r g o n i u m s p p . r o s e , l e m o n , e t c. H o l l y h o c k A l th e a r o s e a v a r i a b le , f l o r a lLavender L a v e n d u l a s p p . f r a g r a n t , l e m o n y  LilacS y r i n g a v u l g a r i s l i k e i t s m e l l sMarigoldsT a g e t e s s p p V a r i a b l e , c i t r u s y  Mint flowers M e n t h a s p p . l i k e t h e l e a v e sNasturtium

 T r o p a e o l u m m a j u s P e p p e r y  Pansies, Viola and Violets   V i o l a s p p m i n t y  RosesR o s a s p p . j u s t l i k e t h e y s m e l l !S a f f r o n C ro c u s s a t i v a s a ff r o n S a f f l o w e rC a r t h a m u s t i n c t o r i u s l i g h t , g r a s s y  Sage S a l v i a o f f i c i n a l i s l i k e t u r k e y   stuffing!Sage, Pineapple S a l v i a e l e g a n s s w e e t p i n e a p p l eScarlet Runner Bean Flowers P h a e o l u s c o c c i n e u s l i k e b e a n sSquash Blossoms Cucurbita spp. lightly like the veggieS t r a w b e r r y F l o w e r s F r a g a r i a X a n a n a s s a g u e s s !TulipsT u l i p a s p p C r i s p p e a -l i ke T h y m e T h ym u s s p p . l i k e t h y m e   W o o d r u f f G a l i u m o d o r a t a v a n i l l aIV. The 10 Rules of Eating Edible Flowers.1 .Ea t f l ow er s on ly w hen you a r e pos i t i ve t hey a r e e d ib l e . No t a l l flowers are edible. Some are poisonous.2 . J u s t b e c a u s e a f l o w e r i s s e r v e d w i t h f o o d d o e s n o t m e a n i t i s edible.3.Eat only flowers that have been grown organically.

4.Do not eat flowers from florists, nurseries or garden centres. 5 . I f y o u h a v e h a y f e v e r , a s t h m a o r a l l e r g i e s , d o n o t e a t f r e s h flowers.6.Do not eat flowers picked from the side of the road. They may becontaminated from car emissions or herbicide sprays.7 .Ea t on ly t he pe t a l s f r om l a rge r f l ow er s ; r emove the p i s t i l s and stamens. You can eat the whole flower, for example, of pansies,nasturtiums, or scented geraniums.8 .Al wa ys t o s s s a l a ds be fo re add ing f l owe r s bec aus e t he

dre s s i ng will spoil the colour and fresh appearance of the delicate petals.9 . T h e r e a r e m a n y v a r i e t i e s o f a n y o n e f l o w e r . F l o w e r s t a s t e differently and have different colours when grown in different locations.10.Introduce flowers into your diet the way you would new foods toa baby - one at a time in small quantities.Adapted from:Edible Flowersby Cathy BarashToxic FlowersAnemone, Autumn Crocus, Azalea, Bleeding Heart, Buttercup,Calla Lily, Christmas Rose, Clematis, Daffodil, Delphinium, Foxglove,Hydrangea, Iris, Ivy (English ivy), Larkspur, Lily of the Valley, Lobelia,Lupin, Mistletoe, Monkshood, Morning Glory, Narcissus, Petunia, Potato,Poinsettia, Primrose, Rhododendron, Sweet Pea, WisteriaNote:1. Certain flowers are said to be toxic by some but not by others; forexample petunias and primroses. Do err on the side of caution and donot eat them.2. Chrysanthemums contain pyrethrum, which kills aphids, mites and other insects but will not harm fish, plants, waterfowl or mammals andwhich breaks down quickly in sunlight. Do not confuse pyrethrum withpyrethoids, which are highly toxic.

Research Investigatory Project

Monday, January 5, 2009

Guava Leaves Extract (Component in making soap) treatment for acne [Bathing Soap]

Chapter I:

Background of the study:

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

Statement of the Problem:

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

It answers the following questions:

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

* What are those?

* It can really treat skin disorders/ Acne?

Hypothesis:

* Guava leaves is good treatment for acne.

* It has many components or constituents.

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

Significance of the Study:

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

Scope and Limitation:

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

Definition of Terms

Astringent- antiseptic propertiesDecoction- infusion of fresh leaves used for wound cleaning and skin to prevent infection and to facilitate healing. Good for skin disorders.Volatile- a substance that changes into a vapor at a relatively low temperature.Eugenol- oily liquid from doves. (C10H12O2)Cloves- aromatic spice from the dried flower bud of a tropical tree.Tannin- a brownish or yellowish substance found in plants and used in astringents.Saponins- soap from plants; any group of chemical substances extracted from plants that form a soapy lather mixed with water and are used to make soap and detergent.Amydalin- resin used in paints and adhesives.Resin- yellow or brown color and organic substance from plants.

Malic Acid- acid from fruit; a colorless crystalline solid found in fruits such as apples. (C4H6O5)Aldehydes- organic compound; a highly reactive organic compound produced by the oxidation of an alcohol and having a CHO group especially the acetaldehyde.Ash- the powdery substance that is left when something has been burnt.

Guava:Scientific Name: Psidium Guajava

Chapter II: Review Related Literature:

Database File for:GUAVA (Psidium guajava)Main databaseCommon nameBotanical nameEthnic usesConditionsActions

Rainforest GalleryRainforest FactsArticle SectionRainforest LinksOther LinksPrint BrochurePrint Order FormContact UsSearch SitePrivacy PolicyConditions of UseFree ServiceEspañol Português Deutsch Italiano Français Norsk Family: Myrtaceae Genus: Psidium Species: guajava Common names: Guava, goiaba, guayaba, djamboe, djambu, goavier, gouyave, goyave, goyavier, perala, bayawas, dipajaya jambu, petokal, tokal, guave, guavenbaum, guayave, banjiro, goiabeiro, guayabo, guyaba, goeajaaba, guave, goejaba, kuawa, abas, jambu batu, bayabas, pichi, posh, enandi Part Used: Fruit, leaf, bark From The Healing Power of Rainforest Herbs:GUAVAHERBAL PROPERTIES AND ACTIONSMain ActionsOther ActionsStandard Dosagestops diarrhea

depresses CNSLeaveskills bacterialowers blood pressureDecoction: 1 cup 1-3kills fungireduces blood sugartimes dailykills yeastconstricts blood vessels

kills amebaspromotes menstruation

relieves pain

fights free radicals

reduces spasms

supports heart

Called guayaba in Spanish-speaking countries and goiaba in Brazil, guava is a common shade tree or shrub in door-yard gardens in the tropics. It provides shade while the guava fruits are eaten fresh and made into drinks, ice cream, and preserves. In the richness of the Amazon, guava fruits often grow well beyond the size of tennis balls on well-branched trees or shrubs reaching up to 20 m high. Cultivated varieties average about 10 meters in height and produce lemon-sized fruits. The tree is easily identified by its distinctive thin, smooth, copper-colored bark that flakes off, showing a greenish layer beneath.Guava fruit today is considered minor in terms of commercial world trade but is widely grown in the tropics, enriching the diet of hundreds of millions of people in the tropics of the world. Guava has spread widely throughout the tropics because it thrives in a variety of soils, propagates easily, and bears fruit relatively quickly. The fruits contain numerous seeds that can produce a mature fruit-bearing plant within four years. In the Amazon rainforest guava fruits are much enjoyed by birds and monkeys, which disperse guava seeds in their droppings and cause spontaneous clumps of guava trees to grow throughout the rainforest.TRIBAL AND HERBAL MEDICINE USESGuava may have been domesticated in Peru several thousand years ago; Peruvian archaeological sites have revealed guava seeds found stored with beans, corn, squash, and other cultivated plants. Guava fruit is still enjoyed as a sweet treat by indigenous peoples throughout the rainforest, and the leaves and bark of the guava tree have a long history of medicinal uses that are still employed today.

The Tikuna Indians decoct the leaves or bark of guava as a cure for diarrhea. In fact, an infusion or decoction made from the leaves and/or bark has been used by many tribes for diarrhea and dysentery throughout the Amazon, and Indians also employ it for sore throats, vomiting, stomach upsets, for vertigo, and to regulate menstrual periods. Tender leaves are chewed for bleeding gums and bad breath, and it is said to prevent hangovers (if chewed before drinking). Indians throughout the Amazon gargle a leaf decoction for mouth sores, bleeding gums, or use it as a douche for vaginal discharge and to tighten and tone vaginal walls after childbirth. A decoction of the bark and/or leaves or a flower infusion is used topically for wounds, ulcers and skin sores. Flowers are also mashed and applied to painful eye conditions such as sun strain, conjunctivitis or eye injuries.Centuries ago, European adventurers, traders, and missionaries in the Amazon Basin took the much enjoyed and tasty fruits to Africa, Asia, India, and the Pacific tropical regions, so that it is now cultivated throughout the tropical regions of the world. Commercially the fruit is consumed fresh or used in the making of jams, jellies, paste or hardened jam, and juice. Guava leaves are in the Dutch Pharmacopoeia for the treatment of diarrhea, and the leaves are still used for diarrhea in Latin America, Central and West Africa, and Southeast Asia. In Peruvian herbal medicine systems today the plant is employed for diarrhea, gastroenteritis, intestinal worms, gastric disorders, vomiting, coughs, vaginal discharges, menstrual pain and hemorrhages, and edema. In Brazil guava is considered an astringent drying agent and diuretic and is used for the same conditions as in Peru. A decoction is also recommended as a gargle for sore throats, laryngitis and swelling of the mouth, and used externally for skin ulcers, and vaginal irritation and discharges.PLANT CHEMICALSGuava is rich in tannins, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids, lectins, vitamins, fiber and fatty acids. Guava fruit is higher in vitamin C than citrus (80 mg of vitamin C in 100 g of fruit) and contains appreciable amounts of vitamin A as well. Guava fruits are also a good source of pectin - a dietary fiber. The leaves of guava are rich in flavonoids, in particular, quercetin. Much of guava's therapeutic activity is attributed to these flavonoids. The flavonoids have demonstrated antibacterial activity. Quercetin is thought to contribute to the anti-diarrhea effect of guava; it is able to relax intestinal smooth muscle and inhibit bowel contractions. In addition, other flavonoids and triterpenes in guava leaves show antispasmodic activity. Guava also has antioxidant properties which is attributed to the polyphenols found in the leaves.Guava's main plant chemicals include: alanine, alpha-humulene, alpha-hydroxyursolic acid, alpha-linolenic acid, alpha-selinene, amritoside, araban, arabinose, arabopyranosides, arjunolic acid, aromadendrene, ascorbic acid, ascorbigen, asiatic acid, aspartic acid, avicularin, benzaldehyde, butanal, carotenoids, caryophyllene, catechol-tannins, crataegolic acid, D-galactose, D-galacturonic acid, ellagic acid, ethyl octanoate, essential oils, flavonoids, gallic acid, glutamic acid, goreishic acid, guafine, guavacoumaric acid, guaijavarin, guajiverine, guajivolic acid, guajavolide, guavenoic acid, guajavanoic acid, histidine, hyperin, ilelatifol D, isoneriucoumaric acid, isoquercetin, jacoumaric acid, lectins, leucocyanidins, limonene, linoleic acid, linolenic acid, lysine, mecocyanin, myricetin, myristic acid, nerolidiol, obtusinin, octanol, oleanolic acid, oleic acid, oxalic acid, palmitic acid, palmitoleic acid, pectin, polyphenols, psidiolic acid, quercetin, quercitrin, serine, sesquiguavene, tannins, terpenes, and ursolic acid.BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCHThe long history of guava's use has led modern-day researchers to study guava extracts. Its

traditional use for diarrhea, gastroenteritis and other digestive complaints has been validated in numerous clinical studies. A plant drug has even been developed from guava leaves (standardized to its quercetin content) for the treatment of acute diarrhea. Human clinical trials with the drug indicate its effectiveness in treating diarrhea in adults. Guava leaf extracts and fruit juice has also been clinically studied for infantile diarrhea. In a clinical study with 62 infants with infantile rotaviral enteritis, the recovery rate was 3 days (87.1%) in those treated with guava, and diarrhea ceased in a shorter time period than controls. It was concluded in the study that guava has "good curative effect on infantile rotaviral enteritis."Guava has many different properties that contribute to its antidiarrheal effect: it has been documented with pronounced antibacterial, antiamebic and antispasmodic activity. It has also shown to have a tranquilizing effect on intestinal smooth muscle, inhibit chemical processes found in diarrhea and aid in the re-absorption of water in the intestines. In other research, an alcoholic leaf extract was reported to have a morphine-like effect, by inhibiting the gastrointestinal release of chemicals in acute diarrheal disease. This morphine-like effect was thought to be related to the chemical quercetin. In addition, lectin chemicals in guava were shown to bind to E-coli (a common diarrhea-causing organism), preventing its adhesion to the intestinal wall and thus preventing infection (and resulting diarrhea).The effective use of guava in diarrhea, dysentery and gastroenteritis can also be related to guava's documented antibacterial properties. Bark and leaf extracts have shown to have in vitro toxic action against numerous bacteria. In several studies guava showed significant antibacterial activity against such common diarrhea-causing bacteria as Staphylococcus, Shigella, Salmonella, Bacillus, E. coli, Clostridium, and Pseudomonas. It has also demonstrated antifungal, anti-yeast (candida), anti-amebic, and antimalarial actions.In a recent study with guinea pigs (in 2003) Brazilian researchers reported that guava leaf extracts have numerous effects on the cardiovascular system which might be beneficial in treating irregular heat beat (arrhythmia). Previous research indicated guava leaf provided antioxidant effects beneficial to the heart, heart protective properties, and improved myocardial function. In two randomized human studies, the consumption of guava fruit for 12 weeks was shown to reduce blood pressure by an average 8 points, decrease total cholesterol levels by 9%, decrease triglycerides by almost 8%, and increase "good" HDL cholesterol by 8%. The effects were attributed to the high potassium and soluble fiber content of the fruit (however 1-2 pounds of fruit was consumed daily by the study subjects to obtain these results!). In other animal studies guava leaf extracts have evidenced analgesic, sedative, and central nervous system (CNS) depressant activity, as well as a cough suppressant actions. The fruit or fruit juice has been documented to lower blood sugar levels in normal and diabetic animals and humans. Most of these studies confirm the plant's many uses in tropical herbal medicine systems.CURRENT PRACTICAL USESGuava, known as the poor man's apple of the tropics, has a long history of traditional use, much of which is being validated by scientific research. It is a wonderful natural remedy for diarrhea - safe enough even for young children. For infants and children under the age of 2, just a cup daily of guava fruit juice is helpful for diarrhea. For older children and adults, a cup once or twice daily of a leaf decoction is the tropical herbal medicine standard. Though not widely available in the U.S. market, tea-cut and powdered leaves can be obtained from larger health food stores or suppliers of bulk botanicals. Newer in the market are guava leaf extracts that are used in various herbal formulas for a myriad of purposes; from herbal antibiotic and diarrhea formulas to bowel health and weight loss formulas. Toxicity studies with rats and mice, as well as controlled human

studies show both the leaf and fruit to be safe and without side effects.GUAVA PLANT SUMMARYMain Preparation Method: decoctionMain Actions (in order): antidysenteric, antiseptic, antibacterial, antispasmodic, cardiotonic (tones, balances, strengthens the heart)Main Uses:for dysentery (bacterial and amebic), diarrhea, colic, and infantile rotavirus enteritisas a broad-spectrum antimicrobial for internal and external bacterial, fungal, candidal, and amebic infectionsto tone, balance, protect and strengthen the heart (and for arrhythmia and some heart diseases)as a cough suppressant, analgesic (pain-reliever), and febrifuge (reduces fever) for colds, flu, sore throat, etcas a topical remedy for ear and eye infections Properties/Actions Documented by Research: amebicide, analgesic (pain-reliever), antibacterial, anticandidal, antidysenteric, antifungal, antimalarial, antioxidant, antispasmodic, antiulcerous, cardiodepressant, cardiotonic (tones, balances, strengthens the heart), central nervous system depressant, cough suppressant, gastrototonic (tones, balances, strengthens the gastric tract), hypotensive (lowers blood pressure), sedative, vasoconstrictorOther Properties/Actions Documented by Traditional Use:anti-anxiety, anticonvulsant, antiseptic, astringent, blood cleanser, digestive stimulant, menstrual stimulant, nervine (balances/calms nerves), vermifuge (expels worms)Cautions: It has a cardiac depressant effect and is contraindicated in some heart conditions.Traditional Preparation: The fruit and juice is freely consumed for its great taste, nutritional benefit and nutrient content, as well as an effective children's diarrhea remedy. The leaves are prepared in a standard decoction and dosages are generally 1 cup 1-3 times daily.Contraindications:Guava has recently demonstrated cardiac depressant activity and should be used with caution by those on heart medications.Guava fruit has shown to lower blood sugar levels and it should be avoided by people with hypoglycemia.Drug Interactions: None reported, however excessive or chronic consumption of guava may potentiate some heart medications.WORLDWIDE ETHNOMEDICAL USESAmazoniafor diarrhea, dysentery, menstrual disorders, stomachache, vertigoBrazilfor anorexia, cholera, diarrhea, digestive problems, dysentery, gastric insufficiency, inflamed mucous membranes, laryngitis, mouth(swelling), skin problems, sore throat, ulcers, vaginal dischargeCubafor colds, dysentery, dyspepsiaGhanacoughs, diarrhea, dysentery, toothacheHaitifor dysentery, diarrhea, epilepsy, itch, piles, scabies, skin sores, sore throat, stomachache, wounds, and as an antiseptic and astringent

Indiafor anorexia, cerebral ailments, childbirth, chorea, convulsions, epilepsy, nephritisMalayafor dermatosis, diarrhea, epilepsy, hysteria, menstrual disordersMexicofor deafness, diarrhea, itch, scabies, stomachache, swelling, ulcer, worms, woundsPerufor conjunctivitis, cough, diarrhea, digestive problems, dysentery, edema, gout, hemorrhages, gastroenteritis, gastritis, lung problems, PMS, shock, vaginal discharge, vertigo, vomiting, wormsPhilippinesfor sores, wounds, and as an astringentTrinidadbacterial infections, blood cleansing, diarrhea, dysenteryElsewherefor anorexia, aches, bacterial infections, boils, bowel disorders, bronchitis, catarrh, cholera, chorea, colds, colic, convulsions, coughs, diarrhea, dysentery, dyspepsia, edema, epilepsy, fever, gingivitis, hemorrhoids, itch, jaundice, menstrual problems, nausea, nephritis, respiratory problems, rheumatism, scabies, sore throat, spasms, sprains, stomach problems, swelling, tonic, toothache, ulcers, worms, wounds, and as an antiseptic and astringentReferences/Footnotes:Conde Garcia, E. A., et al. “Inotropic effects of extracts of Psidium guajava L. (guava) leaves on the guinea pig atrium.” Braz. J. of Med. & Biol. Res. 2003; 36: 661-668.Suntornsuk, L., et al. “Quantitation of vitamin C content in herbal juice using direct titration.” J. Pharm. Biomed. Anal. 2002; 28(5): 849-55.Beckstrom-Sternberg, S. M., et al. “The phytochemical database.” (ACEDB version 4.3-Data version July 1994.) National Germplasm Resources Laboratory (NGRL), Agricultural Research Service (ARS), U.S. Department of Agriculture.Jimenez-Escrig, A., et al. “Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber.” J. Agric. Food Chem. 2001; 49(11): 5489-93.Smith, Nigel J. H., et al. Tropical Forests and their Crops. London: Cornell University Press. 1992.Arima, H., et al. “Isolation of antimicrobial compounds from guava (Psidium guajava L.) and their structural elucidation.” Biosci. Biotechnol. Biochem. 2002; 66(8): 1727-30.Morales, M. A., et al. “Calcium-antagonist effect of quercetin and its relation with the spasmolytic properties of Psidium guajava L.” Arch. Med. Res. 1994; 25(1): 17-21.Lozoya, X., et al. “Quercetin glycosides in Psidium guajava L. leaves and determination of a spasmolytic principle.” Arch. Med. Res. 1994; 25(1): 11-5.Begum, S., et al. “Triterpenoids from the leaves of Psidium guajava.” Phytochemistry 2002; 61(4): 399-403.Lozoya, X., et al. “Intestinal anti-spasmodic effect of a phytodrug of Psidium guajava folia in the treatment of acute diarrheic disease.” J. Ethnopharmacol. 2002; 83(1-2): 19-24.Wei, L., et al. “Clinical study on treatment of infantile rotaviral enteritis with Psidium guajava L.” Zhongguo Zhong Xi Yi Jie He Za Zhi 2000; 20(12): 893-5.Tona, L., et al. “Biological screening of traditional preparations from some medicinal plants used as antidiarrhoeal in Kinshasa, Congo.” Phytomedicine 1999; 6(1): 59-66.

Lozoya, X., et al. “Model of intraluminal perfusion of the guinea pig ileum in vitro in the study of the antidiarrheal properties of the guava (Psidium guajava).” Arch. Invest. Med. (Mex). 1990; 21(2): 155-62.Almeida, C. E., et al. “Analysis of antidiarrhoeic effect of plants used in popular medicine.” Rev. Saude Publica. 1995; 29(6): 428-33.Lin, J., et al. “Anti-diarrhoeal evaluation of some medicinal plants used by Zulu traditional healers.” J. Ethnopharmacol. 2002; 79(1): 53-6.Lutterodt, G. D. “Inhibition of Microlax-induced experimental diarrhea with narcotic-like extracts of Psidium guajava leaf in rats.” J. Ethnopharmacol. 1992; 37(2): 151-7.Lutterodt, G. D. “Inhibition of gastrointestinal release of acetylcholine by quercetin as a possible mode of action of Psidium guajava leaf extracts in the treatment of acute diarrhoeal disease.” J. Ethnopharmcol. 1989; 25(3): 235-47.Coutino-Rodriguez, R., et al, “Lectins in fruits having gastrointestinal activity: their participation in the hemagglutinating property of Escherichia coli O157:H7.” Arch. Med. Res. 2001; 32(4): 251-7.Abdelrahim, S. I., et al. “Antimicrobial activity of Psidium guajava L.” Fitoterapia 2002; 73(7-8): 713-5.Holetz, F. B., et al. “Screening of some plants used in the Brazilian folk medicine for the treatment of infectious diseases.” Mem. Inst. Oswaldo Cruz 2002; 97(7): 1027-31.Caceres, A., et al. “Plants used in Guatemala for the treatment of gastrointestinal disorders. 1. Screening of 84 plants against enterobacteria.” J. Ethnopharmacol. 1990; 30(1): 55-73.Garcia, S., et al, “Inhibition of growth, enterotoxin production, and spore formation of Clostridium perfringens by extracts of medicinal plants.” J. Food Prot. 2002; 65(10): 1667-9.Tona, L., et al. “Antiamoebic and spasmolytic activities of extracts from some antidiarrhoeal traditional preparations used in Kinshasa, Congo.” Phytomedicine 2000; 7(1): 31-8.Tona, L., et al. “Antiamoebic and phytochemical screening of some Congolese medicinal plants.” J. Ethnopharmacol. 1998; 61(1): 57-65.Nundkumar, N., et al. “Studies on the antiplasmodial properties of some South African medicinal plants used as antimalarial remedies in Zulu folk medicine.” Methods Find Exp. Clin. Pharmacol. 2002; 24(7): 397-401.Yamashiro, S., et al. “Cardioprotective effects of extracts from Psidium guajava L. and Limonium wrigth II, Okinawan medicinal plants, against ischemia-reperfusion injury in perfused rat hearts.” Pharmacology 2003; 67(3): 128-35.Singh, R. B., et al. “Can guava fruit intake decrease blood pressure and blood lipids?” J. Hum Hypertens. 1993; 7(1): 33-8.Singh, R. B., et al. “Effects of guava intake on serum total and high-density lipoprotein cholesterol levels and on systemic blood pressure.” Am. J. Cardiol. 1992; 70(15): 1287-91.Shaheen, H. M., et al. “Effect of Psidium guajava leaves on some aspects of the central nervous system in mice.” Phytother. Res. 2000; 14(2): 107-11.Lutterodt, G. D., et al. “Effects on mice locomotor activity of a narcotic-like principle from Psidium guajava leaves.” J. Ethnopharmacol. 1988; 24(2-3): 219-31.Jaiarj, P., et al. “Anticough and antimicrobial activities of Psidium guajava Linn. leaf extract.” J. Ethnopharmacol. 1999; 67(2): 203-12.Cheng, J. T., et al. “Hypoglycemic effect of guava juice in mice and human subjects.” Am. J. Clin. Med. 1983; 11(1-4): 74-6.Roman-Ramos, R., et al. "Anti-hyperglycemic effect of some edible plants." J. Ethnopharmacol.

1995.The above text has been printed from The Healing Power of Rainforest Herbs by Leslie Taylor, copyrighted © 2005 All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, including websites, without written permission.

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

© Copyrighted 1996 to present by Raintree Nutrition, Inc., Carson City, NV 89701.All rights reserved. Please read the Conditions of Use, Copyright Statementand our Privacy Policy for this web page and web site.

Chapter III:

Methology

Materials:

Platform beam balance

beaker

molder

NaOH ( Sodium Hydroxide) (60g) (150 ml) solution

800g of guava leaves

oil

water

stirring rod

cloth

pot

Decoction of Guava Leaves:

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

Soap Making:

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

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

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

Applying to Acne:

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

Acne’s Symptoms Days of the Week

1 2 3 4 5 6 71. Itchiness

2.Color

3. Size

4. Number of Acne

5. Softness of skin

Reference Cited:

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

Www. Encarta.comGuava FruitSeptember 2005James Crick

www.yahoo.com

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

Chapter IV

Results and Discussions

- This chapter shows the results, ratings and comments of some people who tries to use and observe this product ( Guava Leaves Extract use in making soap Treatment for Acne).

Legend:

* Very Good

/ Good

x Poor

Trial 1:

Person Quality Texture Comments

1. Keisa / x the quality is good but the texture is poor.hehe2. Jorie x x very poor3. Carie / / i lyk da product4.Donna Belle / / No comments5. Nard / / No comments6. Ivy x x Better luck nxt tym.hehehe

Trial 2.

Person Quality texture Comments1. Jamian * / U improve the quality and texture2. Myrna * * Nice Work3. Haru / / N0h Comments4. Reina x x I don't like it5. Marzha / / Nyz one hap..6. Renani * / not well good. needs improvement

Trial 3.

Person Quality Texture Commemts1. Pimps / / Good2. Ronzz * * I wnt ds product..3. Amelita / / i's effective!!4. Rian / / Effective!!!5. Jay Anne * * Awesome!!!!!!!!!!!!!!6. Jim Miguel * / Nice W0rkz....

Chapter V:

Recommendations:

Upload

Investigatory Project

Ratings: (0)|Views: 43,154 |Likes: 340Published by e_geangaMalunggay Bark as Handmade Paper, Introduction, Methodology, Investigatry Project Proposal, Data and Results, Summary and Etc.See more  1Table of ContentsIntroduction………………………………………………………………………….…………………………………………….…1Review of RelatedStudies……………………………………………………………………………………………………..2Methodology………………………………………………………………………………………………………………………...3Data and Results………………………….………………………………………………………………………….…………….5Summary……………………………………………………………………………………………………………….………….....6

  Bibliography…………………………………………………………………………………………………………….……………7Investigatory ProjectProposal……………………………………………………………………………………………….8Review of Related StudiesMalunggay has so many fibers that can used as handmadep a p e r . M a l u n g g a y , k n o w n s c i e n t i f i c a l l y b y i t s b o t a n i c a l n a m e Mor i nga Ol e i f e r a Lank ( a l s o ca l l ed kam unggay by V i s ayans and

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

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

•Procedure:The ba rks o f M a l unggay s t ems a r e r emoved . T he ou te r sk i nwas sc r aped o f f and ba rk wa s s t r i pped o f f f r om t he i nne r w ood . Then the barks were sun-dried. The materials were first preparedbefore the experiment.The dried barks were boiled in caustic soda and water for 2-3hours. Then the barks were washed to remove chemicals. They werethen pounded to produce wood pulp.3The pulp produced in the process was bleached using chlorine.After bleaching, it was washed to remove chemicals. The wood pulp

  was soaked in water for 5-15 minutes to make it whiter. Then the wood pulp was boiled in dye and water for about 15 minutes.The dyed wood pulp can now be molded. Using the mold anddeck l e , t he w ood pu lp m ixed w i t h wa te r w as mo lde d . To d ry t he pulp, place it on an even wall or screen to let it dry. When the pulph a s a l r e a d y d r i e d , s t r i p o f f t h e p a p e r f r o m t h e w a l l . T h e p a p e r produced.B. How to TestAfter, producing the paper out of the Malunggay Bark, theresearchers will ask somebody to rate the tear strength, textureand acceptance of the paper.R a t i n g D e s c r i p t i on 1 e x t r e m e l y t o u g h 2 v e r y t o u gh 3 t o u g h 4 m o d e r a t e l y t o u g h 5 d u r a b l e s o f t T e a r S t r e n g t h T e x tu r e A c c e p t a n ce R a t i n g : _ _ _ _ _ _ _ _ R a t in g : _ _ _ _ _ _ R a t i n g : _ _ _ __ _ _

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