SAN RAFAEL NATIONAL HIGH SCHOOL

SCIENCE TECHNOLOGY and ENGINEERING CLASS

San Rafael, Iloilo

Comparative Study of the Effectiveness of Calamansi (Citrofurtunella

microcarpa), Pineapple (Ananas comosus), and Bilimbi (Averrhoa bilimbi)

Extracts as Bleaching Agent against Kitchen Stains

A Research Paper presented to the

Faculty of the Science Department

San Rafael National High School

San Rafael, Iloilo

In Partial Fulfillment of the requirements

in Research II

by

Jessa G. Advincula

and

Kheyzl C. Monderondo

March 2018
 SAN RAFAEL NATIONAL HIGH SCHOOL
SCIENCE TECHNOLOGY and ENGINEERING CLASS
San Rafael, Iloilo

APPROVAL SHEET

A Research Paper for Research II

by

Jessa G. Advincula

Kheyzl C. Monderondo

Approved by the Research Committee:

RNY SHANE C. BALDELOVAR, Adviser

SHIRLEY P. CALANZA, Master Teacher I, Member

MENERIZA T. CATALUÑA, Head Teacher III, Member

KIM OLIVER R. CAGUAN, Master Teacher I, Member

____________________________
MENERIZA T. CATALUÑA

Head Teacher III

Math & Science Department

___________________________
DENIA A. BALLARET

Principal II

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 SAN RAFAEL NATIONAL HIGH SCHOOL
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Acknowledgement

The researchers would like to express their heartfelt gratitude to those who

made this study possible through their help, guidance, and prayers.

First, He who made this everything possible and guided the researchers to the

right path as the they move along the way and never left the researcher despite how

lazy the researchers are. To the Almighty Father, the Divine Providence and the Source

of wisdom, for giving them abundant blessings and continues to direct and assist them

from the beginning until the completion of this study. The researchers would like to

thank our Lord and Savior; Jesus Christ and our God Almighty.

To their parents, Mr. Anecito Advincula, Mrs. Regina Advincula and Mr. Joselito

Monderondo, Mrs. Loreta Monderondo who instilled in them value and love for education

and for the financial, moral and spiritual support, guidance and encouragement.

To their brothers and sisters for, for the continuous support and for giving them

thousands of opportunities as the only way to escape household chores.

To Ms. Judy Ann G. Advincula, for sharing her knowledge and ideas from the

beginning until the end and for spending her time and effort for the betterment of this.

To Mrs. Janice Original, for providing them the Bilimbi fruit that they need and

for encouraging them in doing their work.

To their friends and schoolmates who are always willing to lend a helping hand

and being their entertainer whenever they feel down and blue. The researchers would

like to say “Thank you so much guys”.

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To their classmates, the section of 10-STE Newton or known as 10 Ninja Newton

Battalion, the researchers’ thank you all for holding on not giving up even if it was very

hard. There might be a lot of conflicts, quarrels and heartbreaking memories with each

other but “As one section, we are all together. Viva Newtonians.” The researchers would

like to say “Guys, approve na research paper ta, maka-graduate na ta tanan!” The

hardships were all worth it.

Lastly, to Ms. Rny Shane C. Baldelovar, Research II teacher and their class

adviser for the school year 2017-2018, who devoted her wisdom, time, effort, patience

and support in sharing her knowledge and for correcting and improving the manuscript

for the accomplishments of this study, and for understanding late passers because of

many conflicts.

J. Advincula

K. Monderondo

March 2018

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Table of Contents

Page

Title i

Approval sheet ii

Acknowledgement iii

Table of Contents v

Abstract viii

List of Figures x

List of Tables xi

List of Appendices xii

Chapter

1 INTODUCTION TO THE STUDY 1

Background and Theoretical Framework of the study 2

Research Paradigm 5

Statement of the Problem 5

Hypothesis 6

Significance of the study 7

Definition of terms 8

Scope and Limitation 9

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2 REVIEW OF RELATED LITERARTURE 10

Stain 10

Bleach 10

History of Bleach 12

Calamansi 14

Pineapple 14

Bilimbi 15

pH Levels 16

Citric Acid as Natural Bleach 16

3 RESEARCH DESIGN AND METHODOLOGY 18

Research Design 28

Methodology 28

Instruments 19

Procedures 19

Data Analysis 20

4 RESULTS AND DISCUSSIONS 21

Descriptive Data Analysis 22

Comparison of Fruit extracts in terms of:

 Degree of whiteness

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 Time and convenience of application

 Amount of extract needed to remove stain

5 SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATION 24

Summary 24

Findings 25

Conclusions 26

Recommendations 27

REFERENCES 28

APPENDICES 30

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Advincula, Jessa G. and Monderondo, Kheyzl C. “Comparative Study of the Effectiveness

of Calamansi (Citrofurtunella microcarpa), Pineapple (Ananas comosus), and
Bilimbi (Averrhoa bilimbi) Extracts as Bleaching Agent against Kitchen Stains”.

Abstract

This study aimed to determine and compare the effects of (1) calamansi

(Citrofurtunella microcarpa), (2) pineapple (Ananas comosus), and (3) bilimbi (Averrhoa

bilimbi) extracts as bleaching agents against kitchen stains such as (1) used oil, (2) soy

sauce, and (3) chocolate. Furthermore, this study aimed to produce three bleaching

agents with different kind of fruit extracts. Specifically, it sought to find out which fruit

extract would remove the stain is most effective in degree of whiteness among the other

extracts. Moreover, the researchers worked on the experimental process. The materials

and tools were the extracts of calamansi, pineapple, and bilimbi; used oil, soy sauce,

and chocolate; dropper for the measurement of extract per (ml); and nine clean white

cloth. The processes undertaken in coming up with the result were gathering of

materials, cleaning the fruits, peeling the fruits, extraction, putting the amount of the

three alternative bleaches to three stains. From the data gathered, it can be concluded

that 1) there is a significant difference between calamansi, pineapple and bilimbi

extracts in terms of the degree of whiteness of results, time and convenience of

application, and amount of extracts needed to remove the stain; 2) there is a significant

difference between the effect of calamansi extracts to that of pineapple extracts when

used as bleaching agents against kitchen stains, 3) there is a significant difference

between the effect of calamanasi and bilimbi extracts when used as bleaching agents

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against kitchen stains; and 4) there is a significant difference between the effect of

pineapple and bilimbi extracts when used as bleaching agents against kitchen stains.

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List of Figures

Figure Page

1 Shows the relationship between the independent variable and 5

the dependent variable to be used in the study.

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List of Tables

Table Page

1 Ranking of fruit extracts in term of degree of whiteness 22

2 Effects of fruit extracts in stains in terms of the amount of extracts 23

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List of Appendices

Appendix Page

A Time Table of Activities 31

B Documentation 32

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 SAN RAFAEL NATIONAL HIGH SCHOOL
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1
Comparative Study of the Effectiveness of Calamansi (Citrofurtunella

microcarpa), Pineapple (Ananas comosus), and Bilimbi (Averrhoa bilimbi)

Extracts as Bleaching Agent against Kitchen Stains

by

Jessa G. Advincula

Kheyzl C. Monderondo

Chapter 1

Introduction of the Study

Chapter 1 covers seven parts: (1) Background and Theoretical Framework of the

Study, (2) Statement of the Problem, (3) Hypothesis, (4) Research Paradigm, (5)

Significance of the Study, (6) Definition of Terms, and (7) Scope and Limitation.

Part One, Background and Theoretical Framework of the Study, expounds some

insights regarding the study.

Part Two, Statement of the Problem, introduces the purpose and the general &

specific objectives of the study.

Part Three, Hypothesis, explicates the researcher’s predicted results of the study.

Part Four, Research Paradigm, shows the conceptualized framework of the study.

It includes the basic processes that are used during the conduct of the study.

Part Five, Significance of the Study, expounds the relevance of the study and

cites different persons who are going to be majorly benefited from the results of this
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research.

Part Six, Definition of Terms, presents and explains the jargons and important

words that are being used in this study.

Part Seven, Scope and Limitations, explains the boundaries of the study and also

discusses what the study is all about.

Background and Theoretical Framework of the Study

Stains are one of the major problems of people nowadays. No matter how hard

we try to protect our clothes, still we cannot stop stains from developing. This is why

the people use synthetic stain removers to remove the stubborn stains on their clothes

(Limos, 2013).

A stain is discoloration that can be clearly distinguished from the surface,

material, or medium it is found upon. These are caused by either chemical or physical

interaction of two dissimilar materials (Limos, 2013).

Stains are stubborn issues of laundry. It is known to be one of the causes of

difficulty in washing clothes. It causes discoloration, sticks to the fabric and slowly

destroys the clothes making it a dilemma for some people who want neat clothes. Stains

are usually formed when the staining substance, which is usually a liquid or chemical, is

spilled onto the surface or material. It is then trapped in the fibers, indentations, or

pores of the clothes. The surface stain that is trapped coats the underlying fabric

material, and it reflects back the light and its color making it different to look at from the

fabric. People get surface stains once in a while because of business and clumsiness but
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others get stains in certain degree that it is difficult to remove and leaves a mark for a

long period of time.

Clothing stains can be classified into permanent and temporary stains.

Permanent stains are those stains which include iron rust, mildew, human perspiration

stain, and also blood stains while temporary stains are those stains which include

chocolate stains, protein stains, oil stains, and many others. Some of these satins can be

easily removed. But not all stain removers can remove all kinds of stains because there

are stains that need to be treated with strong bleaching agents (Limos, 2013).

Bleaching agents may damage our clothing if we don’t take extra care in using

this. We have to know also that not all bleaching agents are safe to use, because there

are some bleaching that can be harmful not only on our clothing but also to our skin

(Limos, 2013).

There are many dangerous chemicals in our surroundings most of them can be

found inside our homes. Almost every stain remover like commercialized chlorine

(Monteza, Dimaunahan, Irlanda, Osuna, 2013) otherwise called chlorox and many other

harmful chemicals that is the reason why the researchers decided to focus to this

investigatory project on creating an eco-friendly cleaning solution. The problem of the

modern world is that we have created far too much hazardous chemical since it does the

daily chores, like that removing stains on clothes, unknowing that this can harm ozone

layer.
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We have to take note that in choosing a bleaching agent to use we have to

consider the effect of the bleaching agent to us. We can also consider using the natural

stain removers as an alternative to bleaching agents. Our investigatory project aims to

create an environment-friendly cleaning solution using the extracts of calamansi,

pineapple, and bilimbi.

This study was conducted to extract the fruits which can be used in making an

alternative stain remover. The researchers identified those fruits to be used to study by

getting their pH scale value of which fruits belong to 6 which means these fruits are

acidic and these fruits have chemical components which are acidic and oxalic acid that

are the number one agents for removing stains. The researchers recommend that the

extracts can be use directly or naturally because both ways can eliminate stains.
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Research Paradigm

To see clearly the flow of relationship among the variables being considered in

this study, the following schematic diagram is presented below.

Independent Variable Dependent Variable

Fruit Extracts from Calamansi

(Citrofurtunella microcarpa)
Removal of Kitchen Stains
Fruit Extracts from Pineapple
(Used oil, soy sauce and
(Ananas comosus)
chocolate) in white cloth
(scientific name)
Fruit Extracts from Bilimbi

(Averrhoa bilimbi)

Figure 1. Shows the relationship between the independent variable and the dependent

variable to be used in the study.

Statement of the Problem

This study generally aims to compare the effectiveness of the three extracts, the

Pineapple (Ananas comosus), Calamansi (Citrofurtunella microcarpa), and Bilimbi

(Averrhoa bilimbi), as stain remover on stubborn stains on white cloth.

Specifically this study sought answers to the following questions:

1. What is the effect of Pineapple (Ananas comosus), Calamansi (Citrofurtunella

microcarpa), and Bilimbi (Averrhoa bilimbi) extracts in removing kitchen stains in

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2. Terms of its (a) degree of whiteness of the result, (b) time and convenience of

application, and (c) amount of extract needed to remove the stain?

3. Is there a significant difference on the effect of calamansi extracts to that of the

pineapple extracts when used as bleaching agent against kitchen stains?

4. Is there a significant difference on the effect of calamansi and bilimbi extracts

when used as bleaching agents against kitchen stains?

5. Is there a significant difference between the effect of pineapple and bilimbi

extracts when used as bleaching agents against kitchen stains?

Hypotheses

Based on the aforementioned problems, the following hypotheses were

advanced:

1. There is no significant difference on the effect of Pineapple (Ananas comosus),

Calamansi (Citrofurtunella microcarpa), and Bilimbi (Averrhoa bilimbi) extracts in

removing kitchen stains in terms of its (a) degree of whiteness of the result,

(b)time and convenience of application, and (c) amount of extract needed to

remove the stain.

2. There is no significant difference on the effect of calamansi extracts to that of

the pineapple extracts when used as bleaching agent against kitchen stains?

3. There is no significant difference on the effect of calamansi and bilimbi extracts

when used as bleaching agents against kitchen stains?

4. There is no significant difference between the effect of pineapple and bilimbi

extracts when used as bleaching agents against kitchen stains?

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Significance of the Study

The research study was conducted to find an effective fruit stain remover made

from the fruits of calamansi, pineapple, and bilimbi. It is important because the study

was promoting the use of natural stain removers as an alternative to the synthetic stain

removers. It also provides additional information about the potential of the calamansi,

pineapple, and bilimbi as fruit stain remover.

The result of this study is significant to the following sectors: to the users, to the

community, to the soap and detergent industry, and to the future chemist researchers.

The findings of the study would prove useful to the following:

Users. It would be very beneficial because this product is very natural and safe.

The materials used in this product are the extract of pineapple, calamansi, and bilimbi

thatis high in acidity level thus it is effective in removing such kitchen stains. It doesn’t

contain any chemicals that is harmful to skin and health. The product can be seen just

around our environment, instead of throwing it away, you can make use of these fruits

to remove stains.

Community. The study will contribute to the community’s knowledge in using

organic citrus substances in their daily laundry. This will benefit the community by

decreasing the cost and expenditures particularly on stain removal solutions by providing

a much cheaper alternative. This study is beneficial for the industries for the reason that

because it can rise the economy. Instead of buying chemical stain remover, they can

make their own and sell it to earn money and maybe in the near future they can make

their own business. This is beneficial to the society for the reason that it can help
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improve the society and will make the country stand out in terms of natural stain

remover and when this happen, Philippines will trade natural stain remover to different

countries and many people will be interested in making their own product.

Soap and Detergent Industry. This study impacts the soap and detergent

industry progressively by providing innovative information about the Pineapple (Ananas

comosus), Calamansi (Citrofurtunella microcarpa), and Bilimbi (Averrhoa bilimbi)

extracts having stain removing properties. The results obtained by the researchers will

benefit this sector by incorporating the new knowledge into their soap and detergent

formula.

Future Chemist Researchers. Future researchers can make use of the results

by using it as a guide for similar studies they wish to conduct. Those researchers with

topics aligned with stain removing properties of Pineapple (Ananas comosus), Calamansi

(Citrofurtunella microcarpa), and Bilimbi (Averrhoa bilimbi) extracts could benefit from

this study by using this literature as one of their resources.

Definition of Terms

For clarity and better understanding of the study, the researchers provided the

conceptual and operational definitions of each terms below.

Bleach. It refers to a strong chemical that is used to make something clean or

white (Merriam Webster’s Dictionary, 1828).

In this study, the same meaning is used.

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Extract. It refers to a substance obtained from a mixture, as by pressure,

distillation, or treatment with solvents (Merriam Webster’s Dictionary, 1828).

In this study, it refers to the solution acquired after compressing the fruits of

Calamansi, Pineapple and Bilimbi.

Stain. It refers to a mark made on a surface or clothing that is hard to remove

(Merriam Webster’s Dictionary, 1828).

In this study, it refers specifically to kitchen stains from used oil, soy sauce and

chocolate.

Scope and Limitation

This study which was conducted to compare and analyze the effects of

pineapple, calamansi, and bilimbi extracts as bleaching agent to kitchen stains,

conducted at the house of the researcher at Baranggay Gibato, Dumarao, Capiz.

The researchers prepared the extracts of the fruits, then the researcher will use

each extract as bleach and determine if which among of the three fruits will be more

effective and faster in removing the kitchen stains. This will be followed by a test of the

product which will fulfill the objectives and hypothesis of the study.

This study was finished at the end of February 25, 2018.

The study will be limited only on the effectiveness and the ability of the

calamansi, pineapple, and bilimbi extracts as stain remover against kitchen stains from

used oil, soy sauce and chocolate.

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Chapter 2

Review of Related Literature

This chapter presents the review of related literature after the thorough and in-

depth search done by the previous researchers. It shows literature review related to the

subject, processes, and preceding researchers in the specific field, which are involved in

this study. This chapter provides conceptual understanding among the things that are

engaged in this study, in order to fully comprehend the essence of this research. This

chapter reviews and justifies previous researchers in this field of study.

In our time now, the environment of world is getting worse and worse most

especially our ozone layer, which is continuing to be thinner and thinner. Among many

causes of this tragic reality is some of the chemicals and substances used in solution

products for cleaning.

Stain

A stain is a discoloration that can be clearly distinguished from the surface,

material, or medium it is found upon. They are caused by the chemical or physical

interaction of two dissimilar materials. The types of stains are there can be intentional

stains (such as wood stains or paint), indicative stains (such as food coloring or adding a

substance to make bacteria visible under a microscope (Limos, 2013).

Bleach

A bleaching agent is a material that lightens or whitens a substrate through

chemical reaction. The bleaching reactions usually involve oxidative or reductive

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processes that degrade color systems. These processes may involve the destruction or

modification of chromophoric groups in the substrate as well as the degradation of color

bodies into smaller, more soluble units that are more easily removed in the bleaching

process. The most common bleaching agents generally fall into two categories: chlorine

and its related compounds (such as sodium hypochlorite) and the eroxygen bleaching

agents, such as hydrogen peroxide and sodium perborate. Reducing bleaches represent

another category. Enzymes are a new category of bleaching agents. They are used for

textile, paper, and pulp bleaching as well as for home laundering. Chlorine-containing

bleaching agents are the most cost-effective bleaching agents known. They are also

effective disinfectants, and water disinfection is often the largest use of many chlorine-

containing bleaching agents. They may be divided into four classes: chlorine,

hypochlorites, N-chloro compounds, and chlorine dioxide. Except to bleach wood pulp

and flour, chlorine itself is rarely used as a bleaching agent. The principal form of

hypochlorite produced is sodium hypochlorite. Other hypochlorites include calcium

hypochlorite and bleach liquor, bleaching powder and tropical bleach. The principal

solid chlorine bleaching agents are the chlorinated isocyanurates, eg., sodium

dichloroisocyanurate dihydrate. Other N-chloro compounds include halogenated

hydantoins, and sodium N-chlorobenzenesulfonamide (chloramine B). Chlorine dioxide is

a gas that is more hazardous than chlorine. Large amounts for pulp bleaching are made

by several processes in which sodium chlorate is reduced with chloride, methanol,

or sulfur dioxide in highly acidic solutions by complex reactions.

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Hydrogen peroxide is one of the most common bleaching agents. It is the

primary bleaching agent in the textile industry, and is also used in pulp, paper, and

home laundry applications. Hydrogen peroxide reacts with many compounds, such as

borates, carbonates, pyrophosphates, sulfates, etc., to give peroxy compounds or

peroxyhydrates. Peracids have superior cold water bleaching capability versus hydrogen

peroxide because of the greater electrophilicity of the peracid peroxygen moiety. Lower

wash temperatures and phosphate reductions or bans in detergent systems account for

the recent utilization and vast literature of peracids in textile bleaching. The reducing

agents generally used in bleaching include sulfur dioxide, sulfurous acid, bisulfites,

sulfites, hydrosulfite (dithionites), sodium sulfoxylate formaldehyde, and sodium

borohydride. These materials are used mainly in pulp and textile bleaching.

History of Bleach

Bleaching is a rather old process. Prehistoric human beings were also familiar

with the effect of sun on various substances. In fact, even in primitive times, we can

find examples of items being exposed to sunlight for purposes of bleaching. Some of

these civilizations were based in Egypt, China, Asia and Europe.

The oldest traces can be found in the Egyptian civilization (around 5000BC).

Thus, Egyptians were thought to be experts when it came to applying the whitening

power of the sun to bleach objects. They used to discolour their linens by exposing their

clothes to sunlight.
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Bleach was discovered even before the third millennium BC. The people of that

time had adequate knowledge about a solution that could be developed from wood

ashes, which, after mixing with water, turned into lye (a substance that is obtained by

leaching or removing soluble or other components by percolating a liquid). They knew

that the resultant liquid would lighten colors.

They also knew that steeping or soaking things in lye would whiten linen to the

extent that if it was allowed to remain dipped for a long period of time, it would

completely disintegrate linen. The whitening process with this lye method is a bit tricky.

Additionally, it is cumbersome because it consumes several hours. Furthermore, it

warrants extra care as it is pretty strong.

The Dutch are attributed for the modification they brought about in this sphere

in the 11th and 12th century AD. During this time, they emerged as experts on the

science of laundering in the entire European community. To soften the harsh effects,

they seasoned lye with sour milk. They never let anybody know about their secret and,

as a result, the process remained a mystery for many years.

Till the mid-18th century, the Dutch dominated and maintained their supremacy

in the bleaching trade. Thus, all brown linen, manufactured at the time principally in

Scotland, was shipped to Holland for the purpose of bleaching.

The entire course of action, from its despatch to return was a long process - it took

about seven to eight months. To achieve the results identical to that obtained by using

lye, they would soak and sun-dry the linen many times. The cumbersome aspect of this
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was that lye needed up to eight weeks, not to mention the space needed for drying the

fabric out in the sun.

Calamansi

Calamansi (spelled kalamansi in native Tagalog orthography) is a small, very

round citrus fruit that’s ubiquitous in the Philippines. The fruits are often used when the

thin rind is still green on the outside, and that is the color associated with it.

The whole kalamansi fruit contains a small level of carbohydrates (3%), minerals

(1%), ascorbic acid (0.1%), and citric acid (3%). The peel is rich in essential oils and

ascorbic acid (0.15%). The juice is very acidic and contains 5.5% citric acid.

(KALAMANSI® PLG-4 EXTRACT).

Pineapple

The pineapple plant is a terrestrial herb 2 1/2 to 5 ft (.75-1.5 m) high with a

spread of 3 to 4 ft (.9-1.2 m); a very short, stout stem and a rosette of waxy, strap-like

leaves, long-pointed, 20 to 72 in (50-180cm) 1ong; usually needle tipped and generally

bearing sharp, up curved spines on the margins. The leaves may be all green or

variously striped with red, yellow or ivory down the middle or near the margins. At

blooming time, the stem elongates and enlarges near the apex and puts forth a head of

small purple or red flowers, each accompanied by a single red, yellowish or green bract.

The stem continues to grow and acquires at its apex a compact tuft of stiff, short leaves

called the "crown" or "top". Occasionally a plant may bear 2 or 3 heads, or as many as

12 fused together, instead of the normal one (Morton, 1987).

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Pineapple, whether fresh or dried, contains large quantities of carbohydrates,

which your cells use for energy. It also contains the antioxidant vitamin C, or citric

acid. (Hendrickson, 2017).

Bilimbi

The averrhoa bilimbi is close to carambola but they are different from their

physical appearance, bearing of fruits and its uses. It is mostly found on tropical places

like Philippines. Bilimbi extract helps in bleaching. The discoloration which are found in a

material or surfaces are stains which are the problem to face on.The tree is attractive,

long-lived, reaches 16 to 33 ft. (5-10 m) in height; has a short trunk soon dividing into a

number of upright branches. The leaves, very similar to those of the Otaheite

gooseberry and mainly clustered at the branch tips, are alternate, imparipirmate; 12 to

24 in (30-60 cm) long, with 11 to 37 alternate or sub-opposite leaflets, ovate or oblong,

with rounded base and pointed tip; downy; medium-green on the upper surface, pale on

the underside; 3/4 to 4 in (2-10 cm) long, 1/2 to 1 1/8 in (1.2-1.25 cm) wide.

In Malaysia, very acidic bilimbis is used to clean the blade or dagger. In

the Philippines, it is often used in rural places as an alternative stain remover. (Mixph,

2015).

Oxalic acid has been identified as the principal acid in the carambola (Averrhoa

carambola L.) and the bilimbi (Averrhoa. bilimbi.). While quantitative levels have been

reported for carambola, oxalic acid has only been reported qualitatively for bilimbi. Vines

and Grierson reported levels of 9.6 mg/g in ripe carambola and 5.0 mg/g in green fruit.
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These levels represent seventy-four percent (74%) and forty percent (40%) of total acid

respectively in the fruit. They ranged from 0.39 mg/g in sweet cultivars to 6.79 mg/g in

sour carambola cultivars. It was quantified the oxalic acid in carambola using the HPLC

technique. Levels ranging from 0.8 mg/g to 7.3 mg/g were reported. (Joseph, 1991).

pH Levels

pH stands for power of hydrogen, which is a measurement of the hydrogen ion

concentration in the body. The total pH scale ranges from 1 to 14, with 7 considered to

be neutral. A pH less than 7 or 0-6 is said to be acidic and solutions with a pH greater

than 7 or 6-14 are basic or alkaline. (Felicetti, 2012)

According to the KALAMANSI® PLG-4 EXTRACT, the pH level of calamansi was

recorded as 2 – 4, which means to be acidic.

According to the FDA, pineapple juice falls at 3.5 on the pH scale, right in the

middle between most acid and neutral, or moderately acidic. In contrast, the fresh fruit

itself ranges from 3.5 to 5.2 pH, making pineapple potentially less acidic than its juice.

(Fredenburg, 2017).

A bilimbi is generally regarded as too acidic for eating raw. They yield 44.2%

juice having a pH of 4.47. (Orwa, 2009).

Citric Acid as Natural Bleach

Citric acid is weak organic acid and one of the acids found in citrus fruits such as

lime and lemon. It popularly used in food industrial as perservative. It also can act as

natural bleaching agent and an antioxidant. So it is useful in our daily life to remove
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stain or dirt from fabric and bleach the spot. Citric acid exist in many type of vegetables

and fruits but more concentrated in lime and juice where the dry weight of citric acid in

fruit comprimise as much as 8 percent (sciencedaily.com).The concentration of cotric

acid in fruits range from 0.005 mol/L for oranges to 0.30 mol/L in lemons andl limes.

(Apleblat, 2014)
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Chapter 3

Research Design and Methodology

This chapter comprises of two parts (1) Research Design and (2) Methodology.

The first part of this chapter, Research Design, restates the research design and

describes variables used in the research.

The second part of this chapter, Methodology, describes the data gathering

instruments, the process of data collection, the research procedure employed and the

data analysis procedure.

Research Design

The chosen methodology to answer the questions that are involve in this study is

the experimental design because this type of research suits this research completely.

The purpose of this study is to compare the effectiveness of Pineapple (Ananas

comosus), Calamansi (Citrofurtunella microcarpa), Bilimbi (Averrhoa bilimbi) Extracts as

Bleaching Agent in Kitchen Stains. In this study, quasi-experiment was utilized.

The independent variables of this study are the extracts of three different fruits

while the dependent variable is the stains on white clothes. The controlled variable used

is the pH scale or pH spotting solution.

Methodology

This study uses the experimental design for its reliance on hard data from the

number of trials and time duration of each trial, and starts with a general topic about

the fruits as stain removers. The researcher used Calamansi (Citrofurtunella

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microcarpa), Pineapple (Ananas comosus), and Bilimbi (Averrhoa bilimbi) extracts as

regards to their effectiveness against different stains on a white clothing such as used

oil, soy sauce, and chocolate.

Instruments

In determining the effectiveness of fruit extracts the researchers used the

following scale:

Value Interpretation

3 most effective

2 effective

1 least effective

For the description of the scale, “least effective” means that the extracts removed

50% of the stain; “effective” indicated that the extracts removed 75% of the stain; and

“ most effective’ means that the extracts removed 85% up of the stain.

Procedure

The following procedures were the guide of researchers in making a natural stain

remover.

In making natural bleaches, the researchers collected all materials needed for the

experimentation such as 10-15 fruits of calamansi, one whole pineapple, 20-30 fruits

bilimbi, 1 ml of used oil, 1 ml soy sauce, 1 ml of chocolate, 9 clean white cloth, 3 cups,

stopwatch, sterilize knife, dropper, water and strainer.

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In order to make this eco-friendly stain remover, extraction of the fruit juices was

done manually. The juice of calamansi and pineapple was extracted through hand

squeezing while the juice of bilimbi was extracted through pounding and squeezing.

The three different fruit extracts were put in three different containers. The first cup is

labeled as calamansi extract, second cup as pineapple extract, and third cup as bilimbi

extract. Measure the amount of stains into 1 ml. A dropper is used to put the three used

oil on a three white cloth, doing the same process with the soy sauce and chocolate. Let

it dry. Put 10 ml of each extract to each stains. Soak it for one hour. Lastly, wash the

clothes normally.

After the stains have been washed off, the researchers examined the cloth. Set a

scale or legend for the effectiveness of each extract.

Data Analysis

Data shall be gathered and will be analyzed after the experimentation so that, the

researchers will shall arrive on the conclusion and answer the question that

encompasses this study.

Mean. The average rating of the experimental variables will be obtained through

summation of the values recorded over the total number of values.

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Chapter 4

Results and Discussion

Chapter four is consisted of Descriptive Data analysis and Inferential Data

analysis.

Part one, Descriptive data analysis deals with the presentation, analysis and

interpretation of the calamansi, pineapple and bilimbi extracts as an alternative

bleaching agent in removing stains, specifically, used oil, soy sauce and chocolate.

The significant difference between the effectiveness of calamasi to used oil,

calamansi to soy sauce, calamansi to chocolate, pineapple to used oil, pineapple to soy

sauce, pineapple to chocolate, bilimbi to used oil, bilimbi to soy sauce, and bilimbi to

chocolate.

Part two, Inferential Data analysis, provides the test result on the significant

difference in the effectiveness of calamasi to used oil, calamansi to soy sauce, calamansi

to chocolate, pineapple to used oil, pineapple to soy sauce, pineapple to chocolate,

bilimbi to used oil, bilimbi to soy sauce, and bilimbi to chocolate.

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Descriptive Data Analysis

*Values based on the scale of effectiveness.

Table 1.Ranking of fruit extracts in terms of the degree of whiteness.

Fruit extracts Kitchen stains Mean Rank

Used oil Soy sauce Chocolate

1 ml 1 ml 1 ml

Calamansi 1 hour 1 hour 1 hour

10 ml 1* 1* 3* 2.67 1

Pineapple 1 hour 1 hour 1 hour

10 ml 3* 3* 2* 6.67 3

Bilimbi 1 hour 1 hour 1 hour

10 ml 2* 2* 1* 4.33 2

Table 1 shows that in removing kitchen stains the most effective stain removers

is Calamansi extract which obtains the mean of 2.67 and ranked first among the three

variables. The Bimilbi extract ranked second with the mean of 4.33. On the other hand,

Pineapple extract ranked third among the three variables with the mean of 6.67. The

results further revealed that in the same duration of time (1 hour) the natural fruit

extracts are capable of removing kitchen stains. Furthermore, it can be reflected that in

every 1 ml kitchen stain, 10 ml fruit extracts is needed to dissolve it.

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Table 2. Effect of fruit extracts in stains in terms of the amount of extracts.

Fruit Extracts Kitchen stain

Used oil Soy sauce Chocolate

1 ml 1 ml 1 ml

Calamansi Most effective Most effective Least effective

10 ml

Pineapple Least effective Least effective Effective

10 ml

Bilimbi Effective Effective Most effective

10 ml

Table 2 shows that a 10 ml of calamansi extract is the most effective in removing

used oil and soy sauce but not in chocolate; 10 ml of pineapple extract is least effective

in removing used oil and soy sauce but effective in removing chocolate; and 10 ml of

bilimbi extract is effective in removing used oil and soy sauce and most effective in

getting rid of chocolate. It can also be inferred that the most effective used oil-stain and

soy sauce remover is the calamansi extract and for the chocolate stain, the most

effective remover is the bilimbi extracts.

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Chapter 5

Summary, Findings, Conclusions, and Recommendations

This chapter contains four parts: (1) Summary, (2) Findings, (3) Conclusions,

and (4) Recommendations.

Part One, Summary, reflects the vital points of the study and presents the

findings after analyzing the data gathered.

Part Two, shows the finding of the study.

Part Three, Conclusions, presents the decision drawn from the result of the

study.

Part Four, Recommendations, offers certain advice in the view of the conclusions

given.

Summary

This study was conducted to determine the effectiveness of Calamansi

(Citrofurtunella microcarpa), Pineapple (Ananas comosus), and Bilimbi (Averrhoa bilimbi)

extracts as Bleaching Agents Kitchen Stains.

This study sought to answer the following questions:

1. What is the effect of Pineapple (Ananas comosus), Calamansi (Citrofurtunella

microcarpa), and Bilimbi (Averrhoa bilimbi) extracts in removing kitchen stains in

terms of its (a) degree of whiteness of the result, (b) time and convenience of

application, and (c) amount of extract needed to remove the stain?

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2. Is there a significant difference on the effect of calamansi extracts to that of the

pineapple extracts when used as bleaching agent against kitchen stains?

3. Is there a significant difference on the effect of calamansi and bilimbi extracts

when used as bleaching agents against kitchen stains?

4. Is there a significant difference between the effect of pineapple and bilimbi

extracts when used as bleaching agents against kitchen stains?

Findings

Analysis of the gathered data revealed the following findings.

1. In terms of the degree of whiteness, the calamansi extract was the most

effective stain remover of the three kitchen stains, bilimbi extract was described

as effective, with pineapple being described as least effective. In terms of the

time duration of the treatment and of the amount of extracts, calamansi extract

is most effective in removing used oil and soy sauce but not in chocolate;

pineapple extract is effective in removing chocolate but least effective in

removing used oil and soy sauce; and bilimbi extract is effective in removing

used oil and soy sauce and most effective in getting rid of chocolate.

Furthermore the results showed that the most effective used oil-stain and soy

sauce remover is the calamansi extract and for the chocolate stain the most

effective remover is the bilimbi extracts.

2. There a significant difference on the effect of calamansi extracts to that of the

pineapple extracts when used as bleaching agent against kitchen stains.

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3. There is a significant difference on the effect of calamansi and bilimbi extracts

when used as bleaching agents against kitchen stains.

4. There a significant difference between the effect of pinapple and bilimbi extracts

when used as bleaching agents against kitchen stains.

The findings of the present study revealed that the Calamansi extract is the most

effective remover of used oil, soy sauce and chocolate stains and thus can be used as a

substitute to commercial stain removers. Humanities should develop resourcefulness by

making good use of the products of nature freely given. Through this people can save

money by using alternatives rather than purchasing commercialized products that can

sometimes be harmful to human body.

Conclusions

In view of the findings of the study, the following conclusions were drawn:

1. Calamansi (Citrofurtunella microcarpa) extract is the most effective remover of

used oil, soy sauce and chocolate stains.

2. Bilimbi (Averrhoa bilimbi) extract is an effective remover of used oil, soy sauce

and chocolate stains.

3. Pineapple (Ananas comosus) extract is the least effective remover of used oil,

soy sauce and chocolate stains.

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Recommendations

The following were the recommendations:

1. The Department of Science and Technology may provide additional information

for their program and researches regarding related studies to enhance the

student’s curiosity and scientific skills and attitude.

2. The soap and detergent industry progressively can make use of our study by

providing them innovative information about the Pineapple (Ananas comosus),

Calamansi (Citrofurtunella microcarpa), and Bilimbi (Averrhoa bilimbi) extracts

having stain removing properties. The results obtained by the researchers will

benefit this sector by incorporating the new knowledge into their soap and

detergent formula.

3. The community may look into the content of our study and raise awareness on

the usefulness and importance of natural products.

4. The present result might serve as a guide to future researchers who wish to

conduct similar studies in the future.

5. The amount of extract will not limit to 10 ml, it may also increase to 20 ml for

better results
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References

Abode of Berto. (2016). Word Press. Retrieved from https://uscpharmacytimes.wordpre

ss.com/

Apleblat, A. (2014). Citric acid. Springer. ISBN 978-3-319-11232-9. Retrieved from

https://en.wikipedia.org/wiki/Citric_acid#cite_note-7

Felicetti, M. J. (2012) functional Food. How to Balance Your pH to Heal Your Body.

Retrieved from https://www.mindbodygreen.com/0-6243/How-to-Balance-Your-

pH-to-Heal-Your-Body.html

Fredenburg, M. (2017). Livestrong.com. Leaf Group Ltd. Retrieved from

https://www.livestrong.com/article/482962-is-pineapple-juice-acid-or-alkaline/

Hendrickson, K. (2017). Citric Acid in Pineapple. Livestrong.com. Retrieved from

https://www.livestrong.com/article/337069-symptoms-of-citric-acid-intolerance/

Joseph, J., Mendonca, G. (1991). The Archives of The Rare Fruit Council of Australia.

Department of Chemistry, University of Guyana Turkeyen, Greater Georgetown

Guyana. Retrieved from http://rfcarchives.org.au/Next/Fruits/Carambola/Caram

bolaAcid1-91.htm

KALAMANSI® PLG-4 EXTRACT. MMP, Inc. So. Clinton Ave., So. Plainfield, NJ 07080 908

561-4435. Retrieved from https://www.incosmetics.com/__novadocuments/2520

Limos, L. (2013). Natural Stain Remover Using Calamansi (Citrusmicrocarpa), DA. Prezi.

Retrieved from https://prezi.com/axuykopfjrl0/natural-stain-remover-using-

calamansi-citrusmicrocarpa-da/
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Mendelson, C. (2005). Laundry: The home comforts book of caring for clothes and

linens. New York: Simon & Schuster Inc. Retrieved from

https://books.google.com.ph/books/about/Laundry.html?id=6-

gRK9HMQKoC&printsec=frontcover&source=kp_read_button&redir_esc=y#v=on

epage&q&f=false

Mixph. (2015). Growing Kamias and It’s Many Uses. Agri Archive. Entre Pinoys atpb.

Retrieved from http://www.mixph.com/growing-kamias-and-its-many-uses/

Morton, J., Miami, FL. (1987). Pineapple. In: Fruits of warm climates. pp. 18–28.

Retrieved from https://www.hort.purdue.edu/newcrop/morton/pineapple.html

Orwa. (2009). Averrhoa bilimbi Oxalidaceae L. Agroforestry Database 4.0. Retrieved

from http://www.worldagroforestry.org/treedb/AFTPDFS/Averrhoa_bilimbi.PDF

Study Moose. (2016). 3422 Old Capitol Trail, Suite 267 Wilminton, DE 19808, USA.

Retrieved fromhttps://studymoose.com/bilimbi-averrhoa-as-stain-remover-essay

Taglog Lang. (2002). Retrieved from https://www.tagaloglang.com/kalamansi/

Wiley Online Library. 1999-2018 John Wiley & Sons, Inc. Retrieved from

http://onlinelibrary.wiley.com/doi/10.1002/0471238961.1921182206011818.a01.

pub2/abstract;jsessionid=09AFCE1EFC869BB579AF1C9887BBBC14.f03t03

(2018) HubPages Inc. Retrieved from https://owlcation.com/humanities/History-

Of-Bleach
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APPENDICES
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Appendix A

Time Table of Activities

DATE ACTIVITY EXPECTED OUTPUT PERSONS

INVOLVED

January 13-19, Collecting data and The researchers expects The researchers

2018 finishing chapters 1- that all data could be

3. collected.

January 20, Preparation of all The researchers expects The researchers

2018 materials needed to that materials should be

use in the study. complete.

January 21, Making 3 bleaching The researchers expects The researchers

2018 agents and that they can make 3

conducting the bleaching agents and

study. conducted successfully.

February 02, Submission of The researchers expects The researchers

2018 chapters 1-5. that they can submit the and the adviser

paper.

March 09, 2018 Final defense. The researchers expects The researchers,

that they can defend the adviser, and

study successfully. panel of judges.

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Appendix B

Documentations

Plate 1. Collect all materials

Plate 2. Extraction.
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Plate 3. Strain 33

Plate 4. 10 ml calamansi extract to used oil, soy sauce, and chocolate.

Plate 5. 10 ml bilimbi extract to used oil, soy sauce, and chocolate.

Plate 6. Washing normally.

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Plate 7. Difference after washing the stains off in Calamansi extract.

Plate 8. Difference after washing the stains off in Pineapple extract.

Plate 9. Difference after washing the stains off in Bilimbi extract.