RESEARCH

1. RESEARCH PROPOSAL BY:LOUISE KATE LANARIA KENT PAUL GEALON III-NEON

2. CHAPTER 1: INTRODUCTION Background of the Study There are many types of juices, mainly: fruit juice, herb juice, and wheatgrass juice (Juliet Harpe 2011). Examples of fruit juice are: orange, apple, cherry and grape juice. Even though some juices pack says “no sugar added” it would still contain the high amount sugar because fruits themselves are normally abundant of sugar. At present this suggest that no matter what kind of fruit juice we drank it still has the same or even higher amount of sugar found on Coke. (http://www.hookedonjuice.com/, 2006) There are two types of yeast namely: true yeast and false yeast. True yeast can cause fermentation. And fermentation causes the production of carbon dioxide gas and alcohol that can produce sugar. “False yeast grows as a dry film on a food surface, such as on pickle brine. False yeast occurs in foods that have a high sugar or high acid environment.”(http://home.pacific.net.hk/~ppleung/Chem/spoilage.htm) Due to the popularity of fruit juices it caught the attention of the researchers. Studies were already done that if sunlight can affect the spoilage rate food, but these studies were not about fruit juices.

3. CHAPTER 1: INTRODUCTION Statement of the Problem This study aims to answer the following questions: Main Problem: Will sunlight affect the quality of the commercial liquid pouch apple juice before and after exposure? Sub-problem: • Is there a significant difference in the ph level before and after exposure to sunlight? • Is there a significant difference in its color before and after exposure to sunlight? • Is there a significant difference in its odor before and after exposure to sunlight? • Is there a significant difference in its electrolyte quantity before and after exposure to sunlight?

4. CHAPTER 1: INTRODUCTION C. Hypothesis Testing Main problem: The sunlight has no significant effects to the quality of the commercial liquid pouch apple juice before and after exposure. Sub-problem: • There is no significant difference in its ph level before and after exposure to sunlight. • There is no significant difference in its color before and after exposure to sunlight. • There is no significant difference in its odor before and after exposure to sunlight. • There is no significant difference in its electrolyte quantity before and after exposure to sunlight

5. CHAPTER 1: INTRODUCTION Objectives of the Study This study aims to: • Observe and analyze the effects of sunlight on the quality of the commercial liquid apple juice when exposed to it. • Determine if there is a significant change in the quality of the commercial liquid apple juice when expose to sunlight • Determine the significant change in the ph level, color, and odor and electrolyte quantity.

6. CHAPTER 1: INTRODUCTION Significance of the study This study was done for the consumers, manufacturers, and even sellers of commercial liquid pouch apple juice to gain additional information. Through studying the commercial liquid pouch apple juice qualities namely its ph level, color, odor and electrolyte quantity it will basically help us know if the commercial liquid pouch apple juice has changed its phase physically or chemically and also through this may we conclude that the commercial liquid pouch apple juice is no longer safe to drink and inhale. This study was performed in order to aid people in small time businesses and even those who are on the streets that are selling apple juice. Government or private agencies that handle the quality of food and food preservation can also profit from this study. Future researchers can set this study as a point reference.

7. CHAPTER 1: INTRODUCTION Scope and Limitations of the Study This study will only limit to the commercial liquid pouch apple juice 200 ml. The commercial liquid pouch apple juice that will be used in the experimentation must have the same manufactured date and expiration date. We will expose the commercial liquid pouch apple juice in different durations and will be measured in hours and in a non-polluted place because it might affect our experiment. The area where the experiment would be done is in a wide open area were sunlight is plentiful and air is not polluted. It would only limit to two replications

8. CHAPTER 1: INTRODUCTION Definition of terms Canning is the method of preserving foods in which the food contents are processed and sealed in an airtight container. Pasteurization the act of heating food to a specific amount of temperature and immediately cold it. Spray drying is the method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas. pH is the level of acidity or basicity of a substance Mercaptansmercaptans or thiol is an organosulfur compound; mercaptanis derived from the Latin mercuriumcaptans (capturing mercury) Quality this will refer to the physical qualities of the fruit juice; color, texture, and many other.

9. CHAPTER III METHODOLOGY This chapter describes in detail the materials that will be utilized in the study as well as the procedures used in gathering and analyzing the data. Research Design A research design serves as a guide in conducting experimental investigations. This research design was randomized complete block design. Randomization was done block by block using a Table 1. In this experiment, there has been 2 blocks since there has two replications. In each block the 3 treatments were assigned randomly to each of the three subjects.

10. CHAPTER III METHODOLOGY Materials, Equipments and Services Utilized Materials Equipment 30 Commercial liquid pouch 1 Ph mete apple juice 6 Tables 2 Scissors 2 Measuring cup (200 ml) 2 Watches/ Stopwatch 1 Conductivity Set-up

11. CHAPTER III METHODOLOGY Procedure Preparations and Gathering of Materials / Equipments Gather all the materials and equipments needed to conduct properly the experimentation. Buy 30 pieces commercial pouch liquid apple juice. Label 5 pieces of commercial pouch liquid apple juice with letter L, another 5 labeled M, another 5 labeled N , another 5 labeled O, another 5 labeled P and lastly, another 5 labeled Q. Tear the pouches and set 5 pieces of commercial pouch liquid apple juice every each 3 tables. The set 5 pieces commercial pouch liquid apple juice on every each 3 tables must separately have a commercial pouch liquid apple juice labeled L, M, N, O, P and Q. The set 3 tables must be place in a particular place.

12. CHAPTER III METHODOLOGY The first table that must be labeled letter A has to be place in a place without sunlight (Left side of the Ground in Castro apt. First East TubodIligan City) and the second and third table must be labeled letter B and C, and the second and third table labeled letter B and C must be place in a place that has a presence of sunlight (Right side of the Ground in Castro apt. First East TubodIligan City). Table in the (Right side of the Ground in Castro apt. First East TubodIligan City) namely the table B and C has to be exposing to sunlight in particular time (hours). Table B must be exposed to sunlight for only 1 hour and table C for only 2 hours. The same procedures have to be conducted for the second replication.

13. CHAPTER III METHODOLOGY Observations and Recording of Data In recording the observations and data, an odor scale and color scale has to be followed to be able to gather data that is completely numeric or quantitative.

14. CHAPTER III METHODOLOGY Experimental Set- Up and Statistical tools

15. CHAPTER III METHODOLOGY

16. CHAPTER III METHODOLOGY

17. CHAPTER III METHODOLOGY Color Scale Odor Scale 1- Brown 1- No Change 2- Black 2- Slightly Bad 3- Orange 3- Bad 4- Red 4- Good Smell 5- Yellow 6- Violet 7- Gray 9- Blue 10- Green 11- White 12- Clear

18. CHAPTER III METHODOLOGY Statistical tools used in this experimentation T= x-µ ÷(s÷√n)

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