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3rd Draft
Coconut tree (Cocos nucifera) is called the “tree of life” for it has so many uses. Its
different parts such as leaves, husks, trunks, and fruit have a wide range of uses. Philippines is
one of the largest producers of coconut in the world, yet most Filipinos do not know the right
utilization of coconut products. One of the least utilized parts of the fruit is its meat which is the
source of coconut oil. Throughout the tropical world it has provided the primary source of fat in
the diets of millions of people for generations. It has various applications in food, medicine and
industry. The meat of coconut when extracted produces coconut milk. Coconut milk when boiled
produces coconut oil. In foods, it is used as a preservative because of a certain chemical called
monolaurin.
Coconut oil contains monolaurin that could be used as a microbial agent in foods.
Monolaurin has been recognized as safe by the US Food and Drug Administration and is known
for its antimicrobial properties. The use of monolaurin could be an effective barrier to
Filipinos are fond of eating and celebrating feasts and parties which lead them to buy too
much food such as fruit, meat and vegetable. However, some of these foods are not consumed
and left rotten due to improper storage. Thus, the lack of efficient and proper storage are some of
the problems in fruit and vegetable preservation. Because of rapid deterioration of the fruits,
portions of these would not be consumed. Insufficient or inferior preservation methods often lead
to waste of money.
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Statement of the Problem
This study generally aimed to find out the effect of different levels of coconut oil on the
deterioration of apple (Malus domestica), orange (Citrus sinensis), and papaya (Carica papaya).
1. Which treatment preserves the fruits for the longest period of time in terms of
fruits?
3. Which fruit is preserved for the longest period of time in terms of color and
texture?
Hypotheses
1. Treatment 1 preserves the fruits for the longest period of time in terms of color and
texture.
3. Apple is preserved for the longest period of time in terms of color and texture.
2
Filipinos are known to be fond of eating. They also like having parties and feasts with
many foods that are mostly not consumed and left rotten. That is why preservatives are very
But sometimes, preservatives can cause side effects. Synthetic preservatives or additives
may affect the value of food in terms of its nutritional value. In addition, they may cause
migraine, headache and allergies which are mostly seen in beverages, pudding, yoghurt and
chewing gum. Large and minimal consumption of these preservatives might cause organ failure,
careful in choosing food for it may have added ingredients that are not tested and not good for
the body.
With these in mind, the researchers thought of making natural preservative using coconut
oil found in mature coconut which can help in trapping enzymes coming out off the fruit.
This research study is of great help in the production of natural preservative and in
preserving some foods that are mostly not consumed.
This study focused mainly to find out the effect of different levels of coconut oil on the
deterioration of apple, orange and papaya. This was limited only on the use of cocowax (a
mixture of coconut oil, cooking oil and bees wax) a butter like solution that can be wiped at skin
of the fruits. The sample fruits (apple, orange and papaya) and the coconut were obtained from
the market at same time. Apples were used as a representative for thin skin fruits; oranges were
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used as representative for thick skin fruits and papaya as a representative for unripe fruits. This
Coconut Oil
Coconut oil is an odorless liquid. It is white when solid and has a typical smell of coconut
if not refined and deodorized. It forms a white homogeneous mixture when beaten well in little
Coconut oil is edible oil that has been consumed in tropical places for thousands of years.
It is produced by slowly cooking coconut milk over very low heat. This produces virgin coconut
oil which is similar to the cold pressed oil. It is a functional food which provides health benefits
over and beyond the basic nutrients (Dr. Mary Enig). It contains monolaurin, a microbial agent
for foods. Monolaurin when used in combination with other antimicrobial agents, could be an
been tested on several bacterial strains including Escherichia coli and on food components such
Monolaurin
Lauric acid was first discovered as the main antiviral and antibacterial substance in
human breast milk. It is a medium chain, saturated fatty acid that is also found in coconut
products. Monolaurin is the glycerol ester of lauric acid and is more biologically active than
lauric acid. Monolaurin, of which the precursor is lauric acid, disrupted the lipid membranes of
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envelope viruses and also inactivated bacteria yeast and fungi (Coconut Journal, 1995).
Monolaurin disrupts the lipid bilayer of the virus preventing attachment to susceptible host cells.
It binds to the lipid-protein envelope of the virus and thus inactivates it. Monolaurin inhibits the
replication of viruses by interrupting the binding ability of virus to host cells and prevents
uncoating of viruses necessary for replication and infection. Monolaurin can remove all
measurable infectivity by directly disintegrating the viral envelope. Monolaurin binding to the
Monolaurin is a derivative of coconut that has been shown to have anti-fungal and anti-
viral properties. Monolaurin is non-toxic and is effective against yeast and fungi, Staphylococcus
Beeswax
Beeswax (C15H31CO2C30H61) has been used since the beginning of the civilization. It has
been found in pharaoh’s tombs sunken viking ships and Roman ruins. Beeswax is basically the
duct tape of old, with thousands of uses and indispensable. Beeswax does not go bad and has
been recovered from ancient ship wrecks heated up and is still useable.
Pure beeswax is solid at normal room temperature. It will have putty like consistency at
above 80-90 ºF. Depending upon its usage it can sit in a bowl on top of hot water for a few
minutes to allow it to turn into putty like consistency. To melt beeswax use a double boiler (a pot
within a pot of water). This allows gentle heating which is important because beeswax can burn
rendering a brown hue and loose its aroma. In melting beeswax, the temperature should not
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In food preservation, beeswax is used as a coating for cheese, to protect the food as it
ages. Some cheese-makers have replaced it with plastic but many still used beeswax to avoid any
unpleasant flavors that may result from plastic. As a food additive, beeswax is known as E901
(http://www.besswaxco.com/besswaxFacts.htm).
Cooking Oil
Cooking oil is edible vegetable oils, which is extracted from fats of plants or animals.
Cooking oil is a mixture of saturated, monounsaturated, polyunsaturated and trans fats and is
liquid at room temperature. Some of edible vegetable oils include olive oil, palm oil, soybean oil,
canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil,
sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for
cooking.
Vegetable oil is a blend of oils from seeds and plants. It is extracted from plant sources
such as corn, peanuts and soybeans. It also comes from seeds such as cotton seeds, safflower
seeds, rapeseeds, and sunflower seeds. Vegetable oil can also be used in recipes or consumed
directly. It is often used for dressings or for marinading. It is also used for frying. It has a high
smoke point and can take high heat. Some choose to use regular vegetable oil and others use
waste vegetable oil as fuel for their vehicles as an alternative form of energy.
Food Preservatives
6
Nitrites that are used in most processed meats such as lunch meats, smoked fishes,
sausage, bacon, hotdogs and canned meats in order to stabilize the color of such products. High
Benzoic acid used in many foods and drinks, low sugar products, cereals. Meat products
can temporarily inhibit the function of the digestive system and may deplete glycine levels. It is
also used to preserve fruit juice, sodium benzoate or benzoic acid, has been used for the last 100
Ascorbic acid or Vitamin C, is used to preserve the color of a fruit drink by increasing the
vitamin C content, which interacts with the unwanted oxygen and improves coloration (Domini
Lorena, 2010).
To be able to support this study, the researchers gathered some studies related to their
research problem.
preservative for fruit and other foodstuff. On their study entitled “Coconut Water Wax: A
Breakthrough in Fruit Preservation”, different fresh fruits were collected and assigned to four
different treatments: T1(control)- fresh fruits without anything done; T2-fruits soaked in coconut
water for ten minutes; T3-fruits covered with coconut water wax; T4- refrigerated fruits. Fruits
used were oranges and other citrus varieties. To achieve the most favorable result, the prescribed
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procedure of making wax was exactly followed by weighing the components of the desired
proportions-2000:100:50 [2000 milliliters (ml) coconut water, 100 ml cooking oil, and 50grams
(g) bees wax]. The components were then mixed, cooked and cooled. Results show a significant
difference in the duration of fruit freshness, with coconut water wax retaining freshness for the
this study of Zhang H. et al., coconut oil is a potential food preservative, but a high fat or low
Monolaurin is the glycerol monester of lauric acid derived from coconut oil. It has been
generally recognized as safe in the US since 1960s, but its use in the global food industry has
been limited, with benzoates, sorbates and nitrites used more commonly. Monolaurin has seen
One of the barriers to monolaurin in food has been that high concentrations over
500µg/ml can result in a soapy odor and taste that affects sensory acceptability. For this reason,
it may be combined with other microbials to establish a series of hurdles that microorganisms
The team from Zhejiang University in China wanted to increase understanding of its
potential use and limitations in foods. They obtained monolaurin from Hangzhou Kangyuan
Food Science and Technology with 99 per cent monester content. This material was tested in
combination with nisin, sodium lactate, sodium dehydroacetate, calcium propionate and
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ethylenediamenetetraacetic acid (EDTA), against E. coli, Staphylococcus aureaus and Bacillus
The minimum inhibitory concentrations for the monolaurin were 25µg/ml against E.coli,
12.5µg/ml against S.aureaus and 30µg/ml. When combined with nisin, it was seen to be effective
However when used with sodium dehydroacetate or EDTA it was effective only against
the E.coli and B.subtilis. Neither use with sodium lactate nor with calcium propionate showed
Another study was entitled “In vitro Antimicrobial properties of coconut Oil on
Candida Species in Ibadan, Nigeria”. According to this study of Ogbolu D. O., Oni A. A.,
Daini O. A. & Oloko A. P. the emergence of antimicrobial resistance, coupled with the
availability of fewer antifungal agents with fungicidal actions, prompted this present study to
characterize Candida species in our environment and determine the effectiveness of virgin
coconut oil as an antifungal on this species. In 2004, 52 recent isolates of Candida species were
obtained from clinical specimens sent to the Medical Microbiology Laboratory, University
College Hospital, Ibadan, Nigeria. Their susceptibilities to virgin coconut oil and fluconazole
were studied by using the agar-well diffusion technique. Candida albicans was the most isolate
from clinical specimens (17); others were Candida glabrata (nine), Candida tropicalis (seven),
Candida parapsilosis (seven), Candida stellatoidea (six), and Candida krusei (six). C. albicans
had the highest susceptibility to coconut oil (100%), with a minimum inhibitory concentration
(MIC) of 25% (1:4 dilution), while fluconazole had 100% susceptibility at an MIC of 64
microg/mL (1:2 dilution). C. krusei showed the highest resistance to coconut oil with an MIC of
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100 % (undiluted), while fluconazole had an MIC of > 128 microg/mL. it is noteworthy that
coconut oil was active against species of Candida at 100% concentration compared to
fuconazole. Coconut oil should be used in the treatment of fungal infections in view of emerging
Definition of Terms
Anaphylaxis- exaggerated allergic reaction to a foreign protein resulting from previous exposure
to it
Anthocyanin- water-soluble pigments that impart to flowers and other plant parts colors ranging
Diarrhoea- a common digestive disorder that virtually all people will suffer at some stage during
their lives
Enzymes- any complex chemical produced by living cells that is a biochemical catalyst
Glycerol- a sweet syrupy hygroscopic trihydroxy alcohol usually obtained by the saponification
of fats
Lauric Acid- a crystalline fatty acid found especially in coconut oil and used chiefly in making
Meristem- embryonic plant tissue that is actively dividing, as found at the tip of stems and roots
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Zeatin- a naturally occurring growth promoter found in many plants, first isolated from kernels
of corn
Research Paradigm
Dependent Variable
Independent Variable
C oconut oil wax (coconut oil,
cooking oil and beeswax) Deterioration of orange, apple
and papaya
Extraneous Variable
METHODOLOGY
Preparation of Materials
11
Five matured coconuts were bought from the market. From the fruits, water was
removed. Two hundred milliliters of commercially available cooking oil were bought from the
market. One hundred grams of beeswax was provided by the RS Bee Farm in Kapitan Pepe,
Cabanatuan City. Twelve apple, twelve orange, and twelve papaya fruits were used as test fruits
in the study.
Meat from each coconut was grated using a coconut shredder. The grated coconut meat
was placed in a clean container and was soaked in a hot tap water. It was then squeezed to
produce the coconut milk. The coconut milk was heated over a slow flame and was stirred
slowly to produce coconut oil. The coconut oil was stored in four different containers containing
Production of CocoWax
Coconut oil in each container was boiled. After boiling, 25g of beeswax and 50mL of
cooking oil was added and melted over a slow flame in a gas stove. Beeswax was used not only
because it does not smell bad and lasts for a long period of time but also used to solidify the
solution. The melted mixture was then removed from the flame and set aside to cool and solidify
at room temperature.
The fruit samples (apple, orange, papaya) were bought at the same time from the market.
Each fruit type was assigned to different treatments with three replicates each. The following
treatments with the ratios of coconut oil: cooking oil: beeswax were as follows:
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Treatment 1- 480:50:25
Treatment 2- 240:50:25
Treatment 3- 120:50:25
Treatment 4- 60:50:25
The fruit samples were treated with coconut oil wax. The whole surface of each fruit
sample was covered with wax by wiping it. Coconut oil and cooking oil was measured in
Data Gathered
a. Percent deterioration
The initial weight and final weight of each fruit was measured using a weighing
scale and was recorded. The decrease in weight of fruits meant a decrease in its moisture which
often results in withering. The percent deterioration of each fruit was obtained using the formula:
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The number days which the fruit samples stayed fresh (in terms of moisture,
texture and color) were also counted and recorded. Replicates number of days which the fruit
stayed fresh were added and were divided by three to get its mean.
Using the mean scores from the number of days before deterioration, the fruit
preserved for the longest period of time was derived. The fruits in each treatment were ranked
from highest to lowest. The ranks were added and the fruit which has the lowest ranked was
The data were arranged and analyzed using Analysis of Variance (ANOVA). The study
laid out using Completely Randomized Design (CRD). Comparisons among means were done
Preparation of Materials
Data Gathering
Data Analysis
15
Diagram of the procedures done in the study
The results of the statistical test on the percentage deterioration of fruits (apple, orange
and papaya) and the number of days it takes for them to deteriorate are shown in the following
tables. Using the ANOVA, the differences among the treatments is compared at α = 0.05.
Percentage Deterioration
Higher percentage deterioration computed means that the fruits were more deteriorated
and lower percentage deterioration means that the fruits are less deteriorated these implies that
the treatment with less percentage deterioration was more effective compared with the others.
Table 1 shows the mean percentage deterioration of apples. ANOVA revealed no significant
difference on the percentage deterioration of apples among the treatment 1, 2 and treatment 4;
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however, treatment 3 and the control vary significantly with each other and to that of the other
three treatments. This implies that treatment 1 and treatment 2 and 4 have an equal effect on the
deterioration of apple.
The mean percentage deterioration of orange is presented in table 2. The table shows no
significant difference among the different levels of coconut oil in each of the treatment. This
implies that in terms of percentage deterioration, whatever ratio was used in the treatments
On the other hand, since the fruit with no preservative was added has the highest score in
terms of percentage deterioration, it proves that the control was more effective in lessening the
17
Table 3 shows the mean percentage deterioration of papaya on different treatments. In
this table, ANOVA reveals no significant difference among the different treatments used in the
study. Therefore, it implies that the different treatments that were applied on papaya have the
same effect. Also, the table shows significant difference between the control and each of the
The number of days before deterioration of apple is shown in table 5. ANOVA shows no
significant difference among all the treatments. It clearly shows that all the treatments have an
equal effect from each other when applied to papaya. Treatment 4 was observed to be the most
acceptable among all the other treatments in terms of the number of days before it was
On the other hand, comparing Table 1 and Table 4, it was proven that when the apples
were subjected to the treatments they have the same number of days before deterioration. But
Table 5 shows the numbers of days before deterioration of orange. In this table, ANOVA
reveals no significant difference among the fruits at the control and the other four treatments in
terms of the number of days before deterioration. Therefore, it implies that the fruits are the same
with the control in terms of the number of days it takes them to be deteriorated. Also, they have
the same effect when applied to the skin of the orange. It was also observed in Table 2 and Table
5 that the oranges subjected to the different treatments and control have no difference, which
means whether the orange was subjected to either of the treatments, the same effect will be
observed.
ANOVA, the papaya samples subjected at each of the four treatments having coconut oil wax
have no significant difference, meaning they have an equal effect in the number of days before
the papaya was deteriorated. However, these treatments produced a significant difference when
compared to that of the control. This implies that coconut oil wax is effective when applied to
Table 7. Ranked mean for the longest period of time before deterioration
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TREATMENTS FRUITS MEAN SCORE RANK
Apple 13.33 2
T1 Orange 15.67 1
Papaya 8 3
Apple 10.33 2
T2 Orange 12.67 1
Papaya 8 3
Apple 12.67 2
T3 Orange 15.67 1
Papaya 8 3
Apple 15 1
T4 Orange 12.67 2
Papaya 8 3
Apple 10.33 2
CONTROL Orange 13.33 1
Papaya 4.67 3
Table 7 shows the ranked mean of each fruit for the longest period of time before
deterioration. The table ranked the fruits when it comes to number of days before deterioration. It
is observed that when the ranks of each fruits are added, apple had a score of 9, orange had a
score of 6 and papaya had a score of 15, which means that the orange was preserved for the
CONCLUSION
• Treatment 1 (480mL coconut oil + 50mL cooking oil + 25g beeswax) preserved
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• Treatment 2 (240mL coconut oil + 50mL cooking oil + 25g beeswax) was the
RECOMMENDATIONS
• Use of other fruits like bananas, mangoes, avocadoes, etc. as test fruits for
the study.
• Use of other source of monolaurin like salmon oil, palm kernel oil, goat or
cow’s milk.
LITERATURE CITED
21
Capulong, C.M., Padua, H.C., & Macapagal, J.C. (n.d.). Coconut water wax: A breakthrough in
fruit preservation. Bato balani for Science and Technology, 26(4), 16-18.
Friedman, P. (2002). Grolier Encyclopedia of Knowledge (p. 76). United States of America:
Grolier Incorporated.
Lorena, D. (2010). Buying Food or Mere Additive? Get you Money’s Worth, Buy Nourishment!.
Current Events Digest, 49(5), 1-2.
Zhang H., et al. (nd). Antibacterial Interactions of Monolaurin with Commonly Used
Antimicrobials and Food Components. Journal of Food Science. 74(7).
INTERNET SOURCES
http://www.island.lk/2010/03/15/features6.html
http://thaifoodandtravel.com/features/cocgood.html
http://coconut-info.com
http://www.autismcoach.com/Monolaurin.htm
http://www.ehow.com/facts_5955180_types-fruit-preservatives.html
http://www.besswaxco.com/besswaxFacts.htm
http://www.coconutoil.com
22
APPENDICES
23
Initial Weight of Fruits (in grams)
Replicate 1
Treatments Apple Orange Papaya
Treatment 1 130g 125g 420g
Treatment 2 140g 140g 490g
Treatment 3 135g 125g 560g
Treatment 4 145g 125g 420g
Control 140g 95g 590g
Replicate 2
Treatments Apple Orange Papaya
Treatment 1 135g 100g 530g
Treatment 2 145g 105g 500g
Treatment 3 135g 105g 495g
Treatment 4 140g 115g 630g
Control 135g 95g 460g
Replicate 3
Treatments Apple Orange Papaya
Treatment 1 140g 85g 500g
Treatment 2 130g 80g 495g
Treatment 3 135g 95g 545g
Treatment 4 135g 95g 610g
Control 135g 110g 595g
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Appendix Table 2. Final Weight of Fruits
Replicate 1
Treatments Apple Orange Papaya
Treatment 1 130g 70g 408g
Treatment 2 137g 92g 450g
Treatment 3 138g 70g 530g
Treatment 4 150g 77g 405g
Control 134g 90g 535g
Replicate 2
Treatments Apple Orange Papaya
Treatment 1 135g 100g 510g
Treatment 2 145g 105g 500g
Treatment 3 140g 100g 450g
Treatment 4 140g 115g 585g
Control 130g 90g 372g
Replicate 3
Treatments Apple Orange Papaya
Treatment 1 140g 80g 480g
Treatment 2 130g 80g 490g
Treatment 3 140g 95g 515g
Treatment 4 135g 95g 585g
Control 130g 90g 525g
25
Ex. Error 10 12.6345 1.2634
Total 14 94.4662 6.7674
Appendix Table 6. Analysis of Variance for number of days before deterioration of Apples
Appendix Table 7. Analysis of Variance for number of days before deterioration of Orange
deterioration of Papaya
27
DOCUMENTATION
28
Containers Cooking oil
Papaya Orange
29
Apple
Fruit Samples
30
Weighing of Fruits
31
Experimental Design
32
Production of CocoWax
33
CocoWax
34
Application of CocoWax
CURRICULUM VITAE
Personal Data
Name: Mark D. Tomenes
Nickname: Mac
35
Address: Zone 1, Sto. Tomas, San Jose City, Nueva Ecija
Date of Birth: March 30, 1995
Father: Larry Tomenes
Mother: Vicky Tomenes
Brothers/Sisters: Mylene, Michael
Hobbies: Reading books, Watching Television
Favorite Subject(s): Mathematics
Ambition: To become a Successful Engineer
Educational Background
a. High School
b. Elementary
Sto. Tomas Elementary School
S.Y. 2001-2007
c. Pre-Elementary
Sto. Tomas Elementary School
S.Y.1999-2000
CHSI Kindergarten
S.Y. 2000-2001
Awards/Honors Received
4th Year
- 4th Zonal Battle of Math-Tiniks – Champion
- 1st Provincial Statistics Quiz Bee – First Runner up
- Thinker’s Club – President
3rd Year
- 1st Honor
- MTAP Math Challenge Elimination - 1st
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year
2nd Year
36
- 1st Honor
- MTAP Math Challenge Elimination - 1st
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year
1st Year
- 4th Honor
- Mathematician of the Year
Elementary
- 1st Honorable Mentioned
CURRICULUM VITAE
Personal Data
Name: Jobelle M. Pablo
Nickname: Jobs
Address: Maligaya, Science City of Muñoz, Nueva Ecija
Date of Birth: May 28, 1994
37
Father: Ricardo M. Pablo
Mother: Verlidia M. Pablo
Brothers/Sisters: Freddie, Mario, Louie, Gemma, Mary Grace, Ruther, Ricardo, Joey
Boy
Hobbies: Watching television and reading magazines
Favorite Subject(s): English
Ambition: To be a successful doctor
Educational Background
a. High School
b. Elementary
c. Pre-Elementary
4th Year
3rd Year
- 11th Honor
2nd Year
- 15th Honor
1st Year
- 7th Honor
Elementary
38
- 1st Honorable Mentioned
CURRICULUM VITAE
Personal Data
Name: Efraim A. Sagun
Nickname: Dan-Dan
Address: Linglingay, Science City of Muñoz, Nueva Ecija
Date of Birth: April 6, 1994
Father: Donato Q. Sagun
39
Mother: Evelyn A. Sagun
Brothers/Sisters: Daniel, Dianalyn, Analyn
Hobbies: Reading books, watching television and playing basketball
Favorite Subject(s): Mathematics and Social Studies
Ambition: To be successful in any field
Educational Background
a. High School
b. Elementary
Linglingay Elementary School
S.Y. 2001-2007
c. Pre-Elementary
Santan Day Care Center
S.Y. 2000-2001
Awards/Honors Received
3rd Year
- 3rd Honor
2nd Year
- 8th Honor
1st Year
- 5th Honor
Elementary
- Salutatorian
40
CURRICULUM VITAE
Personal Data
Name: Benien John B. Angel
Nickname: BJ
Address: Bagong Sikat,Science City of Muñoz, Nueva Ecija
Date of Birth: September 23, 1994
Father: Ben C. Angel
Mother: Venus B. Angel
Brothers/Sisters: Veryl Aubrey Mae B. Angel
Hobbies: Playing computer games, texting, reading books, playing basketball, and arnis
41
Favorite Subject(s): English
Ambition: to be one of the generals of Philippine army
Educational Background
a. High School
b. Elementary
c. Pre-Elementary
CHSI Kindergarten
S.Y. 1999-2001
Awards/Honors Received
4th Year
- CBAA Honor’s Circle (Extemporaneous Speech) – Champion
42
3rd Year
- 3rd Place Arnis Competition
1st year
- 3rd Place Arnis Competition
Elementary
- 2nd honorable Mention
CURRICULUM VITAE
Personal Data
Name: Fernebert L. Ganiban
Nickname: Ferne, Fern, Enebet
Address: Teacher’s Village Science City of Muñoz, Nueva Ecija
Date of Birth: November 5, 1994
Father: Felixberto V. Ganiban
43
Mother: Nehemia L. Ganiban
Brothers/Sisters: Femia Joy, Felbert, Fernan, Felexis, Felix, Femie Laine L. Ganiban
Hobbies: Surfing the Net, Watching GMA seven, Reading, Listening to radio, sleeping,
and eating
Favorite Subject(s): English, Mathematics and Advanced Physics
Ambition: To be mentor
Educational Background
a. High School
b. Elementary
Muñoz Central School
S.Y. 2001-2007
d. Pre-Elementary
Awards Received/Honors
4th Year
44
- Senior Class Organization – Secretary
3rd Year
- 6th honor
- Class Organization - President
2nd Year
- 5th Honor
- Class Organization – Presidents
- Filipiniana Club - Treasurer
1st Year
- 12th Honor
Elementary
- Honorable Mention
CURRICULUM VITAE
Personal Data
45
Name: Lara Nicole Bermudez
Nickname: Nickie, Larz, Larzy
Address: # 38 Isla Extension Science City of Muñoz, Nueva Ecija
Date of Birth: October 21, 1994
Father: Dexter Bermudez
Mother: Mary Jane Bermudez
Brothers/Sisters; Trisha Jade Bermudez
Hobbies: texting
Favorite Subject(s): English
Ambition: To be a lawyer
Educational Background
a. High School
b. Elementary
Muñoz United Methodist Learning Center
S.Y. 2001-2007
c. Pre-Elementary
Muñoz United Methodist Learning Center
S.Y. 2000-2001
Awards Received/Honors
4th Year
- Division School’s Press Conference – 1st Place
- Thinker’s Club Officer –Treasurer
- Class Organization - Treasurer
CURRICULUM VITAE
Personal Data
46
Name: Kristine C. Macaso
Nickname: Tin-tin, Tine
Address: Magtanggol Science City of Muñoz, Nueva Ecija
Date of Birth: April 11, 1994
Father: Noel F. Macaso
Mother: Marilyn C. Macaso
Brothers/Sisters: Kenneth C. Macaso
Hobbies: texting, watching television, eating, reading and sleeping
Favorite Subject(s): Mathematics (Trigonometry), Research and English
Ambition: To become a successful nurse
Educational Background
a. High School
CURRICULUM VITAE
Personal Data
47
Name: Chrisandra S. Gaston
Nickname: Iya
Address: # 51 Manito Avenue, Capitan Pepe Subdivision, Cabanatuan City
Date of Birth: April 14, 1995
Father: Ben A. Gaston
Mother: Constancia S. Gaston
Brothers/Sisters: Benedict S. Gaston and Andreiline S. Gaston
Hobbies: texting, watching television and surfing the net.
Favorite Subject(s): Computer and Filipino
Ambition: To be successful veterinarian or nurse
Educational Background
a. High School
b. Elementary
College of Immaculate Concepcion
S.Y. 2001-2007
c. Pre-Elementary
Kapt. Pepe Day Care Center
S.Y. 2000-2001
48