CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Rationale of the Study

Malus Domestica or widely known as “Apple.” Apple is the most ubiquitous of

temperate fruits and has been cultivated in Europe and Asia from antiquity. Apples are

popular because of the many ways that they can be consumed and because of their

convenience and durability as well as for its known benefits as the saying goes “An

apple a day, keeps the doctor away.” This proverb means that eating this fruit maintains

good health. Apples have a good claim to promote health. Primary nutritional benefit is

in the pectin and fiber. The average apple contains about 5 grams of fiber as much as a

bowl of oatmeal or other cereal. High potassium, low sodium, and zero fat also promote

health. Apples contain Vitamin C, which aids the immune system, and phenols, which

reduce cholesterol. They also reduce tooth decay by cleaning one's teeth and killing off

bacteria. It has also been suggested that the quercetin found in apples protects brain

cells against neuro-degenerative disorders like Alzheimer's disease. Also eating apples

is known to control headache and fewer colds. Apples grow best in cold countries and in

some temperate zones. We are all aware that apple tree will not grow in the Philippines

or in any tropical countries, but years ago one Filipino have successfully grown a tree.

1|Page
Statement of the Problem

To determine the effectiveness of apple as vinegar substrate. This study will able to

show the other important use of the apple fruit.

1. Will the vinegar from the apple fruit be similar to the odor of the commercial vinegar?

2. Will the color of the vinegar from apple fruit be appealing to the respondents?

3. Will the taste be similar to commercial vinegar?

Formulation of the Hypothesis

Ho: The apple (Malus Domestica) fruit is not an effective vinegar substrate.

Ha: The apple (Malus Domestica) fruit is an effective vinegar substrate.

Scope and Limitation

This study was delimited to determine if the apple (Malus domestica) fruit has an

effectiveness to be made into a vinegar substrate. The researchers use the fruit of the

apple (Malus domestica) since it contains substances such as malic acid and acetic

acid which is one the factors that could contribute to a variety of fruits which has the

potential to be made into a vinegar substrate. It does not include the health benefits

similar to an apple cider vinegar. This study covers the use of apple that can be also

helpful in both livelihood and environmental friendly aspects.

2|Page
Significance of the study

The researchers find this significant in a way that it can also help the society to earn

extra income if the process is performed well. With this study, people will be able to

make their own vinegar and save enough money from buying vinegar every now and

then.

Since apples are abundant in the Philippines it can benefit the following:

Farmers. This study will be able to help the farmers in providing them information. If

their harvests have rotten apples, they can use it to make vinegar and can gain extra

income.

Vendors. this will give them another knowledge that apple can also be alternative

vinegar. Since it is unavoidable to have rotten apples they can use it to produce vinegar

and sell it as another source of earnings.

People. This research can help people who want to open a livelihood; rotten apples

can be a good start to produce vinegar by the use of it.

Future Researchers. It will provide them relevant information as basis regarding the

topic of creating vinegar with the use of Apple fruit.

3|Page
Definition of Terms

The following words used in this research paper, their corresponding meanings and

explanations are given based on how they are used to this study to make this research

more comprehensible to those who might come across it.

Acetic Acid- produced by the fermentation of ethanol by acetic acid bacteria.

Acetobacter Aceti – is a Gram negative bacterium that moves using its peritrichous

flagella.

Astringent- (of taste or smell) slightly acidic or bitter.

Diluted- weakened by the addition of water or another solvent.

Ethanol- is an alcohol-based fuel made by fermenting and distilling starch crops; such

as corn.

Fermentation- is a metabolic process converting sugar to acids, gasses and/or alcohol

using yeast or bacteria.

Malic Acid- a crystalline acid present in unripe apples and other fruits.

Temperate- relating to or denoting a region or climate characterized by mild

temperatures.

Unpasteurized- not subjected to pasteurization.

Vinegar- is a liquid consisting mainly of Acetic Acid (CH3COOH) and water.

4|Page
Yeast- are eukaryotic microorganisms classified in the kingdom fungi.

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

1.) The number of 1.) Gathering Data 1.) Concluding the

Apple (Malus experimentation
* Assessing the
Domestica) that through the
number of Apple
will be utilized for statistical
(Malus Domestica)
experimentation. treatment
to be used in the
said
experimentation of
2.) The 2.) The odor,
the research.
measurement of color, and taste of
the amount of * Research the vinegar
water and sugar substrate
* Quantify the
utilized in the
total amount of
experiment.
time to ferment
the vinegar
substrate
3.) Materials that
are to be used in
the
2.) Statistical
experimentation
treatment
process.
*Percentage
distribution

5|Page
 CHAPTER II

REVIEW OF RELATED LITERATURE

Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its

key ingredient, acetic acid, which may also come in diluted form. Natural vinegars also

contain small amounts of tartaric acid, citric acid and other acids. Vinegar has a density

of approximately 0.96 g per ml. Density level depends on the acidity of the vinegar.

Vinegar eels ( Turbatrix aceti ), a form of nematode, may occur in some forms of

vinegar. These feed on the microbial culture that is used to create vinegar, ( called

mother of vinegar ) and can occur in naturally fermenting vinegar. Most manufacturers

filter and pasteurize their product before bottling to eleminate any potential adulteration

(n.a., 2008).

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include

flavorings. Vinegar typically contains 5–20% by volume acetic acid. Usually the acetic

acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria.

Vinegar is now mainly used as a cooking ingredient, or in pickling. There are many

types of vinegar, depending upon the source materials.

As the most easily manufactured mild acid, it has historically had a wide variety of

industrial and domestic uses. Some of these are commonly practiced in the 21st

century, such as its use as a household cleaner (Nakayama T., 1959).

Apple (Malus domestica) is one of the most important temperate fruit crops of the world

and is used besides other in vinegar production. It is a sweet, edible fruit produced by

6|Page
an apple tree (Malus pumila). Apple trees are cultivated worldwide and are the most

widely grown species in the genus Malus. The tree originated in Central Asia, where its

wild ancestor, Malus sieversii, is still found today. Apples have been grown for

thousands of years in Asia and Europe and were brought to North America by European

colonists. Apples have religious and mythological significance in many cultures,

including Norse, Greek and European Christian traditions.

Apple trees are large if grown from seed. Generally, apple cultivars are propagated by

grafting onto rootstocks, which control the size of the resulting tree. There are more

than 7,500 known cultivars of apples, resulting in a range of desired characteristics.

Different cultivars are bred for various tastes and use, including cooking, eating raw and

cider production. Trees and fruit are prone to a number of fungal, bacterial and pest

problems, which can be controlled by a number of organic and non-organic means. In

2010, the fruit's genome was sequenced as part of research on disease control and

selective breeding in apple production (Dickson, 2014).

Commercially, apples can be stored for some months in controlled atmosphere

chambers to delay ethylene-induced ripening. Apples are commonly stored in chambers

with higher concentrations of carbon dioxide and high air filtration. This prevents

ethylene concentrations from rising to higher amounts and preventing ripening from

occurring too quickly.

For home storage, most cultivars of apple can be held for approximately two weeks

when kept at the coolest part of the refrigerator (i.e. below 5 °C). Some can be stored

7|Page
up to a year without significant degradation. Some varieties of apples (e.g. 'Granny

Smith' and 'Fuji') have more than three times the storage life of others (CSIRO, 2015).

Apples are the primary raw material used in cider making. Suitable apples vary in size

with diameters from about eight inches wide to less than two inches. Nearly all of the

characteristics of the final cider product depend on the quality of the apples from which

it is made. To produce the best cider, these apples must be juicy, sweet, well ripened

and have adequate levels of natural acids and tannins. The skin of the apples contains

many of the compounds that contribute to the taste of the cider so apples are not peeled

before being used for cider manufacturing. The seeds are not removed either however,

in typical milling machines, they are not broken open, and do not significantly contribute

to taste. It should be noted that pears and sweet cherries are also occasionally used to

make cider.

A full-bodied cider requires the use of several different types of apples to give it a

balanced flavor. This is because certain varieties of apples have flavor characteristics

that work well together. There are four different

Once the apples are harvested and washed, the fruit is crushed and pressed. The

remaining juice is fermented, creating cider.

Types of apple juices including aromatic, astringent, acid-tart, and neutral tasting.

Generally, sweet and tart apples are blended together to create a balanced cider. A

typical blend might include 50% neutral base, 20% tart, 20% aromatic, and 10%

astringent. In this cider, the flavor is a balance between tartness and sweetness.

Beyond apple blending, some cider producers may also improve flavor by adding

8|Page
tannic, malic, and other natural acids. Tannins add a slight bitter taste and astringency

to cider. Malic, citric, and tartaric acid give a zesty tingle. They also help to inhibit

microbial contamination.

Producing a gallon of cider requires 11-14 lb (5-6.4 kg)of apples depending on the

juiciness of the fruit. Fresh cider will remain in its full-bodied state for several weeks if it

is refrigerated. After this time natural fermentation process begins. If a non-alcoholic

cider is desired, the juice may be pasteurized or preserved by the addition of potassium

sorbate. This material effectively kills undesirable organisms. For some cider

manufacturers, the alcoholic cider is preferred. Alcoholic cider is made by either letting

the inherent fermentation process continue without the addition of any other ingredients,

or by adding a variety of ingredients, which give more controllable results.

Fermentation of apple cider is the process by which yeast converts the apple sugars

into ethyl alcohol and carbon dioxide. It occurs in two steps. First, yeast converts the

sugar to alcohol and then lactic acid bacteria convert the natural malic acid into carbon

dioxide. This hard cider contains 2-3% solids and 2-8% alcohol. Fermentation aids

include components such as sulfur dioxide, yeast, sugar, and natural acids. Sulfur

dioxide is typically added to the freshly pressed juice before fermentation is allowed to

begin. It has the effect of killing most of the bacteria and yeasts present in the freshly

squeezed juice, or must. Enough of the desirable yeast survives the sulfur dioxide

treatment and these organisms will go on to ferment the sweet juice.

Natural yeasts are present in apples, but sometimes cider manufacturers add their own

yeast to ensure that a consistent fermentation will be achieved. Some of these strains

9|Page
have been around for generations and they are repeatedly used to produce a distinctive

tasting cider. To help yeasts grow and speed up fermentation, yeast nutrients such as

ammonium sulfate and thiamine may also be added. For similar reasons extra sugar,

honey or other sweeteners may also be added to the unfermented juice. This will

improve fermentation and increase the alcohol content of the final product (Advameg,

Inc.,2019).

Dr Sarna says that the colour of apple cider vinegar can vary from lemon yellow to

brownish orange. The colour of the vinegar differs depending on the colour of the apple

peels it is made from. If the apple was pale pink in colour, the vinegar will have a

yellowish colour, whereas if the vinegar is made from dark red apple, it will be darker. A

few brands also sell bleached apple cider vinegar, which is colourless or white in colour

(Chavan, 2016).

Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and

used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is

made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to

the liquid to start the alcoholic fermentation process, which converts the sugars to

alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic

acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give

vinegar its sour taste (Ulbricht, 2010).

10 | P a g e
Review of Related Studies

Apple cider vinegar otherwise known as cider vinegar or ACV, Is a type of vinegar made

from cider or apple must and has a pale medium color. Unpasteurized or organic ACV

contains mother of vinegar. Apple cider vinegar is fermented juice from crushed apples.

Like apple juice , it likely contain some pectin, vitamin b1, vitamin b2, and vitamin b6,

biotin, folic acid, niacin pantothenic acid and vitamin C. Using apple cider vinegar (ACV)

diabetes significantly reduces hemoglobin A1C (HbA1C), lower density lipoprotein

(LDL), cholesterol and triglycerides and increase high density lipoprotein (HDL)

cholesterol. (Mishra Sunita, 2017). Vinegar can be produced by different methods and

from various raw materials. Wine (white, red, and sherry wine), cider, fruit musts, malted

barley, or pure alcohol are used as substrates. Vinegar production ranges from

traditional methods employing wood casks and surface culture to submerged

fermentation in acetators (Morales et al 2001). Vinegar traditionally has been used as a

food preservative. Whether naturally produced during fermentation or intentionally

added, vinegar retards microbial growth and contributes sensory properties to a number

of foods. The wide diversity of products containing vinegar (sauces, ketchup,

mayonnaise, etc.) and the current fall in wine consumption have favored an increase in

vinegar production (De Ory et al 2002). Unpasteurized or organic ACV contains mother

of vinegar. Apple cider vinegar is fermented juice from crushed apples. Like apple juice,

it likely contain some pectin, vitamin b1, vitamin b2, and vitamin b6, biotin, folic acid,

niacin pantothenic acid and vitamin c. Preliminary research is being conducted to

determine possible effects on blood glucose levels, satiety, anti-infective

properties(either topically or orally) and hypertension or cancer, ingestion of the acetic

11 | P a g e
acid in vinegar poses a risk of possible injury to soft tissues of the mouth, throat, and

stomach. Vinegar is produced from sources that contain sugar such as fruits, grains and

honey. This leads to the various types of vinegar available in the market. Different raw

materials contribute to the different physiochemical properties of vinegar product. A

study by Golivari et al. (2015) stated that physiochemical properties of vinegar can be

different based on types of fruits, production methods and conditions. Therefore,

vinegar can be produced from various raw materials like fruit juices, distilled alcohol,

wine and any kind of alcoholic solution by using several major production techniques

like Orleans process, generator process and submerged acidification process (Matloob

2013). In Islam, a vinegar is not considered as halal if it is manufactured from a haram

source such as wine and cider. It is challenging for Muslim consumers to determine the

halal status of a vinegar product if they are unclear of the terms used. It has been

mentioned previously that vinegar is produced by the process of double fermentation,

alcoholic and acetous, and contains a specified amount of acetic acid (Joint FAO/WHO

Food Standards Programme 1987). The first stage of fermentation process involves the

conversion of fermentable sugars into ethanol by yeast, usually Saccharomyces species

followed by the second process which is the oxidation of ethanol by Acetobactor, a

commonly used bacteria species (Tesfaye et al. 2002). In other words, during the acetic

fermentation, alcohol molecules are oxidized into an acetic acid molecule that

characterized the taste of vinegar (Silva and Swarnakar 2007). Therefore, the historical

and geographical success of vinegar is mainly due to the low technology required for

their production and with the variety of raw materials rich in sugar that may be easily

processed to produce vinegar. (Rashidi Othman et al. 2018)

12 | P a g e
 CHAPTER III

METHODOLOGY

Research Design

The researchers utilized a developmental type of research specifically an

Experimental kind to gather data about the Effectiveness of apple as alternative vinegar

and to prove this research, the researchers tested if the apple fruit could also be an

alternative source of vinegar.

Research Locale

The researchers conducted their study and experimentation in Salino’s

Residence, 712 Cataag St. Ormoc City. The researchers found the locale favourable

since the place was equipped with the necessary tools that were to be used in the

experiment. The apple (Malus Domestica) fruits were purchased in Ormoc City Public

Market, because of its affordable prize.

13 | P a g e
Research Subject

The researchers concluded that Apple (Malus Domestica) fruit, was not only

beneficial in terms of medication, weight loss, economical growth and others, it can also

be used to make a vinegar because of its rich in bioactive phenolic compounds such as

acetic acid, gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, and

coumaric acid

Research instrument

The instruments used were eight (8) ripe apples (Malus Domestica), One (1)

kitchen knife and chopping board for slicing the Apple (Malus Domestica). Two (2)

vinegar sachet used to wash the Apple (Malus Domestica), Two (2) Tablespoon of

sugar, One (1) wooden spoon for stirring, One (1) container jar to put the apple scraps,

and One (1) thin towel/muslin cloth to cover the jar.

14 | P a g e
Research Procedure

Gathered all the materials.

1st

Washed all eight (8) apples with a luke warm water and
vinegar.
2nd Cut the Apple in chunks.

Place your scraps in a large, non-corrosive container

(ceramic, stone or glass). You may need multiple
3rd containers depending upon the size of your batch. If you’re
picking apples over several days, just accumulate the
scraps in your container until you have enough.

Add just enough water to cover the scraps by 2 inches,

4th and add the sugar. Stir.

Cover with a plate to fit inside the opening, and weigh it

down with a clean brick or small bowl filled with water.
5th Cover the whole arrangement with a kitchen towel.

Let it sit, unrefrigerated, for one week. Some mold will

form on the top of the liquid, but that’s expected. Just skim
6th it off with a wooden spoon and discard it.

Strain the apple scraps through a fine sieve into a canning

jar. It will be a bit cloudy; what you see is the “mother”
7th vinegar.

After all the set-ups gathered the results.

8th

15 | P a g e
Statistical Treatment

Based on the observation, in order to get the answer. The researchers decided to

have a percentage distribution between the variables. To get the percentage of the

effect of apple fruit as an alternative source of vinegar.

F
Formula: %= x100
N

% is the percentage

F is the Frequency

N is the total number of respondents

100 is a constant value

16 | P a g e
 CHAPTER IV

Results and Discussions

In this chapter, the data gathered are presented in table and bar Graph form. These

data are the description of the effectiveness of apple as alternative vinegar. The data

collected systematically analyzed to identify and distinguish the effectiveness of the said

fruit as a substrate in making a vinegar. The following data were obtained through the

help of a number of respondents as well as the researchers itself.

Table 1

QUESTIONS YES NO

Have you experienced

IIIII-IIIII (10)
tasting vinegar before?

Have you experienced

tasting apple vinegar IIII (4) IIIII-I (6)
before

Were you aware that apple

IIIII-II (7) III (3)
can be made into vinegar?

Is the taste similar to an

IIIII-I (6) IIII (4)
apple cider vinegar?

Would you think that apple

is a good substrate or
IIIII-IIIII (10)
substance in making
vinegar?

17 | P a g e
 The table showed are the results gathered by the researchers. Based on the data

presented, in the first question complete 10 respondents answered yes concluding all of

them have already tasted vinegar before. In the second question there are 4 people

who responded yes that they have tasted apple vinegar before and 6 of them who

responded no. In the third question most of them were aware that apple vinegar can be

made into vinegar garnering a number of 7 respondents who answered yes and only 3

of them responded no. Regarding to the taste of the apple vinegar of the researchers

whether it is similar to an apple cider vinegar, based on the fourth question 6 f them

responded yes that the product was similar to apple cider vinegar and 4 of them

responded no. All the 10 respondents answered yes to the fifth question that they agree

that apple is a good substrate in making vinegar.

Table 2: Ratings of the Respondents

Ratings
8

6
Number of Respondents
5

0
Color Apperance Odor Taste Quality

1 2 3 4 5

18 | P a g e
Table 2 shows the results gathered by the researchers. Based on the data presented,

in the survey there are 6 out of 10 respondents who answered 4 (Effective) for the rating

of the color which while there are 2 out of 10 respondents who answered 3 (Passable).

In the second characteristic of the vinegar substrate which is appearance 7 out 10

respondents answered 4 (Effective) while the remaining respondents answered 5 (Very

Effective). In regards to the odor of the vinegar substrate, 6 out of 10 respondents rated

5 (Very Effective) while there 2 out of 10 respondents answered 3 (Passable) and

another 2 respondents answered 4 (Effective). On the fourth characteristic which is

taste, there are 7 respondents who answered 3 (Passable) for the taste and the

remaining respondents answered 4 (Effective). Lastly, the quality of the vinegar

substrate was rated 5 (Very Effective) by 5 out of 10 respondents and the remaining

rated 4 (Effective).

19 | P a g e
 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the study. It presents the problem of the study,

findings, conclusion and the recommendations for further studies.

Summary

In summary, our investigatory project is a qualitative research about the effectiveness of

apple as alternative vinegar. The Researchers seeks to answer the following problems:

(1) similar of odor to the vinegar from the apple fruit (2) the color of the vinegar from

apple fruit (3) similar of taste to commercial vinegar. The respondents of this study was

selected from the students of grade 11. The following are the major findings of our

study. In the survey there are 6 out of 10 respondents who answered 4 (Effective) for

the rating of the color which while there are 2 out of 10 respondents who answered 3

(Passable). In the second characteristic of the vinegar substrate which is appearance 7

out 10 respondents answered 4(Effective) while the remaining respondents answered 5

(Very Effective). In regards to the odor of the vinegar substrate, 6 out of 10 respondents

rated 5 (Very Effective) while there 2 out of 10 respondents answered 3 (Passable) and

another 2 respondents answered 4 (Effective). On the fourth characteristic which is

taste, there are 7 respondents who answered 3 (Passable) for the taste and the

remaining respondents answered 4 ( Effective). Lastly, the quality of the vinegar

20 | P a g e
substrate was rated 5 (Very Effective) by 5 out of 10 respondents and the remaining

rated 4 (Effective).

Conclusion

Based on the findings of the study and experimentations, the researchers

concluded that the apple fruit could also be a good vinegar substrate. It is also quite

possible to make vinegar from fruit scraps of every kind. The ferment passes through an

alcoholic stage and then the alcohol is metabolized into acetic acid or vinegar. The

researchers observed in the study that the taste, smell and color of the substitute

vinegar is similar to the commercial vinegar.

Recommendations

Based on the findings of the study we have the following recommendations for the

future researchers to offer improvements for this study.

To the farmers, we recommend to use the exceeding crops of apples to be made into

vinegar in order for them be of good use and to not let it go to waste.

To the vendors, we recommend to use the unsold apples to be made into vinegar to

avoid a numerous amount of wasted apples.

To the future student searchers, we recommend to implement time management in

creating wine to avoid complications. Before conducting an experiment, you must be

21 | P a g e
knowledgeable enough in creating vinegar for your study to be a success. It is also

recommended to keen and careful in the fermenting processes in order to avoid the

product to be made into a wine since they have a rather similar process in making.

22 | P a g e
Appendix A

23 | P a g e
 Appendix B

San Lorenzo Ruiz College of Ormoc

Brgy. San Pablo, Ormoc City

Effectiveness of Apple (Malus Domestica) as a Source of Vinegar

Put a check mark on the column that corresponds to your answer.

Yes No

1. Have you experienced tasting vinegar before?

2. Have you experienced tasting apple vinegar before?

3. Were you aware that apple can be made into vinegar?

4. Is the taste similar to an apple cider vinegar?

Would you think that apple is a good substrate or

5.
substance in making vinegar?

Rate the apple vinegar in terms of the following. (Encircle your answer.)

Color
1 2 3 4 5

Appearance
1 2 3 4 5

Odor
1 2 3 4 5

Taste
1 2 3 4 5

Quality
24 | P a g e
1 2 3 4 5
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weight loss. Derived from https://www.thehealthsite.com/beauty/factors-to-consider-

before-you-buy-apple-cider-vinegar-for-weight-loss-po0416/

CSIRO. (February 2015). Refrigerated storage of perishable foods. Derived from

https://www.csiro.au/en/Research/Health/Food-safety/Refrigerating-foods

Dickson, Elizabeth E. (2014). "Malus pumila". Derived from

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cooked-rice.html

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oxidation. Derived from https://academic.oup.com/jb/article-abstract/46/9/1217/2183731

Ulbricht CE, ed. (2010). "Apple Cider Vinegar". Derived from

https://en.m.wikipedia.org/wiki/Apple_cider_vinegar?

fbclid=IwAR2FpH8QVSX2J8dx9yW8Iq-XEuGMaXczxLKxUY_RmZleFxxu-JmSVsfL8yk

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N. Muhammad Hashim et al. (eds.), Proceedings of the 3rd International Halal

Conference (INHAC 2016)

Andrea M. White et al. 2007. Vinegar Ingestion at Bedtime Moderates Waking Glucose

Concentrations in Adults With Well-Controlled Type 2 Diabetes, Diabetes Care 2007

Nov; volume 30, issue (11),pp 2814-2815.

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Wood. p 1-46.

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Elsevier Applied Science Publishers. 147 p.

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(vinegar) (Vol. 1, pp. 498–535). New York: Chemical Publishing Co., Inc.

26 | P a g e
 Personal Information

Personal Information

Name: Jenilen D. Bulado

Address: Brgy. Bagongbuhay Ormoc City

Birthdate: April 21, 2002

Gender: Female

Age: 16 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Jennifer D. Bulado Occupation: Businesswoman

Father: Glenn P. Bulado Occupation: Instrumentation Engineer

E-mail address: Jenilenbulado@gmail.com

Mobile no. 09198250994

Educational Background Name of School (Year)

Elementary Ormoc Kinderland Inc. 2008-2014

High School St. Peter’s College of Ormoc 2014-2018

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 Personal Information

Personal Information

Name: Aiyanna Patrice M. Laurente

Address: Brgy. Riverside, Matag-ob, Leyte

Birthdate: September 6, 2001

Gender: Female

Age: 17 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Mary Ann Merin Laurente Occupation: Housewife

Father: Joel Guanzon Laurente Occupation: Electrical Engineer

E-mail address: aiyannapatricelaurente@gmail.com

Mobile no. 09567151425

Educational Background Name of School (Year)

Elementary 2008-2014

High School 2014-2018

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 Personal Information

Personal Information

Name: Rhenna Mae M. Magallanes

Address: Brgy. Cagbuhangin Ormoc City

Birthdate: August 2, 2001

Gender: female

Age: 17 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Marilou Magallanes Occupation: House wife

Father: Rodulfo Magallanes Occupation: OFW

E-mail address: namamagallanes@yahoo.com

Mobile no. 09458957053

Educational Background Name of School (Year)

Elementary Cagbuhangin Elementary School 2008-2014

High School St. Peter’s College of Ormoc 2014-2018

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 Personal Information

Personal Information

Name: Mark Anthony V. Parrilla

Address: Brgy. Valencia Ormoc City

Birthdate: May 12, 2001

Gender: Male

Age: 17 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Barbara V. Parilla Occupation: LGU Employee

Father: Romeo D. Parilla Occupation: Retired Marine Engineer

E-mail address: Markparrilla@gmail.com

Mobile no. 09459815236

Educational Background Name of School (Year)

Elementary St. Paul’s School of Ormoc 2008-2014

High School St. Paul’s School of Ormoc 2014-2018

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 Personal Information

Personal Information

Name: Rhina Ann C. Ramos

Address: Brgy. Can-adieng Oroc City

Birthdate: April 26, 2002

Gender: Female

Age: 16 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Antonietta Ramos Occupation: OFW

Father: Victorino Ramos Occupation: Self Employed

E-mail address: rhinaannr@gmail.com

Mobile no. 09501472907

Educational Background Name of School (Year)

Elementary Can-adieng Elementary School 2008-2014

High School New Ormoc City National High School 2014-2018

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 Personal Information

Personal Information

Name: Zelthean Mitz Dane M. Salino

Address: 712 Cataag St. Ormoc City

Birthdate: July 2, 2002

Gender: Female

Age: 16 years old

Citizenship: Filipino

Religion: Roman Catholic

Mother: Aires M. Salino Occupation: Teacher

Father: Orlando L. Salino Occupation: Marketing Head

E-mail address: NA

Mobile no. 09457438606

Educational Background Name of School (Year)

Elementary Ormoc City Sped Center 2008-2014

High School New Ormoc City National High School 2014-2018

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