Bacoor National High School – Molino Main 1

Molino I, City of Bacoor, Cavite

CHAPTER 1

INTRODUCTION

1.1 Background of the Study

Escherichia coli is a type of bacteria that causes diarrhea and

vomiting. Most E. coli strains do not cause disease, but virulent strains can

cause gastroenteritis, urinary tract infections, neonatal meningitis, and

hemorrhagic colitis. The common signs and symptoms that a person is

infected by the bacterium include severe abdominal cramps, diarrhea,

hemorrhagic colitis, vomiting, and sometimes fever. In rarer cases, virulent

strains are also responsible for bowel necrosis (tissue death). Very young

children are more susceptible to develop severe illness. However, healthy

individuals of all ages are at risk to the severe consequences that may

arise as a result of being infected with E. coli. This kind of bacteria can be

usually found in unprocessed or undercooked food products, ground meat.

They are found in faecally-contaminated environments including water,

sediment and mud. Secondly, the prevalent habitat of Escherichia coli is

gastrointestinal tract of humans and other warm blooded animals.

The strain was first recognized in 1982 as a human pathogen

associated with outbreaks of bloody diarrhea in Oregon and Michigan,

U.S.A. Since then, many outbreaks associated with it have been reported
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in the United States and has become one of the most important foodborne

pathogens. Even with such dangerous capabilities towards humans, the

bacterium can be grown and cultured easily and inexpensively in a

laboratory setting. It is also one of the most widely studied prokaryotic

model organism, and an important species in the fields of biotechnology

and microbiology, where it has served as the host organism for the

majority of work with recombinant DNA despite being a pathogenic

microorganism. Under favorable laboratory conditions, it takes up to 20

minutes to reproduce. It grows in a variety of defined laboratory media,

such as lysogeny broth, or any medium that contains glucose, ammonium

phosphate, monobasic, sodium chloride, magnesium sulfate, potassium

phosphate, dibasic, and water. In other words, nutrient agar that gives the

bacteria sustainment. Furthermore, the bacterium is classified as a

facultative anaerobe -- It uses oxygen when it is present and available yet

it can, however, continue to grow in the absence of oxygen using

fermentation or anaerobic respiration. The ability to continue growing in

the absence of oxygen is an advantage to bacteria because their survival

is increased in environments where water predominates.

On the other hand, tomatoes are juicy and sweet, full of antioxidants

and may help fight several diseases. One of these antioxidants is a

substance called Lycopene. Some people use tomato to treat high blood
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pressure, osteoarthritis, the common cold, chills, and digestive disorders

because the lycopene is thought to play a role in preventing these

diseases. And while it is only thought, there are many other positive things

we get from having tomatoes on our diet. The benefits of consuming

tomatoes are many. As the amount of tomatoes in the diet increases, the

risk of developing heart disease, diabetes, and cancer decreases. The

fruit's intake is also linked to healthy skin and hair and significantly

decreases the risk of obesity and overall mortality Locals seem to believe

it is truly effective against illness in the digestive system and the

researchers have found out that the bacteria Escherichia coli is one that

inflicts digestive sicknesses such as nausea, vomitting and irregular bowel

movement. And since tomatoes are locally known to cure these kind of

illnesses, the researchers thought of proving it as an actual cure and

making it no longer just locally known. Thus, the study Antibacterial

activity of Solanum lycopersicum L. (Tomato) against Escherichia coli was

created.

1.2 Statement of the Problem:

Generally, this study aims to determine the Antibacterial activity of

Solanum lycopersicum L. (Tomato) fruit extracts.

Specifically, this study aims to answer the following:

1. How wide is the zone of inhibition of the E. coli in the petri dish?
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2. How will the concentration of the tomato fruit extract affect the

zone of inhibition?

1.3 Hypotheses

The following hypotheses will be tested to accept or reject the

researchers’ assumptions on the Antibacterial Activity of Solanum

lycopersicum L. (Tomato) against Escherichia coli.

1. There will be no zone of inhibition of the E. coli in the petri dish.

2. The concentration of the tomato fruit extract will not affect the

zone of inhibition.

1.4 Significance of the Study

This research aims to discover an antibacterial agent produced

from Solanum lycopersicum L. (Tomato) for inhibiting the number of

Escherichia coli. Furthermore, the researchers consider this significant to

the following:

World Health Organization. This agency will be able to give first-hand

medications with the help of Solanum lycopersicum L. (tomato) extract to

the people infected worldwide.

The Philippine Department of Health. With this study, the DOH will be

able to give first aids to people in need using only tomatoes.

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The community. People would be able to use tomato as an ingredient to

cooking as well as it would be able to primarily inhibit the E. coli with the

help of tomato extract

Future researchers. This study may be used as a reference of

researchers that are to conduct studies regarding Tomatoes or E. coli.

1.5 Scope and Limitations of the Study

This study was conducted from January 2018 to February of the

same year where the researchers gathered Solanum lycopersicum L.

(Tomato) fruits in Bacoor city, Cavite, Philippines. In order to give

emphasis specifically on the antibacterial property of tomato fruit extract

against E. coli, the researchers focused on the extraction method of the

Tomato juice, the E. coli has been chosen for testing the antibacterial

property of the tomato fruit extract. Only the antibacterial activity against

E. coli is observed by the researchers. The other properties are not

included in this study. Also, only tomatoes grown locally in the Philippines

are covered by this study. Internationally grown tomatoes are not included.

Furthermore, only the round-shape variants of local tomatoes are included

in this study.
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1.6 Conceptual Framework

Solanum lycopersicum L.

T1= 7mL of water + 4mL of fruit Zone of Inhibition of

extract
E. coli
T2= 10mL of water + 4mL of
fruit extract

Independent Variable Dependent Variable

Figure 1.1 Conceptual Framework of the Study

The figure above shows the conceptual framework showing the

relationship between the tomato fruit extract and the zone of inhibition of

E. coli.

1.7 Definition of Terms:

The following are the terminologies that are found operational and

beneficial in the present study.

Escherichia coli – The variable tested and cultured to determine

the antibacterial activity of Solanum lycopersicum L. (Tomato).

Kirby – Bauer disk diffusion method– A method that is used to

test the antibacterial activity of the Solanum lycopersicum L. (Tomato)

extract against Eschrichia coli.

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Solanum lycopersicum L. (Tomato) – Independent variable that

possessed anti-oxidant and anti-bacterial property that is tested on

Escherichia coli.
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CHAPTER 2

REVIEW OF RELATED LITERATURE

2.1 Conceptual Literature

Solanum lycopersicum L.

Tomato, (Solanum lycopersicum), flowering plant of the nightshade

family (Solanaceae), cultivated extensively for its edible fruits. Labelled as

a vegetable for nutritional purposes, tomatoes are a good source

of vitamin C and the phytochemical lycopene. Tomato plants are generally

much branched, spreading 60–180 cm (24–72 inches) and somewhat

trailing when fruiting, but a few forms are compact and upright. Leaves are

more or less hairy, strongly odorous, pinnately compound, and up to 45

cm (18 inches) long. The five-petaled flowers are yellow, 2 cm (0.8 inch)

across, pendant, and clustered. Fruits are berries that vary in diameter

from 1.5 to 7.5 cm (0.6 to 3 inches) or more. They are usually red, scarlet,

or yellow, though green and purple varieties do exist, and they vary in

shape from almost spherical to oval and elongate to pear-shaped. Each

fruit contains at least two cells of small seeds surrounded by jellylike pulp

(Tomato, n.d.).
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Some people use tomato to treat high blood

pressure, osteoarthritis, the common cold, chills, and digestive disorders

because the lycopene is thought to play a role in preventing these

diseases. It's easier for the body to use lycopene that comes from tomato

products, such as tomato paste or tomato juice, than from fresh tomatoes

(tomato, n.d.).

The benefits of consuming different types of fruit and vegetable are

impressive, and tomatoes are no different. As the proportion of plant foods

in the diet increases, the risk of developing heart disease, diabetes, and

cancer decreases. High fruit and vegetable intake is also linked to healthy

skin and hair, increased energy, and lower weight. Increasing the

consumption of fruits and vegetables significantly decreases the risk

of obesity and overall mortality (LD, n.d.).

Escherichia coli

According to General Information (2014), Escherichia coli (E.

coli) bacteria normally live in the intestines of people and animals. Most E.

coli are harmless and actually are an important part of a healthy human

intestinal tract. However, some E. coli are pathogenic, meaning they can

cause illness, either diarrhea or illness outside of the intestinal tract. The

types of E. coli that can cause diarrhea can be transmitted through

contaminated water or food, or through contact with animals or persons.

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E. coli consists of a diverse group of bacteria. Pathogenic E. coli strains

are categorized into pathotypes. Six pathotypes are associated with

diarrhea and collectively are referred to as diarrheagenic E. coli. Shiga

toxin-producing E. coli (STEC)—STEC may also be referred to as

Verocytotoxin-producing E. coli (VTEC) or enterohemorrhagic E.

coli (EHEC). This pathotype is the one most commonly heard about in the

news in association with foodborne outbreaks.

According to an article wrote by Sifferlin (2015), data from the

World Health Organization (WHO) reveals the growing problem of food-

borne illness around the world. The WHO released initial findings have

shown that at least 351, 000 of people worldwide are getting sick from

contaminated food. The reports also stated that 37,000 of these people or

roughly 10.5% of are infected by Escherichia coli. The data is from 2010,

which is the latest global data available.

E. coli is a type of bacteria that normally live in the intestines of

people and animals. However, some types of E. coli, particularly E.

coli O157:H7, can cause intestinal infection. E. coli O157:H7 and other

strains that cause intestinal sickness are called Shiga toxin–producing E.

coli (STEC) after the toxin that they produce (Pietrangelo, n.d.).

The primary habitat of Escherichia coli is the vertebrate gut, where

it is the predominant aerobic organism, living in symbiosis with its host.

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Despite the occurrence of recombination events, the population structure

is predominantly clonal, allowing the delineation of major phylogenetic

groups. The genetic structure of commensal E. coli is shaped by multiple

host and environmental factors, and the determinants involved in the

virulence of the bacteria may in fact reflect adaptation to commensal

habitats (Tenaillon, 2010).

EHEC serotype O157:H7 was first recognized in 1982 as a human

pathogen associated with outbreaks of bloody diarrhea in Oregon and

Michigan, U.S.A. and is also linked to sporadic cases of HUS in 1983.

Since then, many outbreaks associated with EHEC have been reported in

the United States and E. coli O157:H7 has become one of the most

important foodborne pathogens (Lim, 2010).

You can become infected when you swallow even a small amount

of E. coli bacteria. Among the ways this can happen is through ground

meat, untreated milk, vegetables and fruit, water, other people and

animals that carry a strain of the bacteria (What is E. Coli?, n.d.).

Symptoms of infection include nausea or vomiting, severe abdominal

cramps, watery or very bloody diarrhea, fatigue and fever (E. Coli

Infections, n.d.).
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2.2 Related Studies

The secondary metabolites detected in the tomato fruit extracts

include alkaloids, flavonoids, glycosides, saponins, tannins, steroids,

phlabotannins, terpenoids and tannins. Anthraquinone and phlabotannins

are absent in methanolic extract. While, the only phytochemical that was

not detected in the aqueous extract is anthraquinones. Bacillus

subtilis was susceptible to all the extracts at the concentrations of 100

mg/ml, but Streptococcus mutans and Candida albicans were not

susceptible to the aqueous and methanolic extracts within the

concentration range for this study. The methanolic extract was the most

active that could compete favourably with the conventional antibiotic

(ciprofloxacin) at higher concentrations. The activity of the extracts on the

test organisms increased with increase in concentration. The methanol

extract exhibited bacteriostatic effects on the Bacillus subtilis at lower

concentrations and bactericidal effects at higher concentrations, with

minimum inhibitory concentration of 100 mg/ml (Umar, 2016).

2.3 Justification of the Study

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This study was conducted because of the growing numbers of

patients infected by Escherichia coli. Data from the World Health

Organization (WHO) reveals the growing problem of food-borne illness

around the world. The WHO released initial findings have shown that at

least 351, 000 of people worldwide are getting sick from contaminated

food. The reports also stated that 37,000 of these people or roughly 10.5%

of are infected by Escherichia coli. The data is from 2010, which is the

latest global data available (Sifferlin, 2015). The researchers aim to

reduce these numbers and have found out that Solanum Lycopersicum L.

(Tomato) have potential to inhibit the growth of Escherichia coli.

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CHAPTER 3

METHODOLOGY

3.1 Research Design

This is an experimental study that aims to produce and evaluate the

anti-bacterial effect of the extract of Solanum lycopersicum L. (Tomato)

using the Kirby – Bauer Disk Diffusion Method. The method will focus

mainly on the anti-bacterial properties of Solanum lycopersicum L.

(Tomato) and will aim to observe the possible effect of the extract to

reduce numbers of Escherichia coli.

Table 3.1. Parallel Group Design of the Study

Parameters Treatment 1 Treatment 2

Amount of Water 7 mL 10 mL

Amount of Solanum
lycopersicum L. 4 mL 4 mL
(Tomato) fruit extract
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3.2 Research Procedure

Plant Collection

Solanum lycopersicum L. (Tomato) fruits are gathered for the

purpose of this study. Fresh ones are bought from a nearby market,

Soldiers Talipapa approximately 500 grams of tomatoes. It is available

and availability is not a hindrance.

Extraction from the fruit

Extracts are collected from the fruit using juicer and are subjected

into analysis in which antibacterial activity against Escherichia coli will be

identified.

Test Procedures

The antibacterial activity of the Solanum lycopersicum L. are

observed using the Kirby - Bauer disk diffusion method. Nutrient agar is

first prepared and used for sustaining and culturing of the bacteria, which

is prepared by the DOST- STD. Paper disks are exposed to different

concentrations (4mL fruit extract + 7mL water and 4 mL fruit extract +

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10mL water) of tomato extract and placed inside the agar plate. The

bacterium’s reactions are then observed within three (3) days.

3.3 Data Gathering and Statistical Analysis

Results depend on the ability of the Solanum lycopersicum L.

(Tomato) to inhibit the growth of Escherichia coli. Using the Kirby-Bauer

disk diffusion method, the antibacterial activity of the tomato fruit extract is

determined against the cultured Echerichia coli strains in nutrient agar.

With the accordance to the Kirby-Bauer disk diffusion method or the

zone of inhibition test, it is concluded that the Solanum lycopersicum L.

(Tomato) extract exhibited antibacterial activity against the cultured

Escherichia coli.
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3.4 Experimental Design

The following are the procedures needed to be followed for the

production of the antibacterial agent.

Analyzation of the Fruit for Testing Properties for

Antibacterial Activity

Plant Collection

Extraction of the Fruit

Preparation of Nutrient Agar

Zone of inhibition obsservation

Data gathering

Data Interpretation and conclusion

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Figure 3.1. Experimental Design on Antibacterial Propery Analysis of

Solanum lycopersicum L. (Tomato) Fruit Extract as an Antibacterial
Agent on Escherichia coli

CHAPTER 4

RESULTS AND DISCUSSION

The table below shows the observations recorded during a three-day (3)

period.

Escherichia coli

Sample/Content
Total Mean Zone of Reactivity Inhibitory Activity
Inhibitation (mm)

Tomato Fruit Extract

10.00 2 +++
7mL water + 4mL
extract (10mm)

Tomato Fruit Extract

10.00 2 +++
10mL water + 4mL
extract (10mm)

Positive Control: 12.90 3 +++

Amikacin 30ug (6mm)

Negative Control:
0 0 (-)
Sample-free disc
(10mm)

Table 4.1 Test Results

Reactivity Rating:
0 – None (No detectable zone around or under specimen)
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1 – Slight (Some malformed or degenerated cells under the specimen)

2 – Mild (zone limited under the specimen)
3 – Moderate (zone extended 5 to 10 mm beyond specimen)
4 – Severe (zone extended greater than mm beyond specimen)
Inhibitory Activity Rating:
(+++) complete; (++) partial; (+) slight, and (-) negative

4.1 Results

The samples, Tomato fruit extract 7 mL water + 4 mL extract and

Tomato fruit extract 10 mL water + 4 mL extract produced complete

inhibitory activity (+++) with mild activity against test organism,

Escherichia coli.

Amikacin 30ug, which served as positive control for E. coli,

produced complete inhibitory activity (+++) with moderate reactivity (3)

against the test organism.

The sample-free disc, which served as negative control, had no

inhibitory activity (-) and no reactivity (0) against the test organisms.
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CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 Summary

The Kirby – Bauer disk diffusion method was used to test the

effectiveness of the tomato extract on the E. coli. The method is first done

by having an agar plate that is then spread with bacteria. Afterwards,

paper disks will be exposed to the fruit extract. Then, the disks containing

the tomato extract were added onto the agar plate. The bacteria are

allowed to grow on the agar media, and then observed. The amount of

space around the plates indicates the lethality of the tomato extract on the

E. coli culture. The test revealed that tomato extract inhibits the E. coli

growth on a petri dish under laboratory conditions. A 10mm zone of

inhibition was observed around the disk exposed with 7 mL water and
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4mL fruit extract. On the other hand, the disk containing the 10 mL water

and 4mL fruit extract had also shown a 10mm zone of inhibition.

5.2 Conclusion

Observations revealed a 10mm diameter zone of inhibition on the

sample with 10mL water and 4 mL fruit extract and 10mm diameter on the

sample with 7mL water and 4 mL fruit extract. The result of this study

showed that the tomato fruit extract was able to inhibit the growth of

Escherichia coli and the concentration of the tomato fruit extract did not

affect the zone of inhibition. It is therefore concluded that the Tomato fruit

extract is an effective antibiotic against Escherichia coli but the

concentration of the extract will not affect the antimicrobial activity.

5.3 Recommendations

To further enhance the progress in the antibiotic field, the

researchers suggest the following:

1. A change in the variables, may it be the antibiotic or the bacteria or

both.

2. Change the concentration of the antibiotic material.

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BIBLIOGRAPHY

E. Coli Infections. (n.d.). Retrieved from MedlinePlus:

https://medlineplus.gov/ecoliinfections.html

General Information. (2014, December 1). Retrieved from Center for

disease control and prevention:

https://www.cdc.gov/ecoli/general/index.html

Ji Youn Lim, J. W. (2010, January 20). A Brief Overview of Escherichia

coli O157:H7 and Its Plasmid O157. Retrieved from PMC:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3645889/

LD, M. W. (n.d.). Tomatoes: Health benefits, facts, and research.

Retrieved from Medical News Today: Megan Ware RDN LD

Olivier Tenaillon, D. S. (2010, March 1). The population genetics of

commensal Escherichia coli. Retrieved from Nature Reviews

 Bacoor National High School – Molino Main 23
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Microbiology: https://www.nature.com/articles/nrmicro2298

Pietrangelo, A. (2015, October 15). E. Coli Infections. Retrieved from

Causes, Symptoms, and Prevention:

https://www.healthline.com/health/e-coli-infection

Sifferlin, A. (2015, April 2). 351,000 People Die of Food Poisoning

Globally Every Year. Retrieved from TIME:

http://time.com/3768003/351000-people-die-of-food-poisoning-

globally-every-year/

Umar, M. (2016, January 9). Evaluation of Phytochemical and in vitro

Antimicrobial Effects of Solanum lycopersicum Linn. (Tomato) on

Oral Thrush and Human Cariogenic Pathogens. Retrieved from

Academia:

http://www.academia.edu/31097953/Evaluation_of_Phytochemical_

and_in_vitro_Antimicrobial_Effects_of_Solanum_lycopersicum_Lin

n._Tomato_on_Oral_Thrush_and_Human_Cariogenic_Pathogens

Tomato. (n.d.). Retrieved from Britannica:

https://www.britannica.com/plant/tomato

Tomato. (n.d.). Retrieved from WebMD: https://www.webmd.com/vitamins-

supplements/ingredientmono-900-tomato.aspx?

activeingredientid=900&activeingredientname=tomato
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What is E. Coli? (n.d.). Retrieved from webMD:

https://www.webmd.com/food-recipes/food-poisoning/what-is-e-

coli#1

APPENDICES

APPENDIX A

Specimen Taxonomy

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. lycopersicum

The tomato is the edible, often red, vegetable of the plant Solanum

lycopersicum, commonly known as a tomato plant.

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Domain: Bacteria
Phylum: Proteobacteria
Class: Gammaproteobacteria
Order: Enterobacteriales
Family: Enterobacteriaceae
Genus: Escherichia
Species: E. coli

Escherichia coli  is a Gram-negative, facultatively anaerobic, rod-

shaped, coliform bacterium of the genus Escherichia that is commonly

found in the lower intestine of warm-blooded organisms (endotherms).

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APPENDIX B

Materials and Procedure

Materials and Equipments:

500g of Tomatoes Water

Juicer Knife

1 Plastic Container Spoon

Petri Dish

Procedure:

1. The tomatoes were collected from nearby market, Solidiers

Talipapa. The researcher collected approximately 500 grams of tomatoes.

2. The collected tomatoes were brought to the researchers’ residence.

The tomatoes cut into two using a knife.

3. After the tomatoes were cut into two, the seeds were removed

using a spoon.
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4. The tomatoes were extracted using a juicer and were put into a

plastic container. The sample were brought to the Department of Science

and Technology (DOST).

5. The nutrient agar is then prepared by the microbiologists in the

DOST- Standard Testing Division (STD). and was exposed with the

Escherichia coli strain.

6. The concentrations of tomato are then set. Afterwards, paper disks

are exposed to the 7mL water + 4mL extract and 10mL water + 4mL

extract, respectively.

7. The disks exposed to the samples are then set into the agar plate.

The bacterium is then allowed to grow for three (3) days.

8. The test results are released to the researchers afterwards, and

were interpreted by the researchers.

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APPENDIX C

BUDGET PLAN

ITEMS COST

LABORATORY FEES P960.00

MATERIALS P70.00

FARE EXPENSES P576.00

TOTAL: P1606.00
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APPENDIX D

Preparation of Samples

Plate 1. Slicing Tomatoes

Plate 2. Extraction of
Samples
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Plate 3. Disk 1 (7 mL water + Plate 4. Disk 2 (10mL water

4mL extract) + 4mL extract)

APPENDIX E
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Test Results

Plate 5. Test Results

APPENDIX F
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TIMETABLE OF ACTIVITIES

No. of Stages of the Planned Action Progress

weeks Study Remarks

1 Identification and Creation of Science Completed

investigatory Project Titles
Preparation

1 Completed
Phase Make Science Investigatory Project Statement of
the Problem and Hypotheses

1 Completed
Construction of Chapters 1, 2, and 3

1 Gathering date for experimentation Completed

1 Experimentation Verification Availability of Laboratory Institutions Completed

Phase

Experimenation Proper
3 Completed

1 Completed
Collection of Data
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Analysis and Interpretation of

Data Completed
1

1 Finality of the Data

Completed

1 Printing or Reproduction of Completed

Data

Submission of Final Draft Completed

1 Writing and
Reporting
1 Phase Revision of Final Draft
Completed

1 Submission to the Research

Adviser for the final oral
defense Completed

1 Mock Defense
Completed

Creating the Powerpoint

Presentation for the final oral
1 defense
Completed

1
Building the Board Display
Completed

Presentation of the Data in the

1 Research Congress Completed

Presentation Final Oral Defense Ongoing

Phase
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APPENDIX G

LOG BOOK

August:

August 18,2017- The step we did after finishing our research proposal is

to find where we can conduct our experimentation. We went and asked

helped in PTRI (Philippine Textile Research Institute) about our study and

how to improved our experiment.

September-October:

In these months, we have realized that our research topic is complicated

and the variables are expensive. We can't decide if we will change the

topic or not.

December:

December 5, 2017- Our group came back to PTRI (Philippine Textile

Research Institute) for research testing. Upon arrival, the variables

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needed for our study are not available because they could not provide

coconut husks. This made us decide to change our research.

January:

January 3,2018- We have created a new research title "Absorbency of

bataw beans against oil spill in tap water". The plan in the whole span of

the month was spent to compile the paper, collect literature and everything

else.

January 17,2018- In this day, we have changed the topic again because

as we have checked with UP Diliman, there are many materials we

needed and it was too expensive also time consuming.

January 19,2018- We came to STD(Standard Testing Division) in DOST

Taguig to conduct our experiment to our new topic entitled " Antibacterial

Analysis of Solanum lycopersicum L. (Tomato) Extract against

Escherichia coli" and we will wait for the results in 3 weeks.

February:
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This month, the researchers collected the results. We have finished the

paper and it was passed to Mrs. Mayor for checking and revisions.

CURICULUM VITAE

Personal Information

Name: Gonzaga Mac Kirby S.

Address: Blk 10 Lot 60 Silang St., Villa Antonina San Nicolas 2

Bacoor City, Cavite

Birthdate: March 20, 2002

Age: 15

Nationality: Filipino

Religion: Bornagain Christian

Father: Josil C. Gonzaga

Mother: Sherryl S. Gonzaga

Educational Background
 Bacoor National High School – Molino Main 37
Molino I, City of Bacoor, Cavite

Secondary: Bacoor National Highschool- Molino Main

Elementary: Ligas II Elementary School

CURICULUM VITAE

Personal Information

Name: Yabut, John Irvin F.

Address: B6 L20 P1 Soldier's Hills IV, Molino VI, Bacoor City,

Cavite

Birthdate: December 05, 2001

Age: 16

Nationality: Filipino

Religion: Catholic

Father: Frenedic A. Yabut

Mother: Hilda F. Yabut

 Bacoor National High School – Molino Main 38
Molino I, City of Bacoor, Cavite

Educational Background

Secondary: Bacoor National Highschool- Molino Main

Elementary: Peak Hills Integrated School

CURICULUM VITAE

Personal Information

Name: Luna, Reggie Myr M.

Address: 264 Piñahan St. Mabolo Bacoor City Cavite

Birthdate: November 10, 2001

Age: 16

Nationality: Filipino

Religion: Catholic

Father: Regidor A. Luna

Mother: Marcelina M. Luna

Educational Background
Bacoor National High School – Molino Main 39
Molino I, City of Bacoor, Cavite

Secondary: Bacoor National Highschool- Molino Main

Elementary: Mabolo Elementary School