GLUTINOUS RICE (ORYZA SATIVA GLUTINOSA) as an

ALTERNATIVE PLASTIC CUP

An Experimental Research
Presented to the
Faculty of Junior High School
University of La Salette, Inc.
Santiago City

In Partial Fulfillment of the

Requirement in the subject
Science 9

Agpalasin, Karl F.
Bartolome, Mark Jairus C.
Sarangaya, Alexander Lawrence A.
Macapagal, Michelley Ann D.
Senin, Jazmyne Jimeva M.

Grade 9 - Saint Francis

Ms. Ginalyn M. Lazo

Capstone Research Research Adviser

Ms. Loren Patricia R. Conception

9 - Saint Francis Adviser
TABLE OF CONTENTS
Abstract……………………………………………………………………………………………..……… 3

CHAPTER 1:

Introduction…………………………………………………………………………………………,,,,,,,,,,, 4
Background of the Study…………………………………………………………………………………. 6
Objective of the Study…………………………………………………………………………………….. 7
Statement of the Problem………………………………………………………………………………… 8
Significance of the Study…………………………………………………………………………………. 8
Conceptual of the Framework……………………………………………………………………………. 9
Scope and Delimitation…………………………………………………………………………………… 10
Definition of Terms………………………………………………………………………………………… 11
Source of Informations……………………………………………………………………………………. 13

CHAPTER 2:

Review of Related Literature and Studies……………………………………………………………… 14

CHAPTER 3:

Methodology…………………………………………………………………………………………………16
Research Method…………………………………………………………………………………………..16
Materials……………………………………………………………………………………………………..17
Equipment and Utensils……………………………………………………………………………………17
Procedure……………………………………………………………………………………………………18
Statistical Treatment……………………………………………………………………………………….18

CHAPTER 4:

Result and Discussion……………………………………………………………………………………20

Ethical Consideration……………………………………………………………………………………..23

CHAPTER 5:

Summary……………………………………………………………………………………………………24
Findings……………………………………………………………………………………………………..25
Conclusion…………………………………………………………………………………………………..25
Recommendation…………………………………………………………………………………………..26
Appendix A………………………………………………………………………………………………….28
Appendix B………………………………………………………………………………………………….30

ABSTRACT

This research focused on studying the effectiveness of Glutinous Rice (Oryza

Sativa Glutinosa) as an alternative to plastic cups with the purpose of producing a

product free from toxic chemicals that could cause harm to the environment and to

people. This study used the design of experiments as a research method to successfully

conduct this research. Moreover, the researchers made three samples of cups made of

glutinous rice by using the process of baking. The three samples were baked at 180° for

different spans of time. Sample 1 was baked for 40 minutes, sample 2 was baked for 35
minutes, and sample 3 was baked for 30 minutes. Each sample was tested on how long

it could last after in contact with water, and by the end of the experimentation, it was

proven that sample 2, which was baked at 180° for 35 minutes, is the most effective and

has more potential as an alternative to plastic cups that are made of glutinous rice

because it doesn't show cracks or imperfections and was able to last for 180 minutes

after in contact with water. Such findings will have a huge impact on the

environment, especially in terms of solving problems our environment is facing

because of plastic waste. As for future researchers, a further study that will focus on

learning the properties of glutinous rice and finding an ingredient to preserve it to last

longer when in contact with water or any kind of liquid is

recommended.

Keywords: Glutinous Rice, design of experiments, baking, environment

`
CHAPTER 1

INTRODUCTION
In the world of today, plastic is extremely useful. However, the manufacture and

disposal of plastic produces greenhouse gasses and hazardous waste. Plastic and the chemicals

it emits are piling up on land and in different bodies of water like oceans, lakes, and rivers, and

the atmosphere, resulting in harm to human and ecological health currently unknown. The vast

majority of plastic is not recyclable and does not biodegrade.

Crude oil is commonly used to make plastic cups. Pollutants including nickel, benzene,

and ethylene oxide are emitted throughout the manufacturing process. When plastic degrades,

hazardous chemicals are released into the environment. BPA and phthalates in plastic leachate

can seep into the soil and contaminate the groundwater we use to drink, bathe, and wash our

food and kitchenware with. This damages the air we breathe and hurts the ecosystem.
 Each year, 1.5 million barrels of oil are used to make the plastic water bottles, plastic

cups, and other plastic drinking vessels we consume. Furthermore, when trucks bring plastic

drinking vessels to stores, they emit more pollutants and require more gasoline. Every year, 26

billion plastic bottles are produced. This is the equivalent of 30 million tons of plastic.

Unfortunately, the majority of them wind up in landfills rather than recycling centers. A plastic

bottle takes hundreds of years to degrade, to disappear into the soil. The plastics that are

currently in landfills will be with us for a long time. It has the potential to influence not only

humans but also the environment and animals. The Manila Bay, for example, carries an

estimated 9.46 billion pieces of plastic waste weighing 173,792 metric tons and covering a total

area of 6,801 square kilometers—equivalent to 4.7 million pieces of plastic per square

kilometer, resulting in mass fish extinction and a foul odor in the Manila Bay. The stench of

Manila Bay produces dengue fever, which spreads across the city.

Furthermore, plastic products frequently degrade into very small fragments known as

microplastic, which can also pollute ecosystems and harm organisms. As each bottle

decomposes, it releases harmful chemicals into our environment. According to the EPA, or

United States Environmental Protection Agency, the toxins released into our environment by

decomposing water bottles cause a variety of health problems, including reproductive issues

and cancer.

The world is confronted with extremely serious natural resource and environmental

challenges, including climate change, freshwater depletion, ocean overfishing, deforestation, air

and water pollution, and the struggle to feed a planet of billions.

Then, modernization came. Scientists and researchers come out. Discoveries, studies,

research, experiments, investigation, and all of the trial and error to resolve all of these issues

that the world is facing. All of these amazing things caused by amazing people are now fixing

the world, peace by peace. Nas Daily’s E8, E4, S3:E64 videos,
Mashable Deals’ Edible Water video, and National Geographic’s Edible Spoon are the videos

that help, provide, share, and inspire other people to make and resolve the problems on earth.

BACKGROUND OF THE STUDY

Glutinous Rice (Oryza Sativa Glutinosa), also known as Sticky Rice, refers to the plump

and sticky seeds of short-grained cultivated rice when cooked. This rice is preferably used when

making snacks and sweet treats, especially in Asian communities. Furthermore, mochi (rice

cakes), traditional sweets like sekihan, and snacks like rice crackers, as well as “binallay” or

“dendelot” (a Filipino food), are some products made with Glutinous Rice as an ingredient.

On the other hand, plastic cups are commonly characterized as plastic holders for

storing any sort of liquid. It takes 450 years to break down, with 80% of plastics found in

landfills. At this point, it possibly filters harmful substances into the soil and water.

"Plastic pollution was first noticed in the ocean by scientists conducting plankton studies

in the late 1960s and early 1970s, and the oceans and beaches continue to receive the majority

of attention from those studying and working to reduce plastic pollution. By the end of the

twentieth century, plastics had become persistent polluters in many environmental niches,

from Mount Everest to the bottom of the sea; increasing attention as a large-scale pollutant."

The expansion of millions of slowly breaking down plastic cups into our landfills is

causing them to fill up rapidly. As the plastic steadily breaks down over hundreds of years,

destructive chemicals are released, which can cause groundwater contamination.

 The world's ability to deal with the rapidly increasing production of disposable plastic

products considers plastic pollution as one of the most pressing issues. environmental issues.

This study aims to contribute to resolving plastic pollution happening around the world.

OBJECTIVE OF THE STUDY

The primary goal of this study is to investigate the effect of glutinous rice as an

alternative to plastic cups by making a cup made of glutinous rice to determine its effectiveness

in helping to reduce the use of plastic cups that cause land and water pollution that causes

severe damage to the environment and to the health of humans and animals. This research

aims to help the environment by providing a convenient and eco-friendly product made of

glutinous rice as an alternative to plastic cups. This research also aims to provide benefits for

humans, animals, and the environment by providing them with a product that is useful and

causes no harm to the environment. Lastly, this research aims to stop the destruction of

animals' habitats, reduce the use and production of plastic, and save our environment from

drowning in plastic.

STATEMENT OF THE PROBLEM

This study aims to know the potential and effectiveness of Glutinous Rice (Oryza Sativa

Glutinosa) as an alternative to plastic cups to solve environmental problems regarding

plastic waste. Therefore, it seeks solutions to the following questions:

1. How long can a cup made of Glutinous Rice if:

a. In contact with water?

b. If stored?

2. At what temperature should we bake a cup made of glutinous rice to make it strongenough

to hold water?
3. How long should we bake a cup made of glutinous rice at a specific temperature tomake it

strong enough to hold water?

4. How effective and significant is the study: A. To the environment?

B. To the people?

SIGNIFICANCE OF THE STUDY

Given that this study aims to investigate the effectiveness of glutinous rice as an

alternative water cup and help reduce the use of plastic, the results and findings of this

research will be of great benefit for the following:

Environment. This study will reduce the use of harmful and life-threatening chemicals that are

similar in composition to other plastic cups and have a destructive impact on our environment.

These chemicals are harmful not only to humans but also to the environment. This study uses

environmentally friendly and harmless materials to reduce toxic and deadly waste emissions.

Agricultural Field. This study is useful in the agricultural sector as it helps local farmers generate

and grow more of the specific rice varieties such as “sticky rice” and products needed for the

main components of the study, thus helping to earn a source of income for our local farmers.

Researchers. Performing this research serves as a foundation and training ground for

researchers, as the knowledge gained while working on this research can be used for their

future careers and professions. The study will also help you grow as an individual with an

interest in social and environmental issues.

Future Researchers. The ideas presented in this study contribute to the scientific literature as

they may serve as a reference for conducting relevant studies. This survey provides evidence-

based answers to questions and data to help you find recommended solutions to problems you

encounter.

CONCEPTUAL OF THE FRAMEWORK

The Conceptual Framework that was used in this research is the Input-Process-Output

(IPOS), which shows the connection of the series of boxes.

The input in the figure above shows the ingredients and samples that were used in

performing the experiment, namely: glutinous rice, salt, regular rice, and vegetable oil.

The first step was the gathering of ingredients. The gathering of ingredients was done in

order to prepare the necessary ingredients and materials that would be needed for conducting

the experiment. After being gathered, it undergoes a process. The first step is mixing the
ingredients to form a dough, and then it is molded by a metal water bottle to get its shape.

Then it is baked for 20-35 minutes to have a hard texture. Then it is prepared and observed.

Moreover, the product was tested in a kitchen with the guidance of an adult to keep us

safe from accidents in the kitchen and later on by researchers. In addition, the tools, such as the

plastic water cups, are stored properly and the waste is properly disposed of, so they may not

harm our environment.

The output of the research is to determine the effectiveness of glutinous rice as an

alternative to water cup as well as to know its durability against certain instances and to find a

solution and recommendation for the mitigation of the harmful effects of plastic in our

environment.

SCOPE AND DELIMITATION

This study focuses on having water but no food at all. Helping people lessen their hunger

by using glutinous rice as an alternative water cup. The method of crust-hardening will help

improve the durability and elasticity of the dough. It will also bake, which will help cook the

dough and turn it into food. We did not use any chemical-harming ingredients or non-eco-

friendly objects. This research was undertaken during the 3 rd Grading of the academic year

2021-2022. In addition, nothing nor anyone was harmed before, during, or after the

experiment.

DEFINITION OF TERMS

Crude Oil. A petroleum product made up of hydrocarbon deposits and other organic

compounds that spontaneously occur. Crude oil is a type of fossil fuel that is refined into usable

products, including gasoline, diesel, and other petrochemicals. Petroleum is another name for

crude oil.
Glutinous Rice. Glutinous rice, also known as sticky rice, sweet rice, or waxy rice, is a variety of

rice found primarily in Southeast and East Asia, Northeastern India, and Bhutan, with opaque

grains, a low amylose concentration, and a sticky texture when cooked. It is popular throughout

Asia. It's called "glutinous" in the sense that it's gooey or sticky, not because it contains gluten.

While it is commonly referred to as “sticky rice," it differs from non-glutinous japonica rice

strains, which can also become sticky when cooked.

Mochi. A Japanese rice cake made with mochigome, a short-grain japonica sticky rice, as well as

water, sugar, and cornstarch. Rice is ground into a paste and shaped into the required shape. It

is traditionally created in Japan in a ritual known as mochitsuki.

Pollutants. A pollutant or novel entity is a chemical or energy that is introduced into the

environment and has unintended consequences or reduces the utility of a resource. Pollutants

are the atoms, molecules, and particles that cause pollution; when exposed to these materials,

life can be injured, and the consequences can be severe. Humans and plants are well

documented. Pollutants can enter the environment in a variety of ways, both naturally and

through humans.

BPA and Phthalates. Bisphenol A (BPA) is found on the inside of food cans and in some hard,

clear plastics such as water bottles and infant bottles. Soft, flexible plastics like PVC ("vinyl")

items and food packaging contain phthalates. They're also used to create perfumes in cosmetics

and skincare goods.

Agricultural Field. An agricultural field is a field utilized for cultivating crops or other high-value

plant species. This land is intensively managed and frequently supplied with synthetic nutrients.
A field is an enclosed or unenclosed section of land used for agricultural activities such as

cultivating crops or as a paddock or other enclosure for livestock in agriculture.

Ethylene Oxide. A flammable, colorless gas with a sweet odor. It is used primarily to produce

other chemicals, including antifreeze. In smaller amounts, ethylene oxide is used as a pesticide

and a sterilizing agent.

 SOURCE OF INFORMATIONS IN CHAPTER 1

United States Environmental Protection Agency or EPA https://www.epa.gov/facts-and-figures-

about-materials-waste-and-recycling/plastics-m aterial-specific-data
HealthyHumanLife © 2022 Healthy Human Life. All Rights Reserved
https://healthyhumanlife.com/blogs/news/plastic-water-bottle-pollution-plastic-bottles-
end#:~:text=Each%20bottle%20leaks%20harmful%20chemicals,including%20reproducti
ve%20problems%20and%20cancer

OneGreenPlanet
https://www.onegreenplanet.org/animalsandnature/whats-the-problem-with-plastic-bott
les/

GoPure, Copyrights © 2022 All Rights Reserved by Bloc Enterprises

https://blog.gopurepod.com/news-research/the-primary-dangers-of-plastic-bottled-wate
r/

National Cancer Institute

https://www.cancer.gov/about-cancer/causes-prevention/risk/substances/ethylene-oxi
CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This section of the study contains the related literature and studies that will help the

researchers identify the properties of glutinous rice as well as the methods and trials needed to

test its efficacy.

Pollution and Beneficial Effects of Using Eco-Friendly Cups

High levels of pollution can have a number of negative health effects. It raises the

chances of getting respiratory infections, heart disease, and lung cancer. Short-term and long-

term exposure to air pollutants has been linked to negative health effects. People who are

already ill are subjected to more severe consequences.

The beneficial effect of using an eco-friendly cup is that it will help you save money. An

average user spends about five dollars per week on plastic cups, which means if we choose to

use eco plastic cups, we can save enough money to pay off the cost of it plus another two
hundred dollars per year. controlling the source of water. There is no way to ensure that the

water stored in the plastic cup is from a trustworthy source. However, one advantage of eco-

friendly cups is that they can be used by the user to collect water from a safe source of water.

The environment-friendly option. The United States reported that it is currently using

seventeen million barrels of oil to produce fifty billion disposable plastic cups. This is not even

the worst case scenario, as only one out of every five cups is completely recycled. As a result,

each user contributes to a large amount of plastic, which will lead to the previously mentioned

environmental degradation and could potentially wipe out the entire human race as well as

other living species.

Beneficial Effects of Glutinous Rice Bottles on the Environment

The beneficial effects of Glutinous Rice Bottles on the environment are that the study

contributes to the reduction of plastic waste and that they are completely biodegradable.

Plastic cutlery is typically made of polypropylene and polystyrene, which can photodegrade

over 400 years.

Producing one pound of plastic cutlery can consume up to 78 liters of water and emit

2.5 pounds of CO2. Glutinous rice bottles, on the other hand, are made of food-safe materials.

Bakeys edible cutlery, for example, uses only three ingredients: rice, wheat, and sorghum (an

ancient grain from Africa). When Bakey's produces sorghum, one pound of sorghum uses only

4.35 liters of water and emits 0.19 lbs of CO2. Next, the study is nutritious, they are high in

fiber, iron, protein, and calcium. Sorghum is naturally high in micronutrients as well. And, if you

have celiac disease, they can be made completely gluten-free. And if you need more energy,

each bottle contains approximately

34.86 calories.
The Properties of Glutinous Rice

Glutinous rice contains B and D vitamins, potassium, and phosphorus. These nutrients

are responsible for bone density growth and maintenance. They are also necessary for immune

system function, nerve function, metabolism, and organ performance. Glutinous rice flour is a

milled flour made by grinding cooked and dehydrated glutinous rice kernels. Glutinous rice, also

known as sticky rice or sweet rice, is any type of rice with a high amylopectin starch content and

a low amylose starch content.

CHAPTER 3

METHODOLOGY

This chapter introduces the materials and equipment required to learn. In addition, all

experiments and procedures performed for testing are listed and explained.

Variables, subjects, and treatments are discussed in the statistical method.

Research Method

Researchers used the design of experiments for this study. Experimental studies provide

evidence of the existence of a causal relationship. It was used to assess the effectiveness of

glutinous rice as an alternative to plastic water cups. This study includes the use of scientific

observations and methods to prove what was stated. The hypothesis is that glutinous rice is

more efficient and safe as an alternative to common plastic water cups than the common

plastic that harms our environment.

Materials

The materials enumerated below served as the ingredients used in order to perform the in vitro

and other necessary tests.

Glutinous Rice. This is used to create a mixture, the main component in running tests. Salt. This

is used to tighten the gluten strands from the dough that are formed, which makes them

stronger.

Vegetable oil. This is used to add flavor and nutrients to the edible water bottle.

Rice. This is used to add nutrients that help with maintaining bone and skeletal health.

Equipment and Utensils

The equipment/apparatus and utensils enumerated below were used for the making of

glutinous rice water cups and the tests that were performed using the in vitro process.

Thermometer. This was used to measure and monitor the temperature and to achieve the

desired temperature.

Oven. This was used to bake the dough to get the desired texture, and it is the main equipment.

Stainless Cup. This was used as the molder, or it is the one that helps the dough have a shape.

Procedure

The following procedures were used for the making of the glutinous rice as an alternative water

bottle and were tested in a kitchen.

The Making of Glutinous Rice as an Alternative Water Cup:

1. Gathering of ingredients and materials needed.

 2. Mix the ingredients to get the dough substance.

3. Preparing the mold for the dough.

4. Bake the dough in the oven for 45 minutes at 225°, then 275° after 10 minutes.

5. Preparing the final product .

Statistical Treatment (Qualitative Analysis)

This chapter deals with the presentation, analysis, and interpretation of results of the
study of Glutinous Rice (Oryza Sativa Glutinosa) as an alternative to cups. The research
problems enumerated in Chapter I serve as the guide for the presentation, analysis, and
interpretation of data. The researchers gathered data about the effectivity of the study in terms
of the table below:

Sample Temp Thickness Time

1 180° C Thick, Very 40 mins

2 180° C Thin 35 mins

3 180° C Thinner 30 mins

The table shows that all of the samples of the study Glutinous Rice (Oryza Sativa

Glutinosa) as an alternative cup have a temp of 180° Celsius when baked. Around 180°C,

carbonization commences and the development of tasty 'fond' (caramelization) happens. Below

that temperature, you are baking, and beyond that degree, you are roasting. Column 2 in the

table shows how thick the sample is. In this part, the researchers tried to make 3 samples with

different thicknesses. The first sample, which is Sample 1, has a thickness that is measured at

about 1 inch. The second sample, which is Sample 2 is not as thick as Sample A. Lastly, Sample

3, which is the thinnest of all the samples. Each sample was baked differently in terms of time.
Sample 1 was baked for 40 minutes. Sample 2 was baked for 35 minutes, while Sample 3 was

baked for only 30 minutes. In conclusion, we are looking for the right amount of ingredients,

the right thickness of the dough, the right temperature, and the right baking time.

CHAPTER 4

RESULTS AND DISCUSSION

This chapter presents the data collected, the statistical analysis results, and the

interpretation of the findings. These are presented in tables in the order of the research

problems regarding Glutinous rice as an alternative water cup.

Table 1.1 shows the times of the samples to be baked in which the first sample

reaches the time of 40 minutes, but as we observe it there are cracks that can be

seen. The second sample reaches the time of 35 minutes, and the product doesn't

show cracks or imperfections. And lastly, the third sample reaches the time of 30

min, but the inside is disfigured and raw.

Table 1.1: Introduction of The Baking Process of Each Individual Sample as an

Alternative Water Cup

Figure 1.1
Figure 1 shows the baking time of each sample. Sample 1 shows the time that it has been baked

is around 40 minutes, Sample 2 shows the time that it has been baked is 35 minutes, and

Sample 3 shows the time that it took to bake is 30 minutes.

This shows that the samples, especially Sample 2 express the best time that the dough should

be baked because it exhibits the best quality and our desire and expectation of the outcome of

the product.

Results of Each Variable

The Baking Process of Glutinous Rice as an Alternative Water Cup

Many studies have already shown and proved that Glutinous Rice (Oryza sativa

glutinosa) can be an alternative to plastic because some companies use rice to create products
such as spoons and forks that are usually made with plastic. For example, in India, they use rice

to create spoons and other cutlery to create an alternative to plastic, to lessen the use of plastic

and to prevent the waste and pollutants that plastic causes.

At the start of the baking process, each sample is baked at a temperature of 180°.

Moreover, the results of the baking process help us to further understand the properties

of each sample and help us to determine the exact and proper time and temperature at which

it should be baked.

● In Sample 1, it took 40 minutes, but it was very unsuccessful because, as we

observe, there were many cracks and disfigurements, which leads us to conclude

that 40 minutes is too much for the dough and it will cause anomalies to the

product.

● In Sample 2, it took 35 minutes and was successful because, as we observed and

tested the product, there were fewer imperfections, and the product was in

good shape.

● In Sample 3, it took 30 minutes, but the process was unsuccessful because there

were imperfections and the product was raw.

ETHICAL CONSIDERATIONS

The ethical considerations serve as a guide for the researchers before, during,

and after conducting the research process. In conducting this study, the different ethical

principles were followed and achieved.

 Honesty. In all the research studies, it is important to practice honesty, for it

portrays the idea of transparency and truthfulness. The researchers surely have shown

honesty throughout the process of conducting the research, which makes all the data

and information within the research reliable and factual.

Informed Consent. The researchers ensured that the people who participated in

conducting the study were fully informed about their role in the study. The participants

were also fully aware of the purpose of the study, the impact of their participation, and

the people who would have access to it.

Integrity. The researchers ensured that, before conducting the study, they first

earned the permission of the school, the subject teacher, and the person involved. In

order to demonstrate integrity, the researchers assured that the information stored

within the research was true. The researchers also assured that they showed respect to

their colleague and to the other people involved, performed their responsibility, and

used the trust given to them to successfully complete the study.

Openness. The researchers ensured that they would willingly share data,

results, ideas, tools, and resources with their co-researchers. The researchers'

openness was demonstrated by the researchers before, during, and after conducting

the study by being open to criticism and new ideas to give room for improvement and a

better result.

Respect for Intellectual Property. The researchers ensured that the study was

not plagiarized by properly giving credit to the rightful owners of the information used in

the study. The researchers also ensured to not use unpublished data, methods, or

results without the permission of the author.

 CHAPTER 5

CONCLUSION AND RECOMMENDATION

The following chapter presents the summary, findings, conclusion, and

recommendations of this study.

SUMMARY

This study primarily aims to determine the potential and effectiveness of using

glutinous rice as an alternative to plastic cups in helping the environment. Specifically, in

determining its effectiveness to achieve the objective of the study, which is to reduce the

use of plastics, reduce pollution, stop the destruction of animals’ habitats, and help the

environment, and prove its significance to the beneficiary of the study.

The researchers used the design of experiments as a research method to conduct this

study.

FINDINGS
Based on the results of the study, the researchers concluded that:

1. The mixture of water, glutinous rice flour, and all-purpose flour should be neither too

thick nor too soft. It should feel hard to knead the dough for consistency before baking

the dough.

2. Putting oil outside the molded/formed dough would make the outside harder and

crispier/crunchier after baking it. It will add a crust-like texture that many “Man” should

like.

3. The “Glutinous Glass” should be able to hold a certain amount of water and can hold it

without leaking within 45 minutes.

 4. Eating the “Glutinous Glass” will give you energy because it is made out of glutinous rice

and flour, which are carbohydrates.

CONCLUSION
Based on the results of the study, the researchers concluded that:

1. The process of baking the Glutinous Rice at 180° for 35 minutes is effective, resulting in

a more successful output of the baking process.

2. The product is durable and still solid when water is present and filled in, which makes it

a positive and successful process of baking.

3. Glutinous Rice as an ingredient had a significant effect on reducing the use of plastics,

resulting in minimizing plastic pollution for the environment and for the people.

RECOMMENDATION
Based on the conclusions of the study, the researchers recommend the following:

1. The researchers recommend finding and choosing an ingredient in order to preserve the

product much longer.

2. The researchers also recommend a further study that focuses on the potential of

glutinous rice as an effective ingredient for alternative plastic plates.

3. The researchers recommend that glutinous rice be utilized by people as a means for

research, baking purposes and recommend that people not to waste it but conserve it.
4. The researchers recommend Glutinous Rice to the baking companies to be used in their

baking area to test and experiment with how it can help as an alternative usage for

edible and useful products.

5. The researchers suggest more investigative work on this research to upcoming

researchers with the value of patience and determination.

APPENDIX A
APPENDIX B

PERSONAL DATA

Name: Karl F. Agpalasin

Birthday: May 3, 2007

Birthplace: Santiago City, sabela

Civil Status: Single

Address: P-6 Nabbuan, Santiago City

Email Address: karl.agpalasin0307@gmail.com

Contact Number: 09453186122

EDUCATIONAL ATTAINMENT

Elementary: University of La Salette Grade School, Inc.

Secondary (Junior High School): University of La Salette High School Department

(present)
Honors/Awards Received: Academic Awardee

PERSONAL DATA

Name: Mark Jairus C. Bartolome

Birthday: February 21, 2007

Birthplace: Santiago City, Isabela

Civil Status: Single

Address: Jacinto Street, P-6, Buenavista, Santiago City

Email Address: markjairusbartolome@gmail.com

Contact Number: 09691546004

EDUCATIONAL ATTAINMENT

Elementary: Buenavista Elementary School

Secondary (Junior High School): University of La Salette High School Department

(present)

Honors/Awards Received: Academic Awardee

PERSONAL DATA

Name: Alexander Lawrence A. Sarangaya

Birthday: December 25, 2006

Birthplace: Santiago City, Isabela

Civil Status: Single

Address: B-16 Molave Street Metroville Subdivision

Rosario Santiago City

Email Address: alexanderlawrencesarangaya@gmail.com

Contact Number: 0907 056 1510

EDUCATIONAL ATTAINMENT

Elementary: University of La Salette Grade School, Inc.

Secondary (Junior High School): University of La Salette High School Department

(present)

Honors/Awards Received: Academic Awardee

PERSONAL DATA

Name: Michelley Ann D. Macapagal

Birthday: July 3 2007

Birthplace: Santiago City

Civil Status: Single

Address: P-7 Sinsayon, Santiago City

Email Address: michellyannmacapagal 03@gmail.com

Contact Number: 09151967278

EDUCATIONAL ATTAINMENT

Elementary: Santiago West Central School

Secondary (Junior High School): University of La Salette High School Department

(present)

Honors/Awards Received: Academic Awardee

PERSONAL DATA

Name: Jazmyne Jimeva M. Senin

Birthday: March 2, 2007

Birthplace: Santiago City, Isabela

Civil Status: Single

Address: P-4 Ismael Ancheta Street, Mabini, Santiago City Isabela

Email Address: jazmynesenin90@gmail.com

Contact Number: 09162808921

EDUCATIONAL ATTAINMENT

Elementary: University of La Salette Grade School, Inc.

Secondary (Junior High School): University of La Salette High School Department

(present)

Honors/Awards Received: Academic Awardee