PERFORMANCE ASSESSMENT 4 - 3A

SY 2023 - 2024

Name: Grade: Nine Score:

Project Name: Subject: Date of Submission:

April 16, 2024
Investigatory Project Science 9

I. INTRODUCTION

Doing an investigatory project is considered a major achievement of any students in

Science. Through scientific investigation, they learn how to apply the acquired knowledge,
scientific concepts, theories, principles and laws of nature. They can use their higher-order
process or thinking skills in conducting a research
Thus, the science investigatory project gives students an opportunity to undergo the
process of conducting an investigation using the scientific method, making them gain a
considerable understanding of the nature of obtaining solutions to problems or answers to
questions in a systematic and scientific way. .

II. OBJECTIVE
Create Abstract
Compile the parts of the investigatory project that were accomplished in the previous
quarters

III. ESSENTIAL SKILLS

● Strand Skills: Conceptual Understanding, Procedural Fluency, Strategic Competence
● Transdisciplinary Skills: Communication, Collaboration, Critical Thinking, Creative
Thinking, Reflective Thinking
 ● Technological Skills: Word Processing Skills, Web Navigation Skills, Research Skills

IV. OVERVIEW OF THE AUTHENTIC ASSESSMENT

● Accomplish the last part of your research project.

V. CRITERIA

Investigatory Project
Scientific Thought

The student was able to demonstrate an understanding of research and can

successfully design, report, and evaluate investigations in science.
15 pts
Thoroughness and Completeness

The student was able to complete all the parts of the Investigatory Project backed
up with necessary evidence and observations. His final output is well-thought of
and all the parts of the investigatory paper were clearly written.

15
Total
VI. SPECIFICATION OF TASKS
Investigatory Project

Turning Eggshells Into Calcium Chloride

Dizon, Karian Bern G.

Fujii, Izumi D.
Morada, Lara Angel V.
Seo Bokyu
Soriano, Bryce Benn B.
Torres, Lizette Jay V.

Science 9

Brightwoods School
Angeles City
 Month and Year of Submission
April 2024

Abstract

Abstract

In our experiment, the problem was managing eggshell waste and turning it into a usable product.

Our primary goal was to evaluate the effectiveness of calcium chloride (CaCl2) derived from

eggshells, which serve as a source of calcium carbonate (CaCO3), in food preservation. We also

aimed to create an effective solution for CaCl2 using affordable materials and prove that we could

use up even more waste in the process. We kept a few key questions in mind as we managed our

experiment, such as: how effective would eggshells be for making CaCl2, and would it hold up to

industrial products? Hence, our null hypothesis was: if CaCl2 extracted from eggshells is used on

food products, then nothing will happen. Our alternate hypothesis was: that if CaCl2 extracted

from eggshells is used on food products, then they will be preserved for longer. We used an

experimental and quantitative research design. Thus, after synthesizing eggshell CaCl2, we

compared it to an industry brand to test its quality. Based on our results, we found that the

eggshell CaCl2 did not work as a food preservative, but was instead usable as a desiccant. The

industry CaCl2 worked as intended. Our research confirmed that there is merit in the use of

eggshell waste as a food preservative. However, in order to replicate the commercial product, we

recommend using industrial tools and purer quality materials (e.g. a centrifuge, and hydrochloric

acid or HCl). Furthermore, we suggest conducting an experiment that may also focus on CaCl2’s

properties as a desiccant.
Keywords: calcium chloride, hydrochloric acid, calcium carbonate, food preservative

Introduction

I. Background of the study.

In the year 2020 alone, there were approximately 87 million metric tons of eggs produced

(International Egg Commission, 2022). As a staple food, it would be inadvisable to

completely halt egg production. However, according to the Food and Agriculture

Organization, 6.4 million tonnes of eggshells are thrown into landfills annually. Hence, it

would still be useful to minimize the waste that comes from eggs. Upon conducting further

research, our team learned that eggshells are made of 94% CaCO3, which, when combined

with HCl, creates a CaCl2 solution that may be used for food preservation, among other

uses.

Past researchers (namely from the Department of Food Science and Technology in

Bangkok, Thailand) have performed similar experiments, in which they applied a ratio of 1:15

of eggshells to 4% HCl solution, in order to synthesize CaCl2. After testing their yield, they

stated that the product was comparable to commercially available CaCl2. Their work and

methods were the basis for our experiment, but with the aim of maximizing the amount of

waste we utilized, we chose to have a 1:2 ratio of eggshells to the HCl solution. It should also

be noted that we only used chicken eggs for our experiment, so as to limit the amount of
 variables changed, as well as to make the materials of the product more accessible to

everyone.

II. Conceptual Framework

Our experiment consisted of several variables. Our independent variable was the type of

CaCl2 used: the eggshell variant that we created, as well as a store-bought quantity. This

was the only variable we would be changing among our subjects. Our dependent variable

was the fruits’ varying stages of preservation and rot during the observation period, which

relied on the use of CaCl2. Finally, our controlled variables were the location of the

containers of fruit, the type and bunch of fruits used, the amount of CaCl2 used, as well as

the fruits’ amount of exposure to the elements. These controlled variables ensured that the

only thing that affected the rate of decay in the fruits would be the CaCl2.

III. Research Problem

The general goal of our study was to show how eggshells and other organic wastes can be

converted into something beneficial in daily life. We also aimed to create an effective
 solution for CaCl2 using cheap materials and prove that we could use up even more eggshell

waste in the process. To further our objectives, we kept a few key questions in mind as we

conducted our experiment:

Firstly, how effective would using eggshells be for making CaCl2? Would it hold up to similar

industry-standard products? Secondly, how much would changing the ratio of eggshells to

HCl affect the final result? Finally, would the resulting compound be worth the extra effort,

aside from the fact that it helps with mitigating eggshell waste?

IV. Hypothesis

Our hypotheses for our experiment were as follows:

Null hypothesis: If CaCl2 extracted from eggshells is used on food products, then nothing

will happen.

Alternate hypothesis: If CaCl2 extracted from eggshells is used on food products, then the

food will be preserved for longer.

V. Methods

Our group of researchers made a batch of CaCl2 with eggshells and then tested it against a

store-bought brand to see which type better excelled at food preservation. The purpose of

this research was to make good use of an otherwise useless waste product, as well as help

to prolong the shelf-life of food. However, we faced certain challenges as we proceeded

with the experiment. For one, due to time constraints, we had difficulty completing our

observations within the allotted period. We also had to compromise on the purity and

quality of our materials due to lack of availability. Despite these, we strived to record all data

from this experiment and document our findings with accuracy.

 In this experiment, the independent variable was the type of CaCl2 used. Each setup either

had our eggshell variant, a store-bought brand, or no preservatives added. The dependent

variable in our experiment was the spread of rot in the oranges, which we detected by

checking for spots, discoloration, odor, and moisture levels. Each orange was kept in similar

containers, subjected to the same amount of sunlight, and remained in the same location

during the experiment.

After preparing all of the materials needed for the making of the product, which were clean

eggshells, HCl, a food processor, a spoon, and a cooking pot, we crushed the eggshells into

fine powder using the food processor. Then, in a bowl, we combined the eggshell powder

and the HCl in a ratio of 1:2. We stirred the mixture until well combined, then heated the

mixture and continuously stirred to prevent burning. Once it took on the appearance of

white flakes or salt, CaCl2 was successfully made.

For the testing phase itself, we purchased the required fruits (oranges) from the store and

obtained commercially made CaCl2 online. Then, we designated three different containers

as Control, Industry, and Egg, placing one fruit in each accordingly. In the Control container,

we refrained from adding anything and left the fruit as it was. In the industry container, we

applied the store-bought CaCl2 to the orange. Lastly, in the Egg container, we sprinkled the

CaCl2 obtained from eggshells onto the fruit. We sealed each container with plastic and

kept them in the same location. We used certain metrics, such as odor, discoloration,

moisture level, and spots, to regularly observe and take note of each of the orange’s

conditions for three days. Finally, we recorded these observations and drew conclusions

based on the outcomes of the experiment.

VI. Results and Discussion

The initial result of the Eggshell CaCl2 was a moist and white mass that formed itself into

clumps, as seen in the picture below. Once dried, the substance resembled flakes of salt, as
described by past research. However, upon use, it had become dry and brown in color. On

the first day of the experiment (November 29, 2023), we began to see the effects of the

Eggshell CaCl2 on the orange slices. A dark brown color had formed around the edge of the

fruit, which the CaCl2 had stuck to. On November 30th and December 1st, 2023, the spread

of rot had become more apparent in the Eggshell CaCl2 setup, as well as in the Control

group of oranges. It must be noted, however, that the Eggshell setup had no moisture in its

container. This was in stark contrast to the Industry group, which had accumulated the

most liquid at the bottom of the cup, as well as droplets along the sides.

The results of the experiment across all 3 days can be observed in the graphs below, which

describe the state of the oranges according to their physical attributes and other qualities.

(NOTE: If a bar does not appear on the graph, it indicates a total lack of the specific quality.)
VII. Findings

According to the observations, the Control group eventually displayed all 4 of the attributes

that indicated rotting, as it had no preservatives added whatsoever. Furthermore, the

Eggshell group showed signs of 3 of the attributes, and the Industry group only showed
 signs of 2.

This data suggests that industry-brand CaCl2 was the most effective in food preservation

during the experiment, with eggshell CaCl2 accelerating the discoloration of the oranges at

an alarming rate. However, the eggshell variant was also able to successfully fulfill the other

purpose of CaCl2, which is to dehumidify and prevent moisture from forming where it is

present. The Industry group, on the other hand, had generated the most moisture by far

among the groups, showing that its main strength is food preservation.

VIII. Conclusion

To summarize, on the first day of the experiment (November 29, 2023), the control group

showed initial rot signs, while the eggshell CaCl2, designed to be a preservative, oddly

accelerated decay but prevented moisture from forming around the fruit. The industry's

CaCl2 displayed no rot. By the second and third days (November 30, 2023, and December 1,

2023), the control group had worsened in discoloration, foul odor, and increased moisture.

The industry group remained rot-free but accumulated moisture. Despite escalating decay

and a foul odor, the eggshell CaCl2 still prevented moisture. These results emphasize the

complex nature of fruit preservation and highlight the need for further research and

improvements in fruit preservation techniques.

IX. Recommendation

As our eggshell CaCl2 failed to keep the fruit from decaying while the industry CaCl2 did, we

figured we had made an error during the process of making our own CaCl2. One change we

can make is to use better quality materials, such as replacing muriatic acid with HCl, and to

utilize more effective machinery, such as a centrifuge. For our eggshell CaCl2 to be as

effective as industry CaCl2, it is crucial to make adjustments that specifically target its

purity and composition.

Another practice we could use is to take more precautions during the process. A few errors

that could have been made are incorrectly measuring the amount of eggshell powder and

acid, incomplete mixing of the materials due to a lack of more efficient tools, inconsistent

heating of the mixture, and contamination of the containers.