STR LANG!!! @-) Lezdothis!!! :))
Paraphrase the following case into 7 sentences! Good luck! :))
Guide questions
1. What was the goal of the research project? What problem was the research
project trying to solve?
2. Make a diagram of how the research was carried out (e.g., with a flowchart).
Be sure to indicate which of the set-ups is the EXPERIMENTAL set-up and
which one is the CONTROL set-up.
3. What variable did the researchers change or manipulate to be able to answer
their objective (INDEPENDENT or MANIPULATED variable)? How was it
manipulated?
4. What variable/s did the researchers monitor to see the effect/s of the
manipulated variable (DEPENDENT variable/s)? How were these effects
observed?
5. What conditions did the researchers keep constant to be able to single out the
effect of the manipulated variable (CONSTANT or EXTRANEOUS
variables)? How were these kept constant?
6. What improvements could be made in terms of how the researchers designed
the experiment?
7. Describe how the researchers should present their data (use graphs, pictures,
charts, etc.). Keep in mind that the presentation should fit the nature of the
data, so that the results of the experiment/s may be easily understood.CASE STUDY No. 3
Mango Seed Kernels as an Alternative
Source of Starch in Flour
The feasibility of mango seed kernels, known to have high starch and low
protein content, as a source of flour used in biscuits will be determined in order to
find a cheap substitute for rice kernels in the production of flour. Husks from the
mango seed kernels will be sun-dried, chopped by hand, and then placed in a food
processor to obtain fine particles. Three batches of biscuits will be baked: one
containing 100% mango seed flour, another containing 100% rice flour, and the last
containing 1:1 ratio of mango seed and rice flour. Sensory evaluation of properties,
such as the taste, appearance, texture and overall impression, of the biscuits made
from mango seed flour will be evaluated by PSHS students to determine the
acceptability of the mango seed flour biscuits compared to those of rice flour.
Finding an alternative for rice as a source of flour will help decrease the demand for
rice, and possibly lower the price of flour.
According to Integrated Regional Information Networks (IRIN) Asia (2008),
rice is the staple food of most, if not all Filipinos. In addition, rice is processed into
other products such as flour, as it contains a large amount of starch. Rice flour is
more widely consumed in Western countries, especially by people who suffer from
gluten intolerance, since rice flour does not contain gluten. The past rice crisis that
hit the Philippines brought such concern over rice supply that it resulted in the
increase in the price of rice. Consequently, more and more Filipinos cannot afford to
include rice in their diet (IRIN 2008).
Waste mango seeds will be used as an alternative source of flour so that more
rice can be allocated and processed into commercial rice grains. The mango seed kernel is composed of 40 to 72% starch, and has a relatively low protein content, of
around 4.76-8.5% (Morton, 1987). The fat extracted from the kernel is white, solid
like cocoa butter and tallow, edible, and has been proposed as a substitute for cocoa
butter in chocolate. The fresh kernel of the mango seed (stone) constitutes 13% of
the weight of the fruit. The kernel is a major by-product of the mango-processing
industry. In times of food scarcity in India, the kernels are roasted or boiled and
eaten. After soaking to dispel the astringency (tannins), the kernels are dried and
ground to flour, which is mixed with wheat, or rice flour to make bread and
puddings (Mango Puree, 2008).
Thanks to Renzo and Miguel sa PDF! :))
~Larry/NakakapagpabagabagHm
