Chapter I

Coconut Milk as alternative Correction fluid

INTRODUCTION

Background of the Study

Correction fluid is a liquid product designed to cover mistakes marked on paper.

Correction fluids, also known as liquid eraser, fluid applied to paper. They are mostly

used by students, teachers, etc. Some students get low scores in their quizzes and exams.

This is because most or some teachers do not allow erasures. It seems unfair, but it is the

only way to make their students realize that they need to make their choices clear. It is

typically sold in a small jar with a brush applicator and works in much the same way as

paint. It is practical especially for students who are using correction fluid every day for

10 months in a year. It has a harmful chemical and it is also bad for our environment.

Planning in helping for our community, we thought of mixing some coconut milk,

vinegar, alcohol, and some emulsifier. Mixing these ingredients and using different

measurements to see which is more effective.

Most of the correction fluids ingredients are made up of chemicals. One of these

chemicals is harmful for the environment. Titanium dioxide is an active ingredient

usually found in sunscreen. It works as an ultraviolet (UV) filtering ingredient. It helps

protect a person’s skin by blocking absorption of the sun’s ultraviolet light that can cause

sunburn. Titanium dioxide causes the white pigment, the standard color for correction

tape.

1
Coconut Milk (cocos nucifera) is commonly called the “Coconut Tree” and is the most

naturally widespread fruit plant on earth. According to Merriam-Webster’s Dictionary,

Coconut Milk is a thick white milky liquid extracted from grated coconut after it has been

soaked in boiling water.

Vinegar (Citric Acid) is primarily used to flavor and preserve foods and as an ingredient

in salad dressings and marinades. The word is from the French “vin” (wine) and “aigre”

(sour)

In the Merriam-Webster’s Dictionary, alcohol is defined as any of a class of organic

compound that are analogous to ethanol and that are hydroxyl derivatives of

hydrocarbons.

Statement of the Problem

The study aimed to find out if Coconut Milk (cocos nucifera) could be an alternative fluid

for correction fluid.

Mainly the study aimed to answer the following questions:

1. Is there a significant difference between the commercialized product and the

alternative product in terms of:

a. Opacity

b. Duration of drying

2
 2. Is there a significant difference between the commercialized product and the

alternative product in terms of costing?

Hypotheses

1. There is no significant difference between the commercialized product and the

alternative product in terms of:

a. Opacity

b. Duration of drying

2. There is no significant difference between the commercialized product and the

alternative product in terms of costing.

Significance of the Study

From the study the researchers conducted, students specifically who cannot afford

expensive correction fluid would benefit, and not only they would benefit, but also help

the environment by eliminating titanium dioxide as a harmful ingredient, which was

proven to be a carcinogenic , for the white color of the product, the researchers used an

organic substance (coconut milk) together with other ingredients such as alcohol,

emulsifier, chalk, and vinegar.

3
Scope and Limitation

The experiment was conducted at Mother Goose Special School System, Inc. Science

High School- Science Laboratory. The researchers conducted the observation using 5

grade x students as the respondents (n=5) in the S.Y. 2018-2019 purposively.

The study focuses only on its effectiveness for use and the difference between Coconut

milk correction fluid and commercialized correction fluid in terms of whiteness and

duration of drying for water-based inks.

Conceptual Paradigm

INPUT

Coconut Milk

PROCESS
1. Gathering of materials
2. Preparation of coconut milk
3. Preparation of apparatuses
4. Testing of capacity
5. Determining it’s lasting

4
 OUTPUT

Correction Fluid

Figure 1.
Definition of Terms

For more information and understanding, the following variables are defined below:

Coconut Milk. is a thick, white, milky liquid extracted from grated coconut after it has

been soaked in boiling water. (the raw material used to replace correction fluid)

(Merriam-Webster Dictionary)

Alcohol. is a clear liquid that has a string smell, that is used in some medicines and other

products, and that is the substance in liquors (such as beer, wine, or whiskey) that can

make a person drunk. (Merriam-Webster Dictionary)

Vinegar is a sour liquid that is used to flavor or preserve foods or to clean things (the raw

material used to preserve the mixture). (Merriam-Webster Dictionary)

Emulsifier is a surface – active agent (such as soap) promoting the formation and

stabilization of an emulsion (ingredient to control its viscosity). (Merriam-Webster

Dictionary)

White chalk is a substance that is made into white or colored sticks and used for writing

or drawing. (Material for making the mixture white) (Merriam-Webster Dictionary)

5
 Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

The literature and studies cited in this chapter tackle the different concept, understanding,

and ideas, generalization or conclusions and different development related to study of the

enrollment from the past up to the present and which serves as the researchers guide in

developing the project. Those that were also included in this chapter helps familiarizing

information that are relevant and similar to the present study.

Related Literature

The scientific name for coconut is Cocos Nucifera. Early Spanish explorers call them

”coco”, which means “monkey face” because the three indentions (eyes) on the hairy nut

resembles the head and face of a monkey. Nucifera means “nut-bearing”. The hairy fruit

provides a nutritious source of meat, juice, milk, and oil that has fed and nourished

communities around the world for many generations.

6
On several islands, it is a staple in the diet and contributes the majority of the food eaten.

Nearly one third of the world’s population depends on coconut to some degree for their

food and their economy. Among these cultures, the coconut has a long respected history.

Coconut is also said to be “the tree of life” because you can get any product from its roots

up to its leaves. In the Philippines, coconut is very important. Almost 25% of cultivated

land is planted with it. Most Filipinos, approximately 11% are depending on it mainly

because it supports their family and the way they live in general. “Copra” is the most

produced product from coconuts by the Filipinos, they also produce other products like

copra cake, coconut oil, desiccated coconut, coconut vinegar, coconut husks, handicrafts,

and many more.

Cocos Nucifera L., is a tree that is harvested for its multiple uses, specifically for its

nutritional and medicinal importance. The various products of coconut include coconut

water, copra, coconut oil, raw kernel, coconut cake, coconut toddy, coconut shell and

wood based products, coconut leaves, coir pith etc.

All parts are used in unique ways of the people in coconut growing areas. It is the unique

source of various natural products for the development of medicines against various

diseases and also for the development of industrial products. The parts of its fruit like

coconut kernel and tender coconut water have numerous medicinal properties such as

antibacterial, antifungal, antiviral, antiparasitic, antidermatophytic, antioxidant,

hypoglycemic, hepatoprotective, immunostimulant. Coconut water and coconut kernel

contain microminerals and nutrients, which are essential to human health, and hence

coconut is used as food by the peoples around the world, mainly in the tropical countries.

7
The coconut palm is, therefore, eulogized as 'Kalpavriksha' (the all giving tree) in Indian

classics, and thus the current review describes the facts and phenomena related to its use

in health and disease prevention.

Coconut tree is a plant that belongs to the family Arecaceae. There are over 150 species

of coconuts that can be found in 80 different countries around the world. Coconut tree

grows only in the tropical climate. This plant live on the sandy soil, requires a lot of

sunlight and regular rainfalls. Coconut tree does not tolerate low temperatures and low

percent of humidity. Cultivated plants are prone to insect attacks which can decrease

production of fruit worth of hundreds of million dollars. Coconut is important part of

human diet because it contains valuable vitamins and minerals. Other than that, coconuts

are used in the production of various wooden items, in the construction industry, in the

manufacture of beauty products and as a fuel.

Related Studies

Studies of coconut milk emulsion stability [in the Philippines] [1982]

The study was conducted to determine the chemical composition and physical properties

of coconut milk from nuts of varying maturity, to determine some factors which affect

the stability of coconut milk, and to characterize the coconut protein from nuts of varying

maturity. The stability of coconut milk from fresh nuts increased with decrease in

moisture, protein, sugar and galactomannan content and with increase in fat, NFE,

phospholipid content and total solids. The milk stability from dessicated coconuts

decreased with increase in drying temperature due to the denaturation of the protein.
8
Soluble proteins in various pH levels showed similar characteristics as shown by the

control, while the major and minor components of coconut proteins were found to still

contain other fractions.

Cleaning studies of coconut milk foulants formed during heat treatment process

To elucidate cleaning of coconut milk foulants, swelling and dissolution of model

coconut milk foulants found in batch and continuous heat treatment processes were

investigated. The model coconut milk foulants were immersed in aqueous sodium

hydroxide (NaOH) solutions at pH range of 7–12. Both model deposits showed little

swelling at pH less than 10; increasing pH beyond 10 resulted in a rise of extent of

swelling. Proteins and fats in the deposits were removed by NaOH solution. Although

some components in the deposits could not be removed by soaking the deposit in NaOH,

swollen deposits were less cohesive. Strength of swollen deposits was measured using

fluid dynamic gauging (FDG) technique and it was found that the strength decreased with

increasing pH of NaOH solution (shear stresses reduced from ∼5 to ∼3.5 Pa). Hence,

using NaOH solution at appropriate pHs could improve the cleaning efficiency of

coconut milk foulants. However, the strength of the deposit formed from a continuous

heat treatment process, which was stronger than that obtained from a batch process, could

not be measured using FDG (normal stress ∼800 Pa, shear stress ∼30 Pa). This suggests

that other cleaning agents or cleaning conditions should be adopted in cleaning of the

deposit formed during continuous heat treatment.

Justification

9
This study was based on the fact that coconut milk can be utilized in several ways not just

by consuming or mixing it as an ingredient. Coconuts are very versatile, they can be used

to make beautiful furniture and can also serve as a type of medicine such as an

anthelmintic, antibacterial, antifungal, antiviral, anti-parasitic, anti dermatophytic,

antioxidant, hypoglycemic, hepatoprotective, immunostimulant. Besides from the milk

the husk or the flesh could be a good source of vitamins. Coconut flesh is highly

nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including

iron, selenium, sodium, calcium, magnesium and phosphorous. The husks could make

use of house hold items such as rope, mattress, mats, paintbrushes, upholstery, and many

more. A very huge impact on our country is the excise tax. Students who couldn’t afford

much of their school supplies depend on their classmates. The Coconut milk’s white

color could make use of correcting students’ mistakes while writing. Students can save

not only money but also the environment.

10
Bibliography

Source: Philippine Coconut Authority

http://www.azukarorganics.com/index.htm

https://www.researchgate.net/publication/51504364_Coconut_Cocos_nucifera_L_Arecac

eae_In_health_promotion_and_disease_prevention

ManishaDebMandal
1
,ShyamapadaManda
ManishaDebMandal
1
,ShyamapadaManda
ManishaDebMandal
1
,ShyamapadaManda
Manisha DebMandal, Shyamapada Mandal

http://www.softschools.com/facts/plants/coconut_tree_facts/560/

Purwoamidjojo, B.D.University of the Philippines at Los Banos, College, Laguna

[Corporate Author]

Copyright © 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All

rights reserved.

https://www.sciencedirect.com/science/article/pii/S0960308513001363

11
 Chapter III

METHODOLOGY

This is the section of the stud that discusses the process done during the experimentation,

the materials and equipment used including the statistical test that was used to change the

data.

Research Design

The researchers are using the experimental method and are using a non-parametric test

particularly, the Chi-square Test. This product can be utilized in the everyday life of

students because this can help their mistakes when answering tests or quizzes.

Materials & Equipment

 Coconut milk

 Vinegar

 Isopropyl Alcohol

 White Chalk

 Emulsifier

 Beaker

 Mortar & Pestle

 Stirring rod

 Empty Correction fluid bottles

 Measuring cups or spoons

 Burner
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  Funnel

 Wire Gauze

 Tripod

Locale of the Study

The researchers conducted the experiment while using the apparatus in the Mother Goose

Special Science High School’s science laboratory.

Procedure

A. Gathering and Formulation of Product

Coconut milk can be found in groceries or supermarkets. Vinegar is an essential

ingredient at home for cooking which makes it convenient in terms of spending.

Isopropyl alcohol can be found in most clinics and homes. White chalk can be found

easily in schools. The emulsifier can be found in bread shops or bakeries.

First step is to heat the coconut milk with vinegar. Second, crush the white chalk and add

alcohol to it. Third, combine the two mixtures and mix. Fourth, place in the bottle and

shake. Fifth, heat for the last time. Last, let it cool and then add emulsifier.

B. Testing

The color of the product would be liquid, white, viscous texture in a container with a

brush. The researchers want to see the effectiveness of the coconut milk correction fluid

in terms of opacity, how fast the liquid dries up, and the difference in costing.

13
Statistical Test

A non-parametric test particularly the Chi-Square Test was used to be able to test the

quality of the product. This will be used for the comparison of the two products. The

formula is stated below:

Formula:

x 2=Σ ¿¿

df= n-1

O = Alternative Product (Observed)

E = Commercialized Product (Expected)

n= number of respondents

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 Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

In this section of the experimental research, the results after experimenting if there is a

significant difference between the alternative product and the commercialized product in

terms of odor, opacity, and costing will be observed.

Analysis of Data

Problem 1: Is there a significant difference between the correction fluid made out of

coconut milk and the commercial product in terms of cost?

Table 1. Difference between the correction fluid made out of coconut milk and the

commercial product which in in the market in terms of cost.

PRODUCT COST OF PRODUCT

Alternative

Coconut milk P 35.00

Vinegar, Chalk, Emulsifier, Alcohol Recycled

Commercialized P54.00

The findings show that there is a significant difference between the price of the

alternative and commercialized product.

Problem 2: Is there a significant difference between the correction fluid made out of

coconut milk and the commercial product in terms of Opacity and Duration of drying.
15
Table 2. The effectiveness of the alternative product and commercialized product in

terms of opacity.

Respondents Alternative Commercialized

Respondent 1 3 4

Respondent 2 4 3

Respondent 3 3 4

Respondent 4 4 5

Respondent 5 4 4

Average =3.6 =4

Based on the data presented in comparing the alternative and commercialized in terms of

opacity, there is a significant difference between the alternative and commercialized

correction fluid in terms of opacity which shows that the experimented product is

comparable to the same variable with the commercialized product. Coconut milk-based

correction fluid can be used as an alternative correction fluid.

Table 3. Difference between the correction fluid made out of coconut milk and the

commercial product which in in the market in terms of duration of drying.

Respondents Alternative Commercialized

Respondent 1 3 4

Respondent 2 2 4

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Respondent 3 2 5

Respondent 4 4 4

Respondent 5 3 5

Average =2.8 =4.4

Based on the data presented in comparing the alternative and commercialized in terms of

duration of drying, there is a significant difference between the alternative and

commercialized correction fluid in terms of duration of drying, which shows that the

experimented product is comparable to the same variable with the commercialized

product. Coconut milk-based correction fluid can be used as an alternative correction

fluid.

The ranking used to test the coconut milk correction fluid in terms of opacity

5- Very effective, color is very opaque

4- Somewhat effective, color is opaque

3- Effective, color is slightly opaque

2- Least effective, color is less opaque

1- Very ineffective, color is least opaque

The ranking used to test the coconut milk correction fluid in terms of duration of drying

5- Very quick

4- Somewhat quick

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3- Quick

2- Slightly slow

1- Very slow

Interpretation of Data

On the second table, shows the observed data of the effectiveness of the alternative

product and the commercialized one. Based on the respondents and how they ranked the

correction fluid’s quality. The third able shows the control given the commercial

correction paint. The data provided also shows that the Coconut milk correction fluid is

effective and is accepted by the respondents. It can be used for regular use.

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 Chapter V

SUMMARY, CONCLUSION, AND RECOMMENDATION

The researchers show the summary, conclusion, and the recommendations of the

research. In this chapter, it shows the necessary changes or improvements for future

research of the product.

Summary of Findings

Based on the conducted study and interpretation of data, here shows the other findings of

the researcher:

1. The difference of the commercialized and the alternative product is that the

commercialized correction fluid dries a lot quicker than the alternative one.

2. The opaqueness of the commercialized product is more solid than the alternative

product.

3. The commercialized product is more viscous than the alternative.

Conclusion

According to the data gathered, there is no significant difference between the

commercialized product and the alternative product in terms of opacity and duration of

19
drying. And there is no significant difference between the commercialized and alternative

products in terms of costing.

Recommendation

The following recommendations are hereby given on the basis of the findings and
conclusion of the study:

1. The chalk should be well crushed so that there are no solid pieces in the mixture

and it would blend well.

2. The preservation should extend up to a longer time.

3. The product should be available in the bookstores, school supplies stores, the

school canteens, and groceries and markets.

4. The opacity of the product should be improved.

5. The viscosity of the product should also be improved.

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 APPENDICES

Appendix A

Table 1.

O E O-E O-E2 O−E2

E
35 44.5 -9.5 90.25 2.03

54 44.5 9.5 90.25 2.03

35+54 Σ= 2.06
x́=
2

= 44.5

Df= n-1

= 2-1

=1

= 0.05= 3.841

0.01=6.635
21
x 2=¿ ¿

= 2.06<3.841 Accept

<6.635 Accept

Table 2.

O E O-E O-E2 O−E2

E
3 4 -1 1 0.25

4 3 1 1 0.33
3 4 -1 1 0.25
4 5 -1 1 0.2
4 4 0 0 0
= 1.03

Df= n-1

= 5-1

=4

= 0.05= 9.488

0.01=13.277

x 2=¿ ¿

= 1.03<9.488 Accept

<13.277 Accept

22
Table 3.

O E O-E O-E2 O−E2

E
3 4 -1 1 0.25
2 4 -2 4 1
2 5 -3 9 1.8
4 4 0 0 0
3 5 -2 4 0.8
= 3.85

Df= n-1

= 5-1

=4

= 0.05= 9.488

0.01=13.277

x 2=¿ ¿

= 3.85<9.488 Accept

< 13.277 Accept

23
 APPENDIX B

DOCUMENTATION

Figure 2. Materials for experimentation

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 Figure 3. Chalk to be grinded

Figure 4. Chalk in powdered form

25
 Figure 4. Coconut milk and vinegar mixed together

Figure 5. Researchers mixing the Coconut milk and vinegar while heating

26
 Figure 6. Researchers mixing the two mixtures (Coconut milk + Vinegar and White

chalk+ Alcohol) while heating

Figure 7. One of the researchers testing the alternative correction fluid

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