Research-final Na to Final Xd

..Cavite Christian School

F.E. De Castro Village, Ligas, Bacoor, Cavite

TEETH WHITENER MADE OF BANANA (MUSA ACUMINATA) PEEL

In partial fulfilment

Of the Requirements for the Subject in

Research II

Group no. IVIV – PhilippiansS.Y. 2011-2012

Ronald Patrick DL. PascualLeader

Alexia PamelCandelariaSecretary

MembersFrances Marie A. PolidarioLeonardo M. Genodiala III

Bren Don Manuel B. LopeñaLeoncio A. Tumibay III

Ms.Sherelyn C.NuñezAdviser

Mrs.Normita D. DabuyanSubject Teacher

Date of Submission

March 19, 2012

APPROVAL SHEET

This research entitled ___________ prepared & submitted by Group IV of IV-

Philippians in partial fulfilment of the requirements for Research II, has been examined

and is recommended for acceptance and approval.

____________________

Subject Teacher

Panel of Examinees

______________________

Ms.Annielyn G. Gorospe

CHAIRMAN

___________________ ___________________

Ms.Femalin B. Deniega Mr. Joseph S. Bidania

MEMBER MEMBER

______________________

Research Adviser

______________________

Date of Submission

ACKNOWLDEGEMENT

As researchers of Group IV from IV-Philippians, we would like to express our

gratitude to the following:

First, we would like to thank Lord God for giving us the knowledge, wisdom and

strength we needed to pursue this study

We want to thank all of our subject teachers for sharing their thoughts about our

study, for lending us their time and for giving considerations.

Our adviser, Ms.SherelynNuñez, who gives us pieces of advice regarding our

study, especially in testing the product. We thank her for the effort and for lending

us her precious time.

Our subject teacher, Mrs.Normita D. Dabuyan, in supporting us all throughout

and for sharing her knowledge towards our study, for giving us pieces of advice

in making the product more presentable; to improve its taste, and for teaching us

from the most basic to the most complex.

The panellists,Ms.FemalinDeniega, Mr. Joseph Bidaniaand Ms.AnnielynGorospe

for their critical yet kind opinions and for guiding us through every revision of our

research documentation.

We want to express our gratitude to the respondents who gave their time and

cooperated during the survey. We also apologize for showing some impolite

attitude while you are testing the product.

And of course, to our parents who supported financially and served as our

inspiration to finish the research documentation.

ABSTRACT

Title: Teeth Whitener Made of Banana(Musa acuminata) Peel

Researchers: Group IV, IV-Philippians, Cavite Christian School

This research documentation is an experimental study about the use of banana

peel, one of the common wastes, used as a principal ingredient in making a teeth

whitener. The study aims to create a cheaper and healthier alternative to the

commercially processed teeth whitening products. The researchers initially stated

problems and hypotheses regarding the topic.

The sources of the study’s Chapter II – Related Literature, includes several

online resources such as www.teethwhiteningtipsrevealed.net and

www.facecarebook.com. The researchers used these materials as their references.

Some cited the qualities of banana peel itself and other stated related studies done by

other researches before.

The researchers systematically sampled from the whole population of the Cavite

Christian School’s High School Department to rate the finished product of each trial.

The products were done through a series of procedures, with varying proportions of the

ingredients in every trial. There is a total of thirty (30) respondents who rated the teeth

whitener made of banana peel in terms of whitening ability, taste, and texture. All of

which answered the main research instrument used in the study, the questionnaire.

After the experimentations and surveying were done, the researchers gathered

data and put it in tabular and graphical form, which was later organized to the Chapter

IV of the research documentation.

In the end of the study, the researchers made conclusions whether the

hypotheses were proven, summary regarding the results of the study, and

recommendations concerning possible continuation and update of this study.

TABLE OF CONTENTS

Approval Sheet----------------------------------------------------------------------------------------------------- i

Acknowledgement-------------------------------------------------------------------------------------------------- ii

Abstract---------------------------------------------------------------------------------------------------------------

iii

Chapter I: The Problem and Its Background

Introduction------------------------------------------------------------------------------------------------------------- 1

Statement of the Problem-------------------------------------------------------------------------------------------2

Statement of the Hypothesis--------------------------------------------------------------------------------------- 2

Conceptual Framework----------------------------------------------------------------------------------------------3

Scope and Delimitation---------------------------------------------------------------------------------------------- 4

Significance of the Study-------------------------------------------------------------------------------------------- 4

Definition of Terms----------------------------------------------------------------------------------------------------5

Chapter II: Related Studies and Related Literature

Conceptual Literature-------------------------------------------------------------------------------------------------6

Research Literature--------------------------------------------------------------------------------------------------7

Synthesis----------------------------------------------------------------------------------------------------------------7

Chapter III: Methodology

Research Design-------------------------------------------------------------------------------------------------------

8

Population, Sampling, and Respondents of the Study-------------------------------------------------------9

Research Instrument--------------------------------------------------------------------------------------------------9

Procedure--------------------------------------------------------------------------------------------------------------10

Statistical Analysis---------------------------------------------------------------------------------------------------12

Chapter IV: Data Presentation, Analysis and Interpretation

Respondents’ Profile

Graph 1 – Gender----------------------------------------------------------------------------------------------------13

Graph 2 – Age--------------------------------------------------------------------------------------------------------14

Graph 3 – Year Level-----------------------------------------------------------------------------------------------15

Respondents’ Response by Gender in Relation to

Table 1 – Whitening Ability----------------------------------------------------------------------------------------16

Table 2 – Taste-------------------------------------------------------------------------------------------------------17

Table 3 – Texture----------------------------------------------------------------------------------------------------18

Respondents’ Response by Year Level in Relation to

Table 1 – Whitening Ability----------------------------------------------------------------------------------------19

Table 2 – Taste-------------------------------------------------------------------------------------------------------20

Table 3 – Texture----------------------------------------------------------------------------------------------------21

Chapter V: Summary, Conclusion and Recommendations

Summary---------------------------------------------------------------------------------------------------------------22

Conclusion-------------------------------------------------------------------------------------------------------------23

Recommendation----------------------------------------------------------------------------------------------------23

Bibliography----------------------------------------------------------------------------------------------------------

24

Questionnaire--------------------------------------------------------------------------------------------------------25

CHAPTER I

The Problem and Its Setting

This chapter presents the background of the study, problem and its significance,

and the scopes and delimitations of the study

Introduction

The history of toothpaste started 2000 BC ago. Egyptians used toothpaste made

of soda, pumice stone and wine vinegar, brushed on with a chew stick. It may sound

awful but it is nothing compared to the Romans’ toothpaste. It was made from human

urine. It was said that Roman century doctors believed that urine whitens teeth. It was

proven that’s why it was used as an active ingredient in toothpaste and mouthwash in

the 18th century.

Nowadays dentists recognized that it was ammonia that cleaned the teeth. Many

chemicals and formulas are used for teeth whitening. Peroxide is one such agent used

for teeth whitening. Hydrogen peroxide has been safely used in whitening for over 100

years and it is also known as an effective ingredient by the dental community.

The researchers of Group-4 from the Fourth Year Philippians decided to study:

Teeth whitener made with banana peel. The group is interested in making teeth

whitener in a natural and cheaper -way. Banana peel was proven by scientists to have

potassium, calcium, vitamin D, magnesium and manganese that serves as natural teeth

whiteners. The teeth whitener with banana peel is suitable for the economy today. It

was made cheaper yet very effective. The group is being wise that all classes of people

would afford and use the product.

Statement of the Problem

The study aims to determine the effectiveness of banana peel as an ingredient

for teeth whitener.

Specifically, it tries to answer the following questions:

1. What is the respondents profile in terms of:

a. Gender

b. Age

c. Year Level

2. How effective is the Teeth Whitener Made of Banana Peel in terms of:

a. Whitening Ability

b. Taste

c. Texture

Statement of the Hypothesis

The researchers assume that the following hypotheses are true until the whole

experimentation has been done:

1. The respondents’ profile according to:

a. Gender

b. Age

c. Year Level

2. The banana peel is not effective as a teeth whitener ingredient in terms of the

following

Texture Taste

Whitening Ability

Teeth Whitener Made with Banana PeelFactors Factors

Factors

a. Whitening Ability

b. Taste

c. Texture

Conceptual Framework

Research Paradigm

Figure 1.1

The paradigm above shows the different properties of Teeth Whitener Made of Banana

Peel

Scope and Delimitation of the Study

The researchers of Group 4 from IV-Philippians conducted a study using the

Experimental Method of research dealing with banana peel as an ingredient for teeth

whitener and Descriptive Method of research for surveys.

The thirty (30) respondents will be sampled from, and is only delimited to the

students of CCS High School Department, excluding students of the same year level as

that of the researchers. Each of them will use the teeth whitener for every trial and will

be given survey dealing with its whitening effect and taste.

The study also delimits the banana peel to be the only fruit used as an ingredient

in making teeth whitener.

Significance of the Study

The results of the study would benefit the following:

Teeth Whitener Manufacturers. Our study will be helpful to those who want to put

up inexpensive business. The sale of the teeth whitener will benefit them. They are the

ones who will profit the most from this study.

Students, friends and other researchers.Our study will be helpful and will serve

as their reference for their research paper. This study will give them information about a

Teeth Whitener Made with Banana Peel for them to conserve time working with their

own research paper.

Community.Our study is beneficial to the people, for them to have an idea on

making their homemade teeth whitener which is cheaper, and for them to enjoy the

convenience of the whitening effect of the product and eventually can be their source of

income if they would like.

Definition of Terms

The following terminologies were further defined by the researchers for a

better understanding of the research documentation:

A. Conceptual

Banana Peel –the skin of a banana (especially when it is stripped off and

discarded)

Glycerine –is a neutral, sweet-tasting, colourless, thick liquid which freezes to a

gummy paste and which has a high boiling point.It is also highly "hygroscopic" which

means that it absorbs water from the air.

Pumice Flour – a cleaning and polishing agent for dental prophylaxis used in

conjunction with standard prophylaxis procedures.

Hydrogen Peroxide –(H2O2) is the simplest peroxide (a compound with an

oxygen-oxygen single bond). It is also a strong oxidizer.

Whitening Ability – the capability to make or become white or whiter, especially

by bleaching.

Taste – the sense that distinguishes the sweet, sour, salty, and bitter qualities of

dissolved substances in contact with the taste buds on the tongue.

http://en.wikipedia.org/wiki/Oxidizer

http://en.wikipedia.org/wiki/Single_bond

http://en.wikipedia.org/wiki/Peroxide

Texture –The disposition of the several parts of any body in connection with each

other, or the manner in which the constituent parts are united.

B. Operational

Banana Peel – the principal ingredient which is known for its many uses including

whitening ability

Glycerine – is especially prevalent in toothpastes; it is used to make paste

creamy and it sweetens at the same time. It serves as humectant which retains water

Pumice Flour – served as the abrasive of our product. It is also a dental polishing

agent which removes plaque from teeth which is termed polishing action.

Hydrogen Peroxide - is used as a bleach or cleaning agent. It contributes in the

whitening ability together with the banana peel and is suggested to be a part of the

whitening paste by many online articles.

Whitening Ability – the capability to make teeth whiter in the span of 2 (two)

weeks.

Taste – it tells the effectiveness of the teeth whitener in terms of taste

Texture – The appearance and feel of the teeth whitener in the mouth

Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter contains information gathered from different external resources that

provided the researchers with exhaustive review of the topic and necessary background

knowledge to pursue the study.

Related Studies

Banana (Musa Acuminata) Peel, a tropical plant skin commonly found in the

Philippines is said to have many uses and one of them is its ability to whiten teeth.

According to www.ehow.com, “to make homemade teeth whitener, one will need

baking soda, hydrogen peroxide, flavourings and may use one of the following:

banana peel, orange peel, strawberries or limes”. Another study posted in the same site

says that “by rubbing the inside of banana peel for about 2 minutes will whiten your

teeth because of the manganese and magnesium present on it”.

Another study by www.dental-health-oral-hygiene.factoidz.com says that “Rub

the inside of a banana peel across your teeth. This treatment is mild enough to use daily

and some people have reported seeing whiter teeth within a week of using this

treatment daily.”

Conceptual Literature

Many studies and articles about banana peels have been done. Written on those

are the benefits, uses and nutritional values of banana peels itself.

According to www.facecarebook.com, “banana peels contain many beneficial

vitamins and minerals like potassium, calcium, vitamin D, magnesium and manganese.

These act as natural tooth whitening, tooth enamel and promote stronger teeth.” As with

“www.facecarebook.com”, the website “www.teethwhiteningtipsrevealed.net” states that,

“banana peels is dentist approved natural whitening method and one of the easiest way

to avoid side effects in using such chemically processed teeth whitening products”.

Additionally, www.themedguru.com says “it appears to be safe, non-toxic, and cheap

solution.”

These related articles support the study of Group 4 of IV-Philippians, Cavite

Christian School. The researchers use this as their base to proceed with their current

research.

Research Literature

Numerous projects and researches concerning the different uses of banana peel

have been done as well. The researchers of Group 4 look upon these studies as

references and sources of further and additional facts.

Some government-related websites have published in their own sites some

subject about banana peel. Electronic Journal of Environmental, Agricultural and Food

Chemistry (EJAFChe) by the Benue State University Department of Chemistry, Brazil,

have cited that banana peel contains high amounts of Manganese which is necessary

for bone growth and reproduction. It also states that “banana peel is good in maintaining

white tooth enamel”. Other food experiments and recipes can be found on privately

owned sites like www.dungz.com, which refers to it as a “natural, healthier and cheaper

alternative to the commercially processed teeth whiteners”.

Synthesis

The researchers have gathered and collected different articles, studies and

literature which are found relevant to the current study, concerning the use of banana

peel as a potent ingredient of teeth whitener.

The researchers find the articles objective and unbiased and the most recent and

related they can have. These have motivated the researchers to pursue the goal of their

study and invent a teeth whitener made from banana peel. These will serve as the base

reference for the researchers’ study.

The said articles will be synthesized and used in comparison with the current

study at the end of the research.

CHAPTER III

METHODOLOGY

This chapter presents the research design, the procedures itself, the sampling

process, and the statistical tool employed in the treatment and analysis of data.

Research Design

The Researchers of Group 4 used both Experimental and Descriptive methods of

research in this study.

According to Gay (1976), the only method of research that can truly test

hypotheses is Experimental Method, and is therefore used as one of the framework of

this study. Several hypotheses must be verified and can only be verified through

experimentation and application of conceptual and theoretical framework to the whole

scale of research process.

On the other hand, Descriptive Method described by Wilson (1987) being the

survey design as involving population based on the gathered data from a sample drawn

from them, thus this method will be used final stages of the study, which involves

sampling and surveying with the finished product for every trial.

The specific designs used were Single Group Design for Experimental Method

and Survey for Descriptive Method.

Population, Sampling, and Respondents of the Study

The respondents of the research were sampled among the whole population of

Cavite Christian School’s High School Department, School Year 2011-2012. There were

a total of thirty (30) respondents wherein fourteen (14) of which are males and the

remaining sixteen (16) are females.

The respondents were chosen through systematic sampling, which is the best

random sampling design because no constraint is imposed and every member of the

population has an equal chance of inclusion in the sample. In this way the researchers

can gather responses from different angles, resulting to a more unbiased and more

accurate data.

Research Instrument

Questionnaire is the major research instrument used in the study. According to

Good, the questionnaire is a list of planned, well written questions related to the

particular topic, with space provided for indicating the response to each question,

intended for submission to a number of persons for reply. The respondents must

answer the questionnaire, which is composed of the respondent’s Name, Year and

Section, and three rows of criteria, namely Whitening Ability, Taste, and Texture, with

their corresponding number for rating beside. Each respondent can answer the

questionnaire by shading their rate of choice from one (1) to five (5), with five (5) being

the highest and one (1) being the lowest. The specific values are: five (5) – excellent;

four (4) – very good; three (3) – good; two (2) – fair and; one (1) – poor. Each of which

will be given ample time to answer the questionnaire, before the interpretation of data.

Procedure

Trial 1: Banana Peel Teeth Whitening Paste

For the first set of product, the researchers used the following ingredients: six (6)

banana peels; two (2) tablespoon of glycerine; twenty (20) drops of flavouring; one (1)

cup of pumice flour; four (4) tablespoon of sweetener; one (1) teaspoon of cinnamon

powder and; two (2) tablespoon of hydrogen peroxide.

The researchers have performed the following instructions to complete the first

set. Get the inner part (white) of the banana peels using a knife. Pound it until its fine.

Oven the mashed banana peels for ten (10) minutes then grind it afterwards to get a

powdery substance. In a mixing bowl, mix the banana peel powder together with one (1)

cup of pumice flour, two (2) tablespoon of glycerine, twenty (20) drops of flavouring, four

(4) tablespoon of sweetener, one (1) teaspoon of cinnamon powder and two (2)

tablespoon of hydrogen peroxide. Continuously mix it until it becomes paste-like

substance and pour it on a container afterwards.

The researchers, together with the respondents, evaluated the product and found

it not presentable. It also has a strong after-taste of pumice flour.


For the second set of product, the researchers used the following ingredients:

eight (8) banana peels; two (2) tablespoon of glycerine; twenty-five (25) drops of

flavouring; one (1) cup of pumice flour; five (5) tablespoon of sweetener; one (1)

teaspoon of cinnamon powder and; two (2) tablespoon of hydrogen peroxide.


set. Get the inner part (white) of the banana peels using a knife. Using a blender, blend

the white part of banana peels for five (5) minutes until it becomes puree-like. In amixing

bowl, mix the banana peel puree together with one (1) cup of pumice flour, two (2)

tablespoon of glycerine, twenty-five (25) drops of flavouring, five (5) tablespoon of

sweetener, one (1) teaspoon of cinnamon powder and two (2) tablespoon of hydrogen

peroxide. Continuously mix it until it becomes paste-like substance and pour it on a

container afterwards.

The researcherstogether with the respondents found out that blending the

banana peels improved the appearance of the product and adding sweetener improved

its taste. However, a mild after-taste of the pumice flour is still present.


For the third set of product, the researchers used the following ingredients: ten

(10) banana peels; two (2) tablespoon of glycerine; twenty-five (25) drops of flavouring;

one (1) cup of pumice flour; six (6) tablespoon of sweetener; one (1) teaspoon of

cinnamon powder and; two (2) tablespoon of hydrogen peroxide.


set. Get the inner part (white) of the banana peels using a knife. Using a blender, blend

the white part of banana peels for five (5) minutes until it becomes puree-like. In a

mixing bowl, mix the banana peel puree together with one (1) cup of pumice flour, two

(2) tablespoon of glycerine, twenty-five (25) drops of flavouring, six (6) tablespoon of

sweetener, one (1) teaspoon of cinnamon powder and two (2) tablespoon of hydrogen

peroxide. Continuously mix it until it becomes paste-like substance and pour it on a

container afterwards.

The researchers together with the respondents found out that this trial is the best

and is exact in terms of taste. The researchers also included more banana peels to

improve the whitening ability.

Statistical Analysis

The researcher uses the formula

x̅� =∑ f (x̅)n

for the interpretation of gathered data to get the weighted mean of the respondent’s

responses, wherein:

x̅� - weighted mean

∑ - summation

f - degree

x - no. of response within a certain degree

n - total no. of respondents

Obtained Weighted Mean Equivalents:

1 - (1.00-1.50) - Excellent

2 - (1.51-2.49) - Very Good

3 - (2.50-3.49) - Good

4 - (3.50-4.49) - Fair

5 - (4.50-5.00) - Poor

CHAPTER IV

DATA PRESENTATION, ANALYSIS AND INTERPRETATION

This chapter presents the answer to the specific problems earlier raised in the study.

GRAPH I

RESPONDENTS’ PROFILE

A. According to age

AGE OF THE RESPONDENTS

12 y/o 13 y/o

14 y/o 15 y/o

16 y/o

The pie graph shows that, out of 30 respondents, 1 student or 3.33% is 12 years old, 8

students or 26.67% are 13 years old, 9 students or 30% are 14 years old, 11 students

or 36.67% are 15 years old and 1 student or 3.33% is 16 years old.

GRAPH II


B, According to Gender

GENDER OF THE RESPONDENTS

MaleFemale 53.33

%46.67%

The pie graph shows that, out of 30 respondents, 16 or 53.33% are females and 14 or

46.67% are males.

GRAPH III


B. According to Year Level

YEAR LEVEL OF THE RESPONDENTS

First YearSecond YearThird Year

33.33%

The pie graph shows that, out of 30 respondents, 10 or 33.33% are first year students,

10 or 33.33% are second year students and 10 or 33.33% are third year students.

33.33%

33.33%

A. According to Gender

Effectiveness of Teeth Whitener Made of Banana Peel in terms of:

Table I

Whitening Ability

5 (EXCELLENT) 4 (VERY GOOD) 3 (GOOD) 2 (FAIR) 1 (POOR) AVERAGE

MALE 10 4 0 0 0 4.71

FEMALE 11 6 0 0 0 4.63

TOTAL 21 9 0 0 0 4.7

Table I shows how male and female respondents respond to the product’s

Whitening Effect of the final trial. The table shows the following facts: the average rating

of males in the last trial is 4.71 out of 5; the average rating of female in the last trial is

4.63 out of 5, and; the average rating of both males and females combined in the last

trial is 4.7 out of 5.


Table II

Taste


MALE 10 4 0 0 0 4.71

FEMALE 11 5 0 0 0 4.69

TOTAL 21 9 0 0 0 4.7

Table II shows how male and female respondents respond to the product’s Taste

of the final trial. The table shows the following facts: the average rating of males in the

last trial is 4.71 out of 5; the average rating of female in the last trial is 4.69 out of 5,

and; the average rating of both males and females combined in the last trial is 4.7 out of

5.


Table III

Texture


MALE 11 3 0 0 0 4.79

FEMALE 8 8 0 0 0 4.5

TOTAL 19 11 0 0 0 4.63

Table III shows how male and female respondents respond to the product’s

Texture of the final trial. The table shows the following facts: the average rating of males

in the last trial is 4.79 out of 5; the average rating of female in the last trial is 4.5 out of

5, and; the average rating of both males and females combined in the last trial is 4.63

out of 5.

B.According to Year Level


Table I

Whitening Ability


1st Year 7 3 0 0 0 4.7

2nd Year 10 0 0 0 0 5.0

3rd Year 4 6 0 0 0 4.4

TOTAL 21 9 0 0 0 4.7

Table I shows how the respondents by year level responded to the

product’s Whitening Ability of the final trial. The table shows the following facts: the

average rating of 1st Year students in the last trial is 4.7 out of 5; the average rating of

2nd Year students in the last trial is 5 out of 5;the average rating of 3 rd Year students in

the last trial is 4.4 out of 5 and; the average rating of all the year levels combined in the

last trial is 4.7 out of 5.


Table II

Taste


1st Year 7 3 0 0 0 4.7

2nd Year 9 1 0 0 0 4.9

3rd Year 5 5 0 0 0 4.5

TOTAL 21 9 0 0 0 4.7

Table II shows how the respondents by year level responded to the product’s

Taste of the final trial. The table shows the following facts: the average rating of 1 st Year

students in the last trial is 4.7 out of 5; the average rating of 2nd Year students in the last

trial is 4.9 out of 5;the average rating of 3rd Year students in the last trial is 4.5 out of 5

and; the average rating of all the year levels combined in the last trial is 4.7 out of 5.


Table III

Texture


1st Year 7 3 0 0 0 4.7

2nd Year 9 1 0 0 0 4.9

3rd Year 3 7 0 0 0 4.3

TOTAL 19 11 0 0 0 4.63

Table III shows how the respondents by year level responded to the product’s

Texture of the final trial. The table shows the following facts: the average rating of 1st

Year students in the last trial is 4.7 out of 5; the average rating of 2nd Year students in

the last trial is 4.9 out of 5;the average rating of 3 rd Year students in the last trial is 4.3

out of 5 and; the average rating of all the year levels combined in the last trial is 4.63 out

of 5.

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter includes the summary, findings,conclusions and recommendations

of a study.

Summary

Having pearly white teeth has always been a part of a person’s personal

grooming. Those who want to have white teeth use chemically – based products and

are unaware of its disadvantages and possible side effects. For this reason, the

researchers of Group IV of IV-Philippians from Cavite Christian School, were motivated

to create a cheaper and healthier alternative.

The researchers’ main goal is to make a Teeth Whitening Paste Made of Banana

Peel which is usually left over and taken as waste.

The researchers then performed three trials, wherein each of which with varying

proportions of banana peel to perfect the alternative product, with the objective of

having a finished product after the third trial by the end of the alotted time.

After each trial, the products were brought to a survey upon thirty (30)

respondents sampled systematically from the whole student population of Cavite

Christian School’s Highschool Department. After every gathering of data, it was

analyzed, interpreted and compared to the results of other trials.

At the end of the study, the researchers have proven the effectivity of Teeth

Whitening Paste Made of Banana Peel in terms of : Whitening Ablity, Taste, and

Texture.

Conclusion

The researcher of Group IV conclude the following statements based on the

gathered data from the sample population.

Banana peel is really effective in terms of whitening ability. Based from the

gathered data, it has helped in making the most of respondents’ teeth whiter which

accounts to the component that it has. The Teeth Whitener made of Banana Peel is

also effective in terms of taste and texture. The researchers found out that the abrasive

use has its aftertaste so in order to suit the preferences of the respondents, the

researchers added flavoring which includes its sweetener and eucalyptus to add its

minty taste. These flavorings does not alter the whitening capability of the paste but only

improves its taste and texture. Overall, the Teeth Whitener made of Banana Peel is

efficient in the objectives the researchers want to achieve.

The researchers of Group IV proved that the above statements are true.

Recommendation

The researchers recommend the Teeth Whitening Paste Made of Banana Peel

as an alternative to commercially processed teeth whitening products made of different

chemicals. Our study will benefit manufacturers, entrepreneurs, future researchers, and

the community and it can be a source of income in the future. We also suggest the use

of different fruits like orange, strawberry and lime for making teeth whitening paste.

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2012, from http://www.facecarebook.com/cat/mouth-care/

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Electronic Journal of Environmental, Agricultural and Food Chemistry (EJAFChe) by the

Benue State University Department of Chemistry, Brazil

Questionnaire

The Group IV of Fourth Year Philippians would like to ask for your cooperation in our

research entitled “Whitening Paste made of Banana Peel”.

We need your honesty on the following, we hope you would give us a little of your time.

Fill up the following information:

Name: _____________________________________

Year Level: Age: Gender:

Direction: Please shade the circle that marks your choice

Are you using any whitening paste or product? No

If Yes please specify (brand):

Colgate

Sensodyne

Pepsodent

GumTect

Others: ________________

How effective is the Whitening Paste made of banana peel in terms of:

1 2 3 4 5

WHITENING ABILITY

(Answer Whitening Ability in the Last Sampling)

TASTE (Does the whitening paste tastes well?)

TEXTURE (How long the freshness stays?)

LEGEND:

1 – Poor 2 – Fair 3 – Good 4 – Very Good 5 - Excellent

Documents

Research-final Na to Final Xd