CHAPTER I

THE PROBLEM AND ITS SCOPE

RATIONALE OF THE STUDY

Cucurbita (Latin for gourd) is a genus of herbaceous vines in

the gourd family, Cucurbitaceae, also known as cucurbits, native to

the Andes and Mesoamerica. Five species are grown worldwide for

their edible fruit, variously known as squash, pumpkin, or gourd

depending on species, variety, and local parlance, and for their

seeds. The fruits of the genus Cucurbita are good sources

of nutrients, such as vitamin A and vitamin C, among other

nutrients according to species.

Cucurbita species fall into two main groups. The first group

are annual or short-lived perennial vines and are mesophytic, i.e.

they require a more or less continuous water supply. The second

group are perennials growing in arid zones and so are xerophytic,

tolerating dry conditions. Growing 5 to 15 meters (16 to 49 ft) in

height or length, the plant stem produces tendrils to help it climb

adjacent plants and structures or extend along the ground.

Cucurbita fruits are large and fleshy. Botanists classify

the Cucurbita fruit as a pepo, which is a special type

of berry derived from an inferior ovary, with a thick outer wall or

rind with hypanthium tissue forming an exocarp around the ovary,

and a fleshy interior composed of mesocarp and endocarp. The

1
seeds, which are attached to the ovary wall (parietal placentation)

and not to the centre, are large and fairly flat with a large embryo

that consists almost entirely of two cotyledons. Fruit size varies

considerably: wild fruit specimens can be as small as 4 centimetres

(1.6 in) and some domesticated specimens can weigh well over 300

kilograms (660 lb).

The family Cucurbitaceae has many species used as human

food. Cucurbita species are some one of the most important of

those, with the various species being prepared and eaten in many

ways. Although the stems and skins tend to be bitterer than the

flesh, the fruits and seeds of cultivated varieties are quite edible

and need little or no preparation. The seeds and fruits of most

varieties can be stored for long periods of time, particularly the

sweet-tasting winter varieties with their thick, inedible skins.

Summer squash have a thin, edible skin.

Floor wax is a preparation made typically of a mixture of

beeswax and vegetable waxes in a suitable vehicle and used for

polishing and preserving the finish of floors. It is solid at normal

temperatures and insoluble in water.

In order to conserve the resources, improve energy and

efficiency, and prevent a significant amount of organic waste

generated, the researchers came up with the idea to use squash

2
extract as floor wax. The researchers found out that in using squash

as an alternative source to make floor wax, they can help with the

economic growth of the country since it is eco-friendly and

sufficient.

STATEMENT OF THE PROBLEM

The researchers conducted this study to determine and

ascertain the potentiality of squash (Cucurbita) unused parts as an

alternative source for floor wax. Hence, the researchers have

formulated the following problems to guide the researchers:

 Does the alternative floor wax function better than a

commercially bought floor wax?

 Are the ingredients cost efficient and eco-friendly?

 Would the extract of the squash be effective to act as an

alternative source of floor wax?

3
RESEARCH HYPOTHESIS

Ho: The extract of a squash is not sufficient to act as an

alternative source of floor wax.

Ha: The extract of a squash is sufficient to act as an

alternative source of floor wax.

SIGNIFICANCE OF THE STUDY

Since the researchers aim to provide an alternative floor wax,

the researchers conducted a study about squash as alternative floor

wax and how this affects the community. The researchers have

observed that commercially bought floor waxes are harmful to our

health due to its odor. Because of this the researchers created a

study that aims to create a floor wax that has less odor, making it

safer for students and families alike, who are using floor wax at

schools, homes, and work places. The researchers also aim to make

the alternative floor wax cost efficient, and help lessen

environmental waste by innovating the extract of a squash. It can

also improve the economy of the country since it serves as a

substitute for commercially-bought floor wax.

4
SCOPE AND DELIMITATIONS OF THE STUDY

The study does not only determine the effectiveness of

squash as alternative sources of floor wax, but also the volume

yield of floor wax for each quantity of the extract obtained from a

squash. Also to understand the positive effects of the said

alternative floor wax as well as seek to understand the importance

of using natural materials and resources to lessen the overall impact

of pollution in our place.

The subjects involved were the eight researchers from St.

Peter’s College of Ormoc on February 2, 2018. The data

concentrated only to the yield volume of floor wax for each quantity

of squash and the findings.

DEFINITION OF TERMS

The following words are used by the researchers in this study

to provide a more comprehensive perception of each term.

Floor wax - a preparation containing wax and used to polish and

preserve the finish of floors.

Alternative - a choice limited to one of two or more possibilities, as

of things, propositions, or courses of action, the selection of

which precludes any other possibility.

5
Squash- Cucurbita (Latin for gourd) is a genus of herbaceous

vines in the gourd family, Cucurbitaceae, also known as

cucurbits, native to the Andes and Mesoamerica.

Cost efficient – minimizing advertising expenses incurred while

maximizing product

Innovating - make changes in something established, especially by

introducing new methods, ideas, or products

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

1. The amount of 1. Gathering Data 1. Concluding the

squash needed for experimentation
*Assessment on the
experimentation. through statistical
chemical composition
treatment
of the squash.

2. Ascertain the *Research.

quantity of each item to 2. The glossiness and
*Assessment on the
be used to create a shininess of the
different types of floors.
well-polished floor. polished floors

2. Statistical treatment
3. Materials that is to 3. The different types
be used in * Static friction of floors polished
experimentation. percentile

6
 CHAPTER II

REVIEW OF RELATED LITERATURE

James hackney (2006) states that Squashes are gourds, fleshy

vegetables family, which also includes melons and cucumbers. Commonly

divided into one of two main groups, summer Squashes and winter

Squashes. Once considered markets throughout much of the year. A more

accurate distinction between the two is that summer Squashes, with their

soft shells and tender, light-colored flesh, are picked while immature; winter

Squashes, with their hard shells and darker, tougher flesh and seeds, are not

harvested until maturity. Squash is a notably American food. It sustained

Native Americans for some 5,000 years and then helped nourish the early

European settlers. New England Colonists adapted the word squash from

several Native American names for the vegetable, all of which means

‘something eaten raw’. Two former presidents, George Washington

and Thomas Jefferson, were enthusiastic squash growers.

Some vegetables offer different nutrients than others. Some,

however, have truly impressive amounts, which is the case with

squash: 457% of the daily value per serving in vitamin A - more

than pumpkin and possibly more than any other vegetable. Vitamin

A is a powerful antioxidant, essential for good skin, vision, and

7
mucous membranes. An oxidant is defined as a substance which

oxidizes any other substance or molecule in the presence of oxygen

or other reducing agents. On the contrary, an antioxidant is a

reducing agent which stabilizes oxidants by donating electrons or

protons towards the oxidant. The Food and Nutrition board,

Washington defines antioxidants or dietary antioxidants as

substances in food which helps to decrease or minimize the adverse

effects of reactive oxygen species (ROS) and/or reactive nitrogen

species on human normal physiological functions (Cornelli, 2009).

Simoun Martinez (2005) states that Squashes are native to the

Americas and Columbus supposedly carried seed back to Europe, but if all

squash is native to the Americas, they spread quickly in some cultures,

because some of the oldest surviving cook books have recipes for winter

squash/pumpkin type vegetables. There must have been varieties native

to parts of Europe as well as the Americas. Pliny, Galen (ca. 131-200),

Dioscorides (ca. 40-90 AD), and others describe vegetables thought to be

winter squashes well before Columbus. The squash plant is indigenous to

America and was cultivated to a large extent by the Iroquois

and other eastern stocks. The word ‘squash’ is derived from the Algonquin

‘akuta squash’ or ‘isquoter squash (Colonial spelling). Roger Williams

writing on the agriculture of the New England Indians says: ‘Askuta squash,

their vine apples, which the English from them call squashes, are about the

bigness of apples of several colours, a sweet light wholesome refreshing’

8
Squash may be the catalytic plant that graduated ancient peoples from

hunter / gatherer to grower. Remnants of Curcurbita seed found in caves in

Ecuador prove to be 12,000 years old. This predates the previously known

dawn of agriculture by hundreds of years and the advent of cultivated corn

by 2,000. But why squash? They say the large fruits of wild squash were

easy to find. They offered flesh, nutritious seed, edible flowers and even

containers. The first ceramic pots were formed to resemble commonly used

vessels made from a hard-shell squash known as gourd. Native American

farmers also harvested squash flowers. Each squash plant bears long vines

that produce many male and female flowers. After enough young fruit is

developing, they pinched off new flowers to eliminate further fruit production.

This ensured that each pumpkin or squash reached its maximum size. This

practice also provided a plentiful supply of freshly cut flowers throughout the

growing season. Buffalo Bird Woman’s Garden is perhaps the most important

book ever written on the details of Native American gardening on the

Missouri River flood plain. In it we learn that the Hidatsa and their neighbors

also harvested the flowers on a daily basis. The flowers would be boiled, often

with corn and other wild seed. But the farming tribes also preserved the

blossoms for later use. Bird Woman would lay them out carefully onto “deer

hair” grass to create a large homogenous mass. When dry, she’d roll it all up

and store in bags for winter. There is no doubt that all other tribes who grew

the three sisters did much the same thing. Today the squash blossoms are

brought fresh into Mexican markets every morning. In regions close to the

point of origin for the species, a cheese quesadilla of squash blossoms is still a

9
popular festival food. Two sources offer exciting Native American winter

squash and pumpkins for next year’s garden. Order catalogs or per use their

online stores. From nonprofit Native Seed/SEARCH come over a dozen

different varieties from indigenous tribes of the desert Southwest and

northern Mexico. They are great choices for hot, dry climates. Take a look at

the oldest variety, Magdalena Big Cheese, plus Acoma Pumpkin, Striped Pima

Bajo Sequalca and many others.

10
 CHAPTER III

RESEARCH METHODOLOGY

RESEARCH DESIGN

The researchers applied a developmental type of research

specifically experimental kind to gather data on the feasibility of the

squash extract as an alternative source for floor wax.

RESEARCH LOCALE

The researchers conducted their study at the Physics

Laboratory of the Basic Education Department of St. Peter’s College

of Ormoc. The researchers find it favorable to them since it is

equipped with the apparatuses that will help in conducting the said

experiment.

RESEARCH SUBJECT

11
 The researchers found out that the squash is not only beneficial

in terms of the nutrients that it possess namely: amounts of vitamin

C, vitamin E, vitamin B6, niacin, thiamin, pantothenic acid, and

folate but it can also be an alternative source for floor wax.

RESEARCH INSTRUMENTS

The instruments used was a beaker (1000 ml) where the

materials are melted, stirring rod used for moving the specimen,

watch for time keeping, knife for chopping squash parts, scissors for

cutting candles into pieces, one (1) stove as source of energy for

the melting process and a small container to store the finished

product.

RESEARCH PROCEDURE

The study was conducted from 3:30 PM to 4:45 PM at the

Physics Laboratory of the Basic Education Department of St. Peter’s

College of Ormoc. The research was done through the following

steps:

The research was done through the following methods:

1. Chop the candles into small pieces, then let it melt in a low fire

and wait until the candle is already liquid

12
 2. Chop the part of the squash into small pieces then boil it in a

boiling water. Measuring 150 ml of its extract and set aside

3. Pour 250 ml of kerosene into the melted candles without

removing the heat

4. When the kerosene boils, pour the squash extract then into the

boiling mixture of melted candles and kerosene wait for 5-10

minutes so it can thoroughly mix with the melted candles and

kerosene.

5. After 10 minutes pour the liquid in the desired container

without the squash parts and let it cool.

Flow Chart

1. Chop the candles into 2. Chop the part of the

small pieces, then let squash into small pieces

it melt in a low fire then boil it in a boiling

and wait until the water. Measuring

candle is already 150 ml of its extract and

liquid set aside

3. Pour 250 ml of

kerosene into

the melted

candles without

removing the

heat

5. After 10 minutes pour

4. When the kerosene boils, pour the
the liquid in the
squash extract then into the boiling
desired container mixture of melted candles and

without the squash kerosene wait for 5-10 minutes so

parts and let it cool. it can thoroughly mix with the

STATISTICAL TOOL: melted candles and kerosene.

13
 Friction formula shows the relationship between the

resistive force of friction, the coefficient of friction and the normal

force pushing the objects together.

Formulas:

µ = h/b

Where:

µ = The static friction of the floor wax

h = Height of the plane

b = Base of the plane

14
 CHAPTER IV

RESULTS AND DISCUSSION

This chapter describes the analysis of data followed

by a discussion of the research findings. The findings relate to the

research questions that guided the study. Data were analyzed to

identify, describe and explore the relationship between the squash

(Cucurbita) and its components upon making it unto a floor wax.

There were four (4) different set ups that the researchers prepared.

The data was obtained from the actual observations of the

researchers.

PRESENTATION OF DATA

Table 1: Quantitative data for each set ups: Represents the

amount of squash parts and candle used, the amount of kerosene

used, time taken in the boiling processing, and floor wax produced

by each set ups.

15
 Squash Candles Kerosene Boiling Extract Volume

parts (mediu used Process Produced of

(cut m sized) (mL/ set (minutes/ (mL/ set Floor

into up) set up) up) wax

pieces) yield

Used (mL/

set up)

Set 2 slices 2 250 mL 10 min 150 ml 237

up A candles mL

Set 3 slices 3 230 mL 10 min 125 ml 200

up B candles mL

Set 2½ 2½ 245 mL 10 min 135 ml 225

up C slices candles mL

Set 3½ 3½ 220 mL 10 min 145 ml 234

up D slices candles mL

Table 2: Data gathered from the observation: Represents the

outcome of the finished product when applied to a wood surface

specifically a plywood and the observation of the researchers.

Different Set Ups Observation of the Researchers

16
 Has characteristics just like

a commercial floor wax in terms

of shine and texture but its odor

Set Up A is not as strong as the

commercial floor wax, and

among the different set ups it

dries the quickest.

Set up B doesn’t have

Set Up B enough lustrousness unlike a

commercial floor wax. It has

small rubber-like leftovers just

like when we are using our

erasers.

It has the best quality of

lustrousness and texture among

the different types of set ups, its

Set Up C odor is also not as strong as the

commercial floor wax, but it

takes a little more time to dry

when applied.

It has the worst quality

among the different set ups, it is

hard to apply, has big rubber-

like leftovers, it doesn’t have as

17
 Set Up D much lustrousness as the other

set ups, and has leaves

unsuitable texture to the surface

applied.

ANALYSIS /INTERPRETATION OF DATA

Different Height (cm) Base (cm) µ of Friction Time (ms)

Set Ups

Set Up A 21 33 0.64 65

Set Up B 21 33 0.64 81

Set Up C 21 33 0.64 70

Set Up D 21 33 0.64 84

Formulas:

µ = h/b

Where:

µ = The static friction of the floor wax

h = Height of the plane

b = Base of the plane

To determine the effectiveness of the floor wax the researchers used

the statistical tool – formula of static friction. They made four set ups and

18
compared them to each other in terms of slipperiness. The researchers used

an old slipper to slide over the plywood in which the floor wax was already

applied and a stopwatch to determine the time interval of the slipper as it

slide over the different set ups.

In Set up A the researchers have observed that its time interval is 65

milliseconds, among the different set ups it is the slipperiest. While in Set up

B its time interval is 81 milliseconds which is slower than Set up C that has a

time interval of 70 milliseconds and Set up D has a time interval of 84,

among the different set ups it is the least slippery.

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

19
 This chapter presents the summary of the study. It presents

the problem of the study, findings, conclusion and the

recommendations for further studies.

SUMMARY

The data on table one (1) showed both the amounts of

squash (cucurbita) parts and candle used, the amount of kerosene

used during the boiling process of the experiment, and the extract

produced by each setup.

Table two (2) is comprised with the observations of the

researchers for each Set up. During the researcher’s testing

process, there were four (4) different set ups namely: A, B, C, and

D. As the researchers went through with the testing process, each

set up showed different results. Only three (3) of them are

considered to correspond to the characteristics of a commercial floor

wax but in terms of smell the improvised product is better and is

not harmful to the health of the users these are Set ups A, B and C.

In the interpretation of data it showed that Set up A has the best

quality in terms of slipperiness next in line is Set up C then Set up B

and the last one is Set up D.

CONCLUSION

20
 Based on the findings of the experiment, the researchers

concluded that the Set Up C has the best qualities that corresponds

to the characteristics of a commercial floor wax, the

improvised/homemade floor wax has the higher quality in terms of

smell without spreading strong and abhorrent smell that may also

harm the health of the users, and it is also cost efficient. The users

can benefit from this product for the ingredients are cheap and can

be found at home and it is easy to make. The product can also

lessen environmental wastes for only the unused parts of the

squash are needed to make the extract.

RECOMMENDATIONS

These recommendations are hereby formulated by the

researchers based on the findings of the study:

1. The researchers should also try this experiment to other

fruits or vegetables.

2. As the study progresses, the researchers should also

uncover other methods in extracting the squash to develop

an innovative approach to ascertain effectiveness.

3. Floor wax users must possibly consider taking this

experiment as a help for them and also for our

environment.

21
4. Tap all the people to take a look at the potentiality of the

squash as a floor wax addressing environmental and global

problems.

22
 Appendix A

St. Peter’s College of Ormoc

Ormoc City, Leyte, Philippines
BASIC EDUCATION DEPARTMENT
Academic Year 2017-2018

Dear Ms. Canoneo,

Benedicite! Greetings of Love and Peace!

The Group 5 researchers of Grade 10 – Goodness would like to ask for your

permission to be our research consultant, for the sole purpose of improving

the state of our research paper. This would help us achieve our goal in

making a good research paper.

Thank you very much! May God always bless you!

The Researchers:
NICCI ANN SENECIO

CLYDE AMARIGE V. LINGATONG

ASHLIEMAE JUDD LASACA

CHARMA ELLAINE MARQUEZ

CARYL ANN YVONNE B. GAYLON

DIANNE GRACE S. BARCELO

AMPARO MARIE BERNAS

SHANNEN PHOEBE SEDIGO

MS. MARYBETH CANONEO MR. MARK ANTHONY B. MALINAO

Research Consultant Research Adviser

23
 Appendix B

Fig. 1 Chop the candles into small pieces,

then let it melt in a low fire and wait

until the candle is already liquid

Fig. 2.1 Chop the part of the squash

into small pieces

24
Fig. 2.2. Boil it in a boiling water and set aside

Fig. 3. Pour 250 ml of kerosene into

the melted candles without removing the heat

25
Fig. 4. Pour the squash extract then into the boiling

mixture of melted candles and kerosene

Fig. 5. Pour the liquid in the desired container

without the squash parts and let it cool.

26
 Fig. 6. Preparation of the

the different set ups

Fig. 7.1. Testing process of the different set ups

Fig. 7.2. Application of the floor wax

to the surface of the plywood

27
Fig. 7.3. Observation on Set up A

Fig. 7.4. Observation on Set up B

Fig. 7.5. Observation on Set up C

28
 Fig. 7.6. Observation on Set up D

Fig. 7.7. The rubberlike leftovers in Set up D

Fig. 8.1. Determining the slipperiness of Set up A

29
Fig. 8.2. Determining the slipperiness of Set up B

Fig. 8.3. Determining the slipperiness of Set up C

Fig. 8.4. Determining the slipperiness of Set up D

30
 Appendix C

Formulas:

µ = h/b

Where:

µ = The static friction of the floor wax

h = Height of the plane

b = Base of the plane

Different Height (cm) Base (cm) µ of Friction Time (ms)

Set Ups

Set Up A 21 33 0.64 65

Set Up B 21 33 0.64 81

Set Up C 21 33 0.64 70

Set Up D 21 33 0.64 84

31
 BIBLIOGRAPHY

Cook A. (1999, May 20). Abundant Squash for Creative Uses.

Retrieved from [Link]

Hackney J. (2006) & Martinez S. (2005). Indigenous People of

America. Retrieved from [Link]

Cornelli U (2009). Antioxidant use in nutraceuticals. Clin. Dermatol.,

27:[Link][Link]

1380533902_Phadungkit%20et%[Link]

Internet Sources:

[Link]

[Link]

[Link]

[Link]

[Link]

32
 CURRICULUM VITAE

Name: Clyde Amarige V. Lingatong

Address: Brgy. Valencia Ormoc City

33
Birthdate: October 13, 2001

Birthplace: Ormoc City

Experience during Experimentation:

During the experimentation, I experienced ups and downs. Stress

was present due to lack of time and because we had to repeat our

experimentation. Overall it was a great experience which opened up my

mind that there is always a solution and that having unity in the group

can make the work faster and even enjoyable.

Name: Dianne Grace S. Barcelo

Address: Dayhagan Ormoc City

34
Birthdate: August 14, 2001

Birthplace: Ormoc City

Experience during Experimentation:

I experienced a lot of new things in our investigatory project. I have

experienced a lot of failures, yet me and my group mates never gave up.

This IP is a way in order to reunite and learn a lot of new things not only

from your co-members but also learning from your research.

Name: Shannen Phoebe C. Sedigo

Address: Brgy. Ipil, Sitio Panali-an, Ormoc City

35
Birthdate: February 10, 2002

Birthplace: Baybay City

Experience during Experimentation:

I experienced several hardships and fun during our

experimentation. I learned we should take failures as our motivation to

strive harder. With God’s grace, we were still able to accomplish this

study.

Name: Nicci Ann Carmel M. Senecio

Address: Matag-ob Leyte

36
Birthdate: July 16, 2001

Birthplace: Ormoc City

Experience during Experimentation:

In our experiment, I experienced many difficulties with the topics

that we chose to study for our research paper which we had to change

two times. As a researcher I learned that you should always have a plan B

in case your decisions are a failure and don’t let your mistakes hinder you

from improving your research paper.

Name: Charma Ellain Ann D. Marquez

Address: Brygy. Camp Downes, Ormoc City

37
Birthdate: November 8,2001

Birthplace: Ormoc City

Experience during Experimentation:

During the experimentation, I found the study interesting because

of its result and I experienced pressure due to the lack of time. In the

experimentation, I learned that there is an alternative way to solve every

problem.

Name: Amparo Marie A. Bernas

Address: Barangay San Isidro Ormoc City

38
Birthdate: March 20, 2002

Birthplace: Ormoc City

Experience during Experimentation:

During the experimentation, I have learned a lot of new things most

especially it helped me realize of how important our research is. It was an

amazing experience for me. With the help of my fellow researchers we

were able to accomplish the task given and the researchers were able to

produce a very affordable product to be used by the people.

Name: Ashliemae Judd M. Lasaca

Address: 540 Dona Feliza Mejia Subdivision. Ormoc City

Birthdate: July 26, 2001

39
Birthplace: Ormoc City

Experience during Experimentation:

My overall experience during our experimentation is that it’s quite

interesting how we’ve come up with this and that we easily coped up with

the said experimentation even though we’ve changed it, still we managed

to make a new one.

Name: Caryl Anne Yvonne B. Gaylon

Address: Toog Highway, Ormoc City

Birthdate: October 31, 2001

40
Birthplace: Cebu City

Experience during Experimentation:

During the experimentation of our study, I experienced struggles

and pressure on what will be the possibility that will result to our

experiment. Overall, I am very happy and satisfied on the result of our

experiment because I learned that there is an alternative way in making

an effective floor wax.

41