CONFESSION

This writes is shown to complete the research of the project ‘Schoolwide Enrichment

Model (SEM)’ by MARA Junior Science College,we admit this is our own work except

for the information and other statement when we are each of it be explain with detail.

Members:

___________________________ ___________________________

(WAN NOOR FARZANA BT (NUHA AFIFAH BT ABU ZAKI)

WAN FAIZAL)

Approved by:

______________________________

(PN SHARIFAH AMAL HAFIDZAH BT SYED AHMAD)

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 ACKNOWLEDGEMENT

Alhamdulillah, grateful to Allah The Merciful for his permissions and blessings we got

to finish and complete this research smoothly. Selawat and salam to our beloved prophet

Muhammad SAW. Firstly, I would like to express my gratitude to the beloved principal

of MRSM Gemencheh, TnHjMaznan bin Maamor for allowing us conduct the

Schoolwide Enrichment Model as a platform before entering the universities.

Then, I would like to thank my great SEM advisor, PnSharifahAmalHafidzahbinti Syed

Ahmad who guide us on conducting the research and contributing ideas, worrying us all

the way.

In addition, special thanks and meaningful appreciation for Dr

UswatunHasanahbintiZaidan, lecturer of Department of Biochemistry, Faculty of

Biotechnology and Biomolecular Sciences, UPM Serdang for willing to guide us more in

conducting experiment and improving our project.

Finally, I extend this acknowledgement to both of our parents and fellow friends for their

continuous supports.

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 ABSTRACT

The title of our research is ‘Eggshell as a calcium source’. Our research is important to our

environment to reduce the agricultural waste and domestic waste. Our objective is to

evaluate the nutritional composition in the eggshell. We want to benefit the eggshell

nutritional composition which is calcium in our daily life. In this research, the eggshellwiil be

turned into powder form. Next, the percentage of calcium in the eggshell is calculated. In the

meantime, we will be using the calcium from the egghells as a calcium source for human

needs. This calcium will be inserted in the capsul for easy-consuming. In the future research,

we want to varies the usage of calcium from the eggshell for multipurpotional uses.

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 CHAPTER 1 :

INTRODUCTION

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CHAPTER 1

1.1 INTRODUCTION

The purpose of this chapter is to briefly explain about our project named as Eggshell

as Calcium Source. We do detailed the research background, problem statement,

research objective, importance of research and terms definition.

1.2 RESEARCH BACKGROUND

Eggs is crucial in our life as it is one of the common food source consumed by human

for their low cost and easy preparation. Eggs is used in food industries to be processed

and commercial as varies products and in many forms for human nor things uses such

as bakery products, dishes and others. This situation results in lot of eggshells left

and thrown away unbeneficial. In response to this problem, our study proposes to

determine the eggshell composition and evaluate the nutritional composition in the

eggshell. Some research show that eggshell is high in calcium. This research

determined the percentage of calcium in eggshell using titration method. Calcium is

essential for human mainly in forming healthy and strong bones and teeth. Nowadays,

calcium is listed in nutrition that usually people lack of due to several factors, mainly

because of low-calcium food intake . So, lack of calcium could affect our healthiness

by causingbone health, hypo and hypercalcaemia, deficiency and osteoporosis.

Therefore, to avoid both wastage and these disease we decided to conduct this

research which is eggshells as calcium source for easy consuming calcium.

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1.3 PROBLEM STATEMENT

Due to daily activities, our body need calcium to be well-functioned and in

maintaining healthiness. But there are some people who are allergies with milk which

is also high in calcium content, making it a reason for their lacking and excuse for not

consuming enough intake of calcium. So, our research proved that eggshells could be

one of the calcium source, replacing that milk for allergies people as it contain more

than 90% of calcium in 100g of eggshells. Furthermore, we also get to avoid eggshells

waste due to unbeneficial cause.

1.4 RESEARCH OBJECTIVE

 To evaluate the nutritional composition in eggshells and required amount of

calcium daily

 To produce eggshell containing high calcium content in form of powder or

capsule

 To determine the flavour and texture for eggshell fortified food

1.5 IMPORTANCE OF RESEARCH

The importance of our research is to determine the calcium contained in eggshells by

using the titration method and calculate the percentage of it in 100g of eggshells.

Therefore, people can decide how much to consume to ensure enough calcium intake

for their body. Besides, we also wish to reduce the wastage of eggshells by using them

as calcium source.

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1.6 TERMS DEFINITION

Titration

Titration is a process where a known solution called a titrant is added slowly, drop by

drop to another solution which is unknown until the point where the reaction achieves

balance ( neutralization ) , that is frequently demonstrated by a change of colour.

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 CHAPTER 2 :

LITERATURE

REVIEW

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CHAPTER 2

2.1 INTRODUCTION

This chapter will brief on articles that are related to the project. We had found some

articles from Internet which are so helpful in progressing the project. So much fact

and knowledge had we gained from them.

2.2 RELATED ARTICLES / LITERATURE

Use of Eggshells as a Raw Material for Production of Calcium Preparations.

From this article, we get to know eggshells do contain a lot of calcium content and it

also can be used in producing and manufacturing product made of calcium. Calcium

in eggshells exist in form of calcium carbonate which can dissolved in human body

but it is slower than calcium citrate. These calcium is tasteless and does not change

the texture or taste if being put in any food or drinks.

DOLIŃSKA, BARBARA; JELIŃSKA, MARTA; SZULC-MUSIOŁ, BEATA;

RYSZKA, FLORIAN

Department of Applied Pharmacy

©2016 Medical University of Silesia-Poland

2.3 RELATED RESEARCH

Eggshell calcium in the prevention and treatment of osteoporosis

This article stated that eggshell do relieve and reduce pain of people with disease of

lack of calcium such as osteoporosis. These calcium has been tested on animal’s bone

and it did increase bone density. It is stated that eggshells calcium are suitable in

curing and preventing osteoporosis.

Rovenský J1, Stancíková M, Masaryk P, Svík K, Istok R

National Center for Biotechnology Information

U.S. National Library of Medicine-USA

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 CHAPTER 3 :

RESEARCH

METHODOLOGY

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CHAPTER 3

3.1 INTRODUCTION

This chapter will explain about the process and method that we use specificalley in

producing eggshells powder. We also included the list of apparatus and materials that

was used, variables of the experiment and the results obtained by the end of the

experiment.

3.2 RESEARCH DESIGN

Producing eggshell powder

Rinse 10 eggshells thoroughly

Boil the eggshells in 100°C of water for about 10 minutes. Keep them submerge in
the water

Collect the eggshells and removed the water completely

Remove the membrane of the eggshells using spatula

Place the eggshells on a tray and oven-dry them at 200°F for 15 minutes

Crush the eggshells and grind them in a grinder into fine powder

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 Titration process

Weight the powder and separate into 100g per small container

Add several drops of ethanol to the flask (helps to dissolvdHCl)

Put 10.0 ml of 1 M of HClinto the flask. Then add 2-3 drops of phenolphthalein.

Fill the burette to above the 0.0 ml mark with 0.1 M NaOH. Open the valve and
allow the NaOH to drain into a small beaker until the solution is at the o.o ml
mark.

Titrate the eggshells powder until the solution stays pink for 30 seconds. Read and
record the final volume on the burette.

3.3 POPULATION TARGET AND RESEARCH SAMPLE

A statistic state that about 75% of people around the world (25% in U.S) lose their

lactase enzymes after weaning.This cause them not being able to digest milk, and will

be called as lactose intolerant / lactase deficient.

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3.4 RESEARCH METHODOLOGY

3.4.1 LIST OF MATERIALS AND APPARATUS

APPARATUS MATERIAL

 Spatula  1.0 molHydrochloric acid (HCl)

 Beaker  0.1 molSodium hydroxide

 Burette (NaOH)

 Flask  Water

 Measuring cylinder  Eggshells powder

 Oven  Capsule

 Magnetic stirrer  Ethanol

 Heating plate  Phenolphthalein

 Retort stand

 Tray

 Grinder

 Electronic balance

 Small container

3.4.2 RESEARCH VARIABLES

Manipulated variable : The amount of eggshells

Responding variable : The percentage of calcium

Constant variable : Size of eggs / Types of eggs

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3.5 DATA COLLECTION

Trial Volume of NaOH used to react with

HCl (ml)
First 10.1

Second 14.7

Third 12.4

3.6 DATA ANALYSIS

From the experiment, we can conclude that 100g of eggshells contain 97% calcium

and the other 3% is other elements in a very small amount.

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CHAPTER 4 :

RESULTS

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CHAPTER 4

4.1 INTRODUCTION

For this chapter, we inserted the result of the project and the calculations of calcium

percentage.

4.2 RESULTS OF RESEARCH

Calculations

CaCO3 (s) + 2HCl (aq) --> CaCl2 (aq) + H2O (l) + CO2 (g)

NaOH(aq) + HCl(aq) = Na+(l) + Cl- (aq) + H2O (aq)

1. Number of moles of NaOH used to react with HCl :

= Volume (L) X Molarity = 0.0124L X 0.1 mol/L = 1.24 X 10-3mol

2. Since number of moles of NaOH = Number of moles of HCl

= 1.24 X 10-3mol

3. Initial number of moles of HCl = Volume (L) X Molarity

= 0.011 L X 1.0 mol = 0.011 mol

4. Number of moles of HCl used to react with CaCO3 :

0.011 mol –1.24 X 10-3mol = 9.76 X 10-3 mol

According to the equation, 2 mol of HCl required to react with 1 mol of CaCO3 :

5. Number of moles of CaCO3 reacted

= Moles of HCl reacted X (1mol of CaCO3 / 2 mol of HCl )

= 9.76 X 10-3 mol / 2 = 4.88 X 10-3mol

6. Weight of CaCO3 = 4.88 X 10-3 mol X 100.1 g/mol

= 0.488488 g

7. Percentage of CaCO3 in 0.5 g of eggshells powder :

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 = 0.488488g /0.5g X 100 = 97.6976 %

As the result, we obtained eggshells powder and found out that 100g of the powder

contains about 97% calcium and 3% other elements in a very small amount.

4.3 TABLES OF RESULTS

Mass of eggshells powder (mg) Elements Mass (mg)

Calcium 97

100 Other elements 3

Calcium 485

500 Other elements 15

Calcium 970

1000 Other elements 30

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 CHAPTER 5 :

CLOSURE

CHAPTER 5

5.1 INTRODUCTION

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 In this chapter, we will discuss mainly on the results obtained. We also included the

implications, future research and conclusion.

5.2 DISCUSSION OF RESULTS

The result of our project has achieved the objectives that we put on. We really hope

that our research could help people especially those with lactose intolerant.

5.3 CONCLUSION OF RESULTS

After the research successfully conducted, we conclude that eggshells is indeed rich

in calcium and it would be just a waste if we do not benefit it as one of our calcium

source

5.4 IMPLICATION OF RESULT

The implication of the results is eggshells powder has to be boiled and oven-dry so

that microorganisms will not present in the powder and no other substance will

present except those that make up the eggshells.

5.5 FUTURE RESEARCH

The project can be used already, but to improve its quality and marketing we would

package it in form of sachet or pills. Sachet is for sprinkling the powder in onto the

food and pills as a cure for people with calcium deficiency.

5.6 CONCLUSION

Our project has proved that calcium has a high content in eggshells. So, it is really

helpful in ensuring our body consumed enough dosage of calcium daily, also in

curing people with calcium deficiency diseases as it will not give any side impacts

for the consumers.

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BIBLIOGRAPHY

 https://www.quora.com/What-could-happen-if-you-eat-an-egg-shell
 https://www.exploratorium.edu/cooking/eggs/eggcomposition.html
 http://www.nationalacademies.org/hmd/Reports/2010/Dietary-Reference-Intakes-for-
Calcium-and-Vitamin-D.aspx
 https://www.ncbi.nlm.nih.gov/pubmed/15018022
 http://www.nationalacademies.org/hmd/Reports/2010/Dietary-Reference-Intakes-for-
Calcium-and-Vitamin-D.aspx
 https://www.exploratorium.edu/cooking/eggs/eggcomposition.html
 http://magazine.scientificmalaysian.com/issue-1-2011/free-rangeorganic-eggs/
 http://www.freemalaysiatoday.com/category/money/2014/04/01/eggs-in-msia-what-
are-you-paying-for/

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 APPENDICES

The eggshells is boiled

Removing the membrane from eggshells

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 The eggshell powder is weight

The solution is stirred using magnetic stirrer

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The titration process

The product

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*NOTE

INCOMPLETE! ;

-related research

-related article

6,12,13,14,16,17

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