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Coconut tree (Cocos nucifera) is called the “tree of life” for it has so many uses.
Its different parts such as leaves, husks, trunks, and fruit have a wide range of uses.
Philippines is one of the largest producers of coconut in the world, yet some Filipinos do
not know the right utilization of coconut products. One of the least utilized parts of the
fruit is its meat which is the source of coconut oil. Throughout the tropical world it has
provided the primary source of fat in the diets of millions of people for generations. It has
various applications in food, medicine and industry. The meat of coconut when extracted
produces coconut milk. Coconut milk when boiled produces coconut oil. In foods, it is
Coconut oil contains monolaurin that could be used as a microbial agent in foods.
Monolaurin has been recognized as safe by the US Food and Drug Administration and is
known for its antimicrobial properties. The use of monolaurin could be an effective
(http://www.sciencedaily.com/releases/2009/09/090908103931.htm)
Filipinos are fond of eating and celebrating feasts and parties which lead them to
buy too much food such as fruit, meat and vegetable. However, some of these foods are
not consumed and left rotten due to improper storage. Thus, the lack of efficient and
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proper storage are some of the problems in fruit and vegetable preservation. Because of
rapid deterioration of the fruits, portions of these would not be consumed. Insufficient or
This study generally aimed to find out the effect of different levels of coconut oil
on the deterioration of apple (Malus domestica), orange (Citrus sinensis) and papaya
(Carica papaya).
deterioration of fruits?
2. Which treatment preserved the fruits for the longest period of time in
3. Which fruit was preserved for the longest period of time in terms of color
and texture?
Hypotheses
2. Treatment 1 preserved the fruits for the longest period of time in terms of
3. Apple was preserved for the longest period of time in terms of color and
texture.
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Significance of the Study
Our country, Philippines, celebrates many occasions. In line with this, we are
liable of cooking many foods which sometimes not consumed and left rotten. That is why
additives may affect the value of food in terms of its nutritional value. In addition, they
may cause migraine, headache and allergies which are mostly seen in beverages,
pudding, yoghurt and chewing gum. Large and minimal consumption of these
level. Be careful in choosing food for it may have added ingredients that are not tested
With these in mind, the researchers thought of making natural preservative using
coconut oil found in mature coconut which can help in trapping enzymes coming out off
the fruit.
This research study will be a great help in the production of natural preservatives
and in preserving some foods that are mostly not consumed.
This study focused mainly to find out the effect of different levels of coconut oil
on the deterioration of apple, orange and papaya. This study was limited only on the use
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of Cocowax (a mixture of coconut oil, cooking oil and beeswax), butter like solution that
can be wiped at skin of the fruits. The test fruits (apple, orange and papaya) and the
coconut were obtained from the market at same time. Apples were used as a
representative for thin skin fruits; oranges were used as representative for thick skin fruits
and papaya as a representative for unripe fruits. This research study was conducted at
Coconut Oil
Coconut oil is an odorless liquid. It is white when solid and has a typical smell of
coconut if not refined and deodorized. It forms a white homogeneous mixture when
Coconut oil is edible oil that has been consumed in tropical places for thousands
of years. It is produced by slowly cooking coconut milk over very low heat. This
produces virgin coconut oil which is similar to the cold pressed oil. It is a functional food
which provides health benefits over and beyond the basic nutrients (Dr. Mary Enig,
2004). It contains monolaurin, a microbial agent for foods. Monolaurin when used in
microorganisms.
concentrations had been tested on several bacterial strains including Escherichia coli and
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on food components such as soy protein and water-soluble starch
(http://www.coconutoil.com).
Monolaurin
Lauric acid was first discovered as the main antiviral and antibacterial substance
in human breast milk. It is a medium chain, saturated fatty acid that is also found in
coconut products. Monolaurin is the glycerol ester of lauric acid and is more biologically
active than lauric acid. Monolaurin, of which the precursor is lauric acid, disrupted the
lipid membranes of envelope viruses and also inactivated bacteria yeast and fungi
(Coconut Journal, 1995). Monolaurin disrupts the lipid bilayer of the virus preventing
attachment to susceptible host cells. It binds to the lipid-protein envelope of the virus and
thus inactivates it. Monolaurin inhibits the replication of viruses by interrupting the
binding ability of virus to host cells and prevents uncoating of viruses necessary for
replication and infection. Monolaurin can remove all measurable infectivity by directly
disintegrating the viral envelope. Monolaurin binding to the viral envelope makes the
Monolaurin is a derivative of coconut that has been shown to have anti-fungal and
anti-viral properties. Monolaurin is non-toxic and is effective against yeast and fungi,
Beeswax
Beeswax (C15H31CO2C30H61) has been used since the beginning of the civilization.
It has been found in pharaoh’s tombs sunken viking ships and Roman ruins. Beeswax is
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basically the duct tape of old, with thousands of uses and indispensable. It does not go
bad and has been recovered from ancient ship wrecks heated up and is still useable.
Pure beeswax is solid at normal room temperature. It will have putty like
consistency at above 80-90 ºF. Depending upon its usage, it can sit in a bowl on top of
hot water for a few minutes to allow it to turn into putty like consistency. To melt
beeswax, use a double boiler (a pot within a pot of water). This allows gentle heating
which is important because it can burn rendering a brown hue and loose its aroma. In
melting beeswax, the temperature should not exceed 160-170 ºF for a long period of time.
In food preservation, beeswax is used as a coating for cheese, to protect the food
as it ages. Some cheese-makers have replaced it with plastic but many still used beeswax
to avoid any unpleasant flavors that may result from plastic. As a food additive, beeswax
Cooking Oil
Cooking oil is edible vegetable oils, which is extracted from fats of plants or
trans fats and is liquid at room temperature. Some of edible vegetable oils include olive
oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower
oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of
Vegetable oil is a blend of oils from seeds and plants. It is extracted from plant
sources such as corn, peanuts and soybeans. It also comes from seeds such as cotton
seeds, safflower seeds, rapeseeds, and sunflower seeds. Vegetable oil can also be used in
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recipes or consumed directly. It is often used for dressings or for marinating. It is also
used for frying. It has a high smoke point and can take high heat. Some choose to use
regular vegetable oil and others use waste vegetable oil as fuel for their vehicles as an
Food Preservatives
Nitrites that are used in most processed meats such as lunch meats, smoked
fishes, sausage, bacon, hotdogs and canned meats in order to stabilize the color of such
Benzoic acid used in many foods and drinks, low sugar products and cereals.
Meat products can temporarily inhibit the function of the digestive system and may
deplete glycine levels. It is also used to preserve fruit juice. Sodium benzoate or benzoic
acid has been used for the last 100 years to prevent microorganisms from growing in
acidic fruits.
increasing the Vitamin C content, which interacts with the unwanted oxygen and
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Review of Related Studies
To be able to support this study, the researchers gathered some studies related to
can be a preservative for fruit and other foodstuff. On their study entitled “Coconut
collected and assigned to four different treatments: T1(control)- fresh fruits without
anything done; T2-fruits soaked in coconut water for ten minutes; T3-fruits covered with
coconut water wax; T4- refrigerated fruits. Fruits used were oranges and other citrus
varieties. To achieve the most favorable result, the prescribed procedure of making wax
2000:100:50 [2000 milliliters (mL) coconut water, 100 mL cooking oil, and 50grams (g)
beeswax]. The components were then mixed, cooked and cooled. Results showed a
significant difference in the duration of fruit freshness, with coconut water wax retaining
Components”. According to this study of Zhang H. et al., coconut oil is a potential food
preservative, but a high fat or low starch content may reduce its action.
Monolaurin is the glycerol monester of lauric acid derived from coconut oil. It has
been generally recognized as safe in the US since 1960s, but its use in the global food
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industry has been limited, with benzoates, sorbates and nitrites used more commonly.
Monolaurin has seen more take up to date by the cosmetics and personal care industry.
One of the barriers to monolaurin in food has been that high concentrations over
500µg/mL can result in a soapy odor and taste that affects sensory acceptability. For this
reason, it may be combined with other microbials to establish a series of hurdles that
its potential use and limitations in foods. They obtained monolaurin from Hangzhou
Kangyuan Food Science and Technology with 99 percent monester content. This material
was tested in combination with nisin, sodium lactate, sodium dehydroacetate, calcium
The minimum inhibitory concentrations for the monolaurin were 25µg/mL against
E.coli, 12.5µg/mL against S.aureaus and 30µg/mL. When combined with nisin, it was
However when used with sodium dehydroacetate or EDTA it was effective only
against the E.coli and B.subtilis. Neither use with sodium lactate nor with calcium
Another study was entitled “In Vitro Antimicrobial properties of Coconut Oil
on Candida Species in Ibadan, Nigeria”. According to this study of Ogbolu D. O., Oni
with the availability of fewer antifungal agents with fungicidal actions, prompted this
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present study to characterize Candida species in our environment and determine the
isolates of Candida species were obtained from clinical specimens sent to the Medical
susceptibilities to virgin coconut oil and fluconazole were studied by using the agar-well
diffusion technique. Candida albicans was the most isolate from clinical specimens (17);
others were Candida glabrata (nine), Candida tropicalis (seven), Candida parapsilosis
(seven), Candida stellatoidea (six), and Candida krusei (six). C. albicans had the highest
microg/mL (1:2 dilution). C. krusei showed the highest resistance to coconut oil with an
MIC of 100 % (undiluted), while fluconazole had an MIC of > 128 microg/mL. It is
noteworthy that coconut oil was active against species of Candida at 100% concentration
compared to fluconazole. Coconut oil should be used in the treatment of fungal infections
Definition of Terms
exposure to it
Anthocyanin- water-soluble pigments that impart to flowers and other plant parts colors
Diarrhoea- common digestive disorder that virtually all people will suffer at some stage
saponification of fats
Lauric Acid- crystalline fatty acid found especially in coconut oil and used chiefly in
Meristem- embryonic plant tissue that is actively dividing, as found at the tip of stems
and roots
Zeatin- a naturally occurring growth promoter found in many plants, isolated from
kernels of corn
Research Paradigm
Dependent Variable
Independent Variable
Cocowax (coconut oil, cooking
oil and beeswax) Home preservative for apple,
orange and papaya
Extraneous Variables
Preparation of Materials
Five matured coconuts were bought from the market. From the fruits, water was
removed. Two hundred milliliters of commercially available cooking oil was bought from
the market. One hundred grams of beeswax was provided by the RS Bee Farm in Kapitan
Pepe Subdivision, Cabanatuan City. Twelve apples, twelve oranges and twelve papaya
Meat from each coconut was grated using a coconut shredder. The grated coconut
meat was placed in a clean container and was soaked in a hot tap water. It was then
squeezed to produce the coconut milk. The coconut milk was heated over a low flame
and was stirred slowly to produce coconut oil. The coconut oil was stored in four
different containers containing 60 mL, 120 mL, 240 mL and 480 mL.
Production of Cocowax
Coconut oil in each container was boiled. After boiling, 25g of beeswax and
50mL of cooking oil was added and melted over a slow flame in a gas stove. Beeswax
was used not only because it does not smell bad and it lasts for a long period of time but
also used to solidify the solution. The melted mixture was then removed from the flame
The fruit samples (apple, orange, papaya) were bought from the market at the
same time. Each fruit type was assigned to different treatments with three replicates. The
following treatments with the ratios of coconut oil: cooking oil: beeswax were as follows:
Treatment 1- 480:50:25
Treatment 2- 240:50:25
Treatment 3- 120:50:25
Treatment 4- 60:50:25
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Control- without any preservative
The fruit samples were treated with Cocowax. The whole surface of each fruit
sample was covered with wax by wiping it using a spatula. Coconut oil and cooking oil
Data Gathering
a. Percent deterioration
The initial weight and final weight of each fruit was measured using a weighing
scale and was recorded. The decrease in weight of fruits meant a decrease in its moisture
which often results in withering. The percent deterioration of each fruit was obtained
The number of days which the fruit samples stayed fresh (in terms of moisture,
texture and color) were also counted and recorded. Replicates number of days which the
fruit stayed fresh were added and were divided by three to get its mean.
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Using the mean scores from the number of days before deterioration, the fruit
preserved for the longest period of time was derived. The fruits in each treatment was
ranked from highest to lowest. The ranks were added and the fruit which has the lowest
The data were arranged and analyzed using Analysis of Variance (ANOVA). The
study laid out using Complete Randomized Design (CRD). Comparisons among means
were done using the Duncan’s Multiple Range Test (DMRT) at 5% level of significance.
Preparation of Materials
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Production of Cocowax
Application of Cocowax
Data Gathering
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Diagram of the procedures done in the study
The results of the statistical test on the percent deterioration of fruits (apple,
orange and papaya), the number of days it takes for them to deteriorate and the longest
period of time for them to preserve are shown in the following tables. Using the DMRT,
Percent Deterioration
Higher percent deterioration computed means that the fruits were more
deteriorated and lower percent deterioration means that the fruits were less deteriorated.
These imply that the treatment with less percent deterioration was more effective
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* Means with the same letter superscript were not significantly different at 5% level of significance,
however means with different letter superscript were significantly different at 5% level of significance by
Duncan’s Multiple Range Test.
significant difference on the percent deterioration of apples among the Treatment 1, 2 and
Treatment 4; however, Treatment 3 and the control vary significantly with each other and
to that of the other three treatments. This implies that Treatment 1 and Treatment 2 and 4
shows no significant difference among the different levels of coconut oil in each of the
treatment. This implies that in terms of percent deterioration, whatever ratio was used in
On the other hand, since the fruit with no preservative has the highest score in
terms of percent deterioration, it proves that the control was more effective in lessening
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Table 3. Mean percent deterioration of papaya
In this table, ANOVA reveals no significant difference among the different treatments
used in the study. Therefore, it implies that the different treatments that were applied on
papaya have the same effect. Also, the table shows significant difference between the
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The number of days before deterioration of apples is shown in Table 4. ANOVA
shows no significant difference among all the treatments. It clearly shows that all the
treatments have an equal effect from each other when applied to apple. Treatment 4 was
observed to be the most acceptable in terms of the number of days before it was
deteriorated among all the other treatments because it has the longer number of days
before deterioration.
On the other hand, comparing Table 1 and Table 4, it was proven that when the
apples were subjected to the treatments they have the same number of days before
deterioration.
* Means with the same letter superscript were not significantly different at 5% level of significance,
however means with different letter superscript were significantly different at 5% level of significance by
Duncan’s Multiple Range Test.
Table 5 shows the numbers of days before deterioration of oranges. In this table,
ANOVA reveals no significant difference among the fruits at the control and the other
four treatments in terms of the number of days before deterioration. Therefore, it implies
that the fruits are the same with the control in terms of the number of days it takes them
to be deteriorated. Also, they have the same effect when applied to the skin of the
oranges. It was also observed in Table 2 and Table 5 that the oranges subjected to the
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different treatments and control have no difference, which means whether the orange was
From ANOVA, the papaya samples subjected at each of the four treatments having
Cocowax have no significant difference, which means that they have an equal effect in
the number of days before the papaya was deteriorated. However, these treatments
produced a significant difference when compared to that of the control. This implies that
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Table 7. Ranked mean of the fruits for the longest period of time before deterioration
Table 7 shows the ranked mean of each fruit for the longest period of time before
deterioration. The table ranked the fruits for the number of days before deterioration. It
was observed that when the rank of each fruits were added, apple had a score of nine,
orange had a score of six and papaya had a score of 15, which means that the orange was
preserved for the longest period of time because it has the lowest rank.
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CONCLUSIONS
RECOMMENDATIONS
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• Application of Cocowax on vegetables.
• Use of other source of monolaurin like salmon oil, palm kernel oil,
LITERATURE CITED
Capulong, C.M., Padua, H.C., & Macapagal, J.C. (n.d.). Coconut water wax: A
breakthrough in fruit preservation. Bato balani for Science and Technology,
26(4), 16-18.
Friedman, P. (2002). Grolier Encyclopedia of Knowledge (p. 76). United States of
America: Grolier Incorporated.
Lorena, D. (2010). Buying Food or Mere Additive? Get your Money’s Worth, Buy
Nourishment!. Current Events Digest, 49(5), 1-2.
Zhang H., et al. (nd). Antibacterial Interactions of Monolaurin with Commonly Used
Antimicrobials and Food Components. Journal of Food Science. 74(7).
INTERNET SOURCES
http://coconut-info.com
http://thaifoodandtravel.com/features/cocgood.html
http://www.autismcoach.com/Monolaurin.htm
http://www.besswaxco.com/besswaxFacts.htm
http://www.coconutoil.com
http://www.ehow.com/facts_5955180_types-fruit-preservatives.html
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http://www.island.lk/2010/03/15/features6.html
http://www.ncbi.nlm.nih.gov/pubmed/19895490
http://www.sciencedaily.com/releases/2009/09/090908103931.htm
http://www.stanceequine.com.au/mediaroom_detail.php?Antimicrobial-activities-of-
coconut-oil-82
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Appendix Table 1. Initial Weight of Fruits
Initial Weight of Fruits (in grams)
Replicate 1
Treatments Apple Orange Papaya
Treatment 1 130g 125g 420g
Treatment 2 140g 140g 490g
Treatment 3 135g 125g 560g
Treatment 4 145g 125g 420g
Control 140g 95g 590g
Replicate 2
Treatments Apple Orange Papaya
Treatment 1 135g 100g 530g
Treatment 2 145g 105g 500g
Treatment 3 135g 105g 495g
Treatment 4 140g 115g 630g
Control 135g 95g 460g
Replicate 3
Treatments Apple Orange Papaya
Treatment 1 140g 85g 500g
Treatment 2 130g 80g 495g
Treatment 3 135g 95g 545g
Treatment 4 135g 95g 610g
Control 135g 110g 595g
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Appendix Table 2. Final Weight of Fruits
Replicate 1
Treatments Apple Orange Papaya
Treatment 1 130g 70g 408g
Treatment 2 137g 92g 450g
Treatment 3 138g 70g 530g
Treatment 4 150g 77g 405g
Control 134g 90g 535g
Replicate 2
Treatments Apple Orange Papaya
Treatment 1 135g 100g 510g
Treatment 2 145g 105g 500g
Treatment 3 140g 100g 450g
Treatment 4 140g 115g 585g
Control 130g 90g 372g
Replicate 3
Treatments Apple Orange Papaya
Treatment 1 140g 80g 480g
Treatment 2 130g 80g 490g
Treatment 3 140g 95g 515g
Treatment 4 135g 95g 585g
Control 130g 90g 525g
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Appendix Table 3. ANOVA for Percent Deterioration of Apples
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Appendix Table 6. ANOVA for number of days before deterioration of Apples
30
31
Containers Cooking oil
Oranges
32
Apples
Papaya
Test Fruits
33
Weighing of Fruits
34
Experimental Design
35
Production of Cocowax
36
Cocowax
37
Application of Cocowax
CURRICULUM VITAE
38
Personal Data
Name: Mark D. Tomenes
Nickname: Mac
Address: Zone 1, Sto. Tomas, San Jose City, Nueva Ecija
Date of Birth: March 30, 1995
Father: Larry Tomenes
Mother: Vicky Tomenes
Brothers/Sisters: Mylene, Michael
Hobbies: Reading books, Watching Television
Favorite Subject(s): Mathematics
Ambition: To become a Successful Engineer
Educational Background
a. High School
b. Elementary
Sto. Tomas Elementary School
S.Y. 2001-2007
c. Pre-Elementary
Sto. Tomas Elementary School
S.Y.1999-2000
CHSI Kindergarten
S.Y. 2000-2001
Awards/Honors Received
4th Year
- 4th Zonal Battle of Math-Tiniks – Champion
- 1st Provincial Statistics Quiz Bee – First Runner up
- Thinker’s Club – President
3rd Year
- 1st Honor
- MTAP Math Challenge Elimination - 1st Place
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year
2nd Year
- 1st Honor
- MTAP Math Challenge Elimination - 1st Place
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year
1st Year
- 4th Honor
- Mathematician of the Year
Elementary
- 1st Honorable Mentioned
CURRICULUM VITAE
40
Personal Data
Name: Benien John B. Angel
Nickname: BJ
Address: Bagong Sikat,Science City of Muñoz, Nueva Ecija
Date of Birth: September 23, 1994
Father: Ben C. Angel
Mother: Venus B. Angel
Brothers/Sisters: Veryl Aubrey Mae B. Angel
Hobbies: Playing computer games, texting, reading books, playing basketball,
and arnis Favorite Subject(s): English
Ambition: to be one of the generals of Philippine army
Educational Background
a. High School
b. Elementary
c. Pre-Elementary
CHSI Kindergarten
S.Y. 1999-2001
Awards/Honors Received
41
4th Year
- CBAA Honor’s Circle (Extemporaneous Speech) – Champion
3rd Year
- 3rd Place Arnis Competition
1st year
- 3rd Place Arnis Competition
Elementary
- 2nd honorable Mention
42
CURRICULUM VITAE
Personal Data
Name: Lara Nicole Bermudez
Nickname: Nickie, Larz, Larzy
Address: # 38 Isla Extension Science City of Muñoz, Nueva Ecija
Date of Birth: October 21, 1994
Father: Dexter Bermudez
Mother: Mary Jane Bermudez
Brothers/Sisters; Trisha Jade Bermudez
Hobbies: texting
Favorite Subject(s): English
Ambition: To be a lawyer
Educational Background
a. High School
b. Elementary
Muñoz United Methodist Learning Center
S.Y. 2001-2007
c. Pre-Elementary
Muñoz United Methodist Learning Center
S.Y. 2000-2001
Awards Received/Honors
4th Year
- Division School’s Press Conference – 1st Place
- Thinker’s Club Officer –Treasurer
- Class Organization - Treasurer
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- I.T. Summit(Powerpoint Presentation) - Champion
CURRICULUM VITAE
Personal Data
Name: Fernebert L. Ganiban
Nickname: Ferne, Fern, Enebet
Address: Teacher’s Village Science City of Muñoz, Nueva Ecija
Date of Birth: November 5, 1994
Father: Felixberto V. Ganiban
Mother: Nehemia L. Ganiban
Brothers/Sisters: Femia Joy, Felbert, Fernan, Felexis, Felix, Femie Laine L.
Ganiban
Hobbies: Surfing the Net, Watching GMA seven, Reading, Listening to radio,
sleeping, and eating
Favorite Subject(s): English, Mathematics and Advanced Physics
Ambition: To be mentor
Educational Background
a. High School
b. Elementary
Muñoz Central School
S.Y. 2001-2007
c. Pre-Elementary
Awards Received/Honors
4th Year
44
- CBAA Honor’s Circle (Essay Writing Contest) – 2nd Place
3rd Year
- 6th honor
- Class Organization - President
2nd Year
- 5th Honor
- Class Organization – Presidents
- Filipiniana Club - Treasurer
1st Year
- 12th Honor
- Class organization- Treasurer
Elementary
- Honorable Mention
45
CURRICULUM VITAE
Personal Data
Name: Chrisandra S. Gaston
Nickname: Iya
Address: # 51 Manito Avenue, Capitan Pepe Subdivision, Cabanatuan City
Date of Birth: April 14, 1995
Father: Ben A. Gaston
Mother: Constancia S. Gaston
Brothers/Sisters: Benedict S. Gaston and Andreiline S. Gaston
Hobbies: texting, watching television and surfing the net.
Favorite Subject(s): Computer and Filipino
Ambition: To be successful veterinarian or nurse
Educational Background
a. High School
b. Elementary
College of the Immaculate Concepcion
S.Y. 2001-2007
c. Pre-Elementary
Kapt. Pepe Day Care Center
S.Y. 2000-2001
Awards Received/Honors
High School
46
- Class Organization- Secretary
- Filipiniana Club Officer
- Thinker’s Club Officer
- Step Club Officer
- Champion (Paggawa ng Tula)
- Silver Medalist-Archery (Intramurals)
- Silver and Bronze Medalist- Archery (Microtel Baguio)
- Bronze Medalist- Archery- (CLRAA)
- SSG First Year Representative
- SSG Second Year Representative
Elementary
- Cultural Awardee
47
CURRICULUM VITAE
Personal Data
Name: Kristine C. Macaso
Nickname: Tin-tin, Tine
Address: Magtanggol Science City of Muñoz, Nueva Ecija
Date of Birth: April 11, 1994
Father: Noel F. Macaso
Mother: Marilyn C. Macaso
Brothers/Sisters: Kenneth C. Macaso
Hobbies: texting, watching television, eating, reading and sleeping
Favorite Subject(s): Mathematics (Trigonometry), Research and English
Ambition: To become a successful nurse
Educational Background
a. High School
Awards Received/Honors
48
Elementary
- 3rd Honorable Mention
-
CURRICULUM VITAE
Personal Data
Name: Jobelle M. Pablo
Nickname: Jobs
Address: Maligaya, Science City of Muñoz, Nueva Ecija
Date of Birth: May 28, 1994
Father: Ricardo M. Pablo
Mother: Verlidia M. Pablo
Brothers/Sisters: Freddie, Mario, Louie, Gemma, Mary Grace, Ruther, Ricardo,
Joey Boy
Hobbies: Watching television and reading magazines
Favorite Subject(s): English
Ambition: To be a successful doctor
Educational Background
a. High School
b. Elementary
c. Pre-Elementary
4th Year
49
3rd Year
- 11th Honor
2nd Year
- 15th Honor
1st Year
- 7th Honor
Elementary
- 1st Honorable Mentioned
50
CURRICULUM VITAE
Personal Data
Name: Efraim A. Sagun
Nickname: Dan-Dan
Address: Linglingay, Science City of Muñoz, Nueva Ecija
Date of Birth: April 6, 1994
Father: Donato Q. Sagun
Mother: Evelyn A. Sagun
Brothers/Sisters: Daniel, Dianalyn, Analyn
Hobbies: Reading books, watching television and playing basketball
Favorite Subject(s): Mathematics and Social Studies
Ambition: To be successful in any field
Educational Background
a. High School
b. Elementary
Linglingay Elementary School
S.Y. 2001-2007
c. Pre-Elementary
Santan Day Care Center
S.Y. 2000-2001
Awards/Honors Received
3rd Year
- 3rd Honor
2nd Year
51
- 8th Honor
1st Year
- 5th Honor
Elementary
- Salutatorian
52
CURRICULUM VITAE
Personal Data
Name: Kristine C. Macaso
Nickname: Tin-tin, Tine
Address: Magtanggol Science City of Muñoz, Nueva Ecija
Date of Birth: April 11, 1994
Father: Noel F. Macaso
Mother: Marilyn C. Macaso
Brothers/Sisters: Kenneth C. Macaso
Hobbies: texting, watching television, eating, reading and sleeping
Favorite Subject(s): Mathematics (Trigonometry), Research and English
Ambition: To become a successful nurse
Educational Background
a. High School
53
Dep-ed Kindergarten School
S.Y. 1999-2000
Little Wise Men Learning Center
S.Y. 2000-2001
Awards Received/Honors
Elementary
- 3rd Honorable Mention
54