An Investigatory Project submitted as an entry to the 2012-2013 School Based Science Fair CLUSTER II- Life Science- Group Category
Allysa Aira S. Corpuz
Maikka Patrice Gonzales
Realyn D. Gaudia
ORION NATIONAL HIGHSCHOOL
Under the guidance of
Mrs. Miguela B. Cayabyab
Background of the study
Filipinos are very talented human beings, they really love to cook, especially desserts. As people make desserts, mothers and chefs always used ingredients that can make the food looks yummy and taste delicious where egg is one of those ingredients. Eggs are very famous; it was usually used in making desserts. But as people buy eggs, it is only its eggyolk being utilized while its shell is trash. So why don’t we make something purposive, using eggshell like as an extender or additive for making toothpaste.
Eggshells present healthy, balanced calcium due to trace amounts of other minerals contained in it. Eggshell calcium is probably the best natural source of calcium, and it is easier for your body to digest and absorb. Eggshell is made almost entirely (about 97 percent) of calcium carbonate crystals. We can found eggshells everywhere. Eggshells are color white and slightly rough and its characteristics are appropriate for making toothpaste.
Toothpaste is a paste or gel dentifrice used with a toothbrush as an accessory to clean and maintain the aesthetics and health of teeth. Toothpaste is used to promote oral hygiene: it serves as an abrasive that aids in removing the dental plaque and food from the teeth, assists in suppressing halitosis, and delivers active ingredients such as fluoride or xylitol to help prevent tooth and gum disease (gingivitis). Most of the cleaning is achieved by the mechanical action of the toothbrush, and not by the toothpaste. Salt and sodium bicarbonate (baking soda) are among materials that can be substituted for commercial toothpaste. Toothpaste is not intended to be swallowed, but is generally not very harmful if accidentally swallowed in small amounts.
Statement of the problem
The study aims to lessen the wastes such as eggshells that contribute to the garbage’s and converting them into a usable form again like toothpaste that can help us a lot instead throwing it into garbage and the other use of cinnamon aside of using it as a flavor for foods.
This research will focus solely on the feasibility of use of calcium from eggshells and cinnamon powder as components in the production of toothpaste.
1. How will the eggshell and cinnamon powder be prepared of toothpaste in terms of : 1.a Color
1.e Ph level
2. How may the eggshell and cinnamon powder of toothpaste be required in terms of the following: 2.a Cleansing properties
3. How many samples/replicates?
Is there significant difference between the eggshell plus cinnamon powder as toothpaste and the commercial based? -ALTERNATIVE FORM:
Is there significant difference among the properties of the eggshell plus cinnamon powder as toothpaste?
Eggshells known as a protective covering of yolk and egg white, eggshells are usually thrown out and contribute to the accumulating garbage. While cinnamon is usually using for flavoring and add aroma to foods .With this knowledge on materials, eggshells and cinnamon which are reach in calcium, the problem on converting and utilizing them in to advantageous way will need to be addressed more.
The prices of main commodities increase nowadays. Toothpaste is one of this and every individual either professionals, non professionals, young and old with or without teeth use commercial toothpaste to clean their teeth and mouth to prevent bad breath and mouth problems.
If the eggshells will be used in making toothpaste...