Bachelor of Science in Chemistry
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Recent Submissions
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Spectrophotometric determination of anthocyanin content in six common vegetables
(2014)Anthocyanins, the natural colorants that belong to a group of plant compounds called flavonoids, are responsible for most of the red, orange, purple, violet, magenta, and blue colors found in fruits, vegetables, legumes, ... -
A comparative study of the rate of decomposition of ascorbic acid in stored and preserved pepper (Capsicum annum) using rice hull as retardant
(1990)Peppers are rich in vitamins especially vitamin C and minerals like calcium, phosphorus, iron and a pungent ingredient known as capsaicin. Peppers are used as condiment and extensively in flavoring meats such as sausages ... -
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months
(1980)For the past thirty years the Sugar Regulatory Administration, including the defunct Philsugin and Philsucom, have been equipped only to use soil testing as the main basis for fertilizer recommendation. This system of ... -
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)
(2014)This study aimed to determine the presence of carotenoids in three vegetable samples Kolitis (<em>Amaranthus spinosus</em>), Lupo (<em>Alternanthera sessilis</em>), and Tugabang (<em>Corchorus olitorius</em>). The carotenoids ... -
Phytochemical contents of Swietenia mahogani leaves and winged seeds
(2014)The general objective of this study was to determine the phytochemical contents of mahogany leaves and winged seeds. Ethanol extracts of mahogany winged seeds and leaves underwent qualitative tests for anthraquinones and ...
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