III.METHODOLOGY
A. Surface to weight (S/W) and the
surface to volume (S/V) ratios of various commodities.
1. The students prepared commodities of
different sizes and shapes, i.e.
a) Right circular cone (carrot)
b) Cylinder (cucumber)
c) Oblate spheroid (potato)
d) Sphere small (calamansi)
e) Leafy vegetable (pechay)
2. They get the weight of each
commodity.
3. They estimated the volume of each
commodity following the water displacement method in a sufficiently large
graduated cylinder.
4. They estimated the surface area by peeling
or custing (as in leafy vegetable) each commodity and laying the peelings on a
graphing paper in such a way they can cover a regular polygon. They measured
the area in centimeter square by counting the number of squares.
5. They get the S/W and S/V ratios.
6. They tabulated the data.
B. Moisture loss in commodities with
various shape and sizes
1. The students weighed each of the
commodities used in the part 1 of the experiment. (same commodities but
undisturbed ones)
2. They monitored the weight up to the
fourth day.
3. They tabulated the data.
C. Nature of the fruit wall
1. The students cut the sample(s)
crosswise.
2. They identified the fruit wall and
measured each part.
3. They drew/took photographs and
labeled the cross-section of the sample emphasizing the fruit wall.
D. Anatomical Features of Fruits and
Vegetables
1. The students prepared slides of the
cross-sections of the epidermis of the five samples used on this study.
2. They examined these under microscope.
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