Effectiveness of Kamias (Averrhoa

bilimbi) and Calamansi (Citrus x

Microcarpa) Fruit Extract as a Stain
Remover

Alcantara, Hershey L.

Lumberio, Freidritz N.

Macabuhay, Cassandra Alyanna G.

Miguela, Nathan Gabriel D.

 Chapter 1

The Problem

This chapter presents the problem and its background to the study entitled
"Effectiveness of Kamias (Averrhoa bilimbi) and Calamansi (Citrus x Microcarpa) Fruit
Extract as a Stain Remover in Comparison to Commercial Bleach". This includes the
Background of the Study, Statement of the Problem, Hypothesis, Scope and
Delimitations, Significance of the Study, and Definition of Terms.

Background of the Study

Kamias (Averrhoa bilimbi) locally known as iba, is a locally available fruit from the
family Oxalidaceae. Kamias is a sweeter starfruit, derived from Averroes and belimbing
manis. Furthermore, according to Singapore Infopedia, in the 19th-century Philippines,
the juice of the fruit was used as soap for cleaning dirty hands – a common practice of
the washermen. This has an anti-bacterial effect and high-oxalic content and is eco-
friendly and affordable (Bolea, 2019).

Calamansi (Citrus x Microcarpa), also known as calamondin, Philippine lime, or

Philippine lemon, is a citrus hybrid native to Southeast Asia and East Asia, as well as a
known natural bleaching agent. They are available year-round, although their peak
season is from winter to early spring (The Spruce Eats).

On the other hand, stains are one of the most common problems in households,
especially for those who cannot afford to buy expensive bleach. Using commercial
bleach can cause harm to humans and the environment as well (Hitaliaet.al, 2021).

It is time-consuming and more complicated to remove the stains when you do not
dishhave the products needed to remove certain stains, especially when it is a blood
stain due to hemoglobin- a factor in red blood cells that, when exposed to air, causes
them to clot. This clotting ability aids in the healing of wounds and prevents excessive
blood loss. Unfortunately, this clotting ability also binds it to any surface on which it is
spilled, making removal from fabric and clothing difficult (Aftermath).
 Aside from bloodstains, other stains can occur from everyday occurrences -
spilling sauces, ink from a pen, and mud are perfect examples of this, where people use
various products, commonly those containing sodium hypochlorite- like bleach, to try
and remove them, but to no avail, which usually makes it worse as it can discolor and
fade colors on cotton clothes due to its strong smell (Home Clean Home). They may
also use laundry detergents, which are effective in removing stains, but leave the
environment in danger due to it causing eutrophication (huge algae blooms), which
sucks up all the oxygen and suffocates fish and aquatic life (Webb,2014).

This study was carried out to determine whether or not the extracts of kamias and
calamansi can be an effective stain remover in order to determine whether or not it can
be a new product for cleaning garments that is environmentally friendly and benefits
those who sell them, especially since they are falling into obscurity in the local market.

1.2 Statement of the Problem

The study entitled “The Effectiveness of Kamias (Averrhoa bilimbi) and Calamansi
(Citrus x Microcarpa) Fruit Extract as a Stain Remover “ aims to determine the
effectiveness of kamias and calamansi as stain removers when compared to
commercial bleach.

Specifically, it sought to answer the following questions:

1. Which of the mixture of calamansi and kamias extract and bleach will be more
effective in removing the following stains when applied:

a. coffee
b. ketchup stains
c. ballpoint pen ink stains

2.     How effective will the mixture of kamias and calamansi extract be when
applied to a stained cloth in terms of:
 a. brightness
b. color

3.      What is the best ratio between kamias and calamansi extract in order to
create a balanced mixture?

1.3Hypotheses

A. Null Hypothesis:

If the mixture of kamias and calamansi extract is applied to a stained cloth, then it will
not remove the stain, thus making it ineffective as a stain remover.

Alternative Hypothesis:

If the mixture of kamias and calamansi extract is applied to a stained cloth, then it will
remove the stain, thus making it effective as a stain remover.

B. Null Hypothesis:

If kamias and calamansi extract are applied to a cloth, then it will not be brightened and
will change or fade the cloth's color.

Alternative Hypothesis:

If kamias and calamansi extract are applied to a cloth, then it will be brighter and not
fade/change the cloth's color.

C.  Null Hypothesis:

a.)   If the ratio of calamansi to kamias is 2:1, then it will not be a balanced mixture.

b.)   If the ratio of calamansi to kamias is 1:2, then it will not be a balanced mixture.

Alternative Hypothesis:
 c.)   If the ratio of calamansi to kamias is 2:1, then it will be a balanced mixture.

d.)   If the ratio of calamansi to kamias is 1:2, then it will be a balanced mixture.

1.4 Scope and Delimitations

    This study will only focus on making a stain remover mainly aimed at clothes using
readily available community materials, namely kamias and calamansi, to prove whether
or not the stain remover made from those two items will be more effective than
commercial bleach; thus, the effects of the finished product will be the only focus of this
study.

    This study's coverage will also be limited to only one fabric, specifically polyester,
which will be used to test the product, as most studies related to using calamansi and
kamias used clothes made of cotton and to ensure that different information will be
acquired.

   Other fruits and vegetables aren’t going to be in this study. Only the juice of the raw
material will be used because using different components of the fruit will make creating
a final product difficult.

1.5 Significance of the Study

This study investigated the effectiveness of the mixture of calamansi and kamias as an
alternative stain remover to help the following:

Environment- The study may be beneficial in preventing the increasing usage of

cleaning products with chemicals and their harm to the environment, and also making
use of the environment's natural resources to create more products that are eco-
friendly. Furthermore, this study may give more insight to environmentalists on how to
use such natural resources to aid the environment.
The Community-This study may help in providing the community with an affordable
stain-removing agent using locally available materials that can save them money and
raise awareness on the issues of chemical pollution in the environment.

Furthermore, people can be sure that it has no bad effects on clothes or skin, unlike
when using synthetic stain removers. In addition to this, people can easily prepare the
stain remover because it does not require much effort.

Soap and detergent industry- This research could have a long-term impact on the
soap and detergent industries by providing novel information about stain-removing
calamansi and kamias extracts. The researchers' findings will benefit this industry by
incorporating new knowledge into their soap and detergent formulations.

Farmers and Sellers- The study may result in a higher number of purchases for those
who sell or grow the fruits used, thus helping them gain a higher income.

Future Researchers- The study could be useful as a reference for future researchers.

1.6 Definition of Terms

Bleach- a liquid containing bleaching agents, especially: a solution of sodium

hypochlorite used for bleaching (as in laundry and textile work), disinfecting, and
deodorizing. In this study, it will be the comparative solution to test the effectiveness of
the product made from two fruit extracts.

Calamansi- a citrus hybrid primarily grown in the Philippines with high acidity. In this
study, it is one of the two fruits whose extracts will be used as a stain remover for
experimentation.

Cloth- woven or felted fabric made from wool, cotton, or a similar fiber. In this study, it is
the surface to be tested on by the two mixtures.
Kamias- a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. In this study, it
is one of the two fruits whose extracts will be used as a stain remover for
experimentation.

Stain- a discoloration that can be clearly distinguished from the surface, material, or
medium on which it is found. They are caused by the chemical or physical interaction of
two dissimilar materials. In this study, it is what is being attempted to be removed from a
cloth surface using two cleaning agents.

Effectiveness- the degree to which something successfully produces a desired result.

This study is about whether or not a stain remover can remove a stain.
 Chapter 2

Review of Related Literature and Studies

Review of Related Literature

Foreign

When we think of the distinct flavors of Filipino cuisine, sourness will be at the top
of the list. It comes as no surprise that the calamansi (or kalamansi) has been hailed as
“one of the most important fruit crops grown in the Philippines," lumping it together with
the greats: banana, mango, and pineapple.

The calamansi fruit tree is also one of the most adaptable and hardy, thriving in
warm and cool climates. It can even be grown in your own home, in a clay pot with soil,
alongside other houseplants. (Chibundle, 2019).

According to Thulaja (n.d), the kamias fruit is a yellowish-green berry that is slightly
lobed and can grow up to 10 cm long; they are produced all year round, and the juice of
the fruit is used as soap for cleaning dirty hands in 19th-century Philippines, a common
practice of washermen.

Additionally, although bleach is an essential household product, it does have some

drawbacks. For example, this product is highly corrosive, which means it could corrode
the skin and cause severe irritation. Not only can bleach whiten clothing, but it also has
the disadvantage of fading colors on cotton clothing due to its strong odor. Furthermore,
bleach is responsible for an estimated 28% of household product poisonings. This
product can harm not only humans but also pets due to their lower air intake. This
product can also harm the women who live in their homes as housewives because they
are in constant contact with them. (Manmatharajan, n.d)

Also, fish eggs can be killed by detergent concentrations as low as 5 ppm.

Surfactant detergents have been linked to a decrease in aquatic organism breeding
ability. Detergents also add another problem for aquatic life by lowering the surface
tension of the water. Pesticides and phenols, for example, are then much more easily
absorbed by the fish. A detergent concentration of only 2 ppm can cause fish to absorb
twice the amount of chemicals they would normally absorb, despite the fact that this
concentration is not high enough to directly affect fish.

Detergents, including biodegradable detergents, can be poisonous to all types of

aquatic life if present in sufficient quantities. All detergents degrade the external mucus
layers that protect the fish from bacteria and parasites, and they can also cause severe
gill damage. When detergent concentrations reach 15 parts per million, the majority of
fish die, according to Lenntech (n.d).

They can deprive fish and other critters of oxygen. Detergents bind to oxygen,
causing bubbles to form that are harmful to fish. Phosphates in detergents can also
cause algal blooms in freshwater. These blooms reduce the available oxygen that fish
require in waterways because algae decompose and consume oxygen. Lower dissolved
oxygen levels can also alter the chemistry of the sediments beneath the water, causing
toxins to be released that harm aquatic life.

Additionally, soaps and detergents actually break up oil and send it lower into the
water column, causing more marine organisms to suffer; when soaps and detergents
are spilled in our waterways, they become a pollutant that may be harmful (Copeland &
Kent, 2014).

Moreover, according to WEPA (n.d), with the rapid increase in population,

urbanization, and industrialization, the quality of Philippine waters is deteriorating,
particularly in densely populated areas and industrial and agricultural zones. The
discharge of domestic and industrial wastewater, as well as agricultural runoff, has
significantly polluted the receiving water bodies. Raw sewage, detergents, fertilizer,
heavy metals, chemical products, oils, and even solid waste are all examples of effluent.
Each of these pollutants has a distinct noxious effect on human livelihood and results in
economic costs, and the negative impact of water pollution on the economy is estimated
at  ₱67 billion per year (more than $1.3 billion).
 Furthermore, detergent operates in a completely different manner than soap.
Detergents do not actually clean your clothes; instead, the washing machine uses water
and pressure to loosen dirt from your clothing. Surfactants in detergent aid this process
by suspending dirt in water and holding it there as it is flushed out of your machine and
into the water system. Many laundry detergents on supermarket shelves contain over
martinz. This is concerning, especially given that household chemicals are a leading
cause of accidental poisoning in children each year.

Consequently, phosphates are one of the chemicals to look out for in laundry
detergents; used to soften hard water, these chemicals are one of the main reasons
laundry detergents are so bad for the environment. They enter our waterways and
cause eutrophication (huge algae blooms), which suffocates fish and aquatic life by
sucking up all the oxygen, according to Webb (2022).

Local

Calamansi is indigenous to the Philippines and was first introduced to other parts
of Asia by traders traveling between East Africa and India. In terms of horticulture, the
calamansi tree matures to about 25 feet tall and produces small green citrus fruits with
an average diameter of 1 inch. Its pulp has a distinct tart flavor that has been described
as "a cross between lime and orange," with users remarking that this tartness allows it
to blend well with other juices such as banana, apple, grape, papaya, mango, and even
coconut water. (Tacio, 2023)

On the other hand, a mature kamias tree can reach a height of 5–10 meters; its
trunk is relatively short and can quickly divide into several branches. For fruits to form,
the trunk and branches must be exposed to sunlight. This can be aided by removing all
leaves except those on the branch ends. Averrhoa bilimbi is thought to have originated
in Indonesia, but it is now cultivated and found in the Philippines, Indonesia, Sri Lanka,
Bangladesh, the Maldives, Myanmar, and Malaysia. Kamias, which is essentially a
tropical tree, is less resistant to cold and grows best in rich, well-drained soil. There
have been no reports of pests or plant diseases specific to the kamias tree (Yap, 2018).

Calamansi production in the nation has decreased over the past six years,
according to recent reports. According to recent reports, the country's calamansi
production has declined over a 6-year period. Production fell from 199,675 metric tons
over a land area of 20,956 hectares in 2008 to 164,050 metric tons over a land area of
20,246 hectares in 2013. The decline is the result of greening disease, or
"huanglongbing" (HLB), which reduces yield and causes tree death, according to the
Food and Fertilizer Technology Center in Taiwan (FFTC). HLB, also known as leaf
mottling, is also known as "one of the most important, severe, serious, destructive, and
devastating diseases of citrus,” to quote the words of the Agriculture Department’s
Bureau of Plant Industry (BPI). HLB is also known as "one of the most difficult diseases
to control.".

Review of Related Studies

ab

According to a study by Rodeo (2016), over the last six years, calamondin
production has decreased from 188,340 metric tons in 2010 to only 162,676 metric tons
in 2015; Areas planted to calamondin have also suffered the same fate. This can be
attributed to the presence of citrus greening disease in most production areas resulting
in to decline in yield and the death of trees. Calamondin produced during the first half of
2016 was 34,176 metric tons, a decline from the same period last year. This can be
attributed to the lingering effect of decreased number of trees due to a typhoon that hit
major production areas in Luzon. MIMAROPA recorded the highest production,
contributing 39.1% to the national output. Central Luzon and Zamboanga Peninsula
followed with 11.4 and 9.8%, respectively (PSA, 2016).

Kamias extract was the best alternative to commercial bleach used in the study in
terms of removing stains, whitening the fabric, cost, and availability in the
neighbourhood, but was outperformed by bleach in stain removal.(Hitalia et. al, 2021)
 In a study determining if calamansi can be used as a denture cleaner, the plaque
index score of the dentures after being soaked in commercially available cleaners and
citrus solutions showed no significant difference. Thus, the results show that there is no
significant difference or parity in terms of effectiveness between commercially available
solutions tested and citrus solutions when different time intervals are considered. Both
can be used successfully. (Pohan et al., 2018).

Moreover, according to a study by Bolea (2019), kamias has antibacterial

properties and a high oxalic content. The product is both environmentally friendly and
reasonably priced. The researchers conducted their survey at Saint Village, Joseph
Village 5 Butong, Cabuyao City, Laguna. It could have taken up to 2-3 days. The
majority of people thought the product was effective, efficient, and useful, but they
advised the researchers to improve the product's physical appearance, including its
fragrance and color.

Additionally, in a study of applying kamias and calamansi to both cotton and silk
fabrics, the kamias’ juice almost completely removed the stain, whereas the calamansi
extract did not, making the eba extract more effective in removing stains and after
applying calamansi and kamias extract for 5 minutes, the stain on both silk and cotton
fabric faded. Soaking and rinsing with water lightens the stain but does not completely
remove it, making it ineffective as a stain remover. They also discovered that the ph
level of kamias is 5.5-6.5 while that of calamansi is 2.5-3, which had a significant impact
on the research results (Aguilon et al., n.d). Also, in a study conducted by Martinez
(2013) using kamias on 100% cotton fabric, the researchers discovered that if the cloth
is scrubbed in the same way that everyone scrubs their laundry clothes, the stain can
become cleaner or disappear completely.calam

Calamansi has a 5.52% Citric acid concentration; citric acids also have a mild
bleaching action that can be used to remove certain types of stains. Fruit acids are
commonly used in beverage, food, pharmaceutical, textile, metal, chemical, and other
industries. (Berto, 2016).
 Furthermore, the researchers discovered that kamias is gentler for hands
because it is naturally made, as opposed to branded bleach, which contains too many
chemicals. Commercial bleach can remove the stain more quickly, but it takes longer
and is more expensive (Domingo, 2018).

Foreign

According to Abdurahman et, al. 2020, they discovered that acidity can dissolve
mineral deposits from any smooth surface, such as lemon juice, and that its action can
be accelerated by exposing the stain to sunlight while soaking, but found that it could
only remove engine oil and food coloring from cotton.

Furthermore, the antimicrobial and antioxidative activity of chili paste and

calamansi lime is enhanced by the combination of phenolic compounds found in both.;
the addition of calamansi lime significantly aids in the preservation of the red color of
paste C, with only 17% color loss occurring after 12 days of storage. Calamansi lime's
organic acid also contributes to the paste's C pH of 3.98 and acid titratability of 1.44%.
With a shear force value of 0.53 lbs, chili paste C demonstrated a significant tenderizing
effect as a chicken fillet marinade. The chili bird pastes with calamansi lime could be a
potential marinade product that promotes healthy and inexpensive eating habits (Azhar
et al.,2021), proving calamansi to be an effective preservative.

Chapter 3
Methods and Materials
 This section shows the complete materials and procedure needed to conduct the
experiment

Materials:
This study will use the following materials:
1. 1 kg of calamansi
2. 1 kg of kamias
3. 3 pieces of filter paper
4. 1 funnel
5. 2 pieces of graduated cylinders - 100 mL
6. 2 pieces of beakers - 100 mL
7. 1 knife
8. 1 cutting board
9. 1 metal strainer
10. 2 medium porcelain bowls
11. Zonrox Original Bleach (100 mL)
12. Nescafé® Original (18 g)
13. 1 electric heater
14. Water (50 mL) 
15. 1 bottle of UFC banana ketchup (320 g)
16. 1 piece of HBV Scion Oil Gel Pen
17. 2 spray bottles (100 mL)
18. 9 pieces of polyester cloth of the same length and width (10 cm x 10 cm) 
19. 1 Timer
20. 2 Tablespoons
21. 1 glass mug

PHASE I
COLLECTION AND PREPARATION OF MATERIALS
 1. The researchers will buy the calamansi and kamias in Pilar Public Market at Dao,
Pilar, Sorsogon.
2. The researchers will buy the three pieces of filter paper and 2 spray bottles (100
mL) at Lazada.
3. The researchers wil buy the Bottle of UFC Banana Ketchup (320 g), HBV Scion
Oil Gel Pen, Nescafé® Original (18 g), and Zonrox Original Bleach (100 mL) at
MCE-Centermart in Banuyo, Pilar, Sorsogon.
4. The researchers will borrow nine pieces of cloth, electric heater, and metal
strainer at Macabuhay’s residence at Banuyo, Pilar, Sorsogon.
5. The researchers will borrow the two porcelain bowls and the timer at Lumberios’
residence in Dao, Pilar, Sorsogon.
6. The researchers will borrow the knife, two tablespoons, glass mug, and cutting
board at Alcantara’s residence in San Jose, Pilar, Sorsogon.
7. The researchers will borrow the two funnels, two graduated cylinders (100 mL),
and beakers (100 mL) from the Pilar National Comprehensive High School’s
Chemistry Laboratory with the permission of Mr. Lowel Andrian Solayao.

PHASE II
EXTRACTION OF CALAMANSI AND KAMIAS
A. Calamansi Extract
1. The researchers will place the purchased kilos of calamansi and kamias in 2
separate porcelain bowls to be washed in a sink.
2. The researchers will clean each one of the fruits inside the bowl and will be dried
using a cloth.
3. Once the two fruits are dried up and cleaned, the researchers will take out the
bowl of calamansi while the bowl of kamias will be set inside a cabinet.
4. On a cutting board at a counter, the researchers will use a knife to slice each
calamansi in half individually.
5. The researchers will place the sliced pieces of calamansi back in their bowl.
6. The researchers will carefully place one of the graduated cylinders (100 mL) on
the counter. 
 7. The researchers will place one of the three filter papers above the opening of the
graduated cylinder.
8. Once the filter paper is set, the researchers will securely place a metal strainer
on top of the cylinder.
9. The researchers will squeeze each sliced calamansi through the strainer into the
cylinder.
10. Once the juices are all extracted, the researchers will label the graduated
cylinder as: "Extract One (1): Calamansi Juice" and will be stored in a cabinet.
11. The researchers will discard and thrown the calamansi remains (e.g seeds,
peelings) and the used filter papers into the garbage can.
12. The researchers will clean the cutting board, knife, and bowl with water and
soap.

B. Kamias Extract
1. The researchers will take out the bowl of kamias from the cabinet.
2. On a cutting board at a counter, the researchers will use a knife to slice each
kamias in half individually.
3. The researchers will place the sliced pieces of kamias back in their bowl.
4. The researchers will place the unused graduated cylinder (100 mL) on the
counter. 
5. The researchers will place one of the two unused filter papers above the opening
of the graduated cylinder.
6. Once the filter paper is set, the researchers will place a metal strainer on top of
the cylinder.
7. The researchers will squeeze each sliced kamias through the strainer into the
cylinder.
8. The researchers will label the graduated cylinder containing the kamias extract
as “Extract Two (2): Kamias Extract” and will be stored in a cabinet.
9. The researchers will discard and throw the kamias peelings and the used filter
paper into the garbage can.
 10. The researchers will clean the cutting board, knife, and bowl with water and soap
and will be stored properly.

PHASE III
COMBINATION OF EXTRACTS
A.  2:1 Calamansi to Kamias Ratio
1. The researchers will take out the two labeled graduated cylinders and two
beakers out of the cabinet and place it on the counter.
2. The researchers will cut the unused filter paper in half.
3. The researchers will place one of the two spray bottles on the counter beside the
two graduated cylinders.
4. The researchers will carefully removed its cap, and a funnel will be inserted
above its opening.
5.  The researchers will place one of the filter papers above the funnel.
6. The researchers will take out the graduated cylinder with the label "Extract One
(1): Calamansi Juice" and have its contents poured through a beaker until it
reaches the 66 mL mark.
7. The researchers will pour the beaker through the funnel inserted in one of the
spray bottles.
8. The researchers will take out the graduated cylinder with the label “Extract Two
(2): Kamias Extract” and have its contents poured through the unused beaker
until it reaches the 33 mL mark.
9. The researchers will pour the beaker through the funnel inserted in one of the
spray bottles.
10. The researchers will remove the funnel from the spray bottle’s opening and the
cap will be securely reinserted.
11. The researchers will label the bottle as “Bottle A: 2:1 Ratio” and store it in a
cabinet.
B. 1:2 Calamansi to Kamias Ratio
1. The researchers will place the unused spray bottle on the counter beside the two
graduated cylinders.
2. The researchers will place one of the two spray bottles on the counter beside the
two graduated cylinders.
3. The researchers will carefully remove its cap and a funnel will be inserted above
its opening.
4. The researchers will place one of the filter papers above the funnel.
5. The researchers will take out the graduated cylinder with the label "Extract One
(1): Calamansi Juice" and have its contents poured through a beaker until it is at
the 33 mL mark.
6. The researchers will pour the beaker through the funnel inserted in one of the
spray bottles.
7. The researchers will take out the graduated cylinder with the label “Extract Two
(2): Kamias Extract” and have its contents poured through the unused beaker
until it reaches the 66 mL mark.
8. The researchers will pour the beaker through the funnel inserted in one of the
spray bottles.
9. The researchers will remove the funnel from the spray bottle’s opening and the
cap will be securely reinserted.
10. The researchers will label the bottle as “Bottle B: 1:2 Ratio” and store it in a
cabinet.

PHASE IV
EXPERIMENTATION
A. Experimental Set-up
1. The researchers will place the nine pieces of polyester cloth on a table on a 3x3
grid and will be pictured using a phone as a reference for brightness and color
before experimentation.
2. The researchers will take out the two bottles labeled “Bottle A: 2:1 Ratio” and
“Bottle B: 1:2 Ratio” and the bottle of Zonrox Original Bleach (100 mL) on the
cabinet and place it on the table.
3. The researchers will place the bottle of UFC Banana Ketchup (320 g) and HBV
Scion Oil Gel Pen on the table.
4. The researchers will fill the electric heater with fifty milliliters of water and will be
set to heat.
5. Once heated, the researchers will transfer the contents inside the electric heater
to a glass mug.
6. The researchers will pour the Nescafé® Original Coffee Mix (18 g) into the cup
and mixed thoroughly with a tablespoon.
7. The researchers will place the mug on the table beside the bottle of UFC Banana
Ketchup (320 g) and the HBV Scion Oil Gel Pen.
8. The researchers will open the cap of the UFC Banana Ketchup (320 g), and its
contents will be transferred using a tablespoon until it is full, and the cap will be
reinserted once done. 
9. The researchers will place the tablespoon’s contents equally in the first row of
clothes horizontally, and the ketchup will be smeared through each cloth.
10. The researchers will pour the mug of coffee through a new tablespoon until it is
full, then it will be poured and refilled in each piece of cloth in the second layer
vertically until it all has a coffee stain on it.
11. The researchers will use the HBV Scion Gel Pen to write on the third and final set
of cloth vertically.

B. Testing of Mixtures
1. The researchers will apply the bottle labelled with “Bottle A: 2:1 Ratio”
horizontally to the first layer of clothes.
 2. The researchers will apply the bottle labelled with “Bottle B: 1:2 Ratio”
horizontally to the second layer of clothes.
3. The researchers will apply the bottle of Zonrox Original Bleach (100 mL)
horizontally to the third layer of clothes.
4. The researchers will set the timer for 10 minutes to see the results.
5. The researchers will gather and record the results through the research logbooks
and graphed.

Research Design
Independent Variable Dependent Variable Controlled Variables/
Constants
Kamias and Calamansi Effectiveness of the Stain Amount of Kamias Juice
Extract Remover and Calamansi Juice

Experimental Groups Control Groups

1.Three pieces of clothes with the extract 1.Three pieces of clothes with Zonrox
of Kamias and Calamansi with 2:1 ratio. Original Bleach.
2.Three pieces of clothes with the extract
of Kamias and Calamansi with 1:2 ratio.

Research Design: CRD (Completely Randomized Design)

Number of Treatments: 3
Number of Replicates: 3
Experimental Unit: 9 pieces of clothes
Research Design Layout:

T1 T2 T3
R1 R1 R1
 T1 T2 T3
R2 R2 R2

T1 T2 T3
R3 R3 R3

Treatment 1 (T1): Clothes applied with 2:1 ratio, extract of Kamias and Calamansi
Treatment 2 (T2): Clothes applied with 1:2 ratio, extract of Kamias and Calamansi
Treatment 3 (T3): Clothes applied with Zonrox Original Bleach

References  
Rodeo, A. J. (2016, October). The Philippine Fruit Industry: An Overview.
Www.Researchgate.Net.
https://www.researchgate.net/publication/311067359_The_Philippine_Fruit_Industry_A
n_Overview 

Hitalia, J. P., Bringuelo, Y. J., Jordan, I. H., Martinez, E., Leba Jr, R., Vadez, A. G., ... &
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