JEWELRY APPRAISAL IN

PAWNSHOPS
Owner:
Carlos Gianan III

Location:
San Jose, Virac, Catanduanes
Most pawnshops in the Philippines, appraisal of jewelry is
synonymous with determining the gold content in gold
jewelry this is usually describe in karat or weight of gold as a
proportion of total weight.
24k - 99.9%
21k 87.5%
18k 75%
22k 91.6%
14k 58.5%

Materials:
Nitric Acid

Ash

Procedure:
1. Take a sample of the gold by rubbing the jewelry on an
appraisal stone.
2. Pour a small amount of nitric acid on the gold content.
3. Pour ash

Beneficiary: the owner (to sell the jewelries)

Chemistry applies to this kind of work because

different karats react differently with nitric acid and
ash. It is the reaction that is being observed to
determine the gold content.

 PROCESSING OF FILMS IN
STUDIOS
Owner:
Gianan Family

Location:
San Juan, Virac, Catanduanes

Materials:

Film developer
Stop bath or water
Fixer
KODAK Hypo Clearing Agent (optional)
KODAK PHOTO-FLO 200 Solution (optional)

Procedure:
Processi
ng Step
1. Developer

Tim
e

Description

Use
the
develo
per
time
for
your
film/de
veloper
/tempe
rature

Smoothly lower the loaded

film reel into the developer
solution in the tank, and
attach the top to the tank.
Turn on the lights. Firmly
tap the tank on the top of
the work surface to
dislodge air bubbles.
Provide initial agitation for
5 seconds, and then repeat
the 5 second agitation at

2. Stop Bath

3. Fixer

4. Rinse

5. Hypo
Clearing
Agent

combin
ation
given
in the
film or
develo
per
instruc
tions.
30
second
s
2 to 4
minute
s with
a
liquidconcen
trate
fixer or
5 to 10
minute
s with
a
powder
fixer
30
second
s
1 to 2
minute
s

30 seconds intervals for the

remainder of the
development time. Drain
the tank

Pour in the stop bath, and

agitate continuously. Drain
the tank
Pour in the fixer. Agitate
continuously for the first 30
seconds, and then at 30
second intervals. Drain the
tank.

Rinse the film in the tank

under running water.
Agitate continuously for the
first 30 seconds and then at
30 second intervals

6. Water Wash

7. Wetting
Agent

8. dry

5
minute
s after
Hypo
Clearin
g
Agent
or 20
to 30
minute
s
without
Hypo
Clearin
g
Agent
step.
30
second
s

As
necess
ary

Remove the top from the

tank. Run the wash water
at least fast enough to
provide a complete change
of water in the tank in 5
minutes. For rapid washing
in a small tank, fill the tank
overflowing with fresh
water and then dump it all
out. Repeat this cycle 10
times.

Provide gentle agitation for

5 seconds of the total time.
To reduce drying scum, mix
Kodak Photo-Flo Solution
with distilled water in areas
that have hard water.
Remove the film from the
reel, and hang it up to dry
in a clean, dust-free place.

Beneficiaries: the owners and customers

Finished Products: photos


The chemistry applies to this livelihood
practice because it uses chemicals to develop a film to
a photo.

MAKING LECHE FLAN

Owner:
Elaine Sorreda

Location:

Calatagan, Virac, Catanduanes

Ingredients:
12 egg yolks
2 cans of condensed milk
5 cans of small evaporated milk
2 cups of white fine sugar

 Materials:

2 tablespoons
Llanera
Steamer
Strainer

Procedures:
For the caramelized syrup

In a stainless steel pan, dissolve cups of sugar,

with cup of water over a medium heat. Do not stir, just
swirl the pan gently. Caramel it in low heat if you dont want
it burst. Pale brown tastes sweeter and too dark tastes bitter.
When you have achieved the desired color, put the syrup in
the llanera and make sure to coat all the parts of the pan.

For the custard

1. In a mixing bowl, combine all ingredients. Use a whisk to
mix gently and to prevent forming of bubbles.
2. Pour the mixture in the llanera and cover it with
aluminum foil.
3. Steam cook for 40-45 minutes
4. Remove the llanera and let it cool at room temperature.
Then refrigerate for several hours before serving.

Finished Product: Leche Flan

Uses: to make extra income
Beneficiaries: the owner/the family

The chemistry applies to this livelihood

practice because of the melting or when the sugar

caramelized and the change of the form of the custard

from liquid form to solid.

MAKING FLOOR WAX

Owner:
Felipe Templonuevo

Location:
Eastern Cavinitan, Virac, Catanduanes

Materials:
Paraffin wax
Kerosene
Petroleum distillates

Procedure:

First, melt the paraffin wax until it becomes liquid.

Then add kerosene and petroleum distillates to the liquidized
wax. Stir until the substance becomes oily.

Finished Products: Floor wax

Beneficiaries: owner
Uses: for household use (cleaning)
Reaction: the disadvantage of this

is that too
much exposure from the kerosene can cause diseases.

The chemistry applies to this livelihood

practice because the liquid form of the floor wax
changes and solidifies.

MAKING LAMBANOG
Owner:
Andres Aguinelio

Location:
San Pedro, Viga, Catanduanes

Materials/Ingredients:
Tuba
Container
Distillation Chamber

Procedures:

Lambanog can be produced using the process of

distillation similar to the fractioning in oil refinery. In the
distillation factory, around 30 gallons of tuba is poured in a
big container where it is heated to a certain degree such that
the alcohol content of tuba will boil and evaporate. The

evaporated alcohol will then be condensed using flowing

water at the top of the distillation chamber to liquefy the
alcohol in gaseous phase. This liquefied alcohol is already the
wine that is extracted from tuba.

The distillation process usually takes 1 to 2 hours to

collect 5 gallons of wine that is extracted; it depends on the
amount of heat applied.

Finished Products: Lambanog

Beneficiaries: Tuba makers and

the owner of

Lambanog.

The chemistry applies to this livelihood

practice when it comes to the distillation processes.

V. Conclusion

I therefore conclude that almost all livelihood

practices had Chemistry involving in it.

BREAD (BAKERY)
Owner:
Felipe Templonuevo

Location:
Cavinitan, Virac, Catanduanes

Ingredients:
Flour
Sugar
Salt

Vanilla
yeast
water

 Procedure:

Mix flour, sugar, salt, then add water to make the

dough. When the dough is made add the vanilla to give
flavor, roll in yeast to make it rise, then bake between 10-15
minutes.

Finished Products: Bread

Beneficiaries: owner, workers

and

the

customers

The chemistry applies to this livelihood

practice because it uses yeast for the dough to rise.

IV. Data/Observations

SOAP MAKING
Owner:

Ricardo P. Chong

Location:

Bigaa, Virac, Catanduanes

Materials:
five molders or soap
frames

Supplies:

2 gal. used cooking

oil

 pail with cover

wooden ladle
rolling pin
cutter

1 kg. caustic soda

50 ml Coconut Diethanol
Amide (CDA)
3 tablespoon soda ash
80ml essential oil
(lemon, citronella,
rose, ilang-ilang,
sampaguita, oil of
tanglad
ordinary plastic bags

*Used cooking oil can be bought from the different

food stores such as Jollibee, McDonalds, Chowking, and other
fast food store.

*Caustic soda, essential oil, CDA and soda ash are

available at all chemical dealers, veterinary stores, and
hardware stores.

Procedure:

1. Measure or weigh the required ingredients.

2. Filter the used cooking oil into a container or mixer (pail
with cover) by pouring it through a clean old cotton
cloth.
3. Mix the lye solution, CDA, soda ash, and essential oil.
Stir until it is cold. (Lye solution is a mixture of one
kilogram of caustic soda to one gallon of water).
4. Stir the mixture continuously for 30-35 minutes using
the spatula attached on the cover of the pail.

Dont forget to follow the required time. Less time

would not produce the ideal preparation for the
saponification process while exceeding the appropriate
time could harden the mixture, thereby making the
molding process difficult.
5. Pour the homogenous soap mixture into a wooden
molder with a size of 12X28X2.
Smoothen the

surface with the use of a rolling pin then let it stand at

room temperature for 24 hours to complete
saponification. One molder can mold 28 bars.
6. Remove the hardened content from the molder and
place it on top of the reversed side of the molder.
7. Cut the soap into bars.
8. Package the product, and then store them for two days
to ensure quality.

Finished Products: Soaps

Beneficiary: owner
Uses: For body (bath) and for laundry

The chemistry applies to this livelihood

practice because it uses chemicals and the form of the
soap changes from liquid state to solid state.

VINEGAR MAKING FROM

BANANA PEELING
Owner:

Ricardo P. Chong

Location:

Bigaa, Virac, Catanduanes

Materials:

10 pieces earthen jars,

5-gallon capacity
10 pcs plastic carboys

kg cotton
5 pcs cheese cloth

(galunan), 5-gallon
capacity
2 plastic pails, 5-gallon
capacity
2 plastic dippers
330 pcs gin (bilog)
bottles
2 liter kerosene gas

(cacha) or clean old

clothes
100 pcs catsup bottles,
small
50 pcs long neck
bottles
500 pcs plastic cap
1 roll plastic twine
1 box powdered soap

Supplies:
150 cups sliced banana
Saba peeling
50 tsp baker yeast
(optional)
50 cups of brown sugar
dissolved in 25 liters of
water.

Preparation:

1. To remove the dirt, wash the Saba peeling. Drain and

cut approximately into X pieces.
2. Measuring the following ingredients and place them
equally in each of the ten earthen jars:
15 cups sliced banana saba peeling
5 cups brown sugar dissolved in 2.5 liters water
5 teaspoon bakers yeast
3. Fill the earthen jars with clean water to at least 1 inch
from the rim.
Do not use plastic containers in
fermenting vinegars because plastics affect the quality
of the product.
4. Cover every jar with a piece of cheesecloth, securing
with a plastic twine.

5. For one week, let the mixture stand undisturbed. Do not

expose the earthen jar to direct sunlight during
fermentation.
6. After a week, stir the contents of the jar for at least five
minutes daily for duration of one week. After stirring,
ascertain that the jars are covered.
7. For two weeks, be certain that the mixture in the jars is
not agitated.

After which, the vinegar is ready.

8. With a clean cheese cloth, filter the mixture to separate
the Saba peeling from the vinegar.
9. Store the vinegar in clean plastic pails for further
filtration.
10.
Keep the fermented Saba peeling for use later as
organic fertilizer through composting.
11.
After straining the vinegar, boil it for 10 minutes,
and then allow cooling.
12.
Pour the vinegar into clean bottles or carboys
(galunan) by using funnel filtered with cotton.
13.
Tightly cap the bottles and prepare for marketing.
14.
For protection purposes, secure the bottled vinegar
with plastic seal.
15.
Clean the earthen jars in preparation for the
fermentation of the next batch.

Ingredients such as the following can

also be used:
other banana varieties such as the lacatan, tundan,
and cavindish
some sweet fruits like pine apple and atis
coconut water
rice washing

Finished Product: Vinegar

Beneficiaries: Owner and Customers

Uses: For cooking

The chemistry applies to this livelihood

practice because it uses different processes like
fermentation, filtration etc and there is a reaction
between the ingredients used.

DRY ICE IN ICE PLANT

Owner:

Virac Ice Plant

Location:

Gogon, Virac, Catanduanes

Materials:

Liquefied Carbon Dioxide

Pressure Tank

Method:

1. By compressing, cooling, liquefying at a pressure of

approximately 870 lb/in at room temperature, carbon
dioxide is liquefied. The pressurized, refrigerated liquid
CO2 is pumped into huge tanks or rail cars and
transported to the premises of dry ice plants so that dry
ice manufacturers can remove the liquid required.
2. The tank trunk dumps the liquid CO 2 into huge tanks on
the premises, which hold the liquid refrigerated so that it
remains in liquid state. Usually the tanks are located

adjacent to the factory wall and with the use of pipes the
liquid is brought directly inside when required for
manufacturing.
3. The liquid CO2 is moved into the dry ice press at the time
of manufacturing. When the liquid moves from a highlypressurized environment to atmospheric pressure, it
expands and evaporates at high speeds. This leads the
liquid to cool to its freezing point. A nozzle is used to put
the liquid into the top block of a dry ice press. There is a
large block at the top of the press that can exert
extreme pressure on the product that is brought into it.
Since the liquid CO2 is now at room temperature, it
immediately solidifies when it touches the dry ice press.
The carbon dioxide now appears like snow.
4. This snow at the top is now compressed into a block of
dry ice. In other words, the top portion of the press goes
up and down with heavy pressure, breaking the snow
into a solid block of dry ice. This at the most takes five
minutes. When the block is solid, it is generally about 2
feet wide and 10 inches high, weighing about 100
kilograms.
5. This block of dry ice now cones out of the press, and
moved onto a roller. A pneumatic saw cuts the block in
half, which are then pushed to another saw that cuts the
smaller blocks yet again. The single block of dry ice is
now in four pieces, each weighing about 25 kilograms.
6. These dry ice blocks are stored in containers which keep
them solid and which are then transported for various
purposes.

Finished Product: Dry Ice

Beneficiaries: Owner and Workers
Uses: for storing of dry foods


The chemistry applies to this livelihood
practice because of the reaction that due to pressure
and cooling of liquefied CO2, the atoms clinged to
each other making it solidified and create as a dry ice.

NAMO (porridge like ginatan)

Owner:

Pangilao Natives

Location:

Pangilao, San Minguel, Catanduanes

Materials:

cassava
sugar
coconut juice
knife
pot
salt solution
bowl
mosquito-netted case

Method:

Namo is like a ginat-an but its sauce is whit and

different.

It is made from a root crop such as cassava. To

make this, cassava should be skinned and chopped thin.
Then it is soaked in three days with salt solution (water +
salt). After three days, it is extracted to remove the juice.
Then it goes to the river to complete the extraction process.

The extracted cassava is put on the mosquito net-like case

which is tied by 4 posts and left it alone for few days to
remove toxic chemicals that apply on the cassava

The sauce is made of sugar and coconut juice and

boiled with the washed cassava and serve hot in the plate to
be eaten by people.

Finished Food: Namo

Beneficiaries: The natives

The chemistry applies to this livelihood

practice because the chemicals that in the cassava are
washed away.

Name: Joio Franz C. Gianan

August 6, 2010
Year and Section: III-Platinum
August 10, 2010

Date

Performed:

Date

Submitted:

I.

Objectives:

1.
To be able to identify the
livelihood practices involving
chemistry in the province of
Catanduanes.
2.
To work cooperatively in a
group.
3.
To be able to identify the
procedures and materials to make
the given livelihood practices.
II. Materials
Notebook for the interview
Ball pen.
III. Procedure
1.
Interview at least 10 persons
that are engage in some livelihood
practices. Work as a group.
2.
The ideas must be identified by
the group members.
3.
Submit the final form
individually.

 Catanduanes State Colleges

LABORATORY SCHOOLS
Virac, Catanduanes

 Submitted to:

Mrs. Imelda T. Bernal