EFFECTIVENESS OF Lactobacillus casei IN NEUTRALIZING

ODOR OF COMFORT ROOMS AT

SCHOOL OF SAINT ANTHONY

A Research Paper presented to the

SCHOOL OF SAINT ANTHONY
Lagro, Quezon City, Metro Manila

In Partial Fulfillment
of the Requirements in
Practical Research 2 for
Science, Technology, Engineering, and Mathematics (STEM)

Lazaro, Archie Brian P.

Perez, Adrian M.
Quinto, Axl Garrette T.
Ramos, Mark Geoffrey S.
Cruz, Jessica Marie A.
Pagulayan, Arianne Rose A.

12 – Fabella

MS. TIFFANY DE LA PEÑA

Research Adviser

September 2, 2019
 APPROVAL SHEET

This Research Paper entitled: “(Effectiveness of Lactobacillus casei in

Neutralizing Odor of Comfort Rooms at School of Saint Anthony)” prepared and
submitted by Lazaro, Perez, Quinto, Ramos, Cruz and Pagulayan in partial fulfilment
of the requirements for the subject Practical Research 2 has been examined and
recommended for FINAL DEFENSE.

Approved by:

MS. TIFFANY DE LA PENA

Research Adviser

Recognized by the Research Development and Work Immersion Office Coordinator

(and the Oral Defense Panel):

JOHN OLIVER M. RAMOS, LPT

Research Development Coordinator

NAME OF PANELIST*
Panelist

NAME OF PANELIST*
Panelist

Date of Approval: ________________________

 ACKNOWLEDGMENT

The researchers express their utmost gratitude to the following people who gave

aid in to the preparation of this research and assisted the group in making this study

possible.

MS. TIFFANY DELA PENA, the researcher’s Practical Research 2 adviser,

paved the researchers’ way from concept paper to binding. She taught the group what

to do from the very first page of this research study and taught that these papers, data

gathered, and letters are not just a pre-requisite. But these also develop teamwork in

every group of the research subject, training the researchers to the next chapter of our

lives which is college thesis.

RESPONDENTS. This research will not exist if these people did not do the most

essential part of the research. Not just the data and information are what the researchers

have gathered from them, but their cooperation and time as well. They can freely decline

or reject the research process but they full heartedly agreed to be part of it.

INSTITUTION, for allowing the researchers to conduct the research to the other

students from the institution. The researchers would also like to express their deepest

gratitude to the Principal, Dr. Juliet Reyes, Assistant Principal, Mr. Simoun Redoblado,

Head of Research Department, Mr. John Oliver Ramos and to the Financial Director,

Ms. Ma. Angela Pharma for making this research possible.

 ABSTRACT

This research aims to examine the effectiveness of Lactobacillus casei towards

the perception of Senior High School students of the School of Saint Anthony. This

research is limited only at the fourth floor of the Blessed Catherina Building. The main

goal of this research is to give the students, teachers, and other school personnel ideas

about the benefits of Lactobacillus casei as foul odor neutralizer, as well as to reduce

foul odor in both female and male restrooms. Through survey form and Likert scale, the

researchers came up the answer to the question of the research as well as the

researcher’s recommendation.
 TABLE OF CONTENTS
CHAPTER

I INTRODUCTION ………………………………………7
Background of the Study ………………………………………7
Statement of the Problem ………………………………………8
Significance of the Study ………………………………………9

II REVIEW OF RELATED ……………………………………….11

LITERATURE
Lactobacillus casei in Eliminating ………………………………………11
Foul Odor
Anti-Odour Activity of Milk Kefir on ………………………………………13
Organosulphur polysulfide Cyclic
Apparatus and Method for Treating ………………………………………14
and Preventing Odors
The Lactobacillus casei Group
………………………………………15
(History and Health-Related Applications)
Microencapsulation of Lactobacillus
casei LK-1 by spray drying related to its
stability and in vitro digestion
Lactobacillus casei group strains for ………………………………………16
their potential use as aromatic starters
………………………………………17
Why You Should Use the Probiotic
Lactobacillus Casei?
………………………………………18
Synthesis
………………………………………19
Conceptual Framework
……………………………………….20
Research Hypothesis
……………………………………….21
Definition of Terms
III METHODOLOGY
Research Design
Research Locale
Sample
Research Instrument
Procedure
Statistical Treatment
Data Gathering Procedure
Data Analysis Method
IV PRESENTATION AND ANALYSIS
OF DATA
Summary of Findings
Reconceptualised Framework
V FINDINGS, CONCLUSIONS AND
RECOMMENDATIONS
Summary of Findings
Conclusion/s
Recommendations
REFERENCES
APPENDICES
Appendix A : Letter of Permit
Appendix B : Consent Letter
Appendix C : Sample Survey
Appendix D : Survey Revised
………………………………………22
………………………………………22
………………………………………22
………………………………………22
………………………………………23
……………………………………….24
……………………………………….30
……………………………………….33
……………………………………….34
………………………………………35
………………………………………35
………………………………………37
………………………………………39
………………………………………39
………………………………………39
………………………………………40
………………………………………26
………………………………………42
………………………………………45
………………………………………45
………………………………………46
………………………………………47
………………………………………48
 Appendix E : Tally Sheet ………………………………………49
Appendix F : Samples of Evaluations ………………………………………58
Appendix G : Profiles ……………………………………….94

LIST OF TABLES

1.1 What is the effects of Lactobacillus casei ………………………………………35

in different areas of the comfort room
………………………………………36
1.2 How long will the Lactobacillus casei be
effective in neutralizing foul odor from the
comfort room
1.3 What amount of Lactobacillus casei will ………………………………………37
be needed to neutralize foul odor in the
comfort rooms’ foul odor
 Chapter I

INTRODUCTION

Background of the Study

One of the concerns of the students, as well as the faculty members of the

School of Saint Anthony, is the odor coming from the public comfort rooms of the

institution. The reeked smell that comes from the public comfort rooms is irritating to

the nose of the people who pass through them. This can be a disturbance to the studies

of the students, particularly for those whose classrooms are near or beside the comfort

rooms. Also, the pathogenic microorganisms that produce this unpleasant odor might

cause health-related issues to the students, visitors, and other staffs of the school.

Though these comfort rooms are regularly cleaned and maintained by the maintenance

personnel, the irritating reeked foul odor is still there.

The researchers found out that the use of “Effective Microorganisms” (EM) is

potent in reducing foul odor coming from different waste materials. EM was discovered

by Dr. Teuro Higa of University of Kyukyus at Okinawa, Japan. It is a mixture of

naturally – occurring beneficial microorganisms that are originally used as inoculants in

increasing the microbial diversity of soil ecosystem (Kengo and Hui – lian, 2000, as

cited by Towett, 2019). It is composed of Lactic Acid Bacteria (LAB), yeasts,

actinomycetes, photosynthesizing bacteria, and fermenting fungi.

One of the main components of Effective Microorganisms that is responsible in

killing the pathogens is the Lactobacillus casei. It is one of the strains of lactic acid

bacteria that also serve as a probiotic. Unlike the other components of EM,
Lactobacillus casei is easy to gather and to culture. It is found mainly on different dairy

products such as milk, butter, mayonnaise, and cheese. L. casei is known for its

sterilizing properties due to the production of Lactic Acid (Ouwehand, 1998, as cited in

Towett, 2019). Since it has sterilizing properties, it can kill harmful microorganisms that

cause foul odor on different waste materials.

In order to help in solving this particular concern of the school community, the

researchers tested if Lactobacillus casei is efficient in neutralizing the foul odor coming

from the public toilet rooms that disturbs the health and education of the students.

Statement of the Problem

This study aims to test the effectiveness of Lactobacillus casei in neutralizing

the foul odor coming from the comfort rooms of the School of Saint Anthony.

Specifically, this research seeks to answer the following questions:

1. What is the effect of Lactobacillus casei in different areas of the comfort

room:

a. Faucet/Sink

b. Cubicle

2. How long will the Lactobacillus casei be effective in neutralizing odor from

comfort rooms?

3. What amount of Lactobacillus casei will be needed to neutralizing foul odor

to in the comfort rooms’ foul odor?

Significance of the Study

This research examined how effective and beneficial Lactobacillus casei is in

solving the problem when it comes to the foul odor of the comfort rooms of the school.

This study might be significant to the following people:

Students. This study will be helpful to the studies of the students, especially for those

whose classrooms are near or beside comfort rooms. If Lactobacillus casei will be

proven as effective foul odor neutralizer for comfort rooms, then they will become more

motivated because there is no distraction that comes from the comfort rooms. Aside

from that, the comfort rooms will be more conducive for the use of the students since

foul odor is eliminated. Also, the risk of the students in acquiring diseases due to the

improper sanitation of the comfort rooms will be lowered.

Teachers. This research can also be helpful for the teachers of the students. They will

become more focused and motivated in teaching their lessons because the foul odor

coming from the comfort rooms will be neutralized. Not only the students, but also the

risk of the teachers, who are frequently using the public comfort rooms, in getting

diseases due to the unpleasant smell of the comfort rooms will be aggravated.

School Administration. The study will also benefit the administrators of the School of

Saint Anthony. The school’s expenses for their sanitation programs for the comfort

rooms will be lessened since the use of Lactobacillus casei in neutralizing the smell of

comfort rooms is much cheaper, safer, and more environment-friendly compared to

other disinfectants that are made of toxic chemicals.

Maintenance Team. The research will also help the maintenance providers of the

school’s public comfort rooms to reduce the weight of their work. If Lactobacillus

casei will be proven to be essential in reducing the foul odor of comfort rooms at the

School of Saint Anthony, then they can improve and utilize more their techniques in

cleaning and sanitizing the school’s public toilet rooms.

Future Researchers. This study might help the future researchers that would venture

the topics related on this research. The gathered data from this research can be an

instrument to the other researches as their reference and related literature. They can

relate the data they gathered from their study and the data that will be presented on

this research.

Scope and Delimitation

The main focus of this research is to test the efficiency of the

bacteria Lactobacillus casei in neutralizing the foul odor coming from the public comfort

rooms of the School of Saint Anthony. This study is only limited to the Senior High

School comfort room located at the fourth floor of Blessed Caterina building near 12 –

Del Mundo and 12 – Fabella of the School of Saint Anthony. The respondents of this

research came from the Senior High School students of the School of Saint Anthony of

the same floor and building.

 Chapter 2

REVIEW OF THE LITERATURE AND CONCEPTUAL FRAMEWORK

Related Literature

Lactobacillus casei in Eliminating Foul Odor

Bacteria that ‘eats’ Odour Bring End to Smelly Toilets in China

Based on the article of Stephen Chen, technology was developed called

“bioweapon” that can wipe out notorious bad smell in public toilets, according to the

mainland scientist.

Chinese academy of Sciences, researchers said that up to 75 percent of the

odour can be removed by the technology called “bioweapon” that is mainly composed

of bacteria in the Lactobacillus family which is under of yogurt, cheese, beer, and

chocolate.

Because of Lactobacillus that human intake, stomach are cleansed that results

to producing human waste more regularly. Releasing of lactic acid can eliminates the

growth of most odour-making bacteria.

The technology can be applied in either liquid or powdered form which can be

related on making culture of Yakult-composed of Lactobacillus casei that helps reduced

odour smell in school toilets.

The “smell study” was highlighted on the academy’s website on July 2014.
 The project of making this kind of technology will benefit the Sichman province

in China. It is the numerous tourist attractions. It is the place where introduced the

smell-killing germs to its public toilets.

The research also introduced the yeast that feeds nitrogen and bacteria which

can produce pleasant aroma. This study was tested in real world and can be applied

in smelly organic waste, animal farms and also urban dump yards.

This related study will benefit to the research of efficiency of Lactobacillus

casei in neutralizing odor of comfort rooms at school of Saint Anthony that shows one

of the evidence that supports the study.

Anti-Odour Activity of Milk Kefir on Organosulphur polysulfide Cyclic

Compounds in Petai (parkiaspeciosahassk)

Based on the sited article of T. Kurniati et al 2018, the number of conclusion of

the conditional cow milk fermented using kefir grain starter obtained in the fermentation

of 24 hours at 5% of concentration of kefir grain.

The kefir grain contains lactic acid bacteria consist of lactobacillus and a yeast

of candida and saccharomyces. The kefir grains also have a high level of protein,

carbohydrates, fiber and lactic acid.

The kefir grain was done by diluting the dtoried and calculated by plate count.

Then after staining and identifying microbial colonies formed .Kefir was prepared by
incubating milk with kefir grains to form two layers then do the filtering to be produced

whey kefir and test the activity of the milk kefir whey as anti-odor petai.

The result of the research procedure of T. Kurniati provide a statistical analysis

that milk kefir actively reduce the level of petai smell at the level significance of 0.05.

This study of milk kefir can be one of alternative way to overcome a bad breath halitosis

sufferers.

The study of milk kefir is related to the research of the efficiency of Lactobacillus

paracasei in neutralizing odor of comfort rooms at the School of Saint Anthony in terms

of bad breath that is one of of the cause of odour. This conducted research provide an

evidence that lactobacillus can be the alternative way to reduce bad odour.

Apparatus and Method for Treating and Preventing Odors

This study details new methods that could be used to treat and prevent

offensive odors found from toilets. It focuses on the methods on how to eliminate the

odor coming from the fecal waste and materials found in the toilets. It tests new

chemical compositions on multiple compositions to identify an efficient method to

eliminate bathroom odor.

According to Foss (2017), the source of foul odor is the fecal waste within the

toilet and other volatile molecules emanating from that waste. Despite the existence of

products that treat the bathroom air, there has not been a product to treat the source of

foul odor. The existing products, such as sprays and other air fresheners, typically treat

only the air around the toilet and would only disperse fragrances to unwanted odor. The
study composes of various chemical compositions wherein some were combined with

one another to produce a different composition. The compositions were composed of

an oil , a natural oil , a perfume , an oxidant , a soap ,an acid , a base , a surfactant ,

an odor absorber , a cyclodextrin , and an antioxidant .

The researcher has found that the compositions could be further enhanced and

improved by other researchers. Furthermore, it was stated that there were plenty of

other ways to combine compositions that would provide other more efficient ways to

eliminate foul odors.

The Lactobacillus casei Group (History and Health-Related Applications)

A quantitative research entitled “The Lactobacillus casei Group: History and

Health Related Applications” by Hill, Sugrue, Tobin, Stanton, and Ross (2018),

discussed the history and health related applications of Lactobacillus casei Group

(LCG). LCG is mainly composed of closely related Lactobacillus casei, Lactobacillus

paracasei, and Lactobacillus rhamnosus species. These are some of the most studied

species due to their potentials in industry and applications to health. LCG is commonly

used to ferment dairy products and for improving the flavor of the produced foods, as

well as its textures. It is found that LCG produce many bioactive metabolites that will

benefit when consumed. The research have provided a brief taxonomic history of LCG

which have been both convoluted and challenging. The LCG has been extensively

investigated in the past, as many strains within the group are commonly applied as

starter cultures and probiotics. Probiotics are defined as live microorganisms that, when

delivered in a suitable amount, bestows a health benefit on the host. The LCG have
 been also investigated for its potential protective effects to people with health

risks, such as allergic diseases, obesity, cancer, diarrhea, and as well as the functions

of the brain. In addition to that, the microbial therapy through bacterial components is

also stated in this research.

The researchers found this quantitative research related and helpful the

researchers study entitled “Efficiency of Lactobacillus casei in Neutralizing Odor of

Comfort Rooms of the School of Saint Anthony” since it provided information that could

be used as the basis of the study. The research have discussed the effects and

backgrounds of LCG in terms of bacteria and microbiota that could explain its benefits

and connections to how the LCG eliminates bad bacteria which could be the same as

eliminating baelimin that causes bad odors.

Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its

stability and in vitro digestion

Lactobacillus casei has been shown to have plenty of beneficial

effects. Because of this, the viability of the bacteria is crucial to ensure that it’s effects

would remain. The study done by the researchers’ tests the viability of Lactobacillus

casei with different substances.

The researchers used substances such as skim milk, Trehalose and

Maltodextrin as protective agents. These substances help form different bacteria

microcapsules by spray drying. The researchers then placed the bacteria in different

capsules with different temperature and with those that have different water activities.
It was revealed that the storage temperature and water activity significantly affected the

viability

of Lactobacillus casei. The researchers concluded that, skim milk is a better protective

agent for Lactobacillus casei over the other substances.

The study could benefit this research in a way that it proves that Lactobacillus

casei with skim milk would have high viability. This could help ensure that its effects on

neutralizing the foul odor would last long.

Lactobacillus casei group strains for their potential use as aromatic starters

According to the researcher of Food Research International (2017), Elena

Bancalari and Monica Gatti studied that lactic acid bacteria are commonly used in dairy

industries to acidify milk and to enhance the flavour of the end products. The Italian

long ripped cheese that is belong to the Lactobacillus casei group also origin from raw

milk was used in the formation of aroma, the aroma compounds derived from

carbohydrate and amino acids catabolism.

The study was process from the fermentation of parmesan or Parmigiano

reggiano raw milks to isolate and form new strain that can be potentially used as

aromatic starter.

Specific selection criteria were chosen to isolate strains belonging

to Lactobacillus casei and Lactobacillus paracasei species. By the mean of

microbiology and SPMEGCMS analysis was applied to investigate the performance of

acidifying and production of the seven strains in the whole milk. One of the strains is

the Lactobacillus paracasei that is both acidifying and aromatic features.

The researchers confirmed that the Lactobacillus paracasei could be used as

adjunct starter in dairy sector and reduce the aromatic formation. This study is related

to the research of Efficiency of Lactobacillus casei in Neutralizing Odor of Comfort

Rooms at the School of Saint Anthony because of the potential use of Lactobacillus

casei group as aromatic starter. This research provides a specific evidence

that Lactobacillus casei group or species can reduce odour or aroma.

Why You Should Use the Probiotic Lactobacillus Casei?

This article gives further information about the other benefits of Lactobacillus

casei (L. casei). L. casei is a good bacteria unlike the harmful bacteria that makes

people sick. These helpful microorganisms are also known as probiotics. A probiotics

like L. casei are beneficial to the digestive system of the people. The bodies depend on

it. Without it, it will be harder to people to digest. L. casei helps to keep some harmful

microorganisms under control. Having an enough good bacteria can avoid things to get

out of balance and cause trouble. L. casei does not only benefit the digestive system,

it also prevents and treats other sickness, such as infections, allergies, flu, acne, and

other health problems. L. casei is naturally found in the gut. Fermented foods such as

yogurt, yogurt-like fermented milk, Yakult, and certain cheese contains L. casei. There

are also dietary supplements containing L. casei and other probiotics, this can be found

in health food stores.

 This article can relate to the researchers study entitled “Efficiency

of Lactobacillus casei in Neutralizing Odor of Comfort Rooms of the School of Saint

Anthony” as it provides informationabout what L. casei can do and its effects. It was

also stated in the article where L. casei can be found. Furthermore, one of the

research’s objective is to keep harmful microorganisms that cause odor under control

and neutralize it, this was also discussed in the article which could be helpful and

related.

Synthesis

The articles seen above shows that Lactobacillus casei has various effect and

benefits. As stated in the study done by Hill, Surgue, et al (2018), L. casei has shown

to have beneficial effects to human digestion. It has also been stated that L. casei have

potential protective effects to people with health risks, such as allergies, obesity,

diarrhea, and also functions to the brain. The study done by Bancalari and Gatti (2017)

proves that Lactobacillus paracasei to reduce the aroma formation in dairy products.

This is further supported by the study done by Kurniatali, et al. (2018) where kefir grain,

which contains lactobacillus, could reduce the smell of petai.

Despite of the provided evidences of efficiency on Lactobacillus casei in

reducing odor. The review related literature stated dissimilarities effects of the

Lactobacillus casei. This includes the study of apparatus and method for treating and

preventing odor (Foss, 2017) that the chemical composition on multiple composition

is the new efficient method in eliminating bathroom odor. Chemical composition

composed of an oil, a natural oil, a perfume, an oxidant, a soap, an acid, a base, a

surfactant, an odor absorber, a cyclodextrin, and an antioxidant. In addition, related

study of Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its

stability and in vitro digestion, stated that Lactobacillus casei with skim milk would

have high viability in neutralizing foul odor would last long over other substances.

To summarize, the idea of the use of Lactobacillus casei in neutralizing foul

odor of the comfort rooms are got by the researchers from the related literatures and

studies mentioned above. This research will also test if the claims of the proponents

of those related researches and studies are true and applicable to the public comfort

rooms of the School of Saint Anthony. But, the difference of this research to the other

related researches is that this study will use Lactobacillus casei only, and no other

probiotics, effective microorganisms, and other strains of lactic acid bacteria involved.

Also, the scope of this study is only focused to the benefit of Lactobacillus casei and

its effects when it comes to the neutralization of foul odor found at the School of Saint

Anthony comfort rooms.

Conceptual Framework

The framework used in this research is the –P Model. This model is commonly

used in the researches that propose a program or any intervention measure (Cristobal

et. Al, 2017) Here, the diagram shows the intervention of Lactobacillus casei in

neutralizing the foul odor coming from the comfort rooms of the School of Saint

Anthony. Also, the model shows how the researchers will work on to the data gathering

and analysis.
 1

Research Hypotheses

Alternative Hypothesis: There are significant effects to the foul odor

when Lactobacillus casei is applied to the public comfort rooms of the School of Saint

Anthony.

Null Hypothesis: There are no significant effects to the foul odor

when Lactobacillus casei is applied to the public comfort rooms of the School of Saint

Anthony.
Definition of Terms

Lactobacillus casei – the lactic acid bacteria that will be utilized as the main variable

in this research that can neutralize the foul odor

Likert Scale – scale used to determine if the respondents of this research are totally

agree or disagree that the Lactobacillus casei can neutralize the foul odor coming from

the comfort rooms

Mean – the average of the scores; the middle score

Neutralized – lessened; reduced

Standard Deviation – the distance of the scores from the middle score
 Chapter 3

METHODOLOGY

Research Design

The research design that was utilized by the researchers is a Quasi-

experimental research design, specifically a time-series research design, which was

able to extract necessary information about the effectiveness of the Lactobacillus casei

in neutralizing foul odours in the comfort room throughout the different time period. The

researchers specifically utilized a Time-series type of Quasi-experimental research

design to be able to compare and contrast the different samples used in this research

in relation to time.

Research Locale

The research is entitled, “Efficiency of Lactobacillus casei in Neutralizing Odor

of Comfort Rooms at School of Saint Anthony”. Thus, this research only revolved and

focus around the compound of the School of Saint Anthony, Lagro, Quezon City,

specifically to the comfort room in the fourth floor of Blessed Caterina Building near

12 – Del Mundo and 12 – Fabella.

The Sample
 The raw Lactobacillus casei are placed in a utilized spray bottle for the

maintenance team to use every period of the day. This includes morning, noon and in

the afternoon. Five spray in every period within the five regular school days.

Day 1: The cubicles received a single spray of raw, liquid Lactobacillus casei in

the cubicle in every period of the day.

Day 2: The cubicles received a twice the amount of single spray of raw,

liquid Lactobacillus casei in the cubicle in every period of the day.

Day 3: The cubicles received a thrice the amount of single spray of raw,

liquid Lactobacillus casei in the cubicle in every period of the day.

Day 4: The cubicles received a single spray of raw, liquid Lactobacillus casei

four times in the cubicle in every period of the day.

Day 5: The cubicles received a single spray of raw, liquid Lactobacillus

casei five times in the cubicle in every period of the day.

The Instrument(s)

The researchers used the Time Series Design.

The study utilized five applications and five different amounts of dosage

of Lactobacillus casei that are sprayed in the cubicle of each comfort room. The five

consistency in application of Lactobacillus casei determined how effective the bacteria

in neutralizing the odour while the amount of dosage helped the researchers in
determining how many or the amount of Lactobacillus casei bacteria are needed to

neutralize the foul odour. The process are done in the main periods of the day; in the

morning, noon and in the afternoon.

The Procedure

In order for the research to be done, here are the three major following phases

to be proceeded with:

I. Preparation of Lactobacillus casei

II. Setting Up to the School

III. Data Gathering Procedure

First Phase: Preparation of Lactobacillus casei

The Lactobacillus casei is a kind of bacteria can be known and commonly found in

milk, yogurt and probiotic drinks. In this scenario, the researchers cultured

their Lactobacillus casei from the Yakult. Another experiment was done to further see

and to confirm the presence of live bacteria or the Lactobacillus casei in the mixture.

The researchers performed this experiment to prove the number of Lactobacillus

casei in the finished product. The experiment has been done by a Biology major

student, Firas.

Material needed:

1. White rice
 2. Water (non-chlorinated)

3. Yakult

4. Brown sugar

5. Mesh strainer

6. Glass jar/ Mason jars

7. Cheesecloth

8. Rubber band

Procedure for Preparation of Lactobacillus casei

1. Fill half of the jar with rice, then fill the rest of the space with water.

2. Let this soak for 20 minutes and shake the jar a few times. This will make the

water appear cloudy.

3. Strain the water into another jar, cover the jar with cheesecloth and a rubber

band. This must remain for about four to seven days depending on the

temperatures.

After several days, the rice wash will begin to suspend and reveal its 3 distinct layers

with a presence of a sour smell. The top layer is mostly formed moulds, the middle layer

is the Lactobacillus and other bacteria (the target of the first phase of the experiment)

and the bottom layer is the starches and other by-products of the process. The next

step is to culture the lactobacillus casei.

 4. Siphon off the middle layer into a new jar or container that is much larger than

the original. This is for mixing of the middle layer with ten parts Yakult. Using the

Yakult will ensure the Lactobacillus casei is the dominating bacteria in the middle

layer. As a guide, one cup of rice wash layer will require 10 cups of Yakult.

5. Now the mixture will sit for about a week depending on the temps. The researcher

covered it with the mason jar lid but they did not fully seal it. There can be some

bubbling during this process and overflow might occur.

6. After about a week, the researcher began to notice it has separated into two

layers. The top will be a large curd consisting of carbohydrates, fats, and protein.

The bottom layer will be a yellowish colour. That is the target of the researcher

7. The researcher scraped the formed curd in the top layer, leaving the bottom layer.

Then researchers refrigerated the serum in a sealed jar and will be activated when

needed.

The researchers strongly suggest to activate right away the Lactobacillus casei and

store it rather than waiting for the activation. The last procedure is the activation of the

Lactobacillus casei in the mixture.

8. The researcher mixed at a one is to one ratio with brown sugar, then the

researcher stirred the mixture until the mixture will appear saturated.

9. Seal the mixture in a jar and kept it in a room temperature, but it is strongly

suggest to store it in the refrigerator to prolong its life as it slows down the activity

of the Lactobacillus casei.

 10. Upon using the mixture from the storage, the mixture will tend to be diluted with

the ratio of 1:1000. The researcher will use the lactobacillus casei by taking only

one part of the mixture and 20 parts of water, they then use one to two tablespoon

per gallon of water. The diluted mixture will stay good for months if consistently kept

in the refrigerator.

Second Phase: Setting Up to the School

The locale of the researchers for this study is at the School of Saint Anthony,

specifically its comfort room, in order of this research to be tested. Admission for the

experiment and to perform in the said location must be done,and lastly, the letter of

consent for the responders in the survey for the data collection.

Material needed:

1. Letter of Permission to conduct the research experiment.

2. Letter of Permission for the respondents to be part in the research

3. Survey Form for data gathering/collection

Procedure:

1. Secure the letter of permission

 The letter must seek on allowing the researchers to conduct the said

experiment, the location where the experimentation will be performed and time span

of the experimentation. This should be signed by the following:

 Principal

 Assistant Principal

 Research Development Department Coordinator

 Practical Research 2 Teacher

 Research Leader

 Finance Director

2. Prepare the ten statements for the survey following the format with a statement

and the choices from 1 for “Strongly disagree” to 5 for “Strongly agree”, all in

table form.

3. Standardize the survey forms, the researchers’ draft of the survey must go

through revisions and corrections by their Practical Research 2 Teacher and to

perform test survey whether through the survey, the researcher can gather

relevant data and can make conclusions from it.

In summary, this research experiment must be permitted especially to the

specific locale for the research is within the compound

 Third Phase: Data Gather Procedure

In order to determine the effectiveness of Lactobacillus casei in neutralizing foul

odour, the user evaluated the comfort room: the bona fide students of the institution.

They evaluated whether they find the comfort room odor-free or not as the prepared

evaluation form are given by the researchers.

Materials Needed:

1. Evaluation Forms

2. Letter of Consent (for the respondents)

Procedure:

1. After the Lactobacillus casei have set up in the morning, one of the researchers

was delegated in every time period.

2. For every time period, the researcher randomized the students to be part of the

said research, asking for their permission to be part of the research as the letter

of consent said so.

3. Same procedure was done until the rest of the period, and then the next day,

the researchers increased the number of spray of Lactobacillus casei and

repeated the data gathering procedure until the researcher reach Day 5.

Different researcher conducted the evaluation from the respondents, from

morning (recess), noon (after lunch) and afternoon (dismissal) per day of set up

until they reach the fifth day of experimentation.

Statistical Treatment

The researchers gathered and interpreted the data through finding the mean

and the standard deviation of the raw data. Mean is the average value that is used to

measure the central tendency of the raw data. On the other hand, Standard deviation

refers to the distance of a certain value of random variable X from its mean (Ocampo

& Marquez, 2016). In this study, the researchers got the average or the mean of the

responses. The formula for mean is as follows:

Where:

X-Bar = Mean

∑X = Summation of X (The sum of scores)

n = Total frequency of the variable X

 After that, the researchers got the distance of the answers or standard deviation

of the responses/data on every item to the middle score/mean. The formula for

Standard Deviation is as follows:

Where:

X = Score

X-Bar = Mean

n = Total Frequency
 The direction of the interpretation is determined by the final answer in the Likert

Scale Interpretation. Likert Scale is used on how much agree or disagree a particular

respondent is with the statements provided in the survey questionnaire (Cristobal et.

al, 2017). The researchers can interpret the relationship of the variable with the

interpretation followed by the rating.

RATING INTERPRETATION

5 Strongly Agree

4 Agree

3 Not Sure

2 Disagree
1 Strongly Disagree

In order to identify how many respondents required and to set limits in the survey

evaluation, the researchers used Slovin’s Formula. This formula helped the

researchers to compute for the sample size, having large number of population. With

the use of Slovin’s formula, the total number of respondents are trimmed and give a

certain value for the sample size that is required to justify the large population as a

whole. The formula of the Slovin’s formula is as follows:

 Where

n = sample size

N = population size

e = desired margin of error

This formula is also used when the researchers have limited information about

the characteristics of the population and using a non-probability sampling procedure.

Having a population of 330 in the fourth floor, Blessed Caterina Building, the

researchers used 0.05 as the margin of error, as it represented the 5 different setups

that are used in the research experiment,

Data Collection Procedure

Before the experimentation, the researchers made and submitted consent

forms to the authorities mentioned above so that the researchers are allowed to perform

the experiment at one of the comfort rooms of the school. Also, the researchers

distributed consent forms to the respondents of this study. Through consent forms, the

researchers ensured the respondents that their responses are confidential and will not

be leaked to anyone.
 During the experimentation, the researchers applied the specified amount

of Lactobacillus casei solution per day; five sprays for the first day, ten sprays for the

second day, fifteen sprays for the third day, twenty sprays for the fourth day, and 25

sprays for the fifth day; to the cubicle of the comfort room every recess time, lunch time,

and dismissal period. After applying the Lactobacillus casei solution, the researchers

gathered data through asking the respondents of this research. After gathering the data

and experimentation period, the researchers analyzed, calculated, and interpreted the

gathered data from the respondents.

Data Analysis Procedure

The data gathered was analyzed and through the Likert Scale by getting the

mean and standard deviation of responses in each item of the evaluation form. Likert

scales are common ratings format for surveys or evaluation forms where respondents

rank quality from high to low or best to worst using five or seven levels. The researchers

used a five-point Likert scale with the following range.

Scale Range Rank

5 4.50 to 5.00 Very Acceptable

4 3.52 to 4.49 Acceptable

3 2.50 to 3.49 Moderately Acceptable

2 1.50 to 2.49 Unacceptable

1 0.00 to 1.49 Very Unacceptable

Respondent/ Evaluation

Out of 330 respondents from the fourth floor, Blessed Caterina Building, with

the use of Slovin’s formula in finding sample size for the respondent in the population,

this research will require a total of 180 random respondents, 36 respondents will be

chosen per day in every setup.

Chapter 4
PRESENTATION AND ANALYSIS OF DATA

This research used Lactobacillus casei, the bacteria extracted by the researchers

from the Yakult probiotic drink. The researchers hypothesized that Lactobacillus casei

can neutralize foul odor if these bacteria are sprayed to the comfort rooms. Through

Quasi-experimental research design, particularly Time-Series research design, the

researchers are able to extract necessary information about the effectiveness of L. casei

in neutralizing foul odor in the comfort rooms throughout the given time period. The

research design also helped the researchers to compare and contrast the different

samples used in the research in relation with time. Through evaluation forms given by

the researchers to the users of the comfort rooms, the researchers are able to determine

if the formulated hypotheses in this research are true or not. After the experimentation

and data gathering, the researchers arrived from the following findings based on the

Statement of the Problem.

1. What is the effect of Lactobacillus casei in different areas of the comfort room:

a. Faucet/Sink

b. Cubicle
 Effect of Lactobacillus casei WM VI
The comfort room today shows no sign of foul odor at the
3.83 A
faucet/sink
The comfort room today shows no sign of foul odor in the
3.39 MA
cubicle
OVERALL RATING 3.61 A

As seen on the table, assessment of the respondents in terms of the effects of

Lactobacillus casei in specific areas of the comfort room has a value of 3.61 according

to the respondents, with the verbal interpretation in accordance to the Likert scale, it

ranges the Acceptable range, The data simply implies that the effects of Lactobacillus

casei in neutralizing foul odor is evident and found effective as tested by the

respondents that used the specific comfort room

2. How long will the Lactobacillus casei be effective in neutralizing foul odor

from comfort rooms?

How long will the Lactobacillus casei be effective in neutralizing

odor from comfort rooms? WM VI

The comfort room shows no sign of foul odor in the morning 3.93 A

The comfort room shows no sign of foul odor at the noon 3.46 MA

The comfort room shows no sign of foul odor in the afternoon 3.21 UA

OVERALL RATING 3.53 A

As the table concluded that the assessment of the respondents in terms of the

effects of the Lactobacillus casei in the specific different areas in the comfort room in

the long term effect has a value of 3.53 according to the data gathered from the

respondents. With the use of Likert scale interpretation, the verbal interpretation is
Acceptable. The data implies that the effects of the Lactobacillus casei can function in

the long run, sustaining its effect for a long period of time.

3. What amount of Lactobacilus casei will be needed to neutralizing foul odor to

the comfort rooms’ foul odor?

What amount of Lactobacilus casei will be needed to

WM VI
neutralizing foul odor to in the comfort rooms’ foul odor?
SETUP 1 3.36 MA
SETUP 2 3.42 MA
SETUP 3 3.58 A
SETUP 4 3.72 A
SETUP 5 3.74 A

As the table shows, the researchers used the formula in finding the mean in all

weighted mean of all questions per setup. Each setup differs in the amount of sprays,

and in computation for the Likert scale requires weighted means for every question in

order to find out which setup (or amount of spray) is more effective in neutralizing foul

odor. Based on the weighted means, the researchers found out that the fullest potential

of Lactobacillus casei in neutralizing foul odor is when it is sprayed five times.

Therefore, the setup that shows the most effective application of L. casei in neutralizing

foul odor in the comfort rooms is Setup 5, with the weighted mean data of 3.74

(Acceptable),
Re-conceptualized Framework

Recalling from the Chapter 3 specifically the Conceptual Framework, The

framework used in this research is the –P Model. This model is commonly used in the

researches that propose a program or any intervention measure (Cristobal et. Al,

2017) Here, the diagram shows the intervention of Lactobacillus casei in neutralizing

the foul odor coming from the comfort rooms of the School of Saint Anthony.

Also, the model shows how the researchers worked on to the data gathering

and analysis. As the researchers succeeded in following the model, whereas the

phases of experimentation, data gathering and data interpretation with the use of Likert

scale, the expectation of the result is achieved.

 Chapter 5
FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary of the findings, conclusions formulated

based from the summary, and recommendations made as an outgrowth of this study.

Findings

From the analysis of data from the table made by the researchers, as well as

the computation and interpretation of Likert Scale, the researcher found that the

alternative hypothesis that the researcher formulated is “Acceptable” that there are

significant effects to the foul odor when Lactobacillus casei is applied to the public

comfort rooms of the School of Saint Anthony. Basing from the three Statement of the

Problem that this study were able to answer.

Conclusions

The researchers are able to conclude that Lactobacillus casei is effective in

neutralizing foul odor found in comfort rooms in the School of Saint Anthony. The study

was done by the researchers by applying the specified amount of Lactobacillus

casei solution per day. The results show how the Lactobacillus casei effectively
neutralizes the foul odor found. This study supports the study done by Bancalari and

Gatti (2017) and the study done by Kurniatali, et al. (2018), which shows that

Lactobacillus casei contained factors that would help neutralize the foul odor. As stated

in the study done by Hill, Surgue, et. Al(2018), it could be said that the properties found

in the Lactobacillus casei have contributed to neutralizing the odor. This study could

help future researchers in expanding the knowledge available about Lactobacillus casei

and it’s properties.

Recommendations

With the concluded information and data gathered, based on the data

interpreted with the use of the Likert scale, The following recommendation are

suggested:

1. The use of Lactobacillus casei in the Insitution

- The researchers recommend that the Maintenance Teams and School

Administrators of the School of Saint Anthony to consider the

implementation of Lactobacillus casei to the comfort rooms found in the

facility.

2. Further study of Lactobacillus casei as odor neutralizer

- It is also recommended that the future researchers use this research as a

guideline and as basis for their future researches and study regarding

Lactobacillus casei. A more controlled environment to further examine

Lactobacillus casei and its components is also recommended. This can be

 a springboard for an extensive research in testing more about the

Lactobacillus casei in neutralizing odour.

3. Further study of other potential use of Lactobacillus casei

- After this research has been made, the researchers discovered different use

of the said enzyme not just to break down bacteria but also to neutralize foul

odor, in this case, further study of Lactobacillus casei can be made by the

other researchers about the other possible function of Lactobacillus casei,

Giving the enzyme more practical use in the future if possible studies were

made.
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Strain Shirota Preserves the Diversity of the Gut Microbiota and Relieves

Abdominal Dysfunction in Healthy Medical Students Exposed to Academic

Stress. Retrieved from American Society For Biology:

https://aem.asm.org/content/82/12/3649

Alana Biggers, M. M. (2016, November 14). Why You Should Use the Probiotic

Lactobacillus Casei. Retrieved from healthline:

https://www.healthline.com/health/digestive-health/lactobacillus-casei

Austraila, Y. I. (n.d.). How is Yakult made? Retrieved from Yakult.com.au:

https://yakult.com.au/product/how-is-yakult-made/

Daragh Hill, I. S. (2018, August 20). The Lactobacillus casei Group: History and

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https://growingorganic.com/ipm-guide/how-to-make-

lactobacillus/?fbclid=IwAR13qj-

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Inc, Y. (n.d.). Type of Yakult. Retrieved from Yakult.com.au:

https://yakult.com.au/product/types-of-yakult/

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https://www.yakult.co.in/lcs.php

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https://yakult.com.au/health-wellbeing/probiotics-beneficial-bacteria/

Inc., Y. (n.d.). What is Yakult? Retrieved from Yakult Inc. Austraila:

https://yakult.com.au/product/

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https://www.yakult.co.in/yakult-LCS.php

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Justyna Sutula, L. A. (2013, September 11). The effect of a commercial probiotic

drink containing Lactobacillus casei strain Shirota on oral health in healthy

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813825/
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microscope.html

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6596/1013/1/012169
 Appendix A
Letter of Permit
 Appendix B
Consent Letter to the respondents
 Appendix C
Sample Survey
 Appendix D
Sample Survey revised by experts
Appendix E
Tally Sheet
Effect of Lactobacillus casei in different areas of the comfort room.

Table 1.1 The comfort room today shows no sign of foul odor at the faucet/sink

DAY 1
Q#2 ∑
X 5 4 3 2 1
F 9 12 11 4 0
F(X) 45 48 33 8 0 134
X^2 25 16 9 4 1
F(X^2) 225 192 99 16 0 532

Weighted Mean: 3.72

Standard Deviation: 0.974…

DAY 2
Q#2 ∑
X 5 4 3 2 1
F 7 14 13 1 1
F(X) 35 56 39 2 1 133
X^2 25 16 9 4 1
F(X^2) 175 224 117 4 1 521

Weighted Mean: 3.69

Standard Deviation: 0.92

DAY 3
Q#2 ∑
X 5 4 3 2 1
F 9 14 10 3 0
F(X) 45 52 30 6 0 133
X^2 25 16 9 4 1
F(X^2) 225 224 90 12 0 551

Weighted Mean: 3.69

Standard Deviation: 1.32

DAY 4
Q#2 ∑
 X 5 4 3 2 1
F 11 19 6 0 0
F(X) 55 76 18 0 0 149
X^2 25 16 9 4 1
F(X^2) 275 304 54 0 0 633

Weighted Mean: 4.14

Standard Deviation: 0.68

DAY 5
Q#2 ∑
X 5 4 3 2 1
F 11 13 10 1 1
F(X) 55 52 30 2 1 140
X^2 25 16 9 4 1
F(X^2) 275 208 90 4 1 578

Weighted Mean: 3.89

Standard Deviation: 0.98

Table 1.2 The comfort room today shows no sign of foul odor in the cubicle

DAY 1
Q#5 ∑
X 5 4 3 2 1
F 2 10 9 11 4
F(X) 10 40 27 22 4 103
X^2 25 16 9 4 1
F(X^2) 50 160 81 44 4 339

Weighted Mean: 2.86

Standard Deviation: 1.13
 DAY 2
Q#5 ∑
X 5 4 3 2 1
F 6 11 9 8 2
F(X) 30 44 27 16 2 133
X^2 25 16 9 4 1
F(X^2) 150 176 81 32 2 441

Weighted Mean: 3.31

Standard Deviation: 1.17

DAY 3
Q#5 ∑
X 5 4 3 2 1
F 5 13 13 5 0
F(X) 25 52 29 10 0 126
X^2 25 16 9 4 1
F(X^2) 125 208 117 20 0 470

Weighted Mean: 3.5

Standard Deviation: 0.91

DAY 4
Q#5 ∑
X 5 4 3 2 1
F 5 15 12 4 0
F(X) 25 60 36 8 0 129
X^2 25 16 9 4 1
F(X^2) 125 240 108 16 0 489

Weighted Mean: 3.58

Standard Deviation: 0.87

DAY 5
Q#5 ∑
 X 5 4 3 2 1
F 9 15 6 4 2
F(X) 45 60 18 8 2 133
X^2 25 16 9 4 1
F(X^2) 225 240 54 16 2 531

Weighted Mean: 3.69

Standard Deviation: 1.14

How long will the Lactobacillus casei be effective in neutralizing odor from comfort

rooms?

Table 2.1 The comfort room shows no sign of foul odor in the morning

DAY 1
Q#1 ∑
X 5 4 3 2 1
F 14 11 10 1 0
F(X) 70 44 30 2 0 146
X^2 25 16 9 4 1
F(X^2) 350 176 90 4 0 620

Weighted Mean: 4.06

Standard Deviation: 0.89

DAY 2
Q#1 ∑
X 5 4 3 2 1
F 6 14 12 3 1
F(X) 30 56 36 4 1 129
X^2 25 16 9 4 1
F(X^2) 150 224 108 12 1 495

Weighted Mean: 3.58

Standard Deviation: 0.97
 DAY 3
Q#1 ∑
X 5 4 3 2 1
F 13 12 7 3 1
F(X) 65 48 21 6 1 141
X^2 25 16 9 4 1
F(X^2) 325 192 63 12 1 593

Weighted Mean: 3.92

Standard Deviation: 1.08

DAY 4
Q#1 ∑
X 5 4 3 2 1
F 16 13 6 1 0
F(X) 80 39 18 2 0 139
X^2 25 16 9 4 1
F(X^2) 400 208 54 4 0 666

Weighted Mean: 3.86

Standard Deviation: 1.92

DAY 5
Q#1 ∑
X 5 4 3 2 1
F 15 15 5 1 0
F(X) 75 60 15 2 0 152
X^2 25 16 9 4 1
F(X^2) 375 240 45 4 0 664

Weighted Mean: 4.22

Standard Deviation: 0.8
Table 2.2 The comfort room shows no sign of foul odor at the noon

DAY 1
Q#2 ∑
X 5 4 3 2 1
F 4 10 17 2 3
F(X) 20 40 57 4 3 118
X^2 25 16 9 4 1
F(X^2) 100 160 153 8 3 424

Weighted Mean: 3.28

Standard Deviation: 1.03

DAY 2
Q#2 ∑
X 5 4 3 2 1
F 2 16 13 5 0
F(X) 10 64 39 10 0 123
X^2 25 16 9 4 1
F(X^2) 50 256 117 20 0 443

Weighted Mean: 3.42

Standard Deviation: 0.81

DAY 3
Q#2 ∑
X 5 4 3 2 1
F 5 13 15 3 0
F(X) 25 52 45 6 0 128
X^2 25 16 9 4 1
F(X^2) 125 208 135 12 0 480

Weighted Mean: 3.56

Standard Deviation: 0.84

DAY 4
Q#2 ∑
X 5 4 3 2 1
F 8 12 9 6 1
F(X) 40 48 27 12 1 128
X^2 25 16 9 4 1
F(X^2) 200 192 81 24 1 498

Weighted Mean: 3.56

Standard Deviation: 1.11

DAY 5
Q#2 ∑
X 5 4 3 2 1
F 7 11 14 1 3
F(X) 35 44 42 2 3 126
X^2 25 16 9 4 1
F(X^2) 171 176 126 4 3 480

Weighted Mean: 3.5

Standard Deviation: 1.06
Table 2.3 The comfort room shows no sign of foul odor in the afternoon

DAY 1
Q#3 ∑
X 5 4 3 2 1
F 4 8 11 6 7
F(X) 20 32 33 12 7 104
X^2 25 16 9 4 1
F(X^2) 100 128 99 24 7 358

Weighted Mean: 2.89

Standard Deviation: 1.28

DAY 2
Q#3 ∑
X 5 4 3 2 1
F 1 10 18 6 1
F(X) 5 40 54 12 1 112
X^2 25 16 9 4 1
F(X^2) 25 160 162 24 1 372

Weighted Mean: 3.11

Standard Deviation: 0.82

DAY 3
Q#3 ∑
X 5 4 3 2 1
F 4 6 21 4 1
F(X) 20 24 63 8 1 116
X^2 25 16 9 4 1
F(X^2) 100 96 135 12 1 402
Weighted Mean: 3.22
Standard Deviation: 0.9

DAY 4
Q#3 ∑
X 5 4 3 2 1
F 9 8 13 2 4
F(X) 45 32 39 4 4 124
X^2 25 16 9 4 1
F(X^2) 225 128 117 8 4 482

Weighted Mean: 3.44

Standard Deviation: 1.25

DAY 5
Q#3 ∑
X 5 4 3 2 1
F 8 10 11 2 5
F(X) 40 40 33 4 5 122
X^2 25 16 9 4 1
F(X^2) 200 160 99 8 5 472

Weighted Mean: 3.39

Standard Deviation: 1.29

Appendix F
Sample Survey Evaluation from respondents
 Appendix G Profiles

Archie Brian P. Lazaro

STEM Student

Blk 9 Lot 11 Ph3, Iligan st HDLC Homes 2

Novaliches, Caloocan City

E-mail: archie.lazaro@gmail.com

Cellphone No: 09993181486

Personal Information

Birthday: May 11, 200

Age: 19 years old

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: School of Saint Anthony (2013-2014)

Secondary (JHS): School of Saint Anthony (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)

Adrian M. Perez

STEM Student

MRH Site 1 Building 1A – 503 Malaria,

Caloocan City

E-mail: perez.adrianet@gmail.com

Cellphone No: 09125356272

Personal Information

Birthday: October 14, 2001

Age: 18 years old

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: Manuel L. Quezon Elementary School (2008-2014)

Secondary (JHS): Manuel Luis Quezon High School (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)

Axl Garrette T. Quinto

STEM Student

Blk 17 Lot 32 Cor. Mt. Fuji Street, Cresta Verde Subd,

Novaliches, Caloocan City

E-mail: axlquinto01@gmail.com

Cellphone No: 09056625760

Personal Information

Birthday: October 1, 2001

Age: 19 years old

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: School of Saint Anthony (2013-2014)

Secondary (JHS): School of Saint Anthony (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)

Mark Geoffrey S. Ramos

STEM Student

Blk 122 lot 15 Sevilla st. Villa Vienna

Lagro, Quezon City

E-mail: Rmarkgeoffrey0814@gmail.com

Cellphone No: 09155290204

Personal Information

Birthday: August 14, 2001

Age: 18 years old

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: School of Saint Anthony (2013-2014)

Secondary (JHS): School of Saint Anthony (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)

Jessica Marie A. Cruz

STEM Student

Blk 56 Lot 1 Misa de Gallo st.

Lagro, Quezon City

E-mail: Cruzjessicamarie@gmail.com

Cellphone No: 09274105249

Personal Information

Birthday: August 21, 2001

Age: 18 years old

Gender: Female

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: Our Lady of Fatima University (2008-2010)

Mater Carmeli School (2010-2011)

Pasig Community School (2011-2012)

Mercedarian School (2012-2014)

Secondary (JHS): School of Saint Anthony (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)

Arianne Rose A. Pagulayan

STEM Student

Blk 39 Lot 8 Ilang-ilang st CPH 2,

Caloocan City

E-mail: ianneafable@gmail.com

Cellphone No: 09564920993

Personal Information

Birthday: May 05, 2002

Age: 17 years old

Gender: Female

Citizenship: Filipino

Religion: Roman Catholic

Civil Status: Single

Educational Background

Primary: Caloocan North Elementary School (2013-2014)

Secondary (JHS): Lagro High School (2014-2018)

Secondary (SHS): School of Saint Anthony (2018-present)