CHAPTER 1

Proponents Claude Ortiz Brent Ponan Gian Riva Andre Saludares

Background of the Study The group selected this project because they want to seek out an alternative way for people to shine or polish their shoes. They aim to determine whether there is a cheaper and more practical alternative to the commercialized shoe polish people purchase in the stores or can be found just at home. The group was able to find out that it is possible to come up with an alternative shoe polish by making a lemon shoe polish. This lemon shoe polish is made out of any strong citrus fruits like lemons, limes and calamondin or calamansi, and the common type of oil people use at home which is the cooking oil. In this case, the group have chosen to use calamondin or calamansi in their project. The strong zest and natural oil extracted from the calamondin or calamansi plus the greasiness of the cooking oil would be feasible ingredients that would polish shoes naturally.

Significance of the Study Although many has studied and performed this experiment, there is still a room for improvement. Failure of using lemons as shoe polish may cause your shoes to deteriorate in color or be damaged in other ways. Studying and investigating more on this project will help improve its success rate. This study would definitely be essential to people who do not want to go out and spend extra cash in purchasing the commercialized shoe polish. The strong zest and natural viscous oil extracted from the calamondin or calamansi plus the greasiness of the cooking oil would definitely make ones shoes look very polished and naturally shiny. People would benefit in this shoe polish in practical ways because its ingredients can easily be made and are inexpensive because they can be found at any market or store or simply at home. The environment will also be of benefit to this alternative shoe polish because it is chemical-free, environmentally-friendly, all-natural and the scent of calamondin or calamansi or lemon zest is refreshing and invigorating.

Statement of the Problem/Objectives The group aims to accomplish the following: 1. Improve the success rate of the lemon shoe polish 2. Check what are the different modifications and improvements needed to be done from the experiments done by other people 3. Prove that the calamondin or calamansi and cooking oil would work as shoe polish 4. Prove that the lemon shoe polish is more practical, more inexpensive, chemical-free, environmentally-friendly, all-natural and has a refreshing scent 5. Answer the question, Is calamondin or lemon shoe polish as good as the commercialized shoe polish? The group would be able to accomplish all these by doing the following conducting series

DAGDAGAN MO NA LANG TO CLAUDE

of experiments about this project.

Limitation/ Delimitation of the Study The experiment will be conducted in the residence of one of the members of the group. The whole process of the experiment would take a maximum of an hour to conduct the whole process. It would be needing about 7-10 calamondins or calamansi, a half cup cooking oil used or unsused, whisk or anything that can be used to mix the ingredients, bowl and a container.

(PAKI AYOS NA LANG TO.)

Definition of terms Shoe polish (or boot polish), usually a waxy paste or a cream, is a consumer product used to shine, waterproof, and restore the appearance of leather shoes or boots, thereby extending the footwear's life. In some regionsincluding New Zealand"Nugget" is used as a common term for solid waxy shoe polish, as opposed to liquid shoe polishes. Various substances have been used as shoe polish for hundreds of years, starting with natural substances such as wax and tallow. Modern polish formulae were introduced early in the 20th century and some products from that era are still in use today. Today, shoe polish is usually made from a mix of natural and synthetic materials, including naphtha, turpentine, dyes, and gum arabic, using straightforward chemical engineering processes. Shoe polish can be toxic, and, if misused, can stain skin. http://en.wikipedia.org/wiki/Shoe_polish An oil is a substance that is in a viscous liquid state ("oily") at ambient temperatures or slightly warmer, and is both hydrophobic (immiscible with water) and lipophilic (miscible with other oils, literally). This general definition includes compound classes with otherwise unrelated chemical structures, properties, and uses, including vegetable oils, petrochemical oils, and volatile essential oils. Oil is a nonpolar substance. http://en.wikipedia.org/wiki/oil Cooking oil is purified fat of plant origin, which is liquid at room temperature. Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. http://en.wikipedia.org/wiki/Cooking_oil Calamansi or calamondin (citrofortunella microcarpa) belongs to the citrus family. It is a fruit tree native in the Philippines. The tree is low set, spreading and well branched. The leaves are broad and oval and dark green to pale green on the upper and lower surfaces, respectively. The fruit is usually small and round, ranging from 3.0 to 3.0 inches in diameter. The rind may be thin or thick.

http://www.geocities.com/darfu6/agribiz/calamansi.htm

Acknowledgement This investigatory project would never been possible without the financial support, effort and unselfish assistance of the people who willingly helped the group. In due recognition of all those who contributed to the success of this study. The group extend their gratitude and heartfelt appreciation to the following: First of all, to our almighty God, the creator and savior who give life, good health, wisdom and guidance to conduct this project. Ms. Elisa Labrador, the groups teacher who supports and guides them in making this project. To the parents of each of the member of the group, for the financial assistance and guidance given to them as they conduct their experiments. To each member of the group namely, Claude Ortiz, Brent Ponan, Gian Riva, Andre Saludares who exerted their efforts and time in making this project successful.