Silver Scurf Liquid Mixture of Potatoes as Agent in Poultry Farm Odour Elimination

Lanier Jay-r Basco

Ashley Nicole Repani

Angel Vee Tapao

(Researchers)

Mrs. Bernaliza Garcia

(Research teacher)

Camalaniugan National High School

2018 – 2019
CHAPTER I

BACKGROUND OF THE STUDY

Air pollution is something that we take for urban life in today’s 21st century, but this acceptance

often times leads to ignorance and it is important that we are informed of what air pollution is and how

it affects us. Over the past 30 years, researchers have unearthed a wide array of health effects which are

believed to be associated with air pollution exposure. Increasing temp are directly linked to poor air

quality which in turn can affect the heart and heighten cardiovascular diseases.

Keeping poultry animals can be a wonderful hobby for any acreage owner, but like wit any

animals, things can go wrong. Although sometimes it is difficult to measure, such a smells can result in

enforcement action and ultimately prosecution, so any activities that are potentially odorous should

have procedures in place to reduce risk. There are number of odorous gases related to poultry farming,

including hydrogen sulphide, thiocresol and thiophenol. But the main culprit is ammonia (NH3) – a

colourless gas with very sharp smell. The growth of poultry industry in the Philippines has been

impressive but its problem include inefficient management and the prevalence of many destructive

poultry disease and odour.

A commercial poultry farm odour eliminator poses some problem, it contains some chemicals

which may destroy our environment, it may cause disease to farmers when accidentally misused and it

is expensive to some poultry farmers can’t afford. So we recommend the silver scurf liquid extract of

potatoes as a substitute for the commercial poultry farm odour eliminator. The potatoes will act as

absorbent of poultry odour.

This study lies to find out the feasibility of the silver scurf liquid mixture of potatoes as poultry

farm odour eliminator

 Is there a difference on the effect of silver scurf liquid mixture of potatoes as poultry farm odour

eliminator in the commercial one in terms of:

a) Effectiveness

b) Odour

 What components of the silver scurf liquid mixture of potatoes that absorbs the poultry odour

 Is there a specific expiration for this product

 What will be the observable physical characteristics of the produced poultry odour eliminator

OBJECTIVES

GENERAL

SPECIFIC

(c0nsider the effedctivity of your product)( u nid to rephrase all your ojectives)

HYPOTHESIS

ALTERNATIVE

There is a significant difference between silver scurf liquid mixtures of potatoes as poultry farm

odour eliminator to the commercial one.

There is no significant difference between silver scurf liquid mixtures of potatoes as poultry farm

odour eliminator to the commercial one.

SIGNIFICANCE OF THE STUDY

All people around the world will surely benefit from this study not only because of its

effectiveness. This study will provide information that may lead to a new discovery of new and organic

poultry farm odour eliminator. It will help the community lessen the odour caused by poultry farms in

their area without buying expensive commercial odour eliminator. Compared to commercial products,

this product won’t affect anyone’s health. Potatoes isn’t just a vegetable but it is also used to create a

useful product. The material needed for this project can be easily found at home or even in the

surrounding.

SCOPE AND LIMITATION

This study entitled “Silver Scurf Liquid Mixture of Potatoes as Agent in Poultry Farm Odour

Elimination” is focused in making silver scurf of potatoes as poultry odour eliminator. Test will be

conducted to prove the ability of this set up as an effective poultry odour eliminator. This is to

determine the effectiveness of the eliminator to the poultry odour. This study will be conducted at

Camalaniugan National High School for S.Y 2018 - 2019.

Review of Related Literature

Potatoes originated in the Andean mountain region of South America. Researchers estimate that

potatoes have been cultivated by the Indians living in these areas for between 4,000 and 7,000 years.

Unlike many other foods, potatoes were able to be grown at the high altitudes typical of this area and

therefore became a staple food for these hardy people.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Potatoes are edible tubers, available worldwide and all year long. They are relatively cheap to

grow, rich in nutrients, and they can make a delicious treat. Potatoes can be healthful if prepared in the

right way. A high intake of fruits and vegetables can benefit health and reduce the risk of many lifestyle-

related health conditions. Potatoes contain important nutrients, even when cooked that can benefit

human health in various ways.

Last updated Fri 13 October 2017 By Megan Ware RDN LD Reviewed by Natalie Butler, RD, LD

Potatoes are naturally gluten-free and they’re packed with nutritional benefits needed for a

healthy lifestyle. Potatoes are one of the world’s most versatile vegetables. Foundational in a wide

range of international and all-American cuisine, potatoes are the perfect blank canvas for a variety of

flavors. This is welcome news when your good health depends on eating a gluten-free diet.

https://www.potatogoodness.com/nutrition/

https://www.bbcgoodfood.com/glossary/potato
Potatoes are often thought of as a comfort food — richly mashed with butter and sour cream or crisply

fried in vegetable oil. But when prepared in these ways, they can lead to weight gain, diabetes and heart

disease, according to the Harvard School of Public Health.

n fact, a study published in 2017 in The American Journal of Clinical Nutrition found that people who ate

fried potatoes twice a week saw an increased risk of death. The study examined potato intake in 4,400

people between the ages of 45 and 79. By the end of the eight-year study, 236 people had died.

Researchers found that those who ate fried potatoes — French fries, hash browns, home fries and more

— were more than twice as likely to have died.

The study did not, however, find any correlation between non-fried potato consumption and risk of

death. This supports the stance of Victoria Jarzabkowski, a nutritionist with the Fitness Institute of Texas

at The University of Texas at Austin: potatoes aren’t necessarily bad for you. When cooked the right way

— without heaps of butter, cheese or cream — they can even be good for you.

Potatoes are low in calories — a medium-sized baked potato contains only about 110 calories. They are

a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.

Nutrition facts

Here are the nutrition facts for a potato, according to the U.S. Food and Drug Administration, which

regulates food labeling through the National Labeling and Education Act:
Health benefits

Potatoes are stuffed with phytonutrients, which are organic components of plants that are thought to

promote health, according to the USDA. Phytonutrients in potatoes include carotenoids, flavonoids and

caffeic acid.

The vitamin C in potatoes acts as an antioxidant. These substances may prevent or delay some types of

cell damage, according to the National Institutes of Health. They may also help with digestion, heart

health, blood pressure and even cancer prevention

Jeanna Bryner, Live Science Managing Editor | June 14, 2017 04:23pm ET

Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C,

manganese, phosphorus, niacin, dietary fiber and pantothenic acid. The potato is an important

source of energy. Most of the calories in the potato come from its carbohydrate content, nearly

90 percent. While you may be avoiding carbs because you associate them with weight gain,

they are your body's preferred source of energy. In fact, healthy diet guidelines recommend 45

to 65 percent of your calories come from carbohydrates to support your daily energy needs.

https://www.livestrong.com/article/448768-the-vitamins-when-eating-a-raw-potato/
Chapter III

Methodology

Conceptual Framework

Silver Scurf Liquid

Research Environment

This study will be tested at Department of Science and Technology (DOST) at Tuguegarao City

and will be conducted this year.

Research Materials

The researchers will gather all the materials needed for the experiment. The researchers will

gather the potatoes and remove its blemishes. The materials needed are knives, cutting boards,

containers, and sprayers, the silver scurf liquid mixture, ferrous sulfate heptahydrate, sulphuric acid

component,

Procedures

Gather all the materials needed. Fulfil all the materials needed for the experiment.