2008 Analysis of the Geometry of Drilled Holes in Demolition ...

applications are many and various, but these proteins are costly and difficult to
procure. Sources from nature are still needed to provide a model for future
synthesis of fluorescent proteins with specific characteristics.
This research thus aimed to screen fluorescent proteins from locallyavailable
marine animals. Bioluminescent echinoderms, purple heart urchin
(astropyga radiata), fire urchin (Asthenosoma varium) and feather star species
(Comanthina schlegelii), were collected from Mabini, Batangas, and were screened
for fluorescence. Upon exposure to UV light from a Woods Lamps, only
Comanthina schegelii emitted green fluorescence, characteristically distributed in
its feather tips. Crude protein extraction as done for all three, but only the C
schlegelii extracts were analyzed under the fluorescence microscope. Three filters
(DAPI, FITC, and Texas Red) were used to screen for blue, green, and red
emissions).
Comanthina schlegelii extracts proved positive for the wavelengths blue,
green and red. However, results also showed colors such as magenta, purple,
and yellow in the composite view. With setup specifications permitting only blue,
green, and red emissions, colors from other wavelengths are deduced as overlaps
probably resulting from either the unverified capability of the fluorescent proteins
contained in the extracts to be excited at a very wide rang of wavelength, or from
the overlap of two or more fluorescent proteins.
#43
Production of Nutrient-Boosted Granola Bars Using Locally
Available Ingredients
Neil Anthony A. Esguerra, Marcgene Gregandy P. Servito, Kim Arvin S. Silvoza
ABSTRACT
The project aimed to produce nutrient-boosted granola bars using local
ingredients to come up with a cheap and nutritious alternative to the commercial
granola bars. The initial granola bar recipe was a combination of malunggay,
yacon, gelatin and sticky rice. This initial set-up resulted into a liquid granola
instead of the normal solid form of granola bars. Further modification of the recipe
succeeded in making a compact and more comparable granola bar by adding
carrots, removing gelatin and replacing sticky rice with oats. Both the produced
bars and commercial bars were subjected to sensory evaluation tests which
include appearance, smell and taste tests. Sign test is used to analyze statistically
the result of the evaluation tests. The shelf life and nutrient content of the
produced granola bar are being measured as well but are still being conducted.
In conclusion, it is feasible to produce a homemade granola bar which is a
lot cheaper than the commercially-available bars based on computation of costs of
each ingredient used. However, the statistical analysis done in November 21, 2007
showed that there is still a significant difference between the produced granola
bar and the commercially-available bars in terms of smell, taste and appearance.