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

The project tested the feasibility of fly ash as a substitute for sand in the
production of glass. This was done by using the major components in the
formation of glass excluding sand which was replaced by fly ash.
The project was conducted to help lessen air pollution by making use of the
fly ash from burnt coal. This will add to the awareness of people about the uses of
fly ash. Also, with this project, used glass can be recycled further.
From the results, it can be concluded that fly ash can be a main component
of the batch used to make glass. The glass produced was dark in color because of
the fly ash, but it has shown negative results for chemical reactivity and porosity.
Its hardness matched what is set for glass by the Mohs hardness scale because it
was not scratched by an iron knife. The project showed that fly ash is a possible
substitute for sand in the production of glass.
Fly ash successfully substituted sand in the production of glass with the
help of some components which lowered its melting point. Other use for fly ash
was also discovered, not only for cement but for glass production as well.
#55
Development of fortified instant noodles usingMoringa
oleifera and Ipomoea batatasenriched noodles
Hani Herbert L. Ho, Beila B. Angeles, Noelyn Joyce R. Morales
ABSTRACT
Malunggay and kamote leaf puree were used as additives to provide instant
noodles with additional amount of vitamins and nutrients. Despite the fact that
instant noodles contain certain nutrients, people have come to depend on it for
their everyday meals, which may lead to vitamin and mineral deficiencies.
The leaves were first blanched to remove bacteria before being pureed.
Each type of instant noodles was prepared by mixing flour, egg, kansui, salt,
water and the puree. The mixture was kneaded, cut, steamed, and fried. The
noodles were kept at ambient temperature for 10 weeks and were observed
weekly for any changes. Sensory evaluation was done to determine the consumer
acceptability of the product and proximate analysis to determine the nutritional
content of the product.
The shelf-life test showed that the noodles lasted for 12 weeks without
losing their edibility, texture, smell and taste. Only the crispiness of the noodles
declined. Proximate analysis showed that the fortified instant noodles contained
more fat than the commercial product, but had slightly more nutrients. It can be
concluded that the fortified instant noodles indeed have more nutrients and
minerals. However, it does not qualify for commercial production because of its
lack of appeal, and therefore cannot be used as an alternative for commercially
available instant noodles.