ACCEPTABILITY OF USING CHICKEN EGGSHELLS, BIXA ORELLANA

(ANNATTO) AND CURCUMA LONGA (TURMERIC) AS A SUBSTITUTE FOR

COMMERCIAL COLORED CHALK

A Researchers

Presented to the

faculty of Senior High School Department of

CSTC - COLLEGES OF SCIENCES, TECHNOLOGY AND COMMUNICATION, INC

In Partial Fulfill of the

Requirements for the

K-12 CURRICULUM IN SENIOR HIGH SCHOOL

Science, Technology, Engineering and Mathematics

By:

Etcubañas, Marielle Mei B.

Flores, Anica Jane L.

Gabog, Neshvylle S.

Guzman, Denzel Angelo A.

Umali, Kyla Grace H.

Grade 11 – STEM – Block4

 CHAPTER I

The Problem and Its Background

Introduction

There are a lot of schools in the world that lacks financial stability. Because of the lack of
budget, they cannot keep up with the technological and teaching advances made in present times
therefore going to the most reliable way of teaching which is the blackboard and chalk. According
to Resilient educator, 21% of schools all over the world still uses blackboards and chalk until this
day. Most of the schools are public schools and lack financial stability. With consideration, some
students are also allergic to the powder and chemicals released by the chalk. The researchers saw
the situation of these schools and took consideration that this can be solution with environmental
friendly products like eggshells, annatto and turmeiric. The researchers concluded that chalk from
used eggshells and annatto is possible, can be easily produced, and can be effective.

With its vivid red-orange color and numerous uses, annatto, which is made from the seeds of
the Bixa Orellana tree, has enchanted people for generations. This natural spice and color, also
known as annatto, achiote, or lipstick tree, is ingrained in the culture of many parts of the world.
Annatto continues to fascinate scientists, cooks, and fans alike because of its historical importance
as a coloring agent, its culinary applications, and perhaps even its therapeutic qualities. Annatto is
a type of an orange-red culinary coloring or condiment derived from the seeds of the achiote tree
(Bixa orellana), which grows in South and Central America's tropical regions. Though it may not
be well known, an estimated 70% of natural food colors are derived from it. Other names for it
include achiote, achiotillo, bija, urucum, and atsuete. It's most widely used as a natural food
coloring since it imparts a bright yellow to deep orange-red color, similar to saffron and turmeric.
Its color is derived from carotenoids, which are pigments found in the seed's outer coat as well as
many other fruits and vegetables such as carrots and tomatoes. (Healthline, 2019)
 Chalk is a very useful item used in the field of education. It helps teachers to teach and also
students to learn. But when the chalk is made with environmental and recycled materials, not only
it will help save the environment but it will also help teachers and students save money and it has
a chance to help the low budgeted schools around the Philippines. It can help public schools save
money. The researcher’s objective is to find an alternative to commercial chalk in order to help
the environment and people around the field of teaching, education, and even arts and crafts.

The researchers are aware that education is the most effective tool for improving the world and
that it is essential to our success. As the most advanced and contemporary tools of our generation,
whiteboards already exist and only require markers and projectors. But even so, the source of those
was just a plain chalkboard and some chalk. Even in modern classrooms, blackboards and chalk
are still required supplies. Other technologies are available, but they are built on the same
principles as chalk and a blackboard, such as dry erasers, whiteboards, or whiteboard markers.

As an alternative, the researchers will create a natural colored chalk from common materials
that can be found in the locality as a substitute for commercialized chalk. Since ancient times,
numerous researchers have used annatto and chicken eggshells as a form of chalk.

Background of the Study

Chalk was first used in prehistory for drawings (History of pencils, 2023) When classrooms
grew bigger and had more students, there was a problem with how to teach such a large group at
once, and blackboard chalk gained popularity. Both huge blackboards, which were used by
teachers to write to the entire class, and smaller ones, which students used at their desks, were
covered in chalk. These practice boards included a tiny sponge for wiping the board. Because the
blackboards were white at first, only white chalk could be used in classrooms. Since they were
made of slate, the black was contrasted by the white.
 Natural chalk was utilized for cave drawings. Artists later employed chalk for sketching, and
some of these works have survived to the present day because they were protected with shellac (a
resin generated by the female lac insect (Kerria lacca). The first chalk in the sticks appeared when
artists discovered their utility. They created it by grinding natural chalk (calcium carbonate) and
combining it with water, clay, and color (natural pigments such as charcoal for black and rust for
red were employed). The mixture was then shaped into sticks and dried. (History of pencils, 2023)

According to Paulo et, al. (2018) annatto is used in different types of ways and in different
types of industries. The food sector uses annatto colorants widely and in a variety of applications,
particularly in the production of dairy (Barcelos et, al. 2012) and meat products (Matuo et, al.
2013). The textile and cosmetics industries both employ annatto formulations (Roehrs et, al.
2014). Annatto pigments are now mostly used in cheese and dairy products in the food industry
(Vilar et, al. 2014)

Eggshell’s exceptional strength and adaptability go beyond their culinary applications because
they are mostly made of calcium carbonate. They have numerous uses in industries like agriculture,
health, building, and environmental preservation. The texture of an eggshell is rough and gritty,
and it includes up to 17,000 tiny pores. The eggshell is almost entirely composed of calcium
carbonate (CaCO3) crystals. Air and moisture can pass through its pores since they are
semipermeable. The shell also has a thin outer covering known as the bloom or cuticle, which
helps to keep dust and pathogens out. (The Exploratium, 2023) Calcium carbonate, often known
as CaCO3, is the substance that makes up the majority of an eggshell and is composed of the
elements calcium (Ca), carbon (C), and oxygen (O) (few). The same component where chalk is
used.

Turmeric is best recognized for giving curry a bright yellow-orange hue. Turmeric has been used
for thousands of years in Asia. Turmeric cultivation and trade had extended across most of Asia,
including China, and much of Africa by 800 AD, according to history. Turmeric had spread to
Jamaica and other tropical places by the 18th century, as it gained popularity. It is now also found
in Hawaii and Costa Rica. Before it became popular as a food spice, it was used as a natural dye
for skin and clothing, as well as medicine. Turmeric is sometimes known as "Indian saffron" due
to its vivid yellow-orange color. It is occasionally used in place of saffron because it has a similar
hue and is less expensive. Turmeric is often regarded as a super spice due to its high antioxidant
content and potent anti-inflammatory qualities. (History of Turmeric, 2015)

According to the National Museum of the Philippines drawing, as an artistic technique, is

defined elegantly within the NFAC. The medium includes a wide range of materials, including ink
and pencil, as well as crayon, charcoal, and chalk. The collection emphasizes the craft's
adaptability, showing how drawings can also be produced with paint or in combination with other
wet or dry media. The National Fine Arts Collection, in essence, emerges as a living narrative of
Philippine art, weaving together the strokes of brilliant artists from many times.

Statement of the Problem

The research about the “Acceptability of using chicken eggshells, Bixa orellana (annatto)
and Curcuma longa (Turmeric) as a substitute for commercial colored chalk” aimed to explain
briefly towards the end of the study about the following questions:

1. What is the demographic profile of the respondents in terms of:

1.1. Age

1.2. Sex

2. What is the perceived acceptability of eggshells with annatto and eggshells with turmeric?

2.1. Usability
2.2. Texture
2.3. Water Resistant / Durability

3. Is there a significance differences between eggshells with annatto and eggshells with turmeric?
Conceptual Framework

Beniga et, al. (2015) conducted a study entitled “Pulverizing Tuway shells with Alugbati berries,
Turmeric extract and Achiote as potential for making natural colored blackboard chalk”. Based on
their findings, it is possible to produce a colored chalk from tuway shells with alugbati berries,
turmeric extract and achiote as soon as the shells were pulverized properly and the other ingredients
were mix properly according to its proper ratio. the amount of pulverized tuway shells affect the
production of colored chalk there must be a greater amount mixed in the product since it serves as
the foundation that contain minerals such as calcium carbonate CACO3 which makes the colored
chalk hard, strong and rigid. Yes, the amount of flour also affects the effectiveness of tuway shell
with natural colorants in making a colored chalk. It serves as the binding agent to make the product
more compact. It also strengthens the writing capabilities of the colored chalk. In producing a
colored chalk, the amount of flour greatly affects the product, there must be a lesser amount of
flour mixed in the product compared to the pulverized tuway shell. Too much flour results to
porosity and brittleness, it also deteriorates the quality of writing produced by the product.

The researchers chose this reference because tuway shells and eggshells are almost the same
component because they both contain “CACO3” which will be the key compound in making this
research possible and because of this reference, it gives us proof that chicken eggshells contains
the same contents used to make commercial chalk. It states that it is possible to make an
environmental friendly chalk that is possible, effective, and easy to produce.
 Research Paradigm

INPUT PROCESS OUTPUT

I. Development of
eggshells, annatto and
turmeric as chalk.
USABILITY ACCEPTABILITY OF USING
CHICKEN EGGSHELLS, BIXA
TEXTURE
II. Testing the ORELLANA (ANNATTO) AND
WATER RESISTANT/ acceptability of CURCUMA LONGA
DURABILITY eggshells, annatto and (TURMERIC) AS A
turmeric as colored SUBSTITUTE FOR
chalk. COMMERCIAL COLORED
CHALK.
III. Data analysis and
evaluation

FEEDBACK

Figure 1. IPO Model of Acceptability of using chicken eggshells

The illustration above shows the IPO Model which is under the input of the research are
the usability, texture, and water resistant/durability since these are the variables of the study. While
the process of the research is the development of eggshells, annatto and turmeric as chalk, testing
the acceptability of eggshells, annatto and turmeric as colored chalk, and the data analysis and
evaluation of the procedures. Lastly, the eggshells, Bixa orellana (annatto) and Curcuma longa
(turmeric) as a substitute for commercial colored chalk.

Significance of the Study

The study on the “Acceptability of using chicken eggshells, Bixa orellana (annatto) and
Curcuma longa (turmeric) as a substitute for commercial colored chalk” is significant and
beneficial to the following:

To the Students - this will help them improved their knowledge on how to reduce waste
by making alternative chalks that can be easily found in the locality. Additionally, it can also help
young people or the students to have a creative mind and this can be a way to have quality time
between parents and children while making the colored chalk.

To the Community - this will help them to save money on buying commercial chalk
because they can make their own chalks at home using materials that is easy to find and very cheap.
This will also benefit to the people who are eating eggs daily because they can recycle the eggshells
to make chalk which they can use.

To the Teachers - the researchers hope to develop chalk to assist schools, especially public
schools who’s lack the means or money to purchase chalk for the teachers.

To the Future Researchers - chalk is commonly used by people nowadays, with the
discovery of using an alternative ingredient such as the eggshells. Future researchers will help a
lot of people, may even help improve the current economic situation of the country.
Scope and Limitation of the Study

This study is only limited in finding the acceptability of eggshells, annatto and turmeric as the
raw materials in making chalk in terms of functionality, texture, and water resistant/durability.
Moreover, it is not intended to compete with the commercially produced ones. However, the
commercially produced chalk will serve as the basis with regards to the comparison of the
effectiveness of eggshells, annatto and turmeric in terms of usability, texture and water
resistant/durability of writing and its adherence to the board.

Definition of Terms

This includes the meaning of the difficult words used in the study. The meaning of each
word is based on its uses in the research study and defines operationally.

Annatto seeds- Small, reddish-brown seeds with a variety of chemicals that give them their vivid
color. A carotenoid pigment by the name of bixin serves as the main coloring component in annatto
seeds. The natural food coloring bixin, which gives the seeds a reddish-orange hue, is frequently
utilized in a variety of dishes and culinary products. Additionally, utilized in conventional
medicine and food preparation due to their flavor and probable health advantages.

Blackboard- a hard smooth usually dark surface used especially in a classroom for writing or
drawing on with chalk

Chalk- Compressed calcium carbonate is used to make sticks or cylindrical shapes. On

chalkboards and other comparable surfaces, these chalk sticks are frequently used to write on or
make drawings. The friction between the chalk and the surface when it is applied to a surface, such
a chalkboard, leaves behind observable marks. Chemically, calcium carbonate has the formula
CaCO3. It is a sedimentary rock that is white, porous, soft, and mostly made up of the mineral
calcite.
Cornstarch- finely, ground corn flour, used in thickener in cooking.

Durability- the quality of being able to last long without becoming damaged.

Education- A methodical, deliberate procedure for assisting people in learning, knowledge

acquisition, skill development, and personal development. It includes a variety of structured and
unstructured pursuits, techniques, and environments aimed at encouraging intellectual, social,
emotional, and physical growth.

Effectiveness- How useful is this study and the product is when it is applied to real life situations
and used in professions. How beneficial the study and the product is to the society.

Eggshells- predominantly made up of calcium carbonate, a substance having the chemical formula
CaCO3. It is a thick, mineralized structure that protects the growing embryo inside the egg and
keeps the environment inside the egg stable.

Functionality- the quality of being suited to serve as a purpose of the eggshells, annatto and
turmeric.

Flour- It serves as the binding agent to make the product more compact

Texture- the feel, appearance, or consistency of a surface or substance.

Turmeric- is a deep, golden-orange spice known for adding color, flavor and nutrition to foods.

Usability- how easily and effectively users can interact with a product, and how satisfied they
are with that interaction.

Water resistant- does not allow water to pass through it easily.

 CHAPTER II

Review of Related Literature and Studies

This chapter presents the related literature and studies after the systematic and extensive
search done by the researcher. This will also present a synthesis of the art, to fully comprehend the
research to be finished.

Related Literature

Usability of Chalk

According to Geology Science (2023), blackboard chalk is a substance used for drawing on
rough surfaces because the particles adhering to these surfaces are easily crumbled. Although
traditionally composed of natural chalks, modern wood chalk is generally made of mineral gypsum
(calcium sulfate), which is usually supplied with compressed powdered rods about 10 cm in length.
Pavement chalk is similar to blackboard rock, however it differs in that it forms wider bars and is
frequently colored. It is also used by children, but also by adults, to sketch sidewalks, streets, and
car roadways.

In the final analysis, blackboard chalk, which was formerly mostly comprised of natural
materials, has evolved into a modern form made of mineral gypsum. Its ongoing appeal attests to
its functionality and adaptability. Chalk is a popular medium for artistic expression, teaching, and
communication on rough surfaces, producing a mark that is readily crumbled but has a long lasting
impression, whether in the classroom or on the streets.

According to Encyclopedia (2018) chalk used in school classrooms comes in slender sticks
approximately .35 of an inch (9 millimeters) in diameter and 3.15 inches (80 millimeters) long,
because this method has proven to be inexpensive and simple, lessons are sometimes offered to
full classes on chalkboards (or blackboards, as they were originally called). Chalk, as found in
nature, has been utilized for drawing from prehistoric times, when archaeologists believe it assisted
in the creation of some of the earliest cave art. Later, painters of various countries and styles used
chalk mostly for sketches, and some of these drawings have survived, preserved with shellac or a
similar substance. For the convenience of painters, chalk was initially made into sticks. Natural
chalk was ground to a fine powder, then mixed with water, clay as a binder, and various dry colors.
The putty that resulted was then rolled into cylinders and cured.

The study above talked about the history of chalk is one of adaptability and perseverance. From
its primordial beginnings as a natural drawing material to its present incarnation as slender
classroom sticks, chalk has been a symbol of education, communication, and artistic expression.
Its legacy lives on, spanning the gap between ancient cave artists and modern schools, reminding
us of the potential of a simple tool to impart information and creativity.

Texture of Chalk

According to Geology Science (2023), chalk is a non-clastic carbonate sedimentary rock

composed primarily of the mineral calcite. It is soft, fine-grained, and pulverizable. The color of
the limestone rock ranges from white to grayish. It is made up of the shells of tiny marine
organisms such as foraminifera, coccoliths, and rhabdoliths. The finest types include up to 99
percent calcium carbonate in the crystalline form calcite. Small amounts of silica are discovered
in chalk due to the presence of sponge spicules, diatom and radiolarian tests (shells), detrital grains
of quartz, and chert nodules (flint). There are also trace amounts of clay minerals, glauconite, and
calcium phosphate.

The above-mentioned study talked about a chalks geological marvel that depicts the narrative of
ancient marine life, sedimentation, and the interplay of diverse minerals over geological epochs.
Its composition, with its abundance of calcite and the inclusion of other minerals, bears witness to
the complex processes that have sculpted our planet over millions of years. With its softness and
fine texture, chalk remains a tactile link to Earth's geological past, as well as a source of
astonishment for scientists and people who use it for artistic and educational purposes.

Sasha Trinidad et, al. (2019) the chalk is a type of sedimentary rock that is white and porous
and is made of the mineral calcite. It develops from the progressive buildup of tiny calcite plates
shed by the haptophyte division at reasonably deep sea circumstances. They perform the role of a
unique calcium carbonate. In this investigative research, we investigate the efficacy of eggshells
as a substitute ingredient in the manufacture of chalk. Due to the high demand for chalk in today's
society, the study is quite effective. The components of chalk are so intricate that they can be used
to create other items in addition to chalk itself.
In the final analysis, the study stated that it is focuses on the properties and formation of chalk
as a sedimentary rock consisting mostly of calcite. It focuses on the viability of employing
eggshells as an alternative element in chalk manufacture, which is motivated by the high need for
chalk in today's society. Furthermore, the study acknowledges the complicated components of
chalk, implying the possibility of using them in the manufacture of other goods. The research aims
to contribute to the knowledge and optimization of chalk production by investigating these
characteristics, as well as potentially unlocking fresh uses for its constituent components.

Water resistant / Durability of Chalk

According to Geology Science (2023), the chalk resists weathering and slumping better than
the clays with which it is typically associated, resulting in tall, sheer cliffs where chalk ridges meet
the sea. Chalk hills, also known as chalk down land, are formed when bands of chalk reach the
surface at an angle, resulting in a scarp slope. Because chalk is well joined, it can contain a
significant volume of ground water, creating a natural reservoir that slowly releases water during
dry seasons.

The study above discussed the durability of chalk that is a tribute to its composition and interior
structure. Chalk is well connected, which means that its particles are strongly linked together to
form a solid mass. This property makes chalk less prone to erosion and degradation than more
loosely packed clays found in similar geological environments. As a result, when chalk formations
are exposed along coastlines, they frequently take the shape of tall and precipitous cliffs, resulting
in dramatic and stunning vistas that captivate both geologists and nature enthusiasts.

Usability of Eggshells

According to Ahmed et, al. (2021), the eggshell (ES) protects the growing avian embryo against
pathogenic and physical assaults while also providing vital metabolic and nutritional needs. It is
mostly composed of calcium carbonate crystallized as calcite. In 2018, global chicken egg output
exceeded 76.7 million metric tons. In developed nations, over 30% of eggs are processed at breaker
factories, which generate liquid egg products as well as substantial amounts of solid ES waste.

In conclusion, eggshell's story is one of incredible diversity and significance. It acts as a barrier
for the avian embryo, provides critical nutrients to maintain life, and contributes significantly to
the global food supply. However, it raises concerns about how to manage the significant waste
generated during egg processing, emphasizing the significance of sustainable and innovative
techniques to better efficiently utilize this rich resource.

Alameda et, al. (2017) an eggshell is almost entirely made up of calcium (Ca), carbon (C) and
oxygen (0) combined, making a compound called calcium carbonate or similar chemicals are used
to manufacture chalks. In order to create chalks that are more affordable and simple to build using
recyclable materials, researchers reasoned that it would be possible to make chalks out of
eggshells. This study is intended to benefit schools, especially public schools with limited
resources.
The above-cited study shows the functionality of using eggshells, which are mostly calcium
carbonate, to make chalk. This process provides an economical and sustainable alternative to
commercial chalk production methods, which is especially beneficial to schools, particularly
public ones with limited resources. Educational institutions can access cost-effective resources
while also fostering environmental responsibility by recycling recyclable materials, such as
eggshells, for chalk manufacture.

Jessica et, al. (2013) the researchers use eggshell in their daily lives because eggs are regarded
to be the most versatile product in cookery. However, after removing the yolks and whites from
the eggs, the majority of people immediately toss the shells away without realizing that they may
be transformed into a variety of beneficial products that not only benefit the economy but also
reduce environmental contaminants like crosspatch. Eggshells can be reused in a variety of
practical ways around the home, garden, or even in the classroom.
The aforementioned study discussed the underutilized potential of eggshells in people daily
lives. While eggs are often recognized for their culinary diversity, the shells are sometimes thrown
without appreciating their worth. Both the business and the ecology may benefit from repurposing
eggshells. Eggshells have multiple practical applications in a variety of situations, whether through
employment development and money generation or the reduction of waste and environmental
toxins. The researchers can maximize the potential of eggshells and promote a more sustainable
and resourceful approach in our daily lives by investigating and embracing these alternative uses.

Texture of Eggshells

According to Visual Cultures (2018), the shells of chicken eggs are either white or a light shade
of brown. They don't reflect light very well, which is a good thing because if they did, it would
make them a visible target for predators (though it wouldn't stop humans from harvesting eggs).
They're not completely smooth, so if you run your finger over the surface, you'll likely notice a
few small bumps throughout, which you can see if you look closely at the shell. The tiny shadows
they cast on the smoother sections of the shell can be seen in ideal lighting.

The above-cited study talked about the appearance and texture of chicken eggshells provide an
intriguing view into the world of evolutionary adaptations. Their low reflectivity and textured
surface protect them from predators while also demonstrating the delicate balance between form
and function in the natural world. Eggshells are proof of the amazing ways organisms have evolved
to ensure their survival and the continuation of their species.

According to the Exploratorium (2023), an eggshell has 17,000 small holes and is bumpy and
gritty in texture. Eggshell is almost entirely composed of crystals of calcium carbonate (CaCO3).
Because it is a semipermeable membrane, air and moisture can pass through its pores. The shell
also contains a thin exterior coating known as the bloom or cuticle, which helps to keep bacteria
and dust out.

The study talked about the semipermeable quality of eggshell is one of its most fascinating
characteristics. Despite its rigid look, the eggshell allows air and moisture to enter via its pores.
This exchange is necessary for the embryo's breathing and hydration requirements. It emphasizes
the difficult balance between sheltering the embryo from external hazards and ensuring that the
embryo's critical physiological functions may proceed within the egg.
Water resistant / Durability of eggshells

Royal Holloway (2021) the researchers examined the levels of water resistance, or 'wettability,'
of eggshell surfaces in 98 bird families. The level of water resistance is determined by the egg's
requirement to maintain heat, regulate gas exchange, and prevent microorganisms from adhering
to the shell, which can lead to infection, according to the researchers.

Researchers discovered into the interesting state of eggshell qualities in a comprehensive study,
concentrating primarily on the idea of "wettability" across a wide spectrum of bird taxa.
Wettability is the way water interacts with the surface of an eggshell and is critical to the egg's
ability to sustain optimal circumstances for embryo development.

Usability of annatto

According to Bakerpedia (2023), annatto's functional qualities include food coloring suited for
water and oil-based recipes, flavor enhancer but may give slightly sweet and peppery overtones,
antioxidant, and antibacterial capabilities. Annatto is used as a food coloring in baking to add a
yellow or orange tint. It can also be used to color fillings, frostings, gels, sugar cones, and wafer
biscuits, as well as to make culinary colorings.

In the final analysis, annatto is a flexible and valuable ingredient due to its diverse role in food
preparation and production. Its capacity to add color, enhance flavor, function as an antioxidant,
and give antibacterial effects has earned it a position in a variety of culinary uses. Annatto is a
natural ingredient of choice for chefs, food manufacturers, and home cooks alike, whether used to
enliven the appearance of foods, elevate their taste, or lengthen their shelf life.

According to Yolmeh et, al. (2014), the seed of annatto (Bixa orellana L) has been utilized as a
natural colorant in many traditional Asian dishes. Annatto is the most economically important
natural colorant in the world, and its extract has antibacterial and antioxidant effects.

The above-cited study talked about the annatto, which is generated from the seeds of Bixa
orellana L, is a wonderful natural colorant with long roots in Asian cuisine. Its economic
significance in the global food sector emphasizes its important role in supplying natural hue to a
wide range of products. Furthermore, annatto's developing health benefits, such as antioxidant and
antibacterial properties, highlight its worth beyond its visual attractiveness. Annatto is a versatile
and vital component in the culinary and health realms, giving a bright and exciting future as
consumer preferences continue to shift toward natural and health-oriented choices.

Texture of Annatto
According to Specialty produce (n.d.), annatto seeds are difficult to cut and crush because they
are rough. When inhaled deeply, the seeds have a musty scent with a slight peppermint finish,
providing a nose-tingling feeling. Annatto seeds have a very weak, practically nonexistent flavor
with hints of smoke, pepper, and citrus.
In the final analysis, annatto seeds are a remarkable culinary item, distinguished by their rough
texture, unique fragrance, and subtle flavor. Their sensory features stimulate culinary research and
experimentation, providing a unique blend of sensory experiences that can enrich a broad variety
of foods. Annatto seeds serve as a reminder that even the most delicate ingredients may contribute
significantly to enhancing the culinary arts and satisfying our senses.

Dugga et, al. (2022) The achiote tree's annatto seeds are used to extract the red and orange
colors. Annatto colors like red, orange, and occasionally yellow are often produced using food
dyes. Bixin and Norbixin were extracted and mixed or independently separated. Bixin is neither a
dicarboxylic acid nor a monomethyl ester, hence there is no problem with extraction. Bixin is also
not soluble in water. Because norbixin may be extracted using alcohol, chloroform, and acetone
and is soluble in sodium salt form, we extract it using alkali water. Bixin makes up 70–80% of
annatto, while norbixin makes up 10-12%. When bixin is extracted, it is oil crude that has been
purified and turned into a powder. Bixin and Norbixin in cis-trans forms found in annatto seeds.
However, primarily its Cis form and a negligible quantity of degraded Transform are utilized. No
toxicity issue for coloring agents.

The above-mentioned study talked about the focuses on the extraction and application of
annatto hues derived from achiote tree seeds. Annatto-derived colors, such as red, orange, and
rarely yellow, are extensively used as food dyes. Bixin and norbixin, the major components
responsible for these colors, can be separated individually and combined or used independently.
The majority of annatto, bixin, is easily removed and poses no extraction problems. Norbixin, on
the other hand, is soluble in its sodium salt form and requires special solvents. Bixin is refined and
powdered after it has been extracted. The cis form of bixin and norbixin is primarily used, whereas
the altered form is present in trace amounts. Importantly, there have been no reports of toxicity
issues with these coloring compounds, confirming their safety in a variety of applications.

Water resistant / Durability of annatto

Dias et. al. (2011) today, natural colorants like annatto, paprika, curcuma, and anthocyanin as
well as synthetic dyes like erythrosine, ponceau, and tartrazina are essential in food,
pharmaceutical, and cosmetic applications. However, it has been determined that using natural
colorants is safer for human ingestion than using synthetic dye. Optical aspects are crucial for
comprehending the characteristics of color for practical applications. In this study, we described
annatto extracts made from the seeds of the tropical shrub Bixa orellana L. that were characterized
using absorption and fluorescence spectroscopy. solutions and synthetic color. Annatto extracts
with acetone and chloroform were used for the measurements, which ranged in concentration from
(3.5-52.5) g/ml. Bixin has been found to be the primary carotenoid in annatto seeds. Bixin has
been found to be the primary carotenoid in annatto seeds. It is discussed how to calculate the
absorbance spectra numerically for both the cis- and trans-bixin conformations. Additionally,
measurements were taken for six distinct brands and five different batches of commercial colorant.
The colorific fluorescence spectra's shape was altered, and this could be a sign of variations in the
industrial processes used to produce annatto pigment powders or even the addition of other
impurities to the commercial powders.

According to the study, it demonstrates the use of natural and synthetic colorants in numerous
businesses, emphasizing the safety benefits of natural colorants over synthetic colors. The study
focuses on annatto extracts derived from Bixa orellana L. The optical properties of seeds were
studied using absorption and fluorescence spectroscopy. Bixin, the main carotenoid found in
annatto seeds, has been statistically examined in both its cis- and trans-conformations.
Furthermore, the research looks into potential variances in industrial processes and pollutants
found in commercial colorant powders, as evidenced by changes in fluorescence spectra. This
research contributes to our understanding of colorants' optical characteristics while emphasizing
the importance of consistency and quality control in their manufacturing processes.

Usability of Turmeric

According to Kathy et, al. (2021), turmeric, as well as its key constituent curcumin, may have
anti-inflammatory, anticancer, antioxidant, and other properties. Turmeric, a spice, may be the
most effective nutritional supplement on the market. Many high-quality studies suggest that
turmeric has significant health and brain benefits. Many of these advantages are attributed to its
major active component, curcumin.

Turmeric, with its active component curcumin, is a nutritional powerhouse with numerous
potential health advantages. Turmeric has received attention for its diversity in supporting well-
being, from its capacity to combat inflammation and oxidative stress to its promising anticancer
effects and favorable impact on brain function. The scientific community is still investigating the
full scope of its advantages, but current research suggests that turmeric is one of the most powerful
and natural dietary supplements available. Incorporating turmeric into your diet, either as a spice
or as a supplement, may provide a golden opportunity to improve your health and quality of life.

Texture of Turmeric

According to Hebies Spices (2017), the texture of turmeric is 'oily' due to the greater curcumin
level, and I recommend filtering it through a tiny sieve before combining with other spices to
prevent clumping. Turmeric powder should be stored in airtight packaging, away from light and
extremes of heat and humidity, just like other ground spices.

In conclusion, turmeric's slightly 'oily' texture, which is due to its high curcumin level, lends
depth to its culinary profile. To get the most out of this vivid spice, use caution when handling it.
Filtering through a fine sieve prior to usage prevents clumping and ensures even distribution in
your dishes. Furthermore, like with other ground spices, appropriate storage in airtight container,
away from light and extremes of heat and humidity, is critical to retaining its freshness and flavor.
 According to the Mc Cormick Science (n.d.), turmeric is the dried knobby rhizome of the
Curcuma longa plant. It is related to and looks like ginger because of its brilliant yellow hue. The
Latin name Curcuma is derived from the Arabic word al-kurkum, which was the original word for
saffron. This is most probable because saffron and turmeric are both used to generate yellow
colors. The word "turmeric" literally means "yellow root" in several languages.

In the final analysis, turmeric, with its striking yellow color and numerous cultural and linguistic
links, exemplifies the complex tapestry of spices that have affected human cultures and cuisines
throughout history. Turmeric is more than just a spice; it is a symbol of the vibrant and
interconnected world of flavors, cultures, and health benefits that spices bring to our lives, from
its botanical resemblance to ginger to its etymological ties to saffron and its significance as a
"yellow root" in multiple languages.

Water resistant / Durability of turmeric

According to Murtuza (2010), turmeric is less expensive and more readily available,
nutraceutical industrial wastes are viable fillers for the fabrication of green or eco-friendly
polymeric composite materials. Attempts have been made to increase the need-based qualities of
polymers by using turmeric wasted (TS)—a nutraceutical industry waste with a high E-factor. A
variety of unsaturated polyester resin composites with turmeric spent content of 5, 10, 15, and 20%
w/w were created. The influence of filler content on composite tensile durability, physical qualities
such as density and surface durability, and chemical resistance was studied. The effect of water
and thermal ageing on the tensile strength of turmeric-filled unsaturated polyester composites has
been investigated.

In conclusion, the study goes into the turmeric-filled composites' tensile durability, physical
qualities such as density and surface durability, and chemical resistance. The research also looks
into the effects of water and thermal aging on the tensile strength of these composites, offering a
thorough understanding of their performance under a variety of environmental circumstances.
 Related Studies

The production of black board chalks using eggshell waste

Siriwarda et, al (2012) in the study entitled “The production of black board chalks using
eggshell waste” According to their study, Around the world, chalk is utilized for writing purposes.
Plaster of Paris or calcium carbonate is used to make it. The voluble calcium carbonate from
eggshells is wasted in poultry hatcheries. In this investigation, commercial chalk served as the
control, and five treatments with increasing ratios of Ca(OH)2 and POP (10:40, 20:40, 30:40, and
40:40) were added. Three replicates of each treatment were used in the Completely Random
Design (CRD) arrangement of the treatments. Measurements were made on density, strength,
proportion loss, dust flowage, and ph. ANOVA was used to evaluate the data with a 95% level of
significance. Untrained panelists were also used to assess writing quality, and data were analyzed
using the Friedman non-parametric test with a 95% level of significance using the MINITAB 14
software. The treatment 5 (control) demonstrated the maximum acceptable chalk strength,
proportion loss, dust flowage, and superior sound writing quality. However, treatment 1 (10 g
(25%) egg shell Ca(OH)2 + 40 g POP) suggested a suitable chalk pH value whereas treatment 3
(30 g (75%) egg shell Ca(OH)2+ 40 g) demonstrated the highest chalk density in comparison to
other treatments. By taking into account all of the findings, the researcher was able to create the
effective egg shell chalk (Treatment 1) because it firstly indicated the writer's preferred pH value,
a higher chalk density than in Treatment 5, as well as an approximate low loss percentage, an
approximate close dust flow, and an approximate writing quality when compared to Treatment 5.

The study above discussed the focus on generating blackboard chalks from eggshell waste. The
researchers tested many treatments with differing concentrations of eggshell Ca(OH)2 and POP.
Treatment 1 proved to be an effective alternative, delivering a proper pH value, increased chalk
density, and equivalent writing quality compared to the control. These findings provide important
insights into the use of eggshell waste in the production of chalk, and they may contribute to more
sustainable and cost-effective manufacturing techniques in the future.
 Naidis et, al. (2021) in the study entitled “Study of the Dyeing Properties of Annatto and
Ultra Filtrated Annatto as Colourants for Natural Fibres” Annatto and ultra-filtrated annatto
powder have been used to color cotton and wool fibers in the absence of mordants. In terms of salt
content and dyebath pH, the ideal dyeing conditions were identified. Analyzing the dye uptake
over a range of dyeing times and temperatures allowed researchers to better understand the dyeing
characteristics of annatto and ultra-filtrated annatto. Both annatto and ultra-filtrated annatto
adsorption isotherms were investigated. It was discovered that annatto adsorption on cotton
follows a BET-type adsorption isotherm, indicating the development of several layers of molecules
onto cotton, as opposed to annatto adsorption on ultra-filtrated cotton, which follows a Freundlich-
type monolayer adsorption. Van der Waals forces form between annatto molecules and the cotton
substrate, causing both annatto and ultra-filtrated annatto to bind to cotton. Both annatto and ultra-
filtrated annatto adsorb to wool in a manner consistent with an isotherm of adsorption of the
Freudlich type, indicating the creation of a monolayer between the negatively charged annatto
molecules and the positively charged wool substrate. Natural annatto's dyeing characteristics are
similar to those of synthetic direct and acid dyes that are frequently used to color cotton and wool.
So, when dying cotton and wool fibers, annatto and ultra-filtrated annatto can successfully
substitute the synthetic yellow dye component.

The above-cited study discussed the investigating the dye properties of annatto and ultra-
filtrated annatto as natural fiber colorants. The study looks into the best dyeing conditions and the
adsorption properties of annatto and ultra-filtrated annatto on cotton and wool fibers. The results
indicate that annatto and ultra-filtrated annatto can successfully replace synthetic yellow dyes in
the dyeing of cotton and wool fibers. These findings add to our understanding of the use of natural
colorants in textile dyeing and offer viable alternatives to synthetic dyes in the industry.
Synthesis

To conclude everything stated so far, according to all the information gathered from the
collected literature and studies, the researchers can say that eggshells are a good substitute for
commercialized chalk when mixed with the extracts of annatto and turmeric. Even with the
different chemical compositions of the annatto and turmeric, the researchers can conclude that they
will still mix well, making it an eco-friendly substitute. When combined, researchers can say that
the results will meet their expectations, especially when it comes to the usability, texture, and water
resistant or durability of eggshells, annatto, and turmeric as natural colored chalk.
 CHAPTER III

Research Materials and Methods

This chapter presents the methods used by the researcher. It includes the research design,
research locale, respondents of the study, research instrument, validation of questionnaire, data
gathering procedure, sampling technique, and statistical treatment data. These are the methods and
procedures that a researcher will use to get sufficient information for this study.

Research Design

This study entitled “Acceptability of using Chicken eggshells, Bixa orellana (annatto) and
Curcuma longa (turmeric) as a substitute for commercial colored chalk” aimed to determine
if chicken eggshells, Bixa orellana (annatto) and Curcuma longa (turmeric) is acceptable as an
alternative to commercial colored chalk in terms of usability, texture and water resistant or
durability. A quantitative research design specifically an experimental type of research was
utilized. Comparative research design is a type of quantitative research design that uses scientific
methods and experiments to establish a cause-effect relationship among group of variables that
make up the study. The researchers used a quantitative research design with an experimental type
because it is an appropriate way to gather numerical data. The researchers will use some
questionnaires and subjective evaluations to conduct the research to acquire objective feedback
from the respondents.
Research Locale

Figure 2: Location Map of CSTC, Inc. Sariaya, Quezon

The College of Sciences, Technology, and Communications, Inc. is located at Población 3

Arellano Subdivision, Gen Luna Street, Maharlika Highway. served as the study's location. The
researchers have selected (30) teachers in College of Sciences, Technology and Communication
Inc. Sariaya as their respondents. The researchers will let the teachers test the chalk and after
testing, the researchers will be giving an answer sheet filled with the questionnaires the
researchers have done which they will rate the chalk based on the functionality of the substitute
colored chalk.

Respondents of the Study

This study took place in Sariaya, Quezon, for that is where the researchers and the
respondents are located. The researchers selected thirty (30) respondents chosen through
convenience sampling techniques to participate in the survey questionnaire. The respondents of
the study came from teachers in College of Sciences, Technology and Communication Inc. school
in Sariaya, Quezon.
Research Instrument

The researchers used a descriptive questionnaire as the instrument to determine the objectives.
This type of questionnaire utilized for the gathering of the quantitative data that will be using in
this study. The questionnaire was mainly divided into two parts. The first section deals with the
respondent’s demographic profile, such as age and gender. The second part, deals with the
variable such as the usability of the substitute colored chalk. The questionnaire’s primary goal is
to gather and complete the necessary data or information for the researchers.

The questionnaires provided by the researchers are formed in 4-point Likert Scale ranging
from

“Strongly agree” to “Strongly disagree” In the development of survey questionnaires, the

researchers formulated their questions and let it check by the validator.

Validation of the Questionnaire

The researchers consulted and submitted the questionnaire to their research adviser to test
the validity and reliability of each statement. The research adviser identified the statements which
require revision. The researchers repeated the same process until all statements were considered
valid. Afterwards, the researchers consulted the expertise of a grammarian for editing and
checking of the study.

Data Gathering Procedure

The research team had taken the following steps to ensure that the data will be accurate and
trustworthy.

I. Development of Eggshells, Annatto and Turmeric as chalk

 The researchers made a product using chicken eggshell, Bixa orellana (annatto) and
Curcuma longa (turmeric). The procedures for chicken eggshells, annatto and turmeric as
colored chalk done in the research as follows:
1. First, prepare the materials needed.
2. Clean the eggshells into a casserole with a boiling water to get rid the bad smell.
3. After a short while, turn off the heat and remove the excess hot water to the casserole
then dried it into a towel or let it dried in the sunlight.
4. After drying it, crushed the eggshells as finely as you can. A food processor works,
but you’ll get the finest powder if you use a mortar and pestle.
5. Mix 2 tablespoon of flour, 3 tablespoons of cornstarch, 1 pinch of baking powder in a
small bowl.
6. Add 2 tablespoon of eggshells powder to your paste, and add annatto powder for
mixture 1 and turmeric powder for mixture 2 after that add 4 tablespoons of hot water
and mix it until it become dough.

7. Shape the eggshells, annatto mixture 1 and turmeric mixture 2 with a bit of flour and
cornstarch and roll it into a log shape using paper towel and let it sit

in 3-5 days.

8. After 3-5 days of waiting, you can already test it into a blackboard.

The ingredients and materials used in this study were as follows:

INGREDIENTS: MATERIALS:

2 tablespoons of eggshells Measuring spoons

2 tablespoons of flour Mixing bowl
3 tablespoons of cornstarch Strainer
1 pinch of baking powder Mortar and pestles
1 tablespoon of annatto powder Casserole
1 tablespoon of turmeric powder Tissue papers and towels
4 tablespoon of hot water Molder
II. Testing the Acceptability of eggshells and annatto as colored chalk.
The process also required the testing of the product. Using the statistical or analytical
procedures, the acquired data will be analyzed. The chicken eggshells, Bixa Orellana
(annatto) and Curcuma longa (turmeric) as colored chalk will be compared to see if there
are any major differences between the eggshells with annatto and eggshells with turmeric.
Based on the study, conclusions will be drawn and the feasibility and possible benefits of
employing each alternative option assessed in terms of usability, texture, and water
resistant or durability of the product.

III. Data Analysis and Evaluation.

The data collected from the survey were analyzed using frequency distribution and
weighted average mean. The finding of the study will be deduced through the use of
survey checklist questionnaires designed to assess the acceptability of the product. The
respondents from CSTC INC. Sariaya, Quezon will answer the survey checklist
questionnaire.

Sampling Technique Used

This research entitled “Acceptability of using Chicken eggshells, Bixa orellana

(annatto) and Curcuma longa (turmeric) as a substitute for commercial colored chalk”
aimed to determine if the chicken eggshells, annatto and turmeric is acceptable as a substitute for
commercial colored chalk in terms of usability, texture, and water resistant/durability. A
convenience sampling technique in which the researchers chose their sample based solely on the
convenience was utilized in this study. This sampling technique fits in this study, because we are
going to select participants based on their convenient availability and accessibility to the
researchers.
Statistical Treatment of Data

The following statistical tools were used by the researchers during the conducting of the study.

For problem no. 1, to determine the profile of the respondents in terms of age and sex using the
researchers used weighted mean was:

𝟒𝒇 + 𝟑𝒇 + 𝟐𝒇 + 𝟏𝒇
𝑾𝑴 =
𝑵
Where in:
WM = Weighted mean
N= total respondents
f= frequency

The following summated scale points and adjectival in interpretation will use in the
analysis.

Table 1. Likert Scale

Scale Range Description

4 3.26 – 4.00 Strongly Agree

3 2.51 – 3.25 Agree

2 1.76 – 2.50 Disagree

1 1.00 – 1.75 Strongly Disagree

 For the Statement of the problem no.3 the researcher will use dependent paired t-test to
determine the significant.

The formula is:

𝑥̅ − 𝜇𝜎
𝑡= 𝑠 𝑑𝑓 = 𝑛 − 1
√𝑛

Where:

𝑥̅ = sample mean

𝜇𝜎 = assumed population mean (null hypothesis)

s = unbiased sample variance

df = degree of freedom
 CHAPTER IV

Presentation, Analysis, and Interpretation of Data

This chapter presents the analysis and interpretation of data gathered through the research
instrument provided for the study in determining the “Acceptability of using chicken eggshells,
Bixa orellana (annatto) and Curcuma longa (turmeric) as a substitute for commercial
colored chalk” Data were reflected in the form of tables and were organized according to the
research problems.

The outcomes of the study had been identified through the use of survey checklist questionnaires
validated by an expert/s and answered by the teachers of CSTC Sariaya, INC.

Figure 2. Frequency and Percentage Distribution of the Respondents According to

Age

AGE
3% 3%

27%

67%

20-25 Years Old 26-30 Years Old 31-35 Years Old 36 Years Old and Above
 Figure 2 shows that the respondents were divided into five (4) age groups with a total
number of thirty (30) respondents corresponding to one hundred percent (100%).

The largest number, twenty (20) of the respondents were identified in the twenty to twenty-
five (20-25) years age group.
The lowest number, one (1) of the respondents were identified in the thirty-one to thirty-
five and thirty-six and above (31 above) years age group.
The range of twenty-six to thirty (26-30) years old was the common age range of the
respondents.

Sharon (2022), stated that there is no conclusive answer to this topic because it is dependent
on the child's maturity and responsibility. Some parents may feel comfortable allowing their child
to use sidewalk chalk at an early age, whilst others may choose to wait until the youngster is a little
older. It is ultimately up to the parent to determine when their child is old enough to use sidewalk
chalk. Crayola sidewalk chalk is a nontoxic play product for kids aged 4 to 12.

This literature serves as a helpful reference for parents looking for a dependable and safe
solution for their child's artistic activities. Sharon's perspective emphasizes the need of
individualized parental judgment in determining when a kid is ready for the creative and
educational experience that comes with using substitute colored chalk.
 Figure 3. Frequency and Percentage Distribution of the Respondents According to
Sex

SEX

47%

53%

MALE FEMALE

Figure 3 shows that the respondents were divided into two (2) gender group with a total
number of thirty (30) respondents corresponding to one hundred percent (100%).
The largest number, sixteen (16) respondents were identified female.
The lowest number, fourteen (14) of the respondents were identified male.
The range of sixteen (16) female was the common respondents.

This result is supported by Billman et al. (2018), gender and academic qualifications emerge
as determinants of preference for either technology or the chalkboard. Subject culture is heavily
ingrained in male members of staff, whereas female members of staff are more positive about the
use of modern technology in teaching.

This study shows that gender dynamics and academic qualifications influence educators'
selection for educational assistance. It suggests that subject-specific traditions or norms may play
a role in shaping male staff members' perspectives, whereas female staff members appear to
welcome technological innovations more readily. Understanding these dynamics is critical for
educational institutions looking to create effective teaching practices that accommodate to the
preferences and degrees of comfort of different faculty members.

Table 1. Usability of Eggshells with Annatto

Statements Weighted Verbal

Mean Interpretation
1. It is easy to use. 3.07 Agree
2. I prefer to use it than the ones available in the market. 3.1 Agree
3. It is easier to erase than the ones in the market. 2.77 Agree
4. It does not leave stains in the fingers when used. 3.43 Agree
5. It is not powdery. 3.3 Agree
Weighted Average Mean (WAM) 3.13 Agree
Highest Mean Lowest Mean Total Mean

Table 1 obtained the vital information about the “Acceptability of using chicken eggshells,
Bixa orellana (annatto) and Curcuma Longa (turmeric) as a substitute for commercial
colored chalk” in terms of Usability.
It could be gleaned from the table that all the data gathered from the responses had generated a
weighted mean of “3.13” which was verbally interpreted as “Agree”. The statement “4. It does
not leave stains in the fingers when used.” obtained the highest mean score of “3.43”, rank 1
and verbally interpreted as “Agree” On the other hand, the statement “3. It is easier to erase than
the ones in the market.” obtained the lowest mean score of “2.77”, rank 5 and verbally interpreted
as “Agree”.

This supported by Bakerpedia (2023), annatto's functional qualities include food coloring
suited for water and oil-based recipes, flavor enhancer but may give slightly sweet and peppery
overtones, antioxidant, and antibacterial capabilities. Annatto is used as a food coloring in baking
to add a yellow or orange tint. It can also be used to color fillings, frostings, gels, sugar cones, and
wafer biscuits, as well as to make culinary colorings.

In the final analysis, annatto is a flexible and valuable ingredient due to its diverse role in food
preparation and production. Its capacity to add color, enhance flavor, function as an antioxidant,
and give antibacterial effects has earned it a position in a variety of culinary uses. Annatto is a
natural ingredient of choice for chefs, food manufacturers, and home cooks alike, whether used to
enliven the appearance of foods, elevate their taste, or lengthen their shelf life.

Table 2. Usability of Eggshells with Turmeric

Statements Weighted Verbal

Mean Interpretation
1. It is easy to use. 3.07 Agree
2. I prefer to use it than the ones available in the market. 3 Agree
3. It is easier to erase than the ones in the market. 2.93 Agree
4. It does not leave stains in the fingers when used. 3.47 Strongly Agree

5. It is not powdery. 3.37 Strongly Agree

Weighted Average Mean (WAM) 3.16 Strongly Agree
Highest Mean Lowest Mean Total Mean

Table 2 obtained the vital information about the “Acceptability of using chicken eggshells,
Bixa orellana (annatto) and Curcuma Longa (turmeric) as a substitute for commercial
colored chalk” in terms of Usability.
It could be gleaned from the table that all the data gathered from the responses had generated a
weighted mean of “3.16” which was verbally interpreted as “Strongly Agree”. The statement “4.
It does not leave stains in the fingers when used.” obtained the highest mean score of “3.47”,
rank 1 and verbally interpreted as “Strongly Agree” On the other hand, the statement “2. I prefer
to use it than the ones available in the market.” obtained the lowest mean score of “3”, rank 5
and verbally interpreted as “Agree”.

This is supported by Kathy et, al. (2021), stated that turmeric, as well as its key constituent
curcumin, may have anti-inflammatory, anticancer, antioxidant, and other properties. Turmeric, a
spice, may be the most effective nutritional supplement on the market. Many high-quality studies
suggest that turmeric has significant health and brain benefits. Many of these advantages are
attributed to its major active component, curcumin.

Table 3. Texture of Eggshells with Annatto

Chalk Smooth (2) Rough (1) Rate Average

Chalk 1  2

Chalk 2  2

Chalk 3  1 1.6

Chalk 4  2

Chalk 5  1

Table 3 a texture test is a sensory evaluation tool used to evaluate the physical characteristics
of a substance or product. It involves subjective assessments made by individuals who evaluate
the surface qualities using their senses, mostly touch. These are most likely rating scale categories
showing different levels of smoothness and roughness. A rating of "2 Smooth" indicates a high
level of smoothness in this context, whereas a rating of "1 Rough" indicates a lesser level of
smoothness and a certain degree of roughness. The table demonstrate the rates in every chalks and
the average. Chalk 1,2 and 4 got the highest rate of “2 Smooth” which defines as the perfect texture
of the eggshells with annatto colored chalk, while the chalk 3 and 5 got the lowest rate which is “1
Rough”. The researchers computed the average by adding the corresponding rates in each chalks
and dividing it by 5 chalks. The average result of the texture of eggshells with annatto is 1.6.

According to Specialty produce (n.d.), annatto seeds are difficult to cut and crush because
they are rough. When inhaled deeply, the seeds have a musty scent with a slight peppermint finish,
providing a nose-tingling feeling. Annatto seeds have a very weak, practically nonexistent flavor
with hints of smoke, pepper, and citrus.
In the final analysis, annatto seeds are a remarkable culinary item, distinguished by their rough
texture, unique fragrance, and subtle flavor. Their sensory features stimulate culinary research and
experimentation, providing a unique blend of sensory experiences that can enrich a broad variety
of foods. Annatto seeds serve as a reminder that even the most delicate ingredients may contribute
significantly to enhancing the culinary arts and satisfying our senses.

Table 4. Texture of Eggshells with Turmeric

Chalk Smooth (2) Rough (1) Rate Average

Chalk 1  2

Chalk 2  1

Chalk 3  2 1.6

Chalk 4  2

Chalk 5  1

Table 4, a texture test is a sensory evaluation tool used to evaluate the physical characteristics
of a substance or product. It involves subjective assessments made by individuals who evaluate
the surface qualities using their senses, mostly touch. These are most likely rating scale categories
showing different levels of smoothness and roughness. A rating of "2 Smooth" indicates a high
level of smoothness in this context, whereas a rating of "1 Rough" indicates a lesser level of
smoothness and a certain degree of roughness. The table demonstrate the rates in every chalks and
the average. Chalk 1,3 and 4 got the highest rate of “2 Smooth” which defines as the perfect texture
of the eggshells with turmeric colored chalk, while the chalk 2 and 5 got the lowest rate which is
“1 Rough”. The researchers computed the average by adding the corresponding rates in each chalks
and dividing it by 5 chalks. The average result of the texture of eggshells with turmeric is 1.6.

According to Hebies Spices (2017), the texture of turmeric is 'oily' due to the greater curcumin
level, and I recommend filtering it through a tiny sieve before combining with other spices to
prevent clumping. Turmeric powder should be stored in airtight packaging, away from light and
extremes of heat and humidity, just like other ground spices.

In conclusion, turmeric's slightly 'oily' texture, which is due to its high curcumin level, lends
depth to its culinary profile. To get the most out of this vivid spice, use caution when handling it.
Filtering through a fine sieve prior to usage prevents clumping and ensures even distribution in
your dishes. Furthermore, like with other ground spices, appropriate storage in airtight container,
away from light and extremes of heat and humidity, is critical to retaining its freshness and flavor.

Table 5. Durability of Eggshells with Annatto

Chalk 1ft 2ft 3ft 4ft 5ft Height Average

Chalk 1     × 4ft

Chalk 2   × × × 2ft

Chalk 3     × 4ft 3.8

Chalk 4      5ft

Chalk 5     × 4ft
 Table 5 summarizes the findings of a durability test of eggshells with annatto performed at
various heights (1ft to 5ft). The table values represent the performance or damage noticed during
the test at each height. For chalk 1, 3, and 5, it reached a height of 4 feet, while chalk 2 reached a
height of 2 feet, and chalk 4 reached a height of 5 feet. The damage occurs at the appropriate
height with an x. The product might experience structural failure, demonstrating that it can no
longer sustain the force of impact. The researchers computed the average by adding the results of
chalks 1–5, which are 4ft, 2ft, 4ft, 5ft, and 4ft, and dividing it by 5 chalks. The average score for
eggshells with annatto is 3.8.

Minerva (2019), stated that during their experiment to create a fine product from eggshell,
minerva realized that eggshells have special features and structures: that it is one of the stepping
stones for success for a product that is comparable to any commercial product of the same
quality and durability. The researcher determined that eggshells are an excellent substitute for the
ubiquitous component chalk. She strongly suggests utilizing this finished product since, in
addition to being less expensive, it is also easier to produce, eco-friendly, recyclable, and has the
potential to make our studies easier and clearer.

Table 6. Durability of Eggshells with Turmeric

Chalk 1ft 2ft 3ft 4ft 5ft Height Average

Chalk 1      5ft

Chalk 2   × × × 2ft

Chalk 3    × × 3ft 3.6

Chalk 4     × 4ft

Chalk 5     × 4ft
 Table 5 summarizes the findings of a durability test of eggshells with turmeric performed at
various heights (1ft to 5ft). The table values represent the performance or damage noticed during
the test at each height. For chalk 4 and 5, it reached a height of 4 feet, while chalk 2 reached a
height of 2 feet, chalk 1 reached a height of 5 feet and the chalk 3 reached a height of 3ft. The
damage occurs at the appropriate height with an x. The product might experience structural
failure, demonstrating that it can no longer sustain the force of impact. The researchers computed
the average by adding the results of chalks 1–5, which are 5ft, 2ft, 3ft, 4ft, and 4ft, and dividing
it by 5 chalks. The average score for eggshells with turmeric is 3.6.

Based on the study conducted by Minerva (2019), stated that during their experiment to create
a fine product from eggshell, minerva realized that eggshells have special features and structures:
that it is one of the stepping stones for success for a product that is comparable to any
commercial product of the same quality and durability. The researcher determined that eggshells
are an excellent substitute for the ubiquitous component chalk. She strongly suggests utilizing
this finished product since, in addition to being less expensive, it is also easier to produce, eco-
friendly, recyclable, and has the potential to make our studies easier and clearer.

Table 7. Water resistant of Eggshells with Annatto

Chalk Time Average

Chalk 1 64.04 minutes

Chalk 2 100.55 minutes

Chalk 3 251.59 minutes 201.994

Chalk 4 296.37 minutes

Chalk 5 297.42 minutes

 Table 7 shows the water-resistant testing of eggshells with annatto colored chalk, which
normally involves determining how well the chalk survives exposure to water without breaking
down or becoming ineffective. The purpose of this testing is to determine how long the chalk
remains usable or keeps its writing qualities after being exposed to water. The table indicates the
numbers of chalks and the result time of each chalks. Especially, the average of the eggshells with
annatto in terms of the water resistant test. The highest duration of time was “297.42 minutes”
which is chalk 5, while the lowest duration of time was “64.04 minutes” which is chalk 1. The
researchers computed the average of the time by adding the results in each chalk, then dividing it
by 5 and the average of the eggshells with annatto was 201.994.

According to the study by Dias et. al. (2011), it demonstrates the use of natural and synthetic
colorants in numerous businesses, emphasizing the safety benefits of natural colorants over
synthetic colors. The study focuses on annatto extracts derived from Bixa orellana L. The optical
properties of seeds were studied using absorption and fluorescence spectroscopy. Bixin, the main
carotenoid found in annatto seeds, has been statistically examined in both its cis- and trans-
conformations. Furthermore, the research looks into potential variances in industrial processes and
pollutants found in commercial colorant powders, as evidenced by changes in fluorescence spectra.
This research contributes to our understanding of colorants' optical characteristics while
emphasizing the importance of consistency and quality control in their manufacturing processes.
Table 8. Water resistant of Eggshells with Turmeric

Chalk Time Average

Chalk 1 184.54 minutes

Chalk 2 117.23 minutes

Chalk 3 265.47 minutes 227.366

Chalk 4 291.45 minutes

Chalk 5 278.14 minutes

 Table 8 shows the water-resistant testing of eggshells with turmeric colored chalk, which
normally involves determining how well the chalk survives exposure to water without breaking
down or becoming ineffective. The purpose of this testing is to determine how long the chalk
remains usable or keeps its writing qualities after being exposed to water. The table indicates the
numbers of chalks and the result time of each chalks. Especially, the average of the eggshells with
turmeric in terms of the water resistant test. The highest duration of time was “291.45 minutes”
which is chalk 4, while the lowest duration of time was “117.23 minutes” which is chalk 2. The
researchers computed the average of the time by adding the results in each chalk, then dividing it
by 5 and the average of the eggshells with turmeric was 227.366.

Based on the study conducted by Murtuza (2010), stated that the turmeric-filled composites'
tensile durability, physical qualities such as density and surface durability, and chemical resistance.
The research also looks into the effects of water and thermal aging on the tensile strength of these
composites, offering a thorough understanding of their performance under a variety of
environmental circumstances.
 CHAPTER V

Summary of Findings, Conclusions and Recommendations

This chapter summarizes the entire study and presents the findings, conclusions and
recommendations of the researcher.

This study was exclusive to the teachers in College of Science, Technology and
Communication, INC. The researchers employed the convenience sampling in choosing the
respondents. The CSTC teachers with the total of thirty (30) were chosen by the researchers to be
part of this study.

This research was conducted during the first semester of the academic year 2023-2024.
The descriptive method of research was employed with a checklist questionnaire designed as
primary instrument in gathering data.

The researchers used the following tools: (a) Frequency and Percentage Distribution (b)
Weighted Mean

The aim of this study was to determine the Acceptability of using chicken eggshells, Bixa
orellana (annatto) and Curcuma Longa (turmeric) as a substitute for commercial colored chalk.
Specifically, this study found the answers to the following questions:

1. What is the demographic profile of the respondents in terms of:

1.1 Age

1.2 Sex

2. What is the perceived acceptability of eggshells with annatto and eggshells with turmeric?
2.1. Usability
2.2. Texture
2.3. Water Resistant / Durability

3. Is there a significance differences between eggshells with annatto and eggshells with
turmeric?
Summary of Findings

The following findings had been found by the researchers based from the gathered data of the
study:

1. PROFILE OF THE RESPONDENTS

1.1. Age

The respondents have a total of thirty (30) for frequency distribution. It shows that sixty-seven
percent (67%) of the respondents whose age were twenty to twenty-five (20-25) was dominated
in the study.

1.2. Sex

There were forty-seven percent (47%) of the respondents were male and there were fifty-three
percent (53%) of female respondents. The table was evidence that the majority of the respondents
were female.

2. Acceptability of eggshells with annatto and eggshells with turmeric

2.1. Usability of Annatto

Based from the gathered data, the selected teachers had generated a weighted mean of “3.13‘’ and
a verbal interpretation of “Agree”

2.2. Usability of Turmeric

Based from the gathered data, the selected teachers had generated a weighted mean of “3.16‘’ and
a verbal interpretation of “Strongly Agree”

3. Significance differences between eggshells with annatto and eggshells with turmeric

In this study entitled "Acceptability of using chicken eggshells, Bixa orellana (annatto) and
Curcuma Longa (turmeric) as a substitute for commercial colored chalk" it can be implied that the
information that is placed on the label as it is the first thing that the respondents or the users look
at. During data gathering, many respondents commented on the proposed product being brittle and
needed more days to become solid or unbreakable, in this case, it just shows that the product has
a half chance of being use in the field of teaching, thus reflects its a positive probability of its
purpose.

Table 1. Significant differences between eggshells with annatto and eggshells with turmeric in
terms of Usability:

Standard Degree Critical

n mean deviation of t-value t-value Interpretation
freedom
Eggshells
with 5 3.13 0.12646 There is no
annatto 4 -0.3106 2.776 significant
Eggshells differences
with 5 3.17 0.11324
turmeric

Table 1 shows that there are no significant differences between eggshells with annatto and
eggshells with turmeric in terms of usability, a t-test is a statistical tool for comparing the means
of two groups and determining whether the observed differences are statistically significant. Using
the t-test procedure to assess the usability through samples eggshells with annatto and eggshells
with turmeric, the results show a statistically significant differences. The calculated t-value of -
0.3106 is lower than the critical value (2.776) indicating that random variation unlikely to be the
cause of the observed difference in usability. This suggest that the eggshells with annatto and
eggshells with turmeric shows that there is are no significant differences.

According to the Geology Science (2023) blackboard chalk, which was formerly mostly
comprised of natural materials, has evolved into a modern form made of mineral gypsum. Its
ongoing appeal attests to its usability and adaptability. Chalk is a popular medium for artistic
expression, teaching, and communication on rough surfaces, producing a mark that is readily
crumbled but has a long lasting impression, whether in the classroom or on the streets.
 Table 2. Significant differences between eggshells with annatto and eggshells with turmeric in
terms of Texture:

Standard Degree Critical

n mean deviation of t-value t-value Interpretation
freedom
Eggshells
with 5 1.60 0.6 There is no
annatto 4 0.0000 2.776 significant
Eggshells differences
with 5 1.60 0.6
turmeric

Table 2 show that there are no significant differences between eggshells with annatto and
eggshells with turmeric in terms of texture, a t-test is a statistical tool for comparing the means of
two groups and determining whether the observed differences are statistically significant. Using
the t-test procedure to assess the texture through samples eggshells with annatto and eggshells with
turmeric, the results show a statistically significant differences. The calculated t-value of -0.0000
is lower than the critical value (2.776) indicating that random variation unlikely to be the cause of
the observed difference in texture. This suggest that the eggshells with annatto and eggshells with
turmeric shows that there is are no significant differences.

Based on the study conducted by Sasha Trinidad et, al. (2019), it stated that it is focuses on
the properties and formation of chalk as a sedimentary rock consisting mostly of calcite. It focuses
on the viability of employing eggshells as an alternative element in chalk manufacture, which is
motivated by the high need for chalk in today's society. Furthermore, the study acknowledges the
complicated components of chalk, implying the possibility of using them in the manufacture of
other goods. The research aims to contribute to the knowledge and optimization of chalk
production by investigating these characteristics, as well as potentially unlocking fresh uses for its
constituent components.
 Table 3. Significant differences between eggshells with annatto and eggshells with turmeric in
terms of Water Resistant:

Standard Degree Critical

n mean deviation of t-value t-value Interpretation
freedom
Eggshells
with 5 201.99 24897.45266 There is no
annatto 4 -0.5985 2.776 significant
Eggshells differences
with 5 227.37 11050.33886
turmeric

Table 3 show that there are no significant differences between eggshells with annatto and
eggshells with turmeric in terms of water resistant, a t-test is a statistical tool for comparing the
means of two groups and determining whether the observed differences are statistically significant.
Using the t-test procedure to assess the water resistant through samples eggshells with annatto and
eggshells with turmeric, the results show a statistically significant differences. The calculated t-
value of -0.5985 is lower than the critical value (2.776) indicating that random variation unlikely
to be the cause of the observed difference in water resistant. This suggest that the eggshells with
annatto and eggshells with turmeric shows that there is are no significant differences.

According to Geology Science (2023), the chalk resists weathering and slumping better than
the clays with which it is typically associated, resulting in tall, sheer cliffs where chalk ridges meet
the sea. Chalk hills, also known as chalk down land, are formed when bands of chalk reach the
surface at an angle, resulting in a scarp slope. Because chalk is well joined, it can contain a
significant volume of ground water, creating a natural reservoir that slowly releases water during
dry seasons.
 Table 4. Significant differences between eggshells with annatto and eggshells with turmeric in
terms of Durability:

Standard Degree Critical

n mean deviation of t-value t-value Interpretation
freedom
Eggshells
with 5 3.80 2.4 There is no
annatto 4 0.4000 2.776 significant
Eggshells differences
with 5 3.60 2.6
turmeric

Table 4 show that there are no significant differences between eggshells with annatto and
eggshells with turmeric in terms of durability, a t-test is a statistical tool for comparing the means
of two groups and determining whether the observed differences are statistically significant. Using
the t-test procedure to assess the usability through samples eggshells with annatto and eggshells
with turmeric, the results show a statistically significant differences. The calculated t-value of -
0.4000 is lower than the critical value (2.776) indicating that random variation unlikely to be the
cause of the observed difference in durability. This suggest that the eggshells with annatto and
eggshells with turmeric shows that there is are no significant differences.

The study by Geology Science (2023) discussed the durability of chalk that is a tribute to its
composition and interior structure. Chalk is well connected, which means that its particles are
strongly linked together to form a solid mass. This property makes chalk less prone to erosion and
degradation than more loosely packed clays found in similar geological environments. As a result,
when chalk formations are exposed along coastlines, they frequently take the shape of tall and
precipitous cliffs, resulting in dramatic and stunning vistas that captivate both geologists and
nature enthusiasts.
Conclusions

Based from the findings of the study, the researcher had come up with number of conclusions
which follows:

1. Based on the result of the study, the age of twenty to twenty-five (20-25) got the highest
percentage of sixty-seven percent (67%).

2. Based on the result of the study, the majority of the respondents are female with a percentage
of fifty-three percent (53%).

3. In terms of usability, the eggshells with annatto verbal interpretation of the weighted average
mean were “agree” and the eggshells with turmeric verbal interpretation of the weighted average
mean were “strongly agree,” which means that the usability of eggshells with annatto and
eggshells with turmeric is one of the important things that the respondents look at as it relates to
the purpose of the colored chalk. The statement that says "It does not leave stains in the fingers
when used.” got the highest mean among other statements; it shows that the feature eggshells with
annatto and eggshells with turmeric not only improves the user experience but also speaks to the
design and quality of the product. The lack of stains on the fingers when using this product
contributes to a positive and smooth connection, making it an ideal substitute for commercial
colored chalks for individuals looking for usefulness as well as cleanliness in their daily use of
teaching.

4. In terms of texture, the eggshells with annatto and eggshells with turmeric calculated average
were 1.6. The researchers calculated this average by adding the rates in each chalks then dividing
it by 5, to find the significant differences between eggshells with annatto and eggshells with
turmeric. The researchers used t-test procedure to assess the texture through samples, and it shows
that the eggshells with annatto and eggshells with turmeric have no significant differences because
the calculated t-value of -0.0000 is lower than the critical value (2.776).
5. In terms of the water resistant, the eggshells with annatto calculated average were 201.994
while the eggshells with turmeric calculated average were 227.366. The researchers calculated this
average by adding the time in each chalks then dividing it by 5, to find the significant differences
between eggshells with annatto and eggshells with turmeric we used t-test procedure to assess the
water resistant through samples and it shows that the eggshells with annatto and eggshells with
turmeric have no significant differences because the calculated t-value result was lower (-0.5985)
than the critical value (2.776).

6. In terms of the durability, the eggshells with annatto and eggshells with turmeric summarizes
the findings in terms of durability performed at various heights (1ft to 5ft). The calculated average
for eggshells with annatto is 3.8 while in eggshells with turmeric were 3.6, the researchers
calculated this average by adding the heights of each chalks then dividing it by 5. Using the t-test
procedure to assess the durability through samples eggshells with annatto and eggshells with
turmeric, the calculated t-value of -0.4000 is lower than the critical value (2.776) it shows that the
eggshells with annatto and eggshells with turmeric have no significant differences.
Recommendations

The following recommendations were offered by the researcher based from the findings and
conclusions of the study.

1. To the Students, by testing the colored chalk substitute on a small portion of the chalkboard.
You are able to assess its quality, color, and consistency with the board surface. To keep the
substitute colored chalk from becoming too soft or brittle, keep it in a cold, dry place. Proper
storage extends the usefulness of the chalk and keeps it functional.

2. To the Community, look for environmentally safe and sustainable colored chalk substitutes,
and choose options that are consistent with our community's support for environmentally and
budget friendly colored chalks. The researchers recommend to encourage the community
members to express their artistic ideas and experiences in making a substitute colored chalk.

3. To the Teachers, by employing substitute colored chalk, you may encourage the student
creativity in making a substitute colored chalk. This study will encourage students to experiment
with new techniques and styles, creating a positive and open-minded attitude for creative
expression. Teachers can effectively discuss how to make use of alternative colored chalk in the
classroom, improving the possible opportunities for creativities and knowledge.

4. To the Future researchers, while making a substitute colored chalk, you need to be mindful
of the materials you are using, and the substitute colored chalk needs more days when it comes to
the drying frame of the chalk. If the drying frame is not large enough, the colored chalks become
brittle, and I recommend you to have more patience in making these substitute colored chalks.
BIBLIOGRAPHY