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Gumamela Perfume

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  • Pages: 9
  • Word count: 2042
  • Category: Stock

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We chose this project is because it was interesting, not just interesting, but we also would know the advantages and disadvantages of this study. This could be also an alternative ice cream to those who can’t afford commercial ice cream. We wanted to find out what’s behind this processed water or boiled water of corn. Based on what I’ve read, boiling kills 100 percent of the dangerous pathogens in your drinking water. Experts disagree on how long to boil drinking water, as heating to temperatures below boiling also kills most bacteria and viruses. If you heat water to only 165 degrees Fahrenheit for 30 minutes, you kill most organisms in the water. Corn is a Good Source of Fiber.

The word maize derives from the Spanish form of the indigenous Taíno word for the plant, maiz. It is known by other names around the world. Corn outside Canada and the United States means any cereal crop, its meaning understood to vary geographically to refer to the local staple. In Canada and the United States, “corn” primarily means maize; this usage started as a shortening of “Indian corn”. “Indian corn” primarily means maize (the staple grain of indigenous Americans), but can refer more specifically to multicolored “flint corn” used for decoration. Outside Canada and the United States, the word corn often refers to maize in culinary contexts. The narrower meaning is usually indicated by some additional word, as in sweet corn, corn on the cob, popcorn, corn flakes, baby corn. Statement of the Problem

Specifically the study sought to answer the following questions: 1. Can the corn stuck be an ice cream?
2. How many hours or days would it take in making the corn stuck as ice cream? 3. What is the difference on the texture, color and odor of the commercial ice cream with the corn stuck as ice cream? Formulation of the Hypothesis

Null Hypotheses; There is no possibility to produce ice cream out of corn stuck. Alternative Hypotheses; There is possibility to produce ice cream out of corn stuck. Significance of the Study

This study could help the one who can’t afford to buy commercial ice cream because of its expensive price. In this study, you’ll hit two birds in just one stone, you could make an ice cream out of the corn stuck, also you had a cooked corn and besides I think this ice cream would taste great as a commercial ice cream. As early as today, we can help the society to survive the crisis from buying expensive deserts and thus, it will lead us in saving money.

Scope and Delimitation
The study was conducted on November 24, 2012 in our classmate’s house. We have finished this study almost 1 day and 6 hours. This study is applicable for the school year 2012-2013. The commercial ice cream was compared to the corn stuck as ice cream in terms of texture, color and odor.

Definition of Terms
Ice cream (derived from earlier iced cream or cream ice]) is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.

CHAPTER II
REVIEW OF RELATED LITERATURE

Southdreamz.com stated that corn, one of the most popular and versatile vegetables, is also a good source of several nutrients. Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table. These high-fibers, fat-fighting kernels of goodness are also hearty and satisfying.

Wikipedia.com stated that Starch from maize can also be made into plastics, fabrics, adhesives, and many other chemical products. The corn steep liquor, a plentiful watery byproduct of maize wet milling process, is widely used in the biochemical industry and research as a culture medium to grow many kinds of microorganisms.

Mary Bellis said that the origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.

Wikipedia.com stated that in the Persian Empire, people would pour grape-juice concentrate over snow, in a bowl, and eat this as a treat, especially when the weather was hot. Snow would either be saved in the cool-keeping underground chambers known as “yakhchal”, or taken from snowfall that remained at the top of mountains by the summer capital — Hagmatana, Ecbatana or Hamedan of today. In 400 BC, the Persians went further and invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours.

Tarladalal.com probed that corn is a tall plant grass that has large ears with many seeds or kernels. These seeds grow in rows on the larger areas and are eaten as vegetables. Corn plant increase in weight slowly early in the growing season. But as more leaves are exposed to sunlight, the rate of dry matter accumulation gradually increases. The leaves of the plant are produced first, followed by the leaf sheaths, stalk, husks, ear shank, cob and finally the grain.

CHAPTER III
METHODOLOGY

Materials & Equipments:
Corn
One ear of white corn cob can contain up to 400 kernels growing in rows lengthwise. Both the kernels and milk of white corn are creamy white in colour. The kernels have a very high percentage of sugar and water in their composition.

Corn starch
Cornstarch, cornflour or maize starch is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel.

Condensed milk
Is cow’s milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms ‘condensed milk’ and ‘sweetened condensed milk’ are often used synonymously today.

Nestle Cream
NESTLÉ THICK CREAM is the extra rich premium cream that makes your every dessert creation delightfully perfect. With this product, moms are assured that everything is done right and the results are consistently-perfect for their finest creamy specialties.

Pot
(Cookery) a container made of earthenware, glass, or similar material; usually round and deep, often having a handle and lid, used for cooking and other domestic purposes

Scoop
A shovel like utensil, usually having a deep curved dish and a short handle.

Strainer
One that strains, as a device used to separate liquids from solids. An apparatus for tightening, stretching, or strengthening.

Procedure:
In doing this ice cream out of corn stuck, first you must put a half of water in the pot and rinse the corn. After doing it, put the corn inside the pot and put it in the stove and boil it within 8-10 minutes. After boiling it, separate the corn to the boiled water. Place the corn into a plate. After separating the corn, filter the water. After that put the pot in the stove after 3 minutes, put a 1 ½ tablespoon of corn starch and 3 tablespoon of condense milk. After 10 minutes, turn off the stove and let the corn stuck cool down. After the corn stuck was cooled, put it in an empty container and place it in the freezer and wait until it’s frozen.

CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION

Summary
In doing this project we have to take a look at the background of the study of this project, we formulated our problems and stated some questions for our study and formulated our hypothesis. After formulating our hypothesis and checking the background of our study, we did some research of the related literature for our study for a wide knowledge about our study. After formulating and researching, and finally we did our product to conduct the results and findings of our project. We did the process and tried it over and over again, and finally we got the perfect ice cream out of corn stock. In the end, we concluded that there is a possibility to produce ice cream out of corn stock therefore our study was successful. Conclusion

There is a possibility to produce ice cream out of corn stock therefore our study was successful and we’ve created an ice cream out of corn stock thus in this study the ice cream can be produced but we should also put some extra care on the ingredients because in a tiny bit mistake in doing this project, it can already affect the product’s taste. Recommendation

It is recommend adding a lot of corn stock for a better taste of the product. You should also add a whole sachet of nestle cream in the corn stock. You should also measure the amount of the corn stock so you can estimate easily the amount of nestle cream you’ll put; canned corns can also be used as the corn stock.

CHAPTER IV
RESULTS AND DISCUSSION

Findings
Table 1
Results of the Ice cream
Trials | Trial 1| Trial 2| Trial 3|
Time | 1 day, 6 hours| 1 day, 6 hours| 1 day,12 hours|
Result | It wasn’t formed as ice cream instead it just froze| It formed as ice cream but the surface froze a little| It formed as ice cream perfectly|

Table 2
Results of the taste from the respondents
Respondent| Trial 1| Trial 2| Trial 3|
1| It tastes milk| It was too frozen| It was okay|
2| It tastes like an ice candy| It didn’t taste corn| It was tasty | 3| It didn’t had the taste of an ice cream| It was too frozen| It was good enough for an ice cream|

Analysis of Data
As seen in the Table 1, trial 3 got the perfect process in doing the ice cream; it didn’t freeze like what trial 1 & 2 happened. All you need is to put a nestle cream on the ice cream before freezing it. We had forgotten to put a nestle cream or sometimes it lacks in nestle cream so that’s why trial 1&2 failed in doing it as ice cream. As seen in the Table 2 the respondents was satisfied in the trial 3 result of the ice cream while in the trial 1&2 they was not satisfied on the taste of the ice cream.

ABSTRACT
This investigatory project entitled “Corn stock as Ice cream” aimed to produce ice cream which can be an alternative to commercial ice cream.
As for the results of our study, it was a successful one. On our first and second trial, didn’t make it on a perfect product thou it freeze but not enough for our satisfaction while on our third trial, with 1 day and 12 hours of leaving it in the freezer, we checked, looked and taste it, luckily it passed our standards for a good ice cream.

In our first and second trials, we formulated that “there is no possibility to produce ice cream out of corn stuck” but we had another last trial again to prove what we concluded earlier, and we failed in proving that statement states that “there is no possibility to produce ice cream out of corn stuck” because on our third trial, we had created an ice cream out of corn stuck, and concluded that we had lacked in our ingredients in doing the ice cream in trial 1&2. Based on the findings and conclusions, the following are hereby recommended; Further study for the improvements of this project so that it can be brought to market, You should also measure the amount of the corn stock so you can estimate easily the amount of nestle cream you’ll put; canned corns can also be used as the corn stock.

References:

http://en.wikipedia.org/wiki/Maize
http://www.cmegroup.com/trading/agricultural/grain-and-oilseed/corn.html

http://www.livestrong.com/article/484769-benefits-of-drinking-boiled-water/ http://en.wikipedia.org/wiki/Ice_cream
http://inventors.about.com/od/foodrelatedinventions/a/ice_cream.htm http://www.southdreamz.com/health-tips/corn-health-and-nutritional-information/ http://www.tarladalal.com/glossary-corn-402i

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