Western Colleges, Inc.

High School Department

Naic, Cavite

GRAPES (VITIS VINIFERA) FOR

WRITING INK MAKING

A Research Paper Presented to the Senior High School

Faculty of Western Colleges Inc.

Naic, Cavite

In partial fulfillment for

Requirements in Practical Research 1

Esguerra, Jan Karl

Gonzales, Jemima

Ligaya, Yani

Lozano, Jherkkios

Madlangbayan, Ramilyn

Regalado, Sherwin

DECEMBER 2020
 Western Colleges, Inc.
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ABSTRACT

The research study entitled "GRAPES (VITIS VINIFERA) FOR WRITING INK

MAKING" aims to determine the effectiveness of grapes as a source of tannins for creating ink

using the experimental method. The research was also conducted to specifically learn the

properties of iron gall ink made from grapes and the quality of the ink in three different

concentrations: 60% concentration, 80% concentration, and 100% concentration. The data

gathered was analyzed using the one-way ANOVA that results in the rejection of the null

hypothesis. Findings from the experiment show that grape is an effective tannin source for iron

gall ink and that the 100% concentration ink is the most acceptable among the three

concentrations.

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APPROVAL SHEET

In partial fulfillment of the requirement for the Subject PRACTICAL RESEARCH 1,

JAN KARL ESGUERRA, JEMIMA GONZALES, YANI LIGAYA, JHERKKIOS LOZANO,
RAMILYN MADLANGBAYAN, and SHERWIN REGALADO, who are hereby
recommended for Proposal Defense has submitted this thesis entitled “Grapes (Vitis vinifera)
For Writing Ink Making”

Engr. BIENVENIDO B. GARCIA

Adviser

Approved in partial fulfillment of the requirement for Practical Research 1, by the final
defense panel with a rating of _______

RONNIE E. PASIGUI, PhD

CHAIRMAN

DANILO H. CABALU, PhD BIENVENIDO B. GARCIA, ChE

Member Member

Approved in partial fulfillment of the requirement for Practical Research 2

DARNIELL C. BALBUENA. MA, Ed

Principal

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ACKNOWLEDGEMENT

The researchers would like to thank the people that helped in the success of the study.

Mr. Darniell C. Balbuena, the principal of the school, for his approval and guidance

during and after the experimentation held outside campus.

Mr. Bienvenido Garcia, their research adviser and coordinator, for his guidance, his

continuous support, and his helpful suggestions for the betterment of the study.

Mr. Ronnie Pasigui, Mr. Danilo Cabalu, their research panels, for giving corrections

and recommendations for the improvement the study.

To their loving parents who have supported them throughout the study, financially and

morally, for showering them with unconditional love and understanding.

To their peers who have stood beside them in times of hardships, for their never-

ending love, support, and understanding.

And above all, to our Almighty God, who made things possible. It is Him who

provided wisdom and knowledge to the researchers, who gave them strength to face and

overcome the obstacles that came their way, who gave them the hope to fight the fight until

they reach the end.

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DEDICATION

This research is dedicated to the people who believed in us. Without them, their help,

insights, and support, we would not have been able to accomplish this. Without their never-

ending motivation and encouragement, this study would not have been well.

All of these wouldn’t have been made possible if it weren’t for the people who

believed that we can.

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TABLE OF CONTENTS

Abstract i

Approval Sheet ii

Acknowledgement iii

Dedication iv

Chapter 1

Introduction 1

Background of the Study 2

Theoretical Framework 3

Conceptual Framework 4

Statement of the Problem 5

Hypothesis 6

Scope and Limitation 6

Significance of the Study 6

Definition of Terms 7

Chapter 2

Related Literatures 8

Related Studies 13

Chapter 3

Research Design 18

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Research Locale 18

Research Process 19

Gathering of Data 21

Statistical Treatment 23

Chapter 4

Results and Discussions 24

Chapter 5

Summary 31

Conclusion 32

Recommendation 32

Research Output 33

References 34

Appendices 37

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List of Figures

Figure 1: The Paradigm of the Study 4

Figure 2: Research Method 20

List of Tables

Table 1: Properties of 60% Concentration Ink 24

Table 2: Properties of 80% Concentration Ink 25

Table 3: Properties of 100% Concentration Ink 26

Table 4: Percentage of Volume 27

Table 5: Rating the Quality of the Inks 28

Table 6: ANOVA 29

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CHAPTER 1

The Problem and Its Background

This chapter presents the Introduction, Background of the Study, Theoretical

Framework, Conceptual Framework, Statement of the Problem, Hypothesis, Scope and

Limitations, Significance of the Study, and Definition of Terms.

1.1 Introduction

Iron gall ink was considered to be the most important ink in Western history because it

was the standard ink formulation used in Europe from the fifth century until the beginning of

the twentieth century (Liu et al., 2017). A vast number of famous and important manuscripts

have been written using iron gall ink. It has a high quality of permanence and water resistance

that when it is used, the writing will still be readable even after centuries. However, due to its

corrosive properties and the development of various useful synthetic inks, it was considered a

major threat to the library and archival heritage and was rendered obsolete in the twentieth

century. (Díaz Hidalgo et al., 2018)

Grapes are fruits of the flowering plant genus Vitis. According to Ware (2017), grapes

were first cultivated approximately 8,500 years ago in what is now the Middle East. Its three

primary uses are for fresh table grapes, wine, and dried fruit (raisins).

In this study, the researchers plan to conduct an experimental research to learn the

effectiveness of grapes as a tannin source for iron gall ink.

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1.2 Background of the Study

Ink is a pigmented liquid or paste which is commonly used for writing and drawing

with mediums such as a pen, brush, or quill (Adkins, 2017). It has been used by people

worldwide for millenniums, but the emergence of technology has significantly lessened its use.

People nowadays spend money on expensive high-quality writing inks without knowing the

existence of iron gall ink, which is very easy to make.

The iron gall ink was widely used for fourteen centuries and was known for its water-

resistance and permanence until it met its downfall due to its corrosive properties and also the

emergence of modern inks. As stated by Mohamed et.al (2018), its corrosive constituents, the

tannic acid and the iron sulfate which provide the ink’s brownish-black pigment, are

responsible for acid hydrolysis and metal-catalyzed oxidation.

Grapes contain several groups of organic and inorganic compounds which depend on

environmental factors, vineyard management practices, and the variety of grapes. The grape

skins consist of coloring matters such as anthocyanins and tannins (Nayak, 2016). However,

tannins are more abundant in the grape seeds and stem. Anthocyanins, which is a group of

naturally occurring phenolic compounds, are responsible for the color of red grapes. Often,

anthocyanins react with other phytochemicals that lead to the production of relatively stable

colored compounds, thus resulting in the vivid color of red grapes (Harrison, 2018).

Iron gall ink caused loss of text, bleeding, fading, and acid migration. Libraries and

archives around the world have implemented several stabilization methods over the last three

decades to prevent paper degradation by ink corrosion (Mohamed et. al, 2018). Even though

experts partially solved the problem of ink corrosion through microfilming and paper

deacidification, no one tried to use grapes to increase the pH level of the ink itself to prevent

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ink corrosion. The researchers came up with an idea to recreate iron gall ink using grapes at its

tannin source, unlike the traditional oak galls from which the name of the ink was derived.

1.3 Theoretical Framework

The main source of pigment in iron gall inks were tannins; it provides the brownish

color to the ink that darkens into black when mixed with iron sulfate. The traditional iron gall

ink uses oak gall or nutgall, and both contain gallic and tannic acid. The researchers have read

an article about the high amount of anthocyanins and tannins in grape seeds, skin, and stem,

and theorized that grapes can be an alternative for oak gall in creating iron gall ink (Harrison,

2018). The researchers assume that the iron gall ink will retain the high-quality property of the

ink.

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1.4 Conceptual Framework / Paradigm of the Study

Input Process Output

Process
1.What are the 1. Preparation
1. Preparation
properties of iron gall
1.1 Gathering and preparing
ink from grapes as 1.1 Gathering and
of ingredients
tannins in terms of: preparing of
2.ingredients
Grapes
1.1 Color
2.1 Removing of the grape
1.2 Water-Resistance 2. Grapes
seeds, skin, and stem
1.3 Lightfastness 2.1 Removing of the
2.2 Crushing of grape seeds,
grape seeds, skin, and
1.4 Permanence skin, and stem
stem
1.5 pH level 2.3 Adding water to the
2.2 grape
crushed Crushing
seeds, skin, of
and
2.What is the quality of grape seeds, skin, and
stem Iron gall ink
the product in terms of: stem
2.4 Heating the crushed grape
2.1 60% Concentration
2.3skin,
seeds, Adding water
and stem to
for color
2.2 80% Concentration extraction
the crushed grape
seeds,
2.5 skin,ofand
Filtering stem
solid grape
2.3 100% Concentration
bits2.4 Heating the
3.crushed
Overall grape seeds,
skin, and stem for
3.1 Adding ferrous sulfate to
color extraction
the grape juice
2.5 Filtering of solid
3.2 Adding gum Arabic
powder bits
grape
3.
3.3Overall
Oxidizing the mixture

3.33.1 Adding
Packing ferrous
the finished

Figure 1: The figure of the paradigm of the study

The grapes seeds, skin, and stem must first be removed, then crushed using mortar and

pestle, and then transferred into a pot. A small amount of water will be added to the crushed

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grapes seeds, skin, and stem, then it will be heated to extract the color. After, the solid grape

bits will be filtered from the extracted juice. Ferrous sulfate will be added to the grape juice to

create ferrous tannate. Gum Arabic, which serves as a binding component, will be added to the

mixture to ease the flow of the ink. The ink will be exposed to oxygen for a few hours to

darken the color of the ink. After that, the finished product will be packed.

1.5 Statement of the Problem

This study aims to determine the effectivity of grapes as the tannin source of iron gall

ink and in reducing the acidity level of the ink.

Specifically, this research study was conducted to answer the following questions:

1. What are the properties of iron gall ink from grapes as tannins in terms of:

1.1 Color

1.2 Water-Resistance

1.3 Lightfastness

1.4 Permanence

1.5 pH level

2. What is the quality of the product in terms of:

2.1 60% Concentration (60% Grapes, 40% Water)

2.2 80% Concentration (80% Grapes, 20% Water)

2.3 100% Concentration (100% Grapes)

3. What is the significant difference between the quality of iron gall ink and the

concentration of the solution?

4. In the event of the findings, what recommendations can be suggested?

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1.6 Hypothesis

HO – There is no significant difference in the concentration of the solution and quality

of the product.

1.7 Scope and Limitations

This study covers the idea of red seeded grapes as the tannin source to iron gall ink and

its ability to increase the pH level of the ink. The iron gall ink also uses several ingredients

such as ferrous sulfate, which serves as the mordant, and gum Arabic which serves as a binder

and helps improve the body and flow of the ink. The study is delimited to iron gall ink which is

only suitable for writing.

1.8 Significance of the Study

The results of the study may benefit the following:

Community- the study will inform the mass about the iron gall ink and the possibility

of grapes as an effective alternative tannin source for iron gall ink. They will be able to

use an ink that is both high-quality and inexpensive.

Researchers- the study will help them know the other uses of grapes and they will be

able to elaborate on the knowledge of grapes for writing ink making.

Future researchers- it will help them have an idea when the topic is related to iron

gall ink and grapes, as it is unusual to use grapes in creating writing ink. The result will

guide and benefit other researchers in acquiring as well as generating an iron gall ink

using grapes.

Businessmen- the product can be manufactured easily and sold at an affordable price

and high quality.

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Writers- the product will be useful to the writers because they will be able to write

without fear of feathering, bleeding, and smearing of ink.

Students- the product will be useful to students because they will be able to write

lectures without the fear of ink bleeding or smudging.

1.9 Definition of Terms

Acid hydrolysis- a process in which acid caused by the presence of sulfate groups in

vitriol or additives hydrolyze the glucose molecules of paper, eventually causing the

physical degradation of cellulose.

Corrosive- materials that damage or destroy the paper.

Ferrous sulfate- it serves as a mordant and color-shifter of the ink. It helps the ink

penetrate the paper and it shifts the color of the ink into a darker color

Grapes- the source of phenolic compounds, tannins, and anthocyanins, which will

produce the color of the ink. The tannins are in the skins, stem, and seeds and the

anthocyanins are in the skin tissues of the grapes.

Gum Arabic- it is used as the binder of components and for viscosity control in the

ink.

Iron gall ink- an ink made from iron salts and tannic acids often from vegetable

sources.

Tannin- organic substances used in ink manufacture. It provides color to the ink and

turns the ink brown after its long exposure to oxygen.

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CHAPTER 2

Review of Related Literatures and Studies

This chapter presents the available literature and studies concerning the topic that the

researchers deemed important and relevant.

2.1 Related Literatures

2.1.1. Foreign Literatures

Inks were primarily made from plant dyes before the emergence of synthetic inks.

(Condy, 2017). For hundreds of years, natural products like barks, berries, and leave extracts

are mixed with other substances to make int, dye, or paint. Plants that contain tannins are also

reliable for creating inks. Galls nestled from oak trees were a primary ingredient to form black

ink during the Middle Age. The rich tanning color of flowering plants like dogwood and alder

tee also creates natural inks. However, galls and barks achieve more intense and lasting

pigment than most of the flower-based inks.

Grapes are made up of seeds, skin, and pulp. According to Nayak (2016), grape skins

contains coloring matter, tannins, aromatic substances, potassium, and other minerals. Certain

grapes have seeds that are rich in tannins while others are purely seedless. Venkitasamy et.al

(2019) stated that grape pomace, which consists of the remaining skin, seeds, and stalks, is a

rich source of phenolics and antioxidants. Some antioxidants have been studied primarily for

use in archival conservation; they have the potential to affect positive charge in corrosion

caused not only by iron ions but also by other transition metal catalysts. A commonplace book

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from the late 17th century included pomegranate rind in its recipe for iron gall ink. Interestingly,

pomegranates have antioxidant properties and it has been suggested that its addition to ink

might help make it less corrosive (Marieflemay, 2013)

Iron gall ink was not used solely for writing. Several well-known artists used it to

make exquisite drawings, including Van Gogh and Victor Hugo. Some authors believe that

artists of the Early Renaissance were already using the ink though the first specific mention of

drawing with iron gall ink was made in the late 17th century. But due to its inherent corrosive

action on paper and parchment, the iron gall ink has become a serious threat and a challenge

for many institutions around the world. In the last 25 years, a great deal of research has been

done for treating the materials corroded by iron gall ink. And it was in the 1990s that a

successful treatment using phytic acid was developed in the Netherlands. However, the

treatment of iron gall ink remains controversial and research to further understand its molecular

and elemental composition and its possible treatment is still ongoing. Most studies conclude

that the most probable cause of ink corrosion is the excessive presence of sulfate groups within

the composition of the ink. Yet, the contribution of other ingredients should not be neglected.

The gallic acid and tannic acid has a role in acid hydrolysis, because they, along with sulfuric

acid, hydrolyze the glucose molecules of paper, eventually causing physical degradation of

cellulose. Many attempts have been done to treat acid hydrolysis in old texts using an aqueous

technique which was proved unsuccessful. The use of alternative treatments for iron gall ink

corrosion is undermined by the lack of factual data on the consequences of treating the

corroded materials. However, it is suggested that the inherent alkaline nature of parchment and

the presence of alkaline fillers in paper play a significant role in slowing down the degradation

from ink corrosion. (Marieflemay, 2013)

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Traditionally, iron gall ink is made from four ingredients: gall nuts as the source of

tannins, iron sulfate for the source of iron, water as the solvent, and gum Arabic as the binder.

Tannins are complex organic molecules, which are also known as polyphenols, that can be

extracted from different parts of plants. Since the early times, it has been used for tanning of

leather and dyeing of textiles. Traditionally, classifying tannins is through observing what color

is obtained after iron salts are added, whether is it blue-black or green-brown. ‘Iron-blueing’ or

hydrolyzable tannins contain large amounts of gallotannins which will create gallic acid

through acid hydrolysis. It is the reaction of gallic acid with iron sulfate that creates the ferrous

gallotannate which is responsible for the dark, grayish, or black color of the ink. ‘Iron-

greening’ or condensed tannins polymerize and oxidize through acid hydrolysis to create

brown or green compounds in combination with iron salts. Iron sulfate or ferrous sulfate is a

metal salt that has been historically used as a mordant for textile and leather dying. When it is

combined with gallic acid, it will form a brown soluble complex. Iron sulfate makes the ink

able to penetrate paper, which is why its excessive presence could lead to higher chances of

paper degradation. However, when it is mixed with a sufficient amount of gum Arabic, there is

a tendency that the iron sulfate’s negative effect on the paper will be significantly lessened.

Gum Arabic, which is also referred to as acacia gum, is a natural, water-soluble gum made

from the hardened sap of the acacia tree. It has been used for hundreds of years as a binder in

inks and paints, as well as a varnish for watercolors, to control viscosity, to add luminosity, to

reduce feathering and bleeding, and to prevent the cracking of the ink. Gum Arabic binds the

pigments to the paper so that the pigments would not wipe away after the ink is dry. To know if

there is enough gum Arabic in an ink, it must be tested. If it smears in any way, there is a lack

of gum Arabic in the ink. (Marieflemay, 2013)

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A freshly applied iron gall ink reacts with atmospheric oxygen, causing the color of the

ink to develop and become significantly darker. This reaction can also occur while the ink is in

the container before it is used. It is suggested that iron gall ink’s permanence is enhanced by

applying it before it is oxidized. The logic is that if the oxidation process occurs when the ink

has already sunk into the fibers of the support, the iron-tannate complex will be deposited

within the paper fibers. If the oxidation occurs in the container of the ink, it will lead to the

formation of a precipitate of the fine black pigment particles. The precipitate risks diminishing

the ink’s writing properties and tends to sit more on the surface of the fibers instead of sinking

in. Several iron gall ink recipes advised to let the ink rest before use. A commonplace book

from the 16th or 17th century advised letting the ink sit for fourteen days after the addition of

iron sulfate. (Marieflemay, 2013)

2.1.2 Local Literatures

Grapes are abundant in the Philippines. There is a wide variety of grapes that are

grown here in the Philippines. Large grape plantations can be found in Cebu, Ilocos Region,

South Cotabato, Zamboanga, and other regions in the Visayas and Mindanao, but it is in La

Union that they have been cultivating grapes since the 1950s. There are several varieties that

can be grown in the Philippines since grapes like loose, deep soil with a pH level lower than 5.

Harvest is done three times a year- September, December, and during the summer as well. In

the first year, a hectare of land planted with grapes can produce 1,700 kilograms per tree. In the

third and fourth years, approximately 10,000 kilograms per tree can be harvested. Grapes are

said to be most productive from their third to the eighth year. Varieties that were proven to

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adapt to the local condition of the Philippines are the Cardinal, White Malaga, Ribier, and the

Brazilian hybrid (Yanie, 2017)

The Philippine forests inhabit a large number of extractives producing plants and these

have been sources of important livelihood opportunities from people in areas where these

species are abundant. Gums, oils, resins, and other extractives are among the many products

from the forest that are considered to have commercial importance and have a wide range of

potential uses for industrial chemicals, bio-chemicals, and pharmaceuticals. Plant gums are

solids that are either water-soluble or absorbs water. The wide variety of gums with

commercial importance include gum Arabic, karaya gum, ghatti gum, and tragacanth gum. In

the Philippines, there are a few plant species producing gums such as narra, acacia, and ipil-ipil.

The bark is an abundant source of gums and resins used as gum Arabic for binding components.

Other extractives such as dyes, tannins, and latex can also be sourced from different parts of

plants and trees that can be found in the Philippines. Tannins are water-extractable materials

from certain plants and in the Philippines, those forest plants growing in mangroves are the

most common sources of tannins.

About 25 million people live in the uplands of the Philippines, most of whom depend

on the forest for their livelihood. However, their incomes from timber and crop trading are

limited. The valorization of disregarded biomasses such as bark, twigs, roots, shells, and fruit

husks as a source of condensed tannins is a preferable option for the improvement of their

livelihood. (Asio, 2018)

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2.2 Related Studies

2.2.1 Foreign Studies

The potential of black grapes as ink is the anthocyanins in its content (“Making Grape

as An Ink”, 2016). White grapes are green in color, and they are evolutionarily derived from

the purple grape. The mutation in two regulatory genes of white grapes turned off the

production of anthocyanins which are responsible for the pigment of grapes. Even though

grapes are costly, it is harmless compared to commercially produced inks that have dangerous

chemicals. Black grapes are less costly when it comes to health compared to commercially

produced ink since one requires medical attention once they swallowed ink. The investigatory

project has led to the production of ink that has a thick consistency and consistent color which

is good for the usage of ink. The researcher’s observations prove that adding vinegar to the

mixture made it consistent and darker. The color of the black grape ink in the paper turned into

a brown-like color after it dried up.

“Ink Out of Teabags” (2013) uses the tea plant (Camellia sinensis) to create a viable

permanent ink. The method of extraction of leaves used is the brewing method. The theoretical

framework of the study is that the chlorophyll, anthocyanins, and other pigments in the leaves

will serve as the colorant of the ink, showing a brown ink color. The brown color of the leaves

is also produced by condensed tannins, which have a yellowish-brown appearance.

A study conducted by Singh et. al (2017) about the ink formulation from natural

colorants promotes the use of anthocyanin-based inks and aqueous extraction. It is stated that

though synthetic inks have long-lasting color and are available at a low cost, it also has a few

disadvantages, like health problems and environmental issues, and these disadvantages boost

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the amount of research about natural ink. Natural inks are considered eco-friendly because they

are derived from natural resources such as plants leaves, roots, fruits, and mineral sources. In

their study, an attempt was made to generate water-based ink with a simple aqueous method

using Jamun. The aqueous extraction is a traditional method for extracting color from natural

resources. In this method, the compound containing the pigment is made into smaller pieces

and boiled in water to get the coloring component dissolved in the water. The major difference

that natural inks have from synthetic inks is that its colorants, resins, solvents, and additives are

natural and/or does not cause any harm. The objective of their research was to prepare inks

from natural colorants by aqueous extraction method which is safe to human health and free

from volatile organic compounds (VOC) emissions and to provide safe and good quality ink

for printings. The research resulted in the production of inks that were deemed effective, easy

to apply, and was stable during printing, although the inks needed proper preservation and

storage.

A research conducted by Erbe (2020) focusing on the creation of sustainable stationery

made use of berries for natural ink making. Two cups of berries were crushed using a potato

masher and a half cup of water was added. The large pieces were filtered after and kept in a

glass with a tight-fitting lid. A binder was not added to the mixture since the ink was going to

be used as a watercolor, thus resulting in a thin ink that took a few layers to darken.

2.2.2 Local Studies

An experimental research entitled “The Usage of Malabar Nightshade’s Fruit as an

Ingredient in Making Ink” conducted by Sese and her fellow researchers in 2014 focused on

producing ink made from materials that are abundant and provides quality ink. The research

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aims to contribute to the development of the science of ink making through creating an ink

from a natural source that people deem to have no other purpose; the researchers believe that

the product has the potential to be widely used by students, faculty members, and office

workers. The Alugbati fruit is always neglected and thrown away because people do not find

any purpose for the said fruit and only the leaves were sold in markets. For this reason, they

came up with a study about making ink out of Alugbati fruit to discover and prove that there

can be a new use for it. The research resulted in an ink that has good color and viscosity, thus

proving that their hypothesis that Malabar Nightshade’s fruit can be used as the main

ingredient in making ink is correct. But some improvements were recommended regarding the

findings that the color of the ink turns brown after 4-5 days.

Another experimental research titled “Plant Extracts as an Alternative Ink for Markers”

(2015) conducted by Grade 9 students in St. Mary’s Academy of Talisayan, Misamis Oriental

uses natural sources for creating marker ink, specifically Mayana (Coleus blumei) and Alugbati

(basella alba; Malabar spinach) extracts. The pigment was extracted through the boiling

method and therefore the produced ink was dye-based. On the first try, the inks were too pale

due to excess water and little amount of mayana leaves and alugbati leaves. On the second try,

the research was deemed successful. The consistency of the inks lasted like standard inks. The

odor of the ink was identical to how the herbal leaves smelled and the absorption of the ink

depends on the amount of the water mixed with the leaves and fruits. The consistency of the

ink differs from the surface it was applied to. The mayana leaves created a dark violet marker

ink while the alugbati leaves created a brownish-yellow ink. They concluded that to create ink

from plants, there must be a balance between the amount of water and the source. (Talines et.al,

2015)

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In 2013, an experimental research was conducted about the effectiveness of Narra

(Pterocarpus indicus) bark extract as an ingredient for permanent marker ink. Typically, the

inks used in most markers are made from synthetic materials such as petroleum and chemical

solvents. Such materials are hazardous especially to the health of the users and to the

environment as well. As been made into dyes, their hypothesis states that Narra can be an

alternative ingredient for ink instead of petroleum. Inks with alternative organic ingredients is a

growing demand among artists, calligraphers, and people. The research makes use of ferrous

sulfate as a compound responsible for the black coloration of the ink and a disinfectant that will

inhibit the growth of microorganisms. The Narra bark extract was obtained by pounding the

bark and mixing it with Benzalkonium chloride, which prevents the ink from solidifying and

molding and helps in reducing the surface tension of the ink solution, allowing the ink to

penetrate quickly into the paper fibers. Glycerol and ferrous sulfate were added to the mixture

as well. Glycerol was used because of its viscous nature and high absorbency on paper, as well

as its ability to increase the rate of extraction of tannin in the pigment. The formulated ink was

transferred to glass bottles and was left undisturbed for a full 24 hours before undergoing a

series of tests. The result of the experiment was a waterproof Narra ink which according to

their survey is averagely acceptable in terms of color and odor but not in absorption and rate of

evaporation. When the researchers conducted a waterproof test, the ink had some halo but there

was little change in color, thus the letters are still clear and dark. (Antioquia, 2013)

“The Potential of Tannin Found in Avocado Seeds as Ink” (2014). Their research

focuses on searching for a cheaper and safer alternative for the traditional commercial ink by

replacing the main components of synthetic inks, which are toxic and harmful substances, with

organic compounds. Their research promotes the creation of tannin-based ink which is

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considered toxic-free and environment-friendly. The objective of their project is to produce an

economic friendly and high-quality ink; to introduce new ways to produce ink, and to find

ways to fully utilize the use of avocado seeds by using it as a major component in ink making.

According to their study, avocado seeds are a viable source for ink making since they contain

13% tannins which are responsible for the reddish appearance of the avocado seed when

exposed to air. They found out that the avocado seed produces a milky fluid that acts as the ink

when exposed to air. They hypothesize that tannin found in avocado seeds as the primary

ingredients of ink would enable them to create a cheaper ink. The seeds were pounded and

boiled with a specific amount of vinegar, alcohol, and agar. The result of the research is an ink

with a powdered avocado seed scent and an appearance that resembles that of a soy sauce.

(Espanola et.al, 2014)

An investigatory project in 2013 made use of tea (Camilla sinensis) to create ink for

printing. Tea extract usually appears in brown colors due to the chlorophylls and other

pigments present in tea leaves. The objective of their project is to create a cost-effective printer

ink and to produce an alternative printing ink from tea, as printing tea has become more

expensive through the years. Their ink is made up of tea extract, vinegar, which can strengthen

the color of the ink, and cornstarch, which effectively contributes to achieving the right

consistency of the ink. The project resulted in the production of a viable brown ink. (Bulusan et.

al, 2013)

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CHAPTER 3

Methodology

This chapter describes and discusses how the researchers gathered data and

information that will be used in the entire study. It describes the focus of this study. This also

shows the procedure of the data collection. This chapter also discusses the research design,

research method, and the research locale where the study will be conducted.

3.1 Research Design

This study uses an experimental research method to know the effectiveness of grapes

in making iron gall ink. It will test its permanence to know if it can be used as an ink for

fountain pens. According to Tanner (2018), experimental research is undertaken when a

researcher wishes to trace cause and effect relationships between defined variables. However,

there are major constraints on causal inference in experimental research, and the chosen type of

experimental design has a significant influence on the inferences that can be validly drawn

from the results of the experiment. Within the information field, experimental designs are

much more common in information systems research than in library and information

management research.

3.2 Research Locale

The research will be conducted within the researcher’s house in Barangay San Miguel

B, Maragondon, Cavite. The Municipality of Maragondon is found within the province of

Cavite, Philippines. It is 54 kilometers (33.6 mi) south of Metro Manila and lies in the western

part of the province of Cavite. Maragondon is an upland town situated along the foothills of the

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mountain ranges bordering the provinces of Cavite and Batangas and is bounded to the north

by Naic and Indang, to the south by Nasugbu, Batangas, to the west by Ternate, to the east by

General Aguinaldo and Alfonso, and to the southeast by Magallanes. It is located

approximately at 120° 44’ east longitude 120° and 140° 10.6 minute north latitude. Per the

2015 census, it has a population of 37,720 people in an expanse of 164.61 square kilometers

with an income classification of 3rd Class.

San Miguel B, Maragondon, Cavite Maragondon, Cavite

3.3 Research Process

3.3.1 Ingredients

The ingredients to be used in the research are:

1. 2 kilograms grapes

2. 16.5 grams of Ferrous Sulfate

3. 21 grams of Gum Arabic

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4. 60mL Water

3.3.2 Equipment

The equipment and utensils to be used in the research are an electronic

weighing scale, mortar and pestle, bowl, and glass jars.

3.3.3 Method

Gather the ingredients and

the equipments needed in
one place

The grape seeds, skin, and

stem will be removed and
Grapes
then crushed. Then water
Grapes
Water will be added.

Water
Ferrous The grape seeds, skin, and Iron gall ink
t
stem will be heated for color
Sulphate
Ferrous Sulphate Using grapes
extraction, and then filtered,
Gum
Gum Arabic
Arabic leaving only the juice.

Ferrous sulfate and gum

Arabic will be added to the
grape juice

The mixture will be left

exposed for oxidation and
then packed.

Using the materials needed, the grapes seeds, skin, and stem must first be removed,

then crushed using mortar and pestle, and then transferred into a pot. A small amount of water

will be added to the crushed grapes seeds, skin, and stem, then it will be heated to extract the

color. After, the solid grape bits will be filtered from the extracted juice. Ferrous sulfate will be

added to the grape juice to create ferrous tannate. Gum Arabic will be added to the mixture to

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bind the structure of the ink and to lessen the precipitates created by the insoluble condensed

tannins. After mixing all the ingredients, the ink will be exposed to oxygen for a few hours to

darken the color of the ink. After that, the finished product will be transferred to an amber glass

jar.

3.4 Gathering of Data

The researchers will be doing an experiment of making an iron gall ink out of grapes.

They will be mixing all the materials written above by using the equipment for the iron gall ink.

In that way, they will have their ink and they will be able to know if grapes are effective as a

source of tannins. After finally having the finished product of the study, the researcher will try

to use the iron gall ink and observe the color after oxidation. The ink will also undergo three

days of observation for permanence, three hours of sunlight exposure for lightfastness, and the

water-resistance test. The researchers will prepare three different concentrations of ink, 60%

volume, 80% volume, and 100% volume. The researchers will record the qualities of the ink

and rate it according to their observation.

Rating Scale:

Color:

5 - The color of the ink doesn’t change

4 - The color of the ink changes slightly

3 - The color of the ink fades slightly

2 - The color of the ink fades greatly

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1 - The color of the ink fades completely

Water-Resistance:

5 - The ink is extremely water-resistant

4 - The ink is water-resistant

3 - The ink is fairly water-resistant

2 - The ink is slightly water-resistant

1 - The ink is not water-resistant

Lighfastness:

5 - The ink doesn’t change

4 - The ink changes slightly

3 - The ink fades slightly

2 - The ink fades greatly

1 - The ink fades completely

Permanence:

5 - The ink is extremely permanent

4 - The ink is permanent

3 - The ink is fairly permanent

2 - The ink is slightly permanent

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1 - The ink is not permanent

3.5 Statistical Treatment

To effectively interpret the data, the researchers will employ the following statistical

treatment.

Analysis of Variance (ANOVA)

���
� = ���

F = Anova Coefficient

MST = Mean Sum of Squares due to treatment

MSE = Mean Sum of Squares due to error

���
MSE = �−�

SSE = (� − �)��

SSE = Sum squares due to error

S = Standard deviation of the samples

N = Total number of observations

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CHAPTER 4

Results and Discussions

In this chapter, all the data gathered from the experimentation were presented and

interpreted in detail followed by the discussion of the research findings. The writing ink was

made with grapes, water, ferrous sulfate, and gum Arabic. It aims to provide a more suitable

ink and assess its effectiveness through conducting a series of experiments.

4.1 Results and Discussions

4.1.1 Properties

Table 1.

This table shows the properties of the 60% concentration ink

QUALITIES CHARACTERISTICS

Color Dark brown

Lightfastness The ink turns into a lighter shade of brown after

three to four hours under the sunlight
Water-Resistance The ink fades into green-brown color after being
soaked in water
Permanence The ink produces slight brown halos after three
to four days
pH level 4

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Table 1 shows the properties of the 60% concentration ink. Upon

observation, it is determined that the color of the ink is dark brown. To test the

lightfastness of the ink, it is applied to a paper and the paper is exposed to sunlight

for three to four hours. A before and after comparison was made and it is observed

that the ink slightly fades after hours of exposure. To test the water-resistance, the

ink is applied to a paper and the paper is soaked with water. Upon drying of the

paper, it is observed that the ink fades into a green-brown color upon contact with

water. For permanence, the ink was applied to a paper and observed for four days.

Throughout the observation, the ink has produced slight brown halos. To test the

pH level of the ink, a pH tester strip was dipped in it, and the strip turned into a red-

orange color which is equivalent to 4 on the scale.

Table 2.

This table shows the properties of the 80% Concentration

QUALITIES CHARACTERISTICS

Color Brownish-black

Lightfastness There is little change in the ink after three to four

hours under the sunlight
Water-Resistance The ink fades into a brownish color and produces
brown halos after being soaked in water
Permanence There is little change in the ink after three to four
days
pH level 4

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Table 2 shows the properties of the 80% concentration ink. Upon

observation, it is determined that the color of the ink is brownish-black. To test the

lightfastness of the ink, it is applied to a paper and the paper is exposed to sunlight

for three to four hours. A before and after comparison was made and it is observed

that there is little to no change in the ink after hours of exposure. To test the water-

resistance, the ink is applied to a paper and the paper is soaked in water. Upon

drying of the paper, it is observed that the ink fades into a brownish color and

produces brown halos after being soaked. For permanence, the ink was applied to a

paper and observed for four days. Throughout the observation, the ink had little to

no change. To test the pH level of the ink, a pH tester strip was dipped in it, and the

strip turned into a red-orange color which is equivalent to 4 on the scale.

Table 3.

This table shows the properties of the 100% Concentration

QUALITIES CHARACTERISTICS

Color Black

Lightfastness There is little change in the ink after three to four

hours under the sunlight
Water-Resistance The ink produces brown halos after being soaked
in water. It does not smudge when touched
Permanence The ink produces slight brown halos after three to
four days
pH level 4

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Table 3 shows the properties of the 100% concentration ink. Upon

observation, it is determined that the color of the ink is black. To test the

lightfastness of the ink, it is applied to a paper and the paper is exposed to sunlight

for three to four hours. A before and after comparison was made and it is observed

that there is little to no change in the ink after hours of exposure. To test the water-

resistance, the ink is applied to a paper and the paper is soaked in water. Upon

drying of the paper, it is observed that the ink produces brown halos after being

soaked in water. However, it still does not smudge when touched. For permanence,

the ink was applied to a paper and observed for four days. Throughout the

observation, the ink had produced slight brown halos. To test the pH level of the ink,

a pH tester strip was dipped in it, and the strip turned into a red-orange color which

is equivalent to 4 on the scale.

4.1.2 Concentration of Solution

Table 4.

This table shows the percentage by volume of grape juice in different concentrations.

Percent Solution Grape Juice Water

60% 100ml 60ml 40mL

80% 100ml 80ml 20mL

100% 100ml 100ml 0mL

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A. Level of the effectiveness of grapes as an alternative tannin source for iron gall

ink.

The weighted mean was used to determine the effectiveness of grapes as an

alternative source of tannin for iron gall ink. The level of acceptability is based on the

Likert scale. A mean rating scale of 1 is described as unacceptable, 2 is less acceptable,

3 is acceptable, 4 is moderately acceptable, 5 is most acceptable.

The results below show the degree of effectiveness in terms of color, water-

resistance, lightfastness, and permanence based on the observations of the researchers.

Table 5 shows the rating on the quality of the ink based on the observations of

the researchers. For the 60% concentration, its color was rated 3 (acceptable), its water-

resistance is 2 (less acceptable), its lightfastness is 4 (moderately acceptable), and its

permanence is 3 (acceptable). The 60% concentration has a mean total rating of 3,

meaning that its overall quality is acceptable. For the 80% concentration, its color was

rated 4 (moderately acceptable), its water-resistance is 3 (acceptable), its lightfastness is

5 (most acceptable), and its permanence is 5 (most acceptable). The 80% concentration

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has a mean total rating of 4.25, meaning that its overall quality is acceptable to

moderately acceptable. For the 100% concentration, its color was rated 5 (most

acceptable), its water-resistance is 4 (moderately acceptable), its lightfastness is 5 (most

acceptable), and its permanence is 4 (moderately acceptable). The 100% concentration

has a mean total rating of 4.5, meaning that its overall quality is moderately acceptable

to most acceptable.

B. Difference between the quality of iron gall ink and the concentration of the

solution

One-way analysis of variance (ANOVA) was used to assess whether there was no

significant difference between the quality of iron gall ink and the concentration of the

solution: 60%, 80%, and 100%. The results are shown in Table 6.

Table 6.

Source
SS df MS F P-value F crit
of Variation

Between
5.17 2 2.58 4.043478 0.055856
Groups

Within
5.75 9 0.64
Groups

Total 10.92 11 0. 99 4.26

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Based on Table 6, the p-value is 0.055856 which is greater than the level of

significance 0.05. The F value is less than the F critical value which is 4.26, then the null

hypothesis of the three groups of inks that do not differ in terms of properties will be accepted.

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Chapter 5

Summary, Conclusion, Recommendations

5.1 Summary

The study was conducted from November 2019 to November 2020 to determine the

effectiveness of grapes as an alternative tannin source for iron gall ink. Specifically, the study

aimed to determine the color, lightfastness, water-resistance, lightfastness, and pH level of an

iron gall ink using grapes as its main source for tannins in different concentrations: 60%, 80%,

and 100%. It is also to determine whether using grapes for making iron gall ink lessens the

acidity of the ink.

The researchers developed grapes as an alternative source of tannins for iron gall ink to

be beneficial not only to students and writers but also to the community. The experiment was

conducted in Brgy. San Miguel B, Maragondon, Cavite.

Findings from the experiment show that the level of effectiveness of grape as tannin

source for iron gall ink in different concentrations was found effective to be used for creating

writing ink. The study also shows that there was no significant difference in the level of

effectiveness between the writing ink in 100% concentration, 80% concentration, and 60%

concentration. However, in terms of color, water-resistance, lightfastness, permanence, and pH

level, the ink with 100% concentration is the most acceptable among the three concentrations.

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5.2 Conclusion

The research study has met almost all of its objectives. The study found out that grapes

can be an alternative source of tannin for iron gall ink. All concentrations of the grape writing

ink are effective. Also, the study found out that the ink retains its permanence and lightfastness,

specifically the 80% and 100% concentration. In regards, the research accepts the null

hypothesis that there is no significant difference in the quality of the iron gall ink and the

concentration of the solution.

5.3 Recommendation

Despite having proven the hypothesis, this study can still be improved by having the

ink tested by the Department of Science and Technology (DOST) to identify whether the ink

has harmful chemicals in its composition. It is also recommended for future researchers to

study the effects of anthocyanins on the color of the ink and how it interacts with iron sulfate.

Finally, the researchers want to recommend this study to future researchers to have some

improvements and testings to the existing product for it to become more effective. The given

data from this study will help them to easily conduct their study.

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5.4 Research Output

Analyzing the Statement Gathering the materials

of the Problem and equipment

OUTPUT: Procedure
Grape iron ink

Data analysis Results and

Interpretation of data

Summary of Findings,
Conclusions, and
Recommendations

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References

Liu, Y., Kralj Cigić, I., & Strlič, M. (2017). Kinetics of accelerated degradation of historic iron

gall ink-containing paper. Polymer Degradation and Stability.

https://doi.org/10.1016/j.polymdegradstab.2017.07.010

Díaz Hidalgo, R. J., Córdoba, R., Nabais, P., Silva, V., Melo, M. J., Pina, F., Teixeira, N., &

Freitas, V. (2018). New insights into iron-gall inks through the use of historically accurate

reconstructions. Heritage Science. https://doi.org/10.1186/s40494-018-0228-8

Ware M. (2017, Nov 15). Grapes: Health benefits, tips, and risks. Medical News Today.

Retrieved from https://www.medicalnewstoday.com/articles/271156.php

Adkins M. (2017, Apr 24). How ink is made. Sciencing.

Retrieved from https://sciencing.com/ink-made-6635280.html

Mohamed, W. A., Abdel-Rahman, A. M., Ali Hassan, R. R., & Hegazy, A. K. (2018). A NEW

APPROACH TO THE TREATMENT OF IRON GALL INK CORROSION USING

PLANT BIOMASS. Mediterranean Archaeology & Archaeometry, 18(2).

Nayak, S. (2016). Medicinal significance of grape variety cabernet sauvignon and Vitis

vinifera. MOJ Food Process Technol, 2(1), 27.

Harrison, R. (2018). Practical interventions that influence the sensory attributes of red wines

related to the phenolic composition of grapes: a review. In International Journal of Food

Science and Technology. https://doi.org/10.1111/ijfs.13480

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Condy S. (2017), Plants that have ink properties. Sciencing.

Retrieved from https://sciencing.com/plants-that-have-ink-properties-13428086.html

Venkitasamy, C., Zhao, L., Zhang, R., & Pan, Z. (2019). Grapes. In Integrated Processing

Technologies for Food and Agricultural By-Products (pp. 133-163). Academic Press.

Marieflemay (2013), Iron Gall Ink. Traveling Scriptorium.

Retrieved from https://travelingscriptorium.library.yale.edu/2013/03/21/iron-gall-ink/

Yanie, 2017, Grapes Can Be Grown in the Philippines

Retrieved from https://www.scribd.com/document/360620226/Grapes-Can-Be-Grown-

in-the-Philippines

Samiano, 2018, Gums, Resins, Oil, and other Exudates,

Retrieved from http://www.fprdi.dost.gov.ph/index.php/priority-programs- projects/r-

d/gums-resins-oil-and-other-exudates

Asio, 2018, Pinoy Tannins

Retrieved from http://www.r4d.ch/modules/thematically-open-research/pinoy-tannin

Making Grape as an ink. (2016, Jul 21). Retrieved September 22, 2020, from

https://newyorkessays.com/essay-making-grape-as-an-ink/

Ink Out of Teabags. (2013). Retrieved September 22, 2020, from

https://www.studymode.com/essays/Ink-Out-Of-Teabags-46026204.html)

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Singh, N., & Sharma, V. DETAIL STUDY OF INK FORMULATION FROM NATURAL

COLOURANTS.

Erbe, M. M. (2020). Sustainable Stationery (Doctoral dissertation, The Ohio State University).

Sese, E. (2014). The Usage of Malabar Nightshade’s Fruit.

Talines et. al, 2015. Plant Extracts as an Alternative Ink for Markers.

Retrieved from https://www.academia.edu/22466483/Plants_

Extract_as_an_Alternative_ Ink_for_Markers

Antioquia (2013). Narra (Pterocarpus indicus) extract as an Alternative Ink

Retrieved from https://www.academia.edu/4118489/Alternative_Ink

Espanola et.al, 2014, The Potential of Tannin Found In Avocado Seeds as Ink

Retrieved from https://graduateway.com/the-potential-of-tannin-found-in-avocado-

seeds-as-ink/

Bulusan et. al, 2013, Printer Ink made from Camellis Sinensis (tea)

Retrieved from https://www.scribd.com/document/291412274/Investigatory-

Project?fbclid=IwAR1vLn4Zop70StQGRa91HNNbndDpR-

5PECdbx99vsGs6bOOUb9aopDu0YRU

Tanner, K. (2018). Research Methods (Second Edition). Melbourne, Australia: Chandos

Publishing

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APPENDICES

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Appendix: Table

Appendix Table 1: Quality of the inks

Appendix: Photo Documentation

Raw Materials
Appendix Figure 1. Grapes Appendix Figure 2. Water

Appendix Figure 3. Ferrous Sulfate Appendix Figure 4. Gum Arabic

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Equipment
Appendix Figure 5. Mortar and Pestle Appendix Figure 6. Electronic Weighing Scale

Appendix Figure 7. Pot Appendix Figure 8. Strainer

Appendix Figure 9. Amber Glass Bottle Appendix Figure 10. pH Tester Strips

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Making of the Ink

Appendix Figure 11. Removing Appendix Figure 12. Crushing
the grape seeds, skin, and stem. of grape seeds, skin, and stem.

Appendix Figure 13. Heating the Appendix Figure 14. Filtering

crushed grape seeds, skin, and of solid grape bits.
stem for color extraction.

Appendix Figure 15. Adding Appendix Figure 16. Grape

ferrous sulfate and gum Arabic Iron Ink
powder.

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1.1 Name: Jan Karl F. Esguerra

1.2 Gender: Male

1.3 Birth Date: December 5, 2002

1.4 Birth Place: Naic, Cavite

1.5 Nationality: Filipino

1.6 Religion: Catholic

1.7 Height: 5’3 ft

1.8 Weight: 75 kg

1.9 Address: San Miguel B, Maragondon, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09385925732

1.12 Mother’s Name: Mariecris Esguerra

1.13 Father’s Name: Enrique R. Esguerra

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II. Educational Background:

2.1 Elementary: San Miguel Elementary School

2.2 Junior High School: King’s Way Christian Academe

2.3 Senior High School: Western Colleges Inc.

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1.1 Name: Jemima L. Gonzales

1.2 Gender: Female

1.3 Birth Date: December 9, 2003

1.4 Birth Place: Naic, Cavite

1.5 Nationality: Filipino

1.6 Religion: Born-Again Christian

1.7 Height: 5’2ft

1.8 Weight: 67kg

1.9 Address: Ibayo Silangan, Naic, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09055771189

1.12 Mother’s Name: Mariepol Gonzales

1.13 Father’s Name: Jerman Gonzales

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II. Educational Background:

2.1 Elementary: King’s Way Christian Academe

2.2 Junior High School: King’s Way Christian Academe

2.3 Senior High School: Western Colleges Inc.

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1.1 Name: Yani A. Ligaya

1.2 Gender: Male

1.3 Birth Date: March 3, 2003

1.4 Birth Place: Cavite City, Cavite

1.5 Nationality: Filipino

1.6 Religion: Kapatirang ang Litaw na Katalinuhan

1.7 Height: 5’5ft

1.8 Weight: 64kg

1.9 Address: Malainen Luma, Naic, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09952477419

1.12 Mother’s Name: Edwina O. Angon-Ligaya

1.13 Father’s Name: Andy D. Ligaya

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II. Educational Background:

2.1 Elementary: Naic Elementary School

2.2 Junior High School: Bucal National High School

2.3 Senior High School: Western Colleges Inc.

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1.1 Name: Jherkkios Lozano

1.2 Gender: Male

1.3 Birth Date: December 7, 2003

1.4 Birth Place: Maragondon, Cavite

1.5 Nationality: Filipino

1.6 Religion: Catholic

1.7 Height: 5’6 ft

1.8 Weight: 102kg

1.9 Address: Bucal 1, Maragondon, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09183910627

1.12 Mother’s Name: Remedios Lozano

1.13 Father’s Name: Joselito Lozano

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II. Educational Background:

2.1 Elementary: Maragondon Elementary School

2.2 Junior High School: Bucal National High School.

2.3 Senior High School: Western Colleges Inc.

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1.1 Name: Ramilyn Madlangbayan

1.2 Gender: Female

1.3 Birth Date: April 9, 2003

1.4 Birth Place: Naic, Cavite

1.5 Nationality: Filipino

1.6 Religion: Christian

1.7 Height: 4’10 ft

1.8 Weight: 38 kg

1.9 Address: Sitio Ul-ong, Sapang, Ternate, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09366720819

1.12 Mother’s Name: Mary Jane Madlangbayan

1.13 Father’s Name: Ramil T. Madlangbayan

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II. Educational Background:

2.1 Elementary: Sapang Elementary School

2.2 Junior High School: Maragondon National High School

2.3 Senior High School: Western Colleges Inc.

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1.1 Name: Sherwin S. Regalado

1.2 Gender: Male

1.3 Birth Date: May 11, 2003

1.4 Birth Place: Pasig City

1.5 Nationality: Filipino

1.6 Religion: Catholic

1.7 Height: 5’8 ft

1.8 Weight: 71 kg

1.9 Address: Humbac, Naic, Cavite

1.10 Email: [email protected]

1.11 Contact Number: 09214325082

1.12 Mother’s Name: Angelina S. Regalado

1.13 Father’s Name: Estelito V. Regalado

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II. Educational Background:

2.1 Elementary: Naic Elementary School

2.2 Junior High School: Bucal National High School

2.3 Senior High School: Western Colleges Inc.

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