Maryannreyteran

KAMIAS AS BEVEARAGE alcoholism HOW TO MAKE KAMIAS WINE? MATERIALS 80 pcs. Of Kamias Caserole Salt 3 tbsp. sugar 1 tbsp. yeast 1 Cotainer Straw Streamer Cotton Cotton textile 1 or 2 bottle PROCEDURE 1. Prepared the 80 pcs. Kamias aqnd remove the upper and lower part . 2. After removing fill it to a container and wait for at least 6 or 7 old age until the extract of the kamias comes out or release. 3. After 7 days waiting, set out the extract from residue in a bottle. 4. Add the 3 tbsp. sugar. 5. see for a days until the dullness of the extract cimes dow or what we called left residue. . reassign to another bottle and arrange the yeast. 7. After putting yeast neighborly get the cotton and put it to the mouth of the bottle and put a straw horizontally for the hole the bottle. 8. Wait for atleast I month. 9. After waiting, put it in a Caserole and boil in slow fire for the sterilisation of the wine. 10. After that, the bottle next. 11. And feel the essence of my finish product. Ka ymito Leaves Decoction as sterile Mouthwash Materials ? kilo of kamias harvest-home 1 ? kilo of chili howitzer and pestle kettle gas stove product container ProcedureThe investigator collected and prepared all the materials needed. The researcher then pounded the kamias and chili one after another and gets their extracts. After pounding the kamias and the chili, the researcher boiled the two extracts separately for 5 minutes. Then the researcher mixed them and poured them inside the container. Review of cerebrate lit In the past chili was used only as spices because of its taste. ulterior on, it was disc overed as a good mosquito killer because of its pesticidal property. While kamias (ginger lily) was also used in food spices before.Later on, it was discovered by Battistelli in 1939 that it has properties such as astringent, stomachic, refrigerant and antiscorbutic. Some of the researchers now are having kamias as wine but in this study the researcher wants to test the pro perties of the kamias fruit unneurotic with the chili. Oregano as nitty-gritty Materials I. Ingredients 1. ) 400 grams paraffin get on 2. ) Candle wick 3. ) 100 grams stearic acid 4. ) Dye/ quarrel colored candles 5. ) Fresh oregano leaves II. Other things 1. ) Stove 2. ) Kettle 3. ) beat out 4. ) Scissors 5. ) Pail with body of water 6. ) Garter 7. ) Brush 8. ) Oil 9. ) tag end 10. A pair of candle molders (18 for the size of locally gettable candle) 11. ) Strainer 12. ) Knife Here are the steps For the molder All the materials were prepared in the working table. The candle molders were soaked in the half-full water turning point for 10 minutes. After so, the molders were dried by a clean rag and brushed with oil to make it easy to pull out from the molder. The molders were mated and held together by a garter. For the wick The wick was tied to a stick and placed on the mold. For the candle The paraffin and stearic acid, together with the scrap candles, were melted togeth er in a kettle over medium-heat stove.The fresh oregano leaves were stirred into melted wax (the strength of the odourise depends on the amount of the oregano leaves and the amount of the herbs depends on your choice) Once, the change in the color of the wax was observed the herbs can now be upstage by a strainer. The melted ingredients were poured into the molder. The molder was submerged in water to hasten the cooling process. After 1-2 hours, the molder can now be opened and voila Gloc-9 Upuan lyrics (Chant) looker po na naka upo, Subukan nyo namang tumayo At baka matanaw, at baka matanaw na nyo Ang tunay na kalagayan ko Ganito kasi yan eh Verse 1Tao po, nandyan po ba beauty sa loob ng Malaking bahay at malawak na bakuran Mataas na pader pinapaligiran At naka pilang mga mamahaling sasakyan Mga bantay na laging bulong ng bulong Wala namang kasal pero marami ang naka barong Lumakas man ang ulan ay walang butas ang bubong Mga platot kutsara na hindi kilala ang tutong At ang kani n ay simputi ng gatas na nasa kahon At kahit na hindi pasko sa lamesa ay may hamon Ang sarap sigurong manirahan sa bahay na ganyan Sabi pa nila ay dito mo rin matatagpuan Ang tao na nagmamay-ari ng isang upuan Na pag may pagkakataoy pinag-aagawan Kaya naman hindi niya pinakakawalanKung makikita ko lamang siya ay aking sisigawan Chorus Kayo po na naka upo, Subukan nyo namang tumayo, At baka matanaw, at baka matanaw na nyo Ang tunay na kalagayan ko Verse 2 Lyrics from http//www. lyricsty. com/gloc-9-upuan-lyrics. html Mawalang galang na po Sa taong naka upo, Alam niyo jockey pantakal ng bigas namin ay di puno Ang ding-ding ng bahay namin ay pinagtagpi-tagping yero Sa gabi ay sobrang init na tumutunaw ng yelo Na di kayang bilhin upang ilagay sa inumin Pinakulong tubig sa lumang takuring uling-uling Gamit lang panggatong na inanod lamang sa istero Na nagsisilbing kusina sa umagay aming banyoAng aking inay na may kayamanan isang kaldero Na nagagamit lang pag ang aking ama ay sumweldo Pero kulang na kulang parin, Ulam na tuyot asin Ang singkwenta pesos sa maghapoy pagkakasyahin Di ko alam kung talagang maraming harang O mataas lang ang bakod O nagbubulag-bulagan lamang po kayo Kahit sa dami ng pera niyo Walang doktor na makapagpapalinaw ng mata niyo Kaya milk shake kang masyadong halata Bato-bato sa langit Ang matamaay handclasp magalit O bato-bato bato sa langit Ang matamaan ay Wag masyadong halata (ooh) Wag kang masyadong halata Hehey, (Wag kang masyadong halata) (Wag kang masyadong halata) (Chant) Gloc-9 Upuan lyrics (Chant)Kayo po na naka upo, Subukan nyo namang tumayo At baka matanaw, at baka matanaw na nyo Ang tunay na kalagayan ko Ganito kasi yan eh Verse 1 Tao po, nandyan po ba kayo sa loob ng Malaking bahay at malawak na bakuran Mataas na pader pinapaligiran At naka pilang mga mamahaling sasakyan Mga bantay na laging bulong ng bulong Wala namang kasal pero marami ang naka barong Lumakas man ang ulan ay walang butas ang bubong Mga platot kutsara na hin di kilala ang tutong At ang kanin ay simputi ng gatas na nasa kahon At kahit na hindi pasko sa lamesa ay may hamon Ang sarap sigurong manirahan sa bahay na ganyan Sabi pa nila ay dito mo rin matatagpuanAng tao na nagmamay-ari ng isang upuan Na pag may pagkakataoy pinag-aagawan Kaya naman hindi niya pinakakawalan Kung makikita ko lamang siya ay aking sisigawan Chorus Kayo po na naka upo, Subukan nyo namang tumayo, At baka matanaw, at baka matanaw na nyo Ang tunay na kalagayan ko Verse 2 Mawalang galang na po Sa taong naka upo, Alam niyo bang pantakal ng bigas namin ay di puno Ang ding-ding ng bahay namin ay pinagtagpi-tagping yero Sa gabi ay sobrang init na tumutunaw ng yelo Na di kayang bilhin upang ilagay sa inumin Pinakulong tubig sa lumang takuring uling-uling Gamit lang panggatong na inanod lamang sa isteroNa nagsisilbing kusina sa umagay aming banyo Ang aking inay na may kayamanan isang kaldero Na nagagamit lang pag ang aking ama ay sumweldo Pero kulang na kulang parin, Ulam na tuyot asin Ang singkwenta pesos sa maghapoy pagkakasyahin Di ko alam kung talagang maraming harang O mataas lang ang bakod O nagbubulag-bulagan lamang po kayo Kahit sa dami ng pera niyo Walang doktor na makapagpapalinaw ng mata niyo Kaya Wag kang masyadong halata Bato-bato sa langit Ang matamaay wag magalit O bato-bato bato sa langit Ang matamaan ay Wag masyadong halata (ooh) Wag kang masyadong halata Hehey, (Wag kang masyadong halata) Wag kang masyadong halata) (Chant) ST. LOUIS COLLEGE OF VALENZUELA High shallow Department knowledge and Technology state understand January 9, 2012 To whom it may concern, We be in possession of the honor of presenting our device for our Investigatory wander in partial fulfillment of the requirements for our science and engine room subject for the naturalise course 2011-2012. Written below is our temporary title, commonwealth of study and related disciplines and members of the group. Oregano (Origanum vulgare) as Perfume Biochemistry ( Natural products chemistry, botany, biochemistry, inorganic analysis) Ramirez, B. C. , Reyteran ,M. A. , Salalila, H. Sanchez, C. M. , Enriquez, M. , Cadag,M. , Estayan, W. , Enriquez, V. M. II- St. Bernadette Soubirous Bhea Camille RamirezMary Ann ReyteranHazel Salalila Chieni Mae SanchezMonica EnriquezMargaret Cadag Wina EstayanVictor Mari Enriquez Noted byRemarks Sir Justin Ortiz qualification Science instructor and I. P. consultant ST. LOUIS COLLEGE OF VALENZUELA High School Department Science and Technology Area Date January 9, 2012 To whom it may concern, We have the honor of presenting our proposal for our Investigatory Project in partial fulfillment of the requirements for our science and technology subject for the school year 2011-2012.Written below is our temporary title, area of study and related disciplines and members of the group. Kamias (Averrhoa bilimbi) as Wine Biochemistry (Natural products chemistry, botany, biochemistry, inorganic analysis) Ramirez, B. C. , R eyteran ,M. A. , Salalila, H. , Sanchez, C. M. , Enriquez, M. , Cadag,M. , Estayan, W. , Enriquez, V. M. II- St. Bernadette Soubirous Bhea Camille RamirezMary Ann ReyteranHazel Salalila Chieni Mae SanchezMonica EnriquezMargaret Cadag Wina EstayanVictor Mari Enriquez Noted byRemarks Sir Justin Ortiz Faculty Science teacher and I. P. adviser ST. LOUIS COLLEGE OF VALENZUELAHigh School Department Science and Technology Area Date January 9, 2012 To whom it may concern, We have the honor of presenting our proposal for our Investigatory Project in partial fulfillment of the requirements for our science and technology subject for the school year 2011-2012. Written below is our temporary title, area of study and related disciplines and members of the group. Kaymito Leaves Decoction as Antiseptic Mouthwash Biochemistry (Natural products chemistry, botany, biochemistry, inorganic analysis) Ramirez, B. C. , Reyteran ,M. A. , Salalila, H. , Sanchez, C. M. , Enriquez, M. Cadag,M. , Estayan, W. , Enriquez, V. M. II- St. Bernadette Soubirous Bhea Camille RamirezMary Ann ReyteranHazel Salalila Chieni Mae SanchezMonica EnriquezMargaret Cadag Wina EstayanVictor Mari Enriquez Noted byRemarks Sir Justin Ortiz Faculty Science teacher and I. P. adviser ST. LOUIS COLLEGE OF VALENZUELA High School Department Science and Technology Area Date January 9, 2012 To whom it may concern, We have the honor of presenting our proposal for our Investigatory Project in partial fulfillment of the requirements for our science and technology subject for the school year 2011-2012.Written below is our temporary title, area of study and related disciplines and members of the group. Feasibility of Chili (Capsicum frutescens) and Kamias (Hedychium coronarium) as Mosquito Killer Biochemistry (Natural products chemistry, botany, biochemistry, inorganic analysis) Ramirez, B. C. , Reyteran ,M. A. , Salalila, H. , Sanchez, C. M. , Enriquez, M. , Cadag,M. , Estayan, W. , Enriquez, V. M. II- St. Bernadette So ubirous Bhea Camille RamirezMary Ann ReyteranHazel Salalila Chieni Mae SanchezMonica EnriquezMargaret Cadag Wina EstayanVictor Mari Enriquez Noted byRemarks Sir Justin Ortiz Faculty Science teacher and I. P. adviser