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    A novel water-in-oil-in-water emulsion to encapsulate antibacterial agents
    Balcarcel, Angelica V. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2018-06)
    Encapsulating bioactive compounds can protect them from adverse conditions. This study aimed to encapsulate bioactive agents in a stable multiple emulsion system using a material that can be recovered easily from a product abundant here in the country. Results of the study revealed that the method of encapsulation used is effective in encapsulating and releasing the bioactive compound encapsulated. The antibacterial activity determination showed that encapsulated chlorhexidine is effective against both S. aureus and E. coli bacteria. Further investigation was made by encapsulating aqueous guava (Psidium guajava) extract in the same emulsion system (water-in-oil- in-water) using recovered coconut milk protein (CMP) as a gelling agent. The evaluation of the stability of the emulsions revealed that the treatment with 40% guava extract in the aqueous phase of its primary emulsion (Emulsion 3) is the most stable among the other treatments. This treatment showed the smallest droplet size range and most uniformed droplet sizes. The creaming index of this treatment also showed the lowest values after three (3) weeks of storage. On the other hand, the treatment with 60% guava extract in the aqueous phase of its primary emulsion (Emulsion 4) appeared to be the most stable against heating. However, no antibacterial activity was observed for any of the emulsion systems both S. aureus and E. coli bacteria. Additional test revealed that the bioactive compound present in the plant extract was disrupted by the sonication process
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    A benchmark survey on the cyanide and protein content in the leaves and roots of cassava (Manihot esculenta Crantz) in Iloilo
    Bacolod, Hanny Joy C. (Division of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Visayas, 2006-04)
    The cyanide and protein content of the roots and the leaves of the cassava samples were determined. Samples were taken from five locations, namely, Mambatad, Miagao; Poblacion, Lambunao; Ambarihon, Tubungan; Naclub, Miagao; and Calampitao, Miagao. This study shows the levels of cyanide and protein in the roots and leaves of the cassava samples from the five selected locations in the province of Iloilo only. It does not establish any concrete conclusion on the cyanide and protein content of the cassava in Iloilo. Based on the results, the amount of cyanide varies among parts of the plant with an average of 229 ppm in the leaves and 100 ppm in the roots. It also varies among varieties in the same location, the white root variety having 125 ppm cyanide in the roots and 202 ppm in the leaves, while the yellow root variety has an average of 58.2 ppm cyanide in the roots and 263 ppm in the leaves. Different locations also have different levels of cyanide. Cyanide content also decreases in the roots as the period of storage is prolonged. The level of cyanide in the white root variety from Lambunao decreased by 17.1% on the 2nd day and 61.5% on the 3rd day, while the yellow root variety, also from Lambunao, decreased by only 4.3% on the 2nd day and 30.1% on the third day. Total soluble protein in the leaves (0.12%) of the samples is higher than in the roots (0.11%) . Among the roots, the amount of protein varies. It was found out that there is a significant correlation (0.750 at 0.05 level) between the amount of protein in the roots and that in the leaves of the samples.