Science
Investigatory
Project
Michaella Bongon III – St. Expeditus
Tittle:
Mango Jelly
Rationale:
The reasons why I am making this project are to apply my understanding in chemistry. Not only that, but to apply the different stages of chemistry. And also to search my learning’s to the students who are going to experience this kind of experiment on Investigatory Project. And to have my experience in this experiment too.
Purpose:
The purpose of making this is to make other kind of product that can be useful. The product I am making is made of mango out of jelly; it is not common to everyone. The product contains a variety of phytochemicals and nutrients. This is also consisting of the anti-oxidant, Vitamins A and C, Vitamin such as potassium, copper and amino acid. It is good to everybody’s health especially to those persons who needs nutrients and vitamins. This product is common is used to make juices, smoothies, ice cream. That’s why we should try other way of making this one that can suits our budget too.

Chapter I

Introduction Mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and health promoting qualities making it common ingredients in new functional foods. Mango is one of the delicious seasoning fruits grow in the tropics. The tree is believed to be originating in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongs to a family that also includes numerous species of tropical-fruiting trees in the flowering plants. Mango is a tropical tree cultivated in many regions of India and now distributed wide across the world in many continents. Usually, fruits grow at the end of a long, string like stem, with sometimes more than one fruit to a stem. Mango is a tropical fruit in seasons. Each fruit has a typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin is smooth and is green in un-ripe mangoes but turn into yellow, bright yellow or orange-red when ripen depending upon the cultivar, fresh mango season lasts from April until Augusts. Internally, juicy fresh features orange-yellow in color with numerous soft florins radiating from the husks. Its flavor is pleasant and rich, and tastes sweet with mild tartness. A high-quality mango fruit should feature no or very less fiber content and minimal sour taste.

State of the Problem 1. Is there any symptoms or disease that can also cure by Mango Jelly? 2. Is it possible to develop jelly from Mango? 3. How can this study to be applied in this kind of process? 4. Is it possible to get nutrients from this product? 5. Why it is necessary to develop a substitute mango jelly?

Abstract This product aims to help those people who experience stroke. Because the product of this contains potassium that is important component of cell and body fluids that help controlling heart rate. And according to new research study, mango fruits have been found to protect against colon, breast, leukemia and prostate cancer. Several trial studies that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers. The phenols are also high levels of vitamins A, C, and E which are anti-Oxidants. They also boost your immune system. This means that when you enjoy this fruit you are also helping your body repair and rejuvenate itself at the cellular level. And if you are pregnant or nursing and are concerned about you body’s level of iron, the mango again comes to your rescue. Eating mangoes in some from every day will build up your stones of iron. Having enough of iron in your bloodstream is necessary to prevent anemia and low oxygenation, if you are concerned about heart disease, high cholesterol, or stroke; you need foods that are healthy like the product I ‘m making. This is another way that benefits from the superb power of mango nutrition. The vitamin E, beta-caratenes and selenium in this fruit will give you extra protection against heart protection against heart and circulatory problems. Plus, it lacks heart damaging properties such as cholesterol.

Significance of the Study The significance of this investigatory product is to help the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. It is also very good source of vitamin-BC (pyridoxine), vitamin-C, and vitamin-E. It also controls homocystiene level within the blood, which may otherwise be harmful to blood vessels resulting CAD and stroke. Fresh mango is a good source of potassium. 100 g fruit of cell and body fluids that helps controlling heart rate and blood pressure. The mango peel is also rich in phytonutrients, such as the pigments anti-oxidants like carotenoids and polyphenols. Mango fruits is an excellent source of Vitamin-A and flavonoids like beta-carotenoids, alpha carotene, and beta-anyptoxanthin.100 g of fresh fruits provides 765 mg or 25% of recommended daily levels of Vitamin A. Vitamin A are also required for maintaining health mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect the body from lung and oral cavity cancers.

Chapter II

Review of Related Literature This Project, which how to make a mango jelly can teach us how to make a jelly that is not commonly made of pandan jelly. With this, we can lessen the use of mango and help the mango industry to increase more and more. We all known that mango are always available in many tropical countries like Philippines. It can also secure the Philippines with an increased economic growth because the economy will benefit and it will make way for a good way for jobs and opportunities. The innovative product can transform for sense of taste when it comes to jelly. We all need to try other things we drink or eat like jelly made of pandan. We all known that we produce this product of times that mango this is available and the opportunity is big. This product can gain bigger and make a big amount of money. It can help those who are needed to have a sense of livelihood to focus and help their families to earn money and to spend day to day.

Chapter III

Methodology and Procedure
1 kg of Mango
1500 ml of Water
1 kg of sugar
1 pack of powder gulaman
1 pack of powder mango juice

Procedure: First, remove the mango peeling then cut the mango into pieces. And then mix the mango juice, and then the next thing to do is mix the pieces of mango fruit into the mango juice. Then boiled it in an opened vessel for 10 minutes. In another 1 pack of gulaman is added with half kg of sugar and mixture is slowly added with the boiling solution while stirring constantly. After reaching the end the product is ready for storing in freezer to get glassy from jelly.

Chapter IV

Recommendation I recommend this research to all who wants or who are a jelly lover. I am sure you will definitely love it because of its uniqueness to taste and effect it will bring your career. With only minimal expenses you will not be bothered to produce this as business. We all known that it is necessary nowadays to be vigilant to what we are eating because most of us are health conscious and wants to have an alternative to the traditional food that we consume because of the bad effects of some of its ingredients to our health. I am advising to all mango lovers to make this product as an alternative to those products. I am very much confidents of my research work and I hope that you don’t be disappointed if you will try to make some.

Acknowledgement I want to acknowledge to my parents for financing the things that I needed in doing this project. All the materials that I used to make this research paper. And especially I’m thankful to our dear Lord for giving me the strength to do this all with my own skills and knowledge. I think that thank you are not enough to show how much appreciation to all the people who have shared their ideas, knowledge and skills just to like this project a successful one.

Bill of Materials
1 kg of Mango (50.00)
1 pack of gulaman (12.00)
1 pack of mango juice (10.00)
1 kg of sugar (15.00) _________ 87.00 Pesos

Bibliography
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in thetropics. While other Mangifera species are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions. It is the national fruit of India,[1] Philippines and Pakistan. The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripeplum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people. Under-ripe mangoes can be ripened by placing them in brown paper bags. They will then keep in a plastic bag in the refrigerator for about four or five days. In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.