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Chapter 1

Introduction

Background of the Study

In the last 5 years in the Philippines, there

were a lot of pigs that have had diseases. Among

the illnesses that one could get from botcha are diarrhea

and sepsis. Worms from the pig could go to the brain and

cause seizures that could lead to death. If the bacteria is

a mild one, it may cause diarrhea.

Bacteria cause bacterial infections and viruses

cause viral infections. Antibiotic drugs usually kill

bacteria, but they are not effective against viruses.

Infections caused by bacteria includestrep throat,

tuberculosis and urinary tract infections. Diseases caused

by viruses include chickenpox, AIDS and common colds. In

some cases, it may be difficult to determine whether a

bacterium or a virus is causing your symptoms. Many

ailments such as pneumonia, meningitis and diarrhea can be

caused by either types of microbe.

Bacteria are a single-celled spherical, spiral

or rod-shaped organisms lacking chlorophyll that

reproduce by fission. The term bacteria was devised

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in the 19th century by the German biologist

Ferdinand Cohn (24 January 1828 – 25 June 1898) who

based it on the Greek word 'bakterion' meaning a

small rod or staff. Ferdinand Cohn classified bacteria

into four based on shape like sphericals, short

rods, threads and spirals. Hence, he was called the

Father of Modern Bacteriology. Some types of bacteria can

cause diseases and become harmful to the environment which

othertypesoffer benefits.

In the Philippines, many people like to eat a

lot of bacon especially the bacon grease because of

its delicious taste. Bacon is cured and smoked pork

bellies. In Canada, bacon is made from the rib eye

of boneless pork loin, while most European

countries use the ham (thigh) or shoulder to make

bacon.

In the Philippines, there are lot of people

that have a bacteria especially on their hands and

mouth. These bacteria are harmful to our bodies

because it can cause death like virus of AH1N1 and

MERS-CoV. Some bacteria can be killed using soap or

alcohol but some bacteria are difficult to solve.

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Bacteria are every where in the air, sky, mountains,

oceans, humans, animals and everything we touch.

Statement of the Problem

Bacon has nutrients that can be useful for a

healthy diet. Nutrients are molecules found in foods

that nourish the body by providing energy and

materials essential for growth and development. Bacon

is an example of fats that are also energy-

providing foods. Bacon contains thiamine, vitamin B12,

zinc, and selenium, which are all vital nutrients

the body does not naturally produced.

A. How Bacon Grease can affect the bacteria in our

body than the ordinary soap?

B. Can the soap made of bacon grease easily affect

the bacteria in our body by using it in 1 week?

Hypotheses

Null Hypothesis: (HO)

-Bacon Grease soap will not be effective.

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Alternative Hypothesis: (HI)

- Bacon Grease soap will be effective enough to

compare with the branded ones.

Significance of Study

Bacon grease soap can be a home made soap.

They can also sell this product. If the consumer

will make a bacon grease soap and sell them the

consumer will benefit because of the money that can

be earn and won’t buy a soap in the market.

Scope and Limitation

The study focused on the effectiveness of bacon

grease as the main component of hand soap. It will

take two days to finish the experiment and get

result. The study also uses only 20 volunteers

regardless of age, address and name.

Definition of Terms

1.Bacon- It is a kind of meat product that we can eat

during breakfast.

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2.Bacteria- It is kind of microorganism that is either

harmful or beneficial to humans.

3.Grease- It isaoily fat of meat. It is a white strips

ofbacon.

4.Soap- It is kind of hygiene that can remove the bacteria

of human person.

5.Anti-Bacterial- It means against in bacteria or opposed

in bacteria.

6.Anti-Bacterial Soap- It is kind of hygiene that can

opposed the bacteria.

7.Anti- It means to opposed or against.

8.Bacon Grease- It is kind of meat product that has an

oily and fat part of pork.

9.Effectiveness- It means what will be the result/reaction

of bacon grease as an anti-bacterial soap.

10.Bacon Grease Soap- Soap that mixed with bacon.

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CHAPTER 2

REVIEW OF THE RELATED LITERATURE

According to Soaps, Detergents and Disinfectants

Technology Handbook (2007), soap is one of the eldest

chemical substances known. Its history begins before the

earliest written literature. Clay tablets inscribed in

Summerian in about 2500 B.C. record knowledge of a potash

soap made from oil and the ash of a plant rich in potassium

carbonate, and the use of this soap in washing wool. Pliny,

however, (A.D. 77), has attributed the invention of soap

the Gauls, who made it from goat tallow and beachwood ash

and used it to dye their red

During the Middle Ages the art of soap making

survived in certain cities in Italy, France and England. In

the eighteenth century it had reached a high state of

development in a number of places, notably Marseilles,

which is still an important center. Early soapmakers

followed the laborious practice of leaching potassium

carbonate from wood ashes, causticizing it with slaked

lime, and using the caustic potash for saponification. For

production of hard soaps it was necessary to salt out the

resultant soft potash with common salt.

6
In the nineteenth century, following the introductions of

the LeBlanc process for caustic soada manufacture, soap

became much cheaper and its use vey common.

It has been said that the amount of soap consumed in a

country is a reliable measure of its civilization. There

was a time when soap was a luxury; now it is a necessity.

The current manufacture of vast amounts of soaps in every

civiliized country is possible only because new raw

materials have become available through chemical science;

the tallows and animal greases of the old days have been

supplemented by coconut, palm, cottonseed, and other oils.

The “old” days are those when soap was practically the only

detergent. Today syndets (synthetic detergents) account for

more than 70 percent of all detergent used.

The technology of soap making is involved, and

practical soapmaking borders at times on an art due to the

extraordinary complex physical nature of soap and its

aqueous systems, After saponofication, in itself an

exacting operation, the soap must be carried through a

series of phase changes for the removal of impurities, the

recovery of glycerine, and reduction of the moisture

content to a relatively low level.

7
The complete series of operations in the production of an

ordinary full-boiled or settled soap is as follows: (a)

reaction of fat with alkali until it is largely saponified;

(b) graining out of the soap from solution with salt in two

or more stages for recovery of the glycerol produced by the

reaction; (c) boiling of the material with an excess of

alkali to complete saponification, followed by graining out

with alkali; and (d) separation of the batch into

immiscible phases of neat soap and niger the so called

“fitting operation”

The “neat soap”, consisting of about 65% real soap

with about 35% water, and with traces of glycerine, salt

etc., is the product from which with ir without drying,

mechanical working, and addition of nonsoap ingredients are

formed commercial bars, flakes, granules, and powders, from

the kettle soap process.

The following sections describe the operation of

soapboiling and recent continuous saponification methods in

a general way and are of course not intended to constitute

a manual for the operation of difficult soap manufacturing

processes.

According to Mosby's Medical Dictionary, 8th

edition. (2009), Elsevier. antibacterial is anything

8
that destroys bacteria or suppresses their growth or

their ability to reproduce. Heat, chemicals such as

chlorine, and antibiotic drugs all have antibacterial

properties. Many antibacterial products for cleaning

and handwashing are sold today.

According to Business Dictionary, An imprint of

Elsevier, Inc. (2007), effectiveness is the degree to

which objectives are achieved and the extent to

which targeted problems are solved. In contrast

efficiency, Effectiveness is determined without

reference to costs and, where as efficiency means

“doing the thing right,” Effectiveness means “doing

the right thing. Effectiveness is the capability of

producing a desired result. When something is deemed

effective, It means it has an intended or expected

outcome, or produces a deep, vivid impression. The

origin of the word "effective" stems from the Latin

word effectīvus, which means creative, productive or

effective. It surfaced in Middle English between

1300-1400 A.D.In mathematics, effective is sometimes

used as as synonym of algorithmically computable. In

physics, An effective theory is, similar to a

phenomenological theory, a framework intended to

9
explain certain (observed) effects without the claim

that the theory correctly models the underlying

(unobserved) processes. In heat transfer,

Effectiveness is a measure of the performance of a

heat exchanger when using the NTU method. In

medicine, Effectiveness relates to how well a

treatment works in practice, as opposed to efficacy,

which measures how well in practice, as opposed to

efficacy, which measures how well it works in

clinical trials or laboratory studies. In management,

Effectiveness relates to getting the right things

done. Peter Drucker reminds us that “effectiveness

an and must be learned.” In human-computer

interaction, Effectiveness is defined as “ the

accuracy and completeness of users tasks while using

a system. Effectiveness is the level of results

from the actions of employees and managers.

Employees and managers who demonstrate effectiveness

in the workplace help produce high-quality results.

According to the Book of Diseases of Human Body

(2011), viruses are the smallest microorganisms, visible

only through the use of electron microscopy. Viruses are

independent of host cells, they are difficult to isolate,

and few respond to drug therap. Viruses may remain dormant

10
in a host for long periods before becoming active. Viral

infections include the common cold, West Nile virus,

measle, mumps, rabies, chickenpox, herpes viruses,

poliomyelitis, hepatitis, influenza, and certain types of

pneumonia and encephalitis.

According to the book of Influenza Molecular Virology

(2010), the battle between humans and the influenza virus

is never-ending. In the last century, there have been three

major pandemics, the 1918 Spanish Flu, the 1957 Asian Flu

and the 1968 Hong Kong Flu which approximately 50 million,

2 million and 1 million human lives, respectively. In

addition, the annual epidemics from influenza A virus H1N1

and H3N2 subtypes and influenza B virus affect 5-20% of

human populations, cause severe illness in 3-5 million

patients and result in 250,000-500,000 deaths each year

worldwide. It was estimated that the cumulative impacts of

the annual influenza epidemics in the 20th century even

exceeded those of the three major pandemics combined.

Emerging in 1997, influenza A virus H5N1 subtype has a

record high fatality rate of more than 50% among infected

humans, much higher than the 2-20% rate of the most

devastating 1918 Spanish Flu.

11
Over the past few years, driven largely by the grave

concern for a new influenza pandemic, the influenza

research community has made many scientific breakthroughs.

These breakthroughs span broad areas in influenza virus

research, such as structure and assembly of the virus, the

virus-host interactions, host immune responses, new methods

for rapid diagnostics, and novel strategies for effective

vaccine and antiviral developments. Thus, a major goal of

this book is to highlight some of the most exciting

discoveries in recent years. It is our hope that by staying

at the forefront of influenza research, this book will help

to identify some of the most pressing scientific problems

in influenza molecular virology.

In October 2005, the Non- Prescription Drug Advisory

Committee of the US Food and Drug Administration (FDA) was

convened to discuss the potential benefits and risks

associated with antiseptic products marketed for consumer

use, such as soaps labeled as “anti-bacterial”. The

conclusion of the FDA meeting resulted in a call for

further research regarding the risks and benefits of

specific consumer antiseptic products used in the community

setting. Much of the debate regarding consumer antiseptic

products has focused on the use of “antibacterial soaps”

12
that contain the active ingredient triclosan. The majority

of consumer liquid hand soaps labeled as “antibacterial”

contain triclosan and although the FDA does not formally

regulate the levels of triclosan used in consumer products,

most of the popular liquid hand soap brands contain between

0.1% and 0.45% weight/volume (wt/vol). A chemically related

compound, triclocarban, is used in antibacterial bar soap

formulations.

Triclosanis a phenoxyphenol antimicrobial that is marketed

as an “antibacterial” ingredient in consumer hygiene

products, but it also has some antiviral and antifungal

activity. It is bacteriostatic at low concentrations and

bactericidal at high concentrations.

According to Anton Van Leeuwenhook (1676),

bacteria are relatively simple in structure. They

are prokaryotic organisms simple unicellular organism

with no Nuclear Nembrane, Mitochondria, Golgo Bodies,

or Endoplasmic Reticulum that reproduce by asexual

division. The Bacterial Cell Wall is complex,

consisting of one of two basic forms: A Gram-

positive cell wall with a thick peptidoglycan layer,

and a Gram-negative cell wall woth a thin

peptdoglycan layer and an overlying outer membrane.

13
Some Bacteria lack this cell wall structure and

compensate by surviving only inside hosts cells or

in a hypertonic environment. The sixe (1 to 20

larger), shape (spheres, rods, sprals), and special

arrangement (single cells, chains, clusters) of the

cells are used for the preliminary classification of

bacteria, and the phenotypic and genotypic properties

of the bacteria form the basis for the definitive

classification. The human body is inhabited by

thousands of different bacterial species. Some living

transiently, others in a permanent parasitic

relationship. Likewise, the environment that surrounds

us, including the air we breathe, water we drink,

and food we eat, is populated with bacteria, many

of which are relatively avirulent and sone of which

are capable of producing life-threating disease.

Disease can result from toxic effects of bacterial

products (e.g., toxins) or when bacteria invade

normally stertile body tissues and fluids.

Bacteria constitute a large domain of prokaryotic

microoraganism. Typically a few micrometres in

length, bacteria have a number of shapes, ranging

from spheres to rods and spirals. Bacteria were

among the first life forms to appear on Earth, and

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are present in most of its habitats. Bacteria

inhabit soil, water, acidic hot springs, radioactive

waste,and the deep portions of Earth's crust.

Bacteria also live in symbiotic and parasitic

relationship with plants and animals. They are also

known to have flourished in manned spacecraft. Most

bacteria have not been characterized, and only about

half of thephylaof bacteria have species that can

be grown in the laboratory.The study of bacteria is

known as bacteriology, a branch of microbiology.

According to William A. Ellis (1800 – 1881),

bacteria are often maligned as the causes of human

and animal disease (like this one, Leptospira, which

causes serious disease in livestock). However, certain

bacteria, the actinomycetes, produce antibiotics such

as streptomycin and nocardicin; others live

symbiotically in the guts of animals (including

humans) or elsewhere in their bodies, or on the

roots of certain plants, converting nitrogen into a

usable form. Bacteria put the tang in yogurt and

the sour in sourdough bread; bacteria help to break

down dead organic matter; bacteria make up the base

of the food web in many environments. Bacteria are

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of such immense importance because of their extreme

flexibility, capacity for rapid growth and

reproduction, and great age - the oldest fossils

known, nearly 3.5 billion years old, are fossils of

bacteria - like organisms.

According to Alexander Flemming (1928), an

antibacterial is a compound or substance that kills

or slows down the growth of bacteria. Infectious

diseases are the leading causes of human morbidity

and mortality for most of human existence.

antibacterials are probably one of the most

successful forms of chemotherapy in the history of

medicine. They save countless lives and make

enormous contribution to the control of infectious

diseases since the beginning of antibacterial era.

Perhaps most of us born since the Second World War

don’t know how much enthusiasm, dedication, and

hardship have been put in antibacterial drug

discovery, and take the success of antibacterial

agents too much for granted. Therefore, let’s first

look back what the human did to combat the

infections before antibacterial era and how the

outstanding scientists discovered so many efficient

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antibacterial agents used clinically today and led

us enter the antibacterial era.

According to Alliance for the Prudent Use of

Antibiotics (APUA) - (2011),an antibacterial is an

agent that interferes with the growth and

reproduction of bacteria. While antibiotics and

antibacterials both attack bacteria, these terms have

evolved over the years to mean two different

things. Antibacterials are now most commonly described

as agents used to disinfect surfaces and eliminate

potentially harmful bacteria. Unlike antibiotics, they

are not used as medicines for humans or animals,

but are found in products such as soaps, detergents,

health and skincare products and household cleaners.

According to the Food Historians (Roman Era),

“Bacon”. etyomologically, bacon means meat from the

‘Back of an Animal’. The word appears to come from

a prehistoric Germanic base *bak-, which was also

the source of English back. Germanic bakkon passed

into Frankish bako, which French borrowed as bacon.

English acquired the word in the twelfth century,

and seems at first to have used it as a synonym

for the native term flitch, ‘side of cured pig

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meat’. by the fourteenth century, however, We find

it being applied to the cured meat itself. “Bacon”

originally meant pork of any type. Fresh or cured

but this older usafe had died out by the 7th

century. Bacon, in the modern sense, is peculiary a

product of the British Isles, or is produced abroad

to british methods. Preserved pork, including sides

salted to make bacon, held a place of primary

importance in the British diet in past centuries.

British pigs for both fresh and salted meat had

been much improved in the 18th Wiltshire. Wiltshire

remains the main bacon-producing area of Britain.”

“Hams and bacon were either dry-salted or barreled

in their own brine. The Romans recognized ham

(perna) and shoulder bacon (petaso) as two separate

meats, and different recipes for preparing them for

the table. According to Apicius (900 AD), both were

to be first boiled with dried figs, but ham could

then be baked in a flour with paste, while bacon

was to be browned and served with a wine and

pepper sauce. Bacon fat or lard was in particular

favor among the Anglo-Saxons who used it fir

cooking and also as a dressing for vegetables.

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{Medieval} Country folk ate their bacon with peas

or bean pottage or with ‘joutes’.”

According to Ebers Papyrus (Egypt, 1550 BC),

soap is a substance used with water for washing

and cleaning, made of a compound of natural oils or

fats with sodium hydroxide or another strong alkali,

and typically having perfume and coloring added.

In Chemistry, soap is a salt of a fatty acid.

Consumers mainly use soaps as surfactants for

washing, bathing, and cleaning, but they are also

used in textile spinning and are important

components of lubricants. Soaps for cleansing are

obtained by treating vegetable or animal oils and

fats with a strongly alkaline solution. Fats and

oils are composed of triglycerides; three molecules

of fatty acids attach to a single molecule of

glycerol. The alkaline solution, which is often

called lye (although the term “lye soap” refers

almost exclusively to soaps made with sodium

hydroxide), brings about a chemical reaction known

as saponification. In this reaction, the triglyceride

fats first hydrolyze into free acids, and then

these combine with the alkali to form crude soap:

19
An amalgam of various soap salts, excess fat or

alkali, water, and liberated glycerol (glycerin). The

glycerin, a useful by-product, can remain in the

soap product as a softening agent, or be isolated

for other uses. Soaps are key components of most

lubricating greases, which are usually emulsions of

calcium soap or lithium soap and mineral oil. These

calcium and lithium bsed greases are widely used,

Many other metallic soaps are also useful, including

those of aluminium, sodium, and mixtures of them.

Such soaps are also used as thickeners to increase

the viscosity of oils. In ancient times, lubricating

greases were madeby the addition of lime to olive

oil. Soap is very important for effectivehand-

washing and hygiene, but if it is not available in

difficult situations.

According to United States Department of

Agriculture (2013),organic agriculture produces products

using methods that preserve the environment and avoid

most synthetic materials, such as pesticides and

antibiotics. USDA organic standards describe how

farmers grow crops and raise livestock and which

materials they may use. Organic farmers, ranchers,

and food processors follow a defined set of standards

20
to produce organic food and fiber. Congress described

general organic principles in the Organic Foods

Production Act, and the USDA defines specific organic

standards. These standards cover the product from

farm to table, including soil and water quality,

pest control, livestock practices, and rules for food

additives. Organic means something completely different

to chemists. In chemistry organic means “carbon-

based.” To a chemist, an organic compound is any

compound that contains carbon. That is, an organic

compound is any compound whose molecules contain

carbon atoms. All living things are made of

compounds containing mostly carbon, so lots of

things that are “organic” to a gardener are also

“organic” to a chemist. The word was used in its

Latin form by Francis Bacon in 1620 as the title

of his philosophical treatise Novum Organun, “new

instrument”, which set out a new set of principles

for scientific investigation.In late Latin and in

French organ could mean a wind instrument, perhaps because

the larynx, being the source of human speech, had a special

status as one of the functional parts of the body.For

example, where in the King James bible of 1611, Psalm 150

says “Praise him with stringed instruments and organs”.

21
According to Brian Sansoni, Vice President,

Communication, The Soap and Detergent Association

(December 07, 2006), antibacterial soaps And

Washeswhether used by consumers in the home or

medical personnel in the hospital reduce or

eliminate bacteria that can lead to skin infections,

intestinal illness or other commonly transmitted

diseases. Additionally these products are essential

for the following: -Individuals who are in close

physical contact with people at high risk fo

infection, such as the elderly cared for in

retirement facilities or the immune-supressed. -

Indivuduals who are in contact with people infected

with an organism likely to be transmitted by direct

contact, such as diarrhea, upper respiratory

infections and skin infections. –Indivuduals who are

in settings in which infectious disease transmission

is likely, such as in food preparation, chronic-care

residences, prisons, child-care centers and

preschools. For the million of Americans, these

situations are normal occurrences, further showcasing

the role antibacterial products play in everyday

life. And to reiterate what the column’s author

tries to dismiss: after decades of use, there is

22
no evidence suggesting that real-life use of

antibacterial hygiene and cleaning products leads to

antibiotic resistance. Extensive data on the

environment and human helath safety of individual

active ingredients exist. These materials do

biodegrade in the environment, No harmful environment

effects have been demonstrated from the discovery of

microscopic trace amounts. Even after decades of use

and contrary to the suggestions of one single study,

lifetime laboratory studies show frogs’ thyroids are

not adversely affected by triclosan. Nor is the

life span of the animals adversely affected by

triclosan. The problem we face today is not the

averuse of beneficial hygiene products. It is

misinformation that could dissuade people from

engaging on commom-sense hygiene practices that can

protect them from serious illness.

According to American Cleaning Institute (2015),

washing Hands with an antibacterial soap results in

reduced bacterial growth on the skin than when

washing with plain soap, because a very small

amount of the antibacterial ingredient remains on

the skin after rising to control the growth of

bacterial. Washing hands with plain soap initially

23
removes some germs, but germs left on the hand can

quickly regrow and multiply. Hand washing by the

the centers for Diesease Control and Prevention

(CDC) as one of the most important means of

preventing germs from spreading. Dishwasingliguids

that are also antibacterial hand cleansers provide

protection to the skin when they’re used as one

would use a liquid hand soap. About 65% of

consumers on occasions use a hand dishwashing liquid

to wash their hands at the kitchen sink.

According to Oxford University Press (2015),using

antibacterial soap when hand-washing is no more

effective than using plain soap, according to a new

paper, The study examined the effect of triclosan

(The most commonly used active antseptic ingredient

used in soap) on bacteria.

According to Dr. Mercola (2015), a survey by

the American Cleaning Institute and the industry-run

Personal Care Products Council revealed that 74

percent of Americans use antibacterial soap. Fifty-six

percent of them use it regularly, and, reportedly,

75 percent of moms with children in the household

said they would be “angry” if antibacterial soap

24
was no longer on the market. This “anger,” however,

would be misplaced, since antibacterial soap

manufacturers have been suggesting the products are

necessary to fight germs, and insinuating they’re

superior to plain soap and water in keeping away

illness,for years. Such soapsmay have their place, such

as in an operating room prior to surgery, but they’re being

vastly overused in homes, schools, restaurants, and other

settings with potentially devastating consequences.

Despite the reality, 84 percent of US adults surveyed said

they have no helath or environmenta; concerns about

antibacterial soap. The actual health and environmental

risks of antibacterial soap have only relatively

recently been uncovered, and they’re still not widely

known, at least among consumers. Hopefully, the tide is

beginning to turn, however, as yet another study has shown

no significant benefit to using antibacterial soap.

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Chapter 3

Methodology

Research Design

The independent variable is the bacon grease. The

dependent variable is the bacteria. The constant

variable is the soap. Controlled variables are often

referred to as constants, or constant variables. The

controlled variable in the research is the original

setup of making the soap.

Setting

This project will be conducted in the BL8 L1C

Santos Compound, Nagaroad PulangLupa, Las Piñas City.

This location is near at A. Zarate General

Hospital, Atlas Compound and Ministop Nagaroad. The

location is wide and big enough to make the steps

for the procedure of the research. The place has

cold temperature where the bacon can be stored. It is

near enough to the supermarkets where we can buy the

materials needed for the research.

26
Figure 1. Savari’s Home

Participants

These are the main particants of this research

Picture Name Age Address

Bacon Grease None None

Julia 14 years Bacoor,

Ramirez old Cavite

27
Katelyn 14 years 705 San

Watson old Francisco

St. LPC

854 SJ

Nichole 14 years Street

Fabillar old Daniel

Fajardo Las

Piñas City

Villa

Bettina 14 years Fidela,

Angela old Orange

S.Catigbe Street LPC

Blk 3b lot

Charlize Ann 14 years 1 ph 1

Renee B. old Ecotrend

Gomez Villas

Zapote LPC

28
Gracielle 14 years 51-A

Francine old Verdant

Velasco Acres LPC

James 13 years

Rasheed old DBP Village

Samonte

125 yakal

Ayessa Snow 15 years St. Camella

R. Seterra old V

PulangLupa

LPC

#9 Pluto

Patricia Ann 15 years St.

R. Bautista old Mapayapa

Village

PulangLupa

LPC

29
20 Dalandan

St. Isidro

AJ Razonable 15 years Subd.

old Pamplona 1

LPC

Addas 4-A

Carmela P. 15 years Village

Eulogio old Bacoor,

Cavite

Blk 16 Lot

Florelle E. 15 years 13 Queen’s

Lorenzo old Row Subd.

118 Sitio

MikeeJella 15 years Maligaya

A. Lagoc old Baclaran

Parañaque

City

30
#1509

Hilario P. 14 years Santol St.

Lascano old CAA Las

Piñas City

Blk 2 Lot

1 Casimiro

Townhouse

Ma. Beatrice 14 years D. Fajardo

L. Barrato old Tramo Rd.

Las Piñas

City

26B Saint

John St.

Joanah Marie 13 years Saint

B. Dela old Joseph Subd.

Peña PulangLupa

Las Piñas

City

31
Lara Nicole 14 years BF int’l,

S. Gumpal old Las Piñas

City

Blk7 Lt 12

Khrystine C. 14 years Precious

Quiambao old Ville Las

Piñas City

B3 L1

Madrigal

Randy Abuan 13 years Compound

old Tabon 1

Las Piñas

City

354 Holy

Family

Jerome 14 years Compound

Medina old Talon 1

Las Piñas

City

32
Instrumentation

 Instruments used/needed to collect data: Internet

sources, reference books and surveys

Materials Brand Functions When and Where

Used it will be

used

Stainless None For chopping Before

Knife the bacon boiling the

bacon fat

Wood None For Stirring During

Spatula stirring

process

Medium None For During the

MixedBowl extraction extraction

itself

Glycerin Apollo For Before

extraction putting the

procedure food coloring

Small Pascual.J For While boiling

Boiling Pot extraction the bacon

fat

33
Bacon Purefoods For using Before

Grease soap boiling

Green Food None For coloring After putting

Coloring the bacon the glycerin

grease

Vanilla Orion For the While putting

Extract fragrance of the food

soap coloring

Figure Figure 3. Figure 4.


2.Stainless Wood Medium
Knife Spatula Mixed Bowl

Figure 5. Figure Figure 7.

Glycerin 6.Small Bacon

Boiling Pot Grease

34
Figure 8.Green Food Figure 9.Vanilla

Coloring Extract

Setup

Figure 10. 1 Figure 11. 2 Figure 13.

Setup Setup Final Product

Procedure

1. The researchers need to prepare a one pound pack

of slicebacon, knife, chopping board and 100 percent

crystal drain cleaner (NaoH).

2. Chop the bacon into strips using the knife then

transfer into boiling pot. Make sure if to put the

strips of bacon it can be separated by fats.

35
3. The researchers need to render carefully the fat

then set very low in 25 degress Celcius.

4. Discard carefully the water and repeat with clean

water.

5. Repeat three times until the water is clean.

6. Dissolve carefully the lye in water.

7. Add carefully the lye solution to the fat.

8. Stir using the spatula until the oil of bacon

pectinate.

9. Add glycerine.

10. Add green food coloring.

12. Add vanilla extract.

13. Mix it carefully until the bacon grease will have a

color and smell fragrant.

14. Pour into prepared mould.

15. When soap is firm, Cut into bars and wait after

2days for the soap to cure before using it.

36
DATA PROCESSING AND ANALYSIS

Having four members in the group, each of them looked

for volunteers, giving 20 volunteers in total. The

responses of the students in every number of the survey

were tabulated. The researchers will use the prouct made to

check if the soap of bacon grease is effective in their

hands. Once done, the volunteers tested the product by

rinsing it. Then, recorded their names, addresses, their

thoughts on the product, and recorded the data that is

gathered. The experiment was performed and finished for two

days.

SUMMARY

The dependent variable is the bacteria. The

independent variable is the bacon grease. The constant

variable is the soap. The controlled variable in the

research is the original setup of making the soap

and make the said product. The experiment will take

place at the residence of one of the researchers.

This place is in the house of Hannah Savari. There

are 20 main participants was collected through a

survey with the highschool students in the St.

37
Joseph’s Academy. We used the internet sources,

reference books, surveys to collect data. The

materials used are stainless knife, wood spatula,

medium mixed bowl, glycerine, small boiling pot,

bacon grease, green food coloring and vanilla

extarct. The procedures are prepare the materials,

chop the bacon into strips make sure if you put

the strips of bacon it can be separated by fats

then transfer into boiling pot, render carefully the

fat then set very low in 25 degress celcius. When

done boiling, discard carefully the water and repeat

with clean water then dissolve carefully the lye in

water, add the lye solution to the fat next stir

using spatula until the oil of bacon pectinate, add

glycerine, green and vanilla extract food coloring,

mix it carefully until the bacon grease will have a

color and smell fragrant then pour into prepared

mould, when the soap is firm , cut into bars and

wait after 2 days for the soap to cure before

using it.

38
CHAPTER 4

RESULT AND DISCUSSION

The researchers aimed to determine how bacon

grease can effect the bacteria in their body than

the ordinary soap. It will also determine the

effectiveness of bacon grease in their body.

Product Trial 1 Trial 2 Trial 3

The third
Bacon grease The first The second
trial
soap trial resulted trial resulted in

in the resulted in the


bacon grease
formation of the formation
soap working
soap in 30 of soap in as

seconds. 10 seconds
intended.
Table 1. Formulation of bacon grease soap

Trials

The first trial resulted in the formation of soap in

30 seconds. The second trial resulted in the formation of

soap in 10 seconds. The third trial resulted in the bacon

grease soap working as intended. Based on the results of

the first three trials, the researchers can conclude that

the bacon grease soap is effective.

39
Figure 1: The Figure 2: The Figure 3: The
first trial second trial third trial
resulted in the resulted in the resulted in the
formation of formation of the bacon grease soap
the soap for 30 soap for 10 working as
seconds seconds intended

1. Do think your soap can remove the bacteria in

your body?

Yes IIII-IIII-IIII-III 18

No II 2

Table 2. Frequency of Respondents on Question 1

In the first question of the survey, eighteen

out of twenty agreed that the soap can remove the

bacteria in their body.

10%

Yes
No
90%

Figure 4. Frequency of Respondents on Question 1

40
In the first survey, ninety out of one hundred

percent that the soap can remove the bacteria in

their body. Ninety percent said that their soap can

remove the bacteria in the body.

2. What brand of soap are you using?

Branded IIII-IIII-III 18

Ordinary II 2

Advanced - -

Others - -

Table 3. Frequency of Respondents on Question 2

In the second question, eighteen out of twenty

choose branded. A well known soap in the market.

10%

Branded
Ordinary
Advanced
90%

Figure 5. Frequency of Respondents on Question 2

In the second survey, ninety out of one

hundred percent choose branded. Ninety percent said

41
that they are using soap is branded and ten

percent said that they are using soap is ordinary.

3. Is the soap you are using effective?

Yes IIII- IIII-IIII-IIII 20

No 0

Table 4. Frequency of Respondents on Question 3

In the third question, twenty out of twenty

agreed that the soap they are using are effective.

However, these responses were solely based on the

effect of bacon grease, with a complete regard to

its effect on the persons.

Yes
100%
No

Figure 6. Frequency of Respondents on Question 3

In the third survey, one hundred percent agreed

that the soap they are using are effective. One

42
hundred percent said that the soap they are using

are effective.

4. Does your soap cause skin irritation?

Yes II 2

No IIII-IIII-IIII-III 18

Table 5. Frequency of Respondents on Question 4

In the fourth question, eighteen out of twenty

disagreed that their soap cause skin irritation. On

the other hand, the organic soap does reduce

irritation when used.

10%

Yes
No

90%

Figure 7. Frequency of Respondents on Question 4

In the fourth survey, ninety out of one

hundred percent disagreed that their soap cause skin

irritation. Ten percent said that their soap cause

43
skin irritation while ninety percent said that their

soap is not cause skin irritation.

5. Does your soap have any chemical?

Yes IIII- IIII 10

No IIII- IIII 10

Table 6. Frequency of Respondents on Question 5

In the fifth question, ten out of twenty

disagreed that their soap have any chemical. This

is because of the inorganic soap.

Yes
50% 50%
No

Figure 8. Frequency of Respondents on Question 5

In the fifth survey, fifty out of one hundred

percent disagreed that their soap have any chemical.

Fifty percent said that their soap have any

44
chemical and fifty percent said that their soap

have no any chemical.

6.Do you find using organic soap better than using

chemical-based soap?

Yes IIII-IIII-III 13

No IIII-II 7

Table 7. Frequency of Respondents on Question 6

In the sixth question, thirteen out of twenty

find using organic soap better than chemically-based

soap. This is because of the hazards presented by

using the commercially-sold soap.

35%
Yes
No
65%

Figure 9. Frequency of Respondents on Question 6

In sixth survey, sixty-five out of one hundred

percent find using organic soap better than

chemically-based soap. Sixty-five percent is not using

45
organic soap better than chemically-based soap while

thirty-five percent using organic soap better than

chemically-based soap .

7. Does your soap have lasting unpleasant smell?

Yes IIII 5

No IIII-IIII 15

Table 8. Frequency of Respondents on Question 7

In the seventh question, fifteen out of twenty

disagreed that their soap have an unpleasant odor.

The organic soap shares this characteristic.

25%

Yes
No
75%

Figure 10. Frequency of Respondents on Question 7

In seventh survey, twenty-five out of one

hundred percent disagreed that their soap have an

unpleasant odor. Twenty-five percent said that their

soap has a lasting unpleasant smell and seventy-five

46
percent said that their soap has a lasting pleasant

smell.

8.Do you think bacon grease is possible?

Yes IIII-IIII 10

No IIII-IIII 10

Table 9. Frequency of Respondents on Question 8

In the eighth question, ten out of twenty

agreed that a bacon grease is possible as a soap.

Yes
50% 50%
No

Figure 11. Frequency of Respondents on Question 8

In the eighth survey, fifty out of one hundred

percent agreed that a bacon grease is possible as

a soap. Fifty percent said that a bacon grease is

possible as a soap and fifty percent that a bacon

grease is not possible as a soap

47
Figure 12. Finished Product

This is the finished product. It is made with

bacon grease, glycerin, lye, cinnamon extract. The

texture of the soap is smooth even though the

looks of the soap looks rough. When you wash your

hand with it you can smell the cinnamon fragrance

in your hand. This product will help you clean

your hand and save money.

48
Chapter 5

RESULT AND DISCUSSION

DISCUSSION

The purpose of this study is to determine the

effectiveness of bacon grease as an anti-bacterial

soap. The grease of bacon and that is known in a

food that came from the belly of a pig,

antibacterial and anti fungal properties, typically

served in thin slices.

This product is expensive because the

ingredients used can only buy at malls and markets,

But this is effective when you use it. Since, its

expensive you can buy it at mall and make some to

use it as long as the branded ones.

CONClUSION

The researchers conclude that the product of

bacon grease as an anti-bacterial soap is effective.

The material that the group used is expensive

because the materials are bacon, sodium hydroxide,

vanilla extract, glycerine, and a food coloring.

49
With all of these, The group can easily make their

own home made anti-bacterial soap. It easy to make

one by following the ingredients. The product is

expensive but it can save money , because the

researchers soap can reach a month before its gone,

than the people will buy a soap weekly then that

soap is expensive. The people will save money if

they use the product. The recipe is might be

expensive but this is effective. It is easy to

make one if they follow the instruction/procedure.

RECOMMENDATION

Some of the recommendations of this research are:

Aside from bacon you can also use :

 Beef

 Chicken

 Bread

 Orange

 Grapes

 Apple

 Mango

50
 And other types of food

Aside from soap we can also use :

 Shampoo

 Sanitizer

 Alcohol

 Conditioner

 Lotion

 Sun block

 Cologne

 Body spray

 And others

51
Bibliography

Books: NPCS Board of Consultants & Engineers , Soaps,

Detergents and Disinfectants Technology Handbook (2007),

1st Edition, Niir Project Consultancy Services, Page 1

https://books.google.com.ph/books?id=PYZGAQAAQBAJ&printsec=

frontcover&dq=Soaps,+Detergents+and+Disinfectants+Technolog

y+Handbook+(2007)&hl=en&sa=X&ved=0ahUKEwjVjOb8povLAhXBkpQKH

abgBdcQ6AEIJDAA

Qinghua Wang, Yizhi Jane Tao, The book of Influenza

Molecular Virology (2010), First Edition, Page 9

https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=w

eb&cd=2&cad=rja&uact=8&ved=0ahUKEwiWoJLFrIvLAhUHkZQKHXr_ALE

QFgghMAE&url=https%3A%2F%2Fbooks.google.com%2Fbooks%2Fabout

%2FInfluenza.html%3Fid%3D0f6fi4DGS2QC&usg=AFQjCNFYTd9b3y08m

iw-MBiJGI16P4AXNg

Internet: Alliance for the Prudent Use of Antibiotics

(APUA)

https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=w

eb&cd=1&cad=rja&uact=8&ved=0ahUKEwidiKH5rYvLAhUFKJQKHQW2Acs

QFggbMAA&url=http%3A%2F%2Fwww.tufts.edu%2Fmed%2Fapua%2Fabou

t_us%2Fwhat_we_do.shtml&usg=AFQjCNF0gfl-TfhSeKZa-d-

j4bycyHJBaQ

52
GLOSSARY

1. Bacon- is a meat product prepared from a pig and usually

cured. It is first cured using large quantities of salt,

either in a brine or in a dry packing.

2. Bacteria- is a constitute a large domain of prokaryotic

microorganisms. Typically a few micrometres in length,

bacteria have a number of shapes, ranging from spheres to

rods and spirals. It is kind of microorganism hat iseither

harmful or beneficial to humans.

3.Grease- oily or fatty matter, in particular. It is a oily

fat of meat. It is a white strips of bacon.

4.Effectiveness-the degree to which something is successful

in producing a desired result

5. Anti–bacterial- it means active against bacteria.

6. Soap- it is kind of hygiene that can remove the

bacteria of human person.

7.Anti-bacterial Soap- is any cleaning product to which

active antimicrobial ingredients have been added. It is

kind of hygiene that can opposed the bacteria.

8. Anti- It means to opposed or against.

9.Bacon Grease- It is kind of meat product that has an

oily and fat part of pork.

53
10. Bacon Grease Soap- soap that mixed with bacon.

11. Formulation - a material or mixture prepared according

to a particular formula.

12. Extraction - a way to separate a desired substance when

it is mixed with others. The mixture is brought into

contact with a solvent in which the substance of interest

is soluble, but the other substances present are insoluble.

13. Environment - the surroundings or conditions in which a

person, animal, or plant lives or operates.

14. Odor- a distinctive smell, especially an unpleasant

one.

15. Variables - is what will be measured; it's what the

investigator thinks will be affected during the experiment.

16. Equipment - the necessary items for a particular

purpose.

17.Residence - a person's home; the place where someone

lives.

18. Disease- a disease is a particular abnormal condition,

a disorder of a structure or function, that affects part or

all of an organism.

54
19. Biologist -A biologist, or biological scientist, is a

scientist who studies living organisms, often in the

context of their environment.

20. Organic - of, relating to, or derived from living

matter.

55
Curriculum Vitae

Name: Steffani Alsy A. Diones

Education:

Preschool: Child Learning Center

Grade School:

Grade 1: Holy Rosary Academy

Grade 2: St. Joseph's Academy

Grade 3: Grace Baptist Christian School

Grade 4: Karunungan Village Academy

Grade 5/6: Brudrick Marion School

High school: St. Joseph’s Academy

Achievements: Top five in Prepatory

People Smart, Nature Smart and Most

Industrious in Grade School.

56
Name: Hannah Joy L. Savari

Education:

Preschool:

Nursery: Puericulture Center Inc.

Kindergarten: St. Joseph's Academy

Prepatory: St. Joseph's Academy

Grade School: St. Joseph's Academy

High school: St. Joseph’s Academy

Achievements:

Grade 5 - Belong to the Top in 1st Grading Only

1st Runner - up in Soccer Intramurals

Grade 6 – Belong to the Top from 1st-4th Grading

2nd Runner - up in Sabayang Pagbigkas

57
1st Runner - up in Soccer Intramurals

Grade 7 – Top Four from 1st-4th Grading

Best in Science (First Grading)

Grade 8 – Top Seven in First Grading

Best in Health (First Grading)

Top Seven in First Grading

Top 14 in Third Grading

Champion in A-Z Girls

58
Name: Rovic Whyne B. Alfonso

Education:

Education:

Preschool:

Nursery: Puericulture Center Inc.

Kindergarten: St.Joseph's Academy

Prepatory: St.Joseph's Academy

Grade School: St. Joseph's Academy

High school: St. Joseph’s Academy

Achievements:

Grade 6 – Champion in Basketball Intramurals

Varsity in Volleyball

2nd Runner – up in DOPPSA Volleyball

59
Name: Mark Andrew D. Guirao

Education:

Education:

Preschool:

Nursery: Puericulture Center Inc.

Kindergarten: Puericulture Center Inc.

Prepatory: St.Joseph's Academy

Grade School: St. Joseph's Academy

High school: St. Joseph’s Academy

Achievements:

Best Section in Grade 2

Belong to the Top from 1st-4th Grading in Grade 5

Belong to the Top from 1st-4th Grading in Grade 6

60