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Centro de Desarrollo Integral Arboledas, A.C.
The relationship between the concentration of tangerine peel and the
endurance of a natural perfumes fragrance in Super Princess in 2015
Luis Rodrigo Castro Pava
6C
N 6
Research Methodology
2015
Jalisco
1
TABLE OF CONTENTS Pages
1. ABSTRACT ...................................................................................................... 3
2. INTRODUCTION .............................................................................................. 4
3. PROBLEM APPROACH .................................................................................. 5
3.1. Justification .............................................................................................. 5
3.1. Main objective ............................................................................................. 6
Particular objectives .......................................................................................... 6
3.2. Research questions .................................................................................... 6
4. THEORETICAL FRAMEWORK ....................................................................... 7
4.1. Tangerine .................................................................................................. 7
4.2. Production/Consume ............................................................................... 7
4.3. Perfumes Classification .......................................................................... 8
4.4. Perfume Components .............................................................................. 8
4.4.1. Alcohol ............................................................................................... 8
4.4.2. Fixative ............................................................................................... 9
4.4.3. Essential oils ...................................................................................... 9
4.5. Classification of Essential Oils ............................................................... 9
4.6. Essential Oils Extraction Methods ....................................................... 10
4.7. Endurance of perfumes fragrance ....................................................... 11
5. HYPOTHESES ............................................................................................... 12
7. SCOPE ........................................................................................................... 15
8. METHODOLOGY: INVESTIGATION DESIGN ............................................... 16
8.1. Variables ................................................................................................. 16
8.2. Measurement Instruments ..................................................................... 16
8.3. Materials .................................................................................................. 17
2
8.4. Theoretical Experiment .......................................................................... 18
8.5. Practical Experiment .............................................................................. 19
9. RESULTS ....................................................................................................... 23
10. HYPOTHESES TEST .................................................................................. 25
11. CONCLUSIONS .......................................................................................... 31
12. NEXT STUDIES .......................................................................................... 33
13. REFERENCES ............................................................................................ 34
14. LETTERS AND SIGNATURES ................................................................... 36
15. ANNEXES ................................................................................................... 41
3
1. ABSTRACT
Justification: This investigation studied the effect and the relationship between
the concentration of tangerine peel of a natural perfume and the endurance of its
fragrance. The benefit of knowing this information and the use of this ingredients is
that a person that acquires the needed knowledge can make its own perfume
reducing the pollution he or she would generate and possibly reach the endurance
of a commercial perfume. Main Objective:The objective of this project was to
measure the effect of the concentration in the endurance of the perfumes
fragrance by manipulating the concentration of tangerine peel.Hypotheses: Hi:
The endurance of the perfumes fragrance with a concentration of 0.3 g/ml of
tangerine peel will be longer than the perfume with a normal concentration of 0.2
g/ml of tangerine peel in Super Princess in 2015. Methodology: The method
used to measure the effects of the fragrances endurance was quantitative. Just
after defining the variables and the design of the experiment all the tangerines
were randomly selected. Just after this, the tangerines were discarded until the
sample was complete and with the control specifications. Then an experiment was
made by manipulating the tangerine peels concentration. An analysis was made
with the data that was recorded form the experiment. Results: With the results of
the endurance of the fragrance and the statistical values and calculations, the three
different concentrations were compared. It was proven with a 95% level of
confidence that the perfumes with a higher concentration would last more than
perfumes with a lower concentration of tangerine peel in the perfumes solution of
the production process. Conclusions: The experiment has poor external validity;
this means that it cannot be generalized due to the size of the sample. In order to
have a higher level of reliability a bigger sample should be used.
4
2. INTRODUCTION
Nowadays, the consumption of products has increased due to the growth of the
population. This means there is a bigger waste of materials and the amount of
trash has increased too. The trash can be divided in two major groups: organic and
inorganic. It is well known that some of the inorganic materials can be reused and
recycled. But what about the organic matter such as the food, the plants, fruits,
etc.? It is important for people to improve the methods of processing the organic
trash that is generated. There are many available solutions that innovative people
are making such as composting.
Mexico is a big producer of fruits and food, one in specific is going to be studied
in this investigation. The tangerine is a citric fruit that has similar properties as the
common orange. It is used in many areas of the industry such as giving flavor to
beverages and odor to certain products. An example of a product that could use
the tangerine as an ingredient is the perfume; they can be divided in two: the
perfume that is composed of natural active ingredients and the one that uses
synthetic active ingredients. Perfumes are used all around the world and their main
function is to give a pleasant odor to an object or the surroundings.
A solution to the problem mentioned before is the production of natural
perfumes. These perfumes use organic materials such as flowers, fruits and plants.
The variety is huge so the decrease in the excessive waste could be done. The
investigation is based on the properties of the tangerine and a use it gives: the
perfume. However, these natural perfumes are not so popular because there are
few with the enough properties to compete with a commercial perfume. But this
does not mean that there is nothing that could be done. An improvement is
necessary in these perfumes, mainly in the endurance of the fragrance and odor
they give. This would generate benefits to the user such as the decrease in the
cost for perfume and reducing the organic trash that is generated from the
consumption of tangerine.
5
3. PROBLEM APPROACH
3.1. Justification
Nowadays, the tangerine is a fruit that is cultivated at its maximum level in the
subtropical areas (30-40 North and South latitude); in addition, the production of
this fruit has been showing a growing rate higher than the one of oranges.
Furthermore, the demand of this product has increased due to the population
growth consequently, the waste of the peels has increased too. The problem the
society has is the excess of inorganic and organic trash in the cities. According to
CONACYT in 2009-2012 the creation of 94,800 daily tons of RSU was reported,
which means 34.6million tons were produced annually. Its approximated
composition is: 53% of organic residues and 47% inorganic (1). Organic trash is
composed of all waste of living things including animals, plants and humans. Today
many people ignore that there can be other uses of fruits, not only to eat it or use it
to cook but other applications as well. There are many projects that include the
recycling, reducing and reusing of materials. However,reusing organic materials is
not that common. The tangerine is applied in the production of additives for the
elaboration of paints and for soda's flavoring. In addition, fragrances can be
obtained for beverages, cakes, ice-cream and jam, as well was used to obtain
essential oils from the peel commonly used in the pharmaceutic and cosmetic
industry. According the Veracruz University, Mexico occupies the 14th place of the
world's tangerine production with 375,037 tons in the 2004-2005 cycle (2).
Although Mexico is a big producer of this fruit the peel has a little area of
application is in the natural perfumes. The method that everyone could use is the
alcohol method, which consists in putting the fruit or plant in a container, then the
alcohol is added until the organic material is totally covered. Just after this, the
container is closed and remains like this from 8 to 10 days, then it is distillated to
obtain the fragrance. By making this perfumes a solution could be found for the
tangerine waste or at least reduce the trash generated by fruits. Due to the low
cost of producing the natural perfume, people can make it at home and change
their habits. In addition, an experiment could be performed because of the low
costs of the materials. Also, the process of making perfumes is not difficult and a
person with some knowledge and previous investigation could make it.
6
3.1. Main objective
To measure the effect in endurance of the perfumes fragrance by manipulating the
use of tangerine in the solution in Super Princess in 2015.
Particular objectives
To change the time the tangerine peel is in the solution of alcohol in the production
process to make a change in the endurance of the perfumes fragrance in Super
Princess in 2015.
To manipulate the concentration of the tangerine peel in the perfume solution in
order to measure the changes in the endurance of the perfumes fragrance in
Super Princess in 2015.
3.2. Research questions
Would the perfumes fragrance last more if the concentration of the tangerine peel
is reduced in Super Princess in 2015?
Would the perfumes fragrance last more if the concentration of tangerine peel is
increased in Super Princess in 2015?
7
4. THEORETICAL FRAMEWORK
4.1. Tangerine
The tangerine comes from Asia and it is believed that it is a variety of the
orange tangerine. It has similar properties as the common orange for example,
they are rich in vitamin C and essential scents. This fruit has a spherical form, its
peel is thin, consists of segments that come off easily and it is flattened at the
poles; in addition it has an intense odor and a sweet and sour flavor depending on
the harvest. The trees need at least 200 milliliters of rain per year, this means that
in regions where there is more humidity it produces more juice, the quality is better
and the peel is thinner. Some of the applications and common uses are: for cold
and hot drinks, proper consume, for some cakes and deserts; also they are used
for odors in the refrigerator and in industry to produce drinks and essential oils (3).
4.2. Production/Consume
The production of tangerine around the world is more than the expected and
predicted in past years. According to the FAO, the global production of tangerine
for 2010 was of 17 million tons. In addition, the main producers are China, Spain
and Japan. Comparing the production of tangerine in Mexico with the main
producers, the possibility of production has been limited and reduced because the
main region where it is produced is plagued by the fruit fly (4).
The production and consumption of citrus in Mexico has increased as years
due to the population growth. The amount of what is produced is enormous, so the
total waste that remains is huge. As we can see in Table 1, the production of
tangerine from the year 2013 in Mexico is: 23,557.38 hectares were harvested with
a production of 323,617.37 tons. Also, the production of tangerine has the third
place nationally, just above lemon with a production of 2,120,612.5 tons. In
addition the value of the total production of tangerine is of $382,665.19 Mexican
pesos. Consequently the tangerine is of big economic and social importance in the
Mexican society, produced in various states as Veracruz and Michoacn and
consumed all around the country (5).
8
Table 1. Production of various citrus in Mexico
Citric
Harvested Area
(Ha) Production (Ton) Value (MXN/ Ton) Production Value (MXN)
Tangerine 23557.38 323617.37 1182.46 382665.19
Lime 1550.68 18124.77 2961.86 53683.12
Lemon 150214.64 2120612.5 3069.96 6510201.85
Orange 320654.74 4409967.62 1249.95 5512258.75
Source: SIAP (2014) PRODUCCION AGRICOLA. [Table 1] Available in:
http://www.siap.gob.mx/cierre-de-la-produccion-agricola-por-cultivo/
4.3. Perfumes Classification
Nowadays, the perfume industry has classified their fragrances in families
depending on their characteristics. The most known tool for classifying the odors is
known as the Fragrance Wheel. It was created by Michael Edwards in 1983 and it
is a complete, precise and accepted by industry fragrance classification system. An
image of the Fragrance Wheel can be appreciated in Annex 1.It consists in
organizing the fragrances by the dominant essences they have which give these
fragrances their characteristic odor. In addition, this classification system helps to
determine the connections between the different families. The wheel is divided in
three major families which are: Floral, Oriental and Woody, and the fourth, Fresh,
which was included by Edwards. As one moves around the wheel, the composition
of the families change and the subdivisions of the family can be appreciated. As it
was mentioned before, it is a proven and standard market resource and it is used
by both, consumers andprofessionals (6).
4.4. Perfume Components
4.4.1. Alcohol
The ethylic alcohol is a modern solvent used to combine and dissolve
perfumes materials. Depending on the solubility of the oil used the alcohol is
refined with certain amount of water. Due to its volatile nature it helps show the
fragrance that carries and it is not so irritant to the human skin. The light odor of
alcohol is eliminated by the deodorization and this can be done by adding a small
amount of benzoin resin, allowing it to mature for one or two weeks (7).
9
4.4.2. Fixative
Fixatives are defined as substances that are less volatile than the essential oils
in the perfume and they slow down and speed up the evaporation velocity of
several odoriferous components. The type of fixatives are: animal secretions,
resinous products, essential oils and synthetic chemical products. However, these
substances can or cannot be part of the final fragrance of the product. If they are
implemented they have to be combined with the principal and complementary
fragrances(7).
4.4.3. Essential oils
The essential oils are the liquid volatile fractions that are in the substances
which are responsible for the fragrance of plants. They are also important in the
food industry, cosmetic and pharmaceutical. The majority has a nice odor;
however, there are some components that form the aromatic fraction of onion that
have sulfur compounds (8).
4.5. Classification of Essential Oils
The essential oils are classified according to three main aspects: consistency,
origin and chemical nature of most of its components. Firstly, the consistency
classification is divided in fluid essences that are volatile fluids at room
temperature, balsams have thicker consistency and are very volatile and prone to
polymerization reactions; and oleoresins that have the a very concentrated plant
fragrance and are liquid, highly viscous and semisolid substances (8).
According to the origin they can be classified in natural, artificial and synthetic.
Natural essential oils are obtained directly from the plant or fruit and they are not
modified physically nor chemically. In addition, the artificial ones are obtained
through enrichment processes with one or several of its components. The synthetic
are formed by the combination of its components which are produced by chemical
synthesis processes (8).
Finally according to its chemical nature they have three main subdivisions due
to its majority components. Essential oils rich in monoterpenes are called
monoterpene, foods rich in sesquiterpenes are called serquiterpene and rich in
10
phenylpropane are called phenylpropanoid. Detailed studies (using gas
chromatography) show that the majority components of Table 2.are present in the
essential oil of Tangerine (8).
Table 2. Majority Components of Essential Oil of Tangerine
-pineno -terpineno acetato de geranilo
-pineno Linalol N-metil antranilato de metilo
Mirceno acetato de linalilo -terpineol
Limoneno Citronelol p-cimeno
Source: MAZARIEGOS MONTERROSO, JORGE ARTURO (2008) Identificacin y
cuantificacin de los componentes principales del aceite esencial del flavedo (cscara) de
Citrus reshni (Mandarina Cleopatra), Citrus reticulata (Mandarina comn) y Citrus reticulata
Blanco o Citrus tangerina (Mandarina Dancy) por medio de Cromatografa de Gases
acoplada a Espectrometra de Masas. [Table 2] Available at:
http://biblioteca.usac.edu.gt/tesis/06/06_2717.pdf
4.6. Essential Oils Extraction Methods
The essential oils can be obtained through different methods such as:
pressing, steam distillation, volatile solvent extraction, enfleurage and with
supercritical fluids. In the pressing method the plant is squeezed and crushed
mechanically to release the oil, then it is collected and filtrated. In the extraction
with volatile solvents, the dry and crushed material is put with solvents such as
alcohol or chloroform. However, the substance obtained is impure because it
contains fats and waxes. In the enfleurage method the material (flowers) is put
with a fat. The essence is solubilized in it and an initial substance is obtained,
which will be separated by other physical and chemical processes. The extraction
with supercritical fluids consists in cutting the material in little pieces and then it is
packaged in a stainless metallic chamber. After this it is made flow through a fluid
in a supercritical state like CO2 and the essences are solubilized until the
supercritical fluid is eliminated by progressive decompression. And the hydro
distillation consists in obtaining the essence by using the saturated vapor at
atmospheric pressure. The vapor generator does not store the plant, it only gives
vapor. The vapor is the one that extracts the oil at atmospheric pressure Figure 1.
Shows the general process and components for the distillation method (9).
11
Figure 1. Steam Distillation Method
Source: UNION NATURE Aroma-Phyto Inc (2009) EXTRACTION METHODS THE EXTRACTION
OF AROMATIC TREASURES. [Figure 1]. Available in: http://www.union-
nature.com/eng/extraction.html [Last accessed: 25/03/2015].
4.7. Endurance of perfumes fragrance
The perfumes can be divided in many types depending on its concentration of
the active ingredients such as the fragrant oil, artificial or natural. The endurance of
the perfume is affected by the room temperature and the body chemistry because
our skin reacts differently to fragrances and substances. The normal perfume is the
one that has the higher concentration of fragrance and the endurance varies from 4
and 7 hours. It is recommended to apply it with an atomizer because the fingers
may change the odor. Another is the eau of perfume that has an approximate
concentration of 10% essential oils and it can last from 3 to 5 hours. In addition, the
eau of toilette has a concentration of 5% active ingredients and the endurance
varies from 3 to 5 hours. Finally, the colony is a very light version of perfume
mainly used by men that prefer a docile fragrance. The concentration is
approximately of 2 to 3% and can last up to 2 hours in the human body. There are
many more versions of perfume that can be found in the market but these are the
most common and used by the perfume industry (10).
12
5. HYPOTHESES
Set 1.
Hi: The endurance of the perfumes fragrance with a concentration of .3 g/ml of
tangerine peel will be longer than the perfume with a normal concentration of .2
g/ml of tangerine peel in Super Princess in 2015.
H0: The endurance of the perfumes fragrance with a concentration of .3 g/ml of
tangerine peel will not be longer than the perfume with a normal concentration of .2
g/ml of tangerine peel in Super Princess in 2015.
Ha: Hi: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml
of tangerine peel will be shorter than the perfume with a normal concentration of
0.2 g/ml of tangerine peel in Super Princess in 2015.
Set 2.
Hi: The endurance of the perfumes fragrance with a normal concentration of 0.2
g/ml of tangerine peel will be longer than the perfume with a concentration of 0.1
g/ml of tangerine peel in Super Princess in 2015.
H0: The endurance of the perfumes fragrance with a normal concentration of 0.2
g/ml of tangerine peel will not be longer than the perfume with a concentration of
0.1 g/ml of tangerine peel in Super Princess in 2015.
Ha: Hi: The endurance of the perfumes fragrance with a normal concentration of
0.3 g/ml of tangerine peel will be shorter than the perfume with a concentration of
0.2 g/ml of tangerine peel in Super Princess in 2015.
Set 3.
Hi: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml of
tangerine peel will be longer than the perfume with a concentration of 0.1 g/ml of
tangerine peel in Super Princess in 2015.
13
H0: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml of
tangerine peel will not be longer than the perfume with a concentration of 0.1 g/ml
of tangerine peel in Super Princess in 2015.
Ha: Hi: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml
of tangerine peel will be shorter than the perfume with a concentration of 0.1 g/ml
of tangerine peel in Super Princess in 2015.
14
6. POPULATION
The population was defined as the tangerines that come from the store Super
Princess located in Tlajomulco of Zuiga, Jalisco. Some of the tangerines that
were in good state were used, this means the ones that were not battered and that
have not expired yet (for human consumption). The studies made in this
experiment were correlational because the objective of the investigation was to find
the relation of the change in the endurance of a fragrance due to the manipulation
of the concentration of one of its components which was the tangerine peel.
However, the exact quantity of tangerines could be known, nor could a list of the
population. The size of the population could be determined with an approximation.
The total amount of tangerines in kilograms that was bought by the business
multiplied by the medium mass of a common tangerine. So, the amount of
kilograms of tangerine bought each month is of 50kg multiplied by the mass of 85
grams. The approximated population of tangerines available each month in this
mini-super is of 4250.
15
7. SCOPE
This study was correlational because it searched for the relation between the
concentration of the tangerine peel and the endurance of the perfumes
fragrance would last. The population included the tangerine in Super Princess
which is located Tlajomulco de Zuiga, Jalisco in 2015. The results were
measurable due to the factors involved which were: endurance measured in
hours and the concentration which was measured in grams per milliliter. Also,
they could be measured because the variables of time and concentration had
values that could be used to calculate them. The study tried to determine if
there was a positive, negative or if there was no relationship between the
variables. This would determine if the endurance of the fragrance is dependent
of the concentration of tangerine peel. However, the results could not be
generalized due to the specific population in an exact geographic position this
means there could be some variations due to factors that change from place to
place.
16
8. METHODOLOGY: INVESTIGATION DESIGN
8.1. Variables
Variable Conceptual Definition Operational Definition
Concentration
(Independent)
The relative amount of
a particular substance
contained within
a solution or mixture or
in a
particular volume of
space (11).
The concentration was measured in
grams per milliliter. Due to the
process of producing the perfume.
The quantities in ml were the same
for the solvent. The solute quantities
were manipulated by decreasing and
increasing it.
Endurance/Tim
e (Dependent)
Time is a measured or
measurable period, a
continuum that lacks
spatial dimensions
(12).
The time or endurance of the
perfume was determined by a
method of people
smelling/recognizing the presence of
the substance in the opaline paper
every hour.
8.2. Measurement Instruments
Instrument Reliability Validity Scale
Graduated Cylinder
It measures the
volume of liquid
substances.
The reliability of this
instrument has a
value of a limit of
error of 0.50mL
Meets CFR 21, Part
177.1520 and
ASTM E 1272
Class B accuracy
requirements, as well
as requirements of
ISO Standard 6706
Milliliters
Electronic Scale This instrument is
reliable due to its
common and
Taylor Digital
Kitchen Scale is a
durable device with
Grams
17
worldwide used with
an accurate
measurement in the
area it is used.
one single measuring
function, which is the
mass in grams of any
object with a
maximum capacity of
5kilograms.
Method of
endurance of
fragrance
The reliability of this
method is acceptable
due to the process of
discarding the people
who had one error or
more. Only the
people with 0 errors
were able to
participate in the
measurement
process.(Annex 1).
A standardized test
was used and only 4
exact concentrations
were used every time
with each person.
Hours
8.3. Materials
30 tangerines
2 liters of distillated water
100 milliliters of resin
1 liter of deodorized alcohol
4 sheets of opaline paper
35spray crystal bottles of 30 milliliters each one
Hermetic containers to make the solutions
1 graduated cylinder of 50 ml
1 commercial perfume (Carolina Herrera 212 imitation)
Electronic Scale
18
8.4. Theoretical Experiment
The population used in the experiment was the approximated quantity of
tangerines that are available in the Super Princess each month. This calculation
was made by multiplying the kilograms that are acquired by the business which is
of 50 by the medium mass of a tangerine that is of 85 grams. The result is that
there are approximately 4250 tangerines available in the establishment. However,
the exact quantity of tangerines that are in an optimal state cannot be known.
In the experimentation there are some other factors that would be considered
because they might have an effect on the properties of the tangerine. For example,
some factors that would be controlled by the investigator are the time and place
where the tangerines are harvested. There would be a control process that would
only choose the tangerines that have specific properties such as a certain pH for all
of them, standardized size and weight. In addition the room temperature while
processing the solutions and the air which could have agents that could affect the
composition of the final product (perfume) would be controlled by making the
procedure inside a room where the conditions are constant. Finally, a more precise
and exact method to measure the time that the fragrance is present in the opaline
paper would be used such as a spectrophotometer.
In this investigation the population was finite (4250 tangerines) consequently,
the formula used to obtain the sample size is: n= Z2*N*p*q / i2 (N-1) + Z2*p*q.
Where n refers to the sample size, Z to the level of confidence, N to the
population size, p is the probability of occurrence, q is the probability of failure
and i is the error that is expected to commit.
The values used in the experiment were a population size of 4250, a probability
of occurrence of 0.5, a probability of failure of 0.5. To have a greater
representativeness in the experiment a level of confidence used is of 95% and an
error of 3%. The substitution of the values in the formula is shown next:
n= 1.962 * 4250 * 0.5 *0.5 / 0.032 (4250-1) + 1.962 * 0.5 *0.5
19
The result is approximately 853.1, which means the sample size should be of
854 tangerines that have to be used in the experimentation. The experiment could
be started by obtaining this amount of tangerines from the business. There would
be a control to obtain the tangerines in optimal state. Just after getting this quantity
the peel of each one would be extracted and dried. The peels would be divided in
three groups each would use a certain amount of peel (10, 20 and 30 grams
respectively). Each would be added to a container that would have 100 milliliters of
alcohol solvent and let in the room with constant conditions for at least one week.
Just after this, the other components would be added and left again in the room for
some hours to combine. After this production process the measurements of the
presence of active components would be made with a specialized method or
instrument and compared according to time, so four measurements would be
made: 1, 2, 3 and 4 hours after been applied to the squares of opaline paper.
8.5. Practical Experiment
In the practical experiment the population was the same, 4250 tangerines
that are available in the business each month. The tangerines that do not have the
indicated properties would be discarded. It is important to emphasize that the
amount is an approximation, the reason of this is that the amount of tangerines in
the establishment is not counted.
Sample Size
The sample size was obtained with the same formula as in the theoretical
experiment, consequently the sample size would be approximately 854 tangerines.
However, some factors affected the real sample that was used. Due to the costs,
time, availability and space it was reduced considerably to a total amount of 30
tangerines. The consequence of this is that the representativeness of the sample
would be reduced, this means that it was less exact because the error was
increased and the level of confidence is reduced. The results of the experiment
could not be generalized due to the population, it was a specific part of the entire
tangerine population.
20
Sampling: Contact
First of all, the investigator talked to the manager of the business for the
permission to make the discarding process. This process consisted in analyzing
the tangerines that were obtained (30) and only acquire the ones that
accomplished with the optimal state: the ones that were not battered and that had
not expired. This was made by discarding tangerines that did not accomplish the
specifications, just after this and another tangerine was used to approve it or not.
This was repeated until the total amount was obtained and all the tangerines were
in an adequate state for use in the experiment.
Procedure
Just before the experiment could start, a validation of the measurement
method was made. Just to clarify, the method consists in giving various samples to
each person of a different concentration of a known perfume (Carolina Herrera). In
total, 15 people were chosen to determine whether they were able to determine
and match the sample they were smelling to the correct concentration of perfume.
The concentrations were of 100, 80, 50, and 10% of fragrance respectively. Table
3. shows the different solutions. Some of the people with fewer errors while
guessing and matching the correct concentration were selected for the experiment.
In addition the selected people for the test did not know which concentrations they
were smelling.
Table 3. Perfume Solutions for Validation of Measurement Instrument
Solution Perfume (ml) % Distillated
Water (ml)
%
1 30 100 0 0
2 24 80 6 20
3 15 50 15 50
4 3 10 27 90
21
Just after the tangerines were obtained the peels were extracted and dried
for 2 hours. The peel was cut in smaller pieces and put in a hermetic container
which had the alcohol. The solution was left for 8 days in a cool place so the
temperature would not have an effect on the solution. The next step consisted in
adding the resin after the solution passed through a strainer. This solution was let
again for 12 hours to be ready for use. The opaline paper was cut into small
rectangles which were labeled with the perfume and its concentration.
Finally, the perfume was sprayed on these rectangles according to the labeled
concentration and perfume. The selected people in the validation of the Method of
endurance of fragrance, smelled each fragrance in the times mentioned before: 1,
2, 3, and 4 hours after the fragrance was applied. All the data was saved in tables
that divided the information in the measurements of the individuals of each
perfume.
Design
The experimental design was pure experimental because the sample was
chosen randomly. The experiment consisted in making several measurements in a
period of time just after applying (or not) the independent variable. Consequently,
the type of design used was test of multiple chronological series which is shown
next:
R G0 __ O1 O2 O3 O4
R G1 X1 O1 O2 O3 O4
R G2 X2 O1 O2 O3 O4
Symbology
R= Random
G0= Perfumes control group with concentration of 20 grams of tangerine peel.
G1-2= Perfumes groups
X1= Concentration of 10 grams of tangerine peel.
22
X2= Concentration of 30 grams of tangerine peel.
O1= Measurement of presence of fragrance after one hour.
O2= Measurement of presence of fragrance after two hours.
O3= Measurement of presence of fragrance after three hours.
O4= Measurement of presence of fragrance after four hours.
__= Variable absence
23
9. RESULTS
After the experiment finished, the obtained data was passed to electronic and it
can be appreciated in Annex 3. It shows the different endurance of each perfume
based in the decision of each person: the perfume was present or not. This was
made until the fragrance could not be detected, consequently the endurance could
be measured. However, there were some variations between people due to the
perception. This is the reason why only certain people with the ability to distinguish
between different concentrations and odors were chosen with the validation
method.
According to Figure 2. the average of each perfume increased according to the
concentration. In addition, all the perfumes presented at least 1 hour of endurance.
The shortest endurance of the perfume with the lowest concentration was 1.2
hours compared to the concentration of 0.2 g/ml with a value of 1.6 hours and the
most concentrated with 2.4 hours. Also the mean endurance was of 1.65, 2.36 and
3.41 respectively.
Figure 2. Endurance of Perfumes Fragrance
Note: Perfumes 1 -10 have a concentration of .1g/ml. Perfumes 11 -20 have a concentration of
.2g/ml. Perfumes 21 -30 have a concentration of .3g/ml.
The range of the values is 2.6 hours. The longest mean endurance of the
perfume was of 3.8 hours and it had a concentration of 0.3 g/ml and the shortest
perfumes endurance was of 1.2 hours and it had a tangerine peels concentration
of 0.1 g/ml. All the descriptive statistics for each group are shown in Table 4.
0
1
2
3
4
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Tim
e (
hours
)
Perfume
Mean of Endurance of Perfume's Fragrance
24
Table 4. Descriptive Statistics for the perfume Groups
GROUP 1 GROUP 2 GROUP 3
MEAN 1.66 2.72 3.52
TYPICAL ERROR 0.11566234 0.1496663 0.06798693
MEDIAN 1.6 2.7 3.6
MODE 1.6 3.2 3.6
STANDARD DEVIATION 0.36575645 0.47328638 0.21499354
SAMPLE VARIANCE 0.13377778 0.224 0.04622222
RANGE 1.2 1.4 0.6
MINIMUM 1.2 2 3.2
MXIMUM 2.4 3.4 3.8
The coefficient of correlation between the concentration and the mean
endurance of each perfume was calculated: 0.9065 which means that the two
variables have a positive relationship so, if the concentration is increased the
endurance would also increase. In addition, the coefficient of determination was
obtained: 0.8218 which means that approximately 82.18 % of the data of
endurance is dependent of the concentration. Such values are very close to 1 so
the regression is a good model of what happens in reality, it helps predict what
happens to the dependent variable which in this case is the endurance of the
perfumes fragrance. The regression is shown in Figure 3.The equation of the
regression is the following: y= 9.3x+0.7733.
Figure 3. Regression of the Relationship between Concentration and Endurance
Time
(hours)
Concentration (g/ml)
25
10. HYPOTHESES TEST
Set 1
Hi: The endurance of the perfumes fragrance with a concentration of .3 g/ml of
tangerine peel will be longer than the perfume with a normal concentration of .2
g/ml of tangerine peel in Super Princess in 2015.
H0: The endurance of the perfumes fragrance with a concentration of .3 g/ml of
tangerine peel will not be longer than the perfume with a normal concentration of .2
g/ml of tangerine peel in Super Princess in 2015.
H0=H0
Ha=Hi
H0: 12
Ha:1>2
1 = 3.4166
2 = 2.3636
1 = 0.2149
2 = 0.4732
1 = 10
2 = 10
=1 2
(11)1
2+(21)22
(11)+(21)(
1
1+
1
2)
=3.4166 2.3636
(101)0.21492+(101)0.47322
(101)+(101)(
1
10+
1
10)
= 6.4071
( ) = 0.000062
26
0.000062
27
Set 2
Hi: The endurance of the perfumes fragrance with a normal concentration of 0.2
g/ml of tangerine peel will be longer than the perfume with a concentration of 0.1
g/ml of tangerine peel in Super Princess in 2015.
H0: The endurance of the perfumes fragrance with a normal concentration of 0.2
g/ml of tangerine peel will not be longer than the perfume with a concentration of
0.1 g/ml of tangerine peel in Super Princess in 2015.
H0=H0
Ha=Hi
H0: 12
Ha: 1>2
1 = 2.3636
2 = 1.65
1 = 0.4732
2 = 0.3657
1 = 10
2 = 10
=1 2
(11)1
2+(21)22
(11)+(21)(
1
1+
1
2)
=2.3636 1.65
(101)0.47322+(101)0.36572
(101)+(101)(
1
10+
1
10)
= 4.7688
( ) = 0.000509
0.000509
28
P
29
Set 3
Hi: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml of
tangerine peel will be longer than the perfume with a concentration of 0.1 g/ml of
tangerine peel in Super Princess in 2015.
H0: The endurance of the perfumes fragrance with a concentration of 0.3 g/ml of
tangerine peel will not be longer than the perfume with a concentration of 0.1 g/ml
of tangerine peel in Super Princess in 2015.
H0=H0
Ha=Hi
H0: 12
Ha: 1>2
1 = 3.4166
2 = 1.65
1 = 0.2149
2 = 0.3657
1 = 10
2 = 10
=1 2
(11)1
2+(21)22
(11)+(21)(
1
1+
1
2)
=3.4166 1.65
(101)0.21492+(101)0.36572
(101)+(101)(
1
10+
1
10)
= 13.1704
( ) = 1.7359 7
1.7359 E-7
30
P
31
11. CONCLUSIONS
Main objective
To measure the effect in endurance of the perfumes fragrance by manipulating the
use of tangerine in the solution in Super Princess in 2015.
The main objective was accomplished because a measurement of the endurance
of the perfume was made. In addition, the effect was a positive relationship
between the variables. The endurance depends on the concentration of tangerine
peel that is being used.
Particular objectives
To change the time the tangerine peel is in the solution of alcohol to make a
change in the endurance of the perfumes fragrance in Super Princess in 2015.
It was not accomplished because the time was not manipulated due to the little
time range that was provided to make the experiment.
To manipulate the concentration of the tangerine peel in the perfume solution to
measure the changes in the endurance of the perfumes fragrance in Super
Princess in 2015.
It was accomplished because there were three solutions used in the experiment,
each had a different concentration (0.1 g/ml, 0.2 g/ml, and 0.3g/ml respectively).
Also, both, the perfume with lower and the perfume with higher concentrations
were compared with the perfume with a normal concentration (control group).
Research questions
Would the perfumes fragrance last less if the concentration of the tangerine peel is
reduced in Super Princess in 2015?
The concentration is a factor that determines the endurance of the fragrance. So
the answer is yes because the results show that the perfume with lower
concentration have a shorter endurance.
Would the perfumes fragrance last more if the concentration of tangerine peel is
increased in Super Princess in 2015?
32
As it was mentioned in the last question, the endurance of the perfume depends
positively in the concentration. Consequently, the answer is yes and it can be
proven with the results from the experiment.
33
12. NEXT STUDIES
According to the results obtained in this investigation there are some
experiments that can be done. Firstly, another experiment could be done based on
the results: an experiment which would consist in applying the same methodology
and instruments. The change in this investigation would be the wider range of
concentrations used in the experimentation to prove if there is an specific
concentration that would cause the fragrance last more time.
Another investigation can be done by changing the active ingredients that give
the perfume its odor. The tangerine peel could be substituted by another organic
material such as: flowers, herbs or different fruits. In addition, the main objective of
it would be to manipulate the concentration of the organic matter to measure the
effect on the endurance of the perfumes fragrance.
A third study could be done by adding another variable: the presence of the
resin in the perfumes solution. As it was said in this investigation the main function
of the resin is of the fixative of the perfume. This means when adding or not this
fixative the result in the endurance of the odor could change. If this experiment is
done, there could be more information and data recorded of the factors that affect
the endurance of a perfumes fragrance.
A fourth experiment that could be done from the data and results from this
investigation is by comparing the endurance of different natural perfumes, including
the tangerine perfume, by using the same concentrations and applying the same
constants and producing methods. The information would be useful to determine
and compare the effectiveness of each natural perfume.
Finally, a fifth study could be made based on the results from this experiment and
comparing it with a perfume that uses a synthetic active ingredient. A
measurement of the endurance would be made by comparing the same
concentrations of active essences (natural and synthetic) and based on the results
determine what perfume has the longer endurance.
34
13. REFERENCES
1. Ramirez, Mara (2013). TRATAMIENTO DE RESIDUOS SLIDOS
ORGNICOS ESTRATEGIA SUSTENTABLE?. [ONLINE] Retrieved on:
12/02/2015 from: http://www.cyd.conacyt.gob.mx/264/articulos/tratamiento-
residuos-solidos-organicos.html.
2. Gmez Rivera, Guillermo (2011). El cultivo de la Mandarina (Citrus
reticulada) en el Municipio de Martnez de la Torre Veracruz. [ONLINE]
Retrieved on: 12/02/2015
from:http://cdigital.uv.mx/bitstream/123456789/31408/1/guillermogomezsriv
era.pdf.
3. SIAP (2014) Mandarina Citrus reticulata. Retrieved
on:23/02/2015from:http://www.siap.gob.mx/mandarina/
4. FAO (2009) Frutos ctricos. Retrieved on:
23/02/2015from:http://www.fao.org/docrep/007/y5143s/y5143s0z.htm
5. SIAP (2014) PRODUCCION AGRICOLA. [Table 1] Retrieved on:
23/02/2015 from:http://www.siap.gob.mx/cierre-de-la-produccion-agricola-
por-cultivo/
6. Edwards, Michael (2015) Understanding the Fragrance Wheel. Retrieved
on: 29/05/2015 from:
http://www.fragrancesoftheworld.com/downloads/Understanding_Fragrance
_Wheel.pdf
7. Vzquez Salas, Carlos (2009) Eleboracin de perfumas en los laboratorios
escolares.Retrieved on: 26/03/2015 from:http://www.csi-
csif.es/andalucia/modules/mod_ense/revista/pdf/Numero_16/CARLOS_VAZ
QUEZ_2.pdf
8. MAZARIEGOS MONTERROSO, JORGE ARTURO (2008) Identificacin y
cuantificacin de los componentes principales del aceite esencial del
flavedo (cscara) de Citrus reshni (Mandarina Cleopatra), Citrus reticulata
(Mandarina comn) y Citrus reticulata Blanco o Citrus tangerina (Mandarina
Dancy) por medio de Cromatografa de Gases acoplada a Espectrometra
de Masas. [Table 2] Retrieved on: 26/032015
from:http://biblioteca.usac.edu.gt/tesis/06/06_2717.pdf
35
9. Rodrguez, Margarito (2012) PROCEDIMIENTOS PARA LA EXTRACCIN
DE ACEITES ESENCIALES EN PLANTAS AROMTICAS. Retrieved on:
24/03/2015 from:http://intranet.cibnor.mx/personal/bmurillo/docs/manual-
aceites-esenciales.pdf
10. Billot, M. (1975). Perfumery Technology: Art, Science, Industry. (2nd
ed.). London: Ellis Horwood.
11. Oxford University Press (2015) Concentration. Retrieved on: 26/05/2015
from:http://www.oxforddictionaries.com/definition/english/concentration
12. Comisin Veracruzana de Comercializacin Agropecuaria
(2008). MONOGRAFA DE LA MANDARINA. [ONLINE] Retrieved on:
12/02/2015 from:
http://portal.veracruz.gob.mx/pls/portal/docs/PAGE/COVECAINICIO/IMAGE
NES/ARCHIVOSPDF/ARCHIVOSDIFUSION/TAB4003236/MONOGRAF%C
DA%20DE%20MANDARINA.PDF
13. Higuera, Patricia (2005). Produccin de perfume. [ONLINE] Retrieved on:
12/02/2015 from:http://acmor.org.mx/cuam/2008/551-produccion-de-
perfume.pdf.
14. Rincn, Alicia et al. (2005). Composicin qumica y compuestos bioactivos
de las harinas de cascaras de naranja (Citrus sinensis), mandarina (Citrus
reticulata) y toronja (Citrus paradisi) cultivadas en Venezuela. [ONLINE]
Retrieved on: 12/02/2015
from:http://www.scielo.org.ve/scielo.php?pid=S0004-
06222005000300013&script=sci_arttext.
15. UNION NATURE Aroma-Phyto Inc (2009) EXTRACTION METHODS THE
EXTRACTION OF AROMATIC TREASURES. [Figure 1]. Retrieved on:
25/03/2015from:http://www.union-nature.com/eng/extraction.html
36
14. LETTERS AND SIGNATURES
Junio, 2015
Estimado profesor.
Los alumnos de sexto semestre de la preparatoria de la institucin, dentro de la materia de Metodologa de la Investigacin, desarrollan a lo largo del semestre un proyecto de investigacin sobre un tema de su inters. Por razones obvias, el proyecto no tiene el alcance de una tesis de investigacin a nivel de licenciatura ya que no se dispone del tiempo requerido y los alumnos no cuentan con los conocimientos necesarios.
El objetivo del proyecto es que los alumnos practiquen la metodologa requerida para desarrollar una investigacin, enfrentndose a los problemas inherentes a ellas. Para ello debern cubrir los pasos requeridos, aun cuando algunas etapas no estarn completamente desarrolladas, como la elaboracin del marco terico, desarrollo del experimento o una bsqueda exhaustiva de datos de soporte, por ejemplo. Sin embargo, se espera que su trabajo siga un orden y secuencia lgica. El tema de investigacin fue seleccionado por el alumno(generalmente escogido de alguna creencia generalizada) y en realidad es irrelevante. Lo importante es el seguimiento de una metodologa.
Deseo agradecer de antemano, su participacin dentro del proceso de evaluacin del trabajo, como acadmico relacionado con el tema y familiarizado con proyectos de investigacin relacionados.
Despus de leer el trabajo le agradeceremos si contesta el breve cuestionario que a continuacin se presenta. Los alumnos pueden hacer modificaciones a su trabajo despus de su retroalimentacin. Cabe mencionar que antes de presentarle a usted el reporte, ha pasado por algunas revisiones previas por una servidora, as como por revisiones de algunos compaeros.
Deseo aclarar que sus opiniones no tendrn ningn impacto en la calificacin final del alumno, sino que constituye solo un requisito para la elaboracin del proyecto, por lo que tenga total libertad de expresar sus opiniones.
Atentamente
Dra. en E. Ma. Concepcin Lpez Lomel. Profesora de la materia de Metodologa de la Investigacin
37
CUESTIONARIO A SER LLENADO POR EL PROFESOR UNIVERSITARIO Alumno(a) Luis Rodrigo Castro Pava Investigacin __________________________________________________
Comentarios acerca de la definicin del problema, establecimiento de objetivos y establecimiento de hiptesis: Comentarios acerca del desarrollo del marco terico: Comentarios acerca de la metodologa seguida: Comentarios acerca de los resultados y conclusiones: Observaciones: Nombre ____________________________________________ Posicin/Institucin ____________________________________________ Firma y fecha _____________________________________ Gracias por tu colaboracin
38
Junio, 2015
Estimados padres de familia:
Los alumnos de sexto semestre de la preparatoria de la institucin, dentro de la materia de Metodologa de la Investigacin, desarrollan a lo largo del semestre un proyecto de investigacin sobre un tema de su inters. Por razones obvias, el proyecto no tiene el alcance de una tesis de investigacin a nivel de licenciatura ya que no se dispone del tiempo requerido y los alumnos no cuentan con los conocimientos necesarios.
El objetivo del proyecto es que los alumnos practiquen la metodologa requerida para desarrollar una investigacin, enfrentndose a los problemas inherentes a ellas. Para ello debern cubrir los pasos requeridos, aun cuando algunas etapas no estarn completamente desarrolladas, como la elaboracin del marco terico, desarrollo del experimento o una bsqueda exhaustiva de datos de soporte, por ejemplo. Sin embargo, se espera que su trabajo siga un orden y secuencia lgica. El tema de investigacin fue seleccionado por el alumno(generalmente escogido de alguna creencia generalizada) y en realidad es irrelevante. Lo importante es el seguimiento de una metodologa.
Deseo agradecer de antemano, su participacin dentro del proceso de evaluacin del trabajo, como acadmico relacionado con el tema y familiarizado con proyectos de investigacin relacionados.
Despus de leer el trabajo le agradeceremos si contesta el breve cuestionario que a continuacin se presenta. Los alumnos pueden hacer modificaciones a su trabajo despus de su retroalimentacin. Cabe mencionar que antes de presentarle a usted el reporte, ha pasado por algunas revisiones previas por una servidora, as como por revisiones de algunos compaeros.
Deseo aclarar que sus opiniones no tendrn ningn impacto en la calificacin final del alumno, sino que constituye solo un requisito para la elaboracin del proyecto, por lo que tenga total libertad de expresar sus opiniones.
Atentamente
Dra. en E. Ma. Concepcin Lpez Lomel. Profesora de la materia de Metodologa de la Investigacin
39
CUESTIONARIO A SER LLENADO POR EL PADRE DE FAMILIA Alumno(a) Luis Rodrigo Castro Pava Investigacin __________________________________________________
Comentarios acerca de la seleccin del tema, su introduccin y justificacin: Comentarios acerca del desarrollo del marco terico (investigacin previa de informacin relevante al tema): Comentarios acerca de la metodologa seguida: Comentarios acerca de la elaboracin del reporte, orden, claridad, secuencia, etc: Observaciones: Nombre Lucrecia Pava Canch Firma y fecha _______________ Gracias por tu colaboracin
40
Signatures of the classmate
Advisors 1st Signature:
___________________
Nombre del alumno/a:
Ana Morales Burkle
Advisors 2nd Signature:
___________________
Nombre del alumno/a:
Ana Morales Burkle
41
15. ANNEXES Annex1. The Fragrance Wheel Diagram
42
Annex 2. Results from Validation of Endurances Measuring Method
Person Solution 1 Solution 2 Solution 3 Solution 4 Errors
1 80 100 50 10 2
2 100 80 50 10 0
3 100 50 80 10 2
4 100 80 50 10 0
5 100 80 50 10 0
6 100 80 50 10 0
7 100 80 50 10 0
8 100 80 50 10 0
9 100 50 80 10 2
10 50 100 10 80 4
11 100 50 80 10 2
12 100 80 50 10 0
13 100 80 50 10 0
14 80 100 50 10 2
15 100 80 50 10 0
Correct Solution: 100 80 50 10
43
Annex 3.
Picture 1. Materials
Picture 3. Producing Process Picture 4. Final perfumes solution
Picture 5. Endurance Measurement
Picture 5. Validation of
Measurement Instrument
44
Annex 4. Results of Endurance of Perfumes Fragrance
Measurements of endurance of fragrance
Perfume Concentration (Grams
tangerine/ milliliters alcohol)
Person 1
(hours)
Person 2
(hours)
Person 3
(hours)
Person 4
(hours)
Person 5
(hours)
Mean (hours)
1 0.1 2 1 2 1 1 1.4
2 0.1 1 2 2 1 2 1.6
3 0.1 3 3 1 3 2 2.4
4 0.1 1 2 3 2 1 1.8
5 0.1 2 2 1 2 3 2
6 0.1 2 1 1 1 1 1.2
7 0.1 1 2 2 1 2 1.6
8 0.1 1 1 1 2 1 1.2
9 0.1 2 1 2 1 2 1.6
10 0.1 2 2 1 2 2 1.8
11 0.2 3 4 3 3 3 3.2
12 0.2 2 3 2 2 2 2.2
13 0.2 3 3 3 3 2 2.8
14 0.2 4 2 2 2 2 2.4
15 0.2 3 3 3 4 3 3.2
16 0.2 3 2 3 2 3 2.6
17 0.2 2 2 2 2 2 2
18 0.2 4 3 2 3 3 3
19 0.2 2 2 4 2 2 2.4
20 0.2 3 4 2 4 4 3.4
21 0.3 4 3 3 3 3 3.2 22 0.3 4 3 4 4 4 3.8
23 0.3 3 4 4 3 3 3.4
24 0.3 3 4 4 3 3 3.4
25 0.3 4 4 3 4 4 3.8
26 0.3 4 3 3 4 4 3.6
27 0.3 3 4 2 4 3 3.2
28 0.3 4 3 4 3 4 3.6
29 0.3 4 4 4 3 3 3.6
30 0.3 3 4 3 4 4 3.6