Tips for Writing the RESULTS AND DISCUSSION: 1. The contents of the R&D section depends on the sequence of procedures described in the Materials and Methods section of the paper. 2. Data should be presented first (in descriptive format), followed by a description of observable trends and other important observations, then the analysis. 3. Do not jump from one set of data to another. Discuss each section completely and thoroughly before moving on to the next. 4. Do not start a section with table or figure. Always start with a reference to the table or figure, describing the contents in paragraph form. 5. Do not describe how the data was obtained. That belongs to the M&M section. 6. The font for text in tables and figures must be sans serif (Arial or Arial Narrow, 10pts is recommended). Example: Production of Mango Seed Flour Procurement of Rice Flour Preparation of Survey Questionnaires Sampling Baking of Biscuits Taste Testing of Biscuits By A.M.A.Chupungco Page 1
RESULTS AND DISCUSSION Production of Mango Seed Flour The flour produced from the mango seeds will be physically characterized based on its smell, color, particle size and texture. Comparison with the commercial rice flour obtained from the supermarket will be done. The amount of flour produced for every kilogram of mangoes will also be reported. Any difficulties in the production process will also be discussed, including the merits and demerits of each process used, and the efficiency of production in terms of time and percentage output. At the end of the section, the best method will be identified. Baking of Biscuits Table 1 will show the qualities of the baked biscuits for each batch in terms of color, taste, smell and texture. The similarities and differences for each category will be pointed out. Table 1. Physical Characterization of Baked Biscuits Attribute Biscuit A (100% Rice Flour) Biscuit B (50% Rice Flour, 50% Mango Seed Flour) Biscuit C (100% Mango Seed Flour) Taste Presentation Texture Aroma Pictures of the biscuits will be shown in Figure 1, with the three batches (100% rice flour, 1:1 rice flour to mango flour ratio, and 100% mango seed flour) shown side by side. The pictures shall be used as reference for the discussion on the physical appearance as well, particularly the color. By A.M.A.Chupungco Page 2
Figure 1. Baked batches of biscuits with the top two rows being made with 100% rice flour, the next two rows with 1:1 ratio of rice flour to mango seed flour, and the bottom two rows with 100% mango seed flour Respondents Evaluation of Biscuits Table 2 will show the frequency of evaluators who will signify preference for a particular biscuit in terms of taste, presentability, texture and aroma. The most to the least preferred will be discussed per characteristic, using both the actual frequency and the percentages. Table 2: Frequency of the Preferences of the Evaluators Attribute Biscuit A (100%M) Biscuit B (100%R) Biscuit C (1M:1R) both B & C undecided Taste 0 (0.0%) 8 (27.6%) 13 (44.8%) 8 (27.6%) 0 (0.0%) Presentation 0 (0.0%) 14 (48.3%) 3 (10.3%) 6 (20.7%) 6 (20.7%) Texture 2 (6.9%) 8 (27.6%) 8 (27.6%) 6 (20.7%) 1 (3.4%) Aroma 6 (20.7%) 5 (17.2%) 2 (6.9%) 6 (20.7%) 6 (20.7%) The most preferred, overall, will then be discussed. Linking of the physical characterizations done and the preferences of the test subjects will be made. By A.M.A.Chupungco Page 3
A Chi-Square test will be applied on the data to determine if there is a significant difference between the way the testers perceived the three batches of biscuits in terms of taste, presentability, texture and aroma. A result of no significant difference will show that the qualities of taste, aroma, presentability and texture all represent the acceptability of the biscuits. A significant difference will mean that not all of the four qualities are of the same importance in judging the quality of the biscuits. Possible explanations on the differences will be made. Table 3. Overall Ranking of Biscuits by Respondents RESPONDENT RANKING OF BICUITS NUMBER (3=most preferred, 1=least preferred) 50% Rice Flour & 50 Mango 100% Rice Flour Seed Flour 1 2... 30 100% Mango Seed Flour Table 3 will show the overall ranking of the test subjects of the three batches of biscuits, with 3 being the most preferred, and 1 being the least preferred. A Friedmann s test of significance will be applied on the data to determine if there is a significant difference between the three batches of biscuits in terms of overall acceptability. A significant difference will mean that there is indeed a preferred batch of biscuits. Hopefully, this preferred biscuit is the one made with 1:1 ratio of rice flour to mango seed flour, or the one made with 100% mango seed flour. Otherwise, this will mean that the mango seed flour is not a feasible substitute for rice flour. Having a result of no significant difference will mean that the biscuits were rated as more or less the same by the testers. This means that the mango seed flour may be used as a substitute for rice flour, since the testers perceive the acceptability of the biscuits to be more or less the same. By A.M.A.Chupungco Page 4
TIPS FOR THE FORMULATION OF THE SUMMARY AND CONCLUSION: 1. The Summary and Conclusion section should always use the stated objectives as reference. 2. A summary of the results should be made, highlighting the important findings in relation to the minor objectives stated. 3. The accomplishment of the minor objectives should be shown in order of appearance in the Statement of the Problem. 4. After all minor objectives have been addressed, the project conclusion follows. The project conclusion should state if the major objective (project task) of the project has been achieved. The basis for the conclusion should be stated. 5. Finally, the conclusion should state if the real life problem (project goal) has been successfully addressed by the project. Example: Statement of the Problem This project aims to use waste mango seeds as an alternative source of flour so that more rice can be allocated and processed into commercial rice grains. The properties, such as the taste, appearance, texture and overall impression, of the biscuits made from mango seed flour should at least be the same as that of the commercially available rice flour. SUMMARY AND CONCLUSION The physical characteristics of the three batches of biscuits will be summarized, and related to the results of the survey in terms on taste, appearance, texture and smell. The most preferred batch will be reported, in terms of the individual characteristics and overall preference of testers. The results the Chi-Square Test will be used to validate the use of the four measures in assessing the acceptability of the biscuits. The results of the Friedmann s test will be used to support the claim that the mango seed flour may be used as a substitute of rice flour when used for the baking of biscuits. The overall cost of production of the mango seed flour will be compared with the cost of rice flour. In conclusion, the project should be able to show that the use of waste mango seeds as a source of flour is possible, providing a quality of flour that is as acceptable as rice flour when used in the baking of biscuits, with less cost. The use of rice for the production of flour can therefore be lessened, and more allocation of rice as a staple food source may be made. By A.M.A.Chupungco Page 5