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    Interpretation of Data and Result

    Uploaded by

    Ryle Aquino
    The document presents data from a study evaluating the acceptability of a cocoa chocolate perfume. Table 1 shows data on odor acceptability, with average weighted means (AWM) of 2.8, indicating acceptable odor. Table 2 shows data on duration acceptability, with an AWM of 2.9, also acceptable. Table 3 presents data on stain acceptability, with an AWM of 2.73, deemed acceptable. Table 4 contains data on irritability, with an AWM of 2.83, meaning minimal irritability. Overall, the cocoa chocolate perfume was found to be acceptable in terms of odor, duration, stain, and irritability.

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    Interpretation of Data and Result

    Uploaded by

    Ryle Aquino
    50 views6 pages
    The document presents data from a study evaluating the acceptability of a cocoa chocolate perfume. Table 1 shows data on odor acceptability, with average weighted means (AWM) of 2.8, indicating acceptable odor. Table 2 shows data on duration acceptability, with an AWM of 2.9, also acceptable. Table 3 presents data on stain acceptability, with an AWM of 2.73, deemed acceptable. Table 4 contains data on irritability, with an AWM of 2.83, meaning minimal irritability. Overall, the cocoa chocolate perfume was found to be acceptable in terms of odor, duration, stain, and irritability.

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    Chapter IV

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    The document presents data from a study evaluating the acceptability of a cocoa chocolate perfume. Table 1 shows data on odor acceptability, with average weighted means (AWM) of 2.8, indicating acceptable odor. Table 2 shows data on duration acceptability, with an AWM of 2.9, also acceptable. Table 3 presents data on stain acceptability, with an AWM of 2.73, deemed acceptable. Table 4 contains data on irritability, with an AWM of 2.83, meaning minimal irritability. Overall, the cocoa chocolate perfume was found to be acceptable in terms of odor, duration, stain, and irritability.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    50 views6 pages

    Interpretation of Data and Result

    Uploaded by

    Ryle Aquino
    The document presents data from a study evaluating the acceptability of a cocoa chocolate perfume. Table 1 shows data on odor acceptability, with average weighted means (AWM) of 2.8, indicating acceptable odor. Table 2 shows data on duration acceptability, with an AWM of 2.9, also acceptable. Table 3 presents data on stain acceptability, with an AWM of 2.73, deemed acceptable. Table 4 contains data on irritability, with an AWM of 2.83, meaning minimal irritability. Overall, the cocoa chocolate perfume was found to be acceptable in terms of odor, duration, stain, and irritability.

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    CHAPTER IV

    INTERPRETATION OF DATA AND RESULT

    Criteria Frequency of Data Point (f) AWM Mode

    Odor 4 3 2 1

    S1 5 15 9 1 2.8 3

    S2 4 18 6 2 2.8 3

    General AWM 2.8

    Table 1 shows the acceptability of the perfume in terms of odor wherein both AWM computed

    were 2.8 under the questions “Does the perfume has a pleasant smell?” and “Does the odor of the

    main ingredient complements on the other ingredients of the product?”. The GAWM is 2.8 or 3

    which means that the odor of the product is acceptable. In terms of the mode, most participants

    answered 3, which also indicates that it is acceptable.


    Criteria Frequency of Data Point (f) AWM Mode

    Duration 4 3 2 1

    S1 8 12 9 1 2.9 3

    General AWM 2.9

    Table 2 shows the acceptability of the product in terms of duration. The AWM computed is 2.9

    under the question “Does the perfume lasts for about an hour?” The GAWM computed is 2.9 or

    3 meaning the duration of the product is acceptable. In terms of the mode, majority of the

    participants answered 3, which also indicates that it is acceptable.


    Criteria Frequency of Data Point (f) AWM Mode

    Stain 4 3 2 1

    S1 7 11 9 3 2.73 3

    General AWM 2.73

    Table 3 shows the acceptability of the perfume in terms of stain wherein the AWM computed

    was 2.73 under the statement “The perfume does not stain the clothes”. The GAWM is 2.73 or 3

    which means that the product is acceptable in not leaving a stain. In terms of the mode, most

    participants answered 3, which also indicates that it is acceptable.


    Criteria Frequency of Data Point (f) AWM Mode

    Irritability 4 3 2 1

    S1 9 9 10 2 2.83 2

    General AWM 2.83

    Table 4 shows the acceptability of the product in terms of irritability wherein the AWM

    computed was 2.83 under the statement “The perfume does not irritate the skin or the nose”. The

    GAWM is 2.83 or 3 which means that the product is acceptable since it is not so irritable.
    CHAPTER V

    SUMMARY/ CONCLUSION/ RECOMMENDATION

    SUMMARY

    This study aimed to determine the feasibility of Cocoa as the main ingredient in chocolate

    perfume in terms of its odor, duration, degree of stain, and degree of irritability.

    This study is conducted in Sacred Heart School, Central East Bauang, La Union. In order

    to gather information, the researchers conducted free testing and distributed questionnaires to

    random students who were able to test the samples of Cocoa Chocolate Perfume.

    CONCLUSION

    Based on the findings of this study, the following are included:

    1. The product is proven to be acceptable in terms of its odor, duration, degree of stain, and

    degree of irritability.

    2. The product is attractive enough to young people in terms of its fragrance and longevity.

    3. In creating a Cocoa Chocolate Perfume, it does not require great degree of expenses since

    the main ingredient which is the cocoa beans can be harvested directly from one’s own

    plant.

    RECOMMENDATION

    1. A similar study should be conducted with different approach on the process of fermenting

    cocoa beans.

    2. The future researchers should use better equipment and facility in conducting this kind of

    investigatory project.
    3. The future researchers must have enough time to undergo all the processes in making the

    Cocoa Chocolate Perfume.

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