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).

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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