I love this Bartman blogger template.
Go BARTMAN!
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Friday, November 14, 2008
Thursday, November 13, 2008
Wednesday, November 12, 2008
Banana Vinegar
From this...
to this...
I made this.
This is a preview of what will be my thesis is.
Analysis of the Physicochemical Properties and Determination of Acetic Acid Content of Banana Vinegar
by Bartolome V. Casuga Jr.
College of Home Economics, University of the Philippines, Diliman, Quezon City
Abstract: In this study, the physicochemical properties (pH, TSS, and color) and acetic acid content of banana vinegar were analyzed. Cavendish banana (Musa Acuminata Colla var. Cavendish) was pasteurized and the TSS was adjusted using sugar, after which it went through alcoholic and acetic acid fermentation. Then, the vinegar was subjected to different analyses. After 11 days of fermentation, the vinegar has found out to have a pH of 3.28, TSS of 4.2, a color of pale yellow brown and contains 3.66 (w/v) % acetic acid. The resulting product doesn’t conform to the set standards.
Introduction
The word vinegar is derived from the French words vin aigre, meaning sour wine. Vinegar is classified as acetic acid fermentation (Adams, 1980; Steinkraus, 2002). It is produced via two-stage fermentation. The first stage is the anaerobic conversion of sugars into ethyl alcohol by the action of yeasts followed by the oxidation of the alcohol to acetic acid by Acetobacter bacteria (Pederson, 1967). It is now one of the most widely used ingredients in the food industry, with worldwide production of 1 million L per year (Hutkins, 2006) and the per capita consumption is 2 liters (Wood, 1985). In the past it has served a wide variety of functions, but today its use is largely confined to food flavoring, production and preservation (Adams, 1980.
Pederson (1967) said that vinegar can be prepared from any watery substance that contains sugar. Since banana is a high in sugar and carbohydrate-containing fruit, it has a high potential for alcohol production (Camarungan, 1940) and subsequently fermented into vinegar. Adams (1980) cited banana vinegar production as a small-scale industry especially in developing countries like the Philippines. There are already studies of banana vinegar from different varieties and some are made from banana peel. According to Co Seteng (1983), banana peel can be used for vinegar production, but Adams (1980) said that it can be a source of contamination of some fungi and microorganisms even though it can add to the total fermentable sugar of the fruit. The process is simple, the capital requirement is limited, and banana wastes can be used for the production (Adams, 1980.
Banana is the premiere fruit crop in the Philippines today and sometimes compared to coconut as the “tree of life” (PCCARD, 1988). The banana fruit can be eaten fresh, processed or cooked. As food, it can be processed as puree, jam, jelly, chips, flour, catsup, wine and vinegar (PCCARD, 1988). From 2005, the Philippines is producing more than 6 million metric tons of bananas a year (BSA, 2007) putting Philippines to top 5 producing country to the whole world. Out of 80 cultivars of banana, Cavendish is produced specifically for export market (PCCARD, 1988). The Cavendish is a greenish-yellow fruit when ripe under normal temperature. The pulp is white to cream, fine-textured, and sweet. It is rich in vitamins and minerals (PCCARD, 1988). It is the second biggest cultivar produced next to Saba (PCCARD, 1988). It comprises almost 26% of total banana production. Based on the parameters set by the Bureau of Agricultural Statistics (2008), 6% of the banana produce is turned into feed and waste. Therefore, approximately 93,000 metric tons of Cavendish goes into feed and waste.
The Administrative Order No. 1345 of 1970 by the Department of Health under the Office of the Secretary here in the Philippines identified some important standards for vinegar. It shall have acidity not less than 4% (w/v), should have at least 1.5% total soluble solids, and not less than 0.18% ash and many more. The Codex Alimentarius Commission of the Joint FAO/WHO Food Standards Programme defined vinegar to be fit for human consumption, produced from a suitable raw material and origin, containing starch, sugars or starch and sugars, by the process of double fermentation, alcoholic and acetous, and contains a specified amount of acetic acid. Thus, dilute glacial acetic acid and sometimes colored with caramel is found to be falsely described as vinegar in the market.
In this study, we want to analyze the physicochemical properties (pH, total soluble solids (TSS), and color) and to determine the acetic acid content of banana vinegar if it conforms with the set standards. Aside from that, it also involves the utilization of wasted Cavendish for small-scale and bigger scale enterprises and for future reference and use.
Materials and Method
Banana Vinegar Preparation
Let alone method was used to ferment banana vinegar.
One kilogram of Cavendish banana pulp was mashed and diluted with water (1:3). The mixture was extracted using cheesecloth to remove the solid parts. The extract was pasteurized at 60°C for 15 minutes. One cup of sugar was added for every 4 cups of the extract. After which, two tsp of yeast was added for every 2cups of the mixture. Using a fermentation set-up, the mixture went through alcoholic fermentation for 6 days. Then, it was transferred to a wide mouthed plastic jar and one cup of starter vinegar was added for every three cups of solution. The jar was covered with cheesecloth and let it fermented for 5 days. Lastly, the vinegar was pasteurized at 60°C for 15 minutes, cooled down, and transferred to bottles.
pH determination
The pH values of banana vinegar samples were measured at 20-250C using a pH meter (Cyberscan pH500, Eutech Cybernetics, Singapore) after calibrating with pH 4.0 and 7.0 standard buffers. Average of three trials was done.
TSS determination
The TSS values of the banana vinegar sample were measured using traditional handheld Refractometer (Atago Hand Refractometer) three trials was done.
Color determination
Banana vinegar samples were analyzed for three color indices, L* (white to black), a* (red to green), and b* (yellow to blue) using a Hunterlab colorimeter, model D25-9 (Hunterlab, Reston, VA). Triplicate readings of each index were made by rotating the sample 120 ° and taking the readings in each of the positions.
Acetic Acid Determination
The (w/v) % acetic acid content was determined using the standard method for determination of acetic acid by Nielsen (1994). A standardized 0.1N NaOH was used to determine the endpoint (pH 8.2) of a phenolphthalein indicator. An average of three trials was taken to 50mL banana vinegar samples.
Results and Discussion
The fermentation of the banana vinegar took 11 days, 6 days for alcohol fermentation and 5 days for acetic acid fermentation. The table below shows the results of the physicochemical tests done.
Table 1. pH, TSS, Acetic acid, & color values
pH 3.28 L* 12.21 ± 0.25
TSS 4.20 A* 2.25 ± 0.07
Acetc acid %(w/v) 3.66 B* 7.13 ± 0.22
Comparing to the results of banana vinegar from Adams (1980), pH is 3.12 and TSS is 1.74, the values above is much higher. The percent acidity doesn’t conform to the standards that banana vinegar must contain at least 4% (w/v). The color of the vinegar is somewhat near to pale yellow brown color. The L* value represents lightness where L* = 0 is completely black, and L* = 100 is completely white. The a* value represents red-green colors: positive a* values mean red colors and negative a* values mean green colors. The b* value represents yellow-blue colors: positive b* values mean yellow colors and negative b* values mean blue colors. According to Adams (1980), banana vinegar has amber color because it darkens through time.
Mashing of the banana and diluting it with water helps to release the soluble sugars from the fruit. Addition of sugar adds to the fermentable sugars to obtain the required alcohol content. It takes 7 to 10 days to convert all the fermentable sugars to alcohol (Hutkins, 2006) by the action of yeast (Saccharomyces cerevisaea) (Adams, 1980). Let alone method for vinegar fermentation takes a month or longer to reach its optimum physicochemical characteristics (Hutkins, 2006). Pasteurizing the vinegar for 15 minutes at 60°C kills targets the acetic acid bacteria, lactic acid bacteria, fungi and yeasts to stop further fermentation (Hutkins, 2006). Furthermore, pH below 4 limits bacteria but not to yeast and fungi. Theoretically, as alcohol content increases, TSS decreases during alcoholic fermentation. This is due to the conversion of sucrose to alcohol.
Figure 1.Theoretical conversion of sugar to alcohol.
C6H12O6 2 CO2 + 2 C2H5OH
Glucose/Fructose Carbon dioxide Ethanol
And during acetic acid fermentation, alcohol decreases as acidity increases. This is mainly because ethanol is oxidized by the acetic acid bacteria to acetic acid.
Figure 2. Theoretical oxidation of alcohol to acetic acid
C2H5OH + O2 CH3CO2H + H2O
Ethanol Oxygen acetic acid water
Conclusion
The physicochemical properties and the acetic acid content of the banana vinegar don’t conform to the set standards. The main reason is due to short period of fermentation. It is important to observe the period of fermentation because it is time dependent aside from the factors like temperature, starting materials, etc. (Wood, 1985). As a result, this study recommends that the vinegar must be subjected to sensory analysis, descriptive and consumer acceptance, for further evaluation. Moreover, this study encourages further development of this study by addition of some spices and food additives and by application of new principles discovered, aside from extending the fermentation time.
References
Pederson (1967) said that vinegar can be prepared from any watery substance that contains sugar. Since banana is a high in sugar and carbohydrate-containing fruit, it has a high potential for alcohol production (Camarungan, 1940) and subsequently fermented into vinegar. Adams (1980) cited banana vinegar production as a small-scale industry especially in developing countries like the Philippines. There are already studies of banana vinegar from different varieties and some are made from banana peel. According to Co Seteng (1983), banana peel can be used for vinegar production, but Adams (1980) said that it can be a source of contamination of some fungi and microorganisms even though it can add to the total fermentable sugar of the fruit. The process is simple, the capital requirement is limited, and banana wastes can be used for the production (Adams, 1980.
Banana is the premiere fruit crop in the Philippines today and sometimes compared to coconut as the “tree of life” (PCCARD, 1988). The banana fruit can be eaten fresh, processed or cooked. As food, it can be processed as puree, jam, jelly, chips, flour, catsup, wine and vinegar (PCCARD, 1988). From 2005, the Philippines is producing more than 6 million metric tons of bananas a year (BSA, 2007) putting Philippines to top 5 producing country to the whole world. Out of 80 cultivars of banana, Cavendish is produced specifically for export market (PCCARD, 1988). The Cavendish is a greenish-yellow fruit when ripe under normal temperature. The pulp is white to cream, fine-textured, and sweet. It is rich in vitamins and minerals (PCCARD, 1988). It is the second biggest cultivar produced next to Saba (PCCARD, 1988). It comprises almost 26% of total banana production. Based on the parameters set by the Bureau of Agricultural Statistics (2008), 6% of the banana produce is turned into feed and waste. Therefore, approximately 93,000 metric tons of Cavendish goes into feed and waste.
The Administrative Order No. 1345 of 1970 by the Department of Health under the Office of the Secretary here in the Philippines identified some important standards for vinegar. It shall have acidity not less than 4% (w/v), should have at least 1.5% total soluble solids, and not less than 0.18% ash and many more. The Codex Alimentarius Commission of the Joint FAO/WHO Food Standards Programme defined vinegar to be fit for human consumption, produced from a suitable raw material and origin, containing starch, sugars or starch and sugars, by the process of double fermentation, alcoholic and acetous, and contains a specified amount of acetic acid. Thus, dilute glacial acetic acid and sometimes colored with caramel is found to be falsely described as vinegar in the market.
In this study, we want to analyze the physicochemical properties (pH, total soluble solids (TSS), and color) and to determine the acetic acid content of banana vinegar if it conforms with the set standards. Aside from that, it also involves the utilization of wasted Cavendish for small-scale and bigger scale enterprises and for future reference and use.
Materials and Method
Banana Vinegar Preparation
Let alone method was used to ferment banana vinegar.
One kilogram of Cavendish banana pulp was mashed and diluted with water (1:3). The mixture was extracted using cheesecloth to remove the solid parts. The extract was pasteurized at 60°C for 15 minutes. One cup of sugar was added for every 4 cups of the extract. After which, two tsp of yeast was added for every 2cups of the mixture. Using a fermentation set-up, the mixture went through alcoholic fermentation for 6 days. Then, it was transferred to a wide mouthed plastic jar and one cup of starter vinegar was added for every three cups of solution. The jar was covered with cheesecloth and let it fermented for 5 days. Lastly, the vinegar was pasteurized at 60°C for 15 minutes, cooled down, and transferred to bottles.
pH determination
The pH values of banana vinegar samples were measured at 20-250C using a pH meter (Cyberscan pH500, Eutech Cybernetics, Singapore) after calibrating with pH 4.0 and 7.0 standard buffers. Average of three trials was done.
TSS determination
The TSS values of the banana vinegar sample were measured using traditional handheld Refractometer (Atago Hand Refractometer) three trials was done.
Color determination
Banana vinegar samples were analyzed for three color indices, L* (white to black), a* (red to green), and b* (yellow to blue) using a Hunterlab colorimeter, model D25-9 (Hunterlab, Reston, VA). Triplicate readings of each index were made by rotating the sample 120 ° and taking the readings in each of the positions.
Acetic Acid Determination
The (w/v) % acetic acid content was determined using the standard method for determination of acetic acid by Nielsen (1994). A standardized 0.1N NaOH was used to determine the endpoint (pH 8.2) of a phenolphthalein indicator. An average of three trials was taken to 50mL banana vinegar samples.
Results and Discussion
The fermentation of the banana vinegar took 11 days, 6 days for alcohol fermentation and 5 days for acetic acid fermentation. The table below shows the results of the physicochemical tests done.
Table 1. pH, TSS, Acetic acid, & color values
pH 3.28 L* 12.21 ± 0.25
TSS 4.20 A* 2.25 ± 0.07
Acetc acid %(w/v) 3.66 B* 7.13 ± 0.22
Comparing to the results of banana vinegar from Adams (1980), pH is 3.12 and TSS is 1.74, the values above is much higher. The percent acidity doesn’t conform to the standards that banana vinegar must contain at least 4% (w/v). The color of the vinegar is somewhat near to pale yellow brown color. The L* value represents lightness where L* = 0 is completely black, and L* = 100 is completely white. The a* value represents red-green colors: positive a* values mean red colors and negative a* values mean green colors. The b* value represents yellow-blue colors: positive b* values mean yellow colors and negative b* values mean blue colors. According to Adams (1980), banana vinegar has amber color because it darkens through time.
Mashing of the banana and diluting it with water helps to release the soluble sugars from the fruit. Addition of sugar adds to the fermentable sugars to obtain the required alcohol content. It takes 7 to 10 days to convert all the fermentable sugars to alcohol (Hutkins, 2006) by the action of yeast (Saccharomyces cerevisaea) (Adams, 1980). Let alone method for vinegar fermentation takes a month or longer to reach its optimum physicochemical characteristics (Hutkins, 2006). Pasteurizing the vinegar for 15 minutes at 60°C kills targets the acetic acid bacteria, lactic acid bacteria, fungi and yeasts to stop further fermentation (Hutkins, 2006). Furthermore, pH below 4 limits bacteria but not to yeast and fungi. Theoretically, as alcohol content increases, TSS decreases during alcoholic fermentation. This is due to the conversion of sucrose to alcohol.
Figure 1.Theoretical conversion of sugar to alcohol.
C6H12O6 2 CO2 + 2 C2H5OH
Glucose/Fructose Carbon dioxide Ethanol
And during acetic acid fermentation, alcohol decreases as acidity increases. This is mainly because ethanol is oxidized by the acetic acid bacteria to acetic acid.
Figure 2. Theoretical oxidation of alcohol to acetic acid
C2H5OH + O2 CH3CO2H + H2O
Ethanol Oxygen acetic acid water
Conclusion
The physicochemical properties and the acetic acid content of the banana vinegar don’t conform to the set standards. The main reason is due to short period of fermentation. It is important to observe the period of fermentation because it is time dependent aside from the factors like temperature, starting materials, etc. (Wood, 1985). As a result, this study recommends that the vinegar must be subjected to sensory analysis, descriptive and consumer acceptance, for further evaluation. Moreover, this study encourages further development of this study by addition of some spices and food additives and by application of new principles discovered, aside from extending the fermentation time.
Adams, M.R..1980. The small-scale production of vinegar from bananas.Tropical Product Institute, 56/62 Grays Inn Road, London
Association of Official Analytical Chemists.1975.Official Methods of Analysis of the Association of Official Analytical Chemists.12th edn.(ed. W. Horwitz).Washington D.C.: Association of Official Analytical Chemists
Bureau of Agricultural Statistics.(2008). Supply and Utilization Accounts, Philippines, 1990 – 2006
Camarungan, R.G..(1940).Biochemical changes in bananas during ripening.MS Thesis.College of Agriculture, University of the Philippines-Los Banos, Laguna
Co Seteng, Y.S..1983.Development of Vinegar from Saba Peels (Musa Sarpentum var. compresa).College of Home Economics, University of the Philippines, Diliman, Quezon City
http://biological-diversity.info/invasive_musa.htm. Retrieved on January 10,2007
Frazier, W.C. & D.C. Westhoff.(1988).Food Microbiology.4th ed. New York: McGraw-Hill Book, Co.
Hutkins, R.W..(2006).Microbiology and Technology of fermented Foods.Blackwell Publishing, USA
Pederson, C.S..1967.Processing by Fermentation.Connecticut: AVI Publishing Co.
Ploetz, R.C., et.al..2007, Banana and plantain—an overview with emphasis
on Pacific island cultivars.Species profile for Pacific Island Agroforestry from www.tradionaltree.org
PCCARD Technical Bulletin Series No.66.(1988).The Philippines recommends for banana
Pontiveros, C.R..(1952).Alcohol production from banana fruits.MS Thesis. College of Agriculture, University of the Philippines-Los Banos, Laguna
Quisimbing, E.A..(1919).Studies of Philippine bananas.Manila: Bureau of Printing
Stenkrauss, K.H..2002.Fermentations in the World Processing.Comprehesive Reviews on Food Science and Food Safety Journal
Wood, J.B..(1985).Microbiology of Fermented Foods.(vol.1).Elsevier Applied Science Publishers, London and NY
Sukang Basi
Eto ang hitsura ng suka na gawa sa cane o tubo.
Yan ang naging inspirasyon ko para magawa ang napakawalang-kwentang papel na ginawa overnight para sa papel ko sa AP12 last sem.
May Asim ka pa ba? : Ang Sukatan ng AsimAng suka na mula sa tubo ang isa sa mga ipinagmamalaking produkto ng Ilocos Region at ang tawag dito ay sukang basi. Sa tuwing pumupunta kami sa La Union ito ang lagi naming baon pauwi. Sa bayan ng aking tatay sa San Juan, La Union gumagawa ang aming mga kamag-anak ng banga-bangang sukang basi. Ito ang kanilang ikinabubuhay at naging parte na rin ito ng kanilang pangaraw-araw na pamumuhay bilang sawsawan, panimpla sa ulam, at minsan ginagamit din nila bilang gamot. Ang nagustuhan ko sa sukang ito kumpara sa ibang suka ay ang mabango nitong amoy at ang kakaiba nitong asim na nagpapasarap sa pagiging suka nito. Nakapagtataka kung papaanu ang isang napakatamis na katas ng tubo na ginagawang asukal at panutsa ay nagiging isang napakasarap at napakaasim na suka. Para sa mga kumukunsumo ng suka isang ordinaryong proseso lamang ang pagawa nito pero hindi nila alam para sa mga gumagawa ang prosesong ito ay isang biyaya mula sa kalikasan.
Paano ba ginagawa ang suka? Saan nga ba nagmumula ang asim ng sukang basi at huling-huli nito ang panlasa na marami? Malalaman natin sa papel na ito kung paano ito ginagawa at bakit ba huli nito ang panlasa ko. Liban pa diyan, aalamin naten kung saan ba nagmumula ang asim na basi at kung anu ba ang asim? Mayroon bang ibat-ibang uri ng asim? Anu-ano ang kanilang pagkakaiba? Kung meron ngang iba’t-ibang uri ng asim, aalamin din naten ang iba’t-ibang gamit nito.
Napakaimportante ng suka, hindi lang bilang hanap-buhay kundi isa ito sa pinakaimportanteng sangkap sa industriya ng pagkain (Hutkins, 2006). Ginagamit itong panimpla, preserbatibo, saw-sawan, gamot, pamatay ng mikrobyo, panlinis, at maraming pang iba (Hutkins, 2006). Tulad ng taglay nitong asim, ito ang nagbibigay ng napakaraming kagamitan ng suka. Sa dami rin ng uri ng suka, iisa lang naman ang taglay nitong asim at pare-pareho din lang naman ang paggamit nito. Nagkakaiba lang sila ng proseso at sa kung saan ito gawa. At sa dami din ng tao at iba’t-iba ang salita, nagkakaiba rin sila ng tawag ngunit pare-pareho din lang naman ang paggamit sa asim. Magkakaiba man ang kultura, pinag-iisa naman sa pagkakapareho ng paggamit ng asim ng suka.
Ang sukang basi katulad ng ibang suka ay dumadaan sa proseso ng permentasyon (fermentation) o pagpapabulok ng pagkain (Adams, 1980; Steinkraus, 2002). Karaniwang naggagaling ang mga suka sa kahit anong bagay ng mataas ang taglay nitong asukal o glucose (Pederson, 1967). Maaring mula ito sa mga hinog na prutas tulad ng saging, apple, ubas, buko, o kaya naman sa tubo. Depende sa kung saan gawa ang suka at doon magmumula ang pangalan nito. Ilan sa mga ito ay ang cane vinegar o sukang mula sa tubo, banana vinegar o sukang gawa sa saging at marami pang iba.
Gawa sa katas ng tubo ang sukang basi. Pinipiga ang tubo gamit ang makalumang pamamaraan at kagamitan na gawa sa semento at kawayan. Pinagsasama-sama ang mga puno ng tubo, pagkatapos ilalagay ito sa pigaan na pinapaikot ng kalabaw. Ang katas nito ay dadaloy sa mga tubong kawayan at iniipon sa mga bangang gawa sa putik na ang tawag ay burnay. Mula sa matamis na katas ng tubo ay manggagaling ang masarap at maasim na suka sa proseso ng permentasyon.
Permentasyon ang tawag sa pagpapabulok ng pagkain para makagawa ng bagong pagkain gaya ng bagoong, toyo, patis, alamang, atbp. Para mabulok ang ang katas ng tubo, nilalagyan ito ng mikroorganismong yeast at karaniwang strain ito ng Saccharomyces cerevisiae (Pederson, 1967). Kailangang sarado ang banga at hangga’t maari ay hindi ito dapat pasukan ng hangin. Importanteng walang hanging pumapasok sa mga banga para mabuhay ang mikroorganismong yeast. Ito ang tinatawag na anaerobic process sa pagawa ng suka. Sa prosesong ito, kinakain ng yeast ang mga asukal at ginagawa nitong alcohol o ethyl alcohol. Karaniwang umaabot sa ilang linggo ang anaerobic process. Sa isang asukal ay nagkakaroon ng dalawang alcohol at ang ¬side-product nito ay ang pagkabuo ng carbon dioxide (Frazier, 1958).
Pagkatapos ng mga dalawang linggong pagpapabulok ay lalabas na dito ang amoy ng alak. Karaniwan ito ang tinatawag na nating alak o wine dahil sa taglay nitong alcohol. Pagkatapos naman ay bubuksan na ang mga banga at dadagdagan na ito ng sariwang suka. Ang sariwang suka ay ang unang pinabulok na suka na nagtataglay na ng mikroorganismong Acetic acid bacteria. Karaniwang mula ito sa strain ng Acetobacter aceti (Pederson, 1967). Aerobic process naman ang tawag sa prosesong ito kasi nakabukas na ang tapayan at kailangan na nga hangin ng bakterya para ito ay mabuhay . Ang bakteryang Acetobacter aceti ang kakain naman ngayon sa ethyl alcohol na ginawa ng yeast para gawin itong acetic acid (Pederson, 1967). Kailangan dito ang hangin o oxygen para ma-convert ng bakterya ang alcohol sa asido (Banwart, 1958). Ang acetic acid na nagawa ang magbibigay ng asim sa suka. Karaniwang inaabot ng buwan para maubos lahat ng bakterya ang lahat ng alcohol at gawin itong asido.
Depende sa taglay ng katas na asukal sa magiging asim ng suka at nakadepende din kung saan ito nagmula. May mga substansyang nagbibigay ng kakaibang amoy at panlasa rin sa mga suka na tinatawag na polyphenols. Ang mga phenolic substances na ito ang magbibigay ng distinct na karakter sa bawat sukang ginagawa, ayon kay Dr. Lizada, propesor ng Food Science sa Kolehiyo ng Ekonomiyang Pantahanan.
Pagkatapos na magawa ang suka, idinadaan din ito sa proseso na kung tawagin ay post-fermentation (Pederson, 1967). Mas lalo pang pinapasarap ang suka dahil nilalagyan ito ng iba’t-ibang food additives tulad ng dahon ng bayabas, dahon ng pinya, balat ng puno ng duhat at mga dahon ng tanglad (Cecilio, 1997). Mula sa mga sangkap na nabanggit ang magdadagdag pa ng pampasarap at pampamkulay sa suka. Depende na sa kombinasyon ng mga nabanggit kung papaanu papasarapin ang suka. Ito ang tinatawag na trade secret ng mga manggagawa ng suka. Karaniwang ibinababad ang mga sangkap sa suka ng matagal na panahon para lalo pa itong sumarap. Katulad ito ng mga mamahaling suka, gaya ng balsamic vinegar, na napakamahal. Karaniwang inaabot ng kalahating taon ang prosesong ito para mas masarap ang mayayaring suka o kaya naman taon ang inaabot tulad ng sa alak.
Pagkatapos, pinapakuluan na ang suka para mamatay ang mga mikroorganismo nitong taglay para maging ligtas ito bago ikunsumo. Pagkatapos ay inilalagay na ito sa mga bote para ibenta. Kaya pala ang napaksaarap ng sukang basi dahil dumadaan ito sa napakahabang proseso.
Ano ang asim?
Sa diksyunaryo, ang salitang asim ay tumutukoy sa uri ng panlasa at karaniwan itong nangagaling sa maaasim na pagkain tulad ng suka, prutas, at gulay. Sa salitang Ingles, ito ay sour bilang pang-uri or sourness bilang pangngalan.
Saan nagmumula ang asim?
Bukod sa taglay na acetic acid ng suka, marami pang maaring pagmulan ng asim. Ilan sa mga ito ay hindi na kailangang dumaan pa sa permentasyon. Ito ang mga natural ng taglay na asido ng mga pagkain o ang tinatawag nating organic acids (Fernandez, 1997). Isang uri ang ascorbic acid na matatagpuan sa mga citrus fruits tulad ng kalamansi, suha, at kahel. Isa pang uri ang malic acid na natural ng taglay ng mga prutas gaya ng apol, peras, atbp. May tinatawag ding sorbic acid na taglay ng mga berries. Meron ding hydrochloric acid na taglay ng gastric juice sa ating loob ng ating tiyan na tumutulong para palambutin ang ating mga kinain at karaniwang sanhi ng pangangasim ng ating mga sikmura kapag nasobrahan.
Ibang usapan na ang mga artipisyal o dili naman kaya ng mga inorganikong asido dahil ang mga ito ay nakakalason tulad ng sulfuric acid, hybromic acid, atbp. Hindi rin natin alam kung ano ang lasa ng mga ito dahil hindi ito edibol o ligtas kainin. Para sa mga inorganikong asido ang sukatan ng acidity ay ang taglay niton pH o ang lakas ng hydrogen atom nitong nilalaman (Pearson, 1976). Pero para sa mga organikong asido, nasusukat ang kanilang acidity sa dami ng taglay nitong asido (Fernandez, 1997).
Ngayon alam na natin kung saan nanggagaling ang asim pero hindi natin alam kung papaano ba natin ito nalalasahan. Ayon kay Grace O. Rumbaoa, propessor ng Food Science sa Kolehiyo ng Ekonomiyang Pantahanan, ang bawat lasa na ating natitikman ay dahil sa reaksiyon ng ating taste buds na nakakalat sa ating dila. Kaya naten nalalasahan ang asim dahil may nakalaan ng taste bud para sa asim. Nakadepende naman ang tapang nito sa uri ng asidong kakabit sa specific taste bud. Mula doon, magpapadala ng signal ang dila sa utak sa para basahin ang mensahe na mula sa taste buds kung gaano kaasim ang isang asido. Pagkatapos, magpapadala naman ang utak para sa dapat na reaksiyon sa mukha, sa ating bibig, at sa iba pang parte ng katawan.
Gumawa ako ng isang sarbey para malaman kung ano ang iba’t-ibang persepsyon ng mga tao sa kung ano ang asim. Pumili ako ng kalahok mula sa Luzon, Visayas at Mindanao. Kinabilangan ito ng mga sampung mag-aaral sa Unibersidad ng Pilipinas na galing sa iba’t-ibang bahagi ng Pilipinas, tatlong mga kusinero, limang Food Technologist, isang propesor ng Food Science, at isang propesor sa Kasaysayan. May mga nabibilang sa mga Ilokano, Ibanag, Igorot, Tagalog, Bikolano, Waray, Cebuano, Ilonggo, at Bisaya. May apat tanong para sa mga kalahok.
a. Ano ang salitang asim sa inyong katutubong salita?
Salita Translation
Ilokano al-sem, al-sim
Ibanag Aslam
Igorot men aged
Tagalog Asim
Bikolano Alsom
Waray Aslom
Cebuano Aslum
Ilonggo aslum/aslom
Bisaya Aslum
Mapapansin na hindi nagkakalayo ang salitang asim sa ibat-ibang salita sa Pilipinas maliban lang sa mga Igorot. Sa bandang Visayas at Mindanao ay halos magkakapareho lang ang tawag sa salitang asim. Sa Luzon naman magkalapit din lang ang sa Ilokano at sa Ibanag. Mapapnsin din na halos lahat liban sa ilan ay nagsisimula sa letrang “a” at susundan ito ng “s” at nagtatapos sa “m” tulad ng salitang asim.
b. Ano ang ibig sabihin ng salitang asim sa inyong katutubong salita?
Lahat ay sumagot na ang ibig sabihin ng salitang asim ay tumutukoy sa panlasa, pang-amoy, at reaksiyon ng mukha.
c. Para sa iyo, ano ang salitang asim?
Trabaho Sagot
Mag-aaral Lahat ay sumagot na ang salitang asim ay karaniwang tumutukoy sa panlasa, maari di itong naamoy o di naman kaya ay nakikita sa reaksiyon ng mukha.
Kusinero Katulad ng mga mag-aaral, sumagot din ang mga kusinero na ang asim ay tumutukoy sa panlasa, pang-amoy, at reaksiyon.
Food technologist Ang asim naman para sa kanila ay nagmumula sa mga chemical compounds na matatagpuan sa mga bagay na tinatawag na 'maasim' dahil sa pagkilala ng utak natin sa mga naaamoy ng ilong at nalalasahan ng dila.
Propesor Para sa mga propesor, maliban sa mga nagging sagot ng iba, ang asim din ay tumutukoy sa buhay at pede rin itong gamiting panlarawan sa maraming bagay.
d. Saan at papaano mo ginagamit ang salitang asim?
Lahat ay sumagot na ginagamit nila ang salitang asim sa mga bagay na maasim tulad ng: napaka-asim ng kalamansi, tamang-tama lang ang asim ng sinigang, maasim ang mangga, atbp. Ginagamit din nila ito bilang pantukoy sa kanilang mga naamoy tulad ng amoy ng prutas, amoy nag natuyong pawis, o minsan naman ay sa kili-kili. Ang ilan naman ay bilang panlarawan o reaksiyon tulad ng napakaasim na mukha o kaya maasim ang mukha dahil sa pagkain ng maasim at sa napakaasim ng buhay. Meron ding sumagot na ang asim ay pede ring gamitin bilang pantukoy sa mga matatanda o may-edad tulad ng may-asim pa si Madam Auring.
Sa mga naging sagot ng mga kalahok, makikita natin na walang halos pagkakaiba ang salitang asim at ang pagkagamit nito kahit sa kanilang katutubong salita. Tumutukoy pa rin ito bilang panlasa, pang-amoy, reaksiyon, at panlarawan sa mga bagay-bagay. Pero bigyang pansin natin dito na nagkakaiba na lamang sila sa pagkagamit. Isang magandang halimbawa dito ang asim bilang panlarawan sa buhay at sa mga may edad na. Kung ikukumpara natin sa ibang kultura sa ibang bansa, hindi naman natin maaring sabihin na “My life is so sour.” o di naman kaya ay “Madam Auring has sourness still.” Pero tignan muna natin kung papaanu ginagamit ang salitang asim sa buhay at sa matanda. Kapag sinabi natin na maasim ang buhay, para sa ating mga Pilipino ito ay tumutukoy na hindi kagandahan ng ating mga napagdaanan. Kapag sinabi naman na may asim pa si Madam Auring, tumutukoy lamang na may dating pa siya lalo na sa sekswal na pamamaraan. Pero nakakatuwang pagtunuan ng pansin na sa mga may edad lamang ito nagagamit at hindi pwede sa mga bata. Maari din siguro pero nangangahulugan lamang na tutukoy ito sa amoy ng kanyang katawan. Kung ating susuriin nagiging kolokyal (colloquial) ang pagkagamit ng salitang asim kapag ginagamit na ito sa ibang paraan.
Ang suka bilang pinagmumulan ng asim ay nagtataglay ng karakter na maari ding sumimbolo sa kultura ng mga Pilipino. Tulad ng maasim na sukang basi, ang mga Pilipino ay may maasim na kasaysayan. Dumaan tayo sa mahabang permentasyon, sa mga pagbubulok sa atin ng mga dayuhang lumapig sa atin, para maging mas mahusay at maging mas masarap sa panlasa ng mga titikim. Habang mas matagal tayong pineperment, mas lalo tayong sumasarap, at mas nagmamahal tayo dahil tumataas ang ating kalidad. Iba-iba man tayo, iisa pa rin naman ang ating asim. Parang asim ng sukang basin a galing sa tamis ng tubo. Tamis na pinaasim ng panahon para maging mas may katuturan. Bilang Pilipino, pwede nating sabihin tayo ang sukatan ng asim.
Reference:
Adams, M.R..1980. The small-scale production of vinegar from bananas.Tropical Product Institute, 56/62 Grays Inn Road, London
Frazier, W.C. & D.C. Westhoff.(1988).Food Microbiology.4th ed. New York: McGraw-Hill Book, Co.
Fernandez, D. G. 1997. Fruits of the Philippines. Makati City: Bookmark, Inc
Hutkins, R.W..(2006).Microbiology and Technology of fermented Foods.Blackwell Publishing, USA
Pearson, David. 1976. The Chemical Analysis of Foods. 7th ed. NY: Churchill Livingstone.
Pederson, C.S..1967.Processing by Fermentation.Connecticut: AVI Publishing Co.
Stenkrauss, K.H..2002.Fermentations in the World Processing.Comprehesive Reviews on Food Science and Food Safety Journal
Wood, J.B..(1985).Microbiology of Fermented Foods.(vol.1).Elsevier Applied Science Publishers, London and NY
Feelings...
This is how I feel today.
Hindi ko alam kung bakit?
Basta!
Lately, ganito lang talaga ako...
Hindi ko alam kung bakit?
Basta!
Lately, ganito lang talaga ako...
Sunday, November 9, 2008
I HATE VICTORY LINER BUS
November 3, 2008 - the longest trip in my life. In a BUS!
It was two in the afternoon that day when I started to pack up my things going back to Manila from my semestral break. I finished packing my things at five o'clock. I took a bath, tied up myself and ready for a 10 hour trip back to Manila. I need to go to the bus station, and that is to the next next town. My trip is at seven in the evening. My kuya and our bunso went with me to the station where my father is waiting. My papa works near to the new bus station so he just stayed there. At exactly 7:25 the bus 1626 started its journey back to Manila. I bade good bye to them and ready for the enrolment.
The catastrophe started when we reached Santiago City after two hours. We had a bus stop station. Assuming that it is only a stop I decided not to go down anymore. After 30 minutes of waiting, the bus still not going. I took the comfort room for a small pee and bought some candies for the trip. I went to the back of the bus and there they are the driver and some technicians. I did not bother to ask questions anymore since the operator called for the passengers to get in the bus.
After an hour and a half, I've heard a bang! in the under the bus. It's not only a single bang but it has also a tsug! and another tsuug! again. The bus is still running but when I look in the window trailers full of sacks of rice are faster than our bus. The bus parked on the side of the road so that the driver could check what those sounds were. It's been thirty minutes passed but the driver and the operator are not coming back yet. After, the driver went up and switched off the bus. I assumed that they were fixing the bus. After an hour, still no sign of the bus to continue. Many passengers went down already because it's kinda hot inside already because there was no airconditioner anymore.
I was having a tonsilitis and fever during my trip. What made me more sick was the driver and the operator. It's been two hours passed and we were waiting, along with the other passengers outside, to know what's going on. The two went far sitting and talking to each other. What pisses me off was that, I know that the bus is not working and I don't know why and if is still gonna work. Since the driver went away, I assumed that they cannot fix the bus. The catch is, they are not updating us what is going in there.
We were trapped in a mountanous area and it's cold outside. If you go inside the bus it is hot. So I stayed outside so that I could breath. It's very frustating though to wait for nothing. Sitting outside knowing what to do if is there any back up bus to come or are we waiting for nothing. Luckily, some passengers initiated to approach that driver and the operator and ask what is going on. Instead of the drivers calling for help, it was the helpful citizens of the world passengers. I was proud of the other male passenger for shouting at the operator and driver for doing nothing and just sitiing there. I salute Mr. Ramos for his volunteerism and for being a responsible Filipino citizen.
After two hours of waiting, technicians arrived from Santiago City Victory Liner bus station. Again, an hour for them to fixed the damage of the bus. At last, the bus went off for our trip. Again, after thirty minutes of running the bus got damaged. Whatta h*ll! Again, thirty minutes for repair before the trip safely continued. It was passed eleven in the morning when I arrived in my apartment.
Another bad bus experience again from Victory Liner Bus happened two years ago. It was again in Santiago City but that time I am going back home from Manila for Christmas break if I can still remeber. This bus hit the tanker of Petron. Luckily, it was only the bus and the tanker were damaged. The mirror of the bus was broken and the back of the tanker was deformed. I was with my sister then. They just left their passengers in the gasoline station without asking for assistance from their company. They didn't even care to give us fare for our cut trip home. We paid for the exact amount without a student discount because they are not giving but we did not reach our destination.
So to Victory Liner, damn you! If only there is other bus line near our place I won't bother riding your bus. It's true that you have good buses but your system especially your customer service is BULOK! Pag ako naging mayaman na mayaman ako ang una niyong magiging kakompitensiya!
Baby and Me
The title may sound cheezy but it has a lot of values to learn especially to the teens of our generation. The movie may not satisfy the acting, the drama and the comedy but I assure you that it can give you a lasting lesson. And that is to be safe to our sex life, wahahaha! Not only that, it also talks about education, poverty, and realtionship within the family.
While watching the movie I remembered and missed a lot of things especially my mom and my dad. It's true, not sometimes but always, that we more appreciate the people after loosing them. Before the movie is finished, I didn't notice the tears rolling down into my cheeks :*(.
I wish I could finish school first and have a decent job before ending up to this story. Ha ha ha!
Here is the summary of the story:
Jun-su is a popular but rebellious 19-year-old. One day, his parents give him an ultimatum, leaving him alone in the house to rehabilitate his life. He doesn't mind the independence until a six-month-old baby Wooram is delivered to his doorstep. He has no choice but to care for Wooram and attend to his demand for breast milk. Where can he find a nanny?
Source http://www.koreatimes.co.kr
The summary is just a piece of the whole story so I suggest you to watcch it for you not to missed the fun part. And how can you let miss the cute baby ;-)
Cast
Jang Geun-seok - Joon-soo
Kim Byeol - Byeol Kim
Mason Mun - Han Woo-ram (baby)
Park Myeong-su - voice of Woo-ram
Kim Jeong-nan - Joon-soo's Teacher
Kim Byeong-ok - Joon-soo's father
Park Hyeon-suk - Joon-soo's mother
Jeong Gyu-su - Byeol's father
Jang Jeong-hee - Byeol's mother
Choi Jae-han - Jun-seong
Jeon Se-hong
Director
Kim Jin-yeong
Monday, October 20, 2008
Death Bell
Cast
Lee Beom Soo
Yoon Jeong Hee
Nam Gyoo Ri
Kim Beom
Han Na Yeon
Lee Eol
Kim So Hee
Kong Jeong Hwan
Ham Eun Jeong
Jin Seong, Kang I Seul
Choi In Sook
Jo Ah Ra
Director
Yoon Hong Seung
Summary
About 200 days prior to the college entrance exam, a school manages a cram course for its top 20 students. Evaluated only by their grades, school life is so stressful that some students suffer from serious mental problems. A sudden piano solo of "Fur Elise" wakes up the sleeping students and a screen shows the top student, Hye Yeong, dying in a water tank. A voice asks the students to solve a question, to decide the fate of Hye Yeong.
(Source: filmasia.blogspot.com)
Photos: courtesy of www.crunchyroll.com
My Mighty Princess
It is a korean film. As expected from the previous korean movies I've watched, I was not disappointed. The movie is full of humor but with a very superb action. Actually, I already put it on the list of my favorite movies. Very simple movie but very very good. (clap,clap,clap)
Here is the summary of the story.
KANG So-hwi, a beautiful martial arts prodigy, is about to embark on a journey into adulthood. But her journey is like no other. Her super-human strength and martial arts prowess scares away her fellow undergrads and even the boy she has fallen for. Devastated, So-hwi decides to give up martial arts and takes a different path. Her father, a martial artist himself, is afraid of losing an heiress to the family’s martial artistry, and missions So-hwi’s old buddy Il-yeong to persuade her to stay in the field. Meanwhile, the evil Heuk-bong provokes a war to conquer the martial arts world with the legendary Fine Blade he stole in the past, killing every swordsman one after another. So-hwi’s father comes to a showdown with Heuk-bong, but the battle leaves him fatally injured. On the brink of her father’s death, So-hwi picks up a sword again with a burning desire for revenge.
Director
Kwak Jae-yong
(source:http://www.crunchyroll.com/library/My_Mighty_Princess_-_Movie)
Cast
Sin Min-ah - So-hwi/Ok-soon
- Il-yeong
Yoo Geon - Joon-mo
Saturday, October 11, 2008
The Secret to Maintain A Fit Body
Lately, I'm getting bigger and bigger.
My nutrition teacher said, if I want to maintain a fit body I should take out what I took in. I should burn every calories that I take in everyday. Since I eat a lot lately, I should take an extra exercise to prevent the accumulation of fat and carbs in my body.
The problem is, I hate tiring myself going out to gym or jogging around the academic oval. Then I discovered a way to burn my extra calories.
The secret? Hmmm...
Try it guys and you'll prove that it is very effective. He he he!
Here are the list of activities and its equivalent calories that are burned before, during, and after 'sex'.
Is it true?
Calories Burned During Sex
Why not you and I have a test? (just kidding)
REMOVING HER CLOTHES:
With her consent
12 Calories
Without her consent
2,187 Calories
OPENING HER BRA:
With both hands
8 Calories
With one hand
12 Calories
With your teeth
485 Calories
PUTTING ON A CONDOM:
With an erection
6 Calories
Without an erection
3,315 Calories
POSITIONS:
Missionary
12 Calories
69 lying down
78 Calories
69 standing up
812 Calories
Wheelbarrow
216 Calories
Doggy Style
326 Calories
Italian chandelier
2,912 Calories
ORGASMS:
Real
112 Calories
Fake
1,315 Calories
POST ORGASM:
Lying in bed hugging
18 Calories
Getting up immediately
36 Calories
Explaining why you got out of bed immediately
816 Calories
GETTING A SECOND ERECTION:
If you are:
20-29 years
36 Calories
30-39 years
80 Calories
40-49 years
124 Calories
50-59 years
1,972 Calories
60-69 years
7,916 Calories
70 and over
Results are still pending
DRESSING AFTERWARDS:
Calmly..
32 Calories
In a hurry
98 Calories
With her father knocking at the door
5,218 Calories
With your wife knocking at the door
13,521 Calories
Results may vary!
THERE'S A LOT OF SADNESS IN THE WORLD
Right now, as you read this,
Over 50 Million couples are having SEX!
And you're on the computer reading my Blog!
(forwarded message from my superior, ha ha ha!)
Thursday, September 25, 2008
UP Film Institute English movies you should not translate in Tagalog
(copy paste from Chad's forwarded e-mail)
English Movies You Should Never Translate In Tagalog
1. Black Hawk Down - Ibong Maitim sa Ibaba
2. Dead Man's Chest - Dodo ng Taong Patay
3. I Know What You Did Last Summer - Uyy... Aminin!
4. Love, Actually - Sa Totoo Lang, Pag-ibig
5. Million Dollar Baby - 50 Milyong Pisong Sanggol (depende sa exchange rate)
6. The Blair Witch Project - Ang Proyekto ng Bruhang si Blair
7. Mary Poppins - Si Mariang May Putok
8. Snakes on a Plane - Nag-ahasan sa Ere
9. The Postman Always Rings Twice - Ang Kartero Kapag Dumutdot Laging Dalawang Beses
10. Sum of All Fears - Takot Mo, Takot Ko, Takot Nating Lahat
11. Swordfish - Talakitok
12. Pretty Woman - Ganda ng Lola Mo
13. Robin Hood, Men in Tights - Si Robin Hood at Ang Mga Felix Bakat
14. Four Weddings and a Funeral - Kahit Apat na Beses ka Pang Magpakasal, Mamamatay Ka Rin
15. The Good, the Bad and the Ugly - Ako, Ikaw, Kayong Lahat
16. Harry Potter and the Sorcerer's Stone - Adik si Harry, Tumira ng Shabu
17. Click - Isang Pindot Ka Lang
18. Brokeback Mountain - May Nawasak sa Likod ng Bundok ng Tralala/Bumigay sa Bundok 19. The Day of the Dead - Undas
20. Waterworld – Pista ng San Juan
21 . There's Something About Mary - May K'wan sa Ano ni Maria
22. Employee of the Month - Ang Sipsip
23. Resident Evil - Ang Biyenan
24. Kill Bill - Kilitiin sa Bilbil
25. The Grudge - Lintik lang ang Walang Ganti
26. Nightmare Before Christmas - Binangungot sa Noche Buena
27. Never Been Kissed - Pangit Kasi
28. Gone in 60 Seconds - 1 Round Lang, Tulog
29. The Fast and the Furious - Ang Bitin, Galit
30. Too Fast, Too Furious - Kapag Sobrang Bitin, Sobrang Galit
31. Dude, Where's My Car - Dong, Anong Level Ulit Tayo Nag-park?
32. Beauty and the Beast - Ang Asawa ko at ang Nanay Nya
33. The Lord of the Rings - Ang Alahero
34. Die Hard - Hindi Mamatay-matay
35. Die Hard, With A Vengeance - Hindi Na Mamatay-matay, Nag-higanti Pa
36. Lost In Space - Mga Tangang Naligaw sa Kalawakan
37. Paycheck - Sweldo
38. What Lies Beneath - Ang Pagsisinungaling sa Ilalim
39. Superman, The Return - Si Superman Bumalik, Naiwanan Ang Brief
40. Cinderella Man - Bading si Cinderella
41. Charlie and the Chocolate Factory - Nag-trabaho si Charlie sa Goya
42. Blade Runner - Magnanakaw ng Labaha
43. Schindler's List - Mga May Utang kay Schindler
44. Men In Black - Mga Lalaking Namatayan
45. X-Men, The Last Stand - Mga Dating Lalaki, Huling Tinayuan
46. Wedding Crashers - Mga Bwiset sa Kasal
47. The Day After Tomorrow - Sa Makalawa
48. Three Men and a Baby - Ang Tatlong Yayo
49. Catch Me If You Can - Habulin Mo 'Ko
50. A Bug's Life - Ang Buhay ng Isang Surot
51. Die Another Day - Mamatay Ka Uli Bukas
52. The Rock - Ang Shabu
53. Jaws - Panga
54. Back to the Future - Sa Likod ng Hinaharap
55. In the Line of Fire - Tumulay ka sa Alambreng may Apoy
56. Saturday Night Fever - Sabado ng Gabi, may Trangkaso
57. Stepmom - Tapakan si Inang
58. Brother Bear - Kuya Oso 58. Police Academy - Paaralan ng Mga Buwaya
60. The English Patient - Ang Pasyenteng Inglesera
61. Man on Fire - Nasusunog na Mama
62. The Horse Whisperer - Ang Tsismoso ng mga Kabayo
63. Dante's Peak - Ang Bumbunan ni Dante
64. Legends of the Fall - Ang Kasaysayan ng mga Lampa
65. The Forgotten - Ewan
Tuesday, September 23, 2008
UP Prof Quotable Quotes
(Copy paste from Karla's Multiply blog)
The real world is not going to say "Okay, the deadline is moved to here, there, blah blah blah". That's why it's called a deadline. It's already dead. It's not dying, it's dead.
--Prof. Mendoza, Psych 135 class asking for extension of research paper deadline.
"The aim of policy making is to invoke action! Because action speaks louder than words! You do not just say I love you. You say: If you love me, enter me!" -Dr. Alfonso Pacquing
"Class, next week na lang ung result sa exam nyo. I am having a hard time checking it. I will seek first the divine guidance on what to do about it. Class dont worry about your grade. Let me worry about it." Sir de jesus,envi sci 1
(valentines day) "Ano ba yan? Students ba kayo ng UP? Bakit ang bababa ng scores niyo? Siguro wala kayong date ngayong valentines kaya ganito kayo. Losers!!! When i was your age i had a date. Hindi ba naapektuhan ng UP FAIR euphoria ng grades niyo? Parang di kayo masaya..." (sabay matching tapon ng quizzes sa sahig) "I won't record this. Go find a date." (sabay walk out.) -Sir Doliente,BA.
"I don't give surprise long exams. all exams are announced. Halimbawa, Class, mageexam tayo, NGAYON NA!" -Ma'am Chei Billedo, Psych
"Oo, nagpapaulan ako ng uno... baket? aanhin ko ba nun? di naman ako yayaman dun." -Sir Atoy Navarro, histo I
"Nasa bandang gilid ang fallopian tube. Kaya kung gusto niyong magka-anak ng asawa niyo, dapat nakatagilid kayo habang gumagawa." -Ma'am Meggie, Zoo 10
atheist ako, pero pag nasa bahay, nagro rosary kami ng Nanay ko, eh kung magalit sa kin yun.
--Socio 11 Prof
"you do not fall in love; you rise in love. That's how you love rationally." --Dr. FG david
"Kahit magpakamatay ka pa di mo masasagot yang problem set na yan dahil pang-157 (phy chem II) yan!" - ibid
"Don't take the BAR and yourselves too seriously. baka mabalitaan nalang namin na nag-o-oral summation kayo sa Luneta. O lumulutang-lutang sa PasigRiver. Enjoy yourselves, relax, and read at least 15 hours a day. Nakakabobo ang sobrang tulog. MAg relax ka habang nagbabasa. Magrelax habang nagmi-memorize. "
"Pag nananaba ka sa oras ng exams, ibig sabihin di ka papasa."
"Oh the BAR isn't scary. It's terrifying. It might even kill you."
"Wow. Rape-able." and "Stand up Miss ___ so that I might see the contours of your body."
Ito naman from our Prof. Ancient:
"Mga engineers? Nako. Bihira pumapasa sa BAR."
"Sa mga taga-UP lang ako bilib eh. Pagpasok nila sa lawschool, hindi sila disoriented. Bilib ako sa study habits na meron yang mga batang yan. Some of them look like they eat kamote thrice a day, pero ang utak, di ututin!" (ewan ko kung matutuwa ako dito o hindi)
sabi ng aming dean who is 80 yrs old, "class you're laughing now, but i will predecease you all"
prof: O, meron na bang nakapunta sa inyong XXX
class: (tahimik)
prof: (medyo nadisappoint) Ano?! Puro na lang ba kayo aral? Aral na lang kayo ng aral, ha? Wala na kayong napupuntahan kakaaral niyo!
same prof: Nakita niyo na ba ang Hooverdam?
class: (tahimik uli)
prof: Hehehehe, ang yabang ko talaga!
Second day of classes
Same Prof: (kinuha ang box ng colored chalks) Ano ba naman ito... (tapos iniitsa sa lamesa yung mga dark colored chalks)
class: (tahimik na nagmamasid)
Prof: Class, sulatan niyo ang manufacturer ng chalk na ito, at sabihing tanggalin na ang mga walang kwentang kulay na ito... brown, green, violet. hindi makikita ito sa board. Convince them
class: (tahimik at gulat)
Prof: and .25 incentive sa final grade niyo!
terror prof after an exam (last day na din ng class..): ok class.. see you next sem!
"Ateneo is not a university, it's a diploma mill. Bakit ba nakangiti pa mga estudyante dyan kapag lalabas sila ng gate nila, hindi ba nila nalalaman ang nami-miss nila sa edukasyon?"
"The more wisdom you obtain, the more you shut your mouth. This is because the more that you learn, the more you realize that there are even more things that you do not know. The true mark of an idiot is a loudmouth, the true mark of a wise man is humility"
--Paraphrased galing kay PI100. Puta best prof sa CAL.
Classmate: Ma'am, pwede po bang next week na kami mag report?
Ma'am: Alam mo, God is good. And I am God. So yes, pwede next week.
galing kay sir U eliserio during creative writing class...
"try everything once except incest"
and one day pumasok ng room, galit na galit. hinagis ang bag sa table, nagwawala sa harap ng room dahil hindi daw nasagot ng previous class niya ang question niya. kaya dapat daw masagot namin, ang makasagot may plus points. kapag walang makasagot, lagot kami. ang tanong.... "class, sinong lalaking artista dun sa TV show na wonder years"?
"Mamatay na mangopya..."
saka
"Ang hindi maka-100, bobo!".
"im gay. so gay i could show you my penis because it is but an accessory to my body"
-jean navera, spcm1
FIRST DAY OF CLASSES: "Kung may boyfriend o girlfriend kayo na hindi taga-UP, hiwalayan niyo na agad. Walang pupuntahan yan. Hindi kayo magkaka-intindihan. Tapos yung mga anak niyo, magiging bobo. Gusto niyo ba yun?"
ANOTHER PROF: "Hoy girls, wag kayong kukuha ng boyfriend dito sa UP. Pare-parehas tayong mahirap dito. Kumuha kayo ng mayaman. 80% of the child's intelligence comes from the Mother naman eh. Kayo guys, wag kayo kukuha ng bobong babae. Kahit matalino kayo, magiging bobo anak niyo."
STUDENT: Sir, pwede po magpa-sit in yung friends ko?
PROF: From what school are they?
STUDENT: St. Scho po.
PROF: "Go ahead. So they'll realize what they're missing. St. Scho, St. Scho... eskwelahan na ba yun sa inyo?!"
sa PHILO:
"I THINK THEREFORE I AM FROM UP!"
"Class, kaya mahal ang bayad sa mga professors sa ibang school kasi ang bobobo ng mga estudyante dun. Dyuskoh, I used to teach there... at lumuluha talaga ako ng dugo bago maintindihan ng mga students yung sinasabi ko. Ang mahal nga ng bayad, magkakasakit ka naman sa panga kakaulit ng lessons! Wag na lang! Dito na ko sa UP, at least nagkakaintindihan tayo. Diba?"
Dahil kami ang mga huling estudyante ni Dr.David at mahal na mahal namin siya, nag-compile kami dati ng mga quotable quotes mula sa kanya. Ito ang ilan:
"Meanings we find are the meanings we make."
"WHAT YOU LEARN IN UP IS TO GO ON AND NEVER GIVE UP. THAT IF THERE BE
ONE PERSON LEFT STANDING, LET IT BE ME. LET ATENEO FALL FIRST BEFORE
UP..."
"The measure of a man is how many doors he has opened to other people, especially to those he doesn't know."
"To be born is to die. In between they grow and multiply like flies. 6.2 billion people in the world. Kadiri, ano?"
"Why not life? Why call it soul? Call a spade a spade."
"Earth is the only heaven we can know."
"religion is a successful economic institution"
"Do not live long enough to be worthless."
"Domestication of the human male is one of the greatest achievement of the human race."
"I do not know many. I only know enough to teach my classes."
"We do not accept anyone here in class except for those who are members of a certain minority group. For example, gays are part of a minority group, bakla ka ba? If you admit to this class that you are gay, then I'll admit you"
-Prof, to a guy student na nagpre-prerog
"kapatid ng sinungaling ang magnanakaw.
"ergo, gma's marriage to mike arroyo is null and void ab initio."
consti law class, 1st sem, AY 2005-06
"running for summa ka? mapapagod ka lang."
"Bilib ka kay Alan Peter Cayetano? E ambaba ng grades n'un e!"
"Si Miriam, crush ko 'yun dati. Muntikan na maging kami, kaso nasiraan ng ulo, kaya 'yun, iba ang asawa ko."
"Class, gusto ko kayong i-train na mag-English, so when you're here in class, magsalita kayo ng English! Ako lang ang exempted dahil matanda na ako at ako ang teacher!"
Ma'am Vitriolo (2nd to the last meeting)
Okay class, next week, we start the lecture proper.
from my socsci1 prof last sem: "Birds of the same feather FLOCK together...don' t forget the L".
"I'll strangle you, strangle you really hard, smack right in your jugular (pause ng mga 5 seconds), you do know where your jugular is?"
"Be ready with your speech because I am going to lambaste you!"
-namutla nalang yung classmate kong freshie after hearing sir navera sa spcm 1 namin
'bakit parang napakaligaya ng klase niyo? maging sad naman kayo, 5 mins.' - prof ko sa math 100.
"well of course when you sell your soul you have to make an elaborate justification to make yourself feel good."
-Sir Walden Bello, Socio 127, this sem
"ano bang natapos mo? italian 8?"
"punyetissima! " (sosyal pati mura italian!)
"look at me i'm 433 years old pero ang lakas lakas ko pa. eh kung walang gulay eh di kakain na lang ako ng damo. kung wala eh di tubig, kung wala mag-ipon na lang ako ng laway."
-Sir Tiamson, Italian 11, this sem
from Prof Soresca in my spanish 1 class
Prof:"Mr. Gatbunton, why are you late?!"
Student:"Sorry Mam, galing pa ako Las Pinas."
Prof: "Ladies, don't marry somebody from Las Pinas because they have bamboo organs!!"
"there are only two countries who still use Fahrenheit.. the United
States of America and Liberia... a pathetic country in africa"
--Sir Argete
Marx is more Christian than Christ and Christ is more Marxist than Marx. - Sir Lanuza.
sa geol11, ayaw mag-recite ng mga classmates ko..
sabi ni ma'am cathy
"wag na mahiya, you have nothing to lose but your face.."
si sir agapito..habang 2nd exam at malakas ang ulan..
"ang lakas ng ulan, ayos yan at least hindi halata pag umiiyak.."
Class: Sir, sa exams po ba nagbibigay kayo ng partial points?
Prof: Hmm, if I see partial wisdom.
"It's okay to smoke inside my class. As long as you don't breathe it out." -Dr. Obsioma, Biodiversity
"Oh, this is good. It's poetic because it's perfectly stupid." - Ricardo de Ungria last week on my classmate's work.
Prof: Did I remind the class last meeting that we're going to have an exam today?
Class: (dead air)
Prof: Ok, it seems I forgot to remind the class that we're going to have an exam today. I'm giving you five minutes then to buy a bluebook. We're going to have an exam today.
sir tiamson (span 11)
"ayan, di ka makasagot. yung bakal sa ngipin mo naapektuhan na yung pagsasalita mo"
Dr. Gapud during a 3 hour lecture insect taxonomy class... after the 1st hour:
"class, gising pa kayo? mukhang inaa antok na kayo a. i understand, nakakaantok talaga ako maglecture.. . pati nga ako inaantuk na e".
in a lecture class discussing evolution, after nag excuse na lumabas ang isang lalaking estudyante for the 2nd time:
UP prof: o... there goes the Home erectus again. ..
In a lecture class, after giving a joke related to his current lecture topic, UP prof: sa mga hinde natawa, repeaters kasi kayo at narinig nyo na yan joke na yan sems ago... sorry, yan lang kasi ang joke ko e.
during a MSc compre, isa sa mga advisers asked this:
UP prof: are you familiar with the Insect Ecology Book by (the name of the author)?
Grad student: yes sir.
UP prof: that's great... so, anu kulay nan cover nun book na yun?
Monday, June 30, 2008
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