Republic of the Philippines

DEPARTMENT OF EDUCATION

Region 1

Pangasinan Division II
BENIGNO V. ALDANA NATIONAL HIGH SCHOOL

“The Mung Bean (Vigna Radiata) a Comparative Studies: The

Proponents:

Ryzle Ann M. Gumallaoi

Nomer D. Soliven

John Paul B. Malubag

Kristopher F. Pasaron

Adviser:

Dr. Efren K. Teres

INTRODUCTION..............................................................................................................1

1.1 Scope and Delimitation.................................................................................4

1.2 Hypothesis...........................................................................................................4

1.3 Definition of Terms............................................................................................5

METHODOLOGY.........................................................................................................6

1.1 Research Design.............................................................................................6

1.2 Materials.............................................................................................................7

1.3 Procedure............................................................................................................7

1. Preparation of Mung Bean seeds..............................................................7

2. Preparation of Seed Set-up.......................................................................7

3. Monitoring of Growth...............................................................................8

1.4 Data Gathering...................................................................................................8

RESULTS......................................................................................................................8

LENGTH......................................................................................................................13

DISCUSSIONS............................................................................................................14

CONCLUSIONS..........................................................................................................16

REFERENCE...............................................................................................................18

CURRICULUM VITAE.....................................................................................................21
 INTRODUCTION

Water plays a significant role for plant growth and also for seed germination.

Germination is the process by which seeds grow into new plants. The seed must be

stimulated to grow by environmental factors. These factors are temperature, oxygen

and of course water. When there is plenty of water, the seed will fill with water, a

process known as imbibition. The water activates special proteins known as enzymes,

which kickstart the seed growth process. Water is absolutely necessary for seed

germination. Some seeds are extremely dry and require a significant amount of water

relative to their dry weight. Water is very important in seed germination. It aids in the

vital activities of protoplasm by providing necessary hydration, dissolved oxygen for

the growing embryo, softening the seed coats, and increasing seed permeability. It

also aids in seed rupturing and converts insoluble food into soluble form for

translocation to the embryo.

Plants are vital sources of food, habitat, and medicine, as well as helping to

control the water cycle and provide oxygen. Understanding the ideal type of water for

their germination also entails doing our part to assist plant diversity recover. Water is

the most limiting abiotic (non-living) component for plant growth and production, as

well as a major predictor of global vegetation distribution.

Water has a crucial role in plant growth and photosynthesis, as well as the

distribution of organic and inorganic compounds. Plants retain less than 5% of the

water taken by roots for cell proliferation and plant growth, despite this dependency.

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The quality of the water has a direct impact on the development of the plants. As a

result, using low-quality water for irrigation can pose toxicity and salinity risks that

can seriously harm your plants.

With the use of different water types, we are aware that we will be using

different liquids with different pH level. Through this study, we would also like to see

the effect of pH in the germination and growth of plants. This study we use five types

of water with different types of pH level (Deep Well Water, Tap Water, Distilled,

Isotonic, and Alkaline). However, different water has different minerals and chemical

that may affects the growth of plants.

For the purposes of this study, Mung Bean (Vigna Radiata L.), often known

as Green Gram or Gold Gram, was chosen not only because of its well-known

property of being easily and swiftly germinated, but also because of its vital use to

many people, particularly in tropical climates. Mung bean (Vigna radiata L. Wilczek)

is widely used as vegetable in developing world as it measures up to animal sources.

The seeds have high nutritional value with high proteins, fibers, resistant starch and

phytonutrients making them rich in antioxidants to reduce aging (Ronald et al. 2016).

Mung bean is also used against chronic diseases like cancer, diabetes and cardiac

diseases, and it is considered to be essential for myelination by oligodendrocytes

within the brain (Chen et al. 2012). Mung bean has been consumed in many forms

like fried, boiled, powdered and sprouted. However, mung bean sprout is the most

nutritious form as it contains 200% more protein as compared to other consumable

forms. The nutritional value per 100 g of mung bean sprout is that it contains 7 g

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protein, 18 g carbohydrate, 24 g fat, 0.026 g sodium, 0.06 g potassium, 0.02 g iron,

0.029 g calcium, 103.5 calories of energy and other important vitamins (Hanumantha

et al. 2016). One of the most important benefits of sprouting mung beans is that it

helps in the elimination of the anti-nutrient agent called phytic acid. Phytic acid is a

well-known anti-nutrient that is present in other forms of mung beans. This agent

inhibits some of our important digestive enzymes that digest proteins and

carbohydrates, including amylase, trypsin and pepsin. Thus, sprouted mung beans

have higher digestibility as they are devoid of phytic acid. It also has increased

absorption of vitamins, iron, zinc, magnesium and other minerals. Due to unique

quality, mung bean sprouts are very famous and have high demand. However,

sprouting requires certain specific conditions. The most important of which is

favorable temperature in the range of 25-30°C. Furthermore, it requires water free

from any dilution and proper light (Islam et al. 2017). Sprouts grow well in hot and

humid weather, but the demand of sprouts increases in winter season when the

condition is not favorable for sprouting. This increases demand of mung bean sprouts

during winter and compels the hotels and suppliers to explore alternative ways of

having fresh mung bean sprouts in winter. Although freezing or storage helps, it has

the disadvantage of causing brownish discoloration in the sprouts. The growers try to

grow sprouts in winter, but it fails to achieve the required yield and quality because

mung bean seeds are sensitive to environmental condition. Special oven is nowadays

also supplanted for this purpose, but the percent of sprouts emergence and yield is still

very low (Maninder et al. 2017). The present study emphasizes on the impact of

temperature and water purity on the percent of emergence and yield of mung bean

sprouts.

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 Using deep well water on plants is a low-cost way to provide nutrient-rich

water with minerals like calcium and magnesium in a pH range of 6 to 8. Tap water is

inexpensive and readily available. It has a pH level of 6.5-8.0. It is generally devoid

of pollutants such as fungi and germs. Although most tap water contains modest level

of chlorine for disinfection, it is not enough to harm most plants. Perfectly distilled

water usually ends up with a pH of 7, which is neutral. We hypothesize that ionized

water, such as alkaline (pH 9) and isotonic water (pH 4), would be very promising in

germinating healthy mung bean sprouts, given the growing popularity of alkaline and

isotonic water among health-conscious people due to their claim of being beneficial to

humans. However, the results revealed something unexpected.

1.1 Scope and Delimitation

This study is limited to seeing if there's a significant difference in seed

germination of Mung Bean (Vigna Radiata) when moistened with different types of

water and pH level in terms of the number of sprouts for mungo seeds and the number

of sprouts with leaves and sprout height. We just estimated the pH value of each water

type by searching on Google because we don’t have an instrument for measuring

water pH. Thirty seeds were placed in a container for each different type of water. For

five (5) days, the growth of the mungo plant is watched and documented.

Limitations: Not removing the cover of the Pocari Sweat plastic container on day

1 to day 5, may result in the seeds not being exposed to the same environment as other

seed samples from other plastic container, but this was done to avoid contamination of

other plates with molds already present on the aforementioned container.

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1.2 Hypothesis

Ha: There is a significant difference among the water types and pH level effect

the seed germination of the Mung Bean (Vigna Radiata).

1.3 Definition of Terms

Germination. Refers to the process by which an organism grows from a seed

or a spore. The most common forms of germination include a seed sprouting to form a

seedling and the formation of a sporeling from a spore. Thus, germination occurs

primarily in plant and fungal species.

Mung Bean (Vigna Radiata). It is the experiment's test subject. It will be

used to determine which water types and pH levels can influence its growth.

Sprout Height. It is the height of the mungo plant after the first and second

day of the experimentation.

pH (Potential Hydrogen) level. It is a measure of how acidic/basic water is.

The range goes from 0 - 14, with 7 being neutral. pH’s of less than 7 indicate acidity,

whereas a pH of greater than 7 indicates a base/alkaline. pH is really a measure of the

relative amount of free hydrogen and hydroxyl ions in the water.

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 Imbibition. The absorption of one substance by another, in particular the

uptake of water by a plant or seed.

Ionized water. It is natural water that has been run through an ionizer

machine's platinum and titanium plates to exchange some of the titanium and

platinum ions with the water, thereby increasing its alkaline nature and the pH level of

natural water.

METHODOLOGY

1.1 Research Design

The goal of this study is to see if the types of water and pH level has an effect

on seed germination by observing the growth of mungo seeds and sprouts. The

researchers employed five (5) distinct types of water with various pH levels to

achieve this. The researchers monitored the growth of the mungo plant every day

from the beginning of the experiment because this study is focused on the important

effects of pH level on a growing plant. To gather the needed data from this inquiry,

extraneous variables or influences that could alter the behavior of the subject being

studied were strictly maintained. In first day to second day, ten (10) sprays were used

to moisten all of the subjects and in the third to five day, twenty-five (25) sprays. The

plants were observed for five (5) days to attain the said data.

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 The types of water utilized to wet the Mung Bean seeds, namely distilled,

isotonic, deep well, tap and alkaline, are our independent variables. The number of

Mung Bean seeds germinated, the length of Mung Bean sprouts, and the number of

leaves on the sprouts are our dependent variables.

To guarantee homogeneity of viable seeds, seed samples of mung bean

(Vigna radiata L.) from a local supermarket were soaked with distilled water and

seeds that floated were eliminated. Each water type has its own set of seeds, 30 seeds

per water type.

1.2 Materials

 Water (Tap, Deep Well, Distilled, Alkaline, and Isotonic)

 Mung bean Seeds (150)

 5 Plastic Container

 Tissue Paper

 Spray

 Ruler

 Tweezer

1.3 Procedure

1. Preparation of Mung Bean seeds

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 Seed samples of mung bean (Vigna radiata) from a local supermarket were

washed and soaked with distilled water, seeds that floated were discarded to ensure

uniformity of viable seeds. The seeds were soaked 5 hours in distilled water because

of balanced pH level.

2. Preparation of Seed Set-up

Thirty (30) mungo seeds were selected for each plastic container which means

there are (150) mungo seeds for the five containers. Seeds were place equidistantly

using tweezer. Water was sprayed to the seeds to help them grow into sprouts.

Observations were made for the whole day until it grows into sprouts. After five (5)

days of observation, the mungo seeds are now full-blown sprouts.

3. Monitoring of Growth

After the preparation for the set-up for was done, the next task was to take

care of the plants. All the subject materials were watered equally and photographed

every day. The number of sprouts for each plastic container were monitored and

recorded within the five-day period of sprout growing. When sprouts have grown at

the last day of monitoring, we measured the height of the tallest sprout per

container and all the data were gathered.

1.4 Data Gathering

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 The quantity of mung bean seeds that germinated, the length of sprouts, and the

number of sprouts with leaves were all recorded. Molds were found, sprouts curled,

and root tips dried out, among other discoveries.

RESULTS

This chapter presents the findings, results and discussion on “The Mung Bean

(Vigna Radiata) a Comparative Studies: The Infamous Munggo in Different Water pH

Levels”

On day 3, 100% germination of the seed samples in various water types was

found, as shown in Table 1. The germination of mung bean seeds was affected by the

type of water utilized. Seeds in isotonic water did not germinate at the same speed as

seed samples in other water types, which was noteworthy. Molds began to grow at the

same rate as the other seed samples in different water types on day 4, and by day 5

had covered 4/30, or 13.3%, of the seed samples (see Figure 1).

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

TAP 27/30 30/30 30/30 30/30 30/30

DEEPWELL 28/30 30/30 30/30 30/30 30/30

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 DISTILLED 27/30 29/30 30/30 30/30 30/30

ALKALINE 29/30 29/30 30/30 30/30 30/30

ISOTONIC 27/30 30/30 30/30 30/30 30/30

Table 1. Number of Mung Bean Seeds germinated.

The above results were plotted onto a graph that follows:

Seed Germination on Types of Water

TAP WATER DEEPWELL DISTILLED ALKALINE ISOTONIC

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 The number of sprouts with leaves is shown in Table 2 below. On day 5,

100% of the deep well sprouts had leaves, followed by distilled water (96.67%) and

alkaline water (90%). Some sprouts in an isotonic water setup did not continue to

grow and form leaves due to the presence of mold in some seeds. It contained only

10% of seeds with leaves. Although 100% of the sprouts in the deep well set-up had

grown leaves by day 5, visible signs of withering began to appear on day 2 (see in

figure 1).

Table 2. Number of Mung Bean Sprouts with leaves

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

TAP 0/30 3/30 23/30 24/30 28/30

DEEPWELL 0/30 4/30 28/30 29/30 30/30

DISTILLED 0/30 6/30 22/20 23/30 29/30

ALKALINE 0/30 6/30 20/30 27/30 27/30

ISOTONIC 0/30 0/30 0/30 0/30 3/30

The above results were plotted onto a graph that follows:

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 35
30 TAP WATER
25
DEEPWELL
20
DISTILLED
15
10 ALKALINE

5 ISOTONIC
0
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

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 Tap Water Deep Well Distilled Alkaline Isotonic

Day
1

Day
2

Day
3

Day
4

Day
5

Figure 1. Comparative Growth of Mung Bean under Different Water Types

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 LENGTH

(In millimeter)

TAP 168 mm

DEEP WELL 235 mm

DISTILLED 197 mm

ALKALINE 186 mm

ISOTONIC 12 mm

On the last day of our experiment, we measured the tallest sprout. Table 3 shows that

seeds grown in deep well water set-up produced the longest average length of sprouts with a

length of 235mm at day 5 among the various water types examined. Followed by distilled

water (197mm), alkaline water (186mm), tap water (168mm) and isotonic water (12mm). The

molds that covered the seeds slowed the growth of sprouts in the isotonic water setup.

Table 3. Length of Mung Bean Sprouts

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 DISCUSSIONS

The pH of the water used is to blame for the rotting and warping of the Mung Bean

Sprouts/Seeds. The hydrogen and hydroxide ions are measured by pH.

Mung Bean, like other legumes, requires phosphorus, potassium, calcium, magnesium,

and sulfur, and in an alkaline environment, it can show signs of iron chlorosis and other

micronutrient deficiencies (Oplinger E.S, et al, 1990), as its performance is greatest between

pH 6.2 and 7.2. (Li, Piper, n.d.). When the pH of water, growing media, or nutrient solution is

less than 7.0, it is acidic, meaning it has more hydrogen ions than hydroxide ions; when the

pH is greater than 7.0, it is alkaline, meaning it includes more hydroxide ions. (Jesse Futch,

n.d.)

Table 4. pH scale of some common liquids

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 The application of isotonic water caused all 30 seeds to germinate, but at a slow

manner. On the third day, there was no discernible development because some of the sprout

tips had begun to rot and molds. The acidity of the isotonic water is responsible for the rotting

and warping of the seeds. In reality, isotonic drinks are classed as drinks that can cause tooth

erosion, which is defined as the loss of tooth enamel as a result of direct acid contact. Dental

erosion (Gaba Int'l)

From Day 1 to Day 2, the seeds moistened with Alkaline water showed the best

growth performance, with their group being one of the most promising samples for being one

of the fastest germinating seeds along with deep well water in just one day. With their group,

most sprouts germinated on the first day and were still competing with Deep Well water-

moistened seeds on the second day. However, the curling and drying of their sprouts could

have been an impact of alkalinity, as the environment was alkaline with a pH of 9.

Although alkaline water enriches plants with nutrients such as magnesium, calcium,

and phosphorus, it also causes nutrient deficiencies such as boron, iron, zinc, and manganese

deficiencies, which according to www.wikipedia.org causes necrosis and stunted growth in

plants (Wikipedia, Plant nutrition), as seen in the alkaline water-moistened Mung Bean

sprouts.

Pure water is widely recognized as the finest for watering plants. Because distilled

water is filtered, hazardous or difficult-to-process components are already removed, it

performed better than alkaline water. Although the lack of chemicals in distilled water aids

photosynthesis and is free of all detrimental effects of sugar, acids, or bases, and is healthy

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for plants, according to Natasha Gilani in her e-how post, they don't include any additional

nutrients and minerals, thus fertilizer is recommended. (Gilani N., n.d.)

At the end of the 5-day experiment, deep well or hard water-moistened seeds had the

highest yield. Although the Illinois Department of Public Health defines "hardness" as the

total concentration of insoluble calcium and magnesium in water (Illinois Department,

Commonly Found), are still thought to be unsuitable for plants, and are frequently softened

with sodium carbonate. Furthermore, well water, according to Gilani, possesses plant-

nurturing agents and has the same impact as organic fertilizers like manure in that it

contributes critical nutrients to the soil because it comes from deep underground. It

accelerated the growth and development of Mung Bean sprouts, germinated all Mung Bean

seeds, and produced longer and straighter Mung Bean sprouts as well as more Mung Bean

leaves that were healthier and greener than the others (Gilani, n.d.).

CONCLUSIONS

The effects of different types of water on mung bean germination and growth in terms

of length and number of leaves were found to be significantly different. Continuous

development of mung bean sprouts is not possible with isotonic or alkaline water. The idea

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that ionized water, such as alkaline or isotonic water, would be ideal for producing mung

bean sprouts has thus been dismissed.

Plants are weakened and eventually killed by too much alkaline and acid. Minerals

that are beneficial to animals and humans are not always beneficial to plants, and can even

inhibit their growth and development. They, like salt and sugar, can prevent plants from

absorbing the proper amount of water. They can even make seeds vulnerable to bacterial and

fungal development, as well as nutritional deficits. Plants cannot successfully osmose in an

alkaline or acidic environment, putting their growth and survival at risk.

Pure water, such as collected rainwater, is thought to be the ideal choice because it is

free, but with climate change and the possibility of acid rain, we may need to reconsider.

Purified water and distilled water, on the other hand, may not be practical for watering our

plants, not only because they are expensive, but also because we must consider adding

fertilizer to the soil to ensure that the plants receive the nutrients they require, as distilled

water is devoid of these nutrients. Hard water, such as deep well water, is best for growing

mung bean plants because it includes nutrients from the ground, similar to the effect of

organic fertilizers.

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REFERENCE

Roland, S., Ramakrishnan, N., Khan, S., Kuziev, B., Schreinemachers, P., Hilger, T. &
Solberg, S.O. (2016). Beans With Benefits: Integrating Improved Mungbean as a Catch Crop
into the Dryland Systems of South and Central Asia. 20th EUCARPIA General Congress,
Zurich, Switzerland.

Chen, Y.P., He, J.M. & Li, R. 2012. Effects of magnetic fields pretreatment of mung bean
seeds on sprout yield and quality. African Journal of Biotechnology 11: 8932-8937.

Hanumantha, B., Nair, R.M. & Nayyar, H. 2016. Salinity and high temperature tolerance in
mung bean (Vigna radiata L. Wilczek) from a physiological perspective. Frontiers of Plant
Science 7: 957-964.

Islam, M.J., Hassan, M.K., Sarker, S.R., Rahman, A.B. & Fakir, M.S.A. 2017. Light and
temperature effects on sprout yield and its proximate composition and vitamin C content in
lignosus and mung beans. Journal of Bangladesh Agricultural University 15: 248-254.

Capco, C. M., Yang, G.C. Second Year Biology Textbook, 2nd Edition. Quezon City: Phoenix

Publishing House Inc., p.210-300 Capco, C. M., (1996) Phoenix Science Series

Biology Quezon City: Phoenix Publishing House Inc., p.200-300 Cohen, D. (n.d.) The Truth

About Sports Drink. Retrieved from http://www.bmi.com/content/345/bm.e4737

Conrad, J. (n.d.) Does Salt Water Affect Mung Bean Growth. Retrieved from

http://www.ehow.com/info 12025868 salt water-affect-mung-bean

growth.html#ixzz25XnDOPJT on August 18, 2012

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Cupka T. Mungbean.(1987) In Grain Legumes as Alternative Crops.

How do roots grow? PlantLife. (1990) Time) Life Illustrated World of Science. Hong Kong:

Time Life, Asia. pp.14-15

Hulme F (n.d.) Managing highly alkaline irrigation water. Retrieved from

http://www.gpomag.com/managing-highly-alkaline-irrigation-water on August 30,2012

LIP (n.d.) Factors for the germination of Mung Beans to grow. Retrieved from

http://www.ehow.com/list_7018530 fact ors-germination-mung-beans-grow.html

on August 30.2012

Myers, R. L. (2000). Mung beans. Retrieved from

http://www.lettersoninstitute.org/pubs/mung beans guide.pdf on August 17,2012

Nova Scotia Canada. (n.d.) The drop on water pH and alkalinity. Retrieved from

http://www.gov.ns.ca/nse/water/docs/droponw aterFAQ pH.pdf on August 18, 2012

Opentopia (n.d.). What is isotonic? Retrieved from http://encyclopentopia.com/term/Isotonic

on August 19, 2012

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Dunn, E. (n.d.). The best conditions for mung bean growth. In eHow. Retrieved from

http://www.ehow.com/facts_5819253_conditions-mung-bean-growth.html on August

17.2012

Fulch, J (n.d.) How to raise the pH level in water?. Retrieved from

http://www.ehow.com/how_6504653 rail se-ph-level-water.html on August 30,2012.

Gaba International (n.d.) Dental erosion and its causes. Retrieved from

http://www.gaba.com/htm/423/en/Dental erosion-and-its-causes.htm? Subnav &Subnav2

Dental Erosion & Article=2 92789 on August 18, 2012

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 CURRICULUM VITAE

RYZLE ANN M. GUMALLAOI

Brgy. Rasario, Pozorrubio, Pangasinan

Contact Number: 09617548153

Email Address: [email protected]

Personal Information

Age: 18

Date of Birth: January 15, 2004

Place of Birth: Rosario, Pozorrubio, Pangasinan

Gender: Female

Citizenship: Filipino

Religion: Roman Catholic

Father’s Name: Gary Louie E. Gumallaoi

Mother’s Name: Liezl M. Gumallaoi

Educational Attainment

Primary Level Rosario Elementary School

Rosario Pozorrubio Pangasinan

School Year 2009-2016

Secondary Level Benigno V. Aldana National High School

Cablong, Pozorrubio, Pangasinan

School Year 2016-2022

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 NOMER D. SOLIVEN

Brgy. Palacpalac Pozorrubio, Pangasinan

Contact Number: 09092526375

E-mail Address: [email protected]

Personal Information

Age: 18

Date of Birth: October 27, 2003

Place of Birth: Pozorrubio, Pangasinan

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Father’s Name: Nestor D. Soliven

Mother’s Name: Ofelia D. Soliven

Educational Attainment

Primary Level Palacpalac Elementary School

Palacpalac Pozorrubio Pangasinan

School Year 2009-2016

Secondary Level Benigno V. Aldana National High School

Cablong, Pozorrubio, Pangasinan

School Year 2016-2022

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 JOHN PAUL B. MALUBAG

Brgy. Paldit, Sison, Pangasinan

Contact Number: 09090226937

E-mail Address: [email protected]

Personal Information

Age: 18

Date of Birth: October 11, 2003

Place of Birth: Pozorrubio, Pangasinan

Gender: Male

Citizenship: Filipino

Religion: Roman Catholic

Father’s Name: Eduardo E. Malubag

Mother’s Name: Rosalinda B. Malubag

Educational Attainment

Primary Level Pozorrubio Central School

Pozorrubio Pangasinan

School Year 2009-2016

Secondary Level Benigno V. Aldana National High School

Cablong, Pozorrubio, Pangasinan

School Year 2016-2022

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 KRISTOPHER F. PASARON

Brgy. Dilan, Pozorrubio, Pangasinan

Contact Number: 09685157413

E-mail Address: [email protected]

Personal Information

Age: 18

Date of Birth: December 23, 2003

Place of Birth: Dagupan, Pangasinan

Gender: Male

Citizenship: Filipino

Religion: Born Again

Father’s Name: Alfredo G. Pasaron Jr.

Mother’s Name: Jony F. Pasaron

Educational Attainment

Primary Level Dilan Elementary School

Dilan, Pozorrubio, Pangasinan

School Year 2009-2016

Secondary Level Junior high: Dilan Integrated School

Dilan Pozorrubio, Pangasinan

School Year 2016-2020

Senior high: Benigno V. Aldana National High School

Cablong, Pozorrubio, Pangasinan

School Year 2020-2022

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