ASSESSING THE DURABILITY OF EDIBLE RICE DRINKING

STRAWS AT DIFFERENT TEMPERATURES AND PH LEVELS

__________________________________________

A Research Proposal Presented to

the Faculty of Senior High School
Science, Technology, Engineering and Mathematics Strand
Basic Education Division, University of San Carlos, Cebu City, Philippines

___________________________________________

In Partial Fulfillment of the Requirements for

STEM Research Project

___________________________________________

Lykah Dianne Carin

Pete Stephen Erick Flores
Janiana Chiara Lauron
Ann Margaret Makinano
Lex Renzo Raganas

DECEMBER 2023

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1
 TABLE OF CONTENTS

Title Page
Title Page............................................................................................................................. i
Table of Contents............................................................................................................... ii
Chapter 1. Introduction.....................................................................................................1

Background of the Study............................................................................................... 1

Statement of the Problem...............................................................................................3
Significance of the Study............................................................................................... 3
Scope and Delimitation of the Study............................................................................. 4
Definition of Terms........................................................................................................5

Chapter 2. Review of Related Literature.........................................................................7

Composition of Edible Rice Drinking Straws............................................................... 7

Bamboo Straws.............................................................................................................. 8
Seaweed Straws............................................................................................................. 9
Pasta Straws................................................................................................................. 10
Effects of pH................................................................................................................ 11
Effects of Temperature.................................................................................................13
Tensile Strength Testing...............................................................................................14
Conceptual Framework................................................................................................16

Chapter 3. Research Methodology................................................................................. 17

Research Design...........................................................................................................17
Research Materials.......................................................................................................17
Research Procedures.................................................................................................... 20
Data Collection............................................................................................................ 24
Data Analysis............................................................................................................... 26

REFERENCES.................................................................................................................27
APPENDICES.................................................................................................................. 32

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 CHAPTER 1

Introduction

Background of the Study

In the preceding years, there has been a heightened global concern for

environmental sustainability and the detrimental effects of single-use plastic products on

the environment. Plastic straws have been scrutinized due to their widespread use and

contribution to plastic pollution. Plastic straws have gained symbolic importance in

environmental discussions. 500 million are used daily in the U.S., and 8.3 billion are

polluting beaches worldwide. Despite accounting for only 0.025 percent of ocean-bound

plastic, plastic straws are being phased out through bans and replaced with sustainable

options like bamboo and rice drinking straws. This shift reflects the public’s call for

eco-friendly choices and highlights our shared responsibility to fight against plastic

pollution (Gibens, 2019). Plastic usage, including disposable straws, has significantly

damaged the Philippines, ranking as the world’s third-largest contributor to global plastic

pollution. The country generates a staggering 2.7 million metric tons of plastic waste

yearly, roughly 20 percent of it seeping into oceans. This leakage often originates from

landfills near waterways, causing problems during heavy rainfall. The widespread use of

single-use plastic straws is estimated at around 60 billion annually (Schachter & Karasik,

2022). As a result, there has been a surge in the development and use of alternative,

eco-friendly materials for drinking straws. One of these alternatives, edible rice drinking

straws, has gained popularity.

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 Rice drinking straws are a sustainable substitute for traditional plastic straws,

primarily composed of flour and tapioca starch. These ingredients are carefully prepared,

with rice being cleaned, steamed, and then mixed with tapioca starch. Tapioca starch,

sourced from cassava roots, is readily available in various regions. The production of rice

straws occurs in a sanitary, FDA-registered facility and undergoes heat sterilization. They

are suitable for hot beverages and remain intact, offering a versatile and sustainable

solution to sipping drinks.

This research aims to assess the durability of rice drinking straws under varying

temperature and pH conditions. The durability of these sustainable straws is paramount as

it determines their practicality for day-to-day use and their environmental benefits. While

the biodegradability of rice straws is clear, understanding how they perform under

different conditions is crucial in different settings ranging from households to the food

service industry. In contrast to traditional paper straws, while an improvement over

plastic straws often cannot be recycled after use and may not decompose naturally

without specialized industrial processes, rice straws offer an attractive solution as they

offer a solution by being completely biodegradable. As we move towards a more

sustainable and environmentally conscious society, it is essential to assess the durability

of rice straws to determine their suitability as replacements for conventional plastic

straws. This research seeks to provide valuable insights into the performance of edible

rice straws under different environmental conditions, contributing to the outgoing efforts

to mitigate plastic waste and promote eco-friendly alternatives.

2
Statement of the Problem

This study aims to assess the effects of different temperatures and pH levels of

common beverages on the durability of edible rice drinking straws. Specifically, this

study seeks to achieve the following objectives:

1. Determine the durability in terms of tensile strength of the edible rice straws when

exposed to the following temperatures for 30 minutes:

a. -10°C

b. 35°C

c. 80°C

2. Determine the durability in terms of tensile strength of the edible rice straw when

submerged in liquids with the following pH levels for 30 minutes:

a. pH 3

b. pH 7

c. pH 9

Significance of the Study

This study on assessing the effects of temperature and pH levels of beverages on

edible rice drinking straws is conducted to determine the durability of their properties

because their performance in varying conditions still needs to be better understood. The

results and outcomes of this study will be of great benefit to the following:

Environment

Finding environmentally friendly alternatives is needed because of the growing

concern of plastic pollution to the environment. This study promotes edible rice straws

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and their sustainability to help reduce environmental issues since they help reduce the use

of plastic.

Consumers

Consumers are the ones buying the products. Providing information in this study

can help them assess the straw’s durability in various beverages and determine if the rice

drinking straw is viable for their drink.

Community

This study will help raise awareness in the community and promote the use of rice

straws as an alternative to plastic straws. We expect to observe an improved quality of

life and a better environment as plastic straw usage is reduced.

Industries

Industries are increasingly looking for more sustainable packaging options. They

can help increase their image by promoting eco-friendly products and simultaneously

help decrease plastic usage.

Marine Life

Plastic straws can have detrimental effects on the ocean and its marine life. In

contrast, rice drinking straws are biodegradable and decompose, unlike plastics, which

can last hundreds of years. Plastic straws are toxic not only on land but also to marine

life.

Scope and Delimitation of the Study

This study assesses the impact of various beverage temperatures and pH levels on

the resilience of commercially available edible rice drinking straws. Although there are

many kinds of edible straws on the market, the primary focus of this study is on rice

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straws, which are made primarily of rice flour and tapioca starch. These straws are

readily available to researchers, do not alter the flavors of beverages, and are

biodegradable. With certain limitations, the researchers plan to experiment with rice

drinking straws in paper cups filled with water at a temperature of -10 to 80 degrees

Celsius. Additionally, the pH levels are also another variable to be measured. The pH

measurement level in this study ranges from pH 3 to 9 from different drinks. The

outcome of this study is influenced by the duration of time using rice drinking straws.

Testing is conducted on the straws for 30 minutes. The study is limited only to the

temperature and pH levels as variables from the study that are known to affect the

durability of the edible rice drinking straws. Results are extrapolated and restricted only

to the factors tracked in this study.

Definition of Terms

The following terms will be used in this study to comprehend the effects of

temperature and pH levels on the durability of edible rice drinking straws:

Biodegradable

Capable of being broken down naturally into harmless substances by biological

processes.

Community

The local or broader population that the use of edible rice drinking straws and

other sustainable alternatives may impact.

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Consumers

Individuals or groups who purchase and use products, including edible rice

drinking straws.

Edible Rice Drinking Straws

These are straws made from natural ingredients, mainly rice flour and tapioca

starch, which are biodegradable and used as an alternative to plastic straws.

pH

A measure of the acidity or alkalinity of a solution, ranging from 0 (highly acidic)

to 14 (highly alkaline).

Sustainability

The capacity of a product or practice to be maintained over the long term without

depleting natural resources or harming the environment.

Temperature

The temperature of a beverage, whether hot or cold, is expressed in degrees

Fahrenheit.

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 CHAPTER 2

Review of Related Literature

This chapter will discuss the related pieces of literature and research studies. It is

crucial as it showcases and explores the existing knowledge and material on the matter. It

highlights the gap and areas left unexplored and untouched by previous studies, further

stating the importance of the study. This part of the study will go over the conceptual

framework, as the name suggests, on the study topic. It is a tool for analysis of the

research results and findings, correlating any similarities and differences, and guiding the

researchers on whether Edible Rice Straws are a viable alternative to Plastic Straws.

Composition of Edible Rice Drinking Straws

Edible rice drinking straws are biodegradable and environmentally sustainable,

made from rice flour and tapioca starch. Other ingredients like xanthan gum,

carboxymethyl cellulose, calcium propionate, water, and palm oil are added (Santana,

2021). These ingredients are baked, cut, and shaped into drinking straws.

Tapioca starch is from a crop called cassava root. The crop is compressed to

release the starchy liquid, and the water evaporates, resulting in tapioca powder

(Bjarnadottir et al., 2016). Rice flour is ground white or brown rice. This ingredient is

known for its natural thickening properties (Moncada, 2022). Xanthan gum is a food

additive made by fermenting sugar. It is used to thicken and stabilize products in food

(Pullen & Hobbs, 2023). Carboxymethylcellulose (CMC) is modifying cellulose. This

ingredient improves the stability and viscosity of food products (Ergun et al., 2016).

Calcium propionate is a food additive that prevents spoilage and maintains color and

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flavor in food products (Berkheiser et al., 2018). Palm oil is a vegetable oil made from

palm trees. The process includes harvesting, sterilization, threshing, digestion,

mechanical pressing, refining, and potential fractionation (Rao, 2020).

Bamboo Straws

Finding environmentally friendly alternatives to plastic straws is essential, given

the increasing use of plastic straws today. Bamboo, with a global production of 6 to 7

million tons, possesses unique architectural properties, including a 40% culm volume,

which results in superior strength (Lee et al., 2004). Recent developments in

delignification-based techniques have led to mechanically robust materials for structural

applications, making bamboo a promising choice (Kalali et al., 2019).

Bamboo straws offer a fresh and appealing alternative to traditional plastic straws, which

have been used for many years. Bamboo straws are composed of natural and sustainable

materials and provide a more environmentally responsible solution. They are durable and

highly versatile compared to their plastic counterparts (Reusable Bamboo Straws, n.d.).

Additionally, their aesthetic appeal and customizability make them a preferred choice for

consumers. Thanks to their versatility and structural properties, they can be utilized in

various settings (Bamboo Straw Market, 2023).

It is important to note that the quality of bamboo straws depends on the quality of the

bamboo itself, requiring it to be 100% organic and free from chemicals throughout the

harvesting process. Bamboo is cut and left to dry in the sun for several days before being

transported to a farm for further processing. The smoother stalks are water-pressurized

and left to dry (Our Bamboo Straw Farm, n.d.).

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Bamboo straws are biodegradable, offering significant environmental benefits compared

to traditional plastic straws. Research has shown that bamboo straws can reduce Global

Warming Potential (GWP) by approximately 54%, making them an excellent eco-friendly

alternative (Rai et al., 2023). Their availability, composition, biodegradability, and

positive environmental impact position bamboo straws as a promising solution in

addressing climate change and market demand.

Seaweed Straws

Seaweed is an edible, biodegradable alternative that has been beginning to be

noticed by the world of sustainable packaging and eco-friendly choices. Proteins and

carbohydrates, the building blocks of biological polymers present in plant tissues, would

provide the ultimate edible packaging that can be used to develop edible drinking straws

(Patel, 2019). Ardiansyah et al. (2019) state that straw-based seaweed has two

advantages: the first is that it is edible, and the second is that this product can help the

government reduce plastic waste in Indonesia in order to protect the natural preservation

of Indonesia. In addition to being edible, they are a natural and sustainable source, and

they dissolve rapidly. Disposal is practically a non-issue and could be a serious step

forward in fighting against ocean and land waste.

A product company leading in the world’s seaweed technology, LOLIWARE, has

developed Lolistraw which is an edible and eco-friendly straw. Its raw material is

seaweed and edible sweetener; the straw can be soaked in drinks for more than 24 hours,

is non-toxic, non-genetically modified, edible, and quickly degraded in soil and bodies of

water. Of course, consumers can also eat the straw after drinking the drink, which means

"zero pollution" (Kaiyuan, 2018). Currently, 35.8 million tonnes of seaweed have

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accumulated from 49 countries alone, with 97% of the world's production being in Asia

(Cai, 2021). Given that our seaweed resources are so abundant, it is possible to produce

and develop seaweed straws as alternatives to plastic straws.

The method to develop seaweed straws is to find high-quality seaweed as it

affects the products' effectiveness. Seaweed is to be sun-dried until its weight is reduced

to 40% of its original weight. It is then cleaned with distilled water to remove the

impurities and the remaining salt content. The cleaned seaweeds are then dissolved and

mixed with various properties (Sanchez, 2023). Alvarado (2023) stated that developed

drinking straws from seaweed and starch are from organic materials. Therefore, it can be

degraded into the soil by the microorganisms.

It is using seaweed as a primary ingredient for the production of straws. Seaweed

is an easy-to-grow, carbon-absorbing plant. Seaweed straws have a similar texture to

plastic but will not survive in the ocean for centuries. Instead, they quickly biodegrade

into food for marine animals(Mater, 2023). Due to its eco-friendly nature and abundance,

it is another viable alternative to edible drinking straws instead of traditional plastic

straws.

Pasta Straws

With the rapid increase of climate change, pollution in the ocean, and an unsafe

environment, people are desperate to find alternatives that help reduce global

warming—those who have patronized an environmentally conscious establishment

recently. Fortunately, there are a lot of different edible and sustainable materials that can

be used in various products, including pasta. Each day, we use more than 500 million

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plastic straws. Straws are too small to be easily recycled, so they become trash—often in

the ocean. (Take Action: Plastic Straws, 2017).

Pasta straws present a unique, biodegradable alternative to the table as they are

from starch, flour, and other plant-based ingredients that are fashioned into straws

(Presswood, 2021). Xi Zhou et al. (2021) state that this type of straw will not affect any

cold drink as room temperature will not hit its melting point. It is a solution to softening

pasta straws due to long-term immersion, as it can be immersed in drinks for at least an

hour without deformation. Of course, longer soaking, pasta straws will eventually soften

and become a snack. Arumugan and Lim (2019) state that pasta straw is edible to all

living things and is not harmful to the environment. Hence, pasta straws will be the best

alternative to single-use straws in terms of cost and safety. In the same article, Presswood

(2021) says that pasta straws have at least two options regarding disability. They are

biodegradable and break down similarly to other natural materials. Overall, pasta straws

offer a great alternative to traditional plastic straws since they break down and can easily

be digested or absorbed in the environment. Its safety to the environment and durability

are also considerations because, like all straw alternatives, it needs to be a sustainable

practice.

Effects of pH

pH, or the measure of a solution's acidity or alkalinity, plays a pivotal role in the

degradation and durability of various materials, including biodegradable substances.

Numerous studies have investigated the response of biodegradable materials to variations

in pH. For instance, Smith et al. (2017) examined the degradation kinetics of polylactic

acid (PLA) under different pH conditions. They reported that a lower pH (acidic)

11
environment accelerated the degradation of PLA, while a higher pH (alkaline)

environment led to reduced degradation rates. These findings are pertinent to our study as

they suggest that beverage pH levels may influence the breakdown of biodegradable

materials such as rice drinking straws.

The relationship between pH and the durability of materials is of particular

interest in food packaging and straws, where exposure to various pH levels is expected.

Anderson and Patel (2019) examined the effect of acidic and alkaline beverages on the

integrity of PLA-based straws. Their study revealed that straws exposed to highly acidic

beverages experienced more rapid structural changes than those in neutral or slightly

alkaline environments. This research underscores the importance of considering pH as a

variable in assessing the suitability of biodegradable straws, aligning with the objectives

of our study.

pH, an indicator of a solution's acidity or alkalinity, significantly influences the

degradation and resilience of diverse materials, especially biodegradable substances.

Research, such as Chin, Loeb, and Fong's (1995) investigation into the effects of an

acidic beverage, Coca-Cola, on drug absorption, indirectly illustrates the potential impact

of acidic environments on materials, aligning with soft drinks known to have pH levels

between 2 and 3. Islam et al. (2017) conducted a study assessing pH in commercially

available bottled drinking water, focusing on neutral pH conditions akin to mineral water

with a pH of 7. Their findings suggest minimal structural impacts within this pH range.

Furthermore, Koufman and Johnston's (2012) exploration of pH 8.8 alkaline drinking

water's potential benefits in reflux disease treatment offers insights into alkaline

environments, paralleling conditions akin to herbal teas with a pH level of 9. These

12
studies, in conjunction with prior research, highlight how different pH levels in beverages

may influence the integrity of materials, emphasizing the need to consider pH variability

in assessing the suitability of biodegradable straws, a crucial aspect of our study.

Effects of Temperature

Plastic trash is one of the environmental issues that the world is facing. When it

came to the production of plastic straw trash, it came in fourth. Listiaji et al. (2022)

invented a solution for turning the peel of red dragon fruit, which has several nutrients,

into edible straws. The researchers employ quantitative experimental techniques to

examine temperature resistance and water absorption to assess the characteristics of

edible straws. According to the results, edible straw has good temperature resistance

between 10 and 20 degrees Celsius, during which time there is a 2-3 gram mass gain. The

ideal temperature range for water absorption is between 20 and 80 degrees Celsius, where

absorption occurs between 0.38% and 7.46%. Ayun's (2020) research reports that an

initial temperature of approximately 25 degrees Celsius yields the best results for the

water resistance test, with a percentage of 65.18%.

The different biodegradable and edible straws, particularly rice straws,

highlighted the durability of rice straws when soaked in hot water. According to Xi Zhou

et al. (2021), a Korean food company has developed a successful "rice straw" straw made

of 70% rice and 30% cassava and has a similar taste to rice potpourri. The straw’s

durability is commendable as well; it can withstand two hours in a hot beverage. The

universality, environmental friendliness, and edibility of the raw material of rice straws,

13
as well as the price advantage, make it an environmentally friendly straw that can be

widely promoted.

In the same article, Xi Zhou et al. (2021) also examined Polylactic acid

biodegradable beverage straws and their advantages and disadvantages. The second type

of “replacement” for the existing beverage straws are PLA straws. Polylactic acid（PLA)

is a new type of biomaterial made from starch derived from renewable plant resources

such as corn. PLA straws are superior to paper straws in terms of resource conservation.

PLA straws can withstand temperatures from -10 °C to 80°C, which is more stable than

paper straws. Moreover, the appearance and sense of use of PLA straws are similar to

plastic straws, so from the perspective of consumer experience, PLA straws are better

than paper straws. These publications lead us to conclude that biodegradable straws can

tolerate a wide range of temperatures, from -10 to 80 degrees Celsius—a temperature

comparable to the hot and cold beverages offered in restaurants.

Tensile Strength Testing

The mechanical properties examine the durability of edible straws. One of the

significant mechanical properties is the tensile strength. Tensile strength is the maximum

force a material can withstand before breaking when stretched or pulled (Britannica,

2023).

A study conducted by Alvarado et al. (2022) tested the mechanical properties of

biodegradable drinking straws derived from Guso seaweeds through observing its tensile

strength and elongation at break. The researchers found that adding different sorbitol and

glycerol plasticizer concentrations to the formulation of guso-made straws exhibited good

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tensile strength. In another study, Cheung et al. (2023) conducted a mechanical analysis

of straws. Tests were performed with a tensile machine at 25 °C and 50% humidity. This

study utilized a dry and wet tensile strength. Through testing, they observed that straws

containing lauryl gallate (CT-LG) have poor mechanical strength; therefore, they are not

a viable alternative.

A study by Sofiah et al. (2019) states that tensile strength is when an object is

drawn from two directions so that the length increases while the diameter shrinks. The

amount of load is noted during the test. Tensile strength is the maximum load an object

can accept. Tensile strength is maximum force divided by the initial surface width (TS =

Fmax / A₀) where TS = tensile-strength / Fmax = maximum force / A₀ = initial surface

width.

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Conceptual Framework

Figure 1.1

Figure 1 describes the conceptual framework of the study wherein the input

consists of the following: Edible Rice Drinking Straws, Variation of Temperatures,

Variation of pH Levels, Duration of Submersion. On the other side, the process is through

Experimental Setup, Observations and Data Collections, Data Analysis, Comparison and

Evaluation. The output is the Durability Assessment, Recommendations, Research

Findings, and Contribution to Knowledge.

The researchers aims to evaluate the overall performance of edible rice drinking

straws to conclude if it is a viable alternative to plastic straws.

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 CHAPTER 3

Research Methodology

This chapter thoroughly discusses the research design and research materials and

further explains the data collection procedures. It also highlights equipment and

methodologies and describes steps to ensure the experimentation process is carried out

correctly.

Research Design

This study will employ a quantitative experimental research design to assess the

effects of different temperature and pH levels of common beverages on the durability of

edible rice drinking straws by testing their tensile strength. Specifically, the researchers

will use drinks with temperatures of -10 °C, 35°C, and 80°C and pH values of 3, 7, and 9

to simulate specific conditions. The straws were exposed to these conditions for 30

minutes, followed by performing the Alternative Tensile Measuring Test, which will offer

details regarding the durability of the edible rice drinking straws.

Research Materials

This study will need the following materials and apparatus in order for the

researchers to conduct their experiment and obtain the data necessary for the study.

Testing of Edible Rice Drinking Straws

These materials and apparatus are for determining how different temperature and

pH levels affect the durability of the edible rice drinking straws.

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Table 3.1

Materials to be used and how they will be utilized.

Ingredient Description

Edible Rice Drinking Straws Straws bought from Shopee, measuring 0.66 cm x 20
cm and made of edible rice material will be subjected
to varying conditions to assess their durability.

Soda 325 mL will be used to stimulate an environment with

low pH levels for testing the straws.

Alkaline Water 500 mL will be used to stimulate an environment with

high pH levels for testing the straws.

Distilled Water 2 L will be used to stimulate an environment with

neutral pH levels for testing the straws. Additionally,
it will be subjected to varying temperatures to assess
the effects.

Ice Cubes Ice cubes will be mixed in with distilled water to

stimulate lower temperatures and assess the straws’
durability under cold conditions.

Table 3.2

Apparatus to be used and how they will be utilized.

Apparatus Description

pH Meter This store-bought pH meter will be used to measure

the acidity or alkalinity of the beverages in which the
straws are immersed.

Thermometer This store-bought device will be used to measure and

control the temperature of the distilled water to be
used for testing.

Kettle This appliance will be used to heat water and create

varying temperature conditions for testing.

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 Paper Cups These will be used as containers for holding and
immersing the straws in different liquids.

Cellular Phone Timer Used to precisely time the exposure of edible rice
straws to varying temperatures and different pH levels
during a 30-minute duration.

Paper Plates These will be used for organizing the straws during
testing.

Tensile Test Alternative Set Up

These materials will be used to create an alternative set-up designed for

conducting tensile tests on edible rice drinking straws.

Table 3.3

Materials to be used and how they will be utilized.

Material Description

Yarn The yarn will be used to attach the upper part of the
machine and on the other end, the straw to be tested.

Clips The clips will be used to hold the straw in place and it is
also attached to another string which is connected to the
bucket.

Rice Grains The rice grains will gradually be added to the bucket to see
how much weight the straw can hold.

Digital Weighing Scale A store-bought digital weighing scale will be used to

determine the maximum force the straws can withstand by
measuring the weight of the bucket and rice grains.

Bucket The bucket will be where the rice grains are added.

Basin This will be placed below the whole machine to catch the
broken straws, bucket, and rice grains.

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Research Procedures

This section presents the detailed procedures the researchers would follow to

ensure the accuracy of the experimentation process. It includes preparing materials and

testing for durability, involving three setups: exposure to different temperatures, exposure

to different pH levels, and tensile strength testing.

Figure 3.1

A schematic diagram of the methodology that illustrates the general procedure from

testing the durability of edible rice straws to the analysis of data.

A. Preparation of Materials

The researchers will prepare the needed materials and instruments for the

experiment. These materials would consist of 18 edible rice drinking straws (0.66 cm x

20 cm), 325 mL of bottled soda, 500 mL of bottled alkaline water, 2 L of bottled distilled

water, a bucket of ice cubes, a pH meter, a thermometer, kettle, paper cups, cellular phone

timer, paper plates, pens, and data sheets. The rice drinking straws (dependent variable)

20
will be bought online. The researchers are to schedule a date and time to perform the

experiment, which will take place at Flores’ residence. After preparing the materials and

setting up the alternative tensile test set-up, the researchers will begin with

experimentation, data gathering, and analysis.

B. Testing for Durability

B.1 Exposure to Different Temperature. The straws are submerged in liquids

with temperatures of -10 degrees, 35 degrees, and 80 degrees. The researchers will

prepare three paper cups filled with 200 mL of distilled water. One cup filled with water

heated to 80 degrees. Another cup filled with water with a temperature of 35 degrees. The

last cup filled with water cooled to -10 degrees. Once all the cups are full, three edible

rice straws are submerged in each cup. Subsequently, the researchers will start the

30-minute timer. The straws are removed promptly from the cup and placed on a paper

plate temporarily as soon as the timer ends. The straws will then be tested for its tensile

strength.

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Figure 3.2

Experimental Set-Up of the Exposure of the Edible Rice Straws to Different Temperature

B.2 Exposure to Different pH Levels. The straws are submerged in liquids with

varying pH levels: pH 2-3, pH 7, and pH 8-9. The researchers will prepare three paper

cups filled with 200 mL of various beverages. One cup is with soda with a pH level of

2-3, another will be distilled water with a pH level of 7, and the last cup is alkaline water

with a pH of 8-9. Once all the cups are filled, three edible rice straws will be submerged

in each cup. Subsequently, the researchers will start the 30-minute timer. The researchers

will promptly remove the straws from the cup and place them on a paper plate as soon as

the timer ends. The straws will then be tested for its tensile strength.

22
Figure 3.3

Experimental Set-Up of the Exposure of the Edible Rice Straws to Different pH Levels

B.3 Tensile Strength Test. The tensile strength of the edible rice drinking straw

will be tested using an Alternative Tensile Measuring Method. The tensile test will be

performed by drawing the edible rice drinking straw in two opposite directions,

increasing in length and decreasing in diameter. The mass of the bucket with rice grains

will be recorded, which will subsequently be converted to weight to determine the

maximum force applied during the testing process. Before testing the straws for tensile

strength, the width and thickness of edible rice drinking straws will be measured. The

straws are to be tested for their tensile strength using an alternative tensile test method

due to the unavailability of the Universal Testing Machine. The mathematical formula for

calculating this would be TS = Fmax/A₀, where TS is tensile stress, Fmax is maximum

force/peak load, and A₀ is initial surface width/initial cross-sectional area or thickness x

width (Sofia et al., 2019).

23
Figure 3.4

Tensile Test Alternative Method Set Up

Edible rice straws from each set-up will be clipped tightly on both ends vertically.

Afterward, a bucket will be affixed to the lower clip, which suspends the lower end of the

straw. Then, rice grains will gradually be added into the bucket until the weight of the

bucket causes the straw to break. The maximum mass the straw will sustain will be

recorded to determine the maximum force (Fmax) for the straw to break, and the values

will be plugged into the tensile stress formula to get the tensile stress.

Data Collection

This section presents the detailed procedures the researchers would follow to

yield accurate data from the experimentation process. It includes measuring the pH

levels, temperature levels, how long it soaks for, rice straws’ initial surface width, the

maximum force needed, and the tensile strength—followed by an analysis of the data we

acquired from the experimentation process.

24
Table 3.1

A table for the durability test of edible rice straws, subjected to immersion at varying

temperatures (-10°C, 35°C, 80°C), conducted for 30 minutes, each with three repeated

trials.

Edible Rice Straw Time Trials Tensile Strength

Soaked in Various (measured in N)
Temperature Levels

1. -10°C 30 Minutes 1
2
3

2. 35°C 30 Minutes 1
2
3

3. 80°C 30 Minutes 1
2
3

Table 3.2

A table for the durability test of edible rice straws, subjected to immersion at varying pH

levels (pH 2-3, pH 7, and pH 8-9), conducted for 30 minutes, each with three repeated

trials.

Edible Rice Straws Time Trials Tensile Strength

Soaked in Various (measured in N)
pH Levels

4. pH 2-3 30 Minutes 1
2
3

25
 5. pH 7 30 Minutes 1
2
3

6. pH 8-9 30 Minutes 1
2
3

Data Analysis

Experimental research will be employed to consolidate data obtained from the

experiment for the examination of the durability of edible drinking straws. To assess

durability, researchers will experimentally establish the pH and temperature ranges within

which the straws perform effectively. The analysis of quantitative data will be

instrumental in evaluating the durability of the straws.

The structural integrity of rice drinking straws, crucial for their durability, is

contingent upon pH levels and temperature. Subsequently, the experiment's findings will

undergo analysis to ascertain the durability of edible rice drinking straws and discern

their suitability for varying beverages.

26
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31
 Appendix A

Budget Proposal

Unit Price Quantity Total Amount

Materials

Edible Rice Drinking Straws ₱5.00 18 ₱90.00

Soda (325 mL) ₱70.00 1 ₱70.00

Alkaline Water (500 mL) ₱30.00 1 ₱30.00

Distilled Water (2 L) ₱50.00 1 ₱50.00

Subtotal: ₱240.00

Apparatus

pH Meter ₱200.00 1 ₱200.00

Thermometer ₱150.00 1 ₱150.00

Kettle ₱200.00 1 ₱200.00

Paper Cups ₱30.00 / Pack 6 ₱30.00

Paper Plates ₱30.00 / Pack 2 ₱2.00

Subtotal: ₱582.00

Tensile Test Alternative Set Up

Yarn ₱30.00 1 ₱30.00

Clips ₱40.00 / Pack 1 Pack ₱40.00

Rice Grains ₱60.00 / Kg ½ Kg ₱30.00

Digital Weighing Scale ₱400.00 1 ₱400.00

32
Bucket ₱40.00 1 ₱40.00

Basin ₱80.00 1 ₱80.00

Subtotal: ₱620.00

TOTAL: 1,442.00

33
 Appendix B

Work Schedule

Year 2024

January February March April May

Derivables
W W W W W W W W W W W W W W W W W W W W

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Gathering of
Materials and
Apparatus

Creating the
Tensile Test
Alternative
Set-Up

Durability
Testing

Tensile
Strength
Testing

Data Analysis

34
 Appendix C

Pictures of Materials

Ingredients

Edible Rice Soda Alkaline Water

Drinking Straws

Distilled water Ice Cubes

35
 Apparatus

pH Meter Thermometer Kettle

Paper Cups Cellular Phone Timer Paper Plates

36
 Materials

Yarn Clips Rice Grains

Digital Weighing Scale Bucket Basin

37