Maria Carina Teresa P. Alba, Jessica Mae E. Go, Raissa Ana Marie H. Juntado (February 2004)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study determined the evaporation time, adhesive strength, resistance to slippage, and spreadability of glue products made from chicken, cow, and pig bones. These glue products were then compared with commercial glue in terms of the set quality tests. The process included the preparation and testing of the glue products in terms of the evaporation time, adhesive strength, resistance to slippage, and spreadability. In analyzing the data that was gathered from the study, the mean and standard deviation, as well as the Multiple Analysis of Variance, set at .05 alpha level of significance, and the Scheffe test, were employed.
The results of this study showed that there was no significant difference in the evaporation time, resistance to slippage, and spreadability of glue products made from chicken, cow, and pig bones when compared to commercial glue.
However, there was a significant difference in the adhesive strength of glue products made from chicken, cow, and pig bones when compared to commercial glue.