The Feasibility of Unused Parts of Cucurbita maxima (Squash) as Floor Wax

CHAPTER I

Background of the Study
Squash is a kind of vegetable that is commonly raised throughout the year in abundance. One squash plant could bear fruits of more or less than 200 before it dies.

Most people know that squash is eaten as vegetable. They have not known that aside from being edible, it has other uses. So I come up an idea to make the unused parts of squash as floor wax.

General Objective
To enhance our ability in making useful things.

Specific Objective
To improve the use of squash.

Statement of the Problem
How can I improve the use of squash?

Hypothesis
I can improve the use of squash by making floor wax out of its unused parts.

Significance of the Study
This study is significance because it aims to promote the unused parts of squash as a floor wax. And if this study is very effective it will solves household problems in the maintenance of cleanliness.

Scope and Limitation
The researcher's study is only limited to the used parts of squash.

Definition of Terms

• Squash-fleshy edible product of a plant of gourd family
• Kerosene-refined petroleum
• Strainer-a vessel for filtering
  
• Floor wax-makes the floor shiny and clean

CHAPTER II

Related Review Literature

Squash is best when steamed or baked; some people even use it in soup. The Hubbard squash, due to its hard shell, is usually baked in the shell. Squash may be used to add variety to the menu. Summer squash is boiled or steamed and served as a vegetable with drawn butter or cream sauce, or it may be served mashed. The delicate flavor of summer squash is lost by boiling it in large quantities of water and, of course, nutrients are lost when the cooking water is thrown away.
http://www.health-care-clinic.org/fruits/squash.html

Squash, in all its rich array of shapes, sizes and colors, has come a long way in the past few years as interest in the sweetly mild vegetable has intensified. Just as the family of varieties is rich, so too are the many uses of the vegetable in the kitchen: baked and stuffed; whipped into a velvety soup; or grilled, whole or sliced, to name a few. Discovering the many culinary uses of summer squash becomes one of the pleasures of the season.
http://www.highbeam.com/doc/1P2-597139.html

Butternut squash is a fruit that can be roasted and also be puréed or mashed into soups, casseroles, breads, and muffins.

In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.

A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue (known as a braai in South Africa) wrapped in foil with spices such as nutmeg and cinnamon.
http://en.wikipedia.org/wiki/Butternut_squash

An absolute staple in our kitchen is kalabasa or a winter squash. Most hard-shelled squashes, which are apparently a fruit related to more luscious and juicy cousins, the melons, are referred to as Winter Squashes, even if they grow all year round. This highly economical, highly nutritious and pleasantly tasting fruit/vegetable is incredibly versatile and we use it in soups, baked with brown sugar, fried in tempura batter, in coconut milk bases dishes, or in pinakbet.
http://www.marketmanila.com/archives/kalabasa-winter-squash-2

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, vegetable marrow, noodle squash, Spaghetti Marrow (in the UK) , is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Its taste is nothing like spaghetti, however; it has a slight sweetness and, if not overcooked, is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese.

http://en.wikipedia.org/wiki/Spaghetti_squash

CHAPTER III

A. Methodology

Materials:

1. unused parts of squash

2. kerosene

3. water

4. container

5. strainer

6. weighing scale

Procedure

1. Weighing the unused parts of squash.

2. Cooking the unused parts of squash.

3. When tender, we will strain it.

4. Measuring 8 cups of its juice and set aside.

5. Placing 1 cup of kerosene in a can.

6. Boiling it under moderate fire.

7. When kerosene boils, we will pour the squash juice.

8. Stirring it until it gets sticky.

9. Placing it in a container and we will wait until it hardens.

10. Using the floor wax.

11. Testing it or applying it on the floor.

12. Observing the result.

B. Data Gathered