SCIENCE

ATOMIC THEORY
Matter is made up of tiny indivisible particles called atoms. The word atom is derived
from the ancient greek word atomos, which means "uncuttable". This ancient idea was based
in philosophical reasoning rather than scientific reasoning.

TIMELINE OF THE ATOMIC THEORY DEVELOPMENT

Democritus (400 BCE) – He proposed that matter is composed of small, indivisible particles
called atomos (atoms). This lacked experimental evidence and was largely philosophical.

John Dalton (1803) – He proposed the Atomic Theory based on experimentation.

1. Matter is made of indivisible atoms.
2. Atoms of the same element are identical.
3. Atoms combine in fixed ratios to form compounds.
4. Atoms rearrange during chemical reactions.

Joseph John Thomson (1897) – He discovered the electron using the cathode ray tube
experiment. He proposed the Plum Pudding Model, where negatively charged electrons are
embedded in a positively charged sphere.
Ernest Rutherford (1911) – He conducted the Gold Foil Experiment, revealing that the atom has
a dense, positively charged nucleus. Proposed a planetary model with electrons orbiting the
nucleus but couldn’t explain their stability.

Niels Bohr (1913) – He modified Rutherford's model, introducing quantized energy levels.
Electrons orbit the nucleus in fixed paths with specific energies and emit/absorb energy when
they transition between levels.

Erwin Schrodinger (1926) – He developed the Quantum Mechanical Model using wave
equations. He suggested that electrons exist in orbitals, regions of space where they are likely to
be found, rather than fixed paths.
Werner Heissenberg (1927) – He formulated the Uncertainty Principle, stating that it is
impossible to simultaneously know both the position and momentum of an electron precisely.

James Chadwick (1932) – He discovered the neutron, an uncharged particle in the nucleus,
through experiments with beryllium and alpha particles. He also explained the mass and stability
of the nucleus
 TLE
MEAT AND POULTRY PROCESSING963.*
Meat – Meat is used to decribe animal parts that are eaten as food. The internal organs of a
butchered animal are called offal. Meat is considered a perishable food. The moist surface of
meat is prone to bacteria contamination. Variety of meats, cured and uncured, should be stored
carefully.
- Meat is made up of muscle fibers connected with tissues and fats. It is 15 to 20 percent
protein, 50 to 70 percent water, a good source of vitamin B and trace amount of iron.
- Meat is required to be inspected by an authorized inspector or veterinarian and be
declared fit for human consumption.

KINDS OF MEAT:
Pork – Hog/Pig
Veal – Calf/Young Cattle
Beef – Adult Cow
Venison – Deer
Carabeef – Carabao
Chevon – Goat
Lamb – Young Sheep
Mutton – Adult Sheep

MARKET FORMS OF MEAT

1. Fresh Meat - Is a form of meat after slaughter that has not undergone chilling. It is
usually sold in public markets.
2. Chilled Meat - Meat has been kept cold above freezing point within 24 hours after
slaughter for it is to be sold in supermarkets and meat shops.
3. Frozen Meat - Is meat stored in the freezer. It is sold in this appearance and is hard as a
stone.
4. Cured/Processed Meat - Are meat products that have been cured with preservative agents.
Tocino, ham, and longanisa are cured or processed meat. Canned meats and other kinds
liked rolled meat and meat pies are likewise included. Preservatives/preservative agents –
salt, pepper, vinegar, sugar and spices.

CHARACTERISTICS OF THE DIFFERENT TYPES OF MEAT CUTS

1. Tender cuts are taken from animal parts that have less muscle activity and are plump, like skin,
sirloin, loin.
2. Less tender cuts are cuts that come from the muscle parts most used by the animal, like belly,
ham, ribs, hocks, chuck, flank.
3. Tough cuts are cuts that necessitate longer cooking like leg, hook, head, neck, brisket.
BUYING THE RIGHT KIND OF MEAT
1. Buy clean meat sold by those who observe good sanitation and hygiene. The meat preparation
area with the cutting boards and knives should be free from dirt and is kept clean at all times.
2. Look for the inspected and stamped marks that ensure those are real meat from cows,
carabaos, and pigs, etc.
3. Be knowledgeable of the different cuts of meat for the different recipes to be prepared.
4. Beef must be bright red in color with yellow fat. Pork must be light pink in color, firm, and
with white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen or refrigerated meats from those who have reliable refrigeration equipment.
7. Meat should be properly wrapped with plastic bags or clean wrapping materials.

POULTRY
Poultry – refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon, squab, and
quail. Poultry provides a lot of protein, vitamin B, iron, phosphorus, and fat. Frozen poultry has
the same nutritive value as fresh poultry.

TYPES OF CHICKEN AND POULTRY

1. Broiler or fryer - Is a young chicken whose meat is tender and soft and skin is smooth.
2. Roaster - A roaster is usually four to six months old and chosen for grilling or roasting.
3. Stag - A male chicken less than ten months old.
4. Hen - A mature female chicken bred for more than ten months.
5. Cock or Rooster - A mature male chicken with rough skin and dark meat.
6. Jumbo Chicken - Is considered large chicken if it weighs about 4 kg or more.
7. Peking Duck - Originated from China, is famous for its tenderness and delicious meat.
8. Duck or Itik - Is available in many places in the Philippines. Its eggs are made into balut.

MARKET FORMS OF POULTRY

1. Live Poultry - It should have clear eyes. If a chicken is young, its feathers are small and
its feet fine.
2. Whole Poultry - It refers to poultry carcass from which feathers have been removed; the
head, feet, and innards are still intact.
3. Dressed Poultry - It refers to poultry carcass from which feathers and innards have been
removed. The skin should be smooth and yellowish and the breast must be plump with no
foul odor.
4. Choice Cuts of Poultry - Are poultry parts packed in a box or plastic and are usually
frozen or chilled. Examples are drumsticks, wings, necks, breasts, gizzards, and liver.
METHODS OF PROCESSING FOOD AND POULTRY
Processed Meat - meat that has been preserved by methods such as canning, salting, drying or
smoking, chilling, freezing and curing.
Food additives - mixture of concentrates added to food as a result of production and
processing. They are usually added in small and exact amounts to maintain and improve the
nutritional quality of the food, enhance its stability, and make it appetizing. Food additives
lengthens the storage life and more importantly, aid in processing meat.
1. Preservatives are added to food to prevent the growth of bacteria, which are instrumental to
food spoilage.
a. Salt, Sugar, and Vinegar
b. Saltpeter - Saltpeter, Sodium or Potassium Nitrate. Commercially, nitrate is no longer
allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats,
or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the
making of dry cured uncooked products.
c. Sulfur Dioxide – anti browning agent for fruits and vegetables
d. Benzoic Acid - Benzoic acid and sodium benzoate are used as food preservatives and are
most suitable for foods, fruit juices, and soft drinks that are naturally in an acidic pH
range. Their use as preservatives in food, beverages, toothpastes, mouthwashes,
dentifrices, cosmetics, and pharmaceuticals is regulated.
2. Emulsifiers - Emulsifiers are added to food to prevent separation of food ingredients like oil
and vinegar. Ordinarily, the two would not mix into one liquid. But when emulsified, they
transform into one liquid.
a. Egg - contains a number of emulsifiers, which is why egg yolks are so important in
making foods such as hollandaise and mayonnaise. Many proteins in egg yolk can act
as emulsifiers because they have some amino acids that repel water and some amino
acids that attract water.
b. Lecithin - Lecithin is a food additive that comes from several sources — one of them
being soy. It's generally used as an emulsifier, or lubricant, when added to food, but also
has uses as an antioxidant and flavor protector.
c. Stabilizers - Are added to food to improve consistency and texture usually polysaecharide
food gums. Examples are guar gum, carrageenan, and gelatin used in ice cream and other
food products.
3. Sugar - It is a sweet substance from sugarcane or sugar beet juice. Sugar helps preserve the
color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and
increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as
a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.
a. Refined Sugar - Is a sugar that has been purified of unwanted impurities.
b. Brown Sugar - Brown sugar consists of sugar crystals coated in molasses syrup.
Unrefined or partially refined sugar.
4. Spices - Spices are taken from the seeds, stems, barks, fruits, and leaves of plants. Spices are
very pungent, aromatic, and flavorful. It is used for flavoring, coloring food, or as a garnish
(leaves). Cardamom, cinnamon, and cloves are examples.
5. Salt - Salt has been used as a preservative for ages, and works to preserve food in two
ways: Salt dries food. Salt draws water out of food and dehydrates it. All living things require
water and cannot grow in the absence of it, including the bacteria which can
cause food poisoning. It heightens the flavors of various food.
 a. Rock Salt - Is grayish in color. It is less refined than iodized salt. When using rock salt for
cooking, be sure it is food-grade.
b. Iodized Salt - Is salt that has small amounts of iodine added.
c. Sea Salt - Sea salt, which is distilled from sea waters, can be fine or coarsely ground. The
main differences between sea salt and table salt are in their taste, texture and processing.
d. Sea salt is produced through evaporation of ocean water or water from saltwater lakes,
usually with little processing. Depending on the water source, this leaves behind certain
trace minerals and elements. The minerals add flavor and color to sea salt, which also
comes in a variety of coarseness levels.
6. Water - Water gives a different texture to products. Water may be hard or soft. Hard water is
water that contains a high amount of dissolved minerals, such as magnesium and calcium. Soft
water is treated water, its minerals are removed. Running or drinking water from an indoor tap is
tap water. There are distilled and purified water too.

THE DIFFERENT METHODS IN MEAT PROCESSING

a. Canning - This is a combination of heating to kill spoilage bacteria and inactive enzymes
and sealing the food in an airtight container to prevent contamination. Processed foods
are subjected to high temperature to kill microorganisms.
b. Sun and Air Drying - This is when meat and poultry are sun dried or air dried to remove
moisture. Such action prevents the growth of molds and maintains the quality of the
product.
c. Salting and Curing - These are processing and preserving by using high salt
concentration. The salt holds back microorganisms and the action of enzymes.
d. Dehydration and Smoking - These were used in the olden times to remove moisture from
food. Dehydration uses artificially heated air with controlled conditions of temperature,
humidity, and airflow. Smoking is usually supplementary to salting and drying. Salt
lowers the moisture content of the product. In smoking, the product is placed close to the
fire and the food is cooked as well as saturated with smoke.
Processed meat and poultry are seeped out of salt with water before they are eaten or utilized.
The term curing means submersion of food products in a solution of curing salts, such as when
curing ham, bacon, or corned beef.
Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the
purposes of preservation, flavor and color. Some publications distinguish the use of salt alone
as salting, corning or salt curing and reserve the word curing for the use of salt with
nitrates/nitrites.

MARKETING AND PACKAGING OF PROCESSED MEAT AND POULTRY PRODUCTS

Different Packaging Materials and their Qualities:

1. Aluminum foil - Aluminum foil that is odorless and nontoxic. Aluminum foil provides a
complete barrier to light, oxygen, moisture and bacteria. For this reason, foil is used
extensively in food and pharmaceutical packaging. It is also used to make
aseptic packaging that enables storage of perishable goods without refrigeration.
2. Glassine Paper/Parchment Paper/Greaseproof Paper/Wax Paper - Glassine paper is made
of wood fiber. It controls moisture and suitable for frozen and smoked meat and poultry.
3. Saran Film/Wrap - Saran film is a thermostatic resin and is used for vacuum sealing
frozen food. It can contract and adjust to the irregular shape of products.
4. Edible Packages - Edible packages as in casing of sausages, frozen steaks. Like nori
wrapper and pig /sausage casing. Natural sausage casings are made from the submucosa
of the small intestine, a layer of the intestine that consists of naturally occurring collagen.
Natural casings have been used for centuries and are still the most popular choice today
because of the “snap” they make when bitten.
5. Laminated Wrappings - General Laminated Film is made of multiple raw material layers
with barrier properties that are chosen depending on the customer's needs.
6. Polyethelene (Styrofoam) - It shields the product against the loss or gain of moisture.
7. Wooden Boxes - Wooden boxes that protect the product from breakage and compression.
8. Metal Drums and Pails - Wooden boxes that protect the product from breakage and
compression.
9. Local Packaging Materials - Some local packaging materials that can be used for food
that requires immediate cooking like banana leaves, palm leaves, coconut leaves, and
bamboo sticks.

QUALITIES OF GOOD PACKAGING

1. It should be appropriate for the product.
2. It should maintain the freshness and appearance of the product.
3. It should be dead set against grease, bacteria, and insects and rodents.
4. It should be moisture resistant.
5. It should appear clean and safe.
6. It should protect the processed food from handling, transporting, and physical damage.
 ARALING PANLIPUNAN
BOURGEOISIE
Tumutukoy sa mga malalayang tao sa mga bayan sa Europe noong Panahong Medyibal. Ang
kanilang interes ay magnegosyo kaysa makidigma. Kadalasan, ito ay mga taong mangangalakal,
negosyante, at mga artisano. Naging mahalagang pangkat sosyo-ekonomiko.

REBOLUSYONG INDUSTRIYAL
Ito ay nagdulot ng mahalagang pagbabago sa kalagayang ekonomiko sa bansa noong ika-19 na
siglo. Sa mabilis na pagpapabuti ng mga kagamitang pamproduksiyon at sa tulong ng
komunikasyon, napaunlad ng bourgeoisie ang mga liblib na lugar.

KARL MARX – father of communism (common ownership)

(Marxism of Matter)
Capitalist ≠ Communism

CAPITALIST SOCIETY
Bourgeoisie – nobles, capitalist
Proletariat – working class

Philippines – Mixed economy, capitalist > communist

Russia – Mixed economy, communist > capitalist

FEUDALISM

KING
S
LORDS

KNIGHTS

PEASANTS
ANG PAGDAMI NG MERSENARYO
Ang mga hari ay nakakuha na rin ng mga mersenaryo o mga bayarang kawal na palagian ng
maglilingkod sa kanila.

ANG SISTEMANG GUILD

Ang guild ay isang union sa pangangalakal na nagtataguyod ng kapakanan ng mga manggagawa.
Samantala sa ibang panig naman, ang guilds ay isang Samahan ng mga mayari ng mga maliliit at
katamtamang laki ng pagawaan.

MERKANTILISMO (MERCANTILISM)
Rebolusyong Komersyal – sumibol sa pagitan ng ika-14 hanggang ika-17 siglo. Sa rebolusyong
komersyal naipakilala ang mga bagong paraan ng pakikipaglaban.

Ang Merkantilismo – Isang patakarang pang-ekonomiya na umiral sa Europe noong ika-16, 17,
at 18 siglo na kung saan kontrolado ng gobyerno ang industriya at kalakalan.

TATLONG PANINIWALA SA SISTEMA NG MERKANTILISMO

1. Ang pagluluwas ay mainam sa kalakalan para sa loob ng bansa at sa mga karatig na lugar.
2. Ang kayamanan ng bansa ay nakasalalay sa taglay nitong ginto, pilak at rekados.
3. Ang pakikialam ng gobyerno sa pambansand ekonomiya ay makatwiran. Kapag pinairal ito
upang matamo ang kaunlaran ng bansa.

MONARKIYA
 EDUKASYON SA PAGPAPAKATAO
JOHARI WINDOW:

ANG PAKIKIPAGKAPWA

Kahalagahan ng pakikipagkapuwa:
1. Nalalaman mo ang iyong mga kalakasan at kahinaan.
2. Nagkakaroon ka ng sandalan.
3. Napapayabong ang iyong kaalaman.
4. Naging mapanagutan ka/Naging responsible ka.
5. Nakikilala mo ang pagpapahalagang moral.
6. Napapayabong ang iyong karanasan.
7. Naihihiwalay mo ang tama at mali.
8. Natutu kang magpatawad.
9. Nabibigyan ka ng aral sa buhay.
10. Nagiging makulay ang iyong mundo.
Mas mainam pa rin na may kapwa kang:
A. Magpaparamdam sa iyo na ikaw ay malakas sa panahong ikaw ay mahina
B. Magsisilbing balikat na iyong iiyakan sa mga panahong balot ka ng kalungkutan.
C. Mag-aabot ng kamay sa tuwing ikaw ay madarapa at tutulungan kang tumayo, tumindig at
magpatuloy sa paglalakad.
D. Magpapaalal sa iyong ang suliranin ay bahagi ng buhay at hindi ang buhay mismo.
E. Magsasabing "magaling ka" sa tuwing may naipanalo kang laban o naisakatuparang gawain.
F. Magbubukas ng iyong mata sa tuwing ikaw ay nakakalimot sa gawaing mabuti at naliligaw ng
landas.
Palibutan mo ang iyong sarili ng mga taong:

 Binibigyan ka ng inspirasyon
 Binibigyan ka ng respeto
 Binibigyan ka ng pagmamahal
 Binibigyan ka ng pagpapahalaga

Tatlong bagay na hindi mo dapat sirain:

1. Pangako
2. Pagtitiwala
3. Pagmamahal

"Ang taong nagtatanong ay nagiging mangmang sa loob ng tatlong minuto. Ang taong hindi
nagtatanong ay nagiging mangmang habang buhay." -Confucius

“Nagtatagumpay ang mga taong may layunin sa buhay sapagkat alam nila kung saan sila
patungo.” -Earl Nightingale

ANG APAT NA GOLDEN RULES NI CONFUCIUS

1. Huwag mong gawin sa kapuwa mo ang ayaw mong gawain nila sayo
2. Gawin mo sa iyong kapuwa ang ibig mong gawin nila sa iyo
3. Pakitunguhan mo ang iyong kapuwa sa paraang ibig mong pakitunguhan ka
4. Mahalin mo ang kapuwa mo gaya ng pagmamahal mo sa iyong sarili

KUNG BIBIGYAN KA NANG PAGKAKATAONG PUMILI NG ISA SA MGA GOLDEN

RULES, ALIN ANG PIPILIIN MO? IPALIWANAG ITO.
Kung pipili ako ng gintong alituntunin mula kay Confucius, ito ay ang "Huwag mong
gawin sa iba ang ayaw mong gawin nila sa'yo." Mahalaga ito dahil binibigyang-diin nito ang
pagkakaroon ng malasakit at pag-unawa sa kapwa. Simple ngunit makapangyarihan, tinuturuan
tayo nitong maging maingat sa ating mga kilos upang maiwasan ang pananakit o pagkakamali sa
iba. Ang prinsipyo ring ito ay nagtataguyod ng respeto at pagkakaisa, na mahalaga sa pagbuo ng
mapayapang lipunan. Sa pamamagitan ng pagsasabuhay nito, naipapakita natin ang tunay na
malasakit sa kapwa at ang pagpapahalaga sa damdamin ng iba.
 FILIPINO
PANDIWA – salitang kilos (verb)

Panlapi – Salitang Dinudugtong sa isang pandiwa. Unlapi, Gitlapi, Hulapi

Panlaping Makadiwa – magsi, mag, maki, an/han, magkasi, um, i, magpaka, in

ASPEKTO NG PANDIWA – past, present, future

 ENGLISH
SPEECH
◦ Speech refers to a formal address or discourse delivered in front of an audience.
◦ It exemplifies the speech context, Public Communication.

TYPES OF SPEECH ACCORDING TO PURPOSE

1. Informative Speech – Informative or also known as expository speech, is a speech
delivered to impart knowledge, clarify information and to secure understanding. It has the
purpose of providing information, history, theories, practical applications, etc. that can
help the listeners understand something unknown or nor clearly understood to them.
2. Persuasive Speaking is the process of producing oral messages that increase personal
commitment, modify beliefs, attitudes or values. The general purpose of this is to change
or reinforce behaviors and/or beliefs. Its purpose is to change the listener’s opinion,
attitude or belief regarding a certain topic by providing materials that can or will help
convince the listeners.
3. Entertainment speech aims to share pleasure to the audience. Its primary aim is for the
audience to relax, enjoy and even laugh. Its main purpose is to make the audience smile
or feel lighthearted after the speech. It must lead the audience into looking at something
familiar in a different and humorous light.
TYPES OF SPEECH ACCORDING TO DELIVERY
1. Reading from a Manuscript - This is a manner of speaking in which a written speech is
read and delivered word for word. This type of speech happens when the speaker cannot
afford to commit any mistake or when the script has to be read exactly as written.
Advantages
◦ Requires less skills as making a memorized speech
◦ Lesser to no time for practicing the speech delivery
◦ Requires no familiarization with ideas and thought of the speech
Disadvantages
◦ Speakers may just read and not communicate at all
◦ Speakers may disregard audience

2. Memorized Speech - This is a written speech which is mastered and delivered entirely
from memory. This refers to an address or discourse wherein the speech is committed to
memory and is word-for-word recited from memory.
Advantages
◦ Enhances speaker's memory
◦ Develops speakers' platform behavior
Disadvantages
◦ Discourages speakers to react to audience's feedback
◦ Spontaneous and natural presentation may not be practiced
 3. Impromptu Speech - This is a speech where the speaker develops his or her ideas,
thoughts and language at the moment of delivery. A speech delivered with little to no
preparation and is neither written or rehearsed.
4. Extemporaneous Speech - This is a speech where the topics are given beforehand;
however, the speaker will compose his or her speech only at the moment of delivery. This
refers to speaking from an outline of ideas written on a note or small sheet of paper.

PROPAGANDA TECHNIQUES
Propaganda - It is a form of communication that is aimed at influencing the attitudes,
perspectives and emotions of people or communities toward some cause or position
by presenting only one side of an argument.

TYPES OF PROPAGANDA:
Card Stacking - This is a technique that shows the product’s best features, tells half-truths, and
omits its potential problems.
Name-Calling - This is the use of names that may evoke fear or hatred among the viewers. The
name-calling technique links a person or idea, to a negative symbol. The most obvious type of
name-calling involves bad names such as racist, dictator, terrorist, rebel, protester, idiot, liar and
monster.
Plain Folks - This is the use of common people to sell or to promote a product or service.
Advertisements appear to associate a person or groups of individuals to be one of common
people or the masses. This technique is commonly used in the world of advertising because
buyers are on the lookout for real experiences.
Glittering Generalities - This is the use of words or ideas that evoke a positive emotional
response from an audience. Virtue words are often used. For better effect, brands appear to use
hyperboles, metaphors, or lyrical phrases to attract more attention.
Bandwagon - This is a technique that persuades people by showing them that everyone else are
doing the same thing. It also implies that one must accept or reject an idea because everyone else
is accepting or rejecting it.
Testimonial - This is a technique wherein a famous or seemingly authoritative person
recommends a product or service, and vouches for its value.
Loaded Words - This technique uses words in attempting to influence an audience by using
emotional appeal or stereotypes that cannot be supported by concrete evidences.