OPENING SPEECH:

Francis: Good morning everyone, esteemed panelists, to our research adviser. Today, we are
honored to present our research, "AUTOMATIC PH REGULATOR SYSTEM FOR CABBAGE,"

Kurt: which examines the impact of chlorosis on cabbage. This study aims to address its
adverse effects on crop health and productivity while providing insights into our selection,
assessment, and testing processes.

Athena: We look forward to your feedback and discussion. Thank you.

INTRODUCTION
PAGE 2 (Francis): Chlorosis is the yellowing of plant leaves due to a lack of chlorophyll, the
pigment responsible for their green color, often caused by soil ph imbalance, nutrient
deficiencies or diseases.
PAGE 3 (Francis)

OBJECTIVES OF THE STUDY

let's move forward to our study's objectives:
1.​ the first one is to identify the most convenient vegetables for creating an alkaline and
acid- based solution through fermentation high in their specific components.
2.​ second is to assess the right water to vegetables ratio in liters and grams, in which the
solution will suffice as concentrated enough but not too diluted, in order to adhere to the
soil's inherent buffer effect
3.​ and finally, to test the significant effects of the fermented pH regulator solution using the
automatic pH regulator system on cabbage growth and chlorosis treatment.

SIGNIFICANCE OF THE STUDY

1.(Hannah) The Agricultural Sector. This study will be highly beneficial to the agricultural
sector because this study will be a game changer for crop yield in cabbage. Reducing the risk of
product failure or the yellowing of cabbage leaves, increasing the production rate and yield.
2.(Kenneth) The COMMUNITY, by accurately measuring the pH level of soil and water, these
sensors enable farmers to optimize nutrient availability, prevent nutrient imbalances, and
manage soil health, leading to safer and more nutritious food production. This, in turn, has a
direct impact on the health and well-being of the community.
3.(Kurt) The RESEARCHERS, who also happen to be students of Cristobal S. Conducto
Memorial Integrated National High School, will be the first to benefit from the study, as they will
gather information, data, and skills during their research.
4.(Francis) The Future Researcher. This study will be useful for future research as it contains
concepts, ideas, and data that can be used as a reference for their
study.
HYPOTHESIS
our hypothesis states that the automatic pH regulator system can regulate soil pH for cabbage
growth, preventing chlorosis or yellowing of leaves by maintaining an ideal pH balance.

METHODOLOGY
TABLE 1: table 1 explains the records defects in an acid solution process, and corresponding
revisions done to correct issues like excess water, bad odor, and mold formation.
TABLE 2:& TABLE 3:Tables 2 and 3 compare the defects and revisions in the acid and alkaline
fermented solutions. Both faced common issues like excessive water content and microbial
contamination, requiring adjustments for stability. The acid solution had major defects such as
excess water, foul odor, and mold growth, prompting revisions like reducing water, increasing
salt concentration, and decontaminating the solution. The alkaline solution experienced similar
problems, but mold appeared earlier, likely due to its higher susceptibility to bacterial growth.
Multiple revisions, including decontamination and salt adjustments, ensured proper
fermentation. By the final trials, both solutions were defect-free, confirming the effectiveness of
the corrections.

TABLE 4: The data table gives the initial and final measurement comparisons of cabbages
cultivated with and without the use of an automatic regulator system and pH regulator solution.
In terms of weight, those cabbages that received treatment initially weighed more (111 grams)
than those treated ones (96 grams). Yet, at the end of the study, the two groups experienced
some degree of increase in weight: treated cabbages weighed in at 102 grams, whereas
untreated ones weighed in at 113 grams. Size-wise, the treated ones had a significant increase
from 512 cubic inches to 612 cubic inches, while the untreated ones had a drop from 650.25
cubic inches to 648 cubic inches. The color percent was still high in both groups; however the
treated ones rose from 95 to 97 percent, whereas the untreated cabbages fell from 98 to 95
percent. Soils treated for the cabbage, the pH increased for treated ones from 6.29 to 6.68 while
untreated soil had pH dropped from 6.84 to 6.42. Finally, both groups showed only a slight
variation in number of leaves, where treated ones went up from 15 to 17, and untreated ones
decreased from 17 to 16. This showed that the pH regulator solution and automations had a
positive effect on cabbage size, soil pH stabilization, and growth of leaves, while untreated
cabbages grew but deviated lower means.
RESULTS
TABLE 1: (Francis) The table presents the tested pH levels of various vegetables, categorizing
them as acidic, neutral, or alkaline. This classification helps determine the suitability of these
vegetables for fermentation, as pH influences microbial activity and spoilage resistance.
However, you might ask, why does this table present such data? Why does acidic vegetables
has a high ph value and alkaline vegetables has low ph when fermented. Isn't that wrong?
Perhaps? But no, these datas are not made up, we tested each and the readings are correct.
So why does this happend?

Acidic Vegetables Becoming Alkaline (pH Increase)

Cause: Malolactic fermentation, where LAB convert malic acid (stronger) into lactic acid
(weaker) and CO₂.
Effect: Reduced acidity and higher pH due to weaker acid formation and CO₂ release.

Alkaline Vegetables Becoming Acidic (pH Decrease)

Cause: Lactic acid fermentation, where LAB break down sugars into lactic and acetic acids.
Effect: Increased acidity and lower pH as acids release protons (H⁺).

TABLE 2:
Kenneth: ...and now, as shown on the screen, this is the tabulation for acid solution sampling.
This tabulation shows the defects and revisions that are made for the acid solution. Certain
defects like excess water, foul odor, and mold growth have been seen and have been revised by
using processes like reducing water, increasing salt concentration, and decontaminating the
solution.

TABLE 3:
Kurt: Table 7 illustrates a steady increase in pH as the water content is reduced. Initially, with 7L
of water and 520g of vegetables, the solution had a pH of 6.63. As the water volume decreased
to 3L, the pH rose to 8.12 and 8.02 for both solutions used. This suggests that lowering the
water content and maintaining the vegetable ratio promoted a more alkaline environment,
making the solution more effective for pH regulation in alkaline conditions.​

CONLUSION:
Francis: Based on the data gathered by the researchers throughout this study, they hereby
proved that: The hypothesis stated that the automatic pH regulator system can regulate the soil
that the cabbage will thrive on in order to avoid chlorosis. Therefore, the alternative hypothesis
was sustained.
RECOMMENDATIONS
●​ (Athena) Explore other alternative organic materials that can be used for acid and
alkaline solutions that will not exhibit foul odor when fermented.
●​ (Ghia) When assessing the water-to-vegetable ratio in fermentation, use a larger
container and a greater quantity of vegetables to produce more fermentation solution.
This helps minimize the need for repeated fermentation while ensuring a steady and
consistent supply.
●​ (Rhejz) Use high-accuracy pH sensors to prevent data inaccuracies. Furthermore,
regularly check and calibrate the sensors to maintain the integrity of their readings.