Introduction

People through all walks of life overcome challenges day by day by posing
questions then resolving them. If the outcome isn’t the way they wanted, they’ll try to
alter the results using a different approach. In Philosophy, this is merely ‘Human Nature’.
But in the field of Sciences, this process is regarded as the Scientific Method.

The Scientific Method is a logical problem-solving iterative system used by the

industry and the academe constituents alike. It is a data-based method of acquiring
knowledge that has a vital point in the evolution of science since the 17th century
(Jevons, 1874). It encompasses from meticulous observation, rigorous skepticism of
what was observed, to cognitive assumptions on how one should interpret the
observation.

Reference: Jevons, William Stanley (1874), The Principles of Science: A Treatise on Logic and
Scientific Method, Dover Publications, ISBN 978-1-4304-8775-3. 1877, 1879. Reprinted with a
foreword by Ernst Nagel, New York, 1958.

Activity Objectives

This activity extensively aims to elaborate the vitality of the Scientific Method and
to further its application by characterizing sheer objects found in nature. Moreover, its
specifically designed to enable the proponents:

 Make scientific observations;

 Create and test hypotheses;

 Interpret data; and

 Generate conclusions at the end of the activity.

Table 3. Descriptions of the different varieties of mango after tasting.

Color of Peelings Color of Fruit

Type of Mango Taste
(Skin) (Endocarp)
Cambodian Mango Pale Green White Sour
Mangga Apple Green Light Yellow Moderately Sweet
Mangga Carabao Yellow with Green Yellow Sweet

Table 3 above showcase the relation between a mango’s physical feature and its
corresponding taste. Base from the collected data, it is noteworthy that the peelings with
the most faded shade of green suggest a more sour tasting mango (as seen in Row 1).
Inversely, the presence of yellow pigments alongside a darker shade of green on the skin
of mangoes indicate a more sweet taste (as seen in Row 3).

The processed evidence above supports the claim of the hypothesis which states that
green mangoes are not sweet.

Table 4. Results from the different Set-Up in Testing for the Presence of Sugar

Set-Up
Test Tube Color Change
(with Benedict’s Solution)
TT1 Cambodian Mango No color change
TT2 Mangga Apple Light yellow to Dark yellow
TT3 Mangga Carabao Yellow to Orange
TT4 Fructose Blue to Red

Table 4 asserts the sugar content of each mango in a prepared set-up. The controlled
set-up which is the mixture of fructose and Benedict’s solution served as the basis of
comparison for the rest of the samples. Upon conducting the experimentation, the data
gathered revealed that TT1 (Cambodian Mango) did not change in color, TT2 (Mangga
Apple) boosted a shade lighter, and TT3 (Mangga Carabao) transitioned from bright
yellow to rough orange.

Although there was no drastic difference in the color observed among the tested
set-ups, the slightest of changes is sufficient enough to prove the hypothesis that green
mangoes are not sweet.

Flowchart on Hypothesis 2: Leaves of diff shapes and sizes

Obtaining five (5) leaves of Soaking the base of Preparing a paper and
of Mayana
Mayana coming
comingfrom
from
one leaves in water so as crayon for imprint
one single
single plantplant not to wilt

Imprinting the back portion Ensuring adequate space

of the leaf on paper and identical orientation of
through coloring its blade, leaves for imprint to aid
margin, and veins comparison