Form-1_Research-Proposal
Form-1_Research-Proposal
Form-1_Research-Proposal
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
QUIRINO HIGH SCHOOL CDIII-QHS-SIP-
MOLAVE ST., PROJECT 3, QUEZON CITY Form1Proposal
Antimicrobial Activity of Garlic Chives (Allium tuberosum) Leaf Extracts to Inhibit S. aureus:
Staphylococcal Food Safety
Proponent/s Name
Student Researchers
Date
RESEARCH PLAN
A. RATIONALE
*Points and Sequence of Discussion:
1st – Summarize relevant background information about the region, community, and
resources available. This should be interesting and specific.
nd
2 - Cite data and information, its gaps, and issues pertaining to the research topic.
3rd - Include specific information regarding the focus area and beneficiaries, including input
from the community.
4th – State the problem as clearly and precisely as possible.
*Note: citations are needed to support and prove your claim as to continue your study. All the citations
should be in the References (APA format)
The researchers want to find out if garlic chives (Allium tuberosum) leaves extract can
be used as an additional preservative for agricultural crops/drugs
C. Hypothesis:
* Points and Sequence of Discussion:
A testable prediction about what you expect to happen in a study.
Ha:
Ho:
D. Goal:
*The primary goal or purpose of research in any field of inquiry
E. Expected Outcome:
* Points and Sequence of Discussion:
F. RESEARCH METHODS
1. Procedure
* Points and Sequence of Discussion:
1st – Collection of materials.
2nd – Preparation
3. Data Analysis
*Describe the procedures you will use to analyze the data/results.
*With blank tables
Ex.
Table 1: Comparison Results of the Setups
Set up A Set up B Set up C Set up D
Trial 1
Trial 2
Trial 3
Mean
SD
*With a sketch of the proposed idea (physical, innovation, life science category) or
coding (diagram) for machines (robotics category)
G. BIBLIOGRAPHY
* Points and Sequence of Discussion:
APA Format (sample below)
Alphabetically arrange
Ex.
Benkeblia N, & Virginia L. 2007. Allium thiosulfinates: chemistry, biological properties and
their potential utilization in food preservation. Food; 1:193-201.