Coffee From Ampalaya Seeds (Body and Terminal Parts)

CHAPTER I INTRODUCTION

A. Background of the Study Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the roasted seeds of the coffee plant, called coffee beans. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee can have a stimulating effect on humans due to its caffeine content. It is one of the most-consumed beverages in the world. Ampalaya (Momordica charantia Linn.), also known as Bitter Melon, is a crawling vine that grows well in tropical countries, particularly in the Philippines. Known for its bitter taste, the Ampalaya is at once a staple ingredient in Filipino and Asian cuisines and a reliable home remedy for various illnesses, particularly diabetes. But aside from its role as a healthy food, Ampalaya is especially valued by diabetics for its known anti-diabetes. The researcher decided to use ampalaya seeds instead of throwing it and decided to use the seeds as coffee to know if it could be a good alternative to the commercial one.

B. Statement of the Problem The main problem of the study is to make coffee from ampalaya seeds. It also answers the following problems:

2 1. What are the characteristics of the different ampalaya coffee samples in terms of: a. Color b. Aroma c. Taste d. Acidity 2. What is the acceptability of the different ampalaya coffee samples prepared? 3. Is there a significant difference on the characteristics and acceptability of the different ampalaya coffee samples?

C. Objectives of the Study The following are the objectives of the study: 1. To produce coffee using ampalaya seeds as the main ingredient. 2. To determine if the ampalaya seeds have considerable characteristics of the products in terms of color, aroma, taste, and acidity. 3. To determine and compare the levels of acceptability of the coffee samples.

D. Hypothesis of the Study 1. There is no significant difference among the different ampalaya coffee samples developed in terms of their color, aroma, taste, and acidity. 2. There is no significant difference among the different ampalaya coffee samples developed in terms of their acceptability.

3

E. Significance of the Study This study aimed to produce coffee using ampalaya seeds as substitute. The study was important because ampalaya is abundant in the Philippines. According to the study of Yasui, its seeds have linolenic acid that can kill color cancer and it also contains polypeptide-p, a plant insulin that helps diabetic patients. The product may be an antidiabetes coffee but it is not the main concern of the study. Everybody can benefit of the result of the study unless a coffee drinker. It would recycle the ampalaya seeds instead of being thrown away which a lot of people consider it as waste.

F. Scope and Delimitations of the Study The proposed study was limited to producing coffee out of ampalaya (Momordica charantia Linn.) seeds. Three samples were prepared with different ampalaya seed concentration and same amount of water for comparison purposes in which one of the samples was pure commercial coffee. The commercial coffee used was Nescafe Classic. The samples were processed by the basic methods of making coffee: roasting, grinding, and brewing. The products were then evaluated by a minimum of thirty (30) evaluators of coffee-drinker to determine its characteristics and level of acceptability. Each of the evaluators were provided an individual score sheet to evaluate each samples made. The experiment was done at the residence of the researcher during the school year 2011-2012.

G. Definition of Terms Acidity

Measured by the use of a pH meter

4 Aroma

The pleasing smell sensation which comes from freshly brewed coffee.

Coffee

A brewed beverage with a dark, slightly acidic flavor

prepared

from

the

roasted

seeds

of

the coffee plant.

Color

The property possessed by an object of producing different sensations on the eye as a result of the way it reflects.

Taste

The relation between acidity, aroma, and body gives coffee its taste: caramel, chocolaty, fragrant, fruity, ripe, sweet, almondy, delicate, piquant, etc.

CHAPTER II REVIEW OF RELATED LITERATURE AND RELATED STUDIES

Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the roasted seeds of the coffee plant, called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee can have a stimulating effect on humans due to its caffeine content. It is one of the most-consumed beverages in the world.

The health effects of coffee have been studied to determine how coffee drinking affects humans. Coffee contains several compounds which are known to affect human body. The coffee bean itself contains chemicals which are mild psychotropics for humans as a defense mechanism of the coffea plant. These chemicals are toxic in large doses, or even in their normal amount when consumed by many creatures which may otherwise have threatened the beans in the wild. Coffee contains caffeine, which acts as a stimulant. (Wikipedia, 2011)

The history of coffee goes at least as far back as the thirteenth century. It has been believed that Ethiopian ancestors of today's Oromo people were the first to discover and

6 recognize the energizing effect of the coffee bean plant. The story of Kaldi, the 9thcentury Ethiopian goatherd who discovered coffee, did not appear in writing until 1671 AD and is probably apocryphal. From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and Northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas. (Encyclopedia Americana Vol. 7, p.187)

Coffee preparation is the process of turning coffee beans into a beverage. The steps needed vary with the type of coffee desired and with the raw materials being utilized. The process is composed of four basic steps; raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the unwanted grounds.

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. After roasting, the whole roasted coffee beans are ground, also known as milling, to facilitate the brewing process.

Factors must be taken into account in enjoying a cup of coffee. To feel the aroma of coffee, we first inhale the vapor that rises from the cup. A good coffee drinker inhales

7 the aroma before allowing his lips to touch the coffee. The taste affects most the quality and flavor of a coffee. (Columbia.travel, 2011)

Figure 1. Coffee Beans and Coffee

Ampalaya (Momordica charantia Linn.) also known as bitter gourd or bitter melon is a vine with tendrils up to 20 centimeters long that grows well in tropical countries particularly in the Philippines. The leaves are heart-shaped about 5 to 10 centimeters in diameter and cut into 5 to 7 lobes. The edible fleshy green fruit is oblong with pointed ends, ribbed and wrinkled, bursting when mature to release the seeds. Ampalaya seeds are flat with ruminated margins. It has a bitter taste due to the presence of momordicin. (Medicalhealthguide, 2011)

Ampalaya contains a mixture of flavanoids and alkaloids make the Pancreas produce more insulin that controls the blood sugar in diabetics. Aside from Ampalaya’s medicinal value, it is good source of vitamins A, B and C, iron, folic acid, phosphorous and calcium. Ampalaya is also rich in antioxidants that protect the cells of the body from damage of free radicals (metabolic by-products, usually waste). (Theaimagent, 2011)

According to the study of Raman and Lau (1996), ampalaya contains anti-diabetic properties that can reduce in fasting of blood glucose and improves glucose tolerance.

8 In the study of Lura (2007), rambutan seeds can be utilized into coffee but the aroma of the pure rambutan seeds coffee smells like cocoa. Another study related to using another seed in making coffee was conducted by Macandora and Sanchez (2010). They used breadfruit seed. They proved that breadfruit seeds can be utilized as coffee but the results of the evaluation shows that breadfruit coffee can’t compete with commercial coffee.

Other studies are nearly related to this study, but the difference is that the current study used the seeds of the ampalaya or bitter gourd because it is very abundant in the Philippines. The amplaya seeds that are just being thrown away can now be made into coffee. Ampalaya coffee may sound weird but the outcome of the study might be successful. The result may discourage the use of commercial coffee that has no nutritive value. This is also developed to answer the serious need for a very economical, nutritious and at the same time a medicinal coffee.

Figure 2. Ampalaya

CHAPTER III METHODOLOGY

A.

Research Design This study used the experimental design which ampalaya seeds were dried up

under the sun. After drying it up, the seeds were roasted and grind until powdery. Three samples of ampalaya seed coffee were made with different concentration of ampalaya seeds and one of the samples was a pure commercial coffee. The samples were then evaluated by a panel of tasters.

B.

Materials and Equipment

Materials 

Ampalaya seed coffee



Grinder



Commercial coffee



Measuring Cups



Cooking pan



Measuring Spoons



Gas Range/ Stove



Tea cups

Equipments 

pH Meter



Wash Bottle



2 pcs. 250-mL beaker

10

C.

Experimental Set-up Table 1. Components of the Coffee Samples from Ampalaya Seeds Ingredients Sample A Sample B Sample C Ampalaya coffee (tsp) Commercial coffee (tsp) Water (cup)

D.

2 None 1

1 1/2 1

None 1 1

General Procedure

Preparation of Materials The materials used were already available from the researcher’s residence except for the commercial coffee and ampalaya that were bought for the experiment. The whole seed of the ampalaya (outer and inner part) were used. The pH meter was borrowed from the Science Office and the beakers used during the experiment were available at the researcher’s school. Making the Coffee The researcher gathered ampalaya seeds then the seeds were dried under the sun for a few days. When completely dried, the seeds were roasted until they turn brown in color. The seeds were transformed into fine particles or in powder form through grinding. The specified amount for each coffee sample was put into the coffee maker with its equivalent amount of cup of water, it was served while hot.

11 E.

Product Development The researcher gathered ampalaya seeds and made into coffee with three different

samples. Sample A had two teaspoons of pure ampalaya seed coffee. Sample B had a mixture of one teaspoon of pure ampalaya seed coffee and one-half teaspoon of commercial coffee. Sample C had one teaspoon of pure commercial coffee. A cup of water was put in each sample.

F.

Sampling Design In this study, purposive random sampling was used to choose the panel of tasters

who drinks coffee to evaluate the samples made. The researcher chose thirty (30) evaluators by asking first if the person was a coffee drinker and the researcher would let the person evaluate the product using Score Card for the characteristics and Hedonic Scale for acceptability.

G.

Instruments in Data Gathering The instruments used in data gathering were the Score Card and the Hedonic

Scale. For acidity, pH meter was used to identify the pH of the ampalaya coffee samples to determine if the samples are acidic compared to the commercial coffee. The researcher used the Score Card for sensory evaluation of the evaluators, while the Hedonic Scale was used for measuring the acceptance of the evaluators as shown in the Tables 2 and 3.

12 Table 2. Score Card Scale for the Characteristics of Coffee from Ampalaya Seeds Rating

Description Color

Texture

Aroma

Taste

5

Black

Coffee like

Pleasant

Bitter

4

Dark Brown

Slightly Coffee Like

Slightly Pleasant

Slightly Bitter

3

Brown

Average

Average

Average

2

Light Brown

Slightly not Coffee Like

Slightly not Pleasant

Slightly not Bitter

1

Not Brown

Not Coffee Like

Not Pleasant

No Taste

Table 3. Hedonic Scale for the Acceptability Rating General Acceptability 9 Like Extremely 8 Like Very Much 7 Like Moderately 6 Like Slightly 5 Neither Like Nor Dislike 4 Dislike Slightly 3 Dislike Moderately 2 Dislike Very Much 1

H.

Dislike Extremely

Product Evaluation Each of the evaluators was provided an individual score sheet to evaluate each

samples of coffee from Ampalaya seeds. The evaluators rated the desirable characteristics of each sample product by using numerical rating from 1 – 5, where 5 is the highest and 1 is the lowest. Specific descriptions per characteristics were laid out in Table 2 for easy evaluation and minimize biases. The general acceptability of the different samples of coffee from Ampalaya seeds was evaluated using Hedonic Scale. The evaluators rated the samples from 1 – 9 where 1

13 corresponds to “dislike extremely” which means least accepted and 9 corresponds to “like extremely” which means the most accepted product as shown in Table 3.

I.

Statistical Tools for Data Analysis The data gathered were analyzed and interpreted to get the overall rating of the

product. The weighted mean was employed to find the characteristics and acceptability of different samples of coffee from ampalaya seeds. Kruskal-Wallis H Test was used in order to know if there is a significant difference among samples. Mean

X=

∑ wixi N

Where: xi = weighted mean wi = frequency N = total number of respondents X = responses  = Sum of all weighted mean Kruskal-Wallis H Test

Where:

= number of observations in group = the rank (among all observations) of observation = total number of observations across all groups

14 For interpretation of results, the following tables below will serve as a guide. Score Card and Hedonic Scale Interpretation Table 4. Score Card Interpretation Guide Description

Mean Rating

General Interpretation

Color

Aroma

Taste

4.20 - 5.00

Excellent

Black

Coffee Like

Bitter

3.40 - 4.19

Very good

Dark Brown

Slightly Coffee Like

Slightly Bitter

2.60 - 3.39

Good

1.80 - 2.59

Satisfactory

1.00 - 1.79

Poor

Brown Light Brown Grayish

Average Slightly not Coffee Like Not Coffee Like

Average Slightly not Bitter No Taste

Table 5. Hedonic Scale Interpretation Guide Mean Rating General Acceptability 8.12 - 9.00 Like Extremely 7.23 - 8.11 Like Very Much 6.34 - 7.22 Like Moderately 5.45 - 6.33 Like Slightly 4.56 - 5.44 Neither Like Nor Dislike 3.67 - 4.55 Dislike Slightly 2.78 - 3.66 Dislike Moderately 1.89 - 2.77 Dislike Very Much 1.00 - 1.88 Dislike Extremely

15

Gather Ampalaya seeds

Dry under the sun

Roast

Grind

Brew

Serve Hot

Evaluation

Measuring the pH

Figure 3. Flowchart of the Experimental Procedures

16

CHAPTER IV RESULTS AND DISCUSSION

The main concern of this study was to test the potential of ampalaya seeds into coffee substitute production. Three samples were prepared, each with varying amounts of ampalaya seeds, and eventually rated by a panel of coffee drinkers chosen by the researcher. Table 6. Characteristics and Acceptability of the Coffee Samples Samples A B C

Color

Aroma

Taste

Overall Acceptability

(2.27) Light Brown (3.13) Brown (3.97) Dark Brown

(3.43) Slightly Coffee Like (3.83) Slightly Coffee Like (4.37) Coffee Like

(3.07) Average (3.80) Slightly Bitter (4.30) Bitter

5.80 (Like Slightly) 5.77 (Like Slightly) 6.57 (Like Moderately)

Table 6 shows the mean ratings of the characteristics of each sample. With regards to color and taste, the three samples shared different characteristics. The evaluators commented that Sample A tastes more like a tea than a coffee. In terms of aroma, samples A and B shared the same characteristics in which the evaluators rated the samples as slightly coffee like. In terms of overall acceptability, samples A and B were liked slightly by the evaluators. Sample C, on the other hand, were liked moderately by them.

17 Table 7. Difference Among the Three Samples of Coffee Statistical Characteristics P-Value Decision Color

Aroma

Taste

General Acceptability

5.66 x 10-11

Reject Ho since P-value is < α

0.0022

Reject Ho since P-value is < α

0.0001

Reject Ho since P-value is < α Do not Reject Ho since P-value >α

0.1898

Interpretation There is a significant difference between the three samples There is significant difference between the three samples There is a significant difference between the three samples There is no significant difference between the three samples

Table 7 shows the difference between the three coffee samples using the KruskalWallis test. In terms of color, aroma, and taste, it was found that there is a significant difference among the samples since their p-values, 5.66 x 10-11, 0.0022, and 0.0001, respectively are less than α = 0.05. With regards to general acceptability, it was found that there is no significant difference between the three samples since the p-value (0.1898) is greater than that the value of the level of significance 0.05.

Table 8. Acidity of the Coffee Samples Sample A

Sample B

Sample C

7.17

6.01

5.16

Table 8 shows the pH value of each sample. Sample A is not acidic since the value of its pH exceeds to 7, Sample B is acidic compared to Sample A but Sample C is the most acidic among the three samples since as the value of pH is lesser 7, the more acidic the liquid is and since the value of pH is greater 7, the less acidic a liquid is. The

18 significance of Sample A for not acidic is that, the drinker can safely consume the ampalaya coffee even though they have not eaten their meal yet, especially breakfast.

CHAPTER V CONCLUSION AND RECOMMENDATIONS

A. Summary of Findings This study aims to produce alternative coffee made from ampalaya seeds. There were three samples produced, coffee from pure ampalaya seeds (Sample A), mixture of coffee from ampalaya seeds and commercial coffee (Sample B), and pure commercial coffee (Sample C). The coffee produced from the experiment has different characteristics based on the ratings of the evaluators. Samples A, B, and C differs from each other in terms of color in which Sample C has the highest rating (dark brown). In terms of aroma, Samples A and B shared the same characteristics in which the evaluators rated the two samples as “slightly coffee like” but Sample C has also the highest rating which rated as “coffee like”. Based on the rating given by the evaluators in terms of taste, Sample C still has the highest rating (bitter). Based on the Hedonic Scale, Samples A and B were liked slightly while Sample C was liked moderately by the evaluators.

B. Conclusions

The researcher concluded that Ampalaya seeds cannot be made into a good alternative coffee based on the result of evaluation among the thirty evaluators. Sample C which was made from pure commercial coffee had better characteristics in terms of color,

20 aroma, and taste compared to the other samples which were made from Ampalaya seeds in different concentration. In terms of acidity, Sample A is not acidic, while Sample B is acidic but Sample C is the most acidic among the three samples. Since Sample A is not acidic, the Ampalaya coffee is safe to drink even though the drinker has not eaten any meal yet. The researcher also found out that there is a significant difference among the samples in terms of its characteristics. However, there is no significant difference in terms of the general acceptability of each sample. This means that the coffee with ampalaya seeds are not comparable to commercial coffee in terms of color, aroma, and taste but it is generally acceptable.

C. Recommendations 1. Find another seed or any plant that can be a good alternative coffee. 2. Add sugar to see if sweetness can affect the acceptability of the ampalaya coffee. 3. Increase the proportion of the concentration of the Ampalaya seed coffee powder in each sample if it can affect the taste of the coffee. 4. The future researchers can experiment the nutritive values of the Ampalaya seed coffee.

REFERENCES

Books Philippines University (1976). Plants of the Philippines Philippines University Tobias, R. (1991). Coffee. In Encyclopedia Americana (p.187). New York: Scholastic Library Publishing. Bender A. and Bender D. (1997) A Book of Food and Nutrition (p.97) Webster M. (1993) Webster’s Third New International Dictionary Lexicon P. (1992) The New Lexicon Webster’s Encyclopedic Dictionary of the English Language Lura K. (2007). Utilization of Rambutan Seeds into Coffee Macandora J. and Sanchez M. (2010). Breadfruit Seeds into Coffee

Websites Bitter Melon, Retrieved (August 2011) from: http://en.wikipedia.org/wiki/Bitter_melon Coffee , Retrieved (2011) from: http://en.wikipedia.org/wiki/Coffee Herbal Medicine Retrieved (August 2011) from: http://www.medicalhealthguide.com/articles/ampalaya.htm Jones T. (2001). Coffee. History of Coffee. Retrieved (September 23, 2011) from: http://coffeeuniverse.com/world_coffee.html

APPENDIX A DOCUMENTATION

Figure 4. Gathering of Ampalaya seeds

Figure 5. Roasting of Ampalaya Seeds

Figure 6. Sample of Ampalaya Seed Coffee

Figure 7. Measuring the Acidity of Sample A

23

Figure 8. Measuring the Acidity of Sample B

Figure 9. Measuring the Acidity of Sample C

APPENDIX B DATA GATHERED DURING EVALUATION Table 9. Data Gathered for Color COLOR Evaluator Sample A Sample B Sample C 2 3 4 1 3 4 5 2 2 3 4 3 2 3 4 4 2 3 4 5 2 4 4 6 3 4 5 7 2 4 4 8 3 4 4 9 3 4 5 10 2 2 3 11 2 3 4 12 2 4 5 13 2 3 4 14 2 3 4 15 2 3 4 16 2 2 2 17 3 3 4 18 2 3 4 19 5 5 4 20 2 3 5 21 2 3 4 22 2 3 4 23 2 3 4 24 2 3 3 25 2 3 2 26 2 3 4 27 2 2 4 28 2 2 4 29 2 2 4 30

25 Table 10. Data Gathered for Aroma AROMA Evaluator Sample A Sample B Sample C 5 5 5 1 5 4 3 2 5 5 5 3 3 4 5 4 3 5 5 5 4 5 4 6 3 5 5 7 3 3 4 8 4 5 5 9 2 3 5 10 4 4 4 11 4 3 2 12 1 3 3 13 3 2 5 14 4 4 5 15 5 5 5 16 2 2 3 17 2 3 5 18 2 3 5 19 4 4 3 20 2 5 5 21 5 5 5 22 3 4 5 23 4 3 5 24 3 4 5 25 3 3 2 26 4 4 4 27 4 4 5 28 4 1 5 29 3 5 4 30

26 Table 11. Data Gathered for Taste TASTE Evaluator Sample A Sample B Sample C 4 5 5 1 3 3 5 2 4 5 5 3 2 3 4 4 2 5 4 5 4 5 5 6 4 5 5 7 4 5 5 8 4 5 5 9 4 1 5 10 3 5 4 11 5 5 3 12 1 5 5 13 2 4 4 14 4 3 4 15 3 4 4 16 2 2 2 17 2 3 4 18 3 4 5 19 3 2 2 20 3 4 5 21 2 3 4 22 1 4 5 23 4 3 4 24 3 5 5 25 4 5 5 26 3 4 5 27 2 3 5 28 4 1 4 29 3 3 2 30

27 Table 12. Data Gathered for General Acceptability GENERAL ACCEPTABILITY Evaluator Sample A Sample B Sample C 6 7 7 1 3 7 5 2 4 6 8 3 4 4 5 4 6 6 6 5 8 5 6 6 8 2 3 7 8 7 7 8 7 9 9 9 3 9 9 10 5 6 6 11 3 2 2 12 6 8 9 13 8 6 9 14 6 5 6 15 6 7 8 16 1 1 2 17 5 7 7 18 5 5 6 19 9 7 8 20 6 7 8 21 9 9 9 22 5 5 9 23 7 7 6 24 5 4 7 25 4 2 3 26 7 7 8 27 8 7 8 28 6 1 4 29 6 8 7 30

28 Table 13. Sample Score Sheet Characteristics Color Aroma Taste General Acceptability Comments:

Sample A

Sample B

Sample C

APPENDIX C SAMPLE CALCULATION

Figure 10. Kruskal-Wallis Test for Color Median n Avg. Rank 2.00 30 22.95 3.00 30 46.43 4.00 30 67.12 3.00 90 47.191 2 5.66E-11

Sample A Sample B Sample C Total H (corrected for ties) d.f. p-value

multiple comparison values for avg. ranks 16.15 (.05) 19.80 (.01)

Figure 11. Kruskal-Wallis Test for Aroma Median n Avg. Rank 3.50 30 34.90 Sample A 4.00 30 44.23 Sample B 5.00 30 57.37 Sample C 4.00 90 Total 12.259 2 .0022

H (corrected for ties) d.f. p-value

multiple comparison values for avg. ranks 16.15 (.05) 19.80 (.01)

30

Figure 12. Kruskal-Wallis Test for Taste Median n Avg. Rank 3.00 30 30.40 Sample A 4.00 30 47.67 Sample B 5.00 30 58.43 Sample C 4.00 90 Total 18.921 2 .0001

H (corrected for ties) d.f. p-value

multiple comparison values for avg. ranks 16.15 (.05) 19.80 (.01)

Figure 13. Kruskal-Wallis Test for General Acceptability Median n Avg. Rank 6.00 30 41.10 Sample A 6.50 30 42.97 Sample B 7.00 30 52.43 Sample C 6.00 90 Total 3.323 2 .1898

H (corrected for ties) d.f. p-value

multiple comparison values for avg. ranks 16.15 (.05) 19.80 (.01)

CURRICULUM VITAE

Name: Shayne Ann P. Ayson Nickname: Ann Place of Birth: Ayson’s Residence Date of Birth: 8 June 1996 Home Address: #0010 Steelmakers Village, Tubod, Iligan City Religion: Roman Catholic Gender: female Father’s Name: Mr. Esteban J. Ayson Mother’s Name: Mrs. Ma. Gloria P. Ayson

Educational Background: Elementary

Name of School: Iligan City Central School Address: Mahayahay, Iligan City Date of Graduation: April 1, 2009

Secondary

Name of School: MSU-IIT Integrated Developmental School Address: A. Bonifacio Ave., Brgy. Tibanga, Iligan City

Honor and Rewards Received: Elementary

Grade One: With Honors; Grade Two and Three: 3rd Honorable Mention; Grade Four and Five: With Honors; Grade Six: 2nd Honorable Mention

Secondary

Second Year: 2nd Honors