Student Research Reports
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A Study on the Effect of Frankincense Fumes on the Properties of Drinking Water
Organization(s):Althabti basic school
Country:Oman
Student(s):1-Duaa Al-Gazi
2- Ibtihaj Al-Reyami
Grade Level:Secondary School (grades 9-12, ages 14-18)
GLOBE Teacher:yusra aldhawi
Contributors:1-yosra Al-Dhawi
2-Safia Al-Musselhi
Report Type(s):International Virtual Science Symposium Report
Protocols:Air Temperature, pH, Water Temperature, Dissolved Oxygen, Salinity, Conductivity
Presentation Poster:
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Language(s):English
Date Submitted:03/09/2020
The aim of this research is to study the effect on frankincense smoke on the properties of drinking water.The fumigation of drinking is a custom that is prevalent in Oman and its neighboring countries like the Kingdom of Saudi Arabia.Through various research methods(interview and practical experiments)it was concluded that the burning of frankincense leads to a release of Carbon dioxide(CO2).This gas has the ability to melt in the water during the fumigation process,as a result a carbonic acid is created by this process.The carbonic acid will consequently decrease the pH level of the water.The water then becomes unsuitable for consumption based on the Omani specification standards for non-bottled water.However,it is safe to drink fumigated water if it has a high pH level(7.5-8.5)prior to the fumigation process.The carbonic acid will still decrease the pH level,but it will be at a level that is considered safe by the specification standards.The research has also determined that the other water properties were not significantly affected by the fumigation process.