1) The vegetables were pounded with the use of mortar and pestle and filtered through sterilized cheesecloth. The extracts were mixed into the seawater and were tested with the NeuLog pH and Salinity Logger Sensor to determine the pH and the Salinity level before applying. The researcher prepared three treatments; (A) 50 mL of malunggay and 50 mL of seawater. (B) 50 mL Malabar spinach and 50 mL seawater. (C) 25 mL of malunggay, 25 mL Malabar spinach, and 50 mL of seawater.

brainliest ko makaka sagot;)​