Science competition recognises student innovations that integrate testing to enhance quality of life

The finalist teams presented their projects to the judging panel (the Panel) composed of members of the HKCTC: Robert Lui, Dr Cheung Kwai-chung, Leung Kwan-ho, and Dr Lesly Lam.

The Panel was impressed with this year’s finalist entries, which demonstrated not only an increased breadth and depth of students’ understanding of testing but also their concern about current social issues and enthusiasm for coming up with innovative solutions.

“We are pleased to see that the finalist teams approached their projects in a comprehensive and thorough manner and that they have already taken sustainability, durability, and even the cost of materials used into consideration during the early stage of invention,” the Panel said.

“Despite limited resources, the finalist teams used rigorous tests to demonstrate the effectiveness and quality of their prototypes according to international standards widely adopted in the market.” The HKCTC Special Award not only helps raise students’ awareness and exposure to T&C but also provides them with an opportunity to explore the realistic prospect of working in the T&C sector through various laboratory-level tests.

From improving prosthetic arms to cleaning trash from oceans, this Hong Kong teen is engineering a better world

Project: Prue Breath
Christian Alliance SW Chan Memorial College: Wong Wing-tung, Lai Hiu-wai, and Lok Wing

Driven by a shared passion to assist the less fortunate, particularly residents of subdivided units, the team developed a prototype of a smart air purifier designed for compact living spaces. The device is constructed from readily available, low-cost materials and integrates various scientific principles. These include the germicidal properties of copper, the specific gas adsorption capability of activated carbon, and the particle filtration function of masks. The purifier, which can filter over 70 per cent of PM 2.5 particles, ammonia, bacteria, viruses, and odours, is activated automatically via a mobile app that collects and analyses air pollutant data.

The Panel praised the team’s comprehensive research into the materials and their incorporation of Internet of Things (IoT) technology into the sensor for real-time detection of air pollutants and viruses.

They also highlighted the team’s meticulous testing to measure the impact of varying air pollutant levels on the device’s effectiveness. The team referred to international standards for their ammonia tests (detecting urine smell in the air) when designing the smart sensor. They repeatedly conducted odour tests and virus cultivation experiments to ensure consistency and accuracy.

Describing the project as a rewarding learning experience, the team learned to use programming for IoT, experimented with welding and 3D printing to create individual components, and gained insight into big data analytics. The team added, “As our goal was to develop a practical and affordable device to enhance people’s quality of life, especially for people who live in subdivided flats, we carefully considered the costs associated with different materials and developed two prototypes at different costs.”

Project: OkraHeal
St Paul’s Convent School: Monica Pei Yuetong, Ellie Chiu and Megan Jane Kwok

The team, united by a shared passion for healthcare innovation, developed OkraHeal, a bandage designed to address the issue of slow-healing wounds. OkraHeal, a hydrocolloid bandage with a three-layer structure, releases okra mucilage, calcium alginate, and other medicinal substances at a steady rate over an extended period, aiding wound healing.

Okra mucilage, a gel-like substance naturally found in okra pods, is incorporated into the wound dressing due to its significant drug retention and anti-inflammatory properties. Alginate, a biocompatible hydrogel, is included for its excellent absorbent properties, which allow for the absorption of wound exudate.

The Panel commended the team for their in-depth research, which included a review of related research papers, and their systematic and meticulous testing and data analysis during the development of their innovation.

The team stated that vitro tests were conducted to confirm the anti-inflammatory properties of okra. Since they lacked advanced equipment in their school laboratory, the team overcame challenges in developing a viable design by conducting repeated experiments. They eventually developed a three-layer design and determined the optimal combination of various substances.

“Safety standards for healthcare products are our priority, so we were conscientious on the testing methodology. We analysed all the data collected from the repeated tests to verify the results, which we included in our final report,” the team supplemented. In addition to gaining a deeper understanding of biology and scientific report writing, the team valued the opportunity to practise excellent teamwork and time management skills during the project.

Hong Kong students invent smart rubbish bin to encourage recycling

Project: Biodegradable food ware and coating
Maryknoll Fathers’ School: Chong Wing-chi

Although Chong is not studying biology at school, she has a zest for the subject, which led her to read numerous university textbooks for self-study. Her research culminated in an award in this competition, where she presented an invention centred on the unique properties of pea starch, a potential eco-friendly alternative to plastic.

Pea starch, primarily composed of amylose and amylopectin, uses water as a solvent. The gelatinisation and cooling processes yield a natural polymeric material. The bioplastic in this study is produced by heating a mixture of the biopolymer and additives. Chong suggested this bioplastic as a replacement for conventional plastic.

Chong identified pea starch and deionised water as the fundamental materials for creating tableware and coatings. She concluded their feasibility after conducting a series of tests to verify the physical and chemical properties of pea starch, including heat resistance, moisture absorbance, waterproofing, oleophobicity, and reactivity with acids, bases, and alcohol. Part of the prototype developed also encompassed experiments with hotplates and steam heating.

Even though Chong conducted the project herself, she did not compromise the quality. “The tests she carried out for her invention far exceeded our expectations,” said the Panel.

Given that the materials were intended for tableware, Chong, who started the project a year prior, also evaluated whether they would affect the flavour of food. The Panel were astounded that Chong had preserved her earliest sample to assess its durability and mould-resistance.