Students were instructed to visit a local fish market a couple of days before the experiment to collect samples of white snapper fish (Macolor niger) scale waste. At home, they were then instructed to clean 115 the fish waste with tap water, collect the scales, and store them in the refrigerator. In the chemistry laboratory, all groups of students collected their samples in one batch. This batch of scales was soaked in deionized water for 1-2 hours and rinsed three times with deionized water. The scales were then transferred to a laboratory tray and air-dried for one day in the fume hood. Approximately 0.50±0.01 grams of dried fish scales were placed inside teabags to serve as the adsorbents. These fish scale teabags 120 were then stored in a desiccator for later use