Professional Documents
Culture Documents
Investigatoryproject 120912015750 Phpapp02
Investigatoryproject 120912015750 Phpapp02
Investigatoryproject 120912015750 Phpapp02
Organic Insecticide
An Investigatory Project presented to the faculty and staff of the
RESEARCHERS
GianneJastine A. Gustilo
Angelica M. Repollo
Marvin V. Torres
Luke O. Mirasol
ABSTRACT
Ginger ( ZingiberOfficinalis) and Vinegar ismade as an
organic insecticide. Ginger is a tropical plant that was spread
around the tropical world during the colonial days. In Africa,
Asia, or South America, and many hot spots between those
continents, locals have taken to using ginger widely in medicine
and food. The entire ginger family is rich in oils that both kill
micro-critters and stimulate the immune system to do the
same. The ways it stimulates the body are many, and, whether
added to food or taken as a medicinal tea, ginger makes your
body a little bit stronger and a little bit better and able to resist
the damaging forces of nature. The ginger is one of the
materials needed to make the organic insecticide. It is chopped
and since its oils can kill micro-critters it is very useful in killing
various insects. Vinegar is the all-natural liquid which is the one
that kills the insects when made contact. And if you put the
ginger and vinegar together and put them in a spray bottle you
will create the organic insecticide. And when tested it is
effective on many insects. Just spray on an insect and you will
see the results. Many insecticides are made today. And most of
them are made with toxic chemicals which can harm the
environment. This product that we made is safe and good for
our environment since there are no toxic chemicals it is cheap
and easy to make and also to use.
List of Tables
Table 1: Qualitative Data of
Measurement…………………………………………………………
Table 2: Time of Effectiveness of the
Insecticide………………………………………………………………
List of Figures
Figure 1:
Figure 2: Main Material Used…………………………………………….
Figure 3: Finished Products………………………………………………..
TABLE OF CONTENTS Chapter 1 The Problem and its
Scope
Introduction……………………………………………………………………………1
Statement of the Problem………………………………………………………2
Hypothesis…………………………………………………………………………….
Objectives………………………………………………………………………………
Significance of the Study………………………………………………………...
Review of Related Literature and…………………………………………….
Related Literature……………………………………………………………………
Conceptual Framework……………………………………………………………
Research Methodology……………………………………………………………
Scope of the Study…………………………………………………………………..
Delimitations of the Study……………………………………………………….
Definition of Terms………………………………………………………………….
Chapter II
Presentation, Analyses and Interpretation of Data………………….
Chapter III
Objective
To produce insecticide out of vinegar and ginger is our
objective. In order to create natural mixture this can kill
insects. Because it is natural, it cannot harm our
environment unlike other insect killers which can also
harm our environment.
Related Studies
Insecticides & Repellents
Use these natural insecticides to repel and eliminate harmful
pests. The following categories of products use botanicals or
plant extracts that are applied to plant foliage. Natural
insecticides combat insects upon contact or through ingestion.
Use as part of an Integrated Pest Management program which
includes traps for monitoring and capturing pests and beneficial
insects and organisms to control pests in their developing
stages. Enhancing fertility programs with natural fertilizers and
soil amendments will increase plants' health and resistance to
all types of pests in your home or garden including weeds and
diseases.
Definition of Terms
Insecticides- are a pesticide used against insects. They include
ovicides and larvicides used against the eggs and larvae of
insects respectively. Insecticides are used in agriculture,
medicine, industry and the household. The use of insecticides is
believed to be one of the major factors behind the increase in
agricultural productivity in the 20th century. Nearly all
insecticides have the potential to significantly alter ecosystems;
many are toxic to humans; and others are concentrated in the
food chain.
Ginger - or ginger root is the rhizome of the plant
Zingiberofficinale, consumed as a delicacy, medicine, or spice. It
lends its name to its genus and family (Zingiberaceae). Other
notable members of this plant family are turmeric, cardamom,
and galangal.
Vinegar- is a liquid substance consisting mainly of acetic acid
and water, the acetic acid being produced through the
fermentation of ethanol by acetic acid bacteria.
Chapter II
This shows the presentation, analysis, and interpretation of the
data gathered.In this part you will determine the percentage of
how the researchers’ product is effective upon using. And which
among the 4 trials are effective.
Table 1: Qualitative Data of Measurement
Trial No. Amount of Amount of Amount of
Ginger Vinegar Water
1 3 tbsp. 2 cups None
2 3 tbsp. 2 cups ½ cup
3 3 tbsp. 2 cups 1cup
4 3 tbsp. 2 cups 1 ½ cup
`
Figure 1: Graph of Effectiveness Versus Number of Trials
1 minute and 4 seconds
56 seconds 34 seconds
20 seconds 0 seconds
T1 T2T3 T4
Recommendation
More than 1,000 Filipino people die in a year because of
dengue. This has been a big issue in our society, specially, on
the health of our young once that has been resolve. Now, the
time has come to slowly put and to this deadly insects. Now
invention has occurred to be made to reduce the population of
dengue causing mosquitos.
We would like to recommend our newest contribution to our
society to reduce and may avoid the cause of dengue. We
recommend this product not only to our fellow students but
also to everyone so that they could use this as an alternative for
mosquito repellent, rather than using toxic insecticide. Since
this is easy to make and it is not harmful to our health for it is
made out of vinegar and ginger.
Easy to make, cheaper than the others, good for the health and
environmental friendly, that is what our vinegar and ginger
insecticide repellent is. Itis proven to be effective and quality
base as well.
APPENDICES
Vinegar is a liquid substance consisting mainly of acetic acid
and water, the acetic acid being produced through the
fermentation of ethanol by acetic acid bacteria. It is today
mainly used in the kitchen as a general cooking ingredient, but
historically, as the most easy available mild acid, it had a great
variety of industrial, medical, and domestic uses, some of which
(such as a general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow
fermentation processes. In general, slow methods are used
with traditional vinegars, and fermentation proceeds slowly
over the course of weeks or months. The longer fermentation
period allows for the accumulation of a nontoxic slime
composed of acetic acid bacteria. Fast methods add mother of
vinegar to the source liquid before adding air using a venture
pump system or a turbine to promote oxygenation to obtain
the fastest fermentation. In fast production processes, vinegar
may be produced in a period ranging from 20 hours to three
days.
Apple Cider
Apple cider vinegar, otherwise known simply as cider vinegar or
ACV, is made from cider or apple must, and as a
brownishyellow color. It often is solid unfiltered and
unpasteurized with the mother of vinegar present, as a natural
product. Because of its acidity, apple cider vinegar may be very
harsh, even burning, to the throat. If taken straight,(as opposed
to used I cooking),it can be diluted before drinking. It is also
taken sometimes sweetened with sugar or honey. There have
been reports of acid chemical burns of the throat from apple
cider vinegar was in fact an ingredient in the evaluated
products. The pH of apple cider vinegar is typically between pH
4.25 and 5.00 if undiluted.
Balsamic
Distribution
Properties
Extracts and active constituents have shown potent antioxidant,
anti-inflammatory, antimutagenic, antimicrobial and possible
anticancer activities.
Considered adaptogenic, anodyne, anthelmintic, antiallergenic,
antibacterial, anticoagulant, anticonvulsant, antidepressant,
antifungal, antithrombotic, antitumore, antiulcer, aphrodisiac,
carminative, diuretic, rubifacient, anti-platelet aggregation,
hypolipidemic, thermoregulatory.
Pungency is attributed to the pungent principle, zingerone and
shogaol, while the aroma is imparted by the volatile oil.
Considered stomachic, carminative, stimulant, diaphoretic,
sialagogue, and digestive.
Parts utilized
Tops, leaves and edible roots.
BIBLIOGRAPHY
http://www.wisegeek.com/what-is-vinegar.htm
http://www.vinegartips.com/scripts/pageViewSec.asp?id=6
http://www.ehow.com/how_2119560_use-ginger-control-
insectpests.html http://en.wikipedia.org/wiki/vinegar
http://en.wikipedia.org/wiki/ginger www.freewebs.com
http://www.brittanica.com/EBchecked/topic/289077/insecticide
www.arbico-organics.com/category/organic-insecticides
Figure 1: Main Material Used Figure 2:
Finished Products