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An Investigatory Project presented to the faculty and staff of the Basic Education Department of Diaz College City of Tanjay In partial fulfilment of the subjects: Physics IV, Math IV and English IV RESEARCHERS Yves Deodato L. Rodriguez Gianne Jastine A. Gustilo Mike Nazarene G. Cueco Mark Raynon R. Benitez Kristine Mae Y. Guanzon Angelica M. Repollo Marvin V. Torres Luke O. Mirasol
DEDICATION
We dedicate this Investigatory Project to our community and our environment to help lessen the problem of pollution. We also dedicate this project to our parents because they are the reason why we strive to make this project successful.
ACKNOWLEDGEMENT
The researchers would like to thank first and foremost the Lord God Almighty for His never ending grace; Our teachers for giving us the knowledge and advice to finish this project with ease and also to our loving parents who are always there for financial support and they were the ones who showered us with encouragement in order for us to really do our best on this project. Without these people, this project wouldnt be successful or possible. Thats why we would like to say, Thank you and May God Almighty bless us all.
ABSTRACT
Ginger ( Zingiber Officinalis) and Vinegar is made 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..
Chapter II Presentation, Analyses and Interpretation of Data. Chapter III Summary of Findings, Conclusions and Recommendations.. APPENDICES.
BIBLIOGRAPHY PICTURES
Introduction
We can grow healthful food without depending too much on toxic chemicals and chemical fertilizers with NATURAL ORGANIC AND BIOLOGICAL FARMING systems. The knowledge and simple but practical technology in this manuscript can save your crops and help you earn more from your garden and farm. Lets return to the Natural ways.
Hypothesis
1. The first trial is the most effective among the 4 trials. 2. The insects will be killed. 3. The plants will not get damaged and it will be insectfree. 4. Yes. 5. It can kill ants, flies, mosquitos, snails and cockroaches.
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.
Conceptual Framework (Concept and Theory) Ginger and Vinegar Chopping Mixing
Product
Research Methodology
Materials: Chopping Board Knife Procedure Collect or prepare the materials needed. Chop the ginger. Put 3 tablespoons of the chopped ginger inside the 4 spray bottles evenly. In the 1st spray bottle pour 2 cups of vinegar inside, in the 2nd spray bottle add 2 cups of vinegar and cup of water, in the 3rd spray bottle put 2 cups vinegar and 1 cup of water, and in the 4th bottle put 2 cups of vinegar and 1 cup of water. After putting the ingredients in each perspective bottle try several trials in your garden. Find out which is the more effective among the trials. Record your observation. Ginger and Vinegar Water 4 spray bottles Measuring Cups and Spoons
notable members of this plant family are turmeric, cardamom, and galangal. These two studies come up to make an organic insect killer.
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 Zingiber officinale, 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. 1 2 3 4 Amount of Ginger 3 tbsp. 3 tbsp. 3 tbsp. 3 tbsp. Amount of Vinegar 2 cups 2 cups 2 cups 2 cups Amount of Water None cup 1cup 1 cup
Table 2: Time of Effectiveness of the Insecticide Trial No. 1 2 3 4 Time of Effectiveness 20 seconds 34 seconds 56 seconds 1 minute and 4 seconds
Figure 1: Graph of Effectiveness Versus Number of Trials 1 minute and 4 seconds 56 seconds 34 seconds
20 seconds 0 seconds T1 T2 T3 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. It is 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 Balsamic vinegar is an aromatic, aged type of vinegar traditionally crafted in the Modena and Reggio Emilia provinces of Italy from the concentrated juice, or must, of white grapes(typically of the Trebbiano variety). It is very dark brown in color, and its flavour is rich, sweet and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally a product available to only the Italian upper classes, a cheaper form of balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic vinegar (which has Protected Designation of Origin status) is aged for 12 to 15 years. Balsamic vinegars that have been aged for up to 100 years are available, though they are usually very expensive.
Luya is an erect, smooth plant arising from thickened, very aromatic rootstocks. Leafy stems are 0.4 to 1 meter high. Leaves are distichous, lanceolate to linear-lanceolate, !5 to 25 cm long, and 2cm wide or less. Scape arising from the rootstock is erect, 15-25 cm high, covered with distant imbricate bracts. Spike is ovoid to ellipsoid, about 5cm long. Bracts are ovate, cuspidate, and about 2.5 cm long, and pale green. Calyx is 1 cm long, or less. Corolla is greenish yellow with a tube less than 2 cm long; while the tip is oblong-obovate and slightly purpulish. Distribution Widely cultivated in the Philippines. 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.