Effectiveness of mosquito coil produced from garlic (Allium sativum) and lemongrass (cymbopogon citratus) / by Dan Patrick D. Acebo, Franklin L. Ocomen, and Jan Derick C. Odonzo.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2018.Description: xiii, 43 pages: illustrations ; 28 cmContent type:
  • text
Media type:
  • rdamedia
Carrier type:
  • rdacarier
Subject(s): DDC classification:
  • 628.965 Ac3 2018
Online resources: Production credits:
  • College of Education (CED), Science High School
Summary: ACEBO, DAN PATRICK D., OCOMEN, FRANKLIN L., and ODONZO, JAN DE RICK C., Effectiveness of Mosquito Coil from Garlic and Lemongrass (cymbopogon citratus). Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Prof. Liwayway P.Taglinao. The study aimed to produce mosquito coils from garlic and lemongrass. It also sought to answer the following questions: (I) what is the potential of garlic and lemongrass as ingredients or components for the production of mosquito coil? (2) what are the differences between the commercial mosquito coil and the mosquito coil produced from Garlic and Lemongrass in terms of color, odor, texture, and smoke? (3) and is there significant difference between the effect of commercial mosquito coil and the mosquito coil produced from Garlic and Lemongrass. The stalk of lemongrass and garlic cloves were cut into small pieces and were ground separately. The ground stalk of lemongrass and garlic were oven dried for 30 minutes and 50 minutes respectively. The dried materials were pulverized and powdered using mortar and pestle. Starch, charcoal, and sawdust were mixed together with water and added to different amount of powdered garlic and lemongrass until it forms a paste. The produced paste was poured in the shaped metal sheet and was oven dried for about ten minutes. Then after, the coil was removed from the molder. Thirty respondents evaluated the produced mosquito coils. In terms of color and odor, all treatments were remarked as moderately acceptable. In terms of texture, one of the treatments is comparable to the control. While in terms of smoke, the combination of75 percent of garlic and 25 percent lemongrass is the only highly perceptible among the treatments. In the findings of the study, all treatments are highly significant. The results of bioassay test revealed that after 6 hours of exposure to produced mosquito coil, highest mortality rate of mosquito was achieved by treatment 3 which was the combination of 75 percent garlic and 25 percent lemongrass. This registered a mortality rate of 87.62 percent.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 628.965 Ac3 2018 (Browse shelf(Opens below)) Link to resource Room use only RS-815 00017689

Research Study (Science High School) Cavite State University

Includes bibliographical references.

College of Education (CED), Science High School

ACEBO, DAN PATRICK D., OCOMEN, FRANKLIN L., and ODONZO, JAN DE RICK C., Effectiveness of Mosquito Coil from Garlic and Lemongrass (cymbopogon citratus). Research Study (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang, Cavite. May 2018. Adviser: Prof. Liwayway P.Taglinao.
The study aimed to produce mosquito coils from garlic and lemongrass. It also sought to answer the following questions: (I) what is the potential of garlic and lemongrass as ingredients or components for the production of mosquito coil? (2) what are the differences between the commercial mosquito coil and the mosquito coil produced from Garlic and Lemongrass in terms of color, odor, texture, and smoke? (3) and is there significant difference between the effect of commercial mosquito coil and the mosquito coil produced from Garlic and Lemongrass.
The stalk of lemongrass and garlic cloves were cut into small pieces and were ground separately. The ground stalk of lemongrass and garlic were oven dried for 30 minutes and 50 minutes respectively. The dried materials were pulverized and powdered using mortar and pestle. Starch, charcoal, and sawdust were mixed together with water and added to different amount of powdered garlic and lemongrass until it forms a paste. The produced paste was poured in the shaped metal sheet and was oven dried for about ten minutes. Then after, the coil was removed from the molder.
Thirty respondents evaluated the produced mosquito coils. In terms of color and odor, all treatments were remarked as moderately acceptable. In terms of texture, one of the treatments is comparable to the control. While in terms of smoke, the combination of75 percent of garlic and 25 percent lemongrass is the only highly perceptible among the treatments. In the findings of the study, all treatments are highly significant.
The results of bioassay test revealed that after 6 hours of exposure to produced mosquito coil, highest mortality rate of mosquito was achieved by treatment 3 which was the combination of 75 percent garlic and 25 percent lemongrass. This registered a mortality rate of 87.62 percent.

Submitted to the University Library July 16, 2018 RS-815

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