000			03477nam a22003257a 4500
003			OSt
005			20201109112231.0
008			201109b ||||| |||| 00| 0 eng d
040			_cCvSU Main Campus Library
082	0	4	_a628.965 _bAc3 2018
100			_91275 _aAcebo, Dan Patrick D. _eauthor
245	1	0	_aEffectiveness of Mosquito Coil from Garlic and Lemongrass (cymbopogon citratus) / _cDan Patrick D. Acebo.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2018.
300			_axiii, 43 pages : _billustrations ; _c 28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science High School) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Education (CED), Science High School
520	3		_aACEBO, 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.
541			_cSubmitted to the University Library _dJuly 16, 2018 _eRS-815
650		0	_91277 _aMosquitoes--Control
650		0	_91278 _aGarlic
690			_91282 _aScience High School
700			_91279 _aOcomen, Franklin L. _eauthor
700			_91281 _aOdonzo, Jan Derick C. _eauthor
856			_p80 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=8cf52bda842f0f956c67c3688a84f5ac _yView Abstract
942			_2ddc _cMAN
999			_c25712 _d25712