The Feasibility of Chili (Capsicum Frutescens) and Kamias (Hedychium Coronarium) Mosquito Repellent
I. Introduction
In our world, the taste of the chili was not famous to some people because it is spicy, hot, and very less aroma when eaten but because of its taste it is later on found out that chili was a good mosquito killer because of its pesticidal property while kamias was also used as spice but it was discovered that it has properties such as astringent, stomachic, refrigerant and anti scorbutic. Other researchers use kamias as wine but in this research the proponents was to test the properties of kamias fruit with chili as a mosquito killer.
This study is done to give importance to the chili and kamias fruit. Not just in food, but we wanted to produce a mosquito killer out of them. For all we know that chili has been tested and proven to be the one good ingredient in mosquito killer making and what if it is added by the acidic property of kamias fruit? The researchers wanted to know the effect of the combined property of each fruit.
ABSTRACT
II. Review of Related Literature
In the past chili was used only as spices because of its taste. Later on, it was discovered as a good mosquito killer because of its pesticidal property. While kamias (ginger lily) was also used in food spices before. Later on, it was discovered by Battistelli in 1939 that it has properties such as astringent, stomachic, refrigerant and antiscorbutic. Some of the researchers now are having kamias as wine but in this study the researcher wants to test the properties of the kamias fruit together with the chili. III. Methodology
Using 1/4 kilo of kamias fruit and 1/2 kilo of chili we will make mosquito killer by pouding the kamias and chili in a seperate bowl to get their extracts. After pounding the kamias and chili, boil the two extract seperately for 5 minutes. Wait for it to cool then mixed them inside the product container. IV. Data and Results
V. Conclusion
APPENDICES
In our world, the taste of the chili was not famous to some people because it is spicy, hot, and very less aroma when eaten but because of its taste it is later on found out that chili was a good mosquito killer because of its pesticidal property while kamias was also used as spice but it was discovered that it has properties such as astringent, stomachic, refrigerant and anti scorbutic. Other researchers use kamias as wine but in this research the proponents was to test the properties of kamias fruit with chili as a mosquito killer.
This study is done to give importance to the chili and kamias fruit. Not just in food, but we wanted to produce a mosquito killer out of them. For all we know that chili has been tested and proven to be the one good ingredient in mosquito killer making and what if it is added by the acidic property of kamias fruit? The researchers wanted to know the effect of the combined property of each fruit.
ABSTRACT
II. Review of Related Literature
In the past chili was used only as spices because of its taste. Later on, it was discovered as a good mosquito killer because of its pesticidal property. While kamias (ginger lily) was also used in food spices before. Later on, it was discovered by Battistelli in 1939 that it has properties such as astringent, stomachic, refrigerant and antiscorbutic. Some of the researchers now are having kamias as wine but in this study the researcher wants to test the properties of the kamias fruit together with the chili. III. Methodology
Using 1/4 kilo of kamias fruit and 1/2 kilo of chili we will make mosquito killer by pouding the kamias and chili in a seperate bowl to get their extracts. After pounding the kamias and chili, boil the two extract seperately for 5 minutes. Wait for it to cool then mixed them inside the product container. IV. Data and Results
V. Conclusion
APPENDICES