Ginger as an alternative pesticide

An Investigative Project

Presented To:

Ms. Renalyn P. Sabunod

Pasig Catholic College

Junior High School

In Partial Fulfillment Of The Requirements In Science

Submitted by:

9- Diocese of Bacolod

Laja, Julius Andrei C.

Llevares, Sean Ananiel H.

Manubag, Diored B.

January 2018
Chapter 1
I. Background of the study

The history of Ginger goes back over 5000 years when the Indians and ancient
Chinese considered it a tonic root for all ailments. While Ginger originated in
Southeast Asia, it has a long history of being cultivated in other countries. At
an early date it was exported to Ancient Rome from India. It was used
extensively by the Romans, but almost disappeared from the pantry when the
Roman Empire fell. After the end of the Roman Empire, the Arabs took control
of the spice trade from the east. Ginger became quite costly like many other
spices. In medieval times it was commonly imported in a preserved form and
used to make sweets.

Ginger (Zingiber officinale) is a warming spice and comes from the same
family as cardamom and turmeric. It has been used in Asian food for centuries.
It also became a popular spice in the Caribbean where it could be easily grown.
In the 15th century, Ginger plants were carried on ships which is probably
how they were introduced to the Caribbean as well as Africa. Today ginger is
grown throughout the tropics.

It is only in recent years that ginger has become more valued as a spice than
for it’s medicinal properties. Even so, in western countries it has been used to
add taste to buttermilk drinks as far back as the 11th Century AD. Widespread
use in foods did not occur until roughly 200 years later when ginger was used
in cooking meats and in ginger pastes. It is said the Queen Elizabeth I of
England invented the gingerbread man1, which became a popular Christmas
treat.

Ginger has been a trading commodity longer than most spices. But it came
into its own during the 13th and 14th centuries. When the Arabs traveled to
Africa and Zanzibar, they planted the rhizomes thus spreading the cultivation
of this great herb. Today, Ginger can be found in any grocery store and
purchased for a few dollars, but back in the 14th century a pound of Ginger
held a value equal to that of a whole live sheep!
II. Statement of the problem

1. Is it feasible to be a good source of pesticide?

2. Is it harmful to human beings?

III. Hypothesis

1. The concentration from ginger is possible to be a pesticide

IV. Significance of the study

This study is significant to all people. This can help to stop spreading
diseases from pests. This can also help to the farmers to control the pests
that harm their plants. this study is also an environment friendly.

V. Scope and Limitation of the study

This study might not applicable to all insects. And this study is also limited to
proving ginger as alternative pesticide aims not to replace any modern or
commercial pesticide but instead as an alternative in case of emergency.

VI. Definition of terms

1. Pesticide- a substance or mixture of substances used to kill a pest.

2. Ginger- is a rhizome of a flowering plant with the same name – ginger.

3. Rhizome- a continuously growing horizontal underground stem that puts

out lateral shoots and adventitious roots at intervals.

4. Spice- an aromatic or pungent vegetable substance used to flavor food.

5. Pest- a plant or animal detrimental to humans or human concerns

including crops, livestock, and forestry
6. Root- the part of a plant that attaches it to the ground or to a support,
typically underground, conveying water and nourishment to the rest of the
plant via numerous branches and fibers.

7. Herbicide(s)- also commonly known as weedkillers, are chemical

substances used to control unwanted plants.

8. Entomopathogenic fungus- is a fungus that can act as a parasite of

insects and kills or seriously disables them.

9. Disinfectant- are antimicrobial agents that are applied to the surface of

non-living objects to destroy microorganisms that are living on the objects.

10. Pathogen- is anything that can produce disease.

Chapter 2
Research about pesticide

Plants have provided several other important nonsynthetic

pesticides. In the late 1600s nicotine, an extract from tobacco leaves, was
recognized as a potent insecticide and is now in limited use as a pesticide.
Another group of nonsynthetic insecticides is pyrethrums, which are harvested
and refined from chrysanthemums.

The Strychnine tree, Nux vomica, contains strychnine used to kill

rodents. Finally, rotenone, an insecticide and fish poison, is extracted from
the root of Derris elliptica, a climbing plant from Southeast Asia.

Plant extracts are useful for controlling pests, but they are often
difficult to purify and produce in large quantities. Consequently, the modern
use of plant-based pesticides didn't significantly increase until advances were
made in synthetic chemistry and pest biology.

Synthetic chemistry advanced rapidly in the 1930s and by the early

40s, a range of new pesticides had been developed, including organochlorine
insecticides like DDT. In 1937 the first organophosphate compounds were
synthesized by a group of German chemists.

These very potent compounds were kept secret during World War
II and were originally developed as potential chemical warfare agents. After
the war, these organophosphate compounds were re-purposed as insecticides,
and many organophosphate insecticides continue to be used today.

http://www.toxipedia.org/display/toxipedia/Pesticides+-+History
Research about ginger

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes

are juicy and fleshy with a mild taste. They are often pickled in vinegar or
sherry as a snack or cooked as an ingredient in many dishes. They can be
steeped in boiling water to make ginger herb tea, to which honey may be
added. Ginger can be made into candy or ginger wine.

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger
roots is often used as a seasoning in Indian recipes and is a common
ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian
cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

Fresh ginger can be substituted for ground ginger at a ratio of six to

one, although the flavors of fresh and dried ginger are somewhat different.
Powdered dry ginger root is typically used as a flavoring for recipes such as
gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.
Candied ginger, or crystallized ginger, is the root cooked in sugar until soft,
and is a type of confectionery. Fresh ginger may be peeled before eating. For
longer-term storage, the ginger can be placed in a plastic bag and refrigerated
or frozen.

https://en.wikipedia.org/wiki/Ginger
Chapter 3
Methodology

Materials:

1. 100 grams of finely chopped or crushed ginger.

2. 2 tablespoon of mineral oil.

3. 30 grams of soap.

4. water.

5. graduated cylinder

Method:

 Mix the 100 grms of finely chopped or crushed ginger

and 2 tablespoon of mineral oil and allow to stand
overnight.
 Dissolve the soap in 500 ml of warm water and add the
garlic-oil mix. The soap helps to make the spray to
spread and stick to the foliage more effectively.
 Sieve or filter the mixture and use it diluted in water at
the rate of 15 ml/liter.
 Apply it to insects.