Review Related Literature

Our product is all organic and since it is safe to use and effective it is a great
replacement on those toxic insecticide. Ginger and Vinegar are the main ingredients
of our product. Ginger has oils in which can help kill insects and vinegar as well
has acid that also kill insects. That's why this project is much of use to you
especially when it comes to gardening.
RelatedStudies
Research Methodology

Materials :

Chopping Board Knife Ginger and 4spraybottles

Vinegar
Measuring Cups and
Water Spoons

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 first spray bottle pour 2
cups of Vinegar inside, in the 2nd spray bottle add 2 cups of vinegar
And 2 cup of water, in the 3rd spray bottle put 2cups
vinegar and 1 cup of water, and fourth bottle put 2cups
of vinegar and ½ 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.
Scope of the Study

Vinegar is a liquid substance consisting mainly of acetic acid and w ater, 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 eas ily available mild acid,it had a
great variety of industrial, medica l, and domes tic uses, someof which (such as a
general household cleanser)are s till promoted today.Commercialvinegar is
produced either by fast or s low 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 allo ws for the
accumulation of a non toxic slime composed of acetic acid bacteria. Fast methods
add mother of vinegar to the source liquid before adding air using a venture
pump s ys tem or a turbine to promote oxygenation to obtain the fas test
fermentation. In fas t production processes, vinegar may be produced in a period
ranging from 20 hours to three days. And ginger or ginger root is the rhizome of
the plant Zingiber officinale, cons umed as a delicacy, medicine, or spice. It
lends its name to its genus and family (Zingiberaceae).Other Not able members of
this plant family are turmeric, cardamom, and galangal. These two studies come
up to make an organic insect killer.
Not able members of this plant family are turmeric, cardamom,
and galangal. These two studies come up to make an organic
insect killer.

Delimitations of the Study

The delimitations of the researchers study is that the s tudy couldn't be made
more effective since the time given wasn't enough. If there was more time the
researchers would have the advantage of making more experiments on the study.
And also we c ouldn't test it on other insects since we couldn't find any other
insects.
DefinitionofTerms

Insecticides-
areapesticideusedagainstinsects.Theyincludeovicidesandlarvi
cidesusedagainsttheeggsandlarvaeofinsectsrespectively.Insec
ticidesareusedinagriculture,medicine,industryandthehousehold
.Theuseofinsecticidesisbelievedtobeoneofthemajorfactorsbehi
ndthe
increaseinagriculturalproductivityinthe20thcentury.Nearlyallins
ecticideshavethepotentialtosignificantlyalterecosystem s;many
aretoxictohumans;andothersareconcentratedinthefoodchain.

Ginger-
orgingerrootistherhizomeoftheplantZingiberofficinale,cons ume
dasadelicacy,medicine,orspice.Itlendsitsnametoitsgenusandfa
mily(Zingiberaceae).Other
notablemembersofthisplantfamilyareturmeric,cardamom,andg
alangal.

Vinegar-
isaliquids ubstancecons istingmainlyofaceticacidandw ater,the
acetic
acidbeingproducedthroughthefermentationofethanolbyaceticac
idbacteria.
ChapterII

Thisshowsthepresentation,analysis,andinterpretation
ofthedatagathered.Inthispartyouwilldeterminethepercentageofh
owtheresearchers'productiseffectiveuponusing.Andwhich
amongthe4trialsareeffective.

Table1:QualitativeDataofMeasurement

TrialNo. Amountof Amountof Amountof

Ginger Vinegar Water
1 3tbsp. 2cups None
2 3tbsp. 2cups %cup
3 3tbsp. 2cups l cup
4 3tbsp. 2cups 1%cup

Table2:TimeofEffectivenessoftheInsecticide

TrialNo. TimeofEffectiveness
1 20seconds
2 34seconds
3 56seconds
4 1minuteand4seconds
ChapterIll

SummaryofFindings

Inthisprojecttheresearchershaveformulatedanorganicinsectici
dewhichiseffectiveonallsortsofinsects.Intheresearchwehavedo
newehavecometothispointwhichwehavelearnedanddiscovere
dthatwhatwehavemadeisverymucheffective.T hetrialsandresea
rchprovesthatthisproductcanbeofgooduseespeciallyonyourga
rden.Withthisorganicinsecticideyoucannowtakecareofyourgar
denthenaturalwaywithoutusingthoseotherinsecticidesthatconta
intoxicchemicalswhichcanhelplessenyourproblemtowardstho
seinsectsbutcanalsodestroyorenvironment.Becauseofthispro
ductyoucannowprotectyourgardenfromcertaininsectsbutyouc
analsolessentheproblemofourenvironmentbecauseofthisprod
uct.
Recommendation

Morethan1,000Filipinopeopledieinayearbecauseofdengue.Thish
asbeenabigissueinoursociety,specially,onthehealthofour
youngoncethathasbeenresolve.Now,thetimehascometos lowlyp
utandtothisdeadlyinsects.Nowinventionhasoccurredtobemadeto
reducethepopulationofdenguecaus ingmosquitos.

Wewouldliketorecommendournewestcontributiontooursocietytor
educeandmayavoidthe
causeofdengue.Werecommendthisproductnotonlytoourfellowstu
dentsbutalsotoeveryonesothattheycouldusethisasanalternativef
ormosquitorepellent,ratherthanusingtoxicinsecticide.Since
thisiseasytomakeanditisnotharmfultoourhealthforitismadeout
ofvinegarandginger.

Easytomake,cheaperthantheothers,goodforthehealthandenviron
mentalfriendly,thatiswhatourvinegarandgingerinsecticiderepelle
ntis.ltisproventobeeffectiveandqualitybaseaswell.
APPE NDICES

Vinegarisaliquidsubstanceconsistingmainlyofaceticacidandw a
ter,theaceticacidbeingproducedthroughthefermentationofeth
anolbyaceticacidbacteria.Itistodaymainlyusedinthekitchenas
ageneralcookingingredient,buthistorically,asthe
mosteasyavaila blemildacid,ithadagreat
varietyofindustrial,medical,and
domesticuses,someofwhich(suchasageneralhouseholdcleanser
)arestillpromotedtoday.Commercialvinegarisproducedeitherbyfa
stors lowfermentationprocesses.Ingeneral,slowmethodsareused
withtraditionalvinegars,andfermentationproceedsslowly
overthecourseofwee ksormonths.Thelongerfermentationperi
odallowsfortheaccumulationofanontoxicslimecomposedofac
eticac idbacteria.Fastmethodsaddmotherofvinegartothesour
celiquidbeforeaddingairusingaventurepumpsystemoraturbin
etopromoteoxygenationtoobtainthefas testfermentation.Infa
stproductionprocesses,vinegarmaybeproducedinape riodran
gingfrom20hourstothreedays.
AppleCider

Applecidervinegar,otherwiseknowns im plyascidervinegarorAC
V,ismadefromciderorapplemust,andasabrow nish-yellowcolor.
Itoftenissolidunfilteredandunpasteurizedw iththemotherofvin
egarpresent,asanaturalproduct.Becauseofitsacidity,a pplecid
ervinegarmaybeveryharsh,evenburning,tothethroat.Iftakenstr
aight,(asopposedtousedIcooking},itcanbedilutedbeforedrinki
ng.Itisalsotakensometimessweetenedwithsugarorhoney.There
havebeenreportsofacidchemicalburnsofthethroatfromapplecid
ervinegarw asinfac taningredientintheevaluatedproducts.Thep
HofapplecidervinegaristypicallybetweenpH4.25and5.00ifun
diluted.

Ba lsamic
Balsamicvinegarisanaromatic,agedtypeofvinegartraditionallycraftedint
heModenaandReggioEmiliaprovincesofItalyfromtheconcentrated juic
e,ormust,ofwhitegrapes(typicallyoftheTrebbianovariety).Itisverydarkbr
ownincolor,anditsflavourisrich,sweeta ndcomplex,withthefinestgrade
sbeingtheproductofyea rsofaginginasuccessivenumberofcasksmadeof
varioustypesofwood(includingoak,mulber ry,chestnut,cherry,juniper,as
h,andacacia) .Originallya
productavailabletoonlytheItalianupperclasses,acheaperformofbalsamic
vinegarbecamewidelyknownandavailablearoundtheworld
inthelate201 h century.Truebalsamicvinegar(whichhasProtected
DesignationofOriginstatus)isagedfor12to15years .Balsamicvinegarsthath
avebeenagedforupto 100yearsare
available,thoughtheyareusuallyveryexpensive.
Luyaisanerect,smoothplantarisingfromthickened,veryaromaticrootstoc
ks .Leafystemsare0.4to1meterhigh.Leavesaredistichous,lanceolatetolin
ear-
lanceolate,!5to25cmlong,and2cmwideorless.Seapearisingfromtherootst
ockiserect,15-
25cmhigh,coveredwithdistantimbricatebracts.Spikeisovoidtoellipsoid,a
bout5cmlong.
Bractsareovate,cuspidate,andabout2.5cmlong,andpalegreen.Calyx
is1cmlong,orless.Corollaisgreenishyellowwithatubelessthan2cmlong
;whilethetipisoblong-obovateandslightlypurpulish.

Distribution

WidelycultivatedinthePhilippines.

Properties

• Extractsandactiveconstituentshaveshownpotentantioxidant,a nti
-inflammatory,antimutagenic,antimicrobialandpossible
a nticanceractivities.
• Consideredadaptogenic,anodyne,anthelmintic,antiallergenic,a
ntibacterial,anticoagulant,anticonvulsant,antidepressant,
a ntifungal,antithrombotic,antitumore, antiulcer,aphrodisiac,
carminative,diuretic,rubifacient,anti-platelet
aggregation,hypolipidemic,thermoregulatory .
• Pungencyisattributedtothepungentprinciple,zingeroneandsho
gaol,whilethearomaisimpartedbythevolatileoil.
 • Consideredstomachic,carminative,stimulant,diaphoretic,si
alagogue,anddigestive.

Partsutilized
Tops,leavesandedibleroots.

BIBLIOGR APHY

http:Uwww.wisegeek.com/what-is-vinegar.htm

http:jwww .vinegartips.com/scripts/pageViewSec.asp?id=6

http://www.ehow.com/how 211
9560use-ginger-control-
insect-pests.html

http:Uen.wikipedia.org/wiki/vinegarhttp:

Uen.wikipedia.org/wiki/ginger
www.freewebs.com

http:jwww.brittanica.com/EBchecked/topic/289077/insecticideww

w.arbico-organics.comdvgRs/category/organic-insecticides