Effect of Allium sativum (Garlic), Capsicum annuum (Chili), and

Acetic acid (Vinegar) as lice killer

A Science Investigatory Project Presented to

Science Department
Tukuran Technical Vocational High School
(TTVHS)
San Carlos, TukuranZamboangadel Sur

In Partial Fulfillment of the Requirements for Research III

Researchers:

Rafanan, RainnethKem V.
Sombilon, Reeneby G.
Siaboc, Jennie Rose
Ereguero, Windy Joy
Calisang, Bhea V.
Tizon, Ann Mavel

Research Teacher:

Mrs. Mhecel P. Galay

S.Y 2017-1018

1
Table of Contents
Title Page……………………………………………………………………………...…1
Table of Contents……………………………………………………………................2

Acknowledgement…………………………………………………………………………………………………………..4

Abstract………………………………………………………………………………......................................5

Chapter 1.Introduction………………………………………………………………………….6

Background of the Study………………………………………………………………..6

Statement of the Problem……………………………………………………………….6

Hypotheses………………………………...................................................................7

Conceptual Framework…...………………………………………………………….….7

Significance of the Study………………………………………………………………...8

Scope and Delimitations of the Study………………………………….………….……8

Definition of Terms…………………………………………………………………….....8

Chapter 2.Review of the Related Literature………………………………………………….9

Chapter 3.Methodology…………………………………………………………………………13

Collection of Samples…………………………………………………………………..13

Preparation of the Materials…………………………………………………………...13

Treatments………………………………………………………………………………14

Testing of the Lice……………………………………………………………………....14

Data Collection………………………………………………………………………….15

Data Analysis……………………………………………………………………………15

Chapter 4.Results and Discussions………………………………………………………….16

2
Average Time of the Mortality rate of lice…………………………………..…….....16

Mortality Rate of lice……………………………………………………………….….18

Chapter 5. Discussion…………………………………………………………………………20

Chapter 6.Conclusion and Recommendation…………………………………………....21

Appendices………………………………………………………………………………...........22

References………………………………………………………………………………………………..24

3
 Acknowledgement

Foremost, we/the researchers would like to express a sincere gratitude to our

research teacher Mrs. Mhecel P. Galay for the continuous support and guidance
of our research study, for her patience, motivation, enthusiasm, and a great
knowledge. Her guidance helped us in all the time in doing this research study.

Besides to our teacher, we would like to thank both of these teachers: Maam
Mariecris V. Gurrea and Maam Jocelyn M. Sahial, for their encouragement, good
comments, and not so hard questions.

We thank our selves in this group: Rafanan, Rainneth Kem V., Sombilon,
Reeneby G., Siaboc, Jennie Rose D., Ereguero, Windy Joy D., Calisang, Bhea
V., Tizon, Ann Mavel, for the stimulating discussions, for the once sleepless
nights we were working together to make our SIP, and for all the fun we have in a
few months. Also for the helped of our Senior Jassim Salindatu, we are grateful
and would like to thank you for that. And to our God Almighty for giving us the
strength, knowledge, ability and opportunity to undertake this research study to
persevere and complete it with satisfactory.

Last but not the least, we the researcher would like to express our very profound
gratitude to our parents for providing us our financial for this study with the
continuous support and encouragement through the process of our research
study. Without this people, this achievement would not have been possible.
Thank you.

4
 Abstract

This study was conducted to determine the effect of Allium sativum (Garlic),
Capsicum annuum (Chilli) in different treatments,as alternative lice killer
namely:Treatment 1 with 75% Allium sativum + 25% Capsicum annuum,
Treatment 2 with 50% Allium sativum + 50% Capsicum frutescens and Treatment
3 with 25% Allium sativum + 75% Capsicum annuum. Analysis of Variance was
used to determine the significant differences of killing the lice from the different
treatments.

Result revealed that treatment with 25% Allium sativum + 75% Capsicum
annuum showed significantly fast killing of lice,which totally killed the lice within 2
minutes of spraying five (5) times. Treatment with 50% Allium sativum and 50%
Capsicum annuum showed the slowest complete of killing the lice, which totally
killed the lice within 4 minutes of five (5)times spraying.

5
 CHAPTER 1
Introduction

Background of the Study

Lice (Phthiraptera)are wingless insects about the size of a sesame seed,

spending their entire lives on the human scalp and feeding exclusively on human
blood. Humans are the only known hosts of this specific parasite. Lice contain
nearly 5,000 species of wingless insects.

Lice are a common problem and highly contagious of all students and children
nowadays, especially to 3-12 years old. This can result in an allergic, itching
sensation for the host. Students are frustrated because of its itching sensation
and scratching their irritated scalp is a common habit. Other alternative products
may also help to get rid of lice but sometimes people can’t afford in buying one of
those because of poverty.

Lice are the problem nowadays, which needs a solution. We can find a solution
by using those organic substances that are used as lice killers.

Statement of the Problem

This study aims to determine the effect of Allium sativum (Garlic),

Capsicum annuum (Chili), and Acetic acid (Vinegar) as lice killers.

Determine the Mortality Rate of the lice killed

Determine the Average time of Mortality Rate in killing the lice

6
Hypothesis

Ho: There is no significant effect of killing the lice using organic

substances such as Allium sativum (Garlic), Capsicum annuum(Chili) and mixed
with Acetic acid (Vinegar) as a lice killer.

Conceptual Framework

Independent Variable

Treatment Description
75% Allium
sativum (Garlic) +
T1 25%Capsicum
annuum (Chili) +
50% Acetic acid
(Vinegar) Dependent Variable
50%Allium sativum
(Garlic)+
T2 50%Capsicum The Mortality Rate of the lice
annuum (Chili) + killed
50% Acetic acid
(Vinegar)
The Average time of
25% Allium Mortality Rate in killing the
sativum (Garlic)+ lice
T3 75%Capsicum
annuum (Chili) +
50% Acetic acid
(Vinegar)

7
Significance of the study

Those lice are common problem and highly contagious that frustrates students
because of its itchy sensation. There are organic substances that are just wasted
because there are people are not used to taste nor eat those because of their
destructive tastes. And also there are other alternative products that may also
help to get rid of lice but sometimes people can’t afford in buying one of those
because of poverty.

Scope and delimitation of the study

This study is the removal of head lice using the combined extract of Allium
sativum (Garlic) and Capsicum annuum (Chili) mixed with Acetic acid (Vinegar).

Definition of terms

Capsicum - is an active component of chili that gives strong odor and taste that
can cause irritant for mammals including human and producing a sensation to
the small pest.

Allium - any of a large genusof bulbous herbs of the lily family including the
onion, garlic, chive, leek, and shallot.

Lice (Phthiraptera) - are wingless insects about the size of a sesame seed,
spending their entire lives on the human scalp and feeding exclusively on human
blood.

Acetic acid - most commonly associated with vinegar. Acetic acid is a two-carbon
carboxylic acid.

8
 CHAPTER 2
Review of Related Literature

The lice are the parasitic insect Pediculushumanuscapitis. Lice are wingless
insects about the size of a sesame seed, spending their entire lives on the
human scalp and feeding exclusively on human blood. They can be found on the
hair of the head, eyebrows, and eyelashes. They are especially likely to be found
behind the ears and at the neckline. Humans are the only known hosts of this
specific parasite. And it is very common to young children, although lice can
spread to people of any ages. https://www.verywellhealth.com/head-lice-causes-and-risk-factors-2633641

Allium sativum (Garlic) has a strong smell that can distract the head lice.This is
because garlic's strong-smelling sulfur compounds are metabolized, forming allyl
methyl sulfide.Allicin has been found to be the compound most responsible for
the "hot" sensation of rawgarlic. https://www.webmd.com/vitamins/ai/ingredientmono-300/garlic

According to Dr. UmapathiMangajjiRudrappa (UmeshRudrappa), Allium

sativumis a perennial herb but grown as an annual crop. The methods applied for
its cultivation are similar to those of growing onions. Garlic the herb plant belongs
to the family of Alliaceae, in the genus, Allium; and scientifically known as Allium
sativum. This wonderful herbal plant, grown for its underground root or bulb,
contains numerous health promoting phytonutrients that has proven benefits
against coronary artery diseases, infections, and cancers. Strong flavored, garlic
cloves contain many unique phytonutrients, minerals, vitamins, and antioxidants
that have proven health benefits. Total measured antioxidant strength (ORAC
value) is 5346 µmol TE/100 g. Its bulbs contain organic thiosulfate compounds
such as diallyl disulfide, diallyltrisulfide and allyl propyl disulfide. Upon disruption
of the bulb (while crushing, cutting, etc.), these compounds convert into allicin
through an enzymatic reaction. Laboratory studies show that allicin reduces
cholesterol production by inhibiting the HMG-CoA reductase enzyme within the
liver cells.

Allicin decreases blood vessel stiffness through the facilitation of nitric oxide (NO)
release. Nitric oxide relaxes blood vessels and thereby, bring a reduction in the
total blood pressure. Further, it blocks platelet clot formation and has fibrinolytic
action inside the blood vessels. This function of allicin helps decrease the overall
9
risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and
stroke. Research studies also suggest that consumption of garlic associated with
a possible decrease in the incidence of stomach cancer. Allicin and other
essential volatile compounds also found to have antibacterial, antiviral, and anti-
fungal activities.

Allium sativum (Garlic) is an excellent source of minerals and vitamins that are
essential for optimum health. The bulbs are one of the richest sources of
potassium, iron, calcium, magnesium, manganese, zinc, and selenium. Selenium
is a heart-healthy mineral and is an essential cofactor for antioxidant enzymes
within the body. The human body uses manganese as a co-factor for the
antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell
formation. It contains many flavonoid antioxidants like β - carotene, zeaxanthin,
and vitamins like vitamin-C. Vitamin-C helps the body develop resistance against
infectious agents and scavenge harmful, pro-inflammatory free radicals. Garlic
cloves have amazingly high levels of vitamins and minerals. Just 100 g provides
(in % of recommended daily allowance): 95% of vitamin B-6 (pyridoxine), 52% of
vitamin C, 33% of copper, 21% of iron, 18% of calcium, 26% Selenium, and 73%
of manganese. The sulfide compounds in the garlic metabolized to allyl methyl
sulfide, which is excreted through sweat and breathe producing unpleasant odor
and breath (halitosis). https://www.nutrition-and-you.com

Capsicum annuum (Chili) are known to its spiciness. A substance called

capsaicin gives chilies their distinctive hot, peppery taste.
http://news.bbc.co.uk/2/hi/science/nature/1456995.stm

According to Anand Reddy, Capsaicin is the main compound release of such

acids which present in chillies. Capsaicin; 8-methyl-N-vanillyl-6-nonenamide) is
an active component of chili peppers, which are plants belonging to the genus
Capsicum. It is an irritant for mammals, including humans, and produces a
sensation of burning in any tissue with which it comes into contact. Capsaicin
and several related compounds are called capsaicinoids and are produced as
secondary metabolites by chili peppers, probably as deterrents against certain
10
mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent,
crystalline to waxy compound.

According to James Emerson, there is a lot of ascorbic acid, vitamin C, in

peppers. There are likely a number of other compounds that have a lower pH, in
lower percentages. The compound that makes them spicy however, is not acid,
but a compound called capsaicin, capable of creating a burning sensation to our
proprioceptive nerves (pain related nerves) and which can lead to a release of
endorphins, or endogenous pain relieving compounds, making spicy foods
described as “addictive” or desirable in terms of seeking spiciness, similar to how
some get “addicted” to physical activity or perhaps running.

“Addictive” is common but terrible word choice related to spiciness and

inappropriate because its essence does not even resemble addiction (chemical
abuse that causes problems), belittling it to a disorder of dependence and loss of
self-control when it is just about preference in taste of culinary creations.

The majority of the “heat” or capsaicin in a pepper is contained near the seeds,
or the tissue near the seeds.

Acetic acid (Vinegar) is a colorless liquid with a strong and distinct pungent and
sour smell and are commonly used in getting rid of lice. Because it also known as
ethanoic acid or methane carboxylic acid.
(https://study.com/academy/lesson/what-is-acetic-acid-uses-structure-
formula.html)

According to Anne Marie Helmenstine, Ph.D., Vinegar is a liquid that is produced

from the fermentation of ethanol into acetic acid. The fermentation is carried out
by bacteria.

11
Vinegar consists of acetic acid (CH3COOH), water and trace amounts of other
chemicals, which may include flavorings. The concentration of the acetic acid is
variable. Distilled vinegar contains 5-8% acetic acid. Spirit of vinegar is a
stronger form of vinegar that contains 5-20% acetic acid. Flavorings may include
sweeteners, such as sugar or fruit juices. Infusions of herbs, spices and other
flavors may be added, too.

Vinegar is made from a variety of source materials. Each contributes its own
unique flavor signature to the final product. Vinegar may be made from sugar
cane juice, rice and other grains, grapes (balsamic vinegar), coconut water, fruit
wines, kombucha, or apple cider. Spirit vinegar is a strong variety of vinegar (5%
to 21% acetic acid) made from sugar cane and doubly fermented. The first
fermentation changes sugar into alcohol, while the second fermentation changes
alcohol into acetic acid.https://www.thoughtco.com/

12
 Chapter 3
Methodology

Collection of Samples

The Allium sativum (Garlic) which should utilize in this study are gather from
Tukuran Public Market, Tukuran,Zamboanga del Sur, while the Capsicum
annuum (Chili) which also use in the study are gather from Tinotongan and
Sugod, Tukuran,Zamboanga del Sur, and the Acetic acid (Vinegar) gather from
Tukuran Public Market, Tukuran, Zamboanga del Sur.

Preparations of Materials

A. Extracting Allium sativum (Garlic)

The Allium sativum (Garlic) are first pill and slice it into four, pound it to turn into
pieces and filtering it using a cloth so that the pulp is separate to its extract and
place in a beaker. Afterwards the extract is transfer into a graduated cylinder and
distribute to each replicate in different treatment: 75% for Treatment 1, 50% for
Treatment 2 and 25% for Treatment 3.

B. Extracting Capsicum annuum (Chili)

The Capsicum annuum (Chili), the stalk are first remove so that it will separated
from its pulp, after that pound it to turn into pieces, then filter the extract using a
cloth and place it in a beaker. Afterwards transfer the extract in a graduated
cylinder and distribute it to different treatments: 25% for Treatment 1, 50% for
Treatment 2 and 75% for Treatment 3.

C. Collection of Lice

In collecting of lice, the researcher used the lice comb (magic suyod) and put it in
a plastic cup or a container to make sure it do not escaped and cover your hair to
avoid getting contaminated.

13
 Treatments R1 R2 R3
T1 10 10 10
T2 10 10 10
T3 10 10 10
→This table shows the number of lice that distributed to
each replicates in different treatments.

Therefore, 90 of lice will be collected from the students

in TTVHS.

Treatments

Three (3) treatments with Three (3) replicates each was used in this study. The
treatments are as follows:

Treatments Description
1 75% Allium sativum + 25% Capsicum frutescens
2 50% Allium sativum+50%Capsicum frutescens
3 25% Allium sativum+75% Capsicum frutescens

Testing the Lice

In testing the lice, each treatment which contains three replicates was putted with
the corresponding measurement of the ingredient according to its treatment
specifically: Treatment 1 which contains 75% extract of Allium sativum + 25%
extract of Capsicum frutescensadded with 100% of Acetic acid, in Treatment 2
which contains 50% extract of Allium sativum + 50% extract of Capsicum
frutescens added with 100% of Acetic acid, in Treatment 3 which contains 25%
extract of Allium sativum +75% extract of Capsicum frutescensadded with100%
of Acetic acid. Each replicates was putted with ten (10) head lice to be tested
and each of the replicate in different treatments was observed from time to time
within one (1) hour/ sixty (60) minutes to conclude which treatment in different
amount of ingredient has the fastest capacity in killing the lice. Each head lice
was placed in a plastic cup in unison, sprayed it five (5) times and observed it
from which time does each treatment started to react.

14
Data Collection

A. The Average Time Rate of Killing the Lice

While testing the lice, it was been observed from time to time and the data
was collected and identified which time from different treatments that the lice
started to die, and until the lice are totally killed.

B. The Mortality Rate of the Lice

The lice was been observed from time to time within one(1) hour and the data
is gathered and identified from which of different treatments has the highest
total number of lice killed.

Data Analysis

One way Analysis of Variance (ANOVA) was used to determine whether there is
significant difference in the rate of killing of lice.

The summary of the methods employed in this study is shown in figure 3.

15
 Chapter 4
Results and Discussions

Table 4.1: The Average Time Rate of Killing the Lice

Treatments Replicate 1 Replicate 2 Replicate 3 TOTAL

T1 3.37 3.37 3.37 3.37
T2 4.26 4.26 4.26 4.26
T3 2.11 2.11 2.11 2.11

A. The Average Time Rate of Killing the Lice

Table 4.1 shows the average time rate of killing a lice in each replicates in all the
different treatments after one (1) hour of experimentation. Treatment 2 with 50%
Allium sativum and 50% Capsicum annuum extract shows the slowest complete
of total killing of a lice which took the highest average time of 4.46 minutes while
Treatment 3 with 25% Allium sativum and 75% Capsicum annuumextract shows
the fastest complete of total killing of a lice which took the lowest average time of
2.11 minutes.

ANOVA (Table 2) shows that there is a significant difference in the Average

Time of killing a lice in all treatments with combined extract of Allium sativumand
Capsicum frutescensadded with Acetic acid (Vinegar).
ANOVA
Source of SS df MS F P-value F crit
Variation
Between -8.88178E- 2 -4.44089E-16 -3.8E- #NUM! 5.143253
Groups 16 16
Within 7.0022 6 1.167033333
Groups
Total 7.0022 8
16
Table 4.2: Analysis of Variance (ANOVA) between treatments with
combined extract of Allium sativum and Capsicum annuum added with
Acetic acid (Vinegar) in the average time of killing lice.

Average Time
5
4
3
2
1
0
TREATMENT 1 TREATMENT 2 TREATMENT 3

REPLICATE 1 REPLICATE 2 REPLICATE 3

Figure 4.1: The Average Time Rate of Killing the Lice

Figure 4.1 shows the average time took from killing lice using the combined
extract of Allium sativumand Capsicum frutescensadded with Acetic acid
(Vinegar) within one (1) hour of experimentation in all the different treatments.
Treatment 3 with 25% Allium sativum and 75% Capsicum frutescens extract
shows the fastest complete of total killing a lice which took the lowest average
time of 2.11 minutes which means that Treatment 3 is the treatment that has the
fastest reaction in killing a lice while the Treatment 2 with 50% Allium sativum
and 50% Capsicum frutescens got the longest period of time which means that
Treatment 4 is the treatment that has the slowest reaction in killing a lice.

17
Table 4.3: The Mortality Rate of the Lice

Treatments Replicate 1 Replicate 2 Replicate 3 TOTAL

T1 9 10 10 9.6
T2 10 10 9 9.6
T3 8 10 10 9.3

B. The Mortality Rate of the Lice

Table 4.3 shows the mortality rate of the lice in each replicates in all the different
treatments. Treatment 1 and Treatment 2 shows the equal total number of lice
killed. And Treatment 3 shows the lowest total number of mortality rate of lice.

ANOVA (Table 4.4) shows that there is a significant difference in the

Mortality Rate of lice in all treatments with combined extract of Allium sativumand
Capsicumannuumadded with Acetic acid (Vinegar).

ANOVA
Source of SS df MS F P-value F crit
Variation
Between 1.555556 2 0.77777 1.75 0.251932 5.143253
Groups 8
Within Groups 2.666667 6 0.44444
4

Total 4.222222 8
Table 4.4: Analysis of Variance (ANOVA) between treatments with
combined extract of Allium sativum and Capsicum annuumadded with
Acetic acid (Vinegar) in the mortality rate of killing lice.

18
 Mortality Rate
12
10
8
6
4
2
0
Treatment 1 Treatment 2 Treatment 3

Replicate 1 Replicate 2 Replicate 3

Figure 4.2: The Mortality Rate of the Lice

Figure 4.2 shows the mortality rate of lice using the combined extract of Allium
sativumand Capsicum frutescensadded with Acetic acid (Vinegar) after an hour
of experimentation in all the different treatments. Treatment 1 and Treatment 2
shows the equal total number of lice while the Treatment 3 shows the lowest total
number of mortality rate of lice

19
 Chapter 5
Discussions

Analysis of Variance revealed that in the average time of lice, there was a
significant difference in all the treatments and in the total rate of lice killed, and it
also showed significant differences in all the treatments.

The lice are the parasitic insect Pediculushumanuscapitis.Lice are wingless

insects about the size of a sesame seed, spending their entire lives on the
human scalp and feeding exclusively on human blood.They can be found on the
hair of the head, eyebrows, and eyelashes.They are especially likely to be found
behind the ears and at the neckline.Humans are the only known hosts of this
specific parasite. And it is very common to young children, although lice can
spread to people of any ages. https://www.verywellhealth.com/head-lice-causes-and-risk-factors-2633641

Allium sativum (Garlic) has a strong smell that can distract the head lice.This is
because garlic's strong-smelling sulfur compounds are metabolized, forming allyl
methyl sulfide. Allicin has been found to be the compound most responsible for
the "hot" sensation of raw garlic. https://www.webmd.com/vitamins/ai/ingredientmono-300/garlic

Capsicum annuum(Chili) are known to its spiciness. A substance called

capsaicin gives chilies their distinctive hot, peppery
taste.http://news.bbc.co.uk/2/hi/science/nature/1456995.stm

Acetic acid (Vinegar) is a colorless liquid with a strong and distinct pungent and
sour smell and is commonly used in getting rid of lice. Because it also known as
ethanoic acid or methane carboxylic acid. (https://study.com/academy/lesson/what-is-acetic-acid-
uses-structure-formula.html)

The observation revealed that the combined extract of Allium

sativum(Garlic), Capsicum annuum(Chili) with the mixture of Acetic acid(Vinegar)
was effective if its directly in contact of the head filled with lice, can totally get rid
of it
20
 Chapter 6
Conclusion and Recommendation

Conclusion

The Treatment 3 which contains 25% Allium sativum + 75% Capsicum

annuumextract is the treatment which has the fastest reaction in killing of lice
which took the average time of 2.11 minutes based on the table 1 and figure 3.

The Treatment 2 which contains 50% Allium sativum + 50% Capsicum annuum
extract is the treatment which has the slowest completion in killing the lice which
took the average time of 4.26 minutes based on the table 3 and figure 4.

Recommendation

It is recommended that the combined extract of Allium sativum (Garlic),

Capsicum annuum (Chili) with the mixture of Acetic acid (Vinegar) thatproduced
from this study which are commonly found in surroundings and can be used or
tested as an effective organic spray in killing lice.

21
 APPENDICES

Peel the Ginger Put the

B Ginger into the
blender

Blend the Ginder within 3 Remove the peduncle of the

min. Chilli

22
 Blend the chilli within 3 Put the crushed ginger in the
min. glass

Squeeze the crushed ginger Gathering each extract

23
 References

https://www.peststrategies.com/reviews/lice-products/best-lice-sprays/

https://www.healthline.com/health/lice/how-to-kill-head-lice

https://www.medicalnewstoday.com/articles/322485.php

https://www.webmd.com/children/ss/slideshow-lice-overview

https://kidshealth.org/en/kids/lice.html

https://dictionary.cambridge.org/us/dictionary/english/chili

https://dictionary.cambridge.org/us/dictionary/english/ginger

24