CHAPTER 1 THE PROBLEM AND ITS BACKGROUND
1.1 INTRODUCTION At this present time, people can’t can’t oppose the boosting boosting of the countless pests pests that get in our ways. Ants (Formicidae (Formicidae)) live everywhere on land, they are also considered as the most numerous in insect species; digging tunnels underground and creating those earthier mounds. Some finds life on trees and some on hollow parts of certain plants. They are also nown to be the menace in our itchens and dining halls. Ants only visit our houses for the goal of finding food, warmth and shelter. !hen they find food, they will mae the most of it and will establish a trail that leads to their nest outside. These insects are pests once they are allowed to multiply and once we tolerate their annoying deeds. To control these pests, chemical ant insecticides or repellants are usually used by most of us but harmful effects also come together with the pacage. Among those are the threat on our health and surroundings; it causes and adds pollution. Some local plants produce a distinctive organic substance or odor that can drive away insects. "ecoming aware on the good potential of these plants in controlling pests, botanical or organic materials are being used now instead of using chemical#based ones. Since some of this plants are usually growing in our very own pots and bacyards, they are ine$pensive, reasonable and environment friendly. That’s why the researcher wants to mae a product that could be the answer for this problem that we all face. "y using the four main ingredients% chili pepper (Capsicum annuum), annuum), garlic (Allium sativum Linn.), Linn.), ginger ginger (Zingiber officinale) and officinale) and onion (Allium Cepa), Cepa), we will come up to have an alternative that can repel, or much better, ill, ill, common household pests, such as ants. "ut having a biorepellant or bioinsecticide spray is too mainstream and sometimes harmful too; &ust lie for e$ample the chili spray. 'umans might inhale the minute droplets of chili spray and have an allergy or irritation. So why not come up with a chal, since we also have chal repellants or insecticides. "ut to add twist and to mae our product more organic, environment friendly, not a threat to humans and
can give an eual uality as the commercial can give, chals that we’re going to mae should come from eggshells. *eaning, the researcher is pointing towards the goal of producing eggshell chals with e$tracts of chili chili pepper pepper (Capsicum annuum), annuum), garlic (Allium sativum Linn.), Linn.) , ginge gingerr (Zingiber officinale) officinale) and onion (All (Alliu ium m Cepa Cepa)) that that will will come come in indivi individua duall stics stics for the purpos purpose e of measur measuring ing the feasib feasibili ility ty and effectiveness of each in repelling or illing ants. +espit +espite e the fact that that there there are hundreds hundreds of probl problems ems out there that is still still unsolv unsolved, ed, the researcher chose this problem because it is one of the glitches that people really can’t solve in &ust a snap and this pro&ect could help us mae our houses ant#free-. 1.2 BACKGROUND OF THE STUDY This all natural biorepellant derived from different plants could have driven away or even ill most domestic insects anywhere, inside or outside of our homes. ocusi ocusing ng first first on the ingred ingredien ientt that that will will form form the chal, chal, the eggshe eggshell, ll, maing maing chal chal out of eggshells is simple and reuires no special ingredients. /n short, there is no e$cuse for tossing eggshells in the bin 0 appreciate their varied uses. 1gg shells, comprised mainly of calcium carbonate, can be used to improve garden soil, mae delicious coffee, clean out drains, and provide a calcium supplement and more. "ut in this pro&ect we will concentrate on its use as a chal because of its calcium carbonate content. +irecting now on the main ingredients, first the chili pepper or what we, ilipinos, all now as siling labuyo, labuyo, which is commonly found in most Pinoy bacyards bacyards and which can also be purchased at any marets, was attested to be a n efficient ingredient in maing insect repellants. They said that we will gain hot benefits benefits from siling siling labuyo labuyo because of its active component, capsaicin. 2apsaicin is the primary ingredient of pepper sprays. !ith this and several related compounds, they are called as capsaicinoids. They They are genera generated ted as a second secondary ary metabo metaboli lite te by chili chili pepper peppers, s, probabl probably y as preven preventiv tive e agains againstt herbivores and insects. They are called as secondary metabolite because they are organic compounds that are not directly involved in the normal growth, development or reproduction of organisms. 2hili peppers are very strong and insects, as well as other animals have a very powerful sense of smell and taste. /t was said to be an irritant that causes a perception of burning of the tissues that comes to contact.
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The insecticidal repellant properties are highest in the ripe fruit especially in the sin and seed. 2hilies act as a stomach poison, antifeedant and repellant to number of pests. "ut in woring with this ingredient, care should be given because they can irritate eyes and sin. or the ginger ginger or luya, luya, which also contains capsaicin, is not recommended in use of si4eable gardens, gardens, as uantitie uantities s large large enough enough to protect several plants would be uite uite e$pensive e$pensive.. /t can also be used to control pests that attac our houses. 5inger is non#to$ic to humans and some animals, so if we ingest it or get it on our faces, it cannot usually harm unlie chili peppers. This maes it an e$cellent ingredient for gentle or mild repellant or insecticide. 6e$t is the very well#nown garlic or bawang . 5arlic was used all the way through history for both cooing cooing and therapeutic therapeutic purposes. Aside Aside from using garlic as a flavoring flavoring,, it could also be beneficial beneficial to mae insecticides and repellants. 6o doubt, we are all familiar at how powerful its stimulating odor is. Allicin is the substance and the effective force force behind its natural power to repel and ill insects. "ut allicin is not seen on the garlic on its natural state, when chopped or crushed, the en4yme allinase acts on the chemical aliin, converting it to allicin. /t could ill insects because of its smell. /nsects don’t lie the smell of garlic. 5arlic compounds also protect the garlic itself &ust lie how it protects us by being a strongly o$idi4ing o$idi4ing compound; compound; it protects the garlic garlic from attacs attacs by bacteria and insects, insects, thus acting acting lie natural natural insecticide. 5arlic is said to be the foundation of many insecticidal formulations. /t also let the insecticide to be more secure and natural. 7ast but not the least, the onion or sibuyas as we call it; who would have ever thought that we could have a tearful benefit from onions. The gases emitted by onion, when sliced, have strong odors and are nown irritants. 8nions are also very handy repellant to deter insects from our houses. A mi$ture with this also wors well to get rid of ants. /t is wonderfully easy to wor with and non#to$ic too. 1.3 STATEMENT STATEMENT OF THE PROBLEM This study determined the feasibility and effectiveness of home#made eggshell chals with chili pepper (Capsicum (Capsicum annuum), annuum), garlic ( Allium sativum linn.), linn.), ginger (Zingiber (Zingiber officinale) officinale) and onion ( Allium Allium cepa) cepa) as biorepellants for ants (Formicidae) ( Formicidae).. +efinitely, it has general and specific ob&ectives to meet for this study to be able to answer a number of ueries. 1.3.1 General Obe!"#$e%
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.9.. To produce home#made biorepellant chals for ant out of eggshells, chili pepper, ginger, garlic and onion. .9..3 To find out if it is really possible to produce home#made biorepellant chals for ant out of eggshells, chili pepper, ginger, garlic and onion. 1.3.2 S&e!#'#! Obe!"#$e% .9.3. 2onduct a ualitative evaluation of home#made biorepellant chals for ant out of eggshells, chili pepper, ginger, garlic and onion. .9.3.3 This study also aims to answer the following uery% .9.3.3. /s it really possible to produce biorepellant chals out of eggshells, chili pepper, ginger, garlic and onion: .9.3.3.3 2an the chals really repel or ill ants: .9.3.9 *ae our product more organic, environment friendly, not a threat to humans and can give an eual uality as the commercial can give .9.3. +iscover the significant effects of using home#made eggshell chals with chili pepper, ginger, garlic and onion as biorepellant for ants not &ust only to man but also to nature. 1.( SIGNIFICANCE OF THE STUDY The drive that eeps the researcher determined to wor on this e$periment is to help people to e$tinguish pest that could destroy our daily routines &ust lie ants. This problem could change a huge population of people that are sic and tired of illing pests. This inuiry is the present#day interest for many individuals, for the reason that almost all homeowners consider ants as one of the reasons why their life become uneasy for them. This could reduce or eradicate any e$isting ant infestation and prevent any forthcoming problems that could perchance go bac again in our house. The research outcomes may lead to some valuable change in best practice because it could lessen the population of domestic ants at every house.
1.) SCOPE AND LIMITATIONS
This study is focused on producing and testing the feasibility and effectiveness of home#made eggshell chals with chili pepper (C. annuum), garlic ( A. sativum linn.), ginger (Z. officinale) and onion ( A. cepa) as biorepellants for ants (Formicidae). This study also focuses on how to lessen the riss that are caused by ants that had been a problem to the people for uite some time now. The researcher also focused on how she can let people be able to reach their needs in life, that’s why she used cheap materials to create a repellant that would lessen the riss to their health. /t deals with the assessment of its actual advantages as compared to another. The ualities and uantities data obtained in the testing of the product were limited to three (9) trials only. This pro&ect is also limited only on the effectiveness of home#made eggshell chals with chili pepper, garlic, ginger and onion as biorepellants for ants. /t does not involve comparison between the home#made eggshell chals and the commercial one as repellants for ants.
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CHAPTER 2 REVIEW OF RELATED LITERATURE
2.1 RE*IE+ OF LITERATURE
?'ow can / get rid of ants in my house:? is one of the most common homeowner complaints heard by insect pest control specialists. Ants invade the home to forage for food or see shelter or both. @sing insect spray repellents is a handy way to avoid ants searching for food and residing our houses. /t is possible to get too much of a good thing, and if we are not careful, insect spray can actually cause poisoning 0 uite the opposite of the intended effect (healthguidance.org). This is caused through breathing or swallowing bug spray which can occur if you spray too much in your vicinity and then move around where it is still hanging in the air (!icman, 5., 3=3).
"ecause of the undesirable effects we get from using insect sprays, most of the people chose insecticide chals as an alternative but 1co!aste 2oalition; promoting consumer safety from harmful chemicals has sounded the alarm bell over the unregulated sale of these chals in the local maret.
"ut we need not to worry for there’s still a way that will help you eep annoying ants away from your yard and patio, so you can en&oy your house spaces while using less bug spray and shooing away those creepy crawlies (it4patric, ., 3==) Those eggshells you throw away can be reused easily. 1ggshell is the outer covering and the barrier of embryo of bird species. /t contains calcium carbonate (2a28 9), the same component a typical chal has, which is a form of limestone ("oynton, B ., et al., CD=). 1ggshell can be reused after egg yol and egg white have been e$tracted. /t can be reused to mae many things. Therefore we must reuse eggshell to obtain benefits (!aihoo, 3=). !e can produce an eggshell chal &ust by grinding the shells in to fine powder, adding teaspoons of flour and pouring hot water into it. !e can add coloring if we want to mae our chals more appealing. 8n a clean dry surface, we’ll roll the mi$ture into a stic and wait for it to dry. /t’ll tae about three days to completely dry and there it goes, ready to be used as a chal. Theoretically, si$ (E) eggs can produce a single stic of chal. (unctional9rd1ggshell2hal)
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@nfurl home#made eggshell chals with e$tracts of chili pepper (Capsicum frutescens Linn.), garlic (Allium sativum Linn.), ginger (Zingiber officinale) and onion (Allium Cepa) instead of ordinary hot water as biorepellent for ants (Formicidae) which is useful to eep home, warehouses and buildings pest free. The mentioned Fhilippine local spices which are readily available have been proven helpful for eradicating crawling household insects, especially for those who donGt want to use harmful chemicals or want an organic garden (Hlu4a., A., CCD). 2.2 RELATED STUDIES 2apsaicin, which is made from the Capsicum red chili pepper, is used as insect repellent. 2apsaicin repellents are used indoors to protect carpets, furniture, etc. and outdoors to protect other plants. 2apsaicin is obtained by grinding dried, ripe Capsicum frutescens Linn. 2hili peppers into fine powder. The oleoresin is derived by distilling the powder in a solvent and evaporating the solvent. The resulting highly concentrated liuid has little odor but has an e$tremely pungent taste (@nited States 1nvironment Frotection Agency). /t disrupts the nervous system of insects and damages their cell membranes. /t is most effective in preventing populations of pests from growing instead of illing large infestations. 2apsaicin is also a sin irritant and should be handled with care. (*iller, 7., 3=3). 5inger (Zingiber officinale) is also said to have the same organic chemical as an effective control to insect pests. (*a2losey, 1., 3=3) Aside from using garlic (Allium sativum Linn.) as a flavoring, it could also be a benefit to mae insecticides. The powerful stimulating odor that can ill pests is called allicin. Allicin is not seen in garlic on its natural state, when chopped or crushed, the en4yme alliinase acts on the chemical alliin converting it to allicin. Alliin is an amino acid that does not build proteins. Alliinase has been demonstrated to be irreversibly deactivated below p' of 9; as such, allicin is generally not produced in the body if garlic is consumed. Thus, it could ill insect because of its smell. /nsect don’t lie the smell of garlic, which humans also dislie too. "eing a strongly o$idi4ing compound, it protects garlic from attac by bacteria and insects by disabling the en4ymes that are found in the substrate necessary for infections to occur, thus acting as a natural insecticide. /t does by attacing the S#' groups found on their active sites. (2avalitto, 2.. et al . C. . Am. 2hem. Soc. EE% C>=)
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The amount of essential oil from onion (Allium Cepa) is very small but it contains the aromatic and tears producing properties. These are caused by sulfide which is produced by the reaction of the en4yme alliinase on the amino acid. These substances are normally is separate cell in the tissues, but when the onion is cut and bruised, rupturing the cells, the reaction taes place. /n the late CI=s a chemical was identified as propanethal S#o$ide, the onion chemical that maes the people tear#up (2olliers 1ncyclopedia >). Through studies, it is said that plants are the common source of insecticide. A Siling labuyo or chili pepper is an e$ample of these. /t contains mild insecticidal substances which in moderate concentrations and uantities would have an adverse effect on several types of insects. Abad, @., et al , CDD, conducted a study with a goal to find out if other spices#specifically garlic, onion and ginger# contain insecticidal substances to$ic to insects. Their study paved the way to the development of new potential source of effective insecticides that would be available cheaply and locally. Allicin was used by agents "rowdy and 6eimar and inventors *iron,. T., et al last 3==E as an insect repellent and insecticide in agricultural crops by treating the ob&ect or area with an effective amount of allicin. Some researchers also tried to wor on these plant e$tracts. 1$tracts are at different concentrations (=J, >J, 3.>J, J, =.J and =.=J). All e$tracts e$cept that from ginger had similar repellencies ranging between D=J#CEJ at =J concentration. At the lowest concentration (=.=J) onion e$tract gave the highest repellency (9=J) followed by garlic (39J). 5enerally, the plant e$tracts showed various degrees of repellency against larval mites and the repellency increased with increasing concentration of the e$tracts (*ing, '.T., et al, 3=3). To list their effectiveness in order as general repellants is pretty hard since the results would vary upon method and area of application, type of insects, and other variables (*adachi, *., 3===).
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CHAPTER 3 MATERIALS AND METHODS
3.1 MATERIALS, E-UIPMENTS An important aspect of every investigatory pro&ect is the materials list. "ecause a ey factor of pro&ect success is proper planning, a detailed materials list should be prepared for even minor research wor. The main materials that were used in this study were shells from two hundred fifty (3>=) large white eggs, thirty grams (9=g) powdered chili pepper ( Capsicum annuum), thirty grams (9=g) powdered garlic ( Allium sativum linn.), thirty grams (9=g) powdered or granulated ginger (Zingiber officinale) and thirty grams (9=g) powdered onion ( Allium cepa). 8ther materials used were tap water, dishwashing soap, stove or heat source, large metal pot, bleach, baing sheet, oven, mortar and pestle, plastic mi$ing bowl, plastic storage containers, plastic spoon, small strainer, hot water, one hundred si$ty milliliter (E= ml) measuring cup, tablespoons, teaspoons, plaster of Faris, wa$ paper, scissors, sago straws, masing tape, funnel, medium#si4ed tray, scratch papers, and cutter. !arm tap water and dishwashing soap are used to completely rinse out the inside of the shells. The stove or heat source, measuring cups, large metal pot, tap water, bleach, baing sheet and oven shall be used for the sterili4ation of empty eggshells. "oiling the eggshells with bleach solution would ill any potential bacteria. To mae sure that the eggshells are really sterili4ed, it is advisable to bae them in the oven for &ust a couple of minutes. The purpose of the mortar and pestle’s for pounding and grinding sterili4ed empty eggshells to mae them into smaller particles, specifically powder in state. Flastic storage containers are available in a lot of si4es and heights for eeping almost any item imagined. The pulveri4ed eggshells must be ept in a cool dry place while in a plastic storage container
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covered with its lid to avoid contamination. *i$ing of ingredients should also be done in a plastic container together with a plastic spoon. The powdered chili, garlic, onion, ginger, and eggshells will serve as the main ingredients for the chal stics to be it. !e don’t want unwanted materials and bits of eggshells to be included in the chal mi$ture for it might be the cause why chals brea easily. So before putting the pulveri4ed eggshells in the mi$ture use a small strainer to separate wanted elements from unwanted materials. @sing hot water will dissolve the ingredients faster and much better. Tablespoons and teaspoons will serve as measuring device. Adding few teaspoons of plaster of Faris will help on binding the minute particles of the main ingredients. @se plastic bowls or containers and plastic spoon to brea up any lumps in the d ry plaster and ensure that the ingredients are evenly mi$ed, with fine te$ture and batter#lie after the addition of water. To mae a single chal stic, the main reuirements are% si$ (E) empty eggshells or one tablespoon ( tbsp.) pulveri4ed eggshells, one teaspoon ( tsp.) plaster of Faris, one teaspoon ( tsp.) powdered ingredient, and one teaspoon ( tsp.) hot water. 2utting is also involved in this pro&ect. or us to always cut evenly, without problems, and with a minimum of effort, use either the scissors or cutter. Sago straws are will be used as cylindrical molds by lining it with wa$ paper inside. !a$ paper is coated with a thin layer of wa$ to mae it water resistant. @se wa$ paper so mi$ture wonGt stic to the mold frame. To cover the side holes of the straw, use masing tape. The funnel is for bringing the batter#lie mi$ture into the straw molders with precision. To hold all the molders with mi$ture neatly, use a plastic medium#si4ed tray. "ut before putting the molders with mi$ture do not forget to put scratch papers in it to serve as absorbers of water that will be leaing out of the straw molders.
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3.2 TREATMENT, GENERAL PROCEDURES This pro&ect seems to be easy but in reality it involves a lot of procedures. 3.2.1 Ga"er#n ' Ma"er#al% The most difficult and also the most important part of maing any investigatory or research pro&ect is actually getting started. /n gathering of materials, the researcher too time to mae careful choices among available pro&ect resources and allowed herself to collect items from the nearest store or supermaret since the materials needed are not that hard to find. Some of the materials are &ust common household utensils and euipment. She also made trips to the library to acuire enough information and reliable references for the completion of this pro&ect. 3.2.2 Pre&ar#n "e Ma"er#al% !hen you already have the materials, itGs tempting to &ump right in and start mi$ing and molding. 'owever, in order to achieve a professional#looing finished product, itGs important to properly prepare the material before doing anything else. The researcher, to eep things in order and to mae the process successful, gathered all materials needed on the woring table not farther than her arm’s reach. The materials to be used were organi4ed in a particular manner; materials to be used in specific processes were grouped together.
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She double#checed if all the materials needed are present, clean and in good condition to avoid any interruption while doing the procedures. 3.2.3 S"er#l##n "e E%ell% irst, the researcher washed the eggshells well using soap and water, so they donGt have any egg left in them and then completely rinsed out the inside of the shells with warm water. The inner lining of the shells were also removed. The large metal pot was filled with ten percent (=J) bleach solution, three liters (97) of tap water and one () cup of bleach, followed by the two hundred fifty (3>=) washed empty eggshells. The eggshells in the bleach solutions were boiled with a moderate stove flame for about > minutes. The clean eggshells were placed on a baing sheet and dried them out in the oven for about ># 3= minutes. The completely sterili4ed eggshells were placed in a clean plastic container to be ept for a while. 3.2.( Gr#n#n "e E%ell% The researcher ground the sterili4ed eggshells with mortar and pestle on a flat woring table. She made sure that the euipment she’s using for grinding is clean so she doesn’t get dirt ground in with the eggshells. The eggshells are ground into fine powder. Fulveri4ed eggshells were checed if there are still big pieces of shells. The researcher piced out any little bits of eggshell that are still not ground up and threw them away. She sifted the powdered shells with a small strainer, let a plastic container catch the fine powder and brought it for the ne$t part. 3.2.) Cn%"r/!"#n "e I4&r$#%e Cal8 Mler% The sago straws are too long for it to become a chal molder so the researcher decided to cut it in half. She cut twenty (3=) straws in half in order to have forty (=) chal molders. The cut straws cannot be molders unless one of their side holes is covered. She covered one side hole with masing tape and secured that there’s no open space or holes left. The researcher cut twelve by four inches (3-$-in) wa$ paper and folded it in half (K3) four () times. She unfolded the wa$ paper and started cutting it following the created lines. She did it ten (=) times &ust to have forty (=) wa$ paper cuts.
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Then, she rolled the wa$ paper loosely and inserted it into the straw molder so as to effectively line the molder. She did the same thing with other molders. The top of the wa$ paper should be higher than the molders. She ept the finished molders aside to give way to the ne$t process. 3.2.> Ma8#n "e Cal8 M#;"/re /n this procedure, the researcher decided not to mae individual mi$tures, meaning instead of maing a mi$ture for only a single stic of chal and repeating the process over again for more chal stics, she chose to mae a mi$ture for the production of ten (=) for every type of mi$ture. The researcher didn’t tae any hard time thining of what mi$ture to mae first; powdered eggshells with chili pepper, garlic, ginger or onion. Any of the following powdered condiments may come first. She also too note that the main ingredients should not be mi$ed all together. There should only be
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one () powdered condiment to partner the pulveri4ed eggshells at a time. So the researcher decided to start woring with the powdered eggshells and chili pepper mi$ture. To mae the mi$ture, the researcher dissolved three teaspoons (9 tsp.) of powdered chili pepper to forty milliliters (= ml) of hot water in a deep plastic container. Then ten tablespoons (= tbsp.) of powdered eggshells were added. She mi$ed the mi$ture very well using a plastic spoon until the mi$ture became light in color, light reddish#orange specifically. 6e$t, she added ten teaspoons (= tsp.) of plaster of Faris gradually. The researcher incorporated the plaster of Faris little by little so that it won’t form lumps in the mi$ture. The temperature of the water matters since the hotter the water the better the action and blending of the plaster of Faris in to the mi$ture. The temperature of the water also determines whether the chal will harden in a short or long period of time; the hotter the water the faster the chal will harden. She continued mi$ing until the mi$ture became even lighter in color, batter#lie, and smooth in te$ture.
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or the chals to obtain a cylindrical shape, the researcher got the straw molders and filled each molders carefully using a funnel. She used a plastic spoon to pour the mi$ture little by little into the straw molders through the funnel. The mi$ture was poured until each mold is three fourths full. She also tapped the molders lightly on the wor surface to shae the mi$ture down into the molds and remove air bubbles and then filled the molds to the top and set aside. 3.2. Dr5#n "e E%ell Cal8% The chals were set aside and let it dry. She waited until the chals’ te$ture is firm and dry. This may tae a few hours depending on the humidity and the si4es of the molds filled in. !ait for the moment that the chals feel dry and firm, the researcher too it out from the molder by pulling the masing tape off of the straw tubes. "y using a cutter, she cut the top of the molders vertically. Then she let the blade of the cutter be perpendicular to the first cut done and slid the blade until it reached the end to completely open the straw molders and peel the straw from the chal to let the hardened chal out. She waited for another 3 hours for the chals to dry completely.
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3.2. Pa!8a#n "e E%ell Cal8% +esigning a good bo$ isnGt difficult if you adhere to a few basics. A bo$ is more than &ust a pacage to hold your product. To mae a bo$ appropriate for the product, the researcher got an old bo$ to serve as reference o r pattern for the one that she’ll be maing.
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life.
are
appropriate for the product. The ne$t thing is she made sure that the bo$ has the correct measure or si4e. A four by five inches measure was applied by the researcher. She believed that the bo$ should not be too tight and too loose for the four () different chals to be placed inside. She also chose appropriate colors lie orange and yellow. The te$ts lie product’s name, what the product is for, directionKs for use, product’s active ingredients, first aid, etc. were also designed to be easily read by the customers. She &ust used *icrosoft word 3== for this process. The researcher printed it on a high uality photo paper. Bight after the printing is done, she &ust let the in to completely dry for a couple of minutes and started cutting it following the blac e$ternal outline of the bo$. She folded on the blac internal lines, and then glued the flaps to the inside of the bo$ so no one can see them. She did not glue the top flap because she wants the bo$ to be able to open and close. !hen the bo$ is ready, the researcher put four () chals of different types in the bo$.
3
F#/re 3.2.A B#re&ellen" e%ell e%ell !al8% b; &a""ern
3.2.1? Te%"#n "e E%ell Cal8% After a lot of of procedures done, the the products need to undergo undergo tests for the researcher to evaluate evaluate the effectiveness of the eggshell chals. She decided to conduct an evaluation test one after every type of eggshell chal to avoid confusion. The ualitative evaluation was done by the researcher using five scale liert method to determine physical physical attributes attributes of the product which is derived derived from Singh and Sharma’s Sharma’s (3==) $ualities of a C&al' epellent . or the uantitative evaluation, she placed two (3) candies on a rough#surfaced ground; one would serve as the control element and the other candy would be sub&ect to chal application. 8ne of the candies was encircled using the chal. The researcher waited for the ants to come near the candies. She also recorded the time of arrival and going away of ants. Aside from ants, the researcher noticed that other insects’ species were also repelled and attracted so she too note of those details too. Some euations and formula were also used by the researcher to determine significant digits which will be helpful for the comparison of the four different types of chal products.
33
CHAPTER 4 RESULTS AND DISCUSSIONS
(.1 Re%/l"% an D#%!/%%#n The researcher actually underwent series of trials and errors, specifically four () trials, before coming up with the perfect chals. The first trial was when the researcher did not consider sterili4ing the empty eggshells before using and preferred to e$tract the active compounds from the main ingredients through decoction. As the chals were set to dry, growth of molds and fungi were also observed. So she considered the hypothesis of not sterili4ing the eggshells before use and e$tracting the active compounds from the main ingredients through decoction as failure. The second trial was when the researcher sterili4ed the eggshells already, chose powdered ingredients instead and used flour as binder for the mi$ture. The eggshell chals weren’t observed to have molds and fungi but it became crunchy, crumbly, can’t even draw with it on sidewals after molded and dried. So she considered the hypothesis of using flour as binder of mi$ture’s particles as failure. The third trial was when the researcher thought of using something inorganic to be added to her mi$ture to prolong the shelf life and improve its physical ualities. She assumed of using plaster of Faris as the binder. The researcher first tried if plaster of Faris and e$tracts from decoction process would react well. As the products were set to dry, no growth of molds and fungi were observed and the perfect
39
hardness was achieved. She had the notion that this time, the trial would be a success but she got wrong for &ust after 3 days the chals started to have molds and fungi around it. Still, the researcher ept on searching for ways that the chals would attain its almost perfect uality and effectiveness. effectiveness. 8n the fourth trial, the researcher used the plaster of Faris as binder plus the powdered main ingredients. As the products were drying, she already observed that there was a great potential that the product would obtain the desired physical appearance. The eggshell chals, at the moment of drying did not have any molds or fungi. The chals were also observed to have good physical ualities and its writing capacity was also improved. She also noticed that the shelf life of the product actually lasted for wees, particularly two (3) wees. The production of repellent chals out of eggshells, different condiments and plaster of Faris was tested and proven feasible by the researcher upon actually seeing the actual product after a lot of procedures. The researcher undertoo uantitative and ualitative tests to measure the effectiveness of the chals.
The final product underwent ualitative evaluation by eleven () "iological Science student teachers, five (>) high school students, two (3) family members and one () neighbor. +ata gathered shall be interpreted through percentage evaluation.
3
F#/re (.1A Sen%r5 e$al/a"#n %/r$e5 'r4
3>
(.1.1 P5%#!al -/al#"#e% (.1.1.1 D/rab#l#"5 This is the measure if the chal repellent doesn’t easily brea into pieces upon using. Table 4.1.1.1A D!ab"l"#$ #e%# #&!'(& )"**e!e+# le,el% '* #a--"+( T!"al 1/
10/ Sl"(&# Ta--"+(
10/ M')e!a#e Ta--"+(
C&"l" Ga!l" G"+(e! O+"'+
10/ S#!'+( Ta--"+(
or trial , the researcher slightly tapped or noced the chals on a hard surface ten (=) times and the chals did not brea upon doing so. !hen the chals were sub&ected to moderate tapping of the same number of repetitions, still there were no signs of breaage on the chals. The chals were also tapped strongly with the same number of repetitions but then again, the chals did not brea upon tapping. Table 4.1.1.2B D!ab"l"#$ #e%# #&!'(& )"**e!e+# le,el% '* #a--"+( T!"al 2/
10/ Sl"(&# Ta--"+(
10/ M')e!a#e Ta--"+(
L (E taps)
C&"l" Ga!l" G"+(e! O+"'+
10/ S#!'+( Ta--"+(
or trial 3, the researcher did the same thing, she slightly tapped or noced the chals on a hard surface ten (=) times and the chals did not brea upon doing so. !hen the chals were sub&ected to moderate tapping of the same number of repetitions, still there were no signs of breaage on the chals. The chals were also tapped strongly with the same number of repetitions but what made the difference was when the eggshell chal with onion broe after si$ (E) strong taps. Table 4.1.1.3C D!ab"l"#$ #e%# #&!'(& )"**e!e+# le,el% '* #a--"+( T!"al 3/
C&"l" Ga!l" G"+(e! O+"'+
10/ Sl"(&# Ta--"+(
10/ M')e!a#e Ta--"+(
10/ S#!'+( Ta--"+(
L (Dtaps)
or trial 9, the researcher did the same thing, she slightly tapped or noced the chals on a hard surface ten (=) times and the chals did not brea upon doing so. !hen the chals
3E
were sub&ected to moderate tapping of the same number of repetitions, still there were no signs of breaage on the chals. The chals were also tapped strongly with the same number of repetitions but what made the difference were when the eggshell chal with garlic broe after eight (D) strong taps and when the eggshell chal with onion surpassed the strong tapping.
Table 4.1.1.1D D!ab"l"#$ #e%# #&!'(& a--l"a#"'+ '* &al% T!"al% 13/
5.4 5.2 5 4.8 meters
4.6 4.4 4.2 4
The durability was tested through application of the products by starting from the same initial point for three (9) trials. or the first trial, the eggshell chal with ginger was applied for about >.99 meters before breaing. A > meter distance was covered by the eggshell chal with chili pepper before breaing. The eggshell chal with garlic was applied for about .E3 meters before breaing. A .>3 meter distance was covered by the eggshell chal with onion before breaing. or the second trial, the eggshell chal with chili was applied for about >.3 meters before breaing. A > meter distance was covered by the eggshell chal with ginger before breaing. The eggshell chal with onion was applied for about .E meters before breaing. A .> meter distance was covered by the eggshell chal with garlic before breaing.
3I
or the third trial, the eggshell chal with ginger was applied for about >. meters before breaing. A .I meter distance was covered by the eggshell chal with garlic and onion before breaing. The eggshell chal with chili pepper was applied for about .E> meters before breaing. The first two tables discuss the tests conducted by the researcher herself. A consumer test was also conducted through a survey. Table 4.1.1.1E S!,e$ #all$ *'! )!ab"l"#$ #e%#
Statistics showed that fourteen () out of nineteen (C) respondents or I9.EDJ raned the eggshell chal with chili as e$cellent in terms of durability, four () or 3.=>J graded it as very good and one () or >.3EJ as fair. 8ut of nineteen (C) respondents, si$teen (E) or D.3J raned the eggshell chal with garlic as e$cellent and three (9) or >.D=J graded it as very good. The tally table also displayed that seventeen (I) out of nineteen (C) respondents or DC.IJ raned the eggshell chal with ginger as e$cellent and two (3) or =.>9J graded it as very good. 8ut of nineteen (C) respondents, seventeen (I) or DC.IJ raned the eggshell chal with onion as e$cellent too and two (3) or =.>3 J graded it as very good and needs improvement. (.1.1.2 F#ne"e;"/re
3D
This is the measure if the chal repellent is a smooth, fine#grained structure. Table 4.1.1.2A S!,e$ #all$ *'! *"+e#e#!e #e%#
Statistics showed that thirteen (9) out of nineteen (C) respondents or ED.3J raned the eggshell chal with chili as e$cellent in terms of fine te$ture, five (>) or 3E.93J graded it as very good and one () or >.3EJ as fair. 8ut of nineteen (C) respondents, fourteen () or I9.EDJ raned the eggshell chal with garlic as e$cellent , four () or 3.=>J graded it as very good and one () or >.3EJ said that it needs improvement. The tally table also displayed that fourteen () out of nineteen (C) respondents or I9.EDJ raned the eggshell chal with ginger as e$cellent too and five (>) or 3E.93J graded it as very good. 8ut of nineteen (C) respondents, fifteen (>) or ID.CJ raned the eggshell chal with onion as e$cellent too, two (3) or =.>9 J graded it as very good and one () or >.3EJ for needs improvement. (.1.1.3 P/nen!5 This is the measure of the state of the chal repellent being pungent or having a smell with a sharp acrid sensation.
3C
Table 4.1.1.3A S!,e$ #all$ *'! -+(e+$ #e%#
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the scale > as very strong, as strong, 9 as moderate, 3 as wea and as very wea. Statistics showed that fifteen (>) out of nineteen (C) respondents or ID.CJ raned the eggshell chal with chili as very strong in terms of pungency, three (9) or >.D=J graded it as strong and one () or >.3EJ as wea. 8ut of nineteen (C) respondents, si$teen (E) or D.3J raned the eggshell chal with garlic as very strong and three (9) or >.D=J graded it strong. The tally table also displayed that the eggshell chal with garlic and eggshell chal with ginger &ust obtained the same results. 8ut of nineteen (C) respondents, thirteen (9) or ED.3J raned the eggshell chal with onion as very strong, four () or 3.=>J graded it as very good, and , two (3) or =.>9 J graded it as moderate and wea. (.1.1.( D/%"'ree This is the measure if the chal repellent doesn’t produce fine powdery material upon using.
9=
Table 4.1.1.4A S!,e$ #all$ *'! )%#*!ee #e%#
Statistics showed that thirteen (9) out of nineteen (C) respondents or ED.3J raned the eggshell chal with chili as e$cellent in terms of being free from dust, five (>) or 3E.93J graded it as very good and one () or >.3EJ as good. 8ut of nineteen (C) respondents, fifteen (>) or ID.CJ raned the eggshell chal with garlic as e$cellent , three (9) or >.D=J graded it as very good and one () or >.3EJ considered it as good. The tally table also displayed that fifteen (>) out of nineteen (C) respondents or ID.CJ raned the eggshell chal with ginger as e$cellent too and four () or 3.=>J graded it as very good. 8ut of nineteen (C) respondents, seventeen (I) or DC.IJ raned the eggshell chal with onion as e$cellent, and two (3) or =.>9 J graded it as very. (.1.1.) +r#"#n !a&ab#l#"5 This is the measure if the chal repellent writes well on sidewals or surfaces.
9
Table 4.1.1.5A S!,e$ #all$ *'! 6!"#"+( a-ab"l"#$ #e%#
Statistics showed that seven (I) out of nineteen (C) respondents or 9E.DJ raned the eggshell chal with chili as e$cellent in terms of writing capability, eleven () or >I.DCJ graded it as very good and one (3) or =.>3J as good. 8ut of nineteen (C) respondents, eight (D) or 3.J raned the eggshell chal with garlic as e$cellent and eleven () or >I.DCJ graded it as very good. The tally table also displayed that ten (=) out of nineteen (C) respondents or >3.E9J raned the eggshell chal with ginger as e$cellent and nine (C) or I.9IJ graded it as very good. 8ut of nineteen (C) respondents, eleven () or >I.DCJ raned the eggshell chal with onion as e$cellent, and eight (D) or 3.J graded it as very good. After conducting several ualitative tests, the researcher continued with the uantitative test which will reflect the effectiveness of the product. (.1.2 E''e!"#$#"5 (.1.2.1 Fa%"a!"#n This measures the how fast ants reacted and moved away the site where chal repellent was applied. The researcher also conducted her own test of repellants fast activity.
93
Table 4.1.2.1A Fa%# a#","#$ #e%# 7ea%!e) b$ #"7e T!"al%13/
2hili 5arlic 5inger 8nion
Trial mins. 9=sec. mins. 3>sec. mins. Emins.
Trial 3 Emins. 39sec. >mins. 9mins. 9sec. mins. 9=sec.
Trial 9 mins. 3=sec. mins. 9mins. 3=sec. mins. >sec.
or the first trial, the eggshell chal with onion too si$ minutes (Emins.) of the time before it was able to repel ants. our minutes and twenty seconds (mins. 3=sec.) time was covered by the eggshell chal with chili pepper before it started repelling ants. The eggshell chal with garlic too four minutes and twenty#five seconds ( mins. 3>sec.) of the time before it was able to repel ants. our minutes (mins.) time was covered by the eggshell chal with onion before it started repelling ants. or the second trial, the eggshell chal with chili pepper too si$ minutes and twenty# three seconds (Emins. 39sec.) of the time before it was able to repel ants. ive minutes (>mins.) time was covered by the eggshell chal with garlic before it started repelling ants. The eggshell chal with onion too four minutes and thirty seconds (mins. 9=sec.) of the time before it was able to repel ants. Three minutes and thirteen seconds (9mins. 9sec.) time was covered by the eggshell chal with ginger before it started repelling ants. or the third trial, the eggshell chal with onion too four minutes and fifty#four seconds (mins. >sec.) of the time before it was able to repel ants. our minutes and twenty seconds (mins. 3=sec.) time was covered by the eggshell chal with chili pepper before it started repelling ants. The eggshell chal with ginger too three minutes and twenty seconds (9mins. 3=sec.) of the time before it was able to repel ants. our minutes (mins.) time was covered by the eggshell chal with garlic before it started repelling ants. The first table discusses the test conducted by the researcher herself. A consumer test was also conducted through a survey.
99
Table 4.1.2.1B S!,e$ #all$ *'! *a%# a#","#$ #e%#
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the scale > a s = minutes and = seconds to one minute and fifty#nine seconds (=min=s# min>Cs), as two minutes to two minutes and fifty#nine seconds (3mins# 3min>Cs), 9 as three minutes to three minutes and fifty#nine seconds (9mins# 9mins>Cs), 3 as four minutes to four minutes and fifty# nine seconds (mins# mins>Cs) and five minutes and longer (>mins#longer). Statistics showed that two (3) out of nineteen (C) respondents or =.>3J scored the eggshell chal with chili > in terms of fast activity, three (9) or >.D=J graded it , two (3) or 3E.93J graded it 3 and seven (I) or 9E.DJ graded it . 8ut of nineteen (C) respondents, three (9) or >.D=J scored the eggshell chal with garlic >, three (9) or >.D=J graded it , two (3) or =.>3J graded it 9, , three (9) or >.D=J graded it 3 and eight (D) or 3.J graded it . The tally table also displayed that two (3) out of nineteen (C) respondents or 3E.93J scored the eggshell chal with ginger >, four () or 3E.93J graded it , three (9) or >.D=J graded it 9, two (3) or 3E.93J graded it 3 and seven (I) or 9E.DJ graded it . 8ut of nineteen (C) respondents, two (3) or 3E.93J scored the eggshell chal with onion >, four () or 3E.93J graded it , two (3) or 3E.93J graded it 9, one () or >.3EJ graded it 3 and ten (=) or >3.E9J graded it .
9
(.1.2.2 N/4ber ' an"% re&elle This measures how many ants were repelled by the product. Table 4.1.2.2A A+#!e-elle)8a+#"#$ #e%# T!"al%13/
2hili 5arlic 5inger 8nion
Trial > > > >
Trial 3 E 3 3 =
Trial 9 D
or the first trial, all the eggshell chals repelled almost fifteen (>) ants. or the second trial, the eggshell chal with chili pepper repelled si$teen (E) ants. Twelve (3) ants each were repelled by the eggshell chal with garlic and eggshell chal with ginger. The eggshell chal with onion repelled ten (=) ants. or the third trial, the eggshell chal with chili pepper repelled eighteen (D) ants. ourteen (hrs.) ants each was repelled b y eggshell chals with garlic, ginger and onion. The first table discusses the test conducted by the researcher herself. A consumer test was also conducted through a survey.
Table 4.1.2.2B S!,e$ #all$ *'! +7be! '* a+#% !e-elle) b$ ea& -!')#
9>
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the maring system% /f the chal repellent warded off 3#9= ants then it should be mared as >; D#3 ants, mar ; 9#D ants, mar 9; I#3 ants, mar 3; and #E ants, mar . Statistics showed that five (>) out of nineteen (C) respondents or 3E.9J said that the eggshell chal with chili pepper repelled twenty#five to thirty (3>#9=) ants, two (3) or =.>3J said that it repelled nineteen to twenty#four (C#3) ants, three (9) or >.D=J said that it lasted it repelled thirteen to eighteen (9#D) ants, si$ (E) or 9.>DJ said that it repelled seven to twelve (I#3) ants and three (9) or >.D=J said that it &ust repelled one to si$ (#E) ants. 8ut of nineteen (C) respondents, three (9) or >.D=J said that the eggshell chal with garlic repelled twenty#five to thirty (3>#9=) ants, four () or 3.=>J said that it repelled nineteen to twenty#four (C#3) ants, three (9) or >.D=J said that it lasted it repelled thirteen to eighteen (9#D) ants, si$ (E) or 9.>DJ said that it repelled seven to twelve (I#3) ants and three (9) or >.D=J said that it &ust repelled one to si$ (#E) ants. The tally table also displayed that three (9) out of nineteen (C) respondents or >.D=J said that the eggshell chal with ginger repelled twenty#five to thirty (3>#9=) ants, two (3) or =.>3J said that it repelled nineteen to twenty#four (C#3) ants, five (>) or 3E.93 said that it lasted it repelled thirteen to eighteen (9#D) ants, five (>) or 3E.93J said that it repelled seven to twelve (I#3) ants and four () or 3.=>J said that it &ust repelled one to si$ (#E) ants. 8ut of nineteen (C) respondents, three (9) or >.D=J said that the eggshell chal with onion repelled twenty#five to thirty (3>#9=) ants, two (3) or =.>3J said that it repelled nineteen to twenty#four (C#3) ants, three (9) or >.D=J said that it lasted it repelled thirteen to eighteen (9#D) ants, five (>) or 3E.93J said that it repelled seven to twelve (I#3) ants and si$ (E) or 9.>DJ said that it &ust repelled one to si$ (#E) ants. (.1.2.3 La%"#n e''e!" This measures if the chal repellent offers long#term protection against ants. Table 4.1.2.3A La%#"+( e**e# #e%# 7ea%!e) b$ &'!9% T!"al%13/
2hili
Trial hrs.
Trial 3 >hrs.
Trial 9 9hrs.
9E
5arlic 5inger 8nion
hrs. hrs. hrs.
9hrs. hrs. hrs.
hrs. 9hrs. hrs.
or the first trial, all the eggshell chals lasted for about fourteen hours (hrs.). or the second trial, the eggshell chal with chili pepper persistently repelled ants for fifteen hours (>hrs.). ourteen hours (hrs.) time each was covered by the eggshell chal with ginger and eggshell chal with onion in repelling ants. The eggshell chal with garlic persistently repelled ants for thirteen hours (9hrs.) or the third trial, the eggshell chal with garlic and eggshell chal with onion persistently repelled ants for fourteen hours (hrs.) each. Thirteen hours (9hrs.) time each was covered by the eggshell chal with chili pepper and eggshell chal with ginger in repelling ants. The first table discusses the test conducted by the researcher herself. A consumer test was also conducted through a survey. Table 4.1.2.3B S!,e$ #all$ *'! la%#"+( e**e# #e%#
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the maring system% /f after hours ants started to come near the site where product was applied then it should be mared as ; if after C hours ants started to come near the site where product was applied, mar 3; if after hours ants started to come near the site where product was applied,
9I
mar 9; if after C hours ants started to come near the site where product was applied, mar and if after 3 hours still no ants went near the site where product was applied then it should be mared as >. Statistics showed that four () out of nineteen (C) respondents or 3.=>J said that the eggshell chal with chili pepper lasted for twenty#four hours or even longer (3hrs#longer). our () or 3.=>J said that it lasted for nineteen hours (Chrs), three (9) or >.D=J said that it lasted for hours instead, five (>) or 3E.93J said that it lasted for only nine hours (Chrs.) and three (9) or >.D=J said that it &ust lasted for four hours (hrs.). 8ut of nineteen (C) respondents, two (3) or 3E.93J said that the eggshell chal with garlic lasted for twenty#four hours or even longer (3hrs#longer). our () or 3.=>J said that it lasted for nineteen hours (Chrs), four () or 3.=>J also said that it lasted for hours, five (>) or 3E.93J said that it lasted for only nine hours (Chrs.) and four () or 3.=>J also said that it &ust lasted for four hours (hrs.). The tally table also displayed that two (3) out of nineteen (C) respondents or 3E.93J said that the eggshell chal with ginger lasted for twenty#four hours or even longer (3hrs# longer), three (9) or >.D=J said that it lasted for nineteen hours (Chrs), five (>) or 3E.93J said that it lasted for hours instead, five (>) or 3E.93J said that it lasted for only nine hours (Chrs.) and four () or 3.=>J said that it &ust lasted for four hours (hrs.). 8ut of nineteen (C) respondents, three (9) or >.D=J said that the eggshell chal with onion lasted for twenty#four hours or even longer (3hrs#longer), three (9) or >.D=J said that it lasted for nineteen hours (Chrs), four () or 3.=>J said that it lasted for hours instead, five (>) or 3E.93J said that it lasted for only nine hours (Chrs.) and four () or 3.=>J said that it &ust lasted for four hours (hrs.). (.1.3 S#e e''e!"% (.1.3.1 Irr#"ab#l#"5 This measures how intense the chal repellants bring e$treme sensitivity to consumers by stimulation of chal repellent. This is a chec whether the products have the ability to give consumers rashes and itch.
9D
Table 4.1.3.1A S!,e$ #all$ *'! "!!"#ab"l"#$ #e%#
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the maring system% *ar > if you strongly agree that the chal repellent caused you e$treme itch and irritability. *ar if you simply agree that it caused you a moderate level of itch and irritability. *ar 9 if you are undecided that the chal caused you itch and irritability. *ar 3 if you simply disagree that this chal caused you itch and irritability. 7astly, *ar if you strongly disagree that this chal caused you itch and irritability. Statistics showed that three (9) out of nineteen (C) respondents or >.D=J said that the eggshell chal with chili pepper caused them e$treme itch and irritability, one () or >.3EJ said that they disagree that this chal can cause itch and irritability, and fifteen (>) or ID.C>J said that they strongly disagree that this chal can cause itch and irritability. 8ut of nineteen (C) respondents, two (3) or =.>3J said that the eggshell chal with garlic caused them e$treme and moderate itch and irritability, two (3) or =.>3J said that they disagree that this chal can cause itch and irritability, and fifteen (>) or ID.C>J said that they strongly disagree that this chal can cause itch and irritability. The tally table also displayed that two (3) out of nineteen (C) respondents or =.>3J said that the eggshell chal with ginger caused them e$treme and moderate itch and irritability, one () or >.3EJ said that he is still undecided whether the chal can cause itch and irritability,
9C
and si$teen (E) or D.3J said that they strongly disagree that this chal can cause itch and irritability. 8ut of nineteen (C) respondents, two (3) or =.>3J said that they strongly agree and moderately disagree that the eggshell chal with onion caused them itch and irritability, and seventeen (I) or DC.IJ said that they strongly disagree that this chal can cause itch and irritability. (.1.3.2 E''e!"% " "er #n%e!" %&e!#e% These measure two aspects; if chals can also deter or attract other insects’ species. (.1.3.2.1 Mea%/re #' !al8 re&ellen" !an a""ra!" "er #n%e!" %&e!#e% The local and scientific name of insect species weren’t indicated since the researcher and the respondents don’t have the lu$ury of time to classify the insects. Table 4.1.3.2.1A A##!a#e) "+%e#%: %-e"e% a%")e *!'7 a+#% 8a+#"#$ #e%# T!"al%13/
2hili 5arlic 5inger 8nion
Trial 3 3 3 3
Trial 3 3 9 3
Trial 9 9 3 9
or the first trial, all the eggshell chals attracted other two (3) insect species. or the second trial, the eggshell chal with ginger attracted three (9) insect species only. Two (3) other insect species were attracted by the eggshell chal with garlic and eggshell chal with onion. The eggshell chal with chili pepper attracted other three (9) insect species. or the third trial, the eggshell chal with chili pepper and eggshell chal with ginger attracted three (9) other insect species each. Two (3) other insect species were attracted by the eggshell chal with garlic. The eggshell chal with onion attracted other one () insect species. The first table discusses the test conducted b y the researcher herself. A consumer test was also conducted through a survey.
=
Table 4.1.3.2.1B S!,e$ #all$ *'! #&e +7be! '#&e! "+%e#%; %-e"e% a##!a#e) b$ #&e -!')#%
/n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the maring system% /f it attracted insect species mar >; 3 species, mar ; 9 species, mar 9; species, mar 3 and if it attracted > species, mar . Statistics showed that thirteen (9) out of nineteen (C) respondents or ED.3J said that the eggshell chal with chili pepper attracted one () insect species, four () or 3.=>J said that it attracted two (3) insect species, and two (3) or =.>3J said that it attracted four () and five (>) insect species respectively. 8ut of nineteen (C) respondents, eleven () or >I.DCJ said that the eggshell chal with garlic attracted one () insect species, five (>) or 3E.93J said that it attracted two (3) insect species, and three (9) or >.D=J said that it attracted three (9), four () and five (>) insect species respectively. The tally table also displayed that nine (C) out of nineteen (C) respondents or I.9IJ said that the eggshell chal with ginger attracted one () insect species, four () or 3.=>J said that it attracted two (3) insect species, three (9) or >.D=J said that it attracted 9 insect species and, two (3) or =.>3J said that it attracted four () species.
8ut of nineteen (C) respondents, ten (=) or >3.E9J said that the eggshell chal with onion attracted one () insect species, five (>) or 3E.93J said that it attracted two (3) insect species, and four () or 3.=>J said that it attracted three (9) and four () insect species respectively. (.1.3.2.2 Mea%/re #' !al8 re&ellen" !an 8#ll,re&el "er #n%e!" %&e!#e% The local and scientific name of insect species weren’t indicated since the researcher and the respondents don’t have the lu$ury of time to classify the insects. Table 4.1.3.2.2A Re-elle) "+%e#%: %-e"e% a%")e *!'7 a+#% 8a+#"#$ #e%# T!"al%13/
2hili 5arlic 5inger 8nion
Trial >
Trial 3 > 3
Trial 9 > 3 9
or the first trial, the eggshell chals with chili pepper repelled five (>) insect species, four () insect species were repelled by the eggshell chal with garlic, four () insect species were also repelled by the eggshell chal with onion and only one () insect species was repelled by the eggshell chal with ginger. or the second trial, the eggshell chal with ginger repelled five (>) insect species, four () insect species were repelled by the eggshell chal with garlic, four () insect species were also repelled by the eggshell chal with onion and two (3) insect species was repelled by the eggshell chal with ginger. or the third trial, the eggshell chal with chili pepper repelled five (>) insect species, four () insect species were repelled by the eggshell chal with garlic, the eggshell chal with onion repelled three (9) insect species and two (3) insect species was repelled by the eggshell chal with ginger. The first table discusses the test conducted b y the researcher herself. A consumer test was also conducted through a survey.
3
Table 4.1.3.2.2B S!,e$ #all$ *'! #&e +7be! '* '#&e! "+%e#%; %-e"e% !e-elle) b$ #&e -!')#%
. /n this test, modification was done on the scale. /nstead of using ># 1$cellent, # Mery good, 9# 5ood, 3# air and # 6eeds improvement, the researcher made use of the maring system% /f it deterred insect species mar ; 3 species, mar 3; 9 species, mar 9; species, mar and if it deterred > species, mar >. Statistics showed that thirteen (9) out of nineteen (C) respondents or ED.3J said that the eggshell chal with chili pepper repelled five (>) insect species, five (>) or 3E.93J said that it repelled four () insect species, and two (3) or =.>3J said that it repelled three (9) and two (3) insect species respectively. 8ut of nineteen (C) respondents, ten (=) or >3.E9J said that the eggshell chal with garlic repelled five (>) insect species, si$ (E) or 9.>DJ said that it repelled four () insect species, two (3) or =.>3J said that it repelled three (9) insects and one () or >.3EJ said that it attracted two (3) insect species. The tally table also displayed that eight (D) out of nineteen (C) respondents or 3.J said that the eggshell chal with ginger attracted five (>) insect species, four () or 3.=>J said that it repelled four () insect
9
species, three (9) or >.D=J said that it repelled three (9) insect species and, two (3) or =.>3J said that it repelled two (3) species. 8ut of nineteen (C) respondents, eleven () or >I.DCJ said that the eggshell chal with onion attracted five (>) insect species, four () or 3.=>J said that it repelled four () insect species, two (3) or =.>3J said that it repelled three (9) species, and two (3) or =.>3J also said that it repelled two (3) insect species. (.1.( Pa!8a#n A survey regarding the product’s pacaging was also done by the researcher but she decided not to show the tally, freuency and percentage for the criteria under pacaging. The result of the tally is &ust intended for the researchers’ personal purposes. /n fact, the results from the pacaging category won’t be significant for the analysis and evaluation of the products’ feasibility and effectiveness. "ut if incase the readers would lie to chec what scores did the researcher got from the tally; she included the original survey forms of the respondents in this investigatory pro&ect. (.1.) +/l 5/ re!44en "#% &r/!" " "er% A survey regarding the said uestion was also done by the researcher but she decided not to show the tally, freuency and percentage for the criteria under this for this won’t do any effect for the analysis and evaluation of the product’s feasibility and effectiveness. "ut if incase the readers would lie to chec the result from the tally; she included the original survey forms of the respondents in this investigatory pro&ect. (.2 F#n#n% The result of the pro&ect revealed that it is really possible to produce biorepellant chals out of eggshells, chili pepper, ginger, garlic and onion. The products are still considered organic even though not at its purest since plaster of Faris, an inorganic substance was included as one of the components of the product because the large percentage of the chals’ composition is still made up of organic materials lie eggshells, chili pepper, ginger, garlic and onion. !hen it comes to being environment#friendly, the chals
would still be given a chec for chemicals that could harm the environment was not utili4ed in the process of product maing. /t is also not a threat to humans since no one was harmed during the consumer test. Aside from the mentioned findings, the researcher discovered that it’s best to sterili4e the eggshells by boiling them in a =J bleach solution for >#3= minutes, and then put it in an oven. "oiling the eggshells with bleach solution plus heating it in aKn oven would ill any potentially#lethal bacteria lie Salmonella which is the cause of the rapid rotting or shorter shelf life of the eggshell chals. The products would be at its best uality when sun dried. The drying process of the chals actually too only hours from the researcher’s time. "ut that is only the first phase. The second phase reuired the researcher to remove the chals inside the straw molders and let it dry for another 3 hours. The researcher had a hard time waiting for the chals to dry because of the rainy season. +uring rainy seasons, relative humidity is high, evaporation of water is low; chals dry slowly, worst, it doesn’t dry at all, so bacteria will benefit from the moist chal, produce a foul odour and rot. The researcher, at the very first place nows that the chal repellents don’t have the capacity to write over smooth surfaces. The product is reuiring the users to apply it on a rough#surfaced ground which is usually outside the user’s houses. As mentioned earlier, the thing that is hindering the success of the result is the rainy season. 'eavy rain can drive ants into our homes in search of a dryer location. The researcher tried to do it inside the house with the hope that the chals would write on smooth surfaces but she failed to obtain a positive result for the chals didn’t left any mar on the smooth surface. The researcher also found out that the chals can really repel ants but it also affects the behavior of other insects’ species. /t is funny but true that the ant repellants were also considered by the respondents as human repellants for the very strong pungency of the product made them move away from it.
(.3 Anal5%#% ' a"a
>
or the researcher to be able to now what chal got the highest mar and what chal got the lowest mar, she decided to get the mean of the score from the tally for each type of chal by using this euation% (*n)+(*n)+(*n)+(-*n)+(!*n)/0 mean. (.3.1 D/rab#l#"5 2omparing in the results obtained from the first trial, there are no significant changes that occurred that can be observed since all biorepellant chals received a chec mar. This implies that the chals are really durable even though tapped slightly, moderately or strongly. 8n table ...A, a comparison of the results from durability test through different levels of tapping for trial are shown. Analy4ing the results obtained from the second trial, there are no significant changes that occurred that can be observed on the event of slightly and moderately tapping the chals. "ut on the event of strongly tapping the chals, the eggshell chal with onion suddenly broe after si$ (E) strong taps while the rest remained sturdy. 8n table ...", a comparison of the results from durability test through different levels of tapping for trial 3 are shown. 6ow looing at the results obtained from the third trial, there are no significant changes that occurred that can be observed on the event of slightly and moderately tapping the chals. "ut on the event of strongly tapping the chals, the eggshell chal with garlic suddenly broe after eight (D) strong taps while the eggshell chal with onion surpassed the test again and the rest remained sturdy. 8n table ...2, a comparison of the results from durability test through different levels of tapping for trial 9 are shown. The researcher to be able to ran the chals according to durability, she strictly considered the instances that the chals were broen because of the intensity of tapping. The eggshell chal with chili pepper and eggshell chal with ginger were considered the sturdiest or most durable because it surpassed all the levels of tapping under three (9) trials. 6e$t in line in terms of durability is the eggshell chal with garlic which surpassed all the levels of tapping under trials one () and two (3) but failed to continue after eight (D) strong tapping under trial 9. The researcher considered the eggshell chal with onion as the less durable one for even though it surpassed all the levels of tapping under trials one () and two (3) it failed to continue after si$ (E) strong tapping under trial 9.
E
The researcher is not that sure of the obtained results so she decided to conduct another type of test. 2omparing in the results obtained from the first trial, the eggshell chal with ginger covered the longest range which is >.99m before breaing and the eggshell chal with onion covered the shortest range which is .>3m before breaing. This implies that the eggshell chal with ginger is the most durable and the eggshell chal with onion is the least durable under trial . 8n table ...+, a comparison of the results from durability test through application of chals for trials to 9 are shown. 7ooing on the results obtained from the second trial, the eggshell chal with chili pepper covered the longest range which is >.3m before breaing and the eggshell chal with garlic covered the shortest range which is .>m before breaing. This implies that the eggshell chal with chili pepper is the most durable and the eggshell chal with garlic is the least durable under trial 3. 8n table ...+, a comparison of the results from durability test through application of chals for trials to 9 are shown. Analy4ing the results obtained from the third trial, the eggshell chal with ginger covered the longest range which is >.m before breaing and the eggshell chal with chili pepper covered the shortest range which is .E>m before breaing. This implies that the eggshell chal with ginger is the most durable and the eggshell chal with chili pepper is the least durable under trial 3. 8n table ...+, a comparison of the results from durability test through application of chals for trials to 9 are shown. To find out whether what chal is the most durable and least durable under this test the researcher solved for the mean of all the distances that the biorepellant chals covered and obtained the following data% Table 4.3.1A Mea+ '* )"%#a+e ',e!e) b$ ea& #$-e '* &al +)e! )!ab"l"#$ #e%# #&!'(& a--l"a#"'+
2hili 5arlic 5inger 8nion
*ean of +istance 2overed .C>m .Em >.m .Em
I
/t is apparent that from table .9.A, the eggshell chal with ginger is the most durable, ne$t is eggshell chal with chili pepper, and then the least durable are eggshell chals with garlic and onion. To validate the researcherGs test, it is important to also analy4e the data gathered from the consumers test. Table 4.3.1B Mea+ '* #&e e,ala#"'+ #all$ *'! )!ab"l"#$ #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.", the eggshell chals with ginger and chili pepper is the most durable, ne$t is eggshell chal with garlic, and then the least durable is eggshell chals with onion. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is >, so it means that the chals are really durable or sturdy. *aybe the reason for these is that all those types of chals &ust used the same ingredients, powdered eggshell and plaster of Faris to form the main chal. The researcher also believes that this test became a success because the eggshell powder did not really have bits of pieces of it that might cause the chals to fall or brea off. Table 4.3.1C Re%ea!&e!;% !e%l# ,%. Re%-'+)e+#%; !e%l# !a+e) *!'7 7'%# )!able #' lea%# )!able/
Table .9.2 shows the agreement of the researcher’s result to the respondents’ result.
.3.2 F#ne"e;"/re
D
Table 4.3.2A Mea+ '* #&e e,ala#"'+ #all$ *'! *"+e #e#!e #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.3A, the eggshell chal with ginger has a smoothest, most fine# grained, ne$t is eggshell chal with garlic, then eggshell chal with chili pepper and least smooth and fine#grained is the eggshell chals with onion. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is >, so it means that the chals are really smooth and fine#te$tured. *aybe the reason for these is that all those types of chals &ust used the same ingredients, powdered eggshell and plaster of Faris to form the main chal. The researcher also believes that this test became a success because the eggshell powder did not really have bits of pieces of it that might cause the chals to fall or brea off. (.3.3 P/nen!5 Table 4.3.3A Mea+ '* #&e e,ala#"'+ #all$ *'! -+(e+$ #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.9A, the eggshell chals with ginger and garlic have the strongest pungent smell, ne$t is eggshell chal with chili pepper, and then the one having the weaest pungent smell is the eggshell chal with onion. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is >, so it means that the chals are really very pungent. The main
C
ingredients used were all the most common and most pungent condiments in the world according to research. (.3.( D/%"'ree Table 4.3.4A Mea+ '* #&e e,ala#"'+ #all$ *'! )%#*!ee #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.A, the eggshell chal with onion is the one that doesn’t produce the greatest amount of fine powdery material upon using, ne$t is eggshell chal with garlic, and then the one having the greatest amount of fine powdery material upon using is the eggshell chal with ginger. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is >, so it means that the chals do not really produce great amount of fine powdery material upon using. The researcher believes that softer chals tended produce a cloud of dust that some feared might contribute to respiratory problems. +ustless chal, lie the eggshell chal repellants still produces dust; itGs &ust that the dust settles faster.
(.3.) +r#"#n !a&ab#l#"5
>=
Table 4.3.5A Mea+ '* #&e e,ala#"'+ #all$ *'! 6!"#"+( a-ab"l"#$ #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.>A, the eggshell chal with onion writes very well on surfaces, and the writings done were dar and readable, ne$t in line when it comes to writing capability is the eggshell chal with garlic and the least uality for writing capability is the one e$hibited by the eggshell chal with chili pepper and ginger. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is >, so it means that the chals really write well on rough surfaces. 8ne of the reasons why the eggshell chal with chili pepper doesn’t write on surfaces well is because of the oil that the chili pepper solution produced while forming the product. (.3.> Fa%"a!"#n 2omparing in the results obtained from the first trial, the eggshell chal with ginger repelled the ants the fastest with the time of minutes. The eggshell chal with onion was the slowest to repel ants. This implies that the eggshell chal with ginger is the fast#acting repellant chal and the slow# acting repellant is the eggshell chal with onion under trial . 8n table ..3.A, a comparison of the results from the fast activity test measured by time for trials #9 are shown. Analy4ing the results obtained from the second trial, the eggshell chal with ginger repelled the ants the fastest with the time of 9 minutes and 9 seconds. The eggshell chal with chili pepper was the slowest to repel ants with the time of E minutes and 39 seconds. This implies that the eggshell chal with ginger is the fast#acting repellant chal and the slow#acting repellant chal is the eggshell chal with chili pepper under trial 3. 8n table ..3.A, a comparison of the results from the fast activity test measured by time for trials #9 are shown. 6ow looing at the results obtained from the third trial, the eggshell chal with ginger repelled the ants the fastest with the time of 9 minutes and 3= seconds. The eggshell chal with onion was the
>
slowest to repel ants with the time of minutes and > seconds. This implies that the eggshell chal with ginger is the fast#acting repellant chal and the slow#acting repellant chal is the eggshell chal with onion under trial 9. 8n table ..3.A, a comparison of the results from the fast activity test measured by time for trials #9are shown. The researcher to be able to ran the chals according to fast#activity looed for the mean of the time covered by each eggshell chals. Table 4.3.
The eggshell chal with ginger with the average time of 9 minutes and >3 seconds was considered the fastest acting chal repellant for ants. 6e$t in line in terms of fast activity is the eggshell chal with garlic which has the average time of minutes and I seconds. Then it’ll be followed by the eggshell chal with chili pepper with the average time of > minutes and I seconds. The eggshell chal with onion was considered by the researcher as the slowest acting chal repellant for ants. To validate the researcherGs test, it is important to also analy4e the data gathered from the consumers test. Table 4.3.
>3
/t is apparent that from table .9.E", the eggshell chal with ginger is fastest acting among other chal repellants, ne$t is eggshell chal with garlic, and then followed by eggshell chal with onion. The one considered as the slowest acting repellant is the eggshell chal with chili pepper. Actually, the mean of the variables are &ust close to one another or precise. The means are also near the true value which is 3 which means the chals started repelling after minutes and 9 which means the chal started repelling after 9 minutes. So even though the eggshell chal with ginger was considered the fastest acting chal repellent among the rest, still, based on the scale, it’s performance is &ust an average. The researcher without any guide papers &ust formulated categories on her own, future studies will determine if the time shown on the tables in this study was accurate or &ust affected by other e$ternal factors or worst, errors. Table 4.3.
Table .9.E2 shows the some agreements and disagreements of the researcher’s result to the respondents’ result.
(.3. N/4ber ' an"% re&elle Table 4.3.=A Mea+ '* #&e 8a+#"#$ '* a+#% !e-elle)
>9
/t is apparent that from table .9.IA, the eggshell chal with chili pepper repelled the most number of ants, E, ne$t is eggshell chal with garlic and ginger, , and the one that repelled the least number of ants was the eggshell chal with onion. To validate the researcherGs test, it is important to also analy4e the data gathered from the consumers test. Table 4.3.=B Mea+ '* #&e e,ala#"'+ #all$ *'! a+#%!e-elle) 8a+#"#$ #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.I", the eggshell chal with chili pepper repelled for about 9 to D ants, which made it as the most effective in repelling numbers of ants. 6e$t is eggshell chal with garlic with the mean of 3.DC meaning it repelled I to 3 ants, and then followed by eggshell chal with ginger with the mean of 3.I meaning it also repelled I to 3 ants but not more than the ants repelled by eggshell chal with garlic. The one who repelled the fewest number of ants was the eggshell chal with onion with the mean 3.9I meaning it repelled I to 3 ants too but not more than the previously mentioned eggshell chals. 1ven though the eggshell chal with chili pepper was the most effective in repelling numbers of ants among all of the other repellants, still, based on the scale, its performance is &ust an average. Table 4.3.=C Re%ea!&e!;% !e%l# ,%. Re%-'+)e+#%; !e%l# !a+e) *!'7 #&e &al #&a# !e-elle) #&e 7'%# +7be! '* a+#% #' #&e l'6e%#/
Table .9.I2 shows the agreement of the researcher’s result to the respondents’ result. (.3. La%"#n E''e!"
>
Table 4.3.>A Mea+ '* #&e la%#"+( e**e# #e%# !e%l#% 7ea%!e) b$ &'!% '* ea& e((%&ell &al !e-ella+#
/t is apparent that from table .9.D", all the types of eggshell chals last for the same number of hours. To validate the researcherGs test, it is important to also analy4e the data gathered from the consumers test. Table 4.3.>B Mea+ '* #&e e,ala#"'+ #all$ *'! la%#"+( e**e# #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.D", the eggshell chal with chili pepper was graded as 9. meaning it lasted for almost hours, which made it as the longest lasting ant repellant. 6e$t is eggshell chal with onion that is graded 3.D, meaning it lasted for C hours. 7astly, the eggshell chals with ginger and garlic that are graded 3.I meaning it lasted for C hours but not longer than the eggshell with onion. 1ven though the eggshell chal with chili pepper was the longest lasting ant repellant among all of the other repellants, still, based on the scale, its performance is &ust a n average.
>>
Table 4.3.>C Re%ea!&e!;% !e%l# ,%. Re%-'+)e+#%; !e%l# !a+e) *!'7 #&e l'+(e%# la%#"+( #' %&'!# la%#"+(/
Table .9.D2 shows the agreement of the researcher’s result to the respondents’ result. (.3. Irr#"ab#l#"5 Table 4.3.?A Mea+ '* #&e e,ala#"'+ #all$ *'! "!!"#ab"l"#$ #e%# '* #&e )"**e!e+# #$-e% '* e((%&ell &al%
/t is apparent that from table .9.C", the eggshell chal with chili pepper was graded as .I meaning respondents strongly disagree that it caused them itch and irritability. 6e$t is eggshell chal with garlic that was graded .>, respondents also strongly disagree that it caused them itch and irritability. 7astly, the eggshell chals with ginger and onion that are graded .9 meaning respondents also strongly disagree that it caused them itch and irritability. /t is nice to now that most of the respondents didn’t e$perience irritability to the chals stimulus meaning, the products are really not harmful to humans.
(.3.1? E''e!"% " "er #n%e!" %&e!#e% (.3.1?.1 Mea%/re #' !al8 re&ellen" !an a""ra!" "er #n%e!" %&e!#e%
>E
Table 4.3.10.1A Mea+ '* #&e +7be! '* '#&e! "+%e# %-e"e% a##!a#e) b$ ea& e((%&ell &al !e-ella+#
/t is apparent that from table .9.=.A, the eggshell chal with ginger got the highest number of other insect species attracted, 9, while the rest got 3 other insect species attracted. Table 4.3.10.1B Mea+ '* #&e e,ala#"'+ #all$ *'! #&e ab"l"#$ '* )"**e!e+# #$-e '* &al% #' a##!a# '#&e! "+%e#% %-e"e%
/t is apparent that from table .9.=.", the eggshell chal with chili pepper was graded as . meaning it only attracted 3 other insect species. 6e$t is the eggshell chal with garlic that was graded .9, meaning it also attracted 3 other insect species. Then it is followed by the eggshell chal with onion, graded with .3, meaning it also attracted 3 other insect species. 7astly, the eggshell chals with ginger, graded as 9.C, meaning it attracted 9 o ther insect species which is not a good indicator. Table 4.3.10.1C Re%ea!&e!;% !e%l# ,%. Re%-'+)e+#%; !e%l# !a+e) *!'7 #&e &al #&a# a##!a#e) #&e &"(&e%# +7be! '* "+%e# %-e"e% #' l'6e%#/
Table .9.=.2 shows the agreement of the researcher’s result to the respondents’ result. (.3.1?.2 Mea%/re #' !al8 re&ellen" !an 8#ll,re&el "er #n%e!" %&e!#e%
>I
Table 4.3.10.2A Mea+ '* #&e +7be! '* '#&e! "+%e# %-e"e% !e-elle) b$ ea& e((%&ell &al !e-ella+#
/t is apparent that from table .9.=.3A, the eggshell chal with chili pepper repelled > other insects’ species which is a very good indicator. 6e$t are the eggshell chals with garlic and onion that repelled other insect species each. Then a few insects’ species, specifically 3, was repelled by the eggshell chal with onion. Table 4.3.10.2B Mea+ '* #&e e,ala#"'+ #all$ *'! #&e ab"l"#$ '* )"**e!e+# #$-e '* &al% #' !e-el '#&e! "+%e#% %-e"e%
/t is apparent that from table .9.=", the eggshell chal with chili pepper was graded as .I meaning it repelled other insect species which is a very good indicator. 6e$t are eggshell chals with garlic and onion that was graded .9, meaning it also repelled other insect species. 7astly, the eggshell chal with ginger that was graded 9.C meaning it only repelled 9 other insect species. Table 4.3.10.2C Re%ea!&e!;% !e%l# ,%. Re%-'+)e+#%; !e%l# !a+e) *!'7 #&e &al #&a# !e-elle) #&e &"(&e%# +7be! '* "+%e# %-e"e% #' l'6e%#/
>D
Table .9.=.32 shows some of the agreements and disagreements of the researcher’s result to the respondents’ result. Table 4.3A S77a!$ '* !e%l#%
SUMMARY OF THE RESULTS
6
5
4
3
2 Mean
1
0
4.9
4.6
4.7
4.3
2.2
3
3.1
1.7
4.4
4.7
>C
CHAPTER 5 CONCLUSIONS AND RECOMMENDATIONS ).1 Cn!l/%#n% The e$perience gained and the data gathered led to the formulation of the following conclusions% /t is really possible to produce eggshell chals with chili pepper, garlic, ginger and onion. The maing of repellent chals is really simple if you will &ust follow the procedures. 1$ternal factors lie, humidity and sterility is also needed to be observed to obtain an almost perfect chal. /f the eggshells were not properly sterili4ed from the very first start, the shelf life of the product would be affected, it will spoil in short matter of time with growth of molds and fungi too. The repellant chals are also effective in deterring ants, the results would also show. ).2 Re!44ena"#n% The researcher underwent a lot of trials and errors before coming up with the somehow appropriate methods to use for the production of eggshell chals with chili pepper, garlic, ginger, and onion as biorepellants for ants. @nlucily, the researcher failed to find at least two or three articles or &ournals to guide her in her study, These repetitions and series of trials and errors consumed too much of the researcher’s time, so as a result, time for the e$perimentation, gathering of data and observation weren’t ma$imi4ed. The researcher recommends further research on the pro&ect especially on searching articles or &ournals to be read that is somehow the same with the go about of the product that was chosen. The researcher also believes that if one is nowledgeable about all the different methods that could be used in a scientific e$periment and be able to utili4e it using appropriate materials, the
E=
e$periment would be so significant and helpful for the attainment of results. This study also reuires the ne$t researchers to perfect the products’ uality and test its effectiveness, to be able to do that, the current researcher suggests that the ne$t researcher eep that pocet money for buying the materials over and over again. Sterili4ing the empty eggshells is vital for this e$periment. She also wants to tae note that one should not conduct this e$periment on a rainy season for humidity affects the drying phase of the chals and if you failed to dry the chals properly, spoiling would be initiated by bacteria. The researcher would also lie to advice to mae use of an improvised heat source lie the one used in "erlese e$periment if in case the product maing is done during rainy seasons. BIBLIOGRAPH@
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7.
(n.d).
2apsaicin
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/nsecticide.
e'ow
'ome.
Betrieved
3=3
,from
http%KKwww.ehow.comKfactsQIE>E>=Qcapsaicin#insecticide.html. Boberts
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(n.d).
Fepper
as
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from
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