Chilli (Capsicum frutescens) and Kamias (Hedychium coronarium)
This study is done by the researcher to give importance to the chili and kamias fruit. Not just in food, but the researcher wanted to produce a mosquito killer out of them. For all we know that chili has been tested and proven to be the one good ingredient in mosquito killer making and what if it is added by the acidic property of kamias fruit? The researcher wanted to know the effect of the combined property of each fruit.
Statement of the Problem:
This study aims to determine the effect of the said mosquito killer (chili and kamias). Especially it will answer the following questions:
1) Does the said mosquito killer (chili and kamias) is cheaper than the commercial ones.
2) Will this mosquito killer (chili and kamias) can affect the health/kill the person who accidentally took it.
1) This mosquito killer (chili and kamias) is cheaper than the commercial ones because the materials/ingredients used to produce this is cheap and are abundant in tropical countries like the Philippines.
2) Side effects will occur if accidentally taken by anyone.
Significance of the Study:
The said mosquito killer (chili and kamias) was made to compete to the commercial ones which were expensive. And help our country, for we have plenty of chili and kamias.
Definition of Terms:
antiscorbutic-a remedy for scurvy
poisonous-toxic or venomous; harmful; having the qualities or effects of poison
Scope and Limitations:
If this study is already done, not only the poor ones can use it, also the rich ones. Not just because it’s cheaper but also on its effectiveness.
½ kilo of kamias fruit
1 ½ kilo of chili
mortar and pestle
The researcher collected and prepared all the materials needed. The researcher then pounded the kamias and chili separately and gets their extracts. After pounding the kamias and the chili, the researcher boiled the two extracts separately for 5 minutes. Then the researcher mixed them and poured them inside the container.
Review of related literature:
In the past chili was used only as spices because of its taste. Later on, it was discovered as a good mosquito killer because of its pesticidal property.
While kamias (ginger lily) was also used in food spices before. Later on,
it was discovered by Battistelli in 1939 that it has properties such as astringent, stomachic, refrigerant and antiscorbutic. Some of the researchers now are having kamias as wine but in this study the researcher wants to test the properties of the kamias fruit together with the chili.