Production of Mosquito Repellent Using Orange Peels
CHAPTER ONE
OBJECTIVE OF THE STUDY
The purpose of this work is to produce mosquitoes repellent using orange peels (cestrum) wastes perse, which will save the cost of production and purchase, thereby increasing it’s availability especially in the rural areas.
If the work is successful, production of mosquitoes repellents using orange peels will provide source of employment to our teaming youths. Also make mosquito repellent within the reach of everybody, hereby reducing the number of death due to malaria caused by mosquito bite.
CHAPTER TWO
LITERATURE REVIEW
HISTORICAL ASPECT OF MOSQUITO REPELLENT
Traditionally, various types of substance have been used to repel mosquitoes. These include such things are smoke, plant extracts, oil, tars and muds. As insects repellents technology became more sophisticated, individual compounds were discovered and isolated. This allows the formulation of new and more efficient forms of mosquito repellents (Lawless, J. 2007).
The first truly effective active ingredient used in mosquito repellent was citronella oil. This material is a herbal extract derived from the citronella plants an Asian grass while citronella has been used for centuries for medical purpose, it’s repellence was only accidentally discovered in 1901. When it was used as a hairdressing fragrance. Since citronella oil is a fragrant material, it is thought that the chemical terpenes of which it is composed are responsible for its repellent activity (Lawless, J. 2007).
Citronella oil does repel mosquitoes, but it has certain characteristics which limit it’s effectiveness for example, it is very volatile and evaporates so quickly from the surface to which it is applied. Also large amount are needed to be effective. The disadvantages of using citronella oil prompted researchers to study alternative synthetic compounds many of the early attempts at creating synthetic insect repellents were initiated by the United State military out of this research, the discovery of the repellent dimethylphalate in 1929. This material showed a good level of effectiveness against certain insect species, but it was ineffective against others. Indalone was found to repel insect in 1937 and Rutgers 6,2 (2-ethyl-1,3-hexanediol) was synthesized soon after like dimethylpthalate, these materials had certain limitations which prevented their widespread use by U.S military 1942.
CHAPTER THREE
MATERIALS AND METHOD
APPARATUS
- Electrical oven
- Electrical blender
- Plastic bowl
- Stirrer
- Rolling pin
- Chop board
- Sieve
- Weighing balance
REAGENTS
- Sodium benzoate
- Oranges peels (cestrum)
- Wet cassava starch
- Talcum powder
- Saw-dust
- Paraffin oil
SAMPLING
Orange peel (cestrum) will be collected at liberty Bus stop Abakpa Enugu, Enugu state. Wet cassava starch will be collected at Eke market in Oko Talcum powder, sodium benzoate and paraffin oil will be bought at chemical base market Head Bridge in Onitsha, Anambra State. While saw dust will be collected at timber shade Uli center in Anambra state.
PRE-TREATMENT
PREPARATION OF ORANGE PEELS
Orange peels (cestrum) will be collected and spread out under the sun for drying. It will be grounded into fine powder using electric, blender and will be stored in black polyethene bag until required to avoid evaporation of scent small of the peels which will act as active ingredient.
PREPARATION OF SAW-DUST
Saw-dust will be served so that sand present in it will be removed and then the saw-dust will be blended into fine particles using electric blender.
CHAPTER FOUR
PREPARATION OF THE STARCH
The starch will be mixed with cold water (cold water starch) and stirred very well to get normal texture of starch.
PROCEDURE
20g, 15g and log of saw-dust will be measured into plastic bowl labeled A,B and C respective log, log and 20g of the cestrum weighed and will be added into the plastic bowl labeled A, B and c containing the saw-dust respectively 4g of talcum powdered will be weighed into each of the mixture and it will be properly mixed 1g of sodium benzoate will be weighed into each of the mixture and stirred thoroughly 18g of cold starch will be prepared. The already prepared starch slury will be added to each of the mixture and will be properly mixed until dough is formed.
CHAPTER FIVE
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