Effects of selected spices, condiments and detergent in controlling termites / Mary Joy T. Demano.
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2008Description: ix, 29 leaves : illustrations ; 28 cmSubject(s): Spices | Condiments | Detergent | Termite control | Natural remedies | Chemical treatmentsLOC classification: UM QL 513.T3 | D46 2008Summary: DEMANO, MARY JOY T., Laboratory Science High School Department, Cavite State University Rosario Campus Rosario, Cavite, 2007-2008 "Effects of Selected Spices, Condiments and Detergent in Controlling Termites". Adviser: Mrs. Caridad S. Merced
This study entitled "Effects of Selected Spices, Condiments and Detergent in Controlling Termites" was conducted at Cavite State University Rosario Campus Rosario, Cavite from January February 2008 with the following objectives (1) determine the effects in using selected spices, condiments and detergent in controlling termites in terms of the time for the termites died and the mortality of the termites, (2) determine the decoction that was highly effective in controlling termites.
RCBD (Randomized Complete Block Design) was used in the study with four treatments and two replications. This was: To-water, T₁- 50g condiments + 100 mL. vinegar, T2- 50g spices + 100 mL vinegar, T3- 50g detergent + 100 mL vinegar.
Based on the findings with the use of descriptive analysis in terms of the number of dead termites T₂- 50g spices + 100 ml. vinegar and T3- 50g detergent + 100 mL. vinegar killed the most number of termites. On the other hand in terms of the shortest period of time to kill the termites T2- 50g spices + 100 ml. vinegar was the most effective.
Therefore T2- 50g spices + 100 mL vinegar was the most effective termite's controller among the treatments. The null hypothesis was rejected and the operational hypothesis was accepted. It means that there was a significant difference among the treatments under two replications in terms of the time for the termites to die and the mortality of the termites.
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM QL 513.T3 D46 2008 (Browse shelf) | 1 | Available | T00008 |
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Research Paper (LSHS) -- Cavite State University-CCAT Campus, 2008.
Includes bibliographical references and appendices.
DEMANO, MARY JOY T., Laboratory Science High School Department, Cavite State University Rosario Campus Rosario, Cavite, 2007-2008 "Effects of Selected Spices, Condiments and Detergent in Controlling Termites". Adviser: Mrs. Caridad S. Merced
This study entitled "Effects of Selected Spices, Condiments and Detergent in Controlling Termites" was conducted at Cavite State University Rosario Campus Rosario, Cavite from January February 2008 with the following objectives (1) determine the effects in using selected spices, condiments and detergent in controlling termites in terms of the time for the termites died and the mortality of the termites, (2) determine the decoction that was highly effective in controlling termites.
RCBD (Randomized Complete Block Design) was used in the study with four treatments and two replications. This was: To-water, T₁- 50g condiments + 100 mL. vinegar, T2- 50g spices + 100 mL vinegar, T3- 50g detergent + 100 mL vinegar.
Based on the findings with the use of descriptive analysis in terms of the number of dead termites T₂- 50g spices + 100 ml. vinegar and T3- 50g detergent + 100 mL. vinegar killed the most number of termites. On the other hand in terms of the shortest period of time to kill the termites T2- 50g spices + 100 ml. vinegar was the most effective.
Therefore T2- 50g spices + 100 mL vinegar was the most effective termite's controller among the treatments. The null hypothesis was rejected and the operational hypothesis was accepted. It means that there was a significant difference among the treatments under two replications in terms of the time for the termites to die and the mortality of the termites.
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