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Formulation of Mosquito-Repellent Products Based on some Natural Products and Testing their Physical, Chemical and Repellency Characteristics

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dc.contributor.author Ahmed, Haifa Osman Mohamed
dc.date.accessioned 2018-09-05T11:55:56Z
dc.date.available 2018-09-05T11:55:56Z
dc.date.issued 2015-11-21
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1489
dc.description A Dissertation Submitted to the University of Gezira in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science,in Biosciences and Biotechnology (Biotechnology),Center of Biosciences and Biotechnology Faculty of Engineering and Technology,November 2015 en_US
dc.description.abstract Mosquito borne diseases are major human and animals health problem in all tropical and subtropical countries. The diseases transmitted include Malaria, Yellow fever, Filariasis, Japanese encephalitis, Dengue fever and others. In Sudan, Malaria is the most problematic disease, that transmitted by femaleAnopheles mosquito. Some techniques were developed to decrease the exposure to mosquito bite. This research is focusing on formulation of mosquito-repellent products based on some natural sources and to study the physical and chemical characteristics of these products and to determine their repellency activity on adult mosquito. Three natural sources were used as basal materials: Clove (dry), Ginger (fresh and dry), and garlic (fresh and dry) to formulate the repellent products. 25 gram of the fresh and 12.5 gram of the dry were weighed and mixed with 250 ml of olive oil as a vehicle, then the mixture was heated and cooled five times. 25 gram of bees wax was added to make semi solid products to ease the use. Some physical and chemical tests were run to the formulations. The pH for the product of the dry clove was 6, dry garlic 6.4, fresh garlic 6.2, dry ginger 6.3, and fresh ginger 6.5. The moisture and volatile matter percentage for the product of dry clove was 6%, dry garlic 2.5%, fresh garlic 4.5%, dry ginger 3%, and fresh ginger 3.5%. The refractive index for the product of dry clove was 1.4699, dry garlic 1.4660, fresh garlic 1.4681, dry ginger 1.4690, and fresh ginger 1.4697. The density for the product of dry clove was 0.99, dry garlic 0.96, fresh garlic 0.91, dry ginger 0.92, and fresh ginger 0.94. The volatility rate for the product of dry clove was 15 mg/min/inch2, dry garlic 19 mg/min/inch2, fresh garlic 14mg/min/inch2, dry ginger 11mg/min/inch2 and fresh ginger 6 mg/min/inch2. The lipophilic content percentage(a polar) for the product of dry clove was 76.5%, dry garlic 86%, fresh garlic 82.5%, dry ginger 79.5%, and fresh ginger 85%. The effect of each product as a mosquito repellent was measured at the vertical and horizontal levels. All mosquitoes were oriented away from these products in different distances according to the material used. This study recommends using of such natural products as mosquitoes-repellent instead of chemical one like DEET that may cause skin irritation, hot sensation, rashes or allergy, in addition to economical feasibility. en_US
dc.description.sponsorship Mutaman Ali A. Kehail Main Supervisor Yasir Mohamed Abdelrahim Co-supervisor en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject health problem en_US
dc.subject Malaria en_US
dc.subject Yellow fever en_US
dc.subject Mosquito control en_US
dc.subject Mosquito borne diseases en_US
dc.title Formulation of Mosquito-Repellent Products Based on some Natural Products and Testing their Physical, Chemical and Repellency Characteristics en_US
dc.type Thesis en_US

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