Review of Related Literature
Calamondin or Clamansi, Citrofornella microcarpa, belong to the fruit tree family Rutaceae. The fruit of the Calamansi is a small, round lime, a little bigger than the size of a thumbnail, about 30 mm (an inch) in diameter. Similar to other citrus fruits, the calamansi is high in vitamin C, and the juice can be an excellent vitamin basis. The lively ingredient D-limonene destroys the wax coating of the insects’ respiratory system. As soon as applied directly, the insect suffocates. Calamansi is a smooth and slightly spiny plant, growing to a height of 3 to 5 meters. Leaflets are elliptic to oblong-elliptic, 4 to 8 cm long. Petioles are narrowly and scarcely winged, about a cm long.
Flowers are axillary, solitary, rarely in pairs, white, and short-stalked. Fruit is yellow when ripe, nearly spherical, 2 to 3.5 cm diameter, 6- to 7-celled, and thin-skinned. The skin or peel is green to yellowish green or yellow, loosely adhering to the flesh. The flesh contains a few light orange seeds. The forum from beemaster.com shows that calamansi juice can kill varroa mite. Varroa mites are external parasites of bees. The mites, which are about the size of a pinhead, use specialized mouthparts to attack developing bee larvae. The Varroa Mite is a parasitic mite that can cause serious trouble to beekeepers and their bees alike.
The Onion (Allium cepa) , the name approach from onion or the singleness as a bulb. The plant is interconnected to the lily botanically; chemically it is less piquant cousin of garlic in taste, but it is distinctive in its lachrymatory properties. It is occasionally used topically to treat insect stings, but personal knowledge suggests it lacks any significant anti-allergy properties. It has mild anti-microbial qualities and has been used in injury treatment. A specific sulfenic acid, 1-propenesulfenic acid, formed when onions are cut, is rapidly rearranged by a second enzyme, called the lachrymatory thing synthase or LFS, giving syn-propanethial S-oxide. The gas diffuses all the way through the air and, on contact with the eye; it stimulates sensory neurons creating a stinging, painful sensation. N. A. Martin, P. J. Workman & R. C. Butler conducted a research about the feasibility of onion to produce an insecticide from its trips. The New Zealand onion industry responded to the initial failure of insecticides by developing and implementing an insecticides resistance management strategy and research to improve onion trips control.
Orange oil is vital oil produced by cells within the peel of an orange fruit. It is extracted or vapor distilled as a by-product of orange juice production, producing cold-pressed oil. It is composed of mostly (greater than 90%) d-limonene, and as a result frequently used in place of pure d-limonene, which can be additional extracted from the oil by distillation. Orange oil can be used in natural pest control Green pesticide, and can execute individual and colonies of ants and get rid of their “scent-pheromone trail” indicators to disrupt re-infestation.
Orange oil appears as a yellow-orange liquid that smells strongly of the orange fruit. It is almost completely made up of a substance called d-limonene and is classified as an essential oil. It is this chemical that gives the orange fruit its distinct smell and taste. Orange oil is extracted from the rind of oranges in large amounts by centrifugation or distillation during the production of orange juice. It comprises almost 1% in volume of the total rind of an orange. Although its appearance and smell closely resembles to that of orange juice, it is non-edible and will cause digestive problems and extreme stomach aches if directly consumed due to its high concentration of the slightly toxic d-limonene. Consuming small amounts of it from substances like orange juice has been shown to produce no effect on human health.
Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are
