The Effects of Different Formulated Organic Pesticides to the Prevention of Occurance of Pests
THE EFFECTS OF DIFFERENT FORMULATED
ORGANIC PESTICIDES TO THE PREVENTION
OF OCCURANCE OF PESTS
Reaman S. Balois
Paulene Andrea D. Pontela
THESIS REPORT
Republic of the Philippines
ISABELA STATE UNIVERSITY
Roxas, Isabela
THE EFFECTS OF DIFFERENT FORMULATED
ORGANIC PESTICIDES TO THE PREVENTION
OF OCCURANCE OF PESTS
Thesis outline presented to the faculty and staff of Isabela State
University, Roxas, Isabela in partial fulfilment of the requirements for
High School for the School Year 2011-2012. Prepared by the
High School students under the supervision and guidance of
Dr. Josue D. Mendoza and our adviser,Mr. Saturnino Corotan
I. INTRODUCTION
A. Importance of the study
PECHAY
Introduction Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a sub cylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color.
1
Uses and Nutritional Value Pechay is used mainly for its immature, but fully expanded tender leaves. the succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.
Each 100 g fresh edible portion contains:
Nutrients Amount
Water 93.0 g
Protein 1.7 g
Fat 0.2 g
Carbohydrates 3.1 g
Fiber 0.7 g
Ash 0.8 g
B-carotene 2.3 g
Vitamin C 53.0 g
Calcium 102.0 mg
Phosphorus
ORGANIC PESTICIDES TO THE PREVENTION
OF OCCURANCE OF PESTS
Reaman S. Balois
Paulene Andrea D. Pontela
THESIS REPORT
Republic of the Philippines
ISABELA STATE UNIVERSITY
Roxas, Isabela
THE EFFECTS OF DIFFERENT FORMULATED
ORGANIC PESTICIDES TO THE PREVENTION
OF OCCURANCE OF PESTS
Thesis outline presented to the faculty and staff of Isabela State
University, Roxas, Isabela in partial fulfilment of the requirements for
High School for the School Year 2011-2012. Prepared by the
High School students under the supervision and guidance of
Dr. Josue D. Mendoza and our adviser,Mr. Saturnino Corotan
I. INTRODUCTION
A. Importance of the study
PECHAY
Introduction Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a sub cylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color.
1
Uses and Nutritional Value Pechay is used mainly for its immature, but fully expanded tender leaves. the succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.
Each 100 g fresh edible portion contains:
Nutrients Amount
Water 93.0 g
Protein 1.7 g
Fat 0.2 g
Carbohydrates 3.1 g
Fiber 0.7 g
Ash 0.8 g
B-carotene 2.3 g
Vitamin C 53.0 g
Calcium 102.0 mg
Phosphorus