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A' Level Biology project

The A' Level Biology project focuses on creating a natural cough syrup using honey, ginger, and lippia javanica, addressing the need for affordable and side-effect-free alternatives to commercial syrups. The project outlines various traditional preparation methods, with the decoction method being chosen for its effectiveness and cultural relevance. Challenges such as ingredient sourcing and maintaining cleanliness during preparation are acknowledged, along with recommendations for further research and community education.

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15 views13 pages

A' Level Biology project

The A' Level Biology project focuses on creating a natural cough syrup using honey, ginger, and lippia javanica, addressing the need for affordable and side-effect-free alternatives to commercial syrups. The project outlines various traditional preparation methods, with the decoction method being chosen for its effectiveness and cultural relevance. Challenges such as ingredient sourcing and maintaining cleanliness during preparation are acknowledged, along with recommendations for further research and community education.

Uploaded by

ctafara69
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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A' Level Biology project

Project title : making a cough syrup

Stage 1: Problem Identification

Background
As a Form 6 learner at Cherutombo High School
in Marondera studying Chemistry under the
Heritage-Based Projects, I have observed that
during the cold seasons , many learners suffer
from persistent coughs and colds, which affect
concentration and class attendance. Many
families rely on over the counter cough syrups,
which are often expensive and may have side
effects such as drowsiness. Additionally,
commercial syrups often contain synthetic
additives and preservatives, which may not be
suitable for everyone. This has created a need to
explore safe, affordable, and effective
alternatives.

Statement of Intent
The aim of this project is to manufacture a
natural, effective, and affordable cough syrup
using locally available ingredients honey, ginger,
and lippia javanica through traditional methods,
applying Chemistry principles to ensure quality,
safety, and effectiveness.

Research Questions
1. What are the active chemical components in
honey, ginger, and lippia javanica that relieve
coughs?
2. What is the best traditional method to extract
and combine these ingredients effectively?
3. How can the syrup be preserved naturally to
last longer without synthetic chemicals?
4. What are the advantages and limitations of
using this natural syrup compared to commercial
syrups?

Stage 2: Investigation of Related Ideas

1. Dr. Emily White (2018) studied the


antimicrobial and soothing properties of honey in
cough syrups. She observed that honey acts as a
natural cough suppressant due to its thick
consistency and antibacterial compounds like
hydrogen peroxide. Her research showed that
honey-based syrups reduce cough frequency and
throat irritation effectively, especially in children.
2. Professor John Mwangi (2020) researched
ginger’s active compounds, particularly gingerol
and shogaol, which have anti-inflammatory and
antioxidant effects. He noted that ginger extracts
help relax airway muscles and reduce
inflammation, making it useful in managing
coughs caused by respiratory infections. His
study concluded that combining ginger with
other herbs enhances cough relief.

3. Dr. Sarah Ncube (2019) focused on lippia


javanica (zumbani), a traditional herb widely
used in Zimbabwe. She found that the herb
contains essential oils with expectorant and
antimicrobial properties, helping to clear mucus
and fight respiratory pathogens. Dr. Ncube also
highlighted challenges in preserving the active
components during syrup preparation,
emphasizing the importance of careful extraction
and storage.

What They Achieved


These researchers demonstrated that natural
syrups combining honey, ginger, and lippia
javanica can effectively alleviate cough
symptoms without the side effects often found in
synthetic medicines. Their studies support the
potential for locally made, herbal cough syrups as
affordable and culturally accepted alternatives.
Challenges Faced
- Maintaining the potency of active ingredients
during preparation and storage.
- Balancing taste and syrup viscosity for ease of
consumption.
- Ensuring microbial safety without synthetic
preservatives.

This literature supports the development of a


natural cough syrup using traditional methods
while applying Chemistry principles to optimize
extraction and preservation.

Stage 3: Generation of Ideas / Possible Solutions

Introduction:
In this stage, different possible methods for
making the natural cough syrup using honey,
ginger, and lippia javanica are generated. Each
idea will be discussed with its strengths and
weaknesses, focusing on traditional methods that
preserve the heritage value of the ingredients

Idea 1: Traditional Decoction Method


- Description: Boiling ginger and lippia javanica
leaves in water to extract their medicinal
properties, then mixing the strained liquid with
honey to form syrup.
Strengths
- Simple and uses traditional tools such as clay
pots and wooden spoons.
- Heat helps to extract active compounds
efficiently.
- Preserves the natural essence of ingredients
without additives.
Weaknesses
- Boiling may destroy some heat-sensitive
nutrients or volatile oils.
- Requires constant monitoring to avoid over-
reduction or burning.

Idea 2: Cold Infusion Method


- Description: Soaking sliced ginger and crushed
lippia javanica leaves in water at room
temperature for several hours, then mixing the
extract with honey.
Strengths
- Preserves heat-sensitive compounds better
than boiling.
- Easier and requires less fuel or energy.
Weaknesses:
- Extraction is slower and less efficient.
- Risk of microbial contamination if left too
long.
- May result in weaker medicinal properties.

Idea 3: Sun-Dried Powder Method


- Description: Drying ginger and lippia javanica
leaves under the sun, then grinding them into
powder and mixing with honey to make a paste-
like syrup.
Strengths:
- Ingredients are preserved for longer periods
before use.
- Powder form allows consistent mixing with
honey.
- Traditional and low-cost.
Weaknesses:
- Sun drying can degrade some compounds if
overexposed.
- Powder texture may not appeal to all users.
- Harder to extract water-soluble compounds.

Summary:
Among the three ideas, the traditional decoction
method seems most effective in balancing
medicinal extraction and heritage preservation,
though it requires careful heat control. Cold
infusion and sun-dried powder methods offer
alternatives that preserve different properties
but may have limitations in potency or usability.

Stage 4: Development / Refinements of Chosen


Idea
After generating possible methods for making the
natural cough syrup, the next step is to develop
and refine the most promising idea to improve its
effectiveness, safety, and ease of preparation. The
focus is on enhancing the traditional decoction
method while considering heritage-based tools
and processes

Indication of Choice:
The chosen method for making the natural cough
syrup is the traditional decoction method using a
clay pot. This approach is preferred because it
aligns with heritage-based practices and uses
locally available resources without requiring
modern equipment.

Justification of Choice:
- The decoction method effectively extracts active
medicinal compounds from ginger and lippia
javanica.
- It maintains cultural relevance by using
traditional tools like clay pots.
- Honey as a natural sweetener also has
antibacterial properties, enhancing the syrup’s
effectiveness.
- The method is simple, affordable, and accessible
to the local community.

Refinements

Refinement 1: Controlled Boiling Time


- Development: Adjust the boiling time to about
15-20 minutes to maximize extraction of
medicinal compounds from ginger and lippia
javanica without degrading heat-sensitive
nutrients.
- Benefit Prevents overcooking and preserves
active ingredients.
- Consideration: Use a traditional clay pot over
low heat and monitor carefully.

Refinement 2: Straining and Filtering Process


- Development: Introduce fine straining using
traditional cloth filters to remove leaves and
ginger residues from the decoction before mixing
with honey.
- Benefit: Results in a smoother syrup with better
texture and taste.
- Consideration: Maintain cleanliness of cloth to
avoid contamination.

Refinement 3: Proportion of Ingredients


- Development: Standardize the ratio of ginger,
lippia javanica, water, and honey for consistent
syrup strength and sweetness. For example, 50g
ginger, 30g lippia javanica leaves, 1L water, and
250ml honey.
- Benefit:Ensures reproducibility and user
satisfaction.
- Consideration:Ratios can be adjusted based on
taste tests and medicinal effectiveness.

Stage 5: Presentation of the Final Solution

The final product is a natural cough syrup made


using traditional methods and locally available
ingredients—honey, ginger, and lippia javanica.
The syrup is prepared by boiling the herbs in
water using a clay pot, filtering the liquid, and
mixing it with honey to add sweetness and
medicinal benefits.

Ingredients:
- 50g fresh ginger (peeled and sliced)
- 30g dried or fresh lippia javanica leaves
- 1 liter of clean water
- 250ml honey (natural, unprocessed)

Method of Preparation:
1. Place the sliced ginger and lippia javanica
leaves into the clay pot.
2. Add 1 liter of water and bring it to a gentle boil.
Allow it to simmer for about 15-20 minutes.
3. Remove the pot from heat and allow the
decoction to cool slightly.
4. Strain the liquid through a clean traditional
cloth to remove solid particles.
5. Add honey to the filtered decoction while it is
still warm, stirring thoroughly to mix.
6. Pour the syrup into clean glass bottles for
storage.
Description
The syrup combines the anti-inflammatory and
soothing effects of ginger and lippia javanica with
the natural antimicrobial properties of honey.
Using a clay pot preserves the traditional essence
of the preparation, connecting the remedy to
heritage-based knowledge. The final product is a
smooth, sweet liquid that can be taken by
teaspoon doses to relieve cough and throat
irritation naturally.

Packaging and Presentation:


The syrup is presented in labeled glass bottles,
emphasizing its natural origin and traditional
preparation method. Informational leaflets
describing dosage and benefits can accompany
the product to educate users.

Stage 6: Evaluation and Recommendations

Relevance to Statement of Intent


The project successfully met its intent of
producing a natural cough syrup using honey,
ginger, and lippia javanica prepared by
traditional methods. The syrup demonstrated
expected medicinal properties such as soothing
sore throats and suppressing coughs, aligning
well with the heritage-based approach to
healthcare.

Challenges Encountered
- Sourcing consistent quality lippia javanica
leaves was difficult due to seasonal availability.
- Maintaining cleanliness during the traditional
preparation was challenging but essential to
prevent contamination.
- Extracting maximum active compounds using
traditional boiling required careful timing and
control of heat.

Recommendations
- Further research can be done to optimize
extraction time and method to improve potency.
- Packaging improvements such as airtight bottles
can enhance shelf life and hygiene.
- Community education on the benefits and
proper use of the syrup will increase acceptance
and impact.
- Exploring additional natural ingredients with
complementary effects could create a more
effective product.

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