| 摘要 |
A nontoxic insect repellent that is adapted to be sprayed on fruits, vegetables and plants of all types, wherein the liquid insect repellent consists of two basic ingredients comprising filtered water and garlic juice which is extracted from a given batch of fresh frozen garlic puree. The garlic juice and filtered water are mixed under controlled temperatures during which the mixture is filtered to provide a blended liquid in a colloidal suspension within a refrigerated holding tank wherein the liquid is constantly recirculating through a refrigeration system for a selected time period under an established regulated temperature, thereby preventing settling and disruption of enzyme activity so that a required pH factor is established.
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