Saturday, March 31, 2012

HOW TO PRODUCE TOOTHPASTE

Materials Needed.
1. Baking soda powder
2. Mouthwash (any kind)
3. Hydrogen peroxide

EQUIPMENT NEEDED.
1. A bowl
2. Mixing spoon

GETTING STARTED

1. Unscrew lid from peroxide, pour into the lid cap and into bowl.
2. Pour mouthwash into lid cap, using the lid cap as a measurement scale
3. Pour mixture into the same bowl
4. Now pour lots of baking soda powder into the same bowl
5. Stir until liquid becomes a paste
6. Now put in your toothbrush into the paste and test brush with it.
7. Finally pour into a container for usage.

You can maximize this simple method for profit.

Thursday, March 22, 2012

HOW TO MAKE SHOE POLISH (NEUTRAL COLOR)

MATERIALS NEEDED
1 Soap flakes
2. Potassium carbonate
3. Beeswax
4. Gum Arabic powder
5. Icing sugar
6. Water
EQUIPMENT NEEDED
1. Cooking stove
2. Wooden spoon for mixing
3. Small size pot
GETTING STARTED
1. Slice the beeswax and add to 4table spoon of water in a pot
2. Stir in the soap flakes and potassium carbonate into the same pot
3. Boil until it becomes a smooth paste, while the mixture is still hot on the stove.
4. Turn of the stove, immediately add and stir the gum Arabic powder and icing sugar.
5. Bring down the pot and scoop into container for usage.
6. Then test on you shoe.

Tuesday, March 20, 2012

HOW TO MAKE GINGER BEER

MATERIALS NEEDED
1. 3 stem of ginger
2. 2bulb of lime
3. A cup of sugar
4. A tea spoon of baking yeast
5. 1litre of water
EQUIPMENT NEEDED FOR PRODUCTION
1. Gas oven or kerosene
2. 3 to 6 bottles of empty bottles of beer
3. Kitchen knife

GETTING STARTED
1. Peel the ginger and grate it into a plate
2. Peel the lime and keep the peel
3. Pour in a liter of water into a cooking pot
4. Pour in the cup of sugar in the water to boil
5. Boil for 15mins then turn in the ginger and the lime
6. Allow to boil till it becomes syrup
7. Get an empty plate and stir in the yeast with warm water
8. Add it to the syrup, and allow to cool
9. Then filter the syrup and split into 6bottles and add water, not full to the mouth of the bottle.
10. Then allow it to ferment for 24hrs, then store in the fridge to cool and later serve chilled.