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Effect of Spices and Herbs on Inhibiting Bacteria Growth

Decent Essays
Research Plan
Research Question: What is the antimicrobial effect of common household spices/herbs such as cinnamon, cloves, mustard, ginger, and garlic, on the zone of inhibition in the Staphylococcus epidermis covered nutrient agar?
Hypothesis: If 3 teaspoons of chopped cinnamon, cloves, mustard, ginger, and garlic steep in half a cup of boiling water for 15 hours and then placed in nutrient agar covered with Staphylococcus epidermis (gram positive) bacteria for 24 hours (in an incubator), garlic will have the strongest antimicrobial effect. This is because of allicin (an active principle of garlic homogenates), which has a chemical reaction with thiol groups of enzymes in the bacteria. Ginger will have the least antimicrobial
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4. Using a cotton swab, evenly spread the bacteria on the agar of each plate, making sure to open the lids as little as possible.
5. Take the tweezers and cover the tips in alcohol before holding over the flame of the candle (this sterilized the tweezers).
6. Obtain a dish full of sterilized filter disks (make sure the lid stays closed whenever it is not in use in order to keep
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