Garlic Effects Bacteria Essay

The purpose of this experiment is to investigate the effects of various household products may have on bacterial growth. The bacteria that was chosen as a test subject is Micrococcus luteus, which is generally considered a harmless bacterium unless the host has a weakened immune system. Among the household products that a set of groups will test are common cleaning and disinfecting products such as rubbing alcohol, Betadine, Germ-X, Neosporin, liquid hand soap, and Lysol cleaner. In the experiment, the bacterium, Micrococcus luteus, is to be swabbed and grown in a Petri dish divided into four sections with agar in each. After that, a small circle of thin paper is soaked in the four household items. Then, a piece of parafilm

Thoroughly washing your hands can be one of the best ways to prevent the spread of pathogens that cause illnesses. Our bodies have several lines of defense to fight infections. It is very important to do what we can do to avoid the pathogens from entering our system in the first place. Our hands pick up microscopic pathogens from objects that were touched by people who may not have washed their hands very well. When we forget to wash our hands or don’t wash them properly, we can spread pathogens from our hands to our internal systems by touching other parts of our body. During this lab activity, my partner and I will test the effectiveness of different hand-washing times, techniques, and

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?

This experiment illustrates the importance of handwashing and proves that hand washing is worth it. Since our hands are constantly coming into contact with ourselves and others, touching surfaces, grabbing objects, being sneezed into, etc., keeping our hands clean is one of the most effective, yet simple way we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running warm water. “The human skin is a host to anywhere between 10,000-10,000,000 bacteria per square centimeter and since health care providers come into contact with pathogenic bacteria by being engaged in patient care, hand washing can reduce the risk of spreading diseases (page 3).” The objective of the experiment is to test the effectiveness of hand washing and demonstrate normal flora. This report presents the procedures and materials for the experiment, the experiment's results, and an analysis of those results.

The antibiotics will have different zones of inhibition on different bacteria. Also, a range of concentrations of the nutrients in the bacteria will change the bacterial growth.

I inoculated a T-Soy agar with bacteria number 118, for this I used a streak isolation method. Next, in order to distinguish between Gram positive and Gram negative I used a streak isolation technique on a CNA plate, then performed the same exact procedure on a MacConkey plate. The results from the CNA plate showed the Gram Positive bacteria was an Alpha hemolyzer. Next, I used a P Disc on a T-Soy agar inoculated with bacteria 118 and determined the Gram Positive bacteria was not sensitive to P Disc antibiotics. This revealed the Gram Positive bacteria to be Streptococcus Mitis. The results from the MacConkey plate proved the Gram Negative bacteria to be a lactose fermenter. With the Gram Negative bacteria I performed a lysine test with positive results. Next, I performed an ornithine test on the Gram Negative bacteria, with negative results, therefore I concluded the Gram Negative bacteria was Klebsiella pneumoniae.

70µL of competent E.coli are added to both test tubes; pUC18 and Lux (Alberte et al., 2012). Both test tubes are then tapped and placed back into the ice bath for 15 minutes. While waiting, another test tube is obtained, filled with 35µL of competent cells and labeled NP for no plasmid. A water bath is preheated to 37 degrees Celsius and all three labeled test tubes are inserted into the bath for five minutes (Alberte et al., 2012). Using a sterile pipet 300µL of nutrient broth are inserted into both the control and Lux test tubes and 150µL are inserted to the no plasmid test tube to increase bacterial growth. All three test tubes are then incubated at 37 degrees for 45 minutes. Six agar plates are obtained and labeled to correspond each test tube, three of the plates contain ampicillin. A pipet is used to remove 130µl from each test tube containing a plasmid and insert it into the corresponding agar plate. For this, a cell spreader is first

When investigating this experiment I found many different types of antiseptics all with different effects on bacteria and the effectiveness of all these antiseptics varied. I found

Things that are used commonly by students and staff should be routinely disinfected to ensure the health and safety of the people using the provided materials. Bacteria is related to disease (American Association for the Advancement of Science, 1885) Previous studies on the surface of a high school telephone showed that the phones had an uncountable number of bacteria colonies (Yalowitz, 2003). We know that surfaces used by the public often become contaminated because of the bacteria on peoples hands. A study on the bacteria on peoples hands showed that 28% of people have fecal matter on their hands (Judah, 2010). A study done on the contamination on public doorknobs showed that over 86.7% were contaminated (Nworie, 2012). This experiment was to show us how much bacteria is on the surface of the things we use

On August 19th, 2015 this experiment was performed, by 6 separate lab groups.The experiment began by measuring 1 Ml of E. coli into a pipette and pump, then placing the bacteria into a culture medium. The E. coli and medium were then swirled together for a period of 15 minutes, until completely mixed. This mixture was then poured into a petri dish and allowed to solidify for 45 minutes. After the 45 minute solidification time, 5 small paper disks were inserted into the dish. 4 of the disk contained treatments of antibiotic and 1 was left untreated. The

Some brainstorming was done to determine the lineup of the bacteria on two Petri dishes. Next, the experiment started with the labeling of the two Petri dishes. This was followed by a mistake that occurred, which was corrected with an orange dry-erase marker. Then our hands were sanitized with hand sanitizer, and was followed with bacteria collecting. The bacteria was collected, from the silver-ish, doorknob on the inside of the door near room B216 (with evacuation plan), and the beginning part of the handrail at the right found near the stairs of the B building opposite to Luck Hall. After that, the process was

Testing the Effects of Bacteria Growth on a Non-Treated Vs. Treated Hand Name: Laura Torres Biology 1407-P Abstract The objective of this experiment was to test the effects of bacteria using a treated hand and an unwashed hand. Two plates of agar and a hand is used to retrieve the bacteria and then placed in a temperature where they can survive. Different types of bacteria are affected by the environment that slow down or increase the growth of these prokaryotes.

In this experiment, pH indicators, colour indicators, metallic ions, and Kovac’s reagent all aide in the differentiation of different bacteria under different conditions. Proteus vulgaris for example is a rapid production of urease and this is shown through the phenol red indicator, turning from yellow to pink. This experiment is usually done to distinguish from Proteus and other bacteria, which helps to isolate these bacteria since they are infectious (O'hara, et al., 2000).

Experiment 2 focused primarily on different forms of deli turkey due to the results of high microbial count on the deli turkey sampled in experiment 1. 4 different samples of deli turkey were obtained: first, the same deli turkey sampled in experiment 1 which was considered non-natural sliced turkey from Hannaford, sliced organic deli turkey with no preservatives from Hannaford, non-natural prepackaged turkey from a Lunchables and organic prepackaged turkey with no preservatives from Waterhill. The hypothesis for experiment 2 was that the samples that came in contact with the meat slicer or not prepackaged meat was going to yield the most microbes disregarding whether or not the meat was nitrate free or contained preservatives. To prove or disprove this hypothesis, each sample was put through the dilution process explained in the methods section. Modifications do

The result of this experient shows that lunch meat grows more bacteria than Skittle and bacteria does grow more if we drop it. In the result of lunch meat, tile floor grows the most bacteria and for the Skittle, bacteria grows more on the cotton cloth. During the experient, I find out that it’s interesting that after 12 hours, that control sample for lunch meat grows more bacteria than the lunch meat on cotton cloth.