Essay about Hand Soap versus Hand Sanitizer

A chef wants to see if the quality of bread (e.g., texture and appearance) is increased by

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.

Hospital acquired infections (HAIs) affect over 1.7 million patients each year, causing almost 100,000 deaths annually in the United States alone (Johnson, 2010). According to the World Health Organization, HAIs are the most frequent adverse event in the healthcare industry. Fortunately, most of these infections can be prevented with one single intervention, proper hand hygiene (“The Evidence,” n.d.). Four out of five pathogens that cause illness are spread by direct contact. Proper hand hygiene eliminates these pathogens and helps to prevent cross-contamination and HAIs (Linton, 2015; “Hand Hygiene,” n.d.). Reduction of cross-contamination and HAIs improves patient outcomes, increases employee wellness, and lowers health care costs. Adherence to proper hand hygiene is the single most important safety measure in the health care setting. However, for many years compliance to proper hand hygiene in the healthcare industry has been dismally low. New and inventive measures must be implemented to increase compliance to proper hand hygiene and lower the rate of hospital-acquired infections.

Discover more hidden opportunities from existing operations, by adding value to the product, and improve training the staff

A jar of peanut butter, any variety of jelly, and a loaf of bread are vital pieces to this task. Begin by retrieving all components from their places in the pantry, refrigerator, and bread box, respectively. A knife, spoon, and a plate should be used in the construction of this sandwich. Retrieve two slices of bread from the loaf; this will be all the bread required for a single sandwich. Two more slices of bread will be required for each additional sandwich. Place the slices on the plate, side by side. The peanut butter is usually the first component to be added. Open the jar of peanut butter, and use the knife to transfer it

When you get home put all the ingredient on the counter top,then get the ingredients out of the bag. Then get out a butter knife,and a spoon.You will also need a paper plate or a regular plate.The butter knife is for spreading the butter on the bread.The spoon is for putting a scoop of jelly on

In order to create a peanut butter and jelly sandwich, the first step is finding an area where a peanut butter and jelly sandwich can be made. A clean counter with enough space for you to lay out all your ingredients and assemble the sandwich is ideal. Second, gather all of the ingredients and materials, two slices of loaf bread, a jar of peanut butter, a jar of jelly, a spreading knife, and a plate. To begin constructing the sandwich, make sure the bag has the uneven side face-up on the counter. Then, grab the twist tie, and turn both end in opposite directions until it comes off. If it doesn’t come off after about ten twists, try turning it the other way. After opening the bag of bread, reach a hand into the bag and pick up one piece of bread with the

Each brand was counted and recorded on the data sheet. I then took the amount of popped kernels and divided by the total kernels in each bag. After collecting the data from all three bags of each brand, I totaled all the popped kernels and divided by the total kernels overall for each brand which gave me the following results.

And then, you get the bread out by taking your hand and open the bread box or wherever you keep your bread at and grab the bread and twist the bread bag open with your hands and take out two slices of bread. And then you twist the bread bag closed and pick up the bread with your hands and put the bread back up in the bread box or etc.

Open the bread bag and remove two slices of bread. Lay them down side by side onto the clean plate.

We tested honey, egg, saltine, and hamburger. We tested sugars using Benedicts solution and boiling water. We tested for starch using Lugol’s solution. We tested lipids using paper towls. Lastly, we tested proteins using Biuret’s reagent solution.

Hands were wet by a running tap and antiseptic detergents or liquid soap (5ml was poured onto the hands, the technique consisted of five backwards and forwards strokes in the motion of; palm to palm, each palm over the other hand’s back, interlocking palm to palm, each palm over the other hand’s back interlocked and then the rotational scrubbing of the fingers into each palm finalised by the rubbing of the wrists during a 30-second time span. Then the hands were rinsed with water for 15-seconds and dried with two paper towels for 15-seconds. (Ayliffe et all, 1978) Whilst this technique has strict timescales the WHO elects the timescale of roughly the time taken to sing “Happy Birthday” twice. This raises concerns over the approximates as this will differ from person to person. The procedure itself remains nearly exact except from the addition of turning the tap off with a towel to avoid recontamination and the exact timings are lost. This technique only stated to use running water, however no temperature was specified. Hand Washing for Life (200-) advises that water should not be above 110F as this temperature would cause hands become damaged by loosing delicate tissues on the skin. This can cause bacteria to become trapped and more difficult to remove, as well as cause pain to the worker. It is a legal requirement for health professions to take the necessary measures to

The purpose of this experiment will be to determine how temperature affects the growth of mold on wheat bread.  The researchers choose this topic because she thinks it will be beneficial to find a way to keep food from molding.  Determining how long bread can be stored before molding can help save money, prevent illness and preserve freshness. The question the researcher will attempt to answer is how freezing affects the rate of mold growth in wheat bread.

Curtis et al (2001) noted that modern methods of promoting handwashing can be effective and cost-effective on a large scale. Studies suggest that soap is widely available, even in poor households in developing countries, although it is mostly used for bathing and washing clothes (Borghi et al, 2002). In rural India and Bangladesh, soap is often considered a beautifying agent or for the physical feeling of cleanliness which it gives, rather than being associated with the removal of microorganisms or health benefits (Hoque and Briend, 1991; Hoque et al, 1995).

▪ If you market a slice, what affect does that have on the whole loaf?