(Mueller-Hilton Broth)
Hi everyone! My project this semester is testing Manuka honey as an antimicrobial. It's more complex than my experiment last semester, as I plan on measuring the effectiveness with more processes. Last week I made Mueller-Hilton Broth to grow the bacteria in. I grew multiple samples of Staphylococcus A. this week. Josh and I decided to start with the basics before diving into the complexities of my experiment. I'm working on the best way to dilute and transfer honey into the MH Broth. I used the spectrophotometer to measure the optical density of my samples. The idea is that the optical density will decrease if the honey inhibits the growth.
On Tuesday, I plated E. Coli and tested the effectiveness of 4 samples to kill the bacteria. The sample included , Aloe Vera gel (store bought), Windex, Tap water, and 70% Isopropyl Alcohol. This experiment was pretty much used to keep me busy as I haven't yet been able to start a project. However when I came in Wednesday, I found some interesting results. The zone of inhibition was basically 0 for every sample, including the isopropyl alcohol. Although the tap water, being the control, and the Windex doesn't jump out as a surprise to me, the 70% Alcohol does. Originally I had two hypothesis's on why this occurred. One being that because E. Coli is a gut bacteria and therefore is built to withstand alcohol. The second theory suggest user error such as the letting the alcohol evaporate to much before I was able to put the disk on the plate. Because of the results on Wednesday and with the first hypothesis in mind, I chose to do another plate instead with Staphylococcus. I ch...
Comments
Post a Comment