(Lab's very own pink drink)
Hi Everyone,
I had a great week with my experiment. I am working on another process to measure the effect of Manuka honey on Staphylococcus aureus. I plan to use broth microdilution, typically used in microbiology, to determine a minimum inhibitory concentration. With this in mind, I'm hypothesizing that if Manuka honey inhibits the growth of S.A., then at some unknown concentration (discovered in the microdilution), the bacteria cell count will dramatically decrease. This week, I diluted each honey in 100ml of DI water to create a "stock solution." For a different test, I set up a microplate with wells containing variations of Muller Hilton Broth, S.A, and Honey's. I used a microplate photometer to measure absorbance. This is similar to the last test I did, but we're trying to eliminate some of the problems from that test.
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...
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