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An Investigation into the effect of heat exposure on Allium sativum’s antibacterial activity.
Member rating: No Rating | Words: 3176 | Submitted: Wed Sep 19 2007
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An Investigation into the effect of heat exposure on Allium sativum's antibacterial activity. Katherine Pears ABSTRACT: An investigation was carried out on the effect of heat on Allium sativum's (garlic) antimicrobial activity. A hypothesis was made that the longer the length of garlic's heat exposure the less antimicrobial activity would be displayed. Different garlic solutions were made from cloves that had been heated for varying lengths of time between 0 and 21 seconds in a microwave. Pour plates of Micrococcus Luteus were prepared using aseptic techniques, which would achieve a lawn of bacterial growth if no inhibition were caused by garlic. Filter paper discs soaked in different garlic solutions were place on prepared pour plates of the gram-positive bacteria Micrococcus Luteus. The plates were incubated for 24 hours and the diameter of decresed bacterial growth was measured. After a repeat experiment, results were analyzed, and a clear negative correlation was obtained, suggesting that...
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