Antimicrobial properties of plants- core practical
- Created by: Emling
- Created on: 26-03-19 12:10
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- Antimicrobial properties of plants- core practical
- Variables
- Independent
- Substance we are testing (Mint, Garlic, IMS and nothing)
- Dependent
- Size of zone of inhibition
- Control
- Temperature
- It can affect rate of bacterial growth
- Water
- Can affect rate of bacterial growth
- pH
- Can affect the rate of bacterial growth
- Nutrients
- Can affect bacterial growth
- Oxygen levels
- Can affect bacterial growth as they need to respire
- Temperature
- Independent
- Equipment
- Agar plate seeded with bacteria
- Garlic cloves, Mint leaves, IMS
- 10 cm cubes of methylated spirit
- Volumetric pipet
- Paper disks
- Petri dish
- Sterile Forceps
- Tape
- Marker pen
- Incubator set at 25 degrees
- Vernier calliper
- Method
- To produce a pour plate
- 1. Remove some drops of a culture with a pipet and place into a petri disk- observe all ascetic techniques
- 2. Take bottle of melted agar and poor contents into petri dish replacing the lid
- 3. Mix the bacteria and the agar by gently swirling the plate and allow the plate to set
- Antimicrobial properties of plants
- 1. Divide the agar dish into 4 sections using the pen on the bottom of the plate
- 2. Take sterile forceps and dip a paper disk into water and place on one of the sections
- 3. Repeat this process with the mint, garlic and IMS solution
- 4. Take and incubate the petri disk
- 5. After the incubation period (24-48 hours) record the zones of inhibition around the paper disks
- To produce a pour plate
- Variables
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