Soygür, Sera (2010) Is there a significant mean difference between cooked and uncooked crushed garlic depending on the antibacterial effects? Other thesis, TED ANKARA COLLEGE FOUNDATION HIGH SCHOOL.
![[img]](http://tedprints.tedankara.k12.tr/style/images/fileicons/application_pdf.png)
|
PDF
sera_soygur.pdf Available under License Creative Commons Attribution Non-commercial. Download (266kB) |
Abstract
The goal of this experiment is to observe the antibacterial properties of cooked and uncooked crushed garlic and the differences between cooked and uncooked crushed garlic. My research question was : “ Is there a significant mean difference between cooked and uncooked crushed garlic depending on the antibacterial effects.” A significant mean difference between cooked and uncooked garlic is expected as a result of this experiment. According to the antibacterial characteristics, the most efficient one will be the uncooked crushed garlic. On the other hand, the cooked crushed garlic will not have a significant bactericidal characteristic. The Kirby-Bauer antibacterial testing method was prefered to conduct this experiment so as to test the hypothesis and to find the suitable answer for the research question. In laboratory conditions, incubation of Escherichia coli population was applied on Mueller-Hinton II agar plate. Filter paper disks were put onto the agar after being soaked in cooked and uncooked crushed garlic. The growth inhibition zone diameters were measured and by these diameters data analysis was done in order to investigate the differences between antibacterial characteristics of cooked and uncooked garlic. As a result, the filter paper disk soaked in uncooked crushed garlic had the largest diameter of the growth inhibition zone. In contrast, cooked crushed garlic had nearly no significant growth inhibition zone around the filter paper disk. Results of T-test statistics showed that uncooked crushed garlic and cooked crushed garlic had and important maen differences in terms of their antibacterial effect on the tested microorganism named Escherichia coli, which is Gram negative bacteria.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | IB Notu: B |
| Uncontrolled Keywords: | antibacterial effects;Escherichia coli |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 10 Jun 2010 05:47 |
| Last Modified: | 12 Apr 2019 11:12 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/64 |
Actions (login required)
 |
View Item |
