Procedures

Question

A candle and a spirit lamp were lit and placed on each side of the setup to prevent microorganisms from spreading. The petri dish was divided into five segments and labeled as Sample 1, Sample 2, Sample 3, + Control (chloramphenicol), and – Control (distilled water). The vial containing the salt solutions was heated over the flame several times before being opened. This was done to eliminate any microorganisms that might contaminate the area. A swab was dipped into the vial, ensuring it was completely wet. The petri dish was then swabbed using the wet swab while holding it close to the flame. After this, the petri dish was closed, heated several times, and the swab was disposed off. Using forceps, three pieces of filter paper were taken and placed on the petri dish where Sample 1 (strawberry), Sample 2 (citrus lemon), and Sample 3 (green apple) were designated, with one piece on the – Control segment. The forceps were flamed before being reused. A drop of chloramphenicol was placed on the + Control segment, and one drop of deionized water was placed on the – Control filter paper. Next, a micropipette was used to suck in small amounts of the samples (strawberry, citrus lemon, and green apple) and these were placed on the corresponding filter papers according to the labeled samples, while holding the petri dish close to the flame. The petri dish was then closed and sealed with parafilm tape. The initial time was recorded, and the setup was left for 24 hours. After 24 hours, 48 hours and 72 hours, the zone of inhibition on each segment was noted, and as shown in the results table.
note: use the above title to create aim and objectives

Answer 1

Aim

The aim of this experiment is to evaluate the antibacterial effectiveness of chloramphenicol against various fruit extracts (strawberry, citrus lemon, and green apple) by measuring the zones of inhibition in a controlled environment.

Objectives

1. To assess the antibacterial properties of chloramphenicol: Determine the effectiveness of chloramphenicol as a positive control against microbial growth by measuring the zone of inhibition in the + Control segment.

2. To evaluate the antibacterial activity of fruit extracts: Investigate the potential antibacterial effects of strawberry, citrus lemon, and green apple extracts by measuring the corresponding zones of inhibition on the petri dish segments labeled Sample 1, Sample 2, and Sample 3.

3. To compare the antibacterial effects between different fruit extracts: Analyze and compare the zones of inhibition for each fruit extract to identify which fruit may have the strongest antibacterial properties.

4. To establish a method for microbiological testing: Implement and refine a laboratory procedure for testing the antibacterial effectiveness of various substances using a controlled experimental setup to minimize contamination.

5. To observe changes over time: Monitor and record the zones of inhibition at 24, 48, and 72 hours to assess the temporal dynamics of antimicrobial activity exhibited by both chloramphenicol and the fruit extracts.