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Procedures

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 it must be general purpose of the research and objectives describe steps or actions need to be achieve the aim

1 answer

Aim: The aim of this research is to evaluate the antimicrobial effectiveness of different fruit extracts (strawberry, citrus lemon, and green apple) against microbial growth, using chloramphenicol as a positive control and distilled water as a negative control.

Objectives:

  1. Preparation of the Culture Environment:

    • Ignite a candle and a spirit lamp on either side of the setup to create a sterile environment and minimize microbial contamination during the experiment.

  2. Setup of the Petri Dish:

    • Divide a petri dish into five labeled segments: Sample 1 (strawberry), Sample 2 (citrus lemon), Sample 3 (green apple), + Control (chloramphenicol), and – Control (distilled water).

  3. Sterilization of Salt Solutions:

    • Heat the vial containing salt solutions over flame to sterilize and eliminate any potential contaminants before opening.

  4. Swabbing Procedure:

    • Use a sterile swab to collect a sample from the vial, ensuring it is fully saturated with the salt solution.
    • Swab the petri dish segments while maintaining proximity to the flame to prevent contamination.
    • Dispose of the used swab safely to avoid contamination.

  5. Placement of Filter Paper:

    • Use sterilized forceps to place three pieces of filter paper in the designated segments of the petri dish (one piece per sample segment), including one on the – Control segment, ensuring to flame the forceps between uses.

  6. Application of Controls:

    • Add a drop of chloramphenicol to the + Control segment and a drop of deionized distilled water to the – Control segment.

  7. Application of Fruit Samples:

    • Utilize a micropipette to extract small amounts of the fruit samples (strawberry, citrus lemon, green apple) and deliver them onto their corresponding filter papers while maintaining a sterile technique.

  8. Sealing and Incubation:

    • Close the petri dish securely and seal it with parafilm tape to maintain sterility during incubation.
    • Record the initial time and incubate the setup for a duration of 24, 48, and 72 hours.

  9. Observation and Measurement:

    • At the 24, 48, and 72-hour marks, observe the results and measure the zone of inhibition in each segment to determine the antimicrobial effects of the fruit extracts compared to the positive and negative controls.

By achieving these objectives, the research seeks to provide insights into the antimicrobial properties of various fruit extracts and their potential applications.