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:Aim

in ina summary and briefly use the above procedure and broad statement indicating the general purpose of your research project

Answer 1

Aim

The aim of this research project was to investigate the antimicrobial effects of various fruit extracts (strawberry, citrus lemon, and green apple) on microbial growth, as indicated by the zone of inhibition, in comparison to a positive control (chloramphenicol) and a negative control (distilled water).

Summary of Procedures

To prevent contamination, a candle and spirit lamp were lit and placed on either side of the experimental setup. A petri dish was labeled and divided into five segments for the respective samples and controls. The salt solution vial was heated to eliminate potential microorganisms before opening. A sterile swab was dipped in this solution and used to inoculate the petri dish while working close to the flame to maintain aseptic conditions. Filter paper segments were placed onto designated areas for each fruit sample and controls, following the flaming of forceps for sterility. Chloramphenicol and distilled water were added to the positive and negative controls, respectively. The corresponding fruit samples were applied to the filter papers using a micropipette, and the dish was sealed with parafilm tape. The setup was incubated for 24, 48, and 72 hours, at which point the zones of inhibition were measured to evaluate the antimicrobial effectiveness of the fruit extracts against microbial growth.