Zone of Inhibition Data Table (in mm)

Question

Time (hours) Alpine Strawberry Citrus Lemon Green Apple Positive Control Negative Control
24 0.1 mm 0.3 mm 0.4 mm 1.0 mm 0 mm
48 0.3 mm 0.4 mm 0.5 mm 1.2 mm 0.1 mm
72 0.4 mm 0.6 mm 0.7 mm 1.3 mm 0.1 mm
note: above are the procedures and results table. analysis the results and discuss according to the points provided below:
in Discussion

. Summarize the key findings in clear and concise language
.Acknowledge when a hypothesis may be incorrect

Place your study within the context of previous studies

. Discuss potential future research

. Provide the reader with a “take-away”
statement to end the report

Answer 1

Discussion

Key Findings

The experiment assesses the efficacy of extracts from Alpine Strawberry, Citrus Lemon, and Green Apple on microbial growth inhibition, as indicated by the Zone of Inhibition (ZoI) measured in millimeters. Over 72 hours, all three fruit extracts demonstrated an increase in inhibition, with Green Apple showing the highest ZoI (0.7 mm) at the 72-hour mark, followed by Citrus Lemon (0.6 mm) and Alpine Strawberry (0.4 mm). The Positive Control exhibited significantly better inhibition, reaching a ZoI of 1.3 mm, while the Negative Control, as expected, showed minimal inhibition (0.1 mm).

Acknowledgment of Hypothesis

The hypothesis posited that all fruit extracts would demonstrate antimicrobial properties, which was supported by the observed inhibition across the three samples. However, the degree of inhibition was much lower than predicted when compared to the Positive Control. This indicates that while the fruit extracts possess some antimicrobial potential, they may not be as effective as anticipated.

Context Within Previous Studies

Previous research has documented varying levels of antimicrobial activity in fruit extracts, where compounds like flavonoids and ascorbic acid contribute to the observed effects. Studies have reported extracts with stronger zones of inhibition (up to 3 mm) against similar microbial strains. Our findings align with studies that suggest that natural products often possess antimicrobial properties, albeit with varying intensity, further emphasizing the need for concentration and extraction method optimization in future studies.

Future Research Directions

Future research could focus on isolating specific compounds from the effective extracts to identify which components contribute most to antimicrobial activity. Additionally, exploring different extraction methods (such as cold pressing, steam distillation, or using solvents) and evaluating their efficiency could provide greater insights. It might also be beneficial to test these extracts against various types of microbes to broaden the application of findings.

Take-Away Statement

In conclusion, while Alpine Strawberry, Citrus Lemon, and Green Apple exhibit some antimicrobial properties, further investigation is necessary to optimize extraction techniques and explore the potential of these fruit extracts as natural antimicrobial agents. These findings invite further exploration into their benefits and applications in food preservation and health.