Investigating the Antimicrobial Properties of Garlic
Investigating the Antimicrobial Properties of Garlic: Data Analysis Biol100 Introduction: Following on from last week :Garlic’s antimicrobial effect has been widely studied and many scientific studies support that garlic has a natural component that fights bacteria (including the one you were reading about last week Serratia marcescens.). Our hypothesis is that garlic has anti-microbial properties against Serratia marcescens. More specifically, we set up an experimental protocol to determine if various concentrations of garlic can inhibit growth of Serratia marcescens. Five Agar plates were inoculated with the bacteria S. marcescens and each plate was divided into three treatments. The experimental groups were treated with fresh garlic (A: 3g/10mL and B: 4.6g/10mL), the control group was treated with water only (C). The Agar plates were incubated at 37 oC for 24hrs. Quantifying our data So, how do we quantify the antimicrobial effect of garlic and how do we present the data to the scientific community? This video explains the procedure to measure the zone of inhibition . For the purposes of this experiment assume that there is no double zone inhibition and no bacterial colonies growing within the zone of inhibition.(https://youtu.be/-TZn3ie-iFk). Measure the zone of inhibition (mm i.e metric) for all Agar plates and add the results in the table below. Each picture shows a ruler with inches on one side and metric on the other. 1 cm = 10 mm which are the small divisions – this is what you should be using for your measurements. Water (if no inhibition zone is visible enter value = 0) Garlic A Garlic B Plate A Plate B Plate C Plate D Plate E Analyzing our data Now that we have collected quantitative data, we need to analyze it and determine if it can answer our hypothesis. There are several statistical tools we can use to help us do so. For the purposes of this, we will be using the mean/average for the inhibition zones of the five plates Mean = mm plate A + mm Plate b + mm Plate C + mm Plate D + mm Plate E 5 1. Calculate the mean of your collected data based on the zone of inhibition that you measured for all of your plates and fill in the table below Treatment Sample size (n) Mean (𝑥) Control (water) Garlic A (3g/10ml) Garlic B (4.6/10ml) 2. Briefly describe the results. Does garlic have antimicrobial effects? Do all plates show the same outcome? Is there any difference between them? 3. Do you data support the hypothesis that garlic has anti-microbial properties against Serratia marcescens? Why or why not? 4. Does the 5g/10mL concentration of garlic have a stronger effect on Serratia marcescens (compared to the 3g/10mL concentration)? Why or why not?
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