1. Homam Z. Mohamed Al-Mutawa
Anti-Bacterials (D6)
Homam Z.
Mohamed Al-Mutawa

2. Anti-bacterials
Antibacterial are chemicals, which prevent the growth and multiplication of bacteria.
They are used to against micro-organisms such as bacteria, viruses, fungi, yeasts, and protozoa.
Antibacterial destroy bacteria in two ways.
1.) Anti-bacterials like Penicillin and cephalosporin prevent bacterial from making normal cell walls.
2.) Others act insider the bacteria itself, interfering with the chemical actives that allow them to function.

3. D.6.1- Outline historical development of penicillin
In 1928, Alexander Fleming was working with cultures of Staphylococcus aureus, a bacterium that causes boils and other types of infections. He left open a Petri dish.
Upon discovering that he did, a mould developed and inhibited the bacterial growth.
Howard Florey and Ernest Chain isolated and purified the penicillin.
Though they soon figured out how to produce it in bulk by growing strains of penicillin mould in tanks of corn-steep liquor.
In the 1950’s the structure of penicillin was determined and this enabled chemists to create different types of it and other anti-bacterials.

4. D.6.2- Explain how penicillin works and discuss the effects of modifying the side-chain
Penicillin are narrow spectrum antibiotics, effective against certain types of bacteria.
Penicillin works by interfering with the chemicals that bacteria need to form normal cell walls. Modifying the side-chain results in penicillin that are more resistant to the penicillinase enzyme (an enzyme produced by bacteria that nullifies penicillin’s effects).

5. D.6.3- Discuss and explain the importance of patient compliance and the effect of penicillin over prescription
When penicillin was ready, it was often given to cure minor illnesses.
Certain bacteria became resistant and were able to multiply.
An enzyme called penicillinase produced by the bacteria, where it could deactivate penicillin G (the original).
Chemists developed new penicillin that had the side chain modified.
It is important that a “cocktail” of different antibiotics is give to prevent a further development of resistance.

6. Any questions?