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Published byDarlene Sylvia Roberts Modified over 9 years ago
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The antibacterial powers of honey Elliot Young
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Honey
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Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide
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Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide
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Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide
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Background
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Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide
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Methodology 3 honeys compared: Processed Unprocessed 10+ UMF Manuka Honey’s antibacterial qualities tested against escherichia coli and bacillus subtilis Hypothesis: As I increase the concentration of each honey, the antibacterial effect of the honey will increase (reflected by the diameter of clear zone). Manuka honey should also have a stronger antibacterial quality compared to the other honeys due to the significant levels of methylglyoxal (MGO) in the manuka.
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Methodology Clear zone diameters measured & recorded Agar plates incubated for 42 hours at 25 oC 5 different concentrations of honey plated 0.09ml honey sample placed in each hole Four holes taken out of each agar plate with a sterile cork borer Agar plates inoculated with 0.5ml bacteria
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Results & Analysis Honeys antibacterial qualities against two bacteria Escherichia coliBacillus subtilis r>0.8 All 3 honeys had antibacterial properties
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Results & Analysis Honeys antibacterial qualities at 100% Concentration against two bacteria Escherichia coli Bacillus subtilis ProcessedUnprocessedManuka ProcessedUnprocessedManuka 10+ UMF manuka honey had over twice the antibacterial effect as processed honey at 100% concentration Difference between processed and unprocessed relatively insignificant
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Applications & Further Research Applications Antibiotic Resistant Bacterial Strains Throat Infections Ulcers Food Poisoning Wound Patches
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