ABSTRACT
Garlic (Alliums
Sativum) and Ginger (Zingiber officinale) is hardy perennial of Asiatic origin,
belonging to the plant family liliaceae. They are grown in northern Nigeria as
medicine for both human and animals. They are primarily used for seasoning and
also for its medicinal property. Anti-microbial activities of garlic and ginger
were carried out using the following microorganisms: staphylococcus aureus and
streptococcus pyogenes.
The media used in
culturing them was blood agar. When the organism was at exponential phase of
growth, extracts of ginger and garlic were made using decoction method. The
extracts was placed according to the two demarcated division made on the
plates. And was allowed for 24hrs of incubation, then after that, observation
was made from the plates. From the observation, it was discovered that both
microorganism were sensitive, but their degree of sensitivity of staphylococcus
aureus is slightly more than that of streptococcus pyogenes after sub
culturing. Conclusively, we encourage or advise people seriously to go more in
adding this species in of their meal. This is because; they contain so many
active ingredients, which resist the activities of microorganism.
TABLE OF CONTENT
Title
page
Dedication
Acknowledgement
Certification
Abstract
Table
of content
CHAPTER ONE
1.0 Introduction
1.1
Background information and definition
1.2
Statement of problems
1.3
Aim and objectives of the study
1.4
Working hypothesis
1.5
Limitations of the study
CHAPTER TWO
2.0 LITERATURE REVIEW
CHAPTER THREE
3.0
Materials and method
3.1 Methodology
3.2 Impregnating the plate with extracts
CHAPTER FOUR
4.0 RESULT
CHAPTER FIVE
5.0 DISCUSSION
CHAPTER SIX
6.0
CONLUSION AND SUGGESTION
REFERENCE
CHAPTER ONE
1.1 INTRODUCTION
Anti microbial
substances are materials that have activity against bacteria. There are many
plant materials that show anti-microbial activity against bacteria. Example
includes garlic and ginger. Garlic and ginger are odourferous plants belonging
to a plant family lilacace, with their botanical name Alliums Sativum
and Zingiber Officinale respectively. They are grown in northern Nigeria
as medicine for both human and animals. They are primarily used for seasoning
and also for its medicinal property (Yamoda, 1979).
The medicinal potency
of garlic and ginger are due to their sulphuric content believed to be
responsible for their medicinal property (Blocll et al, 1985). Garlic contains
a glycoside, vitamin B, C, and D allisatin II and I. It also contains volatile
sulphur oil, which has a vermifugal action (i.e. chemical agent that expels
worm).
Anti microbial
substance show major and minor similarities and difficult to distinguish except
through the use of sensitivity techniques that will show clearly those
slightest differences among those substances. Anti microbial activities of
garlic and ginger could be assayed using the following microorganisms: Escherichia
Coli, Staphylococcus and Streptococcus. This microorganism
reacts to the slightest change in their environment, they tend to multiply
rapidly in a favourable environment but decline if the environment becomes
unfavourable.
Staphylococcus aureus is a gram-positive
organism, spherical in shapes, oxidize negatively and catalase positive, a
non-sporing bacterium that usually occurs in clumps like grape cluster (LAN,
1986)
1.2 STATEMENT OF PROBLEMS
Cases of fake drugs
abound everywhere in our country today especially in the use of antibiotic. The
result has been an increasing level of drug resistance among microorganisms,
which were abinitio susceptible to particular antibiotics. Most of these
antibiotics have one or more action ingredients, which means that it is easy
for microorganism to recognize and destroy or metabolize such active
ingredients. However, there are many materials of plant origin that show
anti-microbial activity. These materials provide some hope for antibiotic
resistance because most of them have many chemical broad sites, which means
that it is not easy for microorganism to develop resistance to it easily.
1.3 AIM AND OBJECTIVES OF THE STUDY
The aim of this work is
to study the anti microbial activities of garlic and ginger extract.
The specific objectives of this work are:
1. Measuring of degree of sensitivity of
staphylococcus aureus to garlic and ginger extracts respectively.
2. Garlic and ginger extracts mixed
together.
1.4 WORKING HYPOTHESIS
Ho Ginger and garlic extracts show anti
microbial activity against staphylococcus aureus.
H1 Ginger and garlic extracts do not show
anti microbial activity on staphylococcus aureus.
H2 Garlic and ginger extracts mixed
show enhanced anti microbial activity against staphylococcus aureus.
1.5 LIMITATIONS OF THE STUDY
This project work will
be limited only to anti microbial activity of garlic and ginger extracts
against staphylococcus aureus. Respectively, garlic and ginger extracts mixed.
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