Title

The Effect of Turmeric Extract on the Growth of Escherichia Coli B

School Name

Spring Valley High School

Grade Level

10th Grade

Presentation Topic

Microbiology

Presentation Type

Non-Mentored

Abstract

Common pathogens known to cause infections include Streptococcus, Staphylococcus, and E. coli. Many studies have been conducted on the antimicrobial resistance properties of Curcuma longa, or turmeric, against pathogens. The purpose of this study was to determine if using a milk and turmeric extract to make a solution would affect the growth of E. coli B. It was hypothesized that increasing the concentration of turmeric extract would inhibit the growth of E. coli B. Four solutions were created, one being the control. 30 disks were soaked in each solution and placed in the center of each quadrant for 30 agar plates. The plates were incubated for 24 hours. This resulted in no formation of a zone of inhibition for any of the 30 plates. It was determined that the primary cause of the data error was most likely because the turmeric extract did not completely dissolve in the whole milk. This meant that the solution's concentration would be significantly lower than it had been, altering the performance of the turmeric extract. Further study is necessary to determine the potential of Curcuma longa on antibiotic resistance.

Location

HSS 116

Start Date

4-2-2022 11:15 AM

Presentation Format

Oral and Written

Group Project

No

COinS
 
Apr 2nd, 11:15 AM

The Effect of Turmeric Extract on the Growth of Escherichia Coli B

HSS 116

Common pathogens known to cause infections include Streptococcus, Staphylococcus, and E. coli. Many studies have been conducted on the antimicrobial resistance properties of Curcuma longa, or turmeric, against pathogens. The purpose of this study was to determine if using a milk and turmeric extract to make a solution would affect the growth of E. coli B. It was hypothesized that increasing the concentration of turmeric extract would inhibit the growth of E. coli B. Four solutions were created, one being the control. 30 disks were soaked in each solution and placed in the center of each quadrant for 30 agar plates. The plates were incubated for 24 hours. This resulted in no formation of a zone of inhibition for any of the 30 plates. It was determined that the primary cause of the data error was most likely because the turmeric extract did not completely dissolve in the whole milk. This meant that the solution's concentration would be significantly lower than it had been, altering the performance of the turmeric extract. Further study is necessary to determine the potential of Curcuma longa on antibiotic resistance.