The Effect of Varying Concentrations of Armoracia Rusticana Extract on Staphlococcus epidermidis
School Name
Spring Valley High School
Grade Level
10th Grade
Presentation Topic
Microbiology
Presentation Type
Non-Mentored
Abstract
The purpose of this study was to determine the antibacterial potential of Armoracia Rusticana (A. rusticana) in varying concentrations. It was hypothesized that A. rusticana would reduce the growth of the bacteria Staphylococcus epidermidis (S. epidermidis). This hypothesis was tested by streaking S. epidermidis onto 40 poured mannitol salt agar plates, with each plate accounting for three different trials. Then, four solutions were diluted; one solution contained 100% (20 mL) distilled water, one solution contained 25% (5 mL) A. rusticana and 75% (15 mL) distilled water, one contained 50% (10 mL) A. rusticana and 50% (10 mL) distilled water, and one solution contained 100% (20 mL) A. rusticana. 30 sterile blank antibiotic sensitivity discs were then thoroughly soaked in each solution and then placed in the center of each sample. The plates were incubated for 48 hours and were subsequently measured for the zone of inhibition in relation to the S. epidermidis. An ANOVA test was used to find that the zone of inhibition grew in size as the concentration of A. rusticana increased. Using this data, it was concluded that A. rusticana had strong antibacterial properties, leading to the null hypothesis being rejected.
Recommended Citation
Padigela, Akshaj Raj, "The Effect of Varying Concentrations of Armoracia Rusticana Extract on Staphlococcus epidermidis" (2024). South Carolina Junior Academy of Science. 504.
https://scholarexchange.furman.edu/scjas/2024/all/504
Location
RITA 387
Start Date
3-23-2024 10:00 AM
Presentation Format
Oral and Written
Group Project
No
The Effect of Varying Concentrations of Armoracia Rusticana Extract on Staphlococcus epidermidis
RITA 387
The purpose of this study was to determine the antibacterial potential of Armoracia Rusticana (A. rusticana) in varying concentrations. It was hypothesized that A. rusticana would reduce the growth of the bacteria Staphylococcus epidermidis (S. epidermidis). This hypothesis was tested by streaking S. epidermidis onto 40 poured mannitol salt agar plates, with each plate accounting for three different trials. Then, four solutions were diluted; one solution contained 100% (20 mL) distilled water, one solution contained 25% (5 mL) A. rusticana and 75% (15 mL) distilled water, one contained 50% (10 mL) A. rusticana and 50% (10 mL) distilled water, and one solution contained 100% (20 mL) A. rusticana. 30 sterile blank antibiotic sensitivity discs were then thoroughly soaked in each solution and then placed in the center of each sample. The plates were incubated for 48 hours and were subsequently measured for the zone of inhibition in relation to the S. epidermidis. An ANOVA test was used to find that the zone of inhibition grew in size as the concentration of A. rusticana increased. Using this data, it was concluded that A. rusticana had strong antibacterial properties, leading to the null hypothesis being rejected.
