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dc.contributor.authorNguyen, Thao
dc.date.accessioned2016-05-04T19:01:48Z
dc.date.available2016-05-04T19:01:48Z
dc.date.issued2016-04-05
dc.identifier.urihttp://hdl.handle.net/10057/12034
dc.descriptionFirst place winner of poster presentations at the 16th Annual Undergraduate Research and Creative Activity Forum (URCAF) held at the Hughes Metropolitan Complex, Wichita State University, April 5, 2016.
dc.description.abstractIn order to explore the effectiveness of the garlic-derived chemical Allicin, we conducted inhibition assays on bacteriological plates using a commercially derived source of the chemical and also a freshly prepared solution. We incubated Staphylococcus aureus in the presence of these two sources of Allicin, commercially-acquired and freshly-prepared, and measured the size of their zones of inhibition. Our observations revealed that the zone of inhibition was much larger for the freshly-prepared solution of Allicin, compared to the commercially- acquired solution. These results suggest that a freshly prepared source of Allicin is much more effective at inhibiting the growth of Staphylococcus aureus than what can be obtained commercially.
dc.description.sponsorshipMcDonald, David
dc.language.isoen_US
dc.publisherWichita State University
dc.relation.ispartofseriesURCAF;v.16
dc.titleExamination of the effect of Allicin on the growth of Staphylococcus aureus in culture
dc.typeAbstract


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