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Laboratory reports of hand sanitizer
Bread mold case study
Bread mold case study
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Recommended: Laboratory reports of hand sanitizer
Parents and teachers encourage children to wash their hands with soap and water after using the bathroom, touching dirty objects, and sometimes before eating. Next to every tissue box there will most likely be a bottle of hand sanitizer that kills 99.9% of germs. Both hand soap and hand sanitizer kill off the germs and bacteria that can cause infections and diseases. Which one works best? The purpose of this experiment is to show which is more effective, hand soap or hand sanitizer (Bjornsson). To prove this, Bjornsson writes up a lab using the growth of bread mold to help identify the results of both products (Bjornsson). I believe that hand soap works better than hand sanitizers because doctors remind us that we should wash our hands especially during flu season to keep us healthy. Therefore, the hypothesis for this lab is that the hand soap will be the better alternative and will slow down the growth of bread mold more than the hand sanitizer in this experiment.
Some background research had to be done before starting the experiment to prevent any faults in the lab. There are a few types of bread mold Aijith had described that could possibly grow during the experiment: Rhizopus, which can be gray or black, Penicillium, which varies between gray, green and white, Aperaillius, which is green-blue to brown and Fusarium, which is brownish or reddish in color (Ajith). All of these bread molds grow in different environments so the experiment may grow certain types depending on the temperature and humidity the bread is put in (Ajith). Also, according to Kemp, Paul, and Segal, the type of bread used in the experiment can affect the growth of bread mold because preservatives can slow down the growth of bread mold (Kemp, Paul and Segal)....
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...n, it is washed off away from our hands. On the bread mold, some of the bacteria was still left inside. This lab has allowed me to understand the way bread mold is prevented and the pros and cons of washing hands with soap and water, and hand sanitizer.
Works Cited
1. Ajith, Auston. Science Projects. Auston Ajith, 2013. Web. 7 Apr. 2014.
2. Ajith, Auston. Chart. Science Project N.p., n.d. Web. 7 Apr. 2014.
3. Bjornsson, Erin. education.com. Educuation.com Inc,, 2014. Web. 10 Mar. 2014.
4. Kemp, Gina, Paul, Maya W., and Segal, Robert. "Organic Foods."
Understanding Organic Food Labels, Benefits, and Claims. Helpguide.org, Dec. 2013. Web. 18 Apr. 2014.
5. “Mold.” HowStuffWorks. HowStuffWorks.com, 15 Oct. 2008. Web. 20 Apr.
2014.
6. "The Pros and Cons of Antibacterial Soaps and Sprays."
Foreverhealthandwellness.com. N.p., 19 Oct. 2013. Web. 20 Apr. 2014.
To see which name brand of hand sanitizer will work the best in disinfecting bacteria and mold. This experiment will show people which hand sanitizer works best to stay disinfected when there is no access to soap and water when needed.
... to driving down the road to purchase a new, fresh loaf. Most people are unaware that the colourful spots visible on the food are just the surface spores which allow the mould to reproduce and that in fact just like plants, mould has roots which travel deep into the food. So, by scraping off this part of bread, it doesn’t stop the person from consuming a mouthful of fungus, which doesn’t seem too good. This fungus shouldn’t kill a person from consuming it, however, mouldy food may also have invisible bacteria growing along with the mould.
Over the years humans have tried every possibility to overcome the health problems, spread of epidemics and infections, disease control and have worked towards a healthy society free of disease and health problems. They have succeeded to a great extent. The book “Good germs, bad germs” describes that though the life expectancy is now far more as it was in previous eras. Epidemic problems and infectious diseases are now getting lesser and lesser and humans are being treated successfully. The hygienic conditions have also been improved so as to ensure least growth of microbes, germs, parasites and bacteria. Antibiotics have been invented to address diseases and infections caused by bacteria and viruses. With all these substantial efforts the biologists, physicians and scientists have triggered another epidemic which is even more severe. They have killed those microbes and bacterial species which were human friendly and as a result of either their disruption or mutation, pathogenic bacteria have even become more active and resistant to treatments. This has led to increased ineffectiveness of antibiotic drugs, low immunity and various infections and inflammatory diseases. The chlorinated water for drinking and food processing along with excessive hygienic conditions indicates our fight against these bacteria and germs. Further, these antibiotics are even given to the livestock which becomes our food and as result many of their resistant germs end up in our digestive tract and other organs. Thus, the war against microbes through excessive cleanliness and use of antibiotics has resulted in antibiotic resistance among humans, which has become one of the prominent problems of medical science
Mold Spores - if you can’t get these from your school don’t worry. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer.
Biofilms are formed by a six step process. First is a reversible process, when an organic monolayer(made of polysaccharides or glycoproteins) absorbs to the surface, altering the chemical and physical properties of the surface. This makes the surface more conditioned and increase the chance that planktonic bacteria will attach. Secondly, also a reversible step, is when the free-floating or planktonic bacteria encounter the conditioned surface, and some attachment of the bacteria may occur. The third step is when the bacteria is left attached too long, then an irreversible attachment occurs. F...
Here in Florida especially, we deal with a high level of moisture. And no matter how much you clean, that high level of moisture in your bathroom makes it almost impossible to get rid of mold. The key to preventing mold from growing and spreading is to reduce the dampness in your bathroom.
In this exercise, Penicillium was utilized, a common, safe, mold. Certain species of Penicillium will spoil fruits, vegetables, grains, and grasses. Other species will ripen various chesses. Still, other species are used in the production of antibiotics. The species of Penicillium, italicum is provided for the lab because of its pronounced hyphae. Penicillium italicum, along with Penicillium digitatum attack citrus fruits post-harvest. In this experiment, the effect of Penicillium italicum on two types of citrus fruits and one non-citrus fruits were tested.
Antibacterial soap has been a product on the market that people have trusted for many years to knock out germs and keep them from getting sick. New data, research, and rules that are surfacing have the potential to change the product’s popularity. Antibacterial soap is ineffective and should be taken off of the market because the chemicals in it can be harmful, too much exposure can cause resistance to antibiotics, and it has not been proven to have more of an effect than regular soap and water.
Therefore, the aim of this experiment is to understand the use of different ingredients for preventing bacterial growth and to find which cleaner is most value for money in regarding prevention of bacterial growth. It is hypothesised that if the price of the cleaner varies but the ingredients are similar then similar results will still be observed. To confirm this hypothesis the results will have to show similar results to each other independent of the cost compare to the petri dish with no cleaner. INSERT GRAPH Figure 1.
The weighing of ingredients is essential as inaccurate weighing can result in faults in the taste and texture of the bread. The flour was sieved to aerate the mixture and help it rise in the oven. A well was made in the centre of the flour and mixed into a paste using water of 37 degrees. The temperature is vital for the water as if the water is too hot the yeast cells may be killed or if the water is too cold the fermentation process was slowed down. The flour adsorbs water and gluten is formed. A Kenwood mixer was used instead of kneading the dough to save time and ensure the bread was not over kneaded. Kneading the dough is necessary to develop the gluten in the dough to enable it to become strong and elastic. Over-kneaded dough often produces a hard crust and a dry interior. The sundried tomatoes were tucked into the bread carefully to prevent them burning in the oven. The pieces were cut uniformly in size to prevent smaller pieces cooking quicker in the oven and as a result burning. The environment of the Home Economics room provided the yeast with the perfect conditions to prove. As it was warm as the ovens were on and the room was to full capacity of students, it was given time (thirty minutes) to act in the dough, dry yeast was used which improved its fast acting status, the correct amount of yeast and salt was added to enable
The first experiment conducted tested the effect different concentrations had on the bacteria Bacillus Subtilis. An agar plate was separated into four sections which contained: 100% Dettol, 50% Dettol, 25% Dettol and distilled water. It was hypothesised that the 100%, 50% and 25% Dettol would kill the most to least bacteria respectively and that the distilled water would not kill any bacteria. The hypothesis was mainly accurate however there was a small contradiction. The 100% Dettol killed the most bacteria with a kill zone covering 75% of its designated section and only 30 colonies remaining when examining the plates. The 50% Dettol was the second most successful at killing the Bacillus Subtilis. 50% of bacteria in the section were killed
Detergent comes from the Latin word detergere meaning to clean, it is defined as a cleansing agent. Therefore, water itself is a detergent. This essay looks at soap and soapless (or synthetic) detergents. Both substances we use everyday and have a big market commercially, they effect everyone. Soaps are made from natural products and soapless detergents are produced chemically, each having advantages and disadvantages.
Before dropping the banana and bread onto the floor we recorded the amount of bacteria on fresh banana and bread, results are recorded in Table 1. In the first trial of the experiment the banana and the bread was dropped for five seconds before swabbing for the amount of bacteria that was picked up. After 48 hours of storing the plates at room
Subsequently, during distribution and storage, the conditions will be favourable for certain organisms to multiply and cause spoilage. Spoilage by microorganism can be delayed by lowering the storage temperature and proper location (Forsythe, 2010). Contamination is mainly associated with improper handling of cooked or processed foods, followed by storage under conditions which allow growth of microbes. Air, dust, and food contact surfaces can also serve as vehicles in the transfer of microbes to foods ( Argudín et al., 2010). Microbes play a crucial role in food resources, and are also responsible for direct loss of much food through food spoilage and contamination ( Marwaha, 2007). Milk, sugar, starch, flour, rice, spice and sweeteners used in the production of desserts create suitable atmosphere for microorganism and cause to reproduce bacterium, mould and yeasts. Moreover water used in the time of production, equipments, packing materials, microorganisms caused by workers and preserving conditions are among effective factors on the development of microorganisms (Secim et al.,
Effective hand washing is one of the most effective ways to stop the spread of germs and to keep you from getting sick, because it prevents transmission of pathogens. But what exactly is the most effective way to wash hands?