Disinfectants And Antiseptics Lab Report
Olivia Teasdale
Mrs. Gaspar
SBI3U1
10/07/13
The Effect of Disinfectants and Antiseptics on Bacteria Growth
Abstract
The purpose of this lab was to determine the effect of disinfectants and antiseptics on bacterial growth. By observing the effects of 5 different inhibitors including alcohol, bleach, soap solution and distilled water, it was determined what antiseptic or disinfectant was able to best inhibit this kind of bacterial growth. Nutrient Agar was poured into a Petri dish with four quadrants and then a pipette was used to place bacterial culture on top. Using forceps, a filter disc was dipped into each inhibitor and then into a separate quadrant of the Petri dish. The lid of the Petri dish was taped on using masking tape and then …show more content…
Alcohol is an antiseptic, bleach is a disinfectant and detergent is an antiseptic. I predict that when using Mr. Clean vs. Listerine mouthwash on bacterial growth, the Listerine will inhibit the bacterial growth more. I predict this because Listerine is an alcohol based solution and Mr. Clean is a bleach-based solution, and in this lab the alcohol was most effective in inhibiting the bacterial growth. I would rank the alcohol as #1 because it inhibited the most bacteria, bleach #2 because it inhibited almost as much bacteria as the alcohol, the soap #3 because it inhibited enough bacteria that the bacteria still did not touch the filter disc, and the distilled water #4 because it did not inhibit any …show more content…
Several mechanisms have evolved in bacteria, which help them with antibiotic resistance. These mechanisms can chemically modify the antibiotic, render it inactive through physical removal from the cell, or modify target site so that the antibiotic does not recognize it (“Bacterial Growth.”). The same inhibitor could be equally, less, or more effective on other types of bacterial growth depending on the bacteria. The bacteria could have a complete immunity to the inhibitor from previous exposure or it could have never come in contact with that inhibitor before and be destroyed very quickly. This depends on the bacteria’s inherent traits from an organism, like a particular type of cell wall structure, or the mutation of its own DNA (“Bacterial
Mrs. Gaspar
SBI3U1
10/07/13
The Effect of Disinfectants and Antiseptics on Bacteria Growth
Abstract
The purpose of this lab was to determine the effect of disinfectants and antiseptics on bacterial growth. By observing the effects of 5 different inhibitors including alcohol, bleach, soap solution and distilled water, it was determined what antiseptic or disinfectant was able to best inhibit this kind of bacterial growth. Nutrient Agar was poured into a Petri dish with four quadrants and then a pipette was used to place bacterial culture on top. Using forceps, a filter disc was dipped into each inhibitor and then into a separate quadrant of the Petri dish. The lid of the Petri dish was taped on using masking tape and then …show more content…
Alcohol is an antiseptic, bleach is a disinfectant and detergent is an antiseptic. I predict that when using Mr. Clean vs. Listerine mouthwash on bacterial growth, the Listerine will inhibit the bacterial growth more. I predict this because Listerine is an alcohol based solution and Mr. Clean is a bleach-based solution, and in this lab the alcohol was most effective in inhibiting the bacterial growth. I would rank the alcohol as #1 because it inhibited the most bacteria, bleach #2 because it inhibited almost as much bacteria as the alcohol, the soap #3 because it inhibited enough bacteria that the bacteria still did not touch the filter disc, and the distilled water #4 because it did not inhibit any …show more content…
Several mechanisms have evolved in bacteria, which help them with antibiotic resistance. These mechanisms can chemically modify the antibiotic, render it inactive through physical removal from the cell, or modify target site so that the antibiotic does not recognize it (“Bacterial Growth.”). The same inhibitor could be equally, less, or more effective on other types of bacterial growth depending on the bacteria. The bacteria could have a complete immunity to the inhibitor from previous exposure or it could have never come in contact with that inhibitor before and be destroyed very quickly. This depends on the bacteria’s inherent traits from an organism, like a particular type of cell wall structure, or the mutation of its own DNA (“Bacterial