Week #9 March 1st - April 4th

Before letting you see my results, let me remind you of my new protocol. Matt and I decided to grind our specimens and then put them in Eppendorf tubes. I then added Ethanol alcohol and let the specimens sit for 24 hours. We are using the Ethanol as a method to extract potential bio-active properties of the plant. Then, using the Kirby Bauer method, I measured zones of inhibition to determine if the plant had any anti-microbial properties. Here's a sneak peak of the results. What do you think? I tested Garlic, Salt, and Horseradish.

I know the lawn cultures are difficult to see in this picture; however, one specimen definitely has a zone of inhibition (2 mm's) to be precise. The others didn't, which was a surprise to both Matt and I considering the powerful smell of the horseradish root. Actually, it appeared the horseradish actually stimulated the growth of the bacteria. Keep in mind I am only testing Escherichia coli and Staphylococcus aureus. So, let's flip the dishes and see who the winner was:

The only specimen which had measurable zones of inhibition was garlic. I think I am just going to stick with garlic. I am amazed by its antimicrobial properties. Unfortunately, through research, we already know this information. Keep in mind, we did also discover that Mesquite had bio-active properties as well.

So, Matt and I are moving on to more plants. We have decided to try the leaves of the bitter orange tree (Citrus aurantium), Brittlebush (Encelia farinosa), and one other that Matt carefully wrote down on a piece of paper towel; which I am afraid found its way to the trash can. I will let you know next week. Nevertheless, look at this picture. Am I becoming a scientist or what; and the fact that it makes me smile, is a bit uncharacteristic.

The only obstacle I see at this point is time. In order to follow my protocol correctly, I have to dry out my specimen, grind it, allow it soak in ethanol for 24 hours, then prepare a lawn culture and determine if it possesses any antimicrobial properties. Each run takes about a week to accomplish. My only wish is to be able to continue this experiment in the future.

Before I sign off for the week I also wanted to share this picture with you. It has nothing to do with my experiment but Matt was making a concoction for another colleague. Amazing! Also, before I forget, my lab book with all of my data has gone missing. It looks like this. It is labeled appropriately but I cannot find it. If you happen to come across it, please let me know. Thanks!

Carpe Diem