THE CONTROL OF BACTERIA
THE CONTROL OF MICROBES USING DISINFECTANTS
Microbes exist everywhere in variety. Some of the microbes are of an advantage and others pose a danger to the health of humans or other species. Some microbes cause disease some may aid in the control of the disease. Other microbes may affect the food we eat by causing spoilage others pose an even greater threat if not properly removed from canned material. There are various chemical methods that exist to control or kill microbes. These chemicals work in various ways and have different degrees of inhibiting or killing the microbes especially if we look at time as a factor. The longer a substance is exposed to a bacteriostatic or bacteriocidic the more effective that chemical will be in killing the microbes. (J, D, D, & Clark, 2012)
Investigating the effect of various antimicrobial disinfectants, on the control of microbial growth, on a toilet surface.
MATERIALS AND METHODS
* 3 petri dishes containing standard 1 agar plate
* JIK (active ingredient: sodium hypochlorite 3.5%)
* Duck ( used: active ingredient citric acid 82%
* Cotton swabs
* Sterile cotton swabs
Flush the toilet twice with clean water containing no toilet cleaning agent. Use one sterile cotton swab and select a portion of the toilet to use as a source. Perform a simple streak on one agar plate and label it as a control. Select the first disinfectant (JIK) and use the normal cotton swab to clean the area near the first portion of the toilet that was swabbed, allow the area to stand for two minutes for the disinfectant to work. Perform a streak using the disinfected area as a source for the second agar plate. Select the second disinfected and use it to clean the surface near where the two streaks were taken but not too close to the first disinfectant. Allow the area to dry for two minutes and perform a third streak using a...