Other Activities

  1. Repeat the antibiotic activity test with other herbs or spiccs. Develop a hypothesis about which other herbs or spices might have antibiotic activity.
  2. Essential oils can be extracted from herbs with a simple distillation apparatus. Use about 20 to 25 herb leaves with a small amount of water. When heated, the essential oil will evaporate along with water vapor. Because die oil is lighter than water, it will float on the water, and it may be possible to separate the two layers.

NAME DATE

LAB SECTION NUMBER

WORKSHEET 14-1 EXERCISES A AND B: HERBS AND SPICES AND ESSENTIAL OILS

TABLE I HERBS AND SPICES

HERBI SPICE

PLANT PART

¡■■■■■■■I

;____™ ^ ; s __ H 1 E I ___

1 I " ^

1

TABLE 2 ESSENTIAL OILS

ESSENTIAL OIL

IDENTITY

E^H^HHH^HH^I^H^HiH

LAB SECTION NUMBER

WORKSHEET I 4-2 EXERCISE C: HOW HOT IS THAT JALAPENO?

Pepper I:_

Mark the box with a Y if the volunteers taste the capsaicin at the various dilutions.

1:10

1:100 .

1:1.000

1:10,000

1:100.000

Volunteer 1

Volunteer 2

Volunteer 3

Volunteer 4

Volunteer 5

Scoville units for pepper I:

Pepper 2:-

Mark the box with a Y if the volunteers taste the capsaicin at the various dilutions.

1:10

1:100

1:1.000

1:10.000

1:100,000

Volunteer 1

Volunteer 2

Volunteer 3

Volunteer A

Volunteer 5

Scoville units for pepper 2:

The Spice of Lieh 195

NAME DATE

LAB SECTION NUMBER

WORKSHEET 14-3 EXERCISE D: ANTIBIOTIC ACTIVITY OF SECONDARY PRODUCTS IN GARLIC

TA B L E I EFFECTS OF FRESH GARLIC ON £ COU

Zone of inhibition (in mm)

Culture 1

Culture 2

Culture 3

Average

Full strength

10%

1%

4

Control

TABLE 2 EFFECTS OF ROASTED GARLIC ON £ COU

TABLE 2 EFFECTS OF ROASTED GARLIC ON £ COU

Zone of inhibition (in mm)

Culture 1

Culture 2

Culture 3

Average .

Full strength

10%

1%

Control

TABLE 3 EFFECTS OF ROASTED GARLIC ON ß. SUBTILIS

TABLE 3 EFFECTS OF ROASTED GARLIC ON ß. SUBTILIS

Zone of inhibition (in mm)

Culture 1

Culture 2

Culture 3

Average |

Full strength

10%

1%

Control

TABLE 4 EFFECTS OF ROASTED GARUC ON B. SUBTIUS

TABLE 4 EFFECTS OF ROASTED GARUC ON B. SUBTIUS

Zone of inhibition (in mm)

Culture 1

Culture 2

Culture 3

Average

Full strength

10%

1%

Control

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