Garlic (Allium sativum) has been utilized as a remedy and health-promoter for over 5,000 years. It was widely used in ancient civilizations and cultures. Garlic was also used in medieval and times to alleviate poisonous insect and animal bites, plagues and smallpox. The purpose of this study is to determine if garlic has antibacterial, antifungal and antiviral properties as do antibiotics. This is determined by comparing the effects of different types of antibiotics, and, garlic, on the same type of bacteria.
An antibiotic is a medical, chemical substance, which has the capability to inhibit the growth or reproduction of biotic microorganisms such as bacteria, which are generally harmful. Not all microorganisms are vulnerable towards all antibiotics. Microorganisms which are not destroyed or inhibited by an antibiotic are known as "antibiotic resistant". They continue to grow and multiply in the presence of that antibiotic. Their resistance originates from a resistance gene that is located in an extra chromosomal DNA molecule known as a plasmid, which transports those genes from one bacterium to another. At the population level, antibiotic resistance, will impact bacteria, by allowing the resistant bacteria to multiply, therefore the latest generation in this bacterial population would be resistant to the antibiotic, unaffected by it. The purpose of this lab is to determine whether garlic has antibiotic properties, when comparing its effects on bacteria to the effects of antibiotics on the same type of bacteria.
A sterile Petri dish containing enriched agar and a tube containing 1.5 ml of a pure culture of bacteria were obtained. The bottom part of the plate was drawn on, dividing it into quarters. The sterile swab was opened carefully, not allowing it to contact any non-sterile surface. The sterile swab was dipped deep inside the opened bacteria culture tube, after it has been slightly shook. The Petri dish...