Name: _____________________________________ Date: ______________

Section: ___________ Score: _____________

ACTIVITY 7: GROWTH INHIBITION OF MICROORGANISMS

USING CHEMICAL METHOD

OBJECTIVES: At the end of this activity, the students should be able to:
1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________

Introduction:

Control of microorganisms is essential in order to prevent the transmission of diseases

and infection, stop decomposition and spoilage, and prevent unwanted microbial contamination.
Microorganisms are controlled by means of physical agents and chemical agents. Physical agents
include such methods of control as high or low temperature, desiccation, osmotic pressure,
radiation, and filtration. Control by chemical agents refers to the use of disinfectants, antiseptics,
antibiotics, and chemotherapeutic antimicrobial chemicals.

Activity 7.2
HOME ACTIVITY

Activity 7.2 Handwashing (Chemical Control)

There are 2 categories of microorganisms, or flora, normally found on the hands. Resident flora
are the normal flora of the skin. Transient flora are the microorganisms you pick up from what
you have been handling. It is routine practice to wash the hands prior to and after examining a
patient and to do a complete regimented surgical scrub prior to going into the operating room.
This is done in order to remove the potentially harmful transient flora, reduce the number of

Materials:

5 pcs Zip lock Antibacterial Soap Alcohol

Bread Dishwashing Liquid

Procedures:
1. Label the zip lock bags with DIRTY HANDS, ANTIBACTERIAL SOAP, DISHWASHING LIQUID,
ALCOHOL and UNTOUCHED, your name and date of the experiment.
2. For the DIRTY HANDS:
a. Touch a slice of bread without washing your hands.
b. Put the slice of bread in plastic bags and sealed it.
3. For the UNTOUCHED:
a. Place a slice of bread inside the zip lock without touching it.
 b. Seal it. This will serve as your control.
4. For the ANTIBACTERIAL SOAP AND DISHWASHING LIQUID:
a. Wash thoroughly with your washing agent for two minutes.
b. Wash both hands as you normally would and make sure you get underneath
fingernails and jewelry.
c. If your agent begins to dry out, add more. Your hands should be wet throughout
the washing.
d. After washing, rinse thoroughly with tap water.
e. Don't dry your hands!
f. Touch the bread and put it inside the zip lock.
5. For the ALCOHOL,
a. Wash your hands thoroughly with alcohol for 2 minutes.
b. After washing, touch the bread and put it inside the zip lock.
6. Left to sit all the zip lock bags for three weeks.
7. Record and take a picture of your results.
8. Be sure to throw away the sealed bags when the experiment is through.
DRAWINGS:

DIRTY HANDS Observation of the result:

UNTOUCHED Observation of the result:

 ANTIBACTERIAL SOAP Observation of the result:

DISHWASHING LIQUID Observation of the result:

ALCOHOL Observation of the result:

Interpretation:
Questions: Answer the following as required:

1. What are the different physical agents used to control microbial growth? Explain their
mechanism of actions and give examples.
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2. Differentiate disinfectant and antiseptic. Provide examples.
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3. What is a nosocomial infection?

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4. What are some of the skin diseases caused by Staphylococcus aureus?

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