Study case:

Observing the shift of Antibiotics

Văn Khắc Triết
AIM
The purpose of this investigation is to test the antibacterial properties of household substances.
Antibiotics prevent germs from multiplying. Scientists must identify the best effective antibiotic to treat a bacterial
condition.

VARIABLES

Any qualities, amount, or number that can be gauged or tallied qualifies as a variable. A data item is another name
for a variable. Examples of variables include age, sex, company revenue and costs, country of birth, capital
expenditures, class grades, eye color, and vehicle kind.

So how can independent variables affect dependent variables?

The cause is the independent variable. Its value is unaffected by other research factors. The effect is the dependent
variable. Changes in the independent variable affect its value.
Such as
The independent variable is the type of soda, either diet or normal. The dependent variable is the blood sugar level
you monitor, which varies according to the type of soda.

Independent Variable (gram) How is it being Changed?

By putting into practice the method that will be
used to conduct an experiment on each antibiotic
Amount of tea/distilled water/honey/garlic
provided. There will be four tests in all, and each
one will use a different antibiotic.

Dependent Variable (the rebel of the antibiotics

on the habitat of the bacteria)
Habitat of the bacteria, zone of inhibition
How is it being Measured?
By using a ruler and, if the zones of inhibition are
too hazy to perceive, a lighted magnifying glass.
This dependent variable can change depending on
the type of antibiotics being used since the size of
the area created by a particular antibiotic can
impact whether the bacteria are susceptible or
resistant to that antibiotic.

Controlled Variables How is it being Controlled?

Room temperature Every Petri plates with various antibiotics must be

 kept in a space or setting with a constant
temperature (usually 30 Celcius - the optimal
temperature for the bacteria to grow)
The experiment has been done in a fine humidity
for the bateria growth to keep developinig which is
Humidity
a bit of moist in the air surrounding the pertri
dishes..
According to our teacher, to great
Room luminosity luminous power for the yogurt bacteria to grow is
in dark area such as the incubator.

HYPOTHESIS
In this case study, we'll examine how several substances including distilled water, honey, garlic, and tea affected
the bacteria's habitat. The best environment for yogurt bacteria to grow is 44 degrees celsius with a warm, sunny
gaze however as our laboratory doesn’t have such modern facilities as an incubator, we eventually put them in a
dark/ cozy room with a temperature of around 30 degrees Celsius. In fact, yogurt bacteria can’t develop perfectly
in a temperature below 36-degree celsius ( 98 Fahrenheit degree)

The hypothesis here is: How does each independent variable (honey, tea, distilled water, garlic)

As we’ve waited for 1 week, the environment of yogurt bacteria may have include fungus, bacterias that have been
transferred from the outside world by an unexpected aspect such as our cough, the petri dish is not a hundred
percent clean yet, lab facilities are not UV-lighted.
So various amounts of bacteria also come with various amounts of reactivity (by dividing the petri dish in a
quarter):
Honey side:
-Honey is known as the most ancient antibiotic that are used by the ancient Egyptians in the earl 150BC, if
according to the study of a group of archaeologists, hence, the prognostication won’t be changed.
Garlic side:
-The component inside garlic contained allicin which many scientists defined as strong antibiotics.
Tea side:
-The factor that made up the tea bag has no case study about how a bag of Lipton can fight back the bacteria, in
fact, they only said that Lipton tea only can increase boosting your memory and cognition, promoting weight
loss,...
Distilled water:
-As the very first micro living life form started first in the water so I have a strong belief that bacteria gonna
develop well.

MATERIALS
Stirring rod
A cup Yogurt
5g agar
Stove to heat water
5g of natural gelatin
5g of sugar
200 ml water
Permanent marker
1 teaspoon of honey
1 teaspoon of Lipton tea
1 teaspoon of distilled water
A small extract from garlic’s clove.
Petri dish
Straw
Beef stock
Magnified glass
Saucepan

PROCEDURE
Week 1: create an environment for yogurt bacteria, everything is done in light with a 25-degree Celsius room.
1. Heat the water, gelatin, beef stock, and sugar in a saucepan, stirring gently until the mixture boils and
everything has dissolved.
2. Allow it to cool slightly before pouring it into the containers to a depth of 15mm.
3. Cover the containers loosely and allow the mixture to cool and solidify
4.Once cool, secure the lids and store the containers in the fridge until required
5.Then slowly pour the liquid into the pantry dishes.
6. Then let it dense.
7. Deep your Q-tips into distilled water.
8. Then gently make contact between the q tips and the gelatin liquid.

Week 2: introduce antibiotics, everything has been done in light at 25 degrees Celsius
1. Divided your petri dish into 4 equal sides.
2. Use the straw to make 4 holes in each side.
3. In 1 hole we will put 10ml of distilled water.
4. 1 hole of tea + with warm water.
5. 1 hole of grinned garlic mixed with water.
6. 1 hole 10 ml of honey mixed with water.
After all, you will have to wait for 1 week to see the result.

Week 3:
1.gather the result then write a report on how various antibiotics reacted to various bacteria.
2. Use a magnified glass to observe the transformation.
3. Measure to the zone of inhibition in the petri dish

SAFETY CONSIDERATIONS
1. When heating the water, the stove is scorching and there is no cover so it can be easy for us to get burned.
2. After a week the sample finally grew some fungus and bacteria so be careful whenever you touched the petri dish
directly (don’t touch your face with your eyes), and also when you insert the independent variables (garlic, honey,
distilled water).
3. After 5 weeks, the bacteria started to get out of control, so the spread rate rapidly increased since you must not
directly touch the petri dish, use the camera to capture the result. Overall, DO NOT make any direct contact to the
petri dish always wear gloves.
4. Always wear a lab coat/gloves whenever there is an experiment.

RESULTS
WEEK 1:
After the experiment, you will need your sample to rest for at least 1 week for the antibiotics to develop inside their
environment.
WEEK 2:
As the habitat of the yogurt started growing, the result showed that the peak of 5mm diameter which it’s has formed
some yellow dots. And its range spread all around the petri dish, with a high density where the Q tip touched most.
When you magnified the glass you will see the population of the bacteria/fungus has rapidly increased or you can
use your bare eyes to observe and see particles in the agar substance.
Week 3:
After you inserted independent variables in the second week you will finally see the change on how the independent
variables affect the environment of the micro-living things. Such as at the honey side you would see that the honey
prevents the bacteria to spread out.
ANALYSIS
Write a paragraph that includes:
● A summary of what the results show (trends and patterns)

● An explanation of the results with reference to scientific concepts

The graph showed the end conclusion of the antibiotics' growth rate over a period of four and a half weeks. The
zone of inhibition in each of these plates is measured in units of 5 mm on the waterside.
Additionally, there are a few minor variations in the garlic plate, such as the diameter of inhibition in the first
plate, which is 10mm, 9mm, 11mm, and 13mm for the first, second, third, and fourth plates, respectively. This
allows us to calculate an average zone of inhibition of 10.75mm. Thus, in terms of antibiotics, tea and water are
similar. The first, second, third, and fourth zones of inhibition, measured in mm for diameter, are 7mm, 6mm, 7mm,
and 5mm, respectively. As with the hypothesis, go on to the final independent variable, honey. Since I assumed that
honey would contain varying amounts of antibiotics, the fact that it came in second to garlic surprised me much.
Although honey contains a lot of antibiotics, it may not actually be honey anymore since other chemicals have been
added to it to give it the same flavor and scent. And the zone of inhibition for honey has a diameter of 9mm, 7mm,
8mm, 8mm, which corresponds to the first, second, third, and fourth plates, respectively, and has an average of
8mm.

CONCLUSION
The aim of this experience is to build the environment for bacteria in the yogurt. Help us acknowledge that

We’ve been introduced to a new aspect of science, antibiotics. By creating the environment for the bacteria which
includes Agar substance, we can barely observe how the bacteria react to places with high density with high yogurt
bacteria throw each week. In the second week, we get to acknowledge that by inserting independent variables that
are tea, distilled water, honey, and garlic, and taking a rest for one week by the third week, we can see how
strongly the independent variables rebel to bacteria by observing the zone of inhibition and we know that garlic
has the strongest antibiotics, second places stand for honey, third place is tea and lastly, water as the fourth place.
In the fourth week, things started to get out of control because the antibiotics has gotten weaker but the
environment for the bacteria still growing so the zone of inhibition in each plate disappeared and replace by a
bunch of grassy looking.

EVALUATION
Complete the tables below to evaluate your scientific investigation

Possible Error How Does This Affect The Results? Improvement

The liquid can’t be dense and affected to Using a measuring cylinder

Too much water
the environment for bacteria for growing. probably.
Anti-Biotics density isn’t well enough for Using a measured cylinder
Too little yogurt
the antibiotics to fight some bacteria probably.
The petri dish, the stirring rod, all of the
lab equipment, aspect that directly touched
Numerous different the sample must be cleaned otherwise the Wear mask, UV lighted everything
factors petri would contained other various kinds to make sure nothing is dirty
of bacteria. And and prevent us from
coughing into the Petri dish

Term Meaning Evaluation (high, moderate, low) and Reason

How reproducible the results of an Moderate. Because controlled variables can’t be stable
experiment are. If the experiment is overall, those things won’t be consistent for the bacteria
Reliability repeated and similar results are in the habitat to grow will slightly different everytime
obtained, then the results are reliable the experiment is repeated and not really reliable.
 How close the results of the experiment
are to the ‘true value’. If the results
Accuracy obtained from the experiment are Low
similar to the true value or trend, then
the results are accurate.

How well the experiment is able to

measure the effect of the independent
variable on the dependent variable. If
Validity the experiment was a fair test and the
Low
procedure obtained the correct data
then the results are valid