The bacterial effect of varying concentration levels of selected dishwashing liquids on the pathogenic bacteria found in kitchen utensils

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Household products, Kitchen utensils

Abstract

Experimental research design and purposive sampling technique were utilized in this study. The dishwashing liquids were diluted to different concentrations and Kirby Bauer Method was followed in the experimentation. Data gathered were encoded and analyzed using One-way ANOVA and mean. Results showed that varying concentration levels of the dishwashing liquids have significant bactericidal effect on the pathogenic bacteria-staphylococcus aureus and Escherichia coli. The data on the bacteria's zone of inhibition showed that there is a significant difference between the concentration levels of dishwashing liquids with undiluted concentration of the dishwashing liquids having the most bactericidal effect on stephylococcus aureus and Escherichia coli

Comments

Call Number: RP SHS 18 07

Location: Research Commons

First Advisor

Dennis Y. Perona

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