The study of antibacterial activity of honey at different initial PH

Nor Hafizah Haron, (2013) The study of antibacterial activity of honey at different initial PH. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

The antibacterial activity of honey is mainly due to its low pH, osmolarity and hydrogen peroxide accumulation. Some of the previous studies state that, the antibacterial activity of honey is not related to its pH value. The aim of this work is to investigate the pH change in kelulut honey does affect the antibacterial activity of honey or not. The antibacterial activity of kelulut honey was tested on the Escherichia coli. The pH value of kelulut honey was adjusted by using sodium hydroxide to pH 4. pH 5 and pH 6. The antibacterial activity of honey was assayed using spread plate method which the number of bacteria was counted. As the incubation time increased. there were few or no significant of antibacterial activity of honey for pH 4, pH 5 and pH 6.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 07 Mar 2015 07:25
Last Modified: 16 Feb 2017 01:26
URI: http://umkeprints.umk.edu.my/id/eprint/3515
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