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8 thoughts on “D1 – Buszka”
When you talk about using fresh Garlic, how would you alter or monitor dosage?
That’s an interesting question!We would try to use a extract from the fresh garlic by either creating a soluble gel or liquid and try to put it into solution. From there we would try to see what concentrations can inhibit the growth of salmonella.
I was curious about the future direction: why would fresh garlic work better than a pure isolated compound.
I was curious about the future direction: Why would fresh garlic work better than a pure isolated compound? Would it be the ratio (allicin x garlic oil) that you can test?
That’s a great question! We believe that there may be some active components in the garlic oil that with allicin can prevent the growth of salmonella. So, yes there would be better allicin & garlic oil ratio in the fresh garlic.
Compared to other mass made antibiotics, how easy, or hard, would it be to create an antibiotic using garlic?
Wow thats a good question! After completing this experiment I think it is easy to create an antibiotic but quite hard to find an antibiotic that works. If fresh garlic had the properties that we were looking for it could easily be made into an antibiotic
You mentioned that you had trouble with the fresh garlic and ethanol extract. What made that process so difficult?