We researched what concentration resveratrol would fully dissolve in DMSO and found answers ranging from 25 mg/ml to 56mg/ml. We created a 25mg/ml concentration and still had solid resveratrol residue at the bottom of our test tube.
All of our experiments showed resveratrol was not a viable antibiotic. There was no evidence of resveratrol ever killing or inhibiting S. Typhimurium growth. Our first experiment was a max dose experiment and at that point we realized that resveratrol probably wouldn’t work as an antibiotic.
I liked how well you used your images. References seem to be spaced wide, maybe more information could have been put in rather than spacing out the references.
Resveratrol is actually a compound found in red wine. Red wine is stored in barrels for years at temperatures that would seem to induce bacteria growth but there isn’t any significant bacterial growth. The alcohol percentage of wine is pretty low so we hypothesized that resveratrol was preventing bacteria growth.
curesymposium.org 
What were the solubility issues in DMSO, and at what point did you find that resveratrol was not a viable antibiotic for Salmonella Typhimurium?
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We researched what concentration resveratrol would fully dissolve in DMSO and found answers ranging from 25 mg/ml to 56mg/ml. We created a 25mg/ml concentration and still had solid resveratrol residue at the bottom of our test tube.
All of our experiments showed resveratrol was not a viable antibiotic. There was no evidence of resveratrol ever killing or inhibiting S. Typhimurium growth. Our first experiment was a max dose experiment and at that point we realized that resveratrol probably wouldn’t work as an antibiotic.
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I liked how well you used your images. References seem to be spaced wide, maybe more information could have been put in rather than spacing out the references.
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Great presentation! How did you decide what compounds you were going to test?
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Resveratrol is actually a compound found in red wine. Red wine is stored in barrels for years at temperatures that would seem to induce bacteria growth but there isn’t any significant bacterial growth. The alcohol percentage of wine is pretty low so we hypothesized that resveratrol was preventing bacteria growth.
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