8 thoughts on “D50 – Arriaga

  1. during your results of the bar graph, you mention that a statistical hit is when your bacteria is growing (top green line) and that a “very good statistical hit” is when your bacteria is dying(bottom green line). could you explain why that is?

    1. This is because the top green line shows where a compound that is a growth promoter for the bacteria would be, the bottom green like I had deemed a “very good statistical hit” because that, in this experiment, would be the point where we see that the bacteria would be dying. In this case I had said it was a good statistical hit because in regards to Salmonella Typhimurium we do not want to see growth.

  2. How is the statistical hit determined and why is it “very good” when the bacteria is dying?

    1. A statistical hit is determined by taking the average of our negative control + or – 2 times the standard deviation of our negative control. Anything within the range would not be considered a statistical hit. Anything that falls above or below the range would be a statistical hit. A good statistical hit, in this case, would be when the bacteria is dying because when dealing with a bacteria such as Salmonella Typhimurium that causes many side effects, we don’t want the bacteria to grow.

  3. Hello! Good presentation, you mentioned that adding dye to your controls messed up your data, why did removing it make your testing successful?

    1. So removing the dye allowed no interference within our controls. We decided, once we removed the dye, to run our plate in the spectrophotometer and write that data down to subtract it from the incubation data. This allowed our final data to show only the growth/death of bacteria as we no longer had the plastic well plate to account for. I wouldn’t necessarily say that removing the dye made our testing very successful, but it did allow us to have consistent controls which is what we wanted for our calculations.

    1. A statistical hit is when my compound is either determined as a bacteria growth promoter or a bacteria “killer”. The preferred in this case would be a compound in which the bacteria is no longer growing and is ideally dying.

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