Name: Hiba Majid (P:\Science\Mr Alim\Year 12\AS Biology)
(Core Practical 9)
Title: Antimicrobial properties of mint and garlic
METHOD:
1. Carry out instructions given (or those you have produced and researched) to complete the
practical (CPAC1)
2. List apparatus below and describe techniques used when measuring quantities with a
particular piece of apparatus:
Piece of apparatus Purpose of piece of Comment on how piece of equipment Appendix
apparatus was used 5c
accurately/appropriately/safely technique
Agar plate with To observe the effect of The agar plate is to be always left on
nutrients and the plants on bacteria flat surfaces and away from the edge
bacteria colony as to minimise risk of falling off high
surfaces. This would lead to the spread
of bacteria. Before handling the plate,
surfaces are to be wiped down with
disinfectant and hands washed after
with soap. The lid is also not to be fully
opened as this will lead to
contamination of the bacteria.
High risk
Masking tape Used to label discs inside The tape had to be sealed in a cross
the agar plate and seal shape instead of all around the plate
plate to ensure gases could still go in and
out. This was to prevent anaerobic
respiration and the rise of pathogens
Low risk
Sterile Pipette Transfer ethanol to the There was the risk of cross
pestle and mortar contamination of plants and bacteria
when using the pipette. to mitigate
this, a sterile pipette should be used
and it should not touch the Petri dish
at any time
Low risk
Ethanol Acted as control to Ethanol is highly flammable and so to
compare results to and minimise risk, the ethanol should be
ensure it is the antibiotic kept away from open flames. The
properties of the plant ethanol is also a liquid which can be
Mr Alim
, Name: Hiba Majid (P:\Science\Mr Alim\Year 12\AS Biology)
that is acting on the spilled and slipped on, leading to
bacteria injury. The ethanol should be sealed
tight when finished with and should be
kept away from the edge of the table.
When dealing with ethanol you
should, wear gloves and goggles
Medium-high risk
Mint leaves Used to compare to the To ensure the validity of the
antimicrobial properties experiment, the amount of mint used
to garlic was weighed using a weighing scale to
be exactly 3.0 g
No risk
Clove of garlic Used to compare to the To ensure the validity of the
antimicrobial properties experiment, the amount of garlic used
of mint leaves was weighed using a weighing scale to
be exactly 3.0 g. to get the correct
amount, a scalpel was used to adjust
the size of the garlic
No risk
Measuring cylinder Measure the volume of There is the risk of the measuring
ethanol cylinder falling over and leading to
spillages when measuring ethanol. To
prevent this, the cylinder was placed
in the middle of the table, ensuring it
was always on a flat surface, away
from the edge.
Low risk
Pestle and mortar This was used to crush They are made of ceramics and so
the plant material there is the risk of them falling and
shattering. A person may also injure
their fingers while crushing the plant
material. To avoid these, they should
be left in the centre of the table and a
person should watch their fingers
when crushing the plant material.
Low-medium risk
Mr Alim
(Core Practical 9)
Title: Antimicrobial properties of mint and garlic
METHOD:
1. Carry out instructions given (or those you have produced and researched) to complete the
practical (CPAC1)
2. List apparatus below and describe techniques used when measuring quantities with a
particular piece of apparatus:
Piece of apparatus Purpose of piece of Comment on how piece of equipment Appendix
apparatus was used 5c
accurately/appropriately/safely technique
Agar plate with To observe the effect of The agar plate is to be always left on
nutrients and the plants on bacteria flat surfaces and away from the edge
bacteria colony as to minimise risk of falling off high
surfaces. This would lead to the spread
of bacteria. Before handling the plate,
surfaces are to be wiped down with
disinfectant and hands washed after
with soap. The lid is also not to be fully
opened as this will lead to
contamination of the bacteria.
High risk
Masking tape Used to label discs inside The tape had to be sealed in a cross
the agar plate and seal shape instead of all around the plate
plate to ensure gases could still go in and
out. This was to prevent anaerobic
respiration and the rise of pathogens
Low risk
Sterile Pipette Transfer ethanol to the There was the risk of cross
pestle and mortar contamination of plants and bacteria
when using the pipette. to mitigate
this, a sterile pipette should be used
and it should not touch the Petri dish
at any time
Low risk
Ethanol Acted as control to Ethanol is highly flammable and so to
compare results to and minimise risk, the ethanol should be
ensure it is the antibiotic kept away from open flames. The
properties of the plant ethanol is also a liquid which can be
Mr Alim
, Name: Hiba Majid (P:\Science\Mr Alim\Year 12\AS Biology)
that is acting on the spilled and slipped on, leading to
bacteria injury. The ethanol should be sealed
tight when finished with and should be
kept away from the edge of the table.
When dealing with ethanol you
should, wear gloves and goggles
Medium-high risk
Mint leaves Used to compare to the To ensure the validity of the
antimicrobial properties experiment, the amount of mint used
to garlic was weighed using a weighing scale to
be exactly 3.0 g
No risk
Clove of garlic Used to compare to the To ensure the validity of the
antimicrobial properties experiment, the amount of garlic used
of mint leaves was weighed using a weighing scale to
be exactly 3.0 g. to get the correct
amount, a scalpel was used to adjust
the size of the garlic
No risk
Measuring cylinder Measure the volume of There is the risk of the measuring
ethanol cylinder falling over and leading to
spillages when measuring ethanol. To
prevent this, the cylinder was placed
in the middle of the table, ensuring it
was always on a flat surface, away
from the edge.
Low risk
Pestle and mortar This was used to crush They are made of ceramics and so
the plant material there is the risk of them falling and
shattering. A person may also injure
their fingers while crushing the plant
material. To avoid these, they should
be left in the centre of the table and a
person should watch their fingers
when crushing the plant material.
Low-medium risk
Mr Alim
