Antibacterial Effect of Honey against Some Bacterial from Wound Infection

Antibacterial Effect of Honey against Some Bacterial from Wound Infection

Project / Seminar Material
Reference ID: PS-24232-TM

DEDICATION

This research material titled “Antibacterial Effect of Honey against Some Bacterial from Wound Infection” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing or related project material on “Antibacterial Effect of Honey against Some Bacterial from Wound Infection” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    The study identifies the Antibacterial Effect of Honey against Some Bacterial from Wound Infection. In achieving this aim, the following specific objectives were laid out identify the Wound Infection mitigated by Honey and determine the antibacterial activity of honey against Gram-Negative bacteria. Honey is one of the most products has been used as an antimicrobial agent since the ancient times. The potential antimicrobial activity of honey is arise from its physiochemical proprieties such as high osmotic pressure, low pH, in addition to other factors and enzymes that work as antimicrobial agents. All these components and characteristics of honey led to consider it as one of the most efficient, useful and natural antimicrobial agents. The study included some of both gram-positive (Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus spp.) and gram-negative bacteria (Escherichia coli, Klebsiella pneunoniae, and Pseudomonas aeruginosa). The antibacterial action of honey in three different concentrations (100%, 70% and 50%) was assessed. The results found that honey has the similar antibacterial effect as antibiotics effect. Additionally, the concentration of 100% was the most effective concentration in the inhibition of bacterial growth, and this concentration gave the best result of antibacterial effect. Furthermore, the results showed that as the concentration of honey decreased the effect of inhibition decrease as well. Finally, the study established that there is no significant different between the gram-positive and the gram-negative bacteria in the term of inhibition activity.

    Antibacterial Effect of Honey against Some Bacterial from Wound Infection

    CHAPTER ONE

    1.1 Introduction

    Honey is defined as the natural sweet substance produced by honey bees from nectar of blossoms or from secretions of living parts of plants or excretions of plant sucking insects on the living part of plants, which honey bees collect, transform and combine with specific substances of their own, store and leave in the honey comb to ripen and mature (Mendes et al., 1998). Honey is a very important energy food and is used as an ingredient in hundreds of manufactured foods, mainly in cereal based products, for its sweetness, color, flavor, caramelization and viscosity (Rodriguez et al., 2004).

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

    Summary Headlines for Antibacterial Effect of Honey against Some Bacterial from Wound Infection