Testing the Effectiveness of Natural versus Chemical Disinfectants on Gram Positive Bacteria
| dc.contributor.author | Pagat, Shawnea | |
| dc.contributor.author | Morimoto, Pashyn | |
| dc.date.accessioned | 2021-05-24T17:07:50Z | |
| dc.date.available | 2021-05-24T17:07:50Z | |
| dc.date.issued | 2020-11 | |
| dc.description | A student presentation to the Fall 2020 Student Research and Creative Works Symposium | |
| dc.description.abstract | Due to the on going COVID-19 global pandemic there has been an emphasis on cleanliness and the effectiveness of disinfectants in order to slow/stop the spread of COVID-19.The effectiveness of two chemical disinfectants (bleach and Lysol) and two natural disinfectants (lemon juice and white vinegar) were compared to each other by determining each disinfectant’s ability to inhibit the growth of the gram positive bacteria Staphylococcus epidermidis. Zones of inhibition around each of the disinfectants were used as an indicator of their effectiveness in killing gram positive bacteria. The results showed that the chemical disinfectants produced larger zones of inhibition than the natural disinfectants, thus it can be concluded that the chemical disinfectants were more effective than the natural disinfectants | |
| dc.format.extent | 1 page | |
| dc.identifier.uri | http://hdl.handle.net/10790/5680 | |
| dc.language.iso | English | |
| dc.publisher | University of Hawaiʻi — West Oʻahu | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | |
| dc.title | Testing the Effectiveness of Natural versus Chemical Disinfectants on Gram Positive Bacteria | |
| dc.type | Presentation | |
| dc.type.dcmi | text |
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