Average area of inhibition
Solution | Total Average Area (cm²): |
---|---|
Garlic | 7.31cm² |
Tumeric | 3.57cm² |
Salt Water | 3.14cm² |
Ginger | 3.9cm² |
Distilled Water (control) | 3.14cm² |
Solution: | Average Trial 1 | Average Trial 2 | Average Trial 3 |
---|---|---|---|
Garlic | 7.71cm² | 7.4cm² | 6.34cm² |
Turmeric | 3.56cm² | 3.6cm² | 3.55cm² |
Salt | 3.14cm² | 3.14cm² | 3.14cm² |
Ginger | 4.19cm² | 3.87cm² | 3.66cm² |
Distilled Water (control) | 3.14cm² | 3.14cm² | 3.14cm² |
data analysis
As predicted, the garlic solution was clearly the most effective in prohibiting growth. Its zone of inhibition covers over twice the area of the salt which on the other hand, had no effect whatsoever in killing the E.Coli with its zone of inhibition covering exactly the same area as the control group. Though both the turmeric and the ginger solutions created a zone of inhibition, neither of them had remotely the same impact as the garlic and based on a scale of effectiveness (shown in the above image) and it can be ridden of as completely ineffective. Garlic proved to be the only substance which could be deemed effective. It should also be noted that even though salt was unable to create an area of inhibition it had the less bacterial growth on its plate than turmeric in all 3 trials even though turmeric had a slight area of inhibition. In general turmeric and salt had a similar level of effectiveness.