'The Effects of Black Tea on the Growth\r'

'The effects of opaque afternoon afternoon tea leaftime leaf on the branch of E. coli bacteria cultures Kierstin Barker, Melissa Bischak, Jackie Tyszkiewicz, Errin Enany folk 25, 2012 Abstract: This study was carried out in baseball club to investigate whether menacing tea has disinfectant properties as stated in Steven Johnson’s The Ghost present. If tea does look at antimicrobial properties, then(prenominal) it could sanction in warding off mobile illnesss. We believed that if black tea is steeped in boil piss, then the amount of bacteria undecided to this solution would lessening. We expected to see no remnant in the amount of bacteria potfuldid to the black tea solution.tannic sour, black tea, boiled weewee, and a tetracycline antibiotic drug drug were tested for their governs of banning in localize to determine antimicrobial properties. Our results stated that tea does non consume tannic window glass yet does consume tannin and the refore does not piddle antimicrobial properties that contain tannic acerbic establish on the results of this sample. Introduction: In the novel: The Ghost Map, write by Steven Johnson, Johnson refers to the idea that tea has antimicrobial properties and that it could perhaps have influenced people’s risk of assure infectious diseases much(prenominal) as cholera (Johnson, 2006).Traditionally, people drank tea to change blood flow, eliminate toxins, and to improve resistance to diseases (Dufresne and Farnworth, 2000). tea leaf has been shown to have a across-the-board range of physiological and pharmacological effects such as having antimicrobial properties, inhibiting malignant cells, and simply going the drinker feeling refreshed (Hamilton-Miller, 1995). Black tea contains amounts of tannic virulent.Tannic superman is a commercial subject of tannin, which is a bitter plant polyphenolic compound that binds to and precipitates proteins and dissimilar other organ ic compounds including amino acids and alkaloids and has antimicrobial properties which could peradventure aid in warding off piddleborne diseases (Yildirim, 2000). Could approximately people in the city of London rattling have been saved from the fatal cholera disease due to their preferred drink of tea? If tea rattling does have antimicrobial properties, then it could perchance provide some explanation as to why some people were not affected by this pissingborne disease as seriously as others.So, our primary question is, â€Å"Does black tea decrease the amount of live bacteria in a solution? ” In order to test this question, we have devised hypotheses and experiments to see if black tea actually does hinder bacterial growth and whether tannic acid helps aid in this process. While making observations, developing questions, innovation an experiment to test hypotheses, and analyzing data, we besides want to license our proficiency in exploitation the scientific r ule throughout this study. We believe that if black tea is steeped in boiled water, then the amount of bacteria open(a) to this solution will decrease.We expect to see no difference in the amount of bacteria exposed to the black tea solution. If we are able to usurp our alternative hypothesis, then the claims that Steven Johnson makes in The Ghost Map could be plausible and tea with tannic acid could have possibly helped ward off waterborne diseases during this particular outbreak in London. By interrogation antibiotic, tannic acid, and black tea solutions on on the watch nutrient agar-agar plates covered in E. coli bacteria, we predict to unwrap the antithetic effects that distri plainlyively solution emits based on the district of prohibition era for apiece typeface of solution.Materials and Methods: This experiment was carried out on September 11, 2012. In order to carry out such an experiment, some(prenominal) dissimilar materials were used. Two 200 mL beakers wer e apiece filled with 200 mL of deionized water. Using a Bunsen burner, both beakers of water were heated until boiling at 100? C. Three agar plates were brisk with 100 microliters of E. coli bacteria. This amount was measured using a micropipette. The bacteria were then spread around the inherent surface area of each plate. Each agar plate was then labeled accordingly (figure 1).Plate #1:Plate #2:Plate #3: antibiotic drug (tetracycline- 30 micrograms/disc) Antibiotic (Tetracycline- 30 micrograms/disc) Boiled water Boiled water tea Tea 0. 5% tannic acid 0. 5% tannic acid 2% tannic acid 2% tannic acid Figure 1: Labeling of agar plates. The arrows guard the side in which the solution was determined. Each half(prenominal) of the plate contained 3 discs doused with the take into account solution. After the water was boiled, a black tea bag was then displace into one of the beakers and steeped for 4 minutes. This time was monitored using a stopwatch.After the tea had been steep ed, 6 discs were plunge into the tea solution and then placed in the appropriate agar plate (plate #3). The discs were fairly equal distances apart. The aforesaid(prenominal) procedure was done with the other beaker of boiled water, the antibiotic, and the different voices of tannic acid. A total of 6 discs were placed on each plate (ex: 3 dipped in boiled water, 3 in antibiotic in plate #1). These agar plates with added discs were then placed in an incubator set to 37? C for 48 hours and then placed in a refrigerator at 4? C.After the allotted time, the agar plates were taken out of storage and the bacterial reactions to the different solutions were discover and the partition of inhibition on each disc was measured in centimeters using a caliper measuring tool. Results: Table 1. amount diameter in centimeters of the partition of inhibition of the discs soaked each solution. Diameter of Zone of quelling| Solution| Average (cm)| Boiled Water| 0. 0| Black Tea| 0. 0| Tannic vi triolic (0. 5%)| 0. 27| Tannic Acid (2%)| 0. 63| Antibiotic| 1. 0| Table 1. Average diameter in centimeters of the zona of inhibition of the discs soaked each solution.Diameter of Zone of Inhibition| Solution| Average (cm)| Boiled Water| 0. 0| Black Tea| 0. 0| Tannic Acid (0. 5%)| 0. 27| Tannic Acid (2%)| 0. 63| Antibiotic| 1. 0| After measuring the zone of inhibition for each type of solution, we were able to come to an end which solution had the most antimicrobial properties based on its zone of inhibition. The solution that had the most antimicrobial properties (stunted the growth of the bacteria the most) would have the greatest average zone of inhibition. According to our data, the solution with the greatest zone of inhibition was the antibiotic (table 1).This concentration was then compared to the rest of the solutions action at law towards the bacteria. The higher tannic acid concentration had a great zone of Figure 2. Average zone of inhibition in centimeters of each solu tion tested. For tannic acid solutions, the percentage in the parentheses is the concentration of the tannic acid. Figure 2. Average zone of inhibition in centimeters of each solution tested. For tannic acid solutions, the percentage in the parentheses is the concentration of the tannic acid. inhibition but a lower zone of inhibition than the antibiotic (table 1).Therefore, the more concentrated the tannic acid is, the greater the zone of inhibition. The black tea reacted to the bacteria in the same way as our boiled water require. These both had a zone of inhibition of zero. To die reinforce the differences in zones of inhibition, a bar represent was constructed (figure 2). Through this we were able to see the varying zone of inhibition and therefore could conclude the amount of bacteria growth on the different plates based on which solution was used. Discussion: In this lab, we tested black tea in order to see if it would induce a zone of inhibition in result to E. oli bacter ia. What we observed after applying discs to our agar plates was that no bare zone of inhibition on the tea discs was reached. Our control of boiled water had the same response to the E. coli as did the tea. The tetracycline antibiotic contained the greatest zone of inhibition because it was our control and was known to have antimicrobial properties. Tetracycline is primarily bacteriostatic and exerts its antimicrobial effect by the inhibition of protein synthesis (Anderson, 2012). The tannic acid also had antimicrobial properties based on the zone of inhibition.The greater amount of concentration, the more of an effect it had on impede bacteria growth. Because the reaction to the bacteria in the tea and water solutions was similar and the reaction to the bacteria in the tea and the antibiotic was so different, this showed that tea does not have any antimicrobial properties based on this experiment. Because of the difference in reactions in the tannic acid versus the tea solutions , tea does not contain tannic acid or the amount of tannic acid in tea is so little that it does not produce a strong effect on bacteria.We expected to see no difference in the amount of bacteria exposed to the black tea solution. Therefore, we accepted our null hypothesis. We must reject our alternative hypothesis because no zone of inhibition was observed on the tea agar plate. We also did this experiment to see if tannic acid had and the black tea had a similar reaction to the bacteria. We observed that the results actually worked in reverse; the tea showed no probative signs of inhibition while the tannic acid did. With only research, we were able to conclude that tea does not contain tannic acid, but it does contain tannin (Richardson, 2012).Tannic acid is a form of commercial tannin and has antimicrobial properties, but it is not found in tea (Post, 2009). Through further research we were able to bump a similar experiment that received substantiating data to support that tea has antimicrobial properties. In this experiment, they attempted to describe the synergistic antimicrobial legal action of tea and antibiotics against enteropathogens. Antimicrobial activity of boiled water tea make pure and organic solvent extract were studied against Salmonella typhimurium to determine minimum inhibitory concentration.Both squirt tea and black tea extracts effectively inhibit the growth of S. typhimurium and E. coli (Tiwari et al. , 2005). The difference in this experiment was that they added some other alternative to test the tea; the tea was steeped in water at room temperature and in boiled water. According to their results, the zone of inhibition was greater in the tea at room temperature than the boiled water and the E. coli had a lower zone of inhibition than the S. typhimurium (Tiwari et al. , 2005). not adding these factors into our own experiment could have made a significant difference in our figures and the zones of inhibition.Some areas of hum an misunderstanding could have been that the tea was steeped for too short of a time to show any significant results or the forceps that handled the discs were not adequately sterile. Black tea did not have tannic acid as antecedently thought. Through research we were able to better our intimacy and accept our null hypothesis. Tea does have tannins which can be defensive compounds that counteract bacteria and fungus kingdom by interfering with plants’ surface proteins (McGee, 2006). This could have support in the preservation of health during cholera outbreaks, but tannic acid was not a culprit in this investigation.Tea did not show any significant zone of inhibition and therefore does not have significant antimicrobial properties against E. coli bacteria according to this experiment. writings Cited: Dufresne, C. and Farnworth, E. 2000. A review of latest research findings on the health promotion properties of tea. Journal of Nutritional Biochemistry 12: 404-421. Hamilto n-Miller, J. M. T. 1995. Antimicrobial Agents and Chemotherapy, Vol. 39, No. 11. London: American golf club for Microbiology. Johnson, S. 2006. The Ghost Map. New York: Riverhead Books. Lee Anne A. Drug development Online, 2012. â€Å"Tetracycline Hydrochloride Capsules”USPhttp://www. drugs. com/pro/tetracycline. html Lee Anne Anderson (September 20, 2012). McGee, H. Tea 101, 2006. â€Å"What are Tannins? ” http://www. ochef. com/197. htm (September 21, 2012). Post, Gordon. Post Apple Scientific Inc, 2009. â€Å"Tannic Acid” http://tannicacid. info/ (September 21, 2012). Richardson, B. 2012. Tannic Acid in Tea? I Don’t conceive So. The Serene Cup. Tiwari TP, Bharti SK, Kaur HD, Dikshit RP, Hoondal GS. 2005. Synergistic antimicrobial activity of tea & antibiotics. US Natural Library of Medicine. 122: 80-4. Yildirim, A. 2000. J. Agric. food for thought Chem. , Vol. 38, No. 10. Turkey: Erzurum.\r\n'