1. The antibacterial powers of honey Elliot Young

2. Honey

3. Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide

4. Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide

5. Background Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide

6. Background

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8. Honey’s antibacterial properties High Sugar Concentration Methylglyoxal Hydrogen Peroxide

9. Methodology 3 honeys compared: Processed Unprocessed 10+ UMF Manuka Honey’s antibacterial qualities tested against escherichia coli and bacillus subtilis Hypothesis: As I increase the concentration of each honey, the antibacterial effect of the honey will increase (reflected by the diameter of clear zone). Manuka honey should also have a stronger antibacterial quality compared to the other honeys due to the significant levels of methylglyoxal (MGO) in the manuka.

10. Methodology Clear zone diameters measured & recorded Agar plates incubated for 42 hours at 25 oC 5 different concentrations of honey plated 0.09ml honey sample placed in each hole Four holes taken out of each agar plate with a sterile cork borer Agar plates inoculated with 0.5ml bacteria

11. Results & Analysis Honeys antibacterial qualities against two bacteria Escherichia coliBacillus subtilis r>0.8 All 3 honeys had antibacterial properties

12. Results & Analysis Honeys antibacterial qualities at 100% Concentration against two bacteria Escherichia coli Bacillus subtilis ProcessedUnprocessedManuka ProcessedUnprocessedManuka 10+ UMF manuka honey had over twice the antibacterial effect as processed honey at 100% concentration Difference between processed and unprocessed relatively insignificant

13. Applications & Further Research Applications Antibiotic Resistant Bacterial Strains Throat Infections Ulcers Food Poisoning Wound Patches