1. THE ANTIBACTERIAL EFFECTS OF MULTI-SURFACE WIPES Courtney Teeple 11 th Grade Western Wayne High School

2. Flowchart Problem Research Hypothesis Testing ControlVariable Data Conclusion

3. Problem Bacteria growth on kitchen and other household surfaces is a common cause of illnesses. Many people do not disinfect kitchen surfaces well enough in between preparing raw meats and vegetables. The use of disinfecting wipes during food preparation may prevent the bacteria growth. A variety of brands claim to kill these illness causing bacteria's, but which ones really work? In this experiment the effects of specific multi-surface wipes on Staphylococcus epidermidis and Escherichia coli were tested.

4. Research Clorox Brand Clorox wipes claim to kill 99.9% of illness-causing germs such as Staphylococcus aureus (staph), Salmonella enterica, Escherichia coli (E. coli). Cleans and disinfects a varety of surfaces Specially formulated to be safe on wood surfaces CVS Brand Removes dirt, dust and bacteria For all household surfaces

5. Research Continued… Escherichia coli Is a gram-negative bacteria Is found in the intestines of all healthy humans and animals Can affect anyone who is exposed to the bacteria Some strains cause food poisoning Affectively represents gram-negative bacterias

6. Research Continued… Staphylococcus epidermidis Is a gram-positive bacteria Typically lives on the human skin and mucosa Has the ability to produce slime Affectively represents gram-positive bacterias

7. Hypothesis The Clorox multi surface wipes will support their claim and will prevent more bacteria growth than the CVS brand wipes

8. Materials 20 sterile petri dishes 400 mL nutrient agar Autoclave O.9% sterile saline solution Milliliter pipette and bulb Distilled water Inoculating loop Incubator Millimeter caliper Bacterial Spreader Graduated Cylinder 2 test tubes Filter paper disks Gloves Safety Goggles Bacteria: Escherichia coli (Wards 85W0400) Staphylococcus epidermidis (Wards 85W1035) Multi Surface Wipes: 1. Clorox (Lemon Scent) 2. Clorox (Fresh Scent) 3. CVS (generic brand) 4. Water (control)

9. Procedure Prepare 400mL nutrient agar Autoclave Fill 12 petri dishes with 20mL of nutrient agar and let solidify Divide petri dishes into four sections Prepare a 0.9% (Isotonic) saline solution Place 10mL of saline solution into a test tube using a milliliter pipette Add the culture of Escherichia coli to 10mL of sterile saline solution Vortex the solution Inoculate each of 6 Petri dishes with 0.1mL of suspension using a sterile 1mL pipette Using a bacterial spreader, evenly distribute the suspension across the petri dish.

10. Continued… Inoculate a filter paper disk with a sample of antibacterial substance and place in its designated section on each of 6 petri dishes Water will be used as a control Incubate petri dishes upside down for 24 hours at 37 degrees Celsius Measure the zones of inhibition that form around each filter paper disk using a milliliter caliper Record data Repeat the above procedure using Staphylococcus epidermidis as the bacterial agent Autoclave all materials upon completion

11. S. Epidermidis 24-hour data Zone of Inhibition Wipe brand Trial Clorox (Lemon Scent) Clorox (Fresh Scent) CVS Brand (generic) Water (Control) 1.2mm1.0mm.8mm0mm 2.5mm1.2mm.4mm0mm 3.9mm.5mm0mm 4.1mm.6mm.4mm0mm 5 1.6mm.6mm0mm 6.2mm.6mm.7mm0mm

12. E. Coli 24-hour data Zone of Inhibition Wipe brand TrialClorox (Lemon Scent)Clorox (Fresh Scent)CVS Brand (generic)Water (Control) 1.6mm0mm.3mm.5mm 2.7mm0mm.6mm0mm 3.7mm0mm 4.4mm0mm 5.7mm.3mm.6mm0mm 6.4mm0mm

13. Average Zone of Inhibition (mm) Clorox (Lemon)Clorox (Fresh)CVSWater S. Epidermidis0.1670.9830.5670 Escherichia coli0.40.050.4330.083

14. Analysis Measure the zone of inhibition of the bacteria Calculate the average zone of inhibition for each disinfectant wipe. Average ZOI =( trial1 + trial2+trial 3) 3

15. Conclusion In order from most to least anti bacterial affective for Escherichia coli Cvs Clorox (Lemon) Water Clorox (Fresh) In order from most to least anti bacterial affective for Staphylococcus epidermidis Clorox (Fresh) CVS Clorox (Lemon) Water

16. Faults Controlling the amount of liquid from wipes on each paper filter disk. Sterility of the filter paper disks Maturity of bacteria used

17. Benefits This experiment benefits people in everyday life, especially someone who spends a lot of time in the kitchen or preparing food. This allows them to save money by purchasing the generic brand but know it is working affectively. Also this proves that wipes are a fast easy way to disinfect and prevent bacteria growth.

18. Further Research Test more bacteria's Test more wipes Conduct more trials

19. Bibliography Cheng, Angela. "Staphylococcus epidermidis." MicrobeWiki. N.p., 22 Apr 2011. Web. 24 Feb 2013.. "Clorox Disinfecting Wipes." Clorox. The Clorox Company, n.d. Web. 24 Feb 2013.. "E Coli.." Mayo Clinic. Mayo Foundation for Medical Education and Research, 10 Aug 2012. Web. 24 Feb 2013. Staphylococcus epidermidis. (2011, 04 22). Retrieved from http://microbewiki.kenyon.edu/index.php/Staphylococcus_epidermidis