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The effect of Java plum bark concoction against Streptococcus viridans.

Author

Joanna Stephanie M. Cainglet,
Korina H. Edrosolo,
Kristin Joy S. Guerrero,
Yueh Hsun Chiang,
Corazon S. Bartolo

Related Institution

College of Dentistry - Our Lady of Fatima University

Publication Information

Publication Type
Thesis/Dissertations
Thesis Degree
DMD
Specialization
Dentistry
Publication Date
October 2013

Abstract

In several literatures the Java Plum Bark has been consumed in a form of a concoction and gargled as an astringent to treat diseases caused by microorganisms. This has been conducted to determine the effect of Java Plum Bark Concoction against Streptococcus viridans through subjecting it in Kirby Bauer Antibiotic Sensitivity testing. Two sets of Streptococcus viridans with 6 plates each set was tested using the different Java plum bark concoction samples specifically the outer layer concoction, the middle layer concoction and the inner layer concoction. The results showed that the inner layer of the bark of the Java plum was the most effective among the three samples on both set A and Set B with a measurement of 23mm for Set A and 21 mm for Set B which implies that the tested microorganism is sensitive to the prepared concoction. With this result, the Java Plum concoction has been found effective against Streptococcus viridans.

Objectives

To test the effectiveness of Java plum bark against Streptococcus viridans.

References

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Physical Location

LocationLocation CodeAvailable FormatAvailability
Our Lady of Fatima University Fulltext Print Format

 
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