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| dc.contributor.author | VITTORIO, SEBELWORK | |
| dc.date.accessioned | 2020-03-11T09:56:52Z | |
| dc.date.available | 2020-03-11T09:56:52Z | |
| dc.date.issued | 2020-03-11 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/10208 | |
| dc.description.abstract | As to their beneficial effects, bacteria are also harmful to humans. Escher coli bacteria refers to a wide range of bacteria that can cause various diseases, including pneumonia, urinary tract infections, and diarrhea. Staphylococcus aurous has long been recognized as one of the most important bacteria that causes skin and soft tissue infections such as abscesses (boils), furuncles, and cellulitis. Alcohol based hand sanitizers are used to disinfect different health care materials and hands. Besides to maintain hand hygiene the main aim for this study in the preparation of herbal hand sanitizer was to reduce the burdens of synthetic chemical hand sanitizer ingredients in to the environment. Leaves and fruits of M. lanceolata plant was collected, carefully dried under shade, and changed in to powder, and extracts were prepared. The extracted part of the plant was characterized by preliminary phytochemical analysis method and FT-IR Spectroscopy. The anti-bacterial sensitivity of crude acetone extract of plant leaves and fruits as well as the prepared herbal hand sanitizer with respect to commercial hand sanitizer were tested against skin pathogens with staphylococcus and E coli by disc diffusion method. For the experiment a randomized complete design with three replications was used in this study. ANOVA- was used for the data analysis at 0.05 level of significance. Besides correlation was used for the data analysis. A Sigma-plot statistical package software program was used for the data analysis. The phytochemical analysis result shows that more saponins were found in the leaf extract of M. lanceolata than the fruit extract. The results indicated that the correlation between the leaf extract concentration and the zone of inhibition for the Staphylococcus bacteria and E. coli bacteria were R2= 0.7, and R2=0.80, respectively. Similarly, the correlation between the fruit extract concentration and the zone of inhibition for the Staphylococcus bacteria and E. coli bacteria were R2= 0.57 and R2= 0.81, correspondingly. The one-way ANOVA test result revealed no significant differences among the leaf extract, fruit extract and the commercial hand sanitizer (P=0.185, p>0.05), in controlling the tested bacteria. Overall, the results indicated that the fruit and leaf extracts of M. lanceolata have relatively equal potential in controlling the studied bacteria, with that of the alcohol-based hand sanitizer. Despite, many more researches, on the species are required; the present study indicated the potential of the species in replacing the commercial hand sanitizer, for environmental cleaning purposes. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Environmental Engineeringin | en_US |
| dc.title | THE EFFECT OF Maesa lanceolata LEAF AND FRUIT EXTRACTS IN CONTROLLING SOME BACTERIA AND ITS POTENTIAL IN THE FORMULATION OF HAND SANITIZER | en_US |
| dc.type | Thesis | en_US |
