Airborne particles are very fine particles made up of either solid or
liquid matter that can stay suspended in the air and spread with the wind.
Those microorganisms are major cause of respiratory ailments of humans, can
cause allergies, asthma and pathogenic infections of the respiratory tract.
Airborne spores are also important agents of plant disease, and the means for
dissemination of many common saprotrophic fungi. In the experiment, we found
out the roles of airborne spores in crop diseases, some of important diseases
of humans and the methods used to monitor spore populations in the air.
Infection is the invasion of an organism's body tissues
by disease-causing agents, their multiplication, and the reaction of host
tissues to these organisms and the toxins they produce. Infectious disease,
also known as transmissible disease or communicable disease, is illness
resulting from an infection.
Materials
and reagents
Molten nutrient agar
Sterile water
Sterile petri dishes
Sterile clinical swab
Pipette and tips
Procedures
Air:
1.
The molten agar was poured into sterile
petri dish and cool.
2.
The lid was removed from the plate and
left it on the side of the plate, faced down. The plates were left for about 5
minutes.
3.
The lids were replaced and incubated at 37oC for 48 hours.
Hands:
1. The
hands were washed by using sterile water without used the soap.
2. An
automatic pipette was used to transfer 1ml of wash water to the petri dish.
3. Molten
nutrient agar was added to the petri dish.
4. The
lids of the petri dish was replaced and the dish was gently rotated until the
wash water was thoroughly mixed with the molten agar. The agar did not allowed
to contact with the lid of the dish.
5. After
the agar had set, the dish was inverted and incubated 37oC for 48 hours.
Ear:
4.
Molten agar was poured into sterile
petri dish and cooled.
5.
A sterile swab moistened with sterile
isotonic solution was rubbed into the ear of the subject.
6.
The swab was used to inoculate the
labelled plate.
7.
Incubated at 37oC for 48 hours.
Normal breathing:
1.
Molten agar was poured into sterile
petri dish and cooled.
2.
The lid was removed and the plate was
held about 15 cm from the mouth. Breathe normally but directly onto the plate
for one minute. Lid was replaced back onto the petri dish.
3.
Incubated at 37oC for 48 hours.
Violent coughing:
1.
Molten agar was poured into sterile
petri dish and cooled.
2.
Lid was removed and plate was held
about 15 cm from the mouth. Cough violently onto the agar. Lid was replaced.
3.
Incubated 37oC for 48 hours.
RESULT
Violent coughing
Hands
Ears
Air
Normal Breathing
DISCCUSSION
Different type of method
will produce different type of bacteria which will cause the different looking
colonies.
HANDS
Hands are part of our
body that have the most contact to the outside. Hence it is extremely easy
contact with microbes and transfer it to the hands. Microbes also may underneath
the fingernails.
For example, hands may
contain bacteria such as pseudomonas and Serrantia, fungus such as aspergillus
and Cladosporium, yeast such as Candida and Rhodotorula.
EAR
Ear is comprised by 3
compartments: outer, middle and inner. Because
the ear is exposed to the outside environment, it also easy come contact with
microbes.
Microbes that are known to
at middle ear are Streptococci and most commonly Microbacterium.
Air
The bacteria in the air
has direct relation to the amount of the dust. In fact, there are many bacteria
are attached to the dust particles.
For example, Staphylococcus and staphylococcus
epidermis.
Breathing
During breathing, we
inhale the air that may contain varies kind of microbes.
For example, Cyanobacteria and Escherichia coli.
Coughing
Coughing is a
repetitively reflex action that help to clear our breathing passages from
secretion or microbes. Actually, microbes during breathing and coughing are
similar, such as Cyanobacteria and Escherichia coli.
Conclusion
For the experiment above, we can state that there are many kind of bacteria
from our part of body.
Reference
http://www.caes.uga.edu/departments/fst/extension/documents/FoodHandsBacteria-UGA.pdf
http://www.microbeworld.org/types-of-microbes/bacteria
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