Tstl Ee Antonin B S Pta

Pour écouter ma présentation orale =} Appuyez ici


Concernant la présentation orale.

La durée est beaucoup (beaucoup) trop longue (12:13 mins au lieu de 5 mins).

Quelques erreurs Ă  Ă©viter comme : "Today I present antibiogram" =} "Today I will present an/our antibiogram ", "It contains 75 -80%" =} "It contains 75-80% ", "while honeydew honeys are =} honey is less acidic", "Do these 2 types of honeys =} honey have…", "The principe" =} "The principle", "a psipette where we inserted the honeys honey as shown below

Attention Ă  la prononciation de certains mots comme "theme", "content", "halo", "honeywell", "against E.coli bacteria.

N'oublie pas de bien prononcer le morphème –ed : "hives have been install =}installed in our high school", "substance produced ", "we decided", "that we also heated", "finish =} finished!

Il faut bien prononcer les "s" Ă  la 3ème personne du singulier et après chaque mot au pluriel, exemple "if its antibacterial power changes or not", "it removes bacteria…", 37 degrees

C'est bien présenté et ton texte est bien écrit.

The theme we have decided to address is honey. We chose this theme because hives have been installed in our high school (Jean Moulin High School) and we also know that honey has antiseptic, antibiotic, healing and antimicrobial properties. Honey was therefore very affordable with all its properties, so we knew that a lot of handling would be possible.

First of all, the definition of the term "honey" was given in 1969 by the Codex Alimentarius Commission F.A.O.- W.M.S. "Honey is the natural sweet substance produced by bees from the nectar of plants or from the secretions of living parts of plants or from excretions left on them by sucking insects, which they collect, transform, by associating them with specific clean materials, deposit, dehydrate, store and leave to mature in the combs of the hive". Subsequently, honey is essentially made up of a supersaturated solution of various sugars, the two main ones being glucose and fructose. Its water content is on average 17%, usually no more than 20% water. Sugars represent more than 80% of the constituents of honey. Honey is composed of different sugar contents. It contains 75-80% carbohydrates, of which 38% is fructose, 31% glucose, just under 2% sucrose depending on the plants the bees forage, as well as about 7% maltose and various polysaccharides. Nectar honeys are very acidic and have a pH between 3.5 and 4.5, while honeydew honeys are less acidic and have a pH above 4.5.
The colour varies from almost colourless to dark brown. The proportions of the different sugars are variable.


Does high school honey have the same properties as conventional honey?

According to various studies (see attached document) the antiseptic power comes from the high sugar content (glucose-fructose) and also from enzymes such as ex amylase diastases.
→ Do these 2 types of honeys have the same honey content?
Highlighting the antimicrobial power of the 2 types of honey :
→ Does one have a more effective antimicrobial power than the other ?
→ Do they keep the same antimicrobial properties after 1 month, 2 months… if we heat the honeys which of the 2 will be the most resistant to temperature?
Does one have more microorganisms than the other?

An antibiogram to highlight the antibacterial power of honeys: on a Muller Hinton agar medium with 3 different strains of bacteria (S.Aureus, Pseudomonas, E. Coli). Also by heating the honey because we know that honey is used in the medical field as a dressing for healing wounds for example and for this reason it is pasteurized, heated, so we want to see if its antibacterial power changes or not.
A thin layer chromatography of the sugars to check the presence of glucose fructose and saccharose in the 2 honeys.
A refractometer analysis to determine the water content, which must be less than 18%.
An enzymatic kit to determine the content of sugars, glucose, fructose and saccharose in the honeys.
An enumeration to determine if the honeys contain yeast in small or large quantities.
A pH-metry to determine the pH of the high school honey which is normally acidic, i.e. a pH lower than 7.

The principle of carrying out an antibiogram is to test the sensitivity of a bacterial strain to high school honey and of a conventional honey in order to demonstrate the antimicrobial power of high school honey, a power that honey must possess. We decided to study this research of antibacterial power on the high school honey and then on the same honey but by heating it. In fact we learned during our research that medicine uses honey-based dressings that it pasteurized which means that they heat it to remove bacteria and we wanted to know if the antibacterial power remained the same by heating it. We will then compare the results obtained for the high school honey with a conventional all-flower honey that we also heated.

For this experiment, we first suspended each of the three strains of bacteria, Staphylococcus aureus, Pseudomonas, Escherichia coli, in 0.5mL of physiological water. All this in three hemolysis tubes with a concentration equal to 0.5McFarland. Then we inoculated the bacterial suspensions onto a separate Mueller Hinton agar for one, using a swab. We inoculated the box with the swab by streaking as shown in the picture four times, turning the agar agar a quarter turn each time.
Then we made four holes in each seeded agar using a psipette where we inserted the honeys as shown below. Finally we seeded at 37°C for 24 hours.


For S.Aureus Agar
92094773_524241028289347_834587221641134080_n.jpg?_nc_cat=108&_nc_sid=b96e70&_nc_ohc=VMaI_F2k5MkAX9PG084&_nc_ht=scontent-cdg2-1.xx&_nc_tp=6&oh=4f7091324eca66a8faf505e5f7e67263&oe=5EE5A0DBWe can observe a bacterium-free halo around the cold high school honey well and around the hot high school honey. On the contrary, we do not observe any halo around the cold and warm all-flower commercial honey well. This shows that the commercial honey does not have antibacterial power against the S.Aureus bacterium whereas the high school honey has antibacterial power and also when it is heated.
For Pseudomonas Agar
92498674_212951889964011_7780901966208565248_n.jpg?_nc_cat=100&_nc_sid=b96e70&_nc_ohc=VzbQWJMsNvIAX9ajkJq&_nc_ht=scontent-cdg2-1.xx&_nc_tp=6&oh=e32facad5bac8ad3b740592f8e8ad6f4&oe=5EE6134CWe can also observe a bacterium-free halo around the honeywell of the cold high school and the hot high school. There is also no halo on the cold and hot commercial honey. So we have the same conclusion as for the other agar, the commercial honey does not have an antibacterial power against the Pseudomonas bacterium unlike the high school honey which has an antibacterial power also heated.
For E.coli agar

We can observe a halo on each honey well. We can conclude that cold and warm commercial honey and cold and warm high school honey have an antibacterial effect against E.coli bacteria.

To conclude, high school honey has greater antibacterial power than conventional all-flower honey. Indeed, the high school honey has shown antibacterial power against the three strains studied, S.aureus, Pseudomonas and E.coli. While conventional honey showed antibacterial power against the E.coli strain.

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