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Published yearly: 

4 Issues

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ISSN: 2320-964X (Online) 

ISSN: 2320-7817  (Print)

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Editor-in-Chief

Dr. Santosh Pawar 


INDEXED IN

ORIGINAL ARTICLE

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Int. Journal of Life Sciences, 2016; 4(1):57-61 |  Available online, April 11, 2016

Effect of temperature on the antimicrobial activity of lime juice-honey syrup on certain bacterial isolate

  

Unegbu Chika C1*,  Njoku SC1, Ajah Obinna2 and Nnaoma IE2 

1Department of chemistry/biochemistry, Federal Polytechnic Nekede, Owerri, Imo State, Ngeria

2Department of Pharmaceutical Technology, Federal Polytechnic Nekede, Owerri, Imo State, Ngeria.

*Corresponding author Email: buffaogb@yahoo.com

Received: 15.02.2016   |   Accepted: 24.03.2016    |    Published : 11.04.2016

Traditionally in Nigeria, lime juice (Citrus aurantifolia) is added to honey and often used as a cough medicine. The present study is aimed at determining the effect of the temperature on the mixture of lime juice and honey and its antimicrobial activity on selected bacteria isolates. The lime juice is squeezed out of the fruit and then mixed with honey in the ratio of 1:1, 2:1 and 1:2 respectively, the mixture are then heated for 15minutes at various temperature (40, 60, 80 and 100oC). The result shows that the mixture still has antibacterial activity on heating. The heating temperature of 40oC, 60oC and 80oC at the ratio of 1:1 and 2:1 showed zones of inhibition when compared with the unheated but the heating temperature of 100oC has no zone of inhibition on the isolates. This indicates that heating can affect the antibacterial activity of the mixture and the evidence suggests that the lime is majorly responsible for the antibacterial activity.

 

Keywords: Antibacterial, bacteria isolate temperature, lime juice and honey

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Editor: Dr. Arvind Chavhan

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Cite this article as:

Unegbu Chika C, Njoku SC, Ajah Obinna and Nnaoma IE (2016) Effect of temperature on the antimicrobial activity of lime juice-honey syrup on certain bacterial isolate. International J. of Life Sciences, 4(1): 57-61.

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Copyright: © 2016 | Author(s), This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial - No Derivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.


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    INTERNATIONAL JOURNAL OF

    LIFE SCIENCES

    Print ISSN : 2320-7817 

    Online ISSN:2320-964X

    UGC Approved Journal No. 48951


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