TABLE OF CONTENTS
Title page
Certification
Dedication
Abstract
Acknowledgement
Table of content
List of tables
List of figures
CHAPTER ONE
1.0 Introduction
1.1 Aim and objectives
1.2 Hypothesis
1.3 Delimitation
1.4 Statement of problem
CHAPTER TWO
2.0 LITERATURE REVIEW
CHAPTER THREE
3.0 Materials and method
3.1 Bacteriological culture
3.2 Sterilization
3.3 Collection and transport of specimens
3.4 Laboratory examination of H.V.S. Sample
3.5 Biocehmical characterization of isolates catalase
3.6 Procurement and extraction of garlic extract
3.7 Serial dilution
3.8 Disc preparation
3.9 Impregnation of thegarlic extract into the paper disc.
3.9.1 Sensitivity testing of garlic extract
CHAPTER FOUR
4.0 Result
4.1 preliminary identification of bacteria isolate
4.2 Biochemical test showing staphyloccoccus aureus
4.3 Sensitivity testing using garlic extract and three antibiotics indicating their zone of inhibition.
CHAPTER FIVE
5.0 Discussion, conclusion and recommendations
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
LIST OF TABLES
PAGE
I The level of bacteria according to age range 37
II. Preliminary identification of bacteria isolate 38
III. Biochemical test carried out to identify staphylococcus
Aureus 39
IV Sensitivity testing using garlic extract and three
antibiotics 40
V Table for minimum inhibitory concentration 40
VI Bacteriocidal evaluation of garlic extract 41
LIST OF FIGURES PAGES
I CHEMICAL STRUCTURE OF ALLICIN 30
II Flow chart of garlic extract 30
III Flow chart of serial dilution 31
IV Disc before incubation 35
V Disc after incubation 36
