Antimicrobial Properties of Spices: An Activity for High School or Introductory Chemistry or Biology

• Autores: Anne M. Sousa, Walter R. Waldman
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 91, Nº 1, 2014, págs. 103-106
• Idioma: inglés
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• Resumen

  • A simple, easy-to-conduct student activity explored the antimicrobial property of spices and their use in food preservation. Samples of a typical Brazilian dessert were prepared with spices, under different conditions, and the appearance of microorganisms on the surface of the desserts was visually monitored as a function of time. The studied spices controlled the formation of microorganisms. This student activity had a strong visual impact on the students and encouraged them to repeat the experiment at home with other spices or seasonings.