Kaymito Leaves Case Study

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Register to read the introduction… D. Scope and Delimitation of the study

This study only tested the feasibility of using decoction prepared from kaymito leaves as mouthwash

II- REVIEW OF RELATED LITERATURE

A. Review of Literature

Kaymito (chrisophyllum cainito) is a common angiosperm in tropical countries. This fruit-bearing tree has leathery oblong leaves that are dark green and glossy on the upper surface and golden brown on the underside, its fleshy fruits are among the favorites. To treat swollen gums, De Guzman-Ladion (1995) suggests to a gargle concoction from its leaves boiled with bayabas (guava), duhat(berry) and talong (eggplant) leaves .

Peppermint (Mentha cordifolia) is the most important commercial species of the mint family. The leaves contain oils that are distilled and used as flavoring in chewing gums, toothpaste, candy, and medicines. The oils are reported to cause the cool aftertaste and are used as raw materials for dentifrices, soaps, and perfumes.

B. Conceptual framework

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C.
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The solidified agar media were poured into petri plates. Each petri plate was inoculated with diluted bacteria from saliva samples were used for diffusion method in which the antimicrobial activity of the treatments prepared was tested. In the said method filter discs were then placed on the surface of the agar medium in plates. There were eight replications per treatment testing.

The plates were incubated for 48 hours to give way for bacterial reproduction and colony formation. During this period, the treatments were expected to diffuse from the filter discs into the agar. Among the areas were treatments diffused, bacterial activity was expected to be inhibited as an indication of antimicrobial activity. A zone inhibition was thus tested.

IV- RESULTS AND FINDINGS

A.

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