Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 1, pp. 645-650
  • Published Online: 15 Mar 2020
  • Article Views: 24 | Article Download: 26
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Alwan AJ. Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens. Eurasia J Biosci. 2020;14(1), 645-650.

APA 6th edition
In-text citation: (Alwan, 2020)
Reference: Alwan, A. J. (2020). Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens. Eurasian Journal of Biosciences, 14(1), 645-650.

Chicago
In-text citation: (Alwan, 2020)
Reference: Alwan, Angham Jabbar. "Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 645-650.

Harvard
In-text citation: (Alwan, 2020)
Reference: Alwan, A. J. (2020). Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens. Eurasian Journal of Biosciences, 14(1), pp. 645-650.

MLA
In-text citation: (Alwan, 2020)
Reference: Alwan, Angham Jabbar "Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 645-650.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Alwan AJ. Effect of Zamzam’s water and magnetized water on E. coli o157: h7 growth compared to other pathogens. Eurasia J Biosci. 2020;14(1):645-0.

Abstract

The current study aims to evaluate the effect of Zamzam’s water and Magnetized water on the growth of E. coli O157: H7 compared to a group of other pathogens including Staphylococcus, Pseudomonas aurginosa, proteus, Klebsiella, Enterococcus fecalis, Bacillus and Enterobacter. Chemical analysis of water samples from different sources was carried out (Zamzam’s water, magnetized water, hot water, distilled water and tap water). The physical properties were determined for Zamzam’s water in Long intervals which was stored in room temperature. Trybtose soy broth was prepared with different water samples with different types of bacteria. Growth density was measured by UV Spectrometer. The results showed that the water samples were different in support of growth. The highest value of bacterial growth in distilled water (0.6 nm) was compared with the lowest value for bacterial growth in case of Zamzam’s water (0.1 nm) In supporting growth between these two values. As for the types of germs used, E. coli O157: H7 was the best developed bacterium using different water samples with (0.6 nm) distilled water, (0.5 nm) hot water compared to the other microbes studied (0.6 nm) for tap water for Enterobacter, Bacillus.

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