BIO152H5 Lecture Notes - Lecture 1: Microbiological Culture, Allicin, Evolutionary Medicine
Document Summary
Biology lab 5: testing the antimicrobial properties of spices. Antimicrobial hypothesis: humans eat spices because this behaviour is an adaptation that reduces infections and illness. Overview: in this lab, you will explore the capacity of spices to inhibit the growth of various microbes by utilizing the zone of inhibition test. In this lab you will be designing an experiment that addresses the question of whether spices are indeed antimicrobial. Evolutionary medicine: the evolutionary medicine looks at diseases, and health, from and evolutionary perspective to explain why we get sick. This evolutionary approach does not replace the immediate physical and biological explanations but rather enriches them. In this lab, you will explore the antimicrobial hypothesis for why we use spices in food preparation. Spice used and the antimicrobial hypothesis: spices and herbs are actually phytochemicals, or secondary metabolites, produced by plants.
