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008			240601b ||||| |||| 00| 0 eng d
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aUM QR 115 _bD48 2012
245			_aDetection of antibiotic residues on swine tissues sold in markets in lowland Cavite / _cBerlyn C. Camposagrado [and three others].
260			_aRosario, Cavite : _bCavite State University-CCAT Campus, _c2012
300			_axi, 37 leaves : _billustrations ; _c28 cm
500			_aUndergraduate Thesis (SELS) -- Cavite State University-CCAT Campus, 2012.
504			_aIncludes bibliographical references and appendices.
520			_aCAMPOSAGRADO, BERLYN C., DRIZA, RAVEN G., GERVACIO, MHYKA O. PURIHIN, MARIA ELLA E., DETECTION OF ANTIBIOTIC RESIDUES OF SWINE TISSUES SOLD IN MARKETS OF LOWLAND CAVITE. Research Study Science Education Laboratory School Cavite State University, Rosario, Cavite. January 2012. Adviser. Mr. Norman A. Crucido The study aimed to detect if there are antibiotic residues present in swine tissues sold in markets in Lowland Cavite. It also aimed to determine the significant differences in antibiotic residues on the meat, liver and kidney sold in markets in Lowland Cavite. The swine tissues used in this study has only one treatment with two replications, usind Descriptive Analysis of Data Kirby-Bauer method was used to detect the antibiotic residues present in swine tissues sold in markets of lowland Cavite. Staphylococcus aureus and Bacillus subtilis are commonly found bacteria in swine tissues. These bacteria were used as test organisms to determine if the swine tissues have zone inhibition. Twenty four (24) hours and forty eight (48) hours of incubation were done on each bacterium with two replications. After 24 hours and 48 hours of incubation, the three swine samples (meat, liver and kidney) did not inhibit the Bacillus subtilis and Staphylococcus aureus. This revealed that there are no significant differences between the zones of inhibition created by the meat, liver and kidney sample after 24 hours and 48 hours of incubation.
546			_aIn Emglish text.
650			_aAntibiotic residues in meat. _915474
650			_aSwine tissues. _915475
650			_aMeat safety. _915476
650			_aKirby-Buer Method. _915477
650			_aStapylococcus aureus. _915478
650			_aBacilus subtiles. _915479
650			_aMeat, liver, and kidney analysis. _915480
650			_aAntibiotic residue detection. _915481
700			_aDriza, Raven G., author. _913316
700			_aGervacio, Mhyka O., author. _913317
700			_aPurihin, Maria Ella E., author. _913318
700			_aCrucido, Norman A., adviser. _913276
700			_aMerced, Caridad S., technical critic. _913227
942			_2lcc _cT/M/D _kUM _hQR 115 D48 2012
999			_c3566 _d3566