Abstract

COMPARISION OF DISINFECTANT BY PHENOL COEFICIENT METHOD

Shital Lakhe and Sneha Khadse*

Abstract

The study of comparision of disinfectant by phenol coefficient method is doing for the disinfectantant capability of phenol and Lysol by using various flavours of disinctanct such as neem flavour, shoe flavour, milk flavour, and some others. The method use here is suspension method, in this method, a loopful of bacterial suspension was carried into contact with the disinfectant and again a loopful of this blend tones was refined for an enduring living being. The outcome was communicated as growth or no growth. In quantitative strategies, the quantity of of serviving life forms is tallied and contrasted with the sub-atomic size. By taking away the logarithm of the previous from the logarithm of the last mentioned, the decimal log lessens or microbial impact (ME) is gotten. Loopful of bacterial suspension was carried into contact with the disinfectant and again a loopful of this blend tones was refined for an enduring living being. The outcome was communicated as growth or no growth. By observing all the result get that, a coefficient of less than 1.0 implies that the disinfectant is less successful than phenol and more prominent than 1.0 is more powerful than phenol.

Keywords: lysol, phenol, staphylococcus aureus.