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concluded that all of the oils exhibited antifungal activity against Saccharomyces Cerevisiae, hence they may potentially be incorporated in food packaging to prevent fungal spoilage. However, there was no statistically significant difference between the antifungal activity of those oils, hence the null hypothesis was accepted. However, this does not mean that there is no difference between the anti-inhibitory activity of these oils, as the myriad of limitations presented in this study (such as the small sample size) may have impacted the viability of the results obtained. Therefore, additional research is needed to investigate the differences between the antifungal activity of these oils more thoroughly. As the study only accounts for differences in inhibiting the growth of Saccharomyces Cerevisiae, further research on other characteristics of the oils, such as their effect on the appearance and taste of food, is needed to determine their suitability for use in food packaging and preservation.
Acknowledgements I would like to acknowledge my supervising teacher, Joelle Rodrigues, and mentor, Dr Taylor Szyszka, for guiding me throughout the creation of this report. I would like to further acknowledge Aliyah Asad for assisting in the preparation of agar plates and arrangements of the experiment, and Therese Kanaan for guidance in statistical analysis and interpretation of results. I would like to additionally thank my peers and teachers who provided me with the ideas and moral support to persevere through this otherwise difficult journey.
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education.nsw.edu.au
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