Indian Journal of Innovations and Developments

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The purpose of this study was to examine the effect of elevated temperature on S.typhi, which is water borne organism and cause the typhoid. It was incubated at various temperatures like 37°C, 42°C, and 47°C for overnight. Then the carbohydrate, lipid and the DNA content in each culture were measured. The results showed that an increase in temperature like 42°C and 47°C produced a marked decrease in the carbohydrates, lipid and DNA content when compared to the culture incubated at 37°C. Therefore slight increase in the temperature caused decrease in carbohydrate, lipid and the DNA content. When the organism is treated at a high temperature that can result in significant decrease in the micro & macromolecules, which ultimately leads to the death of the organism.

Keywords

Samonella typhi, Micro and Macromolecules, Lipids and Carbohydrates
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