@book{541,
	author = {Tokias, Rex C.},
	title = {In-vitro antibacterial effect of squash (cucurbita maxima) seeds ethanol extract against staphylococcus aureus and escherichia coli/},
	publisher = {Nueva Vizcaya State University,},
	year = {2015.},
	address = {Bayombong:},
	note = {The study on ethanol extract of squash seed (Cucurbita maxima) against Staphylococcus aureus and Escherichia coli was carried out using standard procedures. The extraction was achieved using blender with 95% ethanol as solvent. The study was laid out in a Completely Randomized Design (CRD) with the following treatments: treatment 1- Penicillin G and Streptomycin (antibiotic disc), treatment (2)-25% squash seed extract, treatment (3)-50% squash seed extract, treatment (4)-75% squash seed extract, treatment (5)-100% squash seed extract, treatment (6)-distilled water as negative control. Each treatment was replicated three times. 

Based on the results of the study, ethanol extract of squash seeds (Cucurbita maxima) was not active against Staphylococcus aureus and Escherichia coli. It had antibacterial effect but insufficient to cause moderate zone of inhibition in comparison to the zone of inhibition of streptomycin as a positive control of Escherichia coll. For practical means, squash seed ethanol extract is not recommended as antibacterial against Staphylococcus aureus and Escherichia coli in spite of the fact that it has antibacterial effect, but much lesser zone of inhibition compared to commercially available streptomycin that had moderate zone of inhibition.}
}