Essential oils of cinnamon andfrank

Essential oils of cinnamon and
frankincense were tested to determine the
minimal inhibitory concentration (MIC) for
each bacteria tested in the present study
were grown on nutrient broth medium for 6
h . After then 100μl of 106 cell/ml were
spotted on each plate supplement with
varying concentrations (80,40, 35, 30, 25,
20, 15, 10, 5, 3,and1.0 mg/ml), and
(128,64,32,16,8,4,2,1,0.5,and 0.25 μg/ml) of
the essential oils. The plates were incubated
at 37