Review of Related Literature

From another study that mainly focused on the isolation of Candida albicans and
other clinically significant yeasts , the method used in the isolation of fungi made use of
Sabourauds Dextrose Agar (SDA) and Brain Heart Infusion Agar added with 5% Sheep
Blood (BHIA) plates. The cultured fungi inoculated on the agar plates were incubated at
30C and examined at 10 days for any observable yeast growth. Significant fungal
growth observed during routine bacteriological cultures whether from the SDA or BHIA
plates were identified using the conventional method of criteria in regards to their growth
and colonial morphology. For the confirmation and identification of Candida spp, the
VITEK2 Automated System was used. (Hamid et. Al, 2014)

R: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4362108/

The experiment conducted by Amarowicz and colleagues, which mainly focused

on the antioxidant activity of pea (Pisum sativum) made use of extracts from pea, fava
bean, lentil, everlasting pea and broad bean seeds which contains similar antioxidative
activity properties. The method of extraction mainly made use of 35g of ground pea
seeds which were weighed and suspended in a 300 mL of 80% (v/v) of acetone and
placed in a 1000 mL dark glass bottle. The bottle was placed at 80C in a shaking water
bath and removed after 15 minutes. The extract was cooled and filtered under partial
pressure and the residue produced was re-exracted with another 300 mL fresh solvent.
The whole extraction was then repeated thrice. ( Amarowicz et al., 1996a)

R: http://www.agriculturejournals.cz/publicFiles/84781.pdf

Another also tested for the antioxidant activity of extracts obtained from white
and colored peas (Pisum sativum). The seed coats were cracked to separate from their
cotyledons, they were then sieved and cleaned manually. The seed coats were stored
inside an airtight container for analysis. Before subjecting the pure seed coats to a 12-
hour Soxhlet extraction with hexane, they were finely grounded. ( Troszynska et al,
2002)

R: http://agriculturejournals.cz/publicFiles/50862.pdf

The experiment by Gibbs and Horecker utilized pea roots and leaves
approximately 11 to 13 days old. The research requires the use of homogenized 120
grams of washed pea roots and 1200 mL acetone at -10C, filtered Pea Root Acetone
Powder which was subjected to a blender and filtered by suction.

The experiment also utilized pea leaf extracts through grinding 120 grams of
leaves, separated from their stems, together with same equivalents of acid-washed,
cold sand and 20ml of cold 0.25 M KHCO3. The preparation of the leaf extracts were
carried out at 0-4C. ( Gibbs et al, 1954)

R: https://www.ncbi.nlm.nih.gov/pubmed/13174590

The study made by Mauch, Hadwiger and Boller utilized carefully-split in half,
2cm long immature pea pods. The pea pods were grounded in liquid nitrogen and
homogenized in 0.1 M sodium citrate buffer, pH 5.0, at a ratio of 1:2 (w/v) thru the
conventional method using mortar and pestle. The solution was centrifuged (10 min,
l0,0Q0g), and the supernatant was used as the preparation to be used. (Mauch et al,
1983)

R: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1064341/

In another study also made by Mauch, Hadwiger and Boller used freshly
harvested immature pea pods (about 4 d after anthesis, 220 + 50 mg fresh weight) were
carefully split in half. The pea pods were grounded in liquid nitrogen with the use of
mortar and pestle. The product was extracted with cold 0.1 M Tris-HCl (pH 7.5),
containing 1 mM phenylmethylsulfonyl fluoride. The precipitates were further removed
by centrifugation at 20,000g for 20 minute. in the experiment, processes were carried
out on ice or at 4C in a cold room. ( Mauch et al, 1988)

R: https://www.ncbi.nlm.nih.gov/pubmed/16666142

The study experimented by Romano and Nickerson used air-dried, ungerminated

pea seeds were grounded in a hammer mill. The powder was then extracted with a 5-
fold weight of acetone in the cold and filtered. The acetone-powder mixture that was
obtained was found to be stable for long periods when stored in a cold temperature. The
mixture was centrifuged to remove debris. (Romano et al, 1953)

R: https://www.ncbi.nlm.nih.gov/pubmed/13174550

The study by Greenberg and Galston utilized immature buds of peas, consisting
mainly of unexpanded leaflets, then stored in a beaker with crushed ice. The pea buds
were crushed with ignited sand and a minute volume of phosphate buffer with a ph of 7,
using the conventional method of mortar and pestle that had been pre-cooled at -15C.
The product was then subjected to centrifugation near 0C at 24000 x g for 30 minutes
to an hour. (Greenberg and Galston, 1959)

R: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC541239/