Abstract
The COVID-19 outbreak has disrupted undergraduate students' experiments since their access to the laboratory is limited. To address this problem, the bacteria and detergent residues on undergraduate students' dinner plates were investigated by the students in the dormitories. Five different types of dinner plates from 50 students were collected, which were cleaned with detergent and water in the same way and naturally dried. Then, Escherichia coli (E. coli) test papers and sodium dodecyl sulfonate test kits were used to understand the bacteria and detergent residuals. Commonly available equipment such as a yogurt maker was used for bacterial culture; detergent analyses were performed using centrifugation tubes. Effective sterilization methods and safety protection were achieved by dormitory available methods. According to the investigated results, the students found the differences in bacteria and detergent residuals between different dinner plates and made suitable choices for the future.
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