After attempting to use hemp oil in disc diffusion method on plates of bacteria, I found that the hemp oil does not diffuse through the Mueller-Hinton agar, therefore affecting my results. Is there a way to make the oil less viscous?
- mix with less viscous is one way.
-Reducing the Viscosity of Crude Oil by Pulsed Electric or Magnetic Field
also follow the below articles
http://pubs.acs.org/doi/abs/10.1021/ef060072x
https://www.google.com/patents/US20130264247
http://www.sciencedirect.com/science/article/pii/S0016236109005870
It's prob not the viscosity - this is an oil, it's not going to be water soluble to diffuse through an aqueous agar matrix. Some have tried nano-emulsions placed directly on the inoculated agar surface but the data are pretty meaningless. http://www.sciencedirect.com/science/article/pii/S1021949817300480.
I have not done any work myself on this topic, but as a former chef I would recommend that you look into the solutions for atypical emulsions provided by molecular gastronomy. I am not sure what the resulting droplet size or stability would be, but a cheap amphiphile that you may want to try is lecithin. This could provide you with an emulsifier that does little or no harm to bacteria on its own (at least that I can find) that is also safe for ingestion.
I believe the following publication and other work on liposomal nanocapsules by RG member Dr. Davidson may be of service to you.
Article Critical Concentration of Lecithin Enhances the Antimicrobia...
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