The same result was obtained with two infusion preparations.
This question is difficult to answer without the context of the experiment you described, such as the type of beer used and the conditions of the experiment.
However, it is possible that the percent inhibition is reduced from the value of 0.25 mg/ml in the crude infusion extracts due to several possible factors. Here are some possible reasons.
1. Dose-response effect: It is possible that the active ingredient in the infusion has a dose-response effect. This means that the effect of the compound increases with increasing doses up to a certain point, after which it begins to decrease. If the active ingredient has a dose-response effect, this may explain why the percentage inhibition decreases from 0.25 mg/ml.
2. Toxicity: It is possible that higher infusion doses may be toxic to the cells or organisms tested, leading to a reduction in the observed inhibition. To avoid unwanted toxicity, it is important to determine the maximum tolerated dose during the study.
3. Interactions with other compounds: It is possible that the presence of other compounds in higher concentrations in the infusion affects the effectiveness of the active ingredient. For example, some compounds can interact with the active ingredient and reduce its effectiveness.
4. Experimental error: It is also possible that experimental errors were made during the experiment that could affect the results.
It is important to note that the exact answer depends on the experiment and specific research conditions. The method and test results are recommended to investigate the most likely cause of the decrease in inhibition of the crude infusion extract of 0.25 mg/ml.
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