Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Antibacterial Activity
2.2 Properties of Honey Relevant to Antibacterial Activity
2.3 Staphylococcus aureus: Characteristics and Antibiotic Resistance
2.4 Escherichia coli: Characteristics and Pathogenicity
2.5 Streptococcus pyogen: Pathogenicity and Antibiotic Resistance
2.6 Previous Studies on Honey's Antibacterial Activity
2.7 Comparison with Other Natural Antibacterial Agents
2.8 Mechanisms of Honey's Antibacterial Action
2.9 Bioactive Components in Honey
2.10 Future Research Directions

Chapter THREE

3.1 Research Design and Methodology
3.2 Selection of Honey Samples
3.3 Isolation and Culturing of Bacterial Strains
3.4 Antibacterial Susceptibility Testing Methods
3.5 Experimental Setup for Antibacterial Testing
3.6 Data Collection and Analysis
3.7 Ethical Considerations
3.8 Statistical Analysis Techniques

Chapter FOUR

4.1 Overview of Research Findings
4.2 Antibacterial Activity of Different Honey Samples
4.3 Comparison of Antibacterial Efficacy on Staphylococcus aureus
4.4 Comparison of Antibacterial Efficacy on Escherichia coli
4.5 Comparison of Antibacterial Efficacy on Streptococcus pyogen
4.6 Relationship between Honey Properties and Antibacterial Activity
4.7 Discussion on Mechanisms of Action
4.8 Implications for Wound Care

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Recommendations for Further Research
5.4 Practical Applications and Future Implications
5.5 Reflection on Research Process