Antibacterial Properties of Spices

What Effect do Different Types of Spices Have on Inhibiting Bacteria Growth in Nutrient Agar?Peter H, Elise J, Judy P, SunWoo CIndependent Variable:

Dependent Variable:

OK basically just state the research question and how this relates to China.

State the independent variable and dependent variable. (list spices, say we had a control condition of no spice)1

Experiment Procedure

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Talk through the procedure, from the bacteria scraping to the spreading (remember that we sterilized) to eyedropping to incubating. Mention that we had 2 dishes of 4 wells each for each spice.2

Data Collection and AnalysisQuantitative DataQualitative Data

Talk about how what we saw, with bacteria growth in the dish represented by the semitransparent white stuff thats lying around. Some showed no inhibition (right up to the lip of the wells) and others showed some. Say that we measured the distance from the well to the bacteria, shortest and longest. Then we compiled it into a table and graph with uncertainties and averaged our 8 figures (for 8 wells). Obviously tabasco showed the most effect.3

ConclusionGreatest inhibition: Tabasco (by far)

Some inhibition: Mustard, Cinnamon, Garlic

No inhibition: Chili Juice, Chili Oil, Wasabi

Basically just read off the slide and propose that the ingredients of tabasco give it a much bigger effect that the others.4

EvaluationErrorsPermeabilityAirMeasurement Difficulties

Suggestions for ImprovementMix into agarTry broader spice rangeTry different bacteria types

Read off the slide

Permeability: dont know if it was absorbed into the agar or notAir: there is bacteria in the airMeasurement: self explanatory

And yeah suggestions for improvement is basically self explanatory too. Can mention how certain spices might have varying effects on certain types of bacteria, so to get a better picture can get a broader range blah blah blah5