1-024_SEMI.ppt - Wikispaces by yurtgc548

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									 Garlic Power
 Group: 1-024

 Team Members
Wang Zhi Jian 2P2
 Xu Run Huai 2P2
Nicholas Sung 2P2
Chen Bo Han 2A2
1.  Introduction
2. Objective
3. Hypothesis
4. Resources needed
5. Variables
6. Methodology
7. Photos of experiment
8. Results
9. Conclusion
10. Extension




content
                          2
•   Allicin is a chemical found in garlic.
•   Allicin has anti-bacterial and anti-fungus
    properties.
•   Garlic generate allicin using enzymes when it is
    injured to protect itself from fungus and insects.
•   In garlic, an enzyme called alliinase, which is
    stored in a separate compartment in garlic,
    combines with a compound called alliin to
    produce allicin.




introduction
                                                         3
We did this project to:
  ◦ To find out how effective allicin’s antibacterial
     properties are on preventing bacteria growth.
  ◦ To find out how allicin affects plant growth in terms of
     leaf span and height of plant.




Objectives
                                                               4
•   Allicin enhances plant growth
•   (Indication will be a positive difference between control
    set-up)
•   Allicin is a good antibacterial agent.
    (The indication will be a significant clear area free of
    bacteria on an agar plate. )




Hypothesis
                                                                5
   Petri Dishes
   Garlic
   Bacteria (Alcaligenes
    eutrophus)
   Trypticase Soy Agar
   Electronic Weighing Scale
   Beakers and Flasks
   Filter Paper
   Filter Funnel
   Lab Shaker
   Blender
   Deionised water



Apparatus
                                6
The Variables




                7
              Amount of cotton wool used



                   Location of plants



            Time given for the plants to grow



        Amount of water given to each plant




Variables
                                                8
            Concentration of garlic extract
              used to water the plants




variables
                                              9
            Height of the plant




            Length of leaf span


variables
                                  10
        Location and conditions of bacteria




        Time given for the bacteria to grow




               Type of broth used.

Variables
                                              11
            Concentrations of garlic
                 extract used




variables
                                       12
            Diameter of clear zone on the
                     agar plate




variables
                                            13
Procedures




             14
 Experiment 1
• 4%, 8%, 12%, 16%, 20% of garlic extracts
  would be prepared. A 0% setup would be used as
  a control.
• The water would be used to grow 6 setups of 5
  green beans each.
• An equal amount of garlic water would be
  watered to each setup every day.
• Height of plant and leaf span would be measured
  every two days for a span of 14 days.




Experiment 1
 Day1: Started off by making the
  trypticase soy broth.
 Day 2: Prepared the eutrophus bacteria
  and prepared the agar plate.




Experiment 2
                                           16
   Day 3: Spreading the bacteria onto the
    agar, making the garlic concentrate,
    punching wells onto the agar plate and
    filling them with the garlic concentration,
    together with a positive control, which is
    bleach, and a negative control, which is
    sterilized water.




Experiment 2
                                                  17
   First plate: 4%, 8% garlic concentration
    with the 2 controls.
   Second plate: 12%, 16% garlic
    concentration, with the 2 controls.
    Last plate: 20% garlic concentration with
    the controls.
   Three groups of the plates were made to
    make our findings more reliable.
   Day 4: Observe results


Experiment 2
                                                 18
         Preparing the agar
         plates and bacteria

Photos
                               19
         Preparing different
         concentrations of garlic
Photos
                                    20
Spreading the bacteria on the agar
plate




     Adding the different garlic
     concentrations of garlic
     extract into the punched
     wells

    photos
                                     21
First group of garlic
extract with the
control




   photos
                        22
photos
         23
                 Experiment 1(Day 3)
 Concentration
                 0%    4%    8%    12%   16%   20%
Properties

Leaf Span/cm     0.6   0.7   0.7   0.8   0.6   0.6

 Height/cm       0.8   1.0   1.2   1.4   1.3   0.9




Results of experiment 1
                                                 24
                 Experiment 1(Day 6)
 Concentration
                 0%    4%    8%    12%   16%   20%
Properties

Leaf Span/cm     0.8   0.9   0.9   1.0   0.9   0.8

 Height/cm       1.5   1.3   1.6   1.6   1.5   1.2




 Results of experiment 1
                                                 25
                 Experiment 1(Day 9)
 Concentration
                 0%    4%    8%    12%   16%   20%
Properties

Leaf Span/cm     1.1   1.2   1.2   1.3   1.0   1.0

 Height/cm       1.8   1.5   2.0   2.1   1.9   1.3




 Results of experiment 1
                                                 26
                      Experiment 2
   Concentration
                   4%     8%     12%    16%    20%
   Grp

   Grp 1/cm        1.2    1.8    1.6    1.7    2.9

  Grp 2/cm         0.9    1.4    1.7    1.8    2.3

  Grp 3/cm         1.1    1.8    2.0    2.1    3.0

   Average         1.07   1.67   1.77   1.87   2.73



Results of experiment 2
                                                      27
 Garlic also enhances plant growth to a
  certain extent. Therefore our hypothesis is
  correct.
 Garlic creates a bacteria free clear zone
  on the agar plate an thus can be proven
  to have anti-bacterial properties.
  Therefore our hypothesis is correct.




Conclusion
                                            28
 testing whether garlic can be an ‘anti-
  oxidant’ for certain plants.
 testing the anti-bacterial properties of
  preserved garlic in vinegar.
 testing whether the preserved garlic
  extract can enhance the growth of plants.




Extension
                                              29
THANK YOU!
 Any Questions?

								
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