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Introduction 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.
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Garlic Power
Team MembersWang Zhi Jian 2P2Xu Run Huai 2P2
Nicholas Sung 2P2Chen Bo Han 2A2
Group: 1-024
Contents
Introduction Objectives Hypothesis Materials and Apparatus Needed Procedure Variables Timeline Resources
Introduction
• 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
• Allicin is an unstable compound. It readily changes into other compounds when generated.
• Also, allicin decreases to non-detectable amounts within one to six days.
Objectives
• To find out how allicin affects plant growth in terms of chlorophyll activity.
• To find out how effective allicin’s antibacterial properties are on preventing bacteria growth.
• Target Audience: Plant owners
Hypothesis
• Allicin boosts chloroplast activity of plants. -A boost in height and leaf span of plant would
indicate this. • Allicin is a good antibacterial agent. -A significant difference of bacteria present on a
surface with allicin and another one without would prove this.
Materials/Apparatus
Green beans(25) Hydrilla Plants(25) 5 different concentrations of garlic extracts Cotton wool Water container/Beakers(5) Alcaligenes eutrophus chlorophyll fluorometer Agar plate
Procedure Experiment 1• 5g, 10g, 15g, 20g and 25g of garlic extracts would be added
to 50ml of water. A 0g setup would be used as a control.• The water would be used to grow 6 setups of 5 green beans
each and 6 setups of 5 Hydrilla plants• 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 1 month.• The amount of chlorophyll will also be measured using the
chlorophyll fluorometer every two days.
Results would be compared for green beans and water-plants and conclusion would be drawn.
Procedure
Procedure
Experiment 2• 5 setups of Alcaligenes eutrophus would be grown in
trypticase soy broth on an agar plate for 24 h at 30 degree celcius.
• Similar 6 concentrations of garlic extracts would be added to each plate.
• The setup would be left for another 24 hours.• The plates would be observed under microscope for any
signs of bacteria. The area of bacteria would be measured. Amount of bacteria found(if any) would also be compared.
• Data would be collected and results from all 5 setups would be compared.
• Conclusion would be drawn.
Variables
IndependentExperiment 1: Amount of water watered to each plant/day,Experiment 2:Time allowed for bacteria to grow,Space given for bacteria to grow,Amount of garlic extracts applied on each piece
of bread,Area of each piece of bread.
Variables
DependentExperiment 1:
Height of plant Leaf span of plant Chlorophyll amount
Experiment 2: Amount of bacteria found on bread
Variables
ConstantExperiment 1: Amount of water watered every day to plant
Location of plants Conditions of plants Amount of cotton wool used in each setup.Experiment 2: Area of bread Time and space allowed for bacteria to grow.
Timeline
Resources
http://www.allicin.com/ http://en.wikipedia.org/wiki/Allicin http://www.garlic-central.com/allicin.html
Thank you!
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