The Power of Fruits and Spices

Overview

Objectives/Goals This experiment will show how fruits and spices can inhibit bacterial growth to allow us to live a healthy life. Methods/Materials 1. Shredder 2. 6 thin cloths 3. Juicer 4. 7 test tubes 5. 3 fruits (lemon, lime, orange) 6. 3 spices (garlic, onion, ginger) 7. 6 droppers 8. 8. 3 Petri dishes 9. 9. Sterile swab 10. 1 bottle of sterile water 11. 5 loop prongs 12 . 12. Incubator 13. NS solution 14. 3 contaminated place Results Results: It was discovered that garlic was the best over all because it probably contained anti microbial property to inhibit the bacteria. Lime was the best fruit to inhibit bacteria because it has a strong amount of citrus acid. Lemon was the second best fruit because it also contained a strong amount of citrus acid. The other fruits and spices did not work because they probably did not contain the strong citrus acid or anti microbial property. Conclusions/Discussion Conclusion: The experiment was to test what kinds of fruits and spices inhibit bacterial growth. It was hypothesized that the lime would work best because the citrus acid inhibits bacterial growth. It was also hypothesized that the garlic would work best because spices have anti microbial properties to inhibit the bacteria; which garlic has. To test the hypothesis, the bacteria were grown in the Petri dishes from three contaminated areas. The bacteria were singled out after the incubation. After the bacteria were singled out into there

Competition history

• CSEF 2007 Microbiology · Entry J1429

Resources

• CSEF project summary ↗

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