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!