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Cloves
Cumin
Pipetteman
Curry
P-Values
Cinnamon
Garlic
spreading of cinnamon and curry
division of cinnamon, curry, and garlic
different brands of spices
Curry and Garlic had large amounts of growth in heated and not heated
Prepare Agar
Obtain bacteria
Add water to dilute
Dilutions for petri dish
Chemical Components
coriander*
turmeric*
cumin*
fenugreek
chili peppers*
mustard*
Chemical Components
Eugenol*
Eugenol acetate
Beta-caryophyllene
Chemical Composition
aliin*
allicin*
ajoene*
DATS
-hypothesis was wrong
-heated was better for everything except cumin and cinnamon
-cloves is best
Chemical Components
Cinnamaldehyde*
Sesquiterpenoids
Eugenol*
Eugenol Acetate
Cinnamyl Acetate
Trans-cinnamic Acid
Chemical Composition
Cuminaldehyde*
Pinene*
Limonene*
Phellandrene
Add water to dilute the unheated spice
Extra Experiments
Bake the spices in water
Weigh the spice solution
Add additional water to compensate for evaporation
-curry and garlic have bacteria already growing
-ampicillin-resistant, non-ampicillin-resistant, fungi
Dilutions
Bibliography
http://www.ksre.ksu.edu/news/story/spicing_foods051614.aspx
http://www.k-state.edu/media/webzine/0101/juice.html
http://biology.about.com/od/bacteriology/a/spices-kill-bacteria.htm
http://www.nlm.nih.gov/medlineplus/druginfo/natural/251.html
http://wakeup-world.com/2012/05/20/the-miracle-of-cloves-and-clove-oil/
http://lem.ch.unito.it/didattica/infochimica/2006_aglio/pagine/agronomy.html
http://www.bojensen.net/EssentialOilsEng/EssentialOils10/EssentialOils10.htm
http://www.oregonswildharvest.com/owh/browse/product/cinnamon_true
http://www.unl.edu/rhames/courses/212/cumin/cumin.htm
http://www.wisegeek.org/what-is-garlic-powder.htm
http://www.chow.com/recipes/10576-curry-powder