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Cloves

Cumin

UnHeated Spices Data

Pipetteman

Curry

P-Values

Heated Spices Data

Cinnamon

Garlic

Errors

spreading of cinnamon and curry

division of cinnamon, curry, and garlic

different brands of spices

Racking

Control Data

Abnormalities Within the Experiment

Curry and Garlic had large amounts of growth in heated and not heated

Pipetting

Part One: Determining the Correct Concentration of Bacteria

Part One Continued

Prepare Agar

Obtain bacteria

Curry

Add water to dilute

Dilutions for petri dish

Chemical Components

coriander*

turmeric*

cumin*

fenugreek

chili peppers*

mustard*

Cloves

Conclusion

Garlic

Chemical Components

Eugenol*

Eugenol acetate

Beta-caryophyllene

Chemical Composition

aliin*

allicin*

ajoene*

DATS

Background of the Spices

Background

Overview

Cinnamon

-hypothesis was wrong

-heated was better for everything except cumin and cinnamon

-cloves is best

Cumin

  • True Myth?
  • Cinnamon + Garlic
  • Few existing studies, such as Kansas University study
  • Our Hypothesis:
  • cinnamon and garlic will be most effective
  • unheated spices
  • Real World Applications:
  • 3rd world countries without antibiotics
  • spices are cheap

Chemical Components

Cinnamaldehyde*

Sesquiterpenoids

Eugenol*

Eugenol Acetate

Cinnamyl Acetate

Trans-cinnamic Acid

Chemical Composition

Cuminaldehyde*

Pinene*

Limonene*

Phellandrene

Part Three: Preparing the Unheated Spices

Add water to dilute the unheated spice

Part Two: Preparing the Heated Spices at the Diluted Concentrations

Part Four: Dilutions

Extra Experiments

Bake the spices in water

Weigh the spice solution

Add additional water to compensate for evaporation

Part Five: Counting Colonies

-curry and garlic have bacteria already growing

-ampicillin-resistant, non-ampicillin-resistant, fungi

Dilutions

Working Hard!

The Team

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

The Effects of Spices on the Growth of Bacteria

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