Download Microbiology Abstracts 1 Judges, please do NOT pre

Microbiology Abstracts
Judges, please do NOT pre-judge these abstracts. They should only be used to gain a better
understanding of the projects you will see on State Science Day.
VIRO—Virology
Emaly Hart
Sanitizer: The Real 99.99%
MIC
ANTI
Have you ever wondered whether hand sanitizer really does kill 99.99% of bacteria? Almost all hand
sanitizer brands claim that their hand sanitizer can kill 99.99% of bacteria. One bacteria called
Staphylococcus was difficult to kill until 1928 when Alexander Fleming found that Penicillium, a mold
that was formed on bread, could kill the dreaded bacteria.
The question for this experiment is ‘Is hand sanitizer as effective as the label says it is?’ The hypothesis
made for the experiment is ‘If hand sanitizer is truly as effective as the label says it is, then there will be
more than 7 millimeters or 0.7 cm of dead bacteria within the zone of inhibition.’
The materials needed in this science fair project were fourteen petri dishes, Staphylococcus epidermis,
sterile Q-tips, hand sanitizer (Purell, Drug Mart’s Advanced Sanitizer and Germ-X), gloves, a lab apron,
goggles, rubber bands, tongs, a bunsen burner, paper discs, a centimeter ruler, Clorox bleach, and an
incubator. The general procedure was to use streaking methods to plate the bacteria and grow it. Then,
after the bacteria is grown, put a paper disc containing hand sanitizer into the petri dishes.
On the last day of testing, the zones of inhibition were: Purell had a zone of 1.30 centimeters, the Drug
Mart Advanced Hand Sanitizer had a zone of 0.80 centimeters, and Germ-X had a zone of 0.97
centimeters. The control group did not have a zone of inhibition because hand sanitizer was not applied
to those petri dishes. Overall, the zones of inhibition of the final testing day proved that the most
effective hand sanitizer was Purell. Germ-X was the second most effective hand sanitizer and Drug
Mart’s Advanced Sanitizer was the least effective.
This project serves to help consumers choose which hand sanitizer product is the most effective. If the
label says the hand sanitizer is 99.99% effective but does not hold true to the acclamation, why not have
knowledge of which sanitizer is the most effective? Hand sanitizer is used to kill dreaded bacteria on the
skin that may have been put there through contact with people or objects. If people knew which
sanitizers were more effective, than less people would get sick with common viruses spread through
physical contact
Erin Kessler
Fighting the Films
MIC
BACT
Biofilms have long been a sanitation issue for any industry that handles organic materials, especially the
food industry. Biofilms are made up of small microbial cells in-between which fluid filled channels bring
nutrients and other items essential for life. Scientists have tried to tackle these pesky films with both
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Microbiology Abstracts
chemical treatments and mechanical action however, nothing has been that successful. In this project,
chemical treatment with bleach and mechanical action with scrubbing as well as a combination of both,
were used to treat biofilms in common household areas that have biofilms: the kitchen sink, the
bathtub, and the dishwasher, and then both bacteria and ATP were swabbed for. It was observed that a
combination works best in defeating the pesky biofilms.
Maria Duerr Which is more effective on Bacteria? Antibacterial Soap vs. Regular Soap
BACT
MIC
What type of hand soap is more effective when washing hands: Antibacterial hand soap or Regular hand
soap? The hypothesis for my experiment was: Antibacterial hand soap will prove to be more efficient
than Regular hand soap. This project shows why it is so important to wash hands and what type of soap
is more beneficial. The materials used in this experiment include: 12 Petri Dishes, Sterile Swabs, Regular
Dial soap, Antibacterial Dial soap, Regular Soft Soap, Antibacterial Soft Soap, warm water, thermometer,
paper towels, latex gloves, and a composition book to record the data. On the first day bacteria growth
was tested on subject 1 and subject 2 to see why it is so important to clean hands. Then subject 1’s hand
was cleaned with Antibacterial Dial and the other hand with Regular Soft soap. Then subject 2’s hand
was cleaned with Antibacterial Soft Soap and the other hand with Regular Soft Soap. The hands were
swabbed and placed on a Petri Dish to see the bacteria growth. Data was collected for four days
determining that Antibacterial soap is more efficient than Regular soap. The number of colonies on each
dish was counted and Antibacterial soap had the least number of colonies making it more efficient. The
results showed that the hypothesis was accurate and that based on the number of colonies,
Antibacterial soap is more efficient that Regular hand soap.
Rachel Roth
A study of the effectiveness of preservatives on rotting
MIC
BACT
In order to understand if there are household materials that can act as preservatives, one must first look
at what are preservatives, what is rotting, and how can you prevent rotting. It was hypothesized that if
several methods of preservation are used for apples, then salt will work the best. To complete this
experiment one must gather 1 apple, 7 jars, water, sugar, salt, lemon juice, antibacterial soap, vinegar,
and 10 subjects. Each apple slice was put into a jar with a different substance.The apple slice was left in
the sealed jar for one week. After that ten participants were then asked to rate each apple slice on a
scale of one to ten. One being not rotted and ten being completely rotted. All data was then recorded in
a lab notebook. The results of this experiment showed that to the naked eye 9 out of 10 participants
found the salt as a 10 while 1 participant found it as a 3. Under a microscope the salt had the least
amount of mold and rot. This data supports the hypothesis that salt would preserve the apple slice the
best. Although 9 out of 10 people rated it as a 10 they found it unappealing because it was dried out.
But the salt preserved it the best overall. This information is important to parents of students who
would like to keep their childrens lunch foods fresh longer.
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Microbiology Abstracts
Shivani Tumukuntala Antimicrobial properties of Allicin leading to the reduction of bacterial growth.
MIC
BACT’Bacteriology
Microbial pathogenecities and many other bacterial diseases have been controlled by the usage of
commercially available drugs. But, the tremendous usage of these drugs has led to multidrug resistance,
MDR. The high presents of nitrates in these drugs have lead to an increase in [colorectal] cancer,
migraines, nausea, and seizures. Development of drug resistance in pathogens as well as the increase in
consumer interest for safer food options has lead to the exploration of antimicrobial agents such as
allicin. Natural products are a major source of effective and innovative drugs; their use as an alternative
medicine for treatment of various diseases has been increasing in the past few decades. Allicin, active
ingredient in Garlic, is the most common herb used in tradition medicine practice: for its antimicrobial
properties. Leading to a prediction that high concentration of garlic will lead to a lower growth of
bacteria. Through the conduction of an agar well diffusion assay with aqueous extracts of garlic and a
milk base observations were taken to see the effect of allicin on the growth of Escherichia Coli. The
results show that in general, when garlic is used on a regular basis it leads to the reduction of bacterial
growth. Leading to the conclusion that garlic has prevailing and substantial antimicrobial properties.
Herbs and spices have commonly been used for flavor in food. But, looking into the future, garlic has a
promising potential to reduce a broad-spectrum of pathogenic bacteria evolving a new generation.
Wesley Wolf The Study of the Gene(s) Involved in the Protection of the Pseudomonas Aeruginosa
Mucoid Strain, mucA22, From Acidified Nitrite Toxicity in an Anaerobic Condition
MIC
ANTI
Pulmonary infections involving Pseudomonas aeruginosa (PA) are a complication faced by cystic fibrosis
(CF) patients. The bacteria mutate to a mucoid and form a biofilm that creates an anaerobic
environment, decreasing the effectiveness of antibiotics. Acidified nitrite (NO2-) has been shown to be
an effective antibacterial agent against the PA mucoid mutant, mucA22. This experiment used six double
mutants, in an anaerobic environment mimicking the conditions in the lungs of CF patients, to
investigate the gene(s) involved in protecting the bacteria from NO2- toxicity. It was hypothesized that
at least one double mutant would show increased susceptibility to NO2-. An overnight culture of
bacteria was diluted 100 fold into lysogeny broth (LB) (pH 6.5, 50 mM phosphate buffer) containing
either 15 mM KNO3 (control) or 15 mM KNO3 plus 15 mM of NaNO2 (experiment). Cells were incubated
in an anaerobic chamber at 37 °C for 48 hours. Tenfold serial dilution was performed at 0, 24 and 48
hours. Diluted samples were spotted on LB agar plates and incubated at 37 °C for 24 hours before
counting and reporting the colony forming units (CFUs). The experiment was repeated four times.
Results showed that the double mutants mucA22gal, mucA22gip, mucA22oprH and mucA22prlC were
one to two orders of magnitude more susceptible to NO2- compared to mucA22 while mucAfdnG and
mucA22uspK were not. It was expected that gene(s) would be identified that played a role in protecting
mucA22 from NO2-, and instead 4 gene alterations were found that increased susceptibility to NO2toxicity.
Justin Knoch
The Effect of Acne Medications on Bacteria
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MIC
ANTI
Microbiology Abstracts
The purpose of this science fair project was to figure out which acne medication would prohibit the
bacterial growth most effectively. The hypothesis for this project was: if Clindamycin/benzoyl peroxide
(medication 3) were used on E. Coli, then the Clindamycin/benzoyl peroxide prescription medication
would prohibit bacterial growth most effectively. The controls in the experiment were: the temperature
of the room; the amount of bacteria; medication; measurement (mm); where the petri dishes were
stored; and the time of the growth period. The variables in the experiment were: the acne medications
(independent variable), and the measurement of the zone of inhibition (dependent variable). The way
the dependent variable was measured is in millimeters (mm). The results of this experiment were: the
Acne Free (medication 2) inhibited the growth of bacteria the most, and had the largest area of
inhibition; the OxyPads (medication 1) had the second best bacterial growth inhibition, with the second
largest area of inhibition; and the prescription Clindamycin/benzoyl peroxide inhibited bacterial growth
the least effectively, with the smallest area of inhibition. The results show that the hypothesis is
incorrect because the Clindamycin/benzoyl peroxide had the smallest area of inhibition and was the
least effective in prohibiting bacterial growth. If this experiment were to be done again in the future,
some changes that would be made are: putting dye in the bacteria so that it would be seen easier, and
more types of medications could be tested
Alec Morrissey
MIC
BACT
The Effect of Different Culture Media on the Growth of S. thermophilus
Probiotics are commonly consumed to improve gastrointestinal and digestive health and function.
Streptococcus thermophilus, a gram-positive bacteria found most commonly in yogurt, is a probiotic
thought to promote digestive health. Many probiotic products either do not contain the advertised
bacteria or the bacteria has been damaged during manufacturing. This experiment tested the possible
confirmation of the bacteria’s live presence in yogurt, along with identification of optimal growth
conditions. The isolation of S. thermophilus from plain Oikos yogurt was first conducted through
incubation in fluid thioglycollate medium, which promotes bacterial growth, at 37°C for 48 hours.
Nutrient agar plates, either blood or chocolate, were then streaked for isolation. The agar plates were
incubated in either an O2 or CO2 incubator for 48 hours. Growth was then determined through label:
large, moderate, small, or rare growth. Growth on the chocolate agar plates was expected to surpass
growth on the blood agar plates. A Chi-Squared Test of Independence (X2=9.631) and (P=0.0218) was
conducted, indicating that there was a significant difference between the chocolate and blood agar. This
experiment partially supported the hypothesis in which the growth rate of S. thermophilus on chocolate
agar was larger than that on blood agar. Further investigation of S. thermophilus can identify the reason
for the substantial variation of growth between CO2 and O2 environments on chocolate agar and how
different yogurt brands, containing different concentrations of proteins and sugars, would affect the
growth of S.thermophilus.
Karenna Langhals
MIC
ANTI
Potential Synergistic Antibacterial Effects of Constituents of Thymus vulgaris
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Microbiology Abstracts
Thymus vulgaris is a medicinal herb which has historically been used to inhibit bacteria, fungi, and a
number of other harmful organisms. Thymol, a phenol found in thyme, has been found to be the main
inhibitor, however, the actions of thymol do not account for all of the antibiotic activity of thyme.
Therefore, something else in the thyme must be working with the thymol. When using two compounds
together prove more effective than the sum of two compounds used individually, it is called synergy.
Several of the other phenols found in thyme have been tested with thymol, but the compound that
assists thymol in giving thyme its antibacterial property has not been found. A flavonoid, luteolin, which
is a component of thyme, also had antibiotic properties. The hypothesis is that thymol and luteolin,
when used synergistically, will equal or exceed the antibacterial effectiveness of thyme. Kirby Bauer
testing of thyme extracts and thymol, luteolin, and thymol+luteolin in the concentrations found in the
essential oil determined that luteolin is not the synergist working with thymol that gives thyme its
antibacterial effectiveness. So, my hypothesis was not supported.
Isabelle Brandicourt
The 5 Second Rule
MIC
Bacteriology
This experiment was conducted to see if the 5 Second Rule was valid. The procedure modeled the
process by which food undergoes. Using food from the local grocery store, the foods had been handled
and processed the same as food that is brought to school on a child’s lunch. Dropping the food on the
ground for short time modeled the frequent occurrences in a school lunchroom. Then swabbing the
food and placing it in an incubator at body temperature modeled the ingestion of the dropped food in
the human body.
I hypothesized that if there is a relationship between the time that food is on the ground and the
amount of bacteria it collects, then the longer the time, the more bacteria will be collected. Using three
different types of food, (bread, M&Ms, and apples), the experiment modeled situations of dropped food
for common foods eaten . By testing the amount of bacteria on the food before placing it on the ground
and after 5, 30, and 60 seconds on the ground, I was able to determine the amount of bacterium that
was picked up by the food from the ground.
The first time the experiment was tested, the results varied, and did not prove the hypothesis. The
second time, the results fully supported the hypothesis. The third time the results agreed with the
hypothesis and matched the results of the second test.
In conclusion, the experiment proved that the 5 Second Rule is not valid. This is not to say that some
foods already have bacteria on them from manufacturing and handling, but being dropped on the floor
does add a significant number of bacteria colonies."
Isaac Bednarki
An Isolation of the Triclosan Resistant Gene
MIC
GENE
Over the years, there have been many studies which show that it is possible to develop resistance to
Triclosan in gram negative bacterium. Is it possible to develop resistance to Triclosan in E. coli, isolate
the resistant gene, and transfer said gene into a gram positive bacterium? This experiment is to test
those questions and it is important because it can reveal more about Triclosan resistance and potential
antibiotic resistance. The hypothesis is that it will be possible to develop Triclosan resistance in E. coli,
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Microbiology Abstracts
isolate and transfer that resistance into a gram positive bacterium.
This experiment was tested using various prep kits for isolation of genomic DNA and purification of
plasmids. Both the Triclosan resistant DNA as well as the plasmid were cut with the same restriction
enzyme and then put together to form a recombinant DNA that was inserted into a non-resistant strain
of bacterium. That bacterium was then tested to see if transformation had occurred. Experimentation
using different restriction enzymes is currently still being conducted with both EcoR1 and BamH1.
The results appear that successful recombinant DNA was formed, and there was a transformation of
cells, however thus far not a transformation of Triclosan Resistance.
Potential applications for this experiment include altering the widespread use of Triclosan.
Veronica Roth
Bacterial Comparison of Mouth Regions
MIC
BACT
The purpose of the experiment was to find what area of the mouth had the most bacteria. It was to give
people a focus area for helping combat their bad breath. The hypothesis was that the top of the tongue,
rather than under the tongue, the back teeth, under the top lip, and the roof of the mouth, would have
the most bacteria. This was because the tongue is rough and food particles could get stuck in the pores
of it.
To begin the experiment, nutrient agar was made and poured into 50 petri-dishes. All of the dishes were
labeled with a number and a letter. The participants were asked to brush their teeth at 10 p.m. the night
before and then not eat or drink anything until the testing was done the next morning. Sterile swabs
were used to collect the bacteria from the five areas. Once an area was swabbed, the bacteria was
inoculated in the petri-dish. After the collecting was done, the dishes were placed in an incubator at 37
degrees celsius for 48 hours. The number/percent of bacteria growth was counted to get the final
results. Comparisons were analyzed by using t-tests.
,The hypothesis was partially supported by the results for the types of bacteria in each area. The top of
the tongue had the highest average, 2.4. The roof of the mouth averaged 2.2, under the top lip was 1.8,
under the tongue was 1.7, and the back teeth was 1.5. T-tests showed the only statistically significant
results were the difference between the top of the tongue and the back teeth, p<.041, and under the
tongue, p<.025. The hypothesis was also partially supported in the percent of coverage results. The
tongue had an average coverage of 53.3%. The back teeth average percent was 45.5, the roof of the
mouth had 42.6%, under the top lip percent was 40.2, and under the tongue had 32.4%. T-tests showed
the only statistically significant result was the difference between the top of the tongue and under the
tongue, p<.035.
Marlee Carroll
The Effects of Essiential Oils on Staphlycoccus epidermidis
MIC
ANTI
The researcher tested to see which essential oil, peppermint, spearmint, and cinnamon, kills the most
bacteria with the biggest ring of inhibition. This information can help with what types of gum,
mouthwash, and toothpaste will kill the most bacteria based on flavor additives. This is important
because it could reduce oral bacteria and the risk of infections. This can be applied to to everyday life
and daily health decisions. The hypothesis was that cinnamon oil would kill the most bacteria with the
largest ring of inhibition compared to peppermint and spearmint. The researcher chose cinnamon
because several studies have been done and cinnamon oil had shown the most results of killing bacteria.
The bacteria used was Staphylococcus epidermidis. The bacteria was inoculated across the petri dish.
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Microbiology Abstracts
The filter disks were soaked in three types of natural oils: peppermint, spearmint, and cinnamon oil.
Each oil had 20 dishes tested with 3 disks in each. The disks were placed on the petri dishes using
tweezers. The petri dishes were incubated for 48 hours at 37oC. Following this the petri dishes were
observed, measuring the ring of inhibition and drawing each dish. The data was observed and recorded
by finding the average of each oil.
The researcher’s hypothesis was supported with cinnamon oil having the largest ring of inhibition.
Spearmint oil had the smallest ring of inhibition with an average of .4 cm. Peppermint came in second
with an average ring of inhibition of 1.1 cm. Cinnamon had the largest ring of inhibition with an average
of 1.4 cm.
William Jiang
The Effect of Agriculturally Used Antibiotics on Probiotics
MIC
ANTI
Bifidobacterium bifidum is a probiotic often found in the gastrointestinal tracts of humans. Chicken
meat is often found to contain certain levels of bacitracin and penicillin. Farmers use this to reduce
illnesses and microflora inside the stomach of the chickens. This experiment was conducted to find the
effect of these antibiotics on probiotic human microflora, B. bifidum. It was hypothesized that the
antibiotics would negatively impact the growth of the probiotic. The probiotic was grown on a tryptic
soy agar and the antibiotic effect was tested through disk diffusion. The zone of inhibition was measured
and compared to a Kirby-Bauer chart to determine the effect of the antibiotic. The bacitracin at 10 units
was measured on average to be 9.85 (±0.58) mm and deemed intermediate. The penicillin at 10 units
was measured to have a zone size on average of 7.25 (±0.63) mm and deemed resistant. The data
indicated the usage of bacitracin harms the growth of B. bifidum while the penicillin does not. Farmers
should seek to abandon the use of bacitracin and instead, look to penicillin.
Jackie Groeschen
Bacterial Percent Cover: Office Cleanliness
MIC
BACT
The purpose of this experiment was to determine which of the office items; keyboard, computer mouse,
printer, drawer handle, armchair, phone, or door handle, cultured the highest bacterial percent cover.
To conduct this experiment, the control group swabs need to be taken. To do this, all of the surfaces
were cleaned and swabbed. The swabs were then taken to the lab to be swiped onto the dishes filled
with agar solution. After observing them for three days and recording data, they were disposed of
safely. Exactly one week after the items were cleaned they were swabbed again and the swabs were
taken to the lab and were transported to new plates. After being observed for three days, the plates
were disposed of safely.
The experimental results were measured by calculating each individual plate’s bacterial percent cover
then subtracting the control number from that exact item. A mean for each of the types of items was
then calculated which formed my final results.
The results indicated that the drawer handle had the highest bacterial percent cover of the printer,
keyboard, computer mouse, door handle, phone, and armchair.
The results indicated that the hypothesis should be considered denied. The keyboard did not have the
highest bacterial percent cover mean of the printer, drawer handle, computer mouse, door handle,
phone, and armchair."
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Microbiology Abstracts
Caleb Gibson
Man vs Dog; Whose mouth is cleaner MIC
BACT
There is a myth that dogs’ mouths are cleaner than humans’ mouths. Not all people believe that so I
wanted to test it. Bacteria are one-celled organisms that can be found almost anywhere. This
experiment will grow bacteria in petri dishes to test whether or not dogs’ mouths are cleaner. We will
test by swabbing, brushing teeth, and then swabbing again at night and then repeating the process in
the morning. My hypothesis is that a human’s mouth will be cleaner than a dog’s mouth and brushing
teeth will lead to less bacterial growth for both the human and the dog. In the end I found out my
experiment was inconclusive for many reasons. Some of these reasons are: We didn’t have all types of
agar and different agar grows different bacteria, so we couldn’t grow all types of bacteria making it hard
to determine which mouth had more bacteria. We didn’t know what type of bacteria we grew so we
couldn’t find out how dangerous it was. In my experiment the petri dishes after I brushed my teeth grew
more bacteria, and after brushing the dog’s teeth it grew less bacteria. This may be because my
toothbrush wasn’t new and could have had bacteria on it and the dog’s toothbrush was new and didn’t
add any extra bacteria to the sample. In conclusion we should avoid contact with both mouths because
both are nasty.
Lauren Hawkins
Does an Apple a Day Keep the Doctor Away?
MIC
BACT
The purpose of this experiment was to determine which method of cleaning fruit yields the least
amount of bacteria.
To conduct this experiment, 40 apple samples were taken. The samples were divided into 4 groups of
10, each with a different method of cleaning. Control, Rinse, Vinegar and FIT, a commercial Fruit and
Vegetable wash.
To measure growth, once the apples were cleaned according to their group, swabbed with a sterile swab
and the bacteria was transferred to a petri dish, each dish was given 48 hours to grow, before results
were collected. 24 hours at room temperature and 24 hours in an incubator at 28 degrees Celsius. After
results were collected, every dish was destroyed in an autoclave, to kill any harmful bacteria.
The results indicated that the bacterial surface coverage in variable group #3, the group that had soaked
for 10 minutes in a solution of 3 parts water to 1 part vinegar, had the lowest average, making it the
best method. The average of variable group #2, rinsing each apple under running tap water for 10
seconds, had the most bacterial surface coverage, making it the worst method.
The results indicated that the hypothesis is to be rejected. The original hypothesis stated if the way fruit
is cleaned affects the amount of bacteria, then the fruit cleaned with the commercial fruit cleaner will
have the least amount of bacteria. The dishes that grew the bacteria from the apples cleaned with
vinegar yielded the least amount of bacteria.
Annika Hsi
The Growth of Biofilm on Household Materials MIC
Bacteriology
The purpose of this experiment is to test which common household material’cotton, plastic, glass, or
wood’is most suitable for biofilm growth. Since biofilm develops best on hydrophobic surfaces, it was
predicted that the plastic sample would have the most growth. Two groups were organized with a
sample of each material placed into tubes, partially filled with Tryptic Soy Broth. The ‘A’ group had no
E.coli, while the ‘B’ group had E. coli added to each material. After four days, the samples were stained
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Microbiology Abstracts
with crystal violet and rinsed, then observed for patterns or growths. Although the dye was not fully
rinsed off of the wood and cotton samples, dark lines and spots were evident on the plastic and glass
samples. Overall, the plastic with E. coli had the most growth."
Audrey Huggins
Which type of hand cleaner removes the most germs?
MIC
Anti
People are always wondering what's the best way to wash your hands. I tested three different types of
hand cleaner: liquid soap, wipes, bar soap and hand sanitizer. I choose to do three different brands of
each type so then I would know that my results were consistent. My hypothesis was if I wash my hands
with liquid soap then my hands would be cleaner than if I washed my hands with the other hand
cleaners. My hypothesis was right. When I averaged all three trials of the different soaps, I found that
the liquid soap got rid of the most germs. Then the bar soap, next wipes and finally hand sanitizer.
Elijah Knodell
Five Second Rule
MIC
BACT
Everybody has heard or said the phrase ‘Five-Second Rule!’ when they dropped food on the floor. The
goal of this experiment was to find out if the common saying was true, and how long it takes before
dangerous levels of bacteria grows from food after it’s dropped.
This researcher hypothesized if food is dropped on the floor for five or more seconds, then it will grow a
significantly larger amount of bacteria than food dropped for less than five seconds.
There were several trials involved in this experiment. The first trial was the control, the meat and bread
that wasn’t dropped on a surface. The second trial was the counter group. This was the food dropped on
the counter for three seconds, five seconds, and ten seconds. The third trial was the floor group. This
was the food dropped on the floor for three seconds, five seconds, and ten seconds. Bacteria growth
was analyzed using sterile swabs and Petri dishes. The Petri dishes were then incubated under a heat
lamp for four days and then under no heat for one day.
, After experimentation it was verified that food dropped for five or more seconds grew a significantly
larger amount of bacteria colonies than food dropped for less than five seconds. Between three and five
seconds, the average amount of bacteria increased by ten times the original amount, and between five
and ten seconds, the average amount of bacteria increased by 1.125 times the original amount.
It is concluded that the hypothesis was supported. This experiment showed that the five second rule is
true and food should not be eaten after this time period.
Kathryn Dispenza
Comparison of Antibiotics Found in Different Types of Soil
MIC
ANTI
A large majority of the antibiotics used today in modern medicine are produced by organisms that can
be found in soil. Soil, especially soil found in the A horizon, which is about two inches from the surface,
is rich with microbial life. Therefore, in order to compete for living space with other organisms, many of
these microorganisms produce antibiotics that kill the cells around them. In our experiment, we wanted
to compare the antibiotic-producing bacteria found in soil samples from different areas, and look for
similarities. We were able to do this by culturing the microorganisms from soil samples taken from the
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Microbiology Abstracts
forest floor, a steam vent near the Aquatic Center, a maintenance garage also on OU’s campus, and old
potting soil. By isolating these bacteria and spotting them on lawns of E. coli, we were able to tell
whether or not they produced antibiotics by looking for clearing zones. Finally, we looked at each of the
antibiotic-producing bacteria under a microscope to determine what they were, and compared the
types of microorganisms found in each type of soil. Because of variables we were unable to control,
such as the number of cells isolated for each type of bacteria used, we were unable to obtain data that
supported or refuted our hypothesis.
Dana
Metz
Microbial Communities on Tree Leaves MIC
BACT
The purpose of this experiment was to gain knowledge about microbial communities and their
relationship to trees and nature. It was hypothesized that the magnolia tree would have the most
microbial communities living on it because it has a larger leaf, and it is a common tree.
This hypothesis was tested by collecting leaves of various trees from a forest using gloves, rubbing them
on petri dishes with agar, and then letting the communities grow over a span of time. Twenty-five tree
leaves were collected to test. The communities were observed and counted over four days. The
observations were drawn on paper and colored.
The hypothesis was not supported. The hackberry leaf had the most diverse microbial communities by
day four, not the magnolia leaf. It had four communities living on it on day one. It had seventy-seven
communities living on it by day four. The redbud leaf had the next most communities. It had sixty-two
colonies on the first day, and then it had seventy-three communities on the fourth day. The leaf that had
the next most amount was there persimmon leaf. It had sixty-one colonies the first day, and then on the
fourth day it had sixty-nine colonies. The magnolia leaf actually was one of the leaves that had the least
diverse communities. It had seven communities living on it on day one, and by day four it had ten
communities. The black cherry leaf had the least amount of communities on it by day four. It had ten
communities on day one, but over the four days the communities combined into one. The leaf that had
the second least amount of colonies on it was the white ash leaf. It had one colony on day one, and then
it had three colonies by day four.
Jackson Tankersley
The Antibacterial Effect of Green Coconut Water
MIC
ANTI
Many people around the world lack access to soap or clean water to remove E. coli bacteria from hands
(e.g., Tumwine, Katui-Katua & Muguti, 2002). This can lead to illness and death. Therefore, this study
tested the antibacterial properties of green coconut water (GCW). The hypotheses were that there is no
difference in E. coli colony forming units (CFU) on untreated palms compared to palms treated with
GCW swabbed immediately, GCW that dried; and between GCW immediate and GCW dry conditions.
Palms of three participants working at a horse farm were swabbed. Samples were plated on MacConkey
agar and incubated at 21.1° C for 96 hours. Total E. coli CFU in each sample was counted. Results
indicated the average E. coli CFU in the GCW Immediate condition decreased from 1018.35 (SD =
788.59) to 679.65 (SD = 620.15). In the GCW Dry condition, the average decreased from 605.35
(SD=744.88) to 187.15 (SD = 295.75). These date represented 34.9% and 78.6% reduction in E. coli CFU,
respectively. Paired samples t-tests compared the number of E. coli CFU during untreated and treated
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Microbiology Abstracts
conditions. There was a statistically significant difference between untreated and GCW Immediate,
untreated and GCW Dry conditions, and GCW Immediate and GCW Dry conditions. Based on the data,
GCW is an effective, natural antibacterial agent that should be developed for use in low- to middleincome countries, as well as first responders, military personnel and international aid workers to help
reduce disease and to save lives.
Justin Yun
Finding Max Power of Microbial Fuel Cells
MIC
BACT
If you ask someone on the street for examples of renewable resources, solar, wind, and geothermal are
all ones that first come to mind. Bacteriologists found out about bacteria producing energy in the early
1900’s but, the recent interest in renewable energy has increased research in this topic. In soil,
numerous microbes metabolizes and release electrons to iron. To exploit this process, Microbial Fuel
Cells (MFC) utilize the electrons and make a current like a battery.The big pro is that an MFC can be
utilized in nearly any environment from a big wastewater plant to any marine bed. In an MFC there are
two electrodes and an area that separates the electrodes called a membrane. Electrons are created by
the product of bacteria in the membrane eating nutrients and sugars found naturally in soil. For it to
work, electrons go to the one of the carbon-fibrous electrodes called the anode. Wires connecting the
anode with the cathode, the other electrode, create a electrical current. This experiment investigates
how salt maximizes the amount of power output of a MFC. Salt is perfect because it turns the wet soil
into an electrolyte meaning that it has ions with an electrical charge. After calculating the power for salt
levels and several resistors, it will be able to see at what level a MFC would be most efficient.
Martha Blatt Comparing Electrical Output of Different Soil Types in Microbial Fuel Cells
MOLE
MIC
Finding renewable sources of energy is a top priority in today’s society because fossil fuels are a nonrenewable resource and harmful to the environment. An alternative energy source is the microbial fuel
cell, which captures the electrons given off by microbes when they digest the nutrients in the soil. This
experiment tested the effects of different soil types on the power output of a microbial fuel cell. The
hypothesis was that out of three different soil types used, agricultural soil, residential soil, and industrial
soil, the agricultural soil would produce the greatest amount of power. The materials needed were 3
MudWatt’ microbial fuel cells, 500 mL of industrial soil, 500 mL of agricultural soil, 500 mL of residential
backyard topsoil, water, 3 mixing bowls, graduated cylinder, stopwatch, and a voltmeter. The microbial
fuel cells were assembled according to the manufacturer’s instructions using the three different types of
soil. The microbial fuel cells were kept where they would not be disturbed. Measurements of blinks per
minute and power using a 1000 ohms resistor were taken daily at the same time. Data collections ended
when the power levels plateaued. It was discovered that the agricultural soil produced an average of
120.36 microwatts, the residential soil produced an average of 9.45 microwatts, and the industrial soil
produced an average of 3.69 microwatts. This data supported the hypothesis that agricultural soil is the
most effective in producing power, which is significant to the use of the microbial fuel cell as a future
energy source."
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Microbiology Abstracts
Kyle Davis
Wear on Feathers: A Study of Abrasion and Degradation
MIC
BACT
The Degradation effects of microbiota, and the abrasive effects of particles on avian plumage has been
studied before (Burtt. and Ichida. Auk 116:364-372.1999). But the way to find a significant difference
between the two has not been described. My experiment is to see if a difference can be noticed
between these two forces (degradation and abrasion). My hypothesis is that yes there will be a
difference between an abraded and degraded feather. I plucked 40 feathers from House Sparrows.
Fifteen were used for abrasion and fifteen were used for degradation. I used an airbrasive jet machine
to abrade the feathers with iron oxide for 6 second increments. I cut one centimeter off the top of each
of the feathers for degradation. Then, I placed it in feather degrading media that had been exposed to 1
ml of .5 McFarland of bacillus 138B and incubated at 37 degrees Celsius for 24 hours. The feathers were
then observed under a scanning electron microscope at 119 times their normal size. After looking at the
pictures, there was a difference in the appearance of abraded and degraded feathers. The abraded
feathers had fewer barbules on each barb and the degraded feathers were shredded and
unrecognizable.
Jaden Deskins
Hand Sanitizer
MIC
bact
The purpose of my experiment was to find whether or not hand sanitizer is effective. My hypothesis was
that if I test to see if hand sanitizer is effective in removing bacteria, there will be equal amounts of
bacteria growing in both the control and test Petri dishes. To test this hypothesis, I first swabbed 5
subjects’ hands, once before and once after using hand sanitizer (I did this for four days). I then put the
Petri dishes in the incubator for six days. I checked and recorded my results each day. On day six, I
properly disposed of the Petri dishes with the help of my high school’s biology teacher. The independent
variable was the use of hand sanitizer. The dependent variable was the amount of colonies of bacteria
growing after six days. The control group was the sample taken before the use of hand sanitizer; the
experimental group being the sample taken after the use of hand sanitizer. The results of my experiment
were very surprising to me. In most of my tests, bacteria grew in the control, but not the test Petri
dishes; therefore, disproving my hypothesis. Many people all over the world use hand sanitizer
everyday. Whether it is for medical or personal use, anyone that uses hand sanitizer will be glad to know
that their hands are virtually bacteria free after using it.
RachaelHarker
Radiations effect on the growth rate of bacteria
MIC
BACT
Bacteria was transferred to petri dishes filled with agar, and half of the dishes were radiated. Radiating
bacteria slowed down its growth rate.
Brogan Steimel
Power of the Pyramids
MIC
BACT
The purpose of my science fair project is to find out if placing a pyramid over an object slows the growth
of mold on the object. My hypothesis for my project is that placing a pyramid over a piece of cheese will
not slow down the growth of mold on the piece of cheese because my research shows that cheese
12
Microbiology Abstracts
contains a lot of moisture and nutrients, and if a mold spore finds moisture and nutrients on a surface, it
takes root and begins reproducing, starting the growth of mold. The controlled variables in my
experiment were the type of cheese, the size/amount of cheese, the dimensions and composition of the
pyramids, the temperature of the testing area, and the sun exposure of the cheese. The independent
variable in my experiment is the pyramid being placed over one of the cheese samples. My dependent
variable is the amount of mold on the surface of the cheese. I measured my dependent variable by
calculating the amount of mold on the surface of the cheese samples. The results of my project were
inconclusive. This is because in my first trial, there was more mold on the control than there was on the
piece of cheese placed under the pyramid, while in my second trial, there was more mold on the piece
of cheese placed under the pyramid than there was on the control, and in the average of the amounts of
mold on the pieces of cheese, the averages of the controls and the cheese under the pyramids were
within 1.5 millimeters. The data neither supports nor does not support my hypothesis. If I were to
expand upon this project I would test to see if placing a pyramid over different types of food, such as
fruits or vegetables slows down the growth of mold on these objects.
Isaac
Davis
How Sunlight Affects Mold
MIC
Bacteriology
The purpose of this project was to find where mold grew best on bread. The expected result of the
project was that mold grew best in a dark area. The actual experiment involved recording how much
mold grew on each piece of bread in three different environments. This was done by placing a half slice
of bread into a zipper style food storage bag, placing transparency grids on top of the bag, spraying it
with a spray bottle, recording how much mold grew on each piece of bread, and adding up the total
squares with mold from each different environment.
After the project, the data gathered showed that the dark area grew the most mold. This proved the
hypothesis correct."
MOHINI
MIC
PARVATE
ANTI
OPTIMAL AMOUNT OF CHLORINE FOR STOPPING BACTERIA GROWTH
Cleaning surfaces is very important because there could be thousands and thousands of bacteria on just
one little corner. All these bacteria can cause very bad illnesses such as the Household disinfectants
such as chlorine are used to clean surfaces, but they can have some bad effects like giving off a pungent
smell or irritating the cleaner’s hand. The hypothesis is that a smaller concentration of clorox is needed
than recommended amount (½ cup per 1 gallon) to have the same effect.
In this experiment different concentrations of chlorine were used to kill bacteria. This experiment uses
the Minimum Inhibitory Concentration (MIC) procedure. This procedure tests if a substance will kill
bacteria in a specific time period in a incubated area. E-coil was used in this experiment because it is a
commonly found around bathrooms bacteria. After the experiment the plate was taken to a plate
reader and the readings were taken at the wavelength of 490nm.
The MIC was 0.0645%. ½ cup in 1 gallon is 0.2578%. The Minimum Inhibitory Concentration was less
than the recommended concentration. This experiment shows that even ‘ cup is enough to kill bacteria
on a surface.
13
Microbiology Abstracts
Allison Sanders
Oral Hygiene for Dogs
MIC
ANTI
The purpose of this project was to test three brands of edible dog food products, (Eukanuba, Dentastick,
and Greenies) to see which one would resist canine oral bacteria the best. It was believed that the
Eukanuba dog food product would resist the bacteria the best because it has the same active ingredient
as in Crest toothpaste (stannous fluoride). The test was conducted by setting up a bacterial resistance
test to measure the ring of inhibition on each plate. These rings determined how much bacteria the
edible dog product resists. The data concluded that compared to the other edible dog food products,
the Greenies resisted the oral bacteria the best. The experiment did not support the hypothesis. These
results were not expected based on Eukanuba dog food containing the active ingredient, stannous
fluoride. The importance of this project was to learn what edible dog food product is able to resist the
most canine oral bacteria to help keep pets’ mouths healthy.
Zakary Taylor
Contact Biofilms: Do You See What I See
MIC
BACT
Disposable contact lenses should only be worn 2-3 weeks, per manufacturer’s directions. However,
many people wear their contact lenses much longer than a couple of weeks, and bacterial and fungal
biofilms grow on the contacts. These biofilms can cause cornea infections that can lead to corneal
ulcers, visual impairment, and blindness.
The hypothesis of this project is that contact lenses worn longer than 2-3 weeks will have more biofilms.
To test this hypothesis, contacts were collected from 2 different individuals after being worn 2, 3, 4, 6,
or 8 weeks. Contact lenses were cut into pieces, placed into saline solution microtubes, and
homogenized using a Qiagen Mixer Mill MM300. Homogenates were then plated and placed in a
370C+5% CO2 incubator overnight (~16h). Bacterial and fungal colonies were collected, fixed on slides
for Gram staining, and examined on an Olympus BX-60 upright microscope.
There were almost no bacterial colonies on the plates containing homogenates from contacts worn 2 or
3 weeks. However, there were bacterial colonies on all plates containing homogenates from contacts
worn 4, 6, and 8 weeks. Most of the bacteria were Gram negative-rods, but there was also some
Staphylococcus, Streptococcus, and filamentous fungi in the 6 and 8-week samples. These results
suggest that contacts worn past 2-3 weeks contain potentially infectious agents that could damage the
cornea. In conclusion, disposable contact lenses should not be worn longer than recommended by the
manufacturer.
Matthew Waina Modeling Microcephaly Using LIG IV Syndrome IPS Cells
MIC
GENE
DNA mutations are responsible for various diseases and affect humans worldwide. DSBs (Double Strand
Breaks) represent one type of DNA damage that could cause these diseases. DSBs are caused by
different stress factors such as: drugs, replication errors, and free radicals, but generally our cells have
two repair pathways to fix them: Non-homologous end joining (NHEJ) and Homologous recombination
(HR). Ligase IV (LIG IV) is involved with the NHEJ pathway. Lack of or decreased levels of the enzyme LIG
14
Microbiology Abstracts
IV, due to mutation in the LIG IV gene, lead to LIG IV syndrome. LIG IV Syndrome clinical features include
microcephaly, elongated face, cancer predisposition and severe intellectual disability. The underlying
molecular pathway leading to the cancer predisposition has already been described, but the intellectual
disability mechanism has yet to be unraveled. The project uses induced Pluripotent Stem Cells (iPSCs) to
generate a three-dimensional neuronal model known as cerebral organoids, which allows us to study
and compare the neuronal development in LIG IV mutated cells lines and control cell lines at early
stages. Cerebral organoids can be grown up to 4 months. The goal of the project is to analyze the overall
size of the single organoids obtained by the LIGIV and control cell lines, as we expect to have reduced
size for the mutated cells (relating to microcephaly). We then plan to use epifluorescence microscopy
and confocal microscopy to reveal early and late onset neuronal markers, as well as DNA damage and
apoptosis markers using immunofluorescent stainings at different time points (35, 55, 70, 85, 100 and
120 days to check progress) Eventually, we will use the same model to characterize additional DNA
repair disorder cell lines carrying mutations in the following genes: NBS1, ATM, PNKP. The differences
and the similarities among these cell lines will lead to the molecular key players that can then be used as
drug targets or genetic engineering targets, providing both information on the underlying pathological
mechanism and a possible cure.
Keely Regan
Go Away Bacteria!
MIC
BACT
The problem investigated was Antibacterial Soaps vs. Hand Sanitizers. It was hypothesized that
antibacterial soap would be better at reducing bacteria better than hand sanitizer. Materials used
includes six agar plates, three testers, three different types of antibacterial soap, and three different
types of hand sanitizers. 1. Split the agar plates in half. 2. Label one side control and the other side
Hand Sanitizer #1. 3. Take the first testers two fingers and have them rub them on the control side
three times. 4. Have the tester apply the #1 hand sanitizer and rub their two fingers on the sanitizer
side three times. 5. Repeat the steps 3 and 4, this time using #2 and #3 agar plates with the
corresponding hand sanitizers. 6. Repeat steps 3, 4, and 5 using the antibacterial soap and the 3 new
agar plates labeled anti-soap#1, anti-soap#2, and anti-soap#3. 7. Have the bacteria grow for about two
weeks. 8. Once the bacteria has grown, have approximately 35 people rate the bacteria 1-5, one being
very poor and five being excellent. Next, analyze the data to determine which was better, antibacterial
soap or hand sanitizer. Prior to the beginning of experiment there was zero bacteria growth. On the
second day, there was still nothing. On day three after observing the agar plates, bacteria had started to
grow in the antibacterial soap #1,#2, and #3 agar plates. When the bacteria started to grow in those
plates, I observed that little white dots started to appear. Then, I skipped a day to start with the hand
sanitizer agar plates #1, #2, and #3. Next, I waited to observe the agar plates that had the hand
sanitizer on them. On the second day of observing the hand sanitizer agar plates, little white dots
started to appear just like the antibacterial soap agar plates. After waiting for two days, the bacteria
started to grow in all of the six agar plates, bit by bit. When the bacteria was done growing, there were
little globs of yellow on the agar. The yellow globs on the agar were not bacteria. The bacteria on the
agar plates were the small little white dots. In every white dot, there are hundreds of bacteria inside. In
conclusion, my hypothesis was accepted. Antibacterial soap is better at removing bacteria than hand
sanitizer. It was hard to determine if antibacterial soap was better because I used two of the same
brands, one in the antibacterial soap and one in the hand sanitizer. Those two brands turned out to be
three points off from each other. The antibacterial soap had 18 points being excellent and the hand
15
Microbiology Abstracts
sanitizer had 15 points being excellent. What I did was when I analyzed my data, I added up all of the
very poor’s, poor’s, all the goods, very goods, and excellent in all three antibacterial soaps. Then, I did
the same thing but with all three hand sanitizers. I had always thought that at the end, the antibacterial
soap was going to be better and it was! All soap companies are always trying to figure out different
tests to see how good their soap is at removing bacteria. This project concludes that antibacterial soap
is better at removing bacteria. Some questions for further study would be: would the results change if
there were different products being tested, would the results change if there were different testers, and
would the results change if the soap was not antibacterial?
Mathew Mattamana ROCK'IN E.COLI
MIC
BACT
The purpose of this project was to determine if music had any effect on E. coli bacteria. A total of 12
bacteria plates were hooked up to 2 different types of music for 24 hours. Each swab of bacteria was on
identical plates and received the same amount of growth time. The first type of music played on a plate
was the heavy metal music. Along with that classical music was played on a second plate. The third plate
was not hooked up to music to serve as the control. The length of each bacteria swab was measured and
recorded before and after the 24 hours of music being played to it. The experimental groups showed no
difference in growth than in the control group. After the data was collected and analyzed and the
conclusion was drawn that playing music to bacteria did not improve the growth of the bacteria as all
four of the test groups failed to produce lengths of bacteria longer than that of the control group.
Megan Vosler
Bioterrism: How much do students know?
MIC
VIRO
With the threat of extremists increasing being aware of potential manners of attacks could allow the
public to help alert the authorities. This project was performed to test high schooler's knowledge about
bioterrorism. A survey was passed out to 100 students and were then collected, graded, and tallied. The
most-missed question was "What poses a greater threat on society?". Only 19% of the students (mean)
got this answer correct. The confidence level of the incorrect answers for the most-missed question was
an average of 2.4/3. These results confirm that not many people know what bioterrorism is and need to
be better educated in order to protect themselves and possibly save their lives.
Sujitt
Rameshkumar
The effect of Sorbic Acid on Mold Growth
MIC
ANTI
Bread is a major food that is very popular and famous around the world. Approximately 72 million
loaves of bread are sold in the USA every year. With this statistic, factors like preserving bread in safe
environments, and sterilizing mold arise. This project looks at the role Sorbic Acid plays on mold. This
way, many manufacturers of bread and consumers of bread can know how to keep their bread the
longest amount of time possible, and keep their food healthy. To test how preservatives prevent mold
growth, it was required to put bread in places where mold can easily grow. Three types of bread were
tested in this project (Rye, wheat, white bread) and they were put in three different rooms, each varying
in temperature (fridge, room temperature, warm temperature). Rye bread was the experimental group
in this experiment as it contained Sorbic acid and calcium propionate. The Sorbic acid works as a buffer
16
Microbiology Abstracts
to control the bread’s pH levels. The wheat and white breads in the other rooms were the independent
variable and mold expected to grow was the dependent variable. The hypothesis was that the rye bread
would grow the least amount of mold in any room when compared to the other breads. The
experimental results, did support the hypothesis as the rye bread grew no mold in any room. The results
showed that wheat and white bread put in a warm area grew the most amount of mold . There was
mold growth on the White and Wheat bread in the room temperature location, but it was not as
abundant as the mold on white and wheat bread in the warm room. In the fridge, there was no mold
growth on any breads, making it evident that bread put in cold regions and bread containing Sorbic acid
perform the best against molding bread.
Faisal Reza
MIC
A comparative study of spices and their antibacterial properties against E.coli bacteria
ANTI
In this scientific investigation, turmeric, cinnamon, garlic, and cumin were tested to see their
antibacterial properties against E.coli bacteria. The purpose of this experiment is to see if a natural
antibacterial with little or no side- effects can be found and be used to benefit mankind. Paper discs
were adsorbed with different spice extracts and were kept in agar plates swabbed with E.coli. These
spice extracts in water and alcohol were in two different concentrations. The 5g water concentration of
each spice was used in 3 trials and the 10g water concentration was used in 2 concentration. Each agar
plate contained all four spice extracts and were put in an incubator at the human body temperature of
36.9°C. After one day, these agar plates were taken out of the incubator and the zone of inhibitions
around the paper discs were measured. The zone of inhibition refers to the circular zone around a disc
containing an antibacterial where the bacteria did not grow. The paper discs with the garlic extract
showed the greatest zone of inhibition especially in the third trial of the first water extract. Almost none
of the other spice extracts showed any zone of inhibition in the water based extracts. However, all the
spice extracts showed a zone of inhibition in the alcohol based extracts. This is probably due to the fact
that the alcohol itself might have killed the bacteria instead of the spices themselves. Overall, in this
experiment, garlic has been proven to be an effective antibacterial against E.coli compared to the other
three spices. This shows that garlic can be used as a natural antibacterial with practically no side- effects.
Mercedees Haga
Classifying Acinetobacter Isolates at the Species Level MIC
BACT
Background Information: Acinetobacter is a diverse genus of gram-negative bacteria. Acinetobacter
species can cause disease in hospitalized patients with weakened immune systems and/or patients with
open wounds. These organisms can cause diseases such as pneumonia, blood Infections and wound
infections. The three prevailing medically relevant species of Acinetobacter are A. pittii, A. baumanii, and
A. nosocomialis.
Problem: Acintobacter strains can be resistant to most antibiotics that are available. Different species of
Acinetobacter tend to have different antibiotic resistant profiles. Invasive isolates were received from
the clinical lab at Nationwide children’s Hospital. The goal of this project was to classify these
Acinetobacter isolates to the species level in order to determine the appropriate treatment. Research
was conducted at the Center for Microbial Pathogenesis, The Research Institute at Nationwide
17
Microbiology Abstracts
Children’s Hospital (NCH) under the guidance of Robert S. Munson Jr., Ph.D. and Christian M. Harding.
Materials and Methods: Polymerase Chain Reaction (PCR) was used to amplify variable regions of the
rpoB gene, which encodes a subunit of RNA polymerase. PCR amplicons were purified with a kit and
verified for purity and size by gel electrophoresis. PCR amplicons were used as template for DNA
sequencing. The DNA sequences were compared to nucleotide sequences in Genbank using BLAST (Basic
Local Alignment Search Tool) software. Multiple sequence alignments and phylogenetic tree assembly
were preformed using the DNASTAR software.
Results: Data demonstrated that a diversity of species were present in the collection of Acinetobacter
isolates. Twenty samples were tested. Species varied from A. baumanii, A. pittii, A. nosocomialis, and
A.oleivolerans. The majority (n=12) of the strains were classified as A. pitti. Six strains were classified as
A. baumanii. Strain 26959 was classified as A. nosocomialis and strain 27693 was classified as A.
oleivolerans.
Conclusion: Knowing the classification of the Acinetobacter species is crucial. The majority of
publications have indicated the A. baumaniii is the most prevalent species of Acintobacter to cause
disease; however, here at NCH the most common isolate was A. pittii. Future word will revolve around
understanding why A. pittiii was the most common Acinetobacter isolate.
Emily Cottrell
How effective are household liquids at preserving apples?
MIC
ANTI
The scientific question that the researchers investigated is: How effective are household liquids at
preserving apples? The researchers believed that the apple slices with one cup of lemon juice added to
each bag would preserve them the best over a period of 3 weeks. First the researchers gathered all the
materials. Then the researchers measured the temperature of the refrigerator with a thermometer and
made sure it was at 4’C/40’F. Then the researchers sliced up red delicious apples. They then put 4 apple
slices in 60 plastic bags. Not all the slices in each bag were from the same apple. Then the researchers
measured one cup of a liquid and put it in a bag. They put one cup of a liquid in each of 12 bags. They
repeated this for all of the liquids. 12 bags should contain no liquid, due to the group with no liquid
assigned to it or the control group. The researchers then labeled 5 parts of the refrigerator at 4’C/40’F
for each liquid. Then put each of the 60 bags in each of their designated spots. The researchers ended
this experiment after 3 weeks. At the end of this experiment the researchers concluded that their
hypothesis was not supported by the data. The data showed that the apple slices with no liquid added
to each bag did the best. The second best group was the apple slices with one cup of vinegar in each
bag. The third best was the bags with one cup of water in each. Then the fourth best was the bags with
lemon juice. The liquid that preserved apple slices the least was vegetable oil. Some things the
researchers would change to make the experiment more accurate is to have apple slices the same size.
Also the researchers would like to conduct this experiment outside the refrigerator. Also the researchers
concluded that the liquids did not help preserve apple slices but would like to see if these liquids on
other fruits will preserve them better.
Lindsey Jackson
Microwave Radiation
MIC
bact
The purpose for doing these experiments was to find out how microwave radiation affected three
different organisms; bacteria, yeast and plant life. Radiation can be very harmful towards humans and
18
Microbiology Abstracts
the purpose of my experiments was to see if other organisms would also be harmed. I believe that the
microwave radiation will kill the yeast and plant life, and will not kill the bacteria.
The materials used were a packet of radish seeds, a pack of paper towels, sixteen ¼ oz packets of
Baker’s Yeast, small bowl and sixteen prepared Petri dishes with agar, sixteen sterilized swabs, gloves,
microwave, journal, pen, camera, three dozen egg cartons and potting soil. The procedures used were:
microwave the seeds, and then plant them inside the egg cartons. I micro waved the bacteria and
placed them into a box.
The results of the experiment proved my first hypothesis to be wrong, my second hypothesis to be
correct and my third hypothesis was inconclusive. The plants grown from the seeds radiated for 15, 30
and 45 seconds did not have a significant growth difference which is why my hypothesis was incorrect.
The yeast radiated for 15 seconds did have a faster reaction time than yeast which was radiated for 30
and 45 second time periods. These results support that my hypothesis was correct. Lastly, my third
hypothesis was neither correct nor incorrect because there was no way of telling if my bacteria samples
were alive or dead due to the fact that they failed to grow. This is why my third hypothesis was
inconclusive.
Kami Magee
Five Second Rule: An analysis of E coli timed transfer to food
MIC
BACT
The ‘5-Second Rule’ is an urban myth about safety of food that has only had contact with the floor for
five seconds or less. This project looks at the validity of the ‘5-Second Rule,’ and the risk related to the
type of food dropped, consistency of the food dropped, and the type of flooring. Bacterial cultures were
obtained and compared from tile and carpet flooring. The ‘5-Second Rule’ was tested by dropping a
moist piece of buttered popcorn, moist sucker, dry potato chip, and dry fudge round cookie individually
on a sterile, then inoculated with E coli, tile at 0 second, 5 second, 10 second, and 20 second intervals.
Z-streaking cultures were applied to blood agar dishes with E coli colony count observations at 24 hours,
48 hours, and 72 hours. Our hypothesis was that more than 70% of students and mostly girls participate
in the ‘5-Second Rule.’ Survey results supported our hypothesis with participation of 81% of students
but most were boys (41%). Floor cultures grew more bacteria on tile flooring than carpet. We
hypothesized decreased E coli growth from dry and salty foods. All food tested grew E coli in large
colonies by 48 and 72 hours. E coli transferred to food as soon as the food hit the tile. We did not
support decreased E coli transfer growth in salty nor dry foods. In conclusion, E coli transfers to food
immediately on contact to floor tile. Therefore, we would discourage adherence to the ‘5-Second Rule.’
Prathik Chakravarthy Predicting Mutational Pattern of H1N1 Flu Virus Strains
MIC
VIRO
Influenza is caused by a virus that attacks the upper respiratory tract. Type A infects humans, other
mammals and birds and causes epidemics. Surface proteins on the virus, namely Hemagglutinin (H) and
Neuraminidase (N) help to latch onto the host's cell and spread infection respectively. To make the
influenza vaccine, gene fragments that encode the H and N viral surface proteins are used from each
strain. For the vaccine to give a person good protection against the virus, the H/N protein sequences
should closely match the sequences in the strains the person may be exposed to. This stimulates a
protective immune response against the viral surface proteins in the viral strains used to make the
specific vaccine. Each year the seasonal flu viruses mutate, and the vaccine composition must be
19
Microbiology Abstracts
reviewed and updated by the CDC (Center for Disease Control and Prevention) to keep up with evolving
viruses. The purpose of this project was to predict the mutational pattern of future flu virus strains, by
observing the trend in the antigenic drifts of past several flu seasons. The information can be then used
to predict whether a current vaccine will be effective in countering the following year’s flu virus. Strains
over the past 20 years were analyzed using the computer based bioinformatics tool BLAST. Antigenically
similar strains for each year were compared, and regions of conservative and non-conservative
mutations were examined for any mutational patterns. Overall, parallel trends in the conservative and
non-conservative mutations indicated slower antigenic drifts implying longer vaccine protection.
Maximilian Schmiesing
How to Make the Fastest Growing Kombucha MIC
BACT
The purpose of this project was to determine in what conditions a kombucha SCOBY (Symbiotic Colony
of Bacteria and Yeast) grows fastest. People are starting to try to use kombucha SCOBY for textiles to
make clothing out of. They could make the textiles faster by using the results from this project. The
hypothesis was that by using green and black tea with filtered water the SCOBY would grow the fastest.
The procedure was done by using green tea and black tea in either filtered water, city water, or well
water. They were divided into nine jars. Out of the SCOBYs in city water it grew best with two green
teabags. They ended up weighing 46 grams by the end of the experiment. The SCOBYs in filtered water
grew the best with two black teabags and weighed 56 grams at the end of the experiment. In well
water, the two black teabags also grew the best ending at 49 grams. This project has proved that by
using two black teabags and filtered water you can make the fastest growing kombucha SCOBY.
Savannah Dryden
How Dirty is Your Mouth?
MIC
BACT
This experiment created bacterial cultures in each sample group by swabbing the human mouth. The
experiment then studied the effect that brushing, mouthwash, and both combined had on the mouth’s
bacteria. The hypothesis in this experiment is brushing and mouthwash combined should reduce the
greatest amount of bacteria in the human’s mouth. Collect bacteria on the end of a sterile cotton
swab, then lightly swipe the swab back and forth on the agar in each petri dish. Cover lid, label, and
place in a dark place so bacteria will grow under constant conditions. Repeat steps with brushing,
mouthwash, and both combined. Record data for a week period and compare results between trials.
The data that was collected between the trials appeared to show similar levels of bacteria for each of
the sample groups. Each trial’s bacteria had strong odors and grew in a variety of shapes, textures, and
colors. In conclusion of this experiment, when brushing only was applied, it appeared to produce the
least amount of bacteria in the petri dish. The dirty mouth showed the greatest amount of bacteria in
the petri dish. The most unusual result was that mouthwash only and brushing and mouthwash only
appeared to show more bacteria than brushing only. Therefore, my hypothesis partially proved wrong
because brushing only appeared to reduce the greatest amount of bacteria rather than brushing and
mouthwash combined. Also consideration must be given in that some of the ingredients in mouthwash
may have caused additional bacteria to grow in the petri dishes.
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Microbiology Abstracts
Winston Basso-Schricker
MIC
ANTI
Testing Absorption as a Route of Contamination in Cantaloupes
Cantaloupes caused recent foodbourne illness outbreaks like Salmonella and Listeria, which are gut
bacteria. Cantaloupes are at high rick for contamination when they are almost ripe in the fields,
because animals deposit feces around them. If cantaloupes can aborb things, then it could be a route for
diseases but also a route for medicine. The purpose of my experiments was to see if cantaloupes absorb
liquids and the the flesh can be contaminated. Methods: There were two steps to test for absorption:
,1) through the skin or the whole cantaloupe; 2) through the flesh (wedges). Next, I tested for two
forms of contamination: bacteria and mold. I used Lactobacillus bacteria and checked inside the
cantaloupe to see if it could be contaminated lying in the filed. I dissolved ""Natures Way Primadophilus
kids"" tablets (10 tablets=800 mg) in water (4 quarts). In the mold experiment, I washed the outside of a
cantaloupe with vinegar to get rid of mold and compared it to the unwashed cantaloupe. For all the
experiments, I submerged cantaloupe for 24-72 hours in water containing blue food coloring to see the
penetration. I sealed the bowl with saran-wrap to prevent evaporation and contamination from
airborne mold. My primary outcome measure for bacterial contamination was pH at three different
levels: just under the skin, partway into the orange, and near the seeds. My primary outcome measure
for mold was visible mold growth. Results: The flesh and the skin of cantaloupes can absorb liquid and
be contaminated be bacteria and mold. There was weight change. The pH was 7.2-7.6. Mold
developed after 24 hours but, when washed with vinegar, mold was delayed 24 hours.
Conclusion: The dye represented medicine getting inside as they are both small compounds. The
bacteria represented contamination by gut bacteria. I accepted the hypothesis that cantaloupes can
possibly absorb medicine. I didn't find a way to prevent mold growth. It is likely that mold could
develop or bacteria could get inside, while it is submerged in medicine."
Amaya White
The Rates of Mitosis in Onion, Potato and Garlic Roots MIC
GENE
The purpose of this experiment is to find out which root is better at seeing the rates of mitosis. It is
important for everyone to understand how mitosis works, this experiment will help everyone visualize
the different phases so they can understand it better. First I took each root (one from the onion and one
from the potato) and soaked it in the acid. I then, smashed the root, poured Toluidine blue on them and
looked at them under a light microscope. Afterwards, I examined the cells and recorded the amount of
cells for each phase. The onion roots showed the different phases clearer then the potato roots. The
potato roots didn't show any signs of mitosis because of an error that occurred, but the onion showed
signs of mitosis. In conclusion the onion roots are the best way to view mitosis.
Jevin Litwiler
The Effect of Coconut Oil on the Growth of Candida albicans
MIC
ANTI
An overgrowth of Candida albicans, a type of yeast normally found in the human gastrointestinal tract,
can cause health problems. The purpose of this project was to determine whether coconut oil is
effective in inhibiting growth of C. albicans. It was hypothesized that specimens of C. albicans with
applications of coconut oil will show less growth than specimens without coconut oil. Two different
dosages of coconut oil were tested on cultures of C. albicans. Data from the experiment did not show
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Microbiology Abstracts
that coconut oil reduced the number of C. albicans colonies. Therefore, coconut oil may not be an
effective natural remedy for individuals with Candida overgrowth. As this study was performed in vitro,
further research involving actual human subjects are suggested.
Samuel Atcheson
Axonal growth patterns in relation to three M2 macrophage-secreted proteins
MIC
IMMU
The purpose of this study was to observe and quantify the effects of three M2 macrophage-secreted
proteins on neurite outgrowth and axonal growth patterns. The proteins of interest, being vimentin
(Vim), calpastatin (CAST), and thymosin-beta 4 (TMSB4X), have been shown in the past to exhibit
growth-oriented properties. These proteins are also regulated by a common transcription factor known
as myc. In order to understand the effect these three proteins may have on neurite outgrowth, a
procedure was designed around inhibiting the myc transcription factor. Cells were induced to the M1,
M2, and M2 with either 6µM, 60µM, or 100µM of the c-myc inhibitor. After a period of growth for
the various macrophage phenotypes, the media from which the macrophages were grown was then
extracted and used to grown dorsal root ganglion (DRG) cells. Following experimentation, the DRG cells
grown via M2 macrophage-conditioned media were observed to have increased neurite outgrowth
patterns when compared to DRG cells grown via the M2+6µM, 60µM, 100µM c-myc-inhibited
macrophage-conditioned media. The results show that the experiment and procedure were valid, and
that Vim, CAST, and TMSB4X most likely play a role in mediating neurite outgrowth.
Audra Gill
Effects of Vitamins on Lab Grown Bacteria
MIC
Bacteriology
The purpose of this experiment was to investigate what effects vitamins truly have on body cells. Non
Pathogenic E. Coli cells serve as example host cells, mimicking body cells, in this experiment. Different
additive amounts of vitamin supplements were mixed in with nutrient agar. A Non Pathogenic bacteria
strain was swabbed onto the agar and grown for three days. The results show that the increased
amount of vitamin supplement within the agar helped the E. Coli cells to grow. Growth was measured by
comparing the width and transparency of the streaks. In conclusion, this experiment supported my
hypothesis.
Jacob Sheppard
Living Organisms
Microwaving Organisms: A Study of the Effects of Microwave Radiation on
MIC
BACT
Radish seeds were planted for part one of the experiment. There was a control plant and three test
plants. The control plant was not microwaved. Test plant one was microwaved for five seconds. Test
plant two was microwaved for ten seconds and test plant three was microwaved for fifteen seconds.
Each specimen had the same amount of seeds, soil, and amount of water and sunlight. Observations
were made for growth every other day and the information was documented into a log. Petri dishes
were set up for the second experiment. A kitchen sink was swabbed using four sterile swabs and then
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Microbiology Abstracts
swabbed into four petri dishes, one control and three test dishes. The dishes were then put in a dark
cabinet for 48 hours. Observations were documented. Then test dish one was microwaved on 100%
power for five seconds, while test dish two was microwaved for ten seconds and test dish three was
microwaved for fifteen seconds. The control dish was not microwaved. Observations were made on
bacterial growth daily.
An additional experiment was conducted on yeast (fungi), but the results were inconclusive.
The goal of these experiments was to test if microwave radiation would slow down the growth of living
organisms with the hypothesis being that it would slow the growth or even destroy it. The results
revealed the longer the subject was microwaved the less growth it had and in the case of bacteria,
destruction of the organism.
Ronald Eytchison
Fungus Fighters: Measuring Antifungal Effectiveness
MIC
ANTI
Have you ever been curious if there is an antifungal or a medication that is more effective at inhibiting
yeast than other antifungals? This thought motivated me to do my project. The question that I answered
is ‘Which antifungal is most effective at inhibiting Baker’s Yeast?’ The method I used to solve this
problem was by measuring the fermentation rates of Baker’s Yeast with different antifungals and
different concentrations. I used two antifungals Miconazole and Tolnaftate, and two concentrations for
each antifungal, 1:1000 (High) and 1:100,000 (Low). I measured the amount and rate of fermentation
every 5 minutes using a special tube designed to measure and contain yeast. I found that the
Miconazole High concentration was most effective, however Tolnaftate High and Low were more
effective than Miconazole Low. Control was least effective. The experiment showed that even though
Miconazole is most effective in high concentrations, it is least effective out of the two antifungals tested
when in low concentrations."
Ryan Craig
Breakroom Vs Bathroom: A study of Bacteria in the Workplace
MIC
BACT
Does work and/or school make you sick? Do proper hand washing techniques prevent the transmission
of bacteria by people and keep you healthier? The purposes of this experiment were: to determine
which has more bacteria the breakroom or the bathroom, to see if bacteria can travel from a sink with
fecal material on it into a breakroom carried by an unsuspecting person and to determine if different
hand washing techniques affect how much bacteria you can pick up from a sink when washing your
hands.
Data supported the hypothesis that the breakroom had more bacteria than the bathroom. MacConkey’s
plates results indicated all the bacteria was gram positive except for the kitchen sponge. Results for the
sponge (red colonies) indicate a positive result for E. coli (gram negative) and possibly some Salmonella
colonies due to some translucence on the plate. Further testing would be required to determine if it
was Salmonella.
The Glo Germ® experiment confirmed that someone can unknowingly transfer fecal material from a
bathroom sink handle to a breakroom.
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Microbiology Abstracts
It appears turning off the faucet with a towel helps prevent contamination. This could reduce the
transfer of bacteria off the sink handle. A greater sample size would be required to determine this. An
interesting observation was that excess water is wasted when a towel is utilized to turn off the water
after the person dries their hands. Further studies should examine if it would be better to buy an
automatic faucet than to waste water.
Lindsay Brown
Soap Kills Bacteria
MIC
BACT
Does anti-bacterial soap, non-anti-bacterial soap, or hand sanitizer kill the most germs? Anti-bacterial
soap, non-anti-bacterial soap, and hand sanitizer were used and the test subject’s hand was swabbed
after two hours. Hand Sanitizer killed the most germs.
If anti-bacterial soap, non-anti-bacterial soap, and hand sanitizer are placed on a test subject’s hand,
then hand sanitizer will allow the least amount of germs to grow on the hand.
Dominic DeVengencie
The Antibacterial Properties of Bee Propolis
MIC
ANTI
A common cause of sickness and disease is bacteria. Bacteria present-on-the-hands has been shown to
cause the spread of certain illnesses. Washing of the hands has been shown to effectively eliminate
bacteria. Three different substances were tested (plus the control) to eliminate bacteria. The substances
tested in this experiment were hand soap, antibacterial soap, and bee propolis. The control was water.
Bacterial colonies were established and were exposed to the substances for 20 seconds. The bacterial
colonies were left to incubate for four days and their growth was monitored. The bacterial colonies were
counted at the end of the four-day incubation period. It was clear that the antibacterial soap had
eliminated the most bacterial colonies, then the soap, next bee propolis, and last the control. The
hypothesis that bee propolis would prove to be more effective in eliminating bacterial colonies than
hand soap, but not as effective as antibacterial soap was proven incorrect. Overall not many errors were
found and the experiment met its purpose.
Mariam
Ranginwala
What natural cleaner kills bacteria most effectively?
MIC
ANTI
Many people are leaning towards natural cleaners to clean surfaces rather than chemical cleaners. This
study focuses on which natural cleaner kills bacteria most effectively.The hypothesis for the experiment
stated that lemon would be the most effective agent in killing bacteria. Tap water, cinnamon, lemon,
vinegar and tea tree oil were used to clean the surfaces. Twenty- five petri dishes with agar were
prepared and divided into half, one side being the control side and the other side being the variable
side. Tabletop surfaces were split into five equal parts using masking tape. Each section was labeled
with a different natural cleaner. Then each section of the surface was swabbed with a sterile cotton
swab prior to the treatment. This was used as the control. Then the surface was was sprayed with the
natural cleaner.This was the variable. The process was repeated for all five sections of the surface. Four
more trials were conducted. The petri dishes were placed at room temperature and observed after 24,
48 and 72 hours. The number of bacterial colonies were counted and recorded in the lab notebook. The
results showed that lemon was most effective in killing bacteria. After lemon, vinegar killed the next
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Microbiology Abstracts
most bacteria. The results showed that water was the least effective natural cleaner.
Lena Syed
Which Natural Substance kills Bacteria most effectively?
MIC
ANTI
Many people are leaning towards natural cleaners to clean surfaces rather than chemical cleaners. This
study focuses on which natural cleaner kills bacteria most effectively.The hypothesis for the experiment
stated that lemon would be the most effective agent in killing bacteria. Tap water, cinnamon, lemon,
vinegar and tea tree oil were used to clean the surfaces. Twenty- five petri dishes with agar were
prepared and divided into half, one side being the control side and the other side being the variable
side. Tabletop surfaces were split into five equal parts using masking tape. Each section was labeled
with a different natural cleaner. Then each section of the surface was swabbed with a sterile cotton
swab prior to the treatment. This was used as the control. Then the surface was was sprayed with the
natural cleaner.This was the variable. The process was repeated for all five sections of the surface. Four
more trials were conducted. The petri dishes were placed at room temperature and observed after 24,
48 and 72 hours. The number of bacterial colonies were counted and recorded in the lab notebook. The
results showed that lemon was most effective in killing bacteria. After lemon, vinegar killed the next
most bacteria. The results showed that water was the least effective natural cleaner.
India Bloomer the Five Second Rule: Is it Safe to Eat Food After It Has Been On the Floor More Than 5
Seconds
MIC
bact
The hypothesis of this project is that food left on the floor for longer time will have more bacteria than
food left on the floor for less than five seconds. The hypothesis was proven correct. In this
investigation, bologna was dropped to the floor for five seconds and thirty seconds, then cultured in
petri dishes for several days. Another piece of bologna was used as a control. After several days
bacterial colonies were counted, smears were made and viewed under a microscope, and were Gram
stained to find Gram positivity or negativity. The five second sample had over one hundred colonies, the
thirty second sample had slightly more than one hundred, and the control sample had twenty six
colonies. All of the smears showed both gram positive and negative bacteria. People should not eat
dropped food because there are more bacteria on it and they can cause illness. The Five Second Rule is
true but risky.
Nishant Pradhan
Phage Therapy and Emerging Resistance
MIC
ANTI
Bacteria are always evolving, and as they evolve, they develop new ways of surviving in their
environments. Currently, antibiotics are a part of the environment that bacteria live in. As bacteria
evolve, they also find ways to counter these antibiotics. The search for new antibiotics is never ending
due to the fact that bacteria are constantly developing resistance to the drugs. This is the reason why
many researchers are looking into different methods of killing bacteria. One of these methods could be
bacteriophage therapy: killing bacteria using a virus. The purpose of this experiment was to see if phages
25
Microbiology Abstracts
can be used as an effective substitute to antibiotics. First, E. coli cultures were mixed with a suspension
of T4 bacteriophage, a suspension of P1 bacteriophage, and Zithromax (an antibiotic). Absorbance
readings were taken again over time. In the results, the T4 phage had the most effect in killing the
bacteria, followed by Zithromax, and finally, the P1 phage. In another experiment, dilutions of the T4
phage solutions were made and spread on petri dishes that had been spread with E. coli. When results
were observed after incubation, small areas where bacteria did not grow, called plaques, could be seen.
As the concentration of the suspension increased, so did the number of the plaques. Next, E. coli was
spread on a petri dish on which antibiotic discs had been placed. The zone of inhibition was observed
after the plates were incubated. In higher concentrations of the phage suspension, the plaques were
more in area than the zones of inhibition for the antibiotic discs. Finally, E. coli and S. epidermidis
cultures were mixed with a T4 bacteriophage suspension. Absorbance readings were taken at 600 nm
over time. The results of this experiment showed that the phage had an effect on E. coli but not on S.
epidermidis. This shows the specificity of the phage. Along with being able to kill bacteria, phages are
also selective in the cells they attack and will not attack human cells.
Amy Mirecki
The Ability of Volatile Spices to Inhibit the Growth of E. coli
MIC
ANTI
The purpose of this experiment is to determine whether or not common household spices have the
ability to inhibit bacterial growth. It was hypothesized that if the black pepper, cinnamon, garlic or
cloves came in direct or indirect contact with the Escherichia coli, then there would be interference
within the bacterial growth. It was also hypothesized that the turmeric would have no effect on the E.
coli due to previous experimentation. Many studies have been done to prove the antibacterial effects of
spices. Kansas State University did a similar study in which cinnamon was found to have killed 99.5
percent of the bacteria present. Penn State researchers found that ‘adding these types of spices
(rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder, and paprika) to meals high
in fat decreases triglyceride response by about 30 percent. High triglyceride levels are associated with
heart disease’ (Bailey). Based on previous studies and research five spices were selected for this
experiment, cinnamon, turmeric, garlic, black pepper and cloves, all in a fine powder form. Two
methods were used for each spice. All nutrient agar plates were completely swabbed with the E. coli
solution, a control was also left separate. For each spice, disk diffusion was used and a non-contact trial
was executed. Each plate had four disks equally spaced with traces of the spice on the disk. For the noncontact trial, 0.5 grams of each spice was evenly spread in the lid of a swabbed agar plate. The agar side
was then placed on top of the lid to enclose the sample without contact between the spice and bacteria.
The plates were incubated at 37°C for 24 hours. The most effective spices in the contact trials were
black pepper, garlic and cloves, each with a slight to significant kill zone around the disks. Garlic,
cinnamon and cloves had the greatest effects in the non-contact trials each showing a large center
oriented kill zone in the bacteria swab. The hypothesis was partially proved with each spice but turmeric
showing some distress to the bacteria growth.
Makayla Collins
How effective are household liquids at preserving apples?
MIC
ANTI
The scientific question that the researchers investigated is: How effective are household liquids at
preserving apples? The researchers believed that the apple slices with one cup of lemon juice added to
each bag would preserve them the best over a period of 3 weeks. First the researchers gathered all the
materials. Then the researchers measured the temperature of the refrigerator with a thermometer and
26
Microbiology Abstracts
made sure it was at 4’C/40’F. Then the researchers sliced up red delicious apples. They then put 4 apple
slices in 60 plastic bags. Not all the slices in each bag were from the same apple. Then the researchers
measured one cup of a liquid and put it in a bag. They put one cup of a liquid in each of 12 bags. They
repeated this for all of the liquids. 12 bags should contain no liquid, due to the group with no liquid
assigned to it or the control group. The researchers then labeled 5 parts of the refrigerator at 4’C/40’F
for each liquid. Then put each of the 60 bags in each of their designated spots. The researchers ended
this experiment after 3 weeks. At the end of this experiment the researchers concluded that their
hypothesis was not supported by the data. The data showed that the apple slices with no liquid added
to each bag did the best. The second best group was the apple slices with one cup of vinegar in each
bag. The third best was the bags with one cup of water in each. Then the fourth best was the bags with
lemon juice. The liquid that preserved apple slices the least was vegetable oil. Some things the
researchers would change to make the experiment more accurate is to have apple slices the same size.
Also the researchers would like to conduct this experiment outside the refrigerator. Also the researchers
concluded that the liquids did not help preserve apple slices but would like to see if these liquids on
other fruits will preserve them better.
Cameron Spaulding
Which cleasning product cleans lettuce better? MIC
BACT
Most produce we buy from the store isn’t clean. Lettuce, for example, is very un-clean, and most people
clean it off with some water before eating it. The real question is how clean is the lettuce after it been
cleaned, and is there a better product to clean lettuce with for a more sanitary meal? This project looks
at which home products (Wine, Vinegar, Vegetable Oil, Veggie Wash, or Tap Water, and None) cleans
the bacteria off lettuce better. My Hypothesis is that Wine will kill the bacteria better than all of the
other products. The experiment results showed that indeed, Wine killed and controlled the bacteria
than any of the other products. The experiment also showed that lettuce washed in Tap Water had the
most amount of bacteria.
Artemas Reynolds
Growth
MIC
Investigating How Well Chemical and Natural Disinfectants Inhibit Bacteria
ANTI
Many common infection/disease-causing bacteria (pathogens) are found in schools. To combat
pathogens a diverse child-safe disinfectant is needed. Therefore, the effectiveness of chemical and
natural disinfectants was investigated. It was hypothesized that chemical disinfectants would be more
effective destroying or inhibiting bacteria growth than the natural disinfectants. All testing was
supervised at Youngstown State University. The bacteria tested were Bacillus subtilis, Staphylococcus
epidermidis, and Escherichia coli. The natural disinfectants, N1 (vinegar) and N2 (Method®), and the
chemical disinfectants, C1 (Lysol®) and C2 (Pine-sol®), were used with two methods of effectivenesstesting. The agar diffusion method finds a zone of inhibition. A small filter-paper disc soaked with
disinfectant was placed into a bacteria-contaminated agar plate. The diameter of the ring formed
around the disc was measured. The chemical disinfectant performed best averaging a 1 cm larger ring.
C1 performed best overall averaging a 2.8 cm ring. The second method, the dilution method, determines
if it kills or reduces growth. This uses a bacteria/disinfectant broth placed on agar plates at 2, 10 and 30
27
Microbiology Abstracts
minute intervals. The natural disinfectants tended to reduce growth only. N1 only eliminated growth
with B. subtilis after 10 minutes. The Chemical disinfectants killed all bacteria after 30 minutes.
However, C1 killed all bacteria after 10 minutes. The chemical disinfectant performed best in both
methods proving the hypothesis. Chemical disinfectants would be best in schools, however N1 (vinegar)
is a good alternative around food. Additional studies could be done to investigate and improve the
sanitization methods used in schools.
Alexandra Miller
MIC
ANTI
The E. Coli Query: How do antimicrobials affect bacterial lawn inhibition?
The purpose of my science project was to test the effectiveness of various antimicrobial agents on
Escherichia Coli (E. Coli). Water I tested last year was found to have E. Coli in it. I wanted to find a way
to treat the contaminated water for drinking, as well as for washing with it. My question was what
would be the effect of various microbial agents on a contaminated surface such as skin. My hypothesis
is ‘If antimicrobial agents are used in conjunction with disc diffusion and applied to an E. Coli microbial
lawn, then the most effective antimicrobial agent would equally be the antibiotics or the T4
bacteriophage.’
In this experiment, I tested T4 and T4r bacteriophage, Tetracycline, Erythromycin, antibacterial soap,
hand sanitizer, and bleach on an E. Coli bacterial lawn. I soaked diffusion discs in various antimicrobials
and put them on tryptic soy agar plates. The plates were incubated for 12 hours.
For my results, I measured the kill zone around the discs. In all trials, the T4 and T4r were ineffective.
Antibacterial soap had a larger kill zone than antibiotics. Hand sanitizer and bleach both worked, but
not as well as the antibacterial soap or antibiotics.
Minjue Wu
MIC
H-Ras Mutation Prevalence in Ohioan Invasive and Superficial Bladder Cancer Patients
MOLE
Usage of oncogenes to predict potential occurrence of bladder cancer may revolutionize personalized
treatment and diagnosis. The H-ras mutation in particular, which has not been shown to directly cause
cancer but nonetheless has as high as a 70% correlation with bladder cancer, shows promise as a
possible means of cancer development diagnosis. This study analyzed and compared correlation
between the prevalent H-Ras mutation in a random sample of mRNA from Ohioan invasive and
superficial bladder cancer patients. The results were used to determine whether H-Ras mutation
prevalence differs for bladder cancer type and stage, and if H-Ras is a viable predictor for bladder cancer
overall. The null hypothesis predicts there is no difference between H-Ras mutation prevalence in
invasive and superficial bladder cancer; the alternate hypothesis predicts there is a difference. To test
this, the mRNA samples were amplified by RT-PCR and sequenced to examine H-Ras mutation in
hotspots of the H-RAS codon. Appearance of H-Ras mutation was recorded for both invasive and
superficial bladder cancer as well as stages. Chi-square tests performed on these test results showed
insufficient evidence to suggest H-Ras mutation differs for invasive and superficial bladder cancer and
difference cancer stages, and is not a reliable indicator of cancer. Due to small sample size, results are
limited."
28
Microbiology Abstracts
Daniel Gochenaur
Bacteria Count on Common Public Surfaces
MIC
BACT
Bacteria are a known cause of disease around the world, particularly in urban environments. The
purpose of the experiment was to determine which of five public surfaces contained the highest
bacteria count. This experiment could help to promote further awareness of surfaces that commonly
contain large amounts of bacteria, so that extra precautions can be taken to prevent bacteria-caused
illnesses from contact with those surfaces. In the experiment, the tested surfaces were a student desk, a
public door handle, a soap dispenser, a locker room floor, and a public computer keyboard. It was
hypothesized that the student desk would contain the highest bacteria count because it is subject to a
wide variety of methods of bacterial transmission. In conducting the experiment, each surface was
swabbed 30 times, the swab was then transferred to a Petri dish where it was incubated for 48 hours. As
a result of the experiment, it was found that the locker room floor contained the highest bacteria count,
with an average of 20.08 colonies per trial. The surface with the next highest bacteria count shows to be
the computer keyboard at 5.33 colonies, then the soap dispenser at 4.53 colonies per trial. The door
handle had the fourth highest bacteria count at 2.3 colonies, while the student desk had the lowest
bacteria count, with an average of 1.83 colonies. This shows that the results were not consistent with
the original hypothesis. This likely occurred because the locker room floor that was swabbed was a fairly
porous material which may have contributed to bacterial growth. This shows that it is extremely
necessary to take caution around many public surfaces in order to prevent disease.
Caitlin Nilsen
Which Food Establishment Has the Cleanest Environment?
MIC
BACT
For my science fair project I chose three restaurants: A, B, and C. The purpose of this project was to see
how clean the restaurants we ate at were, and if the bacteria could be harmful. I went online to
research bacteria, how they appear to humans, and how they can affect us. Then my parents drove me
to the selected food establishments, and I swabbed the tables and the restroom towel dispensers. After
rubbing the sterilized cotton swab in my petri dish, I kept it sealed shut so no other bacteria could enter
and affect the results. I returned home and set the petri dishes in my kitchen windowsill, because
bacteria thrive best in bright, warm places. Over the course of two weeks I studied the growing bacteria,
recording the growth in my log book. At the end of two weeks Restaurant B had the least amount of
bacteria colonies. I found out my hypothesis was incorrect, because Restaurant B had the least amount
of bacteria colonies, not Restaurant A. To find out whether Restaurant A or Restaurant C was worse I
brought in the petri dishes to Mrs. Hopple. After being walked through a series of steps I looked at the
bacteria through a microscope. Restaurant A had mold and gram positive which is the bacteria
commonly found on hands, and Restaurant C had gram negative which is the bacteria that lives in your
intestines. We weren't able to identify if the bacteria could cause a cold, so people will have to make up
their own mind on which bacteria they think is the most harmful.
Owen Lewis The Grossest Gear
MIC
BACT
In this experiment, I was trying to discover what piece of my hockey equipment contained the most
bacteria. I chose the following three pieces of hockey equipment: hockey gloves, elbow pads and
helmet. I felt these pieces would contain the most bacteria. If hockey gloves, elbow pads and helmet are
29
Microbiology Abstracts
tested for bacteria, the hockey gloves will contain the most bacteria is my hypothesis. To begin testing
my hypothesis, I had to find a baseline to determine the amount of bacteria growth on the three pieces
of equipment. I sanitized my hockey equipment and tested the equipment for bacteria and to determine
the baselines. I followed the procedure of sanitizing, skating for 60 minutes, and swabbing my
equipment three times for accuracy. I placed the petri dishes after each test in the front living room of
my house. This room maintained a suitable environment for bacteria growth. After I counted the
bacteria colonies found in each petri dish, I came to the conclusion that my elbow pads contained the
most bacteria. My hypothesis was rejected due to the results of my experiment.
30