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Garlic Power
Group: 1-024
Team Members
Wang Zhi Jian 2P2
Xu Run Huai 2P2
Nicholas Sung 2P2
Chen Bo Han 2A2
Contents
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Introduction
Objectives
Hypothesis
Materials and Apparatus Needed
Procedure
Variables
Timeline
Resources
Introduction
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Allicin is a chemical found in garlic.
Allicin has anti-bacterial and anti-fungus
properties.
Garlic generate allicin using enzymes when it
is injured to protect itself from fungus and
insects.
In garlic, an enzyme called alliinase, which is
stored in a separate compartment in garlic,
combines with a compound called alliin to
produce allicin.
Introduction
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Allicin is an unstable compound. It readily changes
into other compounds when generated.
Also, allicin decreases to non-detectable amounts
within one to six days.
Objectives
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To find out how allicin affects plant growth in terms
of chlorophyll activity.
To find out how effective allicin’s antibacterial
properties are on preventing bacteria growth.
Target Audience: Plant owners
Hypothesis
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Allicin boosts chloroplast activity of plants.
-A boost in height and leaf span of plant would
indicate this.
Allicin is a good antibacterial agent.
-A significant difference of bacteria present on a
surface with allicin and another one without
would prove this.
Materials/Apparatus
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Green beans(25)
Hydrilla Plants(25)
5 different concentrations of garlic extracts
Cotton wool
Water container/Beakers(5)
Alcaligenes eutrophus
chlorophyll fluorometer
Agar plate
Procedure
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Experiment 1
5g, 10g, 15g, 20g and 25g of garlic extracts would be
added to 50ml of water. A 0g setup would be used as a
control.
The water would be used to grow 6 setups of 5 green
beans each and 6 setups of 5 Hydrilla plants
An equal amount of garlic water would be watered to
each setup every day.
Height of plant and leaf span would be measured every
two days for a span of 1 month.
The amount of chlorophyll will also be measured using
the chlorophyll fluorometer every two days.
Procedure
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Results would be compared for green beans
and water-plants and conclusion would be
drawn.
Procedure
Experiment 2
• 5 setups of Alcaligenes eutrophus would be grown in
trypticase soy broth on an agar plate for 24 h at 30 degree
celcius.
• Similar 6 concentrations of garlic extracts would be added
to each plate.
• The setup would be left for another 24 hours.
• The plates would be observed under microscope for any
signs of bacteria. The area of bacteria would be measured.
Amount of bacteria found(if any) would also be compared.
• Data would be collected and results from all 5 setups would
be compared.
• Conclusion would be drawn.
Variables
Independent
Experiment 1:
Amount of water watered to each plant/day,
Experiment 2:
Time allowed for bacteria to grow,
Space given for bacteria to grow,
Amount of garlic extracts applied on each piece
of bread,
Area of each piece of bread.
Variables
Dependent
Experiment 1:
Height of plant
Leaf span of plant
Chlorophyll amount
Experiment 2:
Amount of bacteria found on bread
Variables
Constant
Experiment 1:
Amount of water watered every day to plant
Location of plants
Conditions of plants
Amount of cotton wool used in each setup.
Experiment 2:
Area of bread
Time and space allowed for bacteria to grow.
Timeline
Prelim
Semi
Finals
• Submit Risk Assessment(25 Mar)
• Finalise Powerpoint for Prelim judging (1 Apr)
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Start experiment 1(Jun 7)
Collect results(14 Jun)
Start experiment 2(15 Jun)
Collect results(25 Jun)
Semi-finals Powerpoint(30 Jun)
Be completely ready for Semi-finals judging(5 Jul)
• To be confirmed at a later date(After semi-finals
judging)
Resources
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http://www.allicin.com/
http://en.wikipedia.org/wiki/Allicin
http://www.garlic-central.com/allicin.html
Thank you!