Transcript proposal - 2P219lsseportfolio

Effects of Allicin on Plants
Proposal
By:
Wang Zhi Jian(2P229)
Xu Run Huai(2P230)
Nicholas Sung(2P219)
Chen Bo Han(2A204)
Introduction
• Allicin is a chemical found in garlic.
• Allicin has anti-bacterial and anti-fungus
properties.
• Garlic generate allicin enzymatically when it is
injured to protect itself from fungus and insects.
• In garlic, an enzyme called alliinase, which is
stored in a separate compartment in garlic,
combines with a compound called alliin to
produce allicin.
Introduction
• Allicin is an unstable compound. It readily
changes into other compounds when
generated.
• Also, according to two studies of garlic
preparations, allicin decreases to nondetectable amounts within one to six days.
Objective
• To find out how allicin affects plant growth.
• To find out how strong allicin’s antibacterial
properties are.
Hypothesis
• Allicin boosts chloroplast activity of plants.
• Allicin boosts the growth of plants.
• Allicin is a good antibacterial agent.
Materials/Apparatus
•
•
•
•
•
Green beans(30)
(Fully submerged water plants)(18)
5 different concentrations of garlic extracts(allicin)
Cotton wool
Water container/Beakers[depending on water
plant type and size](5)
• Alcaligenes eutrophus
• chlorophyll fluorometer
Procedure
Experiment 1
• 5g, 10g, 15g, 20g and 25g of garlic extracts would be added
to 50ml of water. A 0g setup would be used as a control.
• The water would be used to grow 5 setups of 5 green beans
each and 5 setups of (equal no.) (fully submerged plants).
• An equal amount of garlic water would be watered to each
setup every day.
• Length 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 every two
days.
Procedure
• 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) for 24 h at 30 degree celcius.
• Similar 5 concentrations of garlic extracts would be spread
on bread and bread would be added to each setup.
• The setup would be left for another 24 hours.
• The bread would be observed under microscope for any
signs of bacteria. 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
E1: Amount of water watered to each plant/day,
Amount of cotton wool used in each setup.
E2: 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
E1: Height of plant
Leaf span of plant
Chlorophyll amount
E2: Amount of bacteria found on bread
Variables
Constant
E1: Amount of water watered every day to plant
Location of plants
Conditions of plants
E2: Area of bread
Time and space allowed for bacteria to grow.
Roles
Zhi Jian =>E1, E2, Materials and
Apparatus(some), Webreport
Run Huai =>E1, E2, Materials and
Apparatus(some), Analysis of data and graph
Nicholas =>E1, E2, Materials and
Apparatus(some), Analysis of data and graph
Bo Han =>E1, E2, Materials and
Apparatus(some),Webreport
Thank you!