Introduction:
Topic:
Micro-organisms
Question:
Does cinnamon and curry inhibit the growth of bacteria?
Hypothesis:
Cinnamon and curry do inhibit the growth of bacteria.
Cinnamon inhibit growth better than curry does.
Aim:
• To see if cinnamon and curry are potent agents in fighting diseases
• To compare the ability to inhibit bacterial growth between curry and cinnamon
How:
I plan to use agar plates in my experiment. There will be a group of 3 petri-dishes: one with just bacteria, another with curry added onto the bacteria and the third one with cinnamon added onto the bacteria. I will observe the dishes over a period of about a week and compare the three dishes at the end of the time period to get my results. I chose the topic
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It shows which spices is the strongest at inhibiting bacterial growth.
Limitations of the source:
It tells me about the essential oils that each spice contains that makes them inhibit bacterial growth. That information is not useful to me because it is not what my experiment is about. The source is only limited to a few spices and some of which I am not using in my experiment.
Source 3:
Big Apple Curry. 2014. Spice spotlight: cinnamon. Big Apple Curry webpage (online). Available: http://www.bigapplecurry.com/2014/01/27/spice-spotlight-cinnamon/ 28 Aug 2015
Cinnamon has numerous health benefits. Cinnamon enhances the ability of insulin to metabolise glucose, which helps control sugar levels. Essential oils found in cinnamon are shown to inhibit bacterial growth and naturally preserve food. Its anti-microbial properties have also shown to effectively eliminate the Candida strain of bacteria. Cinnamon extracts have been used medically to treat gastrointestinal problems and can be used to combat diarrhoea and morning sickness. The organic compound Cinnamaldehyde has been shown to have anticoagulant effects in the blood, thus eliminating any unnecessary clotting and viscosity in blood
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Spices should exhibit antibacterial and antifungal activity. Microbiologists and food-product developers have conducted laboratory experiments that involve challenging numerous foodborne bacteria, fungi, and yeasts with phytochemicals extracted from spice plants. Multiple techniques have been used. Nevertheless, it is now clear that many spices have potent antimicrobial properties (e.g., Hargreaves et al. 1975, Shelef 1984, Deans and Ritchie 1987, Zaika 1988, Beuchat 1994, Nakatani 1994, Hirasa and Takemasa 1998).
We were particularly interested in the ability of spices to inhibit bacteria because bacteria are more commonly incriminated in foodborne disease outbreaks than yeasts or fungi (Varnam and Evans 1991, Todd 1994). All 30 spices for which we located laboratory test results were found at some concentration to kill or inhibit at least 25% of the bacterial species on which they had been tested, and 15 of these spices inhibited at least 75% of bacterial species Garlic, onion, allspice, and oregano were found to be the most potent spices: They inhibited or killed every bacterium they were tested on.
Validity &
I identified the genus and species of an unknown bacterial culture, #16, and I applied the following knowledge of morphologic, cultural and metabolic characteristics of the unknown microorganism according to the laboratory manual as well as my class notes and power point print outs. I was given an incubated agar slant labeled #16 and a rack of different tests to either examine or perform myself; the tests are as follows: Gram Stain; Nutrient Gelatin Test; Carbohydrate Fermentation; Dextrose, Lactose and Sucrose; IMVIC tests; Citrate, Indole, Mythel-Red and Vogues Proskauer test; as well as a Urease and TSI Test.
Cinnamon is metabolized into sodium benzoate and eating cinnamon significantly elevates the level of sodium benzoate in your brain. Recent studies have shown that sodium benzoate helps with brain function and may prevent neurological disorders. It does this by creating a significant number of chemicals in the brain called neurotropic factors. These factors stimulate the birth of new neurons and encourage the survival of existing neurons. This greatly slows down degenerative diseases of the brain like Alzheimer’s and Parkinson’s.
Peppermint can be defined as the aromatic leaves of a plant of the mint family, or an essential oil obtained from them, used as a flavoring in food. For instance, WebMD explains the common uses for peppermint in food, peppermints can be used as flavoring agents, and are a common holiday flavor used in many thing such as coffee drinks and cookies.(WebMD, 2009) Peppermints are still technically a chemically enhanced food. For example, Chi Phung explains what chemicals are used to make the hybrid mint, or a mint containing two or more chemicals, methanol creates the mints cooling effect and menthone makes the icy scent. (Chi Phung, 2013) Peppermint essential oils are often used for medical uses as well. According to WebMD, the oil can used for the side effects of the common cold, more specifically coughing, inflammation in the mouth or throat, sinus infections, and bacterial growth.(WebMD, 2009) Also, WebMD states that the oil can be used for digestive problems such as, heart burn, vomiting, cramps, a simple upset stomach, morning sickness, and more serious issues such as irritable bowel syndrome (IBS). (WebMD,
A streak for isolation is made on the plate. In addition, check plate for hemolysis. Look for the organism’s ability to produce hemolysin. Bacteria with hemolysin will generate different patterns. To start with, partially green around the colony is alpha. Secondly, complete clearing around the colony is betta. Thirdly, cloudiness or no result is gamma. The controls are K. pneumoniae, B. cereus, and S. saprophyticus in order based on previous results.
Inconsistencies in this lab could have caused variations in data collecting. Collecting data from one petri dish was challenging because something could have been different on other petri dishes if this experiment was tested on several petri dishes. This could have been different because the other petri dishes could have had more micro-organisms in Section 2 instead of Section 1, or no bacteria could have grown at all in every section of the petri dish.- Second, nothing grew in section B even though there were no disinfectants in that section. The reason why the bacteria and mold might have grown in sections 1, 2, and 3 was because in the process of making the experiment, the coffee filter papers were touched with glove free hands and were not clean. If this lab was run again, some changes would be to wear rubber gloves, do not pour the hand sanitizers on the coffee filter paper but just pour one pump straight into the petri dish, have more than one petri dish to collect data off of, and check when the last time someone cleaned the door knob
Planning Firstly here is a list of equipment I used. Boiling tubes Weighing scales Knife Paper towels 100% solution 0% solution (distilled water) measuring beakers potato chips Cork borer. We planned to start our experiment by doing some preliminary work. We planned to set up our experiment in the following way.
How did spice change everything in the 1400s? Many European traders arose and set out to find these spices that were foreign to them and native the new land. The man that set out to find trade routes but ended up finding a revolution in the spice world, what cinnamon is and what isn’t, what was done next to further more the exploration, and spices are spread across this new land. The intension to find the spices found was not intended, but it was the accident that changed development and exploration.
...ition of spices into the market during the Middle Ages not only created an economic boom but also led to the change in social, political, and religious outlooks of society. The vast importance of the spice trade opened the doors for nations to expand and create new relationships with neighboring regions, but most importantly it allowed individuals such as Columbus, Da Gama, Polo and other explorers to be able to discover new domains that eventually led to the colonization of the Americas today. Paul Freedman’s book does an excellent job in enlightening the reader of how meaningful spices were throughout the centuries and with the help of numerous primary sources, the message was clear just after reading the first chapter. The book allows us to have a better understanding of the fundamental importance spices played in shifting the medieval times into the modern era.
... many of them are put in salads and meats to give it a spicy or sweet taste. Some of the spices would be Allispice, Anise, Cardamom, and more. Allispice kind of looks like cinnamon when you crunch it up, but its not. What it really is a brown spicy spice that delights your mouth and gives a lot of tastes to your meat. Anise is found in these very nice plants that look like a star. Their color is brown and they are sweet spices that many people like. Cardamom is green and this spice is made using and mortar and pestle and this spice is in many salads they are very sweet and salty if you would say.
Health Benefits of Peppermint Peppermint is said to have many benefits regarding the health of the human body. Although many people relate peppermint to the extract we put in foods to give it flavor around the holidays, peppermint oil is used in aromatherapy. Some of its usage is for helping with irritable bowel syndrome, indigestion, relieves headaches, and improves mental focus. Due to the many health advantages of peppermint oil, it has become a common essential oil used in modern day aromatherapy. The peppermint plant (also known as black mint, candy mint, and in commercial use Mitcham), is a perennial aromatic herb from the classification family of Lamiaceae (1).
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)
Due to its effectiveness, professionals in the clinical field have put trust in TCS in antibacterial soaps to fend off microbes from spreading among patients in clinical workers. A study by Jones, Jampani and Lee (2000), shows that the transmission of nosocomial pathogens – pathogens that are easily spread in clinical environment – could be reduced and controlled thanks to the existence of TCS in antibacterial soaps (p. 190). Its efficiency in reducing pathogens spreading via human contact has been well known in healthcare settings, making it less likely to cause any harm if be used in community settings. One of the intrinsic properties of TCS is its inhibitory effect towards bacterial activity. According to McMurry et. al, TCS in antibacterial soaps has a property that inhibits the enzymatic activity of bacteria in reducing fatty acids (as cited in Glasier, p. 13, 2004). Fatty acids, based on the study, essential as building blocks and growth of the bacteria, could be inhibited by TCS. This property is significant in differentiating antibacterial soaps and conventional soaps, putting antibacterial soaps in a better position than conventional soaps as an agent for hygiene and cleanliness
Around this time of the 15th century, spices were valuable and at the center of the world economy. However, since no spices could be cultivated in the cold and arid Europe ("Ferdinand Magellan." History.), no effort wa...
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from