1. Garlic Power Team Members Wang Zhi Jian 2P2 Xu Run Huai 2P2 Nicholas Sung 2P2 Chen Bo Han 2A2 Group: 1-024

2. Contents Introduction Objectives Hypothesis Materials and Apparatus Needed Procedure Variables Timeline Resources

3. Introduction 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.

4. Introduction 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.

5. Objectives 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

6. Hypothesis 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.

7. Materials/Apparatus Green beans(25) Hydrilla Plants(25) 5 different concentrations of garlic extracts Cotton wool Water container/Beakers(5) Alcaligenes eutrophus chlorophyll fluorometer Agar plate

8. 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 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.

9. Results would be compared for green beans and water-plants and conclusion would be drawn. Procedure

10. 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.

11. 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.

12. Variables Dependent Experiment 1: Height of plant Leaf span of plant Chlorophyll amount Experiment 2: Amount of bacteria found on bread

13. 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.

14. Timeline Prelim Submit Risk Assessment(25 Mar) Finalise Powerpoint for Prelim judging (1 Apr) Semi 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) Finals To be confirmed at a later date(After semi-finals judging)

15. Resources http://www.allicin.com/ http://en.wikipedia.org/wiki/Allicin http://www.garlic-central.com/allicin.html

16. Thank you!