1. Corn Syrup Effects on microbial growth
Antonio LaPorte - Pittsburgh Central Catholic High School
Grade 9

2. Variable – Corn Syrup (KaRo)
Highly present in developed countries’ diets
Made from starch of corn
Contains maltose and higher oligosaccharides
Also contains salt and potassium

3. Model Bacteria Escherichia coli
Prokaryotic, gram negative, unicellular, bacterial cell
Intestinal mammalian symbiont
Inexpensive laboratory variable, easily cultured

4. Purpose
Determine how corn syrup affects health of microbes found in majority of mammals
Serves as insight as to how corn syrup affects human health

5. Human Microflora
Bacteria that primarily thrive on the surface of the skin, respiratory, urinary, and digestive systems
Most are completely harmless, or even beneficial, with few being harmful
Human body possesses a series of this cell, cell product, and symbiont relationships that ensure the body survives
Because the cells rely on this relationship with bacteria, if their health is altered, so is the human

6. Hypotheses Null Hypothesis
No quantity of Corn Syrup will affect the growth of E. Coli beyond chance
Alternative Hypothesis
Any quantity of corn syrup will affect the growth of E. Coli beyond chance

7. Materials 20 sidearm flasks Klett spectrophotometer Pipettes
Micropipettes
Sterile Tips
100ml sterile fluid (0.90% w/v of NaCl, 308 mOsm/L or 9.0 g per liter)
120ml LB media(0.5% yeast extract, 1%tryptone, 1% sodium chloride)
12ml E. Coli
20 ml corn syrup

8. Procedure
The following substances were pipetted into 20 sidearm flasks in the order of left to right.
Flasks closed and covered in tinfoil
Growth of E. Coli measured every 30 minutes with a Klett spectrophotometer for 8 hours
Sterile fluid
LB media
E. Coli
Corn Syrup
5 flasks 0%
4.5ml
5ml
.5ml
0ml
5 flasks 1%
4.3ml
.2ml
5 flasks 5%
3.5ml
1ml
5 flasks 10%
2.5ml
2ml

9. Data Time elapses from left to right 30 60 90 120 150 180 210 240 27030 60 90
120
150
180
210
240
270
300
330
360
390
420 0%
11.2
12.6
14.8
16.6
17.6
22.8
29.6 32
34.6 37
37.4 39
41.6 42 43 1%
17.8
19.8
21.8
22.4 25
57.2 67
78.8
83.6
94.4
103.8
117.4
125.6
132.4 5%
15.4 18
20.6
21.2
24.2 34
53.2
58.8 64 68
76.2 86
93.2
103.4
111.4
10%
18.6
23.2
24.8
30.6 47
48.2
56.4
59.4
65.2
71.6
77.4 83
88.6
Time elapses from left to right

10. Graphs of Results

11. Analysis P-value rejects null,
Using the Dunnett test, all groups vary from the control (1%, 5%, 10%)
E-58

12. Conclusion
Reject null, corn syrup has increased growth of E. Coli in all circumstances
Corn syrup increasing growth in small quantities is, though increasing harmless bacteria growth, ultimately significantly altering the fragile microbiome of the digestive system

13. Limitations/improvements
Test other common synthesized saccharides
The Klett spectrophotometer used in this test was exceptionally old and worn, consider newer measuring tools

14. Works Cited

15. Results of Anova Anova: Single Factor SUMMARY Groups Count Sum Average
Variance
Column 1 20
311
15.55
18.05
Column 2
345
17.25
Column 3
392
19.6
Column 4
417
20.85
Column 5
458
22.9
Column 6
624
31.2
Column 7
934
46.7
Column 8
1030
51.5
Column 9
1169
58.45
Column 10
1240 62
Column 11
1366
68.3
485.8
Column 12 19
1394
Column 13
1648
82.4
Column 14
1770
88.5
Column 15
1777
88.85
ANOVA
Source of Variation SS df MS F
P-value
F crit
Between Groups 14
E-58
Within Groups
284
Total
298