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Effect of Spices and Herbs on Inhibiting Bacteria Growth

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Effect of Spices and Herbs on Inhibiting Bacteria Growth
Research Plan
Research Question: What is the antimicrobial effect of common household spices/herbs such as cinnamon, cloves, mustard, ginger, and garlic, on the zone of inhibition in the Staphylococcus epidermis covered nutrient agar?
Hypothesis: If 3 teaspoons of chopped cinnamon, cloves, mustard, ginger, and garlic steep in half a cup of boiling water for 15 hours and then placed in nutrient agar covered with Staphylococcus epidermis (gram positive) bacteria for 24 hours (in an incubator), garlic will have the strongest antimicrobial effect. This is because of allicin (an active principle of garlic homogenates), which has a chemical reaction with thiol groups of enzymes in the bacteria. Ginger will have the least antimicrobial effect. This is because there are not as many chemical reactions with enzymes in the bacteria.
Risks: The risks of using Staphylococcus epidermis bacteria to test in microbiology are few. Gloves must be worn while handling Staphylococcus epidermis to reduce any risk of spreading the bacteria. Regarding sterilization and disposal, risks include an open flame used to sterilize tweezers as well as chemicals used for disposal. While sterilizing tweezers, gloves must continue to be worn to help with protection from the open flame, although if burned, cold water must be immediately applied to the injury. During disposal, keep gloves on to protect skin from the 10% bleach. Never ingest any liquids used during the experiment and always use gloves to protect the skin.
Materials:
Sterile distilled water (control)
Steeped stick of cinnamon
Steeped fresh cloves
Steeped fresh mustard seed
Steeped fresh ginger root
Steeped fresh garlic
Staphylococcus epidermis
Nutrient agar plates (6)
Micropipette
Filter disks
Incubator
Strainer
5 bowls
Boiling water
Ruler
Tweezers
Gloves
Alcohol
Alcohol/bleach mixture
Candle
Cotton swabs
Sharpie
Tape
Strainer

Procedure 1:
1. Heat up at least 3 cups of water until boiling.


Bibliography: Dec. 2013. 2."Cinnamon, Ground." Whfoods.org. N.p., n.d. Web. 15 Dec. 2013. 5. Singh, M., & Singh, N. (2011). Comparison of antimicrobial activity of herbs & spices and their phytochemical determination
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