The Effects of Pepper Oil on E. Coli Survivorship Nicola R. Fratto Grade 11 Central Catholic High School

Background Part One

Escherichia coli Major cause of food-borne illness Consumption of undercooked meats Consumption of contaminated vegetables or unpasteurized milk Also resides in fecal matter Most studied bacteria in the world and very commonly used in the lab Resides in the digestive tract of animals Not all strains of E.coli can result in sickness or disease Gram-negative bacteria

Black Pepper Piper nigrum Most common spice in the world Used on almost every savory food as a spice

Chili Pepper Dozens of types of chili pepper Capsaicin oil gives spice Tested chili oil variable was 100% pure capsaicin oil from a chili pepper

Cayenne Pepper Type of chili pepper Tested cayenne oil variable was 100% pure capsaicin from cayenne peppers

Experiment Part Two

Rationale for Experiment: Usually, when an ingested material is used as a variable, its effects on the human that ingested it are recorded and observed. This experiment deals with the ingested material’s effect on the flora of the human body.

Hypotheses: Null: The examined variable will have no effect on the growth of E. coli outside of chance. Alternative: Caffeinated and decaffeinated coffee will significantly affect growth.

Purpose To determine the effects of various pepper oils on the human coliform E. coli

Materials E. coli Latex Gloves Micropipettes Micro tubes Black Pepper Oil Chili Pepper Cayenne Pepper Oil Sterile Dilution Fluid Bunsen Burners Spread Bar Incubator50 LB agar plates Ethanol Matches Vortex

Procedure Materials were gathered. Concentrations of variable were made. Bacteria at a density of 50 Klett Spectrophotometer density was added. Solutions were inverted for approximately 15 minutes by hand. Solutions were synchronously plated on LB agar plates. Plates incubated over night. Plates were taken home next day and colonies were counted. It was assumed that a single colony arose from a single cell.

Chart of Concentrations Control 0.1% 1% 10% E. coli 0.1 ml Sterile Dilution Fluid (SDF) 9.9 ml 9.89 ml 9.8 ml 8.9 ml Oil 0 ml 0.01 ml 1 ml Total Volume 10 ml

Stats Part Three

Stat Analysis ANOVA Dunnetts Test Shows if there is any variations between the mean of 2 or more variable groups Shows the variation between a control group and an experimental groups

Primary Statistical Analysis Anova is first performed F value of 43.6 is greater than F-critical of 3.23 Dunnett’s Tests are performed T-Critical of 3.29

Secondary Statistical Analysis Black Pepper Concentration T-Value Significant? 0.1% 5.031 Yes 1% 3.678 10% 3.887

Black Pepper Graph

Secondary Statistical Analysis Chili Pepper Concentration T-Value Significant? 0.1% 4.117 Yes 1% 2.687 No 10% 5.622

Chili Pepper Graph

Secondary Analysis Cayenne Pepper Concentration T-Value Significant? 0.1% 6.022 Yes 1% 2.840 No 10% 4.288

Cayenne Pepper Graph

Conclusion All pepper oils brought about significant change in E.coli survivorship at minimum and maximum concentration Despite the insignificant 1% results from two of the variables, I believe all three of these oils are significantly detrimental to E.coli survivorship at any concentration.

Limitations Variable may not have been plated in perfect sync. Oil did not mix homogeneously for very long which made plating difficult. Only three variables tested. Only survivorship was assessed.

Expansion Test with other peppers Use different models Synchronized effects

References www2.centralcatholichs.com/biology