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

2. Background
Part One

3. 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

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

5. 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

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

7. Experiment
Part Two

8. 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.

9. 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.

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

11. 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

12. 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.

13. 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

14. Stats
Part Three

15. 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

16. 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

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

18. Black Pepper Graph

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

20. Chili Pepper Graph

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

22. Cayenne Pepper Graph

23. 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.

24. 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.

25. Expansion Test with other peppers Use different models
Synchronized effects

26. References
www2.centralcatholichs.com/biology