2. What Effect do Different Types of Spices Have on Inhibiting Bacteria Growth in Nutrient Agar? Peter H, Elise J, Judy P, SunWoo C Independent Variable Independent Variable: Dependent Variable Dependent Variable:

3. Experiment Procedure

4. Data Collection and Analysis Type of Spice Control (none)00 Chili Juice00 Wasabi00 Chili Oil00 Mustard0.32.2 Cinnamon1.34.2 Garlic Oil0.83.4 Tabasco Sauce7.515.6 Quantitative Data Qualitative Data

5. Conclusion Greatest inhibition: Tabasco (by far) Some inhibition: Mustard, Cinnamon, Garlic No inhibition: Chili Juice, Chili Oil, Wasabi

6. Evaluation Errors Permeability Air Measurement Difficulties Suggestions for Improvement Mix into agar Try broader spice range Try different bacteria types