1. Effects of Allicin on Plants Proposal By: Wang Zhi Jian(2P229) Xu Run Huai(2P230) Nicholas Sung(2P219) Chen Bo Han(2A204)

2. Introduction Allicin is a chemical found in garlic. Allicin has anti-bacterial and anti-fungus properties. Garlic generate allicin enzymatically when it is injured to protect itself from fungus and insects. In garlic, an enzyme called alliinase, which is stored in a separate compartment in garlic, combines with a compound called alliin to produce allicin.

3. Introduction Allicin is an unstable compound. It readily changes into other compounds when generated. Also, according to two studies of garlic preparations, allicin decreases to non- detectable amounts within one to six days.

4. Objective To find out how allicin affects plant growth. To find out how strong allicin’s antibacterial properties are.

5. Hypothesis Allicin boosts chloroplast activity of plants. Allicin boosts the growth of plants. Allicin is a good antibacterial agent.

6. Materials/Apparatus Green beans(30) (Fully submerged water plants)(18) 5 different concentrations of garlic extracts(allicin) Cotton wool Water container/Beakers[depending on water plant type and size](5) Alcaligenes eutrophus chlorophyll fluorometer

7. Procedure Experiment 1 5g, 10g, 15g, 20g and 25g of garlic extracts would be added to 50ml of water. A 0g setup would be used as a control. The water would be used to grow 5 setups of 5 green beans each and 5 setups of (equal no.) (fully submerged plants). An equal amount of garlic water would be watered to each setup every day. Length of plant and leaf span would be measured every two days for a span of 1 month. The amount of chlorophyll will also be measured every two days.

8. Results would be compared for green beans and water-plants and conclusion would be drawn. Procedure

9. Experiment 2 5 setups of Alcaligenes eutrophus would be grown in (trypticase soy broth) for 24 h at 30 degree celcius. Similar 5 concentrations of garlic extracts would be spread on bread and bread would be added to each setup. The setup would be left for another 24 hours. The bread would be observed under microscope for any signs of bacteria. Amount of bacteria found(if any) would also be compared. Data would be collected and results from all 5 setups would be compared. Conclusion would be drawn. Procedure

10. Independent E1: Amount of water watered to each plant/day, Amount of cotton wool used in each setup. E2: Time allowed for bacteria to grow, Space given for bacteria to grow, Amount of garlic extracts applied on each piece of bread, Area of each piece of bread. Variables

11. Dependent E1: Height of plant Leaf span of plant Chlorophyll amount E2: Amount of bacteria found on bread Variables

12. Constant E1: Amount of water watered every day to plant Location of plants Conditions of plants E2: Area of bread Time and space allowed for bacteria to grow. Variables

13. Zhi Jian =>E1, E2, Materials and Apparatus(some), Webreport Run Huai =>E1, E2, Materials and Apparatus(some), Analysis of data and graph Nicholas =>E1, E2, Materials and Apparatus(some), Analysis of data and graph Bo Han =>E1, E2, Materials and Apparatus(some),Webreport Roles

14. Thank you!