NEW ALWURROD INTERNATIONAL

SCHOOL JEDDAH
Science Expo session 2015-16 Grade 9 Biology

Effectiveness of Various Spices in

Promoting or Inhibiting the Spoilage
Rate of Food
Pre knowledge.

Preservative, spices, Bacteria, vegetables, food additive.

Back ground.

The purpose of the investigative project is to determine which types of commonly

available spices would inhibit the growth of Bacteria in food and could be used as
food additive, to help prevent spoilage.

Prediction

Garlic and salt are most active anti bacterial than onion, orange.

Hypothesis:
If Garlic is anti bacterial than the spices mixed with Garlic will be more effective
than Spices having onion and orange.

Materials

Spices, garlic, onion, salt, orange, curry, bowls, cutter, chicken, and beef,
vegetables
Health & Safety

Avoid sharp knife during cutting

Rinse hands if splashed by solutions

Procedure

Use five different type of spices, each added to three different type of foods, i.e.
vegetable and chicken 2. Vegetable and beef and 3.chicken. I mixed one
teaspoonful of each spice with each different bowl of food. And I keep one control
having no spice .I kept the bowls at room temperature for at least 72 hours I
checked physically as will s the experiment may be extended for further process
for more authenticity (optional) ,to kept some sample on agar and after incubation
I compare the growth of bacteria.

Investigation

 Independent variation:

Water and quantity of food

 Dependant variation:

Spice concentration, size of the bowl

 Constant :

Bowl size, food quantity, temperature (room temperature)

Time 72 hours,

S.no Food name Spice name Result

1. Vegetable and chicken Spice and onion Less colonies were
observed
Vegetable and beef Spice and onion Less colonies were
observed
chicken Spice and onion Less colonies were
observed
Vegetable and chicken Spice and curry More bacteria
colonies
Vegetable and beef Spice and curry More colonies were
observed
 chicken Spice and curry More colonies were
observed
Vegetable and chicken Spice with Garlic Less bacteria were
found
Vegetable and beef Spice with Garlic less bacteria were
found
chicken Spice with Garlic Less bacteria were
found
Vegetable and chicken control Bacteria were
observed
Vegetable and chicken control Bacteria were
observed
chicken control Bacteria were
observed

Result:

Bacterial colonies were less found on food which having Garlic and salt.

Conclusion;

The spice having Garlic was found more effective than others because less bacteria
were found on food.

References.

Download the student sheet [2] Investigating osmosis in chickens' eggs (54 KB) [3] with
questions and answers.

Source URL: http://www.nuffieldfoundation.org/practical-biology/investigating-osmosis-

chickens%E2%80%99-eggs

Links:
[1] http://www.nuffieldfoundation.org/node/1634/
[2] http://www.practicalbiology.org/data/files/investigating-osmosis-in-chickens-eggs-ss-28.doc
[3] http://www.nuffieldfoundation.org/sites/default/files/files/investigating-osmosis-in-chickens-
eggs-ss-28 (2).docx
[4] http://www.nuffieldfoundation.org/content/investigating-effect-concentration-blackcurrant-
squash-osmosis-chipped-potatoes