Garlic and mint core practical – investigating the antibacterial properties of plants

GCSE: Biology

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Introduction

Plants are susceptible to infections by bacteria and fungi; they do everything to repel one another. Several plants are known to or even thought to inhibit the growth of certain bacteria. A plant with such properties is known as an antibacterial. Chemicals within them are toxic to bacteria and interfere with the metabolism in some way. In order to protect themselves they produce anti-bacterial and anti-fungi agents. Garlic is said to be used to treat infections with bacteria, yeast, fungi, and parasites, and can be used to treat high blood sugar levels. They also say it has properties that may help stomach and abdominal problems. The use of garlic has also been claimed to reduce risk of heart disease, lower serum cholesterol, and reduce blood pressure.


Aim

The aim of this experiment is to investigate the antibacterial properties of plants (garlic, mint, and methylated spirit) and to develop a certain experiment skills.

Hypothesis

My hypothesis is that garlic will be least affected by the bacteria as it will be able to protect itself whereas, the methylated spirit and the mint will be more susceptible to it.

Variables

Controlled variable: temperature and the time
Dependant variable: the bacteria
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