The Effect of Time on Bacteria on Spinach Leaves
School Name
Heathwood Hall Episcopal School
Grade Level
9th Grade
Presentation Topic
Microbiology
Presentation Type
Non-Mentored
Abstract
The purpose of this experiment was to determine the effect of time on bacteria on spinach leaves. The hypothesis was that the amount of time in the fridge will directly cause the amount of bacteria present on the spinach leaves to increase. In the experimentation process, a total of 5 time trials (Day 1, 2, 3, 4, 5) were conducted, with 10 spinach leaves for each trial. According to the data, bacteria on the spinach cut leaves increased over time. In order to calculate the results, an ANOVA single factor test was used. From the results of the ANOVA test, it was found that the data sets are statistically different than one another (p<0.01). This experiment is significant because it has applications in investigating more effective ways to store food, to reduce the amount of bacteria.
Recommended Citation
Clarke, Isabella and Perez-Shillington, Mercedes, "The Effect of Time on Bacteria on Spinach Leaves" (2018). South Carolina Junior Academy of Science. 123.
https://scholarexchange.furman.edu/scjas/2018/all/123
Location
Neville 221
Start Date
4-14-2018 10:45 AM
Presentation Format
Oral and Written
The Effect of Time on Bacteria on Spinach Leaves
Neville 221
The purpose of this experiment was to determine the effect of time on bacteria on spinach leaves. The hypothesis was that the amount of time in the fridge will directly cause the amount of bacteria present on the spinach leaves to increase. In the experimentation process, a total of 5 time trials (Day 1, 2, 3, 4, 5) were conducted, with 10 spinach leaves for each trial. According to the data, bacteria on the spinach cut leaves increased over time. In order to calculate the results, an ANOVA single factor test was used. From the results of the ANOVA test, it was found that the data sets are statistically different than one another (p<0.01). This experiment is significant because it has applications in investigating more effective ways to store food, to reduce the amount of bacteria.
