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Corn Syrup Effects on microbial growth

Corn Syrup Effects on microbial growth. Antonio LaPorte - Pittsburgh Central Catholic High School Grade 9. Variable – Corn Syrup (KaRo). Highly present in developed countries’ diets Made from starch of corn Contains maltose and higher oligosaccharides Also contains salt and potassium.

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Corn Syrup Effects on microbial growth

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  1. Corn Syrup Effects on microbial growth Antonio LaPorte - Pittsburgh Central Catholic High School Grade 9

  2. Variable – Corn Syrup (KaRo) • Highly present in developed countries’ diets • Made from starch of corn • Contains maltose and higher oligosaccharides • Also contains salt and potassium

  3. Model Bacteria • Escherichia coli • Prokaryotic, gram negative, unicellular, bacterial cell • Intestinal mammalian symbiont • Inexpensive laboratory variable, easily cultured

  4. Purpose • Determine how corn syrup affects health of microbes found in majority of mammals • Serves as insight as to how corn syrup affects human health

  5. Human Microflora • Bacteria that primarily thrive on the surface of the skin, respiratory, urinary, and digestive systems • Most are completely harmless, or even beneficial, with few being harmful • Human body possesses a series of this cell, cell product, and symbiont relationships that ensure the body survives • Because the cells rely on this relationship with bacteria, if their health is altered, so is the human

  6. Hypotheses • Null Hypothesis • No quantity of Corn Syrup will affect the growth of E. Coli beyond chance • Alternative Hypothesis • Any quantity of corn syrup will affect the growth of E. Coli beyond chance

  7. Materials • 20 sidearm flasks • Klett spectrophotometer • Pipettes • Micropipettes • Sterile Tips • 100ml sterile fluid (0.90% w/v of NaCl, 308 mOsm/L or 9.0 g per liter) • 120ml LB media(0.5% yeast extract, 1%tryptone, 1% sodium chloride) • 12ml E. Coli • 20 ml corn syrup

  8. Procedure • The following substances were pipetted into 20 sidearm flasks in the order of left to right. • Flasks closed and covered in tinfoil • Growth of E. Coli measured every 30 minutes with a Klett spectrophotometer for 8 hours

  9. Data • Time elapses from left to right

  10. Graphs of Results

  11. Analysis • P-value rejects null, • Using the Dunnett test, all groups vary from the control (1%, 5%, 10%)

  12. Conclusion • Reject null, corn syrup has increased growth of E. Coli in all circumstances • Corn syrup increasing growth in small quantities is, though increasing harmless bacteria growth, ultimately significantly altering the fragile microbiome of the digestive system

  13. Limitations/improvements • Test other common synthesized saccharides • The Klett spectrophotometer used in this test was exceptionally old and worn, consider newer measuring tools

  14. Works Cited • https://jamanetwork.com/journals/jama/fullarticle/185711?resultClick=1 • https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0190206 • https://www.ncbi.nlm.nih.gov/pubmed/24813075 • https://onlinelibrary.wiley.com/doi/full/10.1111/adj.12074

  15. Results of Anova

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