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CONTENTS: Introduction Page 2 Pilot Study Summary Page 2 Hypotheses Page 2 Theory Page 3 Apparatus list Page 5 Pilot Study Page 5 Sample design Page 8 Method Page 8 Choice of Techniques Page 10 Controls Page 11 Risk Analysis Page 11 Data Tables Page 13 Graphs Page 15 Statistical test Page 17 Explanation of Patterns Page 18 Error Analysis Page 18 Limitations of Techniques Page 21 Suggestions for further study Page 21 Appendices Page 21 INTRODUCTION: Garlic is part of the family Alliaceae and the genus Allium. It has been suggested that garlic has many useful properties. These properties include it being antithrombotic, antibacterial, anticarcinogenic and antifungal. Throughout this investigation the antibacterial property will be investigated. The chemical Allicin is said to be responsible for garlic's inhibition of bacterial growth and research has suggested that this is lost when garlic is heated. This should mean that garlic inhibits bacterial growth less as it is heated for longer amounts of time. There is no clear information about how long garlic is exposed to heat before it loses it antimicrobial activity and at what temperature this occurs. SUMMARY OF PILOT STUDY: Three pilot...

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