Honors Projects

Abstract

The purpose of this project is to provide a quantifiable and repeatable measurement of how the presence of garlic and chili pepper during the growth of a carious dentine strain of Streptococcus mutans affects the growth of the strain and surrounding pH level.This research project examines two possible alternative agents, garlic and chili peppers, due to the known antimicrobial effects of their active components, allicin and capsaicin. Prepared garlic and chili extracts were used during disk diffusion to assess and measure the zones of inhibition. The anticipated results are that there will be inhibition present with both the garlic and chili peppers, with the garlic likely showing more inhibition due to its stronger antimicrobial activity. It is also expected that the pH of the S. mutans surrounding the extract application sites will be higher due to decreased acid production from S. mutans. The results of this experiment and other previous literature sources were translated into educational worksheets for varying age ranges. These worksheets are based on the four stages of Piaget’s Theory of Cognitive Development’s stages (sensorimotor, preoperational, concrete operational, and formal operational).

Department

Biological Sciences

Major

Biology

First Advisor

Raymond Larsen

First Advisor Department

Biological Sciences

Second Advisor

Meagan Docherty

Second Advisor Department

Psychology

Third Advisor

Christine Shaal

Third Advisor Department

Honors Program

Publication Date

Spring 4-27-2026

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