H21 : The Cooking Effect
| Students | Liam Yoell
|
| School | HWDSB - Dalewood - Hamilton |
| Level | Junior 7/8 - Grade 7 |
| Group | Group 3 - Health Sciences II |
| Abstract | The purpose of my project was to use two spices (Garlic and Chili Pepper) and four cooking methods (Boiling, Frying, Leaving Raw and Drying) to see which grows the most bacteria, and which has the strongest antimicrobial effect. |