Volume 6, Spring 2008 - Saddleback College

Fall 2007 Biology 3A Abstracts
1. EFFECTS OF SPIRULINA ALGAE VERSUS REGULAR FISH FLAKES ON METABOLISM IN BETTA
FISH (Betta splendens). Thao Nguyen and Nelson Huang*. Department of Biological Sciences,
Saddleback College, Mission Viejo, California, 92692, U.S.A.
The betta fish, Betta splendens, is one of the world’s most popular species of freshwater aquarium
fish, and are in popular demand in markets due to their attractive, vibrant aggression. Respiration is the
driving mechanism behind all animal activity. Oxygen absorbed into the animal body allows oxidative
respiration to be received by electrons freed in the degradation of glucose and other energy rich
carbohydrates. With this objective, two types of fish foods were tested: Algae discs (Wardley Premium
Spirulina Algae, Wardley), and regular tropical fish food (TetraColor, Petsmart). Six betta fishes were
used this study and divided into two groups of three. One were fed Algae discs while the other group
were fed regular Tetra fish flakes, over a feeding trial of once a day for one week. The opercular pumping
rate was measured afterwards, and results showed modest significant difference in metabolism between
the two food types. The purpose of this study was to show that Spirulina Algae discs has a potential
natural supplement rich in raw protein and seven major vitamins that could improve immune function in
both human and fish species.
2.ASCORBIC ACID CONCENTRATION OF ORGANIC AND CONVENTIONALLY GROWN PRODUCE.
Janelle Reed and Irina Alexandrova*. Department of Biological Sciences, Saddleback College, Mission
Viejo, California, 92692, USA
There are increasing numbers of health concerns surrounding diet and life style. Organic food has
quickly become a preferred choice for those concerned with eating a healthy and balanced diet. The
purpose of this research is to show that organically grown fruits and vegetables provide higher
concentrations of ascorbic acid (Vitamin C) than inorganically grown. Ascorbic acid is an essential
antioxidant and is required for the synthesis of collagen, carnitine, and neurotransmitters, which are vital
for proper brain function. Vitamin C is produced by most mammals except humans; therefore, it is
essential to obtain the vitamin through food molecules. Samples from Frageria ananassa (strawberries),
Malus domestica (red apple), and Spinacia oleracea (spinach) were measure for ascorbic acid
concentration via redox titration. Results for organic strawberry yielded the most significant difference with
97.4% more ascorbic acid absorption than their inorganic counterparts. Spinach measured the least
amount of difference for ascorbic acid with 25.8% in favor of organic. Results demonstrated that organic
foods have a much higher absorption rate of vitamin C than conventionally grown produce. The
significance of this study is to provide conclusive evidence that ascorbic acid concentration of various
fruits and vegetables grown organically and inorganically differ significantly.
3. ANTIBACTERIAL EFFECTS OF RED WINE ON ORAL BACTERIA. Kevin Murray and Arash
Moghaddam. Department of Biological Sciences, Saddleback College, Mission Viejo, California, 92692,
USA
This study investigates the effect of red wine on oral bacteria. Red wine is known to have certain
other health benefits. Red wine has some antibacterial effects. If red wine could reduce the amount of
oral bacteria it could have some more health benefits such as the prevention of oral born pathogens. The
claim is that things other than alcohol in the red wine are responsible for its antibacterial activity. A
control was run using ethanol which was 13% alcohol by volume, the same as the red wine used. Twenty
dishes were colonized with bacteria, ten contained discs soaked in red wine and the other ten contained
discs soaked in the ethanol. There were four discs in each disc, 40 red wine discs and 40 ethanol discs
(80 discs total). Only two dishes, out of the twenty, had zones of inhibition. Dish two, which had red wine
discs in it, had an average zone of inhibition of 0.525mm ± 0.17mm (s.e.m.). Dish twelve, which had
ethanol discs in it, had an average zone of inhibition of 0.150mm ± 0.03mm (s.e.m.). Although, the red
wine had a greater average zone of inhibition a t-test gave a value of 0.06, which indicates no significant
difference. Due to the low N value the results were determined to be insignificant and inconclusive. The
isolated bacteria was found to be a Gram negative coccus.
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Saddleback Journal of Biology
Spring 2008