60th Annual Vermont Science, Technology, Engineering and Mathematics Fair March 30, 2019 Norwich University Abstracts Name Project ID Name Project ID Benjamin Magnant BI-005 Keirra McFadden BI-008 School, grade Teacher School, grade Teacher Missisquoi Valley U.H.S., 10 Ballard, Richard Missisquoi Valley U.H.S., 10 Ballard, Richard Project title Project title Sleep's EFFect on Physical Ability Injecting Plants with DNA Abstract Abstract In this experiment, I wanted to find the eFFects oF sleep not on mental activity In this experiment I took three difFerent types oF plants and injected them with but rather, physical activity. I took 3 individuals and had them do push-ups For a Keirra’s (my) DNA. I grew two oF each type oF plant, I grew pea plants, mung minute. The dependent variable in this experiment was the amount of sleep bean plants, and alFalFa plants. I used a syringe and needle to inject the DNA they achieved before their push-ups. They slowly were weaned ofF more and into the stem of one oF each plant. I had three injected plants and three non- more sleep until they had none. In the end oF the experiment the conclusion injected plants. I ended up not getting very conclusive results because the was come to that with less sleep, less physical intensity and endurance can be plants died aFter a week and a halF of break and minimal water. However, I was achieved. able to see some results, I saw that where I injected the plants the hole from the needle didn’t heal, as you can see in the pictures. I would have to do this experiment again to actually get an educated answer to my question, how does injecting Keirra’s DNA into plants afFect the growth? Name Project ID Name Project ID Ella Partlow BI-011 Annie Ploof BI-012 School, grade Teacher School, grade Teacher Missisquoi Valley U.H.S., 9 Ballard, Richard Missisquoi Valley U.H.S., 10 Ballard, Richard Project title Project title ArtiFicial Sweeteners EFFect on Drosophila Melanogaster (Fruit Fly) Populations The eFFect of gravitation and phototropism Abstract Abstract The purpose of this experiment was to determine iF and which artiFicial The purpose of this experiment was to test the efFect oF phototropism and sweeteners afFected wild, red-eyed Drosophila Melanogaster (fruit Fly) gravitropism on plants. Mung bean plants were re planted in diFFerent ways to population sizes. It was hypothesized that the sweeteners Swerve (Erythritol) test the hypothesis If plants are planted in different directions the stem and and Truvia (Erythritol and Stevia) would have the most harmful eFFects on the leaves will grow back up. It was Found the plants whose roots stayed in the soil populations. DiFFerent types of sweetener were added to 18 separate vial’s Food and leaves stayed above the ground where able to use phototropism and (there were three vials per sweetener, no sweeteners were mixed). Another 3 gravitropism to move their stem. vials had no added sugar. After three weeks, the control vials with no added sugar had the largest populations, making up approximately 64% oF total Drosophila Melanogaster counted. The hypothesis was supported, with observations showing that D. Melanogaster exposed to Truvia and Swerve died within 24 hours of being in the vials. The vials with Truvia and Swerve had the smallest total populations when counted. Therefore, it can be concluded that Erythritol (C4H10O4 ) is poisonous to Drosophila Melanogaster. This raises concern because many humans frequently consume these sweeteners and these sweeteners could have harmful effects on human health. Name Project ID Name Project ID Advik Dewoolkar BI-016 Cailey Comiskey BI-017 School, grade Teacher School, grade Teacher Champlain Valley Union High School, Strack, Sarah Missisquoi Valley U.H.S., 12 Ballard, Richard 11 Project title Project title Plant Products as Antimicrobial Agents EFFects of osteoporosis on bone integrity Abstract Abstract In order to assess the eFFect oF plant substances on a gram positive and gram Osteoporosis causes bone density loss in older people, particularly women, as negative bacteria, an experiment was conducted to observe the zone of well as in astronauts iF they spend prolonged time in low gravity environments. inhibition with e-coli, bacillus cereus, and four essential oils. The zone of Elderly women can lose bone density by up to 20 percent. Astronauts can lose inhibition was measured with a ruler in centimeters. In the first trial, it was up to 1 to 2 percent of bone density per month. The loss in bone density results discovered plant substances were ineFFective against a gram negative bacteria, in reduced strength and load carrying capacity of bones leading to an increased yielding no zone of inhibition. In the second trial, it was discovered graphically risk of injuries such as bone fractures and arthritis.This research examines a that plant substances do create a zone of inhibition and are still effective after hypothesis that bone strength reduces nonlinearly and rapidly as the bone multiple generations. The results show promising results using plant substances density reduces. The examination of this hypothesis included several 3D printed as antimicrobials. bone models of same shape and size with varying degrees oF simulated osteoporosis. The loss in bone density was modeled by manipulating 3D printing process and creating more porous simulated bones. These modeled bones were loaded and their Failure patterns were recorded to examine the hypothesis. Name Project ID Name Project ID Emma Medor BI-018 Myiah Ducharme BI-022 School, grade Teacher School, grade Teacher Missisquoi Valley U.H.S., 11 Ballard, Richard South Burlington High School, 11 Shields, Jim Project title Project title Lactic Acid Fermentation in Sourdough Starters Under Various Conditions does music eFFect your heart rate? Abstract Abstract The purpose oF the experiment was to determine whether diFFerent types oF bacteria (not provided at this time) maniFest in sourdough starters under various conditions. Sourdough, with its numerous health beneFits, is a popular bread baked by those who wish to easily digest and absorb various nutrients. It was hypothesized that bacteria grown in starters with rye Flour would be more diverse and numerous than the control starter due to the presumed resiliency oF bacteria originating From rye. It was hypothesized that bacteria grown in starters in small containers would be less numerous and diverse than the control starter due to the presumed increased pressure in the closed containers. Lastly, it was hypothesized that bacteria in starters with additives like milk and sugar would thrive and diversiFy due to the greater source oF sugar Food. All starters grew over a period oF 12 days and were Fed at regular intervals (every day and later every three days). Alterations For Feedings were completed For the starters with additives on Day 6 onwards with the inclusion oF 4 tbsp oF 2% milk For the milk additive and 2 tbsp oF table sugar For the sugar additive. By Day 12 and 13 the starters had grown to a suFFicient extent to be analyzed under a light microscope. Portions oF starter were placed on clean microscope slides using a toothpick, were diluted by a drop oF water, sealed by a coverslip, and then viewed under 150 times, 600 times, and 1500 times magniFications. The data From the microscope was recorded and conclusions were made. All starters excluding the starters with the milk additive exhibited the same coccus shaped bacteria in singular Form, in pairs, and in strands. Using reported identiFication methods, it was reasoned that such bacteria could have been From the genus Pediococcus, Leuconostoc, or Lactococcus. In the same way, the bacteria From the milk additive starters were reasoned to be From the genus Zymomonas or Lactobacillus. Due to the similar classiFication oF the bacteria From the control, rye, sugar, and small container starters, the results do not support the given hypothesis. However, the unique classiFication oF the bacteria From the milk additive starter helps support that starter’s corresponding hypothesis. Sourdough is relevant to society in that it is a great source oF nutrients and carbohydrates For those who have diFFiculty consuming standard breads, like people with diabetes or glucose sensitivities. [EXCEEDS WORD LIMIT] Name Project ID Name Project ID Ashleigh Schell BI-023 Justin McKenrick BI-026 School, grade Teacher School, grade Teacher South Burlington High School, 12 Shields, Jim Windsor Schools, 11 Engwall, Catharine Project title Project title The Lip Balm Project What Cheese Makes the Cut? Abstract Abstract My project is on what type oF lip balm will hold the moisture within 3 hours. This project was designed to produce more information on how pasteurization This prosses was tested by using Ficus leaves and by using 3 diFFerent types of lip alters the cheese made From it. The safety and use oF unpasteurized milk for balms with diFFerent bases (chemical, Bees wax and coconut oil.) Ficus leaves cheeses is argued throughout the world due to the minimal amounts of are very similar to human lips because the leaves are very water based and informational studies done in relation to it. Through this project, not only did it have multiple veins just like our own lips. This testing was done by putting the examine how pasteurization afFects the cheese made From it but it also same amount oF lip balm on each Ficus leaf and using a moister meter to test highlights how simple and cost effective pasteurizing milk can be. The three the results every 30 minutes. The purpose of this experiment is to figure out gallons oF raw unpasteurized milk were donated From a local Farm and the what type oF lip balm will hold the most moisture, this is important because lip materials used to pasteurize them were quite inexpensive.