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Figure 3a
Figure 3b
Figure 3c
METHOD
An EcoPlate was prepared and diluted samples were allowed to incubate for 7 days, which was used according to the manufacturer's instructions. Shannon Diversity Index was found by taking into consideration both richness and evenness. Richness was found by calculating the number of positive responses within the eco plate wells. The evenness rating was found by calculating the variability in color intensity by removing the richness component from the Shannon diversity index. Relative Utilization Efficiency is determined by sum of carbon sources used by bacteria for a specific carbon source divided by total carbon sources used by that bacteria and then multiply by one hundred. We used excel with the equation =IFERROR(CELL*(LN(CELL)), 0), where the cell has the contains the pi values derived from the ecoplate data.
Figure 3d
LEGEND
Shannon Diversity Index, Richness Rating, Evenness Rating, and Carbon Source Utilization Efficiency of Sweet and Hot Pepper soil: Shannon Diversity Index was found by taking into consideration both richness and evenness. Richness was found by calculating the number of positive responses within the eco plate wells. The evenness rating was found by calculating the variability in color intensity by removing the richness component from the Shannon diversity index. There was a sample size of eight hot pepper samples and seven sweet pepper samples for figure 3A-3C. Relative Utilization Efficiency is determined by sum of carbon sources used by bacteria for a specific carbon source divided by total carbon sources used by that bacteria and then multiply by one hundred. There was a sample size of one. In all graphs the mean (average) of each index for both hot and sweet peppers was found, along with the standard deviations (excluded from relative utilization efficiency). An unpaired t-test assuming unequal variance was used to find our p-values.
ANALYSIS
Figure 3 Evidence:
For the Shannon’s Diversity Index, the Sweet Pepper Condition yielded a mean of 3.36 and a standard deviation value of 0.066. The Hot Pepper Condition yielded a mean Shannon Diversity Index rating of 3.33, and the data varied from the mean by an average of 0.109. Comparing the two data sets, the Sweet Condition’s mean was 0.9% larger than the Hot Condition’s. However, the performed unpaired T-test yielded a p-value of 0.512, meaning that the two conditions are not significantly different, as the p-value was greater than the alpha value of 0.05.
For the Richness Index, the Sweet Pepper Condition yielded a mean of 29.9 and a standard deviation value of 1.246. The Hot Pepper Condition yielded a mean richness rating of 28.9, and the data varied from the mean by an average of 1.95. Comparing the two data sets, the Sweet Condition’s mean was 3.5% larger than the Hot Condition’s. However, the performed unpaired T-test yielded a p-value of 0.264, meaning that the two conditions are not significantly different, as the p-value was greater than the alpha value of 0.05.
For the Evenness Index, the Sweet Pepper Condition yielded a mean of 0.989 and a standard deviation value of 0.008. The Hot Pepper Condition yielded a mean richness rating of 0.984, and the data varied from the mean by an average of 0.005. Comparing the two data sets, the Sweet Condition’s mean was 0.4% larger than the Hot Condition’s. However, the performed unpaired T-test yielded a p-value of 0.2356, meaning that the two conditions are not significantly different, as the p-value was greater than the alpha value of 0.05.
The Relative Carbon Utilization Efficiency values for all carbon bases between both conditions had very little variance. The largest difference was within the polymers category, where the Hot Pepper Condition was 10.5% greater than the Sweet Pepper Condition.
Figure 3 Conclusion:
Condition 1 and Condition 2 provided similar Shannon Diversity Indexes, richness ratings, and evenness ratings of 3.36, 29.9, and 0.989 (hot peppers, condition 1) and 3.33, 28.9, 0.984 (sweet peppers, condition 2) respectively. When a t-test was conducted, the p-values were 0.512, 0.264, and 0.236 respectively, indicating that the analyses of the two conditions are not statistically different, and any variation is due to chance. The p-value for each is greater than 0.05 providing 95% confidence that the data is not statistically different.
The presence of Carboxylic Acid in hot and sweet peppers varies by a value of 2.53. The presence of Amino Acid in the two conditions varies by a value of 0.690. The presence of Carbohydrates varies by a value of 1.15. The presence of Polymers varies by a value of 6.90. The presence of Amines varies by a value of 0.230. These close variations indicate a close relationship between the two conditions.
Figure 3 Explanation:
Condition 1 and Condition 2 soil samples were taken from two locations in the same garden and were planted 7 rows apart. Additionally, the plants were from the same species (Capsicum) which would imply similar soil micro-biodiversity as specific plants seek out certain microbial environments (Berg, Smalla).
As the environments the two conditions were taken from are close in proximity, the microbial environments will be related. Similarly, the t-test executed resulted in a p-value which yielded no statistical difference between the two conditions.
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