Ajay Dhillon , Cam Appleby, Ryan Leffers

1. Ajay Dhillon, Cam Appleby, Ryan Leffers CinnamonCinnamon contains a similar compound to both garlic and mustard, called cinnamaldehyde.We feel however that cinnamon didn’t get the same results due to its lack of solubility in water. • The adult Worms that couldn’t be precisely identified were of the following 3 types. • DendrobaenaOctaedra • LumbricusCastaneus • BimastosParvus Mustard PowderMain irritating chemical is AllylIsothiocyanate.Of the 6 adults, 2 were identified as AporrectodeaRosea, and the remaining 4 couldn’t be identified accurately due to lack of sexual maturity. • Invasive worms are an issue because they change soil properties, resulting in a cascading effect on the biodiversity and proper functioning of the ecosystem, leading to “Forest Decline Syndrome” • All worms identified were invasive Garlic PowderGarlic contains the irritating chemical allicin . Of the 5 adult worms, 2 were identified as AporrectodeaRosea, and three were not able to be precisely identified due to lack of sexual maturity. • Organosulfur compound in garlic • Repelling component of the garlic • Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured • Organosulfur compound in mustard • Serves as the plants defense against herbivores • Synthetically used as insecticide Cayenne PepperThe active ingredient in cayenne is Capsaicin. Although it is very spicy is appears to have no irritant effect on the worms. • Allicin, allyl disulfide (garlic), Allylisothiocyanate, and cinnamaldehyde are all known to activate TRPA1 resulting in release of pain signals. This is the same receptor activated by tear gas and chlorine gas. GingerGingercontains terpenoids such as geranyl acetate which are naturally irritant and are commonly used in citronella to act as insect repellents.