This experiment depicts the antibacterial properties of different types of essential oils in comparison to ampicillin in antibiotic-resistant bacteria. The purpose of this experiment is to determine whether essential oils are more effective at killing antibiotic-resistant E. coli bacteria than ampicillin. Antibacterial strength was determined by doing a Kirby Bauer assay and measuring the inhibition zone in millimeters that each substance created. The data showed that the cinnamon essential oil had the strongest antibacterial properties in the resistant bacteria. All the essential oils had inhibition zones on the experimental group that was equal to or greater than the inhibition zones created in the control group meaning that essential oils are more effective in resistant bacteria compared to non-resistant bacteria. Thus, it has been shown that some natural ingredients may work better than antibiotics in resistant and non-resistant bacteria.