The dependent variables examined included whether there was mold growth, which types of mold grew, and how soon did it begin to grow. A longer time might be necessary, though, to see if mold spores would remain as dormant as they were in cooler temperatures, or if they would continue to grow. To learn more about the science behind mold check out this lesson: Bread that has mold growing on it Does mold on bread grow faster in different environments? Some Interesting Facts Many food industries depend on molds to produce food materials like soy sauce, country cured ham, certain types of cheese, etc. The dependent variable is the amount of mold that grows. Scientists do experiments all the time that don't work as expected. All of your rate graphs should have had an upward trend indicating that the amount of mold growth is directly related to time.
The constants control variables are the room temperature, the age of the bread and the handling of the bread. Control 70 Degrees Fahrenheit b. A commercial grade thermometer was used as it is close to the same type used in a typical restaurant. In tandem with the nutrients, bread is typically kept in warm and moist places where mold can thrive. Age Middle school and up Time to complete 10 days Safety concerns Some people can be allergic to mold.
Environment Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Wet bread in dark area X Y Y Y Y Y Y Y Bread in room condition X X X Y Y Y Y Y Bread kept under the sun X X X X X Y Y Y Bread in airtight bag X X X X X Y Y Y Bread in refrigerator X X X X X X X Y Conclusion The hypothesis that bread mold will grow more quickly in warm and damp environments is proven to be true. In conclusion to this lab, four statements can be determined from the experiments. Molds obtain their food from extracellular digestion, and are made up of mostly water. Putting the bread slice in the freezer will stop the growth of mold completely as the temperatures in the freezer are way below the favorable temperature. The researcher will use commercial grade thermometers placed in a standard refrigerator, freezer and kitchen countertop to measure temperature. Insert a slice of bread in each of the labeled plastic bags and tightly close the bags. You don't want to open the containers and expose yourself to the high concentration of mold spores that might be toxic, or that might trigger an allergic response.
Unwrap sourdough bread from packaging. You can try growing mold on different types of breads, while maintaining the same temperature. Carefully place a piece of bread in each of the milk-saturated bags and secure. Because the rate of mold growth can vary depending on the type of bread tested, the researcher will limit this study to a commonly available variety of wheat bread that can found in most stores. Moldy bread is not edible, but is can still be useful. The purpose of this experiment will be to determine how temperature affects the growth of mold on wheat bread. The sudden exposure may have triggered a change in mold metabolism.
The mold which was kept in a warm, dark, and moist condition will grow the best. They are of different shapes and colors depending on the species. You can get a closer look at the mold that lives in your home by trying out this bread mold science experiment. Objective To see what kind of food, left un-refrigerated, will mold first. Also, after you are done noting down the results of the experiment, dispose off the bags containing moldy bread safely, without opening them. We will all benefit from the said study since the experiment will give us the knowledge on how molds on bread can be.
The other way would be by freezing the bread after wrapping it in plastic. The type of fungi found in air is called a spore, and it does the same thing as the dandelion seeds when you blow them in the air. Materials 2 pieces of bread A pipette Water A petri dishes A sealable bag Method 1. How to prevent mold and mildew? Take into account that high humidity in certain regions might alter certain aspects of the experiment, causing certain molds to grow faster. Dependent variable: The amount of mold grown on each sample after a ten day period of observation Controlled variable: The type of bread used, the size of the bread in the sample, the size of the containers they were placed in, time the bread was checked everyday.
The way the experiment helps others in the community is for example restaurant owners will know what temperature to keep their food at. Having some understanding of common practices regarding food storage and mold growth, the researcher sought out formal studies of food borne mold growth to help develop my hypothesis. What do you think will happen if you change the amount of moisture? While mold will grow better in a warm environment, it can grow in cooler temperatures such as your refrigerator as well, which means you cannot avoid moldy bread simply by putting it in your refrigerator. If you are performing this experiment at home, then you might not have access to a microscope. First you have to put five pieces of bread in separate zip lock bags you need to do this three times.
Thanks for all your help and advise. Direct relationship for rate of mold growth For sample 1 dark , you should have noticed a steady rising trend in mold growth. The way the experiment helps others in the community is for example restaurant owners will know what temperature to keep their food at. If that is the case, do not perform this experiment. Companies pay large sums of money in maintaining food refrigerated in house and on transport, so it is essential for them to know under what conditions and temperature mold grows or it is contained.
Plot the amount of mold on each piece of bread and compare it to the number of days. Where on the bread did the mold grow? Mushrooms and toadstools are a type of fungi. In the second experiment testing the effect of wet vs. A spore will float around until it lands on something and if that something is food, that spore will germinate and grow into a fungus. Warning is hereby given that not all Project Ideas are appropriate for all individuals or in all circumstances.
Moisture is absorbed by the mold plant itself, causing the plant to grow faster just like when you water a plant in your garden. Select four pieces of white bread. In addition, make diagrams or take photographs. For every experiment, you must prepare specimens the same way. This spreading of spores further infects bread if bread is the substrate and sends even more spores into the air. They have names like Aspergillus, Monascus, Rhizopus, Penicillium, and Fusarium.