To begin, I had to find out how mold happens. Mold happens in places that are dark, and moist, and places with pores just like sponges or bread. The mold can be identified only after it has formed spores, and the cover slip is transferred to a glass slide and fixed so the spores can be examined under the microscope. If that is the case, do not perform this experiment. Recording the results of her experiment. Mold grows quicker at higher temperatures.
Donna Hardy Thank you for responding, the website was very helpful. Providing an average of 36 cm² between samples. Bread molds are used in the production of some beneficial drugs. Zip lock baggies were chosen over any other standard container because it was the best choice to keep out any bacteria that might give false results. I learned from my food science subject that mold is a tiny spores in the air that fall into damp food especially bread and grow by producing chemicals that root down the food, which also causes a bad taste for the food. She will be using common temperature settings throughout the.
Repeat this process for 10 days or until there are measurable results. Were you surprised by the results of your experiment? Mold is something that we often take for granted, as something that makes us have to throw the bread away or the cheese smell bad. Collect data in the notebook on the size and color of the colony. However, some breads made with artificial or natural preservatives may not mold as quickly as those bread products that are made without preservatives, so using a preservative-free bread may result in more successful mold growth. If the mold covers more than half a square, count it as 1cm, if less than half a square, count as 0 cm. One problem that many bread mold science projects have is that results are not measured. Note the difference between Sample B and the Control Sample, both kept at the same temperature.
First you have to put five pieces of bread in separate zip lock bags you need to do this three times. The a's go in the freezer the b's go in the fridge and the c's go in the window. Be sure to look back at the original hand-out and make sure you have included all of the sections that your teacher wants to see in your project. You can sometimes acquire these from science catalogs or other educational resources. The Penicillium species is more of a dark green color with a white border.
Because mold spores occur naturally, all one has to do to make a piece of bread turn moldy in theory is to simply wait for it to grow mold, though it is possible to use bottled mold spores to accelerate the molding process. So, gather the above equipment and follow the below steps. Having two controlled variables make the experiment more complicated and challenging than it probably should have been. The question the researcher will attempt to answer is how freezing affects the rate of mold growth in wheat bread. Many foods need to be refrigerated in order to stay fresh and edible. All of your rate graphs should have had an upward trend indicating that the amount of mold growth is directly related to time.
Separate the plastic bags and bread cubes into 6 groups of 3. Mold is a microscopic, living organism in the Fungi kingdom, related to yeast and mushrooms. Conclusion Confirmation of Hypothesis The results shown above confirm that mold does lie dormant in cooler temperatures. Inhaling mold spores is harmful. The initial hypothesis was incorrect. Also on the orange mold, the ww only had growth on 2 samples.
Age Middle school and up Time to complete 10 days Safety concerns Some people can be allergic to mold. As bread mold is a living organism, it requires moisture and oxygen to grow. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer. Since whole wheat absorbs more water, the white breads had more available water to use in mold grwth. In this procedure the researcher discovered that refrigeration does indeed slow the growth rate of mold. Mold is, in fact, a fascinating organism which has had many different uses over the years and our lives would not be the same without it.
Very cold temperatures, such as those found in an average freezer, will stop the mold of growth completely. This will allow the bread to stay fresh for longer period. Todar, Kenneth, 2011 In this article it states that even a household freezer can preserve foods against growth of mold if set at the right temperature. Control 70 Degrees Fahrenheit b. When bread mold spores find a warm and moist surface, they attach and start to reproduce and grow very rapidly. Microsoft Encarta, 2007 This literature review shows that refrigeration slows the growth rate of mold. Have you ever opened a loaf of bread that was lying in the kitchen for a long time and seen some patches of dark-colored mold on it? Bread mold is a type of fungus that likes to grow on bread because it is often warm and moist.
A possible error in this experiment was light exposure to the bread in the dark environment when a picture was taken. If unable to clean, they will be disposed of. Experimental Design as a Key Factor Designing the experiment is like a road map for the experiment. A second way to improve this experiment would be by creating the method of measuring in a way that the data was only measured in one way, instead of three. What are mold's favorite foods? Clean and sterilize four Tupperware bowls.