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. Here is a list of materials you will need to perform the experiment. I would be interested in air as a variable because I think it affected my research on water and bread mold. Amazing with all the preservatives in it! One problem that many bread mold science projects have is that results are not measured. Also, if you have a great local farmers' market, you might be able to get bread there.
It dried up after 2 days. It got different results for each condition because bread is made out of, specifically starch molecules, and how those starch molecules react in certain conditions. My hypothesis was that the bread in the fridge would not mold. It causes rotting of some fruits and some infections in humans. Research and factors Do research on bread and mold to determine possible factors involved in bread getting moldy. Types of bread with high moisture content like rye, oat, Boston and other dark breads mold faster than the drier and denser varieties.
Cathie on June 29, 2011 We started making our own bread a few months ago. Some Interesting Facts Many food industries depend on molds to produce food materials like soy sauce, country cured ham, certain types of cheese, etc. Have any of them molded? How does temperature affect the growth of mold on wheat bread? How should they handle that? It takes time, but a lot of it is waiting time you can do other things around the house. Many organisms will not grow at all or will grow at a slower rate if stored in low temperatures. What does your data show about the effect of your Variable on Rhizopus growth? Conclusion: The data does not support my hypothesis on water making bread mold grow. We used around five pieces. When you think of dairy foods, you think most of these require refrigeration.
Can bread molds grow fast in a closed environment? Seizers Procedures: Day 1 1. Draw conclusions You can draw conclusions on the effect of one factor has on the growth of mold and show how using this result will reduce the growth. Hi, Thanks for summarizing your results. Reweigh bread to see the difference in weight 3. Hence, do not allow your bread to turn moist. We did ther average based on just those two, but is it a good comparison to the others which had orange on 5 samples? The information gathered in this experiment may be relevant to those individuals who contend with food borne molds at home, or professionally.
Fill the petri dish with 5 drops and dip the first piece of bread in it. Repeat the process by placing one in the refrigerator, one in a dark room and the last one in a sunny place. The bread stayed the same size. Don't be wasteful; protect our environment. They are spread around by air circulation and through contact with living organisms.
Before you seal them in the bags and mark them with sticker add one of the above mentioned five items to them. Share this page Click on a button to bookmark or share this page through Twitter, Facebook, email, or other services: Students and researchers The Web address of this page is: www. But what is the best environment for them? The researcher will repeat those measurements for 10 days and summarize my findings at that time. So, gather the above equipment and follow the below steps. We removed all that was available and then began to add sodium carbonate to help wash and dry the mixture.
Summary You can satisfy your curiosity about mold growing on bread with an experiment. Who ever thought that moldy bread would lead to a the development of modern antibiotics? She will remove each test bag from its controlled temperature zone and measure the mold growth on each piece of bread through the clear zip lock bag using a fractional ruler. But, I do have to buy bread for my husband and daughter and often keep it in the freezer anyway, so I'll look for Alvarado's Bread! Get all the equipment and materials together. We placed bread in various conditions we had dry dark, dry light, wet, open, and in a closed bag and Monkey came up with a hypothesis for which piece of bread would mold first. All types of bread will support the growth of mold, however, there might be a difference in the rate of growth, depending on the preservatives used in the bread.
Can't figure out how to best chart this info. Moldy food must be thrown away and this costs restaurants and manufacturers a lot of money. But I think that if I put too much water on it will begin later or not. Aim In this lab I will research how moisture affects the mold of bread. Inhaling mold spores is harmful. The families from the infants would collect their water from wells. Bread is really a tough one for me.
Hi Lil Jo, You should check out the science fair project guide on the science buddies website. It can even lead to death in rare cases. Sherri Hi, Your daughter has done a nice job of collecting some semi quantitative data, recording the date of appearance of the white hyphae, and the date of appearance of the colored spores, as well as all of the colors. Put a piece of bread in each of them and close it. The a's go in the freezer the b's go in the fridge and the c's go in the window. Conclusion: The data does not support my hypothesis on water making bread mold grow faster.
Rhizopus stolonifer is the most common and fast growing bread mold. This is why we recommend using fresh bread without preservatives. . What do you think will happen? Take a photograph of the mold each day. Think about where mold grows naturally. Adding salt inhibits the development whereas sugar enhances the method. This may get you curious as to the reasons causing that mold to grow, as well as how to prevent that growth.