You set up the experiment to test the hypothesis as carefully as possible, and then wait for results. The thermometer, milk, and heat lamp are part of the independent variables. The food industry spends millions of dollars every year on refrigeration and it is very important that they know what temperature they need to stop mold from growing. The experiment could easily be duplicated in any home, or even in a school classroom with a small refrigerator. There are many different kinds of molds, some of which are specially adapted to grow in particular environments or on particular surfaces. The packages were never opened so there was no chance of outside contamination to either. Results After one week, the bread stored at room temperature showed the first signs of mold.
Check everytime you are in the lab how much mould there is. Hypothesis: I hypothesized bread mold would grow faster if the bread was exposed to water. For example, on the fourth bread sample you can add some salt, while on the fifth you can add 2 tablespoons of water. The wet bread grew all three types of mold, whereas, the dry bread only grew aspergillus. Make sure all numbers are labeled so the judges will understand what is being presented.
Put each bag in a spot where it will not be disturbed: one goes in the fridge, one on a shelf or table and one near a radiator, heat vent or other heat source. Title: Bread Mold Lab Purpose: The purpose of this lab was to test the effect of water on bread mold growth. Aim In this lab I will research how moisture affects the mold of bread. You could also try adding more moisture to the slices of the bread, or use different amounts of lemon juice and sugar on the slices. This may get you curious as to the reasons causing that mold to grow, as well as how to prevent that growth. The initial hypothesis was correct. 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.
When it happens the cell walls of the organic material or the. On the first day, then every other day, record your observations of each specimen. This was not that hard of an experiment, I did not find one part to be more difficult than the any of the other parts. Please do be careful and don't breathe the mold spores; always keep the moldy bread covered when you are working with it. Take your plastic bag and label each as sample 1 - 4 on the bag in the upper right hand corner. 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. 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.
Repeat the process by placing one in the refrigerator, one in a dark room and the last one in a sunny place. Record observations every every day for nine days with pen mold growth? Another column of your table can be observations of the mold under the magnifying glass. How do they chart the dates of first growth of all the different molds? Although you are not likely to die due to eating fungus, one thing that lab technicians have found out is that moldy foods may contain invisible bacteria growing inside the bread. Take into account that high humidity in certain regions might alter certain aspects of the experiment, causing certain molds to grow faster. List the information and your resources in your log book.
This bread was slightly moistened, very little mold is growing on the crust. Bags were of the same brand and size and the bread slices were all members of the same package. I would be interested in air as a variable because think it affected my research on water and bread mold. The focus of experimental design consists in planning an investigation in something that naturally happens in nature by the manipulation of a specific variable. Now, the problem with the hypothesis. The initial hypothesis was incorrect. She will then immediately replace the bag back into its respective temperature zone.
It is important that all the squares have the same measurement. A lab report is a formal document that presents the results of an experiment and analyses a scientific concept. It is important to be aware of dependent, independent and controlled variables as the experiment is executed. Unwrap sourdough bread from packaging. Growth of Bread Molds I.
Most of us know that food seems to become moldy more quickly in the summer than in the winter when it is colder. This will make the results of this experiment more relevant to average consumers and it will enable the results to be generalized across a larger selection of commercially produced wheat breads. Containers will be thoroughly cleaned. The dependent variables examined included whether there was mold growth, which types of mold grew, and how soon did it begin to grow. In addition, make diagrams or take photographs. For measuring the growth of mold, each Ziploc bag had a grid placed on it.
One of our highly experienced experts will write a brand new, 100% unique paper matching the exact specifications and topic that you provide! With this information it will become clear what variables are affecting the outcome of the experiment and which are dependent on certain changes that may occur during the experiment. You can also take a photograph of the bread each day. Aim In this lab I will research how moisture affects the mold of bread. No change in the color of the bread. The Organic Wheat bread had suddenly also sprouted nine small colonies between Day Six and Day Seven. ·Average of the pieces of bread with mold can be used to record the daily results ·Record the mold grow every day in a table using your notebook ·This process should be repeated for 10 days and record the results.