Kate+H


 * TESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE **
 * Kate H. **
 * 2011-2012 **

The purpose of the experiment was to see if the condition that Honey Wheat bread was placed in affected the molding rate. It was hypothesized that the condition would affect the molding rate, since the amount of mold spores different in each environment. Additionally, it was predicted that the bread near the window would grow the most mold, since the sunlight contained the most mold spores. In the first experiment, bread was placed in an aluminum pan in four different atmospheres. For the second experiment bread was placed a Ziploc bag, also in the four different environments and measured. Finally, in the last experiment, wet bread and dry bread were placed in two separate jars and the amount of mold was observed. For the first experiment the average weight went from 27.75 grams down to 19.95 g in a few days. Although the bread shrunk and hardened; no mold was grown for the first or second experiments. The third experiment was the only one in which the bread grew mold and it grew 7 cm of mold. This mold was a unique kind that was a red-pinkish color.
 * ABSTRACT **

__ Future Experiments and Experimental Improvements __ In the third experiment, there were found to be a couple ways to improve the experiment. Instead of just doing a wet jar and a dry jar, more jars with differing amounts of water would be added. In one jar, you could have a pool of water, semi-damp and the last one dry. The molding rate could then be observed.

Future experiments to be conducted would be if there were different types of bread placed in the same atmosphere, with the molding process observed. After performing this experiment, it would be easy to determine what type of bread lasts the longest without molding. This might help people determine what bread to buy, since they will know what bread lasts the longest for use.

Here is my full paper;