Data Table

Conclusion

Discussion and Conclusion
   
   
         Our initial hypothesis was that if heat makes bread mold grow faster and we placed bread samples in different environments with different levels of heat (such as a counter, a fridge, and an incubator) then the warmest sample would accumulate the most mold. Our scientifically testable question was what is the effect of heat on partially moisturized bread? Our results, as you can see by our graph, show that the bread on the counter grew the most mold while the other samples grew none. Therefore, our explanation was not supported. After we saw the results, we thought that a better explanation would be  heat does not make mold grow more or prevents mold growth. We then revised our hypothesis to the following: If heat does not help mold grow our prevent i from growing and we placed bread samples in different environments with different levels of heat (such as a counter, a fridge, and an incubator) then the sample at room temperature will thrive the most. One experimental error was that the bread in the incubator toasted that might burn away any nutrients. Another one would be we put our samples in the same bag to conserve resources, While protecting the environment it might have caused the mold incubation time to be less. The final flaw is the bread samples at room temperature are touching each other probably causing the mold to jump to the other piece of bread.

Bread Sample Naming

Room Temperature Bread names: sample 1: Blinky Sample 2: Pinky
Incubator Names: Sample 1: Ernie Sample 2: Bernie
Fridge Sample Names: Sample 1: Hubert Sample 2: Rupert 

Mini mold update

Our room temperature bread's mold jumped from 6 square centimeters to 11 square centimeters.

Area Of Bread

We Have calculated that our bread's area is 37.5 Square Centimeters. The bread in the incubator has shrunk almost half the size!

MOLD ALERT

Our bread that was at room temperature got lots of mold over night here are the before and after! 


BEFORE --------->

AFTER-------->

Our Variables and Scientific Question

Our Variables:
Manipulated variable: Temperature
Responding vairiables: Mold growth
Controlled varable: light, water amount, and air flow

Our Sientific Question: How does temperature affect mold  growth

Background Research

Bread Mold
         At the beginning of this lab, our group gathered together to share our research and talk about what we already knew about bread mold from past experiences. Some thing that we discovered about mold during our research was that the scientific name for bread mold is R. Stolonifer, which is one of the most commonly found molds. We also learned that bread mold can manifest in three to four days given the proper conditions, and it generally thrives in warmth and moisture. Something that we already knew about mold growth was that even if placed in a refrigerator the bread can still grow mold, but it usually takes much much longer.

Procedure

Bread Mold Growth Procedure

1. Cut 3 pieces of bread in half so both pieces are symmetrical.

2. Put the pieces bread in individual sandwich sized Ziploc Bag.

3. Take 3 milliliter of water and put it into the Ziploc Bag Then Seal The Bag.

4. Repeat step 3 so that there is 3 milliliters in each Ziploc.

5. Put 3 milliliters into an empty bag and place in the room temp. the incubator, and the fridge as controlled.

6.Place 2 Ziploc into the fridge.

7. Place 2 in the Incubator.

8. Set Incubator to 30 Celsius.

9. Place 2 bags on the table.

10. Wait a day and record Mold Growth.

11. Wait 4 days and Record data.

12. Repeat step 9 until you have enough Data.

13. take half-centimeter transparent graph paper put it on the bread and measure.
Notes: In the fridge the light will be on only a few seconds at a time so not that big of a deal.

About Us

welcome to We Mold You
We are students who have been assigned to research bread mold and study its growth.We are all about friendly collaboration and getting things done.

We also work in a somewhat serious manner.

Please come along for our experiment.