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.