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Abstract

This experiment was conducted to find out what conditions will help prevent bread becoming moldy. The bread was kept in different environments to observe the time taken for the mold to appear.

Hypothesis

Bread mold will grow faster in a warm and damp environment.

Scientific Terms

Mold, fungus, spore, nutrient, moisture, Penicillium, Fusarium, Rhizopus, Aspergillus and Monasus

Background

Bread Mold

If a slice of bread was left outside for a few days, some light hairy kind of growth can be seen on its surface. This growth is called bread mold. The bread mold is actually a kind of fungus. The spore from the fungus is being blown about by the wind and it will eventually reach the surface of the bread. Once the spore finds the bread surface, it will start to consume the nutrients and moisture in the bread to grow.

The spores of the fungus that grow on the bread are quite commonly found in our surroundings. There are several types and can be found in different colors and shapes. This is why bread normally spoils very fast. Some of the common types of fungus that grow on the bread are Penicillium, Fusarium, Rhizopus, Aspergillus and Monasus.

Once the mold starts to grow on the bread, it should not be eaten. The roots of the mold will grow very deep into the bread and they will grow again even if the mold is scrapped off. The only way to keep the bread longer is to prevent the mold from growing on the bread surface.
 

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Complexity level:
4
Project cost ($):
15
Time required:
1 hour to prepare, 8 days for observation
Material availability:
Very easily found. May be purchased at a supermarket/hobby store. Access to a refrigerator at school or at home is required.
Safety concerns:

None