Environment's Effect on Growth of Bread Molds
Environment 's effect on Growth of Bread Molds
I. INTRODUCTION
A. BACKGROUND OF THE STUDY
Molds are species of fungi. There are many different kinds of molds, some of which are specially adapted to grow in particular environments or on particular surfaces. Unlike plants, molds cannot produce their own food, so they need an external source of energy and nutrients. Molds (and mildew) are fungi. Fungi are neither plant nor animal but, since 1969, have their own kingdom. The fungi kingdom includes such wonderful organisms as the delicious edible mushrooms, the makers of the "miracle drug" penicillin and the yeast that makes our bread rise and our fine wines ferment.
B. STATEMENT OF THE PROBLEM
1. Can bread molds grow fast in an open environment? 2. Can bread molds grow fast in a closed environment? 3. How does temperature affect the growth of mold on wheat bread? 4. How to prevent mold and mildew?
C. SIGNIFICANCE OF THE STUDY
The study serves to find out what causes bread molds and specific conditions that contribute to the growth of molds in bread. We will all benefit from the said study since the experiment will give us the knowledge on how molds on bread can be minimized of if not, avoided. The presence of bread molds will determine if food is consumable and safe, or whether it is already stale.
When we come in contact with molds, we ingest substances known as mycotoxins (through our skin, mucous, and airways), which are produced by the bread mold. These are very dangerous for our health. Once inside, they can spread and affect the immune system severely. These lead to health conditions like allergies, hypersensitivity, respiratory problems (asthma, wheezing, coughing); and some other severe ones like those of memory loss, depression, anxiety and reproductive problems among several others
D. SCOPE & DELIMITATION OF THE STUDY
Bread Name: Francis Bread
Through the study, we are able to find out the
I. INTRODUCTION
A. BACKGROUND OF THE STUDY
Molds are species of fungi. There are many different kinds of molds, some of which are specially adapted to grow in particular environments or on particular surfaces. Unlike plants, molds cannot produce their own food, so they need an external source of energy and nutrients. Molds (and mildew) are fungi. Fungi are neither plant nor animal but, since 1969, have their own kingdom. The fungi kingdom includes such wonderful organisms as the delicious edible mushrooms, the makers of the "miracle drug" penicillin and the yeast that makes our bread rise and our fine wines ferment.
B. STATEMENT OF THE PROBLEM
1. Can bread molds grow fast in an open environment? 2. Can bread molds grow fast in a closed environment? 3. How does temperature affect the growth of mold on wheat bread? 4. How to prevent mold and mildew?
C. SIGNIFICANCE OF THE STUDY
The study serves to find out what causes bread molds and specific conditions that contribute to the growth of molds in bread. We will all benefit from the said study since the experiment will give us the knowledge on how molds on bread can be minimized of if not, avoided. The presence of bread molds will determine if food is consumable and safe, or whether it is already stale.
When we come in contact with molds, we ingest substances known as mycotoxins (through our skin, mucous, and airways), which are produced by the bread mold. These are very dangerous for our health. Once inside, they can spread and affect the immune system severely. These lead to health conditions like allergies, hypersensitivity, respiratory problems (asthma, wheezing, coughing); and some other severe ones like those of memory loss, depression, anxiety and reproductive problems among several others
D. SCOPE & DELIMITATION OF THE STUDY
Bread Name: Francis Bread
Through the study, we are able to find out the
Bibliography: * http://en.wikipedia.org/wiki/Mold_growth,_assessment,_and_remediation * http://www.fsec.ucf.edu/en/consumer/buildings/basics/moldgrowth.htm