Magic Bag Lab Report
On December 7, 2016 I started the fungi lab experiment. My goal throughout this procedure was to make evident the growth of fungi through a seven-day process I first had to go to the local grocery store to purchase all my substrates. The substrates include: One slice of potato (sample type A), one slice of bread (sample type B), one slice of kiwi fruit (sample type C), a small slice of cake (sample type D), and small cube size of avocado (sample type E). I then placed each item in a Ziploc bag; I labeled the Ziploc bag with the time (1800), (12/07/2016) date and the name of the substrate. I also placed a square sheet of damp paper towel in each bag to create a moist chamber. Furthermore, I then located all five bags in a humid setting (east
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The paper towel from the bag had roughly 60% of orange spots on it and it had shrunk with mild green mold. The potato had a modest odor and felt more compact in compare to day one.
Sample type B: (bread) It was seemingly palpable that the bread had Rhizopus stolonifer (black bread mold) and widely distributed thread-like Mucoralean mold on 75% of its surface. The bread was still soft in texture, It Had a mild odor which was randomized. Also, white mold was apparent on the bread on which was difficult to differentiate because of the flour texture. The paper towel remained damp with a pale-yellow color.
Sample type C: (Kiwi fruit) had fungus and mold, per changes in shape, size, and color .In addition; it was soft to touch, like butter. The substrate had dark brown color with a minor aroma. The paper towel was covered with dark brown mold spots and very it was very damped.
Sample type D: On day seven, the cake changed in shape and color. The cake was now yellow in color. However, after the seven days the cake became black in color. It grew molds and fungus on it and felt like a sponge. The paper towel was very dark in color. It had a mild sour odor on the
The paper towel from the bag had roughly 60% of orange spots on it and it had shrunk with mild green mold. The potato had a modest odor and felt more compact in compare to day one.
Sample type B: (bread) It was seemingly palpable that the bread had Rhizopus stolonifer (black bread mold) and widely distributed thread-like Mucoralean mold on 75% of its surface. The bread was still soft in texture, It Had a mild odor which was randomized. Also, white mold was apparent on the bread on which was difficult to differentiate because of the flour texture. The paper towel remained damp with a pale-yellow color.
Sample type C: (Kiwi fruit) had fungus and mold, per changes in shape, size, and color .In addition; it was soft to touch, like butter. The substrate had dark brown color with a minor aroma. The paper towel was covered with dark brown mold spots and very it was very damped.
Sample type D: On day seven, the cake changed in shape and color. The cake was now yellow in color. However, after the seven days the cake became black in color. It grew molds and fungus on it and felt like a sponge. The paper towel was very dark in color. It had a mild sour odor on the