Mouldy Bread

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  • Topic: Mold, Bread, Black bread mold
  • Pages : 5 (1498 words )
  • Download(s) : 352
  • Published : April 17, 2013
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I. Abstract
This experiment was run to see how fast molds grow on bread in 3 different dry location, such as indoor room, fridge and freezer. The samples in a plastic container at room temperature showed mold in fewer days than the samples that kept in low temperature place as fridge and freezer. I think that this is because it was a better environment for the molds to grow. The breads that is kept cool will last longer on the plate than bread in normal room temperature.

II. Introduction

The purpose of the experiment was to know in what conditions the mold most grow and how fast. I thought that this would help people to find the best place to store the bread so that it would stay fresh and last longer. I also was curious about which factors do most affect the mold’s growth.

I learned from my food science subject that mold is a tiny spores in the air that fall into damp food especially bread and grow by producing chemicals that root down the food, which also causes a bad taste for the food. If you look under a high power compound light microscope, you can see these microscopic look like threads that seem to be spread out thickly on the bread. Bread mold is found in many different types, shapes and colours. The most common bread molds are Penicillium and Aspergillus family. Penicillium and Aspergillus molds usually appear to be similar with spherical shape, also green and grey in colour, but both are different. Aspergillus mold have fine hairs that contain large balloons with spores inside. Some molds cause allergic reactions and respiratory problems. And a few molds such as Aspergillus produce mycotoxins, poisonous substances that can make us sick. The molds can be controlled by many different factors, such as the temperature, Ph (acidity and bases range), and the moisture. The optimum temperature for molds growth is around 20 – 35 oC and terminated at 100oC. The Ph range for growth is around 2 (acid) to 8.5 (base), which means that it is extremely hard to control its acidity. They also need moist ground to grow on the surface, but it depends on how much free water particles inside which will changed into solid when the temperature reach 0o C. I have noticed that food left on the counter in the summer molds faster than food left out in the winter, this is the proof that mold likes warm environment. I also found out that the mold grows on the bread even in the dry place, which means that mold just need a very low moisture. My hypothesis is that the bread inside room temperature will grow faster than other samples that inside the refrigerator, because the amount of free water molecules will be decreased or even become solid.

III. Materials

* 3 slice of Wonder Whole Meal ( White loaf bread )
* 2 Plastic plates
* 1 Plastic container
* 1 Fridge
* 1 Freezer
* 1 Eye dropper
* Water

IV. Methods

1. Take out the bread of the package
2. Place one piece on each plastic plates and plastic container 3. Labeled the plastic plates ( B and C ) and the plastic container (A) 4. Take 30 ml amount of water into the eye dropper

5. Drop every 5 drops into each samples, once a day
6. Seal the plastic container
7. Place the plastic container on the counter
8. Put the other plates inside the fridge and freezer
9. Check back every plates every days for a weeks ( around 10.00 PM ) 10. Record the data by measure the amount of mold by percentage (%) covered on each pieces of bread.

V. Results

Over a week and 7 days studies, I saw a slight difference in the amount of mold that grew on every pieces of bread. The bread in the plastic container grew much more than the other samples; even I can barely see the differences between the bread inside the fridge and the freezer. I measured the percent covered by mold on the top side of the bread. Data on % coverage can be seen below. The chart can be seen below in figure 1.

Day 1, A=0% B=0% C=0%
In the first...
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