Which Grows Mold Faster Moist Bread Or Dry Bread Essays and Term Papers

  • Mouldy Bread

    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...

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  • Bread Mold Lab Report

    Title: Bread Mold Lab Purpose: The purpose of this lab was to test the effect of water on bread mold growth. Hypothesis: I hypothesized bread mold would grow faster if the bread was exposed to water. Materials: 1. Bread 2. Plastic cup 3. Water 4. Rubber band 5. Plastic wrap ...

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  • genetic energy

    What Causes Mold on bread? The question I am trying to answer is what causes mold on bread. I think that mold is fungus. Mold spores are everywhere: in the air, on your kitchen counters, on your skin etc. Mold likes to grow in environments where they can find nutrients like bread. When mold spores find...

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  • Mold lab report

    How does moisture affect mold on bread? Aim In this lab I will research how moisture affects the mold of bread. My research question is therefore: How does moisture affect mold on bread? I will prepare 4 pieces of bread with different moisture and look at how it affects the mould. Hypothesis ...

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  • Bread Mold Research Paper

    To begin, I had to find out how mold happens. Mold happens when bread is left out in moist areas. Mold grows because it seeks moisture warmth and food. Mold forms because in dust there are tiny micro-organisms and fungi along with it. The type of fungi found in air is called a spore, and it does the...

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  • 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...

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  • Soy Whip Cream

    Dairy-Free Egg-Free Fillings and Toppings Frosting and Fondant Fruit Desserts Gluten-Free Muffins and Scones Pastry Pies and Tarts Quick Breads Yeast Breads Holiday Recipes Christmas Easter 4th of July Halloween Tea’s and Mother’s Day Thanksgiving Valentine’s Day Fruit Recipes Apple Banana ...

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  • Food and Industrial Microbiology

    spoilage, Food borne infections; Food testing; Food borne diseases Introduction Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent source of nutrients for...

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  • Science Research Paper

    that temperature does effect the growth of mold. Freezing temperature completely stops the growth of mold. HYPOTHESIS Bread mold will grow faster in a warm and damp environment. Also, light, temperature, & humidity influence the growth rates of bread mold. VARIABLES For this experiment, the independent...

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  • Culinary Final Study Guide

    parasites and fungi) Pathogens need the following things to grow (FAT TOM): 1. Food: meat, poultry, dairy products and eggs 2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5) 3. Temperature: pathogens grow well in the TEMPERATURE DANGER ZONE (41-135 degrees F) ...

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  • History of Bread

    History of Bread Grown in Mesopotamia and Egypt, wheat was likely first merely chewed. Later it was discovered that it could be pulverized and made into a paste. Set over a fire, the paste hardened into a flat bread that kept for several days. It did not take much of a leap to discover leavened (raised)...

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  • banking lecture

    with wet ingredients. Whisk together dry ingredients. Cut in cold fat. Add enough liquid to form a dough. Creaming Method 1. Beat fat until light and fluffy. 2. Beat sugar with fat until light and fluffy. 3. Add eggs, one at a time. 4. Alternate adding dry and wet ingredients. 5. Bake. (sugar...

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  • Dehydration of Food

    Introduction to the Microbiology of Food The Microorganisms The tiniest life forms are bacteria, yeasts, molds, and viruses, termed “microorganisms” because of their size (micro meaning small and organism meaning living being). Bacteria Bacteria are the most important microorganisms to the food...

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  • Kingdoms of Life Book

    are eukaryotes which means they are made up of single or multiple cells which all contain a nucleus and a membrane. protists are a cool group of eukaryotes that cannot be classified as animals, plants, or fungi. Organisms in the Protista kingdom include amoebae, euglena and slime molds. Protist move...

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  • Case Study

    Artisan Breads from Baguettes and Bagels to Focaccia and Brioche bread Eric Treuille Ursula Ferigno Eric Treuille & & Ursula Ferrigno ULTIMATE BREAD 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48...

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  • Ap Biology - Chapter 31 Notes

    absorb minerals and water from the soil. ← Humans have cultivated fungi for centuries for food, to produce antibiotics and other drugs, to make bread rise, and to ferment beer and wine. Concept 31.1 Fungi are heterotrophs that feed by absorption Absorptive nutrition enables fungi to live...

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  • Chemical Food Preservation

    • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain conditions to grow – this is why food needs to be stored properly. Micro-organisms need: warmth food time Time In the right conditions, food poisoning bacteria (micro-organisms)...

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  • bakery

    ingredients, equipment, yield management and conversion formula and storage. In this program students will be introduced to baking including dough, quick breads, pies, cookies, tarts doughnuts. Instruction on flours, fillings and ingredients will be introduced. Topics include baking terminology, tool and equipment...

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  • Science Fair

    carrots PROJECT 16: Zenith Is Not a Radio Comparing the Sun’s daily zenith to the time between sunrise and sunset PROJECT 17: Bold Mold Environment affects the rate at which food spoils PROJECT 18: M&M’s Ring Around the World Determining the validity of sample size PROJECT 19: Choices Behavior: The position...

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  • Katamaran Ng Mga Pilipino

    Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION. In this course, you will be exposed to different tools, instruments, proper calculation and mensuration, and actual...

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