Environment's effect on Growth of Bread Molds
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 specific environmental condition that makes molds grow faster. It was also observed that mold breed on dead organic substance. Their presence is only obvious to eyes when large mold colonies develop. Some molds can breed at a temperature as low as 20°C. Molds can survive in a resting state. The observation was done for about 7 to 10 days. But it was observed that there are also came circumstances that do not encourage growth. The plan is to compare in which environment bread molds develop faster. The independent variable for the experiment is light and the dependent variable is bread mold reproduction. A control is a test in which the independent variable is kept constant in order to measure changes in the dependent variable. In a control, all variables are identical to the experimental setup—your original setup—except for the independent variable. Factors that are identical in both the experimental setup and the control setup are the controlled variables.
I. REVIEW OF RELATED LITERATURE
In several reference materials, we have learned that molds reproduced by producing air borne spores; these microscopic particles are so small they are invisible to the human eye and are found nearly everywhere. (Wikipedia.com) When you leave bread out on the counter, spores will land on the bread and -- given time sufficiently warm conditions -- will grow into adult fungi. The spores get the energy they need to grow by feeding on the bread. Breads are also rich in starches, polymers made up of sugar molecules, and other useful nutrients. Just as bread can help supply us with the food we need, it can also serve as food for other organisms like fungi. Water
As with all living organisms, bread mold requires water in order to grow and to be alive. Bread mold uses water in many of its chemical processes at the cellular level. Spores
Mold spores must be present to grow. Mold spores, ranging from just 3 to 40 microns in size, exist everywhere in the environment. This means mold growth...
Bibliography: * http://en.wikipedia.org/wiki/Mold_growth,_assessment,_and_remediation
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