Measuring the Growth Rate of Mold in Different Exposures and Temperatures Albert Aguilar
November 16, 2013
SMC 1312 Foundation of Reflection: Nature F
The purpose of this experiment was to determine whether different exposures and temperatures affect the growth rate of mold in rice. We tested six different treatments of rice for a period of five weeks that were, refrigerated open, closed and open for observation, and unrefrigerated open, closed and open for observation. The results showed that the growth rate of the unrefrigerated treatments was much higher than those treatments that were in a fridge. Also, the treatments that help maintain the moisture, also showed to have a greater affect on the growth rate of mold. It was concluded that mold needs the right temperature to grow in; however, it also needs the right amount of moisture to maintain its self and continue to grow.
In this experiment, it was tested which environmental condition stimulated the most growth in mold. There were six conditions that were being tested: refrigerated open, closed, and open for observation and unrefrigerated open, closed, and open for observation. The dependent variable was the growth rate of mold. The independent variable is the rice in the different conditions. It was hypothesized that the unrefrigerated open was going to develop the most mold because it was exposed to spores all the time. It was also hypothesized that the refrigerated rice was not going to grow any mold due to the refrigerator. It was concluded that the mold only tends to grow in unrefrigerated areas, where there is moisture available. Rice is a huge food source for humans, and accounts for one fifth of the total calories consumed. It is second (after corn) on world food production, proving that rice is a huge part of humans diet. Rice also requires a lot of water for it to grow; however, it can grow almost everywhere. This is an ideal condition for mold. Mold only grows where there is moisture and where its spores can reach, such as open foods. Mold eats away the food and continues to grow, until there is no more moisture. Issues mold can cause are things such as allergic reactions, poisoning the body, and even fungal infections. It’s better to keep foods with moisture closed and refrigerated to avoid any of these problems.
Materials and Methods
The fist thing that was needed was rice. The teacher provided the rice, which was already cooked, for everyone. Next, around the same amount rice was given to everyone in a small bowl. Everyone was then numbered one through six, each having a different condition. One was refrigerated closed, two was refrigerated open for observation, three was refrigerated open, four was unrefrigerated closed, five was unrefrigerated open for observation, and six was unrefrigerated open. With the refrigerated, they were to be put in a refrigerator every time they were not being observed. The unrefrigerated were never put in a refrigerator. The closed meant that the rice was to be closed at all times, never be exposed to the air. The open was that the rice was never covered and exposed to the air at all times. The open for observation meant that the rice would only be exposed to air during observation, which would last about an hour a week. After given the treatment, a sticker was given to have the observers more easily determine which container is theirs. Only those who treatments were closed and open for observation were given a zip-lock bag to put the container in, to eliminate exposure, and to observe the rice easier through a clear bag. Next, observations were to be taken. These observations included the smell, dryness, fullness, color and mold (if any). Observations were to be taken every week on Wednesday for at least half the hour. This occurred every week for a total of five weeks. Also, the treatments were to be taken to the storage room, where the open containers were exposed to the...
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U.S. Centers for Disease Control and Prevention. "Environmental Hazards and Health Effects: Mold." .
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