What is the conclusion of bread mold experiment?

What is the conclusion of bread mold experiment?

Conclusion. The conclusion is that when faced with all other factors constant, the temperature will have an effect on the growth of mold. It was shown that in temperatures of below 32 degrees farenheit no mold growth occured. However, at room temperature there was slight mold growth.

What is the aim of bread mold experiment?

The purpose of the experiment is to find out how the amount of moisture affects the growth of mould on bread.

What is the hypothesis of mold bread?

Hypothesis: If the level of moisture in the bread increases , then the mold growth will intensify , since mold feeds off of moisture Introduction Mold is a microscopic organism.

What will happen to the bread after 3 days?

Bread has a short shelf life, lasting just 3–7 days at room temperature. Proper sealing and storage, as well as using the refrigerator or freezer when needed, can help prevent mold and increase shelf life. If you see mold, you should throw away the whole loaf, as mold can produce harmful mycotoxins.

What is the dependent variable in a bread mold experiment?

The independent variable for the experiment is light and the dependent variable is bread mold reproduction.

What factors affect the growth of bread molds?

The major factors affecting growth of mould are nutrients, temperature, light, aeration, pH and water activity. Nutrient requirements for moulds may vary from mould to mould. Some moulds may thrive well on substrates with high sugar or salt content.

What is the independent variable in bread mold experiment?

The variables that are not changed are called controlled variables. The problem in this section concerns the effect of light on the reproduction of bread mold. The independent variable for the experiment is light and the dependent variable is bread mold reproduction.

What was observation on the surface of bread give reason?

When a piece of bread is moistened and placed in a warm place for two to three days, it is observed that it has a formation of mould or fungi on its surface. The fungus grows on bread because it is a rich source of sugar and carbohydrates and the fungus requires these for its growth.

What are the factors that have affected the growth of mold in your bread experiment?

The most important factors influencing mould growth are moisture, temperature, type of substrate and exposure time, whereas less important factors are, e.g. availability of mould spores, pH, light, oxygen and surface roughness (Vereecken and Roels, 2012).

Why does bread mold so fast?

Without moisture, no form of mold will be able to grow. So, the number one thing that causes mold on your bread is simply humidity. Too much moisture in the air around the bread and you’re creating an ideal environment for the mold spores to mature.

What changes happened to the bread?

rise, as a result of fermentation (an irreversible chemical change). Yeast transforms the sugar in the dough into carbonic gas (carbon dioxide) and alcohol (ethanol). The trapped carbon dioxide makes the dough rise, and the alcohol produced by fermentation evaporates during the baking process.

What is the independent variable in making bread?

Independent Variables: Rise time. Temperature. Water content. Water type (distilled vs.

What variables can affect the growth of mould on the bread?

Why does mold grow on bread so fast?

As bread mold is a living organism, it requires moisture and oxygen to grow. The moisture trapped in the bag is absorbed by the fungus and it grows at a faster rate.

What conditions affect the growth of mold?

What is a dependent variable in bread?

The problem in this section concerns the effect of light on the reproduction of bread mold. The independent variable for the experiment is light and the dependent variable is bread mold reproduction.