TESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy

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1 TESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy ABSTRACT The purpose of the experiment was to see if the condition that Honey Wheat bread was placed in affected the molding rate. It was hypothesized that the condition would affect the molding rate, since the amount of mold spores different in each environment. Additionally, it was predicted that the bread near the window would grow the most mold, since the sunlight contained the most mold spores. In the first experiment, bread was placed in an aluminum pan in four different atmospheres. For the second experiment bread was placed a Ziploc bag, also in the four different environments and measured. Finally, in the last experiment, wet bread and dry bread were placed in two separate jars and the amount of mold was observed. For the first experiment the average weight went from grams down to g in a few days. Although the bread shrunk and hardened; no mold was grown for the first or second experiments. The third experiment was the only one in which the bread grew mold and it grew 7 cm of mold. This mold was a unique kind that was a red-pinkish color. INTRODUCTION The purpose of the experiment was to test and see which environment keeps bread fresh the longest. The bread will be placed in a variety of environments such as a dark room, open window, regular lighting and lastly a refrigerator. The environment which keeps bread fresh without molding would be considered as the best for this keeping bread fresh. Mold is a fungus, which is not the same as a plant and animals. Fungi relies on others plants as its food sources because it lacks chlorophyll; therefore making it impossible to produce their own food. Mold comes in many colors and has many pros and cons. For example, another form of fungus called yeast is a key ingredient in the bread we eat. Also, for bleu cheese the blue mold that grows on it is what gave the cheese its name. These are the good aspects of mold, but there

2 are also many parts of mold that damage things. Mold can ruin food and make it impossible to eat. Mold eats only organic material as they primarily degrade cellulose, often found on plants. Bread Mold is not complex fungus, since it simply gets its food from things such as grains, fruits, vegetables or flesh. Mold spores are tiny and usually remain suspended in air. As soon as it finds the right environment for it to grow, the spores transform into the living fungus. A mold becomes visible once a spore has germinated and it has grown and divided from one cells to millions. At the tips of the hyphae, spores form sexually or asexually in reproductive structures. Mold is attracted to bread because of the limited moisture and a great source of nutrition. This provides a perfect resting place for molds to grow, thrive and reproduce. The main cause of this is normally because of when one of the millions of mold spores meets bread. Varieties of sources were consulted and most said that it all depending on the condition. Some say that a bread box keeps bread fresh the longest. If bread has a higher moisture level, it has a better chance of molding first. Some things that were observed from the package were that the bread was best used by January 29, It was then configured that the due date was based off the regular time that the bread would mold based off the average environment. The flavor or kind is Honey Wheat and this certain type of bread has no artificial preservatives, colors or flavors. Another fact that was found on the package is that this bread has no High Fructose Corn Syrup. According to the wrapping this bread is low fat, Cholesterol Free and 0 grams of Trans Fat per slice. Some other things that were noticed were that the color on the inner was golden with flakes of brown. The outside was brown and on the inner layer it had little holes. Some quantitative observations that were made were that the bread is about 60 square cm. This was configured because squares of paper that was exactly one cubic centimeter in area were fit into the area of the bread. The bread was also measured for weight. For four different slices of bread, they weighed 28 g, 29 g, 28 g and 26 grams. The average was then calculated and it was found that the bread is grams on average.

3 It was hypothesized that the condition would affect the molding rate of bread. This was hypothesized because it was found in the background research that molding rate was closely related with the amount of moisture in the bread/environment. So an environment that allows a lot of moisture will probably grow the most amount of mold the fastest. The sunlight most likely contains the most amounts of mold spores. It was then predicted that the window with a lot of sunlight would grow the most mold on the bread. MATERIALS & METHOD Figure 1; Nature's Own, Honey Wheat Bread Honey Wheat Bread Paper square centimeter Aluminum pan Ziploc Bag Clear container Tape Microscope Honey wheat bread was placed into four different atmospheres. The bread was first placed in a room that is half lit, or regular lighting in an aluminum pan. The molding process was recorded, by measuring the amount of mold with paper squared cm strips. Then the bread was placed near a window with a lot of sunlight, or constant light beating down in an aluminum pan. Again, the

4 molding process was recorded and measured. Next, the bread was placed in a dark room with no sunlight and the amount of mold was measured in an aluminum pan. Lastly, the bread was refrigerated in the aluminum pan and measured. The molding rate in each atmosphere was observed and compared. The independent variable, or the part of the experiment that is changing, is the atmosphere bread is placed in. The dependent variable, or what is being measured, is the amount of mold grown on the bread. Lastly, the control is the bread in a half-lit environment, since that is usually the location of bread. There are three safety concerns involved with this experiment, the first is to not breathe in near the bread, then don t touch the mold and finally don t eat the bread. Honey wheat bread was placed into 4 different atmospheres in Ziploc bags. The bread was first placed in a room that is half lit, or regular lighting in the bag. The molding process was recorded, by measuring the amount of mold with paper squared cm strips. Then the bread was placed near a window with a lot of sunlight, or constant light beating down in the bag. Again, the molding process was recorded and measured. Next, the bread was placed in a dark room with no sunlight and the amount of mold was measured in a Ziploc bag. Lastly, the bread was refrigerated in the bag and measured. The molding rate in each atmosphere was observed and compared. The independent variable, or the part of the experiment that is changing, is the atmosphere bread is placed in. The dependent variable, or what is being measured, is the amount of mold grown on the bread. Lastly, the control is the bread in a half-lit environment, since that is usually the location of bread. Honey Wheat bread is cut into 2.5 cm pieces. The bread is then placed in 2 clear containers with a lid. Tape is wrapped around the container. In one container the bread is just placed in the jar. The other container has bread that was dipped into water then placed in the jar. The molding process will be observed with 1 square cm strips. The independent variable is the water in the jar. The dependent variable is how much mold grows. The control is the amount of mold growing in the jar without the wet bread.

5 Average Weight (g) RESULTS & DISCUSSION In the first experiment conducted, as a result of the lack of mold; the weight was measured and recorded. Originally the bread weighed at an average of grams. After the bread was exposed to their designated environments for a few days, the average became grams. When the bread was first measured four slices measured, 28 g, 29 g, 26 g and 28 g. Then afterwards the weight of the two breads was recorded and average. For the dark room, the two slices weighed 19.9 g and 20.2 g; making the average g. The two slices that were refrigerated weighed 19.5 g and 20.1 g, averaging at 19.8 g. In the half-lit environment the average was g and the window 19.8 g. It was observed that the bread was hard and considerably shrunken. There was no mold found on this bread. For the second experiment performed there was no mold recorded and the hardness of the bread didn t seem to change Window Half-Lit Fridge Dark Room Type of Atmosphere Figure 2; Bread after a few days in atmosphere

Weight(g) 35 30 25 20 15 1 4 10 5 0 0 1 2 3 4 5 Figure 3; Original weight compared to after a few days In the third experiment, mold finally grew on the bread.

6 Weight(g) Figure 3; Original weight compared to after a few days In the third experiment, mold finally grew on the bread. After four days, in the wet bread jar, 3 cm of mold had grown. Overnight, 4 more centimeters of mold grew, leaving the bread with 7 cm of mold. When the bread was observed, it was found to be pinkish-red. Usually, a greenish blue is expected to grow on the bread, so this was a unique mold. The bread was examined under a microscope and showed quite interesting results. The mold had not completely taken over all of the bread. It was found that there was still some bread left, in which the mold had to grow upon. It is safe to assume, that if the bread had been left out for a few more days, the mold would have developed and continue to feed off the breads nutrients. Figure 4; Bread in a jar

Figure 5; Bread after 4 days in sunlight jar Figure 6; Red-Pink

first experiment conducted, the hypothesis was partly confirmed and

As a result of no mold, it was unclear whether or not sunlight s

7 Figure 5; Bread after 4 days in sunlight jar Figure 6; Red-Pink Molded Bread Figure 7; Birdseye View of mold CONCLUSIONS For the first experiment conducted, the hypothesis was partly confirmed and partly wrong. As a result of no mold, it was unclear whether or not sunlight s molding rate was the fastest. The bread did shrink in all locations because the bread lost its moisture. But, due to the lack of mold,

8 the experiment was unable to determine which environment grew mold the fastest. It was determined though that the bread in the dark room shrunk the least, which was inferred a result of the environmental differences. If the bread might ve had more contact with mold spores in the air or in water, the chances of mold would have been greatly raised. The experiment was decided to have been a failure, but that didn t mean info was learned from this experiment. From the experiment learned was that bread needs more contact with mold spores to grow. Usually, bread is taken out of the bag and closed back up. That is generally where the spores and bread meet. But, since the bread had been just taken out of the bag and placed in their environments, the mold spores and bread never came into contact. The same problem occurred with the second experiment, especially since the bread had gone into a sterile Ziploc bag. The third experiment was interesting. When the bread was soaked in water, the spores and the bread had their chance to meet. No mold was grown on the dry jar, for the same reasons as the earlier experiments. In the third experiment, there were found to be a couple ways to improve the experiment. Instead of just doing a wet jar and a dry jar, more jars with differing amounts of water would be added. In one jar, you could have a pool of water, semi-damp and the last one dry. The molding rate could then be observed. Future experiments to be conducted would be if there were different types of bread placed in the same atmosphere, with the molding process observed. After performing this experiment, it would be easy to determine what type of bread lasts the longest without molding. This might help people determine what bread to buy, since they will know what bread lasts the longest for use. From the third experiment, it was mentioned earlier how the bread had developed a red-pink hue. This was a unique and rare type of mold. Generally, this type of mold is found around showers and sinks. It was then inferred that the damp bread brought out the mold that is usually seen with damp atmospheres. This is not usually found on bread because bread is not dunked in water.

9 REFERENCES "Growing Bread Mold." Science Fair Adventure.com. Science Fair Adventure.com, Web. January 9, 2011 Johnson, George B. Biology, Principles and Explorations. Austin TX; Holt, Rinehart and Winston, Print Madison Rabe. "Which type of bread grows mold the fastest?" Answers. Com. Answers Corporation, Web. January McGrath, Kimberly A. World of Biology. Detroit Gale Group, Print. Savan "Where do you store bread to keep it fresh longest?" Answers.com. Answers Corporation,2012. Web. January 9, Squirrel Man. "What bread lasts the longest without molding?" Answers.com. Wiki Answers, Web. January

Running Head: GROWING BREAD MOULD 1. Growing Bread Mould-A Lab Report. Name. Class. Instructor. Date

Running Head: GROWING BREAD MOULD 1 Growing Bread Mould-A Lab Report Name Class Instructor Date GROWING BREAD MOULD 2 Introduction In the Western countries, bread is the most essential staple food. According