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 think the wetter the bread is the more mould there is going to be. But I think that if I put too much water on it will begin later or not.
The mold will grow more with more water because mould requires a moist environment for the reproduction.
I also expect that near to the end the moisture will reach its highest level and will not grow anymore. Variables Dependent variable : my dependent variable is the mould Independent variable : The moisture Controlled variable : The temperature, the type of bread, the exposure to air and light. Materials 2 pieces of bread A pipette Water A Petri dishes A sellable bag Method 1 .
Get all the equipment and materials together. 2. Remove the crust of the bread and divide them in 4 even pieces. 3. Fill the Petri dish with 5 drops and dip the first piece of bread in it. After you have done that put the piece of bread in a bag. 5. Do this also with the 10 drops and 15 drops. 6. Check overtime you are in the lab how much mould there is and write it up in millimeters squared. Results Day Dry, area of mold in mm 5 water drops, area of mold in mm 10 water drops, area of mold in mm 15 water drops, area of mold in mm 4 O mm 7 19 mm 9 mm 42 mm 11 mommy mommy mommy mommy 14 50 mm 170 mm 80 mm 260 mm calculated all my results with a ruler and calculator.
Most of the time the mould as very spread so I had to measure it and add it.
The mold had different shapes. If it was a square or rectangle multiplied the 2 sides with each other, If it was a triangle I did the base times the height divided by 2, and if it was in a circle Multiplied pie by the squared radius (n x re). Conclusion From my data I can see that there certainly is more mould if it has a higher moisture. The bread with the most moisture started growing first and the others started growing all at the same time. The only difference was that the one with he most mould grew the faster than the rest.
It was also noticeable that the bread with 5 drops got more mould than the bread with 10, but the one with 15 drops had the most. My explanation for this is that, or I did the experiment not good enough ( maybe the water was not spread enough with the 10 drops), or that mould chooses his own way, and that it i unpredictable where it exactly is going to grow. Eventually my hypothesis did not totally come true, because none of bread did reach its highest level of mould, so there was no part in the graph here a line flattened.
Evaluation think my results were reliable enough to conclude what I have concluded, but they are not very accurate. It was quite hard to exactly measure how much mould there was on the bread, because you had 2 sides, and mould also grows in the inside, I decided that I wouldn’t measure that because in is almost impossible to see. If I would do this experiment again, I would make some minor changes. I would put the water on each bread on the exact same place to be as accurate as possible. Also I would measure the mould more.