Mouldy Bread
I. Abstract
This experiment was run to see how fast molds grow on bread in 3 different dry location, such as indoor room, fridge and freezer. The samples in a plastic container at room temperature showed mold in fewer days than the samples that kept in low temperature place as fridge and freezer. I think that this is because it was a better environment for the molds to grow. The breads that is kept cool will last longer on the plate than bread in normal room temperature.
II. Introduction
The purpose of the experiment was to know in what conditions the mold most grow and how fast. I thought that this would help people to find the best place to store the bread so that it would stay fresh and last longer. I also was curious about which factors do most affect the mold’s growth.
I learned from my food science subject that mold is a tiny spores in the air that fall into damp food especially bread and grow by producing chemicals that root down the food, which also causes a bad taste for the food. If you look under a high power compound light microscope, you can see these microscopic look like threads that seem to be spread out thickly on the bread. Bread mold is found in many different types, shapes and colours. The most common bread molds are Penicillium and Aspergillus family. Penicillium and Aspergillus molds usually appear to be similar with spherical shape, also green and grey in colour, but both are different. Aspergillus mold have fine hairs that contain large balloons with spores inside. Some molds cause allergic reactions and respiratory problems. And a few molds such as Aspergillus produce mycotoxins, poisonous substances that can make us sick.
The molds can be controlled by many different factors, such as the temperature, Ph (acidity and bases range), and the moisture. The optimum temperature for molds growth is around 20 – 35 oC and terminated at 100oC. The Ph range for growth is around 2 (acid) to 8.5 (base), which means that it is extremely
This experiment was run to see how fast molds grow on bread in 3 different dry location, such as indoor room, fridge and freezer. The samples in a plastic container at room temperature showed mold in fewer days than the samples that kept in low temperature place as fridge and freezer. I think that this is because it was a better environment for the molds to grow. The breads that is kept cool will last longer on the plate than bread in normal room temperature.
II. Introduction
The purpose of the experiment was to know in what conditions the mold most grow and how fast. I thought that this would help people to find the best place to store the bread so that it would stay fresh and last longer. I also was curious about which factors do most affect the mold’s growth.
I learned from my food science subject that mold is a tiny spores in the air that fall into damp food especially bread and grow by producing chemicals that root down the food, which also causes a bad taste for the food. If you look under a high power compound light microscope, you can see these microscopic look like threads that seem to be spread out thickly on the bread. Bread mold is found in many different types, shapes and colours. The most common bread molds are Penicillium and Aspergillus family. Penicillium and Aspergillus molds usually appear to be similar with spherical shape, also green and grey in colour, but both are different. Aspergillus mold have fine hairs that contain large balloons with spores inside. Some molds cause allergic reactions and respiratory problems. And a few molds such as Aspergillus produce mycotoxins, poisonous substances that can make us sick.
The molds can be controlled by many different factors, such as the temperature, Ph (acidity and bases range), and the moisture. The optimum temperature for molds growth is around 20 – 35 oC and terminated at 100oC. The Ph range for growth is around 2 (acid) to 8.5 (base), which means that it is extremely
References: * In a major study of Food Industry (Bee May, 2012), it was found that the Mould is one of the micro organism that cause food poisoning and spoilage. * * Ezine Article. (2005). Bread Mold. Retrieved from http://ezinearticles.com/?Bread-Mold&id=405845 * Abigail’s Bakery. (No Year). Bread Mold Causes. Retrieved from http://www.abigailsbakery.com/bread-recipes/bread-mold-causes.htm * True Visions Microscopes. (2005). Looking at Bread Mold Under the Microscopes. Retrieved from http://www.truevisionmicroscopes.com/looking-at-bread-mold-under-the-microscope.html