Upload
madeleine-george
View
231
Download
5
Embed Size (px)
Citation preview
DO DIFFERENT TYPES OF BREAD MOLD AT DIFFERENT
RATES WHEN SATURATED WITH WATER?
By ReNee, Lisa, Meaghan and Elizabeth
QUESTION AND PREDICTION
QUESTION: Do different types of bread mold at different rates when saturated with water?
PREDICTION: We thought that the doughnut would mold the fastest due to the amount of sugar and oil it contains. We thought that the English muffin would mold the slowest because it was had less moisture in it to begin with.
MATERIALS
We used six different types of bread 7 Grain Sourdough Doughnut White Preservative-Free Bread English Muffin Whole-Grain Bagel Cinnamon Crunch Petri Dish Water Notebooks Transparency Graph Adhesive Tape
VARIABLES
Constant Variables Light Air Water Temperature
Independent Variable Different Types of Bread
Dependent Variable Rate of Mold Growth
PROCEDURE Step 1: Gather the six different types of bread (keep
the original white bread from the previous experiment to ensure all conditions are the same)
Step 2: Cut slices to fit the size of each graph which will lay on top of each dish. Then place each slice of bread into a different Petri-dish
Step 3: Dampen each slice of bread with three even sprays from the spray bottle
Step 4: Seal each Petri dish with adhesive tape with transparent graph centered on top of each lid
Step 5: Create chart to record data, see next slide for example
Step 6: For the next three weeks, on Mondays and Wednesdays, record the number of squares on the transparency that the mold covers
EXAMPLE OF DATA CHART FROM SCIENTIFIC NOTEBOOK
Day 7 Grain White Bread
Bagel English muffin
SourDough
Doughnut
MOLD DATA
Day 7 Grain White Bread
Bagel English muffin
SourDough
Doughnut
1 2/15/10
0 0 0 0 0 0
3 2/17/10
0 0 0 0 0 0
8 2/22/10
13 45 0 0 0 1
10 2/24/10
29 91 0 0 0 1
15 3/1/10
61 100 1 0 0 2
17 3/3/10
61 104 1 0 1 2
22 3/8/10
144 144 49 0 1 2
MOLD GROWTH DATA
Mold Pictures
White English Muffin Sourdough
7-Grain Doughnut Bagel
OUR CONCLUSION
We have found that the different types of bread, when saturated with water, do not influence the mold growth, however, the presence of preservatives influences how
quickly the bread molds The 7 Grain and the White Bread were preservative free and they molded quickly
and fiercely The English Muffin, Doughnut, Sourdough,
and Bagel contained preservatives and molded slowly if at all
SUPPORT FOR CONCLUSION
Dr. Fred Stein, consulting educator for greatschools.org states that, “Preservative-free bread is a wonderful medium for producing mold, which grows from spores (the mold equivalent of plant seeds) that are already present on the bread.” http://www.greatschools.org/students/activities/make-a-bread-mold-garden.gs?content=148
Diane Helmuth, Douglas County Extension Specialist for Food and Nutrition states in her article, “Preservative Free Bread Needs Refrigeration” To see her article go to: http://news.google.com/newspapers?nid=2199&dat=19800416&id=LKgyAAAAIBAJ&sjid=R-cFAAAAIBAJ&pg=4399,2899937
SUPPORT FOR CONCLUSIONS CONTINUED
“There are two general approaches that can be taken to reduce mold growth on bread. Reduced water activity and chemical preservatives,” says Ed O’Neil, Microbiologist from the MADSCI Network. www.madsci.org