Bread Mold Research Paper

Bread Mold Research Paper-42
The x-axis will be labeled 'mold growth.' This is the dependent variable or total number of boxes you counted for each day. What in the world causes mold to grow on products like bread? As moisture gets into the bread, it becomes a dwelling spot for mold to grow.

The x-axis will be labeled 'mold growth.' This is the dependent variable or total number of boxes you counted for each day. What in the world causes mold to grow on products like bread? As moisture gets into the bread, it becomes a dwelling spot for mold to grow.

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Was it decorated with spots of green and white or fully covered in mold?

Those spots are actually microscopic organisms called mold.

For sample #1 (dark), you should have noticed a steady rising trend in mold growth.

If you compare this to samples #2 (light), #3 (cold), and #4 (warm), these graphs, while still showing an upward trend, will not be as steep.

These spores germinate to form hyphae that begin to grow on the bread surface absorbing all the moisture and nutrients from the bread.

With adequate nutrients from the bread they develop into mature fungi that consists of rhizoids.What happens when you leave the bread open for some more time?The mold spreads quickly and the entire bread turns into a green or black color and appears fuzzy.Anyone can earn credit-by-exam regardless of age or education level.Have you ever opened a loaf of bread that was lying in the kitchen for a long time and seen some patches of dark-colored mold on it?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.This is because mold grows the best in dark, moist and cozy environments. We have over 200 college courses that prepare you to earn credit by exam that is accepted by over 1,500 colleges and universities.You can test out of the first two years of college and save thousands off your degree.They can be found on any surface and in any condition.They appear on the surface of bread that may be left open in normal conditions, say on the kitchen countertop.

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