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Title
Eww! Moldy bread!

Specific Question
What type of bread molds the fastest and in what condition

Hypothesis
I think the bread that is moisturized will have more mold

Graph of Hypothesis
Bread with the most mold banana is the dry bread

Independent Variable:
What type of bread molds the fastest

Dependent Variable:
In what condition

Variables That Need To Be Controlled:
Types of bread
 * Fiber one
 * Wheat
 * White
 * Banana

General Plan

 * 1) I made a list of what I needed and got all the materials
 * 2) I put the bread in the bags, some with water some with out
 * 3) I got my data chart and checked every other day

Safety Or Environmental Concerns
Dealing with mold

Experimental Design
I chose to do my project on bread mold. I took four types of bread and I did two different experiments on each loaf of bread, one was wet and the other was dry.

When data will be collected
It was collected in march

Number of Observations:
I checked it every other day.

Where will data be collected?:
At my home

Background Research
__I__ looked up what kind of molds there are and found many different types of mold. Most molds are not dangerous but there are some that are dangerous to people with Asama and lung problems. Some molds are toxic. Some mold has penicillin in it. Some of the more common bread molds are penicillin,aspergilus,rhizgius,monascus and fusarium.

Graphs
=== wheat===

Analysis

 * My data shows four different types of bread
 * Banana,fiber one,white,and wheat
 * I did wet and dry
 * For the wet the banana was 5%, fiber one was 80%, wheat bread was 8% and lastly the white was 15%
 * For the dry the banana was 80 %, the fiber one had 6%, wheat was 8% and the white was75%

Conclusion
After collecting all my data I found that the fiber one wet had the highest percent. The banana dry had the highest percent of mold. Wile doing my experiment I found that the mold would gradually increase daily. Each slice of bread carried a different type of Odor. Now that I have all my data I would choose to eat the wheat bread because that had the least amount of mold.

Discussion
While doing my experiment some of the patterns was an odd smell and the dry breads got stiff. The more the wet bread absorbed the water the less mold it had on it. I think that I could of done my experiment with more types of bread and could of put different spreads on the bread. I think if I ever had the opportunity to do this project again I would try putting some of my bread in a dark area and one in a light area. If there was something I could have changed then I might have found and reported more data. This data would be helpful for people who have allergies to mold and bread and it would also help people to know how long you can keep bread.

Benefit to Community and/or Science

 * My data can help scientiss figure how to help people with allergies to mold.
 * This data can also help you figure out how long bread can stay in your kitchen.

Abstract
I chose to do my project on bread mold. I wanted to see what types of bread molds the fastest and in what condition. I took four different types of bread banana,wheat,white,and fiber one and placed them into individual baggies. I placed a piece of each bread into an individual baggy with 1/4 cup of water. Then I took more pieces and placed them into a dry baggy. I placed these in my kitchen in a basket upon my microwave. I then checked them every other day for 2 weeks. I found that the wet fiber one had the most mold for the wet bread. The banana had the most mold for the dry. I then took a few pictures and disposed of the bread. I also observed how they looked and smelled through out my 2 weeks.