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Which Bread Molds the Fastest?

based on 102 ratings
Author: Barry Eitel

Many food lovers are getting worried about the amount of preservatives and chemicals found in their everyday meals, now that these additives have been proved to be harmful to our health. In order to stay fresh on the shelves for so long, many commercial breads contain these ingredients. This experiment will explore the rate of mold growth on different kinds of breads, and the affect that preservatives have on them.

Problem:

Do different types of grain affect the rate of mold growth? How do food preservatives affect mold growth?

Materials:

  • Five plates
  • Slice of white bread
  • Slice of wheat bread
  • Slice of rye bread
  • Slice of bread made from rice flour
  • Slice of homemade bread (like this)
  • Teaspoon
  • Water
  • Journal
  • Camera

Procedure:

  1. Create a chart in your journal with the breads and the ingredients in each.
  2. Place a slice of bread on its own plate, and sprinkle a teaspoon of water on each sample. Make sure the slices are equally damp, but not soggy.
  3. Place all five plates in a warm, dark place where they won’t be bothered (like an empty cabinet) and keep some distance between the samples. Don’t let the plates touch.
  4. Take a photo of each sample on its first day.
  5. Leave the samples overnight.
  6. The next day, note any changes in your science journal, and take another photo of each sample.
  7. Then sprinkle on some more water to keep the samples moist.
  8. Repeat steps 6 and 7 for one week. Remember to take careful notes about the mold, like how much mold is growing, and what color and shape it is.
  9. After taking your last photos on day seven, throw away all your bread samples.
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