Comparing My Potato Mold And Mo

The results surprised me that the bread managed to grow no mold in the two weeks of research. I am unsure if it really takes that long for mold to grow or I did something wrong with setting up the experiment. I have a few theories on why the bread never grew mold: the most possible reason was the ziplock bag protecting the bread. The mold could not spread onto the bread through the air because the ziplock bag was protecting the bread like a shield, preventing all of the airborne fungi from contaminating the bread. If a bread slice had a mold spec on it when the experiment first began, the mold could not contaminate the bread as fast because no moving air could enter the bag to help move the mold to a different area of the bread to contaminate

This was because not all of them looked the same in shape. Also, for at least two of the slices we used the curved ends of the potatoes, this meant parts that should have been there were already not present for a cube shape. This was bad because much mass was eliminated in comparison with the cube shaped ones actually coming from the middle area of the potato, where you get a sufficient amount of the potato to actually use. This could remove more mass. Also, we only peeled off enough skin as we could, although we did not have too. Some parts were too hard to peel, therefore, a few potatoes had most of their skin removed, whereas, others mostly had at least half of their skin remaining. This would also have a role in causing various wrong masses for the initial masses of the potato, also affecting the final mass after it had been placed into the solution.

In my mold assessment I used the Building Education and Assessment Model (IBEAM) Mold Remediation Checklist for schools and commercial buildings offered on the EPA website and based my own evaluation of the indoor air quality at my library. The checklist I created allowed me to evaluate the areas of mold and mildew concern; mainly the openings in the celling caused by structural damage to the roof from a recent storm that was allowing water to enter the building and mold spores to grow on the ceiling tiles, walls and carpet. For my assessment I was not able to review existing indoor air quality records to use as reference.

Black mold is Stachybotrys Chartarum, and it can be removed from any home. It produces materials called mycotoxins. If the area has a lot of moisture, the matter may be slimy and greenish in color. A powdery dust exists in less-humid areas, and it may be easily airborne if disturbed. The time to tackle a cleanup is immediately.

Mold is extremely ugly and can wreck havoc in any premise that it enters. Therefore its essential mold removal is done at the earliest. Unfortunately most people like to place mold removal as low priority since it doesn't seem to do much problem. But mold is like the tip of the iceberg, you don't know what is deep inside. All the more reason for mold remediation to take place.

Mold is a microscopic element that belongs to the Fungi family. It reproduces by forming spores and usually thrives on moist cellulose based objects. They occupy an important ecological niche as they are responsible for braking down organic substances. However, mold poses several health risks to human beings and they should be removed as soon as they are detected.

Not only can dark, leafy green vegetables help give you a natural tan, but they can also improve your skin's overall health. Additionally, dark, leafy green vegetables can benefit your health in other ways. They can help protect against heart disease and reduce the risk of cancer.

During the time of the Incas potatoes were small with purple skins, yellow flesh, and a bitter flavor. The Incas gathered the potato from wild plants but eventually they were able to domesticate them and started to cultivate larger better tasting varieties. Once domesticated the Incas used the potato by squeezing out the moisture and then leaving them outdoors to freeze, this form of 'freeze drying' allowed them to keep indefinitely so they could be used in a stew pot or ground to course flour for flat bread.

Living in Tampa, FL surrounded by palm trees, sandy white beaches and sunny days can feel like a vacation. But even Tampa is not immune to the threat of mold and its production.San Diego Mold Testing

Mold grows everywhere. It can grow on walls, floors, ceilings, and foods. Some molds can be as dangerous as stachybotrys, or black mold, which is the most dangerous mold to human health. And some are not as dangerous as stachybotrys, but are they still can affect your health. I’ll be experimenting on how fast mold can grow on bread, cheese, and strawberries in different environments.

Stress is one of the most important factors responsible for depressive disorders [11]. The chronic mild stress (CMS) model, a widely used rodent model of depression, consists of repeated exposure to an array of varying and unpredictable, mild stressors and it induces changes in hypothalamic-pituitary-adrenal (HPA) axis Katz et al. 1981Vollmayr B, Henn FA (2003)

comprises a single cell (unicellular), cell clusters or multicellular relatively complex organisms. They are small living forms of life, which we cannot see with the naked eye. Bacteria, yeast and molds are three types of microorganisms. Some people often confuse, and almost always misunderstand, their functions, but they are just as real and alive as you are. They eat and grow. They reproduce and die.

Bacteria, mold, and yeast, can cause food to spoil. Microorganisms that break down fats in unsalted butter can cause it to become rancid. Bacteria that breaks down protein in meat and results in foul odors. If milk is kept too long, it will sour. Bacteria that have survived pasteurization grow in the milk and produce acid from the lactose that is naturally present in the milk. One important cause of food spoilage is air and oxygen. Oxygen can cause food spoilage in several ways. It can provide conditions that will build up the growth of microorganisms; it can cause damage to foods with the help of enzymes: and it can cause oxidation. When temperatures are not well controlled, food can

Alcohol poisons most microbes, but yeasts have evolved to tolerate high alcohol concentrations because they produce alcohol in an anaerobic biological process called ethanol fermentation.

-Date the bread was purchased: All bread samples will be from the same loaf purchased the day the experiment begins.