Testing The Conditions Of Black Bread Mold Growth

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i. Title: Testing the Conditions of Black Bread Mold Growth II. Introduction:
Bread. A common household food item used in pizza, sandwiches, burgers, and more. But when bread sits out too long you start to notice some fuzzy stuff growing on it. This fuzzy stuff is Rhizopus Stolonifer or, more commonly known as, black bread mold. This mold is a member of the of the phylum Zygomycota, which have life cycles that include a zygospore. A zygospore is a resting spore that has zygotes made when the mold is in its sexual phase of its lifecycle. Rhizopus stolonifer reproduced asexually and sexually. This happens when two hyphae come together, from different mating types, and form gametangia. The gametangia the fuses
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Molds can even be beneficial in the way that some make our food taste better, like in some cheeses. Rhizopus stolonifer is a common find in your food and is only one in the giant family of molds. Our experiment is to test that if bread is exposed to light, then mold will grow faster because of the increase in heat. This experiment 's purpose is to test the growth rate and conditions of mold. We hope to have a better understanding on the prevention of mold growth. Our manipulated variable will be the amount of light distributed to the bread, the responding variable will be the mold growth, and the controlled variable is the type of bread used in the experiment.

III. Methods:
Materials used for this is four pieces of white bread, four plastic ziploc bags, and a source of light and a source of darkness. Our procedure included six steps. First, you needed to acquire your four pieces of bread and four bags. Secondly, place the bread in the four bags. Thirdly, number the bags 1-4. Fourthly, place two bags in a well lit area (windowsill, lamp). Fifth, place the remaining two bags of bread in a dark area (drawer, box). Sixth and finally, record the amount of mold growth every few days for nine days using a data table.

V. Analysis & Conclusion:
The mold was scarce. As seen on the data table, the bread was only covered .5% in mold by the end of the experiment. In the period between day one and seven there was no change in the
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