Bread Mold Research Paper

Bread Mold Research Paper-22
As bread mold is a living organism, it requires moisture and oxygen to grow.

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Imagine you walk into the kitchen and notice the dreaded sight of moldy bread. In this lab, you will discover how light and temperature influence bread mold growth. If that is the case, do not perform this experiment.

Wear gloves and a mask, and do not eat or drink when working with the moldy bread. Have you ever thrown away moldy bread in your house?

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

Those spots are actually microscopic organisms called mold.

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.

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You can test out of the first two years of college and save thousands off your degree.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?These rhizoids penetrate into the bread surface and hold the fungus to the organic material.It then develops fruiting structures known as sporangium, where small spores grow and are released in the surrounding areas.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.Bread mold growth rate depends on several factors, temperature being the most important one.The growth rate of mildew would be slowed down, especially if the bread is kept in the refrigerator.


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