And think about what foods you may have seen molds growing on in the past. For instance, the cheese control would be the cheese that's normally kept in your refrigerator. Wrappers will give protection from heat and fairly good pr … otection from bacteria, vermin, etc, but only temporarily before natural spoilage occurs. Answer: Just like an independent variable, a dependentvariable is exactly what it sounds like. Foods that are moldy may also have invisible bacteria growing along with the mold. Then place the mold of two separate pieces of a control cheese Parmesan, mozzarella and then observe them for a period of time chosen by the student.
Here is the conclusion that Malik age 10 wrote: My hypothesis was supported because at the conclusion of my experiment all of the natural foods had mold and the processed foods did not. In 4 weeks the bread is still half way covered, but the cheese is completely covered with mold. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 °F in a boiling water canner for the recommended length of time. Moldy foods may also have bacteria growing along with the mold. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. Once you've got a clear idea of the questions you'll be trying to answer, keep reading to learn a little bit more about mold, and to think about the point of this science fair project.
Some foods are more hospitable to molds than others, and molds grow better in some environments more than others. Look for locations that are dry and dark, cold and dark, moist and warm, brightly lit, dark and damp, and so forth. Bread and baked goods Discard Porous foods can be contaminated below the surface. Mold needs a few factors to grow 1 high humidity 2 warm temperatures 3 food source If you were to keep humidity and temperature constant, I would say that wheat bread would grow mold faster. Once you've reached a conclusion to your experiment, the scientific part of your project is over.
My hypothesis bread mold is that bread mold will grow at a slower rate when in a freezing temperature bread, buy gloves order bread mold. Siegel recommends storing grains in airtight containers. Your bathroom, for instance, is a humid spot. But what about those cookies you stashed under your bed a week or two ago? Irefrigerate my breads until i need them. This experiment will explore the rate of mold growth on different kinds of breads, and the affect that preservatives have on them. Let's say the controlgroup gets exposed to all the same food, temperature, length ofdaylight, population density, etc.
Notify the store manager about mold on foods! The independent variable would be the am … ount of time you put the cheese out for and the dependant would be the amount of mold growing at the end of each time. In dangerous molds, poisonous substances are often contained in and around these threads. Wouldn't it be better to just ignore this mold business and hope it goes away? I put them in a cupboard and collected data about them for 5 days. But defiantly cheese will grow mold faster than Bread. Once you've located the different growing environments, you'll be placing three bags in each of the five locations.
Even though you can see through the jars in the beginning of the experiment, you may not be able to identify the food once it begins to mold! Science Experiments Involving Rotting Food are Easy, Fast and Cheap. Step 3: Form Hypothesis Using his own previous knowledge, as well as the information gathered from our research, my son came up with the following hypothesis: Natural foods will mold faster than processed foods. Some molds can cause allergic and respiratory problems, while others produce toxins that can be extremely harmful-even in small amounts. Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. It needs the cold to not get moldy. What you need to do now, before you start the experiment, is to come up with a hypothesis, or a guess about what will happen.
Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The hypothesis is written in the form. Once visible, the mold will grow noticeably each day. Teach your students about the history of mold and its possibilities for scientific application with this printable science activity. Moisture in the environment also plays a critical role in how quickly mold spots develop on any type of loaf. This is because the banana has more moisture, and more water content than the cheese.
The question is, what type of food will go bad first? The burger looks the same on day 30 as it did on day one. Yes, some molds cause allergic reactions and respiratory problems. Wrappers will give protection from heat and fairly good protection from bacteria, vermin, etc, but only temporarily before natural spoilage occurs. 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. What Are Some Common Foodborne Molds? Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. Mold spores may remain airborne indefinitely, may cling to clothing or fur, or … may be able to survive extremes of temperature and pressure. Please feel free to link to any pages of FoodReference.