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The purpose of my experiment was to discover how the type of bread affected the amount of mold. The bread was cut and placed in separate Ziploc bags. The bread was measured for mold every day and was recorded on the data sheet.
Whole Wheat bread was the type of bread that grew the most mold, while white, wheat, and sourdough did not grow any mold. When Whole Wheat bread was left to mold, it grew an average of 60.91 square cm. When sweet bread was left to mold, it grew an average of .58 square cm. of mold. When white, wheat, and sourdough were left to mold, they grew no visible mold.
Mold eats only organic material as they primarily degrade cellulose, often found on plants. Cellulose is not digestible by humans and is often referred to as 'dietary fiber' or 'roughage'. In Whole Wheat and sweet bread, there is more cellulose than the other types of bread. In the whole wheat bread, there is at least 70 percent of the wheat germ, and since 33 percent of all plant matter is cellulose, there is the most cellulose in the whole wheat bread. IN Addition: Breads with the higher moisture levels have the greatest chance of molding first because they have a larger amount of medium for the mold to grow upon. Breads like banana nut bread, sourdough, and pumpernickel last the shortest time for me. I refrigerate my breads until i need them. Human contact can also effect this test.
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Rafa
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JordanGenerally speaking, the more moisture a food has and the more time it spends outside a refrigerator or freezer, the faster it is going to spoil, though not necessarily from mold (i.e., total evaporation of water from, say, bread or cake). Wrappers will give protection from heat and fairly good protection from bacteria, vermin, etc, but only temporarily before natural spoilage occurs. Thus, fresh fruits and vegetables, dairy products, etc, will spoil much faster than would dry goods, such as crackers, dehydrated foods, raisins, and so on, under similar conditions.
In the Frig: Strawberries are very quick if they are ripe. Cucumber is right behind the strawberry and will pass it if they are packed to closely. Room Temp: Natural Breads, especially nice nutty full grains with no preservatives.
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What is the name for Protists that convert the Suns energy into food?
slime molds
What hyphae spread across the surface of food in molds?
Aerial hyphae are the type of hyphae that spread across the surface of food in molds. These structures are responsible for producing spores, aiding in reproduction, and absorbing nutrients from the environment.
Which brand of gum molds the fastest?
The rate at which gum molds depends on various factors such as moisture content, temperature, and ingredients used. Generally, gums with higher moisture content and softer textures may mold faster than drier and harder gums. However, no specific brand can be stated as molding the fastest as results may vary depending on the storage conditions.
Do ferns and moulds make food by themselves?
No, ferns and molds do not make their own food through photosynthesis like plants do. Ferns get their food from the soil through their roots, while molds obtain nutrients by breaking down organic matter in their environment through external digestion.
True or false fuzzy looking molds that grow on food have hyphae that are packed tightly together?
True. Fuzzy-looking molds that grow on food typically have hyphae (filaments that make up the mold) that are densely packed together, giving them a fluffy appearance. These dense hyphae help the mold spread and absorb nutrients from the food.
