Abstract
Charlie
Charlie
In my experiment I tested to see what brand of white bread would mold the most quickly. I kept the bread at a temperature of between 64-68 degrees Fahrenheit, this means that the mold would spring up twice as quickly because most mold can begin growing at about 35 degrees Fahrenheit. The results may help my family and other people decide which brand of bread to buy.
Bread was placed in sealed and labeled plastic bags with one piece per bag. I put the bags in a cardboard box which I placed under my bed. At the end of every day I checked to see if there was mold and my experiment ended at the end of 25 days.
Bread was placed in sealed and labeled plastic bags with one piece per bag. I put the bags in a cardboard box which I placed under my bed. At the end of every day I checked to see if there was mold and my experiment ended at the end of 25 days.
In my results the bread that didn't have preservatives molded the most quickly while those that did molded more slowly but at different rates. From this I could figure out that the bread that had preservatives molded more slowly. The one loaf of bread that didn't have preservatives molding very quickly is an error but could be fixed if another expirement was done.
