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8th
Grade Bread Mold Science Fair Project
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HYPOTHESIS:
BREAD SAMPLES CONTAINING CALCIUM PROPIONATE WILL NOT PRODUCE MOLD GROWTH
AS FAST AS BREAD SAMPLES WITHOUT THIS PRESERVATIVE.
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Spore Collection
on 07MAR05, Location: Linden, NJ LAT 40 DEG 38 Min, LONG 074 DEG 16
Min
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Complete
project display board exhibited at school
science fair on 05MAY05
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Whole Wheat Hearty White Stone Ground Whole Wheat 12 Grain German Dark Wheat Crunchy Oat
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Six
different types of bread were used, ingredients were noted in an Excel
spreadsheet.
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NOTE- Pepperidge Farm Bread is a delicious and nutritious bread. Like ANY bread or food- it will eventually get moldy. We used this brand only because of the wide variety of types available in this brand. This project is not meant as any disparagement of Pepperidge Farm, and we continue to enjoy Pepperidge Farm bread in our home as our favorite choice of bread. |
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Each type of bread was cut into a 1 inch square, and placed in a petri dish. The sample was saturated with spring water. Petri dish left open overnight to expose the bread to air- and spores that would floating around naturally in the air. |
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| Above left shows the growth Acremonium observed in the petridish containing Stone Ground Whole Wheat, using stereo microscope at 30x. | Above right shows sample of same Acremonium mold growth after transfer to a slide. This was photographed under Lomo compound microscope at 220x. | |
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| Above left shows the growth of Basidiomycetes observed in the petri dish containing Whole Wheat, using stereo microscope at 30x. | Above right shows sample of same Basidiomycetes mold growth after transfer to a slide. This was photographed under Lomo compound microscope at 220x. | |
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| Above left shows the Cladosporium mold growth on German Dark bread observed under Lomo compound microscope at 220. | Above right shows sample of mold growth on Hearty White bread also at 220x. Red slime mold not yet identified. | |
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| Above shows a tan slime mold growth observed on 12 Grain bread, under Lomo compound microscope at 220x. |
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