Title

Mold Growth
Carolina Corral
Chantal Gebauer

Purpose: To find out how preservatives and no preservatives affect mold growth, when water is added to the bread.

Hypothesis: If the bread has preservatives then it will have fewer molds tan the bread with no preservatives.

Materials: * 5 slices of white bread with no preservatives * 5 slices of White bread with preservatives * Tap water (3 sprays on each side) * 10 Ziploc bags (sandwich size)

Procedure: 1. 5 slices of White bread with no preservatives were gathered, 5 slices of White bread with preservatives were gathered. 2. 5 slices of white bread with no preservatives were sprayed 3 times on both side with tap water, 5 slices of white bread with preservatives were sprayed 3 times on both sides with tap water. 3. 5 slices of white bread with preservatives were placed inside 5 Ziploc bags, sandwich size, and labelled, 5 slices of white bread with no preservatives were placed inside 5 Ziploc bags, sandwich size, and labelled. 4. 10 slices of bread were placed in the lab room.
Results

Growth of mold | Bread | Day 0 | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | | No preservatives | None | None | None | None | None | None | | With preservatives | None | None | None | None | None | None | |

Day 0 (25/01/13)
The bread was placed in the lab room.
Day 1 (28/01/13)
3 days passed, but the bread seemed the same way. They looked a little bit drier, but there were no