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Week one Day one-The variable

Outside 17 degrees. Control. Sliced in 4. Dipped in toilet water. Put in drawer. Week one Day one-The variable. The variable is the different ways of changing the result of quantity of the mold in the apple. Purpose/Goal. Hypothesis.

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Week one Day one-The variable

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  1. Outside 17 degrees Control Sliced in 4 Dipped in toilet water Put in drawer Week one Day one-The variable The variable is the different ways of changing the result of quantity of the mold in the apple.

  2. Purpose/Goal Hypothesis If the apple was sliced in 4 pieces then it would mold faster because the sugars inside have now been exposed to the air and bacteria will increase rapidly, feeding on the sugars. • The purpose is to see how the mold would grow and the bacteria spread over the apples. To figure out how an apple would mold faster, I used different ways (sliced, liquid, outside, normal, and drawer).

  3. Materials/Equipment Controlling the Experiment To control the experiment, I used the same Ziploc bags to contain the apples. I also controlled the experiment by using the same fruit. • Ziploc bags x5 • Plastic dish x5 • Apple x5 • Knife (to cut one of the apples) • Black marker • Camera

  4. Control-Week 2 Outside-Week 2 This apple is kept outside and is beginning to moisturize producing little drops of water. In the center of the picture, there is a steam of water in the bag, but not on the apple. The Control has been left for a week and there are black mold in some parts of the apple. I realized that most of the mold is growing on the bottom of the apple.

  5. Sliced-Week 2 Toilet Water-Week 2 There isn’t much change in this apple but there is still little black dots on the bottom of the apple similar to the control. As you can see, the apple that was sliced in four is molding very fast and some parts are already turning white, but you can also see that the back of the apple is still good as new.

  6. Drawer-Week 2 Control-Week 3 Still not a lot of changes but if you look closely, there is some black dots all over the apple. From this picture, it looks as if there was no change but there is actually water in the bag, a few droplets. The apple is quite moist.

  7. Outside-Week 3 Sliced-Week 3 A little more mold but not a big change. Some thing that you can notice from this picture is that there is again moisture on the bag like steam. There are two big blobs of black mold in this apple and you can see the water droplets in the Ziploc bag.

  8. Toilet Water-Week 3 Drawer-Week 3 This apple is really starting to mold and it has produced a lot of moisture in the bag. Compared to last week, there is a big change. There are little pieces of mold all over apple and it has started to moisturize.

  9. Control-Week 4 Outside-Week 4 There isn’t a big difference from last week but you can see that there is still moisture in the bag. There is basically no change from one week ago and I realized Control is the slowest apple to mold so far.

  10. Sliced-Week 4 Toilet Water-Week 4 Now there are much more bigger pieces of mold over the apple. A little more mold growing but it lost it’s moisture, you still can see that the back of the apple is still fresh.

  11. Drawer-Week 4 Procedure Cut one apple into four Dip one apple in toilet Put all apples in Ziploc bags Place one apple outside Place one apple in drawer Put the rest of the apples in a safe spot inside the house Now you can see the moisture on the top left corner of the bag. I realized this apple I put in the drawer doesn’t mold much but instead produce moisture.

  12. Observation Result The result was that the sliced apple had molded the fastest because the sugars inside have been brought out letting the bacteria to feed on the sugars. However, the backside of the apple is still good as new. I have realized that overall, all apples has produced many moisture and mold except for the control. The control still look fresh and brand-new. Another observation that I made was that the apple that was kept in the drawer was the most moist but the sliced apple had the most mold.

  13. Conclusions Reflection I thought this project was really fun and was a great way to learn the understanding of micro-organisms and how does bacteria grow. It was also interesting to know that apples produce juice when they mold! The conclusion is that sliced apple will mold the fastest and if an apple is kept with no light, it will produce moisture. Also when apples mold, they turn black, not white and they also don’t shrink like other molded fruit.

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