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Bread Molding

Bread Molding. By: Casey Ellis Chemistry and Society Lab Summer 2007 Dr. Sobczak June 25, 2007. Background Information. Geared for Elementary students in Grades 2-6 because in all South Carolina State Science Standards there is a standard Inquiry standard across all grade levels. .

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Bread Molding

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  1. Bread Molding By: Casey Ellis Chemistry and Society Lab Summer 2007 Dr. Sobczak June 25, 2007

  2. Background Information • Geared for Elementary students in Grades 2-6 because in all South Carolina State Science Standards there is a standard Inquiry standard across all grade levels. Scientific Method

  3. Question • Does bread mold faster in dark or light conditions? • How does light affect the reproduction of bread mold on white bread?" (This question would be asked by older students with more terminology)

  4. The bread in the window seal should mold faster because it increases the temperature causing mold to grow faster. Light penetrates the bag, causing the temperature to rise. In the dark location, there are no factors to raise the temperature, therefore taking it longer to mold.

  5. Experiment • In this experiment, you will take 2 pieces of bread and put them in a sealed sandwich bag. • Place 1 bread sample in a cabinet (a dark place) Label this sample #1 with a black marker • Place the other on a window seal ( a light place) Label this sample #2 with a black marker • Leave the samples in their proper locations for 5-7 days.

  6. Experiment cont. • Keep a daily log of each sample noting physical properties like color changes in the bread and possible sweating in the bags. • Record which one molds first (Sample on window seal, or sample in cabinet?)

  7. Data Collected • At the end of the experiment, collected data will include: the 2 bread samples (or pictures), daily logs on both samples, and conclusions/explanation

  8. Attack of the Mold-Man + = An ordinary slice of bread Mold formation on bread Mold-Man

  9. FLaReS Testing • F-Falsafiability: This is falsifiable because another experiment could be to put the bread samples in another light/dark location. (For example, on a table and in a closet) • L-Logical: It is logical with what we know about mold production. Mold grows faster in warm conditions because the chemical reaction is sensitive to temperatures. So when the temperature is warm, mold grows faster.

  10. FLaReS Testing • R-Replicable: This experiment is replicable and in fact has been replicated many, many times. • S-Sufficiency: The data would be sufficient because the actual mold could be seen on the bread sample (either by seeing the actual bread, or by pictures) and a daily log is kept on each sample noting any changes.

  11. Cute Cartoons

  12. Cute Cartoons

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