Bio Class 11 Bread Mold Experiment
-
Upload
rahul-anand -
Category
Documents
-
view
460 -
download
17
description
Transcript of Bio Class 11 Bread Mold Experiment
ACKNOWLEDGEMENTI would like to thank our bio teacher Ms Hema malini ma’am for giving us an opportunity to do such an interesting experiment and also for spending her invaluable time helping us conduct our experiment. I would like to thank my parents who have stood by me and helped me complete the experiment.
What is Mold?
Mold is something that we often take for granted, as something that makes us have to throw the bread away or the cheese smell bad.
Mold is, in fact, a fascinating organism which has had many different uses over the years and our lives would not be the same without it.
A mold or mould) is a fungus that grows in the form of multicellular filaments called hyphae.In contrast, fungi that can adopt a single celled growth habit are called yeasts.
The scientific name of bread mould is Rhizopus stolonifera
Molds are a large and taxonomically diverse number of fungal species where the growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores (conidia) formed by differentiation at the ends of hyphae. The mode of formation and shape of these spores is traditionally used to classify molds.[4] Many of these spores are colored, making the fungus much more obvious to the human eye at this stage in its life-cycle.
Molds are considered to be microbes and do not form a specific taxonomic or phylogenetic grouping, but can be found in the
divisions Zygomycota and Ascomycota. In the past, most molds were classified within the Deuteromycota.
Most of us know that food seems to become moldy more quickly in the summer than in the winter when it is colder. Food in refrigerators seems to keep longer than food left out in the sun. Is this true? Does temperature really affect the rate at which mold grows?
Important Note
Please note that some people are allergic to mold; ask your doctor or parents. If this is the case, do not pick the Mold Bread Experiment. Always wear gloves and a mask, wash your hands, and don’t eat or drink whilst you are performing this study.
Performing the Mold Bread Experiment
Hypothesis
In the Mold Bread Experiment we are trying to prove that;
"Mold grows quicker at higher temperatures."
What You Need for the Mold Bread
Experiment
•5 slices of bread. Any sort will do but it is perfectly fine to use
cheap white sliced bread as then you will know that all of the
slices are a similar size, weight and thickness. You must
make a note of the brand and use-by date so that anybody
else wanting to repeat the Mold Bread Experiment can use
the same type.
• 5 boxes to keep the bread
in
• Clean knife
•Chopping board
•Sticky labels
• Mold Spores -. There are mold spores all around us in the air
which will eventually grow on the bread .
• Mask
•Gloves
•Agar -agar
Method
•Using the sticky labels and
the marker pen label the
different boxes .
•Cut each slice into two so that one con be wet while the other
dry.
•Put the paired slices of bread into each box and seal the box
tightly.
Agar plates
•Put the 1’ box into the freezer, the 1 boxes into the
refrigerator ,1boxes somewhere safe in a warm room,1 box
ouside in the sun and the last one ouside in the shade.
Because the boxes in the freezer and fridge will not be getting
much light .so light is a factor here.
•Every 24 hours, preferably at exactly the same time every day
moisten the wet slice and observe if there is any growth
•You should repeat these counting processes for 10 days .
•Keep a careful note of your results for each slice of bread for
the entire duration of the experiment
•The mold can then be transferred to the agar plate for faster
growth.
•Once you have finished, throw out all of the boxes without
opening them.
OBSERVATION TABLE
SL.N
O
LOCATION OF
BREAD
WETNESS/
DRYNESS
TIME TAKEN FOR
MOLD TO GROW
1. Outside Wet
Dry
10 Days
14 Days
2. Outside in the
shade
Wet
Dry
7 Days
13 Days
3. Inside a warm Wet 8 Days
room Dry No growth
yet
4. Inside freezer Wet
Dry
No growth yet
No growth yet
5. Inside
refrigerator
Wet
Dry
No growth yet
No growth yet
Chart for comparison b/w location,moisture
and days taken for mold growth
Outside in light Outside in shade Inside warm room cold temp.0
5
10
15
20
25
WetDry
Before After
NO CHANGE IN THE ONES KEPT IN THE FREEZER AND
REFRIGERATOR
The breads above are dry while the ones
below the dry ones are the wet ones.
But there was a change in those kept in
the shade:
The wet slice had growth of mold but not
the dry slices .Why?
INFERANCE
1.The slices in the shade had faster bread mold
growth than the ones in the sunlight.
2.The slices which were in a warmer
temperature had more mold growth than the
ones in the colder temperatures.
3.The slices which had moisture had more mold
growth than the drier ones.
4.So. The factors effecting bread mold growth
are:
a.light – lesser the light more the
growth
b.moisture – more the moisture more
the
growth
c.temperature – more the
temperature
better the
growth
Why are the Results Important?
The food industry spends millions of dollars every year on refrigeration and it is very important that we use this knowledge for preventing food spoilage.By preventing food spoilage thee will be enough food for all.
Facts About Mold
Common molds[
Acremonium Alternaria Aspergillus Cladosporium Fusarium Mucor Penicillium Rhizopus Stachybotrys Trichoderma
•Mold is not a plant but a fungus like mushrooms and
toadstools. It grows on food and other organic matter,
breaking it down into slime and extracting nutrients for
growth.
•Alexander Fleming discovered that a common type of mold
fungi kills germs. From this, he made a medicine called
penicillin which has saved millions of lives over the last 80
years. Many other life-saving drugs are made from chemicals
obtained from mold.
•Mold is one of nature’s cleaners. It breaks down dead organic
material and recycles the nutrients back into the soil. It is
essential in nearly every ecosystem in the world.
•We use molds for flavor in some foods such as blue cheese,
soy sauce and Quorn(TM).
• Molds cause biodegradation of natural materials, which can be
unwanted when it becomes food spoilage or damage to
property. They also play important roles in biotechnology and
food science in the production of various foods, beverages,
antibiotics, pharmaceuticals and enzymes. Some diseases of
animals and humans can be caused by certain molds:
disease may result from allergic sensitivity to mold spores,
from growth of pathogenic molds within the body, or from the
effects of ingested or inhaled toxic compounds (mycotoxins)
produced by molds.
BIBLIOGRAPHY:
1. www.health.state.mn.us/divs/eh/indoorair/mold/ 2. www.madsci.org/posts/archives/1997-
05/863449273.Mi.r.html3. www.fsec.ucf.edu 4. www.wiki.org 5. HTTPS://EXPLORABLE.COM/ MOLD - BREAD -EXPERIMENT
THANK YOU