Environment’s Effect on Growth of Bread Molds Essay Example

others D. SCOPE & DELIMITATION OF THE STUDY Bread Name: Francis Bread Through the study, we are able to find out the specific environmental condition that makes molds grow faster. It was also observed that mold breed on dead organic substance. Their presence is only obvious to eyes when large mold colonies develop. Some molls can Deere at a temperature as low as USC.

Molls can survive In a resting state. The observation was done for about 7 to 10 days. But it was observed that there are also came circumstances that do not encourage growth. The plan is to compare in which environment bread molds develop faster. The independent variable for the experiment is light and the dependent variable is bread mold reproduction. A control is a test in which the independent variable is kept constant in order to measure changes in the dependent variable. In a control, all variables are identical to the experimental setup?your original setup?except for the independent variable.

Factors that are identical in both the experimental setup and the control setup are the controlled variables. In several reference materials, we have learned that molds reproduced by producing air borne spores; these microscopic particles are so small they are invisible to the human eye and are found nearly everywhere. (Wisped. Com) When you leave bread out on the counter, spores will land on the bread and given time sufficiently warm conditions will grow into adult fungi. The spores get the energy they need to grow by feeding on the bread.

Breads are also rich in starches, polymers made up of sugar molecules, and other useful nutrients. Just as bread can help

supply us with the food e need, it can also serve as food for other organisms like fungi. Water As with all living organisms, bread mold requires water in order to grow and to be alive. Bread mold uses water in many of its chemical processes at the cellular level. Spores Mold spores must be present to grow. Mold spores, ranging from Just 3 to 40 microns in size, exist everywhere in the environment.

This meaner mold growth is possible in any home when given proper growing conditions. Food Organic substances provide nutrients for mold growth. This makes bread, fruit and other food products the ideal growing environment for mold. Moisture Mold requires water to survive and grow, with the amount varying depending on the mold variety. This is the condition least likely to be present in adequate amounts. However, bread mold has the advantage of being kept in a bag where moisture does not evaporate. Bread naturally contains moisture, providing adequate growing conditions for mold.

Temperature Optimal mold growth occurs in warm temperatures, since enzymes, or the proteins that control chemical processes, work more efficiently when it is warm rather than when it is cold. Mold assessment and mold remediation are techniques used in occupational health: mold assessment is the process of identifying the location and extent of the mold hazard in a structure, and mold remediation is the process of removal and/or cleanup of mold from an indoor environment. Bread gets moldy because it provides a good source of food for some types of fungus.

The air is usually full of tiny mold spores, and under the right conditions, they can settle on

nearly any organic substance and start to digest it. In bread, these enzymes break down the cell walls of the organic material making up the loaf, releasing easily digestible, molecularly simple compounds. This is how bread gets moldy. Mold, found on old or unregistered bread, comes from fungi, one of the most ubiquitous and successful Torts AT Tie on ten planet. I newer are cozens AT autonomous AT species, wanly can De found practically everywhere.

Scientists who study fungi, called mycologists, tell say that approximately one out of every 20 living species is a form of fungus. Fungi cannot receive energy directly from the sun because they do not have chlorophyll, and must therefore live off other plants and animals. Some fungi are parasites, actively attacking a host for nutrients. Most, however, are scavengers, turning organic matter into soil. Without fungi, many plants would die, because they require rich soil to thrive. Most fungi tend to be flexible about their food choices.

They feed on a wide variety of organic molecules, and their flexibility is largely responsible for their ubiquity. Fungi produce dozens of digestive enzymes and acids, which they secrete into a material as they grow over it.