Some background research had to be done before starting the experiment to prevent any faults in the lab. There are a few types of bread mold Aijith had described that could possibly grow during the experiment: Rhizopus, which can be gray or black, Penicillium, which varies between gray, green and white, Aperaillius, which is green-blue to brown and Fusarium, which is brownish or reddish in color (Ajith). All of these bread molds grow in different environments so the experiment may grow certain types depending on the temperature and humidity the bread is put in (Ajith). Also, according to Kemp, Paul, and Segal, the type of bread used in the experiment can affect the growth of bread mold because preservatives can slow down the growth of bread mold (Kemp, Paul and Segal)....
... middle of paper ...
...n, it is washed off away from our hands. On the bread mold, some of the bacteria was still left inside. This lab has allowed me to understand the way bread mold is prevented and the pros and cons of washing hands with soap and water, and hand sanitizer.
1. Ajith, Auston. Science Projects. Auston Ajith, 2013. Web. 7 Apr. 2014.
2. Ajith, Auston. Chart. Science Project N.p., n.d. Web. 7 Apr. 2014.
3. Bjornsson, Erin. education.com. Educuation.com Inc,, 2014. Web. 10 Mar. 2014.
4. Kemp, Gina, Paul, Maya W., and Segal, Robert. "Organic Foods."
Understanding Organic Food Labels, Benefits, and Claims. Helpguide.org, Dec. 2013. Web. 18 Apr. 2014.
5. “Mold.” HowStuffWorks. HowStuffWorks.com, 15 Oct. 2008. Web. 20 Apr.
6. "The Pros and Cons of Antibacterial Soaps and Sprays."
Foreverhealthandwellness.com. N.p., 19 Oct. 2013. Web. 20 Apr. 2014.
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