Title : Growth of mould

Date: Dec 19,2023

Problem statement : Mr Clarke observes that sometimes his food grows food grows mould at a
faster rate than at other times

Scientific Question: Why food grows mould at a faster rate than at other times sometimes
Hypothesis: Food sometimes grows mould at a faster rate than at other times because of the
temperature it is stored at.

Aim: To investigate the effect temperature has on the growth of mould on food

Appparatus/ Material :Fridge,Dark box ,Water ,Dropper ,Petri dish , Marker and bread

Variables :
Manipulated - Temperature
Responding - mould growth
Controlled - Bread cut into 2 pieces

Procedure :
1) Label 1 petri dish A
2) Label the other petri dish B
3) Cut bread into 2 pieces and place each piece in a petri dish
4) Place 4 drops of water on each piece of bread
5) Petri dish A with a piece of bread was placed in the freezer
6) Petri dish was placed in a dark box
7) Both pieces of bread were observed for 9 days

Expected results :
A TABLE SHOWING THE PROGRESS OF THE GROWTH OF MOULD IN BREAD IN DARK
BOX VS BREAD IN FRIDGE

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9

Bread
in dark
box

Bread
in
fridge
Discussion : Mould is a type of fungi that lives on plant and animal matter. It grows best in
conditions Most moulds cannot grow below 40° F. This is why food is typically refrigerated at 39°
F. Mould grows best between 77° F and 86° F, especially if the air is humid therefore mould
grows best in humid and damp environments.
Bread in dark box would grow mould at a faster rate because the conditions are
more favorable for the growth of mould while bread in fridge may take longer or not grow mould
at all because the conditions are not favorable to mould growth.

Precaution: Gloves and safety glasses used when handling mould

Limitation:

Assumption: