Bread Mold Research Paper

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Now, if you spot a black color, you are looking at spores ready to grow more mold.

All of your rate graphs should have had an upward trend indicating that the amount of mold growth is directly related to time.

For sample #1 (dark), you should have noticed a steady rising trend in mold growth.

If you compare this to samples #2 (light), #3 (cold), and #4 (warm), these graphs, while still showing an upward trend, will not be as steep.

Was it decorated with spots of green and white or fully covered in mold?

Those spots are actually microscopic organisms called mold.These spores germinate to form hyphae that begin to grow on the bread surface absorbing all the moisture and nutrients from the bread.With adequate nutrients from the bread they develop into mature fungi that consists of rhizoids.What happens when you leave the bread open for some more time?The mold spreads quickly and the entire bread turns into a green or black color and appears fuzzy.It causes rotting of some fruits and some infections in humans.Microscopic parts of the bread mold fungi, known as spores, are present in the air all around us.These rhizoids penetrate into the bread surface and hold the fungus to the organic material.It then develops fruiting structures known as sporangium, where small spores grow and are released in the surrounding areas.This is because mold grows the best in dark, moist and cozy environments. We have over 200 college courses that prepare you to earn credit by exam that is accepted by over 1,500 colleges and universities.You can test out of the first two years of college and save thousands off your degree.

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