Which Food Will Mold the Fastest? In this experimental project, four foods will be tested to see which one will mold the fastest. The foods that will be used are bread, cheese, milk, and bananas. The purpose of this experiment is to see which of the foods will mold the fastest. In this experiment, the hypothesis is that the milk will mold first, the cheese will mold second, the banana will mold third, and the bread will mold last. Mold is is defined as a growth of fungus that occurs on food or in a home or other moist warm conditions. The four foods that are being used are foods that very commonly obtain mold over time. These foods also can obtain mold very quickly if not stored in the proper circumstances. Mold may come in different forms …show more content…
Most mold dilemmas come from the temperature of the air. Air pollutants such as mold has many opportunities to transport onto foods by air itself, and by fruit flies also commonly known as gnats. Although they may seem micro-like, they can carry a high quantity of germs over time. Molds develop greatly over time, that 's why most people should do things like take out their trash as soon it gets full, and keep their homes as clean as possible. Science Experiment In this experiment, objects like plates to place foods on, gloves to protect hands from mold, a jar like container, and the four listed foods will be needed. The foods must be taken out of the refrigerator and placed into cabinets. Overtime the scientist must look and record data and information about the results. In four days the process will stop and final information and data will be taken down. The experimental purpose is to see which of the foods will mold the fastest. The hypothesis created is that the milk will spoil the fastest because of prior knowledge. As the experiment started on the first day the milk surprisingly the same, the cheese looks fresh as well as the bread and banana. On day two, the milk still surprisingly looks the same, while the banana has started to rot and is already mushy. The cheese becomes wet as if it is dehydrated and the bread looks the same except the crust becomes a little
We were asked to correctly communicate these findings as we tested each of the substances she had encountered with both water and hexane. In experiment number three, The Relationship Between the Volume of a Gas and the Temperature, we where given a list of materials and asked to come up with our own procedure, which we did using zip lock bags filled with air, and submerged fully in a measured amount of water in order to find the volume, and then the change in volume when the temperature of the water was increased. In the fourth experiment we were asked to find the temperature of heated water, based on the cold and warm water. The experiment also required that each section be preformed several times in order to ensure accuracy, and also asked that the experimental responsibilities be split up between lab partners, each doing a section of the testing. This gave us an opportunity to work together with our fellow lab partners, with no one person doing the bulk of the work.
If I had a chance to do any of these experiments again, I would choose to go more into depth for the dampness experiment. I would hold the experiment for a longer time period so that I can prove that if the mealworms were allowed to remain on the damp surface for excessive amount of time, the amount of dampness would become harmful to the mealworms as their bodies might start to rot and get infected. If I were to do the food experiment again, I would worms in the soil before putting the food into the container. I would do this because when I gave the worms a thin slice of apple (not part of experiment), they all came up to the surface of the soil to eat the apple. I could tell that the worms ate the apple because on the next day, only the skin
The first hypothesis , which was that if more people will choose mint over fruit gum, was proven wrong because more people chose fruit . People picked the fruit flavored gum because of how colorful the rapper looked, the color orange is bright and attracting .The second hypothesis for the second experiment is supported by the results , mint gum’s flavor does lasted longer. Mint Gum has mint flavor from plants that helps keep the flavor longer . In the future, the experiment will be , does how many times you chew the gum play a role in the flavors lasting ?
a. Water boils to produce steam at 100 C (212 F) b. Water produces gas with sodium metal c. Water and oil separate when combined d. Water dissolves sugar 22. In the experiment, students put brine shrimp in water with different concentration of salt and counted the number. Which of the following changes to the experiment will increase confidence in the validity of the result? a. Count the number of dead brine shrimp instead of living brine shrimp b. Add more brine shrimp to the water with the highest salt concentration c.
Additionally, it was difficult obtaining a piece of rhubarb that was thin and particularly red, therefore the effect could not be best observed in the cells. Part B: Design your own experiment Parts of this practical were taken and slightly altered from the following link http://www.markedbyteachers.com/gcse/science/investigate-the-effect-of-surface-area-on-osmosis-in-potato-tissue.html Aim: To observe the effect different surface area: volume ratios have on osmosis in potato tissue. Hypothesis: If the potato has a larger surface area: volume ratio, the quicker osmosis will take place and the larger the mass will be at the end of the experiment, therefore the difference in mass of the potatoes from the start of the experiment to the end of the experiment will be larger. Additionally, the potato pieces left in a saltwater solution will decrease in mass, whereas the pieces left in water will increase in mass.
For this lab I will be using water and sucrose to demonstrate the rate of osmosis. In this lab I will be exploring how temperature impacts the rate of osmosis by placing pieces of potato of equal size in solutions of different temperatures and observing the change in mass of potato after a given period of time. The change in mass will indicate the rate of osmosis.
Materials: The materials that I will be utilizing during these experimentations are three to four ice cubes, one cup for measuring, six unblemished cups, one stopwatch, one hot water source, three tablets of Alka-Seltzer, one thermometer that measures from negative
8) Explain how each experiment type (question 7) differs from the
The purpose of this experiment was to observe the relationship between different solutions and their effect on the mass and length of a gummy bear. Gummy bears with the same relative size and colour were placed in 50 mL beakers with the same amount of their designated liquid. The different solutions studied were water, oil, vinegar, a simple sugar solution, and rubbing alcohol. In the end, based on the observations made, the majority of the hypotheses created were not proven to be correct.
A scale of zero to five was used to describe the reactions, with zero being no reaction at all, one being a slow reaction, and five being a very fast reaction. The materials used were a test tube rack, six test tubes, a test tube clamp, forceps, a graduated cylinder, four small pieces of liver, one piece of potato, one piece of hamburger meat, approximately forty milliliters of hydrogen peroxide in a forty milliliter beaker, a splint, and matches. An ice bath and boiling water was required for testing, where a hot plate was used to boil the water. Each test tube given a label, which were “cold”, “room”, “hot”, “warm”, “potato”, “meat”, and
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.
5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
This experiment has to be carried out carefully
The mold that usually grows on bread includes Penicillium and Rhizopus. Mould is a form of fungi, fungi can be defined as any of a diverse group of organisms that live by decomposing and absorbing the host as they
The experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water