Posted: March 1st, 2017
1. How could changing the temperatures of the incubated bags affect the results? 2.How could the results differ between fresh bread from the bakery and mass produced bread with preservatives? 3. Based on the results, what condition are most favorable for mold growth on bread and apple? 4.From the experiment, which conditions produced the most mold growth? which were the slowest? 5. How did the mold grow on the bread? ( Think about the parts of the mold, what part was on the bread and how did it get there?
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