hmm

hmm i guess that method's a little preliminary. and i've lagged a bit in my srp, okay it's time to do some researching on bread mould.

using this website, http://www.newton.dep.anl.gov/askasci/gen01/gen01955.htm, i've found that calcium propionate is a preservative found in bread that prevents the growing of bread mould. it is toxic on moulds and also humans at high concentrations.

according to http://www.bio.net/bionet/mm/mycology/1996-March/003621.html, there are many ways to prevent mould growth. these are:
- baking at 400 degrees celsius which kills the moulds so the bread starts out mould free and sterile. but my oven at home doesn't go up to 400 degrees =/
- chemicals such as propionic acid (calcium propionic is the organic salt formed by the reaction of calcium hydroxide with propionic acid), and acetic acid, the acid in vinegar.

i think i'll change my method. again. i'll write up a proper method tomorrow cos i'm gonna get off pretty soon. but the idea is based around that i'll use the chemicals calcium propionate and acetic acid on bread mould to see which one is able to kill the bread mould more quickly and effectively.

byee !
x.