i got it .

i have it. my experiment. my method before i know, sounds pretty primary school. so now i've decided to make it more of something year 10 level and experiment with different types of chemicals.

i will go and buy my equipment and hopefully start my experiment tomorrow. if not, i will have the introduction done THEN start so i know all about my experiment :)

tomorrow's list of materials to buy:

• microscope
• face mask
• baker's delight non-preservative bread
• rice vinegar
• white vinegar
• another type of vinegar i can find
• small seleable bags

i'll post the method up tomorrow. tonight i'm doing serious research on my introduction and i'll go to the library tomorrow to use books to make up for the other 40% of my references.

nights! xx

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.

REAL METHOD

OKAY. MY METHOD TIME.

Aim: To investigate what conditions make mold grow on bread the fastest.

Hypothesis: Which conditions will work best for the mold to grow: warm or cold, moist or dry?

Equipment:
* Bread
* 10mL water
* 3 sealable bags

Method:
1. Seal each slice of bread in a sealable bag and label each bag A, B, C.
2. Place the A bag in the refrigerator.
3. Put 10mL of water to the bread in bag B and place in a dark place.
4. Place bag C out of light but do not add anything in it.
5. Check each bag daily and record observations in a table.

Variables:
Independent: time
Dependent: mold growth
Controlled: Bag C with the bread in room temperature and out of light.

method :)

I found a pretty good website to base my experiment on:
http://www.lessonplanspage.com/ScienceExHowGrowMoldOnBreadFastestMO68.htm

on the website under PROBLEM (which i think i should relate to as the aim)

anyways, the question tells me to research how bread mold is different from and the same as plants and animals.
well i did my research and this is what i found:
- according to http://www.experiment-resources.com/mold-bread-experiment.html, mold is neither a plant nor an animal but a fungus like toadstool and mushrooms, except it is not edible.

my method will be there in the next post :)

OMG THANKYOU PEOPLE

THANKS FOR MAKING ME FEEL SO BLOND

apparently you copy it onto paint and then save it as a JPG file. i feel so blond now.

AANYWAYS

my graphs:

it's time for those graphs!

i know these graphs were due yonks ago, but i've finally remembered to post them on this :)
damn..who knows how to turn excel graphs into jpg files ?

CHANGEEE

i'm changing my idea.. it's too hard and dangerous on what i've decided to do
i have a general idea of a method, but it's still a draft. i'll put up the final thing when i've edited everything :)
right now, instead of EXAMINING bread mould, which i've been told is potentially dangerous, i'm gonna do something like seeing the rate of mould growth with bread in different conditions. like moist areas, sunny areas, room temperature, yeah.
AND
i'll get my graph up soon, hopefully tmrw :)