How would using fresh bread from a bakery (no preservatives) versus prepackaged bread (with preservatives) affect the results?
Data T Show more Experiment 1: Mold Growth on Bread and Fruit- What are Optimal Conditions for Fungal Growth? Data Tables and Post-Lab Assessment Table 2: Fungi Growth Results Condition Number of Days Required for Growth to Begin Extent of Growth Bright Control Bright Water Bright Sugar Bright Lemon Bright Vinegar Dark Control Dark Water Dark Sugar Dark Lemon Dark Vinegar Post-Lab Questions Which condition produced the most mold growth? The fastest? The least? The slowest? Based on your results what conditions are most favorable for mold growth on bread and apples? Would these conditions apply to all fungal growth? How would using fresh bread from a bakery (no preservatives) versus prepackaged bread (with preservatives) affect the results? How would changing the incubation temperature affect the results? How would you test these predictions? Show less
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