Hello,
My name is Gwyneth and I live south of Vancouver B.C., just north of
Washington State.
I am in Grade 6 and preparing my Science Fair project on some bread mold I
am testing. I thought that organic bread would grow more mold than non
organic bread and grow mold sooner. I decided to bake my own bread by using
the same ingredients except for the flour. One recipe I used organic all
purpose flour and in the other I used regular all purpose flour.
I then cut equal sized samples and placed one of each in different areas
around my house:
The windowsill, the bathroom, the refrigerator, on top of the refrigerator
and under a dark cabinet in an envelope away from a heat source.
I checked on all of my samples for over 20 days and found that the non
organic bread grew slightly more mold and grew it faster than the organic
samples. I was surprised since I thought the organic sample would do this
first.
The second thing I did was test the two flours just mixed with water and the
results were the other way around where the organic sample grew mold first.
However, the non organic mold seemed to spread much more and produce more
results than the organic.
Now I am perplexed as to why I got two different results.
I tested the ph and both seem to be the same.
Ideas?
Thanks
Gwyneth
P.S. my science fair is on Saturday but if you can't get back to me before
than that is alright.
