Polar Bears
...revented the mold from growing. This suggests that rather than using chemicals to preserve our food, we could simply keep them cold. I believe my experiment is important because it shows how long you can keep bread and still be able to eat it. People should not eat moldy bread because it can make them sick.My observations do support my hypothesis that preservatives do slow the growth of mold. Mold grew first on the homemade bread and then the rye bread. Neither of these two types contained a chemical preservative. The whole wheat bread and the white bread both contained calcium propionate which is a recognized chemical food preservative. These two types of bread took approximately one week longer to show signs of mold growth. The bread at room temperature in the light grew mold sooner than the bread at room temperature in the dark. The light actually can cause a few degrees increase in temperature and I believe this is what helped the mold in the light grow a little sooner. The bread in the refrigerator showed no signs of mold after 30 days. The mold grew in the dark at room temperature so we know that it wasn’t the lack of light that prevented the growth. It was the cold that prevented the mold from growing. This suggests that rather than using chemicals to preserve our food, we could simply keep them cold. I believe my experiment is important because it shows how long you can keep bread and still be able to eat it. People should not eat moldy bread because it can make them sick. My observations do support my hypothesis that preservatives do slow the growth of mold. Mold grew first on the homemade bread and then the rye bread. Neither of these two types contained a chemical preservative. The whole wheat bread and the white bread both contained calcium propionate which is a r...