RESEARCH
A mold is a parasite that nourishes off of dead or biting the dust natural matter, and can be dangerous to your wellbeing and sustenance quality. Mold develops best in wet, dim and cool conditions, yet can develop in hotter temperatures too.
In order for a mold to reproduce, it makes a large number of tiny spores. These spores are airborne and effectively ready to be breathed in into the human respiratory tract and down into the lungs. In the event that over the top measures of mold spores are breathed in, medical issues result, particularly in those with prior respiratory and resistant conditions. Molds require particular natural
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Aim –To determine the effect of certain variables, have on the development of bread mold over 10 days. The experiment investigates the independent variables: light vs dark, warm vs cold. The qualitative data assembled will incorporate whether mold developed, to what extent it took to develop and in which temperature did the mold grow the quickest.
Hypothesis- If bread is placed in four different temperature environments, then the bread will mold the most in a warm environment because mold grows best in warm, moist conditions. This prediction of mold growing in different temperatures is a good educated guess, as it was based on the research from a variety of valid sources. All the sources clearly indicate that there are a variety of molds and most of them require higher temperatures to grow. To make the prediction of mold growing the fastest in warmer and moist conditions more likely to occur. It is possible if the time, light and temperature were changed by the scientist which affects the rate of mold growth. however, the bread type, bread thickness and bread size would be kept constant. Keeping these variables accordingly can help give improved
3. The time taken for the yeast to heat up to the temperature of the
Independent Variable The temperatures are going to differ; this experiment is going to be split up for the various temperatures, therefore each boiling tube has water with different temperatures. In addition, a water bath is going to be used to get a high temperature. Dependent Variable Measuring the time, it takes to dissolve the sugar in the water, in minutes. Experiment 2: Investigating the rate of dissolving with different sizes of sugar particles: Control Variable: 1.
Some background research had to be done before starting the experiment to prevent any faults in the lab. There are a few types of bread mold Aijith had described that could possibly grow during the experiment: Rhizopus, which can be gray or black, Penicillium, which varies between gray, green and white, Aperaillius, which is green-blue to brown and Fusarium, which is brownish or reddish in color (Ajith). All of these bread molds grow in different environments so the experiment may grow certain types depending on the temperature and humidity the bread is put in (Ajith). Also, according to Kemp, Paul, and Segal, the type of bread used in the experiment can affect the growth of bread mold because preservatives can slow down the growth of bread mold (Kemp, Paul and Segal)....
This experiment can be improved to further test the capabilities of yeast by adding an additional category. Changing the pH of the liquid that the yeast is in would allow us to see the effect of pH on yeast. A possible source of error is the temperature of the room. This can affect the data, and make the cold water warmer or the warm water cooler. To solve this problem, the temperature should also be measured at the 10 minute mark to see if the temperature has changed and affected the yeast’s cellular
Anzia Yezierska’s novel and semi-autobiographical book, Bread Givers is a fantastic look into the lives of the Smolinsky’s, a family of Polish-Jewish immigrants living in New York. The story follows Reb Smolinsky, the father of four daughters and a man who does not work but instead studies and preaches the word of the Torah, Shennah, the mother of four daughters named Bessie, Mashah, Fania, and Sara. The book is narrated by the youngest daughter Sara Smolinsky, whose point of view offers insight into the struggles of being an immigrant family, weighed down by the burdens of poverty, in addition to the every day occurrences within a family’s household, such as watching your older sisters grow up and marry, your parents fighting with each other and criticizing you, as well as countless other events that are commonly experienced in the journey that is life and growing up.
= I predict that if the concentration is high in the yeast then the speed of oxygen produced in the reaction with hydrogen peroxide will also be high. This is because the amount of yeast that can react with the hydrogen peroxide can get no higher and will have the maximum affect on the reaction. If the concentration is more in favour of water then the amount of oxygen produced will be slow because there is not as much yeast to react with the hydrogen peroxide, giving less oxygen. If the temperature is not in favour of the limits to the yeast then the amount of oxygen produced will be small because the enzyme will have denatured. If the temperature is in favour of the yeast then the amount of oxygen produced will be high because it is at the prime temperature for the yeast to react.
Mold is something that we often take for granted, as something that makes us have to throw the bread away or the cheese smell bad.
While Juniors learn about U.S. history, it is essential they learn about the hardships and experiences of immigrants who flooded to America. The Bread Givers is a historical piece about immigrant life in the 1920’s written from the perspective of Sara Smolinsky, a teenage daughter of Jewish immigrants. This novel is a necessary addition to Juniors required reading because of its authentic portrayal of the immigrant experience and generational divide with feminist themes that are still relevant to students’ experiences today.
The purpose of the lab was to show the effect of temperature on the rate of
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
The amount of radiation did not change the way the plant grew, cell #1 had no extra microwave radiation but grew taller than plant cell #2, which had extra microwave radiation. The dependent variable was the growth of the plant seeds. The growth of the plant seeds were similar as all the three plant cells grew 1-2 centimeters taller than each other. It is possible that the reason all three cells were around the same height after 35 days may be because 30 seconds of extra microwave radiation may not be enough to give the plant an advantage to grow much taller than the rest of the two cells. The seeds were not very exposed to the microwave radiation even without microwave radiation, plant cell #1 grew to a very good height.
Background Information: There are a number of factors which affect the rising process: ambient temperature, the type of yeast used, and additives like sugar and salt. This experiment will aim to investigate how the proportions of salt and sugar will affect yeast performance in bread rising and affect the cumulative CO2 production. A composition of flour, water, and no added sugar and salt will be the control group of the experiment. Subsequent independent variables will include varying proportions of sugar and salt. Because the quantity of interest was concentration of carbon dioxide, a 4.26 L (Lab Pro Bottle) fixed-volume container will be used to ensure that the concentration did not surpass the range of the CO2 sensor (10,000 ppm). A Vernier CO2 sensor will be attached to the top of the vessel with an air tight seal created using a plastic diaphragm secured with closed openings at the top. The purpose of this seal is to prevent gas leakage. Poolish concentration will contains water, flour, a leavening agent (typically yeast), and (in some cases) sugar. It is much wetter than bread dough and lacks a well-developed gluten matrix.
Chronic bronchitis is a disorder that causes inflammation to the airway, mainly the bronchial tubules. It produces a chronic cough that lasts three consecutive months for more than two successive years (Vijayan,2013). Chronic Bronchitis is a member of the COPD family and is prominently seen in cigarette smokers. Other factors such as air pollutants, Asbestos, and working in coal mines contributes to inflammation. Once the irritant comes in contact with the mucosa of the bronchi it alters the composition causing hyperplasia of the glands and producing excessive sputum (Viayan,2013). Goblet cells also enlarge to contribute to the excessive secretion of sputum. This effects the cilia that carry out the mechanism of trapping foreign bodies to allow it to be expelled in the sputum, which are now damaged by the irritant making it impossible for the person to clear their airway. Since the mechanism of airway clearance is ineffective, the secretion builds up a thickened wall of the bronchioles causing constriction and increasing the work of breathing. The excessive build up of mucous could set up pneumonia. The alveoli are also damaged enabling the macrophages to eliminate bacteria putting the patient at risk for acquiring an infection.
Mold is a member of the fungi family. Since mold is part of the fungi family, it cannot use the sun to obtain energy. This means that mold has to use other plants or animals to grow. Even though they cannot see them, there are millions of mold spores in the air. These spores settle down and start to multiply which can be done rapidly or slowly as long as it has a food source. Mold usually grows best in warm environments, but it can still grow in cold environments also. Mold can cause illness such as vomiting or feeling nauseated when it is eaten or when it smells bad.
Dependent Variable ------------------ Rate at which the bubbles of oxygen rise, which will be calculated by observing how many bubbles of oxygen rise to the surface of a measuring cylinder (by means of downward displacement) in one minute. This will be measured in bubbles per ten seconds. Control variables: ¨ Volume of substrate used: 100ml ¨ Temperature: taken place at room temperature 21 degrees centigrade ¨ Type of substrate used: Hydrogen peroxide ¨ Mass of meat used: 5g ¨ Amount of water in the test tube in which the oxygen bubbles downward displaces in the water. This is so the time taken for each individual bubble to effectively rise to the bottom of the test tube will take the same amount of time.