Bread Mould Experiment

On Wednesday 11 June, we sealed up a piece of white bread in a zip lock bag.  Before we sealed the bag, we moistened the bread.  We all knew some mould would grow but we didn't know exactly how it would form.

Bread with NO water added

Bread with water added but left in a dark cupboard

After 8 days our bread started to look rather revolting!!!!  Turns out the mould growing on our bread is called 'Rhizopus Stolonifer'.  The interesting thing we found out was that moisture certainly helped the moulding process as our bread without water only had a tiny speck of mould growing.

Riley's bread is growing something much different!  We are wondering what it could be as he used water from home and was in a hot place until its arrival at school.

The tiny speck of mould is all that grows on the 'dry' piece of bread which was bagged on the same day.

This is the bread from the cupboard.  Growing only where the water was added.

Oakley's Joke = Why did the mushroom go to the party?  Because he was a fungi (fun guy).

After 20 days growing mould, some interesting things were beginning to happen.

The dry piece of bread only seemed to grow the green mould variety.

The bread with moisture added grew a whole heap more!!!  Yuck!!!

In this clip we saw that fungi grows until there is no more matter to consume.  Ash-Lee and Vanessa's bread seems to be doing something similar.  The mould and fungi growing is breaking the bread down and as it crumbles, it is getting smaller and smaller.

Ethans bread has developed quite considerably since the last photo update.

There are harder blobs of yellow (it looks like egg yolk).  You can also see the hyphae reaching out for more organic matter.