FINISHED!!!!!!!!!!!!!

i have finally finished my report, it took me longer that i thought, but here is the last set of tables and graphs:

HELP!!!

okays i am having the same trouble as Jessica with combining all of my results into one or two tables. so im going to leave it for now and start my report :(

say MOLD!

here are some pictures i took actually all the pictures i took, i kinda forgot about it
i forgot what each of them were and when they were taken so these are just for your enjoyment.

results! results finally!

okays, well im juggling between masterchef, Breaking the Magician's Code (which is sooooo good) and Big Bang Theory and SRP. yeah. just great but it's okay, there all kinda related to science so im doing my work :D Apart from my little break i have results.

i gave up organising the pictures and also click on the images for a clearer look. i guess you can call this my raw datasheet. well it's the one i used to record my results.

if your wondering how i worked out the percentages. well all i did was some vague mystical movements then BAM! MAGIC!!!. the secret is some calculator punching and i got the idea from a previous California science fair project(which i previously mentioned before :D http://www.usc.edu/CSSF/History/2006/Projects/J1305.pdf
what i did was i made this 1x1cm grid (shown below) and everytime i measured, i calculated how many and how much of the squares it took and i calculated the % covered in mould by dividing the amount of squares covered in mould with the total surface area of each slice (which i found varied a bit) and convert into a percentage.

and i also forgot to mention that i didn't have time to do a second trial but im going to count my trial with the dust and water as my second trial. hmmm i hope this works out

Later i'll post another table with a more organised results.

i like to move it move it

yes i need to move it into light speed asap. i have calculated that i have around 4 hours left of today to do as much as i can. i am doing all my results now and tabulating it. don't worry everyone, i just had vitamin water and i am PUMPED!

i also realised that forgot to mention some of the risks involving the experiment. here are some of the things that could have killed me:

• ingesting the mould is dangerous as it is a bacteria so i have to always where gloves if handling with mould and to keep it away from the eating table. i used a closed box to make sure that the mould woudn't contaminate other areas of the house
• sharp objects were used such as scissors and needed to use carefully
  

yeah, that was all that i could think of. next post WILL be on my results I PROMISE!

EXPERIMENTT

i started the experiment on Wednesday the 2nd of June, i changed the method a bit before i started, here's is what i did

1. the materials were collected:
i thought i will mention this i kinda stole my grandpa's box of zip lock bags, the bag of cotton swabs, the box of gloves and i borrowed the cup. the ruler, marker and scissors are mine. the dropper i got from the chemistry kit box that i put in the background, which i asked my mum to buy when i was young but i never did any of the experiments (maybe when i finish the srp i should do some of them). please ignore the toothpick container thing.

2. i realised that i couldn't really cut 10x10x2cm squares so i decided to cut 8x8x2cm squares, the depth of the slices were roughly the same. what i did was, i used the crust that no one likes and i ruled the lines and i cut a sample. i used this sample as a guide to cut the rest of the slices. 10 with preservatives and 10 without.

3. Each zip lock bag was labelled accordingly

4. 5 slices with preservatives where each put in the
'Preserv clean' zip lock bags and 5 slices of bread without preservatives where each put into the 'Non-preserv' clean' zip lock bags.

5. using the cotton swab, swab some dust on the center (on one side)of each of the 5 remaining bread slices with preservatives. Then using the dropper, 5 drops of water were dropped spread out around (on one side) on the slice of bread. place each slice in the 'preserve dust' zip- locked bags.

6. Repeat step 5 with the bread slices without preservatives.



7. 2 boxes were obtained. one labelled 'clean' the other 'dust'. the zip lock bags labelled with 'preserv clean' and 'non-preserv clean' were placed in the 'clean' box. The other bags were placed in the 'dust' box.

8. the boxes were put side by side in a dark covered spot.

it's getting serious!

I've got a scarf, hobo gloves, thick woolly socks, leg warmers and a glass of water . i plan to lock myself to the computer all day. I AM GOING TO DO SOME SERIOUS STUFF.

okay today i have a long list of things i need to do like A LOT. i plan to finish uploading the information on my experiment, the results and the tables and graphs, AND to finish my report which will require some more research.

TIME TO GET TO WORK!! oh and i need a beanie

Also i would also like to thank the Queen. You are my hero. THANK YOU SOOO MUCH!
I WISH YOU A VERY HAPPY BIRTHDAY!! and eternal happiness.

Growth of Mould

according to this site http://www.buzzle.com/articles/bread-mold-growth.html
"Microscopic parts of the bread mold fungi, called as spores, are present in the air all around us. They can be found on any surface and in any condition. It appears on the surface of bread that may be left open in normal conditions, say on the kitchen countertop. These spores germinate to form hyphae that begin to grow on the bread surface absorbing all the moisture and nutrients from the bread. With adequate nutrients from the bread they develop into mature fungi that consists of rhizoids. These rhizoids penetrate into the bread surface and hold the fungus to the organic material. It then develops fruiting structures known as sporangium, where small spores grow and are released in the surrounding areas. This is how the cycle of bread mold growth continues."

and this site:http://www.kidzone.ws/science/is-mold.htm

with the picture below, i didn't really have time to crop it into the parts that i wanted so im just going to tell you that paragraphs 2, 3, 5 and maybe 6 is relevant.

what is MOULD?

i was researching some sites and i finally realised that some sites used 'mold' and some used 'mould'. i got confused because on my laptop i typed "mold' it had the red squiggly lines underneath but on the site, when i types 'mould' there would be red lines underneath. i googles this and i have concluded that MOULD is the correct one to use in Australia.

Anyways, back on topic, what is MOULD?

according to this site: http://www.buzzle.com/articles/bread-mold-growth.html
it is "Mold growing on the bread can be microscopic fungi belonging to different species like Penicillium, Rhizopus, Aspergillus, Monascus and Fusarum. They are of different shapes and colors depending on the species. Rhizopus stolonifer is the most common and fast growing bread mold. It is also known as black mold as it appears dark green or black in color. It causes rotting of some fruits and some infections in humans."

that didn't really explain much to me so i searched around for more meanings...

this site: http://www.wisegeek.com/what-is-mold.htm states,
"Mold is a type of fungus that grows on plants and fibers and is most often associated with damp, musty locations such as bathrooms, basements and attics. Mold travels through the air as tiny spores which like to make their home in wet areas, where they will breed."

and this site: http://www.cccf-fcsge.ca/healthy-spaces/mould_en.php
"Mould is part of the fungus family, along with mushrooms and yeast. Mould spores are very small and they travel easily through the air."

and good ol' wiki (http://en.wikipedia.org/wiki/Mold) says

"Mold are fungi that grow in the form of multicellular filaments, called hyphae.^[1] In contrast, microscopic fungi that grow as single cells are called yeasts. A connected network of these tubular branching hyphae has multiple, genetically identical nuclei and is considered a single organism, referred to as a colony or in more technical terms a mycelium.

Molds do not form a specific taxonomic or phylogenetic grouping, but can be found in the divisions Zygomycota, Deuteromycota and Ascomycota. Some molds cause disease or food spoilage, others play an important role in biodegradation or in the production of various foods, beverages, antibiotics and enzymes."

dedicated to my followers!!

i wish you all a big GOOD LUCK with your srp's and remember YOU CAN DO IT! Hope you guys have a good long weekend as well.

btw: i found out if you add a y and a u to srp, you get SYRUP :D

Preservative (282)

the preservative im using in my experiment is preservative (282) so i googled it, and the first site that came up was a factsheet on it and i thought to myself AWESOME.
so this is the site http://www.fedupwithfoodadditives.info/factsheets/Fact282.htm
here's my little summary of it that is relevant to my experiment:

• Preservative (282) is actually calcium propianate and it is the most commonly used preservative in bread.
• it is used mostly in the United Kingdom, United States and Australia
• "Contrary to what the food industry would like you to believe, this additive is not to keep your bread fresh. Calcium propionate (282) is added to inhibit the growth of mould. There is no mould on a freshly baked loaf of bread, so why use a mould inhibitor? Bakers who keep their work benches and slicer blades clean and mould-free, by wiping with vinegar every day, do not need this additive. However, bakers in large factories prefer the less time-consuming method of "fogging" their equipment with a chemical spray. Putting hot loaves in plastic bags makes the problem worse. Preservative 282 allows for sloppy hygiene. It is for the convenience of the manufacturer not the consumer."
• propianate can have serious affects on the consumer depending on the different doses.

have to go now, dinner and art class, didn't end up doing as much as i hoped today but i will be back later to update you on how i did my experiment etc. CYA!!

do you like my new look?

this is the result of my procrastination. isn't it pretty? i promised myself i will do my srp today so here i am doing it. i thought i will make my new look match the topic of my experiment more hence the bread in the background and the yellow. i made the some of the text green to represent mold :D yepp i have put a lot of thought into this and it got me in the mood to do some real work now. next post will be up soon. i hope

So here's the story

At first, my mum brought home 2 breads that one had preservatives and the other didn't and both had the same ingredients, baked at the same time and place and both was the same type of bread but they were tiny damper rolls. So i couldn't really work with these as i could only get 1 slice out of each roll and my mum didn't have any more.She said that she had used all of the preservatives and it'll take a long time until i get what i wanted. So i decided to go shopping instead. I looked at all the types of breads on the self and their ingredients, nutrition facts and the best before dates. Some of them were really confusing, but in the end i found one that has the preservative 282 as one of its ingredients.

and later i found one that was clearly labelled "no preservative 282.

One factor that i wasn't really happy about was that there were not the same brands, so they weren't made in the same place or used the same ingredient, which i will mention in my results. A factors that were the same for both loaves of bread were they were both white breads. Also the date that both loaves were made is unsure but the best before date are the same so I assume both loaves were made at the same time.

top: Country Split-with preservatives 282
bottom:Woolworths Home brand- without preservative 282