Bread mould science projects are a good way to use an item that is a household staple to learn about how mould works. These science projects are easy enough for the beginning science fair project. They require no specialised equipment. Mold is made of fungi. The proper conditions for mould growth are warm, dark and moist. However, certain bread mould experiments can explore the varieties of bread moulds that grow in varying conditions.
Mold Is Everywhere
This project uses the hypothesis that bread mould spores are present everywhere. The project takes approximately two days. Start by collecting dust from the ground with a cotton swab. Rub the swab on a slice of bread. Add five drops of water to the bread. Place bread in a plastic bag and seal it. Place the bag in a shoebox and tape it shut. Place in a warm area. After two days, open the box and make observations. You could even continue to seal the box and check it on a daily basis to chart how long it takes the mould to completely cover the bread.
The Effect of Environment on Bread Mold
This project uses the hypothesis that variations in environments affect the rate of bread mould growth. This project uses the same basic set-up as the above project. However, you now use five pieces of bread. On the first one, sprinkle salt on the bread and label the plastic bag accordingly and place in the box. On the second one, place the bread in the bag and leave it outside of the box. Label it "with light." The third one should be placed in the bag, then in the box. Label it "no light." The fourth one will have a small piece of wet cloth enclosed with it in the bag. Label it "humid" and place it in the box. The fifth piece will be placed in the refrigerator. Label it "cold." Examine the pieces of bread after 2, 5, 8, 10 and 15 days. Observe and chart the amount of mould coverage for each slice of bread.
A Bakery Shop of Bread
The hypothesis for this science project is that mould growth is affected by the type of bread. This experiment requires several different types of bread: white, wheat, rye, different types of buns and breads both with and without preservatives. Expose each piece of bread to the open air for at least 30 minutes. Then sprinkle each with a few drops of water and place in individual plastic bags. Label and seal each bag. Place the bags in a dark container and check every two days. Chart the growth of the mould for each different type of bread.