Are You "Bready" for Some Mold?
Food and Nutrition
Avery McLain
- Grade:
- 5
- Teacher:
- Jennine Grogan
I am very familiar with gluten free foods because of my allergy. I have always wondered about the differences. I wanted to find out which lasts longer. My assumption was that the gluten free will last longer.
Interest and well-planned project with excellent real-life application. You did a nice job defining the variables, capturing the data, and laying out your results clearly. Is there anything you would do differently if you were to run this experiment again? Why do you think the gluten-free bread got mold more quickly even though it had more preservatives? Could be an interesting next step in your research.
Nice use of charts to keep yourself organized. Charts really help pull the data together to make it easier to understand. I learned a lot from your experiment! I didn’t know that the gluten free would mold faster.
For future experiments, you might look at what preservatives each brand uses. Could this affect the rate mold forms? What if one brand used more preservatives than another, or a different kind of preservative?
Keep up the good work 🙂
You asked a clear question and did a great job using sealed bags and testing three storage places over several weeks. I like your tables and how you tracked changes over time.
Including calibration checks and adjusting for error shows strong scientific thinking and attention to accuracy. Well done!
Your method was clear and easy to follow. You controlled the storage locations (counter, fridge, freezer) and consistently observed and recorded changes each week, including weight and mold growth. Good job!