The Mold Line-Up

Grade:

8

Teacher:

Jomaly Cotto

This project, "The Mold Lineup," investigated how different types of bread (homemade vs. store‑bought, and various recipes like sourdough, rye, and whole wheat) affect mold growth over 25 days. Slices were sealed in bags, photographed daily, and rated 0–10 for mold; homemade breads developed mold quickly, while store‑bought breads with preservatives showed little to no mold. The student concluded preservatives strongly slow spoilage and noted sourdough’s acidity appeared to slow mold compared with other homemade breads.

Project presentation

Lab journal excerpts