Kidapawan City National High School

Science, Technology and Engineering Program

Roxas St., Kidapawan City

THE EFFECT OF VARYING CONDITIONS ON BREAD

A Research Study Presented to the Faculty and Staff of

Kidapawan City National High School
Kidapawan City

In Partial Fulfilment of the Requirements for Research 1 in

Science, Technology and Engineering Curriculum

Jeanne Reese Marie F. Olay

June 2021

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 Kidapawan City National High School
Science, Technology and Engineering Program
Roxas St., Kidapawan City

APPROVAL SHEET

The Investigatory Project entitled, “The Effect of Varying Conditions on Bread”,

prepared and submitted by Jeanne Reese Marie F. Olay, in partial fulfilment for the degree
of SCIENCE, TECHNOLOGY, AND ENGINEERING PROGRAM has been examined and has been
hereby recommended for approval and acceptance.

_________________ _________________
Examining Committee Member Examining Committee Member
_________________ ________________
Date Date

Accepted as partial fulfillment of the requirements for the Science, Technology, and
Engineering

__________________________
Coordinator, Science, Technology and Engineering Department
_____________
Date

ROSALINDA T. LONZAGA, Ph.D.

Principal IV

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 TABLE OF CONTENTS

Title Page……………………………………………………………………………i
Approval Sheet…………………………………………………………………… ii
Abstract ...........................................................................................................1
Introduction ..................................................................................................... 1-2
Review of Related Literature ……………………………………………………... 2-4
Materials and Methods .................................................................................... 4-5
Results and Analysis ....................................................................................... 5-7
Discussion ………………………………………………………………………….. 7
Conclusions ..................................................................................................... 7
Recommendations ........................................................................................... 7
Acknowledgement ............................................................................................ 8
References ……............................................................................................... .9
Appendix………………………………………………………………………………10-13
Researcher’s Profile………………………………………………………………….14

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 Kidapawan City Division

Research Report
Kidapawan City National High School Science, Technology and Engineering Program, Kidapawan City
Philippines

The Effect of Varying Conditions on Bread

Jeanne Reese Marie F. Olay

Abstract
Bread mold is a type of fungus that forms on bread's surface. The fungus that causes
bread mold extracts nutrients from the bread in order to digest it. Mold is typically
black, blue, or green in hue. Mold color is determined by a variety of parameters,
including kind, nutritional source, colony age, and so on. Just like any other living
being, mold needs water to grow. Other factors that are crucial for mold growth are
food source, oxygen and temperatures between 70 and 90 degrees Fahrenheit. In
this study, slices of bread were touched and untouched and it is placed in a plastic
zip lock bag and was placed in different temperatures. There were three treatments
for this study: bread that was touched with unwashed hands, touched with clean
hands, and bread that was untouched. Each treatment had three replications. All of
them were sealed in a separate plastic zip lock bag and is placed in different
temperatures. The desired data collected and interpreted were measured by the
reference to its molds and appearance after one week of observation in its
designated area. Treatment 1 had condition one to mold while condition two did not
due to the lack of moisture. Treatment 2 condition one also grew mold and condition
two did not for the same reason as 1.2. As for treatment 3, both of the conditions did
not mold because condition one was not touched therefore resulting onto not
molding. Condition 2 did not mold due to the lack of moisture it was given. The null
hypothesis is accepted because the bread grew mold when it was touch with
unwashed hand and when the bread was placed in a dark moist (humid) area it also
grew mold. It is recommended to explore various conditions of bread will have
different types of molds.
Keywords: bread, mold, growth, conditions

Introduction
The most widespread fungus on the planet is bread mold. Molds are typically
found on bread due to the mold's preferred source of nourishment. Bread is
generally kept in warm, wet conditions where mold can develop, in addition to the
nutrients. (Mold 2015) Mold spores are most active when the temperature is between

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70-90 degrees Fahrenheit. When exposed to temperatures below 32 degrees
Fahrenheit, however, the spores become dormant. (Reeves & World, 2015)
Molds are tiny organisms that help decompose plant and animal waste.
(NIEHS, 2021) Mold can be found outside in shady, moist areas, as well as
decomposing leaves or other vegetation. Indoor molds can grow on nearly any
surface if moisture, oxygen, and organic matter are present. Molds discharge small
cells called spores into the air when they are disturbed.
Bread is a food product that is universally recognized as a very practical
form of nourishment that appeals to everyone, affluent or poor, rural or urban. Its
origins may be traced back to the Neolithic era, and it is still one of the most widely
consumed and accepted foods in the world. It contains a variety of nutrients,
including macronutrients and micronutrients, which are all necessary for human
health (Potter and Hotchkiss, 2006).

The statements of the problem are the following:

 To observe how bread mold grows.
 To observe which moisture levels affect the growth of mold.
 To see if molds grew within 7 days on the bread.

The goal of this study is to determine the fungal species as well as the effect
of temperature on the bread. The study revolves around the following null
hypothesis:
 Bread mold will not grow larger if it is touched with unwashed hands.
 Bread mold will not grow faster if placed it in a dark moist area.

Review of Related Literature

Characteristics and Properties of Mold
Mold is a fungus that develops on plants, wood, cloth, food, and any other
organic substance, similar to yeast and mushrooms. Simply put, mold is a natural
recycler of organic matter that has decomposed. Although it may appear to be a
great thing to do for the environment, it is usually not a great thing to do for humans.
(Ward, 2018).
Mold is also heterotrophic, which means it does not produce its own
nourishment like plants. Mold must obtain nutrition from organic matter. Unlike
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mammals, it does not actually devour its food. It relies on other creatures for
nourishment. Mold produces enzymes that break down the meal into smaller organic
molecules that may be absorbed. You may have felt the soft and mushy part that has
been digested if you've ever handled a piece of rotten fruit. (What is Mold? -
Definition, Types & Causes, 2016).

Types of Mold That Can Grow on Bread

There are many different varieties of mold. Rhizopus stolonifer, popularly
known as black bread mold, is one of the most frequent forms. Another well-known
variety of mold is Penicillium, where the antibiotic Penicillin is extracted. Penicillium
can be found in a wide variety of locations, such as water-damaged constructions as
well as various foods. Aspergillus is another mold that has various carcinogenic
variants and can cause serious respiratory difficulties when detected inside. (What is
Mold? - Definition, Types & Causes, 2016). Cladosporium molds show as dark
patches on the surface of bread, ranging in hue from deep green to black.
Cladosporium bread molds have a stronger stench than other bread molds, which
may help you notice them before you eat them accidently. If Cladosporium bread
molds are mistakenly consumed, they normally do not cause immediate harm unless
the person is allergic. (Cook, 2021).

The Characteristics of Bread

Bread has been manufactured in Anatolia for around 8,000 years. Adıgüzel,
Levent, and Çolakoğlu (2019) described it is a widely consumed food item
throughout the world. The first bread was made by mixing water with roasted or
crushed cereal grains and baking the dough. While the diet of hunter-gatherer
societies during the Palaeolithic era was centered on protein and fat, during the
Neolithic era, the use of cereal and bread rose, and cereal-based products became
the most essential food items for humans. Bread is the most fundamental food item
because of its high nutritional value, low cost, ease of getting the materials required
in manufacture, neutral flavor and aroma, and ability to be consumed with a variety
of dishes.

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How Bread Mold Grows
According to Vagelas, Gougoulias, Nedesca, and Liviu (2011) that when
bread is stored with a high relative humidity and a high relative temperature, it
becomes moldy. Molds that grow on bread can range in color from white to golden
yellow to green gray, depending on the species and degree of sporulation. Bread
with a moldy odor and taste should not be used.

Material and Methods

Materials needed:
 27 slices of cream bread
 27 plastic zip lock bags
 1 Marker
 1 Tissue paper

Study Area
The study on the varying effects on bread molding was held at Olay’s
Recidence located in Brgy. Poblacion, Makilala, North Cotabato.

Treatments of the Study

There are three treatments for this study: Treatment one was bread that was
touched with unwashed hands, treatment two was touched with washed hands, and
the last treatment was not touched.

Preparation of the Bread

Sliced white loaf bread were bought at a local bakery in Makilala, Cotabato,
Philippines for this study. The preparation for treatment one is to take six (6) pieces
of bread and split them into two (2) groups. For the first group, they were touched
with unwashed hands and were placed in a separate zip lock bag. After that, it was
placed in a dark moist room. The second group was also touched with unwashed
hands but it was placed in a bright dry place and is also placed inside a separate zip
lock bag. After all of that was done, they were labeled. Second and third treatment
has the same procedure as treatment one, but the second treatment was touched

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with clean hands and the third treatment was untouched by the use of tissue paper.
For a week, the three treatments will be observed.

Data Collection
The desired data collected and interpreted were measured by the reference to
its molds and appearance after one week of observation in its allotted location.

Result and Analysis

Table 1. Bread Condition in Treatment 1

Condition 1
Replication 1 Replication 2 Replication 3
Mold Yes Yes Yes

Appearance It grew molds on its It grew molds on its It grew molds

sides on the 4th day. It is sides on the 4th day. It on its sides on
now covered with green doesn’t have that the 4th day.
molds everywhere. much mold in the It grew bigger
present. molds.

Condition 2
Replication 1 Replication 2 Replication 3
Mold No No No

Appearance It did not grow any It did not grow any It did not grow
mold. mold. any mold.

Condition 1 presents the qualities of the bread over the course of one week.

Replication 1 did grow that much mold after the 4 th day. Replication 3 has the most

molds among the three. Replication 2 molded on the sides more than on the entire

bread. Condition 2 presents the qualities of the bread over the course of one week.

All of the replications did not grow mold.

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Table 2. Bread Condition in Treatment 2

Condition 1
Replication 1 Replication 2 Replication 3
Mold Yes Yes Yes

Appearance The bread only grew It grew a big patch It grew a small
molds on the sides. of mold on one patch of mold on
side. one side.

Condition 2
Replication 1 Replication 2 Replication 3
Mold No No No

Appearance The bread did not The bread did not The bread did not
grow any mold. grow any mold. grow any mold.

Condition 1 presents the qualities of the bread over the course of one week.
All of the bread grew very little mold aside from replication 2 as it grew a big patch of
mold. As for condition 2, none of the bread grew mold in the span of one week.

Table 3. Bread Condition in Treatment 3

Condition 1
Replication 1 Replication 2 Replication 3
Mold No No No

Appearance The bread did not The bread did not The bread did not
grow any mold. grow any mold. grow any mold.

Condition 2
Replication 1 Replication 2 Replication 3
Mold No No No

Appearance The bread did not grow The bread did not The bread did not
any mold. grow any mold. grow any mold.

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DISCUSSION
The aim of this study is to determine how the bread will react if it is touched
with unwashed hands, washed hands, and untouched. In addition, this study also
aims how the bread will react if it is placed in different temperatures.
In table 1.1, the result showed that all of the bread that was touched with
unwashed hands and was placed in a dark moist room, all molded. While in table
1.2, all of them did not mold due to the lack of moisture.
The results in 2.1, showed that the slices of bread did not statistically change
but they have different results as replication 2 molded more than the other two. In
table 2.2, all of them did not mold.
The results in 3.1 and 3.2 is that neither of them molded.
The reason onto why 1.2, 2.2, and 3.2 did not mold is because of the lack of
moisture that was given to them. And as for 3.1, it was never touched therefore
resulting onto not molding.

Conclusion
Based after observing the breads after one week, the correct hypothesis for
the study is that touching the bread with unwashed hands made the bread grow
mold larger. Also based on this, the slices of bread that are placed in a bright dry
place (low humidity area) did not grow mold at all in the span of a week. The bread
will also grow larger if it is placed in a dark moist room.

Recommendations
The study focused on how will the bread mold grow if it is placed in different
temperatures and conditions. The determination of the molding is finite on the
appearance and if the bread grew mold or not.
The researcher also recommends to those who wish to undertake further
studies concerning fiberboards:
 Must include a control group, dependent group and an independent group.
 Exploring in various conditions of bread will have different types of molds.

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 ACKNOWLEDGEMENT `

First and foremost, praises and thanks to the God, the Almighty, for his
showers of blessings throughout our research work to complete the research
successfully.

We would like to express our deep and sincere gratitude to our research
teachers Josephine B. Verdeblanco for monitoring and providing invaluable
guidance throughout this research.

To Judith F. Olay for the support, and assistance whether financial or moral.

To Joannah Love Marie F. Olay for helping the researcher to decide on their
research and for being an inspiration to conduct their study.

The Researcher

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 REFERENCES

Thompson, J. (n.d.). Does the cold stop bread mold? Does the Cold Stop Bread

Mold? Retrieved May 31, 2021, from

https://www.slideshare.net/JamesThompson43/bread-mold-experiment

Sivasakthivelan, P., & Saranraj, P. (2015). 7 microorganisms involved in spoilage of

bread and its control measures. Researchgate.Net.

https://www.researchgate.net/publication/282156531_7_Microorganisms_Invo

lved_in_Spoilage_of_Bread_and_Its_Control_Measures

INVESTIGATIVE RESEARCH. (2021, March 1). INVESTIGATIVE RESEARCH.

https://www.scribd.com/document/449549230/INVESTIGATIVE-RESEARCH

Mold. (2021). Mold. https://www.niehs.nih.gov/health/topics/agents/mold/index.cfm

Ward, J. (2021, September 10). About mold. About Mold.

https://www.bustmold.com/resources/about-mold/

What is mold? - definition, types & causes. (2016, January 19). Study.Com.

https://study.com/academy/lesson/what-is-mold-definition-types-causes-

examples.html

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Appendix
A. Pictures

Preparing the breads

Treatment 1, Unwashed Hands: Condition 1

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Treatment 1, Unwashed Hands: Condition 2

Treatment 2, Washed Hands: Condition 1

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Treatment 2, Washed Hands: Condition 2

Treatment 3, Untouched: Condition 1

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Treatment 3, Untouched: Condition 2

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Jeanne Reese Marie F. Olay
Address: 841 Narra St., Poblacion, Makilala, Cotabato
Date of Birth: August 26, 2008
Place of Birth: Kidapawan City
Age: 12
Sex: F
Religion: Bible Baptist
Email Address: jeannereesemarie082608@gmail.com
Nationality:Filipino
Contact Number: 09569781390
Father’s Name: Edgar Reggie T. Olay
Father’s Occupation: International Chess Coach
Mother’s Name: Judith F. Olay
Mother’s Occupation: Housewife

EDUCATIONAL BACKGROUND

Junior High School:Kidapawan City National Highschool

Primary School:Kidapawan City Pilot Elementary School

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