LAB #: 6

DATE: September 19, 2023

TOPIC: THE GROWTH OF MICROORGANISMS

AIM: To investigate the conditions necessary for the growth of microorganism

APPARATUS: 3 slices of bread, vinegar, water, zip lock bags

METHOD:

1. The three zip lock bags were labelled A,B and C.

2. 1 slice of bread was placed in each zip lock bag.

3. Water was added to the bread in zip lock bag “A” and sealed close.

4. Vinegar was added to bag “B” and sealed close.

5. Zip lock bag “C” was sealed with the bread.

6. The zip lock bags were left to stand for 5 days , observations were made during the time

of the appearance of the bread in each zip lock bag daily.

OBSERVATIONS:

Before

After

Over the five days, observations were made on three slices of bread with varying treatments.

On the first day, Bread A exhibited a moist appearance due to the addition of vinegar .Bread B

appeared moist from added water, and Bread C, the control group, remained dry. Moving to the
second day , there were no noticeable changes in the moisture levels of any pf the bread slices,

indicating no apparent microbial growth within the 48-hour period . Upon reaching the third

day, no observable differences were noted in the appearance of the bread slices. Bread and B

maintained the moisture levels , reflecting the persistence of their initial treatments. However,

on the fourth day , there was a significant change . Both Bread A and B displayed visible signs of

microbial growth, including mold and other fungal structures , while Bread C, the control slice,

remained dry and free from microbial growth. The presence of microbial growth on Bread A

and Bread B after five days may be attributed to the favorable conditions created by moisture and

nutrients in the form of vinegar and water. These conditions can promote the growth of

microorganisms, particularly fungi, which thrive in moist environments. The absence of these

conditions on Bread C, the control slice, would explain why it remained free from microbial

growth .

Discussion: This experiment focused on the conditions necessary for the growth of

microorganisms. After 5 days of observation, we observed significant microbial growth,

particularly molds. On Bread A the presence of these microorganisms was associated with the

favorable conditions created by the introduction of vinegar and water. The moisture, primarily

from these added substances, provides and ideal environment for microbial growth, and the

nutrients present in the bread likely supported their development. Molds, in particular thrive in

damp environments with access to organic matter, making Bread A and Bread B suitable for

their proliferation. In contrast, bread C, the control group without additional moisture or

nutrients, remained free from microbial colonization. This underscores the importance of
moisture and potential nutrient sources in creating the right conditions for microorganisms to

thrive.

Conclusion: This experiment demonstrates that the presence of moisture and potential nutrients,

as seen in the cases of Bread A and B, is conductive to the growth of microorganisms on bread,

providing valuable insights into the conditions necessary for such growth.

Reflection: This experiment helped to understand what makes microorganisms grow on bread,

which was the main goal of the lab.