For anyone who knows anything about bread mold, I've got a problem. I'm doing a final project involving the best growing conditions of bread mold and have my specimens. However, I'm not sure which of these seems to have grown better. One is pure green while the other has a bunch of white formations on it and I would appreciate any assistance in figuring out which was the more successful of the two:

http://oi56.tinypic.com/j798cw.jpg



http://oi53.tinypic.com/sq2ssn.jpg

Experiment sounds like a failure... different molds... but i guess they are in different cycles or whatever .
I guess the darker mold but mostly because it is more visible.


Just measure growth from origin using a pictures that were taken daily.

also google
http://www.experiment-resources.com/mold-bread-experiment.html

The first one. Its bigger and more disgusting.

I wouldn't know the signs to know how far mold growth is.

I hear tasting it might help.

Only when making pruno.

Come on, tell the truth. You found a plate of two month old toast under your bed and you're trying to explain it by claiming it's a science project.

Quite possible... I know when doing experiments a person is supposed to write down observations to be able to draw data.

I did make observations along the way, such as where it started growing first, what the mold first appeared like when it started growing, and what the current area covered (roughly) by the mold is for each example. I didn't observe anything that could be put into a graph, but I made observations. The one that is currently all dark green was the specimen that I originally predicted would do better and it's the speciment that first exhibited mold growth, but now another specimen just looks more unappetizing and I'm not sure what to make of it.

What exactly were you testing for in this experiment? Or did you leave some bread out in the open?

The goal was to determine under which conditions (pertaining to temperature, light, moisture, and bread types ) bread mold grew best. I used a total of eight slices of bread (one wheat, one white on each plate), with one being the control pair in which the other three pairs where compared to. I've come to the conclusion that bread mold grows best in warm, damp environments and grows slightly better on wheat bread than white, but I can't decide if they prefer light or dark environments. The two samples shown were put under the same, exact conditions except for lighting. The white one was subjected to light while the green one was locked away in a cupboard. Other than that, both where at room temperature, where soaked in water, and used the same bread types. The one in the cupboard (green one) started growing first and it was basically inevitable that both would cover all they have covered, now, but I don't know why one is white and swollen while the other (the one in the cupboard) is green and flat. Maybe the one in the cupboard grew so much faster that it ate up the bread beneath it and therefore seems more dried out, but I'm not sure if the color is relevant or not.

Your bread slices might have different species of mold on them. Try cutting the bread slices if you think there might be a difference in the penetration of the bread by the mold.

Eat it.

You'll know which was better on the way out.

Then obviously the conclusion of your experiment is that different types of mold favor different growing conditions.

Which is why I never make a sandwich without first checking the loaf.

Me: Huh, this bread tastes kinda funny. *looks at bread, sees green-blue mold* :yuck:

Never again.

I'm glad I ate my sandwich before I looked at those pictures.

Still, tasting it might help.