Does Bread Mold Faster In the Refrigerator or out on the Counter?

Does Bread Mold Faster In the Refrigerator or out on the Counter?

Project Design Plan

There is nothing more frustrating than wanting a sandwich for lunch and go to the refrigerator to get out your meats, cheeses, mayo, and mustard and begin the process. Then you go to the bread loaf, it has mold on it. I have always been curious if it would be better to keep it sealed out on the counter or in the refrigerator? Even though molded bread was what led to the development of modern-day antibiotics which prevents infections, it still is not the most pleasant thing to look at. What is mold? It an artificial often woolly growth produced especially on damp or decaying organic matter or on living organisms by a fungus plus don’t sound too appetizing either.

Literature Review

There have been several experiments conducted on bread mold over the years, from temperature controlled, moisture, and even light vs. darkness, with several different outcomes. I have reviewed 2 experiments related to mine and learned something from each one of them.

A.

B.

Experimental Design Steps

Reasoning

Sequences of Events

Tools and Technologies

• 2 pieces of bread
• 2 re-sealable plastic bags
• Permanent marker
• Ruler
• Water

Variables

• (Dependent variables) Rate of mold growth 
• (Independent variables) days

Threat reduction to internal validity