MOLD GROWTH ON CHEESE

HYPOTHESIS

IF I PUT CHEESE IN DIFFERENT LOCATIONS THEN THE COVERED CHEESE IN THE FRIDGE WILL STAY MOLD FREE THE LONGEST BECAUSE THE FRIDGE IS COLD AND MOLD DOES NOT LIKE THE COLD.

PROCEDURES

• CUT CHEESE
• PUT CUT CHEESE INTO TUBS
• PUT LIDS ON SOME OF THE TUBS
• PUT CHEESE INTO FRIDGE OR ON TABLE
• RECORD DATA & EAT!!

RESEARCH

• Some molds are poisonous.
• Molds are small fungi that live on plant and animal matter.
• Biggest reasons for mold on cheese are moisture & temperature.

MATERIALS YOU WILL NEED

• cheese
• tubs
• table & fridge
• knife
• tops to tubs

INDEPENDENT VARIABLE

DEPENDENT VARIABLE

CONTROLLED VARIABLES

• location
• container (covered vs. uncovered)

EXPERIMENTAL CONTROLS

RESULTS

• The covered cheeses on the table were by far the moldiest.
• The covered cheeses in the fridge however, were less moldy.
• The uncovered cheeses were not moldy but they were dry.

CHEESE IN FRIDGE AT START OF EXPERIMENT

Cheeses after 3 weeks.

CONCLUSION

• The covers trapped moisture, which led to molding.
• The cold temperature of the fridge slowed down the mold growth.
• I do not know if my hypothesis was correct or incorrect because...
• there is not much difference in mold growth on the cheeses in the fridge...
• both covered and uncovered.

NEXT TIME

• I will add a few extra weeks in to make more mold.
• Try different wraps to store the cheese in, like wax paper.
• Try to grow mold on different foods.
• Don't eat results!

BIBLIOGRAPHY

• Ehler, J. (n.d.). Molds on food: Are they dangerous? Retrieved from http://www.foodreference.com/html/mold-on-food.html
• Jacob. (2000). How does the type of cheese affect mold growth? Retrieved from http://www.selah.k12.wa.us/soar/sciproj2000/jzeut.html