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Fungi Growth Experiment

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Fungi Growth Experiment

A damp slice of bread is being monitored for a week. Use the investigation notes and data below to plan a fair test, interpret results and explain what fungi do. Do not open or touch mouldy samples; observe sealed containers only.

Investigation brief

A class wants to find out whether moisture affects mould growth on bread. Each sealed container holds one equal-sized slice from the same loaf. Container A is kept dry; B receives 2 mL of water; C receives 5 mL. All are stored in the same shaded place at room temperature for seven days. The containers stay sealed during observations.

Days after setup

A: dry (0 mL)

B: 2 mL water

C: 5 mL water

12%

25%

28%

52%

Plan a fair test

1.State the question this investigation is designed to answer. Include both the factor being changed and the outcome being measured.

2.Identify the independent variable, dependent variable and two control variables in this investigation.

3.Which container had the most mould by Day 7? Give the result as evidence.

4.Describe the pattern in the results from Day 0 to Day 7. Compare all three water conditions and use at least two figures.

5.Calculate how many percentage points greater the Day 7 mould coverage was in C than in B.

6.Choose the best conclusion supported by these results.

Adding more water was associated with more visible mould growth in this test.
Water is the only factor that can affect mould growth.
Mould grows only on bread with exactly 5 mL of water.
The results prove that every type of fungus grows faster in water.

Explain and evaluate

7.Fungi are decomposers. Explain what a decomposer does and how fungi obtain food.

8.A spore is a tiny reproductive unit that can grow into a new fungus in suitable conditions. Why might a fungus releasing many spores help it survive?

9.The class used one slice for each water condition. Give one reason to repeat the test with several slices per condition.

10.Name one limitation of estimating mould coverage by eye, and suggest one way to make the measurement more reliable.

11.Safety check: after a sealed bread sample shows mould, what should students do?

Keep it sealed and follow the teacher’s disposal instructions; do not touch or smell it.
Open it briefly and waft the smell towards them.
Scrape off the mould and wash the bread.
Carry it around the room so everyone can inspect it.