light and moisture and its affect on muenster cheese
DESCRIPTION
Light and Moisture and its Affect on Muenster Cheese. By, Brian Wheeler & Casey Gruttadauria. Introduction. The purpose of this experiment is to see what environment mold grows better in, Light or Dark. And to see if mold grows better with more or less moisture. - PowerPoint PPT PresentationTRANSCRIPT
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Light and Moisture and its Affect on Muenster Cheese
By, Brian Wheeler & Casey Gruttadauria
![Page 2: Light and Moisture and its Affect on Muenster Cheese](https://reader036.vdocuments.net/reader036/viewer/2022062310/5681634b550346895dd3deb7/html5/thumbnails/2.jpg)
Introduction
The purpose of this experiment is to see what environment mold grows better in, Light or Dark. And to see if mold grows better with more or less moisture.
We believe that the least growth will happen when mold is in light and does not have any water/moisture on it.
The cheese that is in the dark and has 15 drops of water on it we think will grow the most mold.
We think the cheese that has more water on it will grow more mold. Between a dark and light environment, the cheese in the darker environment will grow more mold.
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Experimental Design
1 1 1 1 1 1 1 1
DarkNo moist-ure
Dark 5 drops of water
Dark 10 drops of water
Dark 15 drops of water
Light Nomoist-ure
Light 5 drops of water
Light 10 drops of water
Light 15 drops of water
IV: Light and Moisture
DV: Growth of mold
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Controls and Constants
The control of this experiment is the piece of muenster cheese that is in the light and that has no drops of water on it.
Constants: The petri dish the cheese is
placed in The type of cheese = muenster
cheese The liquid used to moisten the
cheese = water The temperature = room
temperature The amount of time the cheese is
in it’s environment in order to wait for mold growth
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Procedure Get eight pieces of muenster cheese Get eight petri dishes Label the petri dishes according to what the experiment calls for Put the pieces of muenster cheese in the appropriate petri dishes Drop the appropriate amount of water on each slice of muenster cheese
varying on what the label on the petri dish says, remember to add drops on a regular basis
Put the pieces of muenster cheese in the petri dishes into plastic tubs Place the plastic tubs with the petri dishes labeled “dark” in a cabinet and
the plastic tubs with the petri dishes labeled “light” on the counter near the window
Take observations daily and take pictures whenever change in the muenster cheese has taken place
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Results: Day 0 - Light
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Day 0 Light No Drops
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Day 0 Light 5 Drops
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Day 0 Light 10 Drops
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Day 0 Light 15 Drops
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Results: Day 0 - Dark
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Day 0 Dark No Drops
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Day 0 Dark 5 Drops
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Day 0 Dark 10 Drops
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Day 0 Dark 15 Drops
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Day 12 - Light
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Day 12 Light No Drops
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Day 12 Light 5 Drops
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Day 12 light 10 Drops
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Day 12 Light 15 Drops
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Day 12 - Dark
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Day 12 Dark No Drops
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Day 12 Dark 5 Drops
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Day 12 Dark 10 Drops
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Day 12 Dark 15 Drops
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Day 20 - Light
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Day 20 - Dark
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Conclusion
After we did a mold transplant mold grew more on the cheese with more drops.
We discovered that the cheese in the dark environment also grew more mold.
The cheese without any drops of water which was in the light and dark did not grow any mold.
Our experiment clearly showed that mold grows better in a darker environment than a lighter environment, and the mold grows better with more moisture.
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Our Mold Under The Microscope