I. PROBLEM

Introduction

Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.

Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.

Molds are dangerous because it causes allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.

Background of the Problem

While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats -- ham, bacon, salami, and bologna.

Mostly all foods need to be refrigerated in order to stay in eating condition. Some foods don’t need to be but most especially dairy products do. The only problem is what food molds faster and how do they go bad?

Statement of the Problem SituationMolds grow on different foods at different rates. There are also

different kinds of molds that certain pieces of food are prone to.

Unfortunately, most molds grow very well at the same temperatures that humans prefer. In addition, anyone who has cleaned out their refrigerator quickly realizes that temperatures close to freezing are not cold enough to prevent mold growth and temperatures that are much warmer than humans prefer, like those of the tropics, will grow abundant quantities of mold. Therefore, it is not feasible to control mold growth in our home environment through the control of temperature.

Purpose of the Study

To determine the type of food molds the fastest.

Questions to be answered

Which type of food molds the fastest in the same place; banana, milk, tasty bread, or cheese?

Importance of the Study

It is said that molds are dangerous and poisonous, it is important that we would find out the characteristics of the molds. We would determine the food that is faster to grow molds. Because food is what we eat, and we get nutrients from them. After this study, we would know how to minimize or prevent the growth of molds in our foods.

II. REVIEW OF RELATED LITERATURE

History Background

The very first mention of mold and mold cleanup is in the Bible: Leviticus, Ch. 13, verses 1-46 (isolation or purification of people with skin diseases); verses 47-59 (mildewed clothing must be burned); and Ch. 14, verses 33-48 (mildew "with greenish or reddish depressions" on the inside wall of a house). The rabbi did inspections and acted as the public health officer.

The mildewed walls were to be remedied, according to Chapter 14, by tearing out the contaminated stones and throwing them into "an unclean place outside the town," then scraping the remaining inside walls and throwing the scrapings in an unclean place. The old stones are replaced with new, the house is replastered and then monitored to see whether the trouble recurs. (In previous translations, the rather vague word used for any skin disease was translated as "leprosy." This translation uses "mildew," but the word should not be taken too literally.)

In 430 B.C., Molds were used by the Spartans in their war against Athens. Between 1591 and 1889, there were 65 mold epidemics worldwide. In 1920's, Fatal kidney diseases caused by mold in Denmark and the Balkans. In 1930's, Stachybotrycosis: 30% of horses in Russia from eating moldy hay. In 1944, Alimentary Toxic Aleukia epidemic in Russia from eating moldy bread; 10% of the population was affected and it was often fatal. And 1952, Aflatoxicosis: killed poultry that ate moldy corn (Aspergillus).

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http://bible.gospelcom.net/cgi-bin/bible.http://www.immunotoxicology.com/MoldMildew.html#history

Studies Related that has been Found

Dr. Campbell has published a number of studies in medical journals and textbooks about the effects of molds, fungus and indoor contaminants.

Alexander Fleming discovered that a common type of mold fungi

kills germs. From this, he made a medicine called penicillin which

has saved millions of lives over the last 80 years. Many other life-saving drugs are made from chemicals obtained from mold.

Stachybotrys chartarumFirst identified and described by a scientist from wallpaper collected in a home in Prague in 1837.Toxic effects of Stachybotrys reported as early as the 1920’s. In 1986, the injurious effects of trichothecenes – a mycotoxin produced by a Stachybotrys chartarum and a few other molds – were reported from a study of a family in Chicago. That report by Dr. Croft, said that Stachybotrys could be commonly found in homes with water damage, could grow undetected behind walls and could grow profusely on sheetrock.

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http://www.immunotoxicology.com/MoldMildew.html#historyhttp://www.experiment-resources.com/mold-bread-experiment.html#ixzz0ZBOZgeNq

Establish Possible Need for Studies and Obtaining Significant Results

It is important for them to all be in the same place for more accurate results because of the temperature of the area.

Make a data table to record your observations for each day. Compare your results of the different samples.

General Integrative Result Related to the Problem Situation

Most molds grow well on things like bread that has no preservatives, old coffee-grounds, orange rinds, old fruit (not bananas). Cheeses which are made with molds, such as Brie, Camebert, or true blue cheese, will grow out their molds when left in a warm, moist environment that has fresh air. Wet paper products, such as cardboard, or materials high in cellulose, such as wet hay or grass also will grow molds well.

Molds must have a moist environment to grow, with lots of fresh air. Molds will be overcome by bacteria growth if you put them in a plastic bag with no fresh air. Molds also need some light to produce their spores. Most molds do not grow well at very cold or very hot temperatures. Molds like a slightly acid environment, around pH=5.5 to 6.

Many times preservatives are added to bread and other foods to keep mold and other organisms from growing. Check the labels of the breads you use to see if they have preservatives. If preservatives are present, mold will not grow very well or not at all.

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http://www.seps.org/faq/mold

Specific Book and Research Article

Poisons of the Past: Molds, Epidemics, and History

In her book, Poisons of the Past: Molds, Epidemics, and History, Mary Kilbourne Matossian (a history professor) presents overwhelming evidence that the population of Europe was held down for 500 years by endemic mold-induced food poisoning called ergot or ergotism. Although most sources attribute this long epidemic to fungi in the genus Claviceps, she also gives credit to the genus Fusarium. Both genera infected rye kernels before and after harvest, producing toxic, long-acting alkaloids (e.g., ergotamine).

In northern Europe the poor, who lived on rye bread and little else, were the most affected. Women miscarried and children died frequently. Those who survived childhood had chronic illnesses,

gangrene, and mental disturbances. Their hallucinations and seizures were interpreted as witchcraft, possession, or divine inspiration. No one knew that their diet was responsible for their misfortune. Not until wheat and potatoes began to replace rye did the epidemic abate.

Wealthy households were never affected as much as poor households, because their servants prepared the grain as gruel, boiling it over a fire for about a half hour, which broke down the toxin. They also enjoyed a more diverse diet, including meat and white bread.

Ergot was responsible for the low birth rate and high death rate in Europe from perhaps as early as 1250 to 1750. It even provided occasion for the Salem witch trials, because the early settlers of Massachusetts planted rye, ate rye bread, and experienced hallucinations and seizures just as the Europeans did. Even as late as 1945, ergotism was still retarding the population growth of Russia.

As a strong influence on population and quality of life in Europe for half a millenium, mold had a massive effect on the course of history.

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http://cool.conservation-us.org/byorg/abbey/an/an23/an23-4/an23-402.html

III. METHODOLOGY

Selection of Subjects

FOOD TYPE

Banana FruitMilk Diary ProductTasty Bread Flour BreadCheese Milk-based Product

Materials

Banana Milk Tasty Bread Cheese

Container Cabinet

Procedures

1. First, take all your samples and make sure they are not molded yet and that they are still fresh.

2. Put all the samples in all separated containers.3. Then, put them in the same cabinet. It is important for them to

all be in the same place for more accurate results because of the temperature of the area.

4. Wait 4-5 days or more.5. Check and record your results in a table.

Members

Diane M. BacallaAira Mae P. DejumoAngelo Q. NobleJohn Paul M. ReyesElisha Claire Serrano

Place

Reyes Family Residence

Record and Analyze Data

After a week looked at all our results. It turned out that the milk molded the most. It started to show signs of mold in three days. The cheese and bread both showed signs of mold on the 4 th day and the banana which showed signs of mold the least stayed fresh till about the 6th day.

IV. Results and Discussion Sections

Finding Presented in Table

1st day

2nd day

3rd day 4th day 5th day

6th day 7th day

Banana

No signs

No signs

No signs

No signs

No signs

No signs

No signs

Milk Has signs

Has molds

Molded

Bread No signs

No signs

Has signs

Has molds

Has molds

Molded

Cheese

No signs

Has signs

Has molds

Molded

Which Type of Food Molds the Fastest in the Same Place?

According to our table the type of food that molded the fastest is the Milk. It showed signs of molds on the 1st day and started to have molds on the 2nd day and completely molded on the 3rd day. The next type is the Cheese since it is a milk product it showed signs on the 2nd

day next to the Milk, it has molded on the 4th day. Next is the Bread, the Bread started to showed signs on the 4th day, but took 2 days to get molded. Last is the Banana, where it hadn’t showed any signs of molds on the whole week.

How Can You Minimize Mold Growth?

Now that we found out which type of food molds the fastest, it is now time to discuss about how we can minimize mold growth.

Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils. Clean the inside of the refrigerator every few months. Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.

How Can You Protect Food from Mold?

When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist, fresh or cut fruits and vegetables, and green and mixed salads. Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly. Don’t leave any perishables out of the refrigerator more than 2 hours. Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.

Summary

According to our table the type of food that molded the fastest is the Milk. They all showed signs before they are molded except the

Banana. The Banana hadn’t showed signs of molds on the whole week and still remains fresh within the following days.

Now that we found out which type of food molds the fastest, it is now time to discuss about how we can minimize mold growth. To minimize mold growth we should observe the cleanliness of our environment. We should maintain the cleanliness of our refrigerator, utensils, dishcloths, towels, sponges, and mops. To protect food from molds we should keep it covered to prevent exposure in the air. Use plastic wraps or clean containers to store food. Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.

V. conclusion / recommendation

Brief Summary of the First Three Chapters

Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Molds are microscopic fungi that live on plant or animal matter. The problem is what food molds faster and how do they go bad?

Molds grow on different foods at different rates. There are also different kinds of molds that certain pieces of food are prone to. Molds are dangerous because it causes allergic reactions and respiratory problems. It is important that we would determine the food that is faster to grow molds. Because food is what we eat, and we get nutrients from them. After this study, we would know how to minimize or prevent the growth of molds in our foods.

The subjects are the Banana, Milk, Tasty Bread and Cheese. Other materials needed are clean containers and a cabinet. Follow the five simple steps procedure. And after a week record and analyze the date.

Conclusion

I therefore conclude that the type of food that molded the fastest was the milk. Observe the cleanliness of our utensils and other cooking materials to prevent molds. Prevent food from the exposure of the air. Use clean containers and refrigerate them promptly.

Recommendations

Buying small amounts and using food quickly can help prevent mold growth. But when your food has molds, you should know how to take proper handling to your food.

Don’t sniff the moldy item. This can cause respiratory trouble. If food is covered with mold, discard it. Put it into a small paper

bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.

Clean the refrigerator or pantry at the spot where the food was stored.

Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.

Investigatory Project

Members:Diane M. Bacalla

Aira Mae P. Dejumo

Elisha Claire SerranoAngelo Q. Noble

John Paul M. Reyes

Mold Experiment

Which type of food molds the fastest in the same place;

banana, milk, tasty bread, or cheese?