Does sodium have an effect on the growth of mould on white bread

Does sodium have an effect on the growth of mould on white bread

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Does sodium have an effect on the growth of mould on white bread? Aim: To observe the effect of sodium on the growth of mould on white bread To improve experimental techniques and microscope skills Expected outcomes: Meats such as ham and jerky are traditionally salty, to prevent the growth of mould and bacteria. In a similar fashion, we expect the salt to slow down the growth of mould. A more scientific explaination for this is that the salt solution will cause the mould cells to become dehydrated through osmosis. Variables: The experiment is preformed in a dark cupboard to eliminate the effect that direct sunlight has on the production of mould. Also, because the bags are placed in the same place, it should also eliminate the effect of temperature on the experiment. These are the control variables. The independent variables are that the amount of salt changes. Materials: White bread Table salt Water Glad clear zip seal bags
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Unformatted text preview: • Plastic spray bottle Method: 1. Take 3 slices of bread and spray each slice on each side with 1 squirt of water using the spray bottle 2. Add 10g of table salt to 100ml of water in the spray bottle and then mix 3. Now take 3 slices of bread and spray each slice each slice on each side with 1 squirt of water using the spray bottle 4. Add 20g of table salt to 100ml of water in the spray bottle and then mix 5. Now take 3 slices of bread and spray each slice each slice on each side with 1 squirt of water using the spray bottle 6. Label 9 Glad clear zip seal bags 10g, 20g and unsalted 7. Place the each slice into their respective bags 8. Leave the bags in a dark cupboard for 10 days, 9. After 10 days, remove the bags and take photos of each slice of bread to compare for results Needs hypothesis and maybe a bit more in the aim and flowchart, i hope you’re happy with this...
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Does sodium have an effect on the growth of mould on white bread

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