BREAD MOLD CONCLUSION
Below is a sample conclusion based on made-up results. You can see that all of the
required items from the “Bread Mold Evaluation” are discussed in this conclusion.
Your conclusion will be different, but you may use this model as an example.
In this investigation, the group was testing the effect of moisture on
the growth of bread mold. The results showed that bread mold grows
faster when there is more moisture. These results supported the hypothesis.
On Day 1, the moist bread had an average of 3 colonies, compared to
an average of 1 colony on the dry slices of bread. By day 3, the moist bread
had grown an average of 8 mold colonies compared to an average of 2
colonies for the dry bread. “Moist Trial 2” had 13 colonies, the highest
number for all trials. In comparison, “Dry Trial 1” had 0 colonies of mold.
The moist bread also grew several different types/colors of mold. There
were green/white, yellow, red, and black colonies. Dry bread only had
green/white mold colonies.
Moist bread grows extra mold because water is important to all living
things. The mold uses water to grow and reproduce, so more water leads to
faster growth and reproduction of mold. This is why mold can often be
found in moist or humid places, like in a bathroom.
We do not think there were any uncontrolled variables that affected
our investigation. The only problem might have been inaccurate
measurements. It was sometimes difficult to count mold colonies because
many of the colonies grew together. To be more accurate, it would be best
to add more trials or repeat the investigation.