Bread Mold Science Fair Projects Ideas

If you’re looking for an interesting science fair project, then you may want to read more about bread mold science fair projects that you can do. They are easy and inexpensive to do but also allow you to follow all the steps of the scientific method. It helps to first understand a little about mold. Mold is another word for fungi whose bodies gather and congeal together to form cottony vegetative bodies. Not all mold is cottony, however. Types of slimy mold are more like amoeba than their cottony cousins and leave a moister, slicker mass on the molded surface. However when it comes to bread, you will most always see the drier, threadlike mold.

Mold commonly grows on bread faster in warm, dark, moist conditions. However, mold can grow in light, and some molds can even grow on frozen foods. Molds grow in varying conditions, at varying speeds, in every color you can think of. Not just a disgusting addition to old food, mold can be beneficial in many ways. One of the most common ways mold is used positively is to make antibiotics such as penicillin. In 1928, Alexander Fleming accidentally discovered penicillin when he found mold growing on a discarded petri dish. The mold itself was not the miracle. Fleming discovered that the mold that had grown had killed the Staphylococcus aureus that he’d been growing in that particular petri dish.

Take a cotton swab and collect some dust. Wipe the dust over the bread slices you want to experiment with. Place them in a bag with a few drops of water and seal the bag so the slices don’t dry out. Now you know a little more about bread mold and the types of experiments you can do. You may have an idea of what you would like to try as a project. Simply by asking questions about things that interest you, you can come up with great bread mold science fair projects that can be fun to do.

Lobster Biology

Lobsters are invertebrates, which belong to the Crustacean class of the Phylum Arthropoda. There are two different families of lobsters existing in the United States. They are the American lobster and the spiny lobster. American lobsters are clawed lobsters which are classified under the taxonomic family Nephropidae, or large marine crustaceans. Spiny lobsters are without claws, but with a pair of horns that can be seen above the eyes. You can find five pairs of jointed legs in a lobster. They come in a variety of colors, sizes, and forms. Their sizes range from 1-12 inches. The basic parts of a lobster include abdomen, antennules, antennae, crusher claw, pincher claw, carapace, cephalothorax, pereiopods, eye, maxillipeds, telson, uropods, and mandible.

Abdomen is the tail section of the lobster which is composed of seven segments. Antennae are sensory organs, which functions as a chemoreceptor. Antennules help to perceive distant odors. The external shell of the cephalothorax is called carapace. Cephalothorax, one of the main parts of a lobster, is covered by the carapace. It is made up of the head and the thorax. The larger claws are called as the crusher claws. These are very useful for crushing prey. Ripper or pincher claws are the smaller claws. A lobster has a pair of compound eyes providing sense of sight. The functions of the mandibles and maxillipeds are to grip and shred its food. Pereiopods are two sets of walking legs suitable for burrowing. Central tail fin is called telson and outer pairs of tail fins are known as uropods.

Lobsters live in burrows in the muddy areas at the bottom of the ocean. Smaller ones are called as lobsterettes. Similar to all arthropods, lobsters must molt in order to grow, leaving them vulnerable during this time. Most lobsters are carnivores and feed on clams, carrion, mussels, snails, worms, sea urchin, and other lobsters. Like the grasshopper, the nervous system of a lobster is very primitive. Approximately 100,000 neurons are present in a lobster. Usually, the color of its blood is grayish. The large blood vessels circulate its blood from the heart which is located behind the stomach. Lobsters take in oxygen from the water through the gills, found in the lobsters’ thorax section.