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This study aims to determine how temperature affects the time it takes for molds to develop in different types of breads. Specifically, it will examine whether refrigerating bread delays mold growth. Understanding this could help identify proper storage conditions to extend shelf life and prevent sickness from mold. The null hypothesis is that lower temperature has no effect on the time for molds to develop in various breads.
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- 2. Problem Statement The purpose of the study is to find how temperature affects the amount of time it takes for molds to develop in different types of breads.
- 3. Significance of the Study This study is important in helping us to: Determine how a lower temperature affects the time it takes for molds to develop in breads Determine which bread can last longer without molds which can be hazardous to health Determine the shelf life of each type of bread Identify the conditions that contribute to faster formation of molds on bread, and to Give us an idea of how to store breads properly. If we can determine these factors, we can prevent sicknesses like allergic reactions due to mold, and to prevent it from coming back too quickly.
- 4. Objective To find out if refrigerating bread will help arrest or delay the development of molds in different types of breads.
- 5. Null Hypothesis Lower temperature does not have an effect in the length of time it takes for different types of breads to develop molds.