Microorganisms

In Glogpedia

by missprice26
Last updated 5 years ago

Discipline:
Science
Subject:
Biology

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Microorganisms

Micro-organisms

Bread

White Bread Recipe7g sachet dry yeast2 teaspoons caster sugar1 cup warm water3 cups plain flour1 teaspoon sea salt1 tablespoon olive oil

Mould

What if there is no Yeast?Yeast is a type of micro-organism that helps bread to rise. If I didn't put yeast in the bread it wouldn't rise giving it a light and fluffy texture. These breads are called leavened breads but not all breads use yeast. These are called unleavened breads like naan and lavash but instead of having a light and fluffy texture it has a more dense and heavy texture to it.

Mould is a type of fungi that grows on many different types of surfaces like walls,carpets and food. For mold to occur you need warmth, darkness and moisture.

StepsStep 1Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.Step 2Sift flour into a large bowl and make a well. Add salt, yeast mixture and oil the mix to form a soft dough. Turn out onto a lightly floured surface. Knead the dough for 10 to 15 minutes or until smooth and elastic. Step 3Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until smooth.Step 4Place in a greased bread tin, brush with beaten egg, dust with flour. Bake for 35 to 40 minutes. Leave to rest for 10 minuets. ENJOY!!

Making Bread

PreheatingBefore you start making the bread make sure to preheat the oven. this is so the oven is nice and hot for the bread to bake in. I preheated the oven to 180 degrees celcius.

Growing MouldThe location that I'm growing my mould is in the kitchen and my processed food is sour cream and my unprocessed food is an apple. I've put both the sour cream and the apple in a container and overed the top with cling wrap then poked holes in it for air to get in.

Mould Monertering

Sour Cream or Apple, which is faster?The sour cream goes moldier much more faster than the apple because the apple has a layer of skin which makes it harder for mould to grow on it other than the sour cream which already has bacteria in it making the mould to grow easier.

Day 1

Day 1

Day 2

Day 2

Day 3

Day 4

Day 3

Day 4

Day 5

Preventing MouldPickling food is one way of preventing mould so is salting meat. By piclkling food with vinegar and sugar it will help the food last longer making mould unable to grow.

Day 5

Day 6

Day 6

Day 7

Day 7

Mould Journal- Sour creamDay 1The sour cream is very runny and thin.Day 2I have put the sour cream in a different environment to let the air circulate. It is also much thicker than day one.Day 3The sour cream has little tiny orange spots on it.Day 4The sour cream has gotten thicker and it looks furry.Day 5The orange spots have gotten bigger and there is more fur.Day 6The sour cream has now got a green mould spot growing.Day 7The sour cream has changed to a yellow colour and it has an off smell.

Mould Journal- AppleDay 1-The apple is big and red.Day 2-Like the sourcream I've changed the enviroment to let the air through. It's still the same as day one.Day 3-the apple has shurnk a little bit and a little dark.Day 4-the apple is smaller than day 3 and has a slight tint of purple.Day 5-The apple has got some moisture on the surface.Day 6-The apple has got a tiny purple mould spot and it is smaller than day 5Day 7-The apple has gotten much smaller and it also has a darker colouring.


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