Panicky Pre-Marking Attempt To Boost Marks 1.0

1. I've got four/five solid internet sources. I tried looking for more but they all said basically the same thing, and they're not exactly what I'm looking for. A lot of websites focus on "mould-related health hazards" and "how to get rid of mould in the home". I did find a website that helped you identify what type of mould you have, though. It turns out that the green-blue-white mould I've seen on pizza cheese and peaches (my intended source) is penicillium, AKA the antibiotic source and the genus from which "yummy" cheese moulds come. Will go to library tomorrow for books.

2. I feel all right with my proposed method. Though I may bump up the number of bread slices to give a wider range of results. Four or five slices for each condition, maybe. Also, I'm going to check the mould every day and document the area of spreading. I smell graphs... Another thought. Should I do anotehr trial with another mould species? Though from what I got of the webpage, the black moulds are particularly unhealthy. I'll see if I can find the emerald green mould in the bathroom or something...

Variables
Variables to be controlled:

• Growing ground for the mould; the bread slices will be taken consecutively from the centre of the same loaf so that the bread is the same age, consists of the same ingredients and subject to the same cooking method.
• Period of growing and time of analysis.
• Mould source/species of mould (may do another species other than penicillium)

Independent variable:

• Temperature of surroundings during test period.

Dependent variable:

• Growth rate of mould during test period.

IS THIS HALF-HEARTED ENOUGH?

"Any sufficiently advanced technology is indistinguishable from magic." ~Arthur C. Clarke

"Any technology distinguishable from magic is insufficiently advanced." ~Gregory Benford

"There are no turtles anywhere." ~Ponder Stibbons