Fungi Lab Report

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Fungi Lab Report Introduction: Fungus has its own kingdom in the classifications called fungi. Fungi is a part of eukaryotic organism that organism can include mold and more. A fungus is very similar to plant, however it is not able to produce its own food using photosynthesis nor does it have chlorophyll. Fungi emit exoenzymes that break down complex molecules and then they absorb the remaining smaller compounds as nutrients. Oxygen and moisture is very necessary for the mold to grow and replicate. There are two ways a mold can replicate, sexually and asexually. Asexually is when it involves sporangium, as spores are produced in the sporangium and are released into the environment, where they can come together and replicate. Other way it can…show more content…
With 10 drops of water added Room temperature Incubator Fridge Day 1 Day 1 Day 1 • No change • Line of dust in the middle of the bread • No change • Finger dug mark on the bread • No change • Little dark marks and was dark at the side a bit when rubbed against the material Day 3 Day 3 Day 3 • Little change • Some of the bread turned orange in the middle • Some of the bread turned brown • Seem the dust in the middle spread a bit • Very little change • Bread changed color to pale • It looks like the bread became soft • Little change • Bread looks like it became bit hard Day 5 Day 5 Day 5 • Few dark black spots • Dark gray color spread throughout the bread • Many orange dots • Few yellow spots • Very little fuzz created • Seems like the bread shrieked • Weird dark pale color in the middle • Little darker on the top • Some side of the holes looks burned • Two dark black spots • Few little orange dots • Bread seem like it became hard • Very little fuzz on the right side…show more content…
Change in the bread was not very significant for the first few days, however on the final observation day there was tremendous amount of change. I feel the result mostly change on the last two days, but I think you can think it like you prepare the food for few hours then you eat it, as preparing in this case would be first three days and eating it would be the last two days. Petri dish A was place at room temperature, as on the first day it had no change in the structure, but there was a line of dust in the middle of the bread. On day 3, there was little change, as some of the bread turned orange in the middle and also some of the bread turned brown. Plus, it seemed like that the dust in the middle on day 1 had spread out a bit. On day 5 was where my group and I saw the real results, as the bread had few dark black spots with many orange dots and few yellow spots. Bread had dark grey color spread throughout and had little fuzz created. Petri dish B was held in the incubator at 4 degree of temperature. On day 1, the bread had no change, but the structure of it had finger dug mark on the bread. The results changed a bit of day 3, as the bread changed color to pale, and also looked like the bread became soft. On the day 5, it seemed like the bread shrieked and had a weird dark pale color in the middle. The bread was dark on the top and some sides of the holes looked like they were burnt. Finally, Petri dish C was placed in the
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