Years 5 and 6 have been studying the effects of temperature, moisture and type of bread in regards to how mould grows. First, predictions were made using prior knowledge of mould and other fungi. Then, the experiments were meticulously planned.
Each group only changed one variable, in order to keep the test fair. Some groups tested dry versus damp versus very wet; other tested brown bread versus white bread; others tested cold versus room temperature versus hot. The results are yet to be seen in some groups but so far, our experiments show that mould grows fastest in very wet conditions.