The substrates chosen were directly from her kitchen as purchased produce from local groceries stores. The substrates consisted of: a banana; half a cup of milk; a half orange; one half cup of cottage cheese; and a slice of multigrain Arnolds bread. Each substrate were chosen specifically to provide a variance of food groups associated with the fruit or citrus family, milk or dairy family and grain or yeast family. .
Design.
Each of the aforementioned substrates was observed over a period of seven days. There was a standardized way of planting each of the five substrates and each substrate was placed in the exact same location, exposed to the same variants in temperature, lighting and humidity. The home the experiment had a stable temperature set at seventy-four degrees, with a humidity level of fifty to seventy percent. This home is located in Florida therefore normal humidity levels are typically higher than most states. Each substrate was observed at the same time each day.
Therefore the only variant that existed between each substrate was type of food it was. A simple observational table was used to capture the start and ongoing growth that was experience by the substrates during the week of fungal formation.
Materials.
The materials needed to perform this experiment are minimal. Preparing for the planting of substrates for fungal growth are inclusive of: safety equipment such as rubber gloves, isopropyl alcohol (one tablespoon); 6 pieces of paper towel, five identified food substrates (banana, milk, orange, cottage cheese and bread); small amount of water to slightly moisten four paper towel pieces; five zip lock bags. .
Procedure .
The preparation site for planting was prepared by placing one tablespoon of isopropyl alcohol on the table top, spread over work area and wiped dry with two of the paper towel pieces. The following substrate specimens were collected and placed to the cleaned surface: half of a banana, a half an orange, a slice of bread, a half cup of milk and one half cup of cottage cheese.