From cathmcp from telus.net Thu May 7 17:21:02 2009 From: cathmcp from telus.net (Catharine McPherson) Date: Fri May 8 14:22:03 2009 Subject: [Mycology] Bread Mold Message-ID: <001801c9cf62$1ba606e0$52f214a0$@net> Hello, My name is Gwyneth and I live south of Vancouver B.C., just north of Washington State. I am in Grade 6 and preparing my Science Fair project on some bread mold I am testing. I thought that organic bread would grow more mold than non organic bread and grow mold sooner. I decided to bake my own bread by using the same ingredients except for the flour. One recipe I used organic all purpose flour and in the other I used regular all purpose flour. I then cut equal sized samples and placed one of each in different areas around my house: The windowsill, the bathroom, the refrigerator, on top of the refrigerator and under a dark cabinet in an envelope away from a heat source. I checked on all of my samples for over 20 days and found that the non organic bread grew slightly more mold and grew it faster than the organic samples. I was surprised since I thought the organic sample would do this first. The second thing I did was test the two flours just mixed with water and the results were the other way around where the organic sample grew mold first. However, the non organic mold seemed to spread much more and produce more results than the organic. Now I am perplexed as to why I got two different results. I tested the ph and both seem to be the same. Ideas? Thanks Gwyneth P.S. my science fair is on Saturday but if you can't get back to me before than that is alright. From horner.neil from gmail.com Sat May 9 21:16:30 2009 From: horner.neil from gmail.com (Horner) Date: Sat May 9 23:57:12 2009 Subject: [Mycology] Re: Bread Mold In-Reply-To: References: Message-ID: Hi Gwyneth, That's a really interesting experiment you came up with there. The two flours may have had other differences other than just just whether they were grown organically or not. For example, the flours could have been grown in different locations that had different climate and different minerals in the soil. They could have be produced from different varieties of wheat. They may have been stored for varying times before you bought them in the shop. All these things would result in flour with different amounts of nutrients in, this could explain the different growth rates of your mold. Hope this helps, Neil Catharine McPherson wrote: > Hello, > > > > My name is Gwyneth and I live south of Vancouver B.C., just north of > Washington State. > > I am in Grade 6 and preparing my Science Fair project on some bread mold I > am testing. I thought that organic bread would grow more mold than non > organic bread and grow mold sooner. I decided to bake my own bread by using > the same ingredients except for the flour. One recipe I used organic all > purpose flour and in the other I used regular all purpose flour. > > I then cut equal sized samples and placed one of each in different areas > around my house: > > The windowsill, the bathroom, the refrigerator, on top of the refrigerator > and under a dark cabinet in an envelope away from a heat source. > > I checked on all of my samples for over 20 days and found that the non > organic bread grew slightly more mold and grew it faster than the organic > samples. I was surprised since I thought the organic sample would do this > first. > > The second thing I did was test the two flours just mixed with water and the > results were the other way around where the organic sample grew mold first. > However, the non organic mold seemed to spread much more and produce more > results than the organic. > > > > Now I am perplexed as to why I got two different results. > > > > I tested the ph and both seem to be the same. > > Ideas? > > > > Thanks > > Gwyneth > > P.S. my science fair is on Saturday but if you can't get back to me before > than that is alright. > From jnkungu from hotmail.com Sun May 10 12:49:35 2009 From: jnkungu from hotmail.com (Jackson Njenga Kung'u) Date: Sun May 10 16:32:47 2009 Subject: [Mycology] RE: Mycology Digest, Vol 47, Issue 1 In-Reply-To: <200905091704.n49H4Hb15626@net.bio.net> References: <200905091704.n49H4Hb15626@net.bio.net> Message-ID: Hi Gwyneth=2C This is an interesting experiment. As for the difference in the amount of m= ould that grew in the two types of breads that you observed=2C it's possibl= e that the difference is not significant. Also=2C since your inoculum (i.e.= =2C airborne spores) was not standardized (in terms of amount and types of = mould)=2C it's hard to explain the results. For example=2C if one piece of = bread had say Rhizopus and the other piece had Penicillium=2C the piece wit= h Rhizopus could appear to have more mould than the piece with Penicillium. =20 Hope this helped. =20 =20 Jackson. =20 > Date: Sat=2C 9 May 2009 12:04:17 -0500 > From: mycology-request@oat.bio.indiana.edu > Subject: Mycology Digest=2C Vol 47=2C Issue 1 > To: mycology@magpie.bio.indiana.edu >=20 > Send Mycology mailing list submissions to > mycology@net.bio.net >=20 > To subscribe or unsubscribe via the World Wide Web=2C visit > http://www.bio.net/biomail/listinfo/mycology > or=2C via email=2C send a message with subject or body 'help' to > mycology-request@net.bio.net >=20 > You can reach the person managing the list at > mycology-owner@net.bio.net >=20 > When replying=2C please edit your Subject line so it is more specific > than "Re: Contents of Mycology digest..." >=20 >=20 > Today's Topics: >=20 > 1. Bread Mold (Catharine McPherson) >=20 >=20 > ---------------------------------------------------------------------- >=20 > Message: 1 > Date: Thu=2C 7 May 2009 15:21:02 -0700 > From: "Catharine McPherson" > Subject: [Mycology] Bread Mold > To: > Message-ID: <001801c9cf62$1ba606e0$52f214a0$@net> > Content-Type: text/plain=3B charset=3D"us-ascii" >=20 > Hello=2C >=20 >=20 >=20 > My name is Gwyneth and I live south of Vancouver B.C.=2C just north of > Washington State. >=20 > I am in Grade 6 and preparing my Science Fair project on some bread mold = I > am testing. I thought that organic bread would grow more mold than non > organic bread and grow mold sooner. I decided to bake my own bread by usi= ng > the same ingredients except for the flour. One recipe I used organic all > purpose flour and in the other I used regular all purpose flour. >=20 > I then cut equal sized samples and placed one of each in different areas > around my house: >=20 > The windowsill=2C the bathroom=2C the refrigerator=2C on top of the refri= gerator > and under a dark cabinet in an envelope away from a heat source. >=20 > I checked on all of my samples for over 20 days and found that the non > organic bread grew slightly more mold and grew it faster than the organic > samples. I was surprised since I thought the organic sample would do this > first. >=20 > The second thing I did was test the two flours just mixed with water and = the > results were the other way around where the organic sample grew mold firs= t. > However=2C the non organic mold seemed to spread much more and produce mo= re > results than the organic. >=20 >=20 >=20 > Now I am perplexed as to why I got two different results. >=20 >=20 >=20 > I tested the ph and both seem to be the same. >=20 > Ideas?=20 >=20 >=20 >=20 > Thanks >=20 > Gwyneth >=20 > P.S. my science fair is on Saturday but if you can't get back to me befor= e > than that is alright. >=20 >=20 >=20 > ------------------------------ >=20 > _______________________________________________ > Mycology mailing list > Mycology@net.bio.net > http://www.bio.net/biomail/listinfo/mycology >=20 > End of Mycology Digest=2C Vol 47=2C Issue 1 > *************************************** _________________________________________________________________ Create a cool=2C new character for your Windows Live=99 Messenger.=20 http://go.microsoft.com/?linkid=3D9656621= From mschaech from sunstroke.sdsu.edu Sun May 10 17:09:38 2009 From: mschaech from sunstroke.sdsu.edu (Moselio Schaechter) Date: Sun May 10 22:13:43 2009 Subject: [Mycology] RE: Mycology Digest, Vol 47, Issue 1 In-Reply-To: Message-ID: Hi Gwyneth, You followed in the steps of the man considered the "father of modern mycology", Pier Antonio Micheli. In the mid 1700, he carried out a pioneering experiment, showing that if he took the powder from a moldy squash using a little brush and "painted" a freshly cut squash, he would get the same mold to grow. This was terribly important because much was made at the time of "spontaneous generation," that is, the emergence of life from scratch. He even used a microscope to show that the moldy powder contained spores. By showing that spores can make a mold, he added to the evidence that living things come from living things. For more about "my hero": see http://www.sydneyfungalstudies.org.au/articles/Pier%20Antonio%20Micheli.pdf Good luck in your studies and keep doing such interesting experiments. Elio Schaechter Author, "In the Company of Mushrooms" Harvard University Press http://www.bio.sdsu.edu/faculty/schaechter.htm Co-curator, "Registry of Mushrooms in Works of Art" http://www.mykoweb.com/art-registry/index.html From dkobric from rogers.com Mon May 11 12:56:58 2009 From: dkobric from rogers.com (Daniel Kobric) Date: Mon May 11 13:49:37 2009 Subject: [Mycology] Preserving Candida cultures Message-ID: Hi, I am a masters periodontology student that will be doing work on candida. i was wondering if there are any manuals/articles on the methods of collecting oral candida scrapings and storing them before processing them Thanks Dan Kobric From donreynolds from berkeley.edu Tue May 12 12:33:37 2009 From: donreynolds from berkeley.edu (Don R. Reynolds) Date: Tue May 12 13:23:34 2009 Subject: [Mycology] Candida Message-ID: <49596.128.32.109.45.1242149617.squirrel@calmail.berkeley.edu> Dan: You might contact Wieland Meyer. He does molecular biology with Candida and obtains his strains from around the world, personally or from collaborators. Wieland Meyer Associate Prof. rer. nat., Head Molecular Mycology Research Laboratory Western Clinical School, University of Sydney w.meyer@usyd.edu.au Carpe diem Don R. Reynolds Curator, Mycology Herbarium, University of California, Berkeley 1001 Valley Life Sciences Building 2465 Berkeley, CA 94720-2465 USA ucjeps.berkeley.edu/main/directory.html donreynolds@berkeley.edu