Department of Energy Argonne National Laboratory Office of Science NEWTON's Homepage NEWTON's Homepage
NEWTON, Ask A Scientist!
NEWTON Home Page NEWTON Teachers Visit Our Archives Ask A Question How To Ask A Question Question of the Week Our Expert Scientists Volunteer at NEWTON! Frequently Asked Questions Referencing NEWTON About NEWTON About Ask A Scientist Education At Argonne Growing Molds
Name: Erik
Location: N/A
Country: N/A
Date: N/A

I wanted to know why some molds grow faster on certain breads than on others...Ive seen some things about the sugars in the bread having affects, the yeast, and the acidity. Are these all factors and are there any other factors that may affect this?

I am no expert on fungi, but I think that any of the things you list could have an effect. Moisture and temperature are probably the biggest factors in growth of bread mold, but if those are equal then growth will be probably be different on different mediums. There are some mycology pages on the internet that might help.

J. Elliott

Click here to return to the Biology Archives

NEWTON is an electronic community for Science, Math, and Computer Science K-12 Educators, sponsored and operated by Argonne National Laboratory's Educational Programs, Andrew Skipor, Ph.D., Head of Educational Programs.

For assistance with NEWTON contact a System Operator (, or at Argonne's Educational Programs

Educational Programs
Building 360
9700 S. Cass Ave.
Argonne, Illinois
60439-4845, USA
Update: June 2012
Weclome To Newton

Argonne National Laboratory