| Item . | Example Hypotheses . | Prediction . | Result . |
|---|---|---|---|
| Uncooked pepperoni slice (university cafeteria) | Protein and fat facilitate mold growth. Salt, spices, and bacterial cultures inhibit mold growth. | Mold will grow. | No mold growth. |
| Beef patty with cheese (chain restaurant) | Proteins and fats in both items facilitate mold growth. Moisture in cheese makes up for dry patty. | Mold will grow. | Mold growth over entire patty. |
| French fry, no ketchup (multiple chain restaurants) | Dry, cooked, salty exterior inhibits mold growth. | Mold will not grow. | Mold visible only at location of inoculation. |
| Ketchup-covered French fry (multiple chain restaurants) | Sugar and moisture in ketchup facilitate mold growth. Ketchup's acidity inhibits mold growth. | Mold will grow. | No mold growth on some; mold growth covering <50% of surface on others. |
| Item . | Example Hypotheses . | Prediction . | Result . |
|---|---|---|---|
| Uncooked pepperoni slice (university cafeteria) | Protein and fat facilitate mold growth. Salt, spices, and bacterial cultures inhibit mold growth. | Mold will grow. | No mold growth. |
| Beef patty with cheese (chain restaurant) | Proteins and fats in both items facilitate mold growth. Moisture in cheese makes up for dry patty. | Mold will grow. | Mold growth over entire patty. |
| French fry, no ketchup (multiple chain restaurants) | Dry, cooked, salty exterior inhibits mold growth. | Mold will not grow. | Mold visible only at location of inoculation. |
| Ketchup-covered French fry (multiple chain restaurants) | Sugar and moisture in ketchup facilitate mold growth. Ketchup's acidity inhibits mold growth. | Mold will grow. | No mold growth on some; mold growth covering <50% of surface on others. |