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Table 2.
Examples of student hypotheses, predictions, and results. For some items, students generated hypotheses for both presence and absence of mold growth.
ItemExample HypothesesPredictionResult
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. 
ItemExample HypothesesPredictionResult
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. 
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