Question

EXERCISE 2: TESTABLE OBSERVATIONS Below are several observations that can inform a testable hypothesis. For each of the following observations: Determine if the observation is qualitative or quantitative. Write a hypothesis and a null hypothesis. What would be your experimental approach? What are the dependent and independent variables? What are your controls- both positive and negative? How will you collect your data? How will you present your data (e.g., chart, graph)? How will you analyze your data? OBSERVATIONS 1. Fresh-baked bread develops mold more quickly than bread bought from the store.

Answer 1

Mold is a type of fungus that develops on bread due to acidity level and fewer preservatives. Since, home baked bread contains fewer preservatives, so it develops mold quickly.

1) Observation is quantitative because we are observing the amount of time taken by bread to develop mold.

2) Hypothesis: Fresh baked bread develops mold quicker than brought from a store.

Null hypothesis: fresh baked bread do not develop mold Quicker  then brought from a Store.

3) Take both types of bread and keep them in open air and monitor the amount of time taken by both to develop mold.

4)Dependent variables: Rate of mold

Independent variables: Amount of preservatives.

5)Temperature of surroundings,

Amount of light

Germs and bacteria present in air.

6)Collect both types of bread and keep in open air. Monitor the time taken by one bread to develop mold and then note the the time of developing of mold on another bread too. Note both the times and make a graph.

7) A bar graph should be made with Time(in days) on Y-axis and type of bread on x-axis.

8) Observe the bar graph and notice the time. The freshly baked bread has more value on x-axis. Hence, it takes more time to develop mold.