I need websites that have pictures of moldy bread. This is for my science fair project. please help!?
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Type 'moldy bread' in google images.  There are plenty of pictures there.
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try Google images as well.
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http://www.answermeifucan.com\nhttp://www.seenandjeem.com
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Revolutionary war baked goods recipes\nhttp://homework.northport.k12.ny.us/ocean/mdavidson/est572/recipes.htm\n\nand a few more:\nhttp://www.leitesculinaria.com/food_history/revolutionary.html
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This site has over 29 FREE pics of themometers!  I hope this helps!\n\n:-)
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try surfing: all-science-fair-projects.com\nyou select there from different categories..\ni hope you can find one :)
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http://www.sugarsperfect.com/sh/home.htm
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How about visiting this site:\n\nhttp://www.all-science-fair-projects.com/category0.html
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Photos of yeast infection from google...\n\nhttp://images.google.com.au/images?hl=en&q=yeast%20infection%20&btnG=Search&ie=UTF-8&oe=UTF-8&sa=N&tab=wi\n\nWarning:  Explicit photos
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http://www.celiac.com/index.html\nhttp://dmoz.org/Health/Conditions_and_Diseases/Digestive_Disorders/Intestinal/Celiac_Disease/
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http://www.theorlandobloomfiles.com/images.html\nThis is a good website
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Here is an example of a science project "Growing mold on Bread" which explains these 2 expressions.\nQUOTE\nA project experimentation is the process of testing a hypothesis. The things that have an effect on the experiment are called variables. There are three kinds of variables that you need to identify in your experiments: independent, dependent, and controlled.\nThe independent variable is the variable you purposely manipulate (change). The dependent variable is the variable that is being observed, which changes in response to the independent variable. The variables that are not changed are called controlled variables.\nThe problem in this section concerns the effect of light on the reproduction of bread mold. The independent variable for the experiment is light and the dependent variable is bread mold reproduction. A control is a test in which the independent variable is kept constant in order to measure changes in the dependent variable. In a control, all variables are identical to the experimental setup—your original setup—except for the independent variable. Factors that are identical in both the experimental setup and the control setup are the controlled variables. For example, prepare the experiment by placing three or four loaves of white bread in cardboard boxes the size of a bread box, one loaf per box. Close the boxes so that they receive no light. If, at the end of a set time period, the mold grows, you might decide that no light was needed for mold reproduction. But, before making this decision, you must determine experimentally if the mold would grow with light. Thus, control groups must be set up of bread that receives light throughout the testing period. Do this by placing an equal number of loaves in comparable-size boxes, but leave them open.\nThe other variables for the experimental and control setup, such as the environmental conditions for the room where the boxes are placed—temperature and humidity—and the brand of the breads used must be kept the same. These are controlled variables. Note that when designing the procedure of your project experiment, you must include steps for measuring the results. For example, to measure the amount of mold growth, you might draw 1/2-inch (1-cm) squares on a transparent sheet of plastic. This could be placed over the bread, and the number of squares with mold growth could be counted. Also, as it is best to perform the experiment more than once, it is also good to have more than one control. You might have one control for every experimental setup.\nUNQUOTE
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First we have to set up the experiment\n1. Get several pieces of bread 6 or 8 or 12 ?...make them the same size\n2. using an eye dropper put the same amount of milk on them to start the mold (or are you going to let them mold on their own??)\n--make sure they are in an enclosed area that bugs and animals can't get to\n3. once mold is started - put down how many drops of bleach you put on each one\n..for example - \nA. piece - one drop - \nB. piece - two drops\nC. piece - three drops\nof course, if C piece accidentalyy gets 4 drops - swap it for D piece and make D- then C - and put three on the new C (hehehehe)\n4. Now closely watch and monitor your bread\n5. Note which mold was killed - and then you know how much bleach was needed\n...all mold on pieces D E F G H were killed - showing that 4 drops of bleach killed the mold
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Bread molding depends upon two major things:\n* Water content \n* Temperature\n\nMore the water, the quicker the growth\nThe higher the temperature, the quicker the growth\n\nBest storage: freezer\nSecond best: refrigerator
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http://teacher2.smithtown.k12.ny.us/sgessler/icecream.htm\n\nhttp://food.oregonstate.edu/ref/sugar/se_paper.html\n\nhttp://www.reachoutmichigan.org/funexperiments/agesubject/lessons/other/una2.html\n\nhttp://www.sugars.com/facts.html
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My friend Donna has some great science fair links on her page:\n\nhttp://www.lewismiddleschool.com/Earle/earle.htm\n\nAlso - my daughter won her elementary science fair one year with a great project on earthworms.  We got 2 one-gallon glass jars.  We put gravel and dirt in each jar, about half full.  In each jar, we put equal amount of organic garbage - small chicken bone, orange peel, apple core, small piece of newspaper, etc.  In one jar, we put 50 earthworms.  We closed the jars (with airholes) for one week.  Most of the garbage from the worm-jar was gone.  In the other jar, the garbage was still there.  It was a winner!
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Mold is another word for fungi whose bodies gather and congeal together to form cottony vegetative bodies. Not all mold is cottony, however. Types of slimy mold are more like amoeba than their cottony cousins and leave a moister, slicker mass on the molded surface. However when it comes to bread, you will most always see the drier, threadlike mold.\n\nMold commonly grows on bread faster in warm, dark, moist conditions. However, mold can grow in light, and some molds can even grow on frozen foods. Molds grow in varying conditions, at varying speeds, in every color you can think of.\n\nBlack bread mold is one of the most common molds.  It starts out microscopic.  However, as it takes in moisture, the mold begins to grow and produce.  Hyphae are produced, which grow upright as they absorb water, sugars and starches. \n black bread mold makes the bread go bad.  And it’s not only the bread that is damaged but the food around it as well.  This is because the mold grows and reproduces.  As it reproduces the mold spreads to nearby areas until it is killed. \n\n  \n\nNot only do they make food go bad, but mold also cause fungus-related illnesses.  For example, there are some types of mold that can grow on people!  These molds, or types of fungus, reproduce faster than others do.  However, they are not visible.  They may be spread through foods, transferring of items or in any other way