Bread Antiseptics: How Invincible is it?
Nelson Lu, Kodai Kashima
Burnaby South Secondary
Floor Location : J 033 L
The purpose of our experiment was to find out whether or not wine can be used as an antiseptic to prevent the growth of mould on bread, which we thought would affect the germination and prevent it for only a period of days. To test our hypothesis, we made our own breads adding different amounts of wine in them to serve as variables and made plain bread without any as a control. We kept the breads in a consistent room temperature to achieve accurate results. rnrnBy the end of a week, the differences included the plain bread having grown dark blue mould inside every 12 hours. The breads made with wine grew no mould for more than a whole month and remained moist inside with no scent of wine. However, all the breads we made turned hard and lost some weight. The repetitions also lead to the same results. Wine has these strong antibacterial abilities due to the combined effect of its organic acid, ethanol/alcohol, and high acidity level/ low pH. rnrnThe conclusion is that wine is an effective antiseptic not only for infections and being antibacterial, but also for preventing the germination of mould. This discovery could lead to more possible scientific researches in antiseptics and could be used to fight against pathogens and sicknesses. Otherwise, it can remain as a method to preserve food from saprophytic mould growths.