Oh, Mold!

Fungus has been WAY more interesting than we ever anticipated.  We started with the question, “Where do leaves go after they fall?” which led to all sorts of mushroomy, fungusy, moldy inquiries.

 

We wondered what might cause things to mold more slowly or more quickly.  Each team used exactly the same foods on their plate but changed one variable they were curious about.  What if the food is warm, in the refrigerator, covered with salt, covered with baking soda, coughed on, or . . . . ?  We did nothing to one plate so we could compare.  Don’t worry, we double-sealed our plates so no putridness would escape into our room.

We observed our plates every day for ten days.  It was disgusting in the best sort of way!  While we observed, we investigated books, websites, our yards, our kitchens, and the forest for more fungus information to add to our Mold Museum.

This was one of our favorite research books.

What a fabulous investigation this has been so far!

 

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