Oaks Science Experiments

Year 6 have been diligently cultivating mould as part of their Science topic this term. They chose variables such as temperature and moisture, with some choosing to saturate the bread in varying liquids such as water, milk and coffee. They then observed the change over time and even got to look under a microscope (whilst holding their breath!!) to see the mould more closely. They discovered many things, such as coffee accelerating the process, sourdough not moulding quickly and keeping bread in a boiler cupboard turns it to toast over time!