This experiment was carried out to determine which of four different samples of bread containing three different variables produced the greatest amount of bread over a period of one week . In kitchens around the world In America and all other countries of the world, the problem of quick-molding homemade bread arises. Since these homemade breads contain little or no chemical or other preservatives, they tend to go moldy several times faster than the average store-bought bread. Why cook homemade bread, some might ask? Why not go to the nearest supermarket and buy the cheapest brand? Well, many of these overused preservatives have negative effects on people's health. People are allergic to a very high percentage of preservatives and chemicals used in foods every day; MSG, mono sodium glutamate, is a very common product. (Kerr, Michael, 2012) Ammonium, for example, is found in many breads and meat products as a preservative. It is also used in various household cleaning products. Large amounts of ammonium ingested could be nauseating or even fatal. ("Questions and Answers on the Use of Ammonium Hydroxide in Food Production." 2009.) Another preservative commonly used in breads is called Azodicarbonamide. Azodicarbonamide can actually “aggravate an allergic reaction to food.” It is also a chemical used to make rubber (Wong, Vanessa, May 1, 2014) and is a cause of asthma according to British scientists. The objective of this experiment was to measure the effectiveness of natural preservatives (such as sugar, salt and raisins) affecting the molding time of homemade bread by using excessive amounts of said preservative. It will be compared to the control variable, which is bread left alone without additional preservatives. The intended outcome of this experiment was.. .... middle of paper......ate?." LIVESTRONG.COM. LIVESTRONG.COM, February 4, 2014. Web. April 30, 2014. "Questions and answers about the "Use of Ammonium Hydroxide in Food Production." Questions and Answers on the Use of Ammonium Hydroxide in Food Production. "MSG Allergy." Healthline Networks, May 4, 2014. Wong, Venessa. Bloomberg Business Week, February 27, 2014. Web. 2014. .