Which condition produced the most mold growth? the fastest? the least? the slowest? 2. based on your results, what conditions are most favorable for mold growth on bread and apples? 3. would these conditions apply to all fungal growth? 4. how would changing the type of bread (fresh from a bakery, no preservatives versus prepackaged with preservatives) affect the results? 5. how would changing the temperature at which the bags were incubated affect the results? 6. how would you test these predictions (hypotheses)? 7. look up the ph of lemon juice and vinegar. based on your results and your knowledge of favorable environmental conditions for fungal growth, what can you conclude about the effect of ph on growth? how would making the ph more basic affect growth? 8. what is the source of the mold that grew on the samples?