Assuming you are not able to sample the bread (smell and taste are the best tools), then fresh bread is soft and will give and rebound from a firm squeeze, while a stale loaf will be firm to the touch.
just about any science experiment can test a hypotheses
What_type_of_experiment_is_one_way_to_test_a_hypothses
They all begin to break down and lose freshness within days. When exposed to bacteria they mold and decay.
a. conclusion b.hypothesis c. data d. measurement
The constant variable for a moldy bread experiment could be the type of bread used, the temperature at which the bread is stored, or the humidity levels in the environment. These variables are kept constant to ensure that any observed differences in mold growth can be attributed to the independent variable being tested.
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky (bread, pastry) * Density / Denseness (bread, pastry)
it is a fair test
A experiment done in a test tube is commonly referred to as an "in vitro" experiment. This type of experiment allows for controlled conditions within the test tube to study biological processes or reactions outside of a living organism.
statistical tests
replication
replication
Observations are made in a test tube.