Bread Molding Rates In Magnetic Fields

Objective:
To study the effect of conventional magnetization patterns influence on a carefully
controlled sample of bread.
Background:
Magnets are increasingly being used therapeutically and basic research needs to be conducted in order to better understand the effects of magnetic fields.

Statement of the problem:
Many people believe there is no difference between the negative and the positive pole of a magnet. This can lead to inappropriate use of magnetic modalities.

Above photo: Bread in negative field / control / positive field

Below photo: Bread in negative Bottom photo: positive field

Method:
Experimental design was utilized. Type of magnets used: conventional magnetization pattern, plastalloy, 2,450 internal gauss rating, negative pole being defined by attracting the North-seeking needle of a compass. A slice of preservative-free wheat bread was cut into three equal parts. All of the crust was removed.
Section one was placed directly on the negative pole of the magnet. Section two was placed on an identical magnet. It was positioned directly on the positive pole of the magnet. Section three, the control was not placed on a magnet and was far enough away to be totally out of the magnetic field. Temperature, amount of light and level of moisture remained identical for all sections of the bread.
Photos were taken day 1, 7, and 12.