1) The sources were a fresh clove of garlic and a shriveled up clove of moldy garlic, the fresh clove was from a different garlic than the moldy one, both garlic were from my kitchen 2) I chose this source because the clove was completely destroyed by mold, and I wanted to see just how big of a difference it would be between a fresh clove and a rotten clove 3) I would expect to see high fungal growth in the rotting garlic, but not much growth in the fresh garlic, since the rotting garlic already has an abundance of mold
