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Answer:
Hey your answer is here..!
Explanation:
a) The jar is kept in the warm place ..so the moisture formed inside the jar which lead the mould to grow in the several growing conditions.
b) If the bell jar was not kept the same process would happen ...the bread is left outside..the mould will start growing on the bread....due to water moisture present in the air.
c) Bread stales much more quickly in the refrigerator. ... during a bread's lifetime (which begins when a bread cools after being heated during baking), its starches (which were rearranged when baked) will regroup back to their original, crystallized state. Thus, your bread becomes hard, or stale.
d)Mycelia appears first on the bread. Due to the nourishment .
e) The mold spreads over the surface of the substrate, sending its hyphae inward to absorb the nutrients. Sugar and starch are favored by the mold, so while growing on bread, the mold takes up nutrition from the carbohydrate compounds of the bread.
The nourishment is parasitic symbiotic .
Hope it helps❣️
Answer:a) The jar is kept in the warm place ..so the moisture formed inside the jar which lead the mould to grow in the several growing conditions.
b) If the bell jar was not kept the same process would happen ...the bread is left outside..the mould will start growing on the bread....due to water moisture present in the air.
c) Bread stales much more quickly in the refrigerator. ... during a bread's lifetime (which begins when a bread cools after being heated during baking), its starches (which were rearranged when baked) will regroup back to their original, crystallized state. Thus, your bread becomes hard, or stale.
d)Mycelia appears first on the bread. Due to the nourishment .
e) The mold spreads over the surface of the substrate, sending its hyphae inward to absorb the nutrients. Sugar and starch are favored by the mold, so while growing on bread, the mold takes up nutrition from the carbohydrate compounds of the bread.
The nourishment is parasitic symbiotic .