how does the moisture of bread affect the speed at which mould will grow on it?
145295
When bread is wet essential minerals to mold are broken down easier and faster which makes it far more suitable for mold. Plus the mold spores can burrow easier into the bread.
848717
depends on how fast your pedeling.
919057
It doesn't always speed up. Depends on the material. The less dense the quicker it will be able to go. More dense the slower it will go. The only way it could actually speed up is if it is passing through air directing into a vacuum (near zero particles). http://en.wikipedia.org/wiki/Light#Refraction
843519
Here is an example of a science project "Growing mold on Bread" which explains these 2 expressions.\nQUOTE\nA project experimentation is the process of testing a hypothesis. The things that have an effect on the experiment are called variables. There are three kinds of variables that you need to identify in your experiments: independent, dependent, and controlled.\nThe independent variable is the variable you purposely manipulate (change). The dependent variable is the variable that is being observed, which changes in response to the independent variable. The variables that are not changed are called controlled variables.\nThe problem in this section concerns the effect of light on the reproduction of bread mold. The independent variable for the experiment is light and the dependent variable is bread mold reproduction. A control is a test in which the independent variable is kept constant in order to measure changes in the dependent variable. In a control, all variables are identical to the experimental setup—your original setup—except for the independent variable. Factors that are identical in both the experimental setup and the control setup are the controlled variables. For example, prepare the experiment by placing three or four loaves of white bread in cardboard boxes the size of a bread box, one loaf per box. Close the boxes so that they receive no light. If, at the end of a set time period, the mold grows, you might decide that no light was needed for mold reproduction. But, before making this decision, you must determine experimentally if the mold would grow with light. Thus, control groups must be set up of bread that receives light throughout the testing period. Do this by placing an equal number of loaves in comparable-size boxes, but leave them open.\nThe other variables for the experimental and control setup, such as the environmental conditions for the room where the boxes are placed—temperature and humidity—and the brand of the breads used must be kept the same. These are controlled variables. Note that when designing the procedure of your project experiment, you must include steps for measuring the results. For example, to measure the amount of mold growth, you might draw 1/2-inch (1-cm) squares on a transparent sheet of plastic. This could be placed over the bread, and the number of squares with mold growth could be counted. Also, as it is best to perform the experiment more than once, it is also good to have more than one control. You might have one control for every experimental setup.\nUNQUOTE
858223
weight (second order effects), roughness, types of materials, speed (second order effects), moisture content (humidity. affects materials such as wood), temperature (ie hot rubber sticks). if the object is moving fast, then aerodynamics can actually effect it by forcing air into the area of contact for example (eg hydroplaning on wet road where water gets between rubber and the road).
440638
341m/s but it changes according to the weather conditions in humid climate it is faster as compared to dry.and yeah sound does not travel through vacuum\nspeed of sound in solids > liquids > gases
973684
Bread shrinks in the toaster because of a loss of moisture. A good portion of bread's mass is water.\n\nClothes shrink in the dryer because of a rapid loss of water which causes a more urgent need to fill the space. When you dry clothes gradually this space is replaced by water from the air.\n\nI hope this helps!
287039
B, chemical and extracellular. Fungi excrete digestive enzymes into the bread itself, so that the fungi can then suck up the gooey bits of bread and digest it themselves.
110584
Well taken at face value I assume it's suggesting that you need to wait for the strawberry to grow from the blossom and have patience before you'll have something to go on your bread. Of course it could also be somthing completly non-literal.
786619
The speed doesn't change.  Wavelength is speed/frequency, so if the frequency doubles and the speed stays the same, the wavelength is cut in half.
1145607
The process is called as, " Fermentation". and the details are as follows.\n\nIn some cases, the growth of microorganisms in food can be put to good use for the production and preservation of various types of food. Fermentation is arguably the earliest example of biotechnology and refers to the metabolic process by which microbes produce energy in the absence of oxygen and other terminal electron acceptors in the electron transport chain such as fumarate or nitrate. \n\nIn ancient times, it was considered as a way to both preserve food and to retain nutritional value. It was probably accidentally discovered in ancient Egypt when dough, made from ground up wheat and rye, was left for a period of time before cooking. In contrast to dough that was immediately cooked, it was observed that the aged dough expanded in size and when cooked produced tastier, lighter bread. The process was not completely reproducible: sometimes the uncooked dough yielded good bread and other times it did not. However if small amounts of good dough was added to the next batch, the bread was again tasty. \n\nThe Romans went onto improve and perfect this process and popularized this sort of bread throughout the European continent. The discovery of fermentation in Egypt also led to the first production of wine and alcohol. \n\nAll these discoveries were largely phenomenological and it would be another 3000 years before the exact cause of fermentation was uncovered. \n\nIt was Louis Pasteur, again, in 1857 who was able to demonstrate that alcohol can be produced by yeast when grown in particular conditions. \n\nThis discovery revolutionized the modern food industry: for the first time the agent of fermentation was identified and could be used commercially. \n\nHope this helps!!!
230472
Sourdough yeast fungi are actually kept alive constantly in a liquid medium called a starter. The baker either captures wild yeast that floats in the air to create starter from scratch or gets a cup of active starter from a friend and expands it.\n\nYeast creates special enzymes to deal with starch. The yeast and lactobacilli also "poison" the culture with the alcohol and lactic acid they produce, and that keeps other bacteria out.\n\nAs the starter ferments, it will develop a strong aroma -- bready and alcoholy and not particular appetizing. Feed it every day or two by dividing it in half and adding a cup of flour and a cup of water to one half of it (you can throw the other half away). When you see a watery substance floating to the top, stir it. Sourdough bakers call this "hooch." Over the week the starter became a thick liquid, like pancake batter. It will be slightly yellowish.
64455
mould or any microorganisms require  various  enzymes to carry out difernt unction and these enzymes work best at a perticuklar temperatour if the temperatur goeslower or above the growh is hampered and thus wen the mould is kept in fridge their enzymes dont wrk to the maximum capacity their ability to wrk gets weeker and thus the grown is also slow...... i gess u  got the reuired explanaion
290363
Mucor or Rhizopus is a saprophytic fungus. It likes to live and draw nourishment from dead and decaying organic matter.\n Mucor grows best on a stale, moist bread in warm and humid atmosphere.Therefore, it is also called bread mould.
956408
First we have to set up the experiment\n1. Get several pieces of bread 6 or 8 or 12 ?...make them the same size\n2. using an eye dropper put the same amount of milk on them to start the mold (or are you going to let them mold on their own??)\n--make sure they are in an enclosed area that bugs and animals can't get to\n3. once mold is started - put down how many drops of bleach you put on each one\n..for example - \nA. piece - one drop - \nB. piece - two drops\nC. piece - three drops\nof course, if C piece accidentalyy gets 4 drops - swap it for D piece and make D- then C - and put three on the new C (hehehehe)\n4. Now closely watch and monitor your bread\n5. Note which mold was killed - and then you know how much bleach was needed\n...all mold on pieces D E F G H were killed - showing that 4 drops of bleach killed the mold
255281
you should just run your own experiment..that is the point of a science fair project, right?  it's only qualitative data anyway...you don't need to write down any numbers except numers of days...but you don't have any materials to test the acidity of the bread or anything quantitative at all...you just record the progression of the bread molding...(i.e. on day 1 the bread was fresh..on day 2 the bread was stale...on day 3 the bread had 1 spot of mold...on day 4 the bread had 4 spots of mold.)
821335
A thin flat cell will diffuse faster than a cube shaped cell.\n\nIt all depends on it's surface area to volume ratio. The higher the ratio is, the higher the rate of diffusion.