This is a chemical change.
Bread mold grows incredibly fast. Strawberries and tomatoes are also easy to become moldy.
When a physical change takes place, a certain element or chemical will change its shape and in many cases, the volume too. Water takes the shape of the mold casing once it freezes.
The answer is Mold
An unpeeled banana will unlikely grow mold faster than a sandwich. A peeled banana will likely grow mold faster than a sandwich due to higher sugar content and moisture. However, it also depends on the conditions. Fridge vs. counter top, arid climate vs. moist, etc.
As a general rule white and blue-green molds on foods are OK to eat even if you leave the mold on the food and will not harm you in any way (but will change the flavor of the food, which you may or may not like). However molds of other colors (e.g. red, orange, black) are usually toxic and could make you sick or sometimes kill you! Immediately discard foods with those colors of mold on them.
mold: biochemical change as the fungus digests and eats the berriescooked: chemical change as heat triggers hydrolysis of proteins and starches in the berriesblended: physical as blender blades chop the berries into puree
yes it is a physical change
The kind of mold that grows on strawberries is gray mold. Mold is caused by moisture on the fruit and it appears as a gray-white fuzz.
yes it is a physical change
Physical
Bread mold grows incredibly fast. Strawberries and tomatoes are also easy to become moldy.
Mold
Temperature affects mold growth on strawberries because the amount of moisture depends on how the strawberry is kept fresh.
Strawberries usually grow mold the fastest on the leaves, but it also grows on the older spots of the strawberry. (Or the rotted part.)
No, that would only be a physical change.
It takes a week in a half for a strawberry to begin to mold.
mold grows