Mold spores, bread, moisture and the right temperature.
what remains in reserve then turns into plasma cells when needed to
Any form of digestion is a chemical reaction. It begins when you chew with the saliva in your mouth and continues all the way down to your intestine. Bread, which contains mostly starches, is converted into sugars, which in turn provide your body with energy. This is why runners and other athletes sometimes eat pasta the night before they have an event.
vvvl ck
Reverse transcriptase or RT.
Heat, erosion and pressure.
oxygen and water
In a warm and moist place.
As mould spores are everywhere in the air, the bread would become mushy, and the spores would grow and turn the bread rather mouldy.
Yes. It sounds like a perfect place for them to grow.
mould
yes
because when theres only one piece its smaller than a loaf so all of the bacteria from the one piece of bread would eventually turn it mouldy in a few days and a loaf would expire in a week or more xoxo hope this helps you
Bread must be exposed to moisture and mold spores to become molder. That happens quite easily on the kitchen counter.
Because its been there for ages and has gone all crusty and mouldy
Most likely because it was left somewhere damp and then got mouldy.
It is used to turn ordinary bread into toast.
Satan was tempting Our Blessed Lord to turn stones into bread, not the other way around!