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What else can I help you with?
Is bread becoming mouldy physical or chemical change?
Bread has the right environment for mould spores to grow. It is warm (if kept out of the fridge), has a moisture content & the surface is textured perfectly for mould spores to take. Therefore it is a perfect host for their growth. As the mould spores grow, they consume the moisture in the bread and they spread into larger moulds as they consume more water. So in response to it being a chemical or physical change, there is something of both processes occurring. As the mould grows there are enzymes being produced by the mould which affect the bread and change its chemical nature, also the physical change is obvious as the bread shrivels due to dehydration. Also the colour and texture constitute a physical change. Hope this helps
What temperature should water be when added to bread mix?
Water should be lukewarm, typically around 100-110°F (37-43°C), when added to bread mix. This temperature is ideal for activating the yeast and helping the dough to rise during the fermentation process. Avoid using water that is too hot, as it can kill the yeast, or too cold, which may result in slow or ineffective fermentation.
What compounds are in bread?
Bread typically contains flour, water, yeast, and salt. Flour provides carbohydrates, water helps with gluten development, yeast is responsible for fermentation and leavening, and salt adds flavor and helps regulate fermentation. Other ingredients can be added for specific tastes or textures.
How do you plaster?
Get a mould and plaster. Pour water into the plaster and mix. Pour the plaster into the mould and wait for it to dry. Once it is dry carefully take the plaster out of the mould and paint. Note:To get air bubbles out of the wet plaster, gently hit the mould.
Why does water become coloured when crystals of potassium permanganate are added to it?
Water turns colored when potassium permanganate is added because the potassium permanganate crystals dissolve, releasing the purple permanganate ion (MnO4-) into the water. The permanganate ion absorbs light in the visible spectrum, giving the water a pink or purple color.
Will bread be moldy after 2 weeks if it is in water?
In a normally humid atmosphere unadulterated bread left in a bread bin or on a counter top would go mouldy before 2 weeks had passed. This may vary during cold temperatures or if the bread is loaded with antifungal agents. Bread submerged in water would probably have disintegrated within a day or two. Bread mould is airborne. If you simply mean that the bread got damp and was then exposed to the atmosphere - yes, it would be stale and mould would start to grow. Even if bread has mould on it it is not inedible. With an uncut loaf the mould will grow on the outside first - Simply cut off any visible mould, slice the bread and grill or toast it. Another trick is to hold the complete loaf (not sliced) very briefly under running water and then wrap it in tinfoil and bake it for 30 minutes. You'll get a lovely tender loaf with a crunchy crust as if it had been freshly baked.
What will happen if you sprinkle water on bread and keep it for a week?
I'm supposing you have a good reason for sprinkling water on bread . . . The condition of the bread will depend upon how moist the bread was to begin with and what was in the water. Adding water will increase the moisture. Too much will make it soggy.
Does sourdough bread mold with water added mold faster than rye wheat white or potato bread?
No.
Can bread decay without the covering such as cling wrap or a container?
No because bacteria thrives in moist places. When the bread is deprived of water and becomes very dry, it is not a suitable enough environment for bacteria to grow thus no mould is produced.
What is the quickest way to grow mould on bread?
The quickest way to grow mold on bread is to expose it to warm and humid conditions, such as placing it in a sealed plastic bag or container at room temperature. Adding a small amount of water can also accelerate mold growth on bread.
Is bread becoming mouldy physical or chemical change?
Bread has the right environment for mould spores to grow. It is warm (if kept out of the fridge), has a moisture content & the surface is textured perfectly for mould spores to take. Therefore it is a perfect host for their growth. As the mould spores grow, they consume the moisture in the bread and they spread into larger moulds as they consume more water. So in response to it being a chemical or physical change, there is something of both processes occurring. As the mould grows there are enzymes being produced by the mould which affect the bread and change its chemical nature, also the physical change is obvious as the bread shrivels due to dehydration. Also the colour and texture constitute a physical change. Hope this helps
Why water is needed for pin mold?
water is needed for pin mould because water increase humidity and so pin mould grows more quickly.
Do you have to keep bread wet if you want to grow mold on it?
Yes, because mould is a fungus and it will grow on food that has water because fugus is a living thing so i will grow on wet bread.
What happen to salt to ice water when added?
the salt dissolves and the water will become salt water
What happens when houses flood?
Usually it becomes filled with water. After a while, if the house isn't dried and the water removed, then it gets mould. Then it has to be rebuilt, or the mould removed completely.
What do you eat if you want to become a size 6 and have a routine?
Eat and drink nothing but air water bread
Do you need to change the water for the Leopard Geckos?
When water is standing, there is risk of mould build up. When the bottom of a dish is slimy, this is usually the beginning signs of mould. The water bowl should be changed each and every day if it has not evaporated.
