oxygen and water
Mold spores, bread, moisture and the right temperature.
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.
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
cupboard because tomato sauce doesn't turn mouldy!but tomatoes need to be in the fridge
When iodine is added to bread, it reacts with the starch present in the bread. This reaction causes the iodine to turn a blue-black color, allowing for the detection of starch. This can be used as a test to check if the bread contains starch as an ingredient.
A slice of bread will turn moldy faster in a warm and moist place than in a cool and dry place. The warm and moist environment creates optimal conditions for mold growth, speeding up the process of bread spoilage. Keeping bread stored in a cool and dry place will help slow down the growth of mold and extend its shelf life.
Most likely because it was left somewhere damp and then got mouldy.
It is used to turn ordinary bread into toast.
I/you/we/they turn. He/she/it turns. The present participle is turning.