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The fungus will have come from microscopic spores drifting through the air - they are really common which is why mould etc seems to be able to get everywhere. If the bread was sealed after baking it will have got 'contaminated' when you first opened it (just with spores). The mould in bread is very very fast growing with the hyphea (the growths of the fungus - like little tubes) extending at about 1mm per hour - it doesnt seem that much but is actually very fast which is why once you have got just a little mould the bread goes bad very quickly. Source : my science quiz book
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Thnk u so much. So kind of u!!! I have doubt in trigonometry will u help me?? Pls
i have not studied it yet but in few days
Plz come to chat.
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