Soln:
A large number of spores ensures that even in difficult conditions, a few spores survive. The bread’s moisture and nutrients give the perfect habitat for the spore to develop into mould. So, the answer is (c) (i) and (ii).
Factors responsible for the rapid spread of bread mould on slices of bread are
(i) a large number of spores
(ii) availability of moisture and nutrients in bread
(iii) presence of tubular branched hyphae
(iv) formation of round shaped sporangia
(a) (i) and (iii)
(b) (ii) and (iv)
(c) (i) and (ii)
(d) (iii) and (iv)
(i) a large number of spores
(ii) availability of moisture and nutrients in bread
(iii) presence of tubular branched hyphae
(iv) formation of round shaped sporangia
(a) (i) and (iii)
(b) (ii) and (iv)
(c) (i) and (ii)
(d) (iii) and (iv)
Factors responsible for the rapid spread of bread mould on slices of bread are
(i) a large number of spores
(ii) availability of moisture and nutrients in bread
(iii) presence of tubular branched hyphae
(iv) formation of round shaped sporangia
(a) (i) and (iii)
(b) (ii) and (iv)
(c) (i) and (ii)
(d) (iii) and (iv)
(i) a large number of spores
(ii) availability of moisture and nutrients in bread
(iii) presence of tubular branched hyphae
(iv) formation of round shaped sporangia
(a) (i) and (iii)
(b) (ii) and (iv)
(c) (i) and (ii)
(d) (iii) and (iv)