Meera noticed that bread kept in the refrigerator stays fresh longer than bread kept on the kitchen shelf. She suggested that mould grows more slowly at low temperature. To test this, she put six slices of the same bread in separate sealed plastic bags. She kept three bags on the kitchen shelf and three in the refrigerator, and checked them every day. The table shows the number of days until mould first appeared.

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Safe Handling of Laboratory Chemicals and Apparatus, Hypothesis Formation and Testing in Science, Recording and Interpreting Experimental Data | PadhAiPro

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