Molds will develop on some of the samples.
Molds grow best in warm, dark and moist conditions.
In the first sample, the sealed bread should develop mold more slowly than the unsealed bread.
In the second sample, the bread kept in darkness should develop mold more quickly than the bread kept in light.
In the third sample, the moist bread will develop mold more quickly than the dry bread.
In the fourth sample, the mold in the warm place should develop mold more quickly than the bread in the cold place.
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