Jenny wanted to find out the conditions that best support the rotting of bread. The growth of coloured fluffy patches on the surface of bread confirms rotting. She kept four bread slices in different conditions for five days. The table below shows Jessy's findings after five days. Bread slice Where the slice is placed Number of coloured fluffy patches after five days Slice 1 On wet cotton at 5 °C Slice 2 On a dry plate at 30 °C Slice 3 On wet cotton at 30 °C Slice 4 On a dry plate at 5 °C 2 6 10 No patch (a) Name the organism that forms the coloured fluffy patches on the bread? (1 mark) (b) Which condition can best prevent the appearance of the coloured fluffy patches for a long time? (c) Describe the kind nutrition involved.​