Related questions with answers
Question
Apply collision theory to explain why foods usually spoil more slowly when refrigerated than at room temperature.
Solution
VerifiedWhen food is placed in the lower temperatures of a refrigerator, the chemical reactions produced by microbes that are responsible for spoilage occur at lower reaction rates. This is due to a decrease in the frequency of collisions between reactant molecules, as well as fewer colliding particles having enough energy to overcome the activation energy barrier.
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