Food spoils because of chemical reactions. Many types of spoilage occur because of the actions of microorganisms, such as bacteria. These organisms, like all organisms, rely on chemical reactions within their bodies to carry out their life processes.

Based on this information, what is the most likely reason that refrigerating most foods reduces the rate at which they spoil?

The lower temperature causes foods to expand, increasing the distances between molecules and reducing the reaction rate.

The lower temperature reduces molecule speeds, reducing the number of effective collisions.

The lower temperature causes food to contract, increasing the distances between molecules and reducing the reaction rate.

Question

Chemistry

Chicken Legs

10 November, 22:43

Food spoils because of chemical reactions. Many types of spoilage occur because of the actions of microorganisms, such as bacteria. These organisms, like all organisms, rely on chemical reactions within their bodies to carry out their life processes.

Based on this information, what is the most likely reason that refrigerating most foods reduces the rate at which they spoil?

The lower temperature causes foods to expand, increasing the distances between molecules and reducing the reaction rate.

The lower temperature reduces molecule speeds, reducing the number of effective collisions.

The lower temperature causes food to contract, increasing the distances between molecules and reducing the reaction rate.

+2

Answers (1)

Know the Answer?

Ariel Marks · Answer 1

Answer: The lower temperature reduces molecule speeds, reducing the number of effective collisions.

Almost all food spoils. Most of the spoilage is because of the enzyme activity of microorganisms. Bacteria, which is an example of microorganism, grows rapidly at room temperature or higher temperatures mainly ranging between 40 degrees F to 140 degrees F.

The most commonly used strategy to minimize the rate of food spoilage is to keep it in a cool environment i. e. by refrigerating it. The lower temperature provided to the food slows down the movement of molecules and the number of collisions between them, thus slowing down the rate of enzyme activity.