When food spoils, it is a chemical reaction. for example, rancid butter is produced when the fat molecules in the butter undergo oxidation. another factor that can lead to the decomposition of food molecules is the presence of bacteria, fungi, and other microorganisms. to preserve food, manufacturers try to slow down the rates of such reactions. note that microorganisms need both water and oxygen for their metabolic reactions to occur. what actions will decrease the rates of the reactions in the food (and therefore slow down spoiling)?

Answer;

The factors that decreases the rate of reaction in the food and thus slow down the spoiling include;

-The removal of water from food by dehydration

-Storing food at a low oxygen concentration

-Storing food in the freezer after preparing

-Transporting food in a refrigerated truck.

On the other hand, factors such as storing food at a high oxygen concentration, placing food in a water bath, and storing food in an incubator, facilitates these reactions thus causing food spoilage.

blood enters the heart through two large veins, the inferior and superior vena cava, emptying oxygen-poor blood from the body into the right atrium of the heart. as the ventricle contracts, blood leaves the heart through the pulmonic valve, into the pulmonary artery and to the lungs where it is oxygenated.

not necessarily. higher fitness requires the organism to be reproductive successful. for example, an organism at age 10 with 15 offspring is much more fit than an organism at age 15 with only 5 offspring.