The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Answer: It loses electrons to another element.
Explanation:- Oxidation is the process in which an element loses electrons and there is an increase in the oxidation state. On losing electrons it combines with a electronegative element such as oxygen, sulphur or nitrogen etc.
Reduction is the process in which an element gains electrons and there is a decrease in the oxidation state.
Answer:
LolnnrjejahaushanakKababab
Explanation:
Source: Trust me bro
Answer:
The method of hurrying up a reaction by decreasing its activation energy is called as catalysis, and the circumstance that's added to reduce the activation energy is termed as the catalyst.
Explanation:
Organic catalysts are named as enzymes. Enzymes are protein particles in cells which act as catalysts. Enzymes are proteid particles in groups which act as catalysts. Enzymes rush up biochemical effects in the thing but do not become used up in the method. Nearly all biochemical effects in living things require enzymes. Among an enzyme, biochemical effects go extremely quicker than they would without the enzyme.
It is B because horn coals are bigger and I read it in a book
