Answer:
The answer is ADAPTATION!!
Explanation:
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Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. Bacteria, yeast, and molds must have a sufficient amount of moisture around them to grow and cause spoilage. Reducing the moisture content of food prevents the growth of these spoilage-causing microorganisms and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food.
I am inclined to say 1. core and mantle... but im not entirely sure...
sorry not much help at all!