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 favors the forward reaction.
Explanation:
According to Le Chatelier's Principle, when a system at equilibrium suffers a perturbation, the system will react in order to counteract the effect of such perturbation.
If more reactant is added, the system will try to decrease its concentration. It will do so by favoring the forward reaction, decreasing the concentration of the reactant and increasing the concentration of the products, in order to re-establish the equilibrium.
Answer is 3
s -1
p - 3
d - 5
f - 7
2.3226678127494718
this number you could probably simplify to your own standards on your own.
