The Vitamin C will probably get decreased due to the food it is processed by.
Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
After holding the weight for so long, the muscle would get tired, in an effort to tell the brain to stop holding the weight because the muscle fibers cannot handle it any more. Lactic acid is a by-product during muscle contraction that leads to the pain.
Water has a high specific capacity of heat, so it absorbs the heat on earth w/o a significant rise of temp. in the water. This helps to buffer the temp. on Earth makes it a relatively constant temperature, which is essential for most organisms.
Carbohydrate are compounds of carbon, hydrogen and oxygen in which the ratio of hydrogen atoms to oxygen atoms is 2:1. A certain carbohydrate is known to be 40% carbon.
