Answer: the amount of force on the spring scale
Explanation:
Answer: B
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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.
Unfortunately, we have not fully solved the 'nitrogen problem'. To do this, we must halve the amount of nitrogen we dump into the environment by mid-century or our ecosystems will face epidemics of toxic tides, lifeless rivers, and dead oceans. And that to do that will require, among other things, almost doubling the efficiency of nitrogen use on the world’s farms.
Can you show me the passage?
