The water provides an environment for microbes to break down the fruit.
Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
<h3>What causes fruit to rot faster?</h3>
- Some of the prior culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables harm easily because of damage caused by microorganisms.
- Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
- Some of the preliminary culprits are air, moisture, light, temperature, and microbial growth. When two or more of these culprits get concurrently, they can accelerate the spoiling strategy even further.
- The rotting of fruit is a chemical reaction. This is because when fruit spoils, an enzymatic response occurs.
- An enzymatic reaction is defined as "the transformation of one molecule to another". Because an enzymatic response causes molecules to modify when rotting, rotting is a chemical reaction.
To learn more about : Microorganisms
Ref : brainly.com/question/8695285
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<em>Answer: A sales tax is a consumption tax imposed by the government on the sale of goods and services.</em>
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<em>Explanation:</em>
Answer:
Mongols were given masterful training for every type of possibility so that they could react accordingly whenever it occurred.
Explanation:
The Mongols conquered Iran, Iraq, the Caucasus, and parts of Syria and Turkey, Palestine as far as Gaza in 1260 and 1300. Various strategies and techniques were used in the Mongol conquests of northern China and Persia. Mongols were given masterful training for every type of possibility so that they could react accordingly whenever it occurred. The Mongols also tried to protect their ranking officers.