Question

When food spoils, it is a chemical reaction. For example, rancid butter is produced when the fat molecules in the butter undergo oxidation. Another factor that can lead to the decomposition of food molecules is the presence of bacteria, fungi, and other microorganisms. To preserve food, manufacturers try to slow down the rates of such reactions. Note that microorganisms need both water and oxygen for their metabolic reactions to occur.What actions will decrease the rates of the reactions in the food (and therefore slow down spoiling)?Drag each item to the appropriate bin.Remove water from food by dehydration.Package food in water.Transport food in a refrigerated truck.Store food in the open air.Place food on a warm surface.Store food in airtight containers.Store food in a refrigerator after opening.Options: 1. Decreases the rate of reaction2. Does not decrease the rate of reaction

Answer 1

Answer: Decreases the rate of reaction

• Remove water from food by dehydration.
• Transport food in a refrigerated truck.
• Store food in airtight containers.
• Store food in a refrigerator after opening.

Does not decrease the rate of reaction

• Store food in the open air.
• Place food on a warm surface.

Explanation: Dehydration of food excludes water from food which is one of the factor needed by microorganisms for growth, so it decreaese the rate of reaction.

Transporting food in refrigerated trucks lowers the temperature of food and not many microorganisms are active at very low temperatures, so it decreases the rate of reaction.

Storing food in airtight containers excludes air which is one of the factors required for microbial activity, so it decreases reaction rate.

Storing food in refrigerators after opening also lowers the temperature of food and hence the the rate of microbial activity.

Storing food in the open air does not decrease microbial activity instead it provides microorganisms with the favorable conditions for their activity such as air and water from water vapor in the air.

Placing food on a warm surface does not decrease rate of reaction because microorganisms are very active in warm and humid environments.