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.
The function of mordant in the gram staining is to expose grams positive cell to the decolorizer which dissolves the lipids in the cell wall thus allowing the crystals violent-iodine to leach out of the cell. This facilitate the cell subsequently be stained by with safranin.
For an approximate result, multiply the volume value by 3.785
Answer ≈ 56.7812
Answer:
Element Symbol Mass Percent
Cuprum Cu 66.464%
Sulfur S 33.537%
Explanation:
I got this out of my module, sorry if it's wrong but i am pretty sure 97% this is correct!
