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.
TMS has 12 protons which are all equivalent and four carbons, which are also all equivalent. This means that it gives a single, strong signal in the spectrum, which turns out to be outside the range of most other signals, especially from organic compounds.
<span>Blood pH has an ideal level of about 7.3 to 7.4. It is important for the pH ofblood to remain constant because if your blood pH varies, itcan be deadly.<span>hope this helps </span></span>
Answer: 1, 3, and 4
Explanation: i just did it
