Answer:
it may also become impure,I think.
Hey there!
I believe the answer you are looking for is Unbalanced!
If I am incorrect I am very sorry and would love any feedback.
Have a nice day, and Happy Halloween!
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.
Answer:
See explanation below
Explanation:
In an electrochemical cell, electricity is obtained by the gradual deterioration of the anode.
Hence, surface area of the metal will affect the length of time within which the electrochemical cell works.
The greater the surface area of the metal, the longer the electrochemical cell can function and the greater the quantity of electricity produced, hence the answer above.
Isoflavones, quercetin, and anthocyanin are all Flavonoids.
