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: at higher temperatures.
Justification:
1) Soda have CO₂ dissolved. Carbonation consists on that: dissolving CO₂ into water, leading to carbonated water.
2) The solution of a gas into a liquid is inversely related to the temperature: the lower the temperature the more gas gets dissolved.
So, in the manufacturing of soda, the CO₂ is added in cool water in a cool environment.
3) So, the higher the temperature after the soda is delivered, the more gas will be liberated when you open the can.
Answer: 373 mL
Explanation:
Since there is no change in pressure, the formula: V / T = V / T can be used.
However, you must first convert the temperatures to Kelvin by adding 273 to them:
(19 + 273) = 292K and (90 + 273) = 363K.
Now, plug in: V / 292 = 464 / 363 → V = 373 mL :)
