Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
When bacteria become resistant, the original antibiotic can no longer kill them. These germs can grow and spread. They can cause infections that are hard to treat. Sometimes they can even spread the resistance to other bacteria that they meet.
Answer:
The Great Plains has been called the "Saudi Arabia of Wind Energy" because its resources for wind power are so immense, but development of those resources has been slow. ... Indeed, for individual farmers and ranchers, wind farm lease royalties can greatly surpass other income.
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