Many foods will last longer if they are refrigerated. Which of the following BEST explains why this reduction in temperature helps in food storage? 1. Solution viscosity increases with lower temperature and slows the reaction. 2. Decomposition has nothing to do with chemistry and is best left to biologists. 3. The reactions occuring must be exothermic and cooling causes fewer decomposition products to be formed. 4. The kinetics for the enzymatic processes of microorganisms responsible for decomposition are slowed.

4. The kinetics for the enzymatic processes of microorganisms responsible for decomposition are slowed.

Explanation:

Generally  most enzymes work best at optimum temperature of 35-40 degree centigrade, This is because enzymes are proteins, and  proteins are sensitive to temperature.

Therefore at low temperature of refrigeration below -18 degree, enzymatic processes of microorganisms need for biochemical activities, oxidative activities and   growth are  slowdown(thus  microorganism population is reduced) . Microorganisms are inactive. Therefore the rate of food decomposition is slowed down,which  prolonged  nutritional value of the food.

her next move would be to use agarose gel electrophoresis to separate the dna molecules of varying length and create a dna fingerprint.