Why doesn't food spoil as fast when it is refrigerated​

food doesn't spoil as fast when it is refrigerated because  it would be at  room temperature. Because of the lowered temperature, there are less collisions, which slows down the reaction! Due to decomposition reactions with oxygen or carbon dioxide in the air, meat begins to feel slimy and smell spoiled.  and member mark me as brainliest

A lower temperature slows down the reactions in the food because there are less collisions. The chemical breakdowns and microorganism activity can't work as fast as it used to because of the cold.

the correct answer is boyle

the best answer is d because the strong cohesion is caused by the ability of water molecules to undergo hydrogen bonding.

a is incorrect because when water solidifies, it becomes   ice, which expands and occupies a bigger volume for the same mass of water in its liquid state.

b is incorrect because water has high surface tension. besides bonding to itself it hydrogen bonds to other molecules at the top decreasing possibility for breaking of attractive forces.

c is incorrect because the water molecule has oxygen which is highly electronegative and so pulls the electron pair towards itself creating a dipole moment, making the molecule polar.

e is incorrect because water has strong adhesion, ability to stick to other molecules such as glass because of this molecules having stronger hydrogen bonding than water.