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Chemical reaction rates slow down as the temperature is decreased. This is why we put food...

Chemical reaction rates slow down as the temperature is decreased. This is why we put food in the refrigerator to preserve it. By thinking about matter on the microscopic (molecule) level explain why this happens

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Answer #1

As the temperature is decreased the molecular motion slows down and also the rate of multiplication of bacteria and other microorganisms present inside the food is slow down.

Apart from this the rate of diffusion of several impurities are microorganisms decreases due to the decreased temperature.

All these factors contribute to the preservation of food at microscopic level, when kept in refrigerator

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