How does decreasing the temperature when food is refrigerated slow decomposition and bacterial growth

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.

metamorphism is the change of minerals or geologic texture (distinct arrangement of minerals) in pre-existing rocks (protoliths), without the protolith melting into liquid magma (a solid-state change). the change occurs primarily due to heat, pressure, and the introduction of chemically active fluids. i hoped i !

what statement best describes the difference between the sympathetic and parasympathetic nervous systems?

the sympathetic nervous system prepares the body for intense physical activity and is often referred to as the fight-or-flight response. the parasympathetic nervous system has almost the exact opposite effect and relaxes the body and inhibits or slows many high energy functions.