Food can spoil very quickly. which methods are used to minimize the reactions that allow bacteria and fungi to grow? preservatives and low temperature high temperature and preservatives catalysts and high temperatures low temperatures and catalysts

Answer;

preservatives and low temperature

Explanation;

-Food preservation refers to any technique that may be used to prevent food from spoiling. It involves preventing the growth of bacteria, fungi, or other micro-organisms.

-Chemical preservatives are food additives that are specifically added to prevent microbial spoilage. they include organic acids, epoxides and propionates, etc.

-Subjecting micro-organisms to low temperature also inhibits their growth thus preventing spoilage of food.

answer: - 3.) the oxidation state of nitrogen in no changes from +2 to 0, and the oxidation state of carbon in co changes from +2 to +4 as the reaction proceeds.

solution: - as per the rules, oxidation number of oxygen in its compounds is -2. the sum of oxidation numbers of all the elements of a molecule or compound is zero.

also, the oxidation number in elemental form is zero.

in no, the oxidation number of o is -2 so the oxidation number of n is +2 so that the sum is zero.

similarly, the oxidation number of c in co is +2 and o is -2.

on product side the oxidation number of n is 0 as it is in the elemental form() .

oxidation number of c in carbon dioxide is +4 as there are two oxygen in it and we know that each oxygen is -2.

so, oxidation number of n is changing from +2 to 0 and the oxidation number of c is changing from +2 to +4.

since nitrogen is reduced and hence no is acting as an oxidizing agent. carbon is oxidized and so co is acting as a reducing agent.

so, the right choice is number 3.)the oxidation state of nitrogen in no changes from +2 to 0, and the oxidation state of carbon in co changes from +2 to +4 as the reaction proceeds.