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 electronic configuration of an atom with eight electrons is 1s²2s²2p⁴. the orbital diagrams are shown in the figure.

as per the hunds rule:

1. electrons tend to avoid being in the same orbital as per as practicable.

2. electrons in different orbitals of the same energy will have their spin parallel.

this can be illustrated from the multiplicity of the orbitals of the atom. as there are four electrons in the p orbital and p orbital has 3 sub-shells. the electrons can be fed in different ways as shown in the figure but the correct orbital diagram will be as per the hunds rule.