Many foods will last longer if they are refrigerated. Which of the following BEST explains why this reduction in temperature helps in food storage? 1. Solution viscosity increases with lower temperature and slows the reaction. 2. Decomposition has nothing to do with chemistry and is best left to biologists. 3. The reactions occuring must be exothermic and cooling causes fewer decomposition products to be formed. 4. The kinetics for the enzymatic processes of microorganisms responsible for decomposition are slowed.

Generally most enzymes work best at optimum temperature of 35-40 degree centigrade, This is because enzymes are proteins, and proteins are sensitive to temperature.

Therefore at low temperature of refrigeration below -18 degree, enzymatic processes of microorganisms need for biochemical activities, oxidative activities and growth are slowdown(thus microorganism population is reduced) . Microorganisms are inactive. Therefore the rate of food decomposition is slowed down,which prolonged nutritional value of the food.

ayfat23 ayfat23 · Answer 2 · 2021-11-23T17:13:18+01:00

Statement that explains why many food last longer were put in refrigerator as results of reduction in temperature is 4: The kinetics for the enzymatic processes of microorganisms responsible for decomposition are slowed.

When food is been refrigerated, the enzymatic processes of some of these microorganisms responsible for food spoilage is been slowed down.

This is because temperature serve as one of the factors that bring an increase in the rate of reaction, reasons why decomposition by this microbes is been slow down.

Therefore, option 4 is correct.

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