Enzymes are catalysts in living things, including in the molds and bacteria that cause the spoiling reactions that decompose food. Use your knowledge of reaction rates to explain why food doesn’t rot as fast when it is covered and refrigerated. For full credit identify two different factors and explain how they are slowing down the reaction. I already have that the cold temperature will slow down the reaction, and I'm sure the covering has something to do with it, but I'm not sure what the factor could be. I think my answer has to be one of the factors we learned in class (which are catalyst, concentration, surface area, and temperature).

 Discover ZEISS Solutions

Investigate soft materials like polymers, catalysts, coatings and chemicals to gain a better understanding of their properties. Analyze surface topography, chemical composition, tensile deformation and fracture patterns. Scroll down this page and discover microscopy characterization techniques and solutions from ZEISS enabling you to perform soft materials research in your lab efficiently.

Discover ZEISS Solutions

Investigate soft materials like polymers, catalysts, coatings, and chemicals to gain a better understanding of their properties. Analyze surface topography, chemical composition, tensile deformation, and fracture patterns. Scroll down this page and discover microscopy characterization techniques and solutions from ZEISS enabling you to perform soft materials research in your lab efficiently.

"you start with 15.67 g mgco3-xh2o, when heated and all the water is removed, you are left with 7.58 g mgco3 only.

therefore, you had 15.67 - 7.58 = 8.09g h2o  

moles of each :

7.58g mgco3 = ? moles = 7.58g / 83.4g/mole = 0.09moles  

8 09g h2o = ? moles = 8.09g / 18g/mole = 0.44moles  

molar ratio between the two by dividing both numbers by the smallest number :

0.09 / 0.09 = 1  

0.44 / 0.09 = 4.8  

mgco3-5h2o"