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).