5TH GRADE SCIENCE HELP NOW Buying fruit and vegetables needs to be done more often as these types of foods can quickly get go rotten. What could you do to slow down the chemical change of fruits and vegetables rotting? Give a reason to support your answer.

Putting them somewhere cold because the atoms slow as the temperature decreases

Explanation:

Lemon juice is one of the most common(I use this method), as well as cold temperatures

Explanation:

The reason why lemon juice is a common way to perserve fruit, is because the acid in lemons prevents mold growth,

It also, prevents oxygen to affect the surface of the fruit.

Refridoraitng and freezing fruits and veggies also help.

The cold conditions causemost bacteria and mold to die and be incapable of surviving on the foods.

It also slows down the fruit and vegtables chemical proccess which realeases what is called ethylne. This is a enzyme.

This enzyme makes cells "run" their genetic code that begins the ripening process in foods.

So basically, the cold temperatures slows down the production of this enzymem, slowing the riping process.

Hope this helps!

percent abundance for cu-63 can be shown as:

63 x + 65 (1-x) = 62.9296

65 - 62.9296 = 2 x

x = 1.035

thus, percent abundance for cu-63 is 1.035

percent abundance for cu-65 can be shown as:

63 x + 65 (1-x) = 64.9278

65 - 64.9278 = 2 x

x = 0.0361

thus, percent abundance for cu-63 is 0.0361

the mass spectrum of cu-63 showing the intense peak as, this isotope is found in nature more abundantly around 92.38 % in comparison to cu-65 which is found 62.58 % naturally