Please sort each of the following statements as being either an external or internal factor that affects the growth of microorganisms in food. Please recall from your reading the causes of food spoilage and how it can be prevented.
1. Temperature of food storage during processing.2. pH of the food
3. Protective structure of food, such as feathers, hide and skin
4. Humidity of the storage environment5. Presence of gases, such as CO2, during packaging6. Presence of antimicrobial compounds
7. Moisture content or water activity
8. Preservatives, such as salt and sugar9. Nutrient content (Such as vitamins and minerals)
10. Handling of food by manufacturers

External Factors:

*Temperature of food storage during processing.

*Humidity of the storage environment

*Presence of gases, such as CO2, during packaging

*Preservatives, such as salt and sugar

*Handling of food by manufacturers

Internal Factors:

*pH of the food

*Presence of antimicrobial compounds

*Nutrient content (Such as vitamins and minerals)

*Moisture content or water activity

*Protective structure of food, such as feathers, hide and skin

if the hares very faster than they are now, and thus the lynx's hunting success rate drops because it will be harder to catch them, the rate that will change will be the pray-rate. the pray-rate will change because more hares will be able to survive, thus more individuals for reproduction, so the end result will be increasing population of hares.

the predator-rate will remain pretty much the same because there will be more than enough pray, but the hunting success rate is stagnant.