Why doesn't food spoil as fast when it is refrigerated​

food doesn't spoil as fast when it is refrigerated because  it would be at  room temperature. Because of the lowered temperature, there are less collisions, which slows down the reaction! Due to decomposition reactions with oxygen or carbon dioxide in the air, meat begins to feel slimy and smell spoiled.  and member mark me as brainliest

A lower temperature slows down the reactions in the food because there are less collisions. The chemical breakdowns and microorganism activity can't work as fast as it used to because of the cold.

in the given question, the partial pressure is calculated by using the ideal gas equation, that is, pv = nrt

here, p is pressure, v is volume = 25 l, n is number of moles = 0.0104 moles, r is gas constant = -0.0821 l.atm / mol.k

t is temperature = 273 k

p = nrt / v

p = (0.0104 mol × 0.0821 l.atm / mol.k × 273 k) / 25 l

= 0.0093 atm