Answer to Question #196864 in Inorganic Chemistry for Alex

Question #196864

Using your understanding of factors affecting reaction rate, which of the following explains why meat will spoil faster when sliced than when left unsliced?  



a. When you slice meat, a catalyst is being added, meaning the reaction will speed up and the meat will spoil faster.


b. There is more surface area when sliced than unsliced, meaning the reaction can go faster, so it will spoil faster.


c. There is more surface area when unsliced than sliced, meaning the reaction can go faster, so it will spoil faster.


d. The temperature for the unsliced meat is higher than sliced meat, so the reaction can go faster, so it will spoil faster.


1
Expert's answer
2021-05-31T02:06:03-0400

C)

There is more surface area when unsliced than sliced, meaning the reaction can go faster, so it will spoil faster.


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