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its due to condensation. When warm air meets cold.
The air won't flow out at the moment but as it will contract it will burst out. :)
all of it - the air would expand to fit the entire container.
Depends on the container of the "air particles" and what you mean by "what happens." If it is inside a container that can not expand, then the pressure increases. If it is inside a container that can expand (or is just atmospheric air) then the volume increases. (Pressure * Volume = n * R * change in temperature) On the atomic level, the atoms or molecules (depending on the gas) begin to move more quickly as their kinetic energy increases.
simply to keep food fresh. If the fridge's temp is too high, food will warm to room temperature and go off faster. Too cold, then the food will freeze! Everytime you open the fridge door you are letting room temperature air inside, increasing the temperature of the air inside the fridge, therefore the fridge (if automatic) will measure the temperature and make the air to the right temperature.
its due to condensation. When warm air meets cold.
a couple days in an air tight container
Depends on when the was cut - not when it was put in the fridge. Bacon almost always comes with an expiry date. As long as the container is air tight, the expiry date is still valid.
Best kept between 4 and 10 degrees Celsius in an airtight container.
Put it in an air tight container with a lid.
In a air tight container in the refrigerator or freezer.
The air won't flow out at the moment but as it will contract it will burst out. :)
the air in a fridge when you open the door gets hotter because you let the particles out
it doublesIf the mass of the air remains constant, the PPO2 doubles.
The air in the container, as well as the food inside contains water or water vapor. As the temperature of the container as you put it into the fridge is hinger, the water in the food continues to evaporate, saturating the air in the container with water vapor. As the walls of the container cool down, the air inside the container comes into contact with the wall and is cooled to the point that the water vapor condensates. Eventually, the lid and the walls will have moisture on it.
It is true that transferring flammable liquids that air pressure is in the container. This happens n portable tanks.
Evaporation only happens at the surface. So a wider container that allows for a greater surface to be in contact with air, the faster the evaporation.