It doesn't lose its fizz in any kind of temperature, because when you shake it up, there is already a certain amount of carbon dioxide that exists within the confines of the pop, and the fizz is the release of the carbon dioxide when being trapped in bubbles. It solely depends upon how much carbon dioxide exists within the pop.
Carbon dioxide, which is dissolved in the drink (which is why it is called a carbonated beverage), is more soluble in water at a cooler temperature than it is at room temperature. Thus, the carbon dioxide escapes from the drink faster at room temperature, making the drink go flat much more quickly.
The bacteria will not die at lower temperature but will slow down or stop the formation of more bacterias, therefore you but food in the refrigerator.
A week or more <3
The thermostat senses the actual temperature in the fridge and compares it to the desired temperature (which the user sets on a dial), if the actual is above the desired it signals the compressor motor to run until the desired temperature is reached, when it stops the motor.
A volatile liquid evaporates easily and so requires lesser temperature. A non-volatile liquid requires more temperature to evaporate
cleavage :)
Generally you want your refrigerator to be no more than 42 degrees and no less than 38 degrees (or things will start to freeze).
Short answer, no. In an average kitchen, a black refrigerator would have to be in direct sunlight most of the day. Ambient room temperature would not heat it more than a white refrigerator. If the black refrigerator has excellent insulation, it may be more energy efficient than a different color, even when outside in direct sunlight.
they do because it has more particles moving
It is not necessary to have dual temperature control for a wine refrigerator but recommended. If the wine is very expensive you would want is kept at optimal conditions to ensure the best taste when it is served and the better wine refrigerators do cost more.
Yes. They are easily more flexible at higher temperatures.
Low temperatures reduce the action of ripening enzymes. When tomatoes are stored in a refrigerator the colder temperature causes ripening enzymes to slow down, which slows the ripening process.
More information is needed before this question can be answered. Is that "temperature"? Are you talking about the temperature gauge? And what is it on? A car? A refrigerator or freezer? The thermostat? The world outside?