Oh, dude, that's a juicy question! So, like, green apples tend to rot faster than red or yellow ones because they have less protective antioxidants. It's like they're the rebels of the apple world, just diving headfirst into decay. So, if you want your apples to last longer, maybe stick with the red ones and let the green apples live fast and die young.
purple
no, wood rots in nature from various fungis
Evaporation is faster at better heat and mass transfer. Lower viscosity would result to better heat and mass transfer. Of 3 liquid, soap results to lower viscosity (unless at very high concentration), salt resulted to higher viscosity and sugar in orange juice contribute to the most viscous of all. From above reason, the soapy water should evaporate faster than salt water and the slowest to dry should be orange juice.
I think that the liquid detergent will freeze the fastest because it has water in it.
which food molds fastest
Yes, the apple usawly changes color when it rots it turns brown
Of the fruits mentioned, bananas ripen and decay the fastest.
Apple
in the sun
It is a chemical change because once an apple rots, it cannot go back to its original form as a new, clean, and fresh apple.
A banana would rot faster because it is softer and attracts dirt and germs faster.
Yes, the color of an apple can affect how fast it rots. Red and yellow apples tend to rot faster than green apples due to differences in their sugar content and skin thickness. Additionally, bruises or damage to the skin can accelerate the rotting process in all types of apples.
It rots
Oxygyn rots the apple and ruins the food
sometimes
A banana i think.
well a banana because its softer